Recipes, home grown goodness, BBQing and food stuff
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@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
They would get secondary fermentation from residual sugars as the summer came on. Previously this didn't happen because the bottles weren't properly sealed.
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
They would get secondary fermentation from residual sugars as the summer came on. Previously this didn't happen because the bottles weren't properly sealed.
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
They also invented cheese rolling and bog snorkelling so forgive me if I account for a fair portion of shear blind luck.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
They would get secondary fermentation from residual sugars as the summer came on. Previously this didn't happen because the bottles weren't properly sealed.
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
They also invented cheese rolling and bog snorkelling so forgive me if I account for a fair portion of shear blind luck.
you take enough shots, eventually you get the Michael Jordan outcome
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
After the initial "accidental" fizziness though. No? Which was where I started.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
Think English wine merchants also invented wine classification/checks to ensure the French plonk came from where it actually said it did - which the French then took over and expanded.
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Bits of advice needed on a couple of things.
We're doing goose for christmas this year instead of turkey. I do a pretty mean turkey but have never cooked a goose before. Any advice/recipes or ideas welcomed.
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Any help appreciated.
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Bits of advice needed on a couple of things.
We're doing goose for christmas this year instead of turkey. I do a pretty mean turkey but have never cooked a goose before. Any advice/recipes or ideas welcomed.
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Any help appreciated.
I would expect you cook goose in similar manner to duck. Lots of fat under the skin that needs proper rendering
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Bits of advice needed on a couple of things.
We're doing goose for christmas this year instead of turkey. I do a pretty mean turkey but have never cooked a goose before. Any advice/recipes or ideas welcomed.
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Any help appreciated.
I would expect you cook goose in similar manner to duck. Lots of fat under the skin that needs proper rendering
And a lot less meat than a turkey.
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Try searching for "baked ham". Have had it and think that it is what is called.
In fact here you go:
Allrecipes | Recipes, How-Tos, Videos and More
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Everyday recipes with ratings and reviews by home cooks like you. Find easy dinner ideas, healthy recipes, plus helpful cooking tips and techniques.
Something like that?
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I nailed a lamb shoulder on my gas weber last night...didn't take images, but was stoked with it.
Went perfectly with the avocado salad and holoumi.
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
I nailed a lamb shoulder on my gas weber last night...didn't take images, but was stoked with it.
Went perfectly with the avocado salad and holoumi.
Do you use a smoker box as well? Small metal box filled with wood chips, it will give the meat a little smokey flavour
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@canefan nah, but was thinking about getting one.
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@canefan nah, but was thinking about getting one.
It doesn't beat charcoal, but definitely adds something
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@taniwharugby instructions say to wet the chips, I didn't used to do that, just let them burn I say!
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@canefan I had been thinking about making one, but thats cheap enough not to bother!
