Recipes, home grown goodness, BBQing and food stuff
-
@crucial It's not a burger if you can't pick it up and eat it with your hands.
That just looks like an exercise in foppery to me. The constituent parts are fine. Lovz me some fried buttermilk chicken but it's absurd as a burger.
On your bagels. Hard and chewy is not what a bagel should be. I made some once but the effort / reward ratio was outrageous.
-
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@crucial It's not a burger if you can't pick it up and eat it with your hands.
That just looks like an exercise in foppery to me. The constituent parts are fine. Lovz me some fried buttermilk chicken but it's absurd as a burger.
On your bagels. Hard and chewy is not what a bagel should be. I made some once but the effort / reward ratio was outrageous.
Ha. I know what you mean about the burger. That is their only double stack one though and I think if you order something like that you know that it's not going to be a one hander while driving.
Then again, I remember the old 'Aucklander' from the White Lady when it used to park in Shortland St in the 80s. Would have stood 10 inches high and had to be eaten sideways.Re Bagels I find them fairly easy to make. Only hassle is being a little more hands on.I was given some bagel mould things which are actually really handy. Once you shape the dough, let it rise on these then dip the whole thing into the water at the boiling stage. Lift out, then into the oven.
-
@crucial I think I kneaded too long or something. Plus the recipe I followed (while back) called for steaming rather than boiling. I might try again as I have a salmon I've smoked so there's an incentive straight away.
My plan is actually to get into this sort of things more when I retire as there is only so much time available and I like to make sausages and pates etc as well. Always more projects than time available.
-
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That is looking like an expensive fish. Baked in the oven?
It’s not cheap at about £30 a kilo! We source from Pesky Fish, so delivered within 36 hours of catch.
Baked in fan oven at 200 degrees for just over half an hour.
-
@r-l said in Recipes, home grown goodness, BBQing and food stuff:
@pakman play me music and cook for me!
I love fish and seafood as a whole, could easily be a pescatarian methinks.
And you know what they say, if it swims it slims!
Growing up in NZ, am bit of a stickler for only very fresh fish.Had great hake and greens at pub for lunch.
But meat will always be my first love!
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@pakman said in Recipes, home grown goodness, BBQing and food stuff:
RIP Herbert.
Looks awesome. How did it taste?
Flesh was just right: fairly firm and full of flavour! Only issue was that it was a tad small for four of us.
-
@pakman Sounds great. I've cooked Turbot a few times but never the whole fish, usually just some smallish steaks, which for some reasons are called troncons. A simple sauce veirge and some green veg to accompany. Oh and a glass of decent burgundy = bloody great!
-
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman Sounds great. I've cooked Turbot a few times but never the whole fish, usually just some smallish steaks, which for some reasons are called troncons. A simple sauce veirge and some green veg to accompany. Oh and a glass of decent burgundy = bloody great!
Mmm! We did add a little vinaigrette, both to baste and to eat. Nice finishing touch.
Any particular burgundy? We had ours with NZ Sav Blanc.
-
@pakman My go to at the moment is the Basic Bourgogne Blanc from Henri Boillot, available by the case from Fine and Rare in London. It's not cheap but then as it's Burgundy you already know that, but not too steep given the quality. A good Savvy would go down very well too.
-
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman My go to at the moment is the Basic Bourgogne Blanc from Henri Boillot, available by the case from Fine and Rare in London. It's not cheap but then as it's Burgundy you already know that, but not too steep given the quality. A good Savvy would go down very well too.
'Basic' from such a prestigious producer is hardly plonk. I can imagine it's bloody good!
-
@pakman Yeah, entry level would perhaps have been a better description. And yes it is pretty good. Very crisp but still with that underlying taste of stone fruit (not too peachy thank God). Not as fat and buttery as some Burgundy can be. Goes well with all fish and seafood and is very easy to drink on its own.
-
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman Yeah, entry level would perhaps have been a better description. And yes it is pretty good. Very crisp but still with that underlying taste of stone fruit (not too peachy thank God). Not as fat and buttery as some Burgundy can be. Goes well with all fish and seafood and is very easy to drink on its own.
An essential trait for me, I mean, I can't always be eating!
-
I didn't know that this was a thing:
*LegaSea is celebrating May 28th as National Kahawai Day, in recognition of the community coming together in the early 2000s to save 'the people's fish'.
The 4-year Kahawai Legal Challenge was the first time recreational fishers had taken the Minister of Fisheries to court since the Quota Management System was introduced 20 years prior. It proved the public is able to influence how our fish stocks are managed, to ensure more sustainable and abundant fish populations for the future.
Kahawai was often the first fish a child would catch, and people used the rich-tasting kahawai to feed their family and would marvel at the sight of their large schooling behaviour from the shore. Whether you were out on the water or fishing off the rocks, if you threw out a spinner the chances were high that you'd catch a kahawai. *
I think that I might make a smoked kahawai fish pie today. Rick Stein's recipe is just beautiful. Love the egg in it and my ducks are over producing. Dairy farmers will also be pleased.
-
@snowy said in Recipes, home grown goodness, BBQing and food stuff:
I didn't know that this was a thing:
*LegaSea is celebrating May 28th as National Kahawai Day, in recognition of the community coming together in the early 2000s to save 'the people's fish'.
The 4-year Kahawai Legal Challenge was the first time recreational fishers had taken the Minister of Fisheries to court since the Quota Management System was introduced 20 years prior. It proved the public is able to influence how our fish stocks are managed, to ensure more sustainable and abundant fish populations for the future.
Kahawai was often the first fish a child would catch, and people used the rich-tasting kahawai to feed their family and would marvel at the sight of their large schooling behaviour from the shore. Whether you were out on the water or fishing off the rocks, if you threw out a spinner the chances were high that you'd catch a kahawai. *
I think that I might make a smoked kahawai fish pie today. Rick Stein's recipe is just beautiful. Love the egg in it and my ducks are over producing. Dairy farmers will also be pleased.
Aw yum! Love a fish pie. I used a Hugh Fearnley Whittingsall recipe once where he infuses the milk with prawn heads as well as smoked fish, then adds the bodies into the pie itself for extra interest
-
