Recipes, home grown goodness, BBQing and food stuff
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
Salty is good.
there's the least surprising thing i'll read today
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@bayimports said in Recipes, home grown goodness, BBQing and food stuff:
@bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo I like banana and I like cake, but fuck putting them together eh!
Yeah, yeah, you know exactly what I'm saying. Just because something sometimes goes OK on bread (pickles, salmon, trout, peanut butter, Vegemite ,) doesn't mean it should be baked with it.
I'm not exactly gonna take culinary advice from Mr Trout Sandwich over here. I believe you know exactly what I'm saying too...
All I have understood out of that whole exhange is that you like a banana and a pickle or two, possibly at the same time, euphemism much ??
Sigh.
Prefer carrots and something to wash them down.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nepia said in Recipes, home grown goodness, BBQing and food stuff:
In that case it's vegemite all the way, and I spit on the Crusader marmite.
Vegemite could start sponsoring Richmond and i still wouldn't eat Marmite, it's fucking gross
Are Richmond the Crusaders of AFL?
In all honesty not even sponsoring the Magpies could make eat Vegemite, I feel the exact opposite to you, it's fucking gross.
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@tim garlic, ginger, cloves, cumin, garam masala, turmeric, chilli.
In whatever proportion floats your boat. It's the capsicum, green chilli and tomato that give jalfrazi it's traditional signature notes. That and its a stir fried curry rather than a simmered one.
Always assuming you aren't going down the UK route of using names like Madras, Vindaloo, Jalfrazi to denote the heat of the dish rather than the flavour.
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@bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I can't stand star anise! Ever since I used it in a bourguignon and it tasted like a giant bowl of licorice. Terrible stuff!
You're a fucken delight on here lately innit
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experimented with a chutney this afternoon: Chilli & Crab apple.
Mainly just your standard red chilli, but had 4 ghost chillis as well (those little plants are prolific) added a bit extra sugar to counter the sour of the crab apples.
Taste test says it is pretty good with some heat...fingers are still burning like I have put deep heat on them repeatedly this afternoon, even after a couple of soapy washes!!
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
experimented with a chutney this afternoon: Chilli & Crab apple.
Mainly just your standard red chilli, but had 4 ghost chillis as well (those little plants are prolific) added a bit extra sugar to counter the sour of the crab apples.
Taste test says it is pretty good with some heat...fingers are still burning like I have put deep heat on them repeatedly this afternoon, even after a couple of soapy washes!!
Was that before or after the pics of Kate on the Hot thread?
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I can't stand star anise! Ever since I used it in a bourguignon and it tasted like a giant bowl of licorice. Terrible stuff!
Definitely need to use sparingly
And in the right dish.
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My Kamado Joe finally arrived this weekend after a long covid delivery delay (it was sitting at an Auckland delivery depot for weeks)
Only cook so far has been a reverse sear steak which went pretty well. The Meater is fantastic.
If the weather holds off I'll test out the pizza stone this evening. Any tips for hitting higher temperatures? On the first cook I struggled to hit the high temps for my sear. I presume thats an amount of charcoal or an airflow issue?
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@duluth said in Recipes, home grown goodness, BBQing and food stuff:
If the weather holds off I'll test out the pizza stone this evening. Any tips for hitting higher temperatures? On the first cook I struggled to hit the high temps for my sear. I presume thats an amount of charcoal or an airflow issue?
Airflow. You need charcoal that allows air to flow through - bigger lumps are better than dust.
Leave it, take your time, keeping the lid open can speed up the process (and obviously make sure the vents are all open top and bottom.
For pizza, I struggled (despite the heat) to get even cookign. Was early doors for me in my kamado experience, but did it a few times and gave up and bought an Ooni/Uuni. Happy days
