Recipes, home grown goodness, BBQing and food stuff
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@Bovidae said in Recipes, home grown goodness, BBQing and food stuff:
I prefer boneless chicken so that would limit my choice on the menu.
the big white and lil white are breast meat with a wing attached.
Otherwise, any of the burgers or biscuits or waffles have boneless thighs. Do it @Bovidae
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp Can it be a burger if it's made with a brioche bun? Or is it a modern affectation?
Be careful I've been outed as a food snob already today
haha, absolutely. A bun is a bun is a bun.
Burgers with Fried Chicken should concern you more... that's non-traditional
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
My reaction to capsaicin is the hiccups. I have Carolina Reapers growing at home. I wouldn't expect Holy Cluck to be anywhere near that scale but I will probably start with Hot.
@canefan your efforts are gratefully acknowledged
I doubt I'd go the waffle route. In fact none of the classics appeal I'd goa Lil Dark I reckon.What time did you get there and how long was the wait?
Went at 12pm. Got a table for 1 straight away. It got pretty busy pretty soon after that. I got the waffle because it is one of their classics. Was pretty good, I'd recommend giving it a lash
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp Can it be a burger if it's made with a brioche bun? Or is it a modern affectation?
Be careful I've been outed as a food snob already today
haha, absolutely. A bun is a bun is a bun.
Burgers with Fried Chicken should concern you more... that's non-traditional
But a sweet bun?
Hamburgers as we know them date from the early years of the 20th century. The first fried chicken sandwiches (which we call a chicken burger) in around 1940. McDonalds opened in 1937. I think the chicken burger has earned its bona fides
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bovidae said in Recipes, home grown goodness, BBQing and food stuff:
I prefer boneless chicken so that would limit my choice on the menu.
The chicken and waffle chicken was boneless, as was the stuff in the burgers and biscuit of course
Yeah, I was looking at those options. No idea when I'll have an opportunity to go there, yet.
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@Bovidae said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bovidae said in Recipes, home grown goodness, BBQing and food stuff:
I prefer boneless chicken so that would limit my choice on the menu.
The chicken and waffle chicken was boneless, as was the stuff in the burgers and biscuit of course
Yeah, I was looking at those options. No idea when I'll have an opportunity to go there, yet.
We've got a Christmas tradition with another family... Sitting at peach's with beer and hot chicken
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And in a slightly different direction…..
https://duckandwaffle.com/menu/dinner/
Duck and Waffle (the dish) is pretty awesome. Their whole menu is quite good if you get the chance.
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And again...
Olé: Top Spanish chef arrives in New Zealand (via Melbourne)
The Spaniard first ignited Australia's love-affair with tapas food in 2003.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So chilli geeks. I take it the different varieties are best used in different ways?
So like what would you use reapers for? Scotch bonnets? Etc?
I dare you to sample enough to pick up on flavour nuances to plan a recipe. They are hot, stupidly hot to use in quantities big enough for any flavour to come through.
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@Crucial I generally only get what I assume are jalapeno from the supermarket, I'm an idiot though and tend to often sample them in my eyes after chopping. Use them in sauces, casseroles, chilli, bread.
Used to occasionally get scotch bonnets and use them in say a meatball sauce. But that's about the extent of it, so would be keen to learn more!
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My kids are chilli geeks, particularly the youngest. She uses scotch bonnets and some of the even hotter ones in things like tagines. Whilst I enjoy a bit of heat in some dishes, I concur with @Crucial that as they get hotter, the degree of heat obliterates any taste effect. Less is more here I feel.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
My kids are chilli geeks, particularly the youngest. She uses scotch bonnets and some of the even hotter ones in things like tagines. Whilst I enjoy a bit of heat in some dishes, I concur with @Crucial that as they get hotter, the degree of heat obliterates any taste effect. Less is more here I feel.
Yeah I understand that - a lamb naga is absolutely the best when it's done properly, but I've had some shitters (literally) where it was all about heat rather than flavour.
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Just use the hot chillies sparingly if you want to add some spice/heat to dishes. As @Crucial and @Catogrande say, often less is best, but that depends on your tolerance. I sometimes include whole Carolina Reapers in curries/ragù but don't eat the chilli. But chopped chillies in pasta or other dishes can add to the flavour.
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@Bovidae I like to smoke my Reapers and use them much the same. I determine how much to use based on who else will be eating the dish and if I want more heat I use a teaspoon of Da Bomb for my portion.
I agree with everyone else at some point the heat overwhelms the flavour. That point will be different for everyone. When I was younger I could discern the flavours much more than I can today, although chilli's have also gotten much more absurdly hotter.
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I stick with manuka smoked and dried jalapenos these days. If I want hotter I use more.
They vary so much in heat anyway so it can be a guessing game but you get the hang of using the different ends (obviously less membrane and seed in the tips).I find them pretty powerful and have often caught people out when giving them away and the think 'it's just a jalepeno'. I think it is because I go to a pick your own place really late in the season and the fruits left are quite mature. If they have those dry stripes on the outside they are generally pretty powerful and have developed more capsicain.
Fresh young jalapenos I can eat raw but not these.
