Recipes, home grown goodness, BBQing and food stuff
-
@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
-
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.
-
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.
-
-
@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.
-
@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!
-
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.
-
@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.
-
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.
-
@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.
-
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. -
Long term plan is to build an outdoors pizza oven, but the backyard is last after the renos are done, So in the meantime I'm going to get one of these:
-
@antipodean wish he'd stop fiddling with it!!!
Oven similar to Uuni/Ooni with gas attachment.
From experience- if you have a few people around you cant be fluffing around like he is or you'll be playing catchup forever.
- with the gas, it is way hotter at the back by the flame. Not sure if this one has one, but Uuni has a heat deflector that throws the flame onto the roof. You still have a hot spot but not as much as in his vid (which is the cause of him pulling it out after 20 secs.)
- that peel may be ok for putting in and taking out at end but while cooking you want something to lift and spin without taking it right out. You just need a little room to move the peel in a circular motion. That all helps with the time the base is on the stone and you can spin it say 3 times in 2 minutes. No need to turn gas down and cook base.
Looks like a tidy unit though. That guy is just sooooo slow in stretching/assembling/cooking what is going to be scoffed by 4 people in minutes. You need to set up a bit of an assembly line. A table next to the oven is good so you can be making one while the one before is cooking (hence why watching it and fiddling every 20 secs doesn't work.)
What those ovens are really efficient at cranking out is 'pizza dough flatbreads'. Have toppings like slow cooked lamb and sauces on the table then throw through a few bases just brushed with oil and garlic. You don't need to be quite so intensely watching trying to pick the exact moment between topping cooked and base burned. -
@Crucial @antipodean my mate just bought one of these
https://www.noelleeming.co.nz/p/breville-the-smart-oven-pizzaiolo/N193607.htmlHe rocks an Ooni/Uuni, and wants this for inside cooking. Big, heavy, but designed well I understand. The electric means you can have repeatability - do pizza after pizza with the smae cooking to really incrementally improve dough, prep, cooking etc.
I have an Uuni wood and love it. It heats up fast, cranks out pizza fast, but is smallish. Full ovens are awesome but you need a good supply of wood, and plenty of time to heat and cook, so it really lends itself to lots and lots of pizza.
good luck. It's like a coffee brewing rabbit hole ... you can go down looking for the 'perfect pizza'
-
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial @antipodean my mate just bought one of these
https://www.noelleeming.co.nz/p/breville-the-smart-oven-pizzaiolo/N193607.htmlHe rocks an Ooni/Uuni, and wants this for inside cooking. Big, heavy, but designed well I understand. The electric means you can have repeatability - do pizza after pizza with the smae cooking to really incrementally improve dough, prep, cooking etc.
I have an Uuni wood and love it. It heats up fast, cranks out pizza fast, but is smallish. Full ovens are awesome but you need a good supply of wood, and plenty of time to heat and cook, so it really lends itself to lots and lots of pizza.
good luck. It's like a coffee brewing rabbit hole ... you can go down looking for the 'perfect pizza'
I have seen plenty of what look like perfectly suitable outdoor pizza ovens cobwebbed over or surrounded by pot plants
Seemed like a good idea at the time.
I think I will get around to building an outdoor oven at our new place but am looking at good options other than only wood as firing the thing up for 6 hours just to bake some bread or a casserole loses its shine quickly. -
Just found these. Look like a good idea if you want to be more spontaneous with outdoor oven or just use it for cooking other than pizzas
Gas Burner
Gas burner for pizza ovens A manually operated multi-fuel gas burner for your home pizza oven. Available for natural gas or LPG supply. Quality stainless steel design made in NZ for NZ gases by Authentic Oven
-
Christ what a weekend.
Fathers Day today, and wound up popping into a residential street in
PanmureEdit:Pakuranga to Smokey Wheelz BBQ.
There were four of us - ordered the family platter. $130, ok wut? Ah well, we'll see how it is, can take leftovers home, it's fathers day, we're here.
Fark
Family? The crew running the joint were an extended family - they might want to specify it's for two 4 person families, or one big family. Honestly, we couldn't eat half of it ... hell, a quarter of the platter was a WHOLE SMOKED CHICKEN. With massive sides of mac'n'cheese, fries and slaw.
Pic below, I retired to the couch and skipped dinner. Also, the Brisket was sensational - really moist, smokey and good.
