Share a recipe or food thought - General Discussion.

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Networkn
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#2350813 9-Nov-2019 16:47

Ruphus:

I got my Traeger Ironwood delivered on Thursday. Took longer than expected but the supplier wanted to put the new hopper on before sending it out. I got a decent deal on it as it came with the cover, bottom shelf, drip tray and 12 bags of pellets.

Family coming round for a BBQ tomorrow so I'm doing a brisket, whole chicken, chicken drums and sausages for everyone.

Thats a hugely brave excercise for the first time using it. I'll be keen to hear how you go!

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Ruphus

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#2350814 9-Nov-2019 16:50

networkn:

Thats a hugely brave excercise for the first time using it. I'll be keen to hear how you go!

The wife thought I was mad when I told her I was starting to cook the brisket tonight at midnight.

All in I say!

Jeez, just remembered to take it out of the fridge.

networkn

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#2350815 9-Nov-2019 17:00

I assume you already know how to trim a Brisket to ensure only 1.5cm of fat over the body and to remove all the "hard" fat which will never render.

networkn

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#2360902 26-Nov-2019 12:16

I see Sidart took out top restaurant again. Well deserved in my opinion.

My favourite place for fried chicken opened a restaurant and parked up their food truck. Peaches Hot Chicken, easily by a country mile the best chicken and waffles in NZ. It's awesome, I highly recommend checking it out.

Also for BBQ enthusiasts Weber just released a game-changer. It's called the SmokeFire, and it's different from all the other Pellet Grills in so far as it's top temp is 650F which is hot enough to get a "true" sear on steaks etc. Also, you get real flames if that's your thing, which it used to be for me, until I found out how bad it is for your health :) Sadly release in NZ isn't going to be till 2nd half 2020 in NZ, which is terrible given it's out in the US Jan 2020.

In my view it's enough of a game-changer you could probably get rid of your charcoal kettle AND do really good low and slow.

networkn

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#2360903 26-Nov-2019 12:17

@ruphus how did your monster cook on the Ironwood work out?

I am still trying to perfect my bark formation on the ironwood, and I am finding that meat that sits on the grill plates a while does tend to get a bit dry and hard. It's probably only 2-3mm on the bottom of my Brisket etc, but it's frustrating.

Fred99

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#2360931 26-Nov-2019 14:03

We had dinner with friends a few weeks ago, they're into a low carb diet, and served us cauliflower "couscous".

Of course it's not really couscous - there are plenty of recipes on the net, but the basic idea:

Cut the cauli into pieces small enough to fit in blender/food processor, pulse blend it until it's about right - I needed to shake the container to get it distributed and chopped evenly. You're not trying to puree it - it should look a bit like bread crumbs.

Optionally fry up some onion and garlic in oil in a non-stick pan I add some middle eastern spice mix because I like it, a bit of salt, chuck in the cauli and fry for a couple of minutes - lid off and stirring/turning it. Add whatever, or sprinkle on top - chopped small tomatoes, capsicum, pistachio nuts, chopped parsley. Serve.

I thought it'd go soggy if pre-cooked and gently reheated in the microwave, but no - that seems to work fine, stays light and fluffy.

Tastes like and has the texture of normal fine couscous, but very low carb, gluten-free and possibly a pretty healthy alternative, perhaps fussy kids would eat it not knowing it's pretty much 100% vegetable.

Ruphus

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#2360942 26-Nov-2019 14:20

networkn:

@ruphus how did your monster cook on the Ironwood work out?

Disaster. Absolutely bucketed down.

I forgot about the brisket warming in the oven so that dried out. The chicken was slightly under and the sausages were way over.

The pork belly I've done since was awesome and I did some flint stone steaks on Friday night. A perfect medium using the reverse sear method.

trig42

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#2360944 26-Nov-2019 14:23

Fred99:

We had dinner with friends a few weeks ago, they're into a low carb diet, and served us cauliflower "couscous".

Of course it's not really couscous - there are plenty of recipes on the net, but the basic idea:

Cut the cauli into pieces small enough to fit in blender/food processor, pulse blend it until it's about right - I needed to shake the container to get it distributed and chopped evenly. You're not trying to puree it - it should look a bit like bread crumbs.

Optionally fry up some onion and garlic in oil in a non-stick pan I add some middle eastern spice mix because I like it, a bit of salt, chuck in the cauli and fry for a couple of minutes - lid off and stirring/turning it. Add whatever, or sprinkle on top - chopped small tomatoes, capsicum, pistachio nuts, chopped parsley. Serve.

I thought it'd go soggy if pre-cooked and gently reheated in the microwave, but no - that seems to work fine, stays light and fluffy.

Tastes like and has the texture of normal fine couscous, but very low carb, gluten-free and possibly a pretty healthy alternative, perhaps fussy kids would eat it not knowing it's pretty much 100% vegetable.

My wife and I are currently on a low-carb diet (working well too) and Cauliflower Rice/Couscous is a godsend.

In Winter, when you want a tagine, stew or curry, it is great for sopping up the sauces.

In summer, we won't use it so much as we generally just eat a protein and a salad, but we have had a couple of tagines with the 'Couscous', and it's delicious. Reheats really well as too (better than actual couscous IMO).

networkn

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#2378324 19-Dec-2019 10:49

The new dining precinct in Newmarket on top of the new Broadway Westfield is a disaster.

So much potential but so many food and service failures. The ceviche place should be awesome but it's painful and overpriced and underdelivering in spectacular fashion. The only place halfway decent is the Snitzel place in my opinion.

networkn

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#2428533 27-Feb-2020 23:19

One thing that has really started to bug me, is paying good money for something food-related and having it not be good value. I don't mind spending a lot on something, especially if that something is special, rare, etc..

Point in case, recently I ordered a Fried Eggplant Sandwich from a well-known restaurant in Auckland CBD. $16 it cost. For that for lunch, I expect that to be the only thing I require to order and to be full as a medium-sized adult with a reasonable but not excessive appetite.

Instead, I actually felt, even though it was delicious, that it was small enough I could have eaten at least half another more and not been stuffed. quality costs money, but there weren't any particularly expensive ingredients in this sandwich.

I provided them with some polite and what I felt was constructive feedback via their email address, and .. Crickets..

Really disappointing.

networkn

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#2429833 1-Mar-2020 22:38

Over the holidays we tried the New York Steak Restaurant in the Newmarket Westfield dining precinct. It has potential. The steaks weren't the best we have had at a steak place in NZ, but the crust on the outside was the best we have seen outside the USA (or my place). They have a tendancy to overcook steak so order 1 level less than you actually want it in my opinion. It's pricey, but all in all I'd probably give it another go.

Has anyone tried the Jonny Barrs Steakhouse in the Viaduct etc area?

I have enjoyed the new dining precinct in the Fish Market. Quite a variety and you can order from multiple places which suits our family which each like slightly different things.

networkn

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#2432263 4-Mar-2020 10:18

Anyone got any bright ideas on how I can cut a frozen eye fillet, whilst frozen without risk to life and limb? I am a bit shy to rock up to a place I didn't buy it from and ask them to cut it into chunks for me.

blackjack17

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#2432265 4-Mar-2020 10:23

networkn:

Anyone got any bright ideas on how I can cut a frozen eye fillet, whilst frozen without risk to life and limb? I am a bit shy to rock up to a place I didn't buy it from and ask them to cut it into chunks for me.

Coping saw?

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