Well, that settles it in my mind. Kenji Alt-Lopez just put pineapple on a pizza. That makes it definitive that it's OK :)

Well, we certainly ate well over easter. I did a nearly 4KG Brisket on the Pellet Grill. I overestimated how long it would take to cook, and so it was slightly overcooked but still amazingly delicious. I used salt and pepper only. 

We had leftovers by way of Brisket Nachos and I made Brisket, Miso, Mushroom Potato top pies with cheese on top, and made KFC Bean Salad too. Dessert was Ambrosia which is one of my favourites. I also did thick-cut sous-vide steaks which turned out well. 

In case anyone else is interested, Kenji Lopez-Alt, a renowned chef, starring chef of Serious Eats and creator of a fantastic book called The Food Lab, is posting 2-3 times a day as he prepares food in his home. He's very accessible and I have learned some very interesting things today about making bread:

Also, I very much like Helen Rennie:

https://www.youtube.com/user/helenrennie

Gordon Ramsay is going a Cooking at home series at the moment which has been pretty interesting. Some people don't like him, but I find him pretty decent to watch in a setting like that.

Kiwifruta: I’ve just enrolled in Gordon’s Cooking I class on MasterClass.com.
So far just watch videos about knives and baby vegetables. I rate him as a chef, just wish I could block out the f word, not suitable viewing in front of the kids.

Hi. I saw a thread about people wanting to share the cost on a 1+1 basis, I didn't get to it in time.

I have watched a number of his series, and they are pretty family-friendly, I don't really get swearing excessive when teaching people to cook. It's disappointing to see he has reverted to that.

networkn:

In case anyone else is interested, Kenji Lopez-Alt, a renowned chef, starring chef of Serious Eats and creator of a fantastic book called The Food Lab, is posting 2-3 times a day as he prepares food in his home. He's very accessible and I have learned some very interesting things today about making bread:

Also, I very much like Helen Rennie:

https://www.youtube.com/user/helenrennie

 

Gordon Ramsay is going a Cooking at home series at the moment which has been pretty interesting. Some people don't like him, but I find him pretty decent to watch in a setting like that.

 

I have been wanting to do this for a LONG time. I had tried Sous Vide Picanha previously, but hadn't cut it thick enough so it wasn't as good as I had hoped.

This time I decided to Rotisserie it and wow. WOW. 

Obligatory Pics. 

It cooked much faster than I expected. I had real trouble getting the skewering "right", but it still cooked ok. I also skewered my hand as well!

This coming weekend I'll do a whole chicken (Done it many times). Lamb is also spectacular. 

I am also super happy to have found Wagyu Picanha locally! (for Next time).

Here's my recipe for a quick and simple chicken dish that I have found to be extremely tasty. Sometimes you just want something simple that works. Not quite as enjoyable as the BBQ sauce posted previously, but much healthier for our less active lockdown lives and a lot less irritating to other family members as it doesn't cook for an hour and stink up the house. Easy enough for a child, but probably not really your sort of thing networkn.

I just throw things together, but these ratios are about right...

1 whole onion, chopped in to chunks.
1 chicken breast, sliced.
10-15g parmesan cheese, cubed.
1 tsp chicken stock powder (using Continental).
1 tsp chilli powder (I use the Gregss stuff, which isn't hot at all).
Extra hot chilli to taste.
1/4 tsp MSG.
1/4 tsp salt.

Add oil to a pan, heat on high. Add onions and soften.
Coat chicken in the powdered ingredients. Reduce heat to medium-high and add chicken.
When chicken is cooked through, place the parmesan on top and wait a few seconds for it to warm up.
Mix it all up in the pan and serve.

In this case the MSG is likely essential.

I like cooking simple dishes too.

I don't think I've ever used MSG before, and won't have it in the house, but presumably could get some from somewhere.

In the weekend I did some chicken of my own.

Soaked Chicken Thighs in Buttermilk mixed with some hot sauce (very little since most of my family has no taste for chilli flavours) and some BBQ Rub (Dry) for 12 hours.

Take it out and rub most of the buttermilk off.

Sprinkle with BBQ Rub both sides. BBQ till cooked and crispy.

10 Minutes before ready, lightly brush with BBQ sauce and allow to set, get caramalized.

Was magic.

I like to make 'pickle-brined' chicken.

When all the gherkins in a jar are gone keep the juice.  Use this to brine chicken thighs in the fridge for about four hours.  Then put the chicken on a rack in the fridge to drip dry and finally pat dry with paper towel.

After that there are bunch of things you can do with the chicken, my favourites are: -

- Salt, pepper, oregano, thyme and garlic infused olive oil and onto the BBQ grill;

- Portugese chicken (tomato paste, lemon juice, pepper, chilli, oregano, paprika and garlic infused olive oil) and onto the grill;

- Buttermilk Fried chicken (i.e. pickle-fried chicken)

Whatever you do it always comes out tender and juicy.

I did most simple pork belly yesterday as I was lazy as.

Cut the skin til the fat. 

Season with salt and pepper.

Put 5-6 crushed garlic gloves as base inside baking bag.

Put pork belly skin up on garlic inside baking bag.

Bake for 1h at 200C, open bag so the skin is direct heat and bake for another 10-20 mins until skin is all buble and crunchy 

I did not have any sauce apart from hot mustard + olives and rye bread + home brew :)

Meat got very tender and juicy, but skin was crunche as and not chewy. Loved it.