Share a recipe or food thought - General Discussion.

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Networkn
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#2496505 2-Jun-2020 10:37

We had our first dinner out in many months Saturday night. On the whole, things went pretty well, but as the night wore on, the one server per table thing was no longer being observed, and there were some questionable food handling decisions I wouldn't be that happy with under normal circumstances, that I found pretty unacceptable.

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#2522798 14-Jul-2020 15:22

My latest effort. Tonkatsu Ramen with Pork Bones and heavily roasted chicken frames. Tasted pretty great, maybe a tiny bit salty, but hard to judge prior as often noodles dilute that. Easier to add than remove though. I even did the traditional egg.

Added some Weipa Seasoning as well, that really enhanced the flavour a lot.

It's a fair bit of work (broth rolling boils for a recommended 12 hours, though I am not convinced the taste was significantly better than 4-6 hours.

I used a lot of ingredients I never thought would be in my house let along cooked, like Dried Anchovies, Kombu, and Bonito Flakes. Wasn't fishy at all which slightly surprised me.

I used this guys video as guidance in case anyone cares, mixed it with Binging with Babishes version.

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#2524099 16-Jul-2020 11:59

We had dinner at sails as a grab one voucher. We had their 6-course degustation. Sails has always been for me, a pretty decent place to get food, but I think they have really lifted their game and last night was one of the best meals out I have had in a long time.

My wife, who doesn't really like weird and wonderful, usually finds she only enjoys 2-3 courses of a degustation but enjoyed every bite of every dish last night.

Other than a slightly overzealous desire to ask us what we wanted to drink every few minutes, which was slightly offputting, it was a fantastic night out.

They are also doing a $89 crayfish meal with a glass of wine deal in case anyone likes that sort of thing.

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#2528811 25-Jul-2020 22:39

Peaches Hot Chicken in Panmure is easily the best place to get Waffles and Chicken in NZ. It's not even remotely close to the next closest competitor. Light and crispy Waffles, moist but crispy chicken beautifully fried, garlic butter and spiced Maple Syrup. It's exceedlingly close to the best I've had in the USA.

If you haven't tried this combination, I know it sounds odd, and the first time we tried it, was in a diner in the USA, and the waitress offered them to us, and when I screwed up my nose, she was so convinced, she said if we didn't like them, she would comp them. We ate the first serving and ordered a second. They are some kind of magic, especially when done right.

I'd love to be able to reproduce them at home, but I have tried and it needs a lot of work to get even remotely close. I'll keep trying.

MikeAqua

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#2530059 28-Jul-2020 13:21

networkn:

I am keen to tackle a dish I have only eaten once but that has stayed with me a long time. It was a dish called the Killer Prawn from the restaurant (now closed) in Whangaerei called the Killer Prawn.

It was a massive bowl of rich tomato-based moderately thick broth, you were given a bib at the start of the meal and it was served with a massive pile of crusty but soft bread. Prawns were all the way through it, with the tails left on.

Since they have closed, I don't think I can get the recipe, but does anyone have something they could recommend as a starting point?

I've eaten there. My recollection (10 years ago) is the broth was a lot like the base for bouillabaisse. I'm willing to guess prawn heads and shells are used to make it.

Mike

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#2530067 28-Jul-2020 13:26

MikeAqua:

networkn:

I am keen to tackle a dish I have only eaten once but that has stayed with me a long time. It was a dish called the Killer Prawn from the restaurant (now closed) in Whangaerei called the Killer Prawn.

It was a massive bowl of rich tomato-based moderately thick broth, you were given a bib at the start of the meal and it was served with a massive pile of crusty but soft bread. Prawns were all the way through it, with the tails left on.

Since they have closed, I don't think I can get the recipe, but does anyone have something they could recommend as a starting point?

I've eaten there. My recollection (10 years ago) is the broth was a lot like the base for bouillabaisse. I'm willing to guess prawn heads and shells are used to make it.

Thanks, Yeah I actually found a couple of recipes very similar to what I remember. In the end I froze everything and will get back to it at a later date but I found this recipe interesting...

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#2533401 2-Aug-2020 23:53

So, over the weekend I had a go at a Wagyu Brisket for the first time. The 2.4KG bit I got was the flat, and while it did turn out pretty well, I prefer the point end as it's more juicy. 4 Adults and 2 hungry kids smashed it in a single sitting, though to be fair, it lost quite a lot during the trim and during cooking. I am going to try a snake river farms wagyu brisket next. One thing I am happy about, is I did get a pretty good bark. I used the Blackout rub and I highly recommend it.

Hatch

Trade NZ and US shares and funds with Hatch (affiliate link).

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#2543146 17-Aug-2020 18:41

Last weekend was a pretty decent cooking weekend for me!

Pulled Lamb (Coated with Rub 30 minutes prior to cooking, then about 5 hours at 250F, wrapped, spritzed and cooked another 2 hours, with a 1 hour rest), with Homemade Chunky Tzatziki, store bought Coleslaw and Par Boiled Potatoes, smashed, then drizzled with olive oil, which contained Garlic, Chopped Rosemary, Pepper, then salt over the top and Smoked Paprika cooked under a very hot grill. Was sensational.

I did Picanha the night before as well, that is some tasty meat.

This weekend we will be having a much less calorific time, it's not a good idea to eat like that often, though I am going to make MOINK Balls !

blackjack17

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#2547494 22-Aug-2020 10:36

Getting a bit bored of toast and I don't really like sweet stuff so i thought why not savoury porridge?

-Bowl of rolled oats, grate some cheese, tablespoon of tomato relish, some chunks of salami.

-Pour boiling water over and mix.

-Microwave for 30 odd seconds

-Mix again and drown in hot sauce.

Delicious

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rb99

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#2547503 22-Aug-2020 10:47

networkn:

This weekend we will be having a much less calorific time, it's not a good idea to eat like that often, though I am going to make MOINK Balls !

But how do you catch a MOINK ?

“The modern conservative is engaged in one of man's oldest exercises in moral philosophy; that is, the search for a superior moral justification for selfishness.” -John Kenneth Galbraith

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#2547505 22-Aug-2020 10:53

rb99:

But how do you catch a MOINK ?

With Bacon :)

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#2575189 28-Sep-2020 11:54

Just got back from a week in Queenstown. Had a fantastic time and absolutely ate myself to a coma LOL.

Highlights were Rata which was exceptional. Food was excellent, service was exceptional. Sat at the bar and enjoyed easy and enjoyable conversation with the staff.

Aosta in Arrowtown was also exceptional. Highlight was charred lettuce salad, which surprised me, as it ended up being my main (despite being a side) with my main being a side, just cause it was so good. When they said it was charred Lettuce I was fairly reluctant as cooked lettuce is usually very unappealing but the waiter was very confident and he was absoloutely right.

Amisfield was the biggest miss other than Orleans at the airport (Worst thing I've eaten in 2020). It was technically very good, but just wasn't amazing from a taste perspective. White and Wongs and Flame Bar and Grill were both fantastic. Tatsumi who I have eaten at each of the locations they have been in, have lost the "edge" that made them so special. It was better than most places, but seem to have stepped back from the bleeding edge modern Japanese I knew them for.

FOGO was great food and abysmal service. Picanha was not quite as good as I expected it to be.

Fred99

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#2583425 13-Oct-2020 08:56

I think this fits in this thread.
Li-Ziqi - food/lifestyle blogger from China. She lives with her grandmother in the country, hews giant stones, bamboo, trees, for landscaping beautiful countryside scenes in Szechuan. Pulls crays and fish from rice paddies, keeps ducks, geese, dispatches the occasional chook (sometimes last gasp clucking heard in the audio but video of gory stuff not shown), boils them up in a pot over a fire - feet and all, uses giant woks, steamers, grows veges, grains, fruit, prepares and cooks almost unbelievably wonderful food - without ever saying much - subtitles aren't very informative, but the videos have an almost trance-inducing sense of peace and beauty.
So I thought I was watching carefully crafted propaganda - but that's not how the story started - she had a hard life, started blogging on Webo etc, and it took off from there: