Share a recipe or food thought - General Discussion.

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#2597885 4-Nov-2020 22:02

networkn:

OMG I love that place. Glad you liked it too. It's freaky deaky how delicious it is. I still haven't worked out how to get that butter whipped. Everything I have tried has been a miserable failure :)

Went there tonight and I did not like the whipped butter.

Probably the best chicken I have ever had, I am not sure if I got the correct order as that is the hottest Mild I have ever had, I will be going back and my wife will see that mac n Cheese and go straight for that.

John

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#2597889 4-Nov-2020 22:09

Glad you liked (most of) it! I am thinking of taking the kids there Saturday night, they absoloutely love the place, pity it's such a hike.

I agree about the chicken, it's totally stellar.

For me, the butter, smeared on the waffle, mixed with the slightly spicy maple, is what takes it from very good, to exceptional.

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#2601734 11-Nov-2020 12:47

Chef to Watch : Abhijit Dey

I went to a Paris Butter Chefs collab event last night. It was like the who's who of NZ restaurateurs. Sid Sarawat and his wife and a bunch of well known Chefs were dining, whilst other great chefs were preparing.

There were some absoloutely fantastic dishes, but by a margin, the Lamb done by Abhijit was both the best dish on the night (and again, they were all fantastic) and the best lamb I've had in a number of years. Sensational.

Paris Butter is quite a bit better than when they first opened. The French woman at front of house is outstanding, could be considered at the Cuisine awards for best front of house.

If you are into fine dining, then keep an eye on Denizen Magazine, looks like there will be more of them in the future. They aren't cheap, but do present reasonable value and aren't bank breaking either.

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#2609220 23-Nov-2020 16:10

The Food Show 2020 was very good under the circumstances. Quite a few ommissions and differences like Silver Ferns weren't doing samples, no Donovans, quite a few others, but there was a pretty decent number of exhibitors and it was still a decent size.

Nadia Lim was the pick of the presenters at the cooking displays. She is quite hilarious and even burned some dinner to make the rest of us feel better about our efforts :)

We usually arrive at opening and leave at closing, and we figured with Friday being open till 9pm we would easily get everything done. They kicked us out at 9:15pm :)

I was pleased to see considerably less Tumeric products, though honey is the mix with everything ingredient of 2020 it seems.

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#2634308 12-Jan-2021 14:00

This Xmas we ordered a Ham from Black Origins, which is the equivalent of Wagyu for Ham. It arrived with a relatively small amount of meat and a huge ring of fat. I was a little put out. We ended up mostly eating it cold, and it was exceptional! We ended up cutting off the fat and freezing most of it, once we worked out how unbelievably amazing it was (Maybe the best tasting fat I've ever had). We rendered some down and roasted stuff like potatoes in it. Was the best tasting potatoes I've ever had. Duck Fat Potatoes have *nothing* on this.

Tomatoes are starting to get there in terms of taste, and I have done a few Caprese Salads with some good balsamic, it's just magic!

I also threw together a salad on the fly the other day which was fantastic:

Croppers Tomatoes, roughly chopped into uneven bits, with regular vine tomatoes and a variety of other odds and ends Farro had loose. Salted and Peppered Generously.

1 Ripeish Yellow Skin Nectarine with skin on.

Cob of Corn off the Cob

Basil finely chopped

Nice Olive Oil and Nice Balsamic.

Nice ripe but not mushy Strawberries

Some Red Onion

Avocado.

I didn't measure anything really. The contrasts in flavor (which I like) was excellent. The following days I did a similar thing but tore up some mozzerella and the next day Chorizo fried in the pan and thrown in hot.

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#2635778 15-Jan-2021 09:10

I haven't posted in this thread before but here it goes. Last night I was home alone and decided to go for a steak (with garlic and butter) on a bed of pappardelle aglio e olio. I had an open bottle of Mumm so had a couple of glasses with it (wife doesn't drink alcohol, but I have a few bottles of wine that usually last three days - it's been so hot lately I decided to go to the champagne with some meals this week).

Sorry for the mess - as I said, home alone, 15 minutes meal.

As an aside - I like cleaning as I go so while things were cooking I was cleaning utensils and other stuff. Wife cleans everything after the meal. Arghhhhhhhh.

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#2635782 15-Jan-2021 09:13

Looks pretty good to me :)

Lenovo

Shop now for Lenovo laptops and other devices (affiliate link).

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#2635783 15-Jan-2021 09:14

This was lunch the day before yesterday. I thought it was too hot in Wellington so decided to go with a insalata caprese. As I said, champagne because it's hot...

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#2635787 15-Jan-2021 09:21

Yeah, I have been doing lots of those lately myself. I totally love it, once the tomatoes are heading into season. I tried to grow some, but it hasn't been wildly successful and they are just starting to ripen as I am away!

I have been trying to involve my kids from as young age as possibly in cooking so they don't grow up without cooking skills which I consider one of the most important skills to arm a person with. We did an experiment with sliced tomato last week, with just tomato, tomato with freshly ground pepper, tomato with pre ground pepper, and then Tomato with Salt, and then tomato with Salt and Pepper.

If you've never tried doing this, I really recommend doing it. For my son at least, it was a lightbulb moment.

I recall teaching him about the Mailard reaction, and him talking about it at a restaurant we went to, and him saying he liked how well the Chef had done with the reaction on his steak and the waitress's eyes popped out of her head. Next minute the chef is out scarcely able to believe an 8 year old knows about such things.

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#2635788 15-Jan-2021 09:23

networkn:

Was the best tasting potatoes I've ever had. Duck Fat Potatoes have *nothing* on this.

Have you tried Potatoes cooked in Goose fat? these were the best potatoes I have had - hands down.

A friend cooked a Christmas goose a few years ago, I was surprised how little meat there was on the bird but the potatoes saved the day.

John

I know enough to be dangerous

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#2635790 15-Jan-2021 09:26

SATTV:

Have you tried Potatoes cooked in Goose fat? these were the best potatoes I have had - hands down.

A friend cooked a Christmas goose a few years ago, I was surprised how little meat there was on the bird but the potatoes saved the day.

John

I have! It enjoyed it, but in my opinion the fat on this type of ham has yet to be beaten.

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#2635792 15-Jan-2021 09:27

I decided to read from the top and saw a mention to anchovies (two years ago)... Anchovies make everything better (so much umami). If you use those salted anchovies you can get just one bit, add to food while cooking and it will make it all taste good (anchovies are a heavy ingredient in Worcestershire sauce, which is just basically a fish sauce, based on an old Roman recipe).

Or if you want to make anchovies like those mentioned (fried or in omelettes), try these ones - I just open the can and eat them straight or prepare as you want:

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#2635793 15-Jan-2021 09:29

networkn:

I have been trying to involve my kids from as young age as possibly in cooking so they don't grow up without cooking skills which I consider one of the most important skills to arm a person with. We did an experiment with sliced tomato last week, with just tomato, tomato with freshly ground pepper, tomato with pre ground pepper, and then Tomato with Salt, and then tomato with Salt and Pepper.

I tried getting our daughter into cooking but she's not really interested... And yes, salt and pepper are always your friends. It annoys me how New Zealanders tend to cook with less salt than I think it's needed for some good cooking.