Share a recipe or food thought - General Discussion.

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Networkn
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#2686386 4-Apr-2021 19:14

Handle9: @networkn I am definitely judging you for using a pellet smoker. Enviously but judging all the same 🤣🤣

Did you end up buying a GA? I have found that the best BBQ I've ever had. I use it 2-3 times a week. I do salmon, lamb shanks, beef cheeks, lamb shoulder etc etc. It's perfect for a midweek cook for the family.

It's so cheap to run and convenient.

I'll keep your judgement in mind as I remotely monitor my temps, my pellet levels, and can change the temps my BBQ is running out, all whilst watching my kids play sport. :) One of the best cooking things I've ever purchased.

I also really like my Sous Vide machine, though I am not 100% convinced it's worth the effort for a lot of things. Sous Vide Everything did an entire packer briskett Sous Vide and one day I'd like to try that.

I didn't end up getting the GA yet, we haven't really had much chance to use it, I have a Weber Charcoal grill and the Traeger for home and so it would be only for portable use. Summer has been mostly working, we haven't been out and about most weekends. Pretty much, everyone in our household collapses in a pile on the floor Friday night, no-one has much enthusiasm for any activities that aren't a matter of keeping someone alive or a commitment made previously.

We probably will pick one up, last time I got enthused, there was no stock anywhere. I think at least, that issue is resolved.

Handle9

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#2686387 4-Apr-2021 19:17

I've got a kettle and the GA. I'd use the GA 3 times out of 4, even at home, which I didn't expect. The size and faster lighting time makes it so much more convenient unless I'm doing something really large.

J32

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#2687981 7-Apr-2021 18:00

Recently my son turned 5. He asked me if he could have a chocolate HotWheels cake for his birthday. Having a cake made by someone wasn't really in my budget. So I decided to make one myself. I tried to make it colorful and HotWheels like as much as possible.

The cakes base is based of the egg and dairy free chocolate fudge cake recipe from the Chelsea website.
The frosting is a mix out of fresh cream, cream cheese, vanilla essence and icing sugar. A bit of the frosting was mixed with blue food coloring for the center.
M&Ms to decorate the outer edge of the cake. Chocolate sprinkles for the road surface with piped frosting for the road markings.
The flags and signs were hand drawn on thicker paper, cut out and glued to wooden food picks.
Two actual HotWheels cars were placed on the road surface to complete the decoration.

networkn

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#2694772 19-Apr-2021 12:23

So, over the weekend, I pulled a piece of Carrera Waygu Eye Fillet (marbling score 8-9) which was vacuum-sealed, out of the fridge and Sous Vide it at 53.5c for 2 hours. Pulled it out, dried it really well, and seared it in a very very hot pan for around 45 seconds on each side and did the sides for 20 seconds too.

It was in my top 5 steaks I've ever eaten in my life. Special occasion thing for sure, it certainly wasn't cheap, but it was God level tasty. It was nearly 2.5" thick.

I took the juices from the bag, cooked over a low temp with salt, garlic sauce, Worcester sauce and then strained it. Was amazing as well.

The thing is, it pretty much fail-proof. I have a mixed relationship with Sous Vide, I sometimes find it's a lot of fuss for very little benefit, but I'd say on larger chunks of meat, it's probably worth while. The Sous Vide on Waygu really works, as it allows the fat to render perfectly.

networkn

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#2700873 2-May-2021 20:41

So, I had quite the pleasure over the weekend of being selected to judge in a BBQ Competition category, steak, at the Great Food Show in Hamilton,attended by 4 of the top teams in NZ who were doing an exhibition cook off.

I must admit to feeling some anxiety, but 6 of us were given a 8 minute run down on what was required (quite a lot of information to absorb). Four totally amazing steaks, all Scotch Fillet.

Amazing is the only word I could use to describe them. Not a bad one among them, but one particularly outstanding example. 3 of the 4 were served with Burnt ends, something I'd never had before in beef, and they were like meaty marshmellow.

We have some exceptional talent in NZ when it comes to BBQ.

Some of the money that gets poured into these competitions must be eye-watering!

I have a newfound respect for those who do this for an entire weekend. The stakes are high, and the pressure of 'correctly' evaluating each one according to the criteria, is pretty intense, especially when you know the money, time and investment the teams are throwing at your 1-2 bites. It was also interesting experiencing the difference between competition BBQ and home BBQ, being that you probably wouldn't want to eat big quantities of Comp BBQ given they are packing as much flavour into 1 bite to get their impression across.

blackjack17

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#2703657 8-May-2021 12:38

Forgot to get something out of the freezer yesterday morning and was short of time. I did have a smoked chicken in the fridge that I was going to use for a smoked chicken and corn pie but as it was Friday night I didn't have the time after dropping the kids at sports.

So decided to try a smoked chicken stroganoff

3/4 of a Pams smoked chicken shredded
about 500gms of button mushrooms sliced
an onion diced
4-5 cloves of garlic
1 tablespoon of smoked paprika
1 teaspoon of oregano
1 teaspoon of mustard powder
1 small tub of sour cream
butter
ground pepper

brown onions add mushrooms and garlic and add some butter

once cooked add herbs and spices and smoked chicken.

Once heated through remove from heat and mix in sour cream. Serve over buttered noodles.

Was absolutely delicious

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Eva888

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#2703739 8-May-2021 18:27

Thanks. Sounds easy and yum. Will try it during the week.

Tradepub

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networkn

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#2708232 16-May-2021 20:30

So had my first go at Beef Cheeks this weekend for a delayed Mothers Day Meal. I bought 3 x 500gram pieces, probably could have had another no problem as we wanted left overs for tacos. It was pretty straight forward except for the trimming which took longer than I expected. I need my knives sharpened.

Boated in Light Beer (Since that's all we had in the house) and some golden syrup, garlic sauce and Worcester Sauce. Was pretty tasty, and tender. Not quite as tender as I hoped for. Pulled them out when they were temping at 208F and were very tender feeling, but still weren't quite there for whatever reason I believe. Did come apart with 2 forks, but had to be coaxed.

Mash Potato cooked with a couple of bits of Garlic and some Smoked Butter, with a side of Green Beans, happy family.

I think we will keep a couple of KG in the freezer from here on in.

Handle9

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#2708234 16-May-2021 20:34

networkn:

So had my first go at Beef Cheeks this weekend for a delayed Mothers Day Meal. I bought 3 x 500gram pieces, probably could have had another no problem as we wanted left overs for tacos. It was pretty straight forward except for the trimming which took longer than I expected. I need my knives sharpened.

Boated in Light Beer (Since that's all we had in the house) and some golden syrup, garlic sauce and Worcester Sauce. Was pretty tasty, and tender. Not quite as tender as I hoped for. Pulled them out when they were temping at 208F and were very tender feeling, but still weren't quite there for whatever reason I believe. Did come apart with 2 forks, but had to be coaxed.

Mash Potato cooked with a couple of bits of Garlic and some Smoked Butter, with a side of Green Beans, happy family.

I think we will keep a couple of KG in the freezer from here on in.

Beef cheeks need a lot of cooking. They are a bit like brisket where the internal temperature isn't important. If you can't twist a fork freely they need another 45 minutes. There's a membrane running through the centre of them that takes a long time to break down. The wait is worth it.

networkn

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#2708342 17-May-2021 10:19

Handle9:

Beef cheeks need a lot of cooking. They are a bit like brisket where the internal temperature isn't important. If you can't twist a fork freely they need another 45 minutes. There's a membrane running through the centre of them that takes a long time to break down. The wait is worth it.

Yeah, I figured once they were at 208F and probing like butter they were good to go. They weren't at all far off (like an 8 rather than 10 for tenderness, but the fork twist thing is a better indication for that particular cut I think, thanks.

networkn

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#2710013 20-May-2021 09:53

Yesterday I prepared 10KG of Pulled Pork (only my second attempt ever at PP) for 27 people at our Squash finals evening. It was pretty stressful, having not ever catered before, for that many people, and with the added complication of not having a set time the food had to be ready, *and* having to play as well. In the end it went really well, though the pork didn't reach 204F until about an hour after I budgeted. People came back for second and thirds, so it wasn't too bad. The only thing I wish I had done differently was pulled it a fraction later as by the time people faffed around, it wasn't as hot as I wanted it to be. I overestimated the time it would take to prepare the final stage. All in all I enjoyed it. Helped I won my game comfortably, coming back from 14/6 in the third to win 14/16!

networkn

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#2721210 9-Jun-2021 13:15

Does anyone have a really really good Chimmichurri recipe? I have tried a few, but I can't seem to get it as good as I often see in restaurants. I am not exactly sure what is 'missing' from my recipes, I just know it doesn't have the same punch as I have enjoyed previously?

SirHumphreyAppleby

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#2732211 21-Jun-2021 18:22

Food thought..

Beer batter fries. I see these on the menu all the time. I assumed it was some sort of attempt at being fancy. They never really did anything for me compared to a properly cooked chip. Tonight (and on one prior occasion) I accidentally made too much batter for my fish (no beer), and applied the excess to some of the chips. Tasty, sure, but I realised something... you can cook the chips for a much shorter period of time, and they're guaranteed to be crispy. Are these the true reasons why these are so popular on restaurant menus?

freitasm

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#2732284 21-Jun-2021 20:29

Pork fillet.

Pre-heat over to 200 c with the iron skillet inside.

Prepare the pork fillet with salt, ground pepper, a couple of garlic cloves inside holes. A little of oil and it goes into to hot iron skillet. Sear all sides, about a minute on each side.

Remove, add some (not much, no need for too spicy) smoked paprica.

Place into a pre-heated tray and into oven for 25 minutes.

Remove when it reaches about 60c internally and let rest for 10 minutes.

Meanwhile, pour a bit of beef stock (about 1/4 cup) on the skillet, let it reduce a little bit. Add a couple of spoons of dijon mustard, another couple of spoons of wholegrain mustard. Top up with about 150 ml cream and let it reduce.

Slice the pork fillet, serve with mash potatoes (potatoes mashed with cream, butter and a bit of freshly grated parmesan cheese).

Tinkerisk

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#2745850 17-Jul-2021 16:44

Ramen or Pho. Anytime. :-)

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