Share a recipe or food thought - General Discussion.

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Networkn
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#3014162 27-Dec-2022 08:43

MadEngineer:

Onion
Garlic
Green capsicum
Italian herbs
Steak finely sliced
Cheese

There's a million different ways of doing philly cheesesteak, google it and choose.

It amazes me how few places in NZ do a good one. I still haven't found a truly great one here. Pie Piper on K'Road is pretty decent.

I've tried a few times to make them myself, can't get close! I have all the right ingredients. Weirdly, the best one I have ever had, bar none, was at the foodcourt in Ala Moana shopping center in Honolulu. Green Peppers aren't optional IMO.

Same with Chicken and Waffles. One place in NZ does them justice, that's Peaches Hot Chicken.

networkn

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#3014163 27-Dec-2022 08:46

https://www.donnahay.com.au/recipes/satisfying2/prosciutto-crostini-with-pickled-cherries

The ham in this dish is key, you need something quite strong. Don't cheap out on the quantity of cheese either.

The Picked Cherries are amazing, I used them to glaze some ham (added a little more sugar).

Bonus Tip, find some nice salted chips and put these cherries on them, amazeballs! (Just like dark chocolate and blue cheese - just try it).

networkn

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#3014177 27-Dec-2022 09:12

I have 3 small Cans of Mushrooms (emmas) which are 1 in peppercorn sauce, one in 'sauce' and one in Garlic Sauce. Recipe Ideas?

Also a can of Chipotle sauce. Don't have to have it in a single dish :)

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#3018265 7-Jan-2023 16:55

I have had a great time this week cooking with my 13 Year old son.

We have made a variety of things. We have talked about flavour layers, depth of flavour, we have improved his knife skills etc.

This week we made French Onion soup made with 3 Types of Onions. Watching a massive pile of Onions turn into a small brown pile of onions etc, tasting the difference between 30 and 50 minutes of cooking them etc.

One thing I thought was interesting was how lowly I rate Simon Gaults very lauded beef stock. He really talks it up, and I think it's probably reasonable quality but it's cloudy and had an.. unexpected ... taste. I will need to try a few others as we usually use Campbells. It's amazing though, the difference between the soup, and the soup and bread and melted Grueyere *combined* makes all the difference. Layers of flavour.

We also did Spinach and Artichoke Dip. If you haven't tried this, I really strongly recommend trying it. I've had it a few times and made it a few times at home. It's a family favourite. Our first try of this was a Ruby Tuesdays. I've never found or made better despite my best efforts. Along with PF Changs, and Ruth Chris steak houses, RT's are one of the places we love to revisit.

Home Made Chicken Tikka is next on the list, with hand ground and toasted spices.

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#3021734 15-Jan-2023 22:04

https://www.theculinaryfoodgroup.com/grilled-flat-iron-tacos-with-chimichurri-and-burnt-spring-onion-crema/

I made this tonight. I managed to find a special wagyu flat iron with exceptional marbling, and have been saving it for a special meal. This was it.

The Burnt Spring onion Crema is now going to become one of my staple sauces on sandwiches, wow!

I changed a couple of things. I dry-brined it with salt over a wire rack for 4 hours prior to cooking it and I used 4 Monkeys Home Base Rub which is now one of my favourite all-time base layer rubs. I had the coals very hot, but I would have liked a little more char, even though the crust was actually very nice.

I tried the Chimmichurri using the recipe, but 30ml of Red Wine Vinegar and 10 of oil was just way way way not enough liquid. It was dry as anything.

We added a splash of lime over the thinly cut beef and avo and lettuce into the wrap.

It was sensational. Really amazing.

tdgeek

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#3025469 22-Jan-2023 13:03

A noob oven cooking question

We have a Smeg large oven and a Russel Hobbs Mini Oven, I tend to use the mini oven.

Im going to make a savoury casserole, base ingredients are browned mince, apple, curry powder, tomato soup and crushed pineapple

Is the heat type and the temp the same in both or is the mini using Infra Red and the large oven, radiant heat. Does that matter?

I note that a pizza i buy from the supermarket says not to use a mini oven, (it might actually say toaster oven, cannot remember) seems odd. Im also trying to nail roast veges in the mini, but that's highly likely to be a "me" issue.

In short, is X degrees for x time the same for both or would I need to modify slightly for the mini?

Edit: Russell Hobbs RHTOV30

Another Edit: Casserole dish with lid on won't matter in the mini?

networkn

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#3025484 22-Jan-2023 14:26

I'd do the casserole in the oven.
If you don't use the lid it will dry out and change the cooktimes. You'd need to monitor it closely. If you use the mini use more liquid and be prepared to top it Up

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tdgeek

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#3025492 22-Jan-2023 15:01

networkn: I'd do the casserole in the oven.
If you don't use the lid it will dry out and change the cooktimes. You'd need to monitor it closely. If you use the mini use more liquid and be prepared to top it Up

Thanks. If I used the Mini i'd keep the lid on, just wasn't sure if the heat type mattered or not. I'll use each other next two times and also the slow cooker, see how they each go

I'm just an "exact temp" for "exact time" recipe cook. No creative flair like most here.

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#3027711 27-Jan-2023 03:50

I'm testing siriacha sauce at the moment. 🤪

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#3028133 28-Jan-2023 01:09

Tinkerisk:

I'm testing siriacha sauce at the moment. 🤪

Spelling check: sriracha - tongue twisters in our language.

Handle9

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#3029043 29-Jan-2023 20:09

I did 2 half chucks (it was so big that I had to cut the whole chuck in half to bag them) for my daughters birthday party yesterday.

I rubbed it with SPG and then sous vide at 155f for 36 hours. After a couple of hours to cool I then smoked it for 2 1/2 hours at 250f on the Weber.

Overall I was really happy with it, it was very tender and had a very good smoke flavour without all the mucking around of a long smoke. The bark was adequate but if I’d done it the sous vide the day before then dried it in the fridge overnight I think it’d be better. Being able to know exactly when it would be ready was great for a party.

I want to play around with temperature to try some different textures but for producing tender bbq style it was great. We had tacos with pickled cabbage and onions, guacamole and home made bbq sauce.

The leftovers are in the slow cooker today with the bag juices, onion, celery, carrots, garlic and some crushed tomatoes.

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#3029120 30-Jan-2023 04:31

That sounds very tasty!

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#3030549 1-Feb-2023 21:05

So I spent some time in NYC recently after waiting 25 years to finally go. I was determined to make the most of my cullinary experience (s), and tried everything from $2 pizza slices to 3 Michellin Star restaurants and stuff in between. One thing I did was try a few of the popular burger and or takeaway outlets (my wife and I often split a single burger so we could try more than one place for lunch).

Comments about the fast food I tried:

Chick-Fil-A - Had the classic original Chicken Sandwich. Tender and moist chicken. OK Bun, OK Pickles. Without Sauce I was pretty disappointed. I felt it had an 'old stale fat' after taste to it. Added some Chick-Fil-A sauce, and then the whole thing came together. Not bad, I've had better, in NZ, namely Electric Chicken (probably the best chicken burger I ever ate), and Peaches Hot Chicken, a pretty close second.

I had in-and-out burger on my previous trip (2020 to LA) and was severely underwhelmed. I can't believe what a fuss they make of this place. I wanted to compare it to Shake Shack and 5 Guys which I did this trip. Shake Shack is much much better. They do an amazing crust on their meat and it's flavourful. Five guys also much better, but I prefer Shake Shack. Wifey felt the same way. Also, I tried what some believe is the best burger in NYC called a Emmy Double Stack, it's famous and it's utter rubbish. The worst burger I've had in 5 years.

Pizza is a religion in NYC (and in the US in general), and every corner has a place that sells by the slice. It used to be that you could get a slice (massive, think Sals) for $1, but prices ranged from $1.50 to $4.50. Joes is considered amazing, Bleecher St also strongly recommended over and over. Joes was very average. Amazing crust, nothing much else to recommend it. Bleeker St was excellent. Neither better than the Grimaldi's I had in Vegas quite a few years ago (which was one of my 2 favourite pizzas I've ever eaten). Unfortunately, I couldn't get to Grimaldi's this trip. In my opinion there is a fair bit of pretty average to poor pizza in the US, and for NYC-style Pizza in NZ I don't think you can do better than Epolitos in Grey Lynn, Auckland. Sals is surprisingly respectable.

Tried Pop Eyes Chicken. Crunchy and Moist, not sure I love the flavour more than say NZ KFC, but the batter is quite different. One thing that is really obvious, is how freaking big their chickens must be. The best thing I had there, was the 'biscuit'. It was insane.

I looked high and low for a Philly Cheese Steak, and low and behold found the same chain that blew my mind in a Honolulu food court a few years ago. I haven't had better since and it's still just as fantastic. Charleys Cheesesteaks. I'd be murdered in Philly for suggesting it, but it's really just a fantastic sandwich. Best in NZ is Pie Piper on K'Road, which is very respectable (but still not really nearly as good).

We ended up with Bagels at a place nearby our first hotel, for breakfast the night after we arrived. It didn't rate too highly, but mostly the complaints were about the wait times, hardly a problem that indicates bad food. I had an everything Bagel, with Smoked Salmon, Cream Cheese, Spring Onions and some other stuff. It blew my mind. It was massive, and the Salmon is much more gently smoked than here in NZ, and there is something about the cream cheese over there that is considerably better. The bagel was perfect, probably the best I've ever had. It's like France and Bread. It's just better (Some of it).

Hopefully, someone might find this interesting. I didn't cover the high end dining (though I can if anyone is particularly interested).

Handle9

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#3030561 1-Feb-2023 21:49

You didn’t make it to Katz’s Deli and have what she’s having?

networkn

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#3030564 1-Feb-2023 21:53

We did Katz's as part of one of the two food tours. It was amazing Pastrami, I have to say, I think the best I've had. I wasn't that blown away by the bread. Wish I bought the mustard, it was *epic*. I wouldn't say it was overrated.

Taco's - it's a widely held view that Los Tacos Number One is the place to go, I went, and with the exception of the Beef which was excellent to sublime, the rest were average to poor. Guac and Chips were great though.

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