Share a recipe or food thought - General Discussion.

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#3340862 9-Feb-2025 22:13

networkn:

Those look incredible, I'd love it if you could post them as smaller pictures we could click on to zoom in though.

If you tell me how this works? If there are several steps involved, I'd rather save myself and you the trouble. 😁

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Tinkerisk

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#3340879 9-Feb-2025 23:56

blackjack17:

I don't have photos but I also made dumplings last night

500gms of lamb mince (beef or pork works just as well) | the fatter, the better, you really made about 80 dumplings? 😃

1 carrot grated | doesn‘t belong in my recipe

1/2 dozen mushrooms finely diced | doesn‘t belong in my recipe

1/4 to 1/5 of cabbage finely diced | which one? Napa cabbage is the thing, two step „sautéed“ (stem first and leaves second) in a pan

1 onion finely diced | if, then only spring onions, but natively garlic chives

1 clove of garlic finely diced | nope, mortar and pestle

1 finger length of ginger finely diced | nope, mortar and pestle

2 teaspoons of cumin powder | doesn‘t belong in my recipe

2 teaspoons of cumin seeds | doesn‘t belong in my recipe

2 tablespoons of soy sauce | which one? The light one

2 tablespoons of rice wine | belongs into the dipping sauce, not into the dumplings

pepper | which one? In my recipe is white campot pepper, mortar and pestle

other spices to taste | nope, becomes too much

dumpling/wonton wraps | nope dumpling 8-9cm only, the 11-12cm wonton wraps are too big

Where is the roasted sesame oil?

Where is the dashi?

Where is the (very little but important amount of) corn starch to keep the juices in the meat?

What dipping sauce had you used (usually dumblings are just starters)

I took the liberty to make a sidestep compare only to show, how unprecise and interpretable „your“ recipe of „anydumplings“ is. And the handling skills and tricks for taste aren‘t even mentioned.

Tinkerisk

4203 posts

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#3343534 17-Feb-2025 08:36

Japanese miso pizza, but without the mayonnaise lattice. The dough is made from wholemeal spelt flour.

blackjack17

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#3343560 17-Feb-2025 10:00

Tinkerisk:

blackjack17:

I don't have photos but I also made dumplings last night

500gms of lamb mince (beef or pork works just as well) | the fatter, the better, you really made about 80 dumplings? 😃

1 carrot grated | doesn‘t belong in my recipe

1/2 dozen mushrooms finely diced | doesn‘t belong in my recipe

1/4 to 1/5 of cabbage finely diced | which one? Napa cabbage is the thing, two step „sautéed“ (stem first and leaves second) in a pan

1 onion finely diced | if, then only spring onions, but natively garlic chives

1 clove of garlic finely diced | nope, mortar and pestle

1 finger length of ginger finely diced | nope, mortar and pestle

2 teaspoons of cumin powder | doesn‘t belong in my recipe

2 teaspoons of cumin seeds | doesn‘t belong in my recipe

2 tablespoons of soy sauce | which one? The light one

2 tablespoons of rice wine | belongs into the dipping sauce, not into the dumplings

pepper | which one? In my recipe is white campot pepper, mortar and pestle

other spices to taste | nope, becomes too much

dumpling/wonton wraps | nope dumpling 8-9cm only, the 11-12cm wonton wraps are too big

Where is the roasted sesame oil?

Where is the dashi?

Where is the (very little but important amount of) corn starch to keep the juices in the meat?

What dipping sauce had you used (usually dumblings are just starters)

I took the liberty to make a sidestep compare only to show, how unprecise and interpretable „your“ recipe of „anydumplings“ is. And the handling skills and tricks for taste aren‘t even mentioned.

What recipe mate? You have only posted photos.

This is roughly the one that I use, i will vary the meat based on what is cheap, vary the veges based on what is in the fridge, and vary the spices depending what herbs are in the garden or my mood.

The recipe above was made up based on what was available in the fridge and pantry (it did have sesame oil in it)

The dipping sauce for the kids was soy sauce and apple cider vinegar, while for the adults the same with chili flakes.

When I am cooking I am also doing if for two kids, they prefer my ones to bought ones so that's enough for me. I also have limited time between work, my own activities and the kids activities. We aren't precious about the food.

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freitasm

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#3343569 17-Feb-2025 10:23

Here's a recipe: Start at 9 AM.

Negroni is 1/3 gin, 1/3 vermouth, 1/3 Campari.

Champagne is.. champage.

Beef, salt and charcoal. Ribs slowly cooked for two hours. Picanha cooked for 40 minutes. Pork belly for 30 minutes.

networkn

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#3343673 17-Feb-2025 10:51

That looks fantastic.

freitasm

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#3343676 17-Feb-2025 10:59

It was really good. It was my birthday too. And quite a few in the group agreed it was probably the best churrasco in recent years.

networkn

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#3343677 17-Feb-2025 11:00

Judging at Meatstock was quite an experience. I've done quite a bit of SCA and NZBA judging now, but 60+ teams turned up and competed.

Unfortunately, a number of the judges tapped out, leaving us shorter on judges and running less tables than ideal, which made for lots of boxes per round.

Day 1 had us judging Hotdogs, Burgers (bread back to back is a challenge), Bacon (any dish with Bacon as the star), Chicken Wings, Steak, and Pizza.

Day 2 had us judging Chicken (open category), Ribs, open Pork, Lamb, and Brisket. Again, we lost a lot of judges throughout the day, usually the newbies who don't follow the instructions to go easy and take 1 bite. People always turn up talking about how massive their appetites are and self assured.

Brisket was the star of the day, which isn't usually the case. It's the hardest protein to get right and usually isn't done as well. Saturday was banging. We had a number of entries that got perfect scores, and even after 2 days of eating, it got cleaned up pretty quick.

It was quite something to see the same BBQ Comp Team win twice in a row, against 60 of the best teams from NZ, Australia (top 6 teams came over) and the USA. Rum n Que are always pretty consistently amazing.

johno1234

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#3343700 17-Feb-2025 11:38

networkn:

Judging at Meatstock was quite an experience. I've done quite a bit of SCA and NZBA judging now, but 60+ teams turned up and competed.

Unfortunately, a number of the judges tapped out, leaving us shorter on judges and running less tables than ideal, which made for lots of boxes per round.

Day 1 had us judging Hotdogs, Burgers (bread back to back is a challenge), Bacon (any dish with Bacon as the star), Chicken Wings, Steak, and Pizza.

Day 2 had us judging Chicken (open category), Ribs, open Pork, Lamb, and Brisket. Again, we lost a lot of judges throughout the day, usually the newbies who don't follow the instructions to go easy and take 1 bite. People always turn up talking about how massive their appetites are and self assured.

Brisket was the star of the day, which isn't usually the case. It's the hardest protein to get right and usually isn't done as well. Saturday was banging. We had a number of entries that got perfect scores, and even after 2 days of eating, it got cleaned up pretty quick.

It was quite something to see the same BBQ Comp Team win twice in a row, against 60 of the best teams from NZ, Australia (top 6 teams came over) and the USA. Rum n Que are always pretty consistently amazing.

How much would I have to pay to become a judge? :-)

networkn

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#3343713 17-Feb-2025 12:28

johno1234:

How much would I have to pay to become a judge? :-)

Usually, it's between $20 and $40 a time. Meatstock involved buying a TShirt for Each day (which you wore) and entry to Meatstock.

In terms of experience, if you like meat, and can listen and follow instructions, you are welcome to judge in almost any competition. Newbies are welcome if they'll take the position seriously.

We had a bunch of people turn up, get the T-Shirt and Leave without even participating. It kinda screwed the rest of us up.

There is always a table captain who can answer questions and provide guidance, and will make sure you know specific things to watch out for each round. If your scores are wildly out, you might get asked why you gave a score of x in a particular category, either in order to help guide you further, or to get a different perspective. An example of this, is chicken which is supposed to be moist and the skin able to be bitten through cleanly, guy gave it a 10 for texture, whilst the skin came off the thigh entirely, I just gently reminded him that rubbery skin isn't what 'good' looks like, and he recalled that from the training and was fine after that.

msukiwi

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#3343733 17-Feb-2025 13:44

Tinkerisk: Japanese miso pizza, but without the mayonnaise lattice. The dough is made from wholemeal spelt flour.

The OCD in me can't get past the hair!

networkn

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#3343740 17-Feb-2025 14:10

msukiwi:

That would have earned you a DQ this weekend! :)

Tinkerisk

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#3343742 17-Feb-2025 14:18

msukiwi:

Tinkerisk: Japanese miso pizza, but without the mayonnaise lattice. The dough is made from wholemeal spelt flour.

The OCD in me can't get past the hair!

It is part of the recipe. It's a Japanese hair and the pizza was home alone. 😈

As is customary in good restaurants, I apologised on behalf of the house, disposed of it and of course replaced it with a new pizza.

Tinkerisk

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#3343748 17-Feb-2025 14:51

blackjack17:

We aren't precious about the food.

Perfectly all right. I don't have time either, but I take it. New Zealand cuisine is also not (yet) on the UNESCO World Heritage List. French and most recently Japanese cuisine is.

stocksp

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#3343775 17-Feb-2025 16:15

freitasm:

It was really good. It was my birthday too. And quite a few in the group agreed it was probably the best churrasco in recent years.

Happy Birthday. Perhaps you should host the next IRL Geekzone (I would definitely make it for churrasco and negronis :)

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