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  #1947940 28-Jan-2018 20:41
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networkn: Yeah, Anova and Breville Smoking Gun. First on the list is the smoked butter (made at home, so another first). I plan on having it with bread from my bread maker that I have never used (but bought second hand 2+ years ago!).

 

Sounds good, keep us posted!

 

Finally found an excuse to break out the Smoking Gun I got for Christmas :) Giving chicken some smoke for a salad, I used applewood and dried rosemary. It was OK, I describe it as eating a cigarette. It wasn't that bad but the smoke was quite harsh, maybe the rosemary was a bad idea or I let it infuse for too long, I'm not sure. I'll have to do some more experimenting.

 

Definitely keen to hear how you get on...


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  #1947942 28-Jan-2018 20:42
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networkn:

 

Any of you with Netflix, I cannot highly enough recommend Chefs Table S01E02 as fantastic watching. 

 

I won't share anything about it, but it's amazing I think. Will be interested on others thoughts. 

 

 

Single udder butter is awesome!


 
 
 
 




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  #1952166 5-Feb-2018 20:30
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bazzer:

 

networkn:

 

Any of you with Netflix, I cannot highly enough recommend Chefs Table S01E02 as fantastic watching. 

 

I won't share anything about it, but it's amazing I think. Will be interested on others thoughts. 

 

 

Single udder butter is awesome!

 

 

What is this?

 

 


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  #1952225 5-Feb-2018 23:26
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networkn:

 

bazzer:

 

networkn:

 

Any of you with Netflix, I cannot highly enough recommend Chefs Table S01E02 as fantastic watching. 

 

I won't share anything about it, but it's amazing I think. Will be interested on others thoughts. 

 

 

Single udder butter is awesome!

 

 

What is this?

 

 

In that episode you recommended, one of the courses they served in the restaurant was a selection of three butters, each from a single specific udder (cow). I thought that was a pretty cool idea.




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  #1952247 6-Feb-2018 00:47
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Tonight I cooked an Apricot Pie. One like you used to get at school from the tuck shop 30 years ago (OMG I'm old).  I never found a recipe I made it in my head and it worked out awesome (I've done this a few times now). 

 

Fresh Apricots

 

Turkish Apricots

 

Dried Otago Apricots (the really ugly looking big pieces (don't skip these, they provide the deepest layer of flavour). 

 

I also found some similarly dried peaches, so I included them this time. 

 

Cloves

 

Water

 

Sugar

 

Salt.

 

2 sheets of pastry.

 

Basically, I cut everything into even pieces. I don't use a recipe or measurement. Boil for 30 minutes with cloves some sugar (less than a tablespoon, and a sprinkle of salt), until everything has rehydrated and softened but still has a tiny bit of shape. 

 

Get 2 sheets of pastry, grease a pyrex rectangular dish and place in a sheet of pastry, then bake in 200c for about 5 minutes so it starts to cook. Pour in mixture. Cut other sheet into stripes and Kris Cross. baste pastry with milk to assist with browning. Cook for 20 minutes. 

 

 




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  #1952248 6-Feb-2018 00:47
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bazzer:

 

In that episode you recommended, one of the courses they served in the restaurant was a selection of three butters, each from a single specific udder (cow). I thought that was a pretty cool idea.

 

 

Oops, I thought it sounded familiar. 

 

 


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  #1952315 6-Feb-2018 10:46
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networkn:

 

Tonight I cooked an Apricot Pie. One like you used to get at school from the tuck shop 30 years ago (OMG I'm old).  I never found a recipe I made it in my head and it worked out awesome (I've done this a few times now). 

 

Fresh Apricots

 

Turkish Apricots

 

Dried Otago Apricots (the really ugly looking big pieces (don't skip these, they provide the deepest layer of flavour). 

 

I also found some similarly dried peaches, so I included them this time. 

 

Cloves

 

Water

 

Sugar

 

Salt.

 

2 sheets of pastry.

 

Basically, I cut everything into even pieces. I don't use a recipe or measurement. Boil for 30 minutes with cloves some sugar (less than a tablespoon, and a sprinkle of salt), until everything has rehydrated and softened but still has a tiny bit of shape. 

 

Get 2 sheets of pastry, grease a pyrex rectangular dish and place in a sheet of pastry, then bake in 200c for about 5 minutes so it starts to cook. Pour in mixture. Cut other sheet into stripes and Kris Cross. baste pastry with milk to assist with browning. Cook for 20 minutes. 

 

 

 

 

Could that work for apples and pears? We have trees, the pears are sweet. Apple and Pear sounds not silly. (I'm not a natural cook). 

 

 


 
 
 
 




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  #1952341 6-Feb-2018 11:53
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tdgeek:

 

Could that work for apples and pears? We have trees, the pears are sweet. Apple and Pear sounds not silly. (I'm not a natural cook). 

 

 

 

 

Yes it would. Just taste the mixture as it cooks to ensure it tastes the way you want it to. You will likely need to add more water as it cooks, but ultimately the final mixture should be pretty thick, as when the water evaporates, the flavours left behind will be stronger. 

 

Perhaps a LITTLE bit of cinnamon as well. Possibly omit the salt. 


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  #1952347 6-Feb-2018 12:01
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networkn:

 

tdgeek:

 

Could that work for apples and pears? We have trees, the pears are sweet. Apple and Pear sounds not silly. (I'm not a natural cook). 

 

 

 

 

Yes it would. Just taste the mixture as it cooks to ensure it tastes the way you want it to. You will likely need to add more water as it cooks, but ultimately the final mixture should be pretty thick, as when the water evaporates, the flavours left behind will be stronger. 

 

Perhaps a LITTLE bit of cinnamon as well. Possibly omit the salt. 

 

 

I would think salt would still be necessary. I'd add nutmeg along with the cinnamon and probably ditch the clove (could be personal preference). I don't think you'd need any water with fresh apples and pears, a lot of liquid will come out as they cook down, maybe just some lemon juice (to stop browning initially and for balance). You could evaporate all the liquid or if you like a saucy pie then maybe cornflour or similar thickening agent to get the consistency you like.


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