Share a recipe or food thought - General Discussion.

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Networkn
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#2243256 22-May-2019 18:34

Had a fantastic meal out at One Tree Grill in Auckland. Easily in my opinion of the best restaurant in that part of Auckland. My kids, neither big eaters got kids meals which weren't the usual fried foods, instead lamb rumps and pan fried snapper. Both eat everything and raved about it afterward.

On another unrelated note, roasting Brocolli after giving it 90 seconds in boiling water, is a revelation. I like Brocolli, but my new favourite way is roasted.

Lastly, with my new Pellet Grill I am going to have a crack at Ribs this weekend.

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Delphinus

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#2243359 22-May-2019 21:33

networkn:

On another unrelated note, roasting Brocolli after giving it 90 seconds in boiling water, is a revelation. I like Brocolli, but my new favourite way is roasted.

Frying it in a cast-iron frypan also is a quick way to achieve the same thing (after boiling).

Then put a dollop of Hollandaise sauce on them. Yum!

networkn

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#2271604 8-Jul-2019 09:32

One thing that *really* annoys me, esp at places that purport to be "good" at steak (often listing 10 types of beef etc) is when you order a steak and it comes out with char marks. I don't mean GRILL marks (which is fine), but black marks, that taste *awful* and to boot are associated with cancer and other not so nice things. IF you are in the habit of doing this, at least offer it as an option. Some people like the taste of char, but in my experience not many... Ruined a reasonable steak last night.

networkn

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#2282066 23-Jul-2019 10:24

@SirHumphreyAppleby @freitasm

I can highly recommend both SousVideEverything and GugaFoods on youtube if you like meat in general or Sous Vide specifically. Same guy different channels.

There was a video where they Sous Vide an absolutely mammoth bit of Brisket that was just fantastic.

I'd love to find a source of Iberico Pork Chops here. I don't think it's possible here for some reason, but I had some in Spain.

SirHumphreyAppleby

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#2282074 23-Jul-2019 10:34

networkn:

I can highly recommend both SousVideEverything and GugaFoods on youtube if you like meat in general or Sous Vide specifically. Same guy different channels.

There was a video where they Sous Vide an absolutely mammoth bit of Brisket that was just fantastic.

@networkn. I'm not a big meat eater (I mostly eat chicken and some pork), but I am subscribed to SousVideEverything for future reference. They do some interesting comparisons, but I find the taste tests annoying. Those torches though... I'd like one of those!

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#2282138 23-Jul-2019 12:26

Interesting, yeah I do find the taste tests can be a bit over the top, but their enthusiasm can be a little contagious. They also do some trips and things that were interesting.

I would like to eat less meat, but I find vegetarian food not particularly enjoyable a lot of the time (For some reason I can't get over my dislike of Soy/Tofu type products. We did try and introduce 2 days a week without meat, but it's been relatively unsuccessful. Feel free to share some recipes of your non-meat options though, I am always keen to get ideas.

I have been enjoying my Traeger Ironwood 885 pellet smoker, though surprisingly, struggling to get the smokey flavour I was expecting.

Kiwifruta

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#2282154 23-Jul-2019 13:00

networkn:
Interesting, yeah I do find the taste tests can be a bit over the top, but their enthusiasm can be a little contagious. They also do some trips and things that were interesting.

I would like to eat less meat, but I find vegetarian food not particularly enjoyable a lot of the time (For some reason I can't get over my dislike of Soy/Tofu type products. We did try and introduce 2 days a week without meat, but it's been relatively unsuccessful. Feel free to share some recipes of your non-meat options though, I am always keen to get ideas.

I have been enjoying my Traeger Ironwood 885 pellet smoker, though surprisingly, struggling to get the smokey flavour I was expecting.

We used to make moussaka with canned brown lentils. Was always popular.

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#2282156 23-Jul-2019 13:01

If you have the recipe feel free to post it.

Kiwifruta

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#2282162 23-Jul-2019 13:06

networkn:
If you have the recipe feel free to post it.

I don’t have it on me, but it is the moussaka recipe in the Edmonds cookbook. We just swapped the meat for lentils. If you don’t have the Edmonds I’ll upload the recipe tonight.

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#2282164 23-Jul-2019 13:10

Found it here

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#2282338 23-Jul-2019 18:41

For me, cooking has never been about meat or vegetarian dishes. It is simply about ingredients.

When I make something for dinner, I like to just pick a single ingredient and then work with it. - whether it is a carrot, tomato, flour, piece of pork/beef or whatever is at hand.

For example, take a potato and make some ricotta gnocchi, saute it, then add a little butter, peas, lemon zest and thyme.

Another varient is to replace the gnocchi with a small fillet of white fish. One could also change the sauce to a beurre blanc (with peas) as in the dish Turbot au beurre blanc.

Given the potato again, one can finely slice it, add cheese cream and garlic to make a gratin. Add fish for a fish and potato gratin.

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networkn

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#2291363 7-Aug-2019 08:33

I was sad to see that Clooney has announced it's closing it's doors October 13. In my view it's consistently in the top 3 restaurants in Auckland, if not New Zealand, and if you have a reason to celebrate between now and then and enjoy adventurous fine dining degustation eating, then I think you'd love this.

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#2292386 8-Aug-2019 15:36

MikeAqua:

MikeB4:

I use only Agria potatoes, peeled cut and par boiled for 10-15 minutes for roasts and 10 minutes for fries. I drain allow to sit and dry until they turn white. I then shake them in the pot until the outside is fluffing. I add a bit of oil or lard and cook in the oven.

Have you tried duck or goose fat? Amaze-balls.

I have.

Not impressed. They came out fine, but no better than using oil or dripping.

perhaps the flavour is it...which is why I prefer an low flavour oil.

Agria, yes, for sure.

Roast potatoes and chicken wings, mmm. plain but yummy.

I do put some chilli sauce on mine though before cooking them, the wings that is. Have to be areful not to burn them..but mmm.

networkn

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#2314870 11-Sep-2019 10:28

I have to say that I am super impressed with the pellet grill I purchased. Whilst some purists might sneer at the Wifi Control of it, it's actually incredibly useful, and whilst I do consider myself a bit of a traditionalist when it comes to food, the convenience of being able to remotely monitor and control the heat from the BBQ is really something.

The past weekend, I tried something I have been dreading after my last attempt on the Weber, and that was a large Brisket. Make no mistake, you still have to watch and monitor and tend your BBQ, but far less, and the result was really something. Not perfect, the bottom was a bit dry and tough, and I'll look into why when I get some time, but the meat was absolutely amazing. All I used was salt and pepper in a 50/50 mix.

What was possibly even better, was slicing it the following days, heating it and throwing those slices between 2 bits of buttered white bread. Just heaven.

One thing that surprised me, in case anyone else is considering a pellet grill, is that even with SuperSmoke mode, you don't get a lot of smokey flavour. You Do get a smoke ring, but the flavour wasn't as strong as I expected from something that burns wood. I did find a thing called the Amaze N Smoker which is a little tube you throw pellets into and light and it produces wonderful smoke flavour for $14 USD. I'd consider it an essential extra.

trig42

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#2314889 11-Sep-2019 11:00

What Pellet Grill did you get? They sound interesting.

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