Anna N posted a post in a topic,
My mise. I decided to go vegetarian with the butter nut squash that I was given yesterday, onions and carrots. At the last minute I decided to add some green beans because they were there staring at me from my crisper drawer.
The curry roux. I used three cubes to about 250 ml water on this occasion.
Vegetables were briefly sautéed (in batches).
Water, sake and curry roux added.
Simmered for about 10 minutes.
Served over white rice (Kare Raisu). There are lots of recipes on the web and I’m pretty sure you can buy the roux from Amazon.
Chris Hennes posted a post in a topic,
Of course. I usually make at least one loaf of this when I'm making sourdoughs. I tried a different proofing strategy this weekend. I started making the loaves at about noon on Saturday. I machine-mixed, so they were ready for proofing at about 4:00pm. I proofed them at 13°C until midnight or so (so eight hours), then moved them to my normal refrigerator overnight. I started baking at about 11am so the loaves got something on the order of 12 more hours of colder proofing. I prefer handling the dough at the colder temps, it scores more cleanly and seems to retain its shape better. Last weekend my loaves were overproofed, having been left at 13°C overnight. This weekend they were spot on.
sartoric posted a post in a topic,
Curry - a word invented by the British and adopted by the Indians. The cuisine is hugely popular in Australia, it’s not unusual to find an Indian restaurant in even a small country town.
Tonight I made fish in mustard gravy with fresh mangrove jack, a firm white fleshed fish. The recipe is from a book by Meena Pathak (of the Patak curry paste fame), this soft cover book was found in an op shop, best 50 cents I ever spent.
The gravy is made with toasted white poppy seeds crushed in a mortar, then blended to a paste with onion, garlic, ginger, green chilli, cumin, coriander, turmeric powders and mustard seeds. The paste was fried in a little mustard oil, then puréed tomatoes and water added, simmered for 5 minutes then fish chunks added. I finished it with some lime juice and chopped fresh coriander.
Seen below and served with lemon ginger rice, dill potatoes, my (well Madhur Jafferys) everyday okra, tarka dal, a blob of cucumber & mint raita and half a paratha.
I think there’s about 20 Indian cookbooks on my shelf, plus at least half a dozen books encompassing curries of the world. Charmaine Solomon is a favourite, as is Madhur Jaffery and Christine Manfield.
It’s probably not wrong to say we’re obsessed with Indian food, (actually, all things Indian). In exactly six weeks time we should be on final approach into Indira Ghandi Airport New Delhi and ready to eat our way through Rajasthan and the Punjab.
gfron1 posted a post in a topic,
First night was Chengdu Taste - absolutely fantastic. I met a Chinese friend the next night and he was impressed that I ate there, said, very authentic and mostly Chinese people eat there. I saw so many things on the menu that I haven't seen before. I ordered the Beef with Crispy Rice:
The next morning I was craving a burrito so bad and ended up at Tacos el Compita:
Dinner that night was Puerto Rico Express:
and my last night was Dakao for Bahn mi:
Capped off with a cucumber mango drink from Zero Degrees:
Dakao certainly was the cheapest meal at $3.75 ($5 with drink and tax). Chengdu was the best thing I ate and the most expensive at $20 including a pot of tea.
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gfron1 posted a post in a topic,
I came across a restaurant that has 'Paella de Carabineros' and something else called 'Arroz de Carabineros'. They're exactly the same price. What exactly is the difference?
Am I right in thinking that the arroz is a soupy risotto style?
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FauxPas posted a post in a topic,
It's based on an older recipe at Food52 (from 2009). It has a touch of Waldorf salad, but it moves beyond it.
The salad is a base of mixed baby greens, with fennel, celeriac, sliced apple, toasted pecans and lardons. The vinaigrette is based on caramelized apple + apple cider.
I appreciate that it uses fresh apple slices in the salad and also uses apple in the dressing. It was very good, but if I was going to make it again I would juice/strain a cooked apple or two and use that in the vinaigrette with maybe just a bit of apple pulp. The recipe, as it is, makes a dressing that is too thick for my taste.
But it was fun and tasty. The celeriac I bought was awful, so I ended up subbing regular celery.
The original recipe is here.
Toliver posted a post in a topic,
The short rib sandwich (a special offer...not a regular item on their menu) was quite tender but it was served on what they called "Texas Toast" which was completely lacking in any sort of buttery or garlic goodness. WTF? So it was just this thick dry bread which wasn't very appetizing at all. The crispy onions were good, the BBQ sauce was good but overall it was just "meh". It has been touted to have been smoked for 6 hours but there was no nice smokey flavor.
The other sandwich we tried was the Smokehouse Brisket. According to Arby's the brisket has been cooked in a smoker for 13 hours. But you could have fooled us. There was absolutely no smoke flavor in the sandwich. I mean you should at least be able to smell the smokiness of smoked meat, right? Another "meh" sandwich.
The two things I learned from my visit?
1) They still have potato wedges! I thought the triangular shaped potato patties were history but they had them. They sell them as a two-patty, three-patty, or 4-patty combo.
2) Never order a large Jamocha Shake unless you have 4 other people to help you drink it. It was mammoth and could compete with 7-Eleven's Big Gulps.
glennbech posted a post in a topic,
Here is my process;
- Dredge salting; rub dry cure into the meat, shake of excess
- Mild vacum packaging ( I stop the vacum sealer mid-process) - I have found this to work very vell, And I feel that it is very hygienic and clean.
- I keep the bellies in the fridge and try to weight them down a bit. I rotate and flip the bags every day.
- After I am happy with firmness - I use meat hooks to hang the bellies for at least 24 hours
- I hot smoke to 60 degrees C in my Weber BBQ.
- I hang the bacon for another 24-48 hours.
Right now I have perfect conditions for curing and salting. Outside temperatures between 4-12 degrees C. So, more projects coming up
Here is from my last batch after smoking, and hanging for 48 hours - my best bacon so far!
liuzhou posted a post in a topic,
James Joyce, Ulysses
Rajala posted a post in a topic,
Some people freeze their dough and make perfect strips etc with a ruler. You should also have a perforated silpat and a baking tray to let air go through. Some have pro equipment to make the dough perfect when rolled out.
That's the short story I guess, and technique. Years of practice I guess? And maybe some Photoshop?
You can do pretty good with the right tools, this is my first ever attempt on a tart shell;
Abra posted a post in a topic,
I decided that we would make two paellas, one with seafood and pork, and one with rabbit and chicken. I don't have a proper paella pan, so we used two cast iron skillets. There's sure a lot of mise en place with paella!
Here's Chefpeon browning the rabbit while I work on the sofrito
Our work in close-up
The seafood paella was made with a halibut and shrimp broth that I made, with a little added pimenton. The land paella was done with a homemade chicken broth with saffron. Here it is, going into the rice. By the way, I did find Bomba, which is, as advertised, an awesome rice. Hideously expensive here, but still awesome.
Here we've added the seafood, now that the rice is nearly done, and the fava beans and piquillo peppers, which are too delicate to get a lot of cooking.
The seafood paella is just about done, but the rabbit and chicken one is still soupy. We tried to wait for them both to be done, but ended up having a seafood course, then a meat course.
We decided to really go for it on getting a crunchy crust. Unfortunately, although delicious, it was mostly inseparable from the bottom of the pan. In fact, I can hear my husband in the kitchen right now, scraping away at it with vigor.
The seafood paella, however, was the essence of delicacy. Real food porn alert here!
We finished off with this cake
which is the Olive Oil and Rosemary Cake from the Babbo cookbook, and a real treat. We had some homemade blueberry ice cream with blueberries from my garden with it, but by then we were eating under the stars, and no flash disturbed our bliss.
Craig E posted a post in a topic,
by Ted Kilgore
1 1/2 oz Hendrick's (Plymouth navy strength) 1/2 oz St. Germain 1/2 oz Velvet Falernum 3/4 oz lime juice 1 slice cucumber 1 sprig dill Mix all, including cucumber and dill in shaker and shake. Fine strain over fresh ice into highball glass. Garnish with fresh cucumber and dill sprig.
My garden dill isn't that green these days, but still wonderfully aromatic. Thought the high-proof gin sub might throw off the balance of this but I quite liked it.
dcarch posted a post in a topic,
I bought two strainers ($10?) and did some modifications to them to work with the rotisserie.
The oven is in my backyard. It gives me about one lb of roasted coffee beans in about 30 minutes. No smoke, no trouble. perfect control of degree of roast.
Anna N posted a post in a topic,
It’s amazing how many mistakes you can make and still get a loaf of bread. I did my very best to kill the yeast using water that was way too hot because I became distracted. As the steam poured from the Thermomix I kissed my bread goodbye. But then I relented and gave it a second chance at life and followed the rest of the recipe mostly according to plan.
FrogPrincesse posted a post in a topic,