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    Hong Kong
  1. Hi, not sure if this has been covered in the preceding 12 pages or not (I only read up to page 5...) but has anyone tried adding any of the lemon juice to the limoncello for extra tang? I'm really keen to make some, as soon as one of my friends goes overseas so they can get me duty free booze, seeing as how I don't relish buying $100+ of vodka to make a batch.
  2. On a whim I bought some goraka because I have a weakness for buying things I don't know how to use. So what is the best way to use it? I understand it is a souring ingredient and particularly useful with fish but other then basic recipes, I haven't been able to find much other info. Can it be used as a substitute for tamarind?
  3. Natho

    Aging beer

    My mate and I drank some old brews he had found in a box the other night (old = about a year or a bit over). Some had changed quite dramatically, some hadn't. The ginger beer had not changed, the chocolate porter had developed substantialy more chocolate characteristics, almost a cocoa taste (chocolate was from the malt only) and the honey porter had seemed to meld the flavours together much more cohesively. These were all beers with live cultures. Well, they were live a year ago anyhow.
  4. Natho


    I once tried a little nibble of amarillo hops we were using. It's not an experience I will soon try again, or forget. The very first second was just a fragrant taste much (obviously) like what the hops smell like. Then it exploded in my mouth, bitter and overpoweringly strong. I haven't tried young hop shoots or whatever, but I would advise eating brewing-ready hops with extreme caution. Science and catalyst molecules aside, they were very bitter.
  5. My friends know me well enough that if I bring my own knives it's no offence. And anyone else, well I couldn't care that much about offending them. But the biggest ones for me are obviously knives, then chopping boards and pans followed by stirring implements. All my friends have cheap plastic stirring things that are all part melted on the end. Where, I ask you, did the rest of that melted plastic go? The worst are glass chopping boards, in conjunction with $2 serated knives, you get this horrid high pitched grateing noise that goes down my spine. I went to cook at a friends house, her parent
  6. Natho

    Wild Rabbit

    We bought it from a butcher. And the butcher said it was a rabbit so thats all i can go on, as far identifying a particular species by a skinned carcass I'm not that talented. Incidently both myself and my friend got a mild but unpleasant case of food poisoning after eating this dish. I'm blaming it on either the rabbit or the chorizo, as nothing else we put into it would have caused it (well, not likely anyway). We did cook it for 1 and a half hours so it wasn't undercooked. Still keen to try again though. editted for spelling caused by typing on a black keyboard at night
  7. Natho

    Wild Rabbit

    So I got hold of a wild rabbit from a german butcher (I live in australia) whilst looking for something to cook that I hadn't done before. Spying some particularly promising looking chorizo I grabbed a few of those as well. I made a stew of rabbit, chorizo, tomatos, green olives, white wine, mushrooms and thyme. It tasted great however the rabbit was really quite tough and dry, kind of the texture of really dry chicken breast meat. It also seemed to almost have some kind of membrane over the meat, as if it had only been half skinned, which was not apparent before cooking. Although my friend wa
  8. After about 50 hours, it's already the color of dark rum. It has a very pronounced vanilla smell but still has a strong vodka aroma. I can only imagine what 6 months will do to it. There is a lot of floaty bits in it, which look like a woody kind of fibre distinctly different from the seeds, which I assume came from the inside of the beans. But I've had these before, when I've shoved a couple of split beans into a bottle of captain morgans spiced rum for flavour and I could never detect them when consuming said rum so not really much of a concern.
  9. Well I just started my first batch. I have a 1 litre bottle of blue label 100 proof smirnoff that my friends got me duty free on their way back from canada at roughly a quarter of the off the shelf price here in australia. So, after taking it out of the deep freezer and *ahem* making room in the bottle for the beans, I added 20 bourbon. The first 5 I split, scraped and chopped into 1" pieces, because I wanted to get a lot of loose seeds. I love the look of the seeds in whatever I cook with real vanilla. The next 12 I split and chopped, then the last 3 I just split, to get that nice "war of the
  10. This one looks the worst so far. It seriously looks like a piece of lawn with a dog crap on it. Then turned into soup.
  11. Natho

    Dinner! 2008

    Pork medallions coated in sumac, 5 spice, salt and pepper, shallow fried with a blueberry, hoi sin, rice wine and lime dipping sauce, followed by stirfry of pork that had marinated in the rest of the dipping sauce plus more sumac and 5 spice, finely diced lime peel (with pith) fried with garlic, ginger, shallots,soy sauce, bok choi, water chestnuts and hokkien noodles, garnished with whole blueberries. We had an ingredients list of noodles, hoi sin, pork, 5 spice, rice wine, water chestnuts, blueberries, sumac and lime that we had agreed on earlier and had to invent dishes from. It was amazing
  12. I'm looking for something interesting to do with melons over the winter months (southern hemisphere and all that) other then just chilling and eating or fruit salad etc. Melons don't need to be the hero ingredient either. Any suggestions? I'm open to any style of cooking or flavours.
  13. WOOOOAAAH there! As a Designer, the most important thing is to read the brief. Carefully. Here it is: Now, where about in the brief does it say that the product must (or even should) address some "gap in the market"? It seems to me that the brief is ALL about designing a *better* mousetrap. Not finding another creature to trap. This competition is ALL about design, not at all about fundamental product function innovation. If you want to appeal to Breville, reference an *existing* Breville product category. (Hey, like the sandwich toaster...) And then design a *better* one - with bette
  14. The website for it DOES say it's for the patio. Which is generally outdoors unless you have areally weird house.
  15. I just couldn't imagine it ever getting as far as cooking. I would have eaten the whole thing by then. It's possibly my favourite cheese.
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