rarerollingobject

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    Sydney, Australia.

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  1. One upside (for my colleagues) of my everlasting inability to sleep through the night without becoming overwhelmed thinking about the miseries of the world is 2am baking – these are vanilla and lime zest cupcakes, with the innards cut out and filled with a VERY limey and buttery lime curd, and then piped with Swiss meringue and blowtorched.
  2. Dinner 2017 (Part 1)

    My normal dry wonton noodle setup made 1000% better by the acquisition (finally!!) of dried prawn roe to sprinkle on the cooked noodles. I've been searching for prawn roe in Sydney for YEARS (it's a very Hong Kong thing and soooo umami/savoury/flavour bomb) and had pretty much given up until I ate at a new new trendoid hipster doofus Chinese place last week and was shocked and thrilled to note that one dish had prawn roe sprinkled on top! So I did what you do in this day and age; friended the chef on Instagram and bugged him till he spilled.
  3. I can't actually account for how I have any, let alone so many! I certainly wouldn't buy them.
  4. Only OK use of all those interminable candy canes you somehow end up with every Christmas; peppermint bark. One layer of tempered Callebaut dark chocolate spiked with peppermint oil, one layer of Callebaut white spiked with more peppermint, one layer of candy canes I imagined were my enemies and bashed the hell out of with a rolling pin.
  5. I've just read the recipe, have fallen totally in love with it, and an going to try to make it this weekend..did you use a loose-bottomed tart tin? How big? Is it better warm or cold? Any other tips? Thanks!
  6. Breakfast! 2017 (Part 1)

    Bravely dragged myself out of bed to make a wee snack of apricots, brushed in pistachio oil and char grilled before being roasted with honey, vanilla bean, crushed amaretti biscuits, a slug of Amaretto and some flowering thyme. Eaten with a lady-like scoop of pistachio gelato and crushed roasted pistachios. Interestingly, both the amaretti and Amaretto themselves are made from apricot kernels, adding an extra apricotty, slightly almondy note to the whole affair.
  7. Dinner 2017 (Part 1)

    From over on the sous vide thread; octopus, sous vided and then brushed in gochujang and honey and chargrilled; Korean multigrain rice, marinated raw octopus kimchi, normal kimchi and roasted nori and perilla leaves for wrapping.
  8. What Are You Cooking Sous Vide Today? (Part 2)

    Well, turned out pretty nicely. Not quite as tender as I was hoping, but not chewy.
  9. What Are You Cooking Sous Vide Today? (Part 2)

    I'm going to try a giant octopus tentacle today. I've never SV'd octopus before, and most recipes I can find suggest between 75C and 82C for between 5 and 8 hours, but then, most recipes are for whole octopus, baby octopus or smaller tentacles. This, to me, is a pretty big one - about 50 cm end to end and 5 cm thick at its thickest point. I thought I'd try 77C for 5 hours, chill and then brush with Korean gochujang chilli paste and honey, and char grill. Any thoughts/advice on those cooking times/temps?
  10. Dinner 2017 (Part 1)

    Tartiflette! Given that it's basically just potatoes, pancetta, caramelised onions, thyme, an entire wheel of Epoisses cheese and half a bottle of Alsace Riesling, there's no way THAT'S going to taste bad.
  11. I had a bit of sweet pastry dough left over from my Christmas mince pie endeavours, and a whole lot of rhubarb to use up, so I made a rhubarb, apricot jam and ginger syrup tart.
  12. What Are You Cooking Sous Vide Today? (Part 2)

    Did the SeriousEats/J. Kenji Lopez-Alt porchetta. Rolled in garlic and rosemary, cooked SV at 68.3C for 36 hours, and deep fried. Was a winner.
  13. Dinner 2016 (Part 11)

    Porchetta; pork belly, rolled with garlic and rosemary, cooked sous vide for 36 hours and then bathed in oil (aka deep fried) and browned with my massive flamethrowing Searzall. It's the J. Kenji Lopez Alt recipe from SeriousEats. We chopped it up and ate it wrapped in rice paper, with lettuce, mint, rice vermicelli, pickled carrot and daikon, crispy fried shallots and a fish sauce/lime juice/sugar/chilli dipping sauce.
  14. Popsicles

    Roasted strawberry, Pimm's and black pepper. And the roster of my planned popsicles this summer.