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Craig Bayliss

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  1. Craig Bayliss

    Lamb Hearts

    Thanks for the replies guys, I did cook them, and they were good I can't believe it's been this long... I did Spanish style, stuffed with a mixture of rice, green olives, onion, smoked paprika, safron and choritzo. Bbq'd first to brown then slow cooked. Very nice. I have photos but will need to dig them up.
  2. Ok, I've just bought 4 lamb hearts, despite the look of disgust on my wifes face, but I'm at a bit of a loss on how to cook them. A quick google search doesn't present anything particularly inspiring, though I'll cook them any which way if necessary. Any tried, true or avant garde recipes out there? Happy to go with any cusine. chinese/mongolian would be nice, I've been on a bit of a chinese kick for a year or so.
  3. The key is to have the skin dry. I love the idea of a dehydrator traditionally salt is used. After cooking the skin, in a braise or whatever, I salt it and press it to get all the moisture out. I've posted a similar picture to this in a previous thread but can't help myself. Though not technically 'rind', the photo below shows the result of pressing and salting, then grilling pork skin.
  4. I don't know. Why would you? Best master stock pork belly I'e ever cooked that crackle was about 25mm high
  5. Thanks for your comments all. I've also read that it keeps indefinitely but every now and then I get a bit paranoid and ditch it, starting again. I've thrown away some good one's because of my uncertainty. I too keep it with a good covering of solidified fat on the surface which should keep it from oxidising, the one I have at the moment is pretty much solid due to the gelatin content too I should post a picture. Anyway, thanks again. I'll trust my instincts more in the future.
  6. I cook using a chinese master stock quite regularly and I'm very interested in the food saftey aspect of re-using this stock and for how long it's possible. Most online recomendations are for 3 days refregerated and 1 month frozen. I keep mine for much longer than that in both states. My stocks contain soy sauce (salt), sugar (honey, yellow rock, castor, palm etc) and alcohol (shao hsing) so I'm pretty confidant that they can keep for more than the recommended times. My fridge runs at 1 degree celcius. My freezer runs at -25 degrees celcius. I'd love to hear your views or comments on the safety aspect of keeping these stocks and for how long you think they can be kept for.
  7. Thanks all for your replies, I did go looking for the cookbook by Fuchsia Dunlop. The bookshop I went to didn't have it and I ended up walking out with 'Pork and Sons' instead And because I also had some black pudding I made the potato and black pudding gratin, it was delicious
  8. I'm not sure that my searching has been very effective but so far I haven't been able to turn up a chinese recipe with kidney as the primary ingredient. I have about 1/2 a kilo and chinese is my current culinary favouite so if you have a recipe, or the name of a dish, I'd really appreciate it.
  9. Strangely I was viewing this page earlier tonigt on a completely different mission. I was looking up transglutiminase or 'meat glue' -http://en.wikipedia.org/wiki/Surimi. Anyway, there might be info here that helps... "Pork surimi also is mixed with flour and water to make a type of dumpling wrapper called "yèn pí" (燕皮 or 肉燕皮) that has the similar firm and bouncy texture of cooked surimi"
  10. Onigiri? (ignore that, just re-read the original post) http://en.wikipedia.org/wiki/Onigiri there's heaps of easy stuff on this site (and hard stuff too ) http://justbento.com/ Meatballs, omlettes (tortilla).... The meatballs are probably easiest for a big group http://justbento.com/handbook/johbisai/mea...-meatballs-more viola
  11. Possibly the best burger I've ever eaten.... You can probably work out where it was
  12. Thanks Hiroyuki, and Blether, you've answered my question and no offence taken . It should have been obvious in hindsight The reason why I asked is because I have both in the pantry and there is a significant difference in the colour. Light and dark. I Appreciate your comments. cheers Craig ps: that's ok Hiroyuki, I was drunk when I asked it
  13. I'm not quite sure if this question fits in this thread but I'd like a translation of manjo and hinode. Both relating to mirin. Cheers
  14. I have noticed egg flavours in cooked seafood (mostly deep fried) both fish and squid. I looked into McGee's book and he mentions that eggs can get a fishy flavour due to hens not being able to digest soy and then converting it to triethylamine. So it could be that I have associated the flavour with the egg rather than the seafood. Has anyone else noticed this? Any thoughts? Is this the right forum?
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