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haresfur

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    Bendigo Australia

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  1. Stir fry. Actually a scotch fillet coated in ground mountain-pepper berry, SV at 58 degrees in real temperature units for 2 hours, sliced thin then added to the stir fry at the last minute. The steak ended up very soft but not mealy. I may try bumping up from the hour I usually use for other cuts.
  2. eG Cook-Off 76: Consider the Schnitzel

    No photos, so use your imagination. Chicken schnitzel, panko breading, no sous vide, served over leftover spaghetti with lemon and Hungarian style mushrooms. The mushrooms are just sauteed up with a little onion and garlic with a butt-load of paprika. Add shiraz and reduce. One schnitzel was just right, one overdone - thus my usual preference for sous vide. The bright taste of the chicken and lemon went well with the deeper flavour of the paprika and shrooms.
  3. I have half a wine barrel with parsley that self-seeds. There's bit of ebb-and-flow in the supply but usually more than I need. The only trouble is that it keeps popping up in other pots near by.
  4. eG Cook-Off 76: Consider the Schnitzel

    I'd call it a parma
  5. What's your favorite quick-to-make sauce?

    From last night: a tub of sour cream and a butt-load of paprika. Salt, pepper.
  6. eG Cook-Off 76: Consider the Schnitzel

    We do have a topic on Chicken Parma. I still like to sous vide the chicken first and often don't bother with oil in the bag. Definitely sage rather than tarragon for parma. I have decided that Seranno is much nicer than Prosciutto. Sorry Nick, deep frying is far too much trouble. My main change recently is to use Panko breading. My biggest problem is getting the flour to stick to the chicken and the egg to stick to the flour. Any hints?
  7. Talked to the pig in a poke bloke when he was delivering hay for the ponies, and you are correct that it is the loin (what I thought was a leg was the base of the tail), although he admitted he was just learning about what happens to the pigs after he raises them. Apparently the butcher sells a lot of those sections for pulled pork, although we both agreed that we like shoulder.
  8. Sausage Roll Question

    I don't like sausage rolls (at least the dodgy ones from the bakeries here, but you could try to sous vide the meat first. I think SV snags have been discussed previously.
  9. Great hard-to-find condiments

    Might be interesting to carry different sugar products - especially where you can find the best of different quality products like palm sugar and grade B maple syrup ETA: Is coconut sugar easy to find in the US?
  10. Reviving because it came up in a conversation elsewhere:
  11. Jerusalem Artichokes

    We should do an eG study. I volunteer to be in the no choke control group.
  12. Cuts and scrapes

    Was watching a show on Noma last night. One of the cooks was slicing tiny garlic cloves with a mandoline bare-handed. Urp.
  13. Cuts and scrapes

    I learned the hard way not to listen to the English Beat while prepping. Do not dance with knives.
  14. The Perfect Americano

    Dave Wondrich has a good piece on the Americano, of course. Turns out our current idea that there is one recipe is just a construction. Here's one from the New York Times in 1954. Personally, I prefer about 2/3 Campari and 1/3 Vermouth.
  15. Drinks! 2018

    They meant Tanager egg white
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