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haresfur

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Everything posted by haresfur

  1. I'm glad people are thinking about what they like and what they would do differently. There is so much to consider, and so many compromises to make.
  2. They were supposed to round over the edges and corners but did not. At this point, I can't see fighting it.
  3. You are right, I am concerned about that, too. Something to keep in mind if we get wild in the kitchen.
  4. Forgot to mention, the good thing about a reno in summer is being able to cook on the barbie. The bad thing is a house swarmed by flies. 😝
  5. Busy day today. There were some scheduling issues with people showing up unexpectedly. I think my partner who has been at a conference asked the sparkies to come out because our evaporative cooler wasn't working - a breaker up in the attic on the unit had flipped. The bench tops came early in the morning and were installed. Then some remaining electrical work and installing appliances. So almost everything major is done. Still to do: A little trim work that had to wait for the bench tops The exhaust fan needs to vent up through the ceiling. Plumber forgot that. Backsplash. The cabinet guy got a little testy with me because I forgot that we wanted holes for the knife rack, and made me do the measuring. Hope I got it right We will do the painting. We haven't even picked out flooring but are going with vinyl that will be installed on top of the old floor. We probably will have to plane a bit of the bottom of the door to make it fit. I need to install a pot rack that was over the cooktop, but will now be over the window. Then there's figuring out where everything is going to live. Bench tops were in by 9:00 AM. I tried to go to work for a few hours but it wasn't meant to be. I don't really like the microwave there but we will give it a try and see how it goes. Don't know if the induction plate will stay there. I wish they had mounted the oven a few cm higher. The cooktop and oven are made by Asko and they seem really well designed. I'm so excited to try the wok burner, and hope it has enough oomph. Dishwasher is a Bosch.
  6. Speaking of messy dining tables, here's ours with the kitchen stuff I thought we might need. Microwave, induction plate, sous vide, and the barbie outside should get us by.
  7. I'm not quite sure what you mean with the Plexiglas - so we don't splash on the window?
  8. I don't like wasted space so before the island gets its counter top, here are the not-very-convenient cupboards that will be mostly hidden by the overhang on the sitting side. Should work for that pack-rat stuff I don't want to throw away but don't use often. Of course, the high cupboards will be used for some of that, too. Another idea would have been to make the island even bigger and forgo the seating for more drawers, but the dining table is usually covered with sewing stuff.
  9. In that case, he should check out the cultural experience of an Aussie Fish and Chip shop. I had some good Trevalla in Tassie.
  10. Yeah, I know you can use a metal plate. It actually will still be quite efficient - similar to heating the bottom of a pot, but there will be some heat loss. I thought about it for my new range but am going with gas.
  11. unless you cook with clay 😉
  12. haresfur

    eG Cook-Off 76: Consider the Schnitzel

    I'd call the size of half a plate average. Huge is when it drapes over the sides all around.
  13. haresfur

    Sous Vide Turkey

    Wouldn't you want to do the dark meat at a higher temperature than the white?
  14. Had to pick this up, because, how Aussie, even if they import it from Italy (seems silly to ship all that way). It was actually very good. Also bought a steel-mesh fisherman's glove to use with the mandoline.
  15. haresfur

    PA Dutch Turkey BBQ

    If you want to pull the breast, I'd go with the pressure cooker. I do whole chicken for about 25 min to make chicken chili. I think that time would work for turkey breast.
  16. I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing? Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?
  17. haresfur

    Black rum

    Sounds rich. Is that recipe for Nick and for Nora? 😋
  18. Or use a heat gun for even more power.
  19. The cooking with Modernist Cuisine at Home topic seems to have mostly run its course as many of us have had the book for quite a while. One thing I like a lot about the book is that it presents ideas for variations along with the recipes and presents many variations of ways of achieving similar results. So my motivation for this topic is to have a place to talk about our experiments in modifying the recipes - successful or not. You see I have difficulty following instructions... To start, is serendipity with this post in the sous vide thread asking about using bag juice that came out right as I finished up an experiment with the red wine glaze. The experiment was motivated by a mistake where I made SV short ribs at too high a temperature a while back. The meat was not very good but juice was wonderful. So instead of frying up a bunch of ground beef, I took a half kilo of relatively lean stewing beef and bunged it in the SV at 88 C for an hour. At the end of that time the meat was dry and the bag full of meat juice. The juice was very clear and light in colour with little in the way of 'gunk'. I added it to the wine and veg, started reducing, then strained the veg out and reduced the rest of the way. I skipped pressure cooking the knucklebones (I'm not sure why the recipe has you reduce the wine, then add water to pressure cook the bones, why not cook the bones in the wine then reduce?) To cut to the chase, I was quite happy with the result. I don't agree with the 'fat is flavour' mantra and the only fat in this was the little that rendered out of the meat in the SV. I might try adding a little gelatin for mouth feel and to make the glaze with less reduction. ... and the dog was happy with the dried out meat for his tea-time.
  20. Funny thing, I came to this topic with my latest attempt at the short ribs in red wine glaze and see that it is similar to this original post. I started the glaze when I started the short ribs. I did the fried mince step with the cheapest ground beef I could find. The dogs still were happy with the beef remains. Still not sure it is worth the trouble (more on that in a bit). Cooked the veg (didn't measure but used less than the recipe calls for because I'm cheap and didn't want to do that much chopping). Added most of the wine, reduced part way, strained out the veg, then rinsed with the remaining bit of wine and restrained to extract all the goodness. Put the sauce in a liter jar in the fridge. At the end of the cook, I threw away the fat on top of the jar and added the bag juice to the wine, then reduced. No pressure cooking step - too much bother. The result was still an intensely meaty glaze. Too much for my taste - I think I would prefer more flavour contrast to the ribs. It would be good for a tasting plate but for a full meal... So, in the interests of ease, next time I would probably skip frying the ground meat and just go with the osmazome. Maybe even cut back with that some. Perhaps add a spoon or two of plum or cherry jelly. BTW, served with steamed broccoli and roasted sweet potato. The sweet-potato-short-rib combination was excellent.
  21. And yesterday, and tomorrow: Belted Galloway short ribs. I took it off the bone to keep the dogs happy and resealed in two bags for 3 ribs. Stuck with Molecular Cuisine at Home's 58 degrees, even though I usually find I prefer a touch hotter than others. This was a quite meaty set so I hope the remaining un-rendered fat isn't too bad.
  22. The traditional use for excess (or stolen) crabapples is to throw them at cars and run away. Source: my youth ETA: or epic crabapple fights with your friends
  23. I'm not that fond of the omelette style rellenos that I've had. I don't remember any of the details, but the first relleno I tried was at the Club Cafe on Route 66 in Santa Rosa NM, on a rather epic trip from Pennsylvania to Arizona. It is my gold standard, never to be matched and I likely would be sorely disappointed if I ever went back.
  24. I'm just starting to learn about southern hemisphere fish but am enjoying the availability of fish & chips made from something that isn't a generic frozen lump. I have enjoyed Trevalla and just tried flounder, which isn't something I usually think of for deep frying. Quite nice. What are your favourites and why?
  25. Welcome Bernie. Good summary. It's a shame that pretty much everything is getting over-fished. I just bought some frozen flathead - from South America. If you can't walk down to the dock and get your fish, I think flash-frozen is the best bet. I've only lived in Victoria so I didn't realise that fish & chips was such a Victoria thing until a student from New South Wales was laughing about how you can get it in every small town. I think I mentioned up-thread how my borough has 3 shops in a two block area.
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