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Everything posted by haresfur

  1. After an illness, Wattle the cat turned off on eating his raw kangaroo mince (had to be kanga, never would touch beef or turkey) but he now is ravenous for 60 C sous vide chicken breast. I bought an inexpensive sealer from Aldi since I'm no longer a Costco member to buy freezer bags and am quite happy with it.
  2. haresfur

    Feasting My Way Through Japan

    Get Naked Espresso in Bendigo. The vision of someone spending a career mastering the nuances of a coffee machine & beans matches my impression of Japanese culture.
  3. haresfur

    Feasting My Way Through Japan

    Ah. A Slayer. My coffee pusher man uses these machines. Apparently they give lots of control to elevate your brew to a fine art in the right hands.
  4. haresfur

    Bangers and mash

    I was referring to others thoughts that you need to cut the meat with bread for bangers (I find it amusing when supposedly proper taste is associated with what was originally most likely just cost saving).
  5. haresfur

    Bangers and mash

    So do Brats contain the requisite filler? I can get Brats at Aldi.
  6. That would be out back of beyond Fresh Off the Boat so I haven't been here long enough to pick up on everything.
  7. When I lived in an asparagus-producing area I never steamed them first. My recipe was similar to yours but included mustard seed and I packed the jars and processed in the water bath like cucumber pickles. The jars make great gifts.
  8. Getting to the end of my tomatoes for canning. I have been making sauce by cooking then straining out the seeds and skins then concentrating. After some discussion with one of my Bendigo Wholefoods (no relation) dudes, this time I just blitzed the tomatoes in the blender (An Aldi knockoff supposedly high-speed blender) to pulverise the skins and seeds then cooked and reduced. Seems much easier and I think they are going to taste ok.
  9. haresfur

    Rub on sous vide?

    I like to put ground mountain pepper berry on steak, sous vide then sear.
  10. Excuse my ignorance. Why do you do this?
  11. haresfur

    Gardening: (2016– )

    I got lucky and one of my chokes threw a bunch of pups. Hope I get some more.
  12. De nada. I let my last batch go for close to an extra year. Actually I think the jar where I used tequila might still be going. Better check on it, I suppose. The main issue with the extra time was that the spices came out too much. But still quite drinkable.
  13. haresfur

    Stock in a Pressure Cooker

    My pressure cooker hasn't sealed very easily from day one as it comes to pressure. Things I have found that help are 1): Bring it up to pressure as fast as possible. 2): Push down on lid when it comes to a boil and cajole it into sealing. 3) sometimes put a bit of oil on the seal.
  14. I cover, not because of losing water but to save energy. I usually cook in a cooler ('Esky' in this country) but any type of cover will keep a warmer air space above the water and will prevent heat loss from the evaporation. It might not be much but I try to do what I can to save energy.
  15. haresfur

    Gardening: (2016– )

    First tomatoes of the year. Could have used a few more days but I was ready.
  16. haresfur

    Pizza Baking Steel

    Oooh. Where? How much?
  17. Defrost chuck to make chili then proceed to cube up a piece of tri-tip instead.
  18. I thought I read somewhere that brown rice tend to go rancid whereas white rice keeps longer so perhaps eating white rice is a hold-over from an age with poorer options for storage and distribution. (Edit to add: Probably way up thread ) Personally, I don't care what anyone else eats. I like white rice but usually prefer brown.
  19. Bought a post-Christmas small half-price turkey. Small in Australia is only slightly larger than a roasting chook. Marinaded the dark meat in skim milk, apple juice concentrate and about 1% salt (the turkey was pre-brined) and cooked in the sous vide at 64 C for about 11 hours. The thighs and wings went into mole. I reheated the legs on the barbie while I cooked the breasts with indirect heat. I think it turned out really well as did the white meat.
  20. I have a question on the MCaH Crustacean Butter. They instruct to remove eyes and gills then only use the shells. I was interested in trying it with prawn heads and shells but removing inner bits of the heads seems like a pain and a waste of flavour. Everyone seems to use whole heads for stock. Are there some off-flavours that are extracted when you use fat rather than water? Why the difference? Anyone tried making prawn butter using their method? I went ahead and made stock this time, but maybe next time. Or maybe I'll try a liquid-liquid extraction to concentrate the stock taste into butter.
  21. Thank you for this topic. It is a terribly important part of our relationship with food that isn't often discussed. And it seems so strange that several of you, my friends, had such big life events without my knowing. My father loved to eat. And unusually for a man of his generation, he loved to cook. He died many years ago, suddenly while attending a scientific meeting and staying my sister who was living in Orange County California at the time. This meant that many of the normal support systems weren't in place but also meant many of his colleagues were able to attend the memorial service. My family went to the overpriced grocery with perfectly displayed perfect food in the insanely upscale Fashion Island mall that my brother in law called Fascist Island. We bought anything we liked or that he liked. They even had his favourite Lion Brand German mustard (funny what your remember). I'm not ashamed to say we had a pretty good time.
  22. put a brick on top of the bag eta I usually do what daveb does