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    Bendigo Australia

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  1. Campari seems to bridge categories well. I recently took the Negroni back to a highball by replacing the vermouth with bitter lemon.
  2. 2 oz Bombay Saphire 2 oz Campari 6 oz Bitter Lemon Soda Build over ice: turn on la Vuelta; watch cyclists and sip.
  3. Made some sv egg bites 78C for 1 hour. A few random thoughts: Sprayed the jars with olive oil spray. Can't get the bite to hold together releasing it. Haven't tried cold out of the fridge though. No big deal - I'll probably just eat them out of the jars I'll cut back on the dairy next time. I used 1/2 cream and 1/2 low-fat cream cheese I've been reheating at work in a 1200 ml measuring cup filled with hot water from the tea-water thing. When it's cool enough to reach into, the bite is warmed through Tried to pretty them up wrapping serano around the outside of some but it didn't stay in place. Also the flavour was extracted from the meat leaving something that tastes like cardboard behind Feta and charred peppers were nice additions Maybe I should invest in a torch for the office so I can brown the top and freak out my coworkers
  4. haresfur


    Our Aldi started carrying a chocolate bar containing crushed pretzels. Way to bulk up the bar with flour and salt rather than expensive chocolate and nuts. Darn it, it was pretty good.
  5. They seem to be able to tolerate very harsh conditions. An online course I took on volcanic hazards included a film about a Central American village in an area where the volcanic gases were so bad that houses couldn't have any metal nails outside, most of the children had asthma, and the only food they could grow were dragon fruit and pineapple. I don't usually buy them because I find them bland, but inoffensive.
  6. haresfur


    I tried some in a few things and decided it fell into the "I can easily live without it" category.
  7. I believe I started doing shanks that low but can't remember. I tend to go a bit higher in temperature than many people do for red meat - at least in part due to the dearly beloved. Maybe I'll get another set of the shanks and try bracketing...
  8. A bit of an experiment, the supermarket had boneless lamb shanks for less per kilo than the bone in. I treated them like bone-in shanks in the sv for about 72 hrs at 58C. Then chopped up the meat to add to Massaman curry at the last minute. I don't know exactly what the butcher did but the pack contained several large pieces of pure meat with little of the tough stuff. It ended up too soft but very tasty. Next time, I think I'll go no more than 24 hours and maybe drop the temp down to 57.
  9. Probably not much help but I have a low-end 240 V burner since I live in Australia. It works but I think they just dropped the power level to match your cheap 110v ones. I agree with you that there are two goals, absolute power and finesse of control. I use mine mainly for boiling pasta water so I would tend towards power. If it had a lot, maybe I'd use if for searing but I use the gas wok burner for that. Pro-Tip: Don't put the induction burner too close to the gas stove when using both. But the melted side doesn't seem to hurt anything 😀
  10. I do 60 C one hour, and I refuse to convert to anachronistic units for you. But one hour is fine in my experience.
  11. Gin Daisy Bombay Sapphire Grand Marnier Lime build over ice. we don't need no stinkin' measurements. Hit it right on.
  12. The Halal Snack Pack, or HSP, is fast becoming a staple of late night drunk dining and morning recovery in Australia and has recently hit the best Turkish Cafe in my town. It is Australia's answer to poutine and animal style fries. I believe the origin was in Sidney. It is simple enough: gyro meat and sauce over chips. Our cafe offers a variety of sauces, here is the garlic sauce version. And yes, it is good even when sober. Anyone have favourites? What sauces do you like?
  13. If they are pasteurized, you left them in too long
  14. I found this article about arancino/arancina really interesting
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