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haresfur

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Everything posted by haresfur

  1. Australians love their lemon-lime and bitters. A standard drink for designated drivers. They come in bottles but a good bar will mix lemonade (like Sprite, not american style) with lime and Angostura bitters. But grapefruit soda is hard to come by so I was excited to find soda grapefruit lime and bitters for a Paloma. I used 2 oz of a somewhat ordinary blanco, squeezed 2 wedges of lime and topped with the soda. A little sprinkle of pink salt as garnish. The bitters are a nice touch.
  2. It's infantile but the Ball Blue Book, still makes me giggle.
  3. I prefer wide mouth jars, too. But I usually find the regular mouth ones seal better. I thought it was because the smaller circumference made the lid edges pull down tighter. The lids on the regular jars seem harder to pry off to me. I guess you have a different problem.
  4. Probably just you. Do you care for chicken breast prepared other ways? What don't you like about SV?
  5. haresfur

    Cold Brew

    Probably the only water bottles he had when he first started selling it. They would crack open the screw top, pour a little out, add cold brew then re-cap. They also do cold brew with milk and vanilla syrup, but I'm not big on that.
  6. haresfur

    Cold Brew

    Yeah, I don't know where my coffee man came up with it. You use the mineral water to dilute the coffee concentrate.
  7. haresfur

    Cold Brew

    I don't know these brew packs. I use a French Press and brew for a half day in the fridge. I hacked together a cold drip system but it is more of a pain and doesn't seem significantly better, although I need to do a side-by-side test. Cold brew in fizzy water is surprisingly ok.
  8. Belted-Galloway Tri-tip at 59 degrees for 24 hours then smoked on the gas grill for about 15 minutes. Served with chimi-churi as suggested by a couple of online recipes which was a bit weird. Texture was good but should have dropped the temp was a couple of degrees high for this.
  9. An induction burner doesn't throw as much heat as radiant electric or gas.
  10. Christmas is usually too hot for cooking in Australia so most people forgo the turkey and eat cold food. Prawns are popular as is sliced ham. Here is my version from last year. Clockwise from top left: smoked salmon & capers, tomato & basil, ham, fresh snow peas, olives, nashi pear, bresaola.
  11. Not sure if it is what you are after but Libation Legacy recently posted Curley's Favorite to twitter:
  12. I prefer reposado to blanco in a margarita, but have decided a 50:50 mix is "perfect".
  13. My mother always told me "Incompetence won't get you out of doing the job." She was wrong.
  14. Australians call live chickens Chooks. Seldom used for the meat.
  15. Keep piling dirt on top of them. The stems will send out new roots and if you are lucky you get more potatoes. I grew some in a ring of tires and kept adding tires on top, with some success. Found some potatoes when I was putting in raised beds over the spot so I think I'll try again.
  16. I have had success cutting it in cubes and roasting it with garlic in a clay pot on the grill while cooking meat so it catches some of the smoke. I usually peel it because the peel can make my mouth itch, unless it's had the shit cooked out of it.
  17. You have certainly made up for lost time.
  18. I keep them until they turn moldy then throw them out.
  19. Hazelnut torte - the kind with minimal or no wheat flour. Hesitate to put it in the baking forum, but, for a cocktail snack. I sliver almonds (I do it by hand so more time is spent in prep and less in eating. Then toast them in a non-stick pan with some olive oil then add raw sugar or raw sugar/honey mix. Eat when they cool down. You have to anticipate because the nuts will continue to roast after you remove them from the heat.
  20. 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.
  21. 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.
  22. 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.
  23. From last night: a tub of sour cream and a butt-load of paprika. Salt, pepper.
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