Jump to content

haresfur

participating member
  • Content Count

    1,601
  • Joined

  • Last visited

Posts posted by haresfur


  1. 38 minutes ago, Hassouni said:

    Will they not special order it? If they have an account with Caribbean Spirits it should be no problem.

     

    On another note, the Green Zone now has @Rafa's Blood Simple on the menu and god damn is it good

     

     

    I'll have to try that, although the results seem likely to vary with the type of honey. 


  2. 3 hours ago, Smithy said:

    @haresfur, more info on the mountain pepper berry, please? I don't want to derail this topic, but I do want to know more about that spice.

     

    It is native to cool parts of Tasmania and Victoria. I tried growing one once but cooked it. Perhaps I'll try again but with my luck will probably end up with a male plant and no berries. I haven't tried the fresh berries but the ground dry one are brown that some people think taste peppery. I don't but there is a nice subtle flavour to me. I just coat the meat, bag and sous vide. It ends up looking like it has been seared so that helps with the presentation IMO. I don't know where you can get it in the US. Here are a couple of links Tasmannia lanceolata and This native berry has four times the antioxidants of blueberries. I also found a recipe where they mixed it with wattle seed as a rub on lamb which I'm keen to try.

    • Like 2

  3. On 12/29/2019 at 1:10 PM, nickrey said:

    Ok, I think I have it.

     

    They are put into cheese on a cheese platter so that the cheese can be cut without someone touching the cheese to do so. It's probably more of a "cheese handle" rather than its apparent name of "cheese button."

     

    A solution to a problem I didn't know I had

    • Like 3
    • Haha 1

  4. On 12/26/2019 at 4:40 PM, heidih said:

    Do tea towels count? This one is gorgeous - from sis. . UPS showed up in the pitch dark yesterday honking!!! Scared me. Apparently they do not have back up beepers and are directed to honk.No street lights or outdoor lighting allowed so very dark.  Delivered a heavy box of See's candy from stepmom's banker. She is out of town and told me to tuck in freezer so no idea what type. 

    IMG_1160.JPG

    IMG_1162.JPG

     

    Nice. An Australian icon.

    • Like 2

  5. Mountain pepper crusted flatiron steak. Mountain pepper berry is an Australian native that doesn't taste particularly peppery to me. I coat the steak with ground berries, seal and sous vide at 58 for an hour 15 min. This one was chilled and sliced. No searing although I have done that and decided it took away from the flavour of the berries. I actually went a bit overboard on the coating this time because it was a touch gritty. Or maybe it wasn't ground as fine. Still was happy with the result.

    • Like 4

  6. Very little cooking but that's the point of a traditional Aussie cold Christmas lunch:

     

    20191225_143432.thumb.jpg.1375a7eeb0cca760d3f8e9efb484f906.jpg

     

    Jarlsberg, aged Gouda, Port Salut

    2 kinds of kalamata olives, Sicilian green olives, green olives in gin & rosemary

    garlic smoked mussels, tiger prawns, smoked salmon with capers

     tomatoes, cuke, salad mix, piquillo peppers, sun dried tomatoes, marinated artichoke hearts, roasted chili eggplant

    cocktail sauce with wasabi to adjust the heat

    loma, sous vide mountain pepper crusted flatiron steak, smoked ham

     

    More than enough for 2

    • Like 8
    • Delicious 1

  7. Certainly no goose expert, but I did one a while ago (the dearly beloved must have been out of town). I sous vide - confited the legs then coated in dukka and browned - trying to replicate the ones from a local restaurant - Masons of Bendigo. The problem was that the legs fell apart so I'd do them for less time. I roasted the rest because I didn't want the skin to get soggy in the sous vide. Still wasn't crispy enough but I'm glad I just roasted it rather than sv. That is if you want the skin.

    • Like 1

  8. On 12/20/2019 at 8:08 PM, Bernie said:

    Bit of trivia for your contemplation.

    I SV my steak at 48C that's  ~118F

    Its summer over here on top of the world (why do all the earth globe manufactures insist on putting the north pole at the top when everyone knows that Australia is the top of the world..but I digress)

    There is a place called the Nullarbor in South Australia where the air temperature reached 49.9C that's ~122 F

     

    If I was to SV my steak at Nullarbor, I would probably have to it in the fridge.

     

    Or I could vacuum pack my meat and just leave it on the table.....

     

    Yes there are hotter places in the world but not usually towns where people live...

     

     

     

    Relevant internet link Datsun pork roast

    Stu Pengelly cooked a pork roast inside his old Datsun Sunny during a heat wave in Australia.

    • Haha 2

  9. On 3/1/2019 at 2:32 PM, KennethT said:

    My wife and I will be spending a short holiday in South Island over Christmas this year.... we're planning on spending most of our time seeing the many natural wonders of Otago - we're not really into bungee jumping or anything like that - but we do like hiking with nice scenery, kayaking, and other non-energetic stuff!  We were thinking about staying in Queenstown as it seems to be central to a lot of the attractions of the region.  We'll have a car, and don't mind a bit of driving - I'm actually looking forward to driving on the left side of the road, and driving around beautiful scenery with very little traffic - it will be a nice change of pace from my daily commute here in New York City!

     

    Is this a good idea, or are there any suggestions on other places we should use as a base of operations instead?  Also, please chime in with any dining recommendations as well for good local fare...

     

    No specific dining recommendations but the green mussels are good. I would definitely look for a fish and chip shop to try the southern hemisphere fish. As far as driving goes, the really long one lane bridges with two way traffic were pretty wild.

     

    Oh, try to find some Pavlova 

    • Like 1

  10. On 12/12/2019 at 7:03 PM, DanM said:

    I have beef ribs cooking away in 62° water for another 24 hoursish... What else can I cook at the same temp to make a nice side? Thank you!

     

    I seldom do anything except meat in the SV. I think most veg are done at a higher temperature, though. 

     

    Next time, maybe do up some chicken breast to freeze for later use.


  11. 36 minutes ago, dcarch said:

     

    If that tank is above ground, you may not need a pump. There should be enough hydro-static pressure.

    If that tank is to be under ground, you may already know that you may have to anchor it down to prevent flotation, just like the installation of gasoline tanks.

     

    dcarch

     

    It's above ground but a couple of meters head won't drive much. The pump does self-prime. Smallish pump but now I can run a hand spray-nozzle. I haven't tried it on the micro-emitters yet. There's no way in heck I'd want to dig a hole to bury the tank in our clay & bedrock.


  12. This topic reminds my of my time in Uni, when we staged the great winter broccoli rebellion. It was one of the few available winter veg my house could afford but we had had enough!

     

    Last week I did last-gasp sous-vide lamb shanks (post-sear, then coated in dukkah and quickly crisped again). My lamb lady said, the slow cuts will go into sausage for the summer.

    • Like 3

  13. On 10/1/2019 at 1:56 PM, MetsFan5 said:

    blue cheese totally kills any dish that it’s snuck into for me. I’ve tried it in all types— salads, with figs, at Beechers, at Eataly, on a filet and it’s a hard no for me. 

     

    I like blue cheese but it usually makes my mouth itch. Took a long time for me to realize that isn't normal and I must have an allergy.


  14. On 10/26/2019 at 10:36 PM, dcarch said:

     

    I am assuming you are not one of those  "Square Foot"  gardener?:D

     

    dcarch

     

    I finally got a pump for it. I had been using it only for deep watering trees and a low-pressure bobble sprinkler that couldn't keep up with everything.


  15. 22 hours ago, dcarch said:

    "Raindrops Keep Fallin' On My Head

    ---------

    ---------

    It won't be long 'till happiness steps up to greet me"

     

    Installed 10 rain barrels.  Not one drop of city tap water was used for my good size garden this year.

     

    Also, everything I have in the garden seems to be doing better than before. Might have something to do with no chlorine in soil?

     

    You can possibly get barrels for free. Check around. My system was free.

     

    dcarch

     

     

     

     

     

     

    I only have one rain barrell. Here it is on its side before it was installed

    LfLDpHD6RCRhyMXxyIhrr5j9vXC44hDAbVO-GhVKShFwXDB5aSuQn_LTnxl1gT5fesoQ6RlDzM8vSyXT9L41P9TR1XGB_nUjSzyFp3hb3Y1U35l9vhCxCkR6fnRBNLz-MrYMIrFDBrwxMMRXrfDZiI7g8HV8Md1MmJ9tDSDgX14jpZTwSvUr5v23YhemVFfeMWmTzZWuKMgU40_Lv3jRiuE01nq9eij5Et8r85mxpjT3O8-FplfSOL3KZNtLOQRBXfcj1tj4b96RVesidVK081TLgJw0Vt_7hD9rLfqZ81ySnmZ8q7NdP8DWp9KY6UZXCL0UBuYae9aK8FKuxJtVU3OWw3idegGhFv5j0A2UsOqa78D67CVDuISEdbrqnkWEwe21-DozOn1xv7Xf9CpJch_6gRKiZYttD5mUePPm5j-JktYQwOxUm117cql_GqB8sJ-hVZvX7xhP9-pPdoF3lixdTg4iumqK1wQSTBrvpEEoFa8HPCN1vYSRuAREVIk-oF6Lws4t60rmbjx6RlIf1-6GO6esoxo9bIEQtICpn2pNvQ7KTrcteTZdBu36CTMc4orBukSAo2b48eqwDl-AVl6GVUrVJ84lfc31ytJROJYPvOiR4CQC5xzHz1299WBf2dFGdIR4e62ZkXZutNfO7Atw55VTFvM1U5NLG0QPRxhVDLU3A4NFlw=w432-h576-no

    • Like 3
    • Haha 5

  16. I do like Costco chooks, but feel a bit guilty about those big-breasted cage birds. I think the main thing is that they have the brining and the timing to a science.

     

    I don't buy rotisserie chicken here because they are expensive and not very well done. Where my partner used to live there was a Charcoal Chook shop that made wonderful smelling but pretty tough grilled chicken. For home, I've actually started going to smaller free-range birds for rotisserie over the barbie to try to get better taste.

    • Like 2
×
×
  • Create New...