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Everything posted by haresfur

  1. haresfur

    Dinner 2020

    The meat was cooked on the gas cooktop in the unglazed terracotta pot. The tortillas were warmed in the terracotta warmer. I got the cloth damp, put a stack of tortillas on top, wrapped the corners of the cloth around the stack, and microwaved for 2 minutes. The bottom one ends up a little bit too soggy but no fuss. I have soaked the warmer in water first, instead of using the cloth but that's a bit too much effort for me. The plates were purchased. They have a copper-red and other glazes.
  2. haresfur

    Dinner 2020

    Lamb carnitas cooked in a clay pot with black beans, avocado, lime and corn tortillas. There's a place in Melbourne that makes the best corn tortillas I've ever had.
  3. haresfur


    Just finished one with a tiny grind of salt on top before serving as I mentioned previously. Still works for me. That is if I'm not going to get it made like in one of the sexiest film scenes of all time. In the movie More with a soundtrack by Pink Floyd, The male protagonist, a German, meets an American woman at a party and she makes him a Margarita. She licks the rim of the glass then dips it in the salt. Right then you know she is going to do him wrong.
  4. haresfur

    Sous Vide Short Ribs

    If I recall, the last time I did them was 57 degrees for 72 hours
  5. haresfur

    Sous Vide Short Ribs

    I've gone off SV short ribs because the fat ends up disgusting IMO. but enjoy them if you like it. You can always separate out the meat, but that's not a task I find pleasant either.
  6. May have to make one of those. Maybe Swiss cheese for the cream. Grated Parmesan instead of coconut outside, although coconut might taste interesting. 😃
  7. A follow up to a post on the Sous Vide thread, I made wattle seed and mountain pepper rubbed lamb on the barbie for Australia Day. It turned out really well in spite of my thermometer not working. The rub is basically ground mountain pepper berry, ground wattle seed, salt and olive oil. I used boneless leg of lamb and cut it open into a slab. so there was a lot of surface to rub.
  8. but they don't end up in the fruit basket like the bugs! 😀
  9. Ah, interesting. I often get a metallic taste from coffee and have been trying to figure out why. Almost all coffee served in Australia is a fairly light roast but most shops I know do let it rest though. I think the extraction can have something to do with it - even to the point of different baristas (depending on the machine). I seem to be susceptible because other people don't notice it as much.
  10. The bats and parrots don't tend to stick around
  11. Those are the ones that didn't calibrate well (I hope the person calibrating them did it right). I think they would be fine for many purposes, though. Lucky for me, work is paying for the toys.
  12. Yeah, I forgot that the reason I went with the motor control is that I'm switching latching-solenoid irrigation valves so I have to be able to reverse the polarity. Interesting about the PWM speed. Are you using capacitance sensors? We found some cheap ones were all over the map in terms of calibration, which was disappointing. I'm about to test some Time-Domain Transmission sensors but at about $300 AU a pop, they aren't exactly cheap.
  13. As a bit of a follow-up. I hadn't been mulching the beds with earwigs because I know they like moisture. But I tried and it seemed to help some (at least until I fried everything in a heat wave). Seems counter-intuitive, but I think what is happening is that the moist mulch keeps them happy under the surface at least for long enough for the seedlings to get established to where they fight their own battles.
  14. Another dimmer option is pulse-width modulation through something like an Arduino controller. You will have to send the PWM signal from a pin on the Arduino board to something like a DC motor control to jack up the signal to 24V. Bonus is that you can use the micro-controller as a timer to turn the lights on & off and even monitor soil moisture (caution many low end soil moisture probes are crap).
  15. A book is useful for dining alone so that the people at the next table don't notice that you are listening in on their conversation
  16. I'll have to try that, although the results seem likely to vary with the type of honey.
  17. 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.
  18. A solution to a problem I didn't know I had
  19. Local grocery started carrying 36 mo aged Gouda. I was too cheap to try it when visiting Holland in my 20s, but man it is good as a nibbling cheese. Except for the cat who devoured most of a piece I left out and gummed the rest. He has good taste.
  20. They should all be fine. Taste them.
  21. 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.
  22. Very little cooking but that's the point of a traditional Aussie cold Christmas lunch: 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
  23. haresfur

    Cooking Goose

    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.
  24. Relevant internet link Datsun pork roast
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