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Posts posted by haresfur

  1. Curry paste isn't that hard to make but I usually buy it. Even the major supermarkets herein Australia have several brands of the major varieties, Massaman, yellow, green, and red. You can also get pre-jarred simmer sauces, if you can't manage to mix paste with coconut milk.

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  2. 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

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  3. 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.

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  4. 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.

  5. 14 hours ago, rotuts said:



    have you had Lamb  say 130 or 55 C  ?


    its delicious , and with SV , you can have tender Lamb @ 55 C


    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...

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  6. 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.

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  7. 10 hours ago, KennethT said:

    Also, does anyone have any experience with any 240V burners at all, not just the one above?  The 240V versions will be much more powerful than the standard 120V ones, but I'm also looking for one that has a decent amount of control - to keep things at a gentle simmer, or boil water quickly or high heat stir fry...


    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 😀

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  8. 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?



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  9. On 4/27/2019 at 10:34 PM, dcarch said:

    It never occurred to me that I should share this tip.


    I sous vide my fingers. That's right, sous vide my fingers.


    It's cold  to work in my shop and in the garden in the late fall to spring. For a lot of work, gloves can be a problem. So I set my sous vide temperature to about 98F in a pot of water. When my fingers get numb and cold, I just immerse my hands into the hot water for a few seconds, towel them dry, and I am good to go for a while.


    Numb fingers can be a danger working with tools.




    If they are pasteurized, you left them in too long

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  10. Managed to pot up the bullhorn pepper I planted this year and move it, the summer before's bullhorn and my curry tree under protection right before our first frost of the winter. Hope I got enough roots for the bullhorn to survive. It will be interesting to see if the one that's a year older makes it through a second winter - it's quite a tree.


    I'll probably try some winter crops like broccoli and garlic but my luck in previous winters has been poor.

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  11. A couple of things. Most induction cooktops need much finer temperature control IMO. If you really have an accurate PID control, you could use it for sous vide and would want temperature control to about 0.5 C up to 100 C. After that most people probably wouldn't mind relative control but I think they could get used to setting temperatures, especially if it was fast to make big jumps but maybe included a find control, too. The other place that absolute temperature would be great is for deep frying.

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  12. 20 hours ago, weedy said:



    also, there is a push in some circles to 'rename' Sous Vide as 'low temperature cooking'.


    Which I think might be over simplistic (which by the way isn't a synonym for "simple", and it drives me up a tree how often I hear it used that way, but...) but at least makes the point that SV cooking is most useful for its ability to maintain accurate, controlled low temperatures over time.


    But the time you're cooking at !80F or so, you might as well be braising in an oven or on the stove top.




    Cat's out of the bag on the name. I bought some dodgy frozen meat pies that advertised "Sous Vide cooked beef". Even if people don't know what it means, they know it is gourmet.

  13. I take an expansive view of the definition of a highball. To me it means a fizzy drink with alcohol served over ice. Generally in a tall glass. Maybe with other stuff.


    Right now I'm drinking:


    1 oz Bombay Sapphire gin

    1 oz Campari

    2 oz Schweppes Bitter Lemon

    Build over ice in a tall glass and serve with a lime wedge


    I'm content

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  14. On 3/19/2019 at 4:43 AM, Toliver said:

    I think because they started with "Mayochup" that they're trying to make it a "thing" by naming all their other bastardized condiments that they come up with a similar sounding name. :hmmm:


    neither are very appealing names imo

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  15. 19 hours ago, kayb said:


    Straying from the topic, but...


    I rarely ever wear the things any more, either. I THINK I still own a pair or two.


    Guess I'll have to go to the strip-off-the-plastic-supermarket-bag method.



    Never was much for pantyhose and we have gone to reusable grocery bags. I splashed out on a ball of cotton material to tie up plants. For bigger trees, garden hose works well. Which reminds me, my curry tree is listing to starboard.

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