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society donor
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    Sydney, Australia

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  1. In Australia, one of our high profile chefs recently committed suicide. He is not the first, nor will he be that last. There are multiple instances of mental health issues and drug abuse in restaurants. Let's not debase the subject by referring to the latest social media issue that may have caught your attention. I laud the efforts reported in the article to deal with these issues. Much as I respect the opinions of people on this site, I am a psychologist by profession and cook for large numbers of people by choice. If you are a patron at a restaurant, I can very confidently say that you have absolutely no idea what is going on in the kitchen or anywhere else in the restaurant(s) you frequent, apart from your limited personal experience as a customer. Please support this cause as it is worthwhile and much needed.
  2. Looks very interesting. I've bought it on iBooks and will check it out.
  3. Here: https://www.eatyourbooks.com/blog/2018/2/25/2---25-kindle-cookbook-deals
  4. Far from the lamb chops, our Australia Day involved Gado Gado (pictured pre peanut sauce).
  5. eG Cook-Off 76: Consider the Schnitzel

    I use a deep fryer for cooking schnitzel as, in my opinion, it is at the correct heat to fix the crumbing and thus absorbs less oil than if you use shallow frying. It also gives the pockets of air described in the NYT article.
  6. Don't use English when searching. Google "pollo a la brasa receta" Each web page (which will mainly be from Peru) will have a "translate this page" link next to it. Click and read. For the sauce google "salsa de ají amarillo receta"
  7. Hummus

    For those of you in Australia, I've found the Mayver's hulled tahini to produce the best hummus (using hulled sesame seeds in the production makes for a more creamy texture). It is widely available. http://mayvers.com.au/product/mayvers-hulled-tahini/
  8. Menus for Christmas Dinner 2017

    I did this dish for an (early) Xmas function for 60 people. Wanted to do Xmas on a plate. It has three key components. The cylinder at the back is pulled pork enriched with apple puree and baked apple strips topped with crumbed black pudding and toasted panko breadcrumbs. The sausage is home-made turkey thigh with cranberry, pistachio, and herbs. The Croquetta contains thick bechamel with a mix of serrano and home cooked and smoked ham. Served with simple chicken jus, triple cooked potato balls, and mirepoix of carrot and celery. Someone called it constructed rather than deconstructed.
  9. Hummus

    That's a good recipe. I'd support looking at what is available in tahini. The wrong paste can ruin the recipe.
  10. Hummus

    I use a very similar recipe. The devil is in the detail (proportions of lemon, garlic, tahini, water, etc). I make it by taste rather than by quantities from recipe as it depends on the ripeness and juiciness of the lemons. I also prefer a less thick texture, which is achieved by adding water and blending until the desired consistency is achieved. Like @scubadoo97, I add freshly roasted and ground cumin to taste. Try adding a small pinch of cayenne pepper, which is not enough to make it hot but plenty enough to make it interesting.
  11. Making Butter!

    I use Maldon sea salt and the big crystals amplify the salt taste by the diner occasionally biting into one. I use about 0.8% salt using the crystals and haven't ever had any complaints about it being under-salted.
  12. Sous Vide Steak

    After many iterations, I sear straight from the sous vide cook with the following parameters: I use an iron, fully-seasoned wok heated over a wok burner to the hottest it will go. The outside of the steak has to be dried (I use paper towels). No oil in the pan, I oil the outside of the steak. A light sprinkle of salt is added to the oiled steak prior to searing. The sear on each side is very brief. I've also done a deep fry sear and that is also excellent.
  13. Cheese graters

    Sure, not picky, much. For everything I use this for, who cares? Use for purpose. If I want grater, I'd use the microplane. Most of what people refer to here as needing grated parmesan requires anything but. The comment was about the noise.
  14. Cheese graters

    I've made grated parmesan in my Thermomix. It works exceptionally well but the combination of hard parmesan and the metal bowl means that you really have to wear hearing protection.
  15. Best Flour for roux

    In my experience lumps only happen when there is not enough butter or the butter is heated too much prior to the addition of the flour. The quantities given in recipes assume that you add everything at the right time and with the right amount of heat. Not doing either of these creates problems.