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Everything posted by &roid

  1. In the interests of science I shall try two quarters with core and two without. I can see so many options here - some red wine and clove in the SV bag; some crunch post searing, as you say, maybe chopped hazelnuts; apple cider vinegar and juniper… maybe try some goose fat in place of butter… I’m looking forward to this! Just need to work out when I’m going to do it now
  2. I LOVE the sound of this! Can’t get enough cabbage, especially red. My traditional ways are either very finely shredded and quick pickled with the chamber vacuum sealer, or v slow cooked with red wine vinegar and spices. This sounds a great variation. Based on the comments on price I’m intrigued by how much they cost in the states? Over here they’re about 80p a cabbage in my local fancy supermarket, so what’s that? probably about 80¢ given our ludicrous governments recent behaviour. More like $1.10-1.20 in normal times if we ever see those again… but I digress. Great vegetable and I’ll definitely give it a go. @gfweb, in the photos you’ve taken away the core. Is that how they served it to you too? I like the idea of keeping it in to hold shape but not sure any amount of SV time makes it edible?
  3. I bought this book a few weeks back after seeing this thread. So far I’m absolutely loving it. Vivienne hasn’t really made much of a splash this side of the pond so I’ve had a good binge watch of her TV series too. I love the writing in this book and the format of heroes with a variety of recipes off the back of them works really well. So far I’ve done the red weapons (love the fried chicken hot sauce), LGD (great variation on salsa verde), the R rated onions (solely for the gorgeous steak and blue cheese butter recipe). But by far my favourite so far is the sauerkraut. I’ve tried a couple of lactoferments in the past with little success. This was a different story though - absolutely love it, and sooooo easy. I’ll be doing this regularly - it’s such a good thing to have in the fridge and chuck into salads and sides, great with my morning sausages at the weekend and it better yet it’s actually good for you!
  4. They're a great store - they sell what they sell and that’s it, not the same selection as some of the bigger/more expensive supermarkets here; but their prices are great and they often have little bargains like this bbq. The other great purchase I’ve had from them recently was back at Christmas time - they had a beautiful premier cru Chablis at £12.99 a bottle. At least 40% cheaper than it would have been elsewhere. Hopefully they’ll start branching out in the the states and stocking some of their non food items too.
  5. I absolutely love this thing. I don’t think I’ve spent a better 50 quid on anything. It heats up really quickly - 10-15 mins and it’s ripping hot, uses hardly any charcoal and it’ll fit in the back of the car no problem. Here he is with his big brother: First cook was a few nice sardines that mrs roid picked up at the fishmongers. Couple of minutes each side and they were perfect They didn’t last much more than that once cooked either!
  6. I’ve had a kamado joe Big Joe for a long time and love cooking on it over the summer. Lately I’ve been fancying their smaller joe junior but the price tag (£499!) put it well out of reach. For a few years Aldi have sold a full sized kamado for a lot less than KJ do. these have been very favourably reviewed on the bbq forums I dip into. Lo and behold, this summer they’ve come out with a joe junior knock off too. Initially this was going for £120 which is a pretty good price but a few weeks ago they went crazy and dropped the price even further. Today I took delivery of this little beast, and it cost me just £49! Can’t wait to try it out, who knows if it’ll be any good but it certainly looks and feels the part. At one tenth the price of the Joe Jnr it’s a steal. https://www.aldi.co.uk/gardenline-mini-kamado-bbq/p/710257597550500
  7. Heads up for any UK readers - you can pick the creami up for £149 in the prime day sale at the moment
  8. Pressure cook them for 2-3 hours with some veg and just enough water to cover. Strain and discard the solids and enjoy a glorious stock.
  9. Also, just to add, it’s probably not *quite* as red as in that pic - my iPhone loves to ham up the warm colours in food. And yes, Duvel, the potatoes is a good call - the celeriac stayed nice and whole but I’m sure that spuds would have broken down in the time I cooked for.
  10. That’s a shame @lindag - I think a lot of the colour in mine came from the first couple of steps, I cooked the onion and bacon till it was just starting to catch and the onions were nice and golden. Then I left the paprika a little longer than I would have done as I got distracted! This meant I had a pretty deep red/brown base when the veal and the stock went in. I’d definitely repeat this accident next time as I think it helped a lot. The veal I used was just some escalopes that I could get hold of, so probably not a million miles away from your pork tenderloin. I’d certainly have used that in place of the veal if I’d had to, not sure I’d be able to tell the difference. Mine might have been a bit thinner than otherwise as I ended up leaving half the cream/flour mix out too so that might make a difference. I’d give it another crack if you were so inclined - will cross my outlaw fingers for you
  11. What a cracking soup! This stuff is delicious - really glad you guys posted it and I stumbled across it. I had to tweak the recipe slightly - no sign of turnips in our regular shop and we don’t eat many potatoes any more so subbed those out for some diced celeriac. Only other change I made was that I used about 1/2 to 2/3 of the cream amount in the recipe, I added a bit at a time and that was perfect. Beautifully balanced dish, the slight sourness from the creams and tomatoes plays really nicely against the richness of the meat and stock. The paprika gives a great little hit of spice without being overpowering. This is definitely going onto our regular rotation of dinners.
  12. That looks delicious. I’ve added it to our meal planner for next week
  13. What a great dish! Really enjoyed both the cooking and the eating of this one. For a sauce I took the cooking liquid/butter, added a little mustard and blended to emulsify: The meat was so tender and delicious, incredibly beefy but with a really nice nutty, buttery edge. I served it with some Savoy cabbage cooked with cider vinegar to cut through the fat a little. This was a bit less of a success, not sure why as I used my usual cabbage method, just wasn’t keen on the flavour. Hey ho, can’t win ‘em all!
  14. I tucked it up in the oven at 130°C and popped down to the pub for a Friday evening pint or two. Came back and the house smells amazing! I let it go for 3.5 hours in total to get fully prove tender… it looks beautiful:
  15. I’ve had this bookmarked in Evernote for ages and am finally giving it a go today. I got some reasonably well marbled brisket and am currently about 25 minutes into the browning. I’ve got to say, it smells delicious already!
  16. &roid

    Milk-fed lamb

    Salt marsh lamb is great isn’t it. My parents live quite near to the gower so we have it from time to time. That website you linked looks great - half a lamb for £80, fully butchered isn’t bad at all for decent stuff.
  17. &roid

    Milk-fed lamb

    I got a rotisserie attachment for my kamado grill last year… think I’ll have to have a go with a suckling pig/lamb on that at some stage
  18. &roid

    Milk-fed lamb

    bet she had some cracking wine out there - I love a good Ribera
  19. &roid

    Milk-fed lamb

    Once the meat is done I rest everything for at least an hour basting with the cooking liquid every so often. As it cools the rendered fat starts to solidify so you build up a layer of it on the skin of the meat. As a final step you crank the oven up really high (230-250°C), and roast for a final 20 minutes or so to crisp everything up. This is such a forgiving recipe - super simple and as long as you have a few hours it’s pretty much foolproof. The resting gap needs to be at least an hour, but I’ve done as much as four with no problems. This makes it a great method if you’re entertaining - really can’t go wrong. Once crisped, the meat was absolutely gorgeous. Soft and juicy it pulled away from the bone with no effort at all. The flavour is delicate and creamy, a little like suckling pig and… OMG, that skin! I did a side of herby beans topped with breadcrumbs and some grated Comte, they were nice but this was all about the meat! Young lamb is not something we see every day over here but if you come across any I’d definitely recommend giving it a go.
  20. &roid

    Milk-fed lamb

    At the weekend we had a few friends over so decided to get something a bit different. Having just come back from a week in Spain I went trawling through my favourite online Spanish food place and found a good deal on their milk fed lamb. They import this direct from the continent and sell it in halves or quarters, the lambs being slaughtered no more than 35 days old. I ordered two quarters, a forequarter: and a hindquarter which I split the leg off: I salted them up and left to dry in the fridge overnight. To cook them I started early Saturday morning using my favourite lamb method from Neil Rankin’s Low and Slow - 120°C oven for however long it takes to get fully tender. With an older lamb shoulder this is around 5-6 hours. This younger version took about 3.5 to get nice and soft and yielding. The method calls for roasting the meat on a rack over some water (+/- some whole garlic cloves). Meat just out of the oven after the first step:
  21. I love them to be around 1.3-1.6kg (so what’s that? Maybe 3-3.5lb). At that size I can roast them very hot and very fast (a la Keller), 220°C to 235°C for maybe 30-40 minutes. Great skin, great breast meat and decent dark meat. I struggle to see a better roasting option.
  22. I absolutely love my all clad 3qt saucier. It’s a great pan, hugely versatile - I wouldn’t be without it.
  23. Wow! I find myself both magnetically drawn to, and utterly terrified of a knife like that. I’ve a feeling that just five minutes in its company and I would be bleeding profusely…
  24. Agree with all that @btbyrd said above. The gripe I’d add to the list is the constant second guessing that induction burners do: I briefly take the pan off the heat, they assume I’m done cooking and shut down I try to cook on high for a while, they assume I’ve forgotten something and turn themselves down i put a tray or something else on the top (away from the one burner that’s on), they go into full meltdown mode and turn off the whole unit literally none of this happens with my gas range. If I leave a pan on too high too long and it burns the food, that’s on me and that’s fine. On induction I’ve lost count of the number of times the “intelligent” unit has messed things up for me by trying to protect me. they're great for boiling water but I can’t think of a single other thing I’d use induction in preference to gas.
  25. &roid

    Great Garlic Tip

    this is a great idea - I’ve never had any joy with the two bowls business
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