&roid
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Posts posted by &roid
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Cheese and pig in a croissant is one of my favourite things
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We’ve been celebrating Mrs Droid’s birthday this weekend. Last night I did a recipe I’d seen on Raymond Blanc’s Netflix series - whole flatfish steamed over champagne, served with kohlrabi and a buerre blanc made with the cooking liquid.
We started with some lovely scallops served with bacon and nduja. Could have done with adding something pickled to this dish…
The main event was cooked over a ton of herbs (parsley, thyme, tarragon), some lemon slices, hard spices (coriander, star anise, caraway, fennel) and a bottle of sparkling wine. I went for a cremant here as actual champagne gets drunk far too quickly to be used in cooking!
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Yep indeed. If it works as well as their other devices it could be great - lots of places/reasons people might need electric instead of gas. Love the idea of being able to set top and bottom independently.
Price, as you say, is a concern so will be interesting how it holds up in reviews.
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That’s it. I’ve cracked. Order put through today!
really looking forward to putting this through its paces.
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Interesting… very interesting
Am I alone in thinking 1.6KW seems a bit on the low side for getting properly hot??
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What type of wood are you using in the smoking tube? Interesting that the cheese is rested for a couple of weeks, what does that do to it?
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1 hour ago, Duvel said:
Yes - the other three had the same (fixed) menu. You can choose a la carte, but this menu has a far better value and it comes with matching wines. My company (despite doing chemicals as a main business) is one if the biggest wine dealers in Germany, so you get really nice stuff at a pretty decent price - also in the restaurant 🤗
We do some medical work for a German plastics company over here in the UK. They really look after their employees well… not quite this well though! Great looking meal @Duvel-
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Looking good @Duvel, looking good. What was the tipple?
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Tomahawk steak with stuffed peppers, roasted tomatoes and mushrooms for dinner last night.
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5 hours ago, Duvel said:
That is because all queries here use it as an simple interface to its database (which is mainly derived from publicly accessible electronic date, e.g. the internet) - like Google. With that you make use of the language processing capabilities, but not of the content creation capabilities. ChatGPT was not primarily designed to give coherent answers, it is a model to create code, content and images in dialogue form. If you give it a creative request rather than a knowledge one, you will be able to see the difference to a regular search engine.
This exactly. I’ve spent quite a bit of time messing with chat GPT since it came out. It’s far from perfect but the way it parses really complex requests and can cope with follow up questions is hugely impressive.
As an example, without any prior Swift knowledge I used it to help me write an iOS app that calculates the perfect martini based on the article linked in this thread I doubt there’s any chance I’d have been able to do that just using google or bing. Well, I could have but it would have taken me a lot longer than my flighty nature would have allowed.
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9 hours ago, btbyrd said:
I'm sure those were more details than you wanted to know
That was absolutely perfect!
they look utterly amazing… and here I was thinking I had *enough knives! This feels like a rabbit hole I need to go down.
That video is great - the bread and meat parts really show how sharp they must be.
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18 hours ago, btbyrd said:
These are my Sukenari Wonder Twins.
That bottom one is absolutely beautiful... the menacing utility of it.
Care to share some details, @btbyrd?
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41 minutes ago, Duvel said:
Heading out tonight to the Augustiner Bierkeller …
Dinner was: Wiener Schnitzel mit Bratkartoffeln and a mixed plate with roasted duck, Haxe, braised suckling pig and a Nuremberg sausage …
And of course the beer - fresh from wooden barrels !
Chase by a Williams pear Schnaps !
As the sign says „The world will rather end badly before a Bavarian will die of thirst“
No complaints !
Ive not been to Munich for a few years now - I really need to go back-
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Tonight we had butter chicken. This is a big family favourite when we go out for Indian, eldest kitchen porter often asks to order two.
I’ve tried a lot of different home recipes, lots have been nice but ultimately none really tasted quite like the ones at our favourite restaurants.
Until now that is…
I decided to have a go at the serious eats pressure cooked version tonight. It’s a lot simpler than most recipes I’ve made so wasn’t sure how it would turn out.
The answer is that it’s bloody perfect! Has a really nice tang to it and that great balance of creamy richness with spice and a little heat. 100% I’ll do this again.
Chicken thighs done under the broiler then charred a touch with the blowtorch to give a bit of tandoori flavour.
The finished article - even passed the “kitchen porter test”, both boys loving it and going back for seconds.
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2 hours ago, KennethT said:
Here it is:
Perfect! I’ll give that a go soon. Sounds delicious.-
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7 hours ago, KennethT said:
Last batch of kapitan chicken curry. I'm very happy with the curry, but my prata recipe needs work so I'm happy we finally finished all the ones I made (I make them in batches of 4 meals for 2 people).
This looks great @KennethTdo you have a recipe for the curry?
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5 minutes ago, Anna N said:
To me it is a very simple and economical dish that is put together quickly and left to do it own thing. As soon as you start fancying it up like this it becomes something entirely different. I am not saying it is not good, I am saying it is not traditional.
Yeah I get that, but have you read the recipe? The hot pot is simply lamb dusted with flour, softened onions and sliced potatoes. It’s the very epitome of a traditional hot pot! -
7 minutes ago, Anna N said:
Sounds like a fabulous dish but it's as far from a traditional Lancashire Hotpot as one can possibly get.
why do you say that? The presentation is a bit fancy but the hot pot part of the dish is very normal. -
7 minutes ago, Dejah said:
Good to have approval from @&roidfrom Manchester. And my friend who lived in Lancashire also gave his thumbs up ❤️
I might have mentioned this on here before but we love hot pot so much we had it for the main course of our wedding meal at Northcote. It was spectacular.
This is the recipe which nigel howarth took the final banquet of great British menu:
https://www.greatbritishchefs.com/recipes/lancashire-hotpot-recipe-lamb-cabbage-roast-loin
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2 hours ago, Dejah said:
@Ann_T I am pleased with the yellow curry powder and Vadouvan spice blend from Silk Road, and as @Okanagancook mentioned, QUICK to ship out.
I have the spices for curry, and an English friends shared his recipe, so I will have to try and mix my own as well.
To not over-do the spices for a couple of days, I made Lancashire Hot Pot for supper. Saw a mention of it in eGullet somewhere, may be in Ladies Who Lunch? So I looked up a recipe, and it was perfect as the Polar Vortex settled over Manitoba! It warmed the kitchen AND my belly!Once prepped and into the oven, it was perfect so I could continue sorting and cleaning out my pantry!
Nothing better than a hot pot when the weather turns nasty. Looks a great example @Dejah-
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Finished articles were great, the chicken sauce could possibly do with a bit more liquid so I’d add a bit of stock after cooking next time. The Prawn dish was perfect though, will definitely be making that again.
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Chicken and almonds:
marinading in yoghurt, almonds and garlic/ginger
onions and spice
nearly finished dish - gorgeous, rich sauce with a nice hit from five green chillies
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Prawn progress:
frying the onion and garlic
starting cooking the tomatoes and spice
spicy tomato gravy cooked down and ready for the prawns
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Dinner 2023
in Cooking
Posted
Thanks! The ramps idea is a good one, that would work well
I cooked the bacon in the pan first with a little rapeseed oil, then seared the scallops in the fat which rendered out from it. I did my usual method of a hard sear on one side, added a little butter just before that was done then flipped to the non-presentation side to finish the last 20% of cooking, basting with the foaming butter.