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Everything posted by &roid

  1. &roid

    Barnsley Chop

    Great cut of meat, probably my favourite way to eat lamb. This spring/summer I've been having mine with cannellini beans (spiked with with rosemary, garlic and a little chilli) and some swiss chard with lemon juice.
  2. Over the holidays I've done a rack of pork and a whole goose, both of which benefited greatly from a 12-24 hour soak in brine. Which got me thinking... Is there a reason we don't brine beef like this? I'm not talking about cured meat like corned beef, just a relatively short brining the way we do with poultry/pork
  3. &roid

    Christmas 2014

    Here's a pic from last year:
  4. &roid

    Christmas 2014

    Christmas breakfast was homemade crumpets - super easy and delicious. Topped with pastrami cured salmon a la chefsteps with some lemon and shallot cream cheese. And mimosas obviously
  5. I've done this a few time sand you should definitely rinse. I do about 275/280 in a convection oven for the slow part then just turn it up as high as I can for the final stage (or better yet take it outside to do on the grill). You won't regret doing this recipe, it's amazing and very very forgiving. A nice side for it is quick pickled onions (sliced onion in red wine vinegar and a pinch of salt for an hour or two before eating), really cuts through the richness of the pork.
  6. Hi Shel If you fancy getting a new book then have a look at Yotam Ottolenghi's Jersualem (being discussed here: http://forums.egullet.org/topic/148712-cooking-from-jerusalem-a-cookbook/). Full of wonderful middle eastern food to use up some of your sumac on/in.
  7. I love this book, it's up there with his first one, maybe even better - don't think I've made an Ottolenghi recipe I don't like yet. On Friday evening (in preparation for a very meat-heavy BBQ day on saturday) we had the fried tomatoes, the spiced fish kebabs and some tabouleh: I found a really nice (for the supermarket) fillet of cod so decided to do it as a whole piece rather than kebabs, and I'm glad I did. The spice paste is really flavourful and goes really well with simply grilled fish. The fried tomatoes are a big hit, very very easy to make - note for next time, when the book says 1.5cm thick slices, it really means it - I got a bit carried away and made some a lot slimmer than this, they just turned to mush in the pan. The tabouleh was great - though there was a bit more bulgar than I would normally like, will make sure I weigh the parsley properly next time.
  8. I've had these Heston Blumenthal branded scales for a couple of months now and really rate them. They have a high capacity plate that measures in grams and a smaller one which does tenths of a gram. I was a bit sceptical about the auto power off function but ithas been fine (unlike other scales I've used which are wont to turn themselves off at just the wrong time) http://www.johnlewis.com/heston-blumenthal-by-salter-dual-precision-digital-scale-10kg/p618645?kpid=232200360&s_kenid=4e601c40-0225-6488-0a70-000048fb74c5&s_kwcid=129x75860&tmad=c&tmcampid=73&stop_mobi=yes
  9. I believe there's quite a big difference between stainless and mild steel in terms of their ability to conduct heat (mild conducts heat a LOT better than stainless). The way you'd use this there's really no need to go for stainless - the small amounts of water that come into contact with the plate are dried off almost instantly due to the heat. The plate I posted on has been used every month or so since last september and is fine, it just sits in the cupboard between uses. I've not needed to re-oil it.
  10. Sorry guys, the books look nice but it's all about the Evernote for me. I'm yet to find a better way of collecting recipes, notes, pictures, ideas - I'd be lost without it!
  11. Sorry, just like tea strainers, muslin, etc that's too cumbersome - it annoys me enough that I can't just crack a lemon like I do an egg, there's no way I'm getting something else out of the drawer as well as a knife! cool, still not quite sure I understand though - the article says that parthenocarpic plants don't require the flowers to be pollenated to produce fruit... not sure why that means the fruit doesn't have seeds in it? How does a lime do the job of growing into another lime tree if it doesn't have seeds?
  12. This is something that's bugged me for a while. Lemon seeds are a pain in the proverbial. All methods for dodging them have flaws - they're either unreliable (flicking seeds out first with a knife - always miss some, squeezing into my left hand to catch them, etc) or too cumbersome (digging out a tea strainer/sieve, muslin, etc). What I've never known is why limes never have seeds and lemons always do?
  13. This post has just reminded me I was meant to be smoking some pastrami salmon to take down to family for christmas today... oops!
  14. If I buy from inkling am I then able to install it on my iPad or do I have to buy it again from the app store?
  15. @jmacnaughton, that is some great piping Made macarons this weekend for the first time, I followed the course on chefsteps which was great - it really explained the whole process well.
  16. &roid

    White sediment?

    Cool, thanks for the reply. The only way I've seen tartaric acid before has been as rough dark crystals so these big, almost slimy pale lumps looked pretty different - they aren't crystalline for a start! The darker spots on the lumps in the picture are definitely more like what I've seen before, just haven't seen the white sludgy bits.
  17. &roid

    White sediment?

    Here's a not very good iphone pic:
  18. &roid

    White sediment?

    I've just taken delivery of a case of 2009 rosso di montalcino and it has a type of sediment I've not seen before. Being a bit eager to try it I didn't really give it any time upright before opening so a slug of sediment came out, almost in a single piece. Thing is it looks quite different to sediment I've seen before, it is a sort of greyish white, almost slimy texture, with a more normal looking dark crystaline sediment embedded in it. Is this normal??
  19. Thanks will look it up. I eat pretty much anything so am open to any good suggestions, any decent seafood recommendations?
  20. Going back to Dublin for the first time in about ten years in a couple of weeks, any suggestions for must-try restaurants? Anything interesting over there?
  21. Lemon and poppyseed muffins this weekend. These are great muffins, really light and fluffy with a great balance between the sweetness and the lemon flavour. It's a pretty easy recipe, there's a bit of planning involved resting the batter overnight but it'll now be my go to recipe for muffins.
  22. Made some real progress this weekend, tried the bâtards again, tweaked the recipe a little (leaving out about 20ml of water) and, due to circumstances, left the dough to ferment a bit longer. I'd have been happy if I'd bought these at a real baker - can't believe I made them! Really great texture, soft and light, the crust could have been a little crisper so that's the next thing to aim for but I'll be very happy if I can consistently make bread like this. This is a real revelation of a book for me
  23. Mitch, no problems with the oil at all, I just did the same as I do for my cast iron skillet, put a tiny amount on and polish it off as much as possible then give it some heat. After an hour or so of pre-heating there was no smoke or smell at all from the steel. Michael, the IR works great, the steel is actually a fair bit darker now than in that shot (sort of blue/black colour) so it seems to cope with it fine.
  24. I didn't manage to find the chain but I got some rocks from the garden, it works really well. Plus it gets you some really funny looks from your other half! It is four strands in the plait, we were just messing about with off cuts from squaring up the dough but I actually quite like them
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