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ChrisTaylor

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    Melbourne
  1. I don't own the Lotus book, but I like the Gingerboy book. A lot of recipes, and once you've got a stocked pantry you could make most of them. Nothing too obscure if you can access SE Asian ingredients.
  2. I failed to snap a photo, but the other day I pulled an Australian salmon off the local pier. Now, Australian salmon aren't ... you know, Atlantic salmon. We have that here, yeah, and it's mighty popular -- they farm it, and stock it in a few inland systems, but it ain't what you're getting if someone presents you with the local variety. Australian salmon ... isn't. See: http://goodfishbadfish.com.au/?fish=australian-salmon They get a bad rap, so far as the eating quality goes, but I'd never eaten one. I usually catch-and-release, while a lot of people try to convert them into gummy sharks or similar. The advice from people who do like them is simple: bleed them, chill them, eat them within 24 hours of plucking them from the sea. I did as instructed, feeding the innards to some friendly seagulls, and found the flesh to be tolerable. I don't think I'd be particularly excited to eat fillets of the stuff, but I'd use it in a curry or fish cakes or similar.
  3. If you're planning on fishing for trout or whatever's available locally, some odds-and-ends -- a bit of flour, maybe a small tin of Old Bay -- can be nice. I got the tent thing out of my system when I was a kid, but even when I'm staying in a cabin somewhere I'll pack that.
  4. There's a lot of content on YouTube re: 'egi'. If you've got jetties or rocks somewhere local, and you know there's a weedy or reefy bottom, you can have a go. Most any light rod will do the trick.
  5. I suppose growing it -- or hand-diving or netting or whatever -- could go in that title, too. And. hey, I suppose this thread might end up containing pix of the 'nasty bits'. Anyways, as much as I like cooking, I'm also somewhat interested in the 'primary production' side of things. For instance, this afternoon I caught these guys about 15 minutes from home: All caught on an artificial jig during the middle of the day. The heads and wings I'll use for bait, while I'll get a couple meals out of the tubes. Who else (at least on occasional) hunts, catches, etc dinner?
  6. Drinks! 2017

    This advice holds true for Australia, and I can't see why it wouldn't hold true for anywhere else. Antique stores. Charity shops. You might call them something else, but I'm sure the concept exists -- people donate stuff to a shop, the shop sells the stuff, the proceeds from the sale go to whatever charitable cause the shop is affiliated with. Yeah. Anyway, you buy second hand glasses from those places. You can get some killer bargains. You may stumble on a full set of something nice, sold way below whatever it's worth. You may also run into odds and ends -- ones and twos and threes. I like this, given I have limited storage space.
  7. Drinks! 2017

    Nothing like a Zombie to fuck your shit up.
  8. By accident, I guess. But I'd have done it intentionally, too, given the booze you have is always a better option than the booze you don't have.
  9. Drinks! 2017

    Chris Hennes: I love your glassware.
  10. I'm sitting here with a St Columbus Rill. It's workable. The name, though ... Jimmy McNulty would contend that Bushmill's is Protestant whiskey.
  11. Chinese barbeque pork -- ideas, please

    There's a recipe that's done in a wok. I've seen that doing the rounds here. It's maybe the least time-consuming variation I've seen. I liked the method in the recently-released All Under Heaven, though. The book itself is a worthy addition to most anyone's collection, and the pork appealed to adult and child alike. I served leftovers in a sandwich, just as I would with any kind of roast or barbecued meat. It's not like the flavour profile is too far removed from barbecue.
  12. My stepdaughter went crazy for the World Peace Cookies.
  13. Lucky Peach Power Vegetables

    I've enjoyed everything I've made from it.
  14. "Les Halles Cookbook" by Anthony Bourdain

    I liked the rabbit dish.
  15. The cookbooks of fall 2016

    I've ordered Dorie's Cookies. I picked up All Under Heaven and Power Vegetables! I like the latter. Haven't invested enough time in the former, although I did make the pilaf.
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