Simon Lewinson

I would second the fresh coriander (cilantro over that side of the pond). Simon

Honey mustard using bag juices. Garlic butter/cream, again with bag juices. Lemon and herb works well too. Save the bag juices up and make a wonderful jus from them. You are only limited by imagination. simon

Nope! None here either... simon

Sliced chicken breast ceaser salad. Can be seared or straight out of the bag. Simon

What. About fine strands of candied lemon peel as part of the garnish. This could be a soft, delicate candy or possibly more dried and crystallized. sinon

Likewise... What are you trying to say?

I forgot to mention that my mother has not drunk milk for about 20 years but can now enjoy the A2 milk. Simon

Unless I have missed a large chunk of biology, GMO feed has no bearing on what is excreted from the mammary glands of cows; antibiotics and hormones are and I am concerned about these too. GMO genetic material will be denatured and inactivated by stomach acid and enzymes during digestion. The intestines absorb a quite limited range of substances and DNA of plants is not on the "A" list. More concerning would be genetically modified organisms that can invade the body and replicate their DNA or RNA. Simon

Most of my family drink A2 milk and say that is is far easier on the gut than regular milk. I am lactose intolerant and prefer not to imbibe in milk to protect the ozone layer. An interesting biological fact that most humans are lactose intolerant, it is only the degree of intolerance and the symptoms that varies. This is due to the decreasing production of lactase, an enzyme that breaks down the lactose so it can be absorbed. Humans are also the only animal that consume milk after weaning. Simon

I have had some experience with similar procedures and have found that sous vide meats are far better. Pork belly, beef cheeks and all sorts of poultry are much better tolerated because they are more moist and the collagen transforms into slippery gelatin for the tougher cuts. simon

A wusthof knife set and block from my two children. Simon

Here is one of my favorite jerky recipes that I use with venison. Massaman curry Jerky 2 tbsp Massaman curry paste 2 tbsp soft brown sugar 40ml soy sauce 40ml Thai fish sauce 40ml water 1/3 packet powdered coconut cream METHOD Mix sliced meat with marinade, cover and refrigerate for 8-16 hours. Remove excess marinade and lay meat in dehydrator trays. Dry for 8-12 hours at 50-55 degrees C.

Chris, I will be interested to hear how it goes with that method. Here is my recipe. Recipe - Biltong 2 tsp ground cumin 2tsp ground coriander 1/2 tsp bicarbonate soda 1/2 tsp Chilli powder 1/2 tsp pepper 4 tsp coriander seeds, toasted and crushed 8 tsp soft brown sugar 2.5Kg corned beef, point cut, sliced 10mm thick Sprinkle slices liberally with rub, lay in plastic container and sprinkle with vinegar, add rest of meat in layers. Refrigerate for 24 hrs Rinse lightly in 25% vinegar solution and air dry (can rake up to a week). Simon

Chris, I am in the middle of a few batches of venison jerky at the moment and your post reminded me that I need to make some biltong too. I will see if I can find my recipe and post it up. In my experience, by using the dehydrator you will not get real biltong if the temperature is above ambient as it needs to dry slowly and continue to cure as well. I have a box for drying biltong that has a few computer fans to move the air. When I get home I will take some photos of it. Was the beef brined? I start mine with corned beef, coat it with the rub and let it marinate for 24 hours then rinse in diluted vinegar before drying. Simon

I have a Miele dishwasher and they advise against using the fancy powerball type products. I use the cheapest generic dishwasher detergent powde in quite low doses and have never had an issue. Another thing about the Miele is that it has an inbuilt water softener that tunes up the water for best results. Simon

Downunder I use the Colgin liquid smoke and have had a bottle for 3-4 years without noticing any change. Not much will grow in it! Simon

Difficult to give a time and temp,that will work for both ends of the bird. I would quarter it and do the breast at 56C for 60 minutes, thigh for 62C for 80-90 minutes. Simon

And there is another Australian delicacy - the "rat coffin" A pastry shell enclosing chunks of mystery meat dressed in thick brown gravy.. It also goes by the name of a meat pie. Simon

Refer to Lord Google and thou shalt discover that it is a type of Mille-feuille. Two layers of puff pastry surrounding a thick layer of vanilla custard and topped with pink icing. Simon

What about the quintessential "Snot block" Also known as a vanilla slice. Simon

Where I live it varies between -6C overnight in winter to 45C in summer. I use sous vide a lot to minimise heat in the kitchen - banh mi, chicken caeser salad and similar work well at the height of summer. I am lucky to have Airconditioning in the house and that makes cooking much more bearable in the summers. Another thing I like doing is sous vide meats that get seared on the BBQ outside. Simon

Heat it up to boiling point then use a "canned air" air duster turned upside down. This will shoot out a freezing blast of liquid gas. Direct this onto the valve shaft to shrink it and hopefully crack it loose. Simon

Might be the one that opened up in Tawonga South just around the corner from my work. Simon

Only one word... Jerky Simon

By squeezing out the air you will flatten the drink quicker. When you do this, you effectively reduce the pressure in the bottle and that draws dissolved gas out of he drink, flattening it more. Take it out of the fridge, pour what you need, cap tightly and put it back in the fridge immediately to minimize dissolved gas loss. Simon