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Merkinz

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About Merkinz

  • Birthday 01/30/1985

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    New Zealand

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  1. Thanks for the resources everyone. If others are interested I also came across THIS list of recipes by one of the chefs from 'Ultimate Braai Master' ... also there are a bunch of recipes HERE on the Ultimate Braai Master website. Alot of which look quite modern and delicious! I've ordered a small batch of books from South Africa ... who knows if they will actually arrive though If they do I'll order that Reuben on Fire book as well. Looks awesome EDIT: also just came across this free ebook titled "Cape Wine Braai Masters" it appears to be an ebook put together by Wine.co.za and it's fairly substantial and of a decently high quality for a free book. You can look through and down load it HERE or from the wine.co.za page about it HERE. Recipes look good too
  2. I spent a long time trying to figure this out for myself as well. In the end I settled on Evernote with the deciding factors being: 1) (And probably most importantly) It's the most likely to last the longest. I can see certain niche recipe programs not being supported in future computer operating systems. 2) It's multi format. I can retrieve my recipes on my iPad (which is nice to cook from in the kitchen) from any computer and from my iPhone in a pinch. 3) Recipes can be stored as text, picture, pdf ... anything really.
  3. I'm looking to invest in some quality Southern African cookbooks but I have no idea whats good and its quite difficult to figure it out! I don't live in SA, infact I live on the other side of the world! But I recently came across some of Justin Bonello's books. His books are part travel part cookbooks and he covers alot of traditional South African recipes. His books are hard to get ahold of though. Can anyone recommend me any other recent (last 10 years or so) quality cookbooks that cover South African or rather "Southern African" cuisine. Thanks
  4. Sous Vide Egg Custard Tart

    I also made this. But with poor results. Mine did not set up at all. If you took a slice out of the tart within an hour most of the filling had oozed out ... Next time I make this I will use gelatine to set it.
  5. Thanks I'll give that a go. Relative humidity is actually quite high in my curing chamber so I might skip the muslin.
  6. Curries for Pot Luck

    Keen to try that Cape curry thanks JohnT At the moment for my 'entry' I'm leaning toward a Beef Rendang. I was reading the Wiki page on Rendang today and was blown away by how awesome it is. This curry has such a cool story behind it (cultural significance, meat preservation etc.). I'll do a test run within a couple of weeks.
  7. Hey all. I'm making my first Bresaola at the moment. It's currently in it's first week of curing. Keen to ask a few questions: - Should I wrap it in muslin? I know I don't need to but is there any benefit? - Should I inoculate with mold? ... again, I know I don't need to but what are peoples experiences? - Do you have any other tips so I can get a good result the first time? Cheers.
  8. Curries for Pot Luck

    It's probably worth noting that this 'event' is currently a couple of months away so I have plenty of time to practice and learn a few things I'd love a good Rendang recipe! Very much so. This is something I'd love to add to my quiver regardless of this potluck I've seen a bunch of local butchers stock goat as well so might be worth a try. I've also seen 'rabbit' at one of the local butchers. I wonder how that would go down. Shock factor would be good Corrected! I almost feel a little ashamed about how little I know of South African curries seen that I was born there ! ! ! I like this idea. It would have to be a killer curry in there though. My mum made this occasionaly growing up, love this dish. I really like the idea of bringing something 'curry related' that is not simply a curry, and curryworst is on that track. However I haven't heard many good thing about curryworst, but alot of bad! Cheers! I will track down and make a couple of Nepalese curries. Nice to know a little about the naming too.
  9. Curries for Pot Luck

    So I've been invited to a light hearted 'Curry Cookoff' which for most people will be just a pot luck but for a few (myself included) it will be a fun challenge. Now I suspect that everyone will be bringing their best version of their favourite Indian or Thai curry as that is all that anyone eats around here. So I figured I could create a bit of variety but taking along something quite different or unsual but still sits under the 'Curry Umbrella'. Its quite broad when you really start to think about it so I need a bit of help with what might be some good options (recipes or where to get recipes would help but are not essential at this stage). I don't have any criteria at this stage i.e. It doesn't necessarily need to be mild, and it doesn't necessarily need to appeal to all! So far I've been quite interested in Ethiopian curries but I've only ever had one in my entire life (and it was goooooood). South African curries, althought these are quite close to indian curries. I'm not so sold on Japanese curries for this but I do love them.
  10. Thanks Martin! That is exactly what I was looking for. This kind of stuff is had to find using google but you sir are a wealth of knowledge! ... You just helped me with the nitrite burned bacon on chefsteps Can I just pay you to come and teach me the way of charcuterie?
  11. HAH! yes! I remember, and yes I did just move back to Wellington! Great to be 'home' (eastbourne). I've been getting alot of belly from prestons lately for bacon and I just got an 'eye of round' for bresaola. I love that place. I'm still keen to know more about this 'Scotch Roast' thought. They come up on special occasionally and if they actually happen to be a specific cut I can use for charcuterie it might save me alot of money as every time I've been to a butcher in the past reqesting a 'custom cut' it has cost me an arm and a leg. I just got a wine fridge for curing and it holds a nice steady humidity (70 - 75%). I'm really excited about the things I can cure.
  12. Hey people. Been a while since I've posted I think. I still read regularly however I just started walking down the Charcuterie lane and I have an issue I need help with. The other week at the supermaket here in New Zealand they had "Half Price Whole Scotch Roasts" of pig. "Scotch fillet" is a fairly common cut here. It's usually sliced into steaks and people fry them up like that. I know it comes form the 'upper shoulder / neck' region and is usually more expensive than the 'shoulder roasts' we get here because of the higher fat content and lack of any bone. I couldn't resist the price so I bought one and froze it to use later for whatever comes to mind. Now I'm working on a few charcuterie projects and one of the ones I wanted to try was Coppa. I have some understanding of where the coppa cut comes from but you never see a "Coppa" cut at the butchers around here. The butchers I've asked as well have no idea what it is. Now going back and looking at the 'Scotch Roast' I bought, it looks like it might be a Coppa, a half of a Coppa, a portion of the Coppa, or simply come from the same region of the Coppa. Can someone please help me identify what I bought, tell me if it's a Coppa (whole or part) and if I can cure and dry it. It is in the 5 - 6lb realm if memory serves me correct. Any help, even a point in the right direction would be of immense help right now.
  13. The Fresh Pasta Topic

    Had great results tonight! Cooked 400g of fresh pasta in 5.5L of water for 60 seconds then scooped out the pasta with a slotted spoon straight into a pan with a little oil and some sautéed pancetta. Poured in 60ml of the pasta water and 135ml of egg yolks (cooked sous vide at 62°C) and tossed ... came out amazing. Best home made pasta I've ever made. Thanks for the help
  14. The Fresh Pasta Topic

    Thanks for the comments, my doughs definitely aren't too wet, they seem almost impossible to work at the beginning - barely sticking to itself - then I rest it anywhere between 1 and 24 hours before rolling then cooking. I tend to steer clear of letting it dry out before cooking but have tried this once or twice to no avail. Reading your comments I think I may not be taking it to the sauce quick enough. I tend to cook, remove pasta to colander and before I dress it I usually faf about for a minute or two while I heat the sauce up or some such thing... Tomorrow I'll focus on basically taking it from the cooking water straight to the sauce! I'll also add more water to my pot I boil the pasta in. Currently I'm using around 3 liters for 400 - 500g pasta. Thanks for the help.
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