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Ranz

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Everything posted by Ranz

  1. Sure, I get that. That also sounds like a show that nobody would watch.
  2. I'm not American and we don't have the "Diner" culture here in South Africa. So when I first saw DDD, I was captivated by the great food that seems so readily available in the US, one every few miles, while every 'rest stop' we have here lies in the clutches of one of our woefully inadequate fast food chains. Is Fieri an amazing chef? Doesn't look that way, but he brings red-faced, bottle blonde enthusiasm to every show, and hopefully a lot of traffic to small restaurant owners. Why the hate?
  3. Ranz

    Dinner 2017 (Part 1)

    @rotuts It was pre-packed and frozen by my local trustworthy butcher, so I just chucked it in at 58C. 48Hrs later I salted the exterior it and put it in a 230C oven for 8 minutes a side. It was plenty tender, but a tiny bit on the dry side for me. Next time I might go for 55C/56C and think about searing on a cast iron. My fiancee loved it but it came shy of being perfect for me.
  4. Ranz

    Dinner 2017 (Part 1)

    58C. There was a bit of it but it was delicious. I don't mind some fat with my meat. Enough of it had rendered in my opinion. Wow.
  5. Ranz

    Dinner 2017 (Part 1)

    The ribs probably look a lot better than they were. I've given up searching for decent sized/thick ribs here in South Africa.
  6. Ranz

    Dinner 2017 (Part 1)

    6 hour smoked ribs 48 Hour sous vide brisket roll, medium rare and served with a thyme and mustard mushroom sauce:
  7. Ranz

    Dinner 2015 (Part 3)

    Ramen joint in CT. Delicious.
  8. Ranz

    Dinner 2015 (Part 3)

    This Durban boy vacationed down in Cape Town this past weekend, and boy was it amazing. In Durban we don't really have internationally renowned restaurants, and the most recognised in Cape Town is The Test Kitchen, recently achieved #28 on The World's Best Restaurants. I called them about a week before I left for CT, only to be told they're booked out until January 2016. Daunted but persistent, I told the booker that I'd come by myself on any day they had a cancellation, and on the day I landed I got a call telling me that two seats had opened up that night. A friend and I had the most amazing experience. He isn't a foodie but I knew he was hooked when every course ended with him declaring it his new favourite. An album of some of the experience is here.
  9. Ranz

    Dinner 2015 (Part 3)

    Roasted rack of lamb and a cauliflower bake.
  10. Ranz

    Dinner 2015 (Part 3)

    This is definitely the case. My Weber used to impart a better smoke flavour than my GMG, but the pellet smoker can't be beat for ease of use.
  11. Ranz

    Dinner 2015 (Part 3)

    Spent the first part of this week in Mfolozi Game Reserve here in KwaZulu Natal. One of my favourite things about camping is the endless braais we have. Last night we had some family over, the fiancee did the chicken, mushroom, pepper and cream pie, and I smoked some pork chops and sausages.
  12. Ranz

    Dinner 2015 (Part 3)

    Haha.. You know it's weird, I personally know a lot of Indian South Africans who have emigrated to Canada, can't believe no one has exported the idea yet..
  13. Ranz

    Dinner 2015 (Part 3)

    Mutton bunny a la Durban.
  14. Smoked prime rib sandwich, with pickles and mustard.
  15. Ranz

    Dinner 2015 (Part 3)

    Smoking a chicken and a prime rib roast.
  16. Ranz

    Dinner 2015 (Part 3)

    Just moved house, so had to have an inaugural braai. Lamb chops which were fantastic, and lamb sausages which weren't as good.
  17. Ranz

    Dinner 2015 (Part 2)

    No problem Been reading up on this dude, seems to know his stuff. I usually get my BBQ tips from Meathead and Aaron Franklin. The Moosh? I also prefer the fat from a lamb done properly over a fire, not as rare as this. Try a rack of lamb! Think I'm going to try some lamb neck sous-vide with some bordelaise soon. Thanks Let's hope my prime rib roast comes out as nice.. Using a wet rub for the smoke for the first time.
  18. Ranz

    Dinner 2015 (Part 2)

    Found the video I used to create it:
  19. Ranz

    Dinner 2015 (Part 2)

    Yup, scoosh is absolutely the term I use too.. First time trying it, I certainly enjoyed it. Used parsley, mint and some pickled chili. Will be using it for my smoked prime rib roast tomorrow as well.
  20. 59C for 6 hours worked a treat of my leg of Lamb. Next time I'll do 62C for 4 hours since not everyone appreciate the red juiciness.
  21. Ranz

    Dinner 2015 (Part 2)

    Leg of Lamb. Sous Vide then finished in an oven. Served with a board sauce of butter, olive oil and herbs, and a creamy mint mushroom sauce.
  22. I had paella in Barcelona during La Mercee and didn't enjoy it at all.
  23. Smoked pork sausages and chops.
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