-
Posts
119 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Ranz
-
Just a Sprite Zero. I'm not much of a drinker these days, and even less now with my diet.
-
- 560 replies
-
- 10
-
-
You really need to give me a crash course on lighting food. Your pictures always have such fantastic, even light.
-
The meat I've seen at our Asian Markets seem a little manky to me. Thanks, will be on the look out. Now that you mention it, I have seen a whole duck for not too much more than two breasts. They still seems very expensive, but I guess it's worth the expense for the experience and if we enjoy it. I seem to remember you have a BGE. Would you suggest smoking or sous vide for breasts?
-
I would love to eat more duck, but the cost is ridiculous here, even for the two breasts it would take to feed my fiancee and I.
-
Made a quick Thai green curry with chicken.
-
I think someone mentioned it on the Cape Dutch South African thread, but I don't think they went into much detail, so I'm guessing someone else mentioned it...
-
It's an invention supposedly created by the indentured labourers from India brought into South Africa. It's essentially a hollowed out quarter of a loaf of bread, which is then filled with curry and enjoyed with sambals and/or pickled carrots. Most popular is the mutton bunny, lamb bunny, and chicken curry bunny. Also popular with vegetable curries.
-
I'm usually on an LCHF diet, but it was my fiancée's birthday this weekend and we indulged quite bit. Lunch today were mince samoosas and a lamb curry bunny chow.
-
You're welcome. The spices I used were turmeric and Kashmiri chili powder. I typically grate the tomatoes and season them with the fish sauce and Wostershire sauce for a bit before cooking.
-
Hey rotuts. It's basically chops cooked in browned onion, spices, garlic and ginger, then braised until tender in a tomato chutney. I also add in some fish sauce and Wostershire sauce. I prefer to use mutton because I think it has a better flavour, though lamb is mostly preferred I think.
-
Prepared some chops chutney last night for tonight's supper. Not sure if dish is that well-known outside South Africa.
-
@BonVivant that is gorgeous. Supper last night; beef burgers with a cream cheese sauce and coleslaw. Tonight; thick as heck pork chops and sausages, smoked for 2 hours at 70C, then baked for 9 minutes/side at 200C. Chops came out at a perfect medium.
- 560 replies
-
- 12
-
-
Smoked Wiltshire pork sausages and pork chops.
-
Another sous vide chuck roast, sorry for the repetition but we're loving these at the moment 55C for 22 hours, red wine sauce, creamy garlic mushrooms. Followed by a almond pancake dessert with whipped cream, berries and nuts.
-
A Cape Dutch South African meal: I need some help
Ranz replied to a topic in Middle East & Africa: Cooking & Baking
Another Saffa -
Zuni Chicken and creamed spinach, followed by a whipped cream dessert with nuts and berries.
-
Thanks Enrique.
-
Yeah thanks, I think I'll go with this.
-
Need some advice please. For long sous vide cooks I add no salt to the bag, but I don't mind doing so for shorter cooks like rib-eyes or racks of lamb. I picked up some racks for a good price, and want to bag them and freeze them. If I add in salt then freeze, will it give it that cured texture? Also, how long extra should I add if I'm cooking a smaller cut from frozen?
-
I love everything about fat, but when I made these (twice) the amount of fat that rendered out was ridiculous. It was a tiny bit of greasy meat that wasn't worth the price in the end.
-
Thank you
-
I've been ruminating making a mutton curry using sous vide where I brown the meat, sous vide for tenderness, then mix the meat into the curry for a shorter cook. Think it will work? I prefer using mutton to lamb for curries for the depth of flavour it brings, but I'm worried that will be lost if the curry is cooked separately as above.
-
Rack of Lamb, 60C for three hours. Pre and post sear.