benthescientist

I built a cold smoker over the Easter break along with Chris Taylor ( http://forums.egullet.org/topic/147569-diy-miniature-smoke-house/ ). One of the first things that went in it (under Mesquite smoke) was some Kangaroo fillets, which I thought was pretty darn good. Tonight that culminated in this: Smoked (Mesquite) kangaroo fillet with roasted root vegetables (parnsip, carrot and beetroot). The 'roo was smoked for about an hour at room temp, seasoned, frozen, then browned quickly before being cooked to 55.3 C in a water circulator. Root veg. were finished with smoked butter. A red wine sauce went with it, but I'd rather have just spooned on more butter.

One of the dishes to come out of the smoker: Mesquite smoked Kangaroo Fillets: Bloody nice. I'm now keen to see how some sort of Aussie wood smoked fillets will turn out.

Aside from the convenience of the tongue and groove that Chris mentions, we were hesitant to use composite materials such as ply and MDF that *might* leach toxins from their resin into the smoked goods. We just didn't know, and so played it safe with a natural option. The fact it was oak, too, had a nice affinity with the idea of a smoker.

How was the skin, Keith? It looks beautiful! I went out and bough a duck on the weekend. Spent a hour or two learning how to break the thing down but got two nice breasts, thighs and legs in the end. The breasts were salted and spiced then to dry in the fridge for a number of hours. The first breast I overcooked on the same day as I broke it down. The second came out brilliantly after 48 hours in the fridge and a perfect final temp. Pic of first breast: The thighs had the same treatment and were rolled after 24 hours. Nice game flavor to them. The legs were meant to be the best bit, confit in the ducks own fat. But, they came out dry. Time to purchase a cook book and do things properly!

I had a supply of this in the past and each time I pulled the packet out I found myself just sifting through the crystals and admiring their shape. I'd recommend them for adding a final touch to a dish. Their large shape but hollow structure allows them to be a noticeable decorative and slightly textural element without over-salting a dish. No use for them when dissolved though. Just use regular NaCl.

Wow that's a lot of cap! Nice score! Beautiful simplicity. I want to try this, although trying to obtain specific types of canned tomato can be difficult over here.

Spaghetti & Meatballs Pork & beef mince with chili, oregano, cumin & coriander seeds. The sauce was boosted with roast garlic & mushrooms. The pasta is store bought, but fried with the fat from the meat balls. Want to try it again with home made pasta.

It's strawberry season here in Aus. I've gotten into the habit of buying punnets of overripe berries and extracting their juice low and slow over simmering water. The result is a clear, intense strawberry juice that can be reduced to a syrup. I also wanted to try my hand at a desert where a chocolate shell was cracked to reveal something on the inside. This was the result: chocolate mud cake, strawberry syrup and cream (a failed vanilla panna cotta!). Fresh home grown strawberries, mint and strawberry popping candy on the side. I'd keep the chocolate cake for a dish with raspberry and focus on the strawberries and panna cotta next time.

Lamb Two Ways A deboned lamb shoulder was cooked for 12 hours at 75 C, having been browned beforehand and coated inside and out with a good smothering of pomegranate molasses and its own fat. A rack was cooked in a more traditional style, pan fried but ended up being underdone. Lesson learnt. Served with a date puree, cinnamon cold smoked yogurt, pistachio, black carrot, radish and puff pastry. Has anyone dabbled with cinnamon bark as a serious smoking wood?

Chilli chicken (piquin, puta, arbol, ancho, birdseye, paprika, oregano, coriander) tortilla wrap with guacamole, tomato, roast bell pepper, sour cream and lime. One of my staples.

I should take a second photo of what goes on the plate after I'm done with taking the main shot Five is definitely not enough!

Chicken gyoza in chicken broth. I roasted some chicken wings for 100 mins at 200 C to boost a store bought chicken stock. I also browned the left over dumpling mix for the stock. The fat on top given a wonderful chicken flavor that doesn't quite carry over to the stock given the very short prep or lack of pressure cooker. The dumplings were nice, chicken mince water chestbuts and spring onion, mainly. Steamed, then fried in the stock fat. Some on traditional veg in there, I'd imagine, but I don't care much for tradition.

How were the tomato's, Baselerd? (edit: both kinds)

How'd it work out / what pasta did you add it to?

Beautiful.