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Bernie

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Everything posted by Bernie

  1. And only turn a steak once. But no one can give you a valid reason why.
  2. Bernie

    Cornbread

    I put a cup of Polenta in the food processor. After 15 minutes I transferred to a different (bigger) machine because it made almost no difference to the texture. I guess it was a little finer but not much. Might try the coffee grinder next (but I don't really want to contaminate the grinder....) Might have to try the mortar and pestle first though .
  3. So I thought I would try an old favourite but adapt it to SV The basic Recipe: (for normal oven cooking) 2Tbsp plain flour 1tspn chilli powder 1 tsp ground coriander 1/2 tsp ground ginger I/2 tsp salt Pinch Nutmeg 4 lamb shanks I large onion finely diced 1/2 pint Greek style yogurt 3/4 pint lamb stock (or use beef or chicken if lamb stock not available) 4 cardamon pods crushed 1 pinch saffron 4 small tomatoes each cut int0 6 wedges Mix the flour and spices coat the lamb shanks and reserve all the leftover flour/spice mix. Brown the lamb shanks in oil either
  4. Bernie

    Cornbread

    And that does bring up yet another offshoot.....The "original" use of cornbread developed out of necessity but like all good things it spread. Might I suggest the reason it spread so far was that its taste/texture profile goes particularly good with some sorts of food, like BBQ pork, deep fried chicken. Is it the case that its dry and almost neutral taste (though neutral is really the right description- it certainly has flavor of its own but it is subtle rather than imposing). As it became more popular it changed somewhat because of that very quality, because it needed flavor boost (sugar
  5. Bernie

    Cornbread

    Mine is close to that 11/4 corn meal 1/2 cup flour 2 tbsp sugar 2 tsp baking powder 1 tsp salt up to 1 cup milk 2 eggs 1/4 cup vegetable oil Mix to consistency of thick batter. (depending on egg size just reduce milk to get the right thickness) I put into into silicon muffin molds and cook till lightly brown (~200C ~25mins?) Usually i add chopped capsicum (bell peppers?) and chopped diced Jalapeno (pickled from Costco) In Australia its hard to get corn meal (or corn bread mix) so I just use Polenta. Most health food shop
  6. The final ink is formatted wrong it actually opens this topic It should be https://rounduprisks.com/glyphosate-pdf-library/ One of the things I find really annoying is organizations like this, who say what they are, give a PQ box and no real details. There was/is a "Canberra Taxpayers Association" (Canberra is the national capital of Australia). Sounds legit & good. Inquiries reveal it has only ONE member, of this so called "Association". Looked impressive in the news until you realize it was just some Bozo trying to legitimize his inflated sense of his own importance.
  7. The debate is obviously more mature in the US. It may gain some traction here as well, though the use of GM crops (and the subsequent use of Roundup on them) is not widespread. Roundup is readily available and used by homeowners. Thank you Alex & Heidih for those links. The first article noted by Alex is a little misleading in its scope. Facts and Fallacies in the debate on Glyphosate Toxicity probably should have been titled Facts and Fallacies in the commentary of Samsel and Seneff on Glyphosate Toxicity. Well it certainly discredits the 5 commentaries (and probably right
  8. Not sure if it belongs here. One Australian state (Victoria) has decided to investigate the regulation of Glyphosate because there are reports of (3?) successful court action in the US linking Glyphosate to cancer. I have seen the reports but there are no details. My concern is that genetic modified crops (soybean & corn) have been modified to resist Glyphosate, which can be used to control other weeds and can be applied broadly (aerial spraying?). The modification means that the resultant crops will have higher residues of Glyphosate. (I think the maximum residues were increase
  9. Bernie

    Kid food

    One thing i forgot when cooking for kids. If you make a sauce for vegetables etc, serve it on the adults only and make it a point of difference. The kids may well resent it and try it out of spite. Even if they are unsure whether they like it their pride will not let them reject it. (I forgot how satisfying manipulating children can be)😃
  10. Bernie

    Kid food

    I think that children's taste buds are undeveloped so they have a preference towards the bland. Like all things in children their senses are undeveloped. Taste & texture are new to them. The VERY first thing children learn is how to manipulate their parents. I can understand the advantages from evolutionary point of view (they can't actually kill their rival siblings like some birds for instance), but they can compete quite successfully to out manipulate their parents or other adults. Some never get over this phase and it continues into adulthood. My grandchildren absolutely hate
  11. I have tried Pork tenderloin SV quite a few times at different temperatures and times. Because its very lean, it seems to me it doesn't seem to become as tender as I would expect. Perhaps the connective tissue is different and doesn't break down or change like lamb or beef. It doesn't take too much time to become dry. Mind you it breaks apart very easily but it seems dry to me. I have had some success by adding marinades before cooking. The best way I now have to cook pork tenderloin is actually covered in a low oven (100C) for a couple of hours in BBQ sauce then uncover for another half
  12. No its just spring loaded. It opens about 1 inch or so. The spring seems quite tight and it does hold fairly well.
  13. Did a shop at Costco the other day and came across a Sous Vide Immersion cooker. http://westinghousesmallappliances.com.au/product/sous-vide-immersion-cooker-whsv01k/ Price was AUD $99.00 (about USD $68.00). Pretty standard features like 99:59 hour timer, temperature range 25C to 95C. 1200W heater (220-240V) Used it cook a meal (fillet steak) and it performed flawlessly. Measured the water temperature and it held it within .1 degree of what was set. Good easily operated clamp. One slight criticism was that the lower half is stainless steel (good) but this re
  14. I have been away all day so now I have had time to relax and drink my glass of red, I started to fantasize about this dinner, so here is a few thoughts One of my pet hates is eating really good steak quickly. I am a "rare" steak eater. Trouble is if you take your time eating (and of course drinking!) then the steak gets cold, particularly in good company with good conversation (and wine). So HEAT the plate. Only has to be in an oven for a few minutes. That also means whatever is served with it must be fairly easy to plate out and not suffer from being warm. With that in mind how about who
  15. Bernie

    Mother's Day

    The Earl Grey would be OK but only if you were to add some gin or bourbon ......
  16. They are a little easier to handle and they do look attractive and stay where you put them on the plate for serving. Its not really that hard for the guests to do it. I have never eaten the vines themselves but they do add a pleasant "cooked" aroma. Where I buy them over here they are packaged in plastic containers with perhaps 2 or 3 strings of 5 or six to a packet. Depending on how you are serving the different steaks, you can reduce the numbers. You already have a tomato dish, but its not usually as acidic so a salty acidic small tomatoes might fit the bill. I guess you are showca
  17. Capsicum (Bell peppers) or sweet chilies sauteed in butter, drained off excess butter leave on heat and just before serving add lemon juice. You can add red onion (small amount) and cherry tomato halves but the tomato is easily turned to unattractive mush. Another is vine cherry tomato (leave in strings of 5 or six) sprinkled with olive oil, salt and baked in the oven. Halved Roma tomato sprinkled with sea salt & balsamic vinegar under the grill (broiler). For something a little different, cold smallish mushrooms (the darker ones like Swiss brown) that
  18. Probably should go in Kitchen Consumer but I think it fits better here and likely to draw more discussion (if any) In Australia Aldi have "special" buys of just about every thing from tools,camping stuff,clothes and cooking equipment. Not sure if its the same elsewhere. So years ago I brought a "Kuchef" pressure cooker combination. It has a removal non stick bowl, timer, high & low pressure setting, a slow cooker all subject to the timer, a browner setting not timed, and a "keep warm" which comes on automatically after a slow or pressure cycle. Used this lots of times. Recen
  19. I suspect its more to do with the temperature (certainly sous vide is not going to be the same as any other method). There is another probably as important characteristic. A clay pot will take longer to heat up, and will stay hotter longer. What it means also is that food in contact with the pot will not cool the contact point very much. The heat transfer through the food should be more even as effectively its being slowly heated at least initially. Same goes with a cast iron pot compared to a stainless or aluminum pan. Even a cast iron baking dish with an enamel lining makes a diffe
  20. Bernie

    Dinner 2019

    Kipflers are a particular type of potato, generally smaller and irregular, elongated than normal spuds (potato). They have a more nutty flavor and the because of their shape they have more area of skin for the same mass of actual flesh. Ideal to roast with the skin on. I find kipflers go really well roasted to accompany steak type dishes, particularly where a steak or meaty gravy is involved. Swede in America is probably called a Rutabaga and is different to a turnip. The turnip has yellowish flesh compare to the swedes white and the flavor of the swede is usually somewhat milder than th
  21. Bernie

    Food Safety Question

    The other thing to consider is the state when you originally froze it. If it was reasonably fresh (not near its use by date) and the store where you got it keeps it displayed & stored at close to freezing and you didn't wait too long before you vacuum & froze and you kept it cold from when you purchased it, then it maybe fine. Maybe. If you go ahead and use it, and you stop posting we will know you probably shouldn't have. 😀 Personally, I wouldn't use it.
  22. As a kid, the best chips were all double cooked. BUT after the first cook (just to heat them through, I think) you ALWAYS tightly wrapped them in newspaper. Half an hour later you just did a fairly quick deep fry. I think the wrapping in paper did 3 things. It held the temperature for much longer, it effectively steamed the chips to fully cook them and then it also removed any excess water. The "fat" we used was a fat pot on the stove specifically left there where all the excess fat from any frying or roasting of just about any meat added to the pot. The baking tray/frying pan was al
  23. Heston has a method of poaching eggs in his "How to cook like Heston" series where he places the eggs in water that has boiled but the heat has turned off and the temperature is monitored and the egg is added at ~72C (I think its been a while). It works a treat but the really interesting bit in his process is the same as @Qwerty says. Its a while since I viewed the Heston video, but I am pretty sure he says that the amount water (which is the runny stuff) is determined by how old the egg is. I think he says that the water is a result of the "aging" process of the protein (white), where
  24. Interested to see what you think of the spices. I do a a lamb shanks with Moroccan spices and found the spices didn't combine well in the SV so I precooked them on the stove top, let them cool and then did the SV. Will be also interested if the spices penetrated into the potatoes and other veges. Love those spuds you cook in a stew for hours, firm but slightly mushy on the outside and full of stew flavor..... We need more experimentation like this!
  25. One thing you could do with the slab of salmon. Cut it in quarters. One cut longways, one cut crosswise. Every piece then has skin on. Then cook it skin side down. I think that is what a lot of restaurants do, probably because they cannot get a suitable size steak and the full width fillet is too big.
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