surasak's pub n' grill....

[daveboy]

Just use whatever amount the bottle says to use. I think you're going to need to water that down though. You need about 1 cup total if you cook two breasts. If you can purchase a small bottle of lemonade that's easier to deal with.

I,m going to have to wait until I get the Panko so I will go for the fresh lemon option , but thanks for the tips.

[man with no head]

You should get around 2-3 tsp of juice per lemon. This is the best way like I said since you get some of the oil out of the skin when squeezing it. Most concentrates lose this because lemon oil is used to make cleaning products.

[flash]

Remember too that American lomonade is very different than lemonade in the uk.


I don't think it would work very well with 7up.

[man with no head]

7UP and lemonade are the same? How strange.

[dirtydog]

(Wow, I used up all my disk quota here).

your gallery has been expanded

[man with no head]

^Gracias.

Thought I'd have a little fun (simple recipe, marinade cubed steak in cooking wine, soy sauce, garlic, sugar, and ginger and stir-fry for about 3-5 mins. depending on desired doneness.

[attaboy]

What's cooking?

[man with no head]

I'm currently working on some pork chop recipes. I thought I had a nice brine/marinade consisting of peppercorns, salt, apple cider, brown sugar, and mustard powder but I just haven't quite gotten the brining time right yet. Comes out either being too salty or not enough (I'm getting right pissed at manufacturers here cheating by injecting the meat with 10-15% 'brining solutions' - it's just really a fancy way of cheating you since meat is sold by the pound.). Tonight I made some pad graprow with beef but didn't take any photos.

[man with no head]

My next project is going to be homebrewed beer and ale.

[machangezi]

Fuck me. How could I miss this thread for months?

[man with no head]

I realy wish the good beef cuts weren't approaching $10 a pound otherwise I'd be posting a bunch of steak ideas.

[Marmite the Dog]

My next project is going to be homebrewed beer and ale.

About bloody time too!

[man with no head]

I do live in one of the premier hops growing areas of the world, might as well make some use of it!

[Marmite the Dog]

^ I've actually got the ingredients for 3 batches of beer, but I'm moving house at the end of the month, so I'll wait until then (also got to build a 'cold closet' for the vat).

[man with no head]

Nice, I need to get me some Grolsch-style bottles to get started.

[Marmite the Dog]

I'm using crown caps. Don't have Grolsh over here anymore.

[man with no head]

This is called "ma po tofu" and it's a typical Szechuan style dish comprised of three main ingredients: minced pork or beef, tofu, and chili bean sauce. I sort of call this "Chinese Curry" myself since the sauce makes it ass burning hot. Really simple: mince your meat, brown, set aside. Drop in some garlic and chili bean sauce into the rendered pork fat, cook until the aroma comes out, put the cubed tofu in and cook for a few minutes until the tofu gets soft. Add the meat back and cook a few minutes more.

[man with no head]

Had some leftover pork shoulder and decided to see if I could make BBQ pork in the oven. Making proper BBQ is a slow process: the faster you make it the worse it will taste. This is because unlike roasting what you want to do here is bring the meat up to temperature slowly and hold it for many hours at that temperature until the fat, collogen, and connective tissues render (this is why ribs and shoulder cuts make good BBQ). Essentially you bring the meat up to about 170-185F/76-80C degrees and hold it there for anywhere from 6-8 hours depending on the weight of the meat. This is high enough to kill bacteria and slowly break down the fat and other tissues without actually cooking the meat like a standard roasting procedure would do (that uses temps double the magnitude to cook meat quickly). When done the meat should literally fall apart to the touch (known as 'fork tender'). A common term used here is 'pulled pork' because you literally use two forks to pull it apart.

Ingredients: apple cider vinegar, cayenne pepper, hickory smoke flavoring. Sauce: ketchup, Coke, worcestershire sauce.



Method: put pork in a plastic bag, add apple cider vinegar to cover, remove as much air as possible, set in refrigerator overnight. The pork will turn from pink to gray as the process nears completion. Take out about one hour prior to cooking to let adjust to room temp (shorter time if it's warm or hot outside). Set oven to about 225F/110C and let bring to temperature. Open a bottle of beer, mix with equal amount of water, put in saucepan and bring to boil. Put in a pan in the bottom of the oven and let adjust to oven temp. Remove pork from bag, baste with some hickory smoke flavoring, dust with cayenne pepper (or rub with fresh peppers) and set on a roasting rack in a second pan. Put inside oven and let go for about 1 hour. Open oven, put a layer of aluminum foil over the pork and let cook for 4-8 hours more depending on the weight. When it's done the meat should literally pull apart easily with a fork.



Remove from oven, let cool to room temperature, then use your hands or several forks to pull the meat apart. Mix an equal amount of ketchup and Coke and bring to boil in a sauce pan. Let reduce to half of original amount, then, add some worcestershire or steak sauce to taste. Use to dip the pork into, or, put the pork on some sandwiches and spread some sauce on the pork.

The photos here show about 1 pound of pork; ideally you should use a pork shoulder of about 6-8 pounds to make it worth the time.

[Marmite the Dog]

Mix an equal amount of ketchup and Coke and bring to boil in a sauce pan.

Ahhhh, nothing like American cuisine...

[man with no head]

You'd be surprised at how good that tastes (and, no, it's not something I made up on my own...people in the Southern U.S. come up with stupid ideas like that). It sounds absolutely wretched but when it boils the caramel syrup in the Coke mixes with the tomatoes to make something that really tastes like BBQ sauce.

[man with no head]

Yum, yum, yum, yum. The local butcher had a special on pork ribs (using the aforementioned process to make in the oven). I really need to get me a smoker.

[kingwilly]

^Not yet.

Piss on my Thai chilis; still not hot yet. Had to put 7 in the wok just to get some fire in the soup.

7 - bladdy hell, 7!!!!

when my father first met my missus i told her to cook dinner for him (in order to impress him)

she was doing some cooked fish thingy and asked me if she should 10 more chillies to the sauce...

10?? how many already ?

oh only 22 !!!!

jaysus - my eyes wear watering - my poor ole man went hungry that nite!

[kingwilly]

Fuck me. How could I miss this thread for months?

tell me about it! i only juz opened this thread (thinking it was some boring plug abt a tin shed operation in thailand)

bladdy hell - i am so hungry now! that all looks SOOOOOOOOOOOOO
good !

FF - move aside! the chef is in the building!

[man with no head]

Did you know the typical Szechuan dish from China can use up to 50 chilis? You might not actually find this many on your plate but it's typical (in addition to something called Szechuan peppercorns which sort of act like MSG: they make your mouth more sensative to the effects of the chilis). The worst thing you can possibily imagine in this life is a hot oily wok and the immediate after affects due to the addition of dried chilis to that oil. Chemical warfare in your kitchen. This is one reason why my house design in Thailand requires a proper kitchen. Here I don't have good ventilation (due to the pressure of energy efficient designs years ago) and it's quite horrible to cook anything spicy inside.

[Curious George]

Fuck me. How could I miss this thread for months?

tell me about it! i only juz opened this thread (thinking it was some boring plug abt a tin shed operation in thailand)

Same here! I just discovered this today, and started at the last page. Now I've got to go to the beginning and maybe capture some of these recipes and/or cooking tips.