Sous Vide duck. :)Quote:
Originally Posted by CSFFan
Printable View
Sous Vide duck. :)Quote:
Originally Posted by CSFFan
Came across some apple sauce today so went and got a some pork and had roast pork with crackling with apple sauce, roast spuds and steamed cauli, carrots and beans smothered in a nice white sauce.
De fucking licious. Haven't had that in years. I'd forgotten what it's like. Comfort food at it's best.
Kids loved it too.
Have roast pork and spuds often enough but the apple sauce and cauli with the white sauce add a little something special.
Egg and chips, classic and tasty as fook.
I froze two of them.Quote:
Originally Posted by Luigi
Quite available and readily available are two different things mate. If I want to fry up some veal cutlets I really can't be arsed to place an order online with a minimum of 1000 baht. Besides the link someone posted only sold Osso Buco veal and bones, no cutlets or chops. Not doubting veal can be found but not readily available by any stretch. Anyway it was just a casual comment nothing to demonstate your all knowing acumen on all things.Quote:
Originally Posted by thaimeme
Luigi's pad Thai got me thinking about a recent khao pad gai, 40 baht, from a little old lady next to the noodle stall.
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
Always better on the street (or cooked by L) than any fancy restaurant.
^ Nothin wrong with a little flied lice :)
I always pass on the fish sauce and double down on the manao
Best fried rice in the world is Thai, and I've noticed that it's always better when there are two fat women making and serving it.
The two fat ladies by my old abode in Bangkok used to put a bit of chili sauce in there too. Arrrrrrooooiiii!
New York Strip, caramelized onions and garlic garnish, jacket potatoes filled with Parmesan cheese, fennel seeds, herbs, topped with sour cream... :)
https://teakdoor.com/images/imported/2017/03/1662.jpg
https://teakdoor.com/images/imported/2017/03/1663.jpg
^ That green Jap spicy sauce makes a refreshing change from mushroom sauce.. (less calories too).
Oh Jaysus, Mary n Joseph.
:wank:
Myself as well...who'd believe lime juice adds something special to fried rice?Quote:
Originally Posted by Slick
That looks wonderful, sir.Quote:
Originally Posted by NZdick1983
Quote:
Originally Posted by NZdick1983
Japanese domestic beef, Richard?
Nah mate, it's Kiwi grass fed (if I recall) 3 big steaks for $17... not bad considering the quality of the meat.
I only used 1 steak for the 2 of us. Cutting down on meal size/quantities.
Get cooking Jeff! pop open some ya-dong, c ya in 5. heh,,
Love it! When a New Zealander cuts down on meal sizes, they share half a cow with the missus!Quote:
Originally Posted by NZdick1983
Green owed.
Out of interest Dickie, roughly what will you be paying for steak/lamb in Japan when you move there?. I've never spent time there (excluding airport transfer) but have always been led to believe quality meat in Japan is a similar price per gram to gold bullion.
Great meal above BTW, thanks for sharing.
Funny you should mention lamb... just cooked up a mean little roast lamb tonight.Quote:
Originally Posted by Headworx
Lamb is not popular in Japan, so you will pay a premium for it. Most other meat is cheaper in Japan, at least it will be from the markets we will buy from.
Beef *especially Wagyu, is renowned as the best in the world.
Here is my little pot roast $10 kiwi...
Gravy I made from the drippings, added red wine vinegar, red wine, some strawberry jam, and corn starch mixed with a little water to thicken the gravy.
slow cooked the lamb on a rack in the oven @ 150c for 2 hours - then a further 10 mins @ 200c to build a crust (added butter to help the crust form).
Bread I bought from a specialty shop (supposed to be the best bread in Auckland) made a simple vinaigrette (olive oil, balsamic vinegar, salt, pepper)...
Was going to go fancy and top with cheese, tomatoes, etc... simple was already good.
https://teakdoor.com/images/imported/2017/03/1722.jpg
https://teakdoor.com/images/imported/2017/03/1723.jpg
https://teakdoor.com/images/imported/2017/03/1724.jpg
https://teakdoor.com/images/imported/2017/03/1725.jpg
https://teakdoor.com/images/imported/2017/03/1726.jpg
https://teakdoor.com/images/imported/2017/03/1727.jpg
That's restaurant that is.
Restaurant is now an adjective.
Top, top work sir.
Loving the garlic cloves thru the lamb, that combo of flavours just works so well. And the temp probe takes all guess work out of getting the joint to where you want it. Top marks all round.
:tumbs:
Same thing works well with pork....Quote:
Originally Posted by Headworx
Thanks mate..
I stabbed holes all over the meat (stab 'n twist, Jack the Ripper style) then pushed the garlic into the holes (like Dill poking a homo glory hole)...:)
Know the method well!Quote:
Originally Posted by NZdick1983
https://teakdoor.com/Gallery/albums/u...4/DSC02286.JPG
https://teakdoor.com/Gallery/albums/u...4/DSC02294.JPG
https://teakdoor.com/Gallery/albums/u...4/DSC02298.JPG
Fuck, feel like roast lamb now :)
https://teakdoor.com/images/imported/2017/03/1172.jpg
I bought one of those too. Actually, we got 10k of Home Pro credit from our mortgage lender so it was free. Christened it at Trang Bike Week and Rollergirl made almost 9k profit on Burgers and Hot Dogs. All made from scratch including the buns.
Indeed. I did the same with cloves and a ham a couple of Christmases ago. This was it after it had been cooked in cider for 2 or 3 hrs and almost "decloved."Quote:
Originally Posted by CSFFan
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
Really simple and very tasty.