Recipes, home grown goodness, BBQing and food stuff
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo do the cucumber. It will make the dish. A nice bit of refreshing acidity to cut the richness of the fat
I know, I know, and I would if I was hosting people. Or even feeding my family. But it's likely that I'll be eating this alone, with my family in bed.
And I know that I should STILL do it . And I'll try.
But no promises.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Fuck, OK.
So in the spirit of minimal wastage, I have everything needed for this except "seasoned rice vinegar".
Can I concoct this from any combination of this motley collection that I have been touring NZ with?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo well, how was it?
Doing it tonight
ah, so that's what 'tomorrow' meant Hope it goes well
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo well, how was it?
Doing it tonight
ah, so that's what 'tomorrow' meant Hope it goes well
This bloody thread creates too much pressure, especially coming off my brisket disaster...
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo well, how was it?
Doing it tonight
ah, so that's what 'tomorrow' meant Hope it goes well
This bloody thread creates too much pressure, especially coming off my brisket disaster...
Have u salted and air dried the meat? I usually score the skin (knife or I have this meat tenderizer thing that is like a bunch of nails which pierces the skin), salt it and put it in the fridge uncovered for a while to dry it out. If you are cooking tonight I'd do it to improve your chances of getting crispy skin
Oh I see the recipe calls for boiling water. That will work too. The other thing is trying to get the belly skin as level in the oven as possible. If you finish it under the grill it will help to give you a nice even crispy top.
I like to cook chinese style pork, I also like to flavour it Italian style; salt, rosemary, fennel seeds and olive oil. It's the shiz
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Redemption tasted good!!!
And yes, I know roasted spuds have no place next to an Asian style belly, but I'm an addict.
Looks mint. My family would beg to differ mate, spuds with almost everything in our family, including chinese roast chicken or pork, is mandatory
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Aloo Gosht curry yesterday. Cooked it in the slow cooker for 9 hours. Not fucking bad
Best thing was getting on the beers all arvo and still serving up dinner like a champion home maker. Also curry after beer...
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
Aloo Gosht curry yesterday. Cooked it in the slow cooker for 9 hours. Not fucking bad
Best thing was getting on the beers all arvo and still serving up dinner like a champion home maker. Also curry after beer...
Beer after Curry I find oddly difficult. Might be something to do with all the beer before curry?
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Found this at Tesco, sure I've seen it mentioned here before. Any good?
Yeah its delicious