Recipes, home grown goodness, BBQing and food stuff
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
Sounds good. Any recommendations when cooking beef rather than veal?
I think you can treat it the same? Veal is juvenile beef so the older meat will have more fat. The other cut I love is oxtail. Gelatinous goodness
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@tim 'traditional' Osso Bucco is quite delicate and you aren't going to get that same lightness with beef but that doesn't mean it won't be tasty to follow the same method. As @canefan says, throw in some tendon or a split marrow bone for depth to the flavour. The gremolata adds back 'freshness' when you eat it.
Another option I often use for slow cooked meat dishes is a side of Silverbeet sautéed with plenty of garlic and finished with lemon juice and zest. Kind of a substantial gremolata. -
mmmm I'm tending towards South East Asian flavours lately particularly with my braises but might just have to go all Italian tomorrow and sit down in front of the footy with some osso bucco and a Barolo.
It's entirely the wrong time of day here but I am sitting at my desk salivating remembering my first osso bucco almost 40 years ago at a trattoria in Padua. So fucking good I went back again the next night. Coming from NZ something as simple but with such a flavour punch as fresh gremolata just blew me away
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anyone have a good recipe for sweet chilli sauce?
I have used a couple of different recipes with one being substantially better than the last, but still keen to try another variant.
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Made a variation on Florence Fabricant's Osso Buco recipe. It was pretty good. Served with pappardelle.
Osso Buco Alla Milanese Recipe
Among hearty stew-like recipes, Italian osso buco ranks as a classic Meaty veal shanks simmered with white wine and vegetables and served with risotto is to Milan what beef in red wine is to Burgandy Osso buco means ''bone with a hole.'' The shank bone is hollow, filled with delectable marrow
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https://www.nzherald.co.nz/travel/news/article.cfm?c_id=7&objectid=12082092
I'd be fascinated taking the Pepsi challenge with a beef hamburger
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I live in town these days so have had to put the smoker away but have a reasonable courtyard so picked up a Masterchef 6 burner so I have something over the summer.
Anyone cook with gas on here? Any tips/tricks or good recipes you've had success with? I will miss using the smoker
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@no-quarter said in Recipes, home grown goodness, BBQing and food stuff:
I live in town these days so have had to put the smoker away but have a reasonable courtyard so picked up a Masterchef 6 burner so I have something over the summer.
Anyone cook with gas on here? Any tips/tricks or good recipes you've had success with? I will miss using the smoker
How come you can't use a smoker?
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@Hooroo I'm at the bottom of an apartment block, I'd smoke out all the people above me every time I put wood on it which would not go down too well given people kick up a fuss about a single cigarette.
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@no-quarter said in Recipes, home grown goodness, BBQing and food stuff:
I live in town these days so have had to put the smoker away but have a reasonable courtyard so picked up a Masterchef 6 burner so I have something over the summer.
Anyone cook with gas on here? Any tips/tricks or good recipes you've had success with? I will miss using the smoker
You could get a smoker box. Less smoke, especially if you soak the chips; you'll get a little bit of smoke from the wood chips
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Really unsure where best to post this. Could just as easily be the Beer Thread or Awesome Stuff You See on the Internet
This Saturday there's a BEER AND BACON FESTIVAL incorporating the NZ Bacon Eating Champs
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Don't care about care about the rest of you poncy twats but after the rugby tonight we had camp fire in the back yard and did sausies on the hot plate.
Reminds me if this:
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Boo - can't open yr link but hope it wasn't the Blazing Saddles campfire....
Missed the Japan game cause was at Taste Auckland scoffing down things like Roast Bone Marrow with dill pickle gell and Tuatuas with XO sauce and Chorizo - is that poncy enough for ya?
enjoyed the gins a bit too much to watch Japan game until Sunday which got me thinking of breakfast recipes.
My go to breakfasts are things like pho, shakshuka or parsi akura coz they're all packed with flavour and easy to make. I love bacon and black pudding etc as much as the next guy but they tend to be once every 6 weeks or so. Anyway I had something on Sunday which sounded bizarre but was bloody good - cilbur
basically it's greek yoghurt with garlic and dill mixed through - place two poached eggs on top and then drizzle some peppery burnt butter and a shake of smoked paprika on top and scoop it up with pita bread.
I thought it sounded weird as but it was bloody nice.
Beer & Bacon Festival 2018
