Food thread

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Re: Food thread

Postby HBS Guy » 24 Dec 2017, 18:29

Fucking cookbooks! “The blancmange will become lumpy” which I took to mean lumps formed at the surface, noooooo they form at the base!

Anyway, last jelly, a jumble of blueberry, orange and blancmange in the fridge. Chilled soup chilling on some ice block. Chop some herbs, cut some meat from the chook legs and most of dinner is done!

Dozen oysters, oh yeah!
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Re: Food thread

Postby johnsmith » 24 Dec 2017, 20:56

HBS Guy wrote:Boiling is boring.



i agree .... ended up doing them in a garlic butter and parsley sauce with a dash of dried oregano (didn't have fresh). Just lightly cooked. Not bad. But I prefer them straight. Next time I won't cook them at all.
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Re: Food thread

Postby HBS Guy » 24 Dec 2017, 22:04

Sashimi bugs eh? Hmmmm.

Food I made all disappeared. Apart from the jellies, that is for tomorrow.

A great Christmas Eve, but glad they have all buggered off, joints are screaming at me.
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Re: Food thread

Postby HBS Guy » 28 Dec 2017, 18:38

Coddled eggs with smoked salmon for dinner, yum.

Some Christmas cake to follow.

Bit of brandy to help the cake go down. Burp!
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Re: Food thread

Postby pinkeye » 28 Dec 2017, 21:18

I have finally made my Goat Stew. :bgrin :thumb

I winged it. From scratch. By hand. No electrical appliance used. Just one large heavy based Saucepan and Lid, a knife or two, a chopping board and a gas cook top. All the cooking of the dish is in the saucepan.

Its been cooking for 4 and a half hours now, the meat is falling of the bone. SO CLOSE to being ready. Yum.. smells good. Will turn it off around 8 oclock (real time) and leave while I steam some fresh silverbeet.

I put the stew, or better described as Curry, on to cook at 3 pm. It was a rainy day, and a real pleasure to concoct something I've never cooked before. :)


Am not serving with rice. Thought about it, but that is a bit boring.

Going to serve it on a bed of steamed silverbeet, with a little lovely bit of Goats cheese Ash Coated, for a cool counterpoint.
And fresh mint to garnish.

Main Ingredient: Goat

The goat (or I should say Kid, from the size of the bones) came in nice smallish chunks. Most with bone and marrow. Virtually no fat!!! Very different from Lamb. Roughly 750 grams.

Umm think I'll turn it off now.
Oh yum. No..Ill leave it till 8 pm.
So
do you want to know what I did? :roll :roll

Preparation: Leisurely

Assemble herbs and spices and veg together, to chop and then saute off in hot Rice Bran Oil.

Garden-sourced..
Curry leaves
5 Hot dried Thai red chillies
Garlic Chives
Flat Parsley
Pizza Thyme
Mint

Purchased..
Brown shallot
Couple of knobs of Ginger
Black Pepper
Pink Himalayan Salt
Raw Sugar
Cumin Powder
Cinnamon Powder
Mustard Powder
Apple Cider Vinegar
50 gms Tomato paste

Rice Bran Oil
Olive Oil

Stick of celery
2 Small Carrots
1 Potato
One smallish ripe tomato
2 mini-capsicums
( UMM running low on veg .. the celery and mini peppers are seriously old)


OOOps turning OFF now. :bgrin :bgrin

Ah good. It doesn't matter when I decide to proceed with the rest. The best is done.



To continue:

Get meat and place in a plastic bag containing-
Flour
Freshly ground black pepper and Himalayan Salt
Cumin Powder
Mustard Powder
Cinnamon powder

Juggle the bag to ensure meat fully coated with flour etc and put aside. (use as much of the spices as you like)


Chop Ginger chillies peppers and shallots, and along with Curry leaves add to large saucepan containing hot Rice Bran Oil...
Do not burn. Saute.

Then add

Chopped celery, carrots, garlic chives, thyme and potato and stir. Do not burn. Gently Stir for a couple of minutes, removing from heat as necessary.

Add some olive oil, then add floured chunks of Goat, and brown. As that is browning add roughly chopped ripe tomato to the herbs and spices, at one side of the saucepan, whilst browning the meat. Once the meat is suitably browned, mix in all the spices and veg together with the meat and continue to stir, then add water to cover most of meat. A little bit showing is OK. Add a little of the spiced flour and mix in.

Gradually bring to the boil for a minute or so, then reduce to low heat and simmer.

Once happy it is not going to boil, allow to simmer for an hour or so.

Now it's time to ADJUST FLAVOURS.


Add- to taste
Raw Sugar
Salt
Cumin
Tomato paste
Apple Cider Vinegar
Sprigs of fresh Thyme
chopped parsley
and a little mint

Stir and cover.

Allow to cook then for a few more hours... checking now and then and ensuring the base is not burning some of the contents.Stir gently.

Taste... and adjust flavours if necessary.

WHEN the meat has fallen from the bone, turn off, leaving covered, and prepare your choice of add-ons.

I'm going to do that now.
Last edited by pinkeye on 28 Dec 2017, 23:11, edited 1 time in total.
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Re: Food thread

Postby HBS Guy » 28 Dec 2017, 21:45

That sounds fucking awesome, pinkeye!

You anywhere near SA cause I would love to help you eat all that! YUM!
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Re: Food thread

Postby pinkeye » 28 Dec 2017, 23:00

Phew. BURP. Sigh.
I'm almost comatose.
Couldn't eat it all, so would definitely have been enough to share. :bgrin
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Re: Food thread

Postby pinkeye » 28 Dec 2017, 23:06

I'll declare that an unprecedented success.
:thumb

The Goat was simply gorgeous Sweet tender and so little fat. I'll never eat Lamb again, given the choice..

I did forget to include one ingredient
two small mini capsicum/peppers.. one yellow one red. Sliced and sautéed with the shallots carrot etc.

Plus I added a few whole black peppercorns to the stew early on. They popped beautifully upon eating.

HEAVEN. :bgrin :bgrin
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Re: Food thread

Postby Lefty » 29 Dec 2017, 04:16

Goat is one of the best meats around IMO - and the wild ones are just as good as farmed.
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Re: Food thread

Postby johnsmith » 29 Dec 2017, 09:04

sounds interesting there pinkeye.... there's a reason there is more goat eaten worldwide than any other type of meat
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Re: Food thread

Postby HBS Guy » 29 Dec 2017, 09:05

Feral goat is the one to go for.
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Re: Food thread

Postby pinkeye » 29 Dec 2017, 23:03

HBS Guy wrote:Feral goat is the one to go for.


As long as it isn't infested with viruses and such.

The goat I had was a real surprise, having been raised on Lamb.( umm hee hee :roll not meaning it is a carnivorous goat )

To be honest I almost never use Lamb anymore. I find the fat levels too high. It seems to linger with me.

That goat was excellent. :bgrin

I considered adding coconut, but I also find coconut too rich. I prefer Curries without coconut.

I perhaps could have, or should have actually, also used Turmeric in the curry, and just topped it off with a squeeze of Lemon juice.

Not to worry, I've frozen half of it and will do that then. :bgrin
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Re: Food thread

Postby HBS Guy » 30 Dec 2017, 05:51

I buy feral goat meat from the Wild Oz stall at the Central Market—all checked before being butchered.

I did buy, many many years ago, some farmed goat. It was OK but stank!
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Re: Food thread

Postby HBS Guy » 30 Dec 2017, 08:02

Aha, here is a little quiz:

Hint: I have talked about what is meant by “brewing”

So: is cider a brewed beverage?


No Googling please.
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Re: Food thread

Postby pinkeye » 31 Dec 2017, 01:38

HBS Guy wrote:Aha, here is a little quiz:

Hint: I have talked about what is meant by “brewing”

So: is cider a brewed beverage?


No Googling please.

Um its fermented.
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Re: Food thread

Postby HBS Guy » 31 Dec 2017, 06:45

Yup, fermented not brewed.

Beer, coffee and tea are brewed beverages—boiling is involved.
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Re: Food thread

Postby HBS Guy » 31 Dec 2017, 09:35

Cooked breakfast is on its way—tomatoes dry roasting.

Got mushroom, smoked salmon, asparagus, really good bacon and duck eggs. Think I can make something from that :bgrin
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Re: Food thread

Postby johnsmith » 31 Dec 2017, 10:04

where does one get duck eggs?

must be a country thing
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Re: Food thread

Postby HBS Guy » 31 Dec 2017, 10:41

Adelaide Central Market!

Tell you what, even for duck eggs these were HUGE eggs! Tasty too!

Next week I might buy quail eggs: 12 quail eggs not as much egg as one of todays eggs!
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Re: Food thread

Postby HBS Guy » 31 Dec 2017, 13:08

Dough for oliebollen, a Dutch NY Eve treat is rising.

We never did this for a long time yet I have made them now for the last few Christmasses. I will also make appelflappen and THOSE we have not made ooohhh since the sixthies. Seem to be getting more nostalgic for this stuff as I get older.
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Re: Food thread

Postby HBS Guy » 31 Dec 2017, 15:15

Dinner tonight juliened parboiled cauli, broccoli, flat bean, carrot etc. Bit of mayo.

Then: nice rare seared camel rump steak! Yeah, now you are talking!
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Re: Food thread

Postby pinkeye » 02 Jan 2018, 00:55

wow

My next slow cook is going to be Beef Cheek, and I've actually done this once before.

It was DEEEElicious.

Will wing it again.
Red wine will be included this time.
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Re: Food thread

Postby HBS Guy » 02 Jan 2018, 04:59

Yeah, beef cheeks, slow cooked, deelish!

Not as cheap as they once were!
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Re: Food thread

Postby johnsmith » 02 Jan 2018, 12:46

HBS Guy wrote:Not as cheap as they once were!


that's because they're trendy now

chicken wings they couldn't give away not long ago, .99c kg was common, then they are popular and now cost as much as Chicken Maryland. supply and demand
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Re: Food thread

Postby HBS Guy » 02 Jan 2018, 13:14

They have even gentrified “flap” mutton ribs (I think, cheap cut of mutton or lamb) I used to like them as a kid so Mum was happy to buy it for me—cheap! Now it is rolled and bound with twine etc.

Pigs heads are still cheap but I only need one a year to make stock.
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