What's on the Menu

[Pickles Jones]

54 minutes ago, stquinto said:

Then I seared them in a cast-iron griddle pan for 45 seconds, twice on each side to get the criss-cross line. No need to rest the meat.

Are you going to finish cooking them later !!! 

[stquinto]

8 hours ago, Pickles Jones said:

Are you going to finish cooking them later !!! 

Nah….

 

[stquinto]

Seriously, the reverse-sear is the way to go! I had a neighbour round for a beer, I had a big old lump of sirloin in the oven set to 44, when it went off he was still gassing away sucking my p*ss so I turned the oven off and and came back to the sear 30 minutes later. Bloody marvelous! Thanks for all of the suggestions! That’s me converted

Edited December 11, 2021 by stquinto

[Pezzza]

Have been having another tough season veggie wise dry Winter with bizarre warm patches and high winds... then more recently cold and wet wet wet together with massive snail population explosion and devastation... had to harvest garlic early due to snails smashing everything... the Iron Chelate benign snail bait works well but does not last through endless rain...  but a few garlics that survived proved to be beauts - check out the size of this single clove - size of a small onion... and very tasty. 

And made a nice Raita : )   Was too big for the garlic crusher so I just fine grated it 

 

Thanks @The Captain!! for the feedback re using the single cloves - ta - and congrats on yet another amazing beaut crop mate!

 

[Classic Brewing Co]

37 minutes ago, Itinerant Peasant said:

And made a nice Raita : )   Was too big for the garlic crusher so I just fine grated it 

Nice, certainly is a big garlic bulb, sounds like you should start developing a taste for escargots, plenty available on the net 

bon appétit 

[ben 10]

8 hours ago, stquinto said:

Thanks for all of the suggestions!

If you can ever do the first step in a smoker.... you will be BLOWN away...

[iBooz2]

15 hours ago, stquinto said:

Seriously, the reverse-sear is the way to go! 

Well I never thought of reverse searing a steak, looks damn good so I will have to give it a try next time I get a juicy thick steak to chew on.

Also not in my wildest dreams would I have thought of cooking one by stuffing a soldering iron up its arsk ha ha. 

Yeah I know what it is.

Edited December 12, 2021 by iBooz2

[iBooz2]

On 12/11/2021 at 2:52 PM, disgruntled said:

Pizza and beers, have just spent the last week doing half days fencing. 

Last pic I saw your fence was just railings so ya better do a few more full days of palings rather than a half days of railings and finish the damn thing off.  Cyclone season has arrived as ya know, hope you did not use quick set cement on those posts.

[stquinto]

9 hours ago, Classic Brewing Co said:

Nice, certainly is a big garlic bulb, sounds like you should start developing a taste for escargots, plenty available on the net 

bon appétit 

Snails? Anyone mention snails?

 

[ben 10]

8 hours ago, iBooz2 said:

Cyclone season has arrived as ya know, hope you did not use quick set cement on those posts.

Lol, it's done, and yes, rapid set was used. 15mm gap between each paling so should be okay!

[stquinto]

12 hours ago, iBooz2 said:

lso not in my wildest dreams would I have thought of cooking one by stuffing a soldering iron up its arsk ha ha

Nouvelle cuisine mate

Try to keep up, 007….

[Classic Brewing Co]

10 hours ago, stquinto said:

Snails? Anyone mention snails?

Not this little black duck !!

[Classic Brewing Co]

On 12/12/2021 at 6:11 AM, stquinto said:

Are you going to finish cooking them later !!! 

My thoughts exactly, a skilled surgeon could bring that back to life !! 

[Malter White]

On 12/11/2021 at 6:46 PM, Itinerant Peasant said:

Cappy mate apologies if I asked this years ago - but do you grow from seed or from cloves from prior crops held over?

And although I'm somewhat of a garlic growing failure, from what I've read is they recommend planting larger cloves, pointy end facing up. This should give you larger bulbs come harvest time.

[The Captain!!]

On 12/12/2021 at 10:26 AM, Itinerant Peasant said:

Have been having another tough season veggie wise dry Winter with bizarre warm patches and high winds... then more recently cold and wet wet wet together with massive snail population explosion and devastation... had to harvest garlic early due to snails smashing everything... the Iron Chelate benign snail bait works well but does not last through endless rain...  but a few garlics that survived proved to be beauts - check out the size of this single clove - size of a small onion... and very tasty. 

And made a nice Raita : )   Was too big for the garlic crusher so I just fine grated it 

 

Thanks @The Captain!! for the feedback re using the single cloves - ta - and congrats on yet another amazing beaut crop mate!

 

G'day mate,

Did that garlic look like an onion with the layers?

 

So what happens with Garlic is it will bulg then split into bulbs. if thats the case, your probably about 4-6 weeks from being spot on.

Just so you know 

[The Captain!!]

On 12/13/2021 at 9:35 AM, MUZZY said:

And although I'm somewhat of a garlic growing failure, from what I've read is they recommend planting larger cloves, pointy end facing up. This should give you larger bulbs come harvest time.

spot on mate. the larger the bulb the better the end product. I save all the largest ones from the crop.

[Classic Brewing Co]

A quick entre of garlic chili prawns with a knock up salad, moving into home made southern fried chicken & chips later with some white wine for a change, @stquintocan you send over a bottle of 2018 Chateau de la Roulerie Le P'tit Chenin please  

[Malter White]

I love the information available on the WWW. Tonight I did these potatoes in the airfryer. I was a little light on with the seasoning but as you can see the texture was exceptional. The tips I used from the net was to par boil the spuds first. Drain and then spray with oil and season in the pot you boiled in. Put the lid on and give the pot a shake to tumble the spuds. It gives them that rough texture. I used Coles canola oil spray. You might get better results with a better oil/fat. Then into the airfryer on 200C. You'll know when they're done.

I deliberately haven't added cooking times used because I reckon depending on what kind of spuds you use your times could vary. The recipe I read said 10 minutes par boil but the spuds I used would've been powdered if I boiled that long.

Even my fussy wife and daughter thought they were good, so I had to share the info.

[Classic Brewing Co]

20 minutes ago, MUZZY said:

I love the information available on the WWW. Tonight I did these potatoes in the airfryer. I was a little light on with the seasoning but as you can see the texture was exceptional. The tips I used from the net was to par boil the spuds first. Drain and then spray with oil and season in the pot you boiled in. Put the lid on and give the pot a shake to tumble the spuds. It gives them that rough texture. I used Coles canola oil spray. You might get better results with a better oil/fat. Then into the airfryer on 200C. You'll know when they're done.

I deliberately haven't added cooking times used because I reckon depending on what kind of spuds you use your times could vary. The recipe I read said 10 minutes par boil but the spuds I used would've been powdered if I boiled that long.

Even my fussy wife and daughter thought they were good, so I had to share the info.

Hey Muzzy I totally agree the Air Fryer is a wonderful invention, I use mine a lot as like most it has multiple functions, Pizza, Chips, Potatoes etc turn out nice & crispy. Not to mention all of the other stuff I have cooked in there. Cheers.

[stquinto]

On 12/15/2021 at 10:18 AM, Classic Brewing Co said:

A quick entre of garlic chili prawns with a knock up salad, moving into home made southern fried chicken & chips later with some white wine for a change, @stquintocan you send over a bottle of 2018 Chateau de la Roulerie Le P'tit Chenin please  

Consider it done Phil

Looks bloody good mate …. Yum yum

[iBooz2]

2 hours ago, MUZZY said:

I love the information available on the WWW. Tonight I did these potatoes in the airfryer. I was a little light on with the seasoning but as you can see the texture was exceptional. The tips I used from the net was to par boil the spuds first. Drain and then spray with oil and season in the pot you boiled in. Put the lid on and give the pot a shake to tumble the spuds. It gives them that rough texture. I used Coles canola oil spray. You might get better results with a better oil/fat. Then into the airfryer on 200C. You'll know when they're done.

You are on the right track there with those spuds @MUZZY ,Muzzy.

Best not to boil them for more than 5 minutes as you have probably already guessed.  They will fall apart when you try and rattle them in the pot.  Once you have boiled them for the 5 minutes, drain and let them air dry for a long time as well as the pot you boiled them in, ideally separately.  It is very important to let them air dry completely, wait until all steam and moisture has completely gone from the spuds.  They can go cold in fact, and hour can pass if need be.

Make sure the pot you boiled them in is very, very dry i.e. no water moisture at all.
Place the spuds back into the pot, season with pepper and lots and lots of salt. (Some finely chopped Rosemary is optional)
Put the lid back on the pot and rattle them around in the pot to knobble them a little bit as you did, then spray then with peanut oil or whatever oil you can get in a spray can then add a tablespoon of semolina flour and rattle them around in the pot again to coat in oil and semolina flour.  They will now have a very knobbly outside edges and will also be coated in semolina grains.  The semolina grains will make them even more crispy and crunchy.  You know where I am heading here – yum.

Place them in your air fryer as you did before and air-fry at 200 C until crisp and cooked to your desire.
You will be so glad you have discovered these extra couple of steps and your family will go ape over them.
TIP: When seasoning I have also added a tablespoon of finely chopped fresh Rosemary with the salt/pepper and they turned out very more-ish when cooked and then dunked in sour cream and sweet chili sauce.

Edited December 16, 2021 by iBooz2

[Malter White]

26 minutes ago, iBooz2 said:

You are on the right track there with those spuds @MUZZY ,Muzzy.

Best not to boil them for more than 5 minutes as you have probably already guessed.  They will fall apart when you try and rattle them in the pot.  Once you have boiled them for the 5 minutes, drain and let them air dry for a long time as well as the pot you boiled them in, ideally separately.  It is very important to let them air dry completely, wait until all steam and moisture has completely gone from the spuds.  They can go cold in fact, and hour can pass if need be.

Make sure the pot you boiled them in is very, very dry i.e. no water moisture at all.
Place the spuds back into the pot, season with pepper and lots and lots of salt. (Some finely chopped Rosemary is optional)
Put the lid back on the pot and rattle them around in the pot to nobble them as you did, then spray then with peanut oil or whatever oil you can get in a spray can then add a tablespoon of semolina flour and rattle them around in the pot again to coat in oil and semolina flour.  They will now have a very knobbly outside edges and will also be coated in semolina grains.  The semolina grains will make them even more crispy and crunchy.  You know where I am heading here – yum.

Place them in your air fryer as you did before and air-fry at 200 C until crisp and cooked to your desire.
You will be so glad you have discovered these extra couple of steps and your family will go ape over them.
TIP: When seasoning I have also added a tablespoon of finely chopped fresh Rosemary with the salt/pepper and they turned out very more-ish when cooked and then dunked in sour cream and sweet chili sauce.

Coopers forum needs a "yum" emoji, Boozer. Dunno if I'd go the semolina path because I'm a lazy f*c# but I recently planted a Rosemary bush which I only clip for lamb roasts. I now have another use for it. Onya mate.

 

Edited December 16, 2021 by MUZZY

[stquinto]

10 hours ago, MUZZY said:

I love the information available on the WWW. Tonight I did these potatoes in the airfryer. I was a little light on with the seasoning but as you can see the texture was exceptional. The tips I used from the net was to par boil the spuds first. Drain and then spray with oil and season in the pot you boiled in. Put the lid on and give the pot a shake to tumble the spuds. It gives them that rough texture. I used Coles canola oil spray. You might get better results with a better oil/fat. Then into the airfryer on 200C. You'll know when they're done.

I deliberately haven't added cooking times used because I reckon depending on what kind of spuds you use your times could vary. The recipe I read said 10 minutes par boil but the spuds I used would've been powdered if I boiled that long.

Even my fussy wife and daughter thought they were good, so I had to share the info.

They look bloody good mate! I’m old school though: small chip pan that hold two wine bottles of oil that I filter back in so no additions. I do a similar thing with roast spuds - after par boiling them I shake them in the pan with Colman’s mustard powder. Come out great  

[stquinto]

Mexican for dinner. Sorry for culturally appropriating your tucker @Mickep but all in a good cause

 

[Tricky Micky]

4 hours ago, stquinto said:

Mexican for dinner. Sorry for culturally appropriating your tucker @Mickep but all in a good cause

 

I'm often referred to as a Mexican in Oz. I live South - South of the Border - in Victoria.