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Post by smokey on Jun 8, 2015 18:26:02 GMT 10
May as well compress these into long threads rather than individual threads. Please follow on from here till part two is created  Here is my little beef blade roast in a big gas four burner. First hit the roast with a few hours of cold smoke while I had some cold smoked salmon going. I haven't used this gas bbq in some time and for some reason I seem to go around in circles in what bbq Im into. Maybe It's the thrill of mastering them over agian. This weber summit is such a sweet bbq I've forgoten just how good she is. Ive also being paying mind to not be so careless with the veg and burning them. Something I find a standard four burner exelent at doing is a simple roast.  |
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Post by chrisg on Jun 8, 2015 18:48:46 GMT 10
I have to agree with that. Much as I love a really big roast on the kettle for the more modest ones I find myself cooking these days to a smaller audience the Q actually does a wonderful job Cheers |
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Post by ozymandias on Jun 10, 2015 14:42:55 GMT 10
 Lightly battered snapper with skordalia, a Greek walnut and garlic dip/sauce that goes really well with fish and a Bloody Mary.... Lunch of champions |
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Post by smokey on Jun 10, 2015 16:35:50 GMT 10
Yum, I recall you mentioning scordalia before? Now I really want to sample some. Peacans OK ? I know a fella that grows them and can get a bag, In season now as he is bringing them to footy training as nibbles. Bloody Mary,,, Ahh, My heady days of ending up at the bourbon and beefsteak bar in Kings X Sydney at 5AM for a breakfast Bloody Mary. Then the long walk of shame home  |
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Post by smokey on Jun 10, 2015 18:26:17 GMT 10
Chicken Rendang It don't look much but oh my is it the queen of Indonesian flavour Started with fresh ginger, Tumeric, spring onion, Garlic , Lemon grass and hot chillis. Blended that up and fried it off  Then added, and done off the cuff so no actual amounts however a little of each till it tastes right. 2x cans lite coconut milk galangal powder ( If I had fresh it would go in the paste) fish sauce white pepper Cumin Lime juice palm sugar Miso paste a cinnamon stick 2 star anise A few whole lemon grass sticks 2 six inch squares of banana leaf (What the hell, Why not,, It's a herb) shredded kafir lime leaf Toasted shredded desiccated coconut Then about a kg of chicken thighs diced into inch cubes.  Then slow cooked it down until the oil separates and it actualy starts to fry. Traditionaly it's taken further than I took this but I like a little sauce over my rice. The slow browning like a roué is what makes this. Its intense  |
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Post by chrisg on Jun 10, 2015 18:49:04 GMT 10
Not exactly the same but have a "whatever" I have around version of that which is very similar and always gets praise Walk of shame huh? I can recall a few mornings of needing a bloody mary, but usually because I was time-warped (Did try one, just once with the raw egg - never again ) Cheers |
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Post by smokey on Jun 10, 2015 19:05:36 GMT 10
Yep, The dreaded walk of shame, Usually because I didn't land some princesses bed for the following day. You know the walk, Sleeping on the train and getting woken by a security Gard or some strainger saying it's the end of the line,,,, Cool, Only five miles now to walk,,, Suns up,,, People driving to work and I'm dressed in disheveled clubbing gear. And now I'm in my home town and people will surely know me,,,, Oh the shame  Now where the hell did I leave my car in the city? |
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Post by ozymandias on Jun 10, 2015 20:05:30 GMT 10
The recipe calls for imple walnuts, not pecans....though pecans could also work. I'd recommend you do a small batch first and see if they work. To tell you the trush I have limited experience with pecans
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Post by chrisg on Jun 11, 2015 9:28:00 GMT 10
Yep, The dreaded walk of shame, Usually because I didn't land some princesses bed for the following day. You know the walk, Sleeping on the train and getting woken by a security Gard or some strainger saying it's the end of the line,,,, Cool, Only five miles now to walk,,, Suns up,,, People driving to work and I'm dressed in disheveled clubbing gear. And now I'm in my home town and people will surely know me,,,, Oh the shame Now where the hell did I leave my car in the city? Yeah, do recall a few  Cheers |
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Post by ozymandias on Jun 11, 2015 9:40:22 GMT 10
Some grilled chicken with Smokey's peri peri sauce (That should SERIOUSLY be stickied up) roast veg couscous and a Greek salad on the side. It went really well with a Spanish wine, a Rioja, Lovers Not Torreadors that I strongly recommend  |
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Post by ozymandias on Jun 11, 2015 9:50:32 GMT 10
I can recall a few mornings of needing a bloody mary, but usually because I was time-warped (Did try one, just once with the raw egg - never again ) Bloody mary is my go-to cure for jet lag. Simple to make it myself in every lounge between connecting flights and it works. Now, the version with the whole raw egg, the Red Eye, I've never tried it. Bloody marys are also quite popular back home for my gang's Sunday BBQ brunches... |
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Post by chrisg on Jun 11, 2015 11:00:25 GMT 10
Unfortunately Ozy when you are the one flying the airplane it's not much of an option despite the Force's one time maxim of no drinking within ten yards of the airplane I do agree though, when not required to be up front it's a wonderful way to time-synch. The Red Eye... I did not know until I'd taken the first sip that it had the egg in it, crazy Texan friend of mine. Texans do the strangest things with eggs, even seen them used to take the bitterness out of coffee, apparently Cheers |
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Post by ozymandias on Jun 11, 2015 14:44:27 GMT 10
I hear you... I am in a somewhat similar condition to yours.
I currently work for the rescue services, doctor in a RACQ rescue helicopter in Toowoomba. Same DAMP rules apply to us as aircrew. Still, I enjoy my BMs in lounges during my bi-annual trips to Europe.
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Post by gatsby on Jun 12, 2015 6:24:58 GMT 10
Tom Kar Gaifor Bentley Did this last night. Used Hokkien noodles to turn what is normally a starter soup into a meal. Absolutely fantastic!  just to show the noodles - I usually use glass ones but wanted a change (glass noodles are the very thin rice noodles)  Edit: You don't eat the - kaffier lime leaves, lemon grass or galangal. Or chilli (unless you want the burn) Smokey: When you can find galangal - get extra & slice into rings & freeze on a tray in a layer. Once frozen put into a zip lock bag. They last for ages & you'll always have them on hand. Also I've found frozen lemon grass in the Asian shop - At $3 for a dozen stalks they are great value. Cheers
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Post by ozymandias on Jun 12, 2015 14:48:54 GMT 10
That is a serious soup sir....
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