robertkd
Been here a while!
Electronics Engineer from sunny Queensland
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Post by robertkd on Mar 8, 2010 21:51:09 GMT
Robert Is that your 2nd plate, or are you on a diet ? That looks so yummy, that I would need a lot more than that on my plate ! ;D Alex what that would be a sheepish no to the first, and a sheepish no the the latter, by all means I cooked heaps
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Post by MaN227 on Mar 8, 2010 21:59:06 GMT
I think I finally get it only "from scratch meals " derek, robert, both look good to me I think I will have to try them. question, wtf is bolognese ? any particular cut of pork derek? looks great guys. when I whoop up something not prepackaged I shall add it here keep em comin' oh alex I hear ya lol , that looks like my wife's plate
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Post by PinkFloyd on Mar 8, 2010 22:14:38 GMT
Robert, a nice basic "sauce".... simple dishes like that always taste good. You're right.... a good tomato based sauce needs plenty of time to "bed in" for all the flavours to extract, condense and intensify. I can't WAIT for my leg operation, I'll recuperate sitting next to the cooker with a cornucopia of ingredients on my lap... we are talking the full monty "garnished" picture on a plate type creation here..... you and Derek have laid down the gauntlet with your "appetisers".... let's crank this up a notch By the way, I agree with Alex on this one, I would need four times the quantity on my plate.... was your dish part of a 9 course "feast" or was that your main (only) dish? If your "main dish" it suggests to me you lead a pretty sedentary life and don't have much of an appetite..... You need to "burn" the calories (no to be confused with "bed in") to work up a decent appetite mate..... If I was presented with that at your house I'd be expecting an 8 course "banquet" to follow
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robertkd
Been here a while!
Electronics Engineer from sunny Queensland
Posts: 111
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Post by robertkd on Mar 8, 2010 22:23:22 GMT
Robert, a nice basic "sauce".... simple dishes like that always taste good. You're right.... a good tomato based sauce needs plenty of time to "bed in" for all the flavours to extract, condense and intensify. I can't WAIT for my leg operation, I'll recuperate sitting next to the cooker with a cornucopia of ingredients on my lap... we are talking the full monty "garnished" picture on a plate type creation here..... you and Derek have laid down the gauntlet with your "appetisers".... let's crank this up a notch By the way, I agree with Alex on this one, I would need four times the quantity on my plate.... was your dish part of a 9 course "feast" or was that your main (only) dish? If your "main dish" it suggests to me you lead a pretty sedentary life and don't have much of an appetite..... You need to "burn" the calories (no to be confused with "bed in") to work up a decent appetite mate..... If I was presented with that at your house I'd be expecting an 8 course "banquet" to follow An archery competition mmmm (Yep Robinhood men in tights ) Seriously 20 years ago no problems lately small is good but seriously there is plenty there help your self
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Deleted
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Post by Deleted on Mar 8, 2010 22:37:55 GMT
Good for those knee joints !
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Post by PinkFloyd on Mar 8, 2010 22:50:13 GMT
Good for those knee joints ! I reckon his knees have "bedded" in and are starting to "bed out"..... it happens to everything be it knees, cars, headphones, bicycles, lawnmowers ;D
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robertkd
Been here a while!
Electronics Engineer from sunny Queensland
Posts: 111
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Post by robertkd on Mar 8, 2010 22:53:21 GMT
Good for those knee joints ! I reckon his knees have "bedded" in and are starting to "bed out"..... it happens to everything be it knees, cars, headphones, bicycles, lawnmowers ;D nah that happened years ago, ;D
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Deleted
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Post by Deleted on Mar 8, 2010 22:56:49 GMT
Good for those knee joints ! I reckon his knees have "bedded" in and are starting to "bed out"..... it happens to everything be it knees, cars, headphones, bicycles, lawnmowers ;D Seriously Mike, Robert has had major surgery recently on both knees due to wear and tear.(to say nothing of the pain that often made him feel like having his wife drop him off at the Knackery.) My 43 year old son who has been playing soccer since he was 7 or 8, now has major knee problems too, although anti inflammatorys appear to have temporarily staved off an operation. He may never be able to play soccer again though.
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robertkd
Been here a while!
Electronics Engineer from sunny Queensland
Posts: 111
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Post by robertkd on Mar 8, 2010 23:03:20 GMT
Knackery is still an option at times ;D
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Post by derekrumble on Mar 9, 2010 8:08:13 GMT
Very nice Derek, and a hard one to follow Ok bolognese source and pasta cook, and cook and cook no presure cooker here were reducing this to a source, watch out greenies it's like a 90 minute cook ;D strat with ground beef (always premium sorry but!) 1kg Thanks for the kind comments. Yes, yes, yes - long slow cooking for this type of sauce - reduction is the key. If I am making lasagne then I don't reduce it as much; the liquid is needed for absorption into the pasta. Making lasagne is the only time I can (sometimes) be bothered to make pasta.... have family visitng at Easter so maybe it's time I did it again. Good premium ground beef IS the only way - if you buy regular supermarket ground (minced beef) there is always too much fat and gristle. I find it's worth the time and effort to grind my own. I get cheap beef, then trim off the fat and gristle, then run it through my mincer.
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Post by derekrumble on Mar 9, 2010 8:26:32 GMT
I think I finally get it only "from scratch meals " derek, robert, both look good to me I think I will have to try them. question, wtf is bolognese ? any particular cut of pork derek? You just need to 'Wiki' bolognese - a great sauce usually served with spaghetti in UK but IIRC it should be tagliatelle or fettucini. Most cooks over-do it with too many ingredients. In my opinion (which is worthless as I am not from Italy and have only spent one day in Rome) remember it's a tomato sauce that is flavoured with beef etc. Too many of the bolognese sauces I have been 'treated' too contain far too much beef and onions - fine for a cottage pie but not right for bolognese. For my pork recipe I used leg of pork - but anything will do as long as it is lean. I should have added button mushrooms about 15 mins before serving - but I didn't have any. And this method (saute & part-cook the meat, Remove the meat, onion coooked in the meat juices, de-glaze with booze, put the meat back in etc) is a classic simple approach that you can apply to any meat. My method is a simplified version of 'Saute of beef chasseur' that I have in a Cordon Bleu cookbook which I'll scan and post. You can modify it to do chicken in cider or white wine, pork as above, or a favourite of mine, lamb in a minted red wine sauce (great with a handful of garden fresh mint... wow). Very important to trim as much fat from the lamb as possible on this one. The pork version benefits from a little sage - and maybe use whole pork steaks and serve it with slices of apple fried in butter. It's 8:30 a.m. and I am getting hungry. The photograhy in this thread is great isn't it? I bet there is a food forum somewhere with a sub-forum for audio..... nah. Derek
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robertkd
Been here a while!
Electronics Engineer from sunny Queensland
Posts: 111
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Post by robertkd on Mar 9, 2010 16:34:09 GMT
Well my wife, Wendy and I were feeling a little peckesh na thought well maybe why not,... Oysters Killpatrick Well dice up some bacon, add some Worcestershire source, some BBQ source (yep BBQ for me) some cracked pepper, a tad of salt and some Piri Piri or Portuguese chicken spice or both for taste. Mix the above up and load onto natural oysters, still frozen and pop into the griller for 10 minutes at medium, don't want to cook the oytsers but want that source to combine and the oysters to get warm. (after all a cooked oyster is a waste!) Enjoy!
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Post by PinkFloyd on Mar 9, 2010 22:00:50 GMT
Tonight's dinner was another very simple one... it's my own recipe developed over a few years and one of the tastiest dishes I have ever experienced.... the flavours just burst out in your mouth.... lovely and intense, you just don't want to stop eating. 1/2 packet cooked macaroni (al dente) "marshalls" macaroni is good. 1 pointed red pepper (or standard red pepper) 1 yellow pepper 1 red onion 4 mushrooms 1 carrot 7 sundried tomatoes 20 black olives 8 cloves garlic 1 inch of shredded fresh ginger 6 slices of danish salami 5 inches of chorizo 2 vegetarian OXO cubes 1 green chille 1 teaspoon freshly cracked black pepper Basically.... prepare all the vegetables and chop the salami / chorizo / sundried tomatoes: Boil the macaroni in plenty of salted water until al dente. When cooked, strain it and drizzle a small amount of vegetable oil over it and work through with a spoon (this stops it from sticking together) As it cools keep working the spoon through it gently. All we need now is a BASTARD HOT wok (smoking hot) with a tablespoon or two of vegetable oil in it (NOT olive oil / it burns).... Add all the vegetables (apart from the mushrooms / garlic / ginger / black olives) and also add the chorizo and salami. Stir fry like fck' for 3 or 4 minutes (or until the onions begin to pick up colour) and then add the mushrooms, ginger and black olives and continue frying (on high heat) for a further couple of minutes. OK..... now incorporate the macaroni into the wok and stir fry (still on BASTARD HOT heat) for a further 2 or 3 minutes (to basically heat the macaroni and allow it to pick up all the flavours. Now, the two ingredients that REALLY intensify this dish are left till last..... crush the two OXO vegetarian stock cubes over the contents of the wok and add the 8 cloves of crushed garlic (more or less to taste / I prefer more)...... now continue frying until bits of the macaroni start sticking onto the wok and start taking "colour" (ie: start getting slightly singed)..... this is the most important part of the process, this intensifies the flavours BIG style,..... whatever you do, don't fry too long that you burn the garlic....... some Chefs maintain that you should always add garlic "first".... NOT in my dish, I leave it till the end as I want it "cooked" but not burnt to a cinder. OK, it should look something like this: Serve on it's own (you REALLY won't WANT anything else.... once you start eating this you cannot stop until the Wok is scraped clean! seriously ) Of course, if you're not a pig like me you could serve it with garlic bread and maybe a rocket and lettuce salad to add colour but I cannot stress enough, once you've tasted this concoction you will be hooked It took me years to find the right ingredient to make this dish really shine and the humble vegetarian OXO cube was just what it needed..... I have never seen another macaroni recipe like it, so simple, so quick to make and so tasty..... everybody I have tried it on has said WOW and asks for the "recipe".... it tastes THAT good Of course, the ingredients are not set in stone though I would insist you use the garlic, ginger and OXO cubes.... these are the main flavour catalysts..... you can omit the chorizo and salami (if you're a vegan) or you can "add" more meat such as parma ham, bacon..... whatever! If you want to spice it up add more chillies.... same as ALL cooking, adjust to your own taste..... Just remember to have that wok SMOKIN' Another "simple", quick to cook dish that'll have you licking your plate.
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Post by MaN227 on Mar 10, 2010 2:25:23 GMT
now THAT I am going to try for sure Mike. I said to my wife "look" he has a wok, we have used on for about 20 years , the same wok too. I LOVE it ! just copied ingredients and will try to round them up. the things I am not sure about are 1.the danish salami no clue what that is. never even heard of it. similar? 2.packet? mostly here pasta its a half pound, one lb or 2 lb in a bag. whacha mean? 3. pointed red pepper? you mean a hot red pepper? ============================================= here is what I made tonight. Pork Chops is a White Wine & Mushroom Sauce(Gravy). very easy , very tasty. not from scratch soz ;D 4 pork chops , cut of your choice, I used bone in chops this time. Seasoned chops with Johnny's seasoned salt fresh cracked black pepper garlic powersorry I don't measure in general, so I say "to taste" lol added about a tablespoon of extra virgin olive oil. by eye to medium high skillet. added chops quick fry on both sides to brown nicely ( don't mind a bit of black, its just more flavor in pan to de-glaze. ) add one finely chopped medium onion till it picks up color about a minute or 2 I'd say. I use 2 cans of campbell's cream of mushroom soup mix. I empty them out of can ... then use soup can, fill half can of white wine, add to skillet deglaze. then add the 2 can's soup and half can of milk. place chops back in pan then dump on 2 cans of mushrooms, the small ones. (no need to mix) cover and simmer for at least 40 minutes (longer is better, pork gets more tender) to an hour I serve this with white rice (2 cups dry rice before cooking)and a can of Italian cut green beans. notice the sauce is not poured over the rice , much better to mix as you go all quite simple and quite tasty if I do say so my damn self and a piccy
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Post by PinkFloyd on Mar 10, 2010 10:33:28 GMT
1.the danish salami no clue what that is. never even heard of it. similar? Go with pepperoni then Use about 1/2lb..... you don't have to incorporate it "all" into the wok, just use as much as you need. No no...... one of these (Capsicum):
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robertkd
Been here a while!
Electronics Engineer from sunny Queensland
Posts: 111
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Post by robertkd on Mar 12, 2010 14:55:46 GMT
Indecently as I cooked up a heap of bolognese source thought I would try pasta pies
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Spirit
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That's where I'm gonna go when I die
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Post by Spirit on Mar 12, 2010 15:36:06 GMT
Indecently as I cooked up a heap of bolognese source thought I would try Was this by any chance, the same sauce of a previously conveyed recipe, about March last year? ;D
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robertkd
Been here a while!
Electronics Engineer from sunny Queensland
Posts: 111
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Post by robertkd on Mar 12, 2010 15:42:59 GMT
Indecently as I cooked up a heap of bolognese source thought I would try Was this by any chance, the same sauce of a previously conveyed recipe, about March last year? ;D No Phil, to coin a phrase that's been eaten turned into shrimp food and forgotten ;D This I made in the beginning of the week, although it to has been turned into shrimp food too, but much the same recipe
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Will
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Post by Will on Mar 12, 2010 18:52:03 GMT
This thread (and section of the forum) is guaranteed to make my mouth water! Some very nice looking food.
Robert, your bolognese pie reminded me of a meal my Dad used to make when were little. He used to cook a pork pie, and serve it hot, with heinz spaghetti and home made chip. Nothing special, but a memory. Your pie just reminds me of that.
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Post by PinkFloyd on Mar 12, 2010 21:29:37 GMT
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Post by MaN227 on Mar 12, 2010 23:16:46 GMT
looks good guys hey Mike how you like that nostick wok? (as it appears to my eye it is) I've seen them but keep t;thinking there is no way it can be (cook ) the same. is it electric as well ? does it come with a thin aluminum domed lid like the ..... erm ... lol real one does? to me the key to a wok is its varying degrees of thickness, that is why the question about the nonstick
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Post by PinkFloyd on Mar 13, 2010 0:09:53 GMT
I don't rate it the same as a good steel Wok Chaz..... the "other" Wok in my armoury is a Ken Hom Tao (non stick) for some reason it just doesn't get as HOT as my standard, steel, Wok so I have relegated it to "stewing" duty.......
Don't believe the hype...... the good old steel Wok's (once they have been seasoned through usage) are a LOT better than these non stick types.
Mike.
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Post by MaN227 on Mar 13, 2010 1:37:09 GMT
as suspected. the whole heat thing I mentioned above. the REAL wok is a fair bit thicker on bottom and thins as it goes up. well at least that has been my understanding of their build. the nostick is prob quite thin and simply can't hold heat near as well. Look at the old cast iron skillet's. only thing I need a new one of (after all these years have passed) is the the bamboo cleaning brush. ebay here I come as a side note , i HOPE to gather the ingredients of your "concoction " this weekend. have you ever had Portuguese sausage ? OMG I mention that as i was wondering if pepperoni is actually what is closest over here for the Danish meat.
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Post by PinkFloyd on Mar 13, 2010 11:11:56 GMT
TOTAL opposite Chaz..... the steel wok is VERY thin.... the non stick one has a thick base.... thing is, the non stick one just doesn't seem to smoke as well as the steel one.
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Post by clausdk on Mar 13, 2010 11:16:01 GMT
The most important thing about wok cooking is how it is heated, gas just beats the crap out of an electrical hotplate.
I applies direct heat to the sides and bottom and is what a wok is made for, it also gets a lot hotter..
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