Anarchic Wild Child
Originally Posted by george formby
I let the vinegar bubble for a while - that really kills off any sour taste it might add - but not too long. And palm sugar rather than brown sugar can be better - depending on the meat.
"So if you meet me, have some sympathy, have some courtesy, have some taste ..."
KB's Chief Cats
did t saus the other day. About 2 hrs on the boil. Garlic, ginger, capsicum and chilli. Start with 1 cup white vinegar, added a quarter about 10mins before bottling for bit extra tang. No sugar added.
Fuken oats.
Breakfast: homemade beef sausage with golden kumara, tasty cheeze, onion, chive and cinnamon in.
*fried in tomato-garlic bacon pan dripping.
Epic.
Anarchic Wild Child
Jeez mate .. how's your colestorol level ???
"So if you meet me, have some sympathy, have some courtesy, have some taste ..."
KB's Chief Cats
i turn that shit up to 11!
(fuken good, actually.
Doing this no-bread thing... The body is supposed to metabolise stored and dietary fat. I dont have any scales, so no measure, but my shit is greasier than a vietnamese whore on tuesdays, thats gotta be coming from somewhere (hopefully, my keg))
Anarchic Wild Child
Naaa .. that's the grease in your diet that is indigestable ... if you are eating well, your shit should be a nice brown and float in the toilet bowl ... if it sinks, too much fat, not enough fibre ...
The best diet every ???
Place food in a brown paper bag - if, after 5 minutes, you can see the food through the bag, under no circumstances put that food in your mouth !!!
"So if you meet me, have some sympathy, have some courtesy, have some taste ..."
KB's Chief Cats
floaters? no way. THEY are indigestible fat.
also. i like bacon. hydrogenated bacon fat is the fucking coronary.
i did your test with a glass of water.. i guess i should strike that off the list?
Forum whore
Yup, I tend to add my seasonings 20 mins or so before the end. Love palm sugar, too. It's well worth buying top quality vinegars. Much better flavour & you use less.
That sounds like a good spag bol. I like it 3 meats, with veal mince.
Traditionally a ragu, which a bolognese is, is a very long cook. The meat & veg is cooked almost to grit before any liquid is added. Which is why you should use pork mince with a decent bit of fat in it & some smoky belly bacon.
I've got tomatoes by the ton coming on & looking forward to making jars of sauce. Chillies, garlic & anchovies cooked in lots of olive oil till the anchovies crumble and the garlic & chillies are fryed, add tomatoes & cook very gently until it emulsifies, about 6 hours. Add maple syrup, Dijon mustard & Worcestershire sauce, simmer briefly, pass, bottle, wait one week then get into it.
Manopausal.
Forum whore
Floaters? My turds wear life jackets, unsinkable. I've resorted to a stink blender more than once to get shot of them. Buoyant little shits.
Manopausal.
Hardcore Biker
20mm thick homekill jersey scotch fillet hung 14 days dry aged in fridge for 5 days, cook rear, plated to stand for 5 mins with 10mm slice of canned Foie Gras on top. Don't even remember what we had to accompany this, other than roast potatoes.
Don't judge me based upon your ignorance.
Anarchic Wild Child
Definitely. DO NOT drink water - fish fuck in it ...
"So if you meet me, have some sympathy, have some courtesy, have some taste ..."
KB's Chief Cats
per cup of meat/veg
pan fry green curry paste : butter. 2 tbsp : 1.5
add meat and brown
add 1 sliced fresh chilli
add 1 packo curried chilli split lengthways.
Add 1 tbsp hot saus.
Add 3/4 can coconut cream.
Lower heat to simmer.
Add kumara (diced) and onions (i likem round)
and 1/2 jar of ax style t-saus (put 5 litres of tomatoes in a pot until youre left with 500ml jar worth. Add vinegar and spices, garlic, onions, about 1/2 hour before end store 1 month)
cover 20 min/till cooked.
Put that shit in your facehole.
one placenta
...after doing a prawn curry last night, with a bag of tasteless, came from somewhere else prawns, I've had this vision of a big bag of banana prawns, a kilo or more,6 inches long and only cost me 16 bucks that I got at the market in Melbourne last year...it's been worse than the tune you keep whistling or humming incessantly, all day...
Don't forget to bring a towel
SMOKEU's spicy potato wedges:
Cut baking potatoes into quarters to make wedges, and put them in a mixing bowl.
Add chilli powder, garlic, paprika, black pepper, salt to taste. Drizzle with cooking oil and mix well until wedges are evenly coated.
Place wedges in a single layer on baking dish with baking paper on it. Fan bake at 200°C until wedges are soft. Serve with sour cream.
Forum whore
Not as prawny as some but more than others.. use fresh squid. Fresh, not them horrid bleached frozen calamari things. Make your curry sauce, set aside, sear your squid rings, chunks, bits for 30 seconds in a hot pan, smirkin hot & chuck your sauce over the top. Properly cooked ze fresh squid has a similar flavour & texture to cray fish. Jobs a carrot.
Squid eat crustaceans so taste like crustaceans.
7 / 10 on my yum scale. Maybe 8 with a good cold beer.
Wee's is having Navaho Green Chilli for tea.
Diced pork
Anaheim, Paprika & mystery chillies from the garden
Cummin, smoked Paprika, fennel seed, coriander seed, me own garlic & salt to marinade the meat
Sear ze marinaded pork, add chillies, chunky, diced onion, add tomato from ze garden, maple syrup, mustard & beer.
Simmer til tender.
Eat with rice, nachos or tortilla.
Recipe works great with possum, too.
Chuck in beans if you like to fart in appreciation.
Manopausal.
one placenta
...cool...had to eat possum as a necessity once...probably had a couple too many...like crays, cant eat them now, don't want to...
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