Food

Fuck making me hungry

But I do have a 1.5kg bone in rib of pasture fed beef from over the road in the oven as part of its being reverse seared.

No idea who invented it but they all know what they’re doing. I’ve been trying to emulate the CZech bread with my sourdough and got pretty close. When you fry it it the surface goes crispy so you’re not just rubbing the garlic in but micro planing it over the surface. All the garlic.

beef from over the road

thought you were talking about roadkill cuisine for a sec

Farmer literally over the road from us.

This was the other days effort

Only 2 steaks left now of the original 9kg 😂 lockdown has been fun

1 Attachment

Corrr go on Olly ! That looks bloody excellent

Looks amazing.

Wife had a random food programme on this week, this is the abridged version, a few interesting bits about their cooking technique or lack thereof, the owner also said they choose older fattened milking cows for their meat. If you can put up with the presenters then it’s worth a watch.

https://m.facebook.com/bbctwo/videos/remarkable-places-to-eat-casa-julian/2283651818551678/

Edit - Sorry, drool was meant for @Olly398 :)

That looks fuckinell... *droool

Details please.

Hnnng. Beautiful. Craving the fire. 🔥

Mine?
Meat nothing fancy, fillet from Tesco, hand diced with my sharpest knife.
Egg yolks from our own fee range birds
White onion
Capers
Mustard
Worcester
Tabasco
S&P
My sourdough, fried. And the garlic.

That roast looked amazing BTW. Could have emerged from under a dome at Simpson’s or The George in Stamford.

Top work on the sausages DJ. It reminded me I picked this up at a charity shop couple of years back. It’s American but pretty good.

I’ve made a few sausages over the years, need to get back to it.

1 Attachment

Cheers

2.2kg has reduced to 1.4kg after 18hours in dehydrator.

Possibly another 4 hours of drying needed so the inside is properly dry too.

1 Attachment

Thanks for sharing this (tofu with onion, garlic, soy). Did this tonight with white rice and some simple chicken skewers. Delissh.

uitstekend. vraat met 'n blik karatewater.

Anyone got any good process to follow for crackling? Got 4kg of belly pork to make pork burnt ends with on the smoker, so got the butcher to take the skin off and would like to make excellent crackling with it.

My tips would be to salt it and wash it several times over 12hrs - this kind of blisters the skin and draw a lot of the moisture out.
You can score the skin with lots of very fine same direction cuts or the Chinese style is to prick the skin all over with. I put some pin nails into a cork and find that works ok as a diy pricking tool.
Place it on a wire rack over a tray

Having used the below for Porchetta, I imagine it would make very good crackling very quickly too. Forward to 4:36

https://youtu.be/8_y39pIFk6M?t=276

Just if you burn your house down it's not my fault

Pour a kettle of boiling water over it, salt heavily (really rub the salt into it with your hands) and whap it in a really hot oven.

And don't forget about it.

Which is what I do.

Every f***ing time.

Yeah I was going to suggest this but it’s a bit rock n roll for me

Would prefer if he told you how hot the oil was, before trying it.
He’s got a thermometer in it, but never mentions the temp at all.

It's very, very hot... I've done it this way and it's the best cracking I've ever, ever eaten...

Booling water & salting as above.

Drying the joint beforehand helps too (fridges are good for that), but remeber to take it oit early enough to bring up to room temperature before cooking.

I always ruin it by forgetting to turn the oven down after the first blast.