Food

http://thewhoot.com.au/media/slider/favourite-apple-recipes

The missus just made this for my Brother birthday (we're off to his for dinner tonight):

It's about 7 inches on each side. Lemon curd buttercream in the dome and marzipan under the icing.

Brava!

oh man, amazing

The real pork epicness happened for lunch today. Where has such a sandwich been all my life?! Those are our own pickled red jalepenos and the foie gras slices (hide yo kids) are nestling beneath the pork.
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^ amazing...

here is my effort from yester...

The real pork epicness happened for lunch today. Where has such a sandwich been all my life?! Those are our own pickled red jalepenos and the foie gras slices (hide yo kids) are nestling beneath the pork.
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Ooh, Vietnamese style pork bun? Genius...

is that 2kg joint as recommended?

gna do this but dont think i need that much

just over 1kg. don't have a pan tall enough to cover 2kg of gammon but i kept the rest of the quantities the same (had to top up the coke with a little water due to having a fairly wide saucepan so it didn't come up as high.

my tip having done it twice now is trim the fat down quite a lot (leave some there though obviously). first time I left loads on and it wasn't as good in mixing the glaze with the meat flavour.

just over 1kg. don't have a pan tall enough to cover 2kg of gammon but i kept the rest of the quantities the same (had to top up the coke with a little water due to having a fairly wide saucepan so it didn't come up as high.

my tip having done it twice now is trim the fat down quite a lot (leave some there though obviously). first time I left loads on and it wasn't as good in mixing the glaze with the meat flavour.

i've just put mine on, however none of my pans were deep enough for the 1.2kg joint i got, theres about a cm poking out the top,

reckon flipping it over after an hour will work?

We made two coke hams over Xmas, both were flipped half way through cooking due too pans not being deep enough and they weren't any worse off for it.

if it's only 1.2kg i would cook it for about 75 minutes so don't leave it on too much longer if it went on an hour ago.

and what caz said.

yeah its soon to be out the oven in its maple syrup marvel

re: its fucking delicious

oh yeah, when its cool, hows best to keep it in the fridge? foil or a box?

Air tight is better else it might dry out?

To make 'sticky' rice, is it essential to have a rice cooker? I want to try to make rice cakes for big rides as I'm getting sick of sweet energy bars etc.

The recipe from the below specifies using a rice cooker and sushi style rice; if I get the right type of rice is there another way of cooking it that will produce the same kind of effect?

Ta in advance
http://feedzonecookbook.com/2012/03/23/allen-lims-rice-cakes/

the recipe just uses cooked rice, so I'd guess you can cook the rice in a pot just fine.
Calrose is stickier than basmati or jasmine which is probably why they use it, forms into bars better.

You should just be able to steam it... For thai sticky rice (or glutinous sweet rice - as the packet in asian supermarkets will call it) - I just use one cup of rice to about 1.5 cups of water, add all into a pot, cold and bring to a boil.
Once it's reached a boil, drop the temperature to a simmer and put on a tight fitting lid (or plate!), and cook for a further 10 minutes. Then remove from heat completely and let steam for a further 10 minutes with the lid on.

That usually gives perfect results...

I've made those rice cakes with sushi rice in a saucepan no problem. You can get the paper lined wrapping foil in Tesco too.

Going to the Hawksmoor tonight for some birthday steak. Can't decide which cut to get. Tempted by the fillet, but the glutton in me says Porterhouse.

If it's your birthday you have to go off the board, surely...

happy birthday as well :)

I've made those rice cakes with sushi rice in a saucepan no problem. You can get the paper lined wrapping foil in Tesco too.

Thanks. Were they nice?

Thanks for all the other rice tips too ^^^^

Going to the Hawksmoor tonight for some birthday steak. Can't decide which cut to get. Tempted by the fillet, but the glutton in me says Porterhouse.

Bone in steaks always have better flavour (assuming from same cow and same curing time). Fillet is for toothless pensioners.

Bone in steaks always have better flavour (assuming from same cow and same curing time). Fillet is for toothless pensioners.

That's my thought usually, but thought i could go for the butter cut. Next question... £5 corkage. What wine to bring?

Buckfast. It is your birthday after all.