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• #29277
can't find on ebay but you can get three for $10 here:
https://www.amazon.com/Sourcingmap-a13082900ux0898-Scraper-Grater-Vegetable/dp/B00NYBKYVW
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• #29278
OK cheers - followed that link and found 1 for $4: https://www.amazon.com/uxcell-Kitchen-Vegetable-Shredder-Carving/dp/B00YGAYK56/ref=sr_1_29?dchild=1&keywords=multifunction+peeler+grater&qid=1585906993&sr=8-29
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• #29279
edit - looks like it's one of those 'UK based sellers' who actually send from China.
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• #29280
Search for Uxcell vegetable peeler.
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• #29281
Would watch
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• #29282
I recommended the Titan peeler to someone else on here not that long ago, it really is a fantastic kitchen tool, I can't recommend it enough...
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• #29284
Garlic pressing.
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• #29285
Knives
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• #29286
Handy! Thanks for that. That video makes it seem a lot simpler than a written explanation.
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• #29287
Roast pork report.
worked really well. although i think i needed to rinse off the dry rub a bit better as the sugars stuck to the pan a bit ( see the ripped bit of crackling)
the pricking of the skin works so well.
would like to try with a different dry rub also. thanks for adding the recipe :)
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• #29288
Looks good dude.
Just from looking at the pork it looks a bit of a different thickness from where the ribs have been removed. This could mean that when putting back in the pan the thicker bit cooked faster? Did you weigh the whole thing down?
Also as you say important to wash off the salt/sugar
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• #29289
Thanks mate.
Yeah was def heaver on one side I didn't weigh it down as was using the other heavy pan, will try it next time and trim it so its a more even piece of meat.It's surprisingly simple and very tasty, next time i want to try with chili and 5 spice flavor.
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• #29290
Alright. Here goes.
Sainos mild and smoky BBQ spice mix
Dark sugar
SaltHigh heat for 30mins. Slow for 5 hours.
Fingers fucking crossed for crackly skin and melty meat. (Rubbed in, scored, dried before going in, kids helped)
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• #29291
hnnnnng
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• #29292
What about grating garlic tho? I grate. Or mincing?
Depends what you're cooking, no?
I grate for pastes etc... but mince for sauces.
Question of the week - ginger. Grate with skin on or off?
[Edit] Didn't realise I was a week behind on this thread...
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• #29293
Pork?
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• #29294
Skin on. I'm fucking lazy.
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• #29295
Like.
I'm a bit more liberal with the salt, otherwise very similar technique.
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• #29296
I got crackly skin and it was grand.
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• #29297
Context is everything
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• #29298
It's all about how pungent you want it.
Roast for creamy garlic.
Chop for average.
Mince/crush for in your face.
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• #29299
Superior way of eating rice:
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• #29300
We did the classic Goodfellas prison sauce today, it’s a staple in our house. If you follow the basic rules you can mix and match in ingredients depending on what you’ve got. We had it simmering down for five hours.
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I've got one of those, fucking useless...