Szechuan is mine and my wifes all time favorite too. It's huge in Melbourne at the moment and very authentic with all the international students here.
A very close runner up from me in Europe is the Iberian Peninsula though.
Nope but funny you should say that though. I bought some last week, served it on a mussel ragout and told the wife we're have dolphin for dinner. You don't see it very often in southern Aus but it was fantastic.
That's the Bacalao (salt cod). Did some Portuguese fritters last week with it that are possibly the best bar snacks in the entire world. Might do Brandade next.
Home grown and butchered Lamb cutlets last night from my mates farm, crumbed with 50/50 panko/fresh crumbs, mint flowers from the garden and lemonade peel from the garden.
Vegies for the side in olive oil, garlic and balsamic done on the BBQ till not quite tender, the little shallots i grew as well as the herbs and tomatoes, but the squash, shrooms, fennel and greens are store bought.
Just did one in my own bastard rub and one with Larry's much better half's Coffee Rub. Both using maple flavoured syrup for the glue. They can marinade overnight and get some more rub early in the AM tomorrow before going on the offset over redgum smoke.
I know it will be good mate, the coffee rub is very popular here on pork chops. I just haven't tried it in the smoker before is all.
I'm hoping the old sow will render down a bit with the low and slow, i tried keeping the collar/cappo/neck/scotch fillet muscle and wok frying it but it was pretty tough. I think she'll do me proud with maybe a 3/2/1 cook at 250F as the ribs are maybe 2.5 or 3" thick but i'd welcome any advice?
Just foiled em after 3.5 hours. I'll do a couple hours or maybe 1.5 in the foil and then an hour or so to firm with some sweet baby rays if no-one tells me different.
They were a bit disappointing. Try as i might they just wouldn't get tender. Porker was too old i guess and not even low and slow was going to fix that.
The taste was absolutely delicious, i can recommend that coffee rub of your wifes Larry, it was a hit.
Made a pork pie last night but forgot to take a photo.
I got some shoulder trim from the butcher and ran it through my mincer on the coarse plate once, fried it off with some red onion, fennel root and stems and added sea salt, pepper, carroway seed and and orange rind. Mades some gravy, added it in and wrapped the whole lot up in puff pastry.
Turned out fantastic with a great balance of flavours.
I didn't take a photo of last nights roasted pork belly w/ perfect crackle.
How do you do yours (crackle)?
I probably won't take a photo of the garfish escabeche I'm playing with either.
@jacksonbrown said:
I didn't take a photo of last nights roasted pork belly w/ perfect crackle.
I probably won't take a photo of the garfish escabeche I'm playing with either.
No photo, no proof! If it's not depicted properly, it's not real. 3:-O
Your Place to be >>> www.StillDragon.org <<< Home of the StillDragon® Community Forum
Comments
Dude you have no idea.
Even the bones had bones.
No shortage of Omega 3 on a true Chinese diet.
StillDragon North America - Your StillDragon® Distributor for North America
Speaking of, had noodles at Franks Noodle House in Portland, OR yesterday. Fantastic traditional noodle dish, so good.
This post needs more noodles.
I was always keen on sczechuan.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Szechuan is mine and my wifes all time favorite too. It's huge in Melbourne at the moment and very authentic with all the international students here. A very close runner up from me in Europe is the Iberian Peninsula though.
Nope but funny you should say that though. I bought some last week, served it on a mussel ragout and told the wife we're have dolphin for dinner. You don't see it very often in southern Aus but it was fantastic.
That's the Bacalao (salt cod). Did some Portuguese fritters last week with it that are possibly the best bar snacks in the entire world. Might do Brandade next.
https://www.youtube.com/watch?v=jxT59kF4jVw
https://www.youtube.com/watch?v=aTyxVTcL9zQ
Your Place to be >>> www.StillDragon.org <<< Home of the StillDragon® Community Forum
https://www.youtube.com/watch?v=C5qBMy5U9DE
Your Place to be >>> www.StillDragon.org <<< Home of the StillDragon® Community Forum
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Tell me that's not frozen chicken nuggets? :))
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Home grown and butchered Lamb cutlets last night from my mates farm, crumbed with 50/50 panko/fresh crumbs, mint flowers from the garden and lemonade peel from the garden.
Vegies for the side in olive oil, garlic and balsamic done on the BBQ till not quite tender, the little shallots i grew as well as the herbs and tomatoes, but the squash, shrooms, fennel and greens are store bought.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Yes, they were, but they did well with the devil's spit! >:)
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Looks like you got beavers gnawing on your citrus (green lemons?)
Looks like a job for the .17 HMR ;)
(next up - beaver sausage)
I'm more like I am now than I was before.
Nah, next up Ribs.
Just did one in my own bastard rub and one with Larry's much better half's Coffee Rub. Both using maple flavoured syrup for the glue. They can marinade overnight and get some more rub early in the AM tomorrow before going on the offset over redgum smoke.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Looking forward to your evaluation.
StillDragon North America - Your StillDragon® Distributor for North America
I know it will be good mate, the coffee rub is very popular here on pork chops. I just haven't tried it in the smoker before is all.
I'm hoping the old sow will render down a bit with the low and slow, i tried keeping the collar/cappo/neck/scotch fillet muscle and wok frying it but it was pretty tough. I think she'll do me proud with maybe a 3/2/1 cook at 250F as the ribs are maybe 2.5 or 3" thick but i'd welcome any advice?
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Those are some damn fine looking ribs. Meaty!
sitting at 230f, 8am. The bigger one is 2kg, the smaller coffee one is 1.6.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Well?
StillDragon North America - Your StillDragon® Distributor for North America
Just foiled em after 3.5 hours. I'll do a couple hours or maybe 1.5 in the foil and then an hour or so to firm with some sweet baby rays if no-one tells me different.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Out of the foil now and nearly ready for saucing. 5 hours in.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Mouth
watering.
stop
please.
They were a bit disappointing. Try as i might they just wouldn't get tender. Porker was too old i guess and not even low and slow was going to fix that.
The taste was absolutely delicious, i can recommend that coffee rub of your wifes Larry, it was a hit.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Nice. Gonna tell her (nicely) that it's a go.
StillDragon North America - Your StillDragon® Distributor for North America
Made a pork pie last night but forgot to take a photo.
I got some shoulder trim from the butcher and ran it through my mincer on the coarse plate once, fried it off with some red onion, fennel root and stems and added sea salt, pepper, carroway seed and and orange rind. Mades some gravy, added it in and wrapped the whole lot up in puff pastry.
Turned out fantastic with a great balance of flavours.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Pan seared scallops with burnt sage butter and green apple risotto tonight. I don't have to take a pic do i?
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
I didn't take a photo of last nights roasted pork belly w/ perfect crackle.
How do you do yours (crackle)?
I probably won't take a photo of the garfish escabeche I'm playing with either.
ALWAYS! =P~
No photo, no proof! If it's not depicted properly, it's not real. 3:-O
Your Place to be >>> www.StillDragon.org <<< Home of the StillDragon® Community Forum
That's OK. Charles Mingus wrote a song:
https://www.youtube.com/watch?v=sxz9eZ1Aons
I'm more like I am now than I was before.
I made a chicken and green peppercorn pie tonight and took photos :)
crap! mental note:
don't look at food pr0n before breakfast...
Looks great Jez.
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