Well I will play the game. It must have been good as there is none left. Does not look like it had Jimmys Sate Sauce in it though.
Enlighten us what was there BEFORE
@GD50 said:
Well I will play the game. It must have been good as there is none left. Does not look like it had Jimmys Sate Sauce in it though.
Enlighten us what was there BEFORE
Schweinsbraten (I wish I had eaten it, but that was the son's plate).
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Got my Jimmys Sate sauce today so chicken sate on charcoal on weekend. Liked the recipe for ultimate sate sauce on Jimmys uk site but being a bastard from the bush will have to miss out on the galangalal as none here. Got everything else though so a little ginger might compensate.
Might even do a @punkin and make a big batch and freeze.
Just leaves the Jaffa cakes to try.
Also got a dried bonito shaver from Japan so dashi coming up as I also like to use miso.
I like using yeast from ferments for baking bread. Rack off a wash, add some flour and make an overnight poolish. I usually do this with a no-kneed recipe.
@GD50 said:
Got my Jimmys Sate sauce today so chicken sate on charcoal on weekend. Liked the recipe for ultimate sate sauce on Jimmys uk site but being a bastard from the bush will have to miss out on the galangalal as none here. Got everything else though so a little ginger might compensate.
Might even do a punkin and make a big batch and freeze.
Just leaves the Jaffa cakes to try.
Also got a dried bonito shaver from Japan so dashi coming up as I also like to use miso.
I made beef burgers the other day and added a teaspoon of Jimmys to the salt, pepper and fennel in about a kilo of mince. It goes a bloody treat even in small trace amounts.
Here is my Singapore Satay peanut sauce that i freeze, probably same as yours.
@punkin The recipe i like the looks of is on Jimmys site Ultimate Sate Sauce.
Jar Jimmys
2 tablespoons Sesame Paste ( maybe tahini with roastes sesame oil )
50 g galangal
50 g lemongrass
20 curry leaves
80g sugar
2 teasp tamarind paste
2 tbsp fish sauce
50 g instant fried shallots ???
40 g instant fried garlic ????
1 litre water
1/2 tin coconut milk
Well a version of not using the instant shit and more peanuts.
Actually i will just wing it but i like the sound of the curry leaves and tamarind and lemongrass ginger etc.
I did my beef burgers the other night and used red miso paste in it and was great.
I will try the Sate next time.
Gunna be a big day today so i got a head start yesterday.
Made a couple of fatties, coated a 4 pack of ribs we cut from a couple Large Blacks last week in maple syrup, maple powder and then some rib rub.
Got a head start on the back legs off the pigs that had been brining all week after being pumped and put them in the cold smoker for 8 hours over pecan trimmings.
It'll all go in the offset this morning and if i wasn't busy enough with that i have a mate coming round and we will be doing 20kg+ of sausages.
Comments
Well I will play the game. It must have been good as there is none left. Does not look like it had Jimmys Sate Sauce in it though. Enlighten us what was there BEFORE
Schweinsbraten (I wish I had eaten it, but that was the son's plate).
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Supporting Local Breweries: Freistädter Brauhaus Revisited
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
A rolled pancetta i did with a full belly in October last year and lightly smoked then stuck away in the ferment fridge at 19C.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Looks very nice. I've got Bresaola's hanging up everywhere around the house at the moment.
I'll take a pick in a month or two when they're done.
It was boiled corn, but now she looks like a friar... :))
https://www.youtube.com/watch?v=dPKWe0Gmem8
I'm more like I am now than I was before.
He didn't come off scot free either. That was Sriracha money shot that he copped.
https://www.youtube.com/watch?v=vGjXn13yE4Q
Plate of snags that big would do me for three meals, but damn they look good.
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Does.
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Got my Jimmys Sate sauce today so chicken sate on charcoal on weekend. Liked the recipe for ultimate sate sauce on Jimmys uk site but being a bastard from the bush will have to miss out on the galangalal as none here. Got everything else though so a little ginger might compensate. Might even do a @punkin and make a big batch and freeze. Just leaves the Jaffa cakes to try. Also got a dried bonito shaver from Japan so dashi coming up as I also like to use miso.
overnight poolish white loaf. this is my compromise as i cannot be stuffed keeping a sourdough culture alive.
I like using yeast from ferments for baking bread. Rack off a wash, add some flour and make an overnight poolish. I usually do this with a no-kneed recipe.
I made beef burgers the other day and added a teaspoon of Jimmys to the salt, pepper and fennel in about a kilo of mince. It goes a bloody treat even in small trace amounts.
Here is my Singapore Satay peanut sauce that i freeze, probably same as yours.
Satay Sauce;
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
@punkin The recipe i like the looks of is on Jimmys site Ultimate Sate Sauce. Jar Jimmys 2 tablespoons Sesame Paste ( maybe tahini with roastes sesame oil ) 50 g galangal 50 g lemongrass 20 curry leaves 80g sugar 2 teasp tamarind paste 2 tbsp fish sauce 50 g instant fried shallots ??? 40 g instant fried garlic ???? 1 litre water 1/2 tin coconut milk
Well a version of not using the instant shit and more peanuts. Actually i will just wing it but i like the sound of the curry leaves and tamarind and lemongrass ginger etc. I did my beef burgers the other night and used red miso paste in it and was great. I will try the Sate next time.
From one of my mates
I'd prefer a geoduck
Dicks in a blanket
I'm more like I am now than I was before.
Only one question...
Bakers droop as opposed to brewers droop.
Gunna be a big day today so i got a head start yesterday.
Made a couple of fatties, coated a 4 pack of ribs we cut from a couple Large Blacks last week in maple syrup, maple powder and then some rib rub.
Got a head start on the back legs off the pigs that had been brining all week after being pumped and put them in the cold smoker for 8 hours over pecan trimmings.
It'll all go in the offset this morning and if i wasn't busy enough with that i have a mate coming round and we will be doing 20kg+ of sausages.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Looking good :-bd
Damn! You got there first!
Zymurgy Bob, a simple potstiller
my book, Making Fine Spirits
Pittsburgh rare
Char Sui Pork on skewers over charcoal.
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Pork Pie;
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Breakfast = Schinkengriller, eggs, beans and brioche. :-bd
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Pork pie hat:
I'm more like I am now than I was before.
Sounds good, but with no actual schinken (ham)? Besser mit schinken, I' glaub'.
Zymurgy Bob, a simple potstiller
my book, Making Fine Spirits