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Showing content with the highest reputation on 04/06/2023 in all areas

  1. tekobo
    Iberian pork presa with a simple smoked paprika rub. Delicious, just slightly pink. First time I had used my KK in weeks. What a joy.
    7 points
  2. tekobo
    I had a little bit more time than normal to cook lunch the other day. I beat up a pork chop, breaded it with Panko breadcrumbs before frying in butter and serving with black pudding and stir fry broccoli with oyster sauce. Yum.
    5 points
  3. tekobo
    It's 7 am here so no pics of freshly made ice cream but here is my set up. As Jeff says, once you make and freeze your ice cream or sorbet mix in advance it is very easy to just reach in the freezer and present the perfect ice cream every time. One really fun combination that we like is fennel ice cream with a chocolate brownie cake. Never fails to please. Papaya and chilli sorbet does mess with your mind, especially when I used a particularly hot Borg 9 chilli in the mix. The PacoJet fits neatly into a small corner space in the kitchen. The canisters of made up ice cream/sorbet are stored in a tray in the freezer. The frozen mix looks like this. Magic just waiting to happen.
    5 points
  4. Bunji
    Pulled some CostCo wings out of the freezer yesterday for dinner. Built a pretty raging fire on one half of the 32 and hit them direct for a couple minutes, then moved them to the cool side and closed the vents a good bit. Brushed with sauce a couple times while on the indirect side, as well as after pulling them off and wrapping in foil for a few minutes. Still floored at how easy cooking on the KK is. These were insanely tasty
    2 points
  5. tekobo
    I have a PacoJet. We bought one off eBay in 2020 for a third of the list price, still within guarantee. It is an awesome piece of kit and makes the BEST ice cream and sorbet you have ever eaten. It is a great way to preserve beautiful summer fruit. You make your ice cream or sorbet mix and then freeze solid. Milling just what you need when you need it is a restaurant trick that means you get fresh made ice cream every time. I can't recommend it highly enough and if Jeff's new toy is even half way as good I am sure it will be worth it. There are a whole load of savoury applications of a Pacojet that I am yet to explore. So little life and too much fun food to eat!
    2 points
  6. Troble
    Just finishing up a week in Lima visiting family. Was fortunate enough to eat at two of the best restaurants here, Maido & Mayta. Central was closed this week unfortunately https://www.theworlds50best.com/latinamerica/en/list/1-50 here are the pics from Maido
    1 point
  7. jeffshoaf
    I finally found a negative review on YouTube. It's from America's Test Kitchen; I like their reviews but they do seem to have a bias against the more techie gadgets. Mine is out for delivery today; I have limited ingredients today but will certainly try to get something in the freezer to try tomorrow evening.
    1 point
  8. Tyrus
    Troble, are the prices at the restaurants your eating at comparble to the same here in the US of equal justice. I find prices vary wherever I've traveled so I was curious to know if your getting a bang for your buck or paying up to what it is. I realize most wouldn't ask this but then again, I like to cut to the chase. No harm done as long as you wake up and your still breathing I say. Enjoy
    1 point
  9. tony b
    I do like a good pisco sour. Never had a passion fruit one, just the "regular" citrus.
    1 point
  10. Troble
    Maracuya pisco sour. Passion fruit pisco sour. It’s the only pisco sour I drink down there. They have big yellow passion fruits down there that are sweet and that is an absolute stunner of a drink
    1 point
  11. Tyrus
    Char Siu (Chinese BBQ Pork) and a Smoky chiken thigh. The pork I used was the Rib Tips, workable and edible and slightly unusual at least for me.
    1 point
  12. Troble
    Thank you everyone it was definitely a great trip most of all because after cancelling our trip in 2020 and 2022 because of COVID lockdowns we finally got to take my kids there to meet their 95 year old great grandma and a handful of aunts and uncles that they’ve never met this place was also the best ceviche of my life and the mussels/shellfish dish was out of this world. I’ll be attempting those in the summer
    1 point
  13. MacKenzie
    Pork back rib dinner today and did I mangle the ribs. The good news is they tasted just fine.
    1 point
  14. Troble
    And here are the pics from Mayta
    1 point
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