Braai-Q

Côte de boeuf with chips for dinner tonight. This is 32 day aged Red Poll cattle. Food miles? > 2. Not cooked côte de boeuf before but going to use the Fireboard and reverse sear. Will try to remember to take pictures of the after. Thinking of an Austrian red to go with this. Likely a Judith Beck Ink.

I neglected to say that it was good to meet @jonj, @BOC, a momentary flash of @Sir Bill, @MacKenzie, @DennisLinkletter and I'm not sure who was on from Australia, audio was terrible but picture was fine. If I've forgotten anyone, I'm sorry, I don't know everyone's real names.

It was certainly the most exciting Zoom call I had in my day. Watching an overgrown and highly excited child marshal a group of slightly confused blokes to line up her new toys in a beauty parade for the benefit of an international audience who were offering advice throughout. The British weather prevailed as it always does and created an ambience that could best be summarised by this picture: I have no doubt that when they arrived early, @tekobo arranged a dress rehearsal and the seamless unboxing was far too polished to be authentic. From my own experience, the fact that there was not a divorce level argument over when you lift from a count of three or any skinned knuckles is an advertisement for getting help and supervising. I love the fact that there was a multi-cam setup although I regretted going full screen at one point and getting a bloke's rear end at 4K on my monitor. It was a bit too real. Look forward to those first cooks....

I thought I had seen Twitty mentioned but then I scrolled up and couldn’t see it. Ignore me. Teach me for forum surfing in the middle of a meeting. Sent from my iPhone using Tapatalk

I'd like to set my expectations for tomorrow's Zoom call. The driveway: Red carpet. @tekobo: Cocktail dress, cocktail in hand. Music: Mandatory, something energetic. Extras: Must include man on crutches. I expect @DennisLinkletter to make opening remarks as well. I was going to Photoshop a theatrical poster but sadly the demands of clients and finance meetings have taken from the important tasks of the day.

I'm ready and hungry. 😁

Tony, I must be on beginner level still. I tend to drink the cooler of adult beverages and forget what I'm cooking. Where am I going wrong?

Were it not for distance, the pandemic and work commitments (minor obstacles), I'd offer myself up as an evaluator of your efforts. 😀

You might like this as well if you're going Southern. Not a cookery book per se but there are some recipes in it. None of which I've tried.

If @tekobo lived in Singapore, I could see her impulse shopping the range. 😆

It's no Boaty McBoatface though. 😁

No judgement, just amusement at the statement.

Quite a lot of those sort of meals are tourist focused. In Southern Africa, crocodile tail always earned you a certificate. It was always tail and sliced - either cured, smoked or grilled. Nothing remarkable about the flavour. So much to unpack in that sentence! 😁

Is that why it's called the 'Hmm Oslo?'

Excellent choice. Look forward to first cook pics.

In the UK, there is a dish called 'pigs in blankets' which are basically chipolata sausages wrapped in bacon and you place them around the turkey at Christmas. All the juices of the turkey blend in and they're utterly fabulous. This. This is that. But next level. Is it art or dinner though?

Thanks @Steve Mand @Troble. It's been a while since I made a sticky toffee pudding or anything of that endeavour. This version has 2 cups of maple syrup in it, 1/2 cup of cream.... You get a lofty sugar high which counters the deep food coma that your body wants to go into while it processes the baked aspect of the dessert. I should have had half the portion I did.

I think this is what's called 'ugly delicious'. I took this as I was folding in the dry ingredients as part of the final step in making a sticky toffee pudding. It's actually an American take on a sticky toffee pudding using maple syrup. It includes medjool dates steeped in espresso mixed in with light brown sugar, maple syrup, ground cloves, cardamom and nutmeg along with eggs, flour, bicarb, baking powder, salt and a few other ingredients which escape me. Everything ground by hand in a pestle and mortar. I actually tried a new recipe. I have a perfect sticky toffee pudding which is an amalgam of one by Fergus Henderson and another by Marcus Wareing. Anyway, this was steamed for 4 hours in the slow cooker per the recipe but I reckon it would work well in the KK. I think a little smokiness would add to it. I cooked them in two souffle moulds at 50% depth and suspect the same technique would work effectively in the KK. Not sure on temperature, probably around 110-120 I think. Steamed, treacle, sticky toffee puddings are very much a UK thing but are sensational with high quality vanilla ice cream or cream. I felt it was necessary comfort food having read the latest on the state of Brexit negotiations. The aromatics made the kitchen smell incredible. In fact, it still does.

Well, I have a 32KK's worth of cookbooks to persuade @tekobo to buy so that's one down.

I feel it's usually the other way round on this forum. @tekobo doing much of the aiding and abetting!

If you're after chocolate recipes, I don't know if you know David Lebovitz (ex Chez Panisse), now in Paris. His book 'The Perfect Scoop' is probably my favourite ice cream book. I feel that knowing you like Amaro, you might like this: https://www.davidlebovitz.com/amaro-recipe-chip-stracciatella-milk-chocolate-chip-ice-cream/ My intention is to make this in the next few weeks: https://www.davidlebovitz.com/recipe-candy-chocolate-marshmallows/#more-48688 If you're after good quality chocolate, I'd recommend Callebaut. They do two versions of their dark, a 54% solids and a 70%. I think the 70% is a specific recipe application and would be good for the ice cream you want. I much prefer the 54% or the milk chocolate that they do. Here's a link: https://www.souschef.co.uk/products/plain-chocolate-couverture-5555

I'm up for this. Although I really want mr @tekobo doing the commentary!

Not far from us as it happens. About 30 mins. Approve of both of those choices. They do a library book that you should try - it's a bar of one of each of everything. Also worth trying is Fudge Kitchen. Their Dark Chocolate and Sea Salt is more like ganache than fudge. It's wonderful stuff.

I'm looking forward to the pictures of this assembly of KKs being shepherded in via a man on crutches. I feel the scene only wants for some dry ice and exultant music.

Have you escalated to the harbour master and explained the personal impact this has on you?