Steve M Posted July 15, 2018 Report Posted July 15, 2018 46 minutes ago, MacKenzie said: Fortunately I had leftovers from that rotisserie chicken cook, but that was the plan in the first place. This is the first batch of Swiss Chard from the garden.:) Looks dee-lish 1
Pequod Posted July 15, 2018 Report Posted July 15, 2018 Chicken skewers marinated in lemon, ginger, garlic, and baharat. 6
Syzygies Posted July 16, 2018 Report Posted July 16, 2018 Tonight's after-party is eggplant, roasted for Zaalouk. This bread is 80% home ground flour. That's pushing the limits even for the forgiving Moroccan form factor. However, we like the way it tastes, so I need to step up my game so I'm also happy at a technical level. It's funny, at my pottery studio as an unapologetic beginner, I'm keenly aware of how "showing masterful technique" trumps other reasonable design considerations, distorting this art form for the worse. Yet I'm vulnerable to the same error, making bread. We love how this tastes, even if it's a partial technical fail. 5
MacKenzie Posted July 16, 2018 Report Posted July 16, 2018 It looks awesome to me, it is making my mouth water. Then again I am remembering your other bread recipe that I made. I swear it is the only loaf of bread that I want to eat up as soon as it cools. I can eat slice after slice of it. 1
tekobo Posted July 16, 2018 Report Posted July 16, 2018 19 hours ago, Pequod said: I love homemade stock and used to do it all the time, but stopped because the all day simmer method is...time consuming. This is where the Instant Pot has come to the rescue. Same ingredients, but one hour under pressure and I’m back in the stock game! Great use for roti chicken carcasses. Cool. I don't have an instant pot but my vac packer comes to the rescue. Chicken carcasses get squeezed down to very little in a vac pack bag. We store them in the freezer until we have a good number. The all day simmering method isn't such a big deal when you are making a lot of stock in one go. Horses for courses...
BonFire Posted July 16, 2018 Report Posted July 16, 2018 (edited) 11 hours ago, Pequod said: Chicken skewers marinated in lemon, ginger, garlic, and baharat. Where can i get one off those cooking trays from. Also Pequod when your grilling like that, you keep lid closed in-between checks.....is that right Also intrigued with the grilled lemon, how is it used and the flavour.....sorry bout all the Q's but i like trying new ideas Edited July 16, 2018 by BonFire
Pequod Posted July 16, 2018 Report Posted July 16, 2018 57 minutes ago, BonFire said: Where can i get one off those cooking trays from. Also Pequod when your grilling like that, you keep lid closed in-between checks.....is that right Also intrigued with the grilled lemon, how is it used and the flavour.....sorry bout all the Q's but i like trying new ideas The tray is a Weber Grill Pan. Had mine for years it’s a great accessory: https://www.lowes.com/pd/Weber-Deluxe-Grilling-Pan/1000352763 Yes on lid closed between checks. Although, when working on the sear grate like that, it’s a very quick cook, so I’m wearing high heat gloves and moving things around quite a bit. Grilled lemon adds a smoky flavor and also softens them so they are more squeezable, producing more juice. As a bonus, they look cool! 1 1
Pequod Posted July 16, 2018 Report Posted July 16, 2018 3 hours ago, tekobo said: Cool. I don't have an instant pot but my vac packer comes to the rescue. Chicken carcasses get squeezed down to very little in a vac pack bag. We store them in the freezer until we have a good number. The all day simmering method isn't such a big deal when you are making a lot of stock in one go. Horses for courses... Used to do that too. And as long as you don’t mind storing them it works. We tend to suffer from freezer overload. Not quite sure what’s going on in there. For me, the instant pot means I’ll make stock after every chook, making smaller amounts at a time, because it’s just that easy. 1 1
Aussie Ora Posted July 16, 2018 Report Posted July 16, 2018 Sorry bout lack of finished pics, but got side-tracked with visitors. Decided to do Syzyies Spanish potatoe dish to go with 2 roti chickens....brined for 1 day and cooked at 300F for around 2hours, wood used was plum and sandalwood (fist size of each), all meat was juicy and tender but skin needed to be a bit more crispy for my liking. Was really impressed with doing the Spanish dish in the Cazuela for the 1st time,...the Cazuela really is an extension to using a cooker such as the KK Every 45mins the dish came out for a toss until tender, which in this case was the same time the chooks were ready, its a side or a dish that has made my little black book. I think need to use the full basket next time Nicely done mate Outback kamado Bar and Grill 1
Aussie Ora Posted July 16, 2018 Report Posted July 16, 2018 00 and semolina pulled pork pizza.. . Outback kamado Bar and Grill 6
MacKenzie Posted July 16, 2018 Report Posted July 16, 2018 Never pass up a chance to have fresh from the garden spinach. 3
Tyrus Posted July 16, 2018 Report Posted July 16, 2018 On 5/9/2018 at 5:15 PM, Pequod said: Huge hunk o' fish and some green stuff. Got to ask if you quick boil and then dip in ice bath the asparagus prior to grilling. The reason being is that I once was on a cruise and asked the chef how his asparagus came out so tender, freshly green and without the chewy ends. He explained the prep as two steps and it's been tender asparagus since. That said, it would only enhance the flavor upon grilling
Pequod Posted July 16, 2018 Report Posted July 16, 2018 53 minutes ago, Tyrus said: Got to ask if you quick boil and then dip in ice bath the asparagus prior to grilling. The reason being is that I once was on a cruise and asked the chef how his asparagus came out so tender, freshly green and without the chewy ends. He explained the prep as two steps and it's been tender asparagus since. That said, it would only enhance the flavor upon grilling Nope. Olive oil, season, and on the grill.
tekobo Posted July 16, 2018 Report Posted July 16, 2018 We are having the best summer ever here. I learned about square foot gardening from @MacKenzie just before I took over a new plot at our allotment. It has been great. The best bit is succession planting so you have just the amount you want rather than a massive glut. The only problem is that the summer squashes didn't get the memo. We have a LOT of squash at the moment. Here is a grill full of home grown produce: \ The revelation of the evening was the peas in their purple pods on the top left. Pick them up and chew/suck the peas out of the pods like edamame peas. Delicious! Kept the veg warm while I cooked the marinaded octopus. My mother had never heard of people eating octopus. She asked if I was really talking about the things with eight legs. I was. And here they are plated. Had another. And another. 6
tony b Posted July 17, 2018 Report Posted July 17, 2018 @tekobo So, inquiring minds like ours would like to know - what did your Mom think of the octopus? (I'm assuming that she tried it!)
tekobo Posted July 18, 2018 Report Posted July 18, 2018 12 hours ago, tony b said: @tekobo So, inquiring minds like ours would like to know - what did your Mom think of the octopus? (I'm assuming that she tried it!) Naaa. Mummy is still in Lagos, Nigeria. I told her about the cook on the phone. The Husband, on the other hand, is here and found the large one I gave him chewy but loved the smaller one that followed.
alimac23 Posted July 18, 2018 Report Posted July 18, 2018 I baked a couple of loaves of Ciabatta in the kamado today, ready for sandwiches / toast for the rest of the week. 4
