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Everyday Misc Cooking Photos w/ details

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14 hours ago, Basher said:

I’m batching at the moment with my 13 y.o. son while wife and daughter are off to a water polo comp.

Looks like your son is a great backup and can step in at a moments notice!

I used to play water polo...until my horse drowned. 

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Believe it or not it’s raining in San Diego. Supposed to rain for most of the next week and we may get double our annual rainfall for the year in one week. Can’t wait to see fat it does to my plants 

that being said I moved my cook indoors so it’s a non KK cook, but good old fashioned roasted chicken. Rubbed with melted butter, olive oil, salt, pepper, garlic & rosemary 

cooked over red, yellow & purple potatoes with carrots and sweet onions. Dusted with truffle salt, pepper, thyme, garlic and rosemary 

started it off at 425 for 30 minutes then brought it down to 350 for 60 minutes. Looks great, house s sells great. I’ll use one of the extra chickens to make some chicken soup tomorrow to eat during the rainstorms this week

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Australia Day on the 26th of January so I’ve tried making our national dish..... meat pies.
Left over ribs
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And pork.
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With a few spuds, roast garlic
Chopped up and boiled down with beef stock
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And this has to be the greatest thickener for any sauce. It basically dehydrated granulated connective tissue.
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Once cooled, all went into puff pastry crust- a filo crust would be better, but this was worth a try.
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And finally baked.
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Sent from my iPhone using Tapatalk

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I try to avoid commenting on individual cooks in this thread because it seems like you are disregarding the other cooks that have been posted.  All lovely cooks since this morning but I have to say...I adore the look of those giant pork chops @jonj!  Happy Straya day when it comes @Basher.  Thanks for the reminder, it is also a Sydney friend's birthday so I shall get on the blower on Tues.  

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Tonight's cook, before the impending snow storm (maybe up to 8+ inches of wet, heavy snow tomorrow afternoon through Tuesday morning), another interesting cut from Porter Road - Teres Major. Grilled direct on the lower grate, post oak & mesquite, rubbed with Gunpowder. Tossed on a slab of "grilling cheese" (aka haloumi).

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The challenge of this cook was the taper on the steak at each end, which necessitated frequent turns and moving around the grill as the coals developed hot spots, so as to not overcook the tips too much, while get the thicker center to a nice medium rare. Managed it well. The tips were about medium well, while the center was a nice medium-rare. 

Plated with crusty potatoes and side salad. Peruvian green sauce for the spuds and a mash-up steak sauce for the meat.

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Need to keep working on this potato recipe. I dialed back the cooking time, but they were still a bit too crunchy and not enough creamy interiors. I think the cut was too small. Next time, I'll do wedges. 

Edited by tony b
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2 hours ago, jonj said:

I'm going to have to try this.

It's a specific cheese for grilling. It's very dense and low moisture, it's also a bit salty, like a Feta. I probably should have cut this slab in half; although it was nice and smoky, it really didn't melt much. That's the thing to be mindful of doing this cheese, once it starts to soften, watch it closely or you'll be trying to scoop it out of the grooves in the grate! 

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