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Nice job with the rice paper rolls PIC1.  They are fantastic warm weather food.  Have you tried this method?  Bite the ends off a roll, suck up the dipping sauce until you can just taste it then inhale the whole thing and chew for a few minutes tasting every flavour and enjoying the contrast of...

Round 2.1   Last egg in an 80C bath for one minute.  Oddly this made the outer layer of white stick to the shell.  Not sure what the chem behind that is.   White is ...almost...there.  1.30 seconds next time and I'm sure it's perfect for me.   Yolk is perfect.     Back to the rye round and...

Eggs round two.   Butter, garlic, sea salt and fresh ground black pepper.      Rye triangles soaked and then browned in the above mix.  Damn tasty by themselves.  Half of them didn't make it to the plate.  Some were missing before I even took the pic lol.     Whites were too runny for my...

Easy late lunch.   Red potatoes skin on slow roasted 2 hours in butter with fine diced bacon and garlic. Hot taco sauce on top with sharp cheddar Finished under the grill Washed down with a few ales

No, the sheep are loved.                         Over and over again

I am.  Everything from New Zealand tastes better!  That's why hobbits live there don't ya know.

Finally got the Anova.   Set to 63 C in a 7L water bath.  Eggs first.   Toasted up some round cut Rye     Butter, fresh picked sage and finely sliced dried birds eye chilli.  That gets cooked until the butter turns brown and the sage is crispy.     Boiled for 1 and half minutes (to set up the...

Just noticed something.  Dry aging the steak in the fridge and it was was starting to slowly shrink and dry nicely.  Then I added something to the fridge that could add an unwanted aroma to the steak.  So I vac packed it for 9 or so hours.  Under vauum it drew out blood and fluids and reversed...

I want duck now...       NOW dammit!  I haven't had duck fer ages.    The stoopid FedEx courier missed me today and i still don't have my Anova.  Tomorrow!  I'm taking the day off to make sure I get the f'n thing.  I have jerk pork belly vac bagged and I'm dry ageing a bone in scotch fillet. ...

600g Porterhouse. Hickory smoke bath for 30 minutes   Cocktail chat potatoes with sea salt, fresh cracked black pepper, garlic powder and butter.  80 C for 90 minutes   Steak was 54 C for 3 hours.  (I forgot it for a while lol)  and finished 1 minute per side on a VERY hot cast iron flat...

I'm still waiting for my Anova.  The one they sent had a German plug on it.  I had to send it back and for them to get the tracking number before they'd send the replacement.  Two weeks from purchase and still no food science experiments.  But the original box was 5 lbs and the one they are...

Hehehe.  I've watched quite a few of her videos.  Love her voice and never get tired of watching her put food in her mouth :party:

Open fave hot sauce, chug into mouth followed by one or two of the following   1/2 Tbs Vegemite* Big chunk of hot salami Big chunk of sharp cheddar 1/2 big chunk parmesan Celery Pickled onion Dill pickles Salt and vinegar chips If I can be bothered then mac'n'cheese with bacon, cheddar and fave...

Hmmm.  I have the same sausage making equipment at home as your local butcher does.  And enough natural hog casing to make 180 M (590 feet).   And I was thinking today on the woods for cold smoking and the temps for perfect pork and beef sausages sous vide then finished over charcoal.   This...

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab   TEMPERATURE AND TIMING FOR CHICKEN THIGH   Texture: Firm, very juicy, slightly tough Temperature: 150°F (66°C)         Timing Range: 1 to 4 hours   Texture...

Hmmmm, New Zealand you say.  I wonder if I can some here in Australia then.

    Thanks GM.  This was done as a smoke and flavour experiment as I don't even have the Anova yet.  The courier was to drop it off yesterday but he got confused about my address.  Dimwit ;) I simmered this on the stovetop on the lowest flame on the smallest burner.  Even then I had to turn it...

Cook over.  67.5 C @ 2 hours   Observations.    Pronounced smoke flavour.  Big taste of bacon from the hickory.  Next smoke soak will be allspice for 1/2 an hour.  Gonna also try regular bacon with hickory smoke soak for an hour for another project.     Plain, 30 minute smoke soak hickory...

Have you named it yet?  This might be a good one "Airbus A300 with bacon" :D   It's fricken hoooge! :)

Just opened the smoke bag to rebag and seal plain, 1/2 tsp and 1 tsp Walkerswood jerk paste.  It smelt like hickory smoked bacon!  No off smells, gonna try an hour smoke soak next!   See how it tastes later.  Hope the smoke penetrates.