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Food Thread - I cook, I eat, I .....

ch0psy

ch0psy

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So, the old thread is closed... took me 3 pages to find it... but its closed...

So tonight, i made my first ever roast...

it was a roast chooken...

it had lemon and rosemary up its clacker, and a butter, garlic and rosemary mix mushed up between the skin and the breast to keep it moist.

Drizzled with a little bit of olive oil... then rubbed all over

Half way thru the cooking process, i basted the chooken with its own juices and some more of the butter, garlic and rosemary mix...

it was the fuckin bomb diggity!!!
 
^ Crikey, I lol'd. Did you cook the veggies in all those juices? And you make a gravy with all the juices at the end didn't you?!

The secret to roast potatoes is par boiling them to start with and scratching the surface with a fork and making sure they are coated in oil. They end up so fucking crispy. Thank your James Oliver.

A Bay leaf or two doesn't go astray either :D
 
That sounds delicious chopsy. I think I will make some scalloped potatoes tonight.
 
Chopsy do you make a slit in the skin to put stuff betweeen the skin and the breast?

Im a great fan of doing my chickens in the BBQ with a can stuck up there ass. Alweays comes out so juicy.


Klue...........never heard that about spuds...........so how long is part boiled?



I love cooking on or in my BBQ and i do a lot of rotiseree meats. Leg of lamb is a favourite.

The original rotiseree scewewr was supposed to handle up to 16kgs of meat...whjat a joke. It carked it the first time i used it at only 3 or 4 kg.

A mate made me a new one out of stainless steel rod about 12mm thick and almost 1.5 metres long. Now I can use it over a camp fire as well.
 
^ You should try a rolled roast in the hood on the bbq. Rolled pork roast. Mmmmmm


With the spuds it depends how big they are really. 5 minutes or so is all they really need. Enough so that its just a few millimeters of the outside of the potato is nice and soft so that you can easily scrape them.



Mum is coming over for dinner tonight. I'm going to grab a couple of lamb chops out of the freezer and probably do them with a salad because I'm sick of mashed spuds and peas :)
 
MazDan said:
Im a great fan of doing my chickens in the BBQ with a can stuck up there ass. Alweays comes out so juicy.
Click to expand...

A can of what exactly? or is it just an empty cylinder?

I have always wanted to do the cooked chicken thing where its covered in salt and then slow roasted. It looks time consuming and messy though, so I have tended to shy away from doing it
 
^Beer.

ch0psy said:
Half way thru the cooking process, i basted the chooken with its own juices and some more of the butter, garlic and rosemary mix...
Click to expand...

I baste every 15 minutes, on both Stephanie Alexander and Toby Puttock's advice. Apparently the slight loss of temperature in the oven is worth how super juicy the meat stays.

I actually did a roast last night too, beef rubbed with rosemary/garlic, potatoes, beans and carrots with gravy. It was pretty good, but I'm still getting used to our oven so it was a tad more cooked than I usually like it.
 
Are we all crazy eating roast is this weather?

I too had a yummy beef roast last night. Cuts in the meat, stuffed with garlic and rosemary. Roasted sweet potato and potato. Broccoli and asparagus to add some colour to the plate.

Thread now about roasts :D
 
eggman said:
A can of what exactly? or is it just an empty cylinder?

I have always wanted to do the cooked chicken thing where its covered in salt and then slow roasted. It looks time consuming and messy though, so I have tended to shy away from doing it
Click to expand...

Beer is the generally accepted method ala beer can chicken. generally you drink half to two thirds of the can. The chook ends up balancing on the can and the end of each drumstick.



Klue, regards the scraping of the potatoe....how much do you scrape?? more than just a quick run through with a fork by the sound of your last post?
 
Entirely over the whole potato. You turn them a few times when they are cooking too so they go super crispy all over.

Peel the potatoes and place them, whole, in a large saucepan. Cover with cold water and bring to a boil. Simmer for about 5 minutes, then drain. Shake the potatoes roughly in the colander to bruise their sides.

After the roast has been in the oven at least 20 minutes so that fat and drippings have started to collect in the pan, dump the parboiled potatoes into the drippings. Strip the leaves off one or two sprigs of fresh rosemary and toss them over the potatoes along with a sprinkle of salt and pepper. Shake the pan well to coat the potatoes in fat and drippings. Continue to cook, occasionally turning the lamb and shaking the potatoes, for at least another hour and up to about 90 minutes, until the roast is cooked and the potatoes are crisply golden-brown outside and tender inside.
Click to expand...

http://www.foodnetwork.com/recipes/jamie-oliver/oven-roasted-potatoes-recipe/index.html


This video is exactly how Jamie oliver does it.

http://www.youtube.com/watch?v=9sLX6jbvT8I

He either shakes them around in the saucepan of uses a fork. I've been doing it for years now, works great :)
 
MazDan said:
Beer is the generally accepted method ala beer can chicken. generally you drink half to two thirds of the can. The chook ends up balancing on the can and the end of each drumstick.
Click to expand...

aaaaah, i'm with you now big man, i'm picking up what your putting down. For some reason when I read this thread earlier I couldn't get away from the fact that you were using a full can of something. I was "thinking that mofo is just going to explode and blast chicken carcass all over the place"

An Indian girl at work is tteaching me how to cook. So far sooooo good, last lesson we made a snacky nut and dried rice mixture that has got to be the best cold beer food ever!
 
oooh food. my number one love- first true love. always and forever etc etc
think about it alot

man being a happy-baking-housewife/domestic goddess took longer than I thought- was like 1.5 hours to make those two batches of caramel slice for friend/coworker's leaving work arvo tea tomorrow
think there was a bit too much butter used and perhaps the caramel was cooked a bit too long for one of the em (maybe even both) but I bet it'll still be tasty sweet tasty *licks chops*

i need to get back into cooking more- living alone has made me so slack. microwaving stream fresh veggies n bunging on meat in the oven etc etc
 
I've been really unhappy with the stone fruit that has been available here this season. I've found it really hard to get a batch that ripens nicely, and we are fully blown in the middle of the season.

One consolation though, tonight I made pot of stewed nectarines. They would have been terrible just eaten as is, but they turned out really nicely. I had read in my dads Stephanie Alexander cookbook that brown sugar and cinnamon goes well with peaches (nectarines are a type of peach) adding them was the best idea. Smells so good.
 
Anyone out there got some cool asian food recipes?

Specially vietnamese.

I am making my own pho and its awesome. Except i dunno what that pasty stuff is they serve with it.
 
I have a slowcooker, but I hate it so much. It took 9 hours to cook chicken :| what a mistake that was lol.
 
^I hope your post was not serious man, if so... then give your slow cooker to someone who will appreciate it! lol - that's the wonderful thing about them, you wack in the ingredients and set it going then head off to work - come home to dinner already being cooked!

Hence why it's called a slooooow cooker. :\ =D

lil angel15 said:
I cooked an awesome greek style lamb for dinner tonight in the slowcooker, twas very nice indeed! :)
Click to expand...

Oh that sounds soooo awesome. That's a meal i must try!

Tonight i just cooked boring chicken schnitzel with steamed veggies. Was yum, and simple.
 
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