Food/Cooking/Recipes/Techniques... A.K.A - Leave your chicken at the door!

[katmeow]

Trial run of spitroast is currently occurring.

Leg of lamb ended up a bit fail because it wasn't weighted evenly. I just took it off and am cooking it in the oven instead. But the chicken seems to be going well.

 

[sir pacman]

Recently learnt via email that its bad for you to reheat food in the microwave thats covered in cling wrap. Apparently when it heats up it drops nasty chemicals on your food. It safe to use for storing food in the fridge as obviously there is no heat involved. Now I use paper towel but will keep an eye out for those reusable plastic covers that fit over a dinner plate.

 

[Jabberwocky]

fatz, some of that food looks amazing man. i just had to force my dinner down but seeing that actually made me hungry!

just cooked a black bean stir fry. fresh capsicum, onion, garlic, carrot, cabbage, broccoli and shallots shredded and put in the wok for 2-3 minutes. brown the beef in the pan and add the black bean flavouring. voila. i only cook for myself or one other person normally so i keep it pretty simple which is why i slack on the already made sauces most the time.

it was accompanied by a green and red apple, orange and guava put through the juicer which was splendid. i'm definitely going to be raiding mums guava tree whenever i visit. my juicer is my new best friend especially when i can't stomach food which is daily under the current circumstances

 

[fbody]

for an AWESOME pork roast , get a good cut, then COVER in rosemary and thyme , shove garlic cloves into slits in the roast ,cook on 350, i llike to use a ceramic dish with lid ,an hour before its done , dump in some peeled and cut golden or white potatoes , put some rosemary and thyme on spuds , maybe some pepper. cook until done,. for gravy, take meat and spuds out , put the roasting dish and all the juices on stove element dump in some beef stock powder and package of pork gravy mix, and heat into gravy... SO FUCKIN GOOD , and dont be cheap with the garlic and spices

 

[fbody]

Okay, so in "standard" FaTz tradition, I want to get some people interested in food again. I know that Masterchef (failed to make it through to the 2'nd stage) is coming back on, and you really do notice the populous getting more & more into not only Food, but more specifically the techniques of cooking & preparation.

So, feel free to chuck out there either some photos, recipes, family traditions, new ideas that you're too scared to try etc.

I'll start it off with some random photos of mine:

Triple Choc Fudge Cake:

Sponge Cake:

Salt n Pepper Squid:

Rolled Lamb stuffed with breadcrumbs, spices, sultanas and other stuff :s:

Homemade Pizza:

Cooking of said Pizza:

Making of said Pizza:

Penne Carbonara:

Homemade Meatballs (No egg, and yet NONE split!):

Danish:

Beef & Black Pepper:

Go nuts guys! And note, if you do come up with an idea you're too scared to try, let me know, I'd LOVE to give it a shot and post the spoils!

Tell me how to make your "beef & black pepper" dish. looks wicked good

 

[Urbie]

love my fetta cheese...if you ever come across horrible salty fetta cheese, try soak and rinse off in milk, comes out far better.

 

[sir pacman]

for an AWESOME pork roast , get a good cut, then COVER in rosemary and thyme , shove garlic cloves into slits in the roast ,cook on 350, i llike to use a ceramic dish with lid ,an hour before its done , dump in some peeled and cut golden or white potatoes , put some rosemary and thyme on spuds , maybe some pepper. cook until done,. for gravy, take meat and spuds out , put the roasting dish and all the juices on stove element dump in some beef stock powder and package of pork gravy mix, and heat into gravy... SO FUCKIN GOOD , and dont be cheap with the garlic and spices

Have noticed that sea salt makes crackle much better as opposed to table salt.

 

[katmeow]

Going to use roo mince for bolognese for the first time.

Anything specific/different I should from cooking with beef mince?

 

[AfterGlow]

Pan braising is a technique that doesn't get enough recognition. It's pretty simple and you can make an entire meal in 1 large fryer pan or dutch oven.

You can use just about any kind of meat (beef, poultry, lamb, pork) with hearty vegetables (potatoes, carrots, turnips, onions, celery, cabbage). It works best with larger cheaper cuts of meat, so it's inexpensive too.

Add some oil to a hot pan. Season your meat. Brown and sear the meat on all sides. Add your coarsely cut veggies and 1-4 cups of water or preferably broth so the liquid doesn't completely cover the meat & veggies, but its deep enough to simmer for a while. Cover the pan, turn down the heat, and cook for 1-2 hours until meat is tender and liquid is reduced.

I do this with chicken cut in halves, beef shoulder, pork ribs, and lamb shanks. You can experiment by adding wine and spices to change the flavor.