Walsingham Posted January 2, 2014 Posted January 2, 2014 Home made prawn curry courtesy of my adjutant. Multiple bottles of red, all varieties. Planning nonsense for the following year. "It wasn't lies. It was just... bull****"." -Elwood Blues tarna's dead; processing... complete. Disappointed by Universe. RIP Hades/Sand/etc. Here's hoping your next alt has a harp.
Labadal Posted January 3, 2014 Posted January 3, 2014 Just had some fillet of beef with fried potatoes at 1.30 am. Won't be sleeping for another 3-4 hours.
Leferd Posted January 3, 2014 Posted January 3, 2014 Bruce, have you ever tried a cheese called Mizithra ... I had a spaghetti dish once with browned butter and mizithra, I thought it was just fantastic texture. I always get that at The Old Spaghetti Factory! 1 "Things are funny...are comedic, because they mix the real with the absurd." - Buzz Aldrin."P-O-T-A-T-O-E" - Dan Quayle
BruceVC Posted January 7, 2014 Posted January 7, 2014 So I'm excited as one of the presents I received for Xmas was a Biltong Maker. Biltong is a great South African local food product similar to jerky just much better http://en.wikipedia.org/wiki/Biltong http://www.yuppiechef.com/mellerware.htm?id=7611&name=Mellerware-Biltong-King-and-Food-Dehydrator&ref=search So today I've started making my own Biltong, I'll let you guys know how it goes. It should take 3 days to dry out so I should be able to sample it on Friday 1 "Abashed the devil stood and felt how awful goodness is and saw Virtue in her shape how lovely: and pined his loss” John Milton "We don't stop playing because we grow old; we grow old because we stop playing.” - George Bernard Shaw "What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela
BruceVC Posted January 7, 2014 Posted January 7, 2014 Bruce, have you ever tried a cheese called Mizithra ... I had a spaghetti dish once with browned butter and mizithra, I thought it was just fantastic texture. I had never heard of it before but it looks great for pastas, thanks for the tip "Abashed the devil stood and felt how awful goodness is and saw Virtue in her shape how lovely: and pined his loss” John Milton "We don't stop playing because we grow old; we grow old because we stop playing.” - George Bernard Shaw "What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela
KatherineSmulders Posted January 7, 2014 Posted January 7, 2014 Bacon chop suey and Vegetable Soup. My younger Sister is the one going to make for me. 1
BruceVC Posted January 7, 2014 Posted January 7, 2014 Bacon chop suey and Vegetable Soup. My younger Sister is the one going to make for me. Nice, I hope you paying her or its slave labour which is outlawed in most countries Oh and welcome to the forums 1 "Abashed the devil stood and felt how awful goodness is and saw Virtue in her shape how lovely: and pined his loss” John Milton "We don't stop playing because we grow old; we grow old because we stop playing.” - George Bernard Shaw "What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela
BruceVC Posted January 10, 2014 Posted January 10, 2014 So I'm excited as one of the presents I received for Xmas was a Biltong Maker. Biltong is a great South African local food product similar to jerky just much better http://en.wikipedia.org/wiki/Biltong http://www.yuppiechef.com/mellerware.htm?id=7611&name=Mellerware-Biltong-King-and-Food-Dehydrator&ref=search So today I've started making my own Biltong, I'll let you guys know how it goes. It should take 3 days to dry out so I should be able to sample it on Friday My biltong came out perfectly, it was a success Now the next step is to start playing with different spicing and marinades. The texture is fine but I want to improve the flavour or look at unusual ways to improve the taste. "Abashed the devil stood and felt how awful goodness is and saw Virtue in her shape how lovely: and pined his loss” John Milton "We don't stop playing because we grow old; we grow old because we stop playing.” - George Bernard Shaw "What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela
LadyCrimson Posted January 10, 2014 Posted January 10, 2014 Send me some, so I can try it and then tell you how much better (my shop's) beef jerky is. ....actually based on what I've seen around the web, I'd probably like it all right, depending on flavor/spices and moistness (I don't tend to like moist jerky). But I have a feeling I'd still like my thick US jerky more. I get pretty stuck in my ways. 1 “Things are as they are. Looking out into the universe at night, we make no comparisons between right and wrong stars, nor between well and badly arranged constellations.” – Alan Watts
BruceVC Posted January 10, 2014 Posted January 10, 2014 Send me some, so I can try it and then tell you how much better (my shop's) beef jerky is. ....actually based on what I've seen around the web, I'd probably like it all right, depending on flavor/spices and moistness (I don't tend to like moist jerky). But I have a feeling I'd still like my thick US jerky more. I get pretty stuck in my ways. I'll gladly send you some but I don't think your customs will let it into the country? I've eaten jerky in the USA and its very tasty but biltong has a more robust taste. I found jerky to be sweeter than biltong, but I suppose I ate jerky in Vegas so it probably doesn't represent jerky in other parts of the states "Abashed the devil stood and felt how awful goodness is and saw Virtue in her shape how lovely: and pined his loss” John Milton "We don't stop playing because we grow old; we grow old because we stop playing.” - George Bernard Shaw "What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela
Blarghagh Posted January 10, 2014 Posted January 10, 2014 Brocolli and cauliflower mix with cheese sauce, roasted jacket potato and ground beef wrapped in bacon out of the oven.
ShadySands Posted January 10, 2014 Posted January 10, 2014 I've been making my own jerky since Christmas and as far as I'm concerned it's unbeatable Some of my wife's friends who claim not to like jerky have been requesting special batches just for them 1 Free games updated 3/4/21
BruceVC Posted January 14, 2014 Posted January 14, 2014 Tonight I'm keeping it simple, fish fingers and mash. I loooooove fish fingers, it always reminds me of pre-primary school and our Friday lunch meal Oh and you have to have Tomato sauce (ketchup) with it "Abashed the devil stood and felt how awful goodness is and saw Virtue in her shape how lovely: and pined his loss” John Milton "We don't stop playing because we grow old; we grow old because we stop playing.” - George Bernard Shaw "What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela
Thuringwethil Posted January 15, 2014 Posted January 15, 2014 Pork chop pan-fried with an apple, half an onion, and a dash of rosemary and dried ginger. Om nom nom.
Mor Posted January 15, 2014 Posted January 15, 2014 Pork chop pan-fried with an apple, half an onion, and a dash of rosemary and dried ginger. Om nom nom. Pan fried you mean afterwards to give it some color or how does that work? because I am used to make something that sounds very similar only in tinfoil in the oven and grill it a bit in the end.
BruceVC Posted January 15, 2014 Posted January 15, 2014 Pork chop pan-fried with an apple, half an onion, and a dash of rosemary and dried ginger. Om nom nom. Pan fried you mean afterwards to give it some color or how does that work? because I am used to make something that sounds very similar only in tinfoil in the oven and grill it a bit in the end. He means you cook the chop in frying pan as opposed to an oven. Its how we cook smaller pieces of meat. I generally do the same with Steak and chops. You obviously can't cook large pieces of meat like this as the meat won't be cooked all the way through but frying chops does add some nice caramelization "Abashed the devil stood and felt how awful goodness is and saw Virtue in her shape how lovely: and pined his loss” John Milton "We don't stop playing because we grow old; we grow old because we stop playing.” - George Bernard Shaw "What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela
BruceVC Posted January 15, 2014 Posted January 15, 2014 I've been making my own jerky since Christmas and as far as I'm concerned it's unbeatable Some of my wife's friends who claim not to like jerky have been requesting special batches just for them Shady how do you make your Jerky, I want to compare it to the process of making Biltong. What I do is typically take uncooked Silverside beef and cut it strips of about 15 cm Marinade the beef in brown vinegar and spices for about 4 hours. I then put the meat in the meat dryer for about 3-5 days. I check the meat after 3 days for the right texture "Abashed the devil stood and felt how awful goodness is and saw Virtue in her shape how lovely: and pined his loss” John Milton "We don't stop playing because we grow old; we grow old because we stop playing.” - George Bernard Shaw "What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela
ShadySands Posted January 15, 2014 Posted January 15, 2014 Somewhat similar I look for a well marbled cut of meat and have the butcher slice it thinly (usually about a pound and half to 2 pounds per batch) Marinate overnight (at least) to 2 days depending on thickness Put in dehydrator for 4 to 10 hours depending on thickness We tend to go for thinner jerky and my wife likes it nearly crispy but the fat helps make it more flavorful and juicy. I get requests for thicker cuts which take a lot longer but are obviously meatier I do a few different marinade mixes my normal recipe bourbon and brown sugar hot and spicy 1 Free games updated 3/4/21
BruceVC Posted January 15, 2014 Posted January 15, 2014 Somewhat similar I look for a well marbled cut of meat and have the butcher slice it thinly (usually about a pound and half to 2 pounds per batch) Marinate overnight (at least) to 2 days depending on thickness Put in dehydrator for 4 to 10 hours depending on thickness We tend to go for thinner jerky and my wife likes it nearly crispy but the fat helps make it more flavorful and juicy. I get requests for thicker cuts which take a lot longer but are obviously meatier I do a few different marinade mixes my normal recipe bourbon and brown sugar hot and spicy Interesting, very similar to Biltong How long is the shelf life after you take it out the dryer? Do you ever get any mold on the Jerky, I have noticed that after 2-3 days I get a faint white powder on my meat and I'm not sure if this is normal "Abashed the devil stood and felt how awful goodness is and saw Virtue in her shape how lovely: and pined his loss” John Milton "We don't stop playing because we grow old; we grow old because we stop playing.” - George Bernard Shaw "What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela
HoonDing Posted January 15, 2014 Posted January 15, 2014 PANCAKES. The ending of the words is ALMSIVI.
Mor Posted January 15, 2014 Posted January 15, 2014 (edited) Pork chop pan-fried with an apple, half an onion, and a dash of rosemary and dried ginger. Om nom nom. Pan fried you mean afterwards to give it some color or how does that work? because I am used to make something that sounds very similar only in tinfoil in the oven and grill it a bit in the end. He means you cook the chop in frying pan as opposed to an oven. Its how we cook smaller pieces of meat. I generally do the same with Steak and chops. You obviously can't cook large pieces of meat like this as the meat won't be cooked all the way through but frying chops does add some nice caramelization Ok but then what of the apple and half onion *use Italian accent* Edited January 15, 2014 by Mor
Walsingham Posted January 15, 2014 Posted January 15, 2014 Somewhat similar I look for a well marbled cut of meat and have the butcher slice it thinly (usually about a pound and half to 2 pounds per batch) Marinate overnight (at least) to 2 days depending on thickness Put in dehydrator for 4 to 10 hours depending on thickness We tend to go for thinner jerky and my wife likes it nearly crispy but the fat helps make it more flavorful and juicy. I get requests for thicker cuts which take a lot longer but are obviously meatier I do a few different marinade mixes my normal recipe bourbon and brown sugar hot and spicy Interesting, very similar to Biltong How long is the shelf life after you take it out the dryer? Do you ever get any mold on the Jerky, I have noticed that after 2-3 days I get a faint white powder on my meat and I'm not sure if this is normal I don't think you're supposed to get any bloom. But you're probably better off asking a proper old Boer. 1 "It wasn't lies. It was just... bull****"." -Elwood Blues tarna's dead; processing... complete. Disappointed by Universe. RIP Hades/Sand/etc. Here's hoping your next alt has a harp.
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