Search found 486 matches

by Amfibius
Sun Dec 29, 2013 6:01 pm
Forum: FORUM GENERAL
Topic: Why the variance in desired internal temperatures?
Replies: 14
Views: 1150

Re: Why the variance in desired internal temperatures?

Say if I went to Titch's house for dinner. I would know that he has sourced fresh meat and protected it through every process. By simple things like washing hands and cold storage to clean work area. On the other hand there are Nuff Nuffs out there that go and buy meat on special, Shove it in the c...
by Amfibius
Fri Dec 27, 2013 12:21 am
Forum: FORUM GENERAL
Topic: What did you cook for Christmas?
Replies: 15
Views: 1798

Re: What did you cook for Christmas?

http://www.pbase.com/amfibius/image/153914925/original.jpg Christmas eve dinner at my place. All set up with Christmas crackers. http://www.pbase.com/amfibius/image/153914923/original.jpg Jansson's Temptation - a Swedish potato gratin. The difference is that it is made with onions and sprats. Inste...
by Amfibius
Fri Dec 27, 2013 12:16 am
Forum: FORUM WELCOME
Topic: Christmas chicken liver Pate
Replies: 13
Views: 6676

Re: Christmas chicken liver Pate

Thanks for the recipe!

BTW you can easily find chicken liver in Asian butchers. There are quite a few in Northbridge.
by Amfibius
Tue Dec 24, 2013 6:34 pm
Forum: BIRDS OF A FEATHER
Topic: Gourmet Brined Chicken
Replies: 345
Views: 235653

Re: Gourmet Brined Chicken

Smokey Mick wrote:Re the Jello, There are parts of the joints that go to a jelly feel, so Collagen may not have been the word I needed, Maybe the fat under the skin. It goes clear and jelly like.
You get that with roast chicken? I've only ever seen jelly under the skin with poached chicken.
by Amfibius
Tue Dec 24, 2013 12:09 am
Forum: BIRDS OF A FEATHER
Topic: Gourmet Brined Chicken
Replies: 345
Views: 235653

Re: Gourmet Brined Chicken

I agree, injection brining is the way to go. I use 5% salt, but I also inject 20% of the weight of the bird in brine. i.e. 4kg bird - 800mL of brine. IMO the result is superior to conventional wet brining at a fraction of the time. A question to the pump brine guys, I understand the concept that wh...
by Amfibius
Sun Dec 22, 2013 7:41 pm
Forum: BIRDS OF A FEATHER
Topic: Gourmet Brined Chicken
Replies: 345
Views: 235653

Re: Gourmet Brined Chicken

I agree, injection brining is the way to go. I use 5% salt, but I also inject 20% of the weight of the bird in brine. i.e. 4kg bird - 800mL of brine. IMO the result is superior to conventional wet brining at a fraction of the time.
by Amfibius
Sun Dec 22, 2013 7:38 pm
Forum: FORUM GENERAL
Topic: Roadtrip Perth to Hobart in January. Where do we eat?
Replies: 19
Views: 1245

Re: Roadtrip Perth to Hobart in January. Where do we eat?

Done that roadtrip (Perth to Melbourne) before. I know it's not BBQ, but if you like seafood make sure you stop at Ceduna in SA for oysters. Also stop at Port Lincoln for tuna and lobsters. The long drive from Norseman (WA) to the Eucla border village is dead boring. There is nothing there except pe...
by Amfibius
Sun Dec 15, 2013 11:50 pm
Forum: SMOKERS
Topic: The smoking gun - are they kidding?
Replies: 10
Views: 2471

Re: The smoking gun - are they kidding?

If you have ever been to a posh restaurant, you will find that smoked dishes are served under a cloche which is filled with smoke with the smoking gun. When they lift the cloche, the smoke escapes. The food which is left is usually quite delicate and subtly infused with smoke. It is nothing like our...
by Amfibius
Sun Dec 15, 2013 11:47 pm
Forum: FORUM GENERAL
Topic: Pics from KL trip
Replies: 32
Views: 2390

Re: Pics from KL trip

Great pics. I grew up in KL, that brings back memories! The last time I went back, all my favourite restaurants were still there and doing a roaring business. Some of them are so popular now that it is almost impossible to go. Traffic is one thing, parking is another. And yes, I agree that Malaysian...
by Amfibius
Tue Nov 26, 2013 11:22 pm
Forum: FORUM GENERAL
Topic: A detailed explanation of why you shouldn't wet brine meat
Replies: 15
Views: 1455

Re: A detailed explanation of why you shouldn't wet brine me

I have stopped wet brining my turkeys in favour of injection brining. These are the reasons why: - MUCH faster. A wet brined turkey takes about 2 days, depending on the size. An injection brined turkey takes about 2 hours. - the speed of the brine means that you don't have to have a 10L bucket of wa...
by Amfibius
Fri Nov 08, 2013 12:47 am
Forum: THE GARDEN
Topic: Blackened corn seafood chowder
Replies: 0
Views: 1574

Blackened corn seafood chowder

http://www.pbase.com/amfibius/image/153264437/original.jpg This is my twist on a classic seafood chowder recipe. The corn is blackened over a BBQ, which gives the chowder an unusual smoky flavour. I have also lightened the chowder by using far less potato and cream than is traditional. Here I used ...
by Amfibius
Sun Oct 27, 2013 12:30 am
Forum: BAKERY
Topic: University research - how to make the perfect pizza
Replies: 7
Views: 2755

Re: University research - how to make the perfect pizza

If you look carefully at the equation, all it tells you is how much volume of topping you need for a given volume of dough. This is fine if you are a pizza chain and your dough recipe is "settled" such that variables such as hydration, flour type, amount of rise from the yeast (which all affect doug...
by Amfibius
Tue Sep 24, 2013 9:51 pm
Forum: FORUM GENERAL
Topic: Chicken fat destroying you BBQ?
Replies: 8
Views: 935

Re: Chicken fat destroying you BBQ?

Hmm, don't know if that is true. I have a Kamado, and I often put extra pieces of fat around my chicken when I am BBQ'ing. The idea is the fat drips onto the coals, flames up, and creates extra flavour. Every now and then I fire up the Kamado and open up all the vents. This burns off any fat that mi...
by Amfibius
Tue Sep 24, 2013 9:49 pm
Forum: JOKES
Topic: James Braii
Replies: 4
Views: 898

Re: James Braii

by Amfibius
Mon Sep 23, 2013 10:22 pm
Forum: FORUM GENERAL
Topic: Forgive for I have sinned
Replies: 9
Views: 1521

Re: Forgive for I have sinned

That reminds me, I have never tried the local charcoal chicken shop! I've lived here for 6 years and never been there. Yeah, we kamadites have it good!