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Topics - Bill44

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General Discussion / Which Liquid Smoke.
« on: October 08, 2017, 03:49:37 AM »
My Bro Inlaw is over from Thailand for 3 weeks, and due to Bacon being in short supply over there he has been experimenting with some home made stuff. He reckons he has it right except that it is lacking the smoky taste (possibly due to the fact that he's not smoking the bloody stuff), so he wants some liquid smoke.

Any recommendations as to brand or supplier? The local BBQ Galore has little bottles?, and Misty Gully reads well with bigger bottles so far.

What did you Cue? / Traditional Picanha.
« on: June 18, 2017, 01:43:35 AM »
Not wishing to upstage Ozy, but I did Picanha last night the traditional way. Simply Rump Cap cut wide, fat left on, coated with Rock Salt, folded and slid onto the spit rod. Cooked over lump charcoal and a few leftover coconut heat beads.
Typical of Picanha done this way it comes out very red and is actually cooked more than it looks, centre temp before resting was 59°C. Absolutely melt in your mouth.

General Discussion / Doing the washing.
« on: June 17, 2017, 03:54:27 AM »
We were discussing washing powder a while back and I recommended the stuff from Aldi. Well last night Choice had a report on one of the channels where they tested about a dozen brands of powder and liquid washing detergents.

Powder is still the king compared to liquid. The Aldi powder in a front loader rated 3rd place and the cheapest price, the Aldi powder in a top loader rated 1st place and the cheapest price at 27c/load. Based on their previous recommendation of only half a scoop being necessary then say 14c for a load.

It's nice to have one's advice vindicated. :)

Cue & A / Avocado Toast.
« on: May 23, 2017, 10:03:32 PM »
Much has been insinuated by some lunatic politicians about Avocado Toast, but in our household it holds a position of some reverence.

Now I'll be first to admit that, in spite of having a great fondness for the green skinned devil, I was somewhat sceptical a few months ago regarding what the outcome would be when SWMBO first outlined what she was about to serve me, which is as follows.

Per Serve.
1 thickish slice of good sourdough vienna loaf or similar, Toasted and spread with Butter.
1/4 of a ripe Avocado smashed on the toast.
Top with a soft yolk fried egg. Most similar recipes say use a poached egg, but we find fried in olive oil to be better.

Now it was with some trepidation that I took the first mouthful, but after a couple of munches the effect was similar to that what is reputed to be with Ice, INSTANT ADDICTION! I bloody love it.

The Shopping Basket / Heat Beads Charcoal.
« on: April 27, 2017, 04:13:18 AM »
Just got back from our local rabbit warren with a 10Kg bag of Heat Beads Coconut beads at $17 +, will try them on Sat spit roasting a big chook around 2.3Kg.
They didn't have any Heat Beads hardwood charcoal $38+ but our friend Sandy on the Special Orders desk told me they had 16 on order and to give her a call next week. While I was there she checked our next 2 nearest stores 15Km & 29Km, and they had respectively 3 and 5 bags left of a 16 bag standard order so it seems it may be gaining popularity.

My alternatives to the above have been 10Kg Coconut robot turds fom Emberpak $15 +about the same in freight, and mangrove charcoal which works out at about $45/20Kg delivered so Bunnies looks good if they are reliable.

Edit. Ordinary heat beads go for around $11/3Kg up here.

The Cooktop / Wok burner Thai style.
« on: April 09, 2017, 01:44:41 AM »
I mentioned a while back that my Brother inlaw in Thailand was getting a double wok burner setup, well he has it now and sent me some pics.
This is out the back of the house, family wok cooking in Thailand is done outside if possible.

General Discussion / Jeans.
« on: February 26, 2017, 10:34:51 PM »
Totally off the forum subject but I'm sure you blokes are as pissed off with the price of jeans here in Aus. I'm also pissed off with the fact that I have short legs for my size and the missus usually has to cut a foot off the legs on mine that have been bought in Aus.

However there is a solution to the price, as well as the leg length situation, that I have been using for the last 4 years and only just realised that it may be helpful to you blokes too. Now I've thoroughly checked things out and it seems that Jeans & some Trousers are the only thing worth buying from this mob if saving a few, quite a few, bucks is of interest to you.

This is the only place I buy my Jeans and Trousers from, because of price, quality, and I can get the leg length of my choice.

General Discussion / Very Sick Freezer.
« on: February 09, 2017, 07:46:34 AM »
I can't really complain about the fact that our upright freezer is in its death throes, Fisher & Paykell 308Ltr model purchased in March 2002 so next month it would have had 15 years continuous service.

I can't complain about that, or the fact that what cost $926.00 15 years ago, the $26 being delivery charge, just cost me $1368.00, $69 of which is for the delivery, loading our stuff from the old to the new, and disposal of the old freezer. Taking into account the increase in wages/salaries over 15 years I reckon this one is a bit cheaper.

So far as I'm concerned 15 years is a pretty good run, and maybe it just needs a simple part, but by the time a serviceman could get to me about $400.00 of frozen meat would be ratshit, and say another couple of hundred for the call and part, if I was lucky, I'd be $600 out of pocket and stuck with a 15yo freezer.

Tried Hardley Normal, and their nearest one was in Maitland, Bing Lee had a million fridges but only 3 upright freezers, none of which we wanted. Finally The Good Guys had one, but it was floor stock and not for selling under any circumstances. I argued with the salesman and he wouldn't budge, so I told him to take me to the store Manager, which he did.

I explained the circumstances and the Manager wouldn't budge until I said the following, "Well seeing as how you won't sell me the freezer all I can do is go home and watch $400 worth of meat thaw out and start to rot, and while I'm doing so I'll fill in time by explaining on Facebook and a few forums that I am on, how The Good Guys at the Tuggerah store were prepared to let my freezer full of stuff rot rather than sell me their precious bloody floor stock."

The freezer was delivered 1 1/2 hours later.

General Discussion / Application for Leave.
« on: November 05, 2016, 02:52:39 AM »
Dear Head Honcho,
Request: I hereby apply for a draw on my leave entitlements, to wit 6th November to 21st November.
Purpose: 2 weeks Cruising on the Dawn Princess, visiting Noumea, Lifou, Port Vila, 4 ports in the Fiji Islands. Due to the fact that I will be eating copious amounts of food, drinking absolutely gallons of booze, and indulging in various on, and off, board activities, I feel I will be doing my bit for charity by providing employment for the various on board staff that largely come from 3rd world countries.

Seeing that I am using 2 weeks of my entitlement for basically a charitable activity, I feel sure that you will approve my application.
Yours sincerely,

PS. If you don't approve I'm going anyway. :)

Poultry / Chicken Cacciatore Recipe.
« on: October 27, 2016, 01:05:32 AM »

1.8Kg Chicken or Pieces
Salt & Pepper
Extra Virgin Olive Oil
1 Onion
1-2 Cloves Garlic
½ cup Dry White Wine
1 ½ Tbsp brown vinegar
1 Chicken stock cube
½ cup Water
1Tsp Dried Basil
½ Tsp Sugar
700g bottle Passata
3 Anchovy Fillets
¼ cup milk (see method)
60g pitted black olives halved
1 Tbsp chopped fresh Parsley (Preferably flat leaf)

Cut chicken into serving sized pieces, and sprinkle with salt and pepper.

Heat some Evoo in a pan and brown chicken all over. Put into an ovenproof dish.

Leave some pan juices in the pan and add onion and garlic, cook until onion is tender.

Add wine and vinegar, boil until reduced by half, add crumbled stock cube and water, boil for 2 minutes. Add Passata, Basil, & Sugar. Cook for 1 minute.

Pour the pan contents over the chicken pieces, put lid on and cook in a  preheated oven at
180°C for 1 hour or until chicken is cooked.

Arrange chicken pieces on a serving dish and keep warm. Pour the pan contents into a saucepan and bring to the boil for 1 minute, chop anchovy and add, add olives and chopped parsley, boil 1 more minute. Pour over chicken and serve.

The strong salty taste of the Anchovy fillets can be softened by soaking in the milk for 5 or 6 minutes before chopping.

Lamb, Hogget or Mutton / Melt In Mouth Lamb Shoulder.
« on: October 09, 2016, 01:11:09 AM »
This is a recipe from Donna Hay, not one of my originals. I tried this about a month ago with some doubt in my mind about the outcome, so I didn't bother to take any pics. Murphy being what he is of course it turned out absolutely magnificent. So I took pics when I did it last night.

You could pull the meat if you wanted to, it's too tender to carve in slices so I cut it into serving size chunks a la Greek style as I'm sure Ozzy is familiar with.

The only thing I did different was to insert some of the usual garlic/rosemary pieces here and there on the surface that starts out on the top.

1/4 cup (45g) Brown Sugar
1/4 cup (60ml) Malt Vinegar
1 bulb Garlic broken into cloves, leave skin on.
1 bunch Thyme
1 bunch Oregano
2 sprigs Rosemary
2 cups Chicken Stock. I use the Asian stock cubes.
1 approx 2Kg Lamb Shoulder bone in.
Sea Salt and fresh ground coarse Black Pepper.

1. Preheat oven to 180°c.
2. Place the sugar and vinegar in a cup and mix to combine, set aside.
3. Place the Garlic and Herbs in a deep baking dish with the garlic spaced to support the shoulder. (see photo)
4. Place the shoulder skin side down on the herbs/garlic, paint the meat liberally with the sugar/vinegar mix. Sprinkle with salt and pepper. Cover the pan tightly with 2 layers of alfoil. (I use heavy caterers foil, 440mm wide 150Mtrs for $36.00 at the local catering supplies. (A great wrap for resting BBQ)
5. Roast for 2 1/2 Hrs or until it's as tender as you want, I find 2 1/2 Hrs to be fine.
6. Turn the lamb over (notice the fat has gone) and roast uncovered for another 30min or until browned to your taste.
7. I usually rest it for 30 min, but the original recipe does not say to do so.
8. Brush with pan juices and carve in chunks, or shred if you wish.

1. Eat your heart out at the price, they have these massive specials fairly often.
2. I added some Parsley to bulk it up a bit.
3. Sealed up in the oven.
4. Just uncovered.
5. Ready to carve.

Utensils / Garlic Press.
« on: September 30, 2016, 04:24:10 AM »
In another thread I referred to an expensive Garlic Press, it is pictured below.
This is a Kuhn Rikon garlic press, designed in Switzerland and manufactured in China. It cost me about $73.00 delivered which is about twice the price they sell for in the US, but it is worth every cent.
It is so easy to use and clean, the garlic just has to have the papery skin removed and then you can shove clove after clove through it without having to clean out the thin skin that is always there after you crush a clove. Just rinse it under the tap when you finish.

SWMBO has Osteoarthritis in her hands and cant use the usual garlic presses you see. I got onto it from reading a review written by a chef who was looking to get a good press, and he was so impressed with it he took the time to write about it.

EDIT: Every part is Stainless Steel.

General Discussion / Remember When....
« on: July 04, 2016, 04:39:03 AM »
..... you were calmly driving down the road, a car comes from the opposite direction and passes, and then the world explodes in front of you!!!!!

Yep your safety glass windscreen just copped a rock, and you just pissed your pants.

I thought those days were long gone, but last night Pam and I were working away at the stove when the inner glass on the top oven beside us exploded. Bloody hell what a noise, and it was muffled by the two other layers of glass in front of it.

Don't know what caused it, possibly it was unable to expand as usual, but we had only turned it on 10 minutes prior so it could warm up.

The usual bits of glass everywhere even though the door was still closed, maybe forced open a bit when it went off.

Didn't piss ourselves, well at least I didn't. Sunday night is usually one of our dry nights, but we made an exception last night. ::)

General Discussion / I'm off.
« on: May 22, 2016, 08:05:03 PM »
See you in a couple of weeks, off today on a cruise around the islands.

Appliance Cookers / Microwaved Scrambled Eggs.
« on: May 13, 2016, 04:15:31 AM »
For 2 people, gives a big pile on 2 pieces of toast each.
Adjust amounts for more people, will work fine but take longer to cook.

5 large eggs
1/2 to 3/4 cup Milk (you will learn which is best for your taste)
Good pinch Salt to your taste
A few of grinds of Pepper (optional)
A light sprinkle of Turmeric (optional)

Whisk until mostly blended together but don't overdo it, about 3/4 mixed is good.
Microwave on High for 1 minute, run the whisk through it again.
       "          "   "      "   30 seconds, and whisk lightly again
Repeat at 30 sec intervals until cooked to your liking, we leave ours fairly  soft. They should take between 4 to 5 minutes all up, depending on your preference.

Note: The more milk the more liquid you will end up with.

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