Cooking and culinary tips/recipes

[Guest Latent Blue]

 

What if you only have 4 fingers on each hand?

you only need the first 2 anyway!!!!!!

[deanbean]

What I've learned in the kitchen

-before juicing lemons nuke them in the micro for a minute for more juice

-to peel garlic quickly smash them with the flat of your knife; the skin come's off easily

-get a good knife, take care of it and it'll last forever

-always rest meat for 1/2 the time it took to cook it

-don't take your cooking too seriously

-buy a dishwasher; saves on water, time and sposal nagging

-buy decent quality meat and cook it from room temp, not cold

-wash as you go

-gas is king

-never be open to criticism

 

If you must criticize my food, then you can do it outside . My oldest daughter does this, thinks she's a master chef judge, bloody teenagers :cursing:

[Ed-Zulu]

Anyone?

Cheeks and tail!!!!!

[deanbean]

Going to do a Greek lamb this weekend, prepare it on Friday afternoon for late Saturday lunch, the lamb gets lightly cut, with garlic and rosemary rubbed into the cuts, and a mix of spices (coriander, cumin, chilli) in olive oil gets rubbed over the lamb, coarse salt on that, then it gets put into the bottom of the Aga for 12 hours (approx 90deg).

I love cooking slow roasts, especially shoulder of lamb, and slow stews, in the bottom of the Aga. I did a venison stew last weekend, that was delicious. I need to harvest a Mountain Reedbuck (Vaal Ribbok) for venison again, it has the best tasting venison, if you can get it.

 

A few remarks about meat from a farmer,

Mutton tastes best, not that strong flavored Karroo lamb, but grass-veld mutton, but it has to be hung for a minimum of a week. I slaughtered an old ewe yesterday, and will hang the carcass for up to 2 weeks, depending on weather conditions, the meat starts to get a mold on it, then it is ready to be cut up.

I don't eat A or B grade mutton or beef, only C grade, that is the meat from older animals, and has developed taste.

Beef must have fat on it, and it must be yellow, that white fat is rubbish from feed-lotted animals, high stress, tough, hormones, etc, etc,.

Fat can be cut off, but fat marbled in the meat gives the cut it's taste, and it is necessary.

Support your local butcher, he is cheaper than the supermarket, and if it wasn't for him you would be paying a hell of a lot more for your meat, his competition keeps the supermarket honest.

Speak to the chap, sometimes you don't need the expensive cuts for a dish, and in stews the cheaper the cut, the more tasty the stew will be, because the cheap cuts have all the bones and connective tissue in them=tasty.

Ask him to vacuum pack your steak so you can age it in your own fridge. Beef can be aged for 2 weeks like this.

The problem in today's world is the rush, and meat doesn't like rushing, it takes a while for the muscle to relax after slaughter, but no business can hang a carcass for 2 weeks, that's turnover gone, meat needs to rest after cooking, to get tasty and juicy.

 

What I have to say about the modern factory farmed chicken is not printable.

 

SA mutton is low fat, believe it or not, and should be part of a low cholesterol diet, despite what some people have to say about it.

[Skott5]

 

What I have to say about the modern factory farmed chicken is not printable.

 

 

Like the definition of free range chicken ? - that's a joke !

[forkie]

Going to do a Greek lamb this weekend, prepare it on Friday afternoon for late Saturday lunch, the lamb gets lightly cut, with garlic and rosemary rubbed into the cuts, and a mix of spices (coriander, cumin, chilli) in olive oil gets rubbed over the lamb, coarse salt on that, then it gets put into the bottom of the Aga for 12 hours (approx 90deg).

I love cooking slow roasts, especially shoulder of lamb, and slow stews, in the bottom of the Aga. I did a venison stew last weekend, that was delicious. I need to harvest a Mountain Reedbuck (Vaal Ribbok) for venison again, it has the best tasting venison, if you can get it.

 

A few remarks about meat from a farmer,

Mutton tastes best, not that strong flavored Karroo lamb, but grass-veld mutton, but it has to be hung for a minimum of a week. I slaughtered an old ewe yesterday, and will hang the carcass for up to 2 weeks, depending on weather conditions, the meat starts to get a mold on it, then it is ready to be cut up.

I don't eat A or B grade mutton or beef, only C grade, that is the meat from older animals, and has developed taste.

Beef must have fat on it, and it must be yellow, that white fat is rubbish from feed-lotted animals, high stress, tough, hormones, etc, etc,.

Fat can be cut off, but fat marbled in the meat gives the cut it's taste, and it is necessary.

Support your local butcher, he is cheaper than the supermarket, and if it wasn't for him you would be paying a hell of a lot more for your meat, his competition keeps the supermarket honest.

Speak to the chap, sometimes you don't need the expensive cuts for a dish, and in stews the cheaper the cut, the more tasty the stew will be, because the cheap cuts have all the bones and connective tissue in them=tasty.

Ask him to vacuum pack your steak so you can age it in your own fridge. Beef can be aged for 2 weeks like this.

The problem in today's world is the rush, and meat doesn't like rushing, it takes a while for the muscle to relax after slaughter, but no business can hang a carcass for 2 weeks, that's turnover gone, meat needs to rest after cooking, to get tasty and juicy.

 

What I have to say about the modern factory farmed chicken is not printable.

 

SA mutton is low fat, believe it or not, and should be part of a low cholesterol diet, despite what some people have to say about it.

Nice post.

 

Do you or have you eaten goat

[rouxtjie]

Going to do a Greek lamb this weekend, prepare it on Friday afternoon for late Saturday lunch, the lamb gets lightly cut, with garlic and rosemary rubbed into the cuts, and a mix of spices (coriander, cumin, chilli) in olive oil gets rubbed over the lamb, coarse salt on that, then it gets put into the bottom of the Aga for 12 hours (approx 90deg).

I love cooking slow roasts, especially shoulder of lamb, and slow stews, in the bottom of the Aga. I did a venison stew last weekend, that was delicious. I need to harvest a Mountain Reedbuck (Vaal Ribbok) for venison again, it has the best tasting venison, if you can get it.

 

A few remarks about meat from a farmer,

Mutton tastes best, not that strong flavored Karroo lamb, but grass-veld mutton, but it has to be hung for a minimum of a week. I slaughtered an old ewe yesterday, and will hang the carcass for up to 2 weeks, depending on weather conditions, the meat starts to get a mold on it, then it is ready to be cut up.

I don't eat A or B grade mutton or beef, only C grade, that is the meat from older animals, and has developed taste.

Beef must have fat on it, and it must be yellow, that white fat is rubbish from feed-lotted animals, high stress, tough, hormones, etc, etc,.

Fat can be cut off, but fat marbled in the meat gives the cut it's taste, and it is necessary.

Support your local butcher, he is cheaper than the supermarket, and if it wasn't for him you would be paying a hell of a lot more for your meat, his competition keeps the supermarket honest.

Speak to the chap, sometimes you don't need the expensive cuts for a dish, and in stews the cheaper the cut, the more tasty the stew will be, because the cheap cuts have all the bones and connective tissue in them=tasty.

Ask him to vacuum pack your steak so you can age it in your own fridge. Beef can be aged for 2 weeks like this.

The problem in today's world is the rush, and meat doesn't like rushing, it takes a while for the muscle to relax after slaughter, but no business can hang a carcass for 2 weeks, that's turnover gone, meat needs to rest after cooking, to get tasty and juicy.

 

What I have to say about the modern factory farmed chicken is not printable.

 

SA mutton is low fat, believe it or not, and should be part of a low cholesterol diet, despite what some people have to say about it.

Lekker post, agree on the butchery thing...find a good one and stick with them.

[deanbean]

I've never eaten goat, or porcupine, but I'll eat them if I'm offered. I'll try any food once, the only things that I won't eat are dessiccated coconut , and tripe, I hate their taste.

[forkie]

I've never eaten goat, or porcupine, but I'll eat them if I'm offered. I'll try any food once, the only things that I won't eat are dessiccated coconut , and tripe, I hate their taste.

My wife - who is italian - make the best tripe. It is done in a tomato / wine / stock sauce. Probably my favourite dish

[ZakAttak]

No we're talking!

 

Okay, here's another culinary question…braaiing with wood or charcoal?

 

Wood.... Gives your that woody zest to the meat....

[MTBc]

Just made some gluwein... extremely easy...

Throw all in a pot:::

 

1L red wine (any)

1 tsp cloves.

1 stick cinnamon

2 bay leaves

Juice of 2 oranges

Dash of lemon juice

Sugar to taste

 

Heat till the boil

Enjoy!

 

the missus did the same on Sunday. Nothing better than gluwein in front of the fireplace when a cold front hits.

[MTBc]

Wood.... Gives your that woody zest to the meat....

 

or grab those Weber oak chips from Game, soak em in water for an hour and chuck em over the coals before putting the lid on.

[Octavian]

My fiance and I agreed to share the cooking responsibilities. First night she made oxtail. Next night was my turn. I made toast with Marmite.

[MTBeer]

Going to do a Greek lamb this weekend, prepare it on Friday afternoon for late Saturday lunch, the lamb gets lightly cut, with garlic and rosemary rubbed into the cuts, and a mix of spices (coriander, cumin, chilli) in olive oil gets rubbed over the lamb, coarse salt on that, then it gets put into the bottom of the Aga for 12 hours (approx 90deg).

I love cooking slow roasts, especially shoulder of lamb, and slow stews, in the bottom of the Aga. I did a venison stew last weekend, that was delicious. I need to harvest a Mountain Reedbuck (Vaal Ribbok) for venison again, it has the best tasting venison, if you can get it.

 

A few remarks about meat from a farmer,

Mutton tastes best, not that strong flavored Karroo lamb, but grass-veld mutton, but it has to be hung for a minimum of a week. I slaughtered an old ewe yesterday, and will hang the carcass for up to 2 weeks, depending on weather conditions, the meat starts to get a mold on it, then it is ready to be cut up.

I don't eat A or B grade mutton or beef, only C grade, that is the meat from older animals, and has developed taste.

Beef must have fat on it, and it must be yellow, that white fat is rubbish from feed-lotted animals, high stress, tough, hormones, etc, etc,.

Fat can be cut off, but fat marbled in the meat gives the cut it's taste, and it is necessary.

Support your local butcher, he is cheaper than the supermarket, and if it wasn't for him you would be paying a hell of a lot more for your meat, his competition keeps the supermarket honest.

Speak to the chap, sometimes you don't need the expensive cuts for a dish, and in stews the cheaper the cut, the more tasty the stew will be, because the cheap cuts have all the bones and connective tissue in them=tasty.

Ask him to vacuum pack your steak so you can age it in your own fridge. Beef can be aged for 2 weeks like this.

The problem in today's world is the rush, and meat doesn't like rushing, it takes a while for the muscle to relax after slaughter, but no business can hang a carcass for 2 weeks, that's turnover gone, meat needs to rest after cooking, to get tasty and juicy.

 

What I have to say about the modern factory farmed chicken is not printable.

 

SA mutton is low fat, believe it or not, and should be part of a low cholesterol diet, despite what some people have to say about it.

where the fork do you get mutton in the city - it's all lamb.

[JGR]

My fiance and I agreed to share the cooking responsibilities. First night she made oxtail. Next night was my turn. I made toast with Marmite.

You such a romantic

[deanbean]

where the fork do you get mutton in the city - it's all lamb.

From yr fork'n butcher of course,