Discussion Saints cooking

[Stan_Darsh72]

I love making burgers , but who doesn't

View attachment 1216239

Now that is a work of art.

Recipe?

 

[CaptainRisky]

Now that is a work of art.

Recipe?

I just make it up as i go

 

[Mavefromdelburn]

Quite enjoy cooking, I'm not particularly good, but definitely enjoy it.

Here's a handmade pasta and meatballs, and a Thai Green fish curry I tried out.

Both were beautiful

 

[goodie23]

Had a crack at this recently, even made the gravy and bread from scratch.

Create your own Percy Beames Roll at home

The Percy Beames Roll is a classic Reserve favourite for members – and now you can get the taste in your home.

mcc.org.au

 

[theprospect]

Wish I didn't open this thread...currently on the man shakes to try and drop some kg's, I'd be lying if I said it was enjoyable

 

[George]

Was left alone with a waffle maker and air fryer this morning
View attachment 1212228

Nice mug

 

[goodie23]

I made the best chocolate chip cookies

View attachment 1212434

Best Soft Chocolate Chip Cookies {ever!}

The best chocolate chip cookies are actually within reach. Soft, chewy, perfect every time. Use melted butter, don't over mix. Huge cookies made just right.

gooddinnermom.com

Something I discovered recently that's pretty incredibly - finishing salt on choc chip cookies. It's incredible, try it

 

[Dard Ball Get]

Nice mug

I’m a booty man George, as you well know!

 

[Yawkey way]

Something I discovered recently that's pretty incredibly - finishing salt on choc chip cookies. It's incredible, try it

Arnott‘s lemon creams, I’ve been addicted to those since I was a kid.

 

[pebblesofsand]

I love pastrami and sauerkraut, now I’ll be hunting for some brisket to try this.

Tasted fantastic and pretty easy to make - only downside is that I've got another 1 kg of pastrami to eat. Into the freezer!!!!

https://www.recipetineats.com/easy-homemade-pastrami/

 

[gringo2011]

Wish I didn't open this thread...currently on the man shakes to try and drop some kg's, I'd be lying if I said it was enjoyable

Me too, I start blowing out when I'm not working every day. I'm doing it without shakes so spend everyday hungry at the moment. Looking at this stuff is bad news.

 

[Yawkey way]

Me too, I start blowing out when I'm not working every day. I'm doing it without shakes so spend everyday hungry at the moment. Looking at this stuff is bad news.

A beer or maybe a glass of red with G train’s toasted sandwich or risky’s burger, you know you want to

PS: I’m waiting for my treadmill to arrive, I’ve put back on what I’d lost and added more, so hard with nothing to do except stay home and watch tv.

 

[Ephemeral Hope]

Lazy man's carbonara is tipping a cream of chicken soup over a bowl of pasta and sprinkling in some spam

 

[pebblesofsand]

So what's so special about poached egg and avo - the element of risk. Cook the egg in the microwave!!

 

[Yawkey way]

Lazy man's carbonara is tipping a cream of chicken soup over a bowl of pasta and sprinkling in some spam

I eat spam occasionally, it’s a hang over from camping down the coast but I get the taste for it. My wife looses it like I’m a criminal but who cares.

 

[CursingFijian]

I eat spam occasionally, it’s a hang over from camping down the coast but I get the taste for it. My wife looses it like I’m a criminal but who cares.

Caramelise some onions with some chopped chilli, add spam, coconut milk and cabbage. Pacific Islands comfort food right there. Never eat cold though. That spam and coconut milk combination will set like bryll hair cream.

 

[BigPowerForward]

I recently started to sous vide my steaks. Will never go back to cooking a steak on the Bbq again.
Medium steak, 25mm thick takes about 1.0-1.5 hours to cook and then about 30 seconds each side on the bbq or a hot frypan.
The steaks turn out tender and juicy.
I purchased my sous vide stick for about $80.00.
Am having a couple of porterhouse steaks today

 

[George]

Lazy man's carbonara is tipping a cream of chicken soup over a bowl of pasta and sprinkling in some spam

One of the saddest things I've ever seen

 

[BigPowerForward]

The finished product!

 

[George]

Cut up some onions and sauerkraut and got a few steaks on the BBQ

 

[sammm]

After watching GWS beat the swans, I am making roast lamb tonight

 

[jwikked]

Made cheeseburgers two weekends in a row, trying to perfect a classic meal. Last weekend I used brioche buns. I thought it would add a touch of class - wrong. Too sweet, couldn't handle any grease, and just wasn't pleasant. Also I used Cheer (formerly Coon) "Aussie Jack Burger Slices" cheese. It was okay, turned to liquid cheese though. Fehlbergs "Special burger pickles" from the jar. These are great.

This weekend, out of necessity I went with cheapo Safeway white rolls, not even a sesame seed on top. Much better, but still the weak point of this meal.
Beerenberg Farm Tomato + cracked pepper relish, Dairyworks (New Zealand brand) sliced cheddar and the same pickles. I bought the Woolies chuck burger patties (with garlic and cracked pepper) and they're pretty good for a supermarket. Next weekend I'll have a look at the butcher shop to see what they've got.

Very happy with how it turned out tonight. Incredible taste for something so simple.

 

[goodie23]

Made cheeseburgers two weekends in a row, trying to perfect a classic meal. Last weekend I used brioche buns. I thought it would add a touch of class - wrong. Too sweet, couldn't handle any grease, and just wasn't pleasant. Also I used Cheer (formerly Coon) "Aussie Jack Burger Slices" cheese. It was okay, turned to liquid cheese though. Fehlbergs "Special burger pickles" from the jar. These are great.

This weekend, out of necessity I went with cheapo Safeway white rolls, not even a sesame seed on top. Much better, but still the weak point of this meal.
Beerenberg Farm Tomato + cracked pepper relish, Dairyworks (New Zealand brand) sliced cheddar and the same pickles. I bought the Woolies chuck burger patties (with garlic and cracked pepper) and they're pretty good for a supermarket. Next weekend I'll have a look at the butcher shop to see what they've got.

Very happy with how it turned out tonight. Incredible taste for something so simple.

Yeah, brioche just doesn't work for burgers. If you're up for a challenge, here's the patty recipe I use:

• You need 200g short rib, 200g brisket, 400g chuck (or sirloin if you're feeling fancy, I go with chuck for fat content).
• Put your food processor attachment in the freezer for about an hour (helps mince the meat)
• Remove bones and silver skin from your brisket, sirloin, and short rib. Slice meat into one inch strips and then cut crosswise into 1-2 inch chunks.
• Freeze meat for 15-20 minutes
• Put the cold slicing blade in your food processor, then load up with the meat. Process until you have the desired texture.
• Form into 4-5 inch pucks (or whatever size you’d like), add a slight divot in the middle. Season with salt and pepper, and let rest in the fridge.

Frozen example (they freeze well):



Cooked example:

 

[jwikked]

Yeah, brioche just doesn't work for burgers. If you're up for a challenge, here's the patty recipe I use:

• You need 200g short rib, 200g brisket, 400g chuck (or sirloin if you're feeling fancy, I go with chuck for fat content).
• Put your food processor attachment in the freezer for about an hour (helps mince the meat)
• Remove bones and silver skin from your brisket, sirloin, and short rib. Slice meat into one inch strips and then cut crosswise into 1-2 inch chunks.
• Freeze meat for 15-20 minutes
• Put the cold slicing blade in your food processor, then load up with the meat. Process until you have the desired texture.
• Form into 4-5 inch pucks (or whatever size you’d like), add a slight divot in the middle. Season with salt and pepper, and let rest in the fridge.

Frozen example (they freeze well):

View attachment 1219910

Cooked example:

View attachment 1219905

Thanks so much. I didn't go into it in my other post, but I definitely want to move towards mincing my own stuff. Baby steps, I've never been big on cooking, but it's something I need to get better at.
I want to get into making sausages too, I've got a good source on casings and it's about time I took advantage and crafted some snags.

 

[BigPowerForward]

Thanks so much. I didn't go into it in my other post, but I definitely want to move towards mincing my own stuff. Baby steps, I've never been big on cooking, but it's something I need to get better at.
I want to get into making sausages too, I've got a good source on casings and it's about time I took advantage and crafted some snags.

I've been making my own sausages for many years. I buy my sausage casings online. A company called smoked and cured.
There's a YouTube channel called "two men and a cooler" which is well worth following for sausage recipes.
Mincers aren't too expensive and and a 1kg sausage stuffer is fairly cheap.
Pork and fennel is my go to sausage. You can make pretty good sausages just using chicken mince and flavourings, if you just want to dip your toe in the water, without spending money on a mincer.