Posts by Gareth
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Net result: one third of a 105 year-old Eucalyptus viminalis on the road, and a considerable amount of chainsawing in my future.
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For a post called Spring Break, I offer my very own, which probably happened around 11pm last Tuesday when I was cowering inside the house, hoping the wind would stop.
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This little fellow popped his head up out of our black soil two weeks ago, but is now being joined (see a pink tip emerging?) by quite a few more. Not yet a feast, but certainly a taste of things to come.
NZ's warmest-ever winter is having an impact.
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Hard News: Tooled Up for Food, in reply to Bart Janssen,
Also they have a slight tendency to cause owners to rave about their virtues.
I noticed. And that is why I'm suffering BBQ envy. But they're not cheap. Will need to sell loads of truffle...
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Hard News: Tooled Up for Food, in reply to Andrew Johnson,
kamado bbq
A friend in London has a "Big Green Egg", and tells me it's brilliant. Looks very similar to your kamado.
I could be experiencing a certain amount of bbq envy, despite possessing a Weber, a pizza oven and a wood-fired grill. Tell me more...
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Hard News: Tooled Up for Food, in reply to Bart Janssen,
Yes, that's the meat thermometer I've got. Transformative, in a good way.
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Hard News: Tooled Up for Food, in reply to Hebe,
A cheap Chinese cleaver...
... is reserved for dismembering chickens. I have a chainsaw for the pumpkins.
(PS: rediscovered poached chicken last week - another reason why big stockpots are kitchen essentials)
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It's only now, 28 years later, that I realise how lucky we were with our wedding presents.
Sabatier knives, still sharp.
Le Creuset saucepans (four: two big, one medium, one small).
Le Creuset casseroles (one for the wedding, one big one for our first kitchen).
More recently, a Le Creuset cast iron griddle that goes on the hob and does grilling on one side and drop scones/pikelets/flatbreads on the other.
A cheap Chinese cleaver from a shop in Soho.
SWMBO's mum's recipe book. Sauced onions being the best pickled onions you'll ever taste.
(Next food thread should be nonnas, Russell, although in our case that would be Mamgu and Nanna)
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Gavin will probably point out that most truffle oil has never seen any truffles but it still tastes good.
Gareth will, certainly.
All commercially available truffle oil is made with "arome de truffe" (truffle flavouring) which is an entirely artificial chemical cocktail you can buy by the litre in France and Italy. Any bits of truffle in the bottle will have been sterilised before bottling, thus rendering them flavourless.
Truffle butter made with real truffles is much better than any oil.
Interested parties might wish to drop me a line. I'm taking Rosie the truffle machine out for a sniff round the white truffle block in the morning.
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Hard News: Kitchen Hacks, in reply to BenWilson,
Depends on the thermometer, I suppose, but mine can be used in-oven - the probe is attached to the display by a long heat-resistant wire. You can set a target temp and have the thing beep when the meat gets there, or just use it ad-hoc every time you pull the meat out of the oven. For low-temp roasting (with oven at 90ºC, for example) it can take several hours (plus or minus a fair bit, because ovens are seldom calibrated perfectly) for the meat to cook to the desired temp, so using the probe is really useful.
