* The La Cuisine 'General Discussion' Thread *

the-evaluator · 2 Sep 2016 at 11:21

An interesting read - thanks for sharing.

robj20 · 2 Sep 2016 at 12:15

Sea bass tonight, i like to rub a bit of salt and paprika on it then shallow fry it.
Probably do some potatoes as well, fried in some butter and rosemary. Some green beans and peas.

randomshenans · 2 Sep 2016 at 13:43

Actually unsure of what dinner tonight will be. Shocking. I have a choice of thighs, breasts, 2 whole chickens and some pork loins. Will probably BBQ something.

My prawn salad last night was great. HUGE prawns but christ I put a lot of scotch bonnet in. My insides didn't thank me!

FrenchTart · 2 Sep 2016 at 13:57

I'm out tonight so hoping to pop by Wahaca before we go on to the gin festival

Bubo · 2 Sep 2016 at 14:32

I made a Bigos stew the other day using the Hairy Biker's recipe. Did it in the slow cooker rather than on the hob but it only *just* fitted into pot, and I used too much liquid so had to drain some off and reduce it down before putting back in. First time I've ever eaten sauerkraut too. Lasted me three days. Next time I will rinse the sauerkraut as they suggest in the recipe as maybe was a tad too vinegary.

Tyrone1Wils · 2 Sep 2016 at 15:13

Going to make some Smash Burgers tonight using Chuck. Can't wait!

pinkowl · 4 Sep 2016 at 13:28

Currently making some cheese. Cant wait to eat it!

I'm going to use the whey to make some bread to go with the cheese.

aceface57 · 4 Sep 2016 at 21:12

I made some Mac and Cheese tonight, way overestimated how much I was making and have enough for about a week of dinners now. I think it should freeze well enough though.
Used a Jamie Oliver recipe as a rough base for it and the other half is very happy with the result.

FrenchTart · 4 Sep 2016 at 21:44

The char siu pork belly I had tonight was pretty pro. Salted some pork belly (removed the skin), smoked it for a couple of hours. Added char siu and vacuum-packed it. Sous-vided for about 12 hours and stored for a week or so.

Today I removed from the bag (reserving the juice). Sliced, fried along with some red and green peppers and onions. Served on some steamed rice and sauce made from more char siu sauced mixed with the reserved bag juices. I added a tiny bit of hot sauce to give it a little kick and tang and garnished with spring onions. Pretty damn delicious if I'm honest - far better than I was expecting.

SoliD · 4 Sep 2016 at 21:54

Got some Minced Steak out the freezer, but don't want to make the usual Chilli/Spaghetti Recipe tomorrow, someone inspire me!

PS no burgers or Cottage Pies!

FrenchTart · 4 Sep 2016 at 22:05

Works equally well with beef:

http://thesocialnomad.com/thai-basil-with-minced-pork-stir-fry/

One More Solo · 4 Sep 2016 at 22:15

Looks delicious. Very similar to a larb type recipe - only came across that watching Aussie Masterchef as someone cracks it out at least once a season!

Glaucus · 9 Sep 2016 at 13:48

oh my this looks amazing, 3 of my favorite ingredients.

Glaucus · 12 Sep 2016 at 14:07

This is a cool technique to make small amounts of icecream.
Will have to give it a try with yogurt see if that works

Kris_90 · 12 Sep 2016 at 19:55

Thanks all for the gravy tips. I've tried twice now and successfully made gravy both times

Spuj · 13 Sep 2016 at 09:59

FrenchTart said:
The char siu pork belly I had tonight was pretty pro. Salted some pork belly (removed the skin), smoked it for a couple of hours. Added char siu and vacuum-packed it. Sous-vided for about 12 hours and stored for a week or so.

Today I removed from the bag (reserving the juice). Sliced, fried along with some red and green peppers and onions. Served on some steamed rice and sauce made from more char siu sauced mixed with the reserved bag juices. I added a tiny bit of hot sauce to give it a little kick and tang and garnished with spring onions. Pretty damn delicious if I'm honest - far better than I was expecting.

This sounds absolutely amazing, I've been thinking about doing my own char sui pork for a while now and this is convincing me to give it a go. I don't have a sous vide setup, should be able to do something in the slow cooker though right?

In other news, have a huge craving for some smash burgers, might have to do some this weekend if I can convince the OH.

FrenchTart · 13 Sep 2016 at 10:56

Spuj said:
This sounds absolutely amazing, I've been thinking about doing my own char sui pork for a while now and this is convincing me to give it a go. I don't have a sous vide setup, should be able to do something in the slow cooker though right?

In other news, have a huge craving for some smash burgers, might have to do some this weekend if I can convince the OH.

Absolutely. It'd work fine in a slow cooker (or even just the oven).

I haven't made smash burgers in forever. I need to get on it.

Kris_90 said:
Thanks all for the gravy tips. I've tried twice now and successfully made gravy both times

What recipe/technique did you end up going for?

Spuj · 13 Sep 2016 at 12:54

FrenchTart said:
Absolutely. It'd work fine in a slow cooker (or even just the oven).

I haven't made smash burgers in forever. I need to get on it.

Excellent, if you have any recipe recommendations for the Char Sui flavour side of things that would be fantastic. There are a few online but I your recommendations are always spot on

Definitely get on the smash burgers, what's your preference for toppings? I'm trying to convince the OH to let me cook them Friday, fingers crossed for success lol.

Glaucus · 13 Sep 2016 at 14:18

anyone tried protein fluff?

had some Casein and flavor drops delivery today, so will be trying it out, probably tomorrow as out for a meal today.

20g casein powder.
6g xanthium gum
280ml liquid, they say not water, but going to use sparkling water.
flavoring of choice, some use some fruit in it blended up.

electric whisk for 10-15mins.

randomshenans · 13 Sep 2016 at 15:23

Yes.

Volume.

Much.

*** The La Cuisine 'General Discussion' Thread ***

* The La Cuisine 'General Discussion' Thread *