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

Spuj said:
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.
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I'd normally make something from scratch as per this: http://www.seriouseats.com/recipes/2013/06/smoked-char-siu-pork-shoulder-steaks.html

However, I was feeling very lazy and cheated so I used Lee Kum Kee brand char siu sauce :p
 
SoliD said:
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! :D
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Burritos or enchiladas make a nice change from standard minced beef dishes, and not too hard to make. You've missed Taco Tuesday, though... :)

There was a pretty nice minced beef hash recipe I came across a while ago too. Possibly a Jamie/Nigella one.

EDIT: Ha, just realised that was a week-old post. Guess you've used that mince now! Didn't notice there was a second page to this thread. Must be time for bed!




On another subject: I've been getting into making Asian style soups recently.

Burmese style noodle and coconut milk
Laksa
Pho

Been very pleased with how they've turned out and they're a great showcase for those signature south-east Asian flavours like ginger, lemongrass, fish sauce, lime. Also have been making a nice change as a vehicle for using up the leftover chicken from our Sunday roast (always just used to chuck it in an Indian curry sauce).

Any favourite Asian soup recipes? Also looking for some inspiration to keep changing it up.
 
Some of you may know I am a Butcher and fishmonger. I used to work for Morrisons but now I have moved career and now a kitchen assitant/chef at my local Toby Carvery. I work pretty much evenings till pub close (carvery comes off at 10pmstay till later cleaning etc) anyway....... If we have meat left over that is under a certain weight we can take it home if we want. We have a choice of Rib beef, Pork leg, Gammon and Turkey. Most evening I take home the beef if any is left over.

The next day I slice it fairly think, 5-10mm layer it in dish and cover with gravy and stick it in the oven for a few hours, along with roast potatos. The beef is sooooo nice recooked like this.

My missus did the close last night and came home with gammon and a lamb chump. We do lamb chumps too and half ducks. We only sell a couple of ducks per day and more often than not have to chuck 2 maybe 3 half ducks away at the end of the night. They are ripe for taking home too if we want to. Not tried one yet from there but may take some next time.

Thelast week or so we have had roast beef dinners costing only a few pence for potatos and veg.

Perks of the job I guess.:)

Edit: oh and we can also help ourselves to as much veg and potatos as we want when ever we want too. Same goes for the breakfast, yesterday I did a few hours extra to help out and at 10:30am the breakfast comes off. Full pots of bacon, sausage, eggs, mushrooms etc, you name it. All going in the bin, I had a full english for nothing. Same as others too. Bonus
 
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I've done beef in a similar way a few times though I make the gravy then leave the beef in there after carving to rest for 30 minutes or so in a warm place. Works a treat on the less tender cuts.

On a different note, we really wanted fried chicken last weekend so we decided to make our own. We bought a whole chicken and some wings. We jointed the chicken and used a receipe my other half found (I need to find it again so we can keep a copy of it) and it tasted great! A little heavy on the garlic but very tasty.

The wings were an absolute triumph!
 
FrenchTart said:
What recipe/technique did you end up going for? :)
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A mixture of yours and HazardO's methods. I didn't have any butter here so I added flour until I had a roux-type thing - I didn't add enough flour for it to be classed as a roux :P - then added potato water. I only got enough gravy for three meals so next time I'll be adding more flour and see how that goes.

I just need to keep practising until I can get it consistently nice.

I tried Jamie Oliver's chicken wing gravy randomshenans mentioned last Christmas. I don't know if I did something wrong but it tasted really bland. The chicken wings along cost me £5 so I didn't really want to try it again.
 
We bought a G3 Ferarri pizza oven recently. Looking at their website photo's, they show an image of roasted chestnuts. With them hopefully hitting supermarkets before too long, has anyone here tried roasting chestnuts on them, and how well did they turn out? Any tips or hints?
 
I'm going away this weekend with friends and their partners. We'be got a house rented and there will be nine of us.

Just curious as to what La Cuisine would cook and drink? We all like food and a few of us are the foodie types.

At the moment it looks like a fry up and a roast are on the cards.
Plenty of Ale and Red wine.

Going to do an online shop to be delivered so currently considering what's to order. :)
 
We're trying to rid the fridge and freezer of all things edible so things are starting to get interesting as we find the stuff we froze from batch cooking earlier this year.

I plan to do a forerib of beef this weekend with all the trimmings. Going to sous vide it first for about 12 hours and then finish it in on the BBQ. Will post pics if it comes out OK. Well, I will post photos either way. :P

After MasterChef this week I want a large piece of fish cooked really nicely, so may go and see what's swimming.
 
Would there be any interest or use in having a general sticky thread with links to threads on different topics and specially covering questions/thread topics that seem to come up frequently?
 
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