Today I COOKED.
- Thread starter Ramjet
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Glad that salt and pepper squid recipe worked out well for you, SinHof. It looks great in the pic.
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Hi Dr Duck,
Yes, your instructions worked very well indeed, can you tell me what roll the tapioca powder plays in the mix? I tried to buy some at the local supermarket but they did not stock it, so just went with corn flour. I will try Coles et al for the tapioca and szechaun pepper and have another try, that said it will be hard to beat the first attempt, it was really great, thanks again for the recipe.
Cheers, SinHof.
Yes, your instructions worked very well indeed, can you tell me what roll the tapioca powder plays in the mix? I tried to buy some at the local supermarket but they did not stock it, so just went with corn flour. I will try Coles et al for the tapioca and szechaun pepper and have another try, that said it will be hard to beat the first attempt, it was really great, thanks again for the recipe.
Cheers, SinHof.
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Any Asian shop will have itSinHof said:
Sinhof,
You can get the Tapioca flour at any supermarket under the name Arrowroot.
It just makes a nice coating, and is pretty crispy.
I don't know about getting szechuan pepper at the supermarket, I get the whole pods at an Asian shop, toast it lightly and grind it up in the mortar and pestle with salt and some chilli.
As well as going into the marinade it is really nice sprinkled on the finished product. The szechuan pepper has a numbing effect that is quite addictive.
You can get the Tapioca flour at any supermarket under the name Arrowroot.
It just makes a nice coating, and is pretty crispy.
I don't know about getting szechuan pepper at the supermarket, I get the whole pods at an Asian shop, toast it lightly and grind it up in the mortar and pestle with salt and some chilli.
As well as going into the marinade it is really nice sprinkled on the finished product. The szechuan pepper has a numbing effect that is quite addictive.
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G'Day Dr Duck,
We have a huge multi-national food supply outlet a few minutes drive from home, I'm sure they will have all the required goodies and then some, I will check it out later in the week. Squid was the main meal again last evening, can't get enough of it prepared with your recipe, thanks again for that; Problem now is that only one meal left in the fridge so it's time to go and catch a heap more to stock up before the water gets over run with boats and jet skies through the Christmas holidays. The szechuan pepper sounds interesting, will certainly try that.
Cheers, SinHof.
We have a huge multi-national food supply outlet a few minutes drive from home, I'm sure they will have all the required goodies and then some, I will check it out later in the week. Squid was the main meal again last evening, can't get enough of it prepared with your recipe, thanks again for that; Problem now is that only one meal left in the fridge so it's time to go and catch a heap more to stock up before the water gets over run with boats and jet skies through the Christmas holidays. The szechuan pepper sounds interesting, will certainly try that.
Cheers, SinHof.
joao garimpeiro
Joo Novaes Neto
Ramjet said:Another simple dish... Fish and Prawn Laska. Just the right amount of heat.
https://www.prospectingaustralia.com/forum/img/member-images/214/1480747834_20161201_185036.jpg
Wow! looks delicious huummmmmmm
joao garimpeiro
Joo Novaes Neto
hey silver
You're a great cook.
You're a great cook.
Made a couple of Chinese dishes tonight.
First is gong bo gai ding - chicken cubes with peanuts, chilli and a black vinegar sauce.
Second one chicken sate with bamboo shoots and brocollini.
First is gong bo gai ding - chicken cubes with peanuts, chilli and a black vinegar sauce.
Second one chicken sate with bamboo shoots and brocollini.
joao garimpeiro
Joo Novaes Neto
WOW! I would love to eat this dish!!!
congratulations DrDuck
congratulations DrDuck
Hey dr duck my invitation must have been lost in the mail cant trust aust post lol
Looks soooooo good
Looks soooooo good
Thought it was about time I added another cook to the thread
Bought a boneless pork shoulder and removed the netting and replaced it with cooking twine:
I left the crackling on to help retain the moisture and to render the tasty fat down through the meat
Then I fired up the trusty Dragon and got it settled at 110 deg C with some hickory chips and apple wood branches for some smoky goodness:
Drizzled some olive oil onto the meat and applied a spicy rub all over (the pork :lol: ).
I put it on at 10.30pm and set my alarm for 6.30am. Gave it the old probe test and confirmed that yep it felt like jelly and was ready:
Rested it in a pre-warmed esky, double wrapped in foil and all the air spaces taken up with towels and this is what it looked like after 5 hours:
Shredded it with a fork and it pulled beautifully
Of course I couldn't let the crackle go to waste so it was crisped up under the grill until it looked like this:
Well thats the tucker for the weekend sorted
Enjoy!!
Cheers,
Billy.
Bought a boneless pork shoulder and removed the netting and replaced it with cooking twine:
I left the crackling on to help retain the moisture and to render the tasty fat down through the meat
Then I fired up the trusty Dragon and got it settled at 110 deg C with some hickory chips and apple wood branches for some smoky goodness:
Drizzled some olive oil onto the meat and applied a spicy rub all over (the pork :lol: ).
I put it on at 10.30pm and set my alarm for 6.30am. Gave it the old probe test and confirmed that yep it felt like jelly and was ready:
Rested it in a pre-warmed esky, double wrapped in foil and all the air spaces taken up with towels and this is what it looked like after 5 hours:
Shredded it with a fork and it pulled beautifully
Of course I couldn't let the crackle go to waste so it was crisped up under the grill until it looked like this:
Well thats the tucker for the weekend sorted
Enjoy!!
Cheers,
Billy.
Well done . My favourite food is Roast Pork-yumm see ya for dinner(i only eat crackling rolls).
silver
silver
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Young fella cooked pancake pizza, the topping is nuttella, ground up uglies piscuits, melted hard lollies, and the base is made on plain flour and has aniseed essence added as well.
can tell the school holidays have started at my place !
(not that I can eat any of it at all)
8.(
not really as bad as I'm making out
(the abstinance of sugar n grain)
:lol:
can tell the school holidays have started at my place !
(not that I can eat any of it at all)
8.( not really as bad as I'm making out
(the abstinance of sugar n grain)
:lol:
Jaros said:Well done . My favourite food is Roast Pork-yumm see ya for dinner(i only eat crackling rolls).
Plenty of crackling Jaros, but you will have to bring your own rolls!!
