the risotto is actually pretty good given it cuts the labour involved by about 90%
I still prefer to make it by hand but with the expensive blender I don't have to do anything
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the risotto is actually pretty good given it cuts the labour involved by about 90%
I still prefer to make it by hand but with the expensive blender I don't have to do anything
I was deadset against getting it. Everything thrown up at the demos (yes we hosted a few before I gave in) was stuff we would never use it for. Sorbet, dips and other random stuff.
Value for money, Id say yes, but only because we use it and have used it regularly since about 2007. I know a lot of people with them, and for the majority of them they sit in a cupboard unused.
seeing as we're all getting a bit of useful information about things in the kitchen, lets talk about knives.
knives are great. i currently have three i use most days on the go:
a miyabi kaizen 9.5 chef's knife
http://i.imgur.com/fDz9J7A.gif
a shun nakiri
https://shun.kaiusaltd.com/images/up...9/dm0728_1.jpg
wusthof 7inch sandwich knife. dunno why they call it a sandwich knife, because i've never ever cut a sandwich with it. workhorse, ripping knife.
http://i.ebayimg.com/images/g/UQ4AAO...cq0/s-l300.jpg
what's everyone's tool of choice?
yup.
Thermi's are great.
You'll out grow all that demo stuff in a week. try curries, eggs, deserts, vegies 7 ways, cakes, smoothies, stews, pastries, soups, scones, pizza dough for the homemade stuff, custard (vanilla slice is boss), multi cake slices, yogurt, pasta, rice dishes etc. big advantage is not having to stand over and watch. set and go. Used it every day for couple of yrs. Cant do beer/cider/wine which is a deal breaker for some
slowly building up a collection of Wusthof Culinar knives - they are brilliant, I have five of various sizes, just waiting for an excuse to get the bread knife and a 20 centimetre cooks knife
http://cdn1.everten.com.au/media/cat...1455072754.jpg
got one of them dicky Furi knife sharpeners too, which works brilliantly
http://cdn2.bigcommerce.com/n-arxsrf...0.1280.jpg?c=2
Anyone do any meat smoking? I have a mate who's been doing for a few years and had just built a masdive trailer smoker (seriously impressive piece of gear). I've had a crack in the weber and am looking at getting a bullet type smoker.
yeah my brother bought me a smoker thing and some wood chips for my birthday last year, like this dealy
http://i.ebayimg.com/00/s/NzUwWDc1MA..._id=880000500F
I've actually just been using the wood chips straight on the bbq grill, putting an oven cooling rack over the top, smoking them right up and then cooking ribs on it - works brilliantly
Yeah mate got a Pro Q for my birthday last August, gets used once a week at least can fit a fair amount of meat in there. Have yet to give brisket a shot but Harris farm have cape grimm semi regularly just don't want to **** up a $70 piece of meat.
I mean if you have a weber its all sort of the same in the end.
Want to upgrade to an offset but can't justify it at the moment.
**** hows mr Moneybags over here, got a basic set of Globals they go alright for the $$ paid, got some wet stones at home to keep an edge on them which always helps although the missus has put them in the dishwasher which has bought on some rust spots, am looking at upgrading to a Wushtoff set at some stage.
Not going to lie, all these pictures of decent cooking knives are making my giblets tingle..
I've been looking to upgrade my kitchen knives at home (I can't even think of what sort they are atm) however I have a degenerate housemate who makes it hard to have good sh!t..
I've always liked the Globals, would you recommend them skippy?? Those badboys look pretty hectic Q, any that you would highly recommend?
We have owned Zwilling J.A. Henckels knives / cutlery for over 40 years. Ridiculously expensive these days but if looked after will outlast any of us. Now days they also have a budget line which seem to be ok for a lot less cash. Would take them over Globals any day of the week.
Yeah mate they are solid, as with everything treat them with care and they will last.
This here seems like good value and I would consider it if it was in the budget at the moment.
https://www.catchoftheday.com.au/eve...st=2&sid=knife
Yeah looking at the Pro Q too. Went down to meatstock earlier in the year and some off the offsets are pretty good set ups. Even the pellet fed ones look user friendly.
I used the brisket from harris farm when i had a crack. Just cut it in half and did 2 cooks. Not ideal. If you can get a couple of mates to chip in for the beer $70 for the brisket and plenty of drinking hours works out at a fair trade to me.
the shun is absolutely brilliant if you want to splash out on something - you'll end up using it pretty regularly. the flat blade and blunt tip make it perfect for julienning, dicing etc. you push with it, instead of rocking like you would with a curved blade. it's choice. the miyabi is a top knife, maybe just a bit too heavy but still gets a fair bit of use.
on a more reasonable price point though look at getting a couple of wusthofs. the japanese steel of the other two is a nightmare to sharpen properly (it cracks and chips if you don't look after it), but you can keep the wusthof's sharp and the edge in good nick with a benchtop sharpener like what boz posted before.
i send the japanese ones off to a bloke to get done twice a year because i can't do it properly :rof:
oh yeah, bbq nerds - here's a question for you...weber q v ziegler & brown.
my old boy has a ziegler and brown and seems to go alright, what's the difference in the end? i googled it and there's a 50 page thread on the home of the weird dork, whirpool.com.au but i couldn't bring myself to read it
finally have a balcony in my apartment so looking for something i can fit on the end without taking up too much space
I have a Weber Q Family. We got it for our wedding almost 5 years ago and I use it 2-3 times per week. It's a change in cooking from a traditional BBQ and can take some time to work out the timing but I really enjoy it.
I've done roasts, regular cooking, breakfasts, veggies and pizzas. Accessories I have are the pizza stone, 3 sizes of trivet trays, the auto thermometer and I bought the cleaning brush too. I also bought the solid plate so doing eggs and the like.
The thing with the weber is cleaning down the grill every time you use it and the bowl every 4-6 months or so. Failing to do so will reduce the quality and taste. It takes about an hour to clean and do properly.
Unsure about Z&B. not used or seen them.
My advice if you go with a Weber - pay extra for the one with the temperature dial on the front. Roasting relies heavily on it so get it in-built.
I've got a Webber Q, had it for about ten years using it 2-3 times a week
started every time, cooks evenly - class act all around
though I remember whenvyou house sat for me Q that you had trouble using it - the key is to turn the gas on at the bottle
dunno about this Zeigler thing...they look weird
My family Q is the greatest thing I've ever owned. (including my hat with a peak in the shape of a jet)
get a babyQ or just the standard one and they are pretty portable for your hipster BBQ's in centennial park.
Weber if bought from a weber dealer (not Masters) come with pretty good warranties etc
I really enjoy cooking and Mrs Plague and I cook together pretty much every night and I'm far from an expert but love it but never ever got into the whole BBQ thing.
Never owned one.
Never wanted one.
Never enjoyed food cooked on one.
Was thinking it was because my tastes aren't suited to BBQ style food then Jeterpool mentioned cleaning them and then I remembered why I want no part of that shit.
I am lazy.
Phrasing
Firepit season.
Been doing a few camp oven meals lately.
Bought a paella pan this week -anyone got any tips and/or recipes.
Anyone know where to get a suckling pig to chuck on a spit?