theprotester Posted March 29, 2013 Share Posted March 29, 2013 It's fat side down in the photo, probably about 1CM thick? I didn't trim it, my butcher did. Went for braised in a Shiraz/Stock liquid. Had her going for 7 hours at around 110*C - I'm very happy with how it came out, but it was a pretty 'safe' decision. Just plopped it on the plate with some mash and reduced the liquid with some 'shrooms. I'm really keen to try a low/slow smoke - maybe I'm best off getting it not trimmed at all? That only cost me about $18, so I'm fuckin' keen to keep playing with it. Glad you saw this post! Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 29, 2013 Share Posted March 29, 2013 The fattest portion should have like 4-5cm of fat, and there should be a lip underneath that that flap in the picture that is about 2 cm thick, all that fat gets rendered into the meat, but has to be cleaned off AFTER it get's cooked. Brisket makes a damn good burger as well... 110-120*C for probably 18 hours or so, season with vinegar hot sauce and seasoned salt for 3 hours before cooking. Looks pretty fuckin good bro, wish I still had access to them everyday like I used to... Link to comment Share on other sites More sharing options...
theprotester Posted March 29, 2013 Share Posted March 29, 2013 Ah OK, that makes sense, I thought it was quite trimmed up. I'll order another piece in and give it a bash - I didn't get that nice sticky/gelatine sort of feel that I was expecting, which was a sign of not enough fat. For the 18 hour slow roast, can I dry roast that, or would I need to plonk it in some stock/liquid to cover? Or just keep 'sponging' it down? Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 29, 2013 Share Posted March 29, 2013 Dry rub's fine, the huge fuckin layer of fat around the thing keeps it nice and protected from heat so no liquid is needed. We always used apple wood just for the flavor, but I'd bet one of those wine casks would work great. Cook it until it falls apart easily, and use thick gloves to peel off the fat while it's still hot. Link to comment Share on other sites More sharing options...
theprotester Posted March 29, 2013 Share Posted March 29, 2013 Good looks, must spread and all that. I have a charred white oak barrel broken down I can use, had Bourbon in it. Will report back. Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 29, 2013 Share Posted March 29, 2013 I love spreadin knowledge of my culture to places around the world, it's one of the main reasons I'm so into tis food thing. To give you a taste of my world without even ever meeting in person. Link to comment Share on other sites More sharing options...
theprotester Posted March 29, 2013 Share Posted March 29, 2013 I hear that. Same reason I'm happy to spread the word on brewing beer/spirits/liqueurs - too many people think everything has to be a secret. It must seem a bit funny to you, over here it's just not common at all. Even my butcher is excited to see what it turns out like! Hopefully I can send some knowledge your way before too long - If only I could find a way to send fuckin' booze over there! My new Absinthe is killer. Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 29, 2013 Share Posted March 29, 2013 I'm already drinking today (11am), so i'll try to get this recipe together for you and PM it instead of doing anything else responsible. The brisket we used to cook won awards all over the region, and part of the key is the sauce we used on it. It's super secret and if you steal it from me I'm going to triple your rent, and tell you you can't have any babies or dogs in your house, and shit on your doorstep. Wonksaggin. Link to comment Share on other sites More sharing options...
50million Posted March 29, 2013 Share Posted March 29, 2013 homemade blue bottle espresso chocolate cupcakes with marshmallow frosting. took forever to make. Link to comment Share on other sites More sharing options...
50million Posted March 29, 2013 Share Posted March 29, 2013 eggs Benedict with hashbrowns instead of bread. paella fancy brunch at absinthe my roomie made haitian food Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted March 31, 2013 Share Posted March 31, 2013 Deconstructed beet salad. Orange and ginger brined mahi mahi, quinoa and cous cous salad, truffled arugula. Crispy duck thigh, duck confit scotch duck egg, smoked tomato grits, broccoli. Link to comment Share on other sites More sharing options...
theprotester Posted March 31, 2013 Share Posted March 31, 2013 Duck me. That's good looks. Link to comment Share on other sites More sharing options...
IOU_TOO Posted March 31, 2013 Share Posted March 31, 2013 Eggs Benedict Caprise with a Pesto Hollandaise Sauce, sauce was slightly thin because of how I made the pesto.. Link to comment Share on other sites More sharing options...
redeyedanimal Posted April 4, 2013 Share Posted April 4, 2013 don't think i ever posted this here.... stuffed lamb loin... Link to comment Share on other sites More sharing options...
theprotester Posted April 4, 2013 Share Posted April 4, 2013 Nice. I had a little rack for dinner last night. Link to comment Share on other sites More sharing options...
bobbydigital Posted April 5, 2013 Share Posted April 5, 2013 this whole thread got me Link to comment Share on other sites More sharing options...
ShortFuse Posted April 8, 2013 Share Posted April 8, 2013 Mushroom stuffed bacon wrapped Cornish Hen topped with raspberry balsamic sauce. Pearl Cous Cous, Red Quinoa, Orzo, halfed Baby Garbanzo medley (Trader Joes Harvest Blend that I cant get enough of) and wilted spinach. Lemon Zest. I love those things. Its like I have my own personal mini chicken. Link to comment Share on other sites More sharing options...
itsallafarce Posted April 12, 2013 Share Posted April 12, 2013 That lamb looks awfully pink. Like veal or pork even. Link to comment Share on other sites More sharing options...
redeyedanimal Posted April 12, 2013 Share Posted April 12, 2013 yeah, good call, it was a veal chop. Pic is over 2 years old, found it trying to troll the trollz. Link to comment Share on other sites More sharing options...
IOU_TOO Posted April 12, 2013 Share Posted April 12, 2013 Shrimp, Avocado and Feta Cheese Salad Link to comment Share on other sites More sharing options...
theprotester Posted April 16, 2013 Share Posted April 16, 2013 I could definitely have that right now for breakfast. Definitely. Link to comment Share on other sites More sharing options...
IOU_TOO Posted April 17, 2013 Share Posted April 17, 2013 Oh shit, a mod propped me... I live fast and will die young. Simple sometimes is the best.. Link to comment Share on other sites More sharing options...
theprotester Posted April 17, 2013 Share Posted April 17, 2013 Waiting for my internet to stop being slowed still, I have some OK photos of recent food adventures. New phone is pretty good at it. Link to comment Share on other sites More sharing options...
theprotester Posted April 17, 2013 Share Posted April 17, 2013 pan fried cod/ basil pesto lemon sauce/ potato// Link to comment Share on other sites More sharing options...
Doodle Posted April 25, 2013 Share Posted April 25, 2013 looks amazing! ^ Simple and tasty! Egg in toast, spinach, prosciutto and some feta cheese :D Link to comment Share on other sites More sharing options...
itsallafarce Posted May 1, 2013 Share Posted May 1, 2013 My parents came into the restaurant I work at for their 14th anniversary. I surprised them with a 6 course tasting menu with wine pairing. This is what I made: 1st course; Kumamoto oysters w/ apple and tarragon mignonette 2nd; Seared scallop, purple asparagus, fiddle head ferns, roasted gold beets, fava beans, red cress, spring onion top pistou 3rd; sauteed Idaho trout, baby carrots, peas, fava beans, spring onions, ramps, fingerlings, lemon buerre blanc, mache (this is actually an entree size i split it in half for the tasting) 4th; Intermezzo of frozen Malbec grapes and mint 5th; Roasted loin of lamb, baby potatoes, morels, romanesco, peas, pea shoots, blue berry lamb jus, murray river salt, shaved oregon black truffle 6th; Dessert brownie coated with a bacon fat ganche, toasted hazelnuts, salted caramel, bourbon ice cream Link to comment Share on other sites More sharing options...
theprotester Posted May 1, 2013 Share Posted May 1, 2013 KILLER MEAL!!!!!!!!!!!!!!!! Didn't know you were in Australia? Or on from there... can't believe Murray River Salt made it's way out of the country! Link to comment Share on other sites More sharing options...
theprotester Posted May 1, 2013 Share Posted May 1, 2013 veal/ mushroom/ pumpkin sweet potato// Link to comment Share on other sites More sharing options...
itsallafarce Posted May 1, 2013 Share Posted May 1, 2013 Thanks Protester. I'm not in or from Australia. I'm in Seattle. We use it a lot for finishing plates. One of my favorites that and Maldon salt. That ^^^ looks really good. Cheers! Link to comment Share on other sites More sharing options...
theprotester Posted May 1, 2013 Share Posted May 1, 2013 As I posted that I realised from previous conversation. Trippin' balls that you get Murray Salt. Anyway. Good looks. Photo for words. Been cooking for a day or so... tastier than the image. Link to comment Share on other sites More sharing options...
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