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Post by GO30 on Sept 3, 2023 19:58:08 GMT 12
From the Noises thread -
If you are dumb enough to choose Snapper over the far better fish then just pony up the 44 notes and shut up.
I scored a huge pile of fresh Trev last week, 24 notes a kg skinned and boned fillets, khe Kahawai was cheaper again and she was right, her raw fish is worth raving about. Thats the new fish shop in Maungi.
I'm mastering my snake technique on on webber. I'm doing pretty bloody good with ribs but now HT mentioned pork belly guess what the next snake will by slowly cooking....salivating already
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Post by fish on Sept 3, 2023 21:05:46 GMT 12
Not slow cooking, but closely related in the preparation of quality meat pies.
I attempted my first DIY pastry today. Turns out it is incredibly easy. Gluten Free, but I used a stock standard short pastry recipe and just used Edmonds GF flour.
Made some test pies with the slow cooked rump steak stew casserole thing, red wine and cracked pepper version. Worked very well. Can taste the real butter in my pastry, instead of what ever 'anhydrous vegetable fat' or what not they use in the shop stuff.
1 and 1/4 cups flour
100 gm butter, diced into approx 1 cm chunks
1/2 teaspoon salt.
Pulse in a blender maybe 10 times, until it looks like bread crumbs. I used the Ninja I normally make smoothies in, so don't need some big fancy food processor that is a pain to clean.
add 2 or 3 tablespoons of ice cold water while blending and blend for not more than 30 secs.
This should make it into a doughy ball. If not, I just scrapped out the blender bowl, squished it all together and rested it in the fridge.
Rest in the fridge (I left it for several hours, but had to 'work it' to get it moving again) Apparentely you can leave it for a couple of days if you want.
Roll out on a floured bench top and make top shelf mint as meat pies.
PS, this pastry was far easy to work (roll out and stuff) than the shop stuff I've used previously.
My next mission is to make a full on puff pastry for the lids. The short pastry is fine for lids, but puff is so much more guchi. Oh, and to make my classic smoked fish pie with white source from the Kahawai I smoked the other day. Now I can make pastry quick and easy I'm going to be in DIY pie nirvana for a week or so. Hmmm, pie...
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Post by fish on Sept 3, 2023 21:17:17 GMT 12
GO30, how do you do your raw kahawai?
I've recently discovered ceviche, raw cured fish (snapper mainly, but trev's are ideal also). I'm working through the various recipes in the cook book "99 Spearo Recipe's". A very good book with 'actionable' recipes supplied by the Noob Spearo social media community. Basically a bunch of people that like knowing where their food comes from and honouring it with good, simple, actionable dishes.
Usually cured in lemon or lime juice (our lime tree died after the wet summer, so I'm low-browing with lemons)
Ginger, corriander, and various combo's of either capsicum, a little chilly, mango (substitute for pawpaw) avocado and probably my favourite, coconut milk.
I've heard of other raw fish dishes such as kakoda (spelling?) But haven't come across any details or recipes.
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Post by harrytom on Sept 4, 2023 0:26:55 GMT 12
Trevally beautiful smoked.Had 1 done by the smokehouse in coromandell,3kg fish,was meant to go in pie,but by the time junior and I had samples bugger all left,raw fish simular as fish does but add a few diced tomatos in.
Slow cookers/crockpot can put any old tough meat in and add a few chillies and yes have a simple meal after 8hrs.
On the smoker GO30 pork ribs/belly shoulder but dont try to do a mutton. Comes out too fatty and no real taste yet lamb works well.
The hard part is buying a charcoal that produces smoke not heat,found the Kingsfords best from mitre10 was $20 for 4kg but now getting close to $30. Found manuka leaves a taint taste if using straight but a blend of apple/manuka works. Can finish a smoke off with a few pohutakawa leaves.
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Post by dutyfree on Sept 4, 2023 7:24:43 GMT 12
I use a pellet grill. Brisket, pork fillet, beef short ribs, pork roast, beef rolled rib roast, tomahawk steaks, t bones, salmon. All low and slow.
I reverse sear the steaks, usually 2 hours to an internal temp of 50/55 then sear on the gas bbq
Longest cook so far is about 8 hours then an hour resting for some beef.
Just started trying a smoke tube added as well to get some more smoke flavor.
It’s a hobby. The automated pellet grills are excellent.
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Post by eri on Sept 5, 2023 19:15:25 GMT 12
raw fish covered in lemon juice then a few hours of overnight soaking in coconut milk is a personal fave
1 of my favorite sashmi fish in japan is freshly caught "aji", japanese horse mackerel, a close relative to trevally
The horse mackerel is not a true mackerel, but belongs to the trevally family.
Information. The Trevally makes for a decent eating fish, most commonly served as sashimi and in other raw fish dishes such as the Fijian Kokoda thanks to their high oil content. This species is does also make for enjoyable eating pan fried. It is recommended to bleed the fish and remove it's red flesh while filleting.
meanwhile an $11 side of pork ribs covered in smokey bbq sauce and sitting in a closed roasting pan is currently mid-way through it's 2hours at 160C
will be the meat for 4 adults dinner
4 large spuds cut into wedges and sitting in oil, previously used for pork katsu, will go into the top of the oven for the last hour as carbohydrate
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Post by GO30 on Sept 5, 2023 21:41:35 GMT 12
GO30, how do you do your raw kahawai? I've recently discovered ceviche, raw cured fish (snapper mainly, but trev's are ideal also). I'm working through the various recipes in the cook book "99 Spearo Recipe's". A very good book with 'actionable' recipes supplied by the Noob Spearo social media community. Basically a bunch of people that like knowing where their food comes from and honouring it with good, simple, actionable dishes. Usually cured in lemon or lime juice (our lime tree died after the wet summer, so I'm low-browing with lemons) Ginger, corriander, and various combo's of either capsicum, a little chilly, mango (substitute for pawpaw) avocado and probably my favourite, coconut milk. I've heard of other raw fish dishes such as kakoda (spelling?) But haven't come across any details or recipes. Ceviche and the other dishes like that that use lemon juice etc are more 'cold' fish than raw as they are cooked in the juices. So we realy have 3 sorts of fish, cooked by heat, cooked by juice and the basic raw.
I like my raw fish raw so grab a pelagic (most work but I tend to prefer pelagics), chill and slice thin and go for it. To zizz it up a bit use spy sauce and wasabi or what we do a lot is mix some wasabi into soy and use that as a dipping sauce. Or another yummy option is to use a good Vietnamese nuoc cham, the one that is sweet, sour, salty and assorted degrees of spicy dipping sauce that is often accompanying fresh summer rolls.
The problem I have in NZ is the fish is often 'fresh adjacent' and that does make a big difference after living on 'caught an hour or 2 ago' for a few years. I lived in Kiribati, Tuvalu, Fiji and the Sollies for some years so fresh fish was everywhere and ridiculously cheap. Kiribati and Tuvalu were the best. Historical fact of possible interest, those 2 countries were once known as the Gilbert and Alice Islands before they scored independence.
But I'm a right fishy slut so will eat near any of them any time no matter how much it is or isn't cooked/cured.
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Post by GO30 on Sept 5, 2023 22:02:43 GMT 12
I use a pellet grill. Brisket, pork fillet, beef short ribs, pork roast, beef rolled rib roast, tomahawk steaks, t bones, salmon. All low and slow. I reverse sear the steaks, usually 2 hours to an internal temp of 50/55 then sear on the gas bbq Longest cook so far is about 8 hours then an hour resting for some beef. Just started trying a smoke tube added as well to get some more smoke flavor. It’s a hobby. The automated pellet grills are excellent. A mates got one of those. For some reason unknown I want to say it's a Bradley or a name close to that.
He loves the thing and can between them they can make some average stuff bloody good.
I'm mostly running a 47 Weber with the snake technique. Easy as to to do once you sort your set up, I do a simple 2x2x2 with a single on top inbetween, every 6th single is a block of wood for extra flavour smoke. That's the smaller Weber for just the 2 of us but I have bigger in a mix of formats.
I'd like to get a good but not huge offset smoker. I also want to pop one of the proving elusive porkers in the bush on and around our place. Seen them and they are the perfect size for a 44gal drum sized spit. Their time will come and I think shortly.
This weekend is the Paparoa Possum Purge, 1000's of the little fuckers will not see Monday and the local school will be many $1000's better off once they sell all the fur. Last year a bit over 4000 apparently and they said it was a quiet one. That's a hell of a lot of possums now not buggering all the small and often native wildlife, GOOD!!!!
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Post by harrytom on Sept 5, 2023 23:16:09 GMT 12
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Post by GO30 on Sept 6, 2023 14:50:16 GMT 12
Yeah but Na and a big NA. After you see my bigger R2 Herefords which are in prime condition with rumps that are the size of Texas you'd never go possum. Even the little ones look way tastier, mind you they must be nudging a few hundy kg now so I may have to stop calling them little. I must say my cows are easily the best lookers in the neighbourhood with regards to meat on the bones. There is the odd place up around here that makes me shutter in disgust at the state the stock live in and are in. Living in deep mud with bones sticking out is just wrong. But then as a dairy neighbour said only a few weeks back, with the growing regulations and costs come even more need to push boundaries in stock numbers and ground use just to make enough to feed the family. I'd really hate to be in dairy even if I didn't have to get up at 5am to pull bovine titties, 5am is also just wrong...unless it's sailing, motorbiking, aviating or a dawn breaker  |
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Post by harrytom on Sept 24, 2023 9:15:17 GMT 12
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Post by GO30 on Sept 25, 2023 6:35:59 GMT 12
Agree, it won't. Dropped just on 13kg in 2 months. Currently torturing myself by reading the big Weber cookbook. Some yummy stuff in there. I'm making my own bacon at the moment, in the brine right now, smoke it in another week. |
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Post by dutyfree on Sept 25, 2023 17:25:47 GMT 12
I have a USA 9kg brisket in the freezer. Will go on my pellet smoker as soon as I see an opportunity.
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Post by harrytom on Sept 25, 2023 17:56:18 GMT 12
I have a USA 9kg brisket in the freezer. Will go on my pellet smoker as soon as I see an opportunity. Cut as much fat off it as you can,done brisket before and leaving fat on ruins it,cook slow heat long,maybe a 12hr cook.,3kg took me 8hrs over smoking coals,temp was about 90c,after 8 hrs got internal of 150 and tender. If you can make your own rub as commercial rubs seem tasteless,just full of salt. |
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Post by em on Sept 26, 2023 14:37:38 GMT 12
Agree, it won't. Dropped just on 13kg in 2 months. Currently torturing myself by reading the big Weber cookbook. Some yummy stuff in there. I'm making my own bacon at the moment, in the brine right now, smoke it in another week. What’s your bacon technique ? I’ve made it a couple of times by putting pork belly in vacuum bags with brown sugar and salt for two weeks and turned it once daily . Then smoked it , it came up mint . next time I will add real liquid smoke to the brine , I had trouble keeping the smoke cold and it shrunk a bit . |
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