OT - Cooking

alik01 · 03-15-2012, 07:16 PM

Just peeked in after a small absence! Am loving this thread! Great to see more foodies - we really do share a lot of things on this forum!

Raihax, nice thread mate - really good effort on the recipe. I don't eat pork but it sounds delicious!

Honny, mate I'm definitely visiting you on my next Perth trip! You must do amazingly well with the ladies. My juvenile efforts were a success mostly, but your's would just be great!

I too love to don an apron and get my creativity going. Not really into recipes - just like to see what happens. I also love my Electrolux BBQ - clean design and awesome utility

Been using a tagine a lot again lately - used extensively in uni. You can really churn out some amazing stuff and all the flavour is preserved so nicely while maintaining the tenderness of the meat you use.

Another personal is, wrapping up a fresh fish fillet in foil with a bit of butter/evoo, coriander and a fresh chillie. On the BBQ for 10-15 and oh man!

RaihaX · 03-15-2012, 07:27 PM

Quote:

Originally Posted by alik01

Just peeked in after a small absence! Am loving this thread! Great to see more foodies - we really do share a lot of things on this forum!

Raihax, nice thread mate - really good effort on the recipe. I don't eat pork but it sounds delicious!

Honny, mate I'm definitely visiting you on my next Perth trip! You must do amazingly well with the ladies. My juvenile efforts were a success mostly, but your's would just be great!

I too love to don an apron and get my creativity going. Not really into recipes - just like to see what happens. I also love my Electrolux BBQ - clean design and awesome utility

Been using a tagine a lot again lately - used extensively in uni. You can really churn out some amazing stuff and all the flavour is preserved so nicely while maintaining the tenderness of the meat you use.

Another personal is, wrapping up a fresh fish fillet in foil with a bit of butter/evoo, coriander and a fresh chillie. On the BBQ for 10-15 and oh man!

Thanks mate - I love food! I am always in a constant battle keeping my weight down due to my love affair

btw is this what you are referring to ? http://en.wikipedia.org/wiki/Tajine

very interesting if so.

alik01 · 03-15-2012, 07:46 PM

That's the one Raihax. The one in the main picture is the traditional porous clay. They are really great as they absorb flavour and after a few years they deliver their own distinct flavour to the dish, even without spices. I've had one for a few years and it's still nowhere near that stage though. They can however be a little harder to look after - need to soak it for 24 hours every couple of month and also soak it for 30 mins and air-dry before each use.

The new ceramic ones are a great alternative. They provide the same cooking effect without the care instructions. Obviously you forgo the flavor transferring qualities.

They work by regulating the cooking temperature. So the meat or whatever is under constant hear rather than a fluctuating temperature such as in a pan or pot. Also it traps in all the flavours and juices and circulates it around.

They really are pretty foolproof. A bit of lamb or chicken with some chickpeas, carrots, capsicum, etc... Some spices or a mix like Ras-el-hanoot is all you need. Ads some preserved lemons for a really nice twist. Above is only a small starter into what you can with this.

alik01 · 03-15-2012, 07:47 PM

Raihax, can you please PM about your side work. Very interested in setting up an iPhone app for us.

RaihaX · 03-15-2012, 07:52 PM

Quote:

Originally Posted by alik01

That's the one Raihax. The one in the main picture is the traditional porous clay. They are really great as they absorb flavour and after a few years they deliver their own distinct flavour to the dish, even without spices. I've had one for a few years and it's still nowhere near that stage though. They can however be a little harder to look after - need to soak it for 24 hours every couple of month and also soak it for 30 mins and air-dry before each use.

The new ceramic ones are a great alternative. They provide the same cooking effect without the care instructions. Obviously you forgo the flavor transferring qualities.

They work by regulating the cooking temperature. So the meat or whatever is under constant hear rather than a fluctuating temperature such as in a pan or pot. Also it traps in all the flavours and juices and circulates it around.

They really are pretty foolproof. A bit of lamb or chicken with some chickpeas, carrots, capsicum, etc... Some spices or a mix like Ras-el-hanoot is all you need. Ads some preserved lemons for a really nice twist. Above is only a small starter into what you can with this.

Interesting I am going to look it up and see where I can buy it from

Quote:

Originally Posted by alik01

Raihax, can you please PM about your side work. Very interested in setting up an iPhone app for us.

PM.

alik01 · 03-15-2012, 08:01 PM

Quote:

Originally Posted by RaihaX

Interesting I am going to look it up and see where I can buy it from

I got my first one in Perth. A place on Murray St, next to Tiger Lils. Right next to where the Bose shop is.

Forgot the name of the place now but it's kitchen concept store. Have some sweet stuff. Not sure if it's still there - it's been about 3 years since I left.

They have the clay ones there and I think other ones too. Don't buy the Cuisinart one with the metal base - pretty pointless in terms of temp regulation. The Emile Henry one is a nice ceramic one.

RaihaX · 03-15-2012, 08:02 PM

Quote:

Originally Posted by alik01

I got my first one in Perth. A place on Murray St, next to Tiger Lils. Right next to where the Bose shop is.

Forgot the name of the place now but it's kitchen concept store. Have some sweet stuff. Not sure if it's still there - it's been about 3 years since I left.

They have the clay ones there and I think other ones too. Don't buy the Cuisinart one with the metal base - pretty pointless in terms of temp regulation. The Emile Henry one is a nice ceramic one.

Ah cool - I am going to the city tonight after work will check it out

alik01 · 03-15-2012, 08:03 PM

Quote:

Originally Posted by RaihaX

Ah cool - I am going to the city tonight after work will check it out

David Jones used to have them also.

RaihaX · 04-15-2012, 07:01 AM

So we made some macaroon today - turned out pretty good for a first timer (well second as the first one we did failed

)

Raspberry with White chocolate Macaroon !

BMW86 · 04-15-2012, 07:03 AM

Price shipped to Brisbane?

RaihaX · 04-15-2012, 07:06 AM

Quote:

Originally Posted by BMW86

Price shipped to Brisbane?

I will do a swap with you - pass me say your LSD and I will make a box full of macaroon

BMW86 · 04-15-2012, 07:08 AM

Quote:

Originally Posted by RaihaX

I will do a swap with you - pass me say your LSD and I will make a box full of macaroon

No worries Rey. Send over the macaroon first and I'll book the car this week

eriktufa · 04-15-2012, 07:30 AM

That actually looks good, easy to make?

RaihaX · 04-15-2012, 07:41 AM

Quote:

Originally Posted by eg82

That actually looks good, easy to make?

Yeah it wasn't too hard - I followed My Kitchen Rules recipe.

A lot of waiting around though so quite time consuming.

~sarah~ · 04-15-2012, 08:22 AM

ohhhhhh Honny I just noticed you had a Thermomix in the background of your one of your pics!
I just had mine delivered today!!!!!!!!!!!!!!!!!!!! Watch this space because i am a foodie in the making lol

RaihaX · 04-15-2012, 08:28 AM

I wish I had a thermomixer but is damn expensive!

03-15-2012, 07:16 PM	#67
alik01 Lieutenant Colonel 51 Rep 1,792 Posts Drives: Slowly & Responsibly Join Date: Nov 2009 Location: Darwin, Australia iTrader: (0)	Just peeked in after a small absence! Am loving this thread! Great to see more foodies - we really do share a lot of things on this forum! Raihax, nice thread mate - really good effort on the recipe. I don't eat pork but it sounds delicious! Honny, mate I'm definitely visiting you on my next Perth trip! You must do amazingly well with the ladies. My juvenile efforts were a success mostly, but your's would just be great! I too love to don an apron and get my creativity going. Not really into recipes - just like to see what happens. I also love my Electrolux BBQ - clean design and awesome utility Been using a tagine a lot again lately - used extensively in uni. You can really churn out some amazing stuff and all the flavour is preserved so nicely while maintaining the tenderness of the meat you use. Another personal is, wrapping up a fresh fish fillet in foil with a bit of butter/evoo, coriander and a fresh chillie. On the BBQ for 10-15 and oh man! __________________
	Appreciate 0 Quote

03-15-2012, 07:46 PM	#69
alik01 Lieutenant Colonel 51 Rep 1,792 Posts Drives: Slowly & Responsibly Join Date: Nov 2009 Location: Darwin, Australia iTrader: (0)	That's the one Raihax. The one in the main picture is the traditional porous clay. They are really great as they absorb flavour and after a few years they deliver their own distinct flavour to the dish, even without spices. I've had one for a few years and it's still nowhere near that stage though. They can however be a little harder to look after - need to soak it for 24 hours every couple of month and also soak it for 30 mins and air-dry before each use. The new ceramic ones are a great alternative. They provide the same cooking effect without the care instructions. Obviously you forgo the flavor transferring qualities. They work by regulating the cooking temperature. So the meat or whatever is under constant hear rather than a fluctuating temperature such as in a pan or pot. Also it traps in all the flavours and juices and circulates it around. They really are pretty foolproof. A bit of lamb or chicken with some chickpeas, carrots, capsicum, etc... Some spices or a mix like Ras-el-hanoot is all you need. Ads some preserved lemons for a really nice twist. Above is only a small starter into what you can with this. __________________
	Appreciate 0 Quote

03-15-2012, 07:47 PM	#70
alik01 Lieutenant Colonel 51 Rep 1,792 Posts Drives: Slowly & Responsibly Join Date: Nov 2009 Location: Darwin, Australia iTrader: (0)	Raihax, can you please PM about your side work. Very interested in setting up an iPhone app for us. __________________
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04-15-2012, 07:01 AM	#75
RaihaX Major General 156 Rep 4,995 Posts Drives: 08' 135i Join Date: Aug 2008 Location: Australia, Perth iTrader: (2)	So we made some macaroon today - turned out pretty good for a first timer (well second as the first one we did failed ) Raspberry with White chocolate Macaroon ! Attached Images
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04-15-2012, 07:03 AM	#76
BMW86 Major General 398 Rep 9,156 Posts Drives: RS3 Sedan / Macan S Join Date: Jul 2008 Location: Australia iTrader: (0)	Price shipped to Brisbane?
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04-15-2012, 07:30 AM	#79
eriktufa 3r1k 30 Rep 360 Posts Drives: 2008 MY08 BMW E92 335i Join Date: Jan 2012 Location: Perth iTrader: (0)	That actually looks good, easy to make?
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04-15-2012, 08:22 AM	#81
~sarah~ Second Lieutenant 8 Rep 208 Posts Drives: 135i Join Date: Mar 2009 Location: Melbourne iTrader: (0) Garage List 2008 135 [10.00]	ohhhhhh Honny I just noticed you had a Thermomix in the background of your one of your pics! I just had mine delivered today!!!!!!!!!!!!!!!!!!!! Watch this space because i am a foodie in the making lol __________________ www.driverdynamics.com
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04-15-2012, 08:28 AM	#82
RaihaX Major General 156 Rep 4,995 Posts Drives: 08' 135i Join Date: Aug 2008 Location: Australia, Perth iTrader: (2)	I wish I had a thermomixer but is damn expensive!
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