Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. IMG_0082.jpg

    IMG_0082.jpg

    • moikel
    • Media item
    • Comments: 0
    • Album: Brisket vindaloo
  2. moikel

    Brisket vindaloo

    5 cm stick of cinnamon ,1x tsp black pepper,cumin,cloves,seeds from 12 cardamom pods,8 cloves of garlic, 2 thumb size bits of ginger,1 tsp salt ,brown sugar, 2 tbs chilli powder 1/2 turmeric ,5 x tabs white wine vinegar,2 x tabs tamarind liquid., 2 x red shallots. That's going to be the...
  3. moikel

    Brisket vindaloo

    Its more like a rib cut ,got some of what the chinese call soft bone.Rib cartilage.I figure its from the front of the chest but not what Americans call brisket,closer to assado.  Ground spices,garlic,ginger,red shallot,tamarind juice,white wine vinegar,wet rub style.It will sit over night.
  4. Brisket vindaloo

    Brisket vindaloo

    • moikel
    • Album
    • Comments: 0
  5. IMG_0079.jpg

    IMG_0079.jpg

    • moikel
    • Media item
    • Comments: 0
    • Album: Brisket vindaloo
  6. IMG_0080.jpg

    IMG_0080.jpg

    • moikel
    • Media item
    • Comments: 0
    • Album: Brisket vindaloo
  7. moikel

    Brisket vindaloo

    Vindaloo is vinegar based big Portuguese influence. Often the case that away from the it's region other people mess with it in Britain etc. Turn it into a version of a vindaloo because it has to be on the menu even though the cook is from another region that doesn't do it . Bit like Yankee's...
  8. moikel

    Brisket vindaloo

    We cut meat different down here. Now you can buy American style brisket here but it's very recent. Italalians cut it into strips if it's young beef or veal ,often it's for ragu. I bought that but I am going to marinate it in vindaloo mix overnight then smoke it. Vindaloo gets a bad rap because...
    • moikel
    • Thread
    • Replies: 16
    • Forum: Beef
  9. moikel

    Porchetta, it's whats for dinner

    The porchetta I have eaten here & Italy was all kept simple on the inside. CBP,salt,garlic,rosemary fennel seed. Those vans at markets where they serve it straight up in a bread roll are a thing of beauty. It will go on the list of things I will eat when I complete this diet Yours looks great...
  10. moikel

    Schweinebauch

    Totally new to me,never seen it here or Europe.And I spent a lot of time in butcher shops instead of stupid museums. Its a great concept,would make a great variation of the bacon &egg roll. I am on a diet & not drinking,day 9. Last night I dreamt about an alehouse.Tonight its going to be this
  11. moikel

    Lamb for Australia Day

    Back in the day you would kill a lamb,hang it up over night,then break it up the next day.Cleaver,hand saw, boning knife. Taught by fathers to sons . It was kept simple,rear leg whole, chump,loin,cutlet as chops the shoulder was trimmed up whole unless you were posh & had a bandsaw. Neck was cut...
  12. moikel

    Lamb for Australia Day

    Way back in the day it came in blocks called bechan or similar ,you cut a bit off the put it in al foil & roasted it for a bit.The smell was frightful. Thai people here do it outside over gas grill not allowed in the house Way better now in jars ,indispensable in that regions food. I even put...
  13. moikel

    Lamb for Australia Day

    I think all these ingredients should be available in your 'hood. You can use light brown sugar instead of palm ,if there is an Indian store they have jaggery sugar,near enough to the same thing. It has to have tamarind otherwise its not the same deal. The liquid product in the jar is fine but I...
  14. moikel

    Lamb for Australia Day

    Really nice. It more or less pulled with a pair of tongs.I cooked it for about 3 hours but very low. I don't know much about Burmese food but I do see this dish a lot around town,pork version. Peanuts a nice touch. I like the sour note of tamarind,could have bumped the chilli a little. I...
  15. IMG_0078.jpg

    IMG_0078.jpg

    • moikel
    • Media item
    • Comments: 0
    • Album: Lamb for Australia Day
  16. IMG_0074.jpg

    IMG_0074.jpg

    • moikel
    • Media item
    • Comments: 0
    • Album: Lamb for Australia Day
  17. moikel

    Lamb for Australia Day

    Just added the peanuts late,raw quickly toasted in a hot pan bashed up in mortar & pestle. Will just let it sit for about 30 minutes skim the fat. White rice,some green thing  on the side. Tamarind made it darker ,lovely sour note balanced up by the palm sugar. I have ordered this in a few...
  18. IMG_0070.jpg

    IMG_0070.jpg

    • moikel
    • Media item
    • Comments: 0
    • Album: Lamb for Australia Day
  19. IMG_1308.jpg

    IMG_1308.jpg

    • moikel
    • Media item
    • Comments: 0
    • Album: Lamb for Australia Day
  20. moikel

    Dungeness Crab!!!

    Really cheap relatively even with our crap currency. If you are inclined google sculpture by the sea Sydney. That style of work out of re purposed steel always represented. 
Top Bottom
Back
Clicky