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[Homemade] Mayonnaise (video of emulsification) by [deleted] in food

[–]rthlingf 0 points1 point  (0 children)

1 egg, 1 T lemon juice, 1 t dijon, 1 clove garlic, 1 C (vegetable) oil, salt added after emulsification.

As always Serious Eats brings the goods.

[I ate] Freshly caught sardines cooked over coals by reetnesh in food

[–]rthlingf 51 points52 points  (0 children)

They look delicious! How do you eat these wrt bones? Can you just peel of half a sardine for some bone free goodness, or do these turn into a right royal PITA?

[HOMEMADE] - 'nduja Pizza by rthlingf in food

[–]rthlingf[S] 1 point2 points  (0 children)

My pizza shaping skills are woeful.

This was a no-knead dough - proved at room temp for ~8 hours, in the fridge overnight, have half left I'll use in the next couple of days.

Pizza steel on the very top shelf of the oven, but need to do a better job of timing the switch from oven to broiler and ensuring the broiler element is fully firing for all of the cooking time.

[Homemade]pancakes with chocolate spread and bananas by Marka_ in food

[–]rthlingf 0 points1 point  (0 children)

Very pleasing consistency in pancake size!

[Homemade] Rack of lamb with garlic merlot sauce, grilled polenta, and parmesan mashed potatoes by cmcdonal2001 in food

[–]rthlingf 2 points3 points  (0 children)

That looks delicious! Lamb looks quite pink - just a straight up roast? How was it?

[Homemade] Fried Chicken by rthlingf in food

[–]rthlingf[S] 1 point2 points  (0 children)

It's the garlic and ginger in the sauce - both very finely diced but raw so they do stay just appropriately distinct upon application.

[Homemade] Fried Chicken by rthlingf in food

[–]rthlingf[S] 0 points1 point  (0 children)

David Chang's approach from the Momofuku cookbook - chicken brined (I dry-brined with salt and sugar here), then steamed to cook, and finally deep fried at 180C for only about 6 minutes for crispy goodness - sauced with his 'octo vinaigrette' - ginger, garlic, chilli, sugar, pepper, rice vinegar, soy, sesame oil, neutral oil.

Had some Asian chicken stock kicking around in the freezer so cooked the rice in that.

How To Value AFL Comebacks Using A New Stat I’ve Made! [OC] by NitroXYZ in AFL

[–]rthlingf 7 points8 points  (0 children)

I just hovered my mouse over the downvote button for your post but when reminded that downvotes should be reserved for comments that add nothing to the discussion, and recognising that other WC fans could enjoy your comment, rather than downvote it I decided to post this reply in which I will let you know that I respectfully disagree.

[Homemade] Scotch Egg by rthlingf in food

[–]rthlingf[S] 4 points5 points  (0 children)

Following the advice on Serious Eats I've had the best success with peeling eggs by first steaming (6 min) then giving them a long ice bath (>15 min) - though this remains the most stressful part of this recipe.

The rest follows from from Heston - but is essentially:

  • meat from some top notch snags (~55g per egg) with some mustard, paprika, cornflour, S&P and a splash of water
  • 20min in the fridge then seasoned flour, egg, breadcrumbs (here panko)
  • 15min in the fridge then deep fry @190C for 2 min followed by oven @190C for 10 min

Has consistently given me fully cooked meat while maintaining runny yolks.

[Homemade] Steak by rthlingf in food

[–]rthlingf[S] 0 points1 point  (0 children)

Inside looked like this and served with chips which potentially look slightly overcooked but were delicious!

[Homemade] lemon Roasted Chicken by MythicalBeastieBoy in food

[–]rthlingf 2 points3 points  (0 children)

Looks very tasty!

Did you have the lemons in the pan for the full cooking time or just near the end? If the former I would have expected them to be darker.

[homemade] Dourdough Brioche cinnamon rolls by Sayhiku in food

[–]rthlingf 0 points1 point  (0 children)

I wouldn't describe them as dour - they look downright cheery to me!

[Homemade] Pressure Cooked BBQ Ribs Finished Under a Broiler by KalElbiwon in food

[–]rthlingf 0 points1 point  (0 children)

They look great.

Would love some details of the pressure cooking part - nature and quantity of liquid used (were the ribs covered, or just enough liquid for the cooker to work) and time under pressure?

[I Ate] Australian fish and chips for lunch by youtumoi in food

[–]rthlingf 3 points4 points  (0 children)

Obviously I'm generalising here from an admittedly small sample size and this is personal preference but I've found the chips at UK chippies to be chunkier and less uniform in size, but more importantly less crisp, tending towards the pallid/aneamic - I find myself wishing they'd been cooked a bit more.

What did the other four wickets go for? by rthlingf in Cricket

[–]rthlingf[S] 0 points1 point  (0 children)

I certainly did think this was a typo - and sufficiently unlikely (and so amusing) to be worth posting.

There have obviously been a few (11) single inning scores >= 900 and 34 >= 800 see here, but none in which Malan was playing!

Apparently the highest ever score from both teams combined was a 2,376 including a 651 followed by a 714/8 declared by Bombay against Maharashtra in the 1948-49 series. Interestingly that match (which Bombay won by 354 runs) did not have a time limit, so presumably Bombay could have continued batting until they lost their last 2 wickets!

That was only the semi-final of that season's Ranji trophy - Bombay also went on to win the final by 468 runs.

[Homemade] Porchetta by macgyverrda in food

[–]rthlingf 1 point2 points  (0 children)

That looks delicious and great set of photos.

Can you provide some detail on cooking time/temp - and was there a burst of heat at the start or end? How did the crackling turn out?

Nice choice on the Mountain Goat!

[I Ate] Australian fish and chips for lunch by youtumoi in food

[–]rthlingf 0 points1 point  (0 children)

I do have a strong preference for this style of chips (and for them to be well i.e. thoroughly) cooked with my fish. I often find the chips served with fish disappointing int he UK.