smokie36
Vigilante
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Post by smokie36 on May 26, 2015 0:29:23 GMT 7
As requested....look forward to some cracking dishes!
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billd766
Crazy Mango
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Post by billd766 on May 26, 2015 16:55:06 GMT 7
As requested....look forward to some cracking dishes! Arrr thank 'eee kindly young master I will have a bash later. |
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billd766
Crazy Mango
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Post by billd766 on May 26, 2015 17:05:32 GMT 7
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billd766
Crazy Mango
Posts: 49
Likes: 27
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Post by billd766 on May 26, 2015 19:53:43 GMT 7
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billd766
Crazy Mango
Posts: 49
Likes: 27
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Post by billd766 on May 26, 2015 19:55:51 GMT 7
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billd766
Crazy Mango
Posts: 49
Likes: 27
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Post by billd766 on May 26, 2015 19:58:45 GMT 7
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billd766
Crazy Mango
Posts: 49
Likes: 27
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Post by billd766 on May 26, 2015 20:00:08 GMT 7
I have a lot of photos to go with the recipes but even when they are resized they take up a lot of space.
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Deleted
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Post by Deleted on May 26, 2015 20:06:46 GMT 7
That pork and ham pie looks like meatloaf, very nice. Maybe you can cut and paste some of the files as posters need to download to see them. Pics are great, mouthwatering.
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billd766
Crazy Mango
Posts: 49
Likes: 27
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Post by billd766 on May 26, 2015 20:09:56 GMT 7
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billd766
Crazy Mango
Posts: 49
Likes: 27
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Post by billd766 on May 26, 2015 20:14:04 GMT 7
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Deleted
Deleted Member
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Post by Deleted on May 26, 2015 20:20:37 GMT 7
Ingredients
Brine mix
sea salt 1 cup coarse sea salt chopped up in the blender
nitrite brine salt 1 ½ tsp
mustard powder 2 or 3 tbs to taste
Honey enough to mix everything together
Pork about 2kg with the skin removed
1 Chop the sea salt up in the blender and then realise you have too much so save the rest for later
2 Put in a mixing bowl with the nitrite brine salt
3 add some honey and mix together
4 put the pork in the bowl and slather the honey all over the pork
5 spread the mustard over the honey 2 or 3 times while turning the pork over
6 take the pork out of the bowl and put it into a zip lock bag with the rest of the mix
7 put it into the fridge, take it out daily and turn the bag over for 5 or 6 days
8 take the pork out and wash it, pat it dry, cover it in bacofoil, and there you have ham.
Actually you don’t as I found out. The pork didn’t seem to cure into ham when I cut into it. I then went to plan B and turned the convection oven on and roasted it in the foil with the top of the foil open for about 30 minutes a side. Hey presto, roast pork with no crackling and a delicious taste.
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billd766
Crazy Mango
Posts: 49
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Post by billd766 on May 26, 2015 20:29:01 GMT 7
Smokers I downloaded this from another forum a long time ago and some of you may recognise many of the names on the post. Mods please feel free to delete this if you think people mat be upset by it. Alternatively you could possibly get someone to make a smoker for you. Attachment Deleted |
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Deleted
Deleted Member
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Post by Deleted on May 26, 2015 20:32:41 GMT 7
I'm not going to wait 30 mins or so for that to download so you better paste it up yourself. If it is your thread and want to bring it here fine.
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billd766
Crazy Mango
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Post by billd766 on May 26, 2015 20:48:16 GMT 7
That pork and ham pie looks like meatloaf, very nice. Maybe you can cut and paste some of the files as posters need to download to see them. Pics are great, mouthwatering. I can do that but it may take a while as nothing is instant nowadays, not even coffee. That was just a brief selection of recipes that I have actually tried and tested. I have quite a few more I have tried plus many that I have not yet tried. Mostly I use the lounge table as a workbench, a fan assisted oven but the fan has sort of stopped and I don't have a proper oven thermometer. The kitchen proper is a Thai kitchen with a 2 burner cooker and is mainly used for boiling the brined pork into ham. It works for me. What I suggest is that if anyone tries a recipe then modify it to suit yourself and when you are happy then post the new recipe for others to try. I get a lot of recipes from the internet and when I write the file up on MS Word I always add the original link as a reference. try a few for yourselves and post some of your own especially when they go wrong as that is the best way to learn. For you guys lucky enough to live in big cities with access to western food shops life is a little easier as you can buy the proper equipment whereas people like me living in the sticks tend to rely on once a month shopping or Ebay. One thing I find that is handy is a spice stock list that you can refer to if a recipe calls for something. Attachment DeletedIf I need a cooking utensil I sometimes ask my wife what it is called in Thai. I also do a Google search for a photo then add this to an MS Word document with the Thai translation from Google Translate. If the people in the shop don't know the English word and the Thai translation si not so good they can generally understand the photo. Have a good week guys. |
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billd766
Crazy Mango
Posts: 49
Likes: 27
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Post by billd766 on May 26, 2015 20:50:52 GMT 7
I'm not going to wait 30 mins or so for that to download so you better paste it up yourself. If it is your thread and want to bring it here fine. This isn't my thread but one for anybody. I made a post yesterday asking if it were possible to have a place for anyone to post recipes and Smokie36 came up with this. Some of the recipes that I have include photos but they are bigger than the 1Mb acceptable size so I cannot post them without resizing the photos which takes time to do. |
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Jan 4, 2023 21:15:53 GMT 7
Jan 4, 2023 21:15:53 GMT 7
