Overclockers Australia Forums

OCAU News - Wiki - QuickLinks - Pix - Sponsors  

Go Back   Overclockers Australia Forums > Other Topics > Geek Food

Notices


Sign up for a free OCAU account and this ad will go away!
Search our forums with Google:
Reply
 
Thread Tools
Old 6th January 2010, 2:10 PM   #751
hurfi
Member
 
hurfi's Avatar
 
Join Date: Apr 2002
Location: Sunny Melbourne
Posts: 437
Default Gnocchi

I was starting to get a bit bored over the break, so the mission was to perfect home made Gnocchi, by the second batch it was perfect.

First shot was with brown butter, sage, garlic, pine nut and butternut pumpkin (sooo tasty) it beat the pants of a very similar dish i had a Donovans last year.

Second attempt was Gorgonzola sauce, with a splash of simple napoli.

Sorry crap iphone shot...


Click to view full size!


I have been dreaming about it ever since...
__________________
Math problems? Call 1-800-[(10x)(13i)^2]-[sin(xy)/2.362x]
hurfi is offline   Reply With Quote

Join OCAU to remove this ad!
Old 10th January 2010, 6:54 PM   #752
SenatorScrawn
Member
 
SenatorScrawn's Avatar
 
Join Date: Jan 2008
Posts: 60
Default

chicken tikka masala... rick stein's recipe (he does excellent curries imo, and who doesn't love the rick?).




there's rick's chicken tikka masala with a cucumber raita and basmati rice.
SenatorScrawn is offline   Reply With Quote
Old 16th January 2010, 11:50 PM   #753
SenatorScrawn
Member
 
SenatorScrawn's Avatar
 
Join Date: Jan 2008
Posts: 60
Default

steak.
1.5kg rib eye, dry aged. most delicious. i roasted it in the oven.





served with mint peas, carrots with butter, roast potato and spinach.

SenatorScrawn is offline   Reply With Quote
Old 17th January 2010, 11:12 AM   #754
nanaglenmum
Member
 
nanaglenmum's Avatar
 
Join Date: Jul 2009
Location: Nana Glen
Posts: 124
Default

Quote:
Originally Posted by amsm View Post
No, I don't really have a guide, the old man built it, with help from a Greek guy who was doing some paving for them up in the bush. That one is probably 15 or 20 years old now and the outer surface could do with a bit of TLC. It's under a roof, so doesn't get rained on.

The pedestal is made from besser-bricks filled with builders rubble, dirt and a decent layer of tamped down river sand. The cooking surface from fire-bricks and the dome from standard half or 3/4 house-bricks. The bricks are resting on mortar such that they eventually form the dome. We used a big pile of river sand in a mound to give a mould and stop it all collapsing. We shovelled the sand out via the door when the cement and mud had dried enough.

The outer covering is mud, straw which has been run over by a lawn-mower a few times and a little dried crushed up cow-shit mixed into a batter or thin dough consistency. You then hurl that at the outer surface of your brick dome, which forces it into all the cracks and gaps. Once the layer is thick enough you let it dry for a few weeks, then start lighting low fires in it to warm up and dry it out, but slowly, so it doesn't shrink and crack too much.

Edit: the main trick is to take it easy with the drying out and cooking fires, especially if the oven hasn't been used for a while. If you try and get it too hot too quick, it buggers up the bricks in the dome and also the mud on the outside, as the water tries to escape too quick. For example, to have pizza for lunch at 1:00pm, we'd light the fire at 9 am or so and lowly build up the heat. With an oven that's made of firebricks, insulated with vermiculite or something and has concrete on the outside, you may not have to be quite so patient. But the patient bit is an imprtant part, because it's when the beers get drunk and the crap gets talked

That's all pretty agricultural kind of construction info, I know, but it was a pretty aggie kind of project

For the other extreme, you can check out http://www.fornobravo.com/. They sometimes tend to be a bit over the top and anal about things over in America, but the website and forums do contain some useful info.
My hubby built one in our yard last year, with no brick laying, building, cooking experience at all. Did a FANTASTIC job!!! We photographed the process and wrote it up here. Take a look. We also posted a pic of a great book we used as a guide.
Has cooked some amazing meals to date, and it's amazing how even the simplest of dishes come out with a whole new depth of flavour. We are hoping to give the whole salmon a go later in the year when it cools down a bit. Maybe Easter. If you have any construction questions, post em up on the blog and Matthew will answer them for you.
Hope this helps!
__________________
"The sun ain't yellow, it's chicken!" - Bob Dylan (Tombstone Blues)
Food and Gardening Blog Nana Glen Mum
nanaglenmum is offline   Reply With Quote
Old 17th January 2010, 6:58 PM   #755
Oppressa
Member
 
Oppressa's Avatar
 
Join Date: Jun 2004
Location: Sydney
Posts: 5,543
Default

Quote:
Originally Posted by SenatorScrawn View Post
chicken tikka masala... rick stein's recipe (he does excellent curries imo, and who doesn't love the rick?).



there's rick's chicken tikka masala with a cucumber raita and basmati rice.
Damn I wish I could taste that right now
__________________
Sydney On Sunday (café review site). 1971 Beetle Resto thread and progress gallery
Main: AeroCool Dead Silence Cube, i7 3930K, Thermaltake F3 with Yate Loon, Rampage IV GENE, Corsair 4x4Gb 2133Mhz DDR3 Dominator GT, Sapphire 7970, OCZ Vertex 3 MAX IOPS 120Gb, 2 x 2Tb Western Digital Green
HTPC: Silverstone SST-GD01S-MXR, i5 4670, Scythe Big Shuriken, ASUS Z87M-PLUS, G.Skill Ares F3-1866C9D-8GAB (2x4GB) DDR3, 8Tb of storage, Pioneer Bluray BDR-206
Oppressa is offline   Reply With Quote
Old 20th January 2010, 5:50 PM   #756
AuroythmiX**
Member
 
AuroythmiX**'s Avatar
 
Join Date: Dec 2001
Posts: 3,491
Default

http://grabyourfork.blogspot.com/201...n-pyrmont.html

This is what I was talking about

Very nice! Duck fat chips! and the parfait yum!
AuroythmiX** is offline   Reply With Quote
Old 28th January 2010, 10:20 PM   #757
sormuijai
Member
 
sormuijai's Avatar
 
Join Date: Oct 2002
Location: Sydney
Posts: 1,143
Default

Found some of these on my drive. Thought I'd share the food porn! hehe

Green Tea cake with red bean filling. I was hoping to replicate the green tea gateaux you get at BreadTop, but the sponge way to rough compared to bread top. Must refine the recipe! Also, this if the first time I've ever done piping.....



Bacon and egg cheese burger, where I shoved a hunk of cheese into the middle of the beef patty. Just gotta be very careful when you bite into it. Molten cheese lava!



Pork and wongabok "Gyoza". I used the Gow Gee wrappers from the shops, which are thicker than the Japanese wrappers. Still tasted damn fine! hehe



First batch of Okonomiyaki. I couldn't find the seaweed flakes anywhere! GRRR but check out my funky twirly design attempt! hehe



Second batch, different presentation and also cooked longer. I preferred the second batch where the cabbage had soften more.



Orange and almond biscotti before the second bake. These were done for my annual xmas goodies bag that I give away as presents. Was too lazy and didn't get enough photos for the iron chef comp.



Cranberry and pistachio biscotti



Some of the goodies that went into the xmas bag. Biscotti, peanut butter cookies, shortbread, rocky road and rumballs (not in photo)

sormuijai is offline   Reply With Quote
Old 11th February 2010, 10:31 PM   #758
Scandrew
Member
 
Scandrew's Avatar
 
Join Date: Jan 2003
Location: Sydney
Posts: 2,387
Default

Food looks awesome.

Especially the Burger and Okonomiyaki
Scandrew is offline   Reply With Quote
Old 12th February 2010, 10:44 AM   #759
vec
(Taking a Break)
 
Join Date: Sep 2002
Posts: 1,478
Default

SenatorScrawn!

That Rib Eye looks amazing! I saw these in my local butcher last week and wondered how exactly to cook them?

Have you got a basic recipe for what you did there?
vec is offline   Reply With Quote
Old 12th February 2010, 11:35 AM   #760
The MWNN
Member
 
Join Date: Jul 2001
Location: Vancouver
Posts: 2,836
Default

Quote:
Originally Posted by amsm View Post
No, I don't really have a guide, the old man built it, with help from a Greek guy who was doing some paving for them up in the bush. That one is probably 15 or 20 years old now and the outer surface could do with a bit of TLC. It's under a roof, so doesn't get rained on.

The pedestal is made from besser-bricks filled with builders rubble, dirt and a decent layer of tamped down river sand. The cooking surface from fire-bricks and the dome from standard half or 3/4 house-bricks. The bricks are resting on mortar such that they eventually form the dome. We used a big pile of river sand in a mound to give a mould and stop it all collapsing. We shovelled the sand out via the door when the cement and mud had dried enough.

The outer covering is mud, straw which has been run over by a lawn-mower a few times and a little dried crushed up cow-shit mixed into a batter or thin dough consistency. You then hurl that at the outer surface of your brick dome, which forces it into all the cracks and gaps. Once the layer is thick enough you let it dry for a few weeks, then start lighting low fires in it to warm up and dry it out, but slowly, so it doesn't shrink and crack too much.

Edit: the main trick is to take it easy with the drying out and cooking fires, especially if the oven hasn't been used for a while. If you try and get it too hot too quick, it buggers up the bricks in the dome and also the mud on the outside, as the water tries to escape too quick. For example, to have pizza for lunch at 1:00pm, we'd light the fire at 9 am or so and lowly build up the heat. With an oven that's made of firebricks, insulated with vermiculite or something and has concrete on the outside, you may not have to be quite so patient. But the patient bit is an imprtant part, because it's when the beers get drunk and the crap gets talked
.
yeah I built one of these in our yard, 2nd one I've built now. When we moved I smashed up the 1st one and used the material to build this one, though its probably good 50% bigger than the old one, you can't reach the back of the interior with you hands

Mine the floor is regular solid house bricks and the dome has 3 layers, inner layer is clay + sand, middle thickest layer is clay + sand + straw and the outer layer is a protective plaster made from clay + sand + lime + hair (got a big bag from a hairdresser).

Cooks a nice pizza.

The MWNN is offline   Reply With Quote
Old 12th February 2010, 12:38 PM   #761
username_taken
Member
 
Join Date: Oct 2004
Location: Austin, TX
Posts: 1,352
Default

Spicy Buffalo Wings with blanched Asparagus and a aoili of mayo/mustard/lemon juice.



username_taken is offline   Reply With Quote
Old 12th February 2010, 1:02 PM   #762
bobfranklin
Member
 
bobfranklin's Avatar
 
Join Date: Feb 2003
Location: Bendigo, Victoria
Posts: 751
Default

Quote:
Originally Posted by The MWNN View Post
yeah I built one of these in our yard, 2nd one I've built now. When we moved I smashed up the 1st one and used the material to build this one, though its probably good 50% bigger than the old one, you can't reach the back of the interior with you hands

Mine the floor is regular solid house bricks and the dome has 3 layers, inner layer is clay + sand, middle thickest layer is clay + sand + straw and the outer layer is a protective plaster made from clay + sand + lime + hair (got a big bag from a hairdresser).

Cooks a nice pizza.

image
I dunno what's more impressive, the oven, or the setting for it. Love the surrounds behind it.
__________________
-----------------------------------------------------------------------------
| ASUS RAMPAGE IV-EXTREME | Core i7 3820 | Corsair HX110 | 16GB CORSAIR DOMINATOR Platinum DDR3 | OCZ 850w | Gigabyte 7970 & 7950 | NZXT Phantom 820 |
bobfranklin is offline   Reply With Quote
Old 12th February 2010, 1:56 PM   #763
copious
Member
 
copious's Avatar
 
Join Date: Aug 2004
Location: Sydney
Posts: 865
Default

Quote:
Originally Posted by username_taken View Post
Spicy Buffalo Wings with blanched Asparagus and a aoili of mayo/mustard/lemon juice.

[/URL]
Got a recipe mate ? I love buffalo wings, spicy sauce yet crispy!
__________________
eatshowandtell - Sydney based food blog
http://www.eatshowandtell.com
copious is offline   Reply With Quote
Old 12th February 2010, 2:15 PM   #764
username_taken
Member
 
Join Date: Oct 2004
Location: Austin, TX
Posts: 1,352
Default

yup here

http://xesla.ro/wordpress/uncategori...buffalo-wings/
username_taken is offline   Reply With Quote
Old 12th February 2010, 5:05 PM   #765
vec
(Taking a Break)
 
Join Date: Sep 2002
Posts: 1,478
Default

Quote:
Originally Posted by username_taken View Post
They look delicious! I do mine so differently but will give yor recipe a go for sure next time I cook them.
vec is offline   Reply With Quote
Reply

Bookmarks

Sign up for a free OCAU account and this ad will go away!

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT +10. The time now is 10:30 PM.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
OCAU is not responsible for the content of individual messages posted by others.
Other content copyright Overclockers Australia.
OCAU is hosted by Micron21!