Fairly standard boring dinner for me: half a garlic and chilli marinated chook and veg: And when the wife gets creative, it's all mini peppers stuffed with cauliflower, quinoa, mince and secret spices, along with quiche and veg:
baileys white choc mousse. 1kg white chocolate 300ml baileys 300ml cream melt in bowl over simmering pot of water(not boiling or chocolate can burn) stir every few minutes. soften 10 gelatine sheets in cold water. seperate 15 eggs. whip whites to soft peaks then add 450g of caster sugar slowly, let whip until sugar is dissolved. whip 2 litres of cream to soft peaks, take chocolate mix of heat and whisk in the 15 egg yolks. drain water from gelatine sheets and microwave for 10 seconds, then whisk into chocolate mix. fold in small amount of whipped cream in small batches until all is used. then fold in whipped egg whites in two parts. then let set and enjoy Brandy snap. 200g of sugar 200g of butter 200g of liquid glucose 200g of plain flour. in a pot on low heat add butter, sugar and liquid glucose and stir until dissolved. take of the heat and stir in the plain flour. Then on a tray lined with baking paper spread a thin layer of mix in a rectangle shape. bake in oven at 170 degrees until golden. let cool a little but to much you need it to be pliable. lift with a scraper or egg lifter and wrap around a cylinder shape.(lol this takes a bit of practice). let set . once all is set place brandy snap on plate and fill with the mousse. add some berry coulis and enjoy
Closest thing I do to making food porn, I do tech support for La Casa Del Formaggio. If you live in Adelaide, take a trip to their Factory in Glynde, they have a factory outlet with prices around 1/4-1/3 of that you find in Coles and Woolworths, it's also fresher. I picked up some ingredients last year to make a cheese cake from scratch, I've never done it before so it was a learning experience. Here's my violet crumble by death. Not kidding, several people had to take a nap afterwards and I got a marriage proposal out of it. 4 violet crumbles, 500g marscapone, 500g low fat ricotta, a shit tonne of eggs and sugar, and the majority of the day in making, baking and chilling. It took up an entire dinner plate And a slice
Here's some manly foodporn. Out cricket end of year for the grade, pork, chicken done in the bbq and on a mini spit roast. The end result was great, I didn't do it but it was worth of taking photos.
More spit roasting... We did this lamb on the weekend (and chicken souvlaki): Best lamb I've ever had. It was incredibly tender.
Yea made it myself. I have been a chef for 23 years. I was recommended this site looking for programming info on mobile apps and stumbled on this thread. Love seeing other peoples creations, their awesome.
Do it, it's open Saturday mornings too till about 12. It's not just cheese, they've got other Italian stuff in the shop to buy for whatever you're making. I reckon a standard ball of Mozzarella is about $3.25 or something compared to Coles/Woolworths who sell it for $7-8 last time I looked.
36Hr Sous Vide Porchetta! Inspired by the one from serious eats. Click to view full size! Freakin delicious and very rich.
My first attempt at agnolotti. Goats cheese and eggplant, with tomato basil cream sauce. It was delicious. I'm no good at presentation though!
hey everyone thought I would just post this here. Started up my new blog which I'm also going to use as a portfolio. Would love for everyone to check it out and share it round http://artistacocinero.tumblr.com/
So that's what those are for I have a set of those cups and not really even knew what to use them with.
