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Can anyone recommend anything special I can do with brown rice?
Bored of eating it with tuna all the time
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There are a few suggestions [url=http://www.taste.com.au/recipes/collections/brown+ricehere[/url.
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| Quote ="Mintball"There are a few suggestions [url=http://www.taste.com.au/recipes/collections/brown+ricehere[/url.'"
cheers Minty! |
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| A pleasure.  |
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2nd Sausage making attempt this weekend, nice improvement but not quite there yet.
Changed a few things, used pork shoulder only. Minced after a short time in freezer once on co plate to start with then mixed in rusk and seasoning with ice cold water. Put back in freezer to keep the temperature down and minced again half on co plate and half on finer plate, then chilled it again and stuffed into collagen skins after frying a bit of the mix. Texture was much better mincing this way and as advised, keeping temperature down helped with stopping the fat emulsifying.
Left them overnight and tried them now after brushing with olive oil , skins shrank and burst during cooking but the taste and texture was pretty good but a little too dry.
Next time I will go back to pork trim as I think the fat content of the shoulder was too low. Will also go back to hog casings, even though the collagen was much easier to use they split during cooking. 3rd time lucky hopefully.
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Well things have taken a quite dramatic change in my diet regime.
For the past two weeks, I've stopped eating any flour products (bread, pastries etc), no rice, no potatoes, no pasta. The only meat I've eaten was a ribeye steak last night, protein has consisted of 200 grammes of fish daily.
The day starts with breakfast of porridge made with water and salt added towards the end of cooking, then a grapefruit. Lunch is a big salad with lots of cabbage, carrot, celery, cucumber, grated beetroot and tomatoes. Dinner is steamed or grilled fish (usually from my freezer or my stock). Between-meal snacks consist of apples, pears, grapefruit, carrot, celery.
But probably the most momentous change has been knocking the booze on the head. Apart from the odd bottle of 0% Becks or Bavaria Wheat Beer, I drink only black coffee and water. I'm currrently drinking 6 litres of water a day and pi[iss[/iing like a horse, I was also farting like my dog but my gut seems to have settled down now. I've lost nearly 14lb since new year and now seem to be dropping around 4-5lb per week. A pair of moleskin jeans I bought before christmas and struggled to fasten, can now be taken off without undoing the buttons.
I'm going to carry on until I hit 12st and then I intend quitting tobacco too. I'm pleasantly surprised at how easy it's been so far, my energy levels have increased, I now no longer need a nap after my lunch. I'm sleeping better at night and waking refreshed at a normal (for most people) time.
If I can do it, there's no reason any other bugger can't
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Just to revisit this on the off chance anybody is interested, we've had a couple of goes at sausagemaking since the last post - with mixed results.
Everything has been kept ice cold, grinding has been various consistencies and I have used both home made seasoning and also a pre purchased butchers seasoning mix. Effort before the latest one left a nice flavour sausage but the texture was terrible - far, far too dry and crumbley, on blooming they lost some water and on cooking they seemed to lose whatever was left. The mix was also far too 'rusky'.
www.weschenfelder.co.uk/home
Today I used the seasoning mix purchased from this website, but rang them before starting for advice. The guy on the helpline said I wasn't mixing the meat anywhere near enough after grinding and adding the seasoning so as a result the salt didn't have chance to breakdown the meat and the water wasn't penetrating the fibres or something - so when they were left to bloom or cook the water escaped - result: extremely dry sausage with crumbly texture. What was also making it worse was in an attempt to keep some texture in the final sausage I had mixed it less than the previous time, mistakenly thinking that I was overworking the meat loosing texture - this was making it even worse.
Latest attempt today is a much, much better effort. Again have kept everything ice cold to stop the fat emulsifying and mixed for much longer - grinding again after mixing. have tried the sample patty and it seems very tasty and much better texture, more like butchers sausages. They are currently blooming so will try them tomorrow. |
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Just to revisit this on the off chance anybody is interested, we've had a couple of goes at sausagemaking since the last post - with mixed results.
Everything has been kept ice cold, grinding has been various consistencies and I have used both home made seasoning and also a pre purchased butchers seasoning mix. Effort before the latest one left a nice flavour sausage but the texture was terrible - far, far too dry and crumbley, on blooming they lost some water and on cooking they seemed to lose whatever was left. The mix was also far too 'rusky'.
www.weschenfelder.co.uk/home
Today I used the seasoning mix purchased from this website, but rang them before starting for advice. The guy on the helpline said I wasn't mixing the meat anywhere near enough after grinding and adding the seasoning so as a result the salt didn't have chance to breakdown the meat and the water wasn't penetrating the fibres or something - so when they were left to bloom or cook the water escaped - result: extremely dry sausage with crumbly texture. What was also making it worse was in an attempt to keep some texture in the final sausage I had mixed it less than the previous time, mistakenly thinking that I was overworking the meat loosing texture - this was making it even worse.
Latest attempt today is a much, much better effort. Again have kept everything ice cold to stop the fat emulsifying and mixed for much longer - grinding again after mixing. have tried the sample patty and it seems very tasty and much better texture, more like butchers sausages. They are currently blooming so will try them tomorrow. | |
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Have you tried hand for the sausages, maybe 50/50 with shoulder, I haven't read upthread on your efforts?
I've not made sausages in a donkey's age but I used breadcrumbs not rusk.
Some older chefs I worked with as a young un swore by natural gut casings but tbh it's been so long I couldn't say which works best.
Personally I couldn't be arris'd with filling anyway, I've done it like a Lorne sausage with the mixture packed into oiled plain sided ally scone cutters to keep the shape (or whatever shape open ended tin you've got) & fried in a cast iron pan/skillet. flip then remove cutter.
Is your full recipe further upthread?
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| Quote ="knockersbumpMKII"Have you tried hand for the sausages, maybe 50/50 with shoulder, I haven't read upthread on your efforts?
I've not made sausages in a donkey's age but I used breadcrumbs not rusk.
Some older chefs I worked with as a young un swore by natural gut casings but tbh it's been so long I couldn't say which works best.
Personally I couldn't be arris'd with filling anyway, I've done it like a Lorne sausage with the mixture packed into oiled plain sided ally scone cutters to keep the shape (or whatever shape open ended tin you've got) & fried in a cast iron pan/skillet. flip then remove cutter.
Is your full recipe further upthread?'"
Yes bud, have tried 3 or 4 times and posted each result in this thread. Really happy with the latest effort, think I am getting somewhere. Still over filling the casings (using natural hog gut) - forgot to allow for them to expand when blooming so they are bursting when cutting but the flavour (despite being a touch peppery for my taste) is almost where I want it to be and once I stop them busting the succulence will be just right.
Made various mistakes the first few times, not keeping the meat cold enough, under mixing being the main ones, but feel like I have got somewhere now.
I make sausage meat balls (just rolling in flour and baking in the oven) and will try making like a lorne sausage - thanks. |
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| Yeah, persistance and trial and error...I'm more critical now of my cooking than I was when I still did it for a living..lol. It's nice to hear though of someone going to a fair bit of effort. I always said I'd get a mincing attachment for the Kenwood but never did.
We have one decent butcher in Hitchin the next town to me but isn't cheap by any stretch even for affluent Herts(though it's always busy) Our last real butchers in Letchworth dissapeared a few years ago, the Heritage foundation (owners of the majority of the town's land) ousted them from the indoor market (moving Argos there..grrrrr) and by charging massively high rents on the high street which effect the shopping here hugely.
I found a nice butcher in Hull when visiting the folks who'd do me a nice course sausagemeat but then they packed up too. There's a few up there still dotted around and think there is a little bit of a resurgence in places..
I realise that the supermarket giants have a draw for those on more modest incomes but they have almost killed off the high street grocer/butcher..shame really.
Luck with the perfect banger |
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Quote ="knockersbumpMKII"Yeah, persistance and trial and error...I'm more critical now of my cooking than I was when I still did it for a living..lol. It's nice to hear though of someone going to a fair bit of effort. I always said I'd get a mincing attachment for the Kenwood but never did.
We have one decent butcher in Hitchin the next town to me but isn't cheap by any stretch even for affluent Herts(though it's always busy) Our last real butchers in Letchworth dissapeared a few years ago, the Heritage foundation (owners of the majority of the town's land) ousted them from the indoor market (moving Argos there..grrrrr) and by charging massively high rents on the high street which effect the shopping here hugely.
I found a nice butcher in Hull when visiting the folks who'd do me a nice course sausagemeat but then they packed up too. There's a few up there still dotted around and think there is a little bit of a resurgence in places..
I realise that the supermarket giants have a draw for those on more modest incomes but they have almost killed off the high street grocer/butcher..shame really.
Luck with the perfect banger
'"
Get registered on this forum, a few small holders offering half/whole pigs for sale (among other surplus meats and veg) - butchered and packed. Seem a pretty helpful bunch of people too, prices for a side of pork seem to range from £90-£130 ish, and most will be outdoor reared and well looked after. I have even had an invite to see the porker before it goes to meat his maker. Need to know what breed to go for next!
www.accidentalsmallholder.net/fo ... board=18.0 |
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Quote ="knockersbumpMKII"Yeah, persistance and trial and error...I'm more critical now of my cooking than I was when I still did it for a living..lol. It's nice to hear though of someone going to a fair bit of effort. I always said I'd get a mincing attachment for the Kenwood but never did.
We have one decent butcher in Hitchin the next town to me but isn't cheap by any stretch even for affluent Herts(though it's always busy) Our last real butchers in Letchworth dissapeared a few years ago, the Heritage foundation (owners of the majority of the town's land) ousted them from the indoor market (moving Argos there..grrrrr) and by charging massively high rents on the high street which effect the shopping here hugely.
I found a nice butcher in Hull when visiting the folks who'd do me a nice course sausagemeat but then they packed up too. There's a few up there still dotted around and think there is a little bit of a resurgence in places..
I realise that the supermarket giants have a draw for those on more modest incomes but they have almost killed off the high street grocer/butcher..shame really.
Luck with the perfect banger
'"
Get registered on this forum, a few small holders offering half/whole pigs for sale (among other surplus meats and veg) - butchered and packed. Seem a pretty helpful bunch of people too, prices for a side of pork seem to range from £90-£130 ish, and most will be outdoor reared and well looked after. I have even had an invite to see the porker before it goes to meat his maker. Need to know what breed to go for next!
www.accidentalsmallholder.net/fo ... board=18.0 | |
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Made a load of butter on Monday. Morrisons had a stack of double cream they were getting shut of at £0.19p per 600ml tub. I bought four and discovered that less than 10 minutes in a food processor results in about 350 grammes of butter and 200ml of buttermilk. I made one lot unsalted, two salted (using course sea salt crystals) and one garlic & herb.
I'd tried it in the past using single cream but double cream makes it all so much easier and the result is far better than the usual crap from the supermarket.
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Picked up the side of pork last week, already making our way through it. Made a load of sausages and sausage meat with the trim and some of the shoulder, and had the remainder of the bone in shoulder slow roasted over Saturday night ready for Sunday dinner. The extra fat compared to even farm shop pork is huge, so much so that I am going to have to start removing some of it before cooking. The meat itself though is fantastic, we had almost no shrinkage in the slow roast shoulder compared to when I have done it before.
For £110 we got:
4 x medium leg joints
1 x huge shoulder joint
1 x small shoulder joint
1 x hock
8 x thick chops
1 x loin joint
1 x full belly
2 x trotters
small amount of ribs
bag of diced pork
bag of trim
Decided against the any of the offal.
The bacon is dry curing at the moment, the belly should be ready to come out of the salt today for drying and the back should be cured over the weekend hopefully. Think I will need to trim the rind and at least some of the fat off before cooking.
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| Quote ="cod'ead"I'd tried it in the past using single cream but double cream makes it all so much easier and the result is far better than the usual crap from the supermarket.'"
I found mine went off quickly, I don't think I got all the butter milk out of it. |
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| Quote ="Musky"Think I will need to trim the rind and at least some of the fat off before cooking.'"
Don't forget to render the fat down, that stuff is like gold  |
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| Quote ="Big Graeme"Don't forget to render the fat down, that stuff is like gold
'"
First one out of the cure is the belly, rinsed it and hung it in the garage in muslin last night. Reckon it will be good to go on Sunday. Back should be ready for hanging Sunday.
How do you render fat and what do you use it for? Got a huge jug full of jelly and fat from the shoulder joint that I am going to probably use for stock and maybe make some mucky fat and give the rest to the dog.
Got some trotters that I dont really know what to do with too. |
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Put the fat and skin on a tray in the oven on a medium heat, the fat will render out.
Bacon fat can be used for cooking, if I've got any it makes a great replacement for butter in a risotto , ordinary pork fat can be used to roast veggies or anywhere you would use lard.
This may be good reading www.homegrown.org/forum/topics/b ... le-pig-101 |
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Put the fat and skin on a tray in the oven on a medium heat, the fat will render out.
Bacon fat can be used for cooking, if I've got any it makes a great replacement for butter in a risotto , ordinary pork fat can be used to roast veggies or anywhere you would use lard.
This may be good reading www.homegrown.org/forum/topics/b ... le-pig-101 | |
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| Quote ="Big Graeme"I found mine went off quickly, I don't think I got all the butter milk out of it.'"
It's the buttermilk that turns the butter rancid mate.
I thought "washing" the butter was taking the pi[is[/is but no, once you've got the butter and buttermilk separated, get the lump of butter in a large bowl under a running cold tap and start squeezing and kneading the butter to get the buttermilk out. I was suprised at how long it took before the water was running clear. I might invest in some butter paddles (or patts) because they help to squeeze the buttermilk out too. |
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| Quote ="cod'ead"It's the buttermilk that turns the butter rancid mate.
I thought "washing" the butter was taking the pi[is[/is but no, once you've got the butter and buttermilk separated, get the lump of butter in a large bowl under a running cold tap and start squeezing and kneading the butter to get the buttermilk out. I was suprised at how long it took before the water was running clear. I might invest in some butter paddles (or patts) because they help to squeeze the buttermilk out too.'"
Yeah, I thought I'd got it all out, the buttermilk did make nice pancakes and soda bread though. |
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| Quote ="Big Graeme"Yeah, I thought I'd got it all out, the buttermilk did make nice pancakes and soda bread though.'"
It's also a good low-fat treat to pour around my morning porridge |
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| Went boat fising on Saturday for the first time since November and managed to bag some nice, prime Summer cod (63 between us).
If only cod fishing was like this all the time, we were a lot closer to the French coast than the English coast:
I've got four fillets currently at the smokers (cost 40p per lb), two are in the fridge salting down for carpaccio of salt cod with capers, chillies and preserved lemon. This is what they look like now:
The rest of them have all been vacuum sealed and frozen down.
I roasted four of the heads this morning in shallots, garlic and chillies
Before:
After:
What was left:
Last weekend I had Aliccia over to stay and she loves her fish, so I cooked a couple of turbot fillets (each weighing over 450g and I've still got another two just like 'em off the same fish), steamed in white wine with spring onions, cherry plum tomatoes, lime zest and dill and served them with pan-seared Manx Bay king scallops:
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Hang on, it was you who said they wouldn't eat cod not that long ago...
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| Quote ="Big Graeme"Hang on, it was you who said they wouldn't eat cod not that long ago...'"
I won't eat cod bought from anywhere, I only eat cod I've caught myself. That way I know it is in prime condition and isn't full of nematodes.
I'm not interested in big (over 20lb) cod either 6-15lb is the prime size for eating. The ones we caught the other day were stuffed full of brittle starfish. I prefer haddock to cod but I've only ever caught one down this way in the last 10 years. I needed to replenish the freezers and would rather have been fishing for flatties or bream but the turbot and brill are hard to find at the moment |
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| Good old Morrisons 
8 x 600ml tubs of cream - 19p each, currently being processed into butter and buttermilk
2 x barramundi - 49p each, in the freezer
5 x packs of mature sliced cheddar 19p each but because there is an offer of 2 for £3 the computer cannot handle discounted items, so I got the lot for 19p. If I had one more I'd have got all six for nowt.
2 x packs of hot & spicy chicken wings 75p instead of £2.50 each. Again, the 'puter can't handle the discount so I got both for 50p total
1 x Chinese chicken noodles + 1 x Prawn linguine @ 49p each instead of £3 or 2 for £5. Once more, the computer comes into play - both came free, gratis and for nothing.
I do usually hate supermarkets but I do enjoy legging them up.
I paid full price for me dog's treats and me Becks Blue Label though
The butter:
Managed nearly 3 kilos of the stuff |
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| Your cream into butter reminds me of when as a young pastry chef many moons ago I 'forgot' about 20 pints of cream I was whipping up ready to finish off the desserts for a function..sous chef comes along and says "I'll have that unsalted butter off you when you finished seperating it from the buttermilk, but don't do that again"..lolz
I always try to pick some fish up from the inddor market in Hull when I'm visiting, the lemon sole is always pretty good value.
Haven't been boat fishing since I can't remember, probs the mid 90s  |
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