http://www.guidetoculinaryschools.com/tips-and-tools/cooking-videos
Someone just passed this link on to me, I thought I'd share it here. It seems to have links to a cooking schools and resources so it's commercial, but that's not wrong. Also, this is a few more resources for you. I like the pork confit recipe already...
Wednesday, 27 January 2010
Wednesday, 20 January 2010
Sometimes, Taste Buds Aren't.
Funniest thing I've seen in months:
Went to a friend's place for a chat and a cuppa, they berated me for letting the water boil in the kettle because "it de-oxygenates the water and makes the tea taste off" then they emptied the jug and refilled it from the tap before bringing that lot of water carefully to just below boiling point and making the tea with that...
Went to a friend's place for a chat and a cuppa, they berated me for letting the water boil in the kettle because "it de-oxygenates the water and makes the tea taste off" then they emptied the jug and refilled it from the tap before bringing that lot of water carefully to just below boiling point and making the tea with that...
Monday, 18 January 2010
AgBASE Directory of Zen
Would you like to order quite a wide range of foods online? For instance, buy california wine online or pretty much any of a wide range of produce - direct from the place that makes it. Those of you who regularly follow my other blogs TEdALOG Lite II and The Zen Cookbook Blog would already know that I'm all for anything that makes food more accountable and sustainable.
Something about AgBASE makes me happy. Maybe it's the way they use only one lowercase letter, the same as I do. But I also think that the site, which amounts to being a huge directory of food and garden greening, may be onto something, when it covers headings such as Biofuel and Biolubricant, Garden Supplies, Kosher Food, Fish and Seafood, Specialty Foods, Organic Vegetables, Berries, and so much more. The Internet needs more sites like AgBASE. The nearest thing we have in Australia is Aussieweb, but it just opens its doors to any commercial entity rather than focusing on greener and more sustainable businesses.
Something about AgBASE makes me happy. Maybe it's the way they use only one lowercase letter, the same as I do. But I also think that the site, which amounts to being a huge directory of food and garden greening, may be onto something, when it covers headings such as Biofuel and Biolubricant, Garden Supplies, Kosher Food, Fish and Seafood, Specialty Foods, Organic Vegetables, Berries, and so much more. The Internet needs more sites like AgBASE. The nearest thing we have in Australia is Aussieweb, but it just opens its doors to any commercial entity rather than focusing on greener and more sustainable businesses.
Wednesday, 28 October 2009
Third World Goat
An interesting price comparison: Dave says goat at his local Price Choppers in the USA, cost $2.79 per lb. Applying currency conversion rates as of about now, and converting that to kilos, that means I should expect to pay about $6.77/kg for goat meat here in Australia. Since even poor cuts of beef cost about $6/kg at my local fruit veg and butcher co-op (and they are at the low end for prices believe me!) that would make goat a really good alternative meat for me. Only problem is that the last time I looked at goat meat in a butcher's store, it was nearer $16/kg. And I can't imagine that prices have dropped since then.
Oh - and the real kicker? Regarding that super economical goat meat that Mr Dave can get at about one thrid the cost I can get goat meat here? It comes from here in the first place!
Oh - and the real kicker? Regarding that super economical goat meat that Mr Dave can get at about one thrid the cost I can get goat meat here? It comes from here in the first place!
Tuesday, 18 August 2009
Slime And You
This is an excellent source for information on mold and your food - how to deal with that furry mess in the fridge? Read this information factsheet and find out. I just thought the amount of info is useful and impressive.
I still prefer my mold to be in a nice blue cheese.
Visit The Body Friendly Zen Cookbook and help support my work!
I still prefer my mold to be in a nice blue cheese.
Wednesday, 12 August 2009
Dukkah-crumbed Lamb & Fattoush
NAME: _Dukkah-crumbed Lamb & Fattoush
INGREDIENTS/UTENSILS:
Meat:
500g diced lamb
3tbsp mild chilli dukkah
150g snow peas
1/2stalk celery
1/2tsp salt
1tbsp olive oil
Fattoush:
1 large lebanese bread
1tbsp olive oil
Dressing:
2tbsp olive oil
1tbsp malt vinegar
1tsp salt
1 clove garlic
2tsp pomegranate syrup
1tbsp tahini paste
1tbsp water
METHOD:
Mix the sauce ingredients in a blender and blend until creamy. Set aside.
Slice the lamb cubes into fairly thin slices across the grain, roll in dukkah, press down hard to make sure plenty of the dukkah adheres. Cut snow peas into two or three pieces, slice celery into thin crescents.
Cut tomatoes into quarters and set aside until plating up.
Roll the bread tightly and slice in 5mm (1/4") slices, tease apart.
Heat the first 1tbsp oil in a non-stick pan until smoking, then place the lamb pieces in, sprinkle with the salt and fry until crisp, turn over and fry other side until crisp. Add the snow peas and celery, toss until snow peas are bright green and almost cooked but still crisp. Remove from pan and drain on paper towel or another piece of bread. Don't deglaze the pan, go to the next step.
Add the next lot of olive oil to the pan from above, toss in the bread, and toss every few minutes until the bread is golden to brown and crispy. Put in a large bowl, add the meat and vegetables, and toss together.
SERVING:
Place a serving on a plate, drizzle with the dressing mixture, drop several pieces of tomato and some sprouts on as garnish. Serve immediately while bread is crispy.
NOTES:
This will make a nice hearty entree sized dish for four people. Bread goes soggy pretty quickly with the moisture from the meat and the dressing so serving quickly (tossing the ingredients at the table even) is important for a good dish.
I've made this with beef and pork and kangaroo as well, they all work with this mix. Don't know that fowl would work, but it probably would. Lamb is the most authentic, in what is otherwise a very non-authentic recipe.
Visit The Body Friendly Zen Cookbook and help support my work!
INGREDIENTS/UTENSILS:
Meat:
500g diced lamb
3tbsp mild chilli dukkah
150g snow peas
1/2stalk celery
1/2tsp salt
1tbsp olive oil
Fattoush:
1 large lebanese bread
1tbsp olive oil
Dressing:
2tbsp olive oil
1tbsp malt vinegar
1tsp salt
1 clove garlic
2tsp pomegranate syrup
1tbsp tahini paste
1tbsp water
6 cherry tomatoes
small quantity of alfa-alfa and onion sprout mix
METHOD:
Mix the sauce ingredients in a blender and blend until creamy. Set aside.
Slice the lamb cubes into fairly thin slices across the grain, roll in dukkah, press down hard to make sure plenty of the dukkah adheres. Cut snow peas into two or three pieces, slice celery into thin crescents.
Cut tomatoes into quarters and set aside until plating up.
Roll the bread tightly and slice in 5mm (1/4") slices, tease apart.
Heat the first 1tbsp oil in a non-stick pan until smoking, then place the lamb pieces in, sprinkle with the salt and fry until crisp, turn over and fry other side until crisp. Add the snow peas and celery, toss until snow peas are bright green and almost cooked but still crisp. Remove from pan and drain on paper towel or another piece of bread. Don't deglaze the pan, go to the next step.
Add the next lot of olive oil to the pan from above, toss in the bread, and toss every few minutes until the bread is golden to brown and crispy. Put in a large bowl, add the meat and vegetables, and toss together.
SERVING:
Place a serving on a plate, drizzle with the dressing mixture, drop several pieces of tomato and some sprouts on as garnish. Serve immediately while bread is crispy.
NOTES:
This will make a nice hearty entree sized dish for four people. Bread goes soggy pretty quickly with the moisture from the meat and the dressing so serving quickly (tossing the ingredients at the table even) is important for a good dish.
I've made this with beef and pork and kangaroo as well, they all work with this mix. Don't know that fowl would work, but it probably would. Lamb is the most authentic, in what is otherwise a very non-authentic recipe.
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