That looks heavenly Dr.Duck. With a moniker like yours I would expect it.
:drooling: :drooling: :drooling:
:drooling: :drooling: :drooling:
Today I COOKED.
- Thread starter Ramjet
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Those sourdoughs. I bake them in a camp oven inside my kitchen oven, taking the lid off halfway through. This keeps a humid atmosphere and stops the crust from hardening before the bread has risen in the oven. However, I forgot to turn down the oven when I took the lid off the first loaf.
It will still taste OK.
It will still taste OK.
I'd still eat it-looks great. 
Jannine's away for a few days, so I'm taking the opportunity to work out a few dishes.
This is Dong Po Rou, a long braised and steamed pork belly named after the poet Dong Po.
Really succulent and delicious.
This is Dong Po Rou, a long braised and steamed pork belly named after the poet Dong Po.
Really succulent and delicious.
What are the timings for that great meal?
It's a complicated dish, Jaros.
The skin is charred with a torch and scrubbed clean with a metal scourer. Then the belly is simmered in water for an hour with a little ginger, spring onion and Chinese wine.
Then it's cut into cubes and put into the braising liquid to colour up. This can go on for 90 mins before the cubes are put in a bowl and steamed for a couple of hours. I cheated and used an instant pot (pressure cooker) for 40 minutes. Then back in the wok with the strained sauce to reduce the sauce while basting the meat.
It is worth the effort, but is not a quick dish to whip up after work. I've never seen it on a restaurant menu in Australia but have eaten it in China.
The skin is charred with a torch and scrubbed clean with a metal scourer. Then the belly is simmered in water for an hour with a little ginger, spring onion and Chinese wine.
Then it's cut into cubes and put into the braising liquid to colour up. This can go on for 90 mins before the cubes are put in a bowl and steamed for a couple of hours. I cheated and used an instant pot (pressure cooker) for 40 minutes. Then back in the wok with the strained sauce to reduce the sauce while basting the meat.
It is worth the effort, but is not a quick dish to whip up after work. I've never seen it on a restaurant menu in Australia but have eaten it in China.
SICHUAN BOILED BEEF ( )
Pretty spicy but delicious. A ma la dish - a combination of hot and numbing flavour with very tender beef.
A great dish if you like hot, spicy and garlic flavours.
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Pretty spicy but delicious. A ma la dish - a combination of hot and numbing flavour with very tender beef.
A great dish if you like hot, spicy and garlic flavours.
I'm gunna have to try that looks so tasty.
Jaros, any Sichuan restaurant should have that dish on the menu, as well as pork and fish cooked in a similar way. It is one of my favourite Chinese dishes.
My youngest daughter cooked these for her lunch ..
5 fried quail eggs :drooling:
5 fried quail eggs :drooling:
Yumm. erfect:
erfect:
Standard fare for the last few nights out camping by the west coast. Forgot the mayo but thankfully remembered the sauce.
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Just me and the misus tonight.
Couple of baby back pork ribs and a wagyu roast done in the drum smoker.
A few beers and Rums to wash it down
Couple of baby back pork ribs and a wagyu roast done in the drum smoker.
A few beers and Rums to wash it down
Very tasty meal.
Ah Schmokey, should be ready by the time I get there. Need more rum? :lol: :lol: :lol:
Mackka
Mackka
Smoky bandit said:Just me and the misus tonight.
Couple of baby back pork ribs and a wagyu roast done in the drum smoker.
A few beers and Rums to wash it down
Very nice colour on those ribs SB.
They'll still be delicious.
