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Welcome to the Australian Ford Forums forum. You are currently viewing our boards as a guest which gives you limited access to view most discussions and inserts advertising. By joining our free community you will have access to post topics, communicate privately with other members, respond to polls, upload content and access many other special features without post based advertising banners. Registration is simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact us. Please Note: All new registrations go through a manual approval queue to keep spammers out. This is checked twice each day so there will be a delay before your registration is activated. |
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14-01-2010, 08:27 AM
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#61 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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14-01-2010, 01:40 PM
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#62 | |||
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Broken eBay Starter Motor
Join Date: Jan 2009
Posts: 546
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I didn't take any pics, but I had grain fed 'Wagyu' (I'm certain that it was F1 - 50% Wagyu bloodline not legitimate Wagyu, nevertheless it was amazing) Sirloin on a very silky and creamy truffle oil mash with a pat of olive, anchovy, and herb butter to the side, washed down with Bobbie Burns '07 and Bluetongue Premium (probably blasphemy, but I liked it). It was very good though, I was hesitant about tainting my steak with the anchovy & olive herb butte, but it really was like the finishing touches with a little bit the mash on the othe side of the steak. Perhaps made up for it not being Purebred Wagyu. Best dish I've had this year (and last year) though, by far.
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Actually, I've have just the prosciutto & rockmelon before and it was way way waaaaaaaay better than one would imagine, I agree. Knowing that, I definitely will be recreating your salad next opportunity (heading into the smoke for a shop next week). Will post pics. P.S. Please don't post any pics of Balut. 
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14-01-2010, 05:17 PM
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#63 | |||||
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Captain Malcolm Reynolds
Join Date: Mar 2007
Location: Adelaide
Posts: 3,830
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Attention all SA Members: Dinner at Vik's house sometime this year. All welcome I'm glad I started this thread now, some great ideas being shared, unfortunately every time I open it to read it again I get hungry (and its usually from whatever food Vik has posted!!!)
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Currently: 2014 Mazda6 GT (Daily) and 1999 Mazda MX5 (Fun Car) Previously: 2001 Ford Escape XLT; 2010 MC Mondeo; 1984 FD LTD; 2001 AU2 Falcon Forte; 2005 LS Focus Zetec; 1988 RE Colt; 1982 RB Colt; 1974 KE20 Corolla Quote:
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14-01-2010, 08:09 PM
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#64 | |||
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Chasing a FORD project!
Join Date: Jul 2008
Location: adelaide
Posts: 5,114
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kaamshaft-whats balut?
well, i think vik needs to come to terms with the fact we all want to gangraid his house and have him make us tasty food while we get sloshed and talk about fords. whos with me?
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1996 BMW 740iL V8. TV, phone, leather, sunroof, satnav, all as standard. Now with 19" TSW Brooklands, 2 1/2" stainless steel exhaust, plus more coming soon. |
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14-01-2010, 08:26 PM
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#65 | ||
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Barra Turbo > V8
  
Join Date: Jan 2005
Posts: 26,067
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Some good ideas there vik. As for the chilli the hotter the better
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-2011 XR6 Turbo Ute - Lux Pack - M6 -2022 Hyundai Tucson Highlander Diesel N Line |
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14-01-2010, 10:04 PM
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#66 | ||
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Broken eBay Starter Motor
Join Date: Jan 2009
Posts: 546
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76txcoupe,
If the food in this thread were christ himself, Balut would be the anti-christ. I guess it's ignorant and culturally insensitive for me to say so, but daaammn. You may also know it as Hot Vit Lon. Ask your mother to make you some! :p |
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15-01-2010, 03:36 AM
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#67 | |||
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Getting it done.....
Join Date: Oct 2006
Location: Brisbane
Posts: 2,219
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Quote:
 If you like french toast you will love my 'desert toast'.... Ok its not THAT traditional but it tastes great and looks...ahem....substantial??
__________________
Dynamic White 1995 EF XR6 Auto Now with: Pacemaker 4499s Lukey Catback Exhaust Chrome BA XR-style tip Airdam Mounted CAI with modified (bellmouth) airbox Trip Computer install KYB shocks Bridgestone Adrenalin tyres Coming Soon: Exhaust Overhaul..... |
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15-01-2010, 09:24 AM
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#68 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Had a few lamb mignons left over,so I cut em in 1/2 and layered em in a lamb burger...
 : : :   With this sauce...  vik...Must say it went down well... 
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15-01-2010, 10:21 AM
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#69 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Thats all well and good in theory... But until we find out who the "snag" thief was at Ipanas dyno day... vik...It aint gunna happen... 
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15-01-2010, 11:52 AM
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#70 | |||||
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Captain Malcolm Reynolds
Join Date: Mar 2007
Location: Adelaide
Posts: 3,830
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__________________
Currently: 2014 Mazda6 GT (Daily) and 1999 Mazda MX5 (Fun Car) Previously: 2001 Ford Escape XLT; 2010 MC Mondeo; 1984 FD LTD; 2001 AU2 Falcon Forte; 2005 LS Focus Zetec; 1988 RE Colt; 1982 RB Colt; 1974 KE20 Corolla Quote:
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15-01-2010, 12:04 PM
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#71 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Still about food... Imagine what would happen if someone stole a mignon... vik... :evil3: :evil3: :evil3: |
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15-01-2010, 12:06 PM
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#72 | |||
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Cane Farmer
Join Date: Jun 2006
Location: Tom Price, WA
Posts: 4,056
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Someone needs to ban Vik from posting delicious things while others are hungry and at work.
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1994 ED XR6T - Cobalt Blue. 2009 FG XR6 - Black. Quote:
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15-01-2010, 12:42 PM
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#73 | ||||
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Captain Malcolm Reynolds
Join Date: Mar 2007
Location: Adelaide
Posts: 3,830
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Its funny how Vik mentions the sausage thief and instantly someone says he should be banned, even if its not for sausage theft reasons!!! LOL.
You know by saying that though, he's just going to post more pics of delicious food!!!
__________________
Currently: 2014 Mazda6 GT (Daily) and 1999 Mazda MX5 (Fun Car) Previously: 2001 Ford Escape XLT; 2010 MC Mondeo; 1984 FD LTD; 2001 AU2 Falcon Forte; 2005 LS Focus Zetec; 1988 RE Colt; 1982 RB Colt; 1974 KE20 Corolla Quote:
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15-01-2010, 01:57 PM
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#74 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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So ya like bbq rotisserie chook...???  : : :    vik... : : :
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19-01-2010, 01:39 PM
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#75 | ||||
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Captain Malcolm Reynolds
Join Date: Mar 2007
Location: Adelaide
Posts: 3,830
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That chicken looks awesome.
I've got some chicken thigh pieces sitting here for dinner tonight, will probably do my old crumbing trick before they go in the oven. I should look into getting a pressure cooker of some sort to try for a real KFC style chicken. Anyone got one? Food come out good?
__________________
Currently: 2014 Mazda6 GT (Daily) and 1999 Mazda MX5 (Fun Car) Previously: 2001 Ford Escape XLT; 2010 MC Mondeo; 1984 FD LTD; 2001 AU2 Falcon Forte; 2005 LS Focus Zetec; 1988 RE Colt; 1982 RB Colt; 1974 KE20 Corolla Quote:
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20-01-2010, 11:03 PM
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#76 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Chook pieces,usually drumsticks cos theyr all the same size ... Skin on or off for less oily... Chuck the chook into boiling water for about 5 mins,so it aint drippin blood... Drain them let em cool a bit,so you can touch em just... Do the old plastic bag trick... Chuck in a couple spoons of flour,then what ever you like...I do Chook salt,garlic and onion powder,ground black pepper,five spice powder,Nostimini,chilli powder,chook stock powder,add to your taste 1 spoon or 3 Get olive for deep frying goin (I got one of those eleci chip cookers) Deep fry in the oil till it looks like kentucky colour,Dont take long cos the boiling cooks the meat Deep fry is just to crisp up the flour coating... You will never get kentucky again after this chook...  vik... |
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20-01-2010, 11:08 PM
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#77 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Meat falls off the bone... vik...and is as soft as kaka... : : :
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20-01-2010, 11:11 PM
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#78 | ||
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Call me Spud
Join Date: May 2008
Posts: 1,995
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I did Garlic Prawns and rice the other day.
Get raw Tiger or XL Green Prawns, cut off head, remove shell and vain. In a pot melt 2 Tablespoons Butter with 3 Cloves Garlic (Crushed) When melted remove from heat and add 1 Tablespoon of Flour, Stir till combined and a smooth paste is made. Next add 1 cup of chicken stock (I use the carton stuff not a cube) and 2 Tablespoons of White wine. Whisk till there are no lumps. Return to the heat and *** the liquid begins to boil add 1 cup Thickened Cream and Cracked black pepper (to taste, I love lots) Bring back to the boil and add prawns, Boil for no longer than 3 mins (even that is too much sometimes) Finally add fresh chopped parsley and serve over Jasmine Rice. |
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20-01-2010, 11:19 PM
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#79 | ||
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Call me Spud
Join Date: May 2008
Posts: 1,995
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I don't have any pics. But a marinade I make for chicken breasts which I use to make burgers is this. I also can't give measurements as I made this one day as an experiment.
It is Olive oil fresh garlic Fresh Mixed Herbs (I use the tube stuff from the vege section of woolies) Chicken Seasoning Extra Hot Chilli Powder Combine it all, then add chicken breasts (skinless) and stir, also I cut my chicken breast through the middle to make 2 out of 1, cooks faster, more evenly and doesn't make the burger to big for your mouth, let sit for 2-6hrs. Then cook it up and have it in a toasted turkish roll Swiss Cheese Bacon Lettuce Tomato Carrot Avacoado (I mash the avacado and use it as a myo substitute) Or instead of Avacado have Mayo combined with Nando's Extra Hot Peri Peri sauce. |
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20-01-2010, 11:38 PM
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#80 | |||
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CLEVO POWERED
Join Date: Mar 2009
Location: QLD
Posts: 1,625
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Hey Vik, How did you get the flash reflection on the chicken? Me thinks some monkey business is going on here. By the looks of it, that photo came out of some 70's cookbook. |
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20-01-2010, 11:44 PM
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#81 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Well 93 is close enough to 70's vik...Got my variation from there...  : : :
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20-01-2010, 11:46 PM
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#82 | |||
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Chasing a FORD project!
Join Date: Jul 2008
Location: adelaide
Posts: 5,114
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Viiikkk!!!!!
__________________
Quote:
1996 BMW 740iL V8. TV, phone, leather, sunroof, satnav, all as standard. Now with 19" TSW Brooklands, 2 1/2" stainless steel exhaust, plus more coming soon. |
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20-01-2010, 11:49 PM
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#83 | ||
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CLEVO POWERED
Join Date: Mar 2009
Location: QLD
Posts: 1,625
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G'day Vik,
I'm a qualified chef with over 20 years in the Hospitality Industry and I'm loving your style of cooking and flavourings for a home chef. Keep up the great work.  : BTW, just ordred some of Big Daddys Chilli Sauce from the States, can't wait.  :
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20-01-2010, 11:50 PM
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#84 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Corn flour if it needs saving towards the end... vik... Get a bit heavy handed with the brandy... :evil3: :evil3: :evil3: |
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21-01-2010, 12:08 AM
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#85 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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To me food is all about taste,go by your tongue,not by the spoon full of what to add...!!! What state are you in...??? Can I have some... I cant get Cheff Paul any more,Used to love his stuff for blackened fish   vik...What state you in...??? |
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21-01-2010, 12:11 AM
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#86 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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vik... |
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21-01-2010, 12:17 AM
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#87 | ||
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CLEVO POWERED
Join Date: Mar 2009
Location: QLD
Posts: 1,625
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I'm in QLD.
You are exactly right about taste, I don't use standardised recipes unless I'm making cakes and pastries etc. Season and add spices to taste is what most good chefs do. Have you tried contacting Chef Paul's website? http://www.chefpaul.com/site.php |
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21-01-2010, 12:28 AM
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#88 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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:togo: :togo: :togo: Thanks for that link,looks like I'm back to smokin out the neighbourhood again... I use flathead fillets,now I melt butter in a large pan,pour cheff Pauls stuff into it,bit of a mix,dip the fish in it,chuck it onto the sizziling plate,bugger all a side...bloody beautiful... Those who have never had it think I,m mad... vik...But once they taste it... : : :
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21-01-2010, 02:33 AM
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#89 | |||
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/[_][_]==DMC==[_][_]\
Join Date: Nov 2008
Location: Adelaide
Posts: 1,489
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Quote:
What do you use to baste the chicken with in the spit Vik? I thought that seasoning stuff has Dom Deloiuse on the packet haha
__________________
Cheers Dave - Luxobarge Enthusiast. Daily: AU series 1 Fairmont Ghia The Classic: Jan 79 ZH Fairlane, EFI'd 302 Clevo The Project: Aug 73 Ford Landau Hardtop During his lifetime, the average man will spend around 5 years behind the wheel of his car.... Make those years count... Drive a Ford. |
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21-01-2010, 02:41 AM
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#90 | ||
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Acid Rush XB Coupe
Join Date: Sep 2005
Location: a better place than you.
Posts: 2,416
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VIK351 - you need to set the rotisserie up in the back of your car. And lets face it, you have time to integrate that while Craig works on the engine and trans...
Real food at car shows. Tanunda Rod show was one where Dave got the little cooker out and did some snags - I reckon a few birds on the spit like that in the boot would be gold. Even rotisserie mignons... mmmmm
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Modern GT flavour, XB Hardtop, modern 7.5L, F3TE-spec EFI 460 BigBlock 5spd Tremec manual!
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