Hey hey good lookin'...whatcha got cookin'?

Discussion in 'Free Thoughts' started by MacGyver1968, Aug 26, 2012.

  1. wegs Matter and Pixie Dust Valued Senior Member

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  3. sculptor Valued Senior Member

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  5. Quantum Quack Life's a tease... Valued Senior Member

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    Oh well... there goes the barbie....
     
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  7. RainbowSingularity Valued Senior Member

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    barbie not bad, just need to turn fast and/or not let the flame touch the meat for more than a couple of seconds at a time.
    most people over heat their barbie and allow the wind to blow over the meat.
    thats why you should use the covers.

    caromalisation is pre-burning

    it is the brown stage just prior to the black stage.

    practice with onions in a frying pan and watch.

    meat is no different, its just a little harder to see because of the general lack of light.
    and ... people do not wish to take the time to learn how to cook meat properly.
     
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  8. Quantum Quack Life's a tease... Valued Senior Member

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    wegs likes this.
  9. Quantum Quack Life's a tease... Valued Senior Member

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    Ok singe-ing the sardines might be ok... brown not black ...got it...thanks
     
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  10. Quantum Quack Life's a tease... Valued Senior Member

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    What about puting the sardine in a gell of some sort....?
     
  11. wegs Matter and Pixie Dust Valued Senior Member

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    I know, right?

    Please Register or Log in to view the hidden image!

    Really good find. That pic looks exactly how they should look, too.

    You're from Australia, right? Does your region have any recipes unique to it?
     
  12. RainbowSingularity Valued Senior Member

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    browing & crisping fish skin is a real talent
    most people have little to no control over it.
    chefs do it as an art form
    browned crisp fish skin is amazing !
     
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  13. Quantum Quack Life's a tease... Valued Senior Member

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    Is it common for middle easterners to be a little adverse to fish. My tennant finds fish revolting, generally.
     
  14. Quantum Quack Life's a tease... Valued Senior Member

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    Most of the falafel we see is mass produced, very inferior to the home made fritters.
    Occassionally there will be a m.e. restuarant that offers there own made falafel...delicious and high demand...
    Garlic seems to feature as well as a medium heat.
    Buying 3 wraps for two people is common... mind you that was 40 years ago.... the business i have in mind must have changed owners by now.... (chuckle)
     
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  15. wegs Matter and Pixie Dust Valued Senior Member

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    That's interesting. I like grilled salmon and eel. But, not a fan of shell fish, really.
     
  16. Quantum Quack Life's a tease... Valued Senior Member

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    It seems that lamb is the dominant meat. Oh yeah a tip my tennant (from his grandmother) gave me was to rub small amount of cumin on the lamb to deal with the smell. (Shanks etc)
     
  17. wegs Matter and Pixie Dust Valued Senior Member

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    Yea, lamb and chicken are quite popular. I like lamb kebobs, but lamb has kind of a bland flavor so not my fave thing.
     
  18. RainbowSingularity Valued Senior Member

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    you aint doing it right

    taste is something you can turn off or on.

    people tend to associate things with various tastes.
    they effectively program themselves to taste certain things when they taste a certain thing.

    Roast Lamb is not bland
    however
    if you have programmed yourself to switch off your taste when you eat some type of red meat or when you see something cute & fluffy served on your plate...
    the brain over rides stuff.

    being exposed to the smell or roasting meat, you probably auto queue certain spices that you want or expect to be in it.

    extensive studies have been done around Men tasting different types of beer.
    it is quite interesting if your interested in such things.

    unles you have variants of synesthesia(very uncommon) or a genetic condition which alters your taste receptors(not uncommon)
    most common is people que themselves when they are drunk by being sick and eating some type of food.
    their poison centre of their brain then assigns that food type as poisonous and then they refuse to eat it.
    make themselves throw up when they smell or taste it etc etc..
    all an emotional response.
     
    Last edited: Jul 22, 2019
  19. parmalee peripatetic artisan Valued Senior Member

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    A number of traditional falafel recipes--both fava and chickpea based ones--call for uncooked beans; rather, the beans simply undergo a prolonged pre-soak. Israelis do it this way, as do Lebanese, I believe. This can be tricky: under-soaking for obvious reasons, but over-soaking can make for some funky legumes. I tend towards al dente, with everything pretty much, but falafel made this way demands extra attentiveness.

    Incidentally, following Gary Snyder, I used to "hike" (by which I mean going into the bush for an indeterminate period of time--days, weeks, months) with dried legumes, soaking them for 12 to 24 hours, and eating them uncooked. It worked--I mean they became sufficiently digestible with just the long soak--but it got kinda depressing, so I went back to extra long soak with a shortened cooking time.
     
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  20. wegs Matter and Pixie Dust Valued Senior Member

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  21. Quantum Quack Life's a tease... Valued Senior Member

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    Do they soak in anything added to the water?
    Does the quality of the water they soak in matter? For example: mountain stream vs dam vs arteasian etc.
     
  22. Quantum Quack Life's a tease... Valued Senior Member

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  23. wegs Matter and Pixie Dust Valued Senior Member

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    Yea, falafel I think is tricky. The mistakes people tend to make are they used canned or cooked dry chick peas, and the binding becomes challenging.
     

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