Awards Moderator Onyx2 Posted February 7, 2016 Awards Moderator Share Posted February 7, 2016 Not clear from your description what's being done to the pastrami here. If you're (wet) brining, I assume you are using salted water? In which case the salt used is almost irrelevant, as long as the brine is at least 5% salt. "Curing salt" is a lazy way of saying salt and sugar. Â I like a pastrami with a brine of salt, brown sugar, mustard seeds and fennel seeds. Leave covered in the fridge for 5 days. When it's done roll in black pepper and roast. Quote Link to comment Share on other sites More sharing options...
Slapnut Posted February 7, 2016 Share Posted February 7, 2016 Yeah I'm wet brining it with rock salt, sugar, mustard seeds, coriander seeds, allspice, ground ginger, honey, garlic and bay leaves. Â The curing salt (or Prague Powder as some websites call it) is apparently necessary to give it its pink colour which, let's be honest, is half the appeal. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted February 7, 2016 Awards Moderator Share Posted February 7, 2016 Ahh, that's sodium nitrite. Yes just for colour. Quote Link to comment Share on other sites More sharing options...
Slapnut Posted February 21, 2016 Share Posted February 21, 2016 Well, my first pastrami attempt went poorly due to the oven being far too hot. However, I've spent most of today giving it a second go and it's turned out quite well. It spent about 4 hours in the smoker which didn't turn out great because my smoker is a heap of shit, but then I popped it in the oven at about 100 degrees for 3 hours which worked better. It's a bit tougher and saltier than I'd like, but I think I know where I've gone wrong. Â Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted February 21, 2016 Awards Moderator Share Posted February 21, 2016 Handsome! Â That oven glove has to go though. Quote Link to comment Share on other sites More sharing options...
Keith Houchen Posted February 21, 2016 Share Posted February 21, 2016 That looks lovely, well done! Quote Link to comment Share on other sites More sharing options...
Slapnut Posted February 22, 2016 Share Posted February 22, 2016 That oven glove has to go though. Â That'll belong to my parents. Â Horrible, isn't it? Quote Link to comment Share on other sites More sharing options...
King Coconut Posted February 22, 2016 Share Posted February 22, 2016 I accidentally made the best chips I've ever made on the weekend. Accidentally let them boil a bit too long in the water and then threw way too many into the fryer, which cooled the fat right down. Gorgeous they were. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted June 1, 2016 Awards Moderator Share Posted June 1, 2016 I've just wasted my lunch hour going through dozens of these: White Trash recipes. Made by a guy in his trailer park home. He's really engaging and he makes great things. Â The Minute Meals series is really well thought out. Â https://www.youtube.com/playlist?list=PL-Uz-Sdk7Ro2irq2jUniUFyKulCyt8Peb Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted June 1, 2016 Paid Members Share Posted June 1, 2016 (edited) I really like the sound of scallop chowder on that channel.  I'm on a seafood kick at the minute as I am trying to limit red meat to one day per week. Did lobster in a lobster shell and white wine sauce as a starter at the weekend, which was excellent even if I do say so myself.  Did a monkfish tail, wrapped in parma ham and stuffed with butter and thyme, in a tomato and saffron sauce for the main. Served up with some mashed sweet potato and asparagus. Worked well and I adore monkfish.  If anyone has any inspired ideas for Gurnard, please let me know. I'm doing that for the first time tomorrow. Edited June 1, 2016 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted June 1, 2016 Awards Moderator Share Posted June 1, 2016 Gurnard is a wonderfully versatile fish; the chicken breast of the sea. I've made this pot roast before which is just a chuck-in-and-leave affair. Â Bonus fish fact: gurnard prefer to live 200m below the surface. 200m! Quote Link to comment Share on other sites More sharing options...
Paid Members Devon Malcolm Posted June 1, 2016 Paid Members Share Posted June 1, 2016 Now that I have got my own place, I really want to start doing some proper cooking again. But I just find myself looking at recipes and my confidence just drains from me and I end up doing chips and egg. Might have a go at summat from those videos on Friday though. Quote Link to comment Share on other sites More sharing options...
Paid Members Sergio Mendacious Posted June 1, 2016 Paid Members Share Posted June 1, 2016 Â Â "Where's me steak?" Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted June 1, 2016 Paid Members Share Posted June 1, 2016 Chips and egg done well is much harder than so called exotics like curries and the like. Get the fundamentals right and everything else will fall into place. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted June 2, 2016 Paid Members Share Posted June 2, 2016 Chips and egg done well is much harder than so called exotics like curries and the like. Get the fundamentals right and everything else will fall into place. Â Â You're not that wrong. Despite being a pretty good amateur cook, I am absolutely hopeless at frying eggs. I always end up spilling them after I have cracked them. Generally ends up looking like I have just spaffed on my T-shirt. Quote Link to comment Share on other sites More sharing options...
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