Photo of your dinner (Vol 3)
Discussion
Audis5b9 said:
Sounds delicious. Did you find the Konro was getting too hot so shut the vents? With mine (the smaller one) I find they need to stay open all the time otherwise the charcoal soon dies down.
(Side questions... how are you lighting your bintochan?)
Hi. I closed the vents as I hadn't started cooking just yet and was letting it heat up without the coals burning too quickly. However, I think I'm talking out my arse as the vents don't appear to make much difference at all! (Side questions... how are you lighting your bintochan?)
I find the coals stay white for ages, with no risk of them dying out. Until I dump them in a bucket of water when I've finished - I re-use them.
They're great like that, they stay quietly hot, no smoke, no fanfare, just doing their thing.
Surprised yours are going out without the vents open - you ask about lighting so could be they aren't hot enough when put on. Or that the vents on yours have more of an effect. I'll pay closer attention to the impact of opening and closing my vents next time I use it.
The coals are a bit messy in the pic above. I usually lay them out in two neat layers. I light one layer in a chimney starter, and then put another layer on top (in the Konro) which lights off the bottom layer.
Usually, two lighters under the chimney is enough, but yesterday it wasn't so I put a bit of kindling underneath which got things going. Didn't need that at all last year, so I'm not sure if they got a bit damp.
I use these coals: https://www.chefslocker.co.uk/store/p140/SumiBinch...
I'd like to give the real binchotan a go - just for the heck of it - but it is hideously expensive. Are you using it?
dickymint said:
GiantCardboardPlato said:
What is a tare? I only know the word as meaning to zero a balance?
A Soya Sauce...........https://www.tastingtable.com/687165/how-to-make-ta...
I could have said I grilled some skewers on a grill and made some dips
. But I take pleasure in exploring the way other cultures cook and their naming conventions .
number2 said:
I'd like to give the real binchotan a go - just for the heck of it - but it is hideously expensive. Are you using it?
I got a box of it when I first got the konro but really struggled to get it properly going, swiftly dumped in the back of shed and went back to regular charcoal. But I want to use it! Will have another crack at it.
Those chops look amazing… can’t get anything like those here… all I can get are tiny little things.
I did a boned and rolled leg of lamb on my gas bbq this afternoon… 1.25kg, cooked indirect to 53* internal, then seared and rested… a big gas bbq makes a great 2nd oven.
Served as a traditional British Sunday lunch/dinner… roast spuds, carrots and parsnips roasted in honey and cauliflower cheese… plus lamb gravy and mint sauce. Lots of thunderstorms around, so had to eat inside.
I did a boned and rolled leg of lamb on my gas bbq this afternoon… 1.25kg, cooked indirect to 53* internal, then seared and rested… a big gas bbq makes a great 2nd oven.
Served as a traditional British Sunday lunch/dinner… roast spuds, carrots and parsnips roasted in honey and cauliflower cheese… plus lamb gravy and mint sauce. Lots of thunderstorms around, so had to eat inside.
CharlesdeGaulle said:
nebpor - can you tell me what you do with the aubergine please? I've got one but am generally underwhelmed with them, but yours looks really interesting.
I agree - until recently I never bothered with it!We have a lot of Syrian refugees here and one of them taught me - like roasting peppers on a flame, put the aubergine directly on a flame for a while until the skin chars and starts flaking off … maybe 20-30 mins … then wrap up and let it cool a bit, the flesh turns to mush
Pick off the skin, then mash the flesh up.
I also did the garlic on the coals, so again picked the skin off, squeezed the cloves and chopped it up with my knife - If done long enough, you don’t even need to chop, you can just squeeze it all into a paste with your fingers
I then mixed the aubergine, garlic, salt and yoghurt to make it - i put two desert spoons of yoghurt in but one would have been better
And that’s it - lovely Smokey flavour, mop it up with pitta / flatbread!
I live in southern spain, and the Spanish don’t do lamb like the British…
You just can’t get anything other than small/(young lamb here… the biggest leg I can get is under 2kg. I can’t even buy lamb mince in any of the Spanish supermarkets or butchers… have to go to a specialist British butcher and pay through the nose.
You just can’t get anything other than small/(young lamb here… the biggest leg I can get is under 2kg. I can’t even buy lamb mince in any of the Spanish supermarkets or butchers… have to go to a specialist British butcher and pay through the nose.
Chris Stott said:
I live in southern spain, and the Spanish don’t do lamb like the British…
You just can’t get anything other than small/(young lamb here… the biggest leg I can get is under 2kg. I can’t even buy lamb mince in any of the Spanish supermarkets or butchers… have to go to a specialist British butcher and pay through the nose.
I got some milk-fed spanish lamb leg delivered in January and it was utterly gorgeous! In Scotland I am used to nice lamb, but the Spanish stuff was off the scale - much softer … must be the milk You just can’t get anything other than small/(young lamb here… the biggest leg I can get is under 2kg. I can’t even buy lamb mince in any of the Spanish supermarkets or butchers… have to go to a specialist British butcher and pay through the nose.
I always do lamb leg etc for about 4 hours at low heat in the oven, I’m not a fan of the trad British method - I prefer the low and slow Mediterranean approach - bit of herbs and wine on it maybe but that’s about it
Having lived in Oz, I sympathise with the diifficulty of native butchery when you want a taste of home …
CharlesdeGaulle said:
nebpor - can you tell me what you do with the aubergine please? I've got one but am generally underwhelmed with them, but yours looks really interesting.
CdG if you want to make decent babaganoush then roast the aubergine in the coals as above, or do it in your oven but you won’t get the smoke taste. If you have a gas gone you can do it over the gas and get half way between the two. Then skin it and push it through a sieve to get rid of the moisture. When that’s done mix it with garlic, lemon justice, tahini and olive oil until you have the consistency you want An even better way to eat them is to make Iranian Merza Gahsemi which is a dip made with aubergine, tomatoes and eggs. Cook and drain the aubergine as above and in a separate pan cook some tomatoes with garlic and tomato purée, add salt, black pepper, turmeric and paprika and after a few minutes add in the mashed aubergine. Crack in a couple of eggs and stir it to break up the eggs as they cook and then keep going until you have a humous like consistency.
nebpor said:
I got some milk-fed spanish lamb leg delivered in January and it was utterly gorgeous! In Scotland I am used to nice lamb, but the Spanish stuff was off the scale - much softer … must be the milk
I always do lamb leg etc for about 4 hours at low heat in the oven, I’m not a fan of the trad British method - I prefer the low and slow Mediterranean approach - bit of herbs and wine on it maybe but that’s about it
Having lived in Oz, I sympathise with the diifficulty of native butchery when you want a taste of home …
Oh, todays lamb was gorgeous… soft and juicy! But theres very little choice in the supermarkets… maybe 10-15% of the space allocated to pork or beef. I always do lamb leg etc for about 4 hours at low heat in the oven, I’m not a fan of the trad British method - I prefer the low and slow Mediterranean approach - bit of herbs and wine on it maybe but that’s about it
Having lived in Oz, I sympathise with the diifficulty of native butchery when you want a taste of home …
Speaking of pork… if you can get Spanish lamb you should be able to get Iberico Pork. Incredible meat!
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