Melbourne Beats

haha did you mean muslin cloth fents?

Fents wrote:muslim cloth

huhu.

sounds good tho!

made a kick ass braised leg of lamb on saturday. was awesome.

i drew for the sunday roast, inna turkey style an fashion

huge wrote:
made a kick ass braised leg of lamb on saturday. was awesome.

it was ferkin incredible. Massive foodgasm with carol's apple crumble too

The Post Office Hotel on Sydney Rd does a fecking amazing pub meal. I'm putting it out there, but I'd say it's the best parma I've ever had. Cereals. Chips were insane. nomnomnom
Yay for mad local for the next month.

slow cooked spiced oats with yoghurt, dried fruit and strawberries.



might switch to steel cut oats. think they'd go better in the slow cooker!

Monster Energy Drink tastes like licking the boardwalk at Disneyland.
Remnants of plastic, kids sherbert filled spittle and just a touch of ass.

yak bar. anyone been?

hugh how was the crimean?

crimean rly good. entrees are awesome. dumplings and meatballs etc. i had beef ribs cooked in beer. was awes. crimean taters too. the pork was good, the trout was good, the duck was good, dessert is good! wine is rly good too!

lazlo super friendly guy.

had the maddest home made gyoza at a mate's place the other night, cooked by an actual real certified authentic japanese person (his wife)

so bloody good. she made a couple of sauces from scratch too. best thing i've eaten in ages, been way too broke lately to justify expensive meals out

I had the pork ribs at the Great Northern on tuesday night and I don't know if I was just especially hungry or what but it was the greatest meal I have had in over a year.

I can still taste those delicious ribs. Yum!

How was your Gravlax Mecka?

Fents -> care to discuss your curing setup? Do you have a cellar? Or are you using a rigged fridge?

chin chin on monday night. was pretty tasty food. wouldnt get there after 6pm tho lots of people waiting for at least an hour at the bar for a table.

huge wrote:chin chin on monday night.

means wang in japanese hehe

Mecka's gravlax was amaaaaazing.

Bistro D'Orsay tonight. yummyummy

lol @ japanese chin chin. Wang sushimi?

^
wot she said about my gravlax. really nice subtle flavour from the dill, served with cream cheese and capers on a decent water cracker

going to jaques reymond tonight!

JAMESSSS wrote:
Fents -> care to discuss your curing setup? Do you have a cellar? Or are you using a rigged fridge?

sorry mate missed this, nope no cellar and no fridge. just hang them up in the shed with windows open so there is breeze. it can really only be done for 1 or 2 months of the year when the weathers at about 12-15 c constantly. but be carefull you get a day like today 22c and it all turns to shit and you really can make ppl very sick, the outside will dry to fast and wont let the inside cure properly (same with salami's). get a book called "preserving the italian way" it will tell you everything you need to know and has stacks of recipes.

Just tasted a chorizo we did a while ago, last weekend and it was beautifull.

Thanks, will go find it at lunch today. The dude who writes it seems like a bit of a legend!

I saw some other setups where people gut fridges, attach a temp probe to the power block and trigger it so it's 15 degrees constantly then leave the door slightly open.

Will try shed next year.

Went to Huxtable last night, been putting off because I wasn't fussed. Damn is it good.

Korean pork ribs with chilli slaw and pickles and the desserts were the highlights.

OMG the desserts. We only had the homemade butterscotch and the marshmallows but they were epic.

Probably doesn't deserve to be in the "quality" food thread but behold, the Krispy Kreme burger. Patty is just beef, pepper, sea salt and garlic. Sauce is mayonnaise, ketchup and chilli flakes. Bacon, tomato, gruyere cheese and a glazed donut bun.

you shouldn't salt your patties until they're already formed and you're right about to whack them on the grill - the salt actually sucks the juice out of the burgers and ends up making them less stable as well. if you put it on the outside only right before you grill it though, you end up getting a nice crust and happy juicy inside.

fooishbar wrote:you shouldn't salt your patties until they're already formed and you're right about to whack them on the grill - the salt actually sucks the juice out of the burgers and ends up making them less stable as well. if you put it on the outside only right before you grill it though, you end up getting a nice crust and happy juicy inside.

Yeah I know, they were salted right before I grilled em. Doesnt look like it from the photo but theres a nice crust on the top and bottom of the patty.

OMG, amazing meat platter for 2 in Budapest... 4800HUF which is about $24 for 2 steaks, 2 mustard pork medalions, 2 fried skinless chicken breasts and 2 roasted duck breats... a massive tray of great wedges, big salad, rice, and 2 sauces, garlic sour cream and red wine gravy... best feed in europe for the price, had 3 times in 4 days...

:vom:

Movida Next Door last night - hoooooooly yumyums.

fooishbar wrote:bosh. gravlax is sick.

edit: dill is the best herb. discuss.

so many stoned times and gravlax!

dill is good, not the best though.. pretty big fan of coriander tbh

dill is good. not all the time tho. used tarragon on the weekend with a baked trout. pretty decent herb tbh.

yum tarragon is winner with chicken and mushrooms too (& cream)

tarragon is good, but coriander is so much more versatile imo

tarragon is defs underrated. love love love coriander but might have overdosed on lime & coriander everything at some stage, have had to ease off.

basil is totes the most overrated herb of all time.

same o wrote:tarragon is good, but coriander is so much more versatile imo

Tarragon is yum, Coriander is absolute balls, way too strong for such a faggy little herb, the seed is good in curry, but fresh can fuck off...

/ban

fooishbar wrote:/ban

coriander is awes quick, u are just to faggy to realise it.

all about using coriander root in curries

nom nom nom nom

Fresh coriander and avocado or GTFO.

coriander is one of those things that isn't saying much on its own, and then put it with something else and BAM! a little mouthgasm.

agree coriander is awes

vietnamese bakery rolls omnomnom

bbq pork, weird butter, pate, chilli, spring onion and coriander

best ever

i think the butter is often just mayo

awesome viet rolls on vic st, near nicholson (can't remember the name, its an orange sign, nhu lam?)- yummy tofu ones without random meat factor

some great ones down on swan st too. love viet rolls.

FoundationStepper wrote:i think the butter is often just mayo

awesome viet rolls on vic st, near nicholson (can't remember the name, its an orange sign, nhu lam?)- yummy tofu ones without random meat factor

yeah true...they call it butter but it looks quite gelatinous and mayo-ish

was back in the old hood today, stopped past noble park and had me a vietnamese roll

drooltown

FoundationStepper wrote:i think the butter is often just mayo

awesome viet rolls on vic st, near nicholson (can't remember the name, its an orange sign, nhu lam?)- yummy tofu ones without random meat factor

yeah i think that's the one i always go to for bbq pork. love that shit.

pulled pork sammich for lunch

yummo

yesterday was sichuan chilli banquet at sichuan house. well recommended way to get a bunch of people out and having fun

fat duck.

absolutely fucking incredible, food was astounding as you'd expect and the service was even better still.

India has incredible food... and I am only eating veg, no meet for just over 2 weeks now

fanally got into mama sita last night. well yesterday arvo at 5pm cos that's when you have to go to get a seat it seems huhuh.

blood good food. probs not worth waiting in the line for hours tho.

huge wrote: blood good food. probs not worth waiting in the line for hours tho.

agreed

did you try any of the margaritas? we had a couple, they were awes

nah had some mexican beers tho. not bad. tasty corn!

i defs enjoyed mamasita when i went there, but then again i got a table straight away ... i think they knew me from the underground and got their best table immediately