Why don’t these things exist in Australia?

Why don’t these things exist in Australia?

Never mind.. too s’pensive..

Amazeballs!

Pupusas. A rarity in the west coast... they almost don’t exist down under..

Green Papaya Salad. That is all.

Oh.. nice article!

cool being the keyword.. useful? useable? different story..

I’ve backed 2 of these projects and I don’t think I’ll ever do it again. There was the Leap Motion Controller (was this on KS?) which was great on paper.. but dumb AF IRL... and the Batband headset which has been delayed for almost 2 years now(?) . I went for these guys thinking that if i funded version 1, even if it…

Ohhh the Garand!

oooh.. good article! Love me some tail! Never even thought about sv’ing these. I normally pressure cook them to take the meat off for ravioli filling..

Most defo! I’ve done multiple 3 day cooks with mine! Missus used to freak out about it.. but now she gets excited when she hears that humming..

What about white miso?

Protein: Sous vide something cheap with a bit of liquid smoke then baste and broil the outside with some sort of an onion gastrique. Sounds complicated but reaaaally just meat, salt, pepper, liquid smoke, onion, sugar, and vinegar.

what do you want to broil? ..

Quantified Recipes (multiplying your recipes by X) is a lot easier with metrics as well as using weights in your recipes.

Also knives.. don’t worry about getting the most expensive knives. A $40 victorinox fibrox is perfect for home cooks. Invest your money and time in learning how to keep it sharp. I have a colleague with a $300 dollar damascus high carbon steel knife (shun) but I can out knife him with a $8 kiwi (the made in thailand…

Hmmm a mousse with whipped cream, whipped yolks, and whipped egg whites... the trick is learning how to fold the batter properly without losing too much air. A mousse is pretty much just a foam, as is whipped cream.

In well developed countries, farming and preparing carcasses is >usually< a lot more hygienic than you think. We do food safety more as a precaution and prevention. That being said, of course it’s impossible to tell if the wrong kind of pathogens are in what we’re preparing so always be careful. As for your question,…

Half a cup when it’s all diced up is about a medium onion.

Cooking rice - I’ve been cooking professionally for about 20 years now.. don’t knock the rice cooker. There’s absolutely no shame in using one. They’re cheap AF and work fantastic! If you want to do it on a stove, take your cue from the rice cooker. Go hot, then when it boils, go low, and keep it as “lid-ed” as you…