Angus_A
Cook

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1. 
   veitnamcam liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

   The one food in existence that makes me retch.

   Liked On: 04-10-2014, 09:57 PM

2. 
   308 liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

   Chapellis in lower hutt, officially take over as head chef december 3rd.

   Liked On: 04-10-2014, 02:20 PM

3. 
   sako75 liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

   Chapellis in lower hutt, officially take over as head chef december 3rd.

   Liked On: 04-10-2014, 09:27 AM

4. 
   Dundee liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

   Chapellis in lower hutt, officially take over as head chef december 3rd.

   Liked On: 04-10-2014, 08:57 AM

5. 
   GWH liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

   Glad you liked it, it's going on the menu at the new place.

   Liked On: 04-10-2014, 07:19 AM

6. 
   GWH liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

   Chapellis in lower hutt, officially take over as head chef december 3rd.

   Liked On: 04-10-2014, 07:18 AM

7. 
   Rich007 liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

   Okey dokey, ribs. If you're having trouble with your ribs drying out i recommend braising rather than roasting. Here's a really basic method and recipe you can alter for your own tastes. ...

   Liked On: 02-10-2014, 06:13 PM

8. 
   Rich007 liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

   For burgers it's very dependent on the cut, you want a medium grind from the shoulder region. So chuck for beef, or butt for pork, (no idea what that's called on a deer but the front shoulder...

   Liked On: 02-10-2014, 06:13 PM

9. 
   veitnamcam liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

   Okey dokey, ribs. If you're having trouble with your ribs drying out i recommend braising rather than roasting. Here's a really basic method and recipe you can alter for your own tastes. ...

   Liked On: 30-09-2014, 09:37 PM

10. 
    stingray liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

    I recommend this vendor for buying methylcellulose. Like, 12 bucks for a 2oz package. Methylcellulose F50 (http://store.molecularrecipes.com/hydroxypropyl-methylcellulose-f50/)

    Liked On: 30-09-2014, 05:39 PM

11. 
    stingray liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

    I actually worked on this for a very long time. And it's been a guarded secret of mine ever since i perfected it. So consider yourselves lucky. For the batter: I did this all by weight not by...

    Liked On: 30-09-2014, 08:25 AM

12. 
    Dundee liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

    I respectfully decline :D

    Liked On: 29-09-2014, 11:08 PM

13. 
    GWH liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

    Olive oil has a low smoke point so it's best used when cooking at lower temperatures. It has a strong flavour so it's not ideal for searing, regular olive oil should be used for cooking whilst extra...

    Liked On: 29-09-2014, 10:41 PM

14. 
    GWH liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

    I have so much free time here it's ridiculous. So i wanted to know if theres any recipes people want or any advice or tips people need. Thanks Angus

    Liked On: 29-09-2014, 10:39 PM

15. 
    veitnamcam liked post by Angus_A On thread : Tips/tricks/advice/recipes/whatever

    VC was dead on with the tenderloin guide, however i'll type up some comprehensive rib and burger guides in the morning...these drugs make me so damn sleepy :indifferent :

    Liked On: 29-09-2014, 10:30 PM

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