Food Blog Update

[gibbocore]

Seared Stuffed Cuttlefish with Chorizo and Chickpea salad

http://gibbosfoodstuffs.blogspot.com

 

[Kai]

You're welcome to come down and cook for me anytime, just so you know.

 

[Adamt]

I'm now heading to bed with a rumbling stomach and a mouth full of drool.... and I'm supposed to be up early tomorrow. Thanks! :icon_drool2:

 

[drsmurto]

Porn! :icon_drool2:

I get a regular supply of squid from the partners old man, reckon i could stuff a whole squid using this? Its much thinner than the cuttlefish but i have a few whole tubes......

 

[gibbocore]

Definately mate, just omit the scoring and you're right to go, could probably even omit the kiwi fruit as well.

 

[Katherine]

Keep them coming Gib... I love your blog...

Ive marinated squid in kiwi fruit before it works just dont do it for to long otherwise it goes to mush. The kiwi fruit has some thing in it that makes tough things not so.

 

[gibbocore]

it apparently has citric acid as well as a similar enzyme to that of our digestive tract that breaks down proteins, i've overdone squid before, it basically cooks the meat and all you need to do is colour it. Speaking of digestive enzymes, i learnt the other day (i'm a medical rep) that our spit has alpha amalyse pretty cool.

Still gotta put these up.

Roast pork loin

Bavarian Lunch (pork belly with beer and mustard sauce and dumpling)

I gotta get some new plates.

 

[Katherine]

WOW.... yummmmmm!

The plates go perfectly with that!

 

[gibbocore]

Bunny Rabbit Ragu with thyme and fettuccine

http://gibbosfoodstuffs.blogspot.com/

 

[drsmurto]

Yummo! :icon_drool2:

 

[Katherine]

Do you make your own veal stock?

 

[gibbocore]

its a shame to say no, not always.

If i have the time i'll do the browning of bones and simmering and scooping, but to be honest, i only do it for the added points in being able to say, "i did it all myself", otherwise i'm happy with the taste of "real stock" in a tetra pack, just a shame they don't make a veal stock.

Have you ever gone to the effort?

 

[Katherine]

its a shame to say no, not always.

If i have the time i'll do the browning of bones and simmering and scooping, but to be honest, i only do it for the added points in being able to say, "i did it all myself", otherwise i'm happy with the taste of "real stock" in a tetra pack, just a shame they don't make a veal stock.

Have you ever gone to the effort?

I dont but my partner Lloydie does! His addicted to stocks. He does cosumme's (sorry bad spelling) also... We always have some kind of stock in the freezer.

 

[drsmurto]

I have a freezer full of various home-made stocks but no veal stock.

But i would do as you have and only use a light vegie stock in this recipe, dont want to take anything away from the bunny.

 

[gibbocore]

yeah bunny has its own signature flavour. Its probably not far from veal actually, bit salty, herby, hard to describe.

Katie, you've inspired me, i'm going to make some veal stock this weekend, might ha,e about 8 litres and freeze it in pet bottles.

On the other hand, i always make a lamb stock when doing an open leg on the bbq. It has to marinate overnight anyway.

 

[LLoyd]

The boughtstocks are not bad, but the problem is the salt content. If you use other ingriedients that may contain salt or reduce the stock you've got little or no control of the final seasoning. That's my big issue with ready made stocks, but Oh how I enjoy a day of skimming and tasting!!
Lloydie

 

[gibbocore]

yeah thats my main issue, i try to not use the beef ones and only the reduced salt chicken or veg.

Lloydie, care to share your veal stock? Or at least some pointers?

 

[LLoyd]

I'd feel a bit weird giving POINTERS to some one with your ability mate! Funnily sending you some frozen stock somehow wouldn't seem weird at all....
I'll play on your inspiration instead.....

Michel Roux says of stocks,
These are indispensable to the preparation of the great classic sauces and play a significant part in many others. Given their importance, the should be prepared with great care.
Stocks are the very foundation of sauces; on their quality depends the succes of your sauces and your mastery of sauce making.


Same as beer I reckon; Passion, Patience, Tasting, Clarity, Ingriedients.

Lloydie

 

[gibbocore]

haha, i'm gonna do a big batch on saturday, my lady always bitches about the smell of boiling malt, lets see if i can fill the house with the scent of boiling stillborn cow bones. Hahaha. See how that goes.

Watch this space for the results.

Cheers mate.

 

[gibbocore]

I just stumbles across this page, wow, what a great resource. Check it out.

http://blog.ruhlman.com/