[Clayton SF]

  Fresh eggs do not release their shells as well as older eggs so use eggs that are at least a few weeks old or nearer the "use by" date on box...

 
I'd use thousand-year-old eggs, but make sure they're fresh! :O

 

[PalJoey]

Our family used to keep a few chickens, and the really fresh eggs are a nightmare to shell. About 24 hours after laying, they got easier to deal with.
 
Anyhoo, the joint of beef I was cooking - I seasoned the joint with salt & pepper, then slowly brought the internal temperature up to about 50-55 degrees centigrade (oven set to about 90 degrees) and held it there for an hour. The cooking time was about 4 hours in total. This was all a bit seat-of-the-pants, as I don't have specialist equipment and my electric oven cycles off and on, but close is pretty much good enough, as long as you have a thermometer that keeps you aware of what's going on in there.
 
A joint of meat cooked this way releases virtually no juices, so if you want gravy, you'll have to make it from other sources/sauces (see what I did there?). A fair amount of juice comes out when you carve it, though. Deep red inside, but tender.
 
I also took a couple of peeled whole echalion shallots, oiled them and put them in the roasting pan underneath the joint (which was on a rack), to catch what little juice was released. After 4 hours, they kept their structure but were very tasty. Next time, I think I'll cut them in half and see how they come out.
 
Then, I seared the meat in a hot pan with salted butter and a couple of thyme sprigs. Served with the shallots, mashed potatoes and (tinned) peas.
 
On the side, horseradish. In the mouth, delish!
 
And, of course, I bought enough meat for coldcuts in sandwiches tomorrow!

 

[Pudu]

Yes, a friend of mine also told me about the age effect. But I can't be arsed to check through all the egg dates every time I shop.

I always kill the cooking process by putting them in ice water. I wonder if I were to let them warm back up to room temp before shelling if that might help a bit. Will try that next time.

 

[parbaked]

 

 

[Pudu]

Haha! Love the the music. Cheers for that. :bigsmile_face:


I was wondering how she was going to get that spoon in there without mangling the egg. :blink:

Turns out she wasn't that concerned..

 

[Pudu]

I'd use thousand-year-old eggs, but make sure they're fresh! :O

Clayton, your sig always reminds me of Terry Pratchett's Interesting Times.

'Rice cakes! Rice cakes! Get chore nice rice cakes! Tea! Hundred-Year-Old Eggs! Eggs! Get them while they're nice and vintage! Get chore - Yeah, what is it?' An elderly man had approached the salesman.

'Dibhala-san! This egg you sold me—'

'What about it, venerable squire?'

'Would you care to smell it?' The street vendor took a sniff.

'Ah, yes, lovely,' he said.

'Lovely? Lovely? This egg,' said the customer, 'this egg is practically fresh!'

'Hundred years old if it's a day, shogun,' said the vendor happily. 'Look at the colour of that shell, nice and black—'

'It rubs off!'

'You saying my produce is fresh! May I disembowel myself honourably! Look, I'll tell you what I'll do—'

 

[Clayton SF]

I need suggestions, please.
I have a 3-pound pork shoulder.
What shall I make of this?
 
Asian?
Mexican?
Euro?
 
Thanks....

 

[PalJoey]

  I need suggestions, please.
I have a 3-pound pork shoulder.
What shall I make of this?
 
Asian?
Mexican?
Euro?
 
Thanks....

If you can lay your hands on some decent cider: http://www.epicurious.com/recipes/food/views/cider-braised-pork-shoulder-with-caramelized-onions-105913

 

[Pudu]

So what was the final prandial porcine product?



I went bovine with Thai beef salad tonight.




The combination of fish sauce, lime juice, garlic, chilies, and cilantro is pretty addictive.

 

[Clayton SF]

So what was the final prandial porcine product?
 

 
I cut up the roast into one-inch cubes and incorporated it into a curry stew. Threw it into a crock pot and cooked it on high for five hours. The meat almost fell apart. It was very tasty but a little stringy. Enjoyed it over a big scoop of hot Jasmine rice. My kitchen totally smells like curry. Even a day later.

 

[Pudu]

Sounds delish!

 

[jc9394]

Picked up a new set of steak knives

 

[Clayton SF]

Must have cost a fortune.
Well maybe not compared to vintage tubes.

 

[Pudu]

Nice - that's a serious bit of kit. I like the Damascus look they have.

 

[jc9394]

They do slice that steak like butter, think money is well spend compare to vintage tubes.