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Why is it that men like to BBQ?
i’ve been wanting to make bread for ages! i just haven’t had the time to get sorted and have a crack.Lately I have been making bread in the ole bread maker (Panasonic Jobby).
I used to get into it when Bread makers were all the fashion in the 90's.
Then like a lot of people I lost interest.
I found the following recipe on youtube the other day for basic bread, mine comes out soft, fluffy, and moist.
I will list the ingredients in the order that I put them in (some people get hung up on keeping Salt and yeast separated because Salt kills yeast, so Salt first yeast goes in last).
1 teaspoon of Salt
450g of Flour (I use standard cheap arse Countdown brand plain flour)
1 tablespoon of Sugar (plain white sugar Countdown brand, nothing fancy)
2 tablespoons of Olive Oil (Countdown brand, there is a theme emerging here).
1 table spoon of dry yeast (Edmonds surebake active yeast in the Jar for mine)
280ml of water.
Tips:
I set my breadmaker on the basic loaf setting (In a Panasonic like mine that is a four hour process from start to completion).
First loaf came out a little doughy in the middle.
Second loaf I left sitting in the bread maker for 10-15 minutes, whatever....BOOM!
I find the loaves take around five minutes to set up.
I also find that the bread under a tea towel dries out after a day even in our humid climate (I live in Auckland).
For storage (I am working mine out still) if the bread is drying in your climate use a sealed plastic container (after the bread has cooled or it will create moisture/mold).
Or in humid/damp climates, a simple Cotton type bread bag (if you are creative make your own using old tea towels, a sewing machine and you could add a draw string if you are a bit handy - my plan is to hand stitch two tea towels together).
Or you can use a cotton pillow case for your bread when mold is an issue in your region.
You can of course freeze bread. Plastic bags work for storage (see climate/mold suggestions above).
Anyone else got nice bread maker recipes???
MAN LOVE FIREGender roles and areas aside, I wonder if there is an aesthetic excitement element that BBQing has over stovetop.
Ultimately a BBQ and stovetop perform the same task, but BBQing does it far more chaotically with flames and smells that you just don't get with a stovetop.
Also, most people I know haven't cleaned their BBQs for extended periods of time, if ever. So maybe there's a ln 'okay it's dirty, because it's outside' mentality.
MAN LOVE FIRE
I feel you.I’m passively gluten intolerant, I can eat it but not much so I hardly have a loaf of bread at home. I bought a loaf of Vogel 2 weeks ago and demolished 3/4 of it in one day then sat in the loo all night with stomach cramps, I put my shoulder out pressing up against the wall to hard. I tell ya….its all down hill after 40.
As for BBQs….. I hide at any gathering, I don’t like it. All those nosy peeps floating by silently critiquing your efforts and the pressure of not burning anything and/or undercooking is too much pressure.
Apart from that I used to enjoy cooking and realised you can make something from almost anything…….imagination is all you need. I’m a fan of Jamie Oliver, he just hacks away and just throws ingredients together…..even parts of vegetables etc that people usually discard.
Back to bread…..Ma used to make Takakau, my favourite, butter and jam out the gate. I haven’t made it for ages but it’s the shizz.
Not a fan of Rewana though.
Must be bled properly before using for anything.Kahawai has to be prepared fresh for best results, it tends not to keep well in fridge etc (Ideally you place any caught fish on salt ice, but a a night in the fridge is fine).
Good tip.Must be bled properly before using for anything.
Dave, have you ever tried Stargazer/Monk Fish? Inexpensive but a really nice white fish. Only takes a few minutes in a pan with a little oil or butter.Kahawai, seriously underrate Sashimi fish.
Many Polynesian and Asian posters will know the value of fresh caught Kahawai for simple Soy Sauce and Wasabi Sashimi.
A lot of other Kiwis call Kahawai a shit fish, or bait only, or most famously for the smoker only.
In these times of hardship and in this economic climate, you will find most of my recommends are kitchen hacks on a budget.
In the following video skip to 26:30 to watch Taku (Sushi Chef - world traveled fisherman) preps Kahawai Sashimi.
Tip:
Kahawai makes great Island style coconut cream raw fish, many rate it more highly in this recipe for its texture than Snapper.
For those who think eeww raw fish - the fish is not raw, you use lemon juice to cook the fish chemically - the longer you soak it the more it cooks - you can achieve a level of '"cooking" identical to what heat cooking achieves (looks the same as steamed/boiled fish, completely cooked through).
Obviously if you want smoked Kahawai you can pick up a cheap portable fish smoker from the Warehouse etc and it comes out beautiful (hot smoked not dry cold smoking method).
Limitations:
Kahawai has to be prepared fresh for best results, it tends not to keep well in fridge etc (Ideally you place any caught fish on salt ice, but a a night in the fridge is fine).
If you want to store a Kahawai based meal in the freezer then fish patties, stews, smoked Kahawai to be used in smoked fish stews are good options).
Another value of Kahawai is that it is readily caught anywhere there is ocean in this country (Seasonal in the South Island, year round upper South and entire North Island).
Good tip.
Thanks for the reminder.
I forget because being an older Maori fullah I like the unbled flavor and the dark meat as is.
Having said that, I tend to bleed mine a lot to suit other members of my Whanau that prefer it that way.
I will amend the OP cheers.
Most fish will keep better if bled properlyGood tip.
Thanks for the reminder.
I forget because being an older Maori fullah I like the unbled flavor and the dark meat as is.
Having said that, I tend to bleed mine a lot to suit other members of my Whanau that prefer it that way.
I will amend the OP cheers.
Very underrated fish, I never turn my nose up at it if prepared properly……my go to for raw fish tooKahawai, seriously underrate Sashimi fish.
Many Polynesian and Asian posters will know the value of fresh caught Kahawai for simple Soy Sauce and Wasabi Sashimi.
A lot of other Kiwis call Kahawai a shit fish, or bait only, or most famously for the smoker only.
In these times of hardship and in this economic climate, you will find most of my recommends are kitchen hacks on a budget.
In the following video skip to 26:30 to watch Taku (Sushi Chef - world traveled fisherman) preps Kahawai Sashimi.
Tip:
Kahawai makes great Island style coconut cream raw fish, many rate it more highly in this recipe for its texture than Snapper.
For those who think eeww raw fish - the fish is not raw, you use lemon juice to cook the fish chemically - the longer you soak it the more it cooks - you can achieve a level of '"cooking" identical to what heat cooking achieves (looks the same as steamed/boiled fish, completely cooked through).
Obviously if you want smoked Kahawai you can pick up a cheap portable fish smoker from the Warehouse etc and it comes out beautiful (hot smoked not dry cold smoking method).
Limitations:
Kahawai has to be prepared fresh for best results, it tends not to keep well in fridge etc (Ideally you place any caught fish on salt ice, but a a night in the fridge is fine).
If you want to store a Kahawai based meal in the freezer then fish patties, stews, smoked Kahawai to be used in smoked fish stews are good options).
Another value of Kahawai is that it is readily caught anywhere there is ocean in this country (Seasonal in the South Island, year round upper South and entire North Island).
Yeah everyone’s Nana is the best aye…..lotta good nana bread makers out thereI feel you.
I am not a BBQ nut, getting peoples steak right is problematic/I find it hard to keep track of the range from rare to well done all at the same time.
I grew up on Takaku (no milk coz no fridge to keep food in) Water version all good.
Peanut butter on ours and or Jam.
I love Rewena but you know the saying 'no one makes it like my Nan did' so I tend not to seek it out coz I lost Nan's recipe.
Always wanted to try Monk fish.Dave, have you ever tried Stargazer/Monk Fish? Inexpensive but a really nice white fish. Only takes a few minutes in a pan with a little oil or butter.
Other thing I love is slow cooked roast lamb leg. Use a sharp knife to pierce the skin and rub oil, chopped rosemary and chopped garlic on to it. Cook it at 150C for 35 to 40 minutes per kilo and then wrap it in tinfoil and put a blanket/towel over it and let it sit for 3 to 4 hours. No need to crave it, the meat falls straight of the bone and just pulls apart.
LOL A lot of people are put off by Monk Fish when they see what it looks like.Always wanted to try Monk fish.
Thanks for the reminder.
I caught one off a Wharf at Matarangi years ago, looked too freaky for me so I let it go (later I looked it up and realized that monkfish are highly rated in Europe).
Gonna try your lamb recipe too cheers.
I should Iki Jime my fish more often too!Most fish will keep better if bled properly