March 13, 20251 yr Gday Sorry for the late reply SPG is a favourite of mine as well although it’s more GPS …..that’s low on the salt. mmmm like the idea of the hot water that would make the skins a bit more crispy than just patting them dry. I’ll definitly be giving that a go. i often just toss them in Italian salad dressing before putting them on a rack on the Weber Q to cook. Wing can be a bit greasy so I prick them to let the fat out 1/2 way though the cook.
July 15Jul 15 Still living life with diet restrictions .... but smashed this Ginger, lemongrass & chilli stir fried tofu with brown rice and quinoa after work tonight.
July 16Jul 16 Have the kid over for dinner.... by special request Mac n Cheese with bacon and prawns (shrimp) and Brazilian Garlic Bread. Used macadam milk for the sauce, then split it and added vegan cheese to mine and real to hers.. only she had bacon. Breadcrumbs and bread was gluten free but her pasta wasn't. Great cold night comfort food for watching 10 Things IvHate About You.
July 16Jul 16 Gday Brazilian garlic bread…. The mind boggles. Had to goggle it. Surprise surprise it’s my go too for garlic bread. Garlic,mayo,grated cheese, salt, pepper, slathered on a roll and baked till crisp. Yumm Oooh!
July 17Jul 17 @Cbdave .... ah but the way I got taught, skip the S&P and add packet French onion soup mix.... you will thank me. I do mine without the cheese. Works great in the air fryer too. Edited July 17Jul 17 by notsmokinjo
July 17Jul 17 4 hours ago, notsmokinjo said: @Cbdave .... ah but the way I got taught, skip the S&P and add packet French onion soup mix.... you will thank me. I do mine without the cheese. Works great in the air fryer too. Gday I've got restrictions too. Got to watch the salt and colesterol . Cause I don’t use salt much I can taste it at real low quantities so if I say salt in a recipes it’s for you not me. I use low sodium salt, veg salt, low salt vegetable stock powder. Sparingly……Processed foods containing lots of salt have sugar to balance or really to hide the salt. No sugar drinks are a classic. They have heaps of salt to cover the sweetness of those sugar substitutes. I use homemade smoked cheese. And that’s sparingly. It’s got the salt and it’s got the smoke. So it’s adds cheese flavours in small quantities like Parmesan cheese does. pic shows home cold smoking cheese. There are 3 layers under the top. Nearly 5kg of cheese for a friend. Couple of those blocks are vegan cheese and trust me they have a big V cut into them to addentify them. They are vac packet for a vegan friend Edited July 17Jul 17 by Cbdave
July 17Jul 17 Gday Cheese and cracked black pepper. They are besties. Think pizza. Top with with cheese first then cracked black pepper Yumm Oooo. Vegan cheese on a pizza. Doesn’t melt like cheese usually does. Trick to that is to spray with some water so steams then melts. When’s it’s dry spray with some cooking oil and it might brown. I say “might”’cause I don’t cook with it often enough it’s a timing thing.
July 17Jul 17 I use flaked nutritional yeast as a parmasan substitute. Being dairy free I really miss cheese. Your smoked cheese looks great. I know its processed but you can get salt reduced FO Soup mix. I get one that's gluten free and just herbs, no salt from this organic herb lady at farmers market. Edited July 17Jul 17 by notsmokinjo
July 17Jul 17 Gday If you like the look of that smoked cheese why don’t you smoke some tufu yourself? Vegan cheese is made from tufu anyway. Do you have a lidded gas bbq? Just to tease some cold smoked salmon
July 18Jul 18 @Cbdave ..... need to get me a Webber. Smoked tofu, smoked barra, oh I recon i could do smoked prawns. Also thanks for the tip about yhe spray of water to melt the vegan cheese. fantastic hack.
July 18Jul 18 11 minutes ago, notsmokinjo said: @Cbdave ..... need to get me a Webber. Smoked tofu, smoked barra, oh I recon i could do smoked prawns. Also thanks for the tip about yhe spray of water to melt the vegan cheese. fantastic hack. Gday Do you have a wok? Preferably with a lid? We can pivot and smoke Chinese style….
July 20Jul 20 Gday give me a couple of days to get my act together and I’ll prove a readable recipe (with pics)
July 22Jul 22 Preparing for breakfast at my cabin on the Traeger. Super smoked then moved aside for adding eggs. Hmmm do I love onions? Don't tell my cardiologist.
July 22Jul 22 Dinner with the kid... Greek herb marinate lamb steaks (portobello mushies for me), mash with nutritional yeast, honey carrots and spinach with lemon myrtle and macadamia nuts. I made a gravy from the pan juices for the kid.
July 22Jul 22 1 minute ago, notsmokinjo said: Dinner with the kid... Greek herb marinate lamb steaks (portobello mushies for me), mash with nutritional yeast, honey carrots and spinach with lemon myrtle and macadamia nuts. MMMM, on my way over. Looks delish.
July 29Jul 29 4 minutes ago, notsmokinjo said: Thai inspired pineapple rice with prawns... Looks yummy! Now you've made me hungry .......
August 5Aug 5 Gday Jo Back from my trip to the bush and time to smoke some tufu. My investigations found a Chinese method. Wrapped the tufu in a teatowel and put a cast pot on top to dry it out a bit. Got a bit out but smoke needs a dry surface to stick. Cut into pieces some salt pepper dry garlic and onion and put on a rack in the fridge for the afternoon. Then lined the wok in aluminium foil. Put tea leaves brown sugar and uncooked rice in the bottom and turned on the heat. As soon as you can smell smoke add the round rack and tufu and cap the wok with aluminium foil. About the 10 to 15 min turn off the heat and remove the tufu. Smells alright but I’ve wrapped in some wrap and consigned to the fridge to let the smoke to mellow and go into the tufu ( hopefully)
August 9Aug 9 Gday Joe Well there’s good news and bad news…. First the bad. Upset the good wife by making smoke in her kitchen. My bad. Left the tufu under wrap for a couple in the fridge for the smoke to mellow. Secound mistake. Leaving the tufu in plan sight blocking space in the fridge. We ate the boo cho with onion and carrots noodles a sesame seeds in oyster sauce. Chooks got the tufu. So will get paid back with some eggs. But it does work well with some simple things in the home. Recon if you like fish it would work with something like salmon. Didn’t dare to smoke inside. But I did line the smoker box with aluminium foil then only used tea leaves and rice this time ( the melted sugar makes a mess) Smoked the salmon for 15mins turned out a bit darker than I’d normally get but tasted great. Wife made no comment! I’ve used just some Aldi frozen Salmon. Defrosted pat dry and oil. If you want to take it to the next level brine the salmon. Cup of hot water 1 teaspoon cooking salt. Can add some aromatics. Tyme rosmary etc. Cool. Leave over the day in a cliplock bag with the air squeezed out in the fridge. Bring out rince pat dry oil and let it get up to room temp. You’ll find it will firm up the fish but don’t worry it will end up moist.
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