The totally off-topic thread

[anat0l]

The griller (or in an oven with a top element) - crank it right up and grill it works well if crackling in need of rescue.

How well does that work? I'm imagining one might just get a piece of burnt rubber...

 

[docjames]

How well does that work? I'm imagining one might just get a piece of burnt rubber...

Monitor closely to prevent charcoal.

Works well if it's partially cooked (soft) first.

 

[JohnM]

The griller (or in an oven with a top element) - crank it right up and grill it works well if crackling in need of rescue.

Rather than use the griller element to rescue the crackling, I cook pork roasts using the top griller element/fan on combination. It works a treat.

The trick is to start the roast from a cold oven so the grill element can work its magic immediately. A bit of trial and error is needed to work out the best shelf to put it on so it crackles but doesn't burn. I set the temperature for 180 deg C. Also, by putting the meat in one of those 'V'-shaped wire racks that have adjustable sides, it's possible to move it to ensure all the skin crackles.

After all the crackling is perfecto, I just flick the oven selector over to conventional fan-forced at the same temperature for cooking, by the meat thermometer, to complete. Works every time, which is not my experience of the 230 deg first stage method.

Just sit back, open the pinot noir and wait for the fight over the crackling .

 

[Pushka]

One tip, if the crackling fails is to give it a quick go around in the microwave. Had a work christmas do where the crackling came out kinda soft and chewy. While it wasn't the best the microwave thing at least made it edible from unusable.



Had a complete rant about this last week. Steak place, asked for a medium T-bone and New York Sirloin (i.e. cuts with the bone) and they were raw inside the other layer of the steak. The steak wasn't more tender for being raw, and there was no taste from the bone. These so called chefs are who insist on this red meat rubbish need to have their heads read. Better yet taken out an shot. They're pretty much a failure of a chef if they can't cook a steak, that is cooked, and can also keep it from drying out.



Glad I recorded it.

Maybe don't try Cork and Cleaver in Glenunga. It's been a fee years but they used to have a sign that said they don't take any responsibility for meat that is ordered medium and above. Which is totally rubbish.

 

[JessicaTam]

Maybe don't try Cork and Cleaver in Glenunga. It's been a fee years but they used to have a sign that said they don't take any responsibility for meat that is ordered medium and above. Which is totally rubbish.

But they did do the best blue steak, back when I ate red meat.

 

[blackcat20]

Had a complete rant about this last week. Steak place, asked for a medium T-bone and New York Sirloin (i.e. cuts with the bone) and they were raw inside the other layer of the steak. The steak wasn't more tender for being raw, and there was no taste from the bone. These so called chefs are who insist on this red meat rubbish need to have their heads read. Better yet taken out an shot. They're pretty much a failure of a chef if they can't cook a steak, that is cooked, and can also keep it from drying out.

Agree with that. Meat ends to be cooked enough that it becomes tender. When it's rare/raw it just seems to be chewy. Get it closer to medium and it's quite tender and juicy. Had some great steak at Rare Steakhouse in Melbourne the other week when they had a 50% offer through QF restaurants.

 

[medhead]

The griller (or in an oven with a top element) - crank it right up and grill it works well if crackling in need of rescue.

Unfortunately, in a work environment we only had a microwave.

How well does that work? I'm imagining one might just get a piece of burnt rubber...

Probably works better than a microwave, but in our case at least the crackling was kind of edible versus going in the bin.

Rather than use the griller element to rescue the crackling, I cook pork roasts using the top griller element/fan on combination. It works a treat.

The trick is to start the roast from a cold oven so the grill element can work its magic immediately. A bit of trial and error is needed to work out the best shelf to put it on so it crackles but doesn't burn. I set the temperature for 180 deg C. Also, by putting the meat in one of those 'V'-shaped wire racks that have adjustable sides, it's possible to move it to ensure all the skin crackles.

After all the crackling is perfecto, I just flick the oven selector over to conventional fan-forced at the same temperature for cooking, by the meat thermometer, to complete. Works every time, which is not my experience of the 230 deg first stage method.

Just sit back, open the pinot noir and wait for the fight over the crackling .

I completely agree, the best method is to cook it properly to start.
Unfortunately, if the cooking fails then rescue is the next step.

 

[amaroo]

Roasted a 1.9kg Rolled Pork Loin for lunch - perfect crackling.

I roast everything in the BBQ and use a thermometer - set and forget.

 

[Cruiser Elite]

Just watching Maggies V Port on TV - seriously what sort of parents would name their son Jack Frost? http://en.m.wikipedia.org/wiki/Jack_Frost_(footballer,_born_1992)

 

[cove]

As a Fremantle Dockers supporter we need Collingwood to win....even though there are so many non Collingwood supporters out there.

 

[JohnM]

Just watching Maggies V Port on TV - seriously what sort of parents would name their son Jack Frost? Jack Frost (footballer, born 1992) - Wikipedia, the free encyclopedia

I know of a person who was named Richard Head :shock:.

 

[Cruiser Elite]

I know of a person who was named Richard Head :shock:.

Yes so do I - I went to Uni with one - but that was a long time ago - this kid was born in 1992 - unbelievable.

 

[Pushka]

I know of a person who was named Richard Head :shock:.

So do I

Wow. That's at least three in the space of 15 minutes.

 

[TomVexille]

I know of a person who was named Richard Head :shock:.

My friend's dad is Richard Large

 

[Bindibuys]

2 year old named William Power, do they not think his name "will" get abbreviated?

 

[jastel]

Will Power is a famous Australian Indy Car driver.

 

[Mal]

2 year old named William Power, do they not think his name "will" get abbreviated?

Paging Power, Bill.

 

[JessicaTam]

An acquaintance of mine named her son 'firstname Danger lastname', so that in later life he could say "Danger is my middle name"!

So very sad on so many levels.

 

[drron]

I know of a person who was named Richard Head :shock:.

He used to be the Chairman of the Maitland Hospital Board when I was there.
The member for Charlestown was Richard Face.
However the prize for embarrassing names went to Telstra when they listed Dick Powers Cleaning as Powers d*ck Cleaning service.Had to change phone number.

 

[medhead]

I know of a person who was named Richard Head :shock:.

A teacher at school was Mr R Head. That caused a few laughs. Found out years later that he was called Roy.