The totally off-topic thread

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docjames said:
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.
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How well does that work? I'm imagining one might just get a piece of burnt rubber...
 
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docjames said:
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.
Click to expand...

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 :cool:.
 
medhead said:
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.
Click to expand...

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.
 
Pushka said:
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.
Click to expand...
But they did do the best blue steak, back when I ate red meat.
 
medhead said:
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.
Click to expand...

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.
 
docjames said:
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.
Click to expand...

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

anat0l said:
How well does that work? I'm imagining one might just get a piece of burnt rubber...
Click to expand...

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

JohnM said:
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 :cool:.
Click to expand...

I completely agree, the best method is to cook it properly to start.
Unfortunately, if the cooking fails then rescue is the next step.
 
Roasted a 1.9kg Rolled Pork Loin for lunch - perfect crackling.

I roast everything in the BBQ and use a thermometer - set and forget.
 
As a Fremantle Dockers supporter we need Collingwood to win....even though there are so many non Collingwood supporters out there.
 
2 year old named William Power, do they not think his name "will" get abbreviated?
 
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.
 
JohnM said:
I know of a person who was named Richard Head :shock:.
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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.
 
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