5552 replies to this topic

[skillionaire]

Most of the standard shop stuff is sweet I'd say. I don't rock a lot of Asian flavour so Pete can probably tell you!

[Adam]

Maybe I should just stick to a masaman curry then. I'm running out of time to get it on!

[peteRS]

Adam, I just find anything like hoisin/oyster sauce/soy sauce etc just creates a cloying 'sameness' to those type of recipes...especially when they call for things in those quantities. It's a very 'westernised' recipe. Asian isn't my 'strong' suit, but less is more...as is per usual. I normally kick up the quantities of the acid components and spices and go easier on the super salty add ins. Taste as you go is the plan...season to taste, not a recipe.

[Adam]

I don't have enough experience to taste as I go, Unfortunately pete! But there's mixed comments on that recipe. So I think I'll leave it for now!

Also, my problem will be, I'll compare it to my local chinese joint and I know I'll be dissapoint!

[Richo]

Yep, that's what I was trialling them for and then a few people saw me doing them so they are now on the menu, I've been trying to explain to the cafe people what a slider is for ages! I get the buns from my local baker, he made them up to the right size for the burgers that chef made. Avocado, bourbon sauce, chicken burger w/ american cheddar. I normally go Swiss if I'm making for myself though.

How could people not know what a slider is.

[skillionaire]

Well it's pretty much an American terminology, my chef is Indian and the other staff are either Irish or local. So I can understand why they'd not heard of it before.

Apparently (according to the internet) the term came first from the Whist Castle fast food chain.

[Richo]

curse you Nik for that bring a trailer site...

[skillionaire]

Haha, I know, I know. Between that, Japanese Nostalgic and the ever present, http://www.my105.com/ - it's a tough world of procrastination and dreaming....

[B4TT]

Some photos from yesterday - this used to be a road.




Hmm... Now I don't know what I want for dinner, I was going to do a baked dinner.. now I feel as though I should be eating some sliders! haha.

[peteRS]

I don't have enough experience to taste as I go, Unfortunately pete! But there's mixed comments on that recipe. So I think I'll leave it for now!

Also, my problem will be, I'll compare it to my local chinese joint and I know I'll be dissapoint!

Never underestimate your own Palate Adam...
Experience helps, but really its about tasting, thinking about what you are tasting, what you think is missing/excessive (not ingredient, but flavour spectrum - think salt, sweet, bitter, sour/acid, heat/spice and umami(spelling?)) and how you might correct/compensate/achieve that...

[Richo]

http://bringatrailer...ler-whatzit-55/

dunno what it is, but I wants it

[skillionaire]

Nice looking car, indeed!

[skillionaire]

[RX25SE]

@Alex (and I think someone else on here into Fj40's?)

I remember those. We used to put 350 Chev's into them.

http://bringatrailer...ler-whatzit-55/

dunno what it is, but I wants it

Looks like a British enjin.

[skillionaire]

[Richo]

i wish I had lots of money...

also, cold and flu tablet is kicking in, i feel loopy

[skillionaire]

PSUEDO AWESOME YAY!

[AussieTemplar]

What's happening lads.

Only time I ever get time to look at the /GT/ is on a Sunday..

[skillionaire]

Yo Nick. How's the world of toys going, mate?

Hey Brett!

[skillionaire]

Old school Subaru R-2 front bay;