The Weekend Aussie BBQ , Vino, Fishing and Driving Thread...

You’ve said that on spa night too

 

Truly clueless

 

That’s just being cruel and unusual

 

He will get his just desserts.

 

Not all, I like white chocci, Amanda the chocci king told me so , enjoy the white powered ..

 

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Enjoy some white delight
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Turkish Delight for bogans

 

or Turks, you are Turkish?

 

As Turkish as you are Jewish. NTTIAWWT

 

You're a very slow learner.

 

"I'm not Jewish"

 

FFS can't you keep any secrets???

 

Gotta love lockdown (sort of), this was delivered just now by Australia Post. My new lockdown toy. A “chitarra”, tool for making spaghetti

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Nice rack.

 

BSM sicko.

 

88 keys?

 

It's a harp not a piano

 

You can still play a tuna on it

 

Cooking with what you have in your hotel room. Sous vide gets a guernsey.

https://fb.watch/76lBbJEo4T/

 

Sensational!
Here's some sous vide for Greg:
Dishwasher salmon. It’s real but the jury is still out on whether it’s spectacular.

A five-week winter lockdown provided this home cook with the perfect recipe for after-dark doomscrolling about this gastronomical mashup – where Maggie Beer meets Scott Cam.

“Dishwasher salmon is an American fish dish made with the heat from a dishwasher, particularly from its drying phase,” Wikipedia informs. “An advantage of the method is that the prepared dish does not smell.” Trigger warning – artisanal snobs turn back now.

“There is nothing preventing one from washing the dishes at the same time, provided that the package is tight enough.”

Essentially, it’s a simple way to slowly steam salmon for those lazy enough to think combining dinner with detergent is a worthy idea, or who want to cut back on their electricity bill.

It sounds like a satirical segment from ABC series Review With Myles Barlow (which features Margot Robbie as a Schoolie in its debut episode) or something you’d find in Karl Cooks, Karl Stefanovic’s 2014 compilation of “easy no-fuss recipes” (which features a “Fabulous Fish Finger Buttie” of fish fingers, hash browns, cheese and sauce on a damper roll).

And yet Food Network chef Bob Blumer boasts that he’s pressed start on more than 100 dishwashers across three continents. His recipe involves a side of dill sauce with leek, jalapeno and garlic … sauteed in a pan.

The dishwasher dish dates back to the sofishticated days of the disco era, when actor Vincent Price prepared it during a 1975 appearance on The Tonight Show Starring Johnny Carson.

There’s a recipe for “Salmon a la Dishwasher” in the Bear Soup and Salmon Mousse Cookbook, created in 1982 by the Alaska Department of Fish and Game. “If you think it’s a joke, try it and laugh for joy,” they recommend.

The instructions are scarce. Take a salmon fillet, wrap it well with at least two layers of aluminium foil, find a suitable rack in your dishwasher, insert, close the door and start. “Though detergent isn’t necessary, there is no reason you can’t wash your dishes and cook the salmon at the same time.”

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Chums are encouraged to include herbs such as dill or thyme, lemon slices or special sauces. The Alaskans recommend adding apricots or oranges. “The true secret, as with all foil cookery, is to make sure that the fish is tightly wrapped and does not leak. And it takes a certain faith, like the first time you baked a turkey in a brown paper bag.” And we’ve all done that.

What happens? “Depending on the model of your dishwasher and the parts of its cycles, the salmon is boiled, steamed and baked.” The results? “One moist and tender salmon ready for eating. Simply remove from dishwasher and, opening foil carefully, place on platter.”

Is it worth swimming upstream? Dishwashers generally heat up to around 48C, and the recommended temperature when cooking a salmon sous vide is 43-49C. On the other hand, it could become unwrapped and salmon could slip into the pump and break the machine. If it doesn’t work, at least you’ve got a conversation starter.

A 1999 article in The Wall Street Journal cites some of America’s finest (read: jaded and bored) home chefs, who were preparing plenty of meals with ordinary household appliances – spin-cycle eggplant, ironing-board quesadillas, hair dryer crispy duck skin and fluffed-in-the-dryer salad. A micro-trend they dubbed “machine cuisine”.

Forget the hibachi grill, let’s see the Celebrity MasterChef contestants use a house machine in their next mystery box challenge. Any fin goes.

 

I wouldn't try that not even for the halibut

 

I used the lid of the air cleaner of my Magna (company car) for a BBQ once .... when it got serviced at the Bankstown dealer he rang me and asked what kind of steak I used

 

Does it work with tuna?

Asking for a friend…

 

I fin so