Cookstr

#Vegemite latte anyone?…

chef4₿rains — Tue, 27 Aug 2024 11:36:19 GMT

#Vegemite latte anyone?

#AUStriches #AUStrich #coffeechain #coffee #plebchain #foodstr

bevo The Marie 🦂⚡️ NEW1 tigs :doomguy: Noshole Vic :Cacodemon: :doomguy: Puzzl35

Hopefully #Austriches won’t lynch me…

chef4₿rains — Thu, 01 Aug 2024 07:54:55 GMT

Hopefully #Austriches won’t lynch me for doing this but I didn’t pack the #Vegemite

bevo The Marie 🦂⚡️ Brisket Noshole

#foodstr #breakfast

It’s fresh bread and soup…

chef4₿rains — Mon, 10 Jun 2024 11:47:31 GMT

It’s fresh bread and soup weather here in the land of #AUStriches

#foodstr #chefstr #homemade #eatrealfood

The #baconstr sanga to end all…

chef4₿rains — Thu, 19 Oct 2023 04:48:54 GMT

The #baconstr sanga to end all #baconstr sangas!

#GM The #nostr #plebchain

#foodstr #austriches

Yes #vegemite!…

chef4₿rains — Wed, 20 Sep 2023 07:06:50 GMT

Yes #vegemite!

#foodstr #austriches

Just search the hashtag. A few…

chef4₿rains — Mon, 14 Aug 2023 09:57:46 GMT

Just search the hashtag. A few of the common ones #foodstr #coffeechain #plebchain #grownostr #bitcoin and most importantly #AUStriches!!

PRESERVED LEMONS

chef4₿rains — Fri, 28 Jul 2023 13:21:40 GMT

PRESERVED LEMONS

A couple weeks back I posted a photo of our lemon tree going berserk. It is the season for it here in #AUStrich land. Sound Money asked for any recipes that would help use any excess lemons so here we go.

For centuries food has been getting preserved (old school #hodl) and one of the most common ways to do it it to use salt, probably because once upon a time salt was a form of money.

Preserved lemons are really popular in Northern African (particularly Morocco), Persian and Indian cuisine, eventually finding their way into European food.

Since this is such a simple recipe, I like to really focus on the two key ingredients, lemons and salt. My lemons are home grown and I make sure the salt is quality.

I am lucky enough to live where there is a massive salt lake (Lake Deborah) in the middle of the dessert. #AUStriches if you can, search this out.

The salt, when ready after being baked by the sun, is literally scooped up and shipped to its processing plant, washed and then dried in the kiln. That is it. I know this to be true because I have been to the plant and verified it. It is as salty as salt gets and 100% natural. The same can’t be said for brands like Morton and Saxa, the cunts add fluoride and iodine!

You will need a good solid glass jar that can withstand heat and seals well. Moccona coffee jars are great as are mason jars. Ikea make a jar called the ‘korken’. To prep your jar you will want to sanitise it and the easiest way to do that is bang it in an oven preheated to 150C for about 10-15 mins.

Happy preserving and #enjoy!

#proofofwork: 45 minutes prep time and 30 days to cure the lemons.

Ingredients:
10 ea Lemons, washed and topped
1 cup Salt
2 ea Cinnamon sticks, toasted
6 ea Cloves, toasted
10 ea Coriander seeds, toasted
6 ea Black pepper corns, toasted
2 ea Bay leaves, fresh if possible
5 sprigs Thyme, fresh

Method:
-In a large pot, boil some water and blanch the lemons for 2-3 minutes and cool in an ice bath. This softens the skin slightly and opens it up to help the curing.
-Quarter the lemons from the top to within 3 cm of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit. Place 1 tablespoon salt on the bottom of the sanitised mason jar.
-Layer in the lemons and push them down, adding salt and the spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water. Leave some air space before sealing the jar.
-Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days.
-To use, rinse the lemons, as needed, under running water, removing and discarding the pulp. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

Chef tip: change up the spices and herbs to get a different flavour profile. Use hearty herbs or the stalks of soft herbs. Chillies are a great addition too!

#chefstr #foodstr #breadstr #yumstr #homemade #eatrealfood #noshtr
#nostr #grownostr

Arvo snack from my favourite bakery!…

chef4₿rains — Thu, 27 Jul 2023 06:03:27 GMT

Arvo snack from my favourite bakery! #austriches if you are ever in Bassendean W.A. then stop here! You won’t regret it.

#foodstr #bakestr #pleb #plebchain

I have become a clean water…

chef4₿rains — Wed, 12 Jul 2023 06:49:27 GMT

I have become a clean water #maximalist since getting this. I use the water for everything #foodstr and drink related.

Well worth the investment #AUStriches, given our water is as dirty as our dollar! #bitcoin #plebs #plebchain

MADRAS STYLE PUMPKIN SOUP

chef4₿rains — Thu, 06 Jul 2023 13:50:20 GMT

MADRAS STYLE PUMPKIN SOUP

It’s winter in the land of #AUStriches and soup is perfect this time of year. This soup really is killer. I think the addition of the green apple adds a tartness that plays off the sweet butternut pumpkin. #yumstr

It is a really easy recipe to make with the most challenging part being peeling the pumpkin 😆. I haven’t added it to the recipe but a squirt of sriracha and some chopped Thai basil or cilantro as garnish is what I would recommend. Really anything is possible though. I have added shredded chicken in the past.

If you don’t have all the spices it is ok to use a premixed powder but I do like making my own and having some stored. I have added a recipe at the bottom.

I have suggested cutting the pumpkin into 2cm cubes but you can cut them larger it will just take longer to cook.

I use a homemade chicken stock and I have posted a recipe for that but reach out and I can send one through. #enjoy

#proofofwork: 1 1/4 hours total time. 20-30 minutes preparation and 3/4 hour cooking but this does depend on how big you cut the pumpkin.

Yield: approximately 3 litres

Ingredients:

2 ea shallots, peeled and 1cm dice
50 g ginger, rough chopped
30 g garlic, rough chopped
3 teaspoons Madras curry powder (see below)
1.5 kg butternut pumpkin, peeled and 2cm dice
3 ea large Granny Smith apples, peeled and 2 cm dice
1.5 L chicken stock
500ml coconut milk
To taste salt and pepper

Method:
- Prepare all the vegetables as advised above.
- In a large pot, over a low to medium heat, sauté the onions in some fat (I have a stash of chicken fat) until they begin to soften. I have a 5L cast iron Dutch oven I use.
- Add in the ginger and garlic and cook until soft. Add in the spice mix and sauté until it is fragrant.
- Add the butternut pumpkin and coat with the spice mix.
- Deglaze with the chicken stock, and stir the soup scraping any sediment off the bottom.
- Bring the soup to a soft boil and turn it down to a simmer. After about 15 minutes add in the apples and cook until soft.
- Purée the soup with a stick blender and then finish with the coconut milk. Cook out for another 15 or so minutes or until you are happy with the consistency. I like my soup to be thick enough to coat the back of a spoon or as the French call it nappe.
- Season with salt and pepper. I also finish this with a smoked sriracha that a mate of mine makes but regular sriracha will work too.

MADRAS SPICE POWDER

makes about 1 cup

1/2 cup coriander seeds
1/4 cup cumin seeds
1/8 cup fennel seeds
2 whole dried red chillies broken up
1 tablespoons black peppercorns
1 tablespoons black mustard seeds
1 teaspoon fenugreek seeds
1/2 tablespoon ground turmeric

Toast all the spices together until fragrant and then blend in a coffee grinder or if you wanna go old school and aren’t scared of some #proofofwork use a mortar and pestle.

#chefstr #foodstr #yumstr #homemade #eatrealfood #noshtr
#nostr #plebchain #grownostr

Takeaway for tonight’s dinner: Black…

chef4₿rains — Tue, 18 Apr 2023 13:17:50 GMT

Takeaway for tonight’s dinner: Black garlic ramen (extra egg) and karage chicken.

A little splash of the ggod stuff to finish. #AUStrich made hot sauce from locally grown Carolina reapers🌶️.
Dingo Sauce Co (owned by a mate of mine Leigh) are the only #AUStriches sauce company to make it on to The Hot Ones, twice. So good!

#foodstr
#nostr
#plebchain
#noshstr

CORN SPICE MIX

chef4₿rains — Fri, 14 Apr 2023 15:10:36 GMT

CORN SPICE MIX

#bitcoin is corn so it seems appropriate to post this recipe. It is great with #corn but also works with proteins as a marinade if you add a little oil to make a paste.

When using it for charred/cooked corn clarify some butter and dip your corn in it then roll the cobs in the spice mix.

For an epic move you can drizzle a little yoghurt mayonnaise on it!

Make your own MAYONNAISE. Mayo is one of the traditional cold French mother sauces so put in the #proofofwork and learn how to make it. When you do nail it, it is worth it the versatility is awesome. I will post a recipe.

I do use the metric system for measurements because well most of the world does so Americans, deal with it 😂.

Time: 5 minutes

Yield: 590g

Ingredients:

200 grams Ground coriander
30 grams Ground all spice
30 grams Chilli flakes
30 grams Dried oregano
150 grams Brown sugar
150 grams Fried shallots
Salt and pepper to taste

Method:

Mix all ingredients. This mix will last several months in an air tight container.

Before using the mix add 15 grams of grated Parmesan for every 15 grams of spice mix. Use a quality Parmesan sold as a whole piece not the cheap Kraft shit because you want this to taste good and also #fuckkraft. Grate it using a micro plane, an essential tool for all kitchens https://www.microplane.com/

Enjoy and let me know how you go!!

#chefstr
#plebchain
#noshtr
#foodstr
#nostr
#AUStriches

With a wild and wintery night…

chef4₿rains — Thu, 13 Apr 2023 12:49:46 GMT

With a wild and wintery night here for us Western #AUStriches a Persian style roast lamb seems appropriate!

#homecooked
#eatrealfood
#localproduce
#foodstr
#noshtr