What's cooking?

700 grams chorizo yields 150ml oil , just use a case of them (10x) and mix 50% with pork fat , the results are worth it . The chorizo I use is very authentic and releases beautiful pimenton oil when heated

 

Thank you, Chef :cool1 I will have to check how much oil in the usual Chorizo that I get from Pino's.

Is your Spanish style, Argentinian style, or anything regional specific?

 

It's Spanish style , we use the chorizo as well , it doesn't get discarded after the oil is extracted. I will look at the details of the producer and will pm you , you can purchase them from my meat supplier In Sydney

 

Dude ... Pork belly confit in chorizo oil ! Damn.
That's nuts

 

That looks just right! Simple and only the best stuff in there.

 

crackers, eggs, and onions in the burger. Then mustard, pickles, lettuce, and onion on the burger. I would have liked mayo but I'm all out!

 

Our of Mayonnaise??? Who's in charge?

 

Heads will roll. Trust me

 

That's a tall burger looks yum.

 

No photos but cooked some braised pork belly (i believe proper name is Hong Shao Rou), fried chicken with lemon sauce and sine stir fried veges.

If i had better photo/plating skills I would have added some picks

 

Jason only thing missing is a half inch of Potato chips on that burger..and some hot sauce. :bacon

 

A little Salmon Chowder. garnished with bacon Thanks Mike

 

You can keep the hot sauce -ack!

Potato chips though... Hmmm

 

Found a good source for heirloom tomatoes at the Farmers' market. A Brandywine and German Striped with a fresh loaf of bread:





Add some bacon made by the local meat market:



And leftovers this morning with some melted cheese for breakfast:

 

I keep salivating...
Mind you i have made paella this weekend with chicken, chorizo, king prawns, red onions, peppers, peas and sweetcorn. Oh, yeah and used "paella rice".
No pics, but i guess you can imagine. Focused rather on eating than taking photos.

 

Just playing with my new toy, magimix pâtissier, bought two litre of organic cream last weekend from a farmers' market to make some homemade butter.

 

Wow, those tomatoes would make any dish great! Of course, cheese and bacon are perfect accompaniments. But I'd almost do a murder for those tomatoes.

 

That butter looks very inviting. There was a small local dairy that made butter when i was a kid. It had a tangy salty salty component to it that I've never seen since they closed. I've often wondered if making your own butter could get me back to the flavor of theirs. I've never seen that machine. It looks to be more than a food processor.

 

Yes Mike, the machine is advertised as pâtissier mainly because of the stainless steel bowl and stainless steel dough blade that goes with the bowl that can do a lot of pastry work, dough kneeding etc. This model has not been released in the US just yet, but basically its model number is 6200XL which is a larger cousin of 5200XL. It is a little bit more compact than a stand mixer like Kitchen aid artisan, and Kenwood chef/kMix.

The butter tastes as good as the milk and cream from that farm, Country Valley. Pepe Saya, a fancy local butter maker based in Sydney, also uses milk from them.