Discussion in 'Classic Menswear' started by earthdragon, Nov 18, 2008.
Its pretty straightforward - low and slow.
What do you want to know?
As long as he has the fabric in stock you'll be sweet. I think i have the same fabric on right now (ill go take a photo) .. has a slight sheen in the light. Definitely need to try the 2inch cuff next time - if you dont like it, its easy to remove. Same goes for the side adjusters - can be converted to belt loops easily.
this blue shark skin? (excuse the crappy office carpet)
What fxh said + it can be more convenient to have the right vessel. We have an old 70s crocpot, which is handy for wet cooking (stews, curries, coq au vin, osso bucco etc) – but of course you can just put a casserole dish in a low oven (but I find the heavy enamelled, cast iron ones – such as Le Creuset - work best). For ‘dry’ cooking – very low oven temps – and it helps to baste/turn a bit as well.
Only other thing is you should be aware of is that, because of the low temps it may not be obvious if you are over cooking something. We like a long-cooked, Greek-style lamb roast. It should be falling off the bone but still moist. If you go too far (and this may not be immediately apparent) it can be a bit stringy and dry - so check in frequently towards the end.
Is this what you mean? Good luck anyway.
as Selvaggio said - its easy
Just make sure its kept moist - orange juice is a good standby.
Don't forget to check if the oven is still on - some ovens turn off if down low - you can get caught if you dont check - not much fun after 5 hours of drinking and such and then looking at it and discovering that its all cold. Not that its happened to me (cough, cough)
I had a nice meal of lamb that someone else had in a slow cooker for 12 hours last weekend
American BBQ (thats USA BBQ not Oz grill bbq) recipes are good for ideas on flavours.
Look for "Pulled" * pork etc. Cajun recipes. Jamaican "jerk"* - goes well with a good white french roll or fresh white bread sandwich.
* not to be confused with the Pulled Pork or Jerk activities of some on this forum.
Okay - getting hungry now...
mmmmmm pork belleh.
I've had a winter of soups, roasts and a bit of Pork Belly - getting a bit sick of it and waiting for salads.
Monday I've got 26 Taiwanese arriving. I'm hoping for some MaPo DoFu
I'd love some Stinky ToFu but never had it in Melbourne.
You seen it around Blah?
^^ None that is worthy of a mention, I'm afraid. Ones that I had come across were unfortunately quite restrained, as to not to offend the western sensibilities .
Brand new. I suppose we don't have it in Australia yet... Will try out once I can find it.
Jumped on Guji again - more lovely jackets that I cannot afford:
I've recently switched from shipito to borderlinx.com. I found shipito OK but a bit expensive. So far borderlinx has been fantastic. Super fast and very good value. I also love the fact that one account gives you a US and a UK address.
ive used comgateway.com heaps of times no problems
That was the highlight of my trip to Hong Kong - definitely an acquired taste though!
Don't laugh they have excellent Made in Rumania copies of the Trickers Stowe type boots in the Aldo store in the new Westfields for like AUD250. Either made with Blake or Goodyear not glued.
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