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Palpek posted:This opens a new chapter of artisanal fast food/supermarket products (lol): Yo but Australian dominos does chefs best pizzas and they fuckin rule and are usually similarly or better priced to the normal range esp with vouchers. Especially the loaded meat lovers with pulled pork or the chicken and Camembert they actually rule for reals. Or when you're like me you just get cheese pizza bulk extra garlic and Camembert when you're drunk AF and it's the real deal Gridlocked posted:12 months of every cake for a major event being replaced by Crockenbushes. Lol what, where? Never heard of them and I'm in a fairly foodie town in SE QLD. Carnival of Shrews posted:Agreed, but can we still point and laugh at folk who buy Manuka honey? The only good thing about Manuka is that an NZ craft malting company decided to try making smoked malts with it and excelled at making a deliciously good smoked malt. Jakabite posted:can we talk about the absolute saturation of pulled pork? It's nice and all but Jesus it's everywhere. Mate pulled pork is the real deal (when done properly) But also yes it is done to death here in auatralia by poo poo like sizzler who sous vide it and loving ruin it to a mushy pulp
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Apr 12, 2016 14:59
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Tiggum posted:Wow, Sizzler still exists? I haven't seen a Sizzler since I was a child. Mate we have a fuckin dine in Pizza Hut in town. One of like 3 in qld. Also yeah sizzler is still a thing! And nah that's the wrong way to do pulled pork. Low and slow smoked in a rub that crisps up over time and seals all the juices in and then coated in smoky BBQ sauce it's delicious Gridlocked posted:I'm the standard Tartar sauce Brisbane has those suburbs too. Thankfully Brisbane is getting better with stuff like BBQ and it's not over priced. I live up in Toowoomba and make the trip down to see friends probably twice a month and I've not been disappointed. Oh wait, there was one time where I went to Brewski and got a schooner of Belgian Tripel. "That'll be $19". Almost had a fuckin heart attack. I hate that dumb nerds have made bacon out to be this godlike top tier food but I like eating it and would unashamedly eat this
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Apr 14, 2016 05:07
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cyberia posted:There's nothing like buying a slab of pork belly that has a nipple on it That's my fetish
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Apr 14, 2016 07:29
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Also brisbanites if theres any of you in thread I hear good things about the food. Also the smoke in new farm and mighty mighty in Ascot do killer ribs and buffalo wings
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Apr 14, 2016 07:33
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Leocadia posted:The Smoke is amazing, but when I ordered brisket at Pit Boss it was the consistency of pulled pork. Didn't taste too bad though. My nigga. Wings are actually my favourite thing of all. Nothing wrong with brisket being like pulled pork but I prefer it to be sliceable and tender as hell. And yeh I'm hitting up the smoke next trip down. My friend is in a ribs club that just went there and raved about it El Estrago Bonito posted:Artisan Soy Sauce and Ketchup are both very real things. High end bottles of soy sauce from renowned distilleries often go for prices you normally associate with Wine in Japan. Because it's fermented you get the same things you associate with wine, where different breweries have signature molds and yeasts they have been brewing and using for hundreds of years along with all kinds of secrets and special barrels etc. I can confirm that I would probably pay a fair amount for good soy sauce but kikkoman is always gonna get my money. Similarly, I know a (stupid because he wastes a lot of money) dentist who blew like way too much money on 50 year old balsamic vinegar. I have my doubts that it would be worth what he paid but it's his money I guess so yeah. Also making you own sauce is the best way to find what you like. I've never bought BBQ sauce since making my own. Ketchup is Step 2, and I've made something similar to a sriracha sauce but with ghost peppers, Carolina reapers, habaneros and Moruga scorpions. It's really good and you can make things just how you like them Also sorry for the slight derail lmao FFT posted:it's popular on reddit FTFY
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Apr 14, 2016 15:32
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somekindofguy posted:
Posting because I do my own bacon at home, not for some hipstery poo poo reason but because I find all this stuff intriguing and can experiment and stuff (same reason I homebrew, make sausages, make jerky etc) anyway different woods do impart different flavours. I've found fruit woods to be less noticeable but add a sweetness to the meat whereas mesquite and hickory give it a huge smoke flavour. I stick with the same maple syrup base cure as well. Speaking of which, I think I'm due for some.
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May 11, 2016 04:09
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