What's for supper - Second Course

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wizardofid said:
Fk KFC, I started out with cheap chippers, I needed to replace every 3 months as I was doing in excess half a ton of potatoes, in a town with 2000 people. Let alone that, 250 -350 kgs of flour, 100 liters of oil every week. Eventually replaced them with industrial chippers, and spend a couple of grand on equipment upgrades eventually upgrading to a full cafe shop by the end. Eventually closed it down as I was making more money with game development, food has a relative small profit margin, you make that up with the extra stuff your selling on the side. But the profit margins just wasn't worth waking up at 4 am every day, to knead dough and general preparations for the day.

Also did every thing my self with a family member helping out on pension days or busy days. I probably peeled, cooked, and sold more slap chips that this entire forum consumes in a year in that 10 year span. Let alone the fish, vetkoek, brugers, stew and the array of other menu items and special orders for events for the local community. There is very little you can tell me about making chips I don't already know or done, tried and tested. You do know on average, a fast food joint, restaurant generally fail with in the first year, 10 years is a heck of a good run.



Why TF would I do that ? Is your penis that short that you need to compensate with floppy veggies ?
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The slap tjips guy. :laugh::ROFL:
 
wizardofid said:
Huh I am sorry......so if I don't post pics of food here like an instragram whore, I am not allowed to comment on pictures too. It's what is for supper, not "post your pictures thread and get offended when some one comments on your shitty attempts at making food thread," last time I checked ?. I mean there hasn't been a single case in this thread, where some said less talk, moar pictures right?, how about removing that rotisserie stick from you back side.

You won't last in a professional kitchen getting that easily offended. Take the L, and do the broccolini properly as "insert your preferred food deity here" intended it. Show me a single restaurant that know how TF food should be prepared serving veggies like that, hell you won't even getting veggies served like that at a vietnamese food stall, let alone a restaurant.
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I steamed the spinach for about a minute in the pan then folded it into the sauce and served it immediately. I don’t think it was floppy. But perhaps it wouldn’t stand up in a professional kitchen, how do I know? I’ve never been trained, I just cook for my family and friends for fun. I literally just post my pics on here and nowhere else because I’m happy about it. I don’t know who you think you are to tear into it like that but it’s not welcome.
 
> Comes in here for pics of delicious food
> Reads stories about about Molly and Wors, Theuns Jordaan and data capture.

MFW:
 
RedViking said:
@wizardofid is the @Jean Claude Vaaldamme of the food section. All hot air and nothing to show.
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Listen Wiekie, most adults do not draw little pictures on their coffee and share it on Instagram every day. SO you do you and I will show proof once in a while as I feel that it's safe and nobody will see me taking pictures of my food.
 
Jean Claude Vaaldamme said:
Listen Wiekie, most adults do not draw little pictures on their coffee and share it on Instagram every day. SO you do you and I will show proof once in a while as I feel that it's safe and nobody will see me taking pictures of my food.
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Stating the obvious. Stop moaning for a change and post some pictures. You safe space to do that here.
 
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RedViking said:
You should talk less crap and post more.

What is this? I need to try this. What settings and how long does it take? Process?

View attachment 1445407
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It is a ham hock or pork knuckle or an eisbein that have not been pickled, whatever you want to call it. I actually prefer to buy the pickled eisbein mostly, but this was just the normal. This is probably the cheapest meat you can buy in SA. I mostly buy them on special at one of the butcheries at R40/kg.

Well I don't really do time and settings. Just go by feel or test. Can't remember if I did this just to test the air fryer roasting. If you just roast it, that will take probably at least 1 hour to 2 hours at lower heat(+-160) in air fryer or oven. Depends how you want it. It will be cooked in 1 hour but if you want it fall of the bone you will probably go for 2 hours or more. If you want it tender fall of the bone then either use a thermometer or just check like in picture when the meat starts pulling away from the bone.

But my go to method is. First you boil it for about 2 hours or a hour and a bit in the pressure cooker. Now the meat will be close to fall of the bone and you must handle it carefully. Then I crips it up in oven or air fryer. Say about 20-30min in air fryer at 190deg. Just check that it does not burn. It will now be like pulled pork, but I don't pull it fine. just chunks of meat.
You can put salt and herbs or just a rub before you start cooking, but no salt if you bought a pickled knuckle. Pork goes great with a sweet sauce, but I only add that after cooking and when I have broken it into chunks.

What also work great is when you take it out pressure cooker(or pot on stove). Your then cut it into chunks before you crisp it. It is much easier as the skin is soft then. Then you put all the chunks in a backing dish, add your sauce and then crisp it in oven or air fryer. just keep an eye on it then as the sugar in sauce can burn easy.
 
Jean Claude Vaaldamme said:
It is a ham hock or pork knuckle or an eisbein that have not been pickled, whatever you want to call it. I actually prefer to buy the pickled eisbein mostly, but this was just the normal. This is probably the cheapest meat you can buy in SA. I mostly buy them on special at one of the butcheries at R40/kg.

Well I don't really do time and settings. Just go by feel or test. Can't remember if I did this just to test the air fryer roasting. If you just roast it, that will take probably at least 1 hour to 2 hours at lower heat(+-160) in air fryer or oven. Depends how you want it. It will be cooked in 1 hour but if you want it fall of the bone you will probably go for 2 hours or more. If you want it tender fall of the bone then either use a thermometer or just check like in picture when the meat starts pulling away from the bone.

But my go to method is. First you boil it for about 2 hours or a hour and a bit in the pressure cooker. Now the meat will be close to fall of the bone and you must handle it carefully. Then I crips it up in oven or air fryer. Say about 20-30min in air fryer at 190deg. Just check that it does not burn. It will now be like pulled pork, but I don't pull it fine. just chunks of meat.
You can put salt and herbs or just a rub before you start cooking, but no salt if you bought a pickled knuckle. Pork goes great with a sweet sauce, but I only add that after cooking and when I have broken it into chunks.

What also work great is when you take it out pressure cooker(or pot on stove). Your then cut it into chunks before you crisp it. It is much easier as the skin is soft then. Then you put all the chunks in a backing dish, add your sauce and then crisp it in oven or air fryer. just keep an eye on it then as the sugar in sauce can burn easy.
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Got to give this a try. I don't have a pressure cooker though, but could try boiling it.
 
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