TOAST’s Web “Thing”

Thursday, 2006-12-07

Tasty treatz from David Jones food hall.

Filed under: Cooking / Eating,Web "Thing" — by Toast d'Béchamel @ 11:31 pm

It always happens.  Every time I go into that damned place, I completely go nuts and end up spending WAY too much.  I only wanted a block of parmesan and a little bit of goose fat (or a leg portion of duck to render myself).  As usual, I went nuts.  I’ve banned myself from “The essential ingredient”, I should just buy the whole damned shop.  Thankfully, I tend to get a lot of things that I can use a lot of times (Maldon salt, oils, blocks of parmesan etc).  Here are some pics.  I’m trying to get some more info on this incredible ham that Dr. Rodd put me on to.

Photos courtesy of picasa (a Google thing), which I like very much so far.  Full sized pictures at:

Test of something

Viva Olive Oil (Early harvest, extra virgin). Cheap La !

Viva Olive Oil (Early harvest, extra virgin). The only olive oils that I’ve tasted better than this cost $25 for a small bottle. This one is about $7 for half a litre. Cheap enough to splash all over the place. Available at some large supermarkets or online. Must be “early harvest”, Viva’s other olive oils are not so great. Source? Choice magazine did a very extensive taste test. This came #2 out of 30 or 40 extra virgin brands tested. The one that beat it (by a tiny margin) was $30 a bottle. Buy it !

Treatz from David Jones food hall.

Yeah, it’s all over-priced, but you’ll find none better. There’s some Maldon sea salt, which I always have on hand, some duck fat for roast potatoes (or chips), white truffle flavoured oil, “real” parmesan, and some very good looking garlic. All of these are going on the very very high shelf.

Rib eye steak (with the bone in)

I’m a complete sucker for these steaks. $30 a kilo, this one was 600g. 20 day dry aged, grain fed. I justify it by saying that for $18 for a steak in a restaurant, you’re looking at something nasty. Plus, supermarkets charge more than this per kilo of some pretty crappy stuff.

I cook these on the rare side. They have quite a strong flavour, which may surprise you a little. These days I cook one and split it with the missus (and the little doggie gets the bone).

That’s actually a dinner plate.

I have eaten a whole one of these on my own before. WOW ! That’s a lot of meat. I tend to blast it in a black iron pan for a minute each side, cook it in a hot oven for a an extra 2 minutes per side, then rest for 10-15 minutes. Sometimes I’ll make a pan sauce. Sometimes I’ll have some good BBQ sauce on the side. Shut up and fuck you.

This cut has a bunch of different names, depending on your country/butcher. Some call it a “scotch fillet”, I call it “a rib-eye with the bone in it”.

Mad Spanish Ham

This was some WICKED good ham. Dr. Rodd gave me a tip about this he got from some dude who works at the Rockpool. It’s some crazy spanish cured ham, made from pigs who gorge themselves on acorns or something. It’s all about the fat, which starts melting at room temperature, so you need to eat it soon after you pull it out of the fridge. Seriously, it GUSHES grease.

Mad Spanish ham close up.

Tastes incredible. Though at $380 per kilo (or about $5 a slice) *shudder*. It’s a very strong flavour, my missus did not like it all. It’s all about the fat. It tastes buttery, and has a certain type of sweetness about it. If you want some, get in FAST, it’ll only be there for a few more days. Order just one, or two THIN slices (get them to wrap it seperately). Eat on it’s own, or on a sandwich (to make it last longer), with NOTHING ELSE on it. No butter, no salt, no mayo, NOTHING. Man it’s good.

Yes, I’m looking for more info on what this stuff exactly is.

I’m giving a couple of slices to Dr. Rodd for putting me on to this, and have frozen the rest as individual slices (S.T.F.U). Don’t bother cooking with this, the fat will gush and you’ll lose it all. Think of it as foie gras or kobe beef or wagyu or something. Don’t even think about cutting off any of the fat. If you’d like to cut off some of the fat, phone me up, I’ll come straight over and eat it out of your garbage can.


Monday, 2006-12-04

Clean up of categories…

Filed under: Personal Organisation,Web "Thing",Zen — by Toast d'Béchamel @ 2:13 pm

I attempted to reduce it down to 10, but failed miserably.  I managed to settle on 20, plus a few neccesary sub categories.  Note the combination of Cooking and Eating, everything that I cook (that’s worth writing about) I eat.  Everything I eat (that’s worth writing about) I cook (or attempt to cook in the future).

Not that these are the 20 most important things in my life, or my 20 favourite things or anything, just 20 good categories for a web “thing”.

Wednesday, 2006-11-29

101 in 1001

Filed under: Web "Thing" — by Toast d'Béchamel @ 11:55 pm

It’s a phenomenon sweeping the web (well, a couple of years ago).  Pick 101 goals, give yourself a deadline of 1001 days to do it.  FGI “101 in 1001” if you want the details.  List is over on the side there, enjoy.  Yeah, there’s more than 101.  Fuck yas.  Let’s do this thing !  Yes, it’s all out of order.  Uncategorized etc.  I’ve got better things to do.  The point is, it’s out there.  Most of it I came up with pretty quick.  I was sure I was going to get stuck on 60 or 70 and have to leave a bunch blank, but the ideas just kept coming.

Tim Chuma, where are ya?  Drop me a line at gmail.  I suspect some of my e-mails from you have disappeared in some crazy MS outlook rules I was stuffing with.

Also, no-one seems to have found this place yet, because I haven’t told anyone.  Go nuts y’all, this web “Thing” is a public facing one.  Clients, work, family should all be reading this.

And I’ve got too many darn categories here.  Sod.

Tuesday, 2006-11-28

100 word limit

Filed under: Web "Thing",Zen — by Toast d'Béchamel @ 11:17 am

I’ve decided to do a trial of applying a 100 word limit on blog entries. I got the idea from a post on  who also suggest a word limit of 10 for e-mail subjects, and 20 for the whole body ! I’m sure it can be done. Benefits include more people grasping your entire concept, higher readership, naturally more vivid words and more.

“I didn’t have time to write a short letter, so I wrote a long one instead.” – Mark Twain

(eighty-five words, a great start).

Anyone seen Tim Chmielewski ? Give me a hoy you sod !

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