Reverse seared steak isn’t something I do very often. I usually sear first and then finish off the cooking in oven.
Dedicated to SARS-COV-2 which causes COVID-19 because I got home late and didn’t have time to cook the steak by sous vide.
Find out more about the new names below
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Triple pork fried cauliflower rice sounds a bit weird but it was the best I could come up with at short notice.
It’s been a bit crazy at work and I only got home at about 4 pm and didn’t feel like doing a long cook. I will be cooking some duck breasts tonight by sous vide but for tea I wanted something relatively easy.
I decided since I had pork rashers, pork sausages, and lup chong that I had a triple threat of pork. I’m still eschewing carbs, so the fried rice had to be cauliflower rice.
I know what you’re thinking, where’s the bacon? I did think of buying some bacon but I decided against it. Can you believe it?
I’m eating more pork in preparation for shortages in case African Swine Fever virus infection becomes more of a problem which will mean Australian pork will be in higher demand from overseas pork lovers, especially the Chinese market which has been affected by ASF.
Tomahawk steak and the Year of the rat
Dedicated to the water rats of Belconnen, Canberra.
Mmm… water rat
Happy Chinese New Year or Happy Lunar New Year. It’s the year of the rat and I’m a rat according to the Chinese Zodiac.
This post covers a broad range of my thoughts from eating water rats to hand to hand combat with a cane knife.
Read on if you like or skip to the recipe.
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I spent the last four days in Norfolk Island. This was a follow up trip to the week I spent there in December.
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This week just past I was working in Norfolk Island. I flew there on Monday morning via Sydney and returned Friday evening, again via Sydney.
Dedicated to the numerous grazing cows on Norfolk Island.
There are so many of them
