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Sandtree

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  • Re: Porter Road meat

    SandtreeSandtree
    Seems I am even worse then because I also read that it was about "Road Meat" but that didnt put me off reading. Used to work for the water board in north of Scotland, one of the few areas w…
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  • Re: First cook

    SandtreeSandtree
    Thanks, it is from the Pitt Cue cookbook. All the pickles are great, though they need time otherwise cut back on the star annis. The beetroot has a fair amount of horseradish which adds a nice warmth
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  • First cook

    SandtreeSandtree
    So decided to do the first cook today, nothing too complex so a spatchcocked chicken with some Dizzy Pig Pineapple Head and a couple of chunks of cherry. Cooked raised direct at 180C (about 350 in ol…
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  • Re: Need advice for smoking/seasoning meat for tacos

    SandtreeSandtree
    To me tacos are all about the salsas and the advantage of not having too much sauce on the meat is people can decide how much and how hot they want themselves. Did this recipe recently and it was fan…
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  • Re: Pie crust?

    SandtreeSandtree
    What sort of pastry are you trying to make? A quiche would normally be shortcrust but that is crumbly rather than flaky and you say you were trying to make it flaky? You could make a quiche with puff…
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