Hard News by Russell Brown

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Hard News: Nurturing Capitalism

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  • Bart Janssen,

    Mmmmm Tuna

    Auckland • Since Nov 2006 • 3223 posts Report Reply

  • Sue,

    obviously you need to check in with Mr Tibby and Mr Judd regarding all BBQ decisions.

    trust me they know their shizzle

    Wellington • Since Nov 2006 • 468 posts Report Reply

  • Brent Jackson,

    ...the Bloggers' Triple Pack for only $60. That's like getting one whole book for free!

    But more like getting one whole book for $15.05 ...

    Auckland • Since Nov 2006 • 386 posts Report Reply

  • Stephen Judd,

    If you've got a honking great barbeque, clearly the answer is:
    - First snags to shut the kids up NOW.
    - Seared tuna entree for the grown ups now that you've figured out where the hot spots are and learned to drive the new bbq.
    - Get pissed while the chook cooks - if butterflied it will take less than an hour to roast golden brown and crispy under the lid.

    Wellington • Since Nov 2006 • 2919 posts Report Reply

  • Neil Morrison,

    Get pissed while the chook cooks

    I usually don't let her near the bbq. I can manage to both at the same time.

    Since Nov 2006 • 932 posts Report Reply

  • Russell Brown,

    - Get pissed while the chook cooks - if butterflied it will take less than an hour to roast golden brown and crispy under the lid.

    This has been a revelation. The butterflied chook cooks better in 45 mins with the hood down than it does in 90 mins in the oven. Some sort of small miracle, I think.

    I've also had notable success with halving, parboiling and seasoning red potatoes and finishing them while the chicken reposes.

    Auckland • Since Nov 2006 • 18521 posts Report Reply

  • Joanna,

    Does your bbq have a flat plate? Because if so, you want to get an eggplant, slice it into 7mm-ish slices, brush it all over with lots and lots of extra virgin olive oil, cook it on the flat plate until it's greenish, translucent and charred, and then shove it in toasted pita pockets with hummus and salt. Best sandwich ever. And this and many many more recipes and party ideas are available in my zine You're SO Entertaining for the low price of $6 at Craft2.0 on Sunday at the NewDowse...

    Wellington • Since Nov 2006 • 725 posts Report Reply

  • Lee Taylor,

    trust me they know their shizzle

    or should that be sizzle?

    Auckland • Since Dec 2007 • 3 posts Report Reply

  • JP Hansen,

    Well, It's Business Time

    Well, in that case I hope you're wearing your business socks, Russell.

    Waitakere • Since Nov 2006 • 199 posts Report Reply

  • Stephen Judd,

    Yes, the spatchcock chicken is turning into a reliable party piece at my place.

    The next step is:
    - make a paste of garlic, parsley, salt, ground pepper and a little lemon juice.
    - carefully pull away the skin at either either of the butterflied chicken.
    - smoosh the paste in under the skin and massage it around, being careful not to break the skin.

    Then when you cook skin up, the fat drains through the paste and carries all the flavours into the meat. Superb.

    Wellington • Since Nov 2006 • 2919 posts Report Reply

  • Mikaere Curtis,

    Mmmmm Tuna

    How would "Mmmmm Orange Roughy" sound ?

    'Cos if you are eating Pacific Bluefin, then you are voting them off the planet - one mouthful at a time.

    Checkout the Forest & Bird guide and you'll see Pacific Bluefin are right down at the bottom with the poor Orange Roughies. Yellowfin isn't much better, but does anyone know if we can buy Skipjack tuna here ? It seems to be a much better option.

    I'm all for eating animals, just not mining them into oblivion.

    Tamaki Makaurau • Since Nov 2006 • 449 posts Report Reply

  • Simon Grigg,

    Just a wee correction, The Newmatics track is simply Broadcast..the EP was called Broadcast OR..which meant Broadcast Our Record, because in those days, nobody would!

    Just another klong... • Since Nov 2006 • 3201 posts Report Reply

  • Robyn Gallagher,

    Yes, the spatchcock chicken is turning into a reliable party piece at my place.

    Pics plz! Cos the lamb barbecue pics are hawt.

    Raglan • Since Nov 2006 • 1846 posts Report Reply

  • Anne M,

    Please, please Russell, pre-cook the chook.

    Part of my job is collecting Campylobacter from retail chickens and they're usually pulsating full of it. Some 60% of human infections (and NZ is Campylobacter Capital of the World) are related to chicken consumption. And our statistician-y chap is collecting the sales data for bbq fuel sales because they're looks like a correlation between bbq weather and mass outbreaks of the Campylobacter dire rear.

    Since Nov 2006 • 101 posts Report Reply

  • Kyle Matthews,

    Tim Pankhurst (via Steve Price) does indeed make some interesting points.

    I liked the fact that the paper published parts of the affidavit. I would have preferred if it had been done after the trial, rather than before. But I like a media that is prepared to run close to the edge and provide information to the public that they think is important. That's the media's job, and they fail us if they don't push the line a little. I'm sure that there would be other things that I'd absolutely want the media to get 'out there' even if it is illegal to do so. Nice to think that, even with all their failings, they're still fulfilling that watchdog role.

    It might have been irrelevant given that it was posted on the internet shortly afterwards, but that has certainly had less reach, and may indeed only have happened because the paper got in first.

    Since Nov 2006 • 6151 posts Report Reply

  • Jeremy Andrew,

    Please, please Russell, pre-cook the chook.

    but it ain't a real barbie unless you invite Sam & Ella...

    Hamiltron - City of the F… • Since Nov 2006 • 833 posts Report Reply

  • Russell Brown,

    Please, please Russell, pre-cook the chook.

    Part of my job is collecting Campylobacter from retail chickens and they're usually pulsating full of it.

    Oh, I'm pretty wary about that, don't worry. But the temperature inside the hood and the direct contact with the hotplate do seem to have a remarkable effect on cooking time.

    Auckland • Since Nov 2006 • 18521 posts Report Reply

  • Stephen Judd,

    Anne, I'd consider your advice if grilling chicken pieces, but the technique we're talking about involves covering the meat with a lid. It's effectively roasted just as well as in an oven. I usually use an instant-read thermometer to check the internal temperature too.

    If it helps, I do a lunatic amount of handwashing, and carefully segregate utensils and surfaces which have touched raw chook from those which are still clean and safe.

    Robin: here's one I prepared earlier.

    Wellington • Since Nov 2006 • 2919 posts Report Reply

  • Andrew Smith,

    Hey, this is probably my last post (trumpet at dawn), so thanks to you all for your good manners and excellent discussions this year. Thanks Russell for the thoughtful way you approach issues. God Bless.

    Since Jan 2007 • 150 posts Report Reply

  • Andrew Smith,

    oops...the trumpet in the evening I meant...

    Since Jan 2007 • 150 posts Report Reply

  • David Hamilton,

    Robin: here's one I prepared earlier.

    Yum. Would a PA food blog be too left white middle class? BTW Stephen I made your bagels for brunch when I was staying with friends in Norway recently. They were absolutely delicious and garnered lots of good feedback.

    My next feat will be an attempt to make dandelion wine (thank you Mr Bradbury) with the impressive crop my lawn is currently sporting. I may downgrade to just dandelion syrup but either way if anyone has any experience with this I'd love to hear about it.

    Hamiltron • Since Nov 2006 • 111 posts Report Reply

  • Bart Janssen,

    Cos if you are eating Pacific Bluefin, then you are voting them off the planet - one mouthful at a time.

    Do you buy anything Japanese? Do you have children?

    The Japanese eat 90% of the worlds Tuna, support their economy and you support their fishing industry as well. Sure my Tuna eating contributes but ya know I've done my bit for the planet by not having children (see second question). I figure on balance I'm so far ahead of most folks by that one simple act that I can afford to lose a little Karma by eating some Tuna.

    Sorry got a little pissed off at the self-righteous tone and couldn't really see what I'd said to deserve it.

    have a great BBQ Russ

    cheers
    Bart

    Auckland • Since Nov 2006 • 3223 posts Report Reply

  • Robyn Gallagher,

    Robin: here's one I prepared earlier.

    OMG. I think I'm going to have to try some spatchcockery over Christmas with the whanau.

    Raglan • Since Nov 2006 • 1846 posts Report Reply

  • Charles Mabbett,

    Right on, Mikaere! We can't keep on eating tuna. It is a dangerously unsustainable fishery resource. I totally agree. The fact that the Japanese eat a lot of it is irrelevant. Just because China keeps on building coal fired plants doesn't mean we should also do so.

    Since Nov 2006 • 236 posts Report Reply

  • Russell Brown,

    Hey, this is probably my last post (trumpet at dawn), so thanks to you all for your good manners and excellent discussions this year. Thanks Russell for the thoughtful way you approach issues. God Bless.

    Thanks Andrew-- I've appreciated your ability in making your arguments. That's what makes the place tick. But is this ... forever?

    And am I the only one thinking it can't really be nearly two weeks to Christmas because it feels like it's that time already?

    Auckland • Since Nov 2006 • 18521 posts Report Reply

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