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How To make Australian Dinkum Chili
1/2 lb Bacon,packaged
2 T Oil,vegetable
2 Onions,med,coarsely chopped
1 Celery stalk,coarse chopped
1 Bell pepper(s)
2 lb Top beef sirloin,1" cubes
1 lb Beef,hamburger grind
1 lb Pork,hamburger grind
4 T Red chile,hot,ground
3 T Red chile,mild,ground
2 Garlic cloves,med,fine chop
1 T Oregano,dried,pref. Mexican
1 t Cumin,ground
2 cn Beer,pref. Aus.(12oz ea)
1 cn Tomatoes,whole(14 1/2oz ea)
3 t Brown sugar
1 Boomerang(opt but authentic)
1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 1/2" dice and reserve. 2. Heat the oil in a large heavy pot over medium heat. Add the onions,
celery, and green pepper and cook until the onions are translucent. 3. Combine all the beef and pork with the ground chile, garlic, oregano,
and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil,
then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer. 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving
the boomerang over the pot.
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Gday you bloody legends!
I have including the ingredients list in the video.
**I would allow approx 1-2hrs from start to finish to complete the vietnamese baguettes**
Today, I’m gonna take you on a not-so culinary adventure as we show you how to whip up some ripper homemade banh mi baguettes. These Vietnamese-inspired sangers are an absolute treat, and we'll guide you through the whole shebang, from baking a bonza baguette to crafting a dinky-di banh mi filling. Learn all the tricks for achieving that crackin' crust and fluffy center, and be ready to tuck into a top-notch banh mi made right in your own kitchen. Chuck us a subscribe if you want more fair dinkum recipes like this!
If you’re wondering whats the difference between a french baguette and banh mi is the light fluffy innard and super crispy shell on the Vietnamese baguette. A key difference int he ingredients is using high protein bread flour in banh mi vs standard flour in a French baguette.
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EQUIPMENT USED:
- baguette tray:
- Japanese Suncraft 360mm bread knife:
- Thermapen food thermometer: Thermapen ONE Digital Thermometer (Black)
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INGREDIENT LIST:
1) ingredient list 00:22
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BANG IT IN ????
#baguette #banhmi #vietnamesefoodf
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