{"id":86,"date":"2014-06-07T22:39:36","date_gmt":"2014-06-07T22:39:36","guid":{"rendered":"http:\/\/www.brothersbites.com\/?p=86"},"modified":"2014-06-07T22:39:36","modified_gmt":"2014-06-07T22:39:36","slug":"smokers-cough","status":"publish","type":"post","link":"https:\/\/www.brothersbites.com\/?p=86","title":{"rendered":"Smoker’s cough"},"content":{"rendered":"

\"VerdantGreen\"<\/a><\/span><\/p>\n

Oh, I get it. <\/span><\/p>\n

With the advent of review sites like <\/span>Urbanspoon<\/span><\/span><\/a> and <\/span>Yelp<\/span><\/span><\/a> (in the US), you open the door to \u201cprofessional\u201d reviewers and casual diner\/reviewers alike. What I don\u2019t get is complaining about a restaurant experience on social media. What happened to speaking to someone at the venue? <\/span><\/p>\n

On the other hand, raving about the latest place, because, well, it\u2019s the latest place is equally annoying. In Melbourne the trend is for \u201csouth of the river\u201d residents to brave the hipsters in the north to \u201cfind\u201d that \u201cundiscovered gem\u201d. Really? You do realise the locals had been eating there for the last 12 months. They\u2019re not anymore.<\/span><\/p>\n

Wagyu. That\u2019s my beef (pardon the pun). <\/span><\/p>\n

Over the course of the last few years, we have seen a distinct swing to the use of wagyu beef, except at some fast food joints. But, I was under belief that the whole wagyu thing was that is extensively marbled with fat so that it is uber tender. At least that\u2019s what I encountered with steaks in Japan. So, why is it that every pub, restaurant and burger joint (there are too many of these) is spruiking a wagyu burger? Last I checked ground\/minced beef was tender, well, because it was ground\/minced. Did I miss something?<\/span><\/p>\n

Call me cynical, but I suspect this is so we can be charged $20+ for a wagyu burger which is comprised all of those cuts of meat which we just don\u2019t really want to know about. I\u2019m probably happier with a burger made from nice meat from any old bovine for half the price.<\/span><\/p>\n

Ok, so hindsight is a pretty good thing. Should have considered things a little more last night. But it seemed like a damned fine idea at the time.<\/span><\/p>\n

\"Rainbow\"<\/a><\/p>\n

Take 1 x 750g rainbow trout (sadly it was farmed, not wild), clean, season and place on BBQ (not over heat) with smoker box full of hickory wood chips. Sounds pretty fine, yeah?<\/span><\/p>\n

Ok, so taking the washing off the line beforehand would have been sensible.<\/span><\/p>\n

\"smoked\"<\/a><\/p>\n

Despite winter being upon us, I do so like firing the BBQ up drenched in sub-tropical, lush, verdant green foliage. Alright, it currently is a somewhat overgrown jungle. <\/span><\/p>\n

You\u2019ll be happy to know that the trout was sensational, if I do say so myself. Matched it was a warm middle eastern cous cous salad. Pretty easy, mix some sumac, cumin, ground coriander and fennel seeds with your cous cous and cook per normal. Sprinkle with some goats cheese, pomegranate seeds and chopped parsley. <\/span><\/p>\n

\"couscoussalad\"<\/a><\/p>\n

I know, a healthy meal. Even better with an aged (2009) <\/span>Petaluma<\/span><\/span><\/a> Riesling. So much goodness.<\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Oh, I get it. With the advent of review sites like Urbanspoon and Yelp (in the US), you open the door to \u201cprofessional\u201d reviewers and casual diner\/reviewers alike. What I don\u2019t get is complaining about a restaurant experience on social media. What happened to speaking to someone at the venue? On the other hand, raving … Continue reading Smoker’s cough<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[45],"tags":[86,85,83,84,87,82,81],"class_list":["post-86","post","type-post","status-publish","format-standard","hentry","category-home-cooking","tag-bbq","tag-couscous","tag-petaluma","tag-riesling","tag-smoked","tag-trout","tag-wagyu"],"_links":{"self":[{"href":"https:\/\/www.brothersbites.com\/index.php?rest_route=\/wp\/v2\/posts\/86","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.brothersbites.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.brothersbites.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.brothersbites.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.brothersbites.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=86"}],"version-history":[{"count":0,"href":"https:\/\/www.brothersbites.com\/index.php?rest_route=\/wp\/v2\/posts\/86\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.brothersbites.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=86"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.brothersbites.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=86"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.brothersbites.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=86"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}