All the ingredients for making beef rendang assembled by the hob whilst beef fat renders in a hench old saucepan.

A kenwood blender jug almost completely full of homemade rendang paste. It’s way above the max volume line.

I had to swap pans for the maslin pan, as once I started adding more ingredients than the rendang paste it was clear it wasn’t going to fit in the original pan. This photo shows the maslin pan on the hob with a glass standard sized spice jar of ground cloves in the fore ground to demonstrate scale and just how big this batch of rendang is.

A happily bubbling bat of beef rendang beginning its journey to becoming one of the most delicious meals on the planet.

#YesBatch #chronicles beef #rendang I like leaner cuts in this, so I rendered down fat from the topside trimmings to go with the coconut oil. Now for 2+ hrs watchful oversight with the occasional stir. Used tamarind instead of asam gelugur this time. Bunged in some fresh curry leaves too.

A shit ton of garlic cloves (24 cloves) prised from the heads and ready for processing.

An appropriate amount of #garlic. #YesBatch chronicles. #ADHD #cooking #food

All the ingredients for Beef rendang in the midst of being chopped and processed ready for cooking: a mountain of chillies, garlic, ginger, shallots, turmeric kaffir lime leaves, curry leaves, lemon grass etc.

My #YesBatch #cooking chronicles continue with beef #rendang. I think I’ve got enough #chillies. #food #dopamining #ADHD #neurospicy 😉

Looking for recommendations please: What do #veggies and #vegans eat at Solstice/Christmas these days? My #YesBatch cooking has been meat heavy. Haven’t been a vegan since 2001 and presume things have moved on from tofurky or nut roast… (photo from gimme some oven)

My #YesBatch #Chronicles continue with #Trini goat #curry. I do enjoy nibbling the fatty bits off the bone but here I’ve broken down a goat leg off the the bone and just bunged it in the pot with the meat. Recipe from Taste of Trini. youtu.be/D2lIVwRGs6k?... I made her green seasoning for this too.

Lasagne in an medium sized oval dish

Lasagne in an large sized square dish

More lasagne in an large sized square dish

Side view or more lasagne in an large sized square dish. Spiced cider in background called ‘Monk’s Delight).

#YesBatch #chronicles continue with #Lasagne

Homemade ancho, guajillo and cascabel chilli paste in a cast iron pot with rough chopped onions garlic, 2 ish cups of water and two bay leaves. Ready for a trivet and the meat to rest just above the liquid

The Birria goat meat above the cooking liquor in a cast iron pot. This is after 2hrs. 2 more hours to go. The meat it red and glistening (I’m a good way, from the chilli paste).

The 4hr slow cooked Birria goat meat lightly shredded into three Tupperware boxes . It is covered in a reduced and amended cooking liquor. It’s all smoky and sticky and delicious.

I’ve already made 8 litres of venison stew this week. Now my #YesBatch #batch #cooking #Solstice odyssey continues with goat Birria. Slow cooked for 4hrs. Chilli paste made with Ancho, Guajillo and Cascabel chillis. Ready for blue #tacos. #ADHD #food #dopamining