Thread: A few pictures to pass the time

+1 and a good lookin dog.

Sent from my GT-S5360T using Tapatalk 2

Originally Posted by Dundee

Who wouldn't Rushy they are delicious

I seem to remember that Dundee although I am not speaking from recent experience.

Originally Posted by Tim Allen

Yes. I have a few game meat lovers that do rather well out of me...... I am an expert vension cook and we eat it regularly. (I should add it took me years to train my family to eat venison, they still turn their noses up at Paua and crayfish- though the wife will eat fish). Ducks I haven't mastered quite so well. This was one attempt that worked quite well..... I hold hope that edibly cooked duck will become a staple food in our house one day.













Vaoi la!

My word Tim that stove takes me back to my childhood (although ours wasn't that flash). Clearly you eat in style so tell me do you add just the slightest hint of curry powder to your Paua if you slow cook them in cream (try it once if you don't)? Just a hint mind.

Originally Posted by Rushy

My word Tim that stove takes me back to my childhood (although ours wasn't that flash). Clearly you eat in style so tell me do you add just the slightest hint of curry powder to your Paua if you slow cook them in cream (try it once if you don't)? Just a hint mind.

I am generally a fritter man reserving the paua steaks for the beach side cook up. You are not the first to have mentioned cooking in cream and the hint of curry powder. With your endorsement it is going to have to go on the "must try" list.

Some sea food fans from up north a bit might appreciate these Paua. The one in my hand is over 125 mm, sideways




Kotuku- Max is still a one man dog but can be coaxed with a pie!

EeeBee's- the stoves are fantastic. If I ever built a house it would be around a wood stove.

Crays, Kina and Paua. Have you got a king and queen visiting?

Nice paua what part of the country are you from

Originally Posted by username

Nice paua what part of the country are you from

North Island

Originally Posted by Rushy

Crays, Kina and Paua. Have you got a king and queen visiting?

I've tried those Kina's a few times and just can't get my head around them and don't enjoy the taste. It annoys me as my mate is into them at the first opportunity after a dive. It's never hard finding a willing taste tester if a couple make it back to town either I have to say!

Crays, Paua, and old green bones are all good fodder though!

Tim, your living the dream mate, cant beat eating from mother nature, fresh too!, is your stove a 'Aga', tried cooking on them a few times, i have not 'mastered' it yet!!!!!!!

Originally Posted by Scouser

Tim, your living the dream mate, cant beat eating from mother nature, fresh too!, is your stove a 'Aga', tried cooking on them a few times, i have not 'mastered' it yet!!!!!!!

That one is a Rayburn. If I could offer tips for cooking on woodstoves (I'm not really qualified to give cooking tips) the first would be allow time. They are not as instant as electric or gas ovens. We need to learn how to "drive" them. For mine there is distinct ways to either get the oven ready or get the hot plates cranking- especially as there is a water booster working against me initially. Position in the oven is also huge as to what you are trying to achieve. I am no Ramsey (though I can swear better and with more passion) but I do mean scones and most roasts aren't to shabby using the woodstove.

Interestingly I do alot of cooking of large chunks of meat in a hooded BBQ and with the exception of one healthy fire due to a very fatty leg of Two Tooth have had great success.

Fire = Flavour!

Originally Posted by Snuffit

Fire = Flavour!

Yes but soot is not good on lamb.

Actually it is... take a leg of lamb, remove bone, insert garlic, rub with oil, salt pepper and rosemary, put on barbecue baste often and cook to taste. You get burned bits, rare bits.. all delicious.

Originally Posted by Snuffit

Actually it is... take a leg of lamb, remove bone, insert garlic, rub with oil, salt pepper and rosemary, put on barbecue baste often and cook to taste. You get burned bits, rare bits.. all delicious.

Attributes of a dog

Cute

Honest- This is what I got while you were away

Controlled

Dogged (a very difficult retrieve)

Watchful

Vigilant (Decoy herding)

Hopefull (camp oven pie could have been cooked slightly less)

Agile

Needy

Always on alert for a hunting opportunity

Always hungry. I'm so hungry I could eat a horse.... but a deer will do

Awesome pics!