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About LinkBacksLiterally craving a tomato Sammy right now!Originally Posted by veitnamcam
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Thread: Dinner thread?
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11-02-2025, 09:55 PM #7456Member
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15-02-2025, 09:19 PM #7457Almost literate.
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- Dec 2011
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- Nelson
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I thought it would be a good idea to scale a snapper fillets and wings to smoke in the charcoal Webber.
It's not a good idea don't do it.
Leave the scales on or it sticks to the rack and makes a mess.
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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15-02-2025, 09:20 PM #7458Member
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- Jan 2016
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Yellowfin tuna sashimi with nam jim sauce for lunch. This has become our favourite fish dish over summer.
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16-02-2025, 06:26 AM #7459OPCz
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- Jun 2012
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- Nor West of Auckland on the true right of the Kaipara River
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I would Hoover down that sashimi …………. After picking off all of the coriander. Such a polarising herb. You either like it or not and I am definitely in the camp of not.
Beaker likes this.It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
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16-02-2025, 07:54 AM #7460Member
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- Jan 2013
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- Home - mainland nz, actual - Auckland
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Originally Posted by Rushy
Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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16-02-2025, 01:47 PM #7461OPCz
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- Nor West of Auckland on the true right of the Kaipara River
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Brilliant mate.
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
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16-02-2025, 08:49 PM #7462Member
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- Mar 2022
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Coriander is essential herb for cooing lamb, matron, offal or some fishes and seafood in my culinary notebook. Yeah I know there is international no coriander day.... Originally Posted by Beaker
We have grown our own basil for over 10 years now in our old home since I like spaghetti, but do `t eat very often. I know an Italian chef in Germany when I travel to our HQ and I used to eat in his restaurant by myself usual in weekend or night, and they guy did tells me something about the real spaghetti.So be it
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16-02-2025, 08:53 PM #7463Member
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Some brisket in the slow cooker, ended up down at the river to eat it.
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17-02-2025, 08:23 PM #7464Member
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- Jun 2016
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- Turangi
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- 155
Fried up some shallots and tomatoes, when done added some fried tender venison bits, the boss thought it was yum, so did I.
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19-02-2025, 06:47 PM #7465Member
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- Jun 2016
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- Turangi
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- 155
Wife wasn't fond of curried shank, she thought chops would be better. The curry will keep me going for a couple of days, still room for more chops for breakfast.
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20-02-2025, 06:33 PM #7466Almost literate.
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- Dec 2011
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- Nelson
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Little wild pork shoulder in the webber.
Minimal snake only 2 rows of bricks and only two lump charcoalto start, apple wood for smoke...covered at 3 hrs.6hrs later I couldn't pick it up it all fell to bits including ribcage.
Over cooked the corn but was waiting on Wifey to make a salad"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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Yesterday, 07:04 PM #7467Member
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- Mar 2022
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- Ashburton
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Whats more to like, Venny leg steak, cowboy gravy and crispy spuds....?
Reply With QuoteSimilar Threads
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Dinner tonight...
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By greghud in forum The MagazineReplies: 5Last Post: 26-02-2014, 12:51 PM -
venison before breakfast, paua by dinner
By greghud in forum The MagazineReplies: 4Last Post: 18-03-2012, 12:10 PM
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