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Thread: Dinner thread?

  1. 29-07-2017, 11:02 PM #4156
    veitnamcam
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    Quote Originally Posted by Angus_A View Post
    Sous vide pork belly, cooked for 16 hours then given a quick sear in a shallow pan of oil. Did some garlic mash, roast cauliflower with chilli oil and some plum sauce too.
    It cut like warm butter, you wouldn't need teeth to eat it. Lost maybe a tablespoon of juices total.

    Attachment 72913Attachment 72914
    Now that looks the bloody biz Angus!
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  3. 30-07-2017, 07:16 PM #4157
    hotbarrels
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    Venison eye fillet and home kill "Manuka honey and hickory" sausages.
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  4. 04-08-2017, 08:20 PM #4158
    Dreamer
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    Roast pork Weber Q style tonite



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  5. 04-08-2017, 08:48 PM #4159
    Dundee
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    Pie and beers at taihape
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  6. 04-08-2017, 11:57 PM #4160
    mrs dundee
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    Not for me and Sean we had subway yummy.
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  7. 05-08-2017, 05:06 AM #4161
    P38
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    Quote Originally Posted by Dundee View Post
    Pie and beers at taihape
    Hope they had enough T-sauce to meet your requirements @Dundee

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  8. 06-08-2017, 08:57 PM #4162
    Beaker
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    So no pics, but - had a drink or 2 last night and was reading a BBQ / smoker book, and brining of chicken came up. I remembered about Jamie Oliver saying that it was a good thing, then I remembered that Heston Bloomfield (spelling) reckoned that cooking roast chicken at real low temps for a long time was a good thing.

    So end result THE best roast chicken I have eaten. Absolutely brilliant combo.

    Brine, 1/2 c salt, 1/2 brown sugar, 1 t chilli flakes, 8 cups water. (Boil 2 c water add the salt sugar and chilli, then add to cold water)
    Drop whole chicken in for 4 hours.

    Pat dry chicken, in cold oven, then turned on to 120 Deg, for 3 hours. Then up to 220 for 20mins. Then rest for 20mins before cutting.
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    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  9. 09-08-2017, 07:06 PM #4163
    Angus_A
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    Mexican roast pork...thing with some pickled onions and rice
    Name: 20731223_1817247591622809_49278912_n.jpg Views: 214 Size: 57.0 KB
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  10. 09-08-2017, 09:22 PM #4164
    Dundee
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    Only one pork chop tonight
    Name: picture 383 009.jpg Views: 192 Size: 161.6 KB
    So I went back and got more roast spuds
    Name: picture 383 010.jpg Views: 223 Size: 165.3 KB
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  11. 12-08-2017, 12:24 PM #4165
    Dundee
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    Fallow steak and venison/goat sausages.
    Name: 1032.jpg Views: 188 Size: 163.9 KB
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
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  12. 13-08-2017, 07:40 PM #4166
    veitnamcam
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    Panko cumbed blue cod fillet with Cray tail meat and a massive mash up salad.



    Presentation was never my strong point but it got a big "Yea buddy" from me

    Sent from my SM-G390Y using Tapatalk
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  13. 13-08-2017, 08:12 PM #4167
    Shearer
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    Quote Originally Posted by veitnamcam View Post
    Panko cumbed blue cod fillet with Cray tail meat and a massive mash up salad.



    Presentation was never my strong point but it got a big "Yea buddy" from me

    Sent from my SM-G390Y using Tapatalk
    Flash mate! Looks like a restaurant meal. No T sauce even @Dundee.
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  14. 13-08-2017, 08:20 PM #4168
    Rushy
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    Looks pretty good.
    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
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    Rule 7: Avoid alcohol and drugs when handling firearms
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  15. 15-08-2017, 09:41 PM #4169
    veitnamcam
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    Wifeys deluxe handmade sushi😊

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    P38, EeeBees, Munsey and 7 others like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  16. 16-08-2017, 02:56 AM #4170
    Gibo
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    you need to get into the kikkoman soy sauce bro, traditionaly brewed and tastes way better
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