Game meat sounded till I realised that the clients will be shooting old male animals for the heads and the meat will be.... Mature!Quote:
Originally Posted by R93
Have a blast and take plenty of pictures for us
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Game meat sounded till I realised that the clients will be shooting old male animals for the heads and the meat will be.... Mature!Quote:
Originally Posted by R93
Have a blast and take plenty of pictures for us
Fair point about meat being from mature animals.Quote:
Originally Posted by 223nut
It will be different to what we get at home. I have eaten bull moose before but a long long time ago. I remember liking it a lot.
I have 150 odd gig of cards so I will do my best to fill them up. I asked if it would be OK to bring my drone and was told it wouldn't be a good idea.
Bit bummed about that but I was bang on 46 kgs of gear for the flight over so probably wouldn't have fit it in anyway.
I go bush in a couple days and have been told I will be out for 5 days in July then totally off grid for 3 months. I have a fair bit to learn. Apparently I have a bit of track clearing first up.
Just enquired about a carry permit for handgun and that isint as much hassle as I thought so will hopefully have that sorted for next season.
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you take care out there and keep us updated when you can.
Mash spud and snapper and flounder fillets.
Key to the whole operation is chopping up 3 times as much as you think you need of hand washed skin on spuds....yes skin on. Skinning spuds is a crime.
I used two whole onions roughly chopped and two cloves of garlic finely chopped and lightly fried in butter till just translucent.
Mashed the skin on spuds very roughly and added the garlic and onion and set aside for a few hours.
Made up a beer batter and seasoned some snapper and skin on flounder fillets.
Some of the real mans smashed chunky spud into a frypan with more butter on high
Then the fillets into another pan to shallow fry.
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A little hollandaise sauce and salt and pepper.
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The 3x as much spud as you thought you needed will cover the "im still hungry" from the kids and leave you enough to fry for breakfast with some bacon and eggs.
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Thrice fried spud in butter.... Got to fill the arteries with something :thumbsup:
That does sound good but the excess is still sitting in the pot.....might fry it up after I put the net out at WTF oclock. ;)Quote:
Originally Posted by 223nut
Eurika! I now know where the odd plate that was left behind at mine belongs :thumbsup:
yea thatl be mine!:thumbsup:Quote:
Originally Posted by Pengy
Veni Ribs :) :drool: :)
Attachment 90373
Look good:thumbsup: and with the all important spuds and butter...I hope it was butter.Quote:
Originally Posted by Bugsplat
Of course it was !Quote:
Originally Posted by veitnamcam
Not fish and chips again!!!!:D
Attachment 90375
Looks bloody good!Quote:
Originally Posted by Shearer
Maybe a bit of salt and pepper?
Quick snack .....Attachment 90378
Rather nice to :)
Barstard!Quote:
Originally Posted by Beaker
And followed by a porcini mushroom, chilli (mild and only a little bit), and free range egg omelette.
With white bread toast and full fat NZ butter......
Attachment 90380
And currently being washed down with a rather nice Barbados rum..... :)
You had me nearly proposing civil union but then you mentioned Rum.....so I guess it would have to be a straight Marriage and I already have a Wife !:DQuote:
Originally Posted by Beaker
Lol, personal weakness aside........Quote:
Originally Posted by veitnamcam
The omelette was really good.......and the rum was/is too. :)
Home made pizzas tonight. A yeast base so took a awhile...... the kitchen is looking like a bomb site mixed with a chemical weapons lab. :) however the resultant 4 pizzas delivered. Attachment 90443
Bloody nice
Still getting fed......bacon burger and shoestring fries
Attachment 90450
I thought the 3 doz a had a few weeks back would tide me over for another season but seeing your post got me salivating and today I drove past guytons and there it was again on the blackboard....Fresh Bluff Oysters .....I couldnt stop but incredibly I managed to talk the wife into picking me up some ☺https://uploads.tapatalk-cdn.com/201...f266411f59.jpgQuote:
Originally Posted by veitnamcam
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Lol. Maybe she other motives! :)Quote:
Originally Posted by veitnamcam
On a serious note though, bluff oysters are really something special. I've tried a few oysters around the world, and none that I've had match them. (Some in southern France were the closest, but not by a small margin)
A local dredge oyster matches them....in fact a few years back there was a local taste testing involving chef's and other so called experts and none of them could tell the difference reliably.Quote:
Originally Posted by Beaker
Our local dredge oysters are every bit as good and in fact better because I can eat them straight out of the shell....here bluff oysters fresh would be at least 2 days old by the time I mouth them but most probably more than that.
Dont get me wrong I bloody love em but our local ones if they ever recover are just as good but better for me as they are truely fresh....I could legally go and get some next time I am free but dont want to disturb any scollops or have any potential hassel with mpi and dredge/closed scollops.
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Feel free to send some north, :)Quote:
Originally Posted by veitnamcam
You are right though, fresh is best.
Also, one big piss off is when you get oyster at a restaurant and they serve them on ice. They need to be at room temp or sea temp. Ie warmer than 0-5 Deg to really taste them.
My weeks beer money went on that doz so I will be sending sfa Oysters north!, move back to the coast and send em north to me! :DQuote:
Originally Posted by Beaker
Not really relevant to this thread, sort of, but I need a multi purpose dredge for scallops and oysters. (Like a kevs dredge type....) will pay. And share the spoils. :)Quote:
Originally Posted by veitnamcam
I have one but is not being used and is not for sale....buy a kevs.Quote:
Originally Posted by Beaker
Actually I will moderate that, on a smooth sandy bottom there is no need for tines at all for scollops or oysters....Tines are for rough or hard mud/rocky bottoms and one should never use a dredge with pointy prongs made from a single 6-12mm round bar as sold by burnsco and others.
Tines should be either rounded points cut from flat or round bar bent into a rounded point (my preference) so as not to damage the shelfish themselves and minimize bottom disturbance.
Will do.
Ban the dredge!
All I heard was ban scollops and oysters.Quote:
Originally Posted by Gibo
NO!
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Intrigued where you got the Porcini. One oak tree near here produces a few each year but pickings were lean this autumn.Quote:
Originally Posted by Beaker
Boric market, in Auckland. Were fresh really nice.Quote:
Originally Posted by Moa Hunter
A heads up that they are doing cheap lamb shanks at the moment Beaker.Quote:
Originally Posted by Beaker
Plutonium Maddog venison jerky into the narinade tonight, dehydrater tomorrow night. Hope i dint get too carried away with the heat:D
I'd hit that :drool:Quote:
Originally Posted by Gibo
Video, or it didn't happen.Quote:
Originally Posted by dannyb
@Gibo will have to send it down south I'm keen if he is, I'm sure we could come to an arrangement :killzonesmiley:Quote:
Originally Posted by Beaker
Me the mrs and the kids are hiding in the rooms coughing our lungs out, just pepper bombed the kitchen when i heated up the marinade to melt the sugar and the plutonium. We are all a bit fd up to be honest. At leadt the meat is in the marinade in the fridge.
Word of advise to anyone that is in possession of that shit, bury it!
Id say i used 1/3 to 1/2 a tsp
So did it make it into the marinade and the meat?Quote:
Originally Posted by Gibo
