Where did you learn to turn out tucker like that Sako ?, all class !Quote:
Originally Posted by Sako85
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Where did you learn to turn out tucker like that Sako ?, all class !Quote:
Originally Posted by Sako85
Whole eye fillet coated in spices and butter on the bbq. Be ready just in time for the vegies ……….
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Not sure if this was a late lunch or early dinner but it was seasoned with garlic and herb salt and floured then fried in olive oil and butter.
Was bloody yum.
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Hare pie after last week's outing with the suppressed 20g.
Wifey made us a bloody nice crayfish,bacon and stuff pasta dish last night but I forgot to take a photo.
I rangled up some Fallow backsteak medallions and in husk smoked fresh corn on the bbq while boiling some new potatoes.
Basic but good.
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A bit of sea run salmon from south of Kaikoura
https://photos.google.com/photo/AF1Q...1vTyxH3qnRUXB2
If it has color - it always has flavor :thumbsup:
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That picture is all wrong Sarvo. It looks like you've been set a trap. The plate is so close over the edge of the table that as soon as you lift the Kebab the pickled red cabbage will over-balance the plate and it will fall, then your missus will pelt you with the rocks that she already has prepared and sitting ready on the table ( what else could they be for ? ), followed with the tomatoes.Quote:
Originally Posted by Sarvo
No - I shifted it there to take pic as there were even bigger stones in middle - mother in-law been collecting stones from beach and use to keep table cloth on outside table - why have tablecloth you may ask - have to ask her :-(Quote:
Originally Posted by Moa Hunter
Actually - I can send her down - she speaks a bit of German :-))
Slowcooked goat shoulder with beer garlic and chilli.
Packet gravy by wife :omg:
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Homemade pizza by wife.
Was bloody good her best yet.
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Apart from the peas, bloody awesome!Quote:
Originally Posted by veitnamcam
Although it's hot, there's something to be said for slow cooked meat with gravy and spuds. It's a comfort food for sure
Lots of butter,lots of garlic,lots of salt and pepper, lots of super fine sliced fresh cayenne and birds eye and a first for me a good dollop of Coleman's hot English mustard..... recommend giving the mustard a go.
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Eat chips and top half of flounder then lift of bones onto empty plate and keep on munching.
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Had a work picnic today, two pork rolls, one rump, one home kill reck of lamb, and four chooks. Used charcoal with some Manuka logs to add some smoky flavour. About 50 people.
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Butter, Ginger, Garlic and a bit of coriander wave the box of curry powder past the fish. Eat, and then look at the chips and wonder why you cooked them.
Had other stuff with it, but lamb rack chops, with mint, chilli and a shit load of salt.....
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And if you don't have a knife like this, you're missing out in the kitchen. Fantastic tool.
Half a dozen eggs for dinner tonight.
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Hope you are not hungry.....Quail?Quote:
Originally Posted by Shearer
Looks like it aye? Need about fifty for a feed.Quote:
Originally Posted by veitnamcam
Yeah. Put a couple on a burger so just a garnish really.Quote:
Originally Posted by veitnamcam
A few meals of late...
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i have a full side of pork ribs and a kilo of steak.
the ribs will be smoked for hours, the steak will be on the bbq less than a minute.
:useless:Quote:
Originally Posted by gonetropo
A couple of nights ago.
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10.5 days aging in the fridge before I lost my will power.
Back steak, onions, tomatoes and chips for the whole tribe tonight medium rare the only way to have it.
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Clean plates was the only left overs here tonight
Living like KINGS.....long may it continue [emoji106]
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I'm undecided on this.Quote:
Originally Posted by dannyb
Send me some and I'll review.... :)
Certainly requires some other opinions.Quote:
Originally Posted by Beaker
I can send you the clean plates :D cause that's all that's leftQuote:
Originally Posted by Beaker
@Beaker I have some venison stew cooking, your welcome to as much as you want :thumbsup:Quote:
Originally Posted by Beaker
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Making a pig of myself tonight.
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Yeah, na...Quote:
Originally Posted by dannyb
:)
Who has a pressure cooker?
I have had one for a few months and I use it for heaps of stuff. Shanks, ribs, stews, currys and casseroles come out the bomb. Did a plain old corn beef with all, the trimmings the other day and it was done in 45mins.
Ribs are a family favourite.
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Mum has one, go to for corned beef.Quote:
Originally Posted by R93
I want a pressure canner.....Higher pressure for preserving low acid foods safely.
Self isolating...https://uploads.tapatalk-cdn.com/202...9dd9574459.jpg
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Was our best bachelor tool in 70's
Lived out of one
No false teeth there obviously ��
Maybe a tad fancy for this lot, ����Quote:
Originally Posted by bomber
But it's the 1st time I've made plum chutney......it is a duck leg[emoji2369]Quote:
Originally Posted by Sarvo
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Now that looks brilliant!Quote:
Originally Posted by bomber
More details on the brew please.....
