Whats the beer?Quote:
Originally Posted by Flyblown
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Whats the beer?Quote:
Originally Posted by Flyblown
A cold wet accompaniment.Quote:
Originally Posted by 300CALMAN
Had my first experience of pig hunting last weekend and got a nice eating sow. Cooked up a nice piece of shoulder tonight. Vietnamese sticky caramel pork. Served with rice, steamed bok choi & fresh spring onion, cucumber & carrot strips.
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Damn that looks good. Any online recipes that are similar to what you did? Need to give that a try.Quote:
Originally Posted by Pixie Z
@JessicaChen I basically just used this recipe… https://www.bbcgoodfood.com/recipes/...ramel-pork/amp
Plus also put in some garlic as well. & doubled the whole recipe cos I’m a greedy bastard :D
Awesome thanks pixie z. Will definitely give that a try, I like my sweet meats. Teriyaki, sweet n sour, honey soy, char siew etc.
today had surf and turf, sort of, fallow heart and liver fried in butter, with leftover fish and chips from the previous night. First time trying deer liver, goodness a lot of blood comes out of that thing, good strong flavors. Probably would have gone better with caramelized onions rather than day old chips reheated in the oven.
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Pretty much the same thing but served differently It was served up for lunch last Saturday after a sucessful morning. Fallow liver, kidneys and heart, onions and a can of chilli beans.
Goodness that lasted us till breakfast the following morning.
Wild boar cooked in the crock pot....dinners and lunches sorted!
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Last night wifey cooked up some veni shanks and stuff.
Was really really good .
Tonight I had left overs.... basically super strong stock/soup.
Shit it was good.
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A smart man would freeze whats left to use in the future but I will probably just drink whats left for breakfast :thumbsup:
Wifey made a salad for tea.
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She would never make a vegetarian!
Added to the green stuff.
Half a roast chook.
Hard boiled eggs.
Lots of bacon.
A whole crayfish.
Lots of feta cheese.
Eww salad! I actually love a whole variety of veggies and there are many vegan dishes that I adore, but I cant stand salads especially if there is no avocado and if it is made up mostly of different varieties of lettuce. Eggs and meat make salads much more bearable. The crayfish though! That would have been a fairly fine dish.
There was plenty of avocado.....dressings make lettuce edible.Quote:
Originally Posted by JessicaChen
There was thick dry crispy noodle things on everyone elses but I hate that shit.
Noodles should be cooked and hot and spicy.
Avocado is green and slimy for a reason - to warn you not to eat it. Bloody horrible stuff, second only to coriander and lemongrass.Quote:
Originally Posted by veitnamcam
Chilli and hot noodles on the other hand, one of the best foods out
Yea um......Quote:
Originally Posted by Beaker
Not a fan of the last two but avo is the veg equivalent of bacon.
If its slimy its rotten!
How's the state of that !!!! [emoji41]
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That Turbot was epic good! Melt in mouth soft.Quote:
Originally Posted by kukuwai
Cray was pretty good too.:thumbsup:
Cray, sika, homemade bread, cheese, 5 too many gins... https://uploads.tapatalk-cdn.com/202...71a088a93c.jpg
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Crumbed fallow from this to this!Attachment 170867Attachment 170868Attachment 170869Attachment 170870
Snapper poached in milk with a few flavour additions.
Chips shallow fried in goat fat.
Smelt divine in the pan, tasted even better off my fork
My plating skills lack, .....skill. But I don't care.
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Living like a king. Red backtrap on creamy parmesean polenta with wilted spinach and jus - matched with a stout and a single malt
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Day off today, so its wild pork belly burnt ends, smoked on the bbq for 2 hours at 120 Celsius, then into the cast iron pot for another hour with bbq sauce concoction and butter.
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Had pork ribs 2 ways tonight.
Ribs slow cooked in oven with cajan spice rub. Nice.
And then 1 2 3 4 5 Chinese ribs. Very easy and oh so good! (would have liked to add chilli, and will next time)
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Recipe -
1,2,3,4,5 pork ribs.
1T shaoxing wine
2T light soy sauce
3T cider vinegar (recipe was for Chinese black vinegar, but cider worked)
4T sugar
5T water
1x rack of pork ribs, cut to 50mm bits (I 'velveted' them, by 1T of corn flour and 1/2t of bicarbonate soda, mix over really well and leave for 1 hour - makes them very tender. This can be done for other meats to, just make sure they are cut small)
2T rice bran oil
Thumb sized bit of garlic, peeled and sliced big.
Heat oil and ginger on high heat for a minute, in a wok or big pot. Add ribs. Cook until brown all over. Add the rest. Bring to boil. Cover and reduce to low heat, just simmering. Stir a few times over 25mins. Remove lid, up the temp, and reduce sauce until it sticks to the ribs. Serve.
Stealing these recipes for sure man looks outstandingQuote:
Originally Posted by Beaker
Fixed it, its GRAVY. Tomato sauce is nowhere in sight nor is lion brownQuote:
Originally Posted by Hewie
That's the point! :)Quote:
Originally Posted by keengunNic
This one is super simple.
Would be good with veni ribs or wild pork to.
I'm going to try it with chicken, with less sugar and more chilli. I think it will work OK.
Bit repetitive for you guys but just so bloody good!
Fresh flounder fillets seasoned/floured and fried in butter for a crispy skin with some hot chips from the local fish and chippy.
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So simple yet so good.
A basic one tonight- kingfish just given a light dusting of this “hot & spicy Jamaican-style seasoning for white fish” & pan fried. Lovely seasoning- a little heat to it but just enough for a nice flavour & not enough to smother the flavour of the fish.
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I love those wild fennel Co rubs man. Sounds weird but the chicken one is super good with kingy. Their venison one is the tits tooQuote:
Originally Posted by Pixie Z
@Nick-D Will have to check the chicken one out. The venison one you talking about the chocolate one? I’ve got that one in the cupboard as well.
Yeah man, it's farkin good
Was watching YouTube the other day & saw a video of Action Bronson (NYC based chef turned rapper) making an epic steak sandwich. So inspired by that I set about making some serious steak sammies for work lunches.
Started off making some mini baguettes. Brushed each half with olive & truffle oil. A bit of lettuce. Sliced up some Mainland colby cheese & smoked it with applewood chips. Pan fried up a piece of top round from a red i shot a couple months ago, & sliced it up nice & thin once it had rested. Then a drizzle of hickory smoked bbq sauce, some red onions which I fried off with balsamic vinegar, & finally a sprinkle of Parmesan.
Has got to be one of the best sandwiches I’ve ever had. Had a text from the missus at about 1pm which just said “this sandwich is fucking amazing”. So I’ll be making these again for sure.
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Sandwiches fit for kings that looks good.
Copied this dish from a post I saw on the Eat What You Kill page on Facebook (bloody good page that started up last year, run by a Kiwi- highly recommend checking out if you use Facebook).
Venison carpaccio. Made to take a house warming today.
Simply seared a piece of backstrap for about 5secs on each side & sliced very thin. Put onto a thinly sliced & lightly toasted piece of French stick, along with a slice of radish, a small dollop of creme fraiche, a few drops of balsamic vinegar & a few alfalfa sprouts. I meant to put a couple of Parmesan flakes on too but forgot.
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I would Hoover that lot up myself. Better make some more.
Smashing it @Pixie Z :thumbsup:
Looks awesome.
Home made braised pigs feet (well, pork hock) and home made steamed bread (mantou).
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Quite nice.
Bit of fresh bluefin poke. Few being caught this year, pretty damn tastyhttps://uploads.tapatalk-cdn.com/202...b2c9007a9b.jpg
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Finally remembered to take a photo before it was demolished. Venison with a whisky and wholegrain mustard sauce, scalloped potatoes and silver beet all out of our backyard.
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