And normally accompanied with an amount of cash in a red envelope. Such is my memory from Singapore 1973 to 1975.Quote:
Originally Posted by Black Rabbit
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And normally accompanied with an amount of cash in a red envelope. Such is my memory from Singapore 1973 to 1975.Quote:
Originally Posted by Black Rabbit
What is the secret to making carp edible Black Rabbit?
Carp is always edible, the wild catch is the best especially from the river or big lakes. In NZ only has Koi, the pest in NI. There is no secrete, only need to prepare the fish right, wish it clean from inside out, or you can wet age it for couple hours with some ingredients such as ginger, vinegar. Then fry it with high power fire, those electric fire would `nt work. The rest is depending on your culinary skills and tastes you like.Quote:
Originally Posted by MB
Daughters boyfriend around for tea last night so some venison steak she shot.
Made sure to mention don't piss her off cos she can shoot :thumbsup:
Flounder drag this morning yielded 20 plus...only me and the Son home so just kept the 2 and gave the rest away.
Attachment 243885
On the subject of fish. Just cooked and tasted Marlin for the first time that some cousins of mine caught off New Plymouth Friday week ago.
Attachment 243940
Blue Mountains 80lb boar shot last night ,boned out back leg hot rub garlic butterd slow cooked on heat beads it's edible [emoji869][emoji106]https://uploads.tapatalk-cdn.com/202...fe2bc6fc8a.jpg
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Roast,, wild goat.
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Attachment 244638
Where is the goat?
I'm guessing the slow cooked, shredded dark meat is goat :drool:
Quote:
Originally Posted by Billbob
Good to see someone doing something with marlin other than smoking it. I pan fried a couple of steaks once, over did it and it came out like an over cooked pork chop with no fat on it, like cardboard. Next time, I'm going raw, ceviche and at most, seared.
Thanks sir, I didn't have time that day to get the smoke going. Was ever so slightly still pink in the middle but fortunately not at the rubbery stage they apparently get to.Quote:
Originally Posted by MB
Brother in-law had another one on but it bust off on last Thursday
Attachment 244695
Turkey on the coals https://uploads.tapatalk-cdn.com/202...550efdb8ef.jpg
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Venison lasagna on the menu tonight. Very yummy.
Attachment 245095.
And even better tomorrow mmmmmmmQuote:
Originally Posted by short swede
Hell yes, unfortunately none left over.
venison n mutton savaloys with hot chips for dinner..... photo??? yeah nah got eaten far to quick for that carry on lol.
The duck head and neck that you thrown away. Anybody, ever tried this? :sick:
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Only at restaurant. From memory was braised duck head. Also was ok.Quote:
Originally Posted by Black Rabbit
I don't think I'd do it with nz wild ones.
Venison back steak tonight
https://uploads.tapatalk-cdn.com/202...dd9cbe27f5.jpg
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Attachment 246484 wife trying a new gluten free pastry
Venison shin and vege pie with home made pastery....
Attachment 246830
NZ Lamb rack (mint, Korean red pepper, salt, rub), spuds (boiled with salt and Korean pepper, then fried with a little oil), broccoline and carrots, plus a sauce (of garlic honey, chilli, black pepper and a bit of rum. Get boiling and turn off),
Simple as and tasted bloody good.
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You can not beat NZ lamb. It's certainly the best in the world. (Second place, irish lamb - personal opinion....)
Go the nz farmer!!
Cap on racks are so much better than fully frenched. Yum
You are not wrong! Just hard to find around here.Quote:
Originally Posted by LOC
@Black RabbitQuote:
Originally Posted by Black Rabbit
Love the neck from Chinese roast duck. Even eat some of the bone if it's soft enough to chew. Haven't tried duck head. Duck feet, yes, very good but chicken feet give you more to eat.
Actually, duck feet is better than chicken, geese feet is the best. In Chinese cuisine some those material kiwi throw away in fact is taste better than the main part of the animal. For example the grouper, I saw from fishing channels or platforms they only take fillet, but the head, the bone and the tail can make something really delicious.Quote:
Originally Posted by 30.06king
The closer to the ground the better the tasteQuote:
Originally Posted by 30.06king
@Black RabbitQuote:
Originally Posted by Black Rabbit
Correct, at least as far as fish heads go. I don't eat fish tail but my Chinese wife persuaded me to try fish head many years ago. Mainly Snapper as that species has some flesh on the cheeks. That meat is much sweeter than that from the flanks. Only trouble with enjoying that is getting your mouth and tongue around numerous sharp bones in there. Takes some skill to avoid getting stabbed inside the mouth. For that reason I only eat the cheeks occasionally but it is delicious. Wifey will use heads and tails in thin soup. Also very good. Have also tried fish eyes but don't find them anything special.
Speaking of duck, when I was still duck shooting wifey would stuff whole duck with Chinese stuffing and slowly wok cook
until meat was tender enough to pull from the bone. Most delicious duck I have ever eaten and I do enjoy duck cooked just about any way.
The sweetest meat is closest to the bone...Quote:
Originally Posted by Maca49
you will have no problem getting as many duck of goose feet/heads/necks/carcasses as your heart desires in another month n a bit..just ask and you shall recieve..... heck the fellas shooting canada geese often drop 99% of them into an offal hole as a fella can only eat so much.Quote:
Originally Posted by Black Rabbit
I am glad to know you enjoy the fish cheek and your wife `s cooking. The flesh under the cheek is always the best part, and then the belly, then the rest. In our culture, you can know if a kid or an adult has good family education or not, if they come from a rich tradition family or poor ones by watching them how they eat a fish over a dinner table. If they started from the belly without any concerns or respects to other people, then at least for me this will be the last dinner with him or her.Quote:
Originally Posted by 30.06king
For the sniper head, I used to stew it, slow cook for 30 mins+ then the sharp bones will not be that sharp anymore. Fish eyes is good for kids and elderly, it `s no taste but it `s health. When I was in Auckland, I tried to roast a whole game duck, but the build in oven in the house was too low, should use outdoor wood fire oven which I did `t have. I saw so many meats either wasted or went to pet food factory, that `s why I am working on a project to recycle those fine stuffs into export earning for New Zealanders.
Thanks for like my cooking. Next time I will try to cook some deer guts if I could have any. Btw, comparing to 308, what `s the benefit of use 30.06 in NZ?
A dead game animal would not be able to tell you the difference so it doesn’t matter which one caused the lack of life. They are the same diameter projectile but 30-06 is the magnum round you have when you are not having a magnum round so has a larger shell casing..Quote:
Originally Posted by Black Rabbit
These days due to advances in ammo components, optics and rifle tecnology there is probably only a fine difference between .308W and 30.06 The 30.06 has been around longer and due to it's military background making surplus rifles cheaply available it established a name as a very capable hunting cartridge. The 308W came later and might have gained acceptance more slowly but now is probably more widely accepted and is used in more disciplines and different rifle platforms than the 30.06 which is now kinda regarded as old hat. Personally though, I have a great liking for the 30.06 and it has served me very well for my hunting.Quote:
Originally Posted by Black Rabbit
In the NZ context you asked about either cartridge performs very closely in the same applications. But in factors like recoil, ammo cost, rifle availability and selection I think the 308 is somewhat ahead these days.
Perhaps if this discussion wants to expand we should move it to the Firearms, Optics and Accessories page.
Thank you all. Yeah, sorry for this. I brought it up was because your name is 30.06 and recently I found there are couple of second hand 30.06 rifles in GC, you know the old wood and blued ones. Right let `s focus on game cooking in here. The duck season is coming, wish I could have chance to get a Canadian geese.
Scampi and crabs. With spaghetti (garlic, tomato and Chilli. ) simple, but oh so good.
Scampi tails are a real barstad to get into though. Sharppricks.
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The crabs is not from NZ, right? But hope it does.
Slow cooked Chamois. Just delicious.
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@Black Rabbit
Recognise this / these ?
At Yum Char yesterday. Mother in Law grabbed this plate for me to try. My first time. Wow, delicious !
https://i.postimg.cc/Xq3m8qqw/20240407-131417.jpg
No. But it looks delicious. I assume it was wings of some birds? aged somehow, and fried, and then slowly cooked with those ingredients until all the water was gone.Quote:
Originally Posted by 30.06king
