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@Black RabbitQuote:
Originally Posted by Black Rabbit
Close. It is a bird - duck. Actually duck throat bones with maybe some gizzard also. Seemed to have been cooked in a caramelised, heavy sauce. Uninviting to the eye maybe but a treat in the mouth.
Ha, it `s not that bad actually. In Chinese cuisine the three key elements, the first is the look of a dish, and then is the smell and taste. I do `t go out often to restaurant even in China because most Chinese restaurants they focus the look too much by giving up the smell and taste.Quote:
Originally Posted by 30.06king
Kids ag day lambs.https://uploads.tapatalk-cdn.com/202...6902476e04.jpg
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Back strap
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With baked potato .... yum !Quote:
Originally Posted by Billbob
Absolutely :thumbsup:
My turn for back strap tonight
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Ocean to plate in 6 hours, the humble kahawai in a fruity massamam curry
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This should have been a photo of a container full of shucked dredge oysters but I ate 3/4 of them while I was opening them! :drool::drool::drool:
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Nobody else eats oysters :thumbsup::thumbsup::thumbsup::thumbsup:
So it's crayfish and blue cod for tea.
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I know the purest oyster guys out there will always eat them raw, but are you battering and frying the last of those or raw?
Raw.......in a moment of desperation I will buy cooked from the fish and chippy but they generally are pacific oysters and often cut in half!!.Quote:
Originally Posted by Billbob
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Fortunately I didn't have to concern myself with fish and chips fish tonight.
Introducing my 8yr old son to sardines.... After dissecting them and removing the spine he loves them. The apple doesn't fall far from the tree......
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For you good them bones are. Loves them me does. Ha ha ha ha
Little Pork shoulder slow cooked in red wine then reduced down for a gravy , bloody dericious
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Son is turning 9 this Saturday. Creative ideas flowed and made his birthday cake today, sponge base with frosting and icing etc.... I had more fun making it that he will eating it haha.
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He loves his diggers, but a backhoe had to do!
Hope my retaining wall holds up to you engineering guys expectations out there :thumbsup:
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Mate top marks there , 100% effort and result , what a DadQuote:
Originally Posted by Billbob
Attachment 249384 roast mutton as it should be.
What’s with the 2 uncooked chicken fillets in front of your plate??Quote:
Originally Posted by Micky Duck
Attachment 249567 @Rushy pork belly in air fryer, yum:D
I shall show my good lady.
Slow cooked venison, perfect for a cold night!
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yeah ratio of meat to spud to vege just rightQuote:
Originally Posted by Billbob
Left over venison from the other night got turned into Pasties for lunches.... Only one had a blowout...!
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Beef steak that I killed last week.
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A Stirling effort,was primo!
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Animals are all fed, temperature is dropping, firewood is inside, time for a treat: pinwheel scones:D
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From one exponent of the camp oven to another, bravo and well done.
Fallow ragout slow cooker tender as https://uploads.tapatalk-cdn.com/202...8830faf008.jpg
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Venison and home brew ale pie. Not enough pastry for a full top and didn't notice the mistake in the lattice until too late
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Battered trout and a runny egg with chips.Whoops I spilt the sauce.
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Making hand rolled (then dry fried) and hand cut noodles....
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Forgot the end picture..... but it's mongolian Tsuivan.
(Onions, garlic, salt [lots], pepper, lamb, spuds, carrot, water and the noodles above)
The things we do to keep the Mrs happy....
Silver fern farms roast leg of lamb.
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nothing wrong wit them as a quick feed I add all sorts whatever is in the fridge fresh herbs onion and cold meat left over bit of ingenuity and one can come up with a good feed with the old noodlesQuote:
Originally Posted by Angus_A
Chopped up a heap of venny bones from the young hind I was breaking down. Mainly spine, brisket and ribs as hadn’t boned out legs yet. Was going to make a heap of bone broth but once I’d pulled them out of the oven after giving them a good bake prior to putting in pressure cooker, I couldn’t bring myself to do it. They were so bloody delicious and the browning on the bottom of the pan was amazing!!
Highly recommend
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Nothing better on a rainy day then a Venison Stout Stew!
Roast wild pork.
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Had a very impromptu gathering with a couple of friends and wives for dinner at home tonight.
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The Fallow back straps were right on the money.
Cooked up a duck tonight,stuffed with goodies and wrapped in bacon,then all wrapped in tin foil.Cooked in roasting dish for 2.5 hrs.Couldnt taste duck,like chewing old fallow buck.Duck was cooked 80%,kf i would rave about it.Must be a better way,try again tomoro night.
Crockpot is your friend or cubed n quick fried.or cubed battered n quick fried
