I fully agree with her.Quote:
Originally Posted by Ross Nolan
It pisses me off when people get served food and they don't taste it, but instantly reach for the S&P.
Taste it and then add salt, all ok with me.
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I fully agree with her.Quote:
Originally Posted by Ross Nolan
It pisses me off when people get served food and they don't taste it, but instantly reach for the S&P.
Taste it and then add salt, all ok with me.
My grandfather used to pour a heap of salt on the side of his plate, then dip each mouthful into it! I love my salt too... but not to that extent yet...!
My granddad does this too. And then dips it in hot English mustard.Quote:
Originally Posted by Billbob
Pupa. My favorite. Taste better shrimps. Getting more and more expensive, now is 20 dollars per kilo.
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My first time cooking venison.
I diced up everything except the backstraps and put it in a stew that cooked at 160 degrees for 4 or so hours. It's pull apart now.
Added about 4kg meat
8 onions
Garlic
Celery
2L red wine
2L beef stock
A bunch of carrots
Leftovers for lunch.... mmmmmmmm
Unfortunately the family has decided it's rather nice. I was hoping for a week or 2 of pre-packed lunches, but i might have to share.
Gonna have to shoot another one soon
Wild pork for dinner.
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Veni shank meat cooked in the slow cooker all day yesterday in a beer and onion based stew. Today I used the airfryer to make cheats pies with the leftovers. Warm up the meat, spoon onto a wrap or tortilla with some grated cheese. Roll up like a burrito and eggwash. 7 or 8 mins in the airfryer and these were eaten faster than I could make them.
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Such a good ideaQuote:
Originally Posted by Hewie
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Baked venison bone and chicken stock. I need the stock for a recipe.
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All of my hare frames end up in stock.
Put some in with the potatoes before mashing them...... magic.
My missus took me out to dinner at Good Brothers in Westgate last night. @Beaker you could have warned me that they use that evil weed “Coriander” there. Imagine my surprise when the first pork bone entered my mouth and hidden in the BBQ sauce was this lethal leaf of doom.
Caveat Emptor :) I googled Goode Brothers at Westgate and almost every menu photo had coriander on it. :)Quote:
Originally Posted by Rushy
Yes, well, it is like this your honour. The older I get, the less capable I am of reading a menu in a dimly lit restaurant. Ha ha ha haQuote:
Originally Posted by Tahr
I suggest that they should put a warning in big red letters above the entry door.
Wifey made a lovely venison shanks stew a couple of nights ago.
My turn tonight with a small wild pig ribs with backstrap attached.
Rubbed and apple wood for smoke
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2 hours smoking,wrapped in foil 2.5 hours then out and glazed with lonestar rib glaze sauce. 5 hr to set sauce.
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Fell to bits.
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I do `t have much experience with deer, only eat twice in my life and one was an unforgettable dinner somewhere in a remote countryside in China and the farmer surely knows how to raise best quality deer and using our one of the great cuisine tradition to cook it. This is the best venison I have even seen in NZ, I do `t need to taste it but I know it `s the taste that I am looking for.Quote:
Originally Posted by veitnamcam
Btw, wish you gents could share some photos, I would like to know how fat the venison can be. Yeah fat is important to every culinary delight. Especially for sika deer and fellow deer. Thanks
Mr Rabbit.Quote:
Originally Posted by Black Rabbit
The above meal was wild pork however if I was to do venison ribs the same way maybe an hour less or an earlier wrap as less fat.
Venison is generally a very lean meat and while fat animals are great eating the fat itself is not pleasing and doesn't marbel threw the meat....it's lean meat with fat on outside.
The best tasting fat on venison in my opinion is from inside the cavity around the kidneys and the intestines.
Venison heart,liver and tenderloins with bacon, onion garlic spuds and eggs.
Was pretty good if I do say so myself.
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Good noshing here tonight
Rare back strap drizzled in balsamic glaze, roast pumpkin, new potatoes, broccoli, cauliflower and corn.
Fucking ace :cool:
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A feast fit for a King VC.
Snapper have been fat recently so making the most. Crispy skin snapper,roast fennel and sugar snaps, tarragon beurre blanc with parley and lemon oil.
Cleaning out the garage freezer and found some old wild pork mince. Made some dandan noodles. Super easy and great option for a bit of strong flavored mincehttps://uploads.tapatalk-cdn.com/202...a6273e48fa.jpghttps://uploads.tapatalk-cdn.com/202...5ac393db55.jpg
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Trout on the BBQ. Skin so crispy, you can tap it!
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Bluff crayfish, Westcoast SI whitebait, clevedon oysters, Peru scallops, - eatten in auckland. Attachment 273890
Oh and some slowroasted garlic oil, grilled bread.
All quite nice.
