Fuck that would piss me off Pengy. I would probably kick the cat that did that all over a perfectly good fish.Quote:
Originally Posted by Pengy
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Fuck that would piss me off Pengy. I would probably kick the cat that did that all over a perfectly good fish.Quote:
Originally Posted by Pengy
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Smoked kahawai caught yesterday.
Dinner tonight- pāua and mushroom fettuccine. Delicious!
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Oh hell yes!
Goat curry ready for tea.
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So kid no 2, loves crispy pork belly. So started on Sunday looking like this Attachment 161712
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Had the crispy pig last night with rice and stuff. (no pics, was hungry)
A bit left over, so tonight, pork belly (without the crackle) noodles with refried pork belly, onions, Spanish spice pork sausage, garlic, tomatoes, oyster sauce and soy. Not to bad (for a empty the fridge into a hot thing dish)
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And that wok is coming up 36 years old. Got it for my 7th bday, from my grandad.
Looking good, "Wok on"
Beaker if you got a Wok for your seventh birthday I would like to know how many wascally wabbits you have thrown it at over the years.
Dinner last night prepared by my better half. Not sure exactly what went into it, but it was some kinda tomatoey sauce, plenty of garlic, feta, olives, zucchini etc, with veni sausages (just got em back from Park Ave butcher in Avalon) mixed in & homemade bread rolls on the side. Was bloody delicious. Just polished off the leftovers for lunch!
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@Rushy I think only 1 rabbit in that time. Its seen a heap of use though.Quote:
Originally Posted by Rushy
Don't have a lot of things from grandad, but whenever I use the wok I remember him. Great memories.
Oh and also when I tie a bowline - he learned me that to
So I am hopeless at making dumplings /wontons/buuz, how ever I'm OK at making the filling.... So enter the wife, she is a machine at rolling the home grown. So I do the first and last bit, and she does the middle bit. Match made.
So this Attachment 162041(cut up prawns on board) plus some pork mince.... And wrappers, then some steam Attachment 162042, yes that's a bread plate...
Going for a fusion dinner (Japanese and Chinese) , so a miso soup with chilli, plus dipping sauce of f'ing hot chilli's and soy.
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Rather nice, but I put to much green onion in dumpling mix. Could be improved. 8 out of 10
The dumplings look great. Prawns and pork is a winner combination. Also I see you utilize the almighty fish sauce. Got some Asian in you?
For me tonight I used the last of the goat I shot a couple weeks back. Decided to make a basic good old fashioned stew, haven’t made one in years. I could definitely taste the difference between the leg meat from the buck and the leg meat from the nanny. It’s like you can taste what they smell like. Bucks are an acquired taste that’s for sure.
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No Asian in me.... But I did marry one, plus spent alot of time in Asia.Quote:
Originally Posted by JessicaChen
Fish sauce is a bit of different taste, I'm not going to put it on my chips like watties T sauce, but for certain things it's bloody great.
Oh and there was a few extras made for the freezer. The kids were learning at the same time, so there's some different shapes in there. They can do it better than me...
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As a heads up, if anyone finds these, they are bloody nice g
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I found them at Gilmors, Albany.
Well I'm not quite the gourmand that some of you appear to be, but damn if this didn't taste great. Wallaby stew with fresh soda bread. Still half of it in the slow cooker, so it'll become a "forever" stew. Tomorrow night I'm hoping to bag a few bunnies, so they'll be added to the mix...who knows what it'll be on a week's time
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