Dinner thread?

Been eating pretty well of late...some of @ROKTOYs pork backstrap last night which was fantastic despite me slightly over cooking it.
Tonight some aged fat fallow doe backstrap, seasoned with garlic and herb salt and a bit of smoked paprika.
Seasoned early and left to come up to room temp covered on the bench.
Some say to season just before eating.
I disagree, I like to season early...let the salt and herbs dissolve otherwise it falls off or sticks to the pan.... different if cooking already sliced steak tho.

Once well seared rested on a warm plate and shaved some butter over it to melt in.

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Some fish and chip shop chips and a few eggs fried in butter.

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Was PFG if I do say so myself.

Fillet some flounder.
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Season and flour enough for a feed, vac pac and freeze the rest.
Fry in butter skin side down....hold down until they stop trying to curl up.
Once 90% done flip to other side .
Cook some other stuff to go with.
I like lemon juice just a drop or two and or Tartare sauce on it.

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So all these Nelson based feeds of flats, made me remember the feeds that my grandad use to cook. Plus the feeds that mum used to cook with the flats that grandad used to supply. Anyway, now being a jaffa, I was doing the supermarket shop today and they had a bin of flats, so got 3 for dinner. Got home and thought I'd try something different....

In a small pot, 100gm butter, 1 tbl crushed garlic, hand full cut parsley, 2 chilli's cut. Melt and cook a bit, but not browning garlic.
Flats in a roasting dish, cover with 3/4 of butter mix.
In a pre heated oven at 220 deg c, for 8mins. A small coat of butter and check for cookednish. Another 4 mins.

For a first time try, bllody great. Next time, less garlic and more chilli.

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VC is a food God ,

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1/3rd pounder Bambi burgers.

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I can't move from the couch now.

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Originally Posted by veitnamcam

1/3rd pounder Bambi burgers.

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I can't move from the couch now.

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The cure for that, is to get someone else bring you beers.
Until you need to pee, and that will get you off the couch, to find a toilet.... Problem solved

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Originally Posted by Beaker

The cure for that, is to get someone else bring you beers.
Until you need to pee, and that will get you off the couch, to find a toilet.... Problem solved

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Genius

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Originally Posted by Rushy

Genius

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I just ordered one, after a attempt at crispy pork belly, (a big fail on the crackle, as I didn't notice the cuts in the skin before buying.... Why do they cut the skin?? They'd make more money if they didn't (time efficient) , and people can then choose to cut or not....and not so deep), however, the meat was soft, juicey and amazing taste. Now caste after heaps of that, home made caramel slice desert, and general lazyniss....
Was going add more detail, but the cure is working......

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From field to plate, got to love a good roasted pheasant, especially wrapped in smoky home kill bacon!

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Originally Posted by Beaker

I just ordered one, after a attempt at crispy pork belly, (a big fail on the crackle, as I didn't notice the cuts in the skin before buying.... Why do they cut the skin?? They'd make more money if they didn't (time efficient) , and people can then choose to cut or not....and not so deep), however, the meat was soft, juicey and amazing taste. Now caste after heaps of that, home made caramel slice desert, and general lazyniss....
Was going add more detail, but the cure is working......

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So take it from a lifetime guts that the recovery position laying on your left side with your right knee drawn up aids in relief farting. Ha ha ha ha

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Originally Posted by 20 Bore

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From field to plate, got to love a good roasted pheasant, especially wrapped in smoky home kill bacon!

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I'd love to try pheasant one day.

Never use this shit for frying....it's instimactic stick to pan and tastes weird....had to bail out to another pan full of butter!
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I normally use rice bran or canola or olive oils.

Orange roughy fillets.
Plagiarised a recipe from the internet for this one....it includes capers and I had a jar in the fridge so it was beyond my control from there.:D
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Another small mortgage taken out to buy a feed of ox tail....
Anyway, onions, garlic, zucchini, Button mushrooms, enoki mushrooms, 2 tins flame grilled tomatoes (a first for me, saw them at pack and slap, so thought I'd give them a go, bloody nice to), black turtle beans, chilli, pepper, salt,
Water to cover, bring to boil them in the over for the day at 130.
Nice.and lunch sorted for tomorrow too.

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Originally Posted by Marty Henry

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Big bit of silver beet?
What ya up to there?