3 nights in a row of crayfish or flounder for tea it was time for some beef cheeks in the Webber.
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They are always bloody awesome.
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3 nights in a row of crayfish or flounder for tea it was time for some beef cheeks in the Webber.
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They are always bloody awesome.
Backstrap in red wine onion gravy and mash spud.... life is so good!
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Followed by two helpings of Rhubarb crumble and ice cream......... I need to schedule more walks with @Micky Duck
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Rhubarb, lemongrass and coriander, are 3 flavors that I can't stand. However vanilla ice cream is one of the best. And crumble (oats, ginger, cinnamon, little nutmeg, brown sugar. Awesome)
We got the same size cast iron firepit. Actually my one was a pot, I brought it new and left it outdoor for six months without treating it due to travel and then there is no way to use it again as pot anymore.Quote:
Originally Posted by veitnamcam
From all the posts, I see a lot of differences between NZ way of cooking and Chinese one. That `s why the top complaints from Chinese visitors that TNZ got was the food experience including the experience with Chinese restaurants in NZ. Well I should bring a cast iron pot of 24 inches next time with me, and large steamer for cooking bluecod and if I could get the grouper in southern water.;)
Haha so I take it i can have your share :thumbsup:Quote:
Originally Posted by Beaker
Donkey meat burrito. Or say meat with hot crispy bread. My favorite. Some say to slaughter and eat donkey meat is a brutal act...maybe but it `s really delicious, somehow is better than beef and deer meat depend on how to cook it with what ingredients. I was thinking the other day, in China every year there is a shortage of over one million donkeys. So if I someday I could raise donkey in NZ, then that is premium meat compare to those caged animal living a small quarters.
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steaks marinated In any googleable honey soy marinade, add a spoonful of cherry jam for that full flavour kick.Attachment 265371
You will be able to bring it back from rusted...rust removing disc on angle grinder does wonders on cast iron...Quote:
Originally Posted by Black Rabbit
Terikihi fillets caught in Doubtful Sound and fried up in Upper Caples hut.
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One of these will fit a 4" grinder nicely and do a great job on rust, Just wear gloves, glasses and a heavy jacket as sometimes a stray wire will fly off and stick into you.Quote:
Originally Posted by Micky Duck
https://www.mitre10.co.nz/shop/makit...E&gclsrc=aw.ds
Yes I could but that cost almost nothing and we do need a firepiit though. Now I got a new one from a friend, she only use it once since she heard how castiron cookware is good for digestion and overall health. But it `s too heave she said and too sticky. Surely she do `t know it need pre heat and oil treatment before actually use it.Quote:
Originally Posted by Micky Duck
Currently laid up with a bung ankle so plenty of time to have a play in the kitchen. Also scored a cheap NZ made cast iron pan so spent the day seasoning that up. Our local Pak n Save have started doing tomahawk steaks and they’re priced bloody well and taste as good as any beef I’ve had before. So tonight was a big loaf of Rewēna and cheese style slices of butter on top followed by a big tomahawk seared off in the new cast iron and finished off in the oven.
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The price of beef has come off over here also . Not as cheap as that though. The thing is that for years now venison has been our main red meat, we are not eating much more beef as the price comes back.
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