Beef and mutton together you greedy bugger.
Printable View
Beef and mutton together you greedy bugger.
Did you mix egg whites with the salt @Angus_A ??Quote:
Originally Posted by Angus_A
Tim
We had a few beers after so i uploaded once everyone had left.Quote:
Originally Posted by Rushy
I'm making a ham one instead since the venison has been moved from fridge to freezer now. Cooking as well speak once the spuds are soft I'll dig in.Quote:
Originally Posted by Toby
It's a french salt crust so it's about 2 cups salt, an egg white and a cup of flour with just enough water to turn it into a workable paste. In my opinion it's superior the the spanish way of doing it because you have a much tighter seal and it's far less time consuming to remove once cooked (just cut long the edge and the whole top of the crust pulls off)Quote:
Originally Posted by kiwi39
Made a sauce with some reduced beer, lemon juice, lemon zest, garlic, rosemary and peppercorns. Finished it with butter and strained it, came out really well considering i was kinda improvising :p
Done enough for me
https://fbcdn-sphotos-h-a.akamaihd.n...13ab05e01442a5
Too hot for stew, its SUMMER! Looks bloody good though.Quote:
Originally Posted by Toby
Bloody hot alright but felt like stew so I'm having stew :D
Is that lunch or dinner Toby odd time for a meal:)
linner or dunch whatever floats your boatQuote:
Originally Posted by Dundee
I suppose aye eat when ya hungry.
Looks good, just needs some greens and orange in there;)
I was gonna chuck kumara in but t would of taken longer to cook. I cut the spuds small enough to cook fast
Forgot to add the watties last night so here tis.....yummmmmmmmmmmm
Attachment 18437
Steak eggs and chips here.
