I'm just really used to them plus my sense of taste is pretty buggered. Ghost peppers don't really phase me anymore.Quote:
Originally Posted by Gibo
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I'm just really used to them plus my sense of taste is pretty buggered. Ghost peppers don't really phase me anymore.Quote:
Originally Posted by Gibo
NZ lamb chops and eggplant along with some green thing I don't know the name off. After doing a 230km bike ride today there really should have been twice as much!
230 K's? The fuck you say!
Easy to be tough on the internet :D Come visit and we'll see :DQuote:
Originally Posted by Angus_A
Easy on a decent fun machineQuote:
Originally Posted by Rushy
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You're on mate.Quote:
Originally Posted by Gibo
Scorpion chilli's at dawn.
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Yeah bro they are the new hot ;)Quote:
Originally Posted by Angus_A
I'll be there to film you two going chilli for chilli until one concedes defeat :D
I already concede, just want to see the ghost chilli monster in action, and I might slip a scorpion in for shits and giggles ;)Quote:
Originally Posted by Pointer
Do you guys have asbestos ringpieces or what?
Kevlar now, asbestos is badQuote:
Originally Posted by Tommy
Carolina reapers and scorpion chilli's are on the bucket list. Ghost chilli's kind of get boring, you can get them in a plethora of sauces and such now.
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You must hate your arsehole
off to the pub for dinner. no photos as i refuse to be a hipster and take photos of food while dinning out. :thumbsup:
Same with Waikato, why do people always say you get the runs or the shits? Never had it from either.Quote:
Originally Posted by Pointer
Do you get whole ghosties or just sauces? I tripped Thailand asking to be fucked over with chillis at every restaurant along the way so can eat them ok. The ghosties I grow are bloody hard core. Got Scorpions on the grow now :DQuote:
Originally Posted by Angus_A
My old boss Khan grows them and gave me a bag of them last time i visited. I have some sauces too though.Quote:
Originally Posted by Gibo
I'm OK at the half a dozen mark, when I start heading towards the dozen mark I can guarantee a good clean out the next morning. I consider it a more holistic form of colonic irrigation :)Quote:
Originally Posted by Gibo
Problems start when you loose count ehQuote:
Originally Posted by Pointer
Some would say that is because you have got such a tight arse Gibo. Anne the man up on K Road likes that about you.Quote:
Originally Posted by Gibo
Ever the pragmatist. It is a very satisfying and nourishing form of colonic irrigation as well.Quote:
Originally Posted by Pointer
Dinner tonight. Rabbit skewers. Followed recipe in the Game Chef book.
Rabbit meat marinaded in smoked paprika, garlic, sea salt, lemon juice, extra virgin olive oil and thyme.
Attachment 42267
Attachment 42268
Fresh snapper fillets seasoned with chilli and lime floured and pan fried in genorous amounts of butter on a bed of mashed potato with holendaise sauce and a sqeeze of lemon salt and cracked pepper.
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Delux [emoji106]
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Looks super tasty there mate , never had snapper before coming from the deep south , but told its a bit like our blue cod .
Na more grainy than blue cod. I wpuld rather cod but we ate only alowed two up here.
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Damn that looks god cv, I bet it tasted even better
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Venison Potjie
What a great pot.
Thats the potjie traditional SA native cooking thingy some have 3 little legs so they can sit over a fire.Quote:
Originally Posted by Rushy
I like the look of it. I have cast iron camp ovens and casserole cookers but that looks great.Quote:
Originally Posted by Marty Henry
The SA shop in Wellsford sells them, or the Stone Store in Kerikeri.Quote:
Originally Posted by Rushy
Check out this site.
http://www.potjiekosworld.com/game-p...ie-2/#more-556
Thanks.
Fry my prettys fry [emoji4]
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Living the dream VC. On ya mate.Quote:
Originally Posted by veitnamcam
@Spudattack That's a bloody good idea to sling the potjie over the wok attachment thingy like that.. My parents must have half a dozen different sizes sitting around unused since we came over, must go 'kidnap' one for old times sake!Quote:
Originally Posted by Spudattack
Last potjie I had was 18 years ago at Monk's Cowl in the 'berg, the first I remember was on the beach near Swakopmund around '83/84
VC Did you fry those fillets as they were? Or carve them before cooking?
Looks like he cooked the fillet whole and then sliced it thickly.Quote:
Originally Posted by Dundee
Those are the "middle rounds" out of the hind quarters or poor mans backsteak :thumbsup:Quote:
Originally Posted by Dundee
Yep fried whole oiled generously till browned all around in a pan hot enough to smoke the oil(canola in this case) (trim away all membrane or it will shrink when it hits the pan and generally be a c&^t)
Once browned get out of the pan onto a sheet of tinfoil, season(I like garlic salt on veni)and quickly wrap foil around to keep warm and let it cook threw for 5 min then slice and serve.
Warming drawer on oven works well too but our oven doesnt have one :wtfsmilie:
Peanut oil and Venison.. Yum
