Lol,yr poor wife
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Lol,yr poor wife
They always do taste heaps better after a day or two in the fridgeQuote:
Originally Posted by 223nut
... if ever I cook for guests, I always try and cook in advance and reheat .. the flavours that come out are fantastic !!! Plus it makes everything so much calmer and fun for the cook ..
Tonights feed ....
Roasted Pork Loin + Potatoes with caramelised Brussel Sprouts + home grown Oyster Mushrooms , Sauerkraut .... and a Beef Jus ... topped with crackling (of course)
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Went out for dinner tonight - I've been reading up on confit, so couldn't pass up this duck... However, I don't think it was prepared in the traditional way I've been learning about.
Also - why do hobbies have to be expensive? [emoji31] first black smithing, now I have an obsession with traditional charcuterie...
I might make my own terrine molds, seeing as they start at about $80 [emoji15]
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smoking / preserving my own meat is something i've always wanted to get into! just need a steady supply of meat...
..and salt! [emoji851]Quote:
Originally Posted by 223nut
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Lamb chops:DAttachment 52291
Salts easy, can buy that organic wild meat... Gotta go looking for t!
@Dundee where??? Can't see them under all that red stuff and butter!!
Believe it or not - you cant start with supermarket meat ....Quote:
Originally Posted by 223nut
Brown sugar and salt on a big dinner plate, lean schnitzel on top ... and then more salt and sugar on top ... in the fridge covered in glad wrap .. drain it after a day ... one more day in the fridge
.. then take it out and wash it in cold water and dry on handee towels ...
Keeps for ages and its yummy !!! you can work up your own spice / garlic / chilli whatever mixes after that ... but the basics are salt and sugar.
Just as an idea ....
Another lot of veni jerky done.
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Dam cracked the camera screen on my phone.
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Was it that ugly?
Just a rough cnut when it comes to phones.Quote:
Originally Posted by Gibo
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I made a beer bread....all gone before it even got too cool.
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Wow VC ... you are a man of hidden talents
This kind of Cnut .. ??Quote:
Originally Posted by veitnamcam
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Absolutely love beer bread, got the recipe from the forum years ago [emoji106]Quote:
Originally Posted by veitnamcam
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Where is the recipe please?Quote:
Originally Posted by veitnamcam
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Right here mate.Quote:
Originally Posted by R93
http://www.nzhuntingandshooting.co.n...-eeebees-5309/
Ah but did you make it on the bbq? :D
Cheers. Will give it a try if I ever get home😆Quote:
Originally Posted by veitnamcam
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Glad I just read that link.
I was able to give Master Toby a like.
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3rd Dahn townie now mate.....not allowed a wood bbq or any kind of wood fire :(Quote:
Originally Posted by Gibo
@Dundee Do they come complete with Tomato Sauce? :)Quote:
Originally Posted by Dundee
@Dougie, one of the truly definitive works on charcuterie is Jane Grigson's book...Charcuterie and French Pork Cookery...I see there is a copy available on ebay.co.uk...very reasonably priced too...her writing and instruction is so clear and practical...I have made sausages, pâté, etc from her listed recettes and never a failure...and you do not need an Emille Henry terrine dish but if you really do need one try the second hand shops...
Thank you so much, I'll have a look! It's a beautiful art, isn't it!Quote:
Originally Posted by EeeBees
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@Dougie, yes it is and the neat thing about such a craft is that nothing of the animal is wasted...!! Grigson's book also includes black and white puddings, if you like that sort of thing:)
If you ever see a tin like this, buy it...it is a mold for making pâté en croűte aka in a crust, (I have used brioche dough to make them)...absolutely divine...salmon pâté is beautiful en croűte...
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just thinking, Jessica stores, if there still are such things, may have good terrines...??
Try it now? Might take mind off doing things to the locals.Quote:
Originally Posted by R93
Oh yum Veitnamcam,i make beer bread now and then,doesn't last here either.
I haven't had fresh bread or a decent meal in 3 weeks. Food is pretty bad here. Probably why I lose 3-5 kilos a swing and put it back on when I get home😆Quote:
Originally Posted by Beaker
Most of the locals I know are as pissed off as we are as they can't get mail and stuff in. A lot of companies over here with expats are going the airlines big time for breach of contract etc. It will likely bankrupt the dumb bastards.
It is still a 3rd world country to be fair but the prime minister has reached billionaire status faster than anyone in the world. He's not a crook tho😆
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Neither does beer:yaeh am not durnk:Quote:
Originally Posted by mrs dundee
Instead of just taking carry on, take a check on bag filled with food...... :)
For me it was jet planes, Vegemite (yeah not trying to start a argument,....). Then what every I could try it on with (bacon, whitebait, mutton birds, cuppa soups, spices, pastas and sauce packets, etc.....
)
I also brought a hotplate local, and fry pan etc, for my room . Robbed/borrowed/begged from the mess, for the raw product and cooked for self.
Can't be assed with check in baggage.Quote:
Originally Posted by Beaker
Too much stuff gets stolen in POM by baggage handlers anyway, then they try and sell it back to you as you walk to domestic.
Makes me appreciate the wife's amazing ability in the kitchen a lot more when I get home.
Away diving some WWII wrecks and planes on Tuesday so that should be interesting.
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Turns out my new nanny cam cook, she just made me those for a late lunch
:sick:
Good stuff.Quote:
Originally Posted by res
I was mistaken, i was of the impression you were to old to need a nanny res
Shepards pie was good:P
Someone has to keep me in line no matter how old I getQuote:
Originally Posted by Gibo
Pissed of pork roast.
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Bloody good. Tender juicey and not "boary" at all [emoji4]
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