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Thread: Dinner thread?

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  1. 24-10-2018, 07:15 PM #1
    madjon_
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    Yeah,I'm having a vegi meal to night,deep fried carrots and salad
    Real guns start with the number 3 or bigger and make two holes, one in and one out
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  2. 24-10-2018, 08:27 PM #2
    madjon_
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    Quote Originally Posted by madjon_ View Post
    Yeah,I'm having a vegi meal to night,deep fried carrots and salad
    Name: 20181024_202232.jpg Views: 126 Size: 605.8 KB
    Real guns start with the number 3 or bigger and make two holes, one in and one out
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  3. 04-10-2018, 09:14 AM #3
    Bill999
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    too right mate, it was a long slow way of turning beautiful home grown brisket into dogfood

    one thing iv found with sousvide is that if you put enough oil in the bag before sealing to coat the meat your edges look a lot nicer
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  4. 04-10-2018, 08:05 PM #4
    kiwi39
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    Quote Originally Posted by Bill999 View Post
    too right mate, it was a long slow way of turning beautiful home grown brisket into dogfood

    one thing iv found with sousvide is that if you put enough oil in the bag before sealing to coat the meat your edges look a lot nicer
    Good tip. I’ll try that next time


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  5. 07-10-2018, 04:35 PM #5
    MSL
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    wild pork back leg, 7.5 hours in the oven. The shank has already been picked clean as it came out earlier and fell apart.
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  6. 07-10-2018, 04:44 PM #6
    Sarvo
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    Dog or me ??
    Domestic Pork sorry Derek


    Name: IMG_1879.JPG Views: 540 Size: 2.24 MB
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  7. 07-10-2018, 05:18 PM #7
    Tahr
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    Quote Originally Posted by Sarvo View Post
    Dog or me ??
    Domestic Pork sorry Derek


    Attachment 96475
    Lovely old plate. Is there a story behind it?
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  8. 09-10-2018, 11:47 AM #8
    Moa Hunter
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    Although colour matched to the plate, the table cloth has an air of 'cheapness' and needs upgraded
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  9. 09-10-2018, 12:08 PM #9
    Sarvo
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    Quote Originally Posted by Moa Hunter View Post
    Although colour matched to the plate, the table cloth has an air of 'cheapness' and needs upgraded
    Got to keep it downsized a tad for the "less refined/non plum in mouth" types
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  10. 09-10-2018, 12:04 PM #10
    Sarvo
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    Quote Originally Posted by Tahr View Post
    Lovely old plate. Is there a story behind it?
    Dinner set sat in mother in-laws cabinet for 40+ years - she had bought new in Dresden East Germany (mid 60's) when her and husband (wifi's father) were stationed there.
    Touch wood - have not broken 1 piece as yet - but as wife said - better to use than just wank over (actually my words)

    Dresden even post WWII has/had maybe best china in World - amazing how it holds the heat
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  11. 11-10-2018, 09:31 PM #11
    Moa Hunter
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    Quote Originally Posted by Sarvo View Post
    Dinner set sat in mother in-laws cabinet for 40+ years - she had bought new in Dresden East Germany (mid 60's) when her and husband (wifi's father) were stationed there.
    Touch wood - have not broken 1 piece as yet - but as wife said - better to use than just wank over (actually my words)

    Dresden even post WWII has/had maybe best china in World - amazing how it holds the heat
    Sad that the Allies, well really the Yanks, bombed Dresden and destroyed all that beauty and history that otherwise would have been there for ever and for everyone to enjoy.
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  12. 07-10-2018, 05:02 PM #12
    MSL
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    That looks a bit flasher than what I’ll be throwing at the plate.
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  13. 14-10-2018, 07:41 PM #13
    kiwi39
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    Smoked some salmon today after curing it overnight in Himalayan salt ... then chillled it for 3 hours and served it on steamed beans with homemade mayo.




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  14. 14-10-2018, 07:58 PM #14
    Sarvo
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    Quote Originally Posted by kiwi39 View Post
    Smoked some salmon today after curing it overnight in Himalayan salt ... then chillled it for 3 hours and served it on steamed beans with homemade mayo.




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    Class - you a Kiwi ??
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  15. 14-10-2018, 08:12 PM #15
    kiwi39
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    Quote Originally Posted by Sarvo View Post
    Class - you a Kiwi ??
    Yep.


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« Had some spare time yesterday, and a fallow to butcher. | Salami »

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