Dinner thread?

[Trout]

All you need now is a beer with your nice pizza.

[veitnamcam]

Not dinner as such but I've been snacking on these little beautys both straight out of the shell and off the BBQ this weekend.
Im still an amateur at opening but approaching pro on the eating.

[McNotty]

Not dinner as such but I've been snacking on these little beautys both straight out of the shell and off the BBQ this weekend.
Im still an amateur at opening but approaching pro on the eating.

Attachment 179090

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Those look bloody delicious

[Beaker]

A bit of a Japanese theme for dinner tonight.
Salmon sashimi, oyster (nice, but no flavor, very disappointed), nz pure wasabi (very different to the green tooth past tube versions and nice), rice and some green stuff




Followed by, home made chocolate lava cake and vanilla ice cream.

Now firmly camped on the couch for a while.....

[veitnamcam]

A bit of a Japanese theme for dinner tonight.
Salmon sashimi, oyster (nice, but no flavor, very disappointed), nz pure wasabi (very different to the green tooth past tube versions and nice), rice and some green stuff
Attachment 179102

Attachment 179103

Followed by, home made chocolate lava cake and vanilla ice cream.
Attachment 179104
Now firmly camped on the couch for a while.....

Yummo!

There is a difference between "dredge" and "Pacific " oysters.
Pacific being the most commonly farmed and harvested from shore.
They are both good but the dredge is typically smaller and more intense in flavor while the Pacific is generally bigger but less intense in flavour.
I like them all but really love the dredge oyster (bluff oyster)

[Beaker]

Not dinner as such but I've been snacking on these little beautys both straight out of the shell and off the BBQ this weekend.
Im still an amateur at opening but approaching pro on the eating.

Attachment 179090

Attachment 179091

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Those look bloody great, and with taste, I'm sure

[Rushy]

Shucks that sounds good VC. Little play on words there for those in the know. Ha ha ha ha

[bunji]

@Beaker Looks good mate ,you are the second person of late l have heard say their tub of oysters were tasteless ,what brand were they & l would be contacting the maker & letting them know .I wonder what causes it, too long prep or in ice slurry ? l love my oysters & we actually buy them by the sack full from a industry contact my Lil Bro has & l could eat them for days on end .Being on a farm ,buying a tub is a little 'luxury' l would be sorely disappointed in to get ,(what are here), a expensive tasteless tub .

I have always dreaded eating a bad oyster as l would hate to have it put me off eating something l love so much.I cracked a bad double yoker egg into a sizzling hot pan once on a Elk hunt in the US & just the smell meant even though l love eggs l could not eat one for months after.

When l was guiding in the UK, Marco Pierre White the British chef & restaurateur came on shoots at one of estates regularly where he was friends & l suspect business associate of the owner, probably a dozen times over the years he cooked after the shoot for the owner & guests.

I never knew until he used & spoke about freshly grated wasabi at one of the dinners , that the stuff we have all been eating ,even in the best Japanese restaurants is basically Horseradish mixed with god knows what .
Real Wasabi must be eaten within minutes of the root being grated before it starts degrading. The taste of real Wasabi is not only better ,but much smoother, without that biting zing in the back of your mouth from the tube stuff,it is also more fibrous & textured than the paste shit .

He also did a fantastic salad once for a pheasant dish, using fresh Wasabi leaves mixed in, for me they gave a better taste to the dish than the wasabi root, they are also highly valued for their anti-inflammatory & anti-microbial properties that was very popular to chew for these values back in the old Dutch East Indies trader ship crews etc .

[veitnamcam]

@Beaker Looks good mate ,you are the second person of late l have heard say their tub of oysters were tasteless ,what brand were they & l would be contacting the maker & letting them know .I wonder what causes it, too long prep or in ice slurry ? l love my oysters & we actually buy them by the sack full from a industry contact my Lil Bro has & l could eat them for days on end .Being on a farm ,buying a tub is a little 'luxury' l would be sorely disappointed in to get ,(what are here), a expensive tasteless tub .

I have always dreaded eating a bad oyster as l would hate to have it put me off eating something l love so much.I cracked a bad double yoker egg into a sizzling hot pan once on a Elk hunt in the US & just the smell meant even though l love eggs l could not eat one for months after.

When l was guiding in the UK, Marco Pierre White the British chef & restaurateur came on shoots at one of estates regularly where he was friends & l suspect business associate of the owner, probably a dozen times over the years he cooked after the shoot for the owner & guests.

I never knew until he used & spoke about freshly grated wasabi at one of the dinners , that the stuff we have all been eating ,even in the best Japanese restaurants is basically Horseradish mixed with god knows what .
Real Wasabi must be eaten within minutes of the root being grated before it starts degrading. The taste of real Wasabi is not only better ,but much smoother, without that biting zing in the back of your mouth from the tube stuff,it is also more fibrous & textured than the paste shit .

He also did a fantastic salad once for a pheasant dish, using fresh Wasabi leaves mixed in, for me they gave a better taste to the dish than the wasabi root, they are also highly valued for their anti-inflammatory & anti-microbial properties that was very popular to chew for these values back in the old Dutch East Indies trader ship crews etc .

Pretty sure there is a place growing authentic wasabi on the coast....maybe the same place as the salmon farm?

[Beaker]

Pretty sure there is a place growing authentic wasabi on the coast....maybe the same place as the salmon farm?

Barry Town for the wasabi.

Dredge are much better than farmed. However, when you're only had 6 bluffs for the whole year - and see some oysters in the supermarket, and in level 4 restrictions - you buy them in hope.... And they still taste sort of like a oyster, just not as good......
The last couple are going to be breakfast. Salmon and oyster omelette. (sort of like Asian oyster omelette, but with salmon and kiwi)

[norsk]

Bacon wrapped Whale Steak with wild mushroom sauce and chips.

Last big feed before my week long Reindyr hunt, still lost 5kg though.

[veitnamcam]

Bacon wrapped Whale Steak with wild mushroom sauce and chips.

Last big feed before my week long Reindyr hunt, still lost 5kg though.

Full run down on whale steak please.
Taste texture fat species everything!

[bunji]

Full run down on whale steak please.
Taste texture fat species everything!

@veitnamcam While hunting in remote places around the world over the years l always made sure to try prized local hunted game .

I have eaten Whale a few times while in Alaska, while hunting with the Inuit tribes , it is bloody good very similar to horse that they serve in the French country side restaurants & very similar too Moose & Sambar . So basically a 'gamey ' Steak type of taste with more texture than beef,any of us who reguarly eat venison would like it IMO . Also had it as a sort of Jerky or Biltong version the Inuit have in their remote hunting camps, that was really good to chew on to take your mind of being a ice block while on a snow mobile bouncing your kidneys away, over the "Great White".Wrapped in bacon like that it would be bloody nice ,same as Moose or Sambar etc is when treated the same .

Looks good @norsk have a great hunt

[veitnamcam]

I have eaten Whale a few times while in Alaska, while hunting with the Inuit tribes , it is bloody good very similar to horse that they serve in the French country side restaurants & very similar too Moose & Sambar . So basically a 'gamey ' Steak type of taste with more texture than beef , l also had it as a sort of Jerky or Biltong version the Inuit have in their remote hunting camps, that was really good to chew on to take your mind of being a ice block while on a snow mobile bouncing your kidneys away, over the "Great White".Wrapped in bacon like that it would be bloody nice ,same as Moose or Sambar etc is when treated the same .

Looks good @norsk have a great hunt

Gives me an idea but I have never eaten horse, moose or sambar

[bunji]

Gives me an idea but I have never eaten horse, moose or sambar

If you have ever eaten processed meat products from EU you have eaten horse, my missus bred horses & is a riding instructor, with horsey type friends all over the world . In Ireland when its economy crashed the Irish country side was stripped of most horses, being sent to EU slaughter houses to make money & it was highly valued for human consumption due to the lush conditions they were raised in ,there was huge horsey huggers campaigns over it & Sambar & Moose are just "Beefier"versions of Red deer to taste .