Angus_A
Cook

746 Likes

Page 46 of 50 First ... 32333435363738394041424344454647484950 Last

• Jump to page:

1. 
   veitnamcam liked post by Angus_A On thread : Tough ribeye

   Acid will break down -some- protein strands but it won't penetrate the meat nearly enough to tenderize it all the way through, you need to age it to let the enzymes develop and break down the protein...

   Liked On: 02-12-2013, 05:58 PM

2. 
   kiwi39 liked post by Angus_A On thread : NZHS: Annual forum MEGA-MEET!

   Sweet, always happy to teach people new things. Especially when it comes to culinary arts.

   Liked On: 02-12-2013, 08:52 AM

3. 
   kiwi39 liked post by Angus_A On thread : NZHS: Annual forum MEGA-MEET!

   I'm happy to help out with catering etc if need be?

   Liked On: 02-12-2013, 08:46 AM

4. 
   kiwi39 liked post by Angus_A On thread : Tough ribeye

   Acid will break down -some- protein strands but it won't penetrate the meat nearly enough to tenderize it all the way through, you need to age it to let the enzymes develop and break down the protein...

   Liked On: 02-12-2013, 08:42 AM

5. 
   Munsey liked post by Angus_A On thread : Tough ribeye

   Oh i forgot to mention, don't actually put them on the salt, have a wire rack or something on top of the salt that you put the meat on. My bad :p

   Liked On: 02-12-2013, 08:19 AM

6. 
   kiwi39 liked post by Angus_A On thread : Where can you get mutton in wellington?

   Looks like it'll be mutton roast for christmas with a cold mutton pie for christmas lunch! Yessssssssss :D This is going to be kick arse! Btw, to those wondering i've nearly got enough pig skin to...

   Liked On: 02-12-2013, 06:57 AM

7. 
   veitnamcam liked post by Angus_A On thread : Where can you get mutton in wellington?

   Looks like it'll be mutton roast for christmas with a cold mutton pie for christmas lunch! Yessssssssss :D This is going to be kick arse! Btw, to those wondering i've nearly got enough pig skin to...

   Liked On: 02-12-2013, 06:23 AM

8. 
   Munsey liked post by Angus_A On thread : Tough ribeye

   How the f*ck does that even happen?! You can still dry age them, stick em in a pan with a layer of salt on the bottom and pop them in the fridge, flip them daily. Would be a little harder to get the...

   Liked On: 01-12-2013, 12:45 PM

9. 
   deepsouthaussie liked post by Angus_A On thread : Attn Angus_a

   I'm currently doing under the table stuff at bellamys which is the private restaurant for parliament...it sucks. I get paid f*ck all and they don't give me enough hours but it's at least better than...

   Liked On: 30-11-2013, 06:52 PM

10. 
    Toby liked post by Angus_A On thread : Attn Angus_a

    Huh, didn't take nearly as long as i thought, litterally the first one i picked up had the recipe i was looking for! :XD: I have no idea where i found this, all i know is it's amazing and i really...

    Liked On: 29-11-2013, 05:18 PM

11. 
    veitnamcam liked post by Angus_A On thread : Attn Angus_a

    Huh, didn't take nearly as long as i thought, litterally the first one i picked up had the recipe i was looking for! :XD: I have no idea where i found this, all i know is it's amazing and i really...

    Liked On: 29-11-2013, 05:17 PM

12. 
    Bill999 liked post by Angus_A On thread : Smoked deer heart....

    Challenge accepted :cool:

    Liked On: 20-11-2013, 05:40 PM

13. 
    Bavarian_Hunter liked post by Angus_A On thread : Smoked deer heart....

    Sure! There's tons of ways to prepare it. If you're feeling brave a great way to do it is under the broiler in your oven (works on the bbq too) Cut it up into chunks, removing all fat and...

    Liked On: 20-11-2013, 03:05 PM

14. 
    Maca49 liked post by Angus_A On thread : Smoked deer heart....

    Smoked heart is awesome! Clean it up, rub it down with your favorite dry rub (i like fennel based ones for venison) smoke it low and slow until you get an internal temp of about 80 degrees at the...

    Liked On: 19-11-2013, 06:24 PM

15. 
    deepsouthaussie liked post by Angus_A On thread : Venison Pâté

    Yeah i sure have! Honestly though, chicken liver pate is almost as good and costs a heck of a lot less :) give it a go!

    Liked On: 28-10-2013, 07:43 PM

Page 46 of 50 First ... 32333435363738394041424344454647484950 Last

• Jump to page: