Dinner thread?

[2Quack]

That's how you crispy skin carrots.
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Split smoked kahawai and some heads for another.

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DAMNNNN !!!!! That crispy skin carrot looks good ......

[Beaker]

Dinner pork ribs.

Fry.


Add stuff (1,2,3,4,5 ribs)


Serve (40mins later with rice and some green stuffl


Easy and bloody good tasting.

[Pixie Z]

Dinner last night- wanted to do burgers but didn’t have any mince. So ground up a kg of veni in the old hand cranked mincer & cut through some wild pork fat. Filled with the usual burger complements- lettuce, pickle, cheese & homemade burger sauce. Was about to dig in when I remembered the pickled red onion I’d prepared last weekend. Hard to beat a bloody good burger!

[Dundee]

Got gifted some sambar meat for a trade of duck meat...I think i got the best meat!
Sambar eye fillets with roast spuds,so tender could slice with a butter knife.

[wsm junkie]

Got gifted some sambar meat for a trade of duck meat...I think i got the best meat!
Sambar eye fillets with roast spuds,so tender could slice with a butter knife.
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Nup, thats a fake photo - theres no watties on that plate.... @Dundee i think your accounts been hacked

[Rushy]

Nup, thats a fake photo - theres no watties on that plate.... @Dundee i think your accounts been hacked

Although the meat looks extra well done which is a Dundee trait it could just be that it is pre sauce ejaculation.

[Dundee]

Fixed

[bunji]

The ground finally dried out enough to get the tractor up into the back block of the farm ,so spent the last couple of days clearing the wind fall off the fence lines. Pushed what was not wanted for firewood into burn piles & got it going before the next band of wet weather comes through .Decided to make the most of the fire & did some Venison Shanks & vegetables in the camp oven on its own little well fed coal bed, while l kept a eye on the fire.I do this on our Stewart Island & Fly in hunts ,always a camp favorite .

Our local sourced Venison, (1/2 hr from our farm gate ),particularly the Fallow has been exceptional eating since the Roar ,l can only put it down to the lean pickings due to dry conditions before the Roar & then the constantly wet & good pickings for them since .




My cooking style is what would politely be described as Old School camp cook ie Hot, Brown & Lots of It .

[McNotty]

Beautiful pizza cooked in the Masport. Sauce is just Italian tomatoes, basil leaves, salt, olive oil. Topping is bit of salami, parmesan and mozzarella and a few half cherry tomatoes. Nadia Lim recipe for dough.

[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.

[Rushy]

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

[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.

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Those look bloody delicious

[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.

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

[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.....