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About LinkBacksRambo has the best food pirn on here. I must remember to start uploading prior to inhaling my creations...
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29-10-2016, 09:37 PM #1Member
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30-10-2016, 07:50 PM #2Member
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Sous vide sirloin. Then mushrooms, because mushrooms are key.
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31-10-2016, 07:58 AM #3Codswallop
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That looks bloody good Tommy
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31-10-2016, 06:22 PM #4OPCz
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He never brought me any when he came over either Gibo. What is with that mate?
Originally Posted by Gibo
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
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31-10-2016, 06:35 PM #5Member
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Could have cut it up with a credit card too. Slurp! Originally Posted by Rushy
Sous vide is a piece of piss, it's easier than cooking steak the regular way (walking it through a warm room on a plate), all you need is a kettle, sink and a plastic bag.
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31-10-2016, 06:38 PM #6Member
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I call bullshit - I'll bring the card to try and cut it with....... Originally Posted by Tommy
Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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31-10-2016, 06:39 PM #7OPCz
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You will need an independent witness of course! Originally Posted by Beaker
I call bullshit - I'll bring the card to try and cut it with.......It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
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31-10-2016, 06:56 PM #8Member
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Hahahaha sweet as,you're on bro, when are you up next to try? Gimme a heads up, the one downside about sous vide is it takes longer than 2 minute noodles to do. I usually go for 3 -4 hours. Longer is better, but the sweet point in effort/time vs omnomnomnom seems to be about that long. @Rushy we can hook you up to a video link as you're so far West you're nearly in Sydney hahaha Originally Posted by Beaker
I call bullshit - I'll bring the card to try and cut it with.......
@Beaker, @stretch needs info on how to deep fry an entire turkey too. Pics are the go nudge nudge
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02-11-2016, 05:30 PM #9Member
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Sous Vide is definitely the way to go. You can create a "silk purse from a sows ear" so to speak. Its turns the toughest cuts of meat into gourmet delights. You just can't go wrong. Tough cuts like blade steak come out like fillet.
ZeroPak Vacuum Sealers, Zero air Zero waste
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31-10-2016, 07:05 PM #10Member
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Generic chicken casserole recipe, made with last night's turkey. Tastes alright so far.
So far the "not in a month with an R in it" seems like bullshit. My take is that so long as the bird hasn't been chowing down on abundant crickets and circadian, you're good.
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31-10-2016, 08:07 PM #11Member
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Take one turkey, apply flour salt pepper etc, dust off.
Drop into 15 liters of hot oil, above one seriously hot turbo gas burner -
Wait 35 to 45 mins -
Eat!
The best way to cook turkey!
(Stainless Steel Turkey cooker set imported from USA, cabellas, was about 140 landed on special.)Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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31-10-2016, 10:50 PM #12Member
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Forgot to mention, the set up is awesome for crays with water, or oil for wings, chips, whole chickens, lamb legs (yes deep fried lamb leg), etc... haven't tried Mars bars though - there is limits! Originally Posted by Beaker
Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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31-10-2016, 09:49 PM #13Almost literate.
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The shittest yearling red fillets I have ever had.
Dont bow shoot deer threw the guts and track them round 2000 hectares and expect too eat them.
Sent from my SM-G800Y using Tapatalk"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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01-11-2016, 06:13 AM #14OPCz
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That is a bugger VC Originally Posted by veitnamcam
The shittest yearling red fillets I have ever had.
Dont bow shoot deer threw the guts and track them round 2000 hectares and expect too eat them.
Sent from my SM-G800Y using TapatalkIt takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
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02-11-2016, 07:47 PM #15Almost literate.
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- Nelson
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Day 5 of Venison steak for tea.
Was all bloody good except that one fillet.
Got a heap out of the freezer for a bbq that we then couldnt attend.
Still enough for me tomorrow night.
Sent from my SM-G800Y using Tapatalk"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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