If I had two I wouldn't be able to fit in all the meat.Quote:
Originally Posted by Rushy
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If I had two I wouldn't be able to fit in all the meat.Quote:
Originally Posted by Rushy
Mate I have a whole other stomach just for eggs (as Harryg)……….oh and another for dessert.Quote:
Originally Posted by veitnamcam
If thread anything I learned from my trips to Japan, it's that egg makes just about every food betterQuote:
Originally Posted by veitnamcam
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Pink Mao Mao, middle eastern stylehttps://uploads.tapatalk-cdn.com/202...c411f8f15e.jpg
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Very small wild pork ribs.
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Bush fed red steaks and going to seed broccoli because apparently I am the only one in this house that goes outside. Attachment 277623
Pork belly, spit roasted, with cashew nut, sage, garlic, Korean pepper, oil, salt, mix in the middle, and string tide (badly - butchers and people that can tie tight, my hat off to them. And people that can crimp dumplings neat and consistent), over night in fridge,.
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Real nice, but a little to hot early, still nice though
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Think bigger snapper are not good eating?
What you need to do with them once they are over 12-15 pound is portion your fillets into smaller bits that will cook quickly and evenly.
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Red back strap and roast veg
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man that looks great well done I mean the cookingQuote:
Originally Posted by Beaker
That is just about perfection. Carbs, meat and salt. Perfect.Quote:
Originally Posted by Dreamer
Anyone that thinks big snapper taste bad is just to shit a fisherman to catch one.. taste greatQuote:
Originally Posted by veitnamcam
agree big snapper good eating love it in a Goa style coconut based curry or egg and bread crumb as one other has said cut smaller so cooks quick
Venison steak with garden vege. Simple and delicious.
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Same, simple weekday dinner. Fresh venny backstrap, winter veggies and chimichuri.https://uploads.tapatalk-cdn.com/202...709d355484.jpg
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Quality testing on this year's beefy. Looking pretty bloody goodhttps://uploads.tapatalk-cdn.com/202...026d434857.jpg
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Living like a King Nick!
Tonight's venny and some cocktail sausages to add some fun.......!!
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Bit of a date nite, no kids thing.
Liver, rib eye and bone marrow, plus some lamb pakoras.
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And some homemade pickled jalapeños . (With some f'ing hot Thai chillies in the jar. Quiet nice!)
Deer liver? How did you cook it?Quote:
Originally Posted by Beaker
I liked liver as a kid but have gone off it. Never done anything to it except dust in flour and fry in butter. Must be a tastier way?
Flour, a bit of salt and a quick fry. I think most people that fry liver overcook it and it goes all gritty.Quote:
Originally Posted by Tahr
Lamb liver.Quote:
Originally Posted by Tahr
And just as roktoy said, seasoned flour, cooked in really hot pan with 50/50 butter and oil.
I cut it, cover in flour and then put back in fridge while doing everything else. It's opposite to cooking a steak, and then you can get it a bit crisp (flavour) on the outside, and still pink in the middle.
Mrs likes it, I'm not a great fan.
Tahr I love liver. The best I have ever eaten was on the breakfast menu at Headquarters Restaurant in Auckland (no longer there). Their chef did a cream and whole grain mustard sauce that was copiously applied. Divine. I reckon you would have to be able to find a recipe on the internet if you went looking.Quote:
Originally Posted by Tahr
Cold foggy night, what's not to love about a Venny stew to warm you up?
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Life hasn't been better :D
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Wheres yr freezer?yumQuote:
Originally Posted by Billbob
Nice bit of stagy veni tonight.
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I love cooking young venison.
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Tuna sashimi thanks to a successful fisho mate.
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Looks nice. I got a sashimi warning on my phone at 6.30am this morning. Not sure what that was about.Quote:
Originally Posted by Friwi
My son has just been given heaps. It is a super food. Lifts your body energy once you hook into it. Amazing.*Quote:
Originally Posted by Friwi
It was giving you a “heads up” that strong surges were going to wash fish up on the rocks at Titahi Bay for you to collect.Quote:
Originally Posted by Tahr
Id swap some venison for some sashimi any day.No tuna down in the lakes here.Quote:
Originally Posted by Friwi
So out for a quick fish with the boy, Attachment 280897
Got a few, and made this -
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Bit of a game changer. Seriously very tasty and so easy.
Miso butter snapper, with broccolini and mushrooms
(I used white button mushrooms and enoki)
Recipe here -
https://www.taste.com.au/recipes/mis...pper%20recipes
man that miso snapper looks restaurant quality dish yummy
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Butter Tahr with home cooked naans and roast veges for dinner tonight. Haven't had Tahr for years and wife a bit suspicious on it-- given big thumbs up by all.
Mutton shoulder, Rosmary rub,Apple wood for smoke and 6hrs in the Webber.
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Had dinner today at the Sky Tower revolving restaurant.
Sunday lunch menu $85 for main and dessert, recommended, excellent meal and staff, not to forget the view!
Many years since I’ve been to the Sky Tower, celebration was my eldest grand child’s 16 birthday, I was a young 60, when she was born
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Nailed the cook on these young fallow tenderloins and back strap, the kids devoured pretty quick I hardly got some myself!
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Nailed the cook sort of gives the wrong impression I think
