Didn't know you could eat seaweed,doesn't sound very apealing.
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Didn't know you could eat seaweed,doesn't sound very apealing.
Deep fried seaweed is yummy when done correctly
6hr smoked beef short rib.
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First batch of sole gin for the year:thumbsup:
Sorry about the guy in the back round holding up me knifes:O_O:
I have not heard of sole gin. Sort of looks like stuff you would chug a jug of with mates in front of a fire.
I think autocorrect got him. Sloe gin is made by soaking
Rushy it's made by going out and picking Sloe berrys.. which is a kind of black thorn.
You need around 2.5 litres of berrys. Which you pick after the first frost.
Next you get a demo John. Big jar 5lt.
You prick each berry and add to jar. Then add two kg of brown sugar. Then some vanilla essence.
Then fill with gin leave a little room as you may need to add more sugar latter.
Now you can always add more sugar or vanilla as your taste dictates....but never gin, for some reason it can stuff the whole brew.
Now you leave it for around three months, giving it a shake every morning. This is to stir up the sugar.
The berrys alone are very bitter!:O_O:
Once the time is up you decanter into bottles, which you then drink like port or as an aperitif.
Good in a hip flask on a cold day too:P
Can't really say what exactly it tastes like but it is very nice.
Each batch tastes different as dose each year.
On a side note.
Looks like we may have a mild winter as there are a shortage of berrys this year. :thumbsup:
Found some sloe gin made from Bombay sapphire when clearing mums house out, was only 8 yrs old... Bloody good stuff
Flinstone steaks tonight
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Rambo has the best food pirn on here. I must remember to start uploading prior to inhaling my creations...
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Sous vide sirloin. Then mushrooms, because mushrooms are key.
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That looks bloody good Tommy
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
@Beaker, @stretch needs info on how to deep fry an entire turkey too. Pics are the go nudge nudge
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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.
Take one turkey, apply flour salt pepper etc, dust off.
Drop into 15 liters of hot oil, above one seriously hot turbo gas burner -
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Wait 35 to 45 mins -
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Eat!
The best way to cook turkey!
(Stainless Steel Turkey cooker set imported from USA, cabellas, was about 140 landed on special.)
The shittest yearling red fillets I have ever had.
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Dont bow shoot deer threw the guts and track them round 2000 hectares and expect too eat them.[emoji107]
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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.
Day 5 of Venison steak for tea.
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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.
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Looks very yummy VC,you could have some steak sandwiches too
Workshop won a smoker. Put lunch on at 7am hahaha
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It looks broken. Where is the smoke Tommy?
Fuck that looks good?
It's a really clever system. Bradley (spell?) smoker. A supplier gave it to us, so boss decided we should shake-down test it a few times before he chucks it on his catamaran. It auto feeds these wood chip briquettes (size and shape of a hockey puck) on a timer. Full temp monitoring, timers, electronic temp probes for in the meat, alarms, you name it. You literally can't fuck it up. They are fucking expensive though ( $1100 for the smallest one, without a temp probe), but this one cost zero, which is a very sharp price indeed.
We cooked a few pork sausages, lamb kebabs, rolled pork, and a bit of brisket in there. All prep'd yesterday while having a beer, and went in at 7am before we got into the days work. The sossies and kebabs came out at 10h30 for morning tea (no pics of finished soss, they were too good and got inhaled, kebabs only juuuust survived long enough for picture). The brisket and pork were insanely good, I was feeding customers lumps of meat as they picked up their cars during the day, the odd sales rep, anyone that stood still long enough basically. It was fucking hilarious.
Have a new found respect for brisket as a cut of meat, going to knock a smoker up for home on the weekends. @stretch, a leg of goat properly prepared, this way (8/9 hours) would be outstanding I reckon
I've got one. They are bloody brilliant.
Haven't been able to do smoked chicken to a acceptable level yet though.
Sausages, ribs, lamb shoulder, all great.
Also can do smoked cheese in it and it is fantastic. Bit of a nack to keep the temp down, but you can fit about 4 kgs of cheese in. Cut blocks into 1/3's, put on baking paper squares and onto racks, keep the smoker out of the sun, open the top vent about 3/4, about 80 mins (4 wood pucks), then wrap the cheese real tight in glad wrap, and into fridge for about 2-3 weeks. The last bit is the key, if you eat it to soon, it tastes like eating ash, but leave to mature and it's great.
Also when you do Peking duck, I use it as a drier. Pull out the electric box and made up a 'flange' to cover the hole, put a 12v computer fan in the hole, open top vent fully, hang duck inside , turn on fan, dried duck. Just had a thought - will use it for billtong.....
Gave sous vide a go lastnight. Tell you what, the flavour is second to none. Salt, pepper, bay leave, butter and olive oil and bacon. 65* for an hour...
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From fresh, to fillet, to smoked while milking. Then a snack while washing up.http://uploads.tapatalk-cdn.com/2016...027460f27d.jpghttp://uploads.tapatalk-cdn.com/2016...7d1a5ac17b.jpghttp://uploads.tapatalk-cdn.com/2016...3a9363764a.jpg
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