Dinner thread?

[veitnamcam]

Crispy skinned flounder fillets on a bed of mash with holendaise sauce and trees.


Sent from my S60 using Tapatalk

[Dundee]

Better add a feed haven't for awhile....hard butt eggs and bacon rashes and spaghetti with a dolop of watties

[Beaker]

Better add a feed haven't for awhile....hard butt eggs and bacon rashes and spaghetti with a dolop of wattiesAttachment 109195

I already feel like I need that for breakfast.
(Softer eggs though, cause I'm a soft egg kind of guy.....)

[dannyb]

I know I know this looks the same, but after ageing for a further week it's even more amazing, absolutely melt in your mouth good

[veitnamcam]

I know I know this looks the same, but after ageing for a further week it's even more amazing, absolutely melt in your mouth good
Attachment 109246

Attachment 109247

No that doesnt look the same and it looks PFG!

[Shootm]

A feed of Field mushrooms for breakfast

[Fuliock]

Currently I am with friends in a rented property in Morocco and yesterday night we had tajin with legs of a cow and skin

Was unusual but tasty. Tastes like a burned chewing gum.

[dannyb]

Wabbit back legs for dinner tonight for my baby, soaked in milk overnight then cook and coat on the grill, suffice to say it was a big hit !

[Beaker]

Wabbit back legs for dinner tonight for my baby, soaked in milk overnight then cook and coat on the grill, suffice to say it was a big hit !
Attachment 109682
Attachment 109683

Just tried that cook n coat, about a week ago. Not bad.
Panko crumbs with additions was the goto easy crisp coat, but now I have a easier one!

[Flyblown]

Should have taken a photo but didn't... tried pukeko tonight. I was the only one keen. Breasted the bird and thinly sliced them across the grain for hors d'oeuvres, lightly fried with chilli and garlic and some garam masala.

Honestly?

Shan't bother again, no real taste to it, texture was ok and definitely not tough. But just... well... not worth it. Probably more functions of how I'm cooking it.

[Russian 22.]

Should have taken a photo but didn't... tried pukeko tonight. I was the only one keen. Breasted the bird and thinly sliced them across the grain for hors d'oeuvres, lightly fried with chilli and garlic and some garam masala.

Honestly?

Shan't bother again, no real taste to it, texture was ok and definitely not tough. But just... well... not worth it. Probably more functions of how I'm cooking it.

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

[veitnamcam]

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

That goes for any lean meat generally

[Russian 22.]

That goes for any lean meat generally

Yeah I tried putting some veni steaks in my casserole. Last time do that. I think I left it for 10 minutes too long.

I think now I'd much rather fast fry like usual. Rest. Slice. Then add to the vege casserole.

[Moa Hunter]

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

He may be right with some upland birds but not water fowl. In my experience the best results are from brining the bird overnight, rinse, dry, then brown with clarified butter ( or 50 / 50 butter / oil ) in a frying pan to get really good colour, next put the bird(s) in an oven bag with an apple in their tummy and cook at 140 -160 depending on your oven. With the oven bag tied but not totally sealed there will be positive pressure inside the bag which keeps the moisture in the victim.

[Marty Henry]

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

Guessing that would be Tony Lolaiys old resturant in dominion road. Ak deerstalkers had the odd function dinner there in the late 80s I went to. You dropped off the dead animals and they would cook them. You got a big glass of slivovits ? (plum brandy) to start the evening and game game game. They definitly wernt suited to vegetarians. I think he was turkish or iranian though
Pleased to hear the place is still going.