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Thread: Dinner thread?

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  1. 25-12-2023, 12:16 PM #1
    MB
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    First batch of cold smoked trout for Christmas breakfast. No Pressure! Turned out amazing. Much prefer it to hot smoked. I now like eating trout. Merry Christmas!

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  2. 25-12-2023, 12:32 PM #2
    Flyblown
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    Christmas dinner prep has just started. With an early lubricant.

    One homegrown Wagyu eye fillet. I’m half tempted not prepare anything to go with it!

    (The sirloin steaks we’ve eaten from this beast so far have been absolutely outstanding.)

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    Just...say...the...word
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  3. 25-12-2023, 03:26 PM #3
    Beaker
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    This...Name: 20231225_093209.jpg Views: 204 Size: 3.49 MB

    To this.....
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    And then this...Name: 20231225_122015.jpg Views: 209 Size: 4.21 MB

    Oh and that's hoison sauce, not tomato....
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  4. 14-01-2024, 01:20 PM #4
    Black Rabbit
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    Quote Originally Posted by Beaker View Post
    This...Attachment 240204

    To this.....
    Attachment 240205

    And then this...Attachment 240207

    Oh and that's hoison sauce, not tomato....
    This is kiwi version of BEIJING DUCK, I assume you have tried it before at restaurant. But it seemed you missed one step which is injecting air under the skin. The meat still raw, so I guess you did `t put any sauces inside the carcass.
    So be it
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  5. 14-01-2024, 11:27 PM #5
    Beaker
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    Quote Originally Posted by Black Rabbit View Post
    This is kiwi version of BEIJING DUCK, I assume you have tried it before at restaurant. But it seemed you missed one step which is injecting air under the skin. The meat still raw, so I guess you did `t put any sauces inside the carcass.
    Yes had Peking duck many times in Beijing and elsewhere.
    Certainly one of my favorite foods, this is without blowing the skin, but drying for 24 hours, after basting. I don't have a charcoal fired oven to cook it, but it comes out close to a Da Dong taste.
    And my cutting isn't as good...
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  6. 15-01-2024, 11:13 AM #6
    Black Rabbit
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    Quote Originally Posted by Beaker View Post
    Yes had Peking duck many times in Beijing and elsewhere.
    Certainly one of my favorite foods, this is without blowing the skin, but drying for 24 hours, after basting. I don't have a charcoal fired oven to cook it, but it comes out close to a Da Dong taste.
    And my cutting isn't as good...
    Since I sew your picture yesterday, then I ordered a Peking Duck, I never tried Da Dong but people say it `s good, I am sure about it but the price is much more than others. Cooking is like shooting, if we keep doing it then we will develop our skills quickly. For slicing duck, you will need a wider blade say up to 5cm, and the length is up to one foot.
    So be it
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  7. 25-12-2023, 03:40 PM #7
    Bush Basher
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    I’m currently working on a mine site in Western Australia and today is a normal working day.
    But they feed you pretty well over here. Looking forward to making a pig of myself tonight.

    Here’s the menu

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  8. 25-12-2023, 04:36 PM #8
    Rushy
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    Just might have to get a job in the mines. That is a fair lineup of tucker.
    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!
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  9. 25-12-2023, 04:49 PM #9
    Bush Basher
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    Quote Originally Posted by Rushy View Post
    Just might have to get a job in the mines. That is a fair lineup of tucker.
    Yeah no complaints, forgot to say they also have a pig on a spit at the wet mess
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  10. 25-12-2023, 04:58 PM #10
    Billbob
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    Goat was a hit, along with glazzed ham, stuffed mushrooms deep fryer spuds carrots, home made bread and garden salad.

    One very happy fellow..... Burp

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  11. 25-12-2023, 09:31 PM #11
    No good names left
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    I dropped off my rotisserie to friends in the morning but was a bit late to get back for the during/after photos.
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  12. 25-12-2023, 10:10 PM #12
    Boner
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    Quote Originally Posted by No good names left View Post
    I dropped off my rotisserie to friends in the morning but was a bit late to get back for the during/after photos.
    Attachment 240223
    Attachment 240224
    Attachment 240225
    Mmmmmmmmm
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  13. 25-12-2023, 10:15 PM #13
    Boner
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    What a treat. Had both my boys back home for Xmas with mum and I.

    Very special.

    Celebrated with Whitetail backstraps, crays, salmon and a red roast..
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  14. 31-12-2023, 08:09 PM #14
    Billbob
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    Sweet and sticky goat ribs.

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  15. 02-01-2024, 09:11 PM #15
    Dundee
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    first leg of lamb from silver fern farms Takapau.
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    "Thats not a knife, this is a knife"
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