Dinner thread?

[Beaker]

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...

[Black Rabbit]

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.

[Black Rabbit]

Today is the first day, the opening day of Chinese new year, or lunar new year of dragon, spring festival....etc. Last night as usual, I made these dishes once a year at the new year eve, particularly for the carp fish because it `s time consuming, need lots of efforts to get rid of the unwanted fishy smell. Happy new year!

[Rushy]

Kung hei fat choi Black Rabbit.

[Black Rabbit]

Kung hei fat choi Black Rabbit.

Thanks. I assume you said is..."wish you a good fortune"

[Rushy]

Thanks. I assume you said is..."wish you a good fortune"

And normally accompanied with an amount of cash in a red envelope. Such is my memory from Singapore 1973 to 1975.

[MB]

What is the secret to making carp edible Black Rabbit?

[Black Rabbit]

What is the secret to making carp edible Black Rabbit?

Carp is always edible, the wild catch is the best especially from the river or big lakes. In NZ only has Koi, the pest in NI. There is no secrete, only need to prepare the fish right, wish it clean from inside out, or you can wet age it for couple hours with some ingredients such as ginger, vinegar. Then fry it with high power fire, those electric fire would `nt work. The rest is depending on your culinary skills and tastes you like.

[veitnamcam]

Daughters boyfriend around for tea last night so some venison steak she shot.
Made sure to mention don't piss her off cos she can shoot
Flounder drag this morning yielded 20 plus...only me and the Son home so just kept the 2 and gave the rest away.

[Billbob]

On the subject of fish. Just cooked and tasted Marlin for the first time that some cousins of mine caught off New Plymouth Friday week ago.

[NRT]

Blue Mountains 80lb boar shot last night ,boned out back leg hot rub garlic butterd slow cooked on heat beads it's edible

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[Dundee]

Roast,, wild goat.

[Black Rabbit]

Where is the goat?

[No good names left]

I'm guessing the slow cooked, shredded dark meat is goat

[MB]

On the subject of fish. Just cooked and tasted Marlin for the first time that some cousins of mine caught off New Plymouth Friday week ago.

Attachment 243940

Good to see someone doing something with marlin other than smoking it. I pan fried a couple of steaks once, over did it and it came out like an over cooked pork chop with no fat on it, like cardboard. Next time, I'm going raw, ceviche and at most, seared.