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Thread: Dinner thread?

  1. #7276
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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...
    Black Rabbit likes this.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  2. #7277
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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.
    Beaker likes this.
    Always In pursuit of my happiness...No matter the costs.

  3. #7278
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    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!

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    Always In pursuit of my happiness...No matter the costs.

  4. #7279
    OPCz Rushy's Avatar
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    Kung hei fat choi Black Rabbit.
    Black Rabbit likes this.
    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!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
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  5. #7280
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    Quote Originally Posted by Rushy View Post
    Kung hei fat choi Black Rabbit.
    Thanks. I assume you said is..."wish you a good fortune"
    Always In pursuit of my happiness...No matter the costs.

  6. #7281
    OPCz Rushy's Avatar
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    Quote Originally Posted by Black Rabbit View Post
    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.
    Black Rabbit likes this.
    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!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  7. #7282
    MB
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    What is the secret to making carp edible Black Rabbit?

  8. #7283
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    Quote Originally Posted by MB View Post
    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 and MB like this.
    Always In pursuit of my happiness...No matter the costs.

  9. #7284
    Almost literate. veitnamcam's Avatar
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    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.

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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  10. #7285
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    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.

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  11. #7286
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    Blue Mountains 80lb boar shot last night ,boned out back leg hot rub garlic butterd slow cooked on heat beads it's edible

    Sent from my Nokia X20 using Tapatalk
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  12. #7287
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    Roast,, wild goat.
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    Tahr, veitnamcam, MB and 1 others like this.
    "Thats not a knife, this is a knife"
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    CFD

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  13. #7288
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    Where is the goat?
    Always In pursuit of my happiness...No matter the costs.

  14. #7289
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    I'm guessing the slow cooked, shredded dark meat is goat
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  15. #7290
    MB
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    Quote Originally Posted by Billbob View Post
    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.
    Billbob likes this.

 

 

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