This was a few nights ago but shit it was good! 149273 Trout burgers 149274
Liked On: 26-09-2020, 07:50 PM
Last night was my first night at home since busting my ankle. Today I felt like baking so went into full Nigella mode. Flicked my hair around, puffed out my chest and tried to look seductive. That...
Liked On: 26-09-2020, 06:04 PM
These are not cheap, but if your serious about making your own small goods these are the bomb. The TC12 is a great machine. https://www.teutonia.co.nz/brand/Everest
Liked On: 23-09-2020, 02:44 PM
Personally have tried the mincer attachment to Kenwood mixer. Went with dedicated mincer instead. Did try making sausages with sausage maker attachment. Not a raving success and now both busy...
Liked On: 23-09-2020, 02:44 PM
I have a Kenwood mincer that fits on a Chef machine, its ok but i would talk it up too much. If I was really serious about home butchery and making sausages, doing home kills and a fair bit of game...
Liked On: 22-09-2020, 06:59 PM
mate bought a hand operated mincer ( no not that sort ya dirty minded buggas) from savebarn. 15 years on its done everything from homekill to burley and still going strong
Liked On: 22-09-2020, 06:59 PM
Try a search on here there has been a real good post done on it possibly last year.
Liked On: 22-09-2020, 06:58 PM
Depending on how much mince you're planning on making it could be worth getting a dedicated machine. I had one like this for a while:...
Liked On: 22-09-2020, 06:58 PM
Pop the top front plastic bit off your Kenwood mixer. There should be a hole that their attachment fits into. I am pretty sure I have a near new attachment here if interested. PM me if of interest.
Liked On: 22-09-2020, 06:58 PM
Shit weather and fishing was the perfect excuse to get some snapper wings out of the freezer and smoke them along with one unlucky fresh gurnard. 149060
Liked On: 13-09-2020, 10:05 PM
Battered and shallow fried skin on gurnard fillets. 148003 Stop skinning gurnard,...you are throwing away the best bit.
Liked On: 13-09-2020, 11:46 AM
B if I KNOW but it tasted GOOD Pork Fillet - I just been told 148004
Liked On: 13-09-2020, 11:45 AM
Lamb leg, roast. (covered and on 120 deg for 2 hours, then uncovered on 230 deg for 20mins, then rested for 20 mins.... Rather moist and nice) 148036 Oh and a whole lot of butter and garlic on...
Liked On: 13-09-2020, 11:45 AM
148240
Liked On: 13-09-2020, 11:45 AM
Dry brined back steaks again for dinner served with broccoli, cauliflower, creamed mushrooms and chips....fine chewing 148403 #BSM join the revolution
Liked On: 13-09-2020, 11:45 AM