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Looks great Beaker but I'm pretty sure that cooking pork in a Tangine comes with equivalent trouble to Salman Rushdie's writing 'the satanic versus' - stay safe

NZ meat processor 'Alliance' sells all it's exports to China through a single Chinese seller. 'Silver fern Farms' another large processor and exporter is 49% ? ( I think ) owned by a Chinese joint...

A commercial butchers supplier will have Brine needles and plastic tube, then just use a plastic syringe as a metal brine syringe can set you back a few bucks

You do know that 'Train Smash' is made from dead people

Ah Ha ! I am pleased I asked, wouldn't have thought of searing it first.

How did you get that so perfect without being able to 'press' or feel the meat ?

The oven bag acts like a mini pressure cooker, so that the positive pressure keeps the moisture in the meat and they come out very tender. Just dry roasting is a disaster. No matter what way we cook...

I now prefer veni shanks cooked in an oven bag over slow cooker method but both are great. Browned in the pan and the cooked in the oven bag with Garlic a little Rosemary and ground Cumin 5 hrs for...

And here I had you down as having some 'class' and discernment

Next time I shoot one you are welcome to the whole thing, dark meated, tough, odd tasting bastards
( The rest of the plate looks yummy but knowing there is Cham contaminating it, has frightened my...

Are you expecting to be taken away to prison, and preparing yourself Sarvo ? There can be no other explanation for someone consuming Borscht

That picture is all wrong Sarvo. It looks like you've been set a trap. The plate is so close over the edge of the table that as soon as you lift the Kebab the pickled red cabbage will over-balance...

Where did you learn to turn out tucker like that Sako ?, all class !

You've outdone yourself with that offering Danny, looks top notch !

No wonder that rat was always checking on your compost bin

Thanks for your answer spada, after I posted the question, a feeling of the most remorseful sickening dread came over me as I realised the implications - that Dundee could, and may yet post a photo...

I wish I knew a way to cook Kahawai that was good every time. They don't freeze well and cooked some fish are great and others are terrible caught the same day. The only way I like all of them is raw...

Apologies aside, your standards are dropping. Have you started drinking Waikato as well ??

Do you accept dinner reservations for your restaurant, or is entry by special invitation only ??

That plating is a work of art !!

Dundee No wonder you didn't grow ...

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 /...

philistine !

That dessert is baked to a faultless perfection !! Not easy to do

You Rough bastard Dundee. The meal photos others are posting lately are pretty classy and here you are lowering the standard with the dreaded red sauce S.O.Y.