Today I COOKED.

today i cooked pulled lamb in my Travel Buddy

all on a temp solar set up :sunny: erfect:

the best i saw for the test was 22amps , more than enough to float the agm and power Buddy ower: ower: ower: erfect:



early morning sun with 620 watts of panels , 15amps was pretty good








i t is a cool bit of kit :heart: erfect:

Looks very tasty.

Cooked up some garlic veggies with chicken and cream chive sauce tonight.
It was delicious :drooling:

dinner tonight is a big cast iron pot of simmering Green chicken Curry (with rice)
a fair few frozen lunches there for the next few weeks too
(there is also the mandatory 6 drumsticks in there too, but they don't go in the freezer)

Today is testing the new thermometer, its a hoot

erfect:

Goodo, we did a roast beef in the weber last night, the Meater got it perfect. :Y:
No pics, the hordes devoured it.

Used up my garden caps today. Made greasy stuffed peppers.
Also used about one third of that zucchini to make fritters.

Bit of a vegan day :argh:

Hard Luck said:

Used up my garden caps today. Made greasy stuffed peppers.
Also used about one third of that zucchini to make fritters.

Bit of a vegan day :argh:

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Noth'n wrong with Vegan Beef and Lamb I really love it

not quite done yet but love a lamb neck on the the coals.
Actually only half a neck but in my opinion the best part of a lamb. Not a lot of meat but so tasty and tender.

I'm suffering from severe prospecting withdrawal and am looking forward to a bit cooler weather and a bit of water in the creeks.

In the meantime, I've been enjoying doing some cooking while on a longish holiday.

Just the two of us at home now, so a grilled spatchcock with haloumi (Greek cooking cheese) fries makes a nice dinner. The light batter for the fries is based on sourdough starter.



I've also been enjoying the process of making sourdough, although I don't eat much bread. It's a technical challenge!

I made a Sourdough a few years ago. My Father in Law visited next day and I think I had 2 slices and he kept on sneaking out and feasting on the bread-it was yummy just with olive butter spread.

Quick Valentine's day dinner -

Duck breast with snow peas and sweet potato fries.

Sauce was based on dry vermouth and some little preserved figs I had in the fridge.

Came out OK.

J is doing Feb fast, so no Champagne. I had a couple of Martinis.

cannibalism mr duck :lol: :lol: :lol: :lol: :lol: :lol: layful:

Does undercooked duck have any health risks like chicken?

Interesting question, Jaros. I've always liked pink duck, and that's how it is traditionally served in restaurants, too. I've never heard of any warnings or problems.

It is much tenderer done like that than well done.

I looked it up, and there has been a discussion in the UK about the issue, with the chefs coming down in favor of pink duck.

https://www.telegraph.co.uk/foodand...r-duck-pink-Thats-quackers-say-top-chefs.html

when i seer duck i always render it pretty well then into a warm (200) oven for 15 minutes , most would tell you to do it for 10, it comes out just on grey and tender as

You Guy's are making me hungry

Goody

Like all meats theres a very low possibility of getting food poising as long as the handling procedures dont compromise the quality of the meat

Ramjet said:

PERFECT pork there Billy. Merry Christmas.

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Thank you Mr Jet and a belated Merry Christmas to you too.
Hope you have managed to get some cooking in between work etc.

Cheers,
Billy.

HippyProspecting said:

Cooked up some garlic veggies with chicken and cream chive sauce tonight.
It was delicious :drooling:
https://www.prospectingaustralia.co...ages/12034/1548062813_rsz_20190121_202039.jpg

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Like everything on this thread, that looks awesome Mr Hippy!
Would you mind sharing the recipe for the creamy chive sauce? Looks very tasty :drooling: