Today I COOKED.

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Not something I cooked, but I thought it would be of interest. Ashfield Polish Club.

Platter of pork knuckles (3 of them), sausages, cabbage rolls, periogi, schnitzels, mushrooms, chips, sauerkraut and cabbage. Platter was about 70cm and crackling was crunchy.

Before and after pictures. Slack bastards at the other end of the table only ate one of their knuckles.

A great feed...

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Wishfull said:

thats awesome :perfect: :clap:

ya need to build the stove a stand now :cool:
 
DrDuck said:
Not something I cooked, but I thought it would be of interest. Ashfield Polish Club.

Platter of pork knuckles (3 of them), sausages, cabbage rolls, periogi, schnitzels, mushrooms, chips, sauerkraut and cabbage. Platter was about 70cm and crackling was crunchy.

Before and after pictures. Slack bastards at the other end of the table only ate one of their knuckles.

A great feed...

https://www.prospectingaustralia.com/forum/img/member-images/158/1544912165_fb_img_1544911645536.jpg

https://www.prospectingaustralia.com/forum/img/member-images/158/1544912201_fb_img_1544911667069.jpg

dash you Duck i'm hungry now :drooling: :drooling:
 
ctxkid said:
Wishfull said:

thats awesome :perfect: :clap:

ya need to build the stove a stand now :cool:
Stove is actually sitting on cement sheeting.
But your right I should put it up on legs. Eventually I want to put it in a small shed type arrangement. Just another job to get to though.
Bread turned out ..mmmm not too bad. Nice taste.
 
Not something I cooked, but I did make it!

Sazerac cocktail - like an old fashioned but with Peychaud bitters and absinthe.

Sazerac Rye whisky, sugar (stevia and monkfruit because I'm diabetic), Peychaud bitters and a drop of absinthe (it's a strong flavour). Garnish with a strip of lemon peel.

A robust and powerful drink.

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Went to Sydney the other day for my eldest daughters 25th birthday and on the way home swung by the fish markets. I could not resist the Marron (essentially a giant yabby)

Pics show a lively one trying to escape its fate (sorry vegetarians) and then blanched with its mates.

A quick BBQ and served them up with a lemon and vermouth beurre blanc sauce with some basil.

Not undelicious.

Also made a Sourdough boule which rose all day yesterday before being retarded in the fridge and baked this morning.

I'm enjoying being on holidays and doing some cooking in between some jobs around the house.

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wow, such a nice and tasty foods.. my cooking skillz leaves me wish better luck.. today I've done a couple of coffee
 

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