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Looks good keitzy
Today I COOKED.
- Thread starter Ramjet
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Help Support Prospecting Australia:
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Yum :Y:
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silver said:Going down the beach, so cooked some cheesy garlic chicken sausage rolls to take along.
https://www.prospectingaustralia.co...1616899518_screenshot_2021-03-28-12-04-34.jpg
(Cheese and garlic in the centre)
https://www.prospectingaustralia.co...1616899570_screenshot_2021-03-28-12-04-42.jpg
Had to do a taste test already
If you have a good butcher who makes good Pork and Fennel sausages grab half a dozen and squeeze out the mince and make your snag rolls with that
erfect: :drooling: If you can buy the mince as mince even better :Y: top with a good chutney and you will be glad you did it :beer:- Joined
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erfect:
silver
silver
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Being Easter....
I turned this
(Small chocolate is Cadbury Turkish delight)
Into this
(Skull cup of pleasures)
At 40% it was an explosion of chocolate and over the top alcohol heat.... and at some stage I'm sure I actually tasted fish gut.
(One will be enough) (I think)
I turned this
(Small chocolate is Cadbury Turkish delight)
Into this
(Skull cup of pleasures)
At 40% it was an explosion of chocolate and over the top alcohol heat.... and at some stage I'm sure I actually tasted fish gut.
(One will be enough) (I think)
33rd anniversary today, and a new fish guy is coming to Goulburn on Fridays. Great produce and fair prices, a real winner.
Sous vide octopus and swordfish cooked over charcoal on diced cucumber and dill dressed with verjuice, lemon and olive oil. Washed down with a good Champagne.
Before the main I made potato scallops because Jannine likes them.
I'm enjoying retirement a lot!
Sous vide octopus and swordfish cooked over charcoal on diced cucumber and dill dressed with verjuice, lemon and olive oil. Washed down with a good Champagne.
Before the main I made potato scallops because Jannine likes them.
I'm enjoying retirement a lot!
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:drooling:
Tell me of someone who doesn't like potato scallops.
Sourdough boule. As the kitchen was cool yesterday the bulk fermentation took a long time. After 15 hours I shaped the loaves at 1am and stuck them in the fridge overnight before baking this morning.
White bread flour, with a little wholemeal spelt and Rye, 80% hydration. I have two more loaves to bake.
White bread flour, with a little wholemeal spelt and Rye, 80% hydration. I have two more loaves to bake.
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Shoulder pork in the drum smoker.
With Brown suger/soy sauce/Garlic/Curry/and onion flakes.
With Brown suger/soy sauce/Garlic/Curry/and onion flakes.
Perfectly cooked , great to see proper colour yet still look moist.
I hate tv when they say its over done and the center looks like raspberry jelly.
I hate tv when they say its over done and the center looks like raspberry jelly.
Sous vide beef ribs, 30 hours @75C.
Finished with a low sugar glaze over charcoal.
Next time I'll remove the cap which is not as succulent as the meat near the bone. I'll mince that with some of the fat for burgers or similar.
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Finished with a low sugar glaze over charcoal.
Next time I'll remove the cap which is not as succulent as the meat near the bone. I'll mince that with some of the fat for burgers or similar.
0
How do you keep the thing fired up for that amount of time?
Mackka
Mackka
