Today I COOKED.

[Ramjet]

An Asian style seafood curry tonight. Just using up some freezer seafood. Two types of white fish, calamari and prawns. The usual suspects for flavour... chilli, coriander seeds, lemon grass, fish sauce, coconut cream etc. A bit of veg, some crushed nuts and dried shallots to top it off.

 

[Mackka]

Yummy

 

[silver]

Got a couple of new, marinade injectors for slow cooked foods. Broke the last, cheap one I had.

Sure your not a Gyno RJ ,... just moonlighting as a train driver ? ]

 

[Occasional_panner]

I made a cake for my sons 4th

 

[Ramjet]

https://www.prospectingaustralia.com/forum/img/member-images/7956/1496479735_cake.jpg

I made a cake for my sons 4th

Nice. I made all the cakes for my sons as they grew up. Mostly from the Good ol Women's Weekly Birthday cake book.

 

[silver]

That's where we started too RJ.

 

[Billy]

Nice cake OP!
I remember that magazine RJ, takes me back to younger days. :Y:

 

[Solid Luck]

haven't used a bbq for a couple of weeks and i nearly threw this in the oven tonight (anathema!).
Came home as a three pointer but I toned it down a bit.

 

[Ramjet]

Oh that looks so juicy n tender!

 

[Billy]

Smoked up a lamb feast with a small shoulder from my mates home grown Dorper.

The other shoulder that I cooked (from the same sheep) took a long time and so I was prepared for this one

Put it on at 10pm and after a couple of hours I went to bed. The pit was stable at 114C and the meat looked like this:

The typically stubborn sheep wasn't ready until 4.30pm the next arvo!!!
Just before being wrapped up for a rest, it looked like this:

4 hours later and it turned into this

Mixed the juices from the pan through the pulled meat:

It was a bit of a treat I must say

Cheers,

Billy.

 

[silver]

18 & 1/2 hours later ,... pulled Lamb
better than sub...... ! :lol:

 

[Billy]

18 & 1/2 hours later ,... pulled Lamb
better than sub...... ! :lol:

Haha Mr Silver I reckon it is
Cooked on the same BBQ as in their add, although not put in the sous vide for 17 hours and 50 minutes ]
I couldn't believe it took that long but it was ready when it was ready

 

[Ramjet]

Beautiful stuff there Billy

 

[Billy]

Cheers RJ, half the fun is the cooking process I reckon, and the smells hanging around the backyard :lol:

 

[Ramjet]

Pulled out my cold smoker today. Got a few cheeses, some peanuts and salt to smoke as well. Still smoking when I came to work and they say to let the cheese rest a few days before eating. I tried a sneaky piece and it was bitter and had an intense smoke flavour. I guess that is why it needs to be rested. :8

 

[Ramjet]

I made Mexican again last night. A little different this time as I had some left over, smoked lamb in the freezer. The smokey meat added a nice flavour to the meal. All the usual suspects for ingredients. Add some cheese, nachos, avocado and sour cream with cherry tomatoes. Not pictured... corn, onions n garlic.

 

[DrDuck]

You've been on fire RJ!

Unusually, I'll post something I did not cook or eat. My second daughter is studying Chinese and business at ANU.

She just sent me a pic of a dish she is having for lunch, appropriately named "fish in chilli". The restaurant is the also appropriately named Red Chilli in Canberra.

I thought the chilli heads on the forum would like to see it. The restaurant is a Szechuan style place, and the food from that region is pretty spicy.

You only eat a bit of the chilli, it is there really just to flavor the fish and sauce. The other active ingredient is Szechuan pepper, which makes your mouth and lips go numb.

If you like hot food, seek out an authentic Szechuan place. The food is so much better than the watered down so called Szechuan style dishes in your average Cantonese restaurant.

 

[NeilM]

That looks HOT :8

 

[SinHof]

My computer monitor started to smoke.
SinHof.

 

[silver]

D R O O L