Today I COOKED.

[Ramjet]

Hey 20X, edumacate me mate, how do you turn that charcoal cooker up, do you have an air vent or something?
I ask because I have been fascinated by what you blokes cook over the years.
Mackka

Yes on charcoal cookers you control the temp by the amount of charcoal you use plus opening or closing the top and bottom vents. Like a throttle, more air means burning more fuel = hotter temps. For a standard roast you just use x amount of charcoal. For longer cooks you can add more as you go. For really long cooks in a Weber kettle we use the snake method. See pic. You can cook for 15 hours plus.

Some cookers have auto control valves and there are a few add on products that do the same.

 

[20x]

Melt ya raw sugar in butter then add ya curry paste and cook it off a few minutes, then add anything else ya want slowly?

 

[Ramjet]

Looks tasty 20x

 

[20x]

Looks tasty 20x

As long as it's hot enough to give me a runny nose I'm happy loo

 

[Mackka]

Thanks Ramjet, now I understand, great photo and explanation.
Cheers
Mackka

 

[Ramjet]

Looks tasty 20x

As long as it's hot enough to give me a runny nose I'm happy loo

Haha. Gotta love that burn.

 

[20x]

Looks tasty 20x

As long as it's hot enough to give me a runny nose I'm happy loo

Haha. Gotta love that burn.

Intense and prolonged oral suffering ?

 

[Ramjet]

Not a fan of Habs. It's not the heat but the flavour I don't like.

 

[DrDuck]

Home alone.

I went to see my second daughter in Sydney the other day and checked out a couple of good butchers.

I bought a 56 day dry aged TBone, reverse seared it, basted with garlic and thyme butter.

Onion rings - a dollop of sourdough starter is really good in beer batter, and a good drop of red. No green to be seen.

Steak was sensational.

 

[Flowerpot]

Large late lunch today with the sargny still going from the other day, its darn tootin tasty too.
Im as full as a fat ladies sock now though after eating all that accompanied with a nice glass of red... phew :zzz: :argh:

 

[Manpa]

Lasagne, soups, stews, roasts always better the next day I reckon. Looks delish Fp. :Y:

 

[Flowerpot]

Too right Manpa, they sure do and this is the perfect time of year for all that tasty warming food. :fire:

 

[20x]

Extra coconut creamy roast chicken breast spring onion razzamatazz chilli Malaysian laksa curry.

 

[Flowerpot]

Droooooolllll x20 (see what I did there? layful: )
That looks delicious, yummmmmm.

 

[RM Outback]

Sounds and looks like a time :bomb: 20xwater :Y: chilli isn't my cup of tea but it sure looks the goods :beer:

 

[20x]

Droooooolllll x20 (see what I did there? layful: )
That looks delicious, yummmmmm.

Lol..I've always used a home made chicken stock I make from chicken frames about 50/50 stock/sour or coconut cream, thought I would do a cream only version.
With the rice it gave the texture of cream rice, ultra smooth.
Highly recommend ?

 

[Ramjet]

:drooling: :drooling: :drooling: :drooling: :drooling: :drooling: :drooling: :drooling: :drooling: :drooling: :drooling: :drooling: :drooling:

 

[Mackka]

double Ditto RJ

 

[Ramjet]

Apricot chicken with creamy mashed spuds and steamed veges. I entered the Apricot chicken in a 5 ingredient challenge in a Fakebook group.
Ingredients... Chicken thigh fillets 1 kg, 1 onion, 2 cups of apricot nectar or 1 large can of apricots in syrup, 1 packet of french onion soup. Corn flour to thicken. Place all but the corn flour into a slow cooker. Cook 6 hours on low. Make a slurry of cornflour and water. Add it in the last half hour.

 

[Deepseeker]

I like the look and sound of that one Ramjet. I'm supposed to stay away from Gluten, so anything with corn/cornflour in it is a winner for me erfect: