Today I COOKED.
- Thread starter Ramjet
- Start date
Help Support Prospecting Australia:
I hear ya Silver!!!
Am guilty of that myself but I just can't help myself!!! 8.(
Its......Its like an addiction!!!
The juices flow and BAM!!! I'm gone!!!!
:lol:
Am guilty of that myself but I just can't help myself!!! 8.(
Its......Its like an addiction!!!
The juices flow and BAM!!! I'm gone!!!!
:lol:
Did you feed the cat any? guess what it licks next.
Cheers All.
Cheers All.
Great looking leg of lamb Billy.
I want.
Pieces of rump steak on the baby q tonight here.
I want.
Pieces of rump steak on the baby q tonight here.
limpalot said:
Yep the ginger ninja got a taste of it.
He licked his chops shortly afterwards, but didn't follow him around long enough to see what he may have licked next
Cheers,
Billy.
Hard Luck said:Great looking leg of lamb Billy.
I want.
Pieces of rump steak on the baby q tonight here.
https://lh3.googleusercontent.com/JiO-J8hnfojc32foP0RfLiSKbMhicpUbdSZUfaA2JTg=w1024-h768-no
Tasty! That looks the goods HL!
Have heard good things about those little Q's.
Cheers,
Billy.
Travelling fish man comes to Goulburn on Thursdays. Blackened Spanish Mackerel, served with a salad and a few chips. Could have been a bit blacker, but I did not want to overcook it. But the fish was really fresh and spices were spicy and delicious.
That looks bloody delicious Dr !!!
Do you have any more photo's of the cooking process?
What's involved in blackening fish?
Cheers,
Billy.
Do you have any more photo's of the cooking process?
What's involved in blackening fish?
Cheers,
Billy.
Did you eat the chips before the photo Doc? hehehehe
Basically, its a process were you coat the fish with Cajun spices, and cook it over a high heat, Billy.
Here is the general process:
https://en.wikipedia.org/wiki/Blackening_(cooking)
The main thing is that it should be distinctly spicy, and it is best with very fresh, somewhat firm fish.
Here is the general process:
https://en.wikipedia.org/wiki/Blackening_(cooking)
The main thing is that it should be distinctly spicy, and it is best with very fresh, somewhat firm fish.
Thanks Dr, that reads scarily like what I did to my lamb!
Hadn't heard the term used before but makes sense.
Cheers,
Billy.
Hadn't heard the term used before but makes sense.
Cheers,
Billy.
Nice Doc
Mackka said:
The girls ate all the chips, I've been eating low carb for the last 4 years of so, so only had three or four just for the taste.
Coq au vin. Cooked in a decent Pinot noir and served with the latest batch of home made sourdough ciabatta and a Stefano Lubiana Tasmanian Pinot Noir. Helen was visiting and requested something that would have left overs she could take home to her student apartment in Glebe.
This is a classic dish for good reason, it is not undelicious!
This is a classic dish for good reason, it is not undelicious!
Unfortunately, I won't be able to make the Tuena trip this weekend. On Saturday, I have to deliver some stuff to daughter #2 who moved to Canberra last weekend, and on Sunday, I've been roped in to take the wife to Sydney to visit the motherinlawasauras.
Edit, just checked, and it is next weekend, not the one coming up, might be able to make it afterall!
Edit, just checked, and it is next weekend, not the one coming up, might be able to make it afterall!
Braised some lamb shanks in white wine with the usual flavours (onion, celery, carrot, garlic, thyme, bay, a little tomato and stock) with some star anise and mandarin peel. Put the sauce through the mouli and reduced it before adding more carrots. Served it with the latest batch of sourdough, some silver beet with pine nuts, and a garnish of parsley, mint and lemon oil. Could have plated it more carefully, but it's a Sunday night kitchen table family dinner. Pooles Rock 2010 Hunter Valley Chardonnay was s good match
.
