Today I COOKED.

[silver]

I'm back eating some grub once more..... ended up doing 28 days not eating at all.
Happy enough now though.

 

[Mackka]

merry CHRISTMAS Silver.

 

[geof_junk]

Yesterday we did not cook.

 

[silver]

merry CHRISTMAS Silver.

I hope yours was Very Merry too Mackka.

 

[silver]

Bugga, started eating again and never stopped lol
84.5 kg at Christmas, 99.2 atm lol.

Anyway chillie eggs

8 chillies

Add to butter

Add 4 fresh chicken eggs

Throw in some salt

Eat while hot(pardon the pun)

Enjoy !!!

 

[silver]

As above..... but 20 chillie eggs

Cut n butter

And yummo, feel a thick warmth on my lips after this

Definitely played on my system this one..... afterburn.
Bet I lost some weight too lol.

 

[Mackka]

Cooked the other day Black Tiger Prawn Risotto. Some people have never seen this species of prawn and it has a unique flavor and colour. Enjoy. Mackka

 

[Simmo]

Loving my new found hobby of Cheese making!
This one is a Welsh Caerphilly Cheese. Fresh out of the press, air drying for 3 days.
Apparently it doesn't need waxing and will mature in 30 odd days?!!

 

[Simmo]

These two have been in the Cave for a few weeks. a traditional cheddar and a Farmhouse cheddar with peppercorns.

 

[Dave's Office]

You better have a Cheese Tasting event Simmo, so you can tag them Gold, Silver etc. Mind you they all look like Golds.

 

[Dave's Office]

I went fishing last Monday, the first time for ages, I got 6 big whiting, and 20 snook, I normally would only keep 10 snook, but I wanted to smoke some, so I got my allowed limit of 20, I haven't smoked fish for years, I used to have a professionally built smoker, but I have done small batches in a kettle BBQ, so I filleted off the the tail half of the snook for cooking as you would for any quality eating fish and I smoked the rest, well I wish I took a photo of them when I lifted the lid off the Kettle, and the reviews of the smoked snook are off the planet.

 

[sand surfer]

you know the rules dave no piccys it didn't happen
it does not matter what you smoke them in dave it is all in the brine
get the brine right and it will put a horn on a jelly fish

 

[aussieboy40]

My first ever crack at beef jerry.
Just over a kilo of topside cut 5mm thick by the butcher lady. And only salted by meself.
Got it on for 19 hours
( cause im unsure how long it may take)
And its running full bore at 70 degree's.
cant wait to taste it already lol.
View attachment 11043View attachment 11044View attachment 11042

My first crack at jerky was in the oven after preheating to 75C cooked for 2 hrs then left in at 70 for 3 hrs. It vanished when it was brought out.

 

[Dave's Office]

Your right about the brine Grumpy, and although I didn't take a photo of the fish in the smoker, I did take one of the kettle smoking away, I'll post that and a photo of the finished product.

 

[Mackka]

Great work Dave and I must admit that I had only heard the word Snook a few times but i looked it up and was pleasantly surprized at the description: white flesh of a delicate flavor. I don’t believe we have it on the east coast buy i stand to be corrected. Enjoy. Mackka

 

[Dave's Office]

Great work Dave and I must admit that I had only heard the word Snook a few times but i looked it up and was pleasantly surprized at the description: white flesh of a delicate flavor. I don’t believe we have it on the east coast buy i stand to be corrected. Enjoy. Mackka

These are the snook Mackka, I've caught them up to 3kg, but I've heard of bigger ones being caught, you have to watch where you're putting your fingers when you grab hold of them, they've got a mouth full of big teeth.

 

[aussieboy40]

View attachment 16065View attachment 16066View attachment 16067View attachment 16068
These are the snook Mackka, I've caught them up to 3kg, but I've heard of bigger ones being caught, you have to watch where you're putting your fingers when you grab hold of them, they've got a mouth full of big teeth.

I was wondering what a snook was. It's a barracuda by another name.

 

[Dave's Office]

No, it's not a barracouta, it is a bit similar in profile, but thankfully it tastes a whole lot better.

 

[sand surfer]

we catch them in baffle creek up here mackka , mainly in the summer months they are also known as short finned pike
as dave said watch the fingers they are toothy critters

we would usually catch them at the mouth of south creek while throwing poppers for whiting
the biggest i have caught up here would have been 30cm

 

[sand surfer]

looks good dave ,nice feed there