Brown. Juicy. 15 of them together.
I can see how that could work. :)
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Brown. Juicy. 15 of them together.
I can see how that could work. :)
Missus treated me to her Chicken karaege tonight...
just how I like me women.. short, dumpy, bit on the thick side.. but crunchy under my teeth. :)
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Everything good...look good...good for you Dickie...
talk of the devil^Quote:
Originally Posted by NZdick1983
Awww shucks.. thx rat... nice to hear a positive message from you, without any veiled sarcasm towards my better half... green owed (I'm out @ the mo). :bananaman:Quote:
Originally Posted by Nicethaiza
No green can I have naked pic instead? :)
^+^^like you 2 weirdoes romance.....
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Found Taco Bell seasoning..
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What are you guys using to take pics of your wood urr um "food" just your phone? :)
Quote:
Originally Posted by Dillinger
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iphone SE,,,,since some ho nicked my galaxy:)
Oh you fooker.Quote:
Originally Posted by CSFFan
No pics, sorry, but an anecdote that may inspire creativity.
A few weeks ago I bought a jar of beetroot. German. It turned out it was pickled beetroot, not the sweet beetroot Antipodeans are used to (such as Edgels or Watties tinned beetroot), but sour. I also bought a jar of gherkins, expecting them to be sour, but they were very sweet.
So, something sweet that I wanted sour, and vice verca.
I had a hankering for sweet and sour pork today, so marinated some skinless pork belly strips in preparation.
Had no pineapple in the house. No capsicum.
Bugger. Never mind.....
Non-traditional sweet'n'sour pork. Awesome!
Flour and deep fry the marinated pork cubes. As per normal.
In a wok, fry crushed garlic, and when aromatic, add chopped tomatoes, cucumber, finely sliced pickled beetroot and sweet gherkins. Stir fry a bit. Add the browned pork. add some tangerine juice (I guess any orange/citrus juice would do, it's what I had on hand). It thickens from the flour pork coating.
Done.
It's a sweet'n'sour with a remarkable difference.
I'll do it again soon, and this time look and record what went in in what proportions. I'm a bit of a cook-by-the-seat-of-my-pants guy, and aside from the occasional disaster, usually turn out something adequate. But this was exceptional, so I thought I'd post the idea.
Key things (if you're an experienced SnS cook), don't use pineapple or vinegar or sugar. I didn't use onion, either, and like that I didn't. Use all the other things you usually do (garlic, ketchup, soy sauce etc), and rely on pickled beetroot and sweet gherkins, and orange/pineapple/citrus juice for the sweet and sour component.
I reckon Kraft should be sued for labeling their products "cheese".Quote:
Originally Posted by CSFFan
Was that the glass for the tequila tops?
Good job. :)
what could possibly go wrong?Quote:
Originally Posted by Dillinger
That looks great.
What did you paste onto it, and long did you roast it for? Did you wrap it for the roasting?
what did you glaze it with Dicky, gotta feeling i'll regret asking that
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Thanks mate.Quote:
Originally Posted by Auroria
Wholegrain mustard, chopped garlic, olive oil, thyme, salt & pepper.
30 min per 500 grams @ 200c (so about 1 1/2 hours) then rest for 20 min.
Balsamic vinegar and red wine for base in the tray.. 1/2 a cup each.
Ye of little faith!Quote:
Originally Posted by Dillinger
Whale blubber and man grease... :)
Gonna go Dickie Neville Fusion with a chunk of Gary's Thai market beef and copy that. :)
Quote:
Originally Posted by Dillinger
Bloody Hell !! that looks PDG..... need to up my game to fish. I have always wanted to but living alone it seems such a waste.
^Toslti I know you've got an oven so here's a suggestion: Go to Macro on Sukhumvit where they have baby barramundi the same as in Dill's pic available year round. Get them to scale and gut it (free service and the fish itself will cost about 200-300 baht depending on size). Google up "whole fish baked in foil" for about a million ideas of what herbs or sauces to add before wrapping it up and baking. I just put a few deep cuts into both sides, add sliced lemon into the cavaty and a few slices top and bottom, and add a splash of Soi sauce. Very easy, no mess, and tastes good!.
is a barrumundi same as grouper?Quote:
Originally Posted by Headworx
^No mate, Grouper are another kettle of fish.
Taco night, with Kiwi craft beer...
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