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I was wondering if someone would catch that.Quote:
Originally Posted by nidhogg
Did you notice I had new aluminum sliding doors put in as well as a change in place matts?
But really it doesn't matter where she puts the knife as long as it's not in my back. Ha ha.
PS, I usually just eat with my hands. I mean fins....the fish.
Is the poor fooker still outside hopping around? :)Quote:
Originally Posted by fishlocker
In all me years, it's one thing I've refused to try.
Except for the claw as a toothpick. :)
I hear you, but she likes the stuff so be it. Lord knows I wouldn't eat it unless we were all out of ant egg green paste soup. I've got to admit the rest of the soup and chicken was very tasty but no, I'll pass on the feet. I'm a leg man. Breasts aren't bad either.:rofl:
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Thai Pork Red Curry for later.
Good grief. It's all gone very native. Chicken Soup for the soul there looks lovely :)
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The frozen pizza that's fresh.. guaranteed.
Sorry Luigi that was in bad taste. I never claimed to be a chef or photographer.
Just..............the fish.
If my drone could only make pizza I'd be a happy
Fish
fish...in post #13147, what's up with the spotlight? You spotlighting Bambi from off the deck? ;)
You enjoying the frozen tundra? btw I'll pass on the chicken foot.
...probably a reflection from his freshly waxed pate...
Best pic in the thread that, Fish. :)
I think wwve just seen Pattaya Plies best ever meal:)
Whats that big orange chili? Or is it a hybrid carrot?
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48 hour Aussie lamb shanks so gonna be eating out for a couple of days:) the good thing is they already came in vacuum packs, the bad- theres gonna be no sprigs of thyme in there.
nah, there's a big honking light of some sort on the outside deck with an orange electrical cord attached to it in that pic.Quote:
Originally Posted by tomcat
I agree...that looked pretty good.Quote:
Originally Posted by Dillinger
Hell yes, I'm allways shooting off me dick......Quote:
Originally Posted by SKkin
After all I am an merican.https://teakdoor.com/images/imported/2018/01/1707.jpg
^ Shades of Jeff's floor tiles.
Great mise and process.... thanksQuote:
Originally Posted by Pattaya Plies
^ Cough. Mise en place.
Shades of brown and white with their tails towards you as you release the arrow. Just kidding, the wife doesn't want me to kill her friends............anymore. So no I could but do not and never have shot anything off this deck.With exception of a Possum. He kept raiding the bird feeders and so I had to paint him a bit.Quote:
Originally Posted by Dillinger
Slow going up, fast climbing down when he was peppered blue with a paint ball.
Now a rabbit or a squirrel she'd be game if I popped back with it.
Was a time if I pulled it in she'd whittle it up into Jerky in a few hours and send me out on another expedition. The DNR used to give away deer tags and one season I think we had about nine. I'd get them In and she'd whittle them into Jerky. Of course I had to gut and skin them but once inside.....hell she is good with a knife.................................and the fish lives on.
In theory, they should turn out sensationally. Just slow braising them for a few hours and the meat falls off the bone so they should turn almost gelatinous after 48hrs, post pics!.Quote:
Originally Posted by Dillinger
Never used one of these water baths in fact I'm pretty sure I've never even eaten any food done in one so curiosity has got the better of me and just ordered a cheap one from Andrew James suppose to come with one of those vacuum things aswell. Delivered tomorrow, £109 all in.
https://www.andrewjamesworldwide.com...r-package-p386
Just do it in your sink or bathtub. :) Maybe even a hottub.
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Sous vide: Fish in a bag in a bath - Root and Bone
Sous vide fish basically turns the fish into mush. Anyone with even a basic understanding of food understands that.
^I think they^^ found that out.
Quote:
Up next was the easy part; fill the bathtub with water, set our sous vide machine to ‘delicious’ (50 degrees Celsius) and go drink beers in the lounge room again for two hours until the fish was cooked to perfection. How wrong we were. Removing the fish from the bathtub we concluded that either there was a small leak in the bag allowing water to get in, or the huge, whole fish had merely seeped water from itself to create—well I don’t know what to call it, but there were a lot of juices/bathwater. We cut open the bag and, as true scientists/idiots, we were obliged to try the finished product. It was edible, but could have used about another hour cooking. It probably could have used some seasoning before going into the bag, but we weren’t sure what the salt would do when cooking to this method.
Main attraction for me with the water bath is cooking beef as for some reason that is the only meat i continually fuck up to the point I won't buy a joint of beef anymore. Lamb, chicken and pork no issues but I can never seem to get beef right and spent a small fortune fucking up some good joints, so hopefully this water bath maybe my saviour.