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Woolgoolga
Quoted from mtn-:Eagerly awaiting detalied pictures of the whole pig punkin
That's the only pic of her i have, was drunk and stoned and talking shit all night.
Quoted from Bax1:Where’s the chicken? Looks like a chip sandwich lol
Sorry, chicken flavoured chip sandwich. The gun.
Quoted from Shredso:I love fried calamari, I've never tried squid any other way. How are you buying the squid? When I've looked in the supermarket frozen was my only option and when I fried it, it wasn't great.
If you can find whole fresh small squid then a great way to cook them is marinade in a little olive oil, garlic and chilli with black pepper with some capsicum (bell peppers for you lot), asparagus etc and grill them all together on the weber. I use one of those baskets with a handle, should have an old pic here somewhere (could only find one with prawns in the basket, but you get the idea).
Thank you, but baking bread and freehand knife sharpening are two skills i've busted my arse on and yet to master with any success.
Bread i have put special effort into, everything from months of Five Minutes a Day Artisan Bread to bread machines and old fashioned knead and rise.
I've had a couple of successful runs on bread rolls, mostly out camping in the camp oven believe it or not. But enough failures to have given up.
Sometimes you just have to accept that you can't be competent at everything.
Quoted from golfingdad1:Not sure what a Mexican Chili bean is .
They do add different Mexican chili's to beans , but you're the master chef . What would I know ?
Apologies if i've somehow created a wrong impression, i'm not a master of anything.
Quite aware of chilli, mullato is my fave, i love the chocolate taste.
I'll stay out of this thread from now on, didn't mean to give you an excuse to flick that booger you've been carrying around for so long.
Quoted from golfingdad1:Here's the funny thing, you seem to forget you gve me the exact same shit , exact same words for posting in a different thread, but did I get all butt hurt and say , welp screw you guys, I'm gonna take my ball and go home .
[quoted image]
Nothing funny and i didn't forget, once again your comprehension let you down;
Quoted from punkin:I'll stay out of this thread from now on, didn't mean to give you an excuse to flick that booger you've been carrying around for so long.
Circumstances were different, bit subtle I know. But I'll explain.
You posted a picture of the same thing (sunset over what i assume was your house) over and over. I posted a pic of the prep for the above dish and a finished pic. Both different.
Masterchef was the slur you threw at me, like it's a fault to know more ways to cook than just BBQ. You've spouted that opinion before.
In any case, it's all yours.
Quoted from Bax1:Punkin you leave this thread I’ll come down there and make you cook me a whole hog!!!!
Well i do know where to get one, and i do have access to some great spits. I can do a much better job breaking it down and making eight or ten different products rather than just roast pork though.
1 week later
Quoted from bssbllr:Marijuana is not drugs IMO.
Hadn't been talking about it, my world is all encompassing, Molly drops in for dinner on weekends. 
Although it is lunchtime now, so thanks for the reminder.
lunch1 (resized).jpg 1 week later
Quoted from Bax1:What is pinnekjott?
Pinnekjøtt is a traditional Norwegian main course dinner dish based on lamb ribs. Pinnekjøtt is a festive dish typical to Western and Northern Norway, and is rapidly gaining popularity in other regions as well. Wikipedia
https://www.scandikitchen.co.uk/recipe-pinnekjott-traditional-norwegian-christmas-dinner/
Quoted from Bax1:Where's the fish?
Lobster, prawns and scallops. Bought them all in the fish shop.
1 week later
Quoted from Spyderturbo007:After 8h of smoke she’s all ready for the wrap. I’ll be back in about 8-12h for the big reveal.
You can tell by the shape it’s not your traditional cut, but it’s a pasture raised, grass fed Scottish Highland cow that was raised locally, so I’m not going to complain.
That's the reason i fell in love with butchery and chacuterie for a hobby.
You can pull a pig to bits and cut it any damn way you please because you are not trying to maximise the per kilo value or make it look enticing in a shop window.
Want meatier ribs and thinner belly? Want your loin chops with just a handle and no spine, fuck, want them with no bone at all?
1 week later
1 week later
1 week later
Quoted from bayoubilly70:Kielbasa ![quoted image]
Is that for a child? Cause who chops a sausage up and into little pieces and then eats them?
I understand if it's an ingredient as most of the pics are, but i do see that it must be fairly common.
I've never seen it before except for kids who can't use a knife, so i've learnt something new and it's only 5.30am.
Is it only that particular sausage you guys cut up to serve, or all sausages?
Quoted from bayoubilly70:If it was just myself, I'd just cut a slab off and put it on my plate. I understand the 'kids' comment, but in my experience serving it like that is not like a parent cutting up a steak for a child. Usually I see it served this way sliced up (if not part of another dish) if its for a group of people - not just children. I come from a Polish family... kielbasa was a staple of food ... I live in the United States so maybe its a "Polish-American" thing? Or maybe its just my family..? I don't know.
No worries mate, i have never seen it before is all. Didn't mean to cause offence.
Yes mate, often do that with meat as well. The cola syrup sticks well and and tastes much better than you'd think.
I started using it for making coca cola meat pies for the kids years ago, the other syrups work just as well, orange and lemonade are tw really good ones. Pork minute steaks cut from the loin go fantastic with cola syrup as a marinade and some pepper and salt.
The tint taters are done in chilli salt flour. Was a great combo, sweet, salty and spicy. I think i'll always use cola for scallops now, it's a perfect marriage and better than the terryaki i usually use.
I'd be going to a fab shop and asking them to make me one out of 5mm staino (i would also not use the holes so i could use it as a fryer too, but that's me). That's how we do it on the big island.
Looks like a 2-3 carton job.
Yeah, you guys don't eat a lot of lamb i know.
That was started in a large pot on the stove top with vegies and flour before browning the meat and adding stock then put the pot in the over with a cartouche at 140C for a 4 or 5 hours. Uncover to brown for an hour.
You can do a schweinshaxe (pork knuckle) too, as that has the gealtinous meat that benefits so much from slow cooking.
But i seem to recall that you guys get more packaged meat and have to go out of your way to get a butcher to cut it how you want it too?
We have to ask the butcher to cut the pork knuckle bigger as they normally sell small parts and the bulk goes to the hand of pork.
https://www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/
Quoted from dirkdiggler:Never took pics but we cooked a 14 lbs turkey yesterday. Turkey is the one food that I like better the next day. Turkey sandwiches, casseroles, etc.. Can't wait to make a bunch of turkey noodle soup
And curry, stew, soup, satay, chilli etc.
Quoted from mtn-:Mashing freshly boiled small early potatoes in good broth / soup is very good aswell.
As are chickpeas or pasta bowties.
2 weeks later
Quoted from RVH:I microwave my hot dogs
Quite often do the same thing. Hot water is hot water.
Quoted from Bax1:grooooooooooooooooooooooooss
What's gross about heating water and franks in the nukeuwave?
Quoted from RVH:I can’t believe you even eat hot dogs!
Gross!
What are you nine years old?!
I like quite a few processed foods. At the moment i'm hooked on Tempura battered chicken pops. Make a quick satay sauce with some Jimmy's satay (best satay in the world) and some spicy thai satay out of a bottle rather than make a peanut sauce. Probably eat that two or three times a week.
I like battered seafood sticks, some kind of protein based carboard fish flavoured food tha comes from an extruder.
My 9 year old habits include squishing Space Food Sticks into little cubes, dipping McDonalds fry's in my chocolate thick shake for the salty sweet hit, Lolly Gobble Bliss Bombs and toast with salt and pepper. Been known to enjoy a Fanta ice cream spider too.
Quoted from Bax1:What are Lilly gobble bliss and Fanta ice cream spiders?
Haggis pinball's Damians favourite aussie snack food according to the Fathom thread.
You have Fanta right? Orange pop?
Put a scoop of ice cream in there and some chocolate topping and drink some quickly as the eruption starts.
Quoted from JohnnyPinball007:I only eat one thing at a time. If I have a burger, with baked beans and fries, I eat the fries first, then the burger, and the beans last.
I couldn't bear to watch that. Do you put the sauce or gravy separate on your plate and eat that with a spoon? What about stuffing? Are you allowed to mix some stuffing with your roast? I mean, that's what it's there for.
Quoted from Bax1:yup got fanta. Never heard of doing this. will have to give it a shot. sounds like it would be good!
Try it with lemonade first. It's just my weird taste buds that go to Fanta and even most 9 year olds tell me it's grooooossss. Chocolate topping is also optional.
https://www.taste.com.au/recipes/spiders/e78051ea-96b1-4403-9f84-2a73fa49a605
Apparently you guys call it an ice cream float.
https://www.taste.com.au/recipes/spiders/e78051ea-96b1-4403-9f84-2a73fa49a605
Quoted from mtn-:Haha. I wish I could still smoke. Because what you posted is straight stoner stuff. (And its nothing wrong about that!)
Haven't even got to the iced finger buns with chicken crisps and peanut butter yet.
Just establishing my credentials as a certified 9 year old so far.
Quoted from mtn-:Baileys, whiskey, (cold) coffe, ice cubes and vanilla ice cream together in a blender is awesome aswell.
You ever make your own Baileys?
My recipe is all over the distilling forums in the stickies.
No distilling involved. And much better than Baileys. Keep it in the fridge.
Punkin's Muck
Whip 3 farm eggs till fluffy.
Keep beating with the mixer as you add...
Add 2 cups scotch (or other 40%, rum or bourbon)
1 440ml can sweetened condensed milk,
about the same of thick cream
1 tablespoon of chocolate topping
1 teaspoon of good vanilla extract.
Shake before pouring over ice...
We only usually make it at xmas time, because it's just too good, we'd be fat as fools if we drank it all year.
Beautiful as a small heartstarter after your morning coffee over the holidays
3 weeks later
Preparing for a BBQ on Saturday. Spent $380 at the butchers this morning.
I'll be sous viding beef short ribs and a pork shoulder before putting them on the stick burner over some pecan wood. Coffee rub for the beef and pork rub for the pork.
2 lots of chicken wings, Coca Cola flavoured and Honey Soy will go on the Weber over charcoal.
Quoted from Bax1:Never had pork neck. what is it like?
It's what you guys call the 'money muscle'. In australia it's either neck or called scotch fillet in Italy it's called Coppa. Best muscle in a pig, so it's named everywhere in the world.
You've had it i bet, just hasn't been called neck. Its a muscle out of the shoulder, or butt to you guys.
Carrots are one of the real treats from the garden if you are used to water flavoured supermarket varieties. Kids will eat them straight out of the dirt.
The flavours that come from the King Chantenays i used to grow were sugary and rich. They go really well with a honey/butter glaze.
I had to settle for glazed onions.
Then there are things like peas that are not even really worth growing as the amount of work you have to do to get the same product you can get in the freezer for next to nothing doesn't make sense.
If you live near shops that is.
Love me some fresh dug kippflers. Bit of pot mixed in your mash really livens up a meal too.
1 week later
Quoted from Bax1:Make my first batch of links this weekend. I learned a lot and need to get myself a proper stuffer. Was pretty tasty and look forward to the next batch. These where roasted hatch chili and cheddar
[quoted image][quoted image]
Charcuterie is the best hobby ever and i'/ve had a few.
Your snags will be prettier if you turn the skins inside out by running water threw them. Google that shit, like blowing up a balloon.
They'll taste the same, but look pretty.
How fucking good is this?
Quoted from Bax1:I have to look into turning them inside out. interesting. how do you keep your left over casings? I packed them back in salt and put them in the fridge.
Yeah, just untangle enough for your needs for the day. Leave the others in the slat.
To turn them inside out you turn the end out a little, then start filling them from a slow running tap. They slowly turn them selves inside out.
https://www.smokingmeatforums.com/threads/inside-out-pig-casings.63026/
If you build a cold smoker you can do pepperoni and cabanossi etc.
If you have cold winters you can do salami in the winter and cure them hanging in your garage or wherever. You don't need a fermenting fridge, just a small fan on a timer for 10 mins every hour to promote air flow.
Quoted from Bax1:DAMN!!! I need a stuffer like that! I can see myself making more in the future. was fun and liked the outcome.
It's a cracker, got it from ebay i think. Holds 7kg. I used to just tech screw it to the outdoor table to hold it. 1 person job that way.
The pics show what we used to do for 3 families. We'd make a day of it, bbq for the kids etc.
Great pork sausage recipe here;
Welsh Wizard's Pork and Apple
1 kg pork
40 gm Dried Apple
10 gm salt
2 gm pepper
70 gm rusk
70 gms concentrated apple juice
Herbs from the garden
Reduce the juice by 50% by simmering, soak dried apples for an hour to reconstitute. Mix with ground pork, herbs, seasoning and rusk. Adjust juice content to achieve consistency.
Quoted from Bax1:sounds good. I wish the wife could have apple. with her diet, it's the reason why I am making my own now.
You can use any dried fruit, i like them a lot with dried mango and bourbon.
This is the best resource on the net i've found. Nearly all of Les's recipes make sense, and the few mistakes show.
http://lpoli.50webs.com/Sausage%20recipes.htm#FRESH
This one is second best bit more involved, but mostly just calculator work.;
Polly Perkins Cumberland Style Sausage.
78.4 % - 784g Pork Shoulder
21.6 % - 216g Fat Bellys
705gms pork shoulder
195 gms fat pork belly
45 gms rusk
45 gms water
28 gms spice mix
1½ gms chopped fresh parsley (= 1½ tsp)
----200 gms Seasoning----
105 g Salt
2 teaspoon dextrose
4 teaspoon ground black pepper
4 teaspoon ground white pepper
1/4 teaspoon cayenne
5 teaspoon ground coriander
4 teaspoon ground nutmeg
2 teaspoon ground mace
4 tablespoon rubbed sage
1 1/2 tablespoon dried thyme
9 gms parsley; finely chopped
Of Meat
10 % - 100g Iced Water
10 % - 100g Breadcrumb
0.8 % - 8g Phosphate
2.9 % - 29g Seasoning
For 10Kg total sausage you will need:
Polly Perkins Cumberland Style Sausage.
78.4 % = 6338g Pork Shoulder
21.6 % = 1746g Fat Bellys
Total Meat = 8084g
Of Meat
10 % = 808g Iced Water
10 % = 808g Breadcrumb
0.8 % = 65g Phosphate
2.9 % - 234g Seasoning
Quoted from Bax1:sounds pretty good. surprised have to add more fat to the pork shoulder. the shoulder I used had a nice fat cap on it making it nice and juicy.
Just do it by eye or rough weights. You want tween 20-30% fat.
Quoted from Spyderturbo007:The little girl in the first picture looks thrilled!
She'd been practicing being a teen by copying her sister that's sitting next to her there.
Too young for cynical boredom, but kids will mimic what they think is cool.
Quoted from dirkdiggler:Sounds like diabetes in a bowl. Lol
Cured my diabetes with diet and exercise.
It's all about portion control ask anyone who's nearly drowned. Everything is good for you in small enough doses. Too much of anything will kill you.
Quoted from dirkdiggler:Cooked up the other walleye today. Used a Guy Fieri tequila lime marinade recipe. Was ok. Dont think the garlic was needed. Prefer the one I made last week with tequila lime and siracha.
[quoted image][quoted image]
Try some Nummus next time you have some fresh white fish. It's a cured fish salad similar to ceviche.
Nummus;
500g of white fish fillets, cut into small cubes.
White vinegar
1/4 to 1/2 a cup of lime or lemon juice
1 tbsp salt
1tbsp sugar
5 cloves of garlic
5 tsp fresh ginger freshly chopped
fresh chillies, chopped (as many as you like!)
1 large onion, sliced
Place the fish in a mixing bowl and pour about half a cup of vinegar over it.
Gently knead the fish until it starts to "cook"; adding more vinegar if necessary.
After a couple of minutes add half the lime of lemon juice and continue to knead for another minute.
Add the salt and continue to knead until fish feels cooked (a minute or two should be enough).
Add sugar, chilli, garlic, ginger, onion, and mix well.
Quoted from Bax1:It’s not Tuesday!!!!
Every day is taco Tuesday!!!
Is so too!
1 week later
1 week later
1 week later
Was trying for a vegetable free fish and chips, but failed miserably.
Black pepper corns
sechuan peppercorns
dried chili
lemon
wheat in the flour
corn in the cornflour that's holding the crumbs on
gherkins
capers
vegetable oil from canola grain
9 vegetables and only 2 types of meat.
CompleteFailurePunkin
1 week later
Quoted from dirkdiggler:Never too early for beers
9 o'clock the bar is open here at mine. Pubs round here open earlier than that, it's a drinkers lifestyle on the coast here. People work 'Woopi Hours'.
At the pub by smoko.
Yeah, i'm down to mid strength (3.5%) beers nowadays after many years of being a high functioning alcoholic.
Don't usually have a beer till i get back from the post office at 9.30 or 10am, but i don't stop till i go to bed of an evening.
Slow and steady wins the race, I'm an endurance drinker. Can't be beaten over a week so far.
Quoted from Bax1:that fish looks sad
He had a fillet knife in his guts 10 mins ago. That'll fuck your day.
Quoted from Nevus:Don’t know the answer but it looks delicious!
All but two of the chickens were double amputees. That's how they came from the supermarket. My own honey soy is better, but they were cheaper buying them already done. At least i know if i buy whole wings and part them my self i'll get more that 25% of the two bone joints i prefer.
And thanks for the toast upvote Johnny. I knew it was you but clicked to see anyway.
2 weeks later
I always made Punkin's Muck at xmas when i had my family around. We'd go through bottle after bottle. Perfect breakfast drink, quick and easy to make.
Everyone who has ever tried it has made it a firm xmas favourite.
https://www.stilldragon.org/discussion/37/punkins-muck-baileys
Whip 3 farm eggs till fluffy.
Keep beating with the mixer as you add...
Add 2 cups scotch , rum, bourbon(or other 40%)
1 can sweetened condensed milk, (400ml)
about the same of thick cream
1 tablespoon of chocolate topping
1 teaspoon of good vannilla extract (vannilla bean paste is a standout).
Refrigerate.
Shake before pouring over ice...
c27de93248aeddf5086ae0d42a881f (resized).jpg
Please try it and share with your family. Girls like it with a bit of milk, but i like it by itself.
2 weeks later
Quoted from RVH:Maybe try making it more often to develop you’re techniques. Like once a week until you become more happy with the results. and take some notes to think on for next time. I did that last year for my pizza dough and i improved quite a bit.
I have not made Focaccia myself but in baking I find using a digital scale and going over notes I make using the ingredients I’m using and the equipment I have helps to get to a better and more consistent result.
I recently found a great baking channel on YouTube called
Chain baker.
He has a 3 hour Focaccia video.
Looks like some sticky dough!
Keep trying, fresh bread is awesome!
Yeah, i go through periods where i bake a few times a week for months.
The Artisan Bread in 5 Minutes a Day book was a long experiment of slow fridge rising etc.
Just some skills i don't have. Can't sharpen knives freehand either, give my Lansky setup and i'm fine, but a whetstone and i'm fucked.
I'll keep going for a few months, i can do pizza dough, pasta, noodles and ravioli ect, just getting the bread to rise is the thig i can't do.
Quoted from Bax1:interesting combo for a pizza
Like satay on a pizza and the rest was just what i had in the freezer.
1 week later
1 week later
Quoted from jayhawkai:Soup yourself, but v-day dinner is going to be one filet plus some scallops, so probably under $25 total for the surf & turf portion of the meal.
Yeah it's used as a highlight. Even when it's the main ingredient, you are not eating as many as you can, it's a treat.
I have a bad habit of costing everything i cook. I can make a chicken pie for a couple dollars a kilo, so if i want to spend $30kg on something sometimes it all balances out.
But each to his own.
I love homemade nuggets. never seen a kid knock one back either.
The chicken 'tender' (eye fillet) is a great cut, cheaper here than breasts and twice as good.
The best bit of chicken by far to make fillets from is drumsticks, cheap, moist and tasty. Bit of work, but really good.
i use tenders exclusively for mini ham and chicken rolls nowadays.
Now, that's good food.
3 weeks later
These were local, fresh large size headless green king prawns. Got 66 animals in 2.2kg at $94. So yeah, U15's ~419lb. edit, these were headless, so drop 40% of thew weight you are not paying for. Costed out they were $1.50 each.
I don't eat steak once every two years even now, but last time i bought a good rib eye with the handle on was 4 years ago? $35 a kilo odd.
A dry aged whole T bone was in the butchers the other day for $85kg ($38lb) but it was custom ordered meat aged for months from the right steers.
Bear in mind that 5 years ago i was inland where beef, chicken and pigs are king. I'm now less than 1/2mile from the beach where the seafood is cheap and fresh.
Here I eat fish, but i always used to process whole pigs to sausage, bacon, hams and salami's etc when i lived where it was good and cheap.
FuckJohhny'sQuickpunkin
1 month later
Quoted from mtn-:Sorry for beeing scandinavian, but that looks like a lobsterburger? Looks damn good.
A burger has a patty.
Quoted from mtn-:Aah, I see. Around here were not so specific. If it has a top and bottom bun its a burger.
So a peanut butter roll is a burger there? Didn't know that.
OK, rollmops on a bun? Burger or roll?
Putting it into a roll or bun. I think in the US it's bun, but here it's bread roll.
If it has a patty it's a burger, if it's between slices of bread it's a sandwich.
The guys from the US call a fillet O fish a sandwich, here it's a fish burger as it has a patty and it's on a roll.
A hamburger with no meat is a salad roll.
Terminology different across the world, i find it interesting.
Whole lobbies cooked here are $25 ea. Tails are $9 for little ones (good buying).
Frozen farmed or small wild caught rubbish.
I can go out the headlands here with a snorkel and get 3 types of cray, oysters, abalone etc off the rocks.
2 weeks later
1 week later
Quoted from mtn-:punkin & Shredso - What kinda spices you use for your jerky? And what cuts? What about brine?
Terryaki sauce is the base flavour and you can add from there.
You can do jerky without using sodium nitrite, but it's risky. If you are only consuming it yourself and not offering to other people then salt itself can do, but cure #1 is what you want.
The fat will not cure. so meat has to be trimmed of all fat. The best cut to do that on a cow is what is known here as cap off topside. It comes from just below the rump. Smoke below 70 degrees for an hour then no more smoke, just drying.
Base recipe;
3/4 cup terryaki sauce
2 tbsp soy sauce
3 tsp black pepper crushed
1/4 worchestershire sauce
1 tbsp sweet chilli sauce
cure mixed with 1 cup water.
and some other non shary stuff 
This does 5kg of topside. Marinade 2 days in a bag in the fridge.
Seeing as you are posting burger shots, here is a bonus recipe for the best burgers you'll ever make. A purist would leave the onion out, but i think it adds well.
Oddleys Bonza Burgers
1 kg Chuck Steak Minced on 4.5 mm Plate
Of meat
30 gm 3 % Breadcrumbs
100gm 10 % Finely chopped onion
15.4gm 1.54 % Spice Mix
Spice mix
30 g - 30 parts salt
4 g - 4 parts black pepper
2 g - 2 parts Sweet smoked paprika
2 g - 2 part onion salt
1 g - 1 part cumin seed powder
Method
Mince cold chuck steak (only as it gives the burger just the right taste) through the 4.5mm plate of a mincer, then add spice mix and knead thoroughly, until slightly sticky. Add onion and mix add breadcrumb and mix. Shape into 4 - 5 oz burgers, and use or freeze.
One of my drinking buddies has a mate who owns a trawler here.
5kg (11lb) of headless large green kings about to become prawn cutlets. Fresh off the boat last night and a couple of mates are coming round shortly to form a production line.
$25 a kilo (plus his petrol money, so $30), should work out to $1 each or so i think, but i'll cost it.
Big prawns.
Covid meant my production line was a line of one, but i managed it. Put 180 cutlets in the freezer, so packs of 6 large cutlets are costing in at a little over $5 a pack. Last time i did it with the same prawns from the seafood shop here it was 9 bucks a pack, so a handy mate.
5 months later
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