Soup weather here. A small hand of pork and a stack of vegies has just gone into the pot for tonights dinner.
Some asian spices like scechuan peppercorns and star anise, some Lancashire relish, kejap manis and oyster sauce and some fennel, garlic, onions, carrots and celery to start off with for the first 3 or 4 hours.
Snap.
I rough sliced some home made prosciutto for the soup at serving. I'll leave it on the counter for the afternoon to get a nice sweat up.
The bresaola will benefit from some time in a vacpac in the fridge (month or two) as it will spread the drying out and rid it a little of the case hardening that's showing round the edges. Is it beef or venison?
Leftovers. A bit of roast chicken chopped and cooked with crispy pancetta, shallots and garlic and some peas.
Pored into vol a vent cases and served with chips. Simple but tops.
yeah i reckon she'll be ok. She doesn't do seafood except for maybe a prawn cutlet and some a grade white fish that doesn't taste 'fishy' or the salmon.
But she loves veggies, and she'll fight Michael tooth and nail for a bite of Pork Belly.
She'll hold her own drinking against the Laobans too, i think we should nominate her as our champ so long as we can keep the bourbon up to her.
Comments
Army Hat.
(They are even on there way at last)
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Nice!
StillDragon North America - Your StillDragon® Distributor for North America
Soup weather here. A small hand of pork and a stack of vegies has just gone into the pot for tonights dinner.
Some asian spices like scechuan peppercorns and star anise, some Lancashire relish, kejap manis and oyster sauce and some fennel, garlic, onions, carrots and celery to start off with for the first 3 or 4 hours.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Homemade Bresaola.
Snap.
I rough sliced some home made prosciutto for the soup at serving. I'll leave it on the counter for the afternoon to get a nice sweat up.
The bresaola will benefit from some time in a vacpac in the fridge (month or two) as it will spread the drying out and rid it a little of the case hardening that's showing round the edges. Is it beef or venison?
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Sambar, the recipe is a work in process.
Next round will get a dose of white mold at at the start which will help it dry out more even too.
Looks amazing.
StillDragon North America - Your StillDragon® Distributor for North America
Satay with crunchy noodle and wombok salad.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Gasthaus Freiseder Revisited
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Leftovers. A bit of roast chicken chopped and cooked with crispy pancetta, shallots and garlic and some peas.
Pored into vol a vent cases and served with chips. Simple but tops.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Lamb Tagine hitting the oven now for a 4 hour cook.
So much home produce in it from the lamb to the home made preserved lemonades of our tree, the herbs, cherry tomatoes, celery etc. I love that.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
I want one
Two ways to do it mate. Either click on the link and purchase;
StillDragon Army Cap @ StillDragon Australia
Or make a large purchase over $1000 and leave a note i'll slip you one as a gift B-)
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Strawberry shortcake
@Unsensibel After you upload a photo file you have to insert it in to your coment for it to display larger than a thumbnail.
Yummy looking cake btw.
I'm more like I am now than I was before.
Roast pork on Vietnamese rolls, Char Sui sauce, caramelised onions.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Yep, hover over the upload and it will pop up to either delete or insert file. Click on the insert file.
OrWaitTillMoonshineComesAlongAndDoesItForYouPunkin
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
I'm always uploading from phone/pad, so no hovering. Found what you're talking about though!
When you hover or tap you will see the insert or delete option, along with the file name for the photo.
This is where I hide hints about what my photo subjects are in the Wordless Picture Thread.
I'm more like I am now than I was before.
Salt and Pepper Squid for me Red Lantern Style, she won't eat squid so gets Atlantic Salmon
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
She's going to have a hell of a time eating in China.
StillDragon North America - Your StillDragon® Distributor for North America
yeah i reckon she'll be ok. She doesn't do seafood except for maybe a prawn cutlet and some a grade white fish that doesn't taste 'fishy' or the salmon.
But she loves veggies, and she'll fight Michael tooth and nail for a bite of Pork Belly.
She'll hold her own drinking against the Laobans too, i think we should nominate her as our champ so long as we can keep the bourbon up to her.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Sheewt,,,,,,Laobans are a push over. She will absolutely retain her newly aquire d title.
StillDragon North America - Your StillDragon® Distributor for North America
https://www.youtube.com/watch?v=9Ah4tW-k8Ao
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area