Foodie - The Food Thread - For Our Food Lovers!

punkin

Beer Floured Cajun Spiced Crocodile Nuggets with chipses.

Bourbon Girl has decided the Croc is not her favourite. I think i didn't help when i served it to her and said 'Here's your reptile.'

Unsensibel

Bourbon-honey and ginger-dill-yogurt glazed salmon

punkin

Looks great. I'll do Bourbon Honey next time i do Salmon for Bourbon Girl.

richard

Nothing beats a pork roll on a rotisserie for yesterday's lunch. End result is juicy and with unbelievable crackling.

Moonshine

Official Guide to Sous Vide Cooking in 2017

punkin

@richard said: Nothing beats a pork roll on a rotisserie for yesterday's lunch. End result is juicy and with unbelievable crackling.

I'd truly love to see a later shot before serving or after slicing.

Unsensibel

@richard if that's your lunch, I want to come by when you're doing an elaborate dinner!

Unsensibel

Schwartemagen (Helmut Kohl's favorite)

SDeurope

Unsensibel

My first bacon bomb. Maybe a little heavy on the glaze but still good

GD50

Wednesday night clean the fridge out dinner. Curry made from Venus Bay local prawns ( $26 kg whole ) Sunday caught King George whiting ( $45 + a kilo fillets ). Started eating then it suddenly dawned on me how extreme and how lucky to live on the West Coast of South Australia. All it needed was a few local oyster and crayfish and it would have been complete.

Today scored a whole indigenous killed hairy nose wombat ( illegal for white fella but yum - like pork ) and coming up the driveway i shot ( with the camera as my sweet pea would have nutted me if i used the gun and also illegal for white fella ) an Australian Wild Turkey ( Bustard ) as a few are hanging around at the moment - most delicious if only. Plus the dog jumped out the window and chased a kangaroo and i thought i was going to have to fill the tank up for the search to find her ( again if i shot one of them in would be nutted )

Living here has its disadvantages as remote , flat , almost desert , no rivers or big trees - but the coast makes up for a lot of the missing bits.

Unsensibel

Chicken marbella with olive ciabbatta

After 20 minutes in the oven, the whole house smells delicious

GD50

Before anyone is too quick to jump some members of my family are allowed to secure these wild foods.
Roast back leg of Hairy Nose Wombat - Whole small Australian wild turkey or Bustard ( much to mothers disgust ) and Kangoroo tail . The only way mother likes to shoot Bustards is with her camera.
Mothers Day dinner. The wombat and roo tails were most excellent and while the turkey tasted good i would not really bother again. Pity wombat is not obtainable as it is really good and could be likened to pig. Roo tails with fur and skin on are supermarket stuff where i live.

A lovely night with family. And of course the compulsory G&T and red wine and beer.

punkin

Looks great mate. I have crocodile in naan bread with tabbouleh for dinner tonight, a real mix of cultures.

GD50

Oz -Indi -Leb anese. While not 100% on the croc the rest are my favorites. Especially as a mezza. Just need baba ganoush to be in heaven then break out your finest Raki / Arak /Ouzo

jez

@GD50 Hey mate that looks great.gods country in my opinion. Hoping to get out your way end of the year. Picking up new Pajero in a few weeks and the dog fence is my Xmas destination.

punkin

Meatloaf with sage and shallot bread stuffing, topped with home made bacon and roast vegies going into the oven.

Smaug

Cook temp and time please Punkin?

punkin

Put it in at 350-360 mate and do it till it looks cooked. I don't time it, usually the smell tells me.

I use half good coarse mince and half the pasty shit sausage mice stuff from the supermarket, mix and roll it out like you are doing a fatty. Then tear some stale bread into pea size bits, chop onions and herbs (i put sundried tomato's in, but fresh ones are good) and mix. Lay the stuffing in the middle and pull the mince up around it to seal. If you use two sheets of baking paper it's pretty easy.

That's a bit of coffee rub using the recipe you gave me on top.

Potatos tossed in lard because i didn't have any duck fat.

punkin

Money shot for you Larry, it's great sliced cold for sandwiches...maybe even better than hot. The green stuff in the stuffing is capers.

Smaug

Yeah love a cold meat loaf sandwich with a heavy dollop of ketchup/catsup.

punkin

I had it on toast for breakfast with sandwich pickles.

Sweet Mustard Spreadable Pickles 250g

Unsensibel

Pizza time!
Caprese and pear, walnut and gorgonzola

GD50

Sometimes being in refrigeration ( or was ) has a few benefits because when people want you they WANT YOU.

A little swap job - cooked in oven as i dont have a charcoal spit big enough. Was most excellent.

Kapea

@Unsensibel said: Pizza time! Caprese and pear, walnut and gorgonzola

Looks tasty!
(you need to work on your dough tossing)

Unsensibel

@kapea yeah haven't figured out the form quite yet

punkin

I have all the parts sitting in the shed to make a 40l sous vide. I have a hot water pump, PID controller, 2" ferrules welded to a BOP and ready for element guards and 2400 watt elements, false bottom etc. It's been sitting gathering dust for a couple years now waiting for me to get it together and i never will.

So bit the bullet and bought a small self contained circulating unit this morning.

Anova Precision Cooker @ Anova

I'll modify a 20l esky to fit i guess and start some experimenting.

Reports to come.

mark85

@punkin said: I have all the parts sitting in the shed to make a 40l sous vide. I have a hot water pump, PID controller, 2" ferrules welded to a BOP and ready for element guards and 2400 watt elements, false bottom etc. It's been sitting gathering dust for a couple years now waiting for me to get it together and i never will.

So bit the bullet and bought a small self contained circulating unit this morning.

Anova Precision Cooker @ Anova

I'll modify a 20l esky to fit i guess and start some experimenting.

Reports to come.

Exact same as mine. The thing is a beast. Once you get past the giddy stage of doing perfect 64 degree eggs and 53 degree steak you will discover you can create some really interesting textures in meat that you can't get through any other method of cooking.

I do this thing with pork leg. Sous vide 24hrs at 68. Then slice into steaks and dust in seasoned flour and fry in a hot hot hot skillet.

Super simple but there's something about the tender, meaty, crispy, juicy texture that's out of this world!

punkin

Had a big afternoon, got two whole topsides sliced and marinaded for jerky for a butcher mate who wants to market it.

Then my sous vide turned up half an hour ago so i decided to have dinner with the Jetsons.

It'll be turkey with Hurdle Creek Stills Cherry Gin Jam and gravy, with sous vide peas and microwaved garlic butter potatoes.

Couldn't get any healthier.

SDeurope