Recipes, home grown goodness, BBQing and food stuff
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@MajorRage wait what...where the hell is that? Cheapest I've seen is about £8 a kilo. Weather aspect wasn't too bad, as I did the chicken on the BBQ and we only have a small house with big patio doors from the living room that open onto the garden. Completed by 70s style hatch from the kitchen to the living room and I'm basically in the backyard when in the kitchen eh!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
6.50 for a 1.6kg piece. UK food is so god damn cheap.
Fucking NZ! Sitting in an Irish pub in New Plymouth right now and there is a 300g rib eye on the menu for $41!!!
in a pub??!! in New Plymouth
Also, are you on the shit towns of NZ tour?
Absurd huh? And to top it off they were showing a replay of a Tahs v Reds game...
PN, NP, and Hamilton were/are compulsory stops to see mates, and we also wanted to check out the Green School in NP. It's pretty mint:
Also got 3 days of epic weather in NP, which makes it a pretty decent town with the beach and mountain. But I'm aware we got lucky
Heading to Raglan for 2 nights now, never been so looking forward to that
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande Generations of kiwi's have an antipathy for liver because of the ubiquitous lambs fry and bacon. Hunks of liver cooked until its a dry, grey unappetising bullet which is then smothered in gravy to try and add some moisture (impossible. All said gravy achieves is to kill the flavour of the bacon.
Calves liver is quite difficult to source here but I do like it fried quickly with lots of onions and cider on tagliatelle.
Same here. Generations of kids who only ever had liver via school dinners. Awful, just awful and petty much as you described. It took a long time for me to try it again. I might pinch that pasta recipe, sounds pretty good. Amount of cider probably the key?
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Good, but long, you owe me 20 minutes back, plus am explanation as to what "Chicken cutlets" are?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Good, but long, you owe me 20 minutes back, plus am explanation as to what "Chicken cutlets" are?
Disagree.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Good, but long, you owe me 20 minutes back, plus am explanation as to what "Chicken cutlets" are?
Disagree.
You don't know either huh?
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones the bit about is so true though, I've never eaten so much of it!
Ooooh mysterious. We're not still talking about Mrs Voodoo are we?
Yikes. Missed the key word/ingredient there! Meant to mention "butter". Normal butter, not some deviant interpretation!
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@Catogrande Its actually a bit more than I said. Haven't used a recipe for years. Thinly slice some onions sweat them down so they cook but don't overly brown. Remove. Core and thinly slice an apple Fry until nicely caramelised. Chuck in some sage leaves and fry. Remove. Fry lightly dredged thinly sliced seasoned calves liver until cooked -still pink obviously. Remove. Chuck in a decent glug of dry cider to deglaze pan. cook off the alcohol and let it thicken. return other ingredients and mix through. You should get enough of a coating sauce so that its not dry when you turn it over a bowl of freshly cooked tagliatelle.
It is one of those dishes I used to cook regularly but now hardly ever as its hard to get calves liver here.
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Cooking Your Way Through the Pandemic
