Recipes, home grown goodness, BBQing and food stuff
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
We don't know how lucky we are!
Look at those photos!! And we are all hooching around like there is no virus. We really are in a good place geographically!
you live in the Waikato.
It's winter, i bet you can't see 50m in front of you
You're not wrong! But I can holiday down in Central Otago at a drop of a hat. Why don't you pop over for a wine...... oh hang on.... locals only!
yeah nice.
I'm enjoying a tropical winter. blue skies and 25 every day. then down to 12-13 every night. beautiful
pop over for a beer. and then a wine by the fire (while still in shorts).
I'll cook you something nice on my new Kamado
That does sound tempting!!
I'm definitely beering with you at that Race Carnical you keep talking about!
The Everest? Rolled into the Bled (is that still happening)? Could be an epic Fern day out!
he's talking about the Cairns Amateurs.
but yeah, that would be a ripper of a day at teh Everest
Ah, had never heard of that, though a quick google shows its cancelled for 2020
it's my favourite weekend of teh year. So teh wound is still fresh
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@mariner4life could always make up for it with an 8 day extravaganza next year with Birdsville rolled into Cairns the weekend after...
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Since we've moved back to wine and since I'm in Central Otago, what are your favourite cellar doors to visit? The view from Rippon is magic on a sunny day, what others put on a better experience?
Tom Tusher's Amisfield. Great food and a really good Pinot Noir. Down by Lake Hayes, more of a restaurant than cellar door but worth a visit.
Love Amisfield. When we were in self iso in QT they took a phone order off me, then came out to the car and chucked the box in the boot when I arrived. Quality.
Tom is a great guy too, we had some contact with him when he was selling some land down Glenorchy way. I have been shown around Blanket bay but not stayed there yet. Definitely on my list.
I also have lived in Levi jeans for over 40 years. Well done Tom.
People complain about foreign land ownership but these are the immigrants that we can do with. Actually the whole story is pretty good, land given back to government (park) in return for a smaller subdivision.
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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:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
2 x Tomohawk.
Salt, pepper.
Sear each side, 3-4 mins each on the Weber.
Take off direct heat and close lid. 12 minutes. Take out, rest for 10 minutes. Media rare in middle, med well in the edge.
Truly, 10/10 beef. You’d pay well over 200 for these 2 in a London resto. 25 quid for 2 and they couldn’t have cooked it any better.
Looks fucken yum....where did you get them for that price?
Thinking you could have tossed the used connie before taking the cooked pics though eh.
What made you leap to the conclusion that it was used? You clearly have a better eye than me...
Naaaah I don't know his... @JC anything to add here?
From what I hear it’s not just the eye that’s better...
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@Tim peppers onion garlic peeled chopped tomatoes salt pepper sugar sweated down in olive oil. I use smoked paprika to replace the traditional piment d'espelette. I do it all the time but its a taste preference thing. Just keep tasting until it has the flavour and consistency you want. Sometimes I chuck in a couple of chillis but strictly speaking you're not supposed to.
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@Tim traditional piperade no, but I usually make it to use up tomatoes that are over ripe or peppers that need using up etc and will chuck in whatever takes my fancy. I'd just try it a bit at a time. If you like it then stuff the food Nazi's. If I was using a vinegar I'd cut back on the sugar.
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Somewhere far back in this thread someone made a yummy curried potato soup... Have we had any more soup recipes there's too many pages, I'm feeling like it's soup season now. I've got such a craving for soupy goodness.
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@R-L two of our favourites
(Throw in a good bunch of cracked peppercorns to make this a pepper steak)Cajun chicken gumbo
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite
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@Bones oooh the gumbo looks good!! Not a huge fan of beef can live without it.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
can live without tit
no
Oh ffs. IT.
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@R-L
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@Bones arrrgh spoon me up a dish of Jon Snow!
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@R-L
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@R-L Home made tomato soup. Finely dice a shallot and fry gently in olive oil with a sprig of thyme. Add a clove of garlic and a tin of good quality plum tomatoes (you can beef it up with a few chopped fresh tomatoes if ripe). Cook this off gently for about 10 minutes and add chicken or vegetable stock to desired quantity taking care not to make it too watery. After simmering for a further ten minutes or so, add some chopped basil then blitz it, reheat and add a dash of cream.
Alternative: Open a tin of Heinz, it is very similar.
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Watching a series by my fave chef at the moment - Tom Kerridge - on BBQ recipes.
Some of the recipes look amaze balls and going to give a crack over next weeks staycation. Looking at chicken kebab with home made flatbread, chorizo burgers and his mustardy ribs at the moment.
5 days of 30+ coming up. Perfect.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Watching a series by my fave chef at the moment - Tom Kerridge - on BBQ recipes.
Some of the recipes look amaze balls and going to give a crack over next weeks staycation. Looking at chicken kebab with home made flatbread, chorizo burgers and his mustardy ribs at the moment.
5 days of 30+ coming up. Perfect.
He's amazing. I used to watch him on Great British menu and he was really big, then he went on his keto(?) diet and he's rake thin now. I bought his cookbook about how he did it but have yet to cook anything from it
