Recipes, home grown goodness, BBQing and food stuff
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@nzzp In NZ veal is usually just a bobby calf. Traditionally in Europe veal come from an older animal that has been fed a milk only diet (hence the extra expense).
European veal got a bad name when it was discovered that a lot of producers were in effect battery farming the calves. Spending their entire lives in the dark in crates. Crate farming was never really a thing in NZ as the calves are generally sent off to slaughter after only two weeks (the minimum is four days). Effectively getting rid of male calves as a by-product of getting dairy cows to lactate - hence traditionally a cheap product.
European style white veal is much harder to source here and is usually marketed as milk veal. It's much more expensive because you have reared the calf solely on a milk diet for almost a year. the meat is a pale pink rather than the deep red of beef.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan great work.
Honestly, I thought you were wellington based! Looks great, got the Akorn out
Wellington raised mate, living in the big little city. The Akorn rocks
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I WANT MY FUCKING BARBECUE!!!!!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
I WANT MY FUCKING BARBECUE!!!!!
Have you ordered one? What type?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
I WANT MY FUCKING BARBECUE!!!!!
Have you ordered one? What type?
I bought and paid for a Kamado Joe classic 6 weeks ago because the sales guy told me it would be 1-3 weeks away.
when i went in after 4 they told me no stock would even be getting to the warehouse until tomorrow at the earliest. And it will need at least another week to get up here.
not fucking happy
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@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:
I WANT MY FUCKING BARBECUE!!!!!
Have you ordered one? What type?
I bought and paid for a Kamado Joe classic 6 weeks ago because the sales guy told me it would be 1-3 weeks away.
when i went in after 4 they told me no stock would even be getting to the warehouse until tomorrow at the earliest. And it will need at least another week to get up here.
not fucking happy
Did you slap him in the face??
Nice purchase by the way! Photos upon arrive please.
You have a classic opportunity to throw another shrimp on the Barbie
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@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:
I WANT MY FUCKING BARBECUE!!!!!
Have you ordered one? What type?
I bought and paid for a Kamado Joe classic 6 weeks ago because the sales guy told me it would be 1-3 weeks away.
when i went in after 4 they told me no stock would even be getting to the warehouse until tomorrow at the earliest. And it will need at least another week to get up here.
not fucking happy
Its the reality of freight in the covid19 era
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@canefan 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:
I WANT MY FUCKING BARBECUE!!!!!
Have you ordered one? What type?
I bought and paid for a Kamado Joe classic 6 weeks ago because the sales guy told me it would be 1-3 weeks away.
when i went in after 4 they told me no stock would even be getting to the warehouse until tomorrow at the earliest. And it will need at least another week to get up here.
not fucking happy
Its the reality of freight in the covid19 era
don't you try and be rational with me, this is neither the time nor the place
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Did you slap him in the face??
There are so many people that I want to punch today, but I've been told that I'm not allowed, due to some disease and not being able to "touch" people.
I wore work boots and kicked then instead.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Did you slap him in the face??
There are so many people that I want to punch today, but I've been told that I'm not allowed, due to some disease and not being able to "touch" people.
I wore work boots and kicked then instead.
Any rugby commentator will be disappointed you didn't have your kicking boots on.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Did you slap him in the face??
There are so many people that I want to punch today, but I've been told that I'm not allowed, due to some disease and not being able to "touch" people.
I wore work boots and kicked then instead.
Any rugby commentator will be disappointed you didn't have your kicking boots on.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Did you slap him in the face??
There are so many people that I want to punch today, but I've been told that I'm not allowed, due to some disease and not being able to "touch" people.
I wore work boots and kicked then instead.
i wanted to punch my kids int e face this morning. but i did not, because i have control...
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@Bones I will certainly do better tomorrow. Accuracy is key with the boots.
@mariner4life Do you? Control that is.
Look, if you want someone to punch your kids in the face for you, just ask after a day like today. I like to help out a mate (random bloke on the internet, but yeah we can go with that).
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Smoked a 5.5kg brisket last week, 6hrs in the Kamado at 110°C with oak chunks, then 4hrs wrapped in foil finishing in the oven, 1hr rest.
The point, and thickest part of the flat, were beautiful, like butter. The thinner end of the flat went a bit tough, I think my foil wrapping wasn't tight enough so some moisture got out in the oven. That piece got chopped up into a chilli and a ragu.
Have a block of 4 beef short ribs to do this weekend! Loving the kamado, mine came next day delivery, thoughts and prayers for @mariner4life
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Looks good (fucker)
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@mariner4life why don't you buy a smoker fella, sounds like you'd enjoy it
