Recipes, home grown goodness, BBQing and food stuff
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Mmm duck!! I'll take it any way
Just one letter out there.
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Shakshuka (or variation thereof)
One I have stolen from pub menus is a cross between an Eggs Benedict and Fish Cakes. Sounds odd but a nice smoked fish cake on wilted spinach with a poached egg and hollandaise covers all times of the day. A good variation is to make a 'cake' from curried rice and smoked fish (e.g. a Kedgeree without the boiled egg ) then add a runny poached egg on top.
Nasi Goreng with a crispy fried egg and Kecap Manis is one of the best meals going.
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@Crucial Now we're talking.
Have made Shakshuka years ago. Might have been a Rick Stein version. No, it was Ottolenghi. Rick Stein does the Flamenco eggs I think - really good too.
Love Nasi Goreng. Kedgeree always a winner around here.
Will smoke some fish and give the cakes a go too.
Wife has just bought in 3 HUGE duck eggs, so they are earning their keep already and may have saved themselves from being inside a pancake.
The chickens need to lift their game...
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After doing beef ribs in the smoker this weekend I may never bother with brisket again! Takes half the time, no need to faff with foil wrapping, don't even need a drip pan. They came out melt in your mouth juicy, falling off the bone. Super easy, effort:taste ratio off the charts!
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy I've had both. Balut was very rich (& crunchy) but fine. Century egg - not so much.
I don't mind century egg, but I've never seen people eat them whole on their own. Cut into congee, or other dishes they are fine albeit a little unremarkable. Certainly don't taste as bad as they look
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@Snowy I just glanced at the photos and thought it was of Paua (Top) and Oysters with row (Lower).
I wish I didn't go for a closer inspection!
BROULP!!! -
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy says the fucking serial killer.....
TBH I have had dog. Not too bad.
I wonder if there are taste differences by breed? Or is it just like Angus v Hereford?
and can you get a crispy skin or cracking going? So many unknowns
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy says the fucking serial killer.....
TBH I have had dog. Not too bad.
I wonder if there are taste differences by breed? Or is it just like Angus v Hereford?
and can you get a crispy skin or cracking going? So many unknowns
I saw roast dogs hanging in a shop window in China like pigs. So yes you can get crispy skin
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy says the fucking serial killer.....
TBH I have had dog. Not too bad.
I wonder if there are taste differences by breed? Or is it just like Angus v Hereford?
and can you get a crispy skin or cracking going? So many unknowns
I saw roast dogs hanging in a shop window in China like pigs. So yes you can get crispy skin
Oooooh
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@TeWaio said in Recipes, home grown goodness, BBQing and food stuff:
After doing beef ribs in the smoker this weekend I may never bother with brisket again! Takes half the time, no need to faff with foil wrapping, don't even need a drip pan. They came out melt in your mouth juicy, falling off the bone. Super easy, effort:taste ratio off the charts!
What's that black diode looking thing on the uncooked seasoned photo? I've just been told I am doing Beef Rib for Fathers day (Father-in-law)
They wanted brisket but your photo and comment reminded me how much I prefer rib
