Recipes, home grown goodness, BBQing and food stuff
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@snowy said in Recipes, home grown goodness, BBQing and food stuff:
@r-l said in Recipes, home grown goodness, BBQing and food stuff:
Feijoa looks amazing, you've just sent me down a googling rabbit hole and I've watched some kiwi bloke on youtube planting them down his drive. Also found out they grow well in most climates.... I should probably think about tasting one first.
I now want an orchard.Would recommend that you do taste one - they can be quite polarising. The vegemite of fruits.
Had a guy in a few weeks ago to help design our orchard, what to plant where, what will grow in our soil, all that sort of stuff. Made me very enthusiastic. The best bit was that he told the wife that I needed at least a 7 tonne digger and that she would get sick of me complaining about trying to do the job with my 1.6 tonne. He actually convinced her.
You can get really bad tasting feijoas (low in flavour, sour and bitter, or almost medicinal or fermented, in a bad way) or ones like those in the photo which were a tropical party in the mouth, sweet tangy, delicious
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
almost medicinal
Yep, have encountered that and heard people that don't like them describe them as cough medicine or something.
I like them though and we got given a load the other day. Too many to eat fresh so chutney was made. Apparently they can be frozen successfully, but I've never tried it. They are a feast or famine thing.
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@snowy said in Recipes, home grown goodness, BBQing and food stuff:
Apparently they can be frozen successfully, but I've never tried it.
I know people that freeze them to use in smoothies and we have a friend who makes feijoa ice cream.
Further to my comment earlier about the size of the feijoas we have (the feijoa on the left is still above average in size). This is only the second season of getting fruit.
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@snowy I could put you in touch with my mate at Bay Tropics if you're ever interested eh.
Edit: actually he's a Heli pilot too (was one of the guys carrying people off White Island) so you guys might get along. Unless it's like a league and union thing.
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Had some huge thick cut scotch fillets for dinner last night. Great marbling. Coated with 4 Saucemen truffle rub around the outside, the flat sides seasoned with salt
Sliced and ate with chimichurri
You NEED black truffle rub in your life. Should be illegal its that good
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@bones said in Recipes, home grown goodness, BBQing and food stuff:
@snowy I could put you in touch with my mate at Bay Tropics if you're ever interested eh.
Edit: actually he's a Heli pilot too (was one of the guys carrying people off White Island) so you guys might get along. Unless it's like a league and union thing.
No animosity between heli guys and fixed wing that I am aware of, just the usual banter. Generally everybody just likes flying. Quite a few of my mates do / did both. Airlines for money, choppers for fun. Two of them own helicopter operating companies.
Sounds like he would be a good contact, so thanks, will keep it in mind.
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Get in my mouth now!!
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@r-l said in Recipes, home grown goodness, BBQing and food stuff:
Get in my mouth now!!
Here we go...
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@nzzp Panmure has really changed since I was last out there. I know Eat Auckland do a food tour of it as well. Definitely somewhere to head to over the next few months so thanks for that.
You've mentioned Peaches before. Did you go the Holy Cluck?
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
You've mentioned Peaches before. Did you go the Holy Cluck?
I do, but only in a burger, and only when I have a 3 day runway for my digestive system to recover.
That said, either they have relaxed, or I've become more heat tolerant as the 'hot' chicken was way less hot than I remember recently. So I'll try that holy cluck sometime soon.
As they say - it's a very flavoursome heat. It takes a while to build, though. Panmure is full of interesting ethnic food, and the food tour concept is a great idea
Edit: these folk seem to be running it
Tours - Eat Auckland
Eat Auckland Walking Food Tours in Auckland New Zealand featuring Sandringham Food and Spice Tour
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@nzzp yeah that is who I referred to. I did the original Eat Auckland Tour of sandringham a few years ago and always intended too more but never got around to it. They added Balmoral and Ponsonby and more latterly Panmure. The business changed hands last year. the tour I did was very good.
I am definitely going to do Peaches so thanks for the heads up. I used to be an absolute chilli nut but have toned down the heat over the last decade or so though. It's not the eating it but..... I might start with something less challenging
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Mother's day, and my wa and ma are staunch, so it was red wine all round and Beef Wellington. After a squid and prawn entree. So fat on the couch right now, watched the SpaceX launch (10th time a booster's being used - mind boggling)
Perfection!!!
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo we're still eating it, 2 days later. Totally worth it though
Last time I made one I sliced the leftovers and ate it between a couple of slices of white bread. Total dirtbag
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Mother's day, and my wa and ma are staunch, so it was red wine all round and Beef Wellington. After a squid and prawn entree. So fat on the couch right now, watched the SpaceX launch (10th time a booster's being used - mind boggling)
If I was being fussy (and the photo isn't tricking me) it looks like you have left the chain on.
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
If I was being fussy (and the photo isn't tricking me) it looks like you have left the chain on.
If you meant the silverskin, you're correct, and probably had a past career as a butcher. I used to take it off, but honestly I skipped it once and didn't notice a blind bit of difference... so I've tended to leave it on and frankly have hardly noticed a difference.
Getting it off is an arse, and I always get cross with it. Any tips? I've tried paper towels and pulling - but usually just have a sharp knife and trim it carefully
