Food thread

[TrueTiger]

Devon & tomato sauce on fresh white bread 🙂

Mate, nearly every day for lunch at primary school……..?

Yep and it was devon cut from a roll none of this fancy pre sliced gear. Then as a special treat the old pecks paste got a run!

Hey dazza65,what about when there was a change to the menu and instead of devon or pecks paste,it was decided that we needed variety,so we got chicken cut from the roll...and it was the small role,,,

 

[JB]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

 

[Merlot]

Spaghetti Aglio e Olio With prawns is a great dish …. Easy to put together ….. try it

http://www.foodnetwork.com/recipes/rachael-ray/spicy-shrimp-and-spaghetti-aglio-olio-garlic-and-oil-recipe-1911881

It's good but you know what's even better... spaghetti vongole 🙂 When I was a youngin I used to go down to the South Coast and get fresh vongole from the beach... that was until every man and their dog was doing the same thing.

Vongole ...always meant to ask the question ..is it a pippi or a clam/mollusc

Vongole and Pipis are both members of the Clam family. Vongole is basically Italian for Clam.

So it is a Pippi ????

How do you make them edible .....we tried ...and we could of used them on our next set of retreads ......

Cook in salted boiling water till they open up or in a sauce/stew like you would with mussels till the shells open. If any are already partially open DO NOT eat as they're generally already off and good chance to give you food poisoning. Great in chowder or an Italian type sauce such as white wine and garlic or tomato, basil and chili.

Technically not a Pipi though as mentioned part of the Clam family as are Pipis.

make them spew up in fresh water, poach tenderize in milk then add 2 reciepe

 

[Merlot]

This made me laugh..especially in the context of this thread.

Elbows on the table ...wore a wooden salt shaker between the eyes from point blank range for that .........

Yeah, My old man used to thump the back of my head. Ouch

This made me laugh..especially in the context of this thread.

Elbows on the table ...wore a wooden salt shaker between the eyes from point blank range for that .........

Yeah, My old man used to thump the back of my head. Ouch

any relo or passing stranger,was fine with the parents back then,were has the protocule gone

 

[Merlot]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

brining is a must,personally after a slow smoking, rest 4 days, 2 lift sweetness.the style u are talking about ,it may help doing a bbq poach in marinade at 1/4 of the time as appossed 2 smoking depending on the heat,have u tried ,cold smoking,it can b acidic,needs 2 b in a stew .chemists used 2 have horse needles to inject marinade,brine into the subject,protien veg or dairy etc,its a rant,we all need a hobbie,good luck chef

 

[JB]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

brining is a must,personally after a slow smoking, rest 4 days, 2 lift sweetness.the style u are talking about ,it may help doing a bbq poach in marinade at 1/4 of the time as appossed 2 smoking depending on the heat,have u tried ,cold smoking,it can b acidic,needs 2 b in a stew .chemists used 2 have horse needles to inject marinade,brine into the subject,protien veg or dairy etc,its a rant,we all need a hobbie,good luck chef

[/QUOTE]

 

[Merlot]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

brining is a must,personally after a slow smoking, rest 4 days, 2 lift sweetness.the style u are talking about ,it may help doing a bbq poach in marinade at 1/4 of the time as appossed 2 smoking depending on the heat,have u tried ,cold smoking,it can b acidic,needs 2 b in a stew .chemists used 2 have horse needles to inject marinade,brine into the subject,protien veg or dairy etc,its a rant,we all need a hobbie,good luck chef

beer aaaarrgggghhhh,get ya crackle point right with chocalate ,easily pimp your ride, lol cheers

 

[Devon Head]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

I got a Traeger pellet smoker a few months back and there hasn't been a weekend since where I haven't used it at least once. So impressed by the results I actually sold my gas BBQ as I felt I'd no longer have a need for it.

I've done Pork Belly Burnt Ends, Maple Bourbon Chicken Lollipops, Jalapeno Poppers wrapped with bacon, Beer Can Chicken, Baby Back Ribs, Pulled Pork, Buffalo Wings with blue cheese sacue, Whole Trout, Greek Leg of Lamb and baked veges etc… Cant get enough of it.

I've experimented with cherry wood, apple, hickory and mesquite pellets and found them all very good depending on what I'm smoking. This weekend doing pork belly tacos and salmon chowder.

 

[JB]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

I got a Traeger pellet smoker a few months back and there hasn't been a weekend since where I haven't used it at least once. So impressed by the results I actually sold my gas BBQ as I felt I'd no longer have a need for it.

I've done Pork Belly Burnt Ends, Maple Bourbon Chicken Lollipops, Jalapeno Poppers wrapped with bacon, Beer Can Chicken, Baby Back Ribs, Pulled Pork, Buffalo Wings with blue cheese sacue, Whole Trout, Greek Leg of Lamb and baked veges etc… Cant get enough of it.

I've experimented with cherry wood, apple, hickory and mesquite pellets and found them all very good depending on what I'm smoking. This weekend doing pork belly tacos and salmon chowder.

Cheers Jai. Based on your cooks I'd say The Ambush might have a new venue!! Can I ask what were the reasons you chose the pellet smoker over charcoal? I've read plenty of on-line comparison articles which may or may not be biased, so I'm keen to get the pros & cons from a real user. Sounds like you'll have more pros and not many cons.....

 

[Bones]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

I got a Traeger pellet smoker a few months back and there hasn't been a weekend since where I haven't used it at least once. So impressed by the results I actually sold my gas BBQ as I felt I'd no longer have a need for it.

I've done Pork Belly Burnt Ends, Maple Bourbon Chicken Lollipops, Jalapeno Poppers wrapped with bacon, Beer Can Chicken, Baby Back Ribs, Pulled Pork, Buffalo Wings with blue cheese sacue, Whole Trout, Greek Leg of Lamb and baked veges etc… Cant get enough of it.

I've experimented with cherry wood, apple, hickory and mesquite pellets and found them all very good depending on what I'm smoking. This weekend doing pork belly tacos and salmon chowder.

Cheers Jai. Based on your cooks I'd say The Ambush might have a new venue!! Can I ask what were the reasons you chose the pellet smoker over charcoal? I've read plenty of on-line comparison articles which may or may not be biased, so I'm keen to get the pros & cons from a real user. Sounds like you'll have more pros and not many cons.....

I’ve owned half a dozen different smokers and they are all great in different ways. I started with a cheap offset and it was a great way to learn about fire control and cooking different cuts, but it required constant monitoring. A better offset would be a little less work but still needs monitoring.

I also used a Weber kettle a lot using the snake method. Great results, not too much attention required once it’s set up and can also used for hot/fast cooks. The only con is it’s hard to do full briskets and keep temp and keep away from direct heat.

I bought a Kamado and it was probably the best cooker I’ve owned. Can down low and slow, direct grilling, pizzas, just about anything. It uses much less fuel than other cookers and once set up doesn’t need too much monitoring.

The pellet grill is what I use most now. It doesn’t cook as good as the Kamado but it’s easy. You can come home from work, flick it on and be cooking in 10 minutes. Once it’s on you just fill the hopper and let it do it’s thing. Only con is pellets can be a bit pricey and you don’t get great bark on briskets/pork.

And speaking of things that can get pricey, I brew as well….

 

[mikey]

My Mum used to make brawn from beef cheeks I think. Wasn't bad even though it looked awful.

Dad used to cook lambs brains and kidneys - no way I was touching those brains.

He managed to burn the porridge every time he cooked it - I still can't look at it today.

The mention of the word choko makes me reflex gag.

 

[Devon Head]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

I got a Traeger pellet smoker a few months back and there hasn't been a weekend since where I haven't used it at least once. So impressed by the results I actually sold my gas BBQ as I felt I'd no longer have a need for it.

I've done Pork Belly Burnt Ends, Maple Bourbon Chicken Lollipops, Jalapeno Poppers wrapped with bacon, Beer Can Chicken, Baby Back Ribs, Pulled Pork, Buffalo Wings with blue cheese sacue, Whole Trout, Greek Leg of Lamb and baked veges etc… Cant get enough of it.

I've experimented with cherry wood, apple, hickory and mesquite pellets and found them all very good depending on what I'm smoking. This weekend doing pork belly tacos and salmon chowder.

Cheers Jai. Based on your cooks I'd say The Ambush might have a new venue!! Can I ask what were the reasons you chose the pellet smoker over charcoal? I've read plenty of on-line comparison articles which may or may not be biased, so I'm keen to get the pros & cons from a real user. Sounds like you'll have more pros and not many cons.....

Much like @Bones said it's really easy to use. I have the entry level Traeger Pro22 which is the smallest of the range. Chose this one due it being very compact however still plenty of cooking space. If I had my time over I'd prob get one that has a higher max heat setting as mines really not suitable for searing steaks. I've literally used it for everything else though. I find the simplicity of it the biggest draw card and it's very easy to clean. The range of flavoured pellets are great too. Cherry has been my fav so far.

 

[JB]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

I got a Traeger pellet smoker a few months back and there hasn't been a weekend since where I haven't used it at least once. So impressed by the results I actually sold my gas BBQ as I felt I'd no longer have a need for it.

I've done Pork Belly Burnt Ends, Maple Bourbon Chicken Lollipops, Jalapeno Poppers wrapped with bacon, Beer Can Chicken, Baby Back Ribs, Pulled Pork, Buffalo Wings with blue cheese sacue, Whole Trout, Greek Leg of Lamb and baked veges etc… Cant get enough of it.

I've experimented with cherry wood, apple, hickory and mesquite pellets and found them all very good depending on what I'm smoking. This weekend doing pork belly tacos and salmon chowder.

Cheers Jai. Based on your cooks I'd say The Ambush might have a new venue!! Can I ask what were the reasons you chose the pellet smoker over charcoal? I've read plenty of on-line comparison articles which may or may not be biased, so I'm keen to get the pros & cons from a real user. Sounds like you'll have more pros and not many cons.....

Much like @Bones said it's really easy to use. I have the entry level Traeger Pro22 which is the smallest of the range. Chose this one due it being very compact however still plenty of cooking space. If I had my time over I'd prob get one that has a higher max heat setting as mines really not suitable for searing steaks. I've literally used it for everything else though. I find the simplicity of it the biggest draw card and it's very easy to clean. The range of flavoured pellets are great too. Cherry has been my fav so far.

Thank you both @jai_donaldson and @Bones. Being on the wrong side of 60 can have advantages - like being retired. So, time restraint is one thing I don't have to worry about. But I'll certainly look at some pellet smokers as well once I can get out of lockdown! Cheers!!

 

[Devon Head]

Anyone here interested in smoking? (I'm referring to meats, not grasses :slightly_smiling_face: )

I'm in the beginner category so far; smoking chicken breast & drumsticks on the gas BBQ & getting some unbelievably great results. Secret is in the brining beforehand with the chook. But I'm looking at getting a drum smoker for cooking brisket, beef ribs, pork ribs. Have almost settled on the Pit Barrel Cooker - seems like a nice easy to use entry level drum smoker. Anyone have any first hand experience with smokers or drum smokers?

Cheers and beers!! :beer: :beer: 😱x: 😛ig2: :rooster:

I got a Traeger pellet smoker a few months back and there hasn't been a weekend since where I haven't used it at least once. So impressed by the results I actually sold my gas BBQ as I felt I'd no longer have a need for it.

I've done Pork Belly Burnt Ends, Maple Bourbon Chicken Lollipops, Jalapeno Poppers wrapped with bacon, Beer Can Chicken, Baby Back Ribs, Pulled Pork, Buffalo Wings with blue cheese sacue, Whole Trout, Greek Leg of Lamb and baked veges etc… Cant get enough of it.

I've experimented with cherry wood, apple, hickory and mesquite pellets and found them all very good depending on what I'm smoking. This weekend doing pork belly tacos and salmon chowder.

Cheers Jai. Based on your cooks I'd say The Ambush might have a new venue!! Can I ask what were the reasons you chose the pellet smoker over charcoal? I've read plenty of on-line comparison articles which may or may not be biased, so I'm keen to get the pros & cons from a real user. Sounds like you'll have more pros and not many cons.....

Much like @Bones said it's really easy to use. I have the entry level Traeger Pro22 which is the smallest of the range. Chose this one due it being very compact however still plenty of cooking space. If I had my time over I'd prob get one that has a higher max heat setting as mines really not suitable for searing steaks. I've literally used it for everything else though. I find the simplicity of it the biggest draw card and it's very easy to clean. The range of flavoured pellets are great too. Cherry has been my fav so far.

Thank you both @jai_donaldson and @Bones. Being on the wrong side of 60 can have advantages - like being retired. So, time restraint is one thing I don't have to worry about. But I'll certainly look at some pellet smokers as well once I can get out of lockdown! Cheers!!

No worries, I suggest checking out your local BBQ's Galore if you have one nearby. Generally have many different models across multiple big name brands. They have all the after market gear and accessories you will need as well and you'll generally find one or two staff there who are passionate about smoking and can give you some quality tips.

I follow a couple of really interesting pages on Facebook as well for pellet smoking. Aussie Pellet Smoker BBQ Group and Traeger Grill Owners. Both have really good advice and recipe ideas from likeminded crew who've been doing it their whole lives down to the complete beginner. Generally speaking though source most of my culinary inspiration from the Traeger app on phone. Literally thousands of recipes at your fingertips.

 

[hank37w]

I can cook 2 minute noodles in a minute 30

Yeah, but you take 2 hours to watch 60 minutes.

 

[Merlot]

what is are ,discription of flavour?any substitute 4 hawthorn flakes used in chinese cooking pls

 

[Merlot]

what is are ,discription of flavour?any substitute 4 hawthorn flakes used in chinese cooking pls

 

[Tiger_Fanatic3]


 

[851]

SPOTTED:
Which current injured Wests Tigers player was seen recently thanking an uber eats driver for delivering what looked to be a RED ROOSTER meal to the Gold Coast residence they're currently staying at?

Hopefully this doesn't upset the dieticians of the forum who were complaining earlier on ?

Who doesn't love a bit of dirty bird every now and then.

Surprised they only went halfway and didn't KFC.

I'm getting KFC for dinner tonight after work.
@hobbo1 is jealous.

As am I. The closest KFC's to me are Penrith (40m) and Lithgow (45m) lol.

I am in Lithgow mate

 

[Demps]

Also, it was Dane Laurie eating the red Rooster.
Moon boot on and all.

Isn't around the team at the moment by the looks of it.
He's been hanging with friends and some ladies by the looks of his socials.

he was my guess as Red Rooster was pretty big around Newcastle when I was growing up. And I thought Daine was from that way ish.

So was Henny Penny.

Loved a good box of the old HP on the way home from work at Charlestown.

There's 2 Henny Penny's around still I believe.
Wallsend and Edgeworth.

Disgusting!

Didn't know you spent some time in my ends bra?

Henny Penny is awesome Demps

Still stores at Warners Bay, Hamilton and East Maitland as well

Oh yeah, forgot that one inside Warner's Bay shopping centre.

I'm not a fan, lol.