The food thread

[Cassiel]

pure (belly)

Google belly belly your girlfriend. Just for lafs.

 

[mrfeedback]

You Better Cut Down A Little Then ?....Eh ?.

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Macro Meats - Gourmet Game - Kangaroo products

Kangaroo Fillets
These premium kangaroo fillets can be used in a variety of dishes. This very lean and healthy meat is high in protein and iron and contain less than 2% fat.

AUS $10.99 at my local supermarket yesterday......and close to zero fat !.

Eric.

 

[mrfeedback]

Haha.

 

[Cal Weldon]

Sure would like to try it. Even worse than the $25/lb. price is that it comes frozen.

 

[mrfeedback]

The Proof is In The Eating....

Sure, Venison, Lobster, Salmon, Peking Duck and Pickled Herring etc, etc are luxuries too.
Frozen Skippy should not be a big obstacle to enjoyment.....go on, you know you'll like it.

Eric.

 

[scott wurcer]

Any of you folks try using a Sous Vide? I was a disbeliever untill we did a rack of lamb with a quick broil for the outside. It take some getting used to (chicken breast was a little strange) but you can never overcook anything. Fish is the best, Black Cod cooked throughout to exactly the right texture.

 

[jacco vermeulen]

Google your girlfriend, just for lafs.

.
(despite the view at all the cute young chickies, having to work out at the gym 5 times a week is no fun)

 

[SY]

Advice: don't use sous vide to cook okra.

 

[mrfeedback]

Advice: don't use sous vide to cook okra.

Cite?

 

[jackinnj]

I don't think you can make a "cracklin' pork sank" sous vide.

 

[Cal Weldon]

I do it with or without the bag and call it hot marinading.

 

[jacco vermeulen]

A Sous Vide

Veal cheeks, great to begin with but prepping them sous vide adds a dimension.
Very addictive and handy to have a supply of in the freezer, btw.
(not my idea, knicked it from a pro chef in the early '90s)

 

[scott wurcer]

Advice: don't use sous vide to cook okra.

Don't steam it either. In 1976 I hated chopped chicken livers so much I invented a technique for cooking them for a long time in a temperature controlled bath of butter. Pink throughout and made a nice spread. I saw that one of the inventors of sous vide did it for fois gras, I could have been famous.

 

[mrfeedback]

Nah, just mince the chicken livers with onion and salt/pepper, pour into a small baking tin, and place that baking tin in a full sized baking tray with 3 cm of water surrounding and bake in the oven for 45 mins to 1 hour.
Quick and easy.
My dad cooks the chopped chicken livers, onion and salt/pepper in a fry pan with butter, minces the lot and bakes that....tastes good too.

No need to take hours slow cooking it.

Eric.

 

[mrfeedback]

Even better is to chop calves liver into bite size chunks, roll in flour and cook in butter, and serve with WS sauce, mashed potato, and fried onion.

 

[Cal Weldon]

What is WS sauce?

 

[jacco vermeulen]

Forgive me father, for i have sinned.

Irish meadow steak, grilled and topped with green pesto sauce (parsley instead of basil, pesto base otherwise like the regular thing)

Wokked various greens, quenched with Japanese soy sauce.

 

[cliffforrest]

What is WS sauce?

presumably Worcestershire Sauce (pronounced "Wuster" as in Bertie)

Good stuff - will liven up anything.

 

[mrfeedback]

presumably Worcestshire Sauce (pronounced "Wuster" as in Bertie)

Good stuff - will liven up anything.

Yup, or even better is Maggie Seasoning - tastes like liquid Vegemite.

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Eric.

 

[cliffforrest]

Yup, or even better is Maggie Seasoning - tastes like liquid Vegemite.

An externally hosted image should be here but it was not working when we last tested it.

Eric.

Vegemite? Is that what we call Marmite?

This could start an ex-colonial war ...