stquinto Posted May 1, 2023 Share Posted May 1, 2023 17 hours ago, Cheap Charlie said: Back to basics with a 450g rib fillet and potatoes fried in dripping Looks ace Charlie! Those spuds look beautiful. Apparently chips in beef dripping are the best. The dripping holds the heat better than any oil. As I filter the oil back into wine bottles it wouldn’t work for me unfortunately though. I think Boozer has a point though Phil…. I could understand that each time you see raw meat you might associate it with me , but this one hasn’t been cut 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 1, 2023 Share Posted May 1, 2023 7 hours ago, stquinto said: Looks ace Charlie! Those spuds look beautiful. Apparently chips in beef dripping are the best. The dripping holds the heat better than any oil. As I filter the oil back into wine bottles it wouldn’t work for me unfortunately though. I think Boozer has a point though Phil…. I could understand that each time you see raw meat you might associate it with me , but this one hasn’t been cut Yeah, I would have just assumed it still had a pulse under the gravy The best roast potatoes are those cooked in Duck fat IMO, we have an Aussie Co that produces this product & I use it a lot, it has a nice clean, no fat. no grease taste. I have done chunky almost wedges type chips in the oven with it as well & the are nice & crisp. https://www.luvaduck.com.au/ 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 2, 2023 Share Posted May 2, 2023 6 hours ago, Classic Brewing Co said: Yeah, I would have just assumed it still had a pulse under the gravy The best roast potatoes are those cooked in Duck fat IMO, we have an Aussie Co that produces this product & I use it a lot, it has a nice clean, no fat. no grease taste. I have done chunky almost wedges type chips in the oven with it as well & the are nice & crisp. https://www.luvaduck.com.au/ I use duck fat (goose is even better apparently but I can’t tell the difference) for roasties too. I see you can get confit legs there too. Nice change to chook, but they are rich, so you don’t want them too often. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 2, 2023 Share Posted May 2, 2023 1 minute ago, stquinto said: I use duck fat (goose is even better apparently but I can’t tell the difference) for roasties too. I see you can get confit legs there too. Nice change to chook, but they are rich, so you don’t want them too often. Yeah, I forgot to mention Goose fat, it is similar, but I prefer Duck, it is also available in Woolworths & specialty stores here. I agree about confit, way too rich for me. 1 Link to comment Share on other sites More sharing options...
jennyss Posted May 2, 2023 Share Posted May 2, 2023 On 5/1/2023 at 7:25 AM, Cheap Charlie said: Back to basics with a 450g rib fillet and potatoes fried in dripping Poor little neglected brussel sprouts! I would have them first, specially with the butter on them 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 2, 2023 Share Posted May 2, 2023 1 hour ago, jennyss said: Poor little neglected brussel sprouts! I would have them first, specially with the butter on them I agree Jenny, I love them especially roasted but I can eat them with simply with butter & pepper & salt. https://www.allrecipes.com/recipes/1081/fruits-and-vegetables/vegetables/brussels-sprouts/ 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted May 2, 2023 Author Share Posted May 2, 2023 On 4/30/2023 at 5:46 PM, Oldbloke said: Just found this thread. Slow cooked venison the other day. Using a lamb shank recipee. Was pretty dam good. Sorry no pic. Perhaps next time. Lol @Oldbloke , my mate used to be (still is to some extent) a deer hunter. He would sometimes drop in back-straps of venison from time to time and I used to cube it up and put it in a Tupperware tub and drown it in port and fresh crushed garlic. A few days later would make venison shashlik's out of them with added onion, capsicum, pineapple and mushrooms and BBQ them over charcoal. As the meat cooked the port oozed out and caramelized on the outside. Absolutely delish when washed down with a nice full bodied red or two. 4 Link to comment Share on other sites More sharing options...
iBooz2 Posted May 2, 2023 Author Share Posted May 2, 2023 (edited) 4 hours ago, jennyss said: Poor little neglected brussel sprouts! I would have them first, specially with the butter on them Have to agree with you @jennyss . My mum used to serve up boiled cabbage and sometimes Brussels sprouts to us as kids and I hated them. Now if they are dished on the plate they are the first thing I pounce on. They have to be steamed just right though to be very good. Some people dish them up when they have been boiled/steamed far too long and are a bit mushy. Still to this day cannot come at steamed or boiled cabbage but! Edited May 2, 2023 by iBooz2 3 Link to comment Share on other sites More sharing options...
RDT2 Posted May 2, 2023 Share Posted May 2, 2023 Balchin Groper bloody beautiful, one of the best eating fish you can get in my opinion! 7 Link to comment Share on other sites More sharing options...
iBooz2 Posted May 2, 2023 Author Share Posted May 2, 2023 (edited) 40 minutes ago, RDT2 said: Balchin Groper bloody beautiful, one of the best eating fish you can get in my opinion! Can you please give me your GPS co-ords for your fishing spot/mark or what? That looks absolutely yum, yum yum. Are they better than Coral Trout? Edited May 2, 2023 by iBooz2 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 2, 2023 Share Posted May 2, 2023 Hanger steak. Quite a cheap cut but really tasty! Yum 3 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted May 2, 2023 Share Posted May 2, 2023 20 hours ago, Classic Brewing Co said: Yeah, I would have just assumed it still had a pulse under the gravy You assumed correctly 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 2, 2023 Share Posted May 2, 2023 3 hours ago, stquinto said: Hanger steak. Quite a cheap cut but really tasty! Yum Yes, it is a tender cut, I remember it form years ago. Usually that cut is not always available as I remember years ago my father-in-law was a butcher & he used to call it 'butchers' steak' as mentioned in this article. I would imagine there are a lot of people who don't know what it was. https://en.wikipedia.org/wiki/Hanger_steak 1 Link to comment Share on other sites More sharing options...
Pale Man Posted May 3, 2023 Share Posted May 3, 2023 18 hours ago, RDT2 said: Balchin Groper bloody beautiful, one of the best eating fish you can get in my opinion! Many years ago before Blue Groper was protected. My uncle who was a pro fisherman gave me some battered groper. It was in big thick slabs, firm white and so bloody delicious. I still think to this day its the tastiest fish Ive ever eaten. 6 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted May 3, 2023 Share Posted May 3, 2023 Thai red curry chicken 5 Link to comment Share on other sites More sharing options...
RDT2 Posted May 3, 2023 Share Posted May 3, 2023 On 5/2/2023 at 8:52 PM, iBooz2 said: Can you please give me your GPS co-ords for your fishing spot/mark or what? That looks absolutely yum, yum yum. Are they better than Coral Trout? My old man’s the one that has the gps marks! I would say probably about the same depending on your point of view?? It’s up there with the wa Dhu fish but expensive if you want to but it! 2 Link to comment Share on other sites More sharing options...
ben 10 Posted May 4, 2023 Share Posted May 4, 2023 On 5/2/2023 at 9:21 PM, iBooz2 said: my mate used to be (still is to some extent) a deer hunter. Yum, I'd like to make some salami out of that one day 2 Link to comment Share on other sites More sharing options...
stquinto Posted May 5, 2023 Share Posted May 5, 2023 A bit cheating with restaurant grub, a flat iron, a Wagyu and a rib eye. Decent price (£90 for three, only a g-n-t and a glass of Malbec in terms of booze), and decent tucker Link to comment Share on other sites More sharing options...
stquinto Posted May 5, 2023 Share Posted May 5, 2023 7 hours ago, stquinto said: A bit cheating with restaurant grub, a flat iron, a Wagyu and a rib eye. Decent price (£90 for three, only a g-n-t and a glass of Malbec in terms of booze), and decent tucker Doh! Forgot the photos 2 Link to comment Share on other sites More sharing options...
stquinto Posted May 5, 2023 Share Posted May 5, 2023 (edited) And London wouldn’t be London without a curry… Edited May 5, 2023 by stquinto Add photos 4 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted May 6, 2023 Share Posted May 6, 2023 Wow, looks amazing, you speak my language. Wagyu and BIR curry 1 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted May 6, 2023 Share Posted May 6, 2023 Wagyu is one steak I sometimes cook to medium - medium rare. Just to render the fat a little more and bring out the flavour. 2 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted May 6, 2023 Share Posted May 6, 2023 350g Tasmanian Rib Fillet... 5 Link to comment Share on other sites More sharing options...
stquinto Posted May 6, 2023 Share Posted May 6, 2023 21 minutes ago, Cheap Charlie said: 350g Tasmanian Rib Fillet... Beautifully cooked 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 6, 2023 Share Posted May 6, 2023 Good start to the day 7 Link to comment Share on other sites More sharing options...
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