Some great work
I wish I could weld
Search found 369 matches
- Wed Aug 10, 2016 11:48 pm
- Forum: FORUM WELCOME
- Topic: Plenty to share!!
- Replies: 7
- Views: 6450
Re: Plenty to share!!
Finally got around to making it
Magnificent ,I absolutely loved it.
Pork/Sausage mince worked out well garlic,cognac and quatre épices.
Magnificent ,I absolutely loved it.
Pork/Sausage mince worked out well garlic,cognac and quatre épices.
- Wed Aug 10, 2016 11:44 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Why does my gravy never work out for me?
- Replies: 6
- Views: 4841
Re: Why does my gravy never work out for me?
I use potato flour about 1 tblspn to a bit a of water stir and add. It has no taste of flour and it thickens well and quick. Its better to add less and then add more as you need it, I make a slurry in a small bowl I use it in stirfrys too If you stock lacks flavour a few splashes of fish sauce and I...
- Sun Jul 31, 2016 10:52 pm
- Forum: FORUM WELCOME
- Topic: Plenty to share!!
- Replies: 7
- Views: 6450
Re: Plenty to share!!
I was going to make a chou farci http://p2.storage.canalblog.com/26/81/82448/61919842.jpg French stuffed Savoy cabbage one recipe required pork sausage as the stuffing I was going to make my own un skinned pork sausage to stuff it Using pork mince salt garlic in a splash of Cognac and some Quatre ép...
- Sun Jul 31, 2016 5:11 pm
- Forum: ABBATOIRS
- Topic: Cooking times
- Replies: 8
- Views: 9443
- Mon Jul 25, 2016 2:22 pm
- Forum: FORUM WELCOME
- Topic: Plenty to share!!
- Replies: 7
- Views: 6450
Re: Plenty to share!!
The recipes Ive seen for the Italian pork and veal dont use much more than salt, pepper, garlic and white wine.(maybe some mace)
The trick was to soak the garlic in the white wine overnight to "cook" it and remove the raw taste.
Its the portions that I would like
The trick was to soak the garlic in the white wine overnight to "cook" it and remove the raw taste.
Its the portions that I would like
- Sat Jul 16, 2016 10:56 pm
- Forum: FORUM WELCOME
- Topic: Plenty to share!!
- Replies: 7
- Views: 6450
Re: Plenty to share!!
Its a shame this forum has gone so quiet because what you know and are willing to share would be a great resource. Im interested in a traditional fresh Italian pork and veal sausage recipe and a Merguez I had some great ones in France Virtually a halal chorizo using similar spices but lamb instead o...
- Tue Jun 28, 2016 1:52 pm
- Forum: CHARCOAL
- Topic: Can you reduce size of binchotan charcoal?
- Replies: 4
- Views: 6281
Re: Can you reduce size of binchotan charcoal?
Its like ceramic almost
Maybe a ceramic cutting blade ?
Tile cutter
watch the dust though.
Maybe a ceramic cutting blade ?
Tile cutter
watch the dust though.
- Mon Jun 13, 2016 7:35 pm
- Forum: WHAT DID YOU COOK
- Topic: Quail on the Kamado JT
- Replies: 3
- Views: 5053
Re: Quail on the Kamado JT
I love it Vietnamese style
- Tue Apr 19, 2016 11:20 pm
- Forum: CHARCOAL
- Topic: Where Are Webers Made?
- Replies: 1
- Views: 3970
Re: Where Are Webers Made?
It contracted to have grills built in China to go with production in Huntley and Palatine. It agreed to stop labeling products “Made in USA” to settle a class-action lawsuit that accused it of buying components from China and Taiwan suppliers. (The company denied wrongdoing.) http://www.bloomberg.c...
- Tue Apr 19, 2016 11:14 pm
- Forum: WHAT DID YOU COOK
- Topic: Game Day BBQ
- Replies: 12
- Views: 4810
Re: Game Day BBQ
Melbourne hamburger has tomato sauce, NSW one has barbecue sauce
Womens Weekly tried to call spring onions/shallots green onions as a universal Australian term
Womens Weekly tried to call spring onions/shallots green onions as a universal Australian term
- Tue Apr 19, 2016 9:37 am
- Forum: WHAT DID YOU COOK
- Topic: Game Day BBQ
- Replies: 12
- Views: 4810
Re: Game Day BBQ
lolDavo wrote:I take it you might live in Melbourne.....
Davo
The clue was he is watching Rugby and he called spring onions shallots.....definitely not Melbourne
.
- Sat Apr 02, 2016 11:03 am
- Forum: PIZZA OVENS
- Topic: Sapore wood fired oven
- Replies: 5
- Views: 14712
Re: Sapore wood fired oven
Brick hearth and stainless dome.
It will take less wood to heat up than a traditional oven but it wont have the mass/insulation ratio to do a big slow cook is my guess.
They look good though,and quick heat up suits the "busy lifestyle",(as the advertorials keep telling us)
It will take less wood to heat up than a traditional oven but it wont have the mass/insulation ratio to do a big slow cook is my guess.
They look good though,and quick heat up suits the "busy lifestyle",(as the advertorials keep telling us)
- Wed Mar 30, 2016 5:31 pm
- Forum: WHAT DID YOU COOK
- Topic: Skewered Saveloy Sausage
- Replies: 6
- Views: 4138
Re: Skewered Saveloy Sausage
Is it a hot dog style finely minced pre-boiled sausage or just a normal sausage ?
https://en.wikipedia.org/wiki/Saveloy
https://en.wikipedia.org/wiki/Saveloy
- Sat Mar 19, 2016 10:47 pm
- Forum: CHARCOAL
- Topic: Different Charcoal For Different Situations
- Replies: 29
- Views: 13995
Re: Different Charcoal For Different Situations
Im still concerned The study found that levels of radioactivity in the ash were up to five times higher than in normal soil, and up to 10 times higher than in the parent coal itself because of the way combustion concentrates radioactivity. "Until now, metals and contaminants such as selenium an...