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Quandong is a wild, desert peach type fruit native to Australia. Both the nut and fruit can be eaten. It is a hemiparasitic plant which uses the roots and base of other plants to get the majority of it's water and nutrients. This has made it a difficult plant to cultivate. Although some orchards now exist a large portion of the available fruit is still harvested in the wild. A huge shout out to @Aussie Ora for giving me the opportunity to experience this exotic fruit. I started by poking with a fork and marinating for a bit in peach infused white balsamic vinegar. I rubbed them down with Bush Tomato Seasoning. For grilling I had a dredge plate of the Quandong and Chilli Sauce. Grilled direct for a few minutes, dredging them in the sauce along the way. Very tasty. This was an excellent choice for a quick weeknight meal with an exotic sweet peachy flavor.

I need some pressure cooked fries so what better than to sous vide some steak and have steak and fries. This pixs is for Tony. Steak and fries plated. Fried, 2mins at level 1 in the PC and about 3 mins. in the hot oil.:) Steak about 4 hours at 132F and a quick sear.

Someone took this pic today in monkey Mia in the north west of Western Australia how cool Sent from my SM-P600 using Tapatalk

Growing up in the south [side of Chicago], we had a natural affinity for New Orleans cuisine [never heard of it...is that near Peoria?]. Start with trinity and minced garlic. Make a roux. Cook it until it looks like peanut butter. Add the trinity and garlic. Cook it down for 10 minutes, then add diced tomatoes, bay leaves, salt, cayenne, Emeril's Essence (BAM!). Cook that down for a few, then stir in a quart of shrimp stock (which I just so happened to have saved from a Summer shrimp boil for just such an occasion). Bring to a boil and simmer for 45 minutes. Season 3 pounds of thawed shrimp with more of Emeril's Essence (BAM! BAM!). Onto the lower grate of the KK. I want it hot enough to get a char without overcooking the shrimp. Nailed it. Add the shrimp and some chopped fresh parsley. Serve. My Creole [Dutch] mother would be proud!

Thanks everyone and @ CK, " Not trying to start a war or anything - just sayin ........ LOL " Not listening.

Great looking chops.

Understood. I prefer being able to edit before I print. I'm not very Mac literate - are there different versions of Paste in Pages? For example, in Word, I can choose to Paste (everything comes over including pictures and the source formatting), Paste - Merge Formatting (everything comes over including pictures, but it changes the formatting to the format of the destination Word doc), or Paste Text-only (only text, no formatting. I get all of those options when I right-click in the Word doc, not sure how to get them, or if they are available, in Pages?? If I get a chance today, I'll grab my wife's Mac and try to figure it out.

My second experiment with the steam oven. This time I used 400g of ice and got a full 15 minutes of steam. Not bad!

Can't claim to have invented it. @Syzygies posted the technique originally, although having trouble finding his thread. My first thread is here: It's based on the method for creating steam described in the Bouchon Bakery book. Bottom line is that artisan bread making benefits from steam. Professionals use steam ovens. Covered pots - the CI Dutch Oven technique - are all about trapping the moisture in the dough to create a steamy environment. This is just a method for making a steam oven without a CI DO.

Funny I like the stuff you have sent me because it's different. I knew you would like the quandong sauce it's very distinctive. As you know I like to cook with different things and mix things around I call it fun cooking . So happy you and skreef got to taste a bit of oz Sent from my SM-P600 using Tapatalk

Don't know why, but I'm reading your posts with an Aussie accent in my head too...

Very tasty looking steak and the fries don't look bad either. Ditch the ketchup and drizzle some brown gravy over the fries. Not trying to start a war or anything - just sayin ........ LOL

Most excellent tasting sauce. Me and Mrs skreef loved it. I really like trying these exotic Australian flavors. I'm getting to the point where the same old American flavors just don't cut it anymore. You're making an addict out of me.

A very nice message from many brave souls, a Merry Christmas and a safe one too.

Very nice.

That is awesome.

Looks pretty darn tasty to me.