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Showing content with the highest reputation on 12/12/2018 in all areas

  1. Steve M
    Careful, that's a gateway crustacean.
    6 points
  2. alimac23
    Reversed seared rump with jacket potato for dinner tonight. Sent from my iPhone using Tapatalk
    5 points
  3. tekobo
    No need to import any more tequila Tyrus. We have such a large store of booze at home that I tell my husband that he has either bought enough to last us until we die or to kill us!
    2 points
  4. MacKenzie
    I do like lobster dipped in melted clarified butter.
    2 points
  5. Tyrus
    Such a shame Mac, being located a stones throw to some of the best fishing grounds and lobster in the world. I hope your not allergic. Anyhow you do make up for it many times over with the imaginative cooks you plate forward. However, I still find that thought hard to grasp. Excuse me while I wander away for a nice cup of seafood chowder.
    1 point
  6. ckreef
    I hadn't gone anywhere just busy with another project - I'll post pictures soon.
    1 point
  7. Aussie Ora
    Actually I'm gonna pass it on to the chilly tribe Outback Kamado Bar and Grill
    1 point
  8. Aussie Ora
    Our stalls are at our 2 major supermarkets .Mussels in spaghetti with a nice sauce is a great feed .I some times buy New Zealand green mussels in a brine and eat them all before the pasta cooks lol Outback Kamado Bar and Grill
    1 point
  9. MacKenzie
    Steve, now you're talking.
    1 point
  10. Steve M
    Shrimp are a nice garnish on a Bloody Mary. Maybe you could start there
    1 point
  11. tony b
    Up your sous vide bath time next cook for at least 2 hours. Time is the variable that dictates texture once the food reaches equilibrium temperature.
    1 point
  12. Tyrus
    Fire action shots look fantastic, yum. Did you bring back any Tequila?
    1 point
  13. Paul
    Nicely done @tekobo
    1 point
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