beermachine

Nothing wrong with some chook and spuds!

Looks good mate. Pringles is a different idea and I bet they were great.

Nice job mate, looks great. Costco used to stock NZ lamb shanks in the frozen section. They were really good but I have not seen them here for years now.

1. Great English Recipes

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Mate, WAY overcooked for me, but still looks great!

Where's the Moonshine?

Now you can keep your beers outside to chill

The title of this thread made me think it was about another topic......

Ghee is Indian Vegemite...... well kinda......

Quite possibly the best line in that video is "I am right handed, but I pound left handed".......  

Mate, did you blend up the chook meat and spread it on some toast?

Mate I've seen my share of huntsman spiders but that has to be the biggest I have ever seen! Bloody hell!!

Great video. Great food too!

Good to see Gillie got a spot in the video. Sam Kekovich was a bit quiet this year mate??!!

21 hours ago, bosco said:

someone else just sent the tiles and the bolt back to Dennis and he made them a new cap.  Perhaps you should do the same.

 

That is what I would do in this situation. Great watching the progress though. This thing will be great when it is finished.

Nice looking pig meat mate!

Nice chook mate.

And here is your bug:

46 minutes ago, FotonDrv-Stephen said:

Pacific lobsters, and one reason they are called "Bugs".  They have no pincers, but don't get your hand involved with that tail!

I used to live in a place that had a very active lobster (bug) factory/cannery.  The lobster were sorted from the traps when they got the boats back into the cannery and all the undersized bugs were thrown into the bay!!  You can imagine that the bay was full of those things after 75 years of that practice.  The catching of those things was easy back in the day (1965), probably illegal now.

 

 

Sorry mate, but that is 200% bullshit. That was not a "Pacific Lobster" is was a 'Moreton Bay Bug'.

Here is a Pacific Lobster. 

Doesn't a high heat burn off do the same thing?

I imagine that would also be a good way to marinate meat? You could probably also use it for sous vide cooking?

Nice cook mate. Gotta love the bugs!

I buy it online. I got a pound bag for $9 but shipping was $11......

We also have a huge Korean supermarket about 1 hour from us which has everything. In the end I ordered online as there was no point driving 2 hours in the car to spend $10....

21 minutes ago, ckreef said:

I'd like to try making that one day. Never liked kimchi but I imagine it's because I've only had crap kimchi. That sounds and looks like something I would like. 

Kimchi is probably in the same category for me as Brussel sprouts. I hate brussel sprouts except when I make them. 

 

The great part about Kimchi is that you get to adjust the ferment to your taste. Some people do not ferment it at all and eat it fresh. I leave mine for 3 days at room temperature and the refrigerate. I make a new batch every 2 weeks or so. I taste it every day to see how it is coming along. If you have people that don't like the stronger flavor then you can knock it down by a shorter fermentation.

Next spring I am going to grow some Napa cabbages and do a really big batch. 

Give it a go mate, you will love it! Just be sure to buy quality ingredients. The most important ingredients that need to be authentic are the fish sauce and Korean red chilli flakes (gochugaru)

Here is my home made kimchi recipe.

This is just delicious. Well worth the effort.

Ingredients

1 Napa Cabbage (2-2.5lb)

4 Scallions

1/4 of small yellow onion

2 tbsp salt

For the paste

3 tbsp Korean red chilli flakes (Gochugaru)

2 tbsp fish sauce 

1 tsp fresh grated ginger

2 tsp fresh minced garlic

1 tsp sugar

Method

Core and chop the Napa cabbage leaves into 1x2 inch bite sizes. Place in a large bowl and mix in the salt and let it sit for 1 hour. Mix it every 20 minutes to throughly combine the salt. Chop the onion finely as well as the scallions (use all the green stems) and set aside. Mix the paste ingredients together and sit aside. After 1 hour, discard the water that collects in the bowl and then thoroughly rinse the salt out of the Napa cabbage with a colander. This will take a few rinses. Set aside and let it drain completely for another 15 minutes.

Mix all ingredients in a large bowl and make sure its throughly mixed. Place in a 2qt mason jar and press down firmly to take out all the air. You need to keep doing this as you set up the layers. Mix about 1/4 cup of cold water in the bowl to pick up the left over residue and pout on top of the jar. Close tightly and sit on a plate (in case any juices come out) for 3 days.

Try it each day until the fermented cabbage reaches your preference. You also want to let some of the gas escape the jar each day (warning, it is smelly and you may want to do that outside). I like mine well fermented and let it go for 3 days. After 3 days place in the fridge where it will keep for up to 6 months and keep slowly fermenting. It's ready to eat straight away, and only ever lasts about 2 weeks for me. After that I make another batch. It is delicious.