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Basher

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Everything posted by Basher

  1. Well considered Tyrus. I am now halfway through this book now and totally absorbed in the detail. It presents the sourcing and culling of animals in a very pleasant way. Sent from my iPhone using Tapatalk
  2. Yes it arrived yesterday. It’s excellent, I have enjoyed the principles put forward. Basically suggesting consumers to consider where your food comes from and encouraging consumers to ask for more providence detail, and the variations in quality. I can’t say I have always practiced this. Certainly it’s becoming a heightened awareness to me. The recipes look good- not all nose and tail recipes. Here are a couple. And Tekobo I know you like duck. Sent from my iPhone using Tapatalk
  3. Has anyone picked up this book? https://featherandbone.com.au/products/the-ethical-omnivore The ethical omnivore Sent from my iPhone using Tapatalk
  4. Jon we are caught in this construction supply chain problem. I am told we move back in a month…. In time for our summer. If I knew it would take this long I would have dragged the bbq out of the back yard and bought it with me. ……. I’m building bbq desire…. The new kitchen won’t get used! [emoji23] Sent from my iPhone using Tapatalk
  5. Most pre made commercial rubs contain MSG. It’s hard to find any without this monosodium glutamate. It tastes really good, and it tenderises protein to leave it moist and tasty, and I’m pretty sure it’s a preservative…….. but, it gives some people hangover migraines, others a tic, and others it unsettles their sleep. I’m not a fan of MSG. I know the carcinogenic accusations are unproven. WHEN I get my bbq’s back, I make my own rubs to avoid MSG, and, given most commercial rubs are also pre salted, I like adding different salts for their various flavours and strengths. I also love experimenting with different herbs, spices and flavours. Dry fried cumin is a favourite. Sent from my iPhone using Tapatalk
  6. How thick r your steaks BigO? Ensure an even fire bed and anything an inch or less I’d have them from room temp and as close to the fire as possible. You don’t need to heat up the KK for steaks. Sent from my iPhone using Tapatalk
  7. Very exciting Buz. Keep us posted on your results. Sent from my iPhone using Tapatalk
  8. Tekobo does. So do I……. But mine get set up in 3 weeks Sent from my iPhone using Tapatalk
  9. Tekobo google regenerative farming, there’s heaps of information out there from science magazines to YouTubers. Netflix has a couple of movies/ docos. Kiss the Ground. Also watch Fantastic Fungi. If you want a book, read, Call of the Reed Warbler has been very inspiring. Basically all plants sequester carbon into the soil through photosynthesis. Well managed grazing land builds healthy diverse pastures that sequester more carbon and build a healthier soil and healthy rhizome. Once the rhizome is active with beneficial microbes, and the grazing is managed, it’s a regenerating sustainable system. Sent from my iPhone using Tapatalk
  10. A motivating purpose for me is to bank carbon, and you need cattle or other ruminant animals to do this. Sequestering carbon into the soil by moving cattle on regularly can build carbon levels by up to 1.5% each year. This equates to tonnes of carbon being drawn from the atmosphere……. Plus access to good beef for bbq. Sent from my iPhone using Tapatalk
  11. Tekobo I also have access to these straws so improved breeding does excite me. http://www.a5wagyu.club/about/ …. Once I build up the Brangus herd up to a satisfactory level. Sent from my iPhone using Tapatalk
  12. Dave I concur with Tekobo. Also proportion of salt to meat by weight despite recommended salt products. I’m in a semi tropical environment where our winter are dry and cool yet summers are humid so refrigeration in summer is important. Not so much in winter. Your cooks are impressive and I would trust your instincts. I’d be Quite happy to be your royal taster to ensure there are no toxins. Sent from my iPhone using Tapatalk
  13. Magnificent Troble. Sent from my iPhone using Tapatalk
  14. Magnificent Troble. Sent from my iPhone using Tapatalk
  15. Good to know Jon. I may be hitting you up for some advice in the near future . I only have 14 Brangus PTIC so maybe 25ish in a short while. Sent from my iPhone using Tapatalk
  16. The farm remains work in progress Tekobo. Fair weather farming for me, I have an area in mind where there’s 1200- 1600mm of annual rainfall(about 60 inches). 40- 100ha( 100- 250 acres) ………….I did buy some cows Aren’t they beautiful? Sent from my iPhone using Tapatalk
  17. Word for word Tekobo. I kept being told Reno’s are 6 weeks away……. Missing my bbq’s Only cooking on a stove top in a fry pan. Nothing worth reporting……… except that I’m buying a farm! Sent from my iPhone using Tapatalk
  18. I’m visiting a mate for his 50th in Port Macquarie. Putting an 8 rib fillet standing roast on the gasser tonight. Great cook Troble. There’s an Italian restaurant near renowned for its beef ragu. It looks exactly like yours. I’m betting yours will taste better with a kiss of smoke. Sent from my iPhone using Tapatalk
  19. These bugs are hard to beat Aussie. Cold Bugs and prawns and hams are our traditional Christmas Day lunch. I Wouldn’t be knocking back Marron if we could get them Sent from my iPhone using Tapatalk
  20. Paella This is such a fun way to prepare food with friends. And watch it transform. And the locals really enjoyed the spectacle. Sent from my iPhone using Tapatalk
  21. 43c Aussie, that’s boiling. Enjoy the beach, we are trying to keep cool on the Sunshine Coast. Not as hot as Perth. Merry Xmas all. Sent from my iPhone using Tapatalk
  22. All you Brits out there have pretty good access to lamb. Try lamb marinated for a night or two in balsamic vinegar. The acid in the vinegar renders the fat into a lighter caramelised very tasty cook. Add the garlic, rosemary, mint if you like these aromatics. Sent from my iPhone using Tapatalk
  23. Great looking bbq area silkx Sent from my iPhone using Tapatalk
  24. Troble that is one of my favourite meals, and you have paired other dishes with this beautifully. I hope you enjoyed…….. I am very envious. My freezer is building with lamb and venison for my return to the KK hopefully in Jan/ Feb. How good is the balsamic with lamb?( I learned this pairing here from Syzygies) Sent from my iPhone using Tapatalk
  25. Sorry, no cooking photos. Hoping to be back in the kitchen by feb……but back KK cooking mid Jan. Sent from my iPhone using Tapatalk
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