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So. What's for Dinner?

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Skids Cancer



Joined: 11 Sep 2007
Location: Joined 3/6/02 ... aka Assassin member #175

PostPosted: Mon Jan 08, 2018 9:10 am
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^

There was meant to be roast pumpkin with that, but it got left in the oven we've just discovered this morning Shocked

Kel turned the oven off but forgot to take it out Laughing

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stui magpie 

suge min pikk


Joined: 03 May 2005
Location: Where ever i go, there I am

PostPosted: Mon Jan 08, 2018 1:55 pm
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Making a pot of Asian chicken soup. part Thai, part Vietnamese part, WTF.

Got the remains of a cooked chook, a dozen chicken necks, some roast onion, garlic and ginger, some lemongrass, birdseye chillies, star anise and a bit of fish sauce, fresh coriander and brown sugar all simmering away in the pot.

Once it's cooked, I'll strain it and poach a couple of left over chicken thigh fillets in the stock.

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Skids Cancer



Joined: 11 Sep 2007
Location: Joined 3/6/02 ... aka Assassin member #175

PostPosted: Mon Jan 08, 2018 10:30 pm
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I chopped up an iceberg lettuce (the original & best),put on top; some Exmouth tiger prawns, chopped avocado and drizzled some; seafood sauce, vinegar and lemon over it... superb!
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stui magpie 

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Joined: 03 May 2005
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PostPosted: Tue Jan 09, 2018 3:09 pm
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I like the iceberg too. Love the crunch of a fresh leaf, and finely chopped iceberg is the best in a salad roll.

The baker shop in Toc does amazing salad rolls, they make them up before lunch time using their own fresh baked rolls. Turkey, Ham, Chicken, Salami and silverside are the options I've seem, along with iceberg, tomato, onion and beetroot. You see the tradies in there around 11:30 getting them 2 at a time.

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stui magpie 

suge min pikk


Joined: 03 May 2005
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PostPosted: Mon Feb 19, 2018 4:40 pm
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Done jack shit today, my little personal rebellion against Mondays, the most hated day of the week for the M-F worker.

What i have done is put a brisket in the crock pot. Coles have them.

3 brown onions, halved, sliced and caramelised chucked in the bottom, some stock and seasoning, season the brisket before browning it and into the crock pot for 7 hours.

Slice across the grain and serve with mashed spuds and steamed veges. Yum.

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Mugwump 



Joined: 28 Jul 2007
Location: Oxford, England

PostPosted: Mon Feb 19, 2018 8:04 pm
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Brisket is a fantastic cut, as long as you can afford the gas bill for a 7 hour cook. When tough becomes tender, it’s always best. I do a 4 hour casserole with chunks of brisket and some ox cheek, and a sauce based on tomato purée and worscestershire sauce. It’s the best.
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HAL 

Please don't shout at me - I can't help it.


Joined: 17 Mar 2003


PostPosted: Mon Feb 19, 2018 8:07 pm
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I don't know when.
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K 



Joined: 09 Sep 2011


PostPosted: Mon Feb 19, 2018 8:54 pm
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Mugwump wrote:
Brisket is a fantastic cut, as long as you can afford the gas bill for a 7 hour cook. When tough becomes tender, it’s always best. I do a 4 hour casserole with chunks of brisket and some ox cheek, and a sauce based on tomato purée and worscestershire sauce. It’s the best.


Could use a slow cooker (plug into elec. outlet), or alternatively a pressure cooker (speeds up process).

I can't say I have any experience with either, though.
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Mugwump 



Joined: 28 Jul 2007
Location: Oxford, England

PostPosted: Mon Feb 19, 2018 9:07 pm
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K wrote:
Mugwump wrote:
Brisket is a fantastic cut, as long as you can afford the gas bill for a 7 hour cook. When tough becomes tender, it’s always best. I do a 4 hour casserole with chunks of brisket and some ox cheek, and a sauce based on tomato purée and worscestershire sauce. It’s the best.


Could use a slow cooker (plug into elec. outlet), or alternatively a pressure cooker (speeds up process).

I can't say I have any experience with either, though.


I’ve never used a pressure cooker since the day my parents’ old cooker exploded. The pot base went through one wall, the lid through the opposite wall fifteen feet away, and the ten brackets that held pot to lid sheared off like shell fragments and embedded themselves in various bits of furniture. That no one was near the kitchen at the time is still a subject of wonder and gratitude in our family. They’re a good cooking tool, but all valves need to be working ! I suspect modern PCs have better safety devices.

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stui magpie 

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Joined: 03 May 2005
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PostPosted: Tue Feb 20, 2018 9:07 am
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I rarely use the PC but the crock pot did a great job. Chuck it all in and forget it for 7 hours.
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stui magpie 

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Joined: 03 May 2005
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PostPosted: Sun Feb 25, 2018 5:30 pm
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Moroccan chicken stew tonight.

No kids so I'll dial back the volume. A bit.

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HAL 

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Joined: 17 Mar 2003


PostPosted: Sun Feb 25, 2018 5:32 pm
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Not much, eh?
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ronrat 



Joined: 22 May 2006
Location: Thailand

PostPosted: Wed Feb 28, 2018 12:04 am
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Mugwump wrote:
Brisket is a fantastic cut, as long as you can afford the gas bill for a 7 hour cook. When tough becomes tender, it’s always best. I do a 4 hour casserole with chunks of brisket and some ox cheek, and a sauce based on tomato purée and worscestershire sauce. It’s the best.


Some of the cuts wde get in Thailand are tough old buffalos or they don't hang it long enough.. Aussie beef is very expensive. I have gotten away with cubing the beef and squeezing a fresh lime or 2 on the beef and leaving it overnight in the fridge. Then slow cooking in a rice cooker with vegetables (carrots, peas, tomatoes, corn mainly), worcestershire sauce, some red wine and spices. The spuds here are sweet and mash well and the Thais seem to like it with mash or rice. Real Thai tends to be very spicy and they like it mild for a change.

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Pi 



Joined: 13 Feb 2006
Location: SA

PostPosted: Thu Mar 01, 2018 11:22 am
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If your're in Venezuela you have vaca piedra socialismo
The idea is you tenderize the meat before and during slaughter


http://www.dailymail.co.uk/news/article-5262257/Starving-mob-beat-cattle-death-rocks-Venezuela.html

This is a new form socialist food production.

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stui magpie 

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Joined: 03 May 2005
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PostPosted: Thu Mar 01, 2018 5:16 pm
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Socialism at work.
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