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Guest yamaha_man

Eating something delicious? Post a pic here.

Just finished a chicken Ceasar salad pizza.

May make them at my next gtg.

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I'm starving!

Doing a low and slow 5kg pork shouldler in my Komado as well as a 4kg leg of lamb this w/e so am sharpening my teeth in preparation!

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Currently about to eat slow-cooked lamb shoulder with potato, kumura, carrot, broccoli and green salad.

 

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INGREDIENTS

o    2 teaspoons sea salt

o    6 garlic cloves, sliced

o    6 sprigs rosemary, 5cm long each, leaves emoved and chopped

o    1 tablespoon black peppercorns

o    100 ml extra virgin olive oil

o    3 tablespoons dried oregano

o    1 7/8 kg lamb shoulder, boned

o    80 ml red wine vinegar

o    125 ml water

o    1 lemon, sliced to serve

DIRECTIONS

1.    Preheat a fan-forced oven to 170C (or 190C conventional).

2.    Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.

3.    Add olive oil and oregano to the paste and mix well.

4.    Rub marinade into meat and place lamb in a ceramic baking dish.

5.    Add vinegar and water to the dish, cover with foil and bake for 2 hours.

6.    Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.

7.    Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.

I cooked it cooler (140°) for four hours

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Tonight's vegetarian dish - we commoners call it spicy [emoji892] eggs
But it has many names and is popular in several countries
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Sent from my iPhone using Tapatalk

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Down in Byron at the Roadhouse Cafe

seriously good coffe and listening to David Crosby great song Almost Cut My Hair and Bob Dylan 

just like driving around in my car

best coffee that I know of in Byron

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Boxing Day leftovers. 

I bbq a shoulder of pork on Christmas Eve so today put the leftover chunk of meat (still on the bone) back in the Baby WeberQ  in a foil tray on a bed of onions,  in Bundergurg ginger beer mixed with bbq sauce and and several drops of mesquite liquid smoke. I dusted the pork with bonedust rub and have cooked for 2hrs. 

Looking forward to this in 20min. 

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Edited by frankn
Picture

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19:00 watching TV with food channel on, some UK lady exploring Chinese food in streets of Futian

19:15 can't resist any longer, jumped into the car and drove to the nearest food court 

20:15 :drool:

 

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Spotswood

very trendy 100 metres with a few cafes and deli wine /bar

and serious bakery with excellent sign of the reserection 

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No need to go to Melbourne for this quality food and coffee 

Beautiful downtown Tweed Heads amongst the sex shops massage parlour and discreet brothels is The Bread Social

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Home made (not me) strawberry mousse...

No eggs (replaced with a secret indgredient) & no added sugar...

Absolutely bloody delicious...

 

 

Strawberry Mousse.jpg

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Three malt sandwiches and counting(camera is stuffed hence no pic) and this mornings fresh caught flathead and also this mornings catch of school prawns out of a spot that if I told you then you'd have to die.

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On 9/7/2015 at 8:19 PM, Tubularbells said:

 

  well as a 4kg leg of lamb

4kg? It's mutton.

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54 minutes ago, Luc said:

4kg? It's mutton.

Would be by now...

That was 2.5 years ago...:)

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Still mutton or the lamb was a whether.

 

Watched a show where they took a retired butcher quietly into various mall butchers and premium butchers charging big city prices and he showed that a hell of a lot of them were selling store whethers and there wasn't a lamb leg to be seen and in many cases the cutlets were a dead set give away (their size tells you this).

 

When asked where was the best place to buy authentic lamb he had no qualms in insisting the safest regular place to buy was most big supermarket meat departments because they were inspected  on a regular basis sometimes weekly mostly monthly. Suburban butchers were lucky to see a meat inspector he noted from experience.

 

I used to buy huge legs until I twigged.

Spring lamb, check the leg from top to sawn shank joint; over 300mm and your into whether territory.

2, 2.25, 2.6 kg pulls them up. I'll buy two before I'll but a big one.

 

Big ones are good for slow cooked pulled meat or boned and used for stews ect.

 

Mutton dressed up lamb.

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