Recipes, home grown goodness, BBQing and food stuff
-
@taniwharugby You only cull-for-eating turkey with months without a R in them. That's the general rule of thumb here in NZ
-
From NZ Hunting and Shooting Forum "The r thing comes from the northern hemisphere, should probably be turned round for here. Best month's seem to be late oct, thru jan also possibly feb but depends on when cricket nos start to climb. Then may june but after that they start getting a bit scrawny. Crickets which the seem to love make them stink and taste rancid. If you can get the bastards after theyve been in a orchard premo!
-
europa 1688 โปรถอนไม่อั้น สล็อต ฟรี 100 บาท
europa 1688 เว็บคาสิโนออนไลน์ที่เชื่อถือได้ ล็อกอินไม่มีประวัติการโกงและลิขสิทธิ์แท้ เว็บไซต์คาสิโน อัตโนมัติ พบกับเว็บสล็อตตรงที่มีอัตราการ
World butchers challenge livestream with the NZ 'Sharpblacks' competing
-
-
This post is deleted!
-
-
@tim said in Recipes, home grown goodness, BBQing and food stuff:
Anyone have any recommendations for sheep milk products in NZ?
I can't recommend brands rather than locations. I find Farro in Auckland has a really good range of cheeses and milk etc.
I'm not really sure if that helps or not.
-
-
@tim said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo Will check them out when I get the chance. Would love to get some good greek style sheep milk yogurt.
Not sure wheere you live but the Farro in Albany is quite a decent one
-
-
-
@tim said in Recipes, home grown goodness, BBQing and food stuff:
What do you guys think about Ossobuco with beef shanks instead of veal? Veal is hard to get at the moment.
I don't have a problem with that. Throw in some beef tendon for good measure
-
@tim said in Recipes, home grown goodness, BBQing and food stuff:
What do you guys think about Ossobuco with beef shanks instead of veal? Veal is hard to get at the moment.
If it tastes good then there's nothing wrong with it. Recipes and dishes are more an application of technique and flavours than a set of rules.
Venison shanks work really well too, especially paired with a nice fresh lemony gremolata. -
-
@tim said in Recipes, home grown goodness, BBQing and food stuff:
Sounds good. Any recommendations when cooking beef rather than veal?
I think you can treat it the same? Veal is juvenile beef so the older meat will have more fat. The other cut I love is oxtail. Gelatinous goodness
-
@tim 'traditional' Osso Bucco is quite delicate and you aren't going to get that same lightness with beef but that doesn't mean it won't be tasty to follow the same method. As @canefan says, throw in some tendon or a split marrow bone for depth to the flavour. The gremolata adds back 'freshness' when you eat it.
Another option I often use for slow cooked meat dishes is a side of Silverbeet sautéed with plenty of garlic and finished with lemon juice and zest. Kind of a substantial gremolata.
https://blueriverdairy.co.nz/online-shop
