Recipes, home grown goodness, BBQing and food stuff
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
I got this set for cheap as at tk maxx and by far the best I've ever owned, sharp as and only an occasional tune through the tool needed. Also got a cheap backup with a bit of extra weight that is surprisingly good that I try to get Bonesetta to use on the one occasion a year she's using a knife in the kitchen.
Careful with sharpening that one on the bench. Is has a very thick bolster and the heel is hollowing out. To get the blade flat again will involve grinding away the bolster.
My expensive Wusthof developed the same problem as my technique on the steel was heavy on the heel. Now I have a hollow on the edge which is a bitch when chopping -
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial the silver one? It's extremely rarely used anyway and maybe only been sharpened once! Thanks for the tip eh.
Maybe the photo is tricking me but that blade looks like it would show a fair bit of sunlight if held on a flat surface
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial the silver one? It's extremely rarely used anyway and maybe only been sharpened once! Thanks for the tip eh.
Maybe the photo is tricking me but that blade looks like it would show a fair bit of sunlight if held on a flat surface
Oh I see, you're just trying to make me look silly again. Well it won't work!
(Bones heads out to the backyard knife in hand and holds it up to the sun)
Nah I actually don't know what that means.
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Amazing news. Ms Cato No1 has come up with a second dish. Jerk chicken with couscous and sweet potato fries. Well she did the chicken and left me to do the sides. She has been boasting about her recipe without any actual evidence before but it was bloody good. Much better than my attempts. So her threat (made in a loud voice on a busy street) for her and I to have a jerk off ( no really) has now been settled. So many ingredients. Scotch bonnets, molasses, sugar, cinnamon, olive oil, rum, vinegar, god knows how many other spices. No pictures as we were all too hungry - she is not the most efficient or timely cook.
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@Catogrande maybe she remembered you and Mrs Cato always talking about your jerk off competitions from when she was a child?
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande maybe she remembered you and Mrs Cato always talking about your jerk off competitions from when she was a child?
Well, she’s a woman so she has a long memory
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande maybe she remembered you and Mrs Cato always talking about your jerk off competitions from when she was a child?
Well, she’s a woman so she has a long memory
And even then they can make shit up and we can't remember if they did it or said it anyways
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Stop the fucking press. I saw the attached photos and comment on the NZ BBQ Alliance Facebook page.
I did it. Fist size meatballs (just mince with salt and pepper)
Smoked offset on hickory and made a Mexican sauce and added back the meatballs and broke them down in the sauce and let it bubble away for six hours
Best nachos I’ve ever had and the pretty much looked like the attached.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Winged it with the pork and pretty happy with how it came out eh, similar to hog roast I used to get at street markets. Bread and chilli sauce, yum!
That looks pretty bloody good mate. Details?
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@Catogrande hah fuck don't ask. Some Cajun seasoning, white pepper, salt, thyme, tinfoil, a box of ciders and a whole lotta luck.
Out the fridge to room temp, patted dry, seasoned and wrapped in tinfoil, on the BBQ about 12 with a few coals at the back and lid closed. BBQ went out once, got it going again, open foil about 4pm, over direct (but not exactly scalding) heat about 5pm, plate up at 6pm. Rough carve and tip the juices from the foil over!
More pics to come after heart surgery.
Oh and it was a pork crackling leg joint.
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Duck last night. I love Duck. Rubbed in orange zest, rosemary, thyme, s&p and nutmeg. stuff with the same ingredients + garlic. BBQ for 2 hours
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Bones oh god I'd love a hog roast pork right now. That looks nice Boney!! Well done, for once you didn't open a tin.
this whole post is just dripping in innuendo
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
innuendo
An Italian suppository?
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Bones oh god I'd love a hog roast pork right now. That looks nice Boney!! Well done, for once you didn't open a tin.
I opened about ten of them, Rugbeeeeee Luvaaaaa.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
innuendo
An Italian suppository?
No it's a rather commonly used word to describe an allusive or oblique remark or hint, typically a suggestive or disparaging one.