Cooking


#442

(For the Vegos, either of these dishes would be easy with a meat substitute)

so, this is how Colombians bbq, definitely would be banned at Bunnings.
Starts with a brioche hot dog roll, nothing to fancy for the meat, just a little smoky pork sausage. Topped with lightly cooked onions, topped with mayo, mustard, tomato sauce. And then…the mystery topping…crushed potato chips!!! Amazing!

https://i.imgur.com/Ef6yVh9_d.jpg?maxwidth=640&shape=thumb&fidelity=medium

So this was ‘finger food’ and it was awesome, basically 3 types of sausage/hotdog/chorizo. Chopped with potatoes that were already boiled in Coke! Grilled with some basic herbs and spices. Had a great little chipotle mayo dipping sauce too. Simple, tasty, went well with beer.

https://i.imgur.com/obEAMmg_d.jpg?maxwidth=640&shape=thumb&fidelity=medium


#443

I whipped up this vego feast tonight. It was a little flavourless but good on the calorie side of things.


#444

I hope you waited for it to cool down before eating it :stuck_out_tongue:


#445

But, … I like Flavour, … :no_mouth:


#446

■■■ is that activated charcoal!


#447

Getting this thread back on topic…

Todays effort:

There was salad but didn’t wanna ruin the photo lol

Next time you’re in Cairns @JohnRain :sunglasses:


#448

Looks great.

Burnt ends has me stumped though. Isn’t it from the Point? Which is the better part of the brisket?


#449

Define ‘better’.

The flat is leaner, but the point has more intramuscular fat which keeps the meat moist and tasty.

Both are pretty damn good.


#450

adjective

more desirable,


#451

I know there’s a few vegos out there…but I just found out I’m allergic to eggplant.

So here’s a chicken gyros I’m cooking right now.
image https://i.imgur.com/EXDusgq_d.jpg?maxwidth=640&shape=thumb&fidelity=medium


#452

Chlorine washed chicken?


#453

Huh? Greek Easter is the following weekend. :wink:


#454

Lucky ■■■■■■■, hate the stuff. Foul tasting rotten veg.

Think i will commandeer that excuse.


#455

RSPCA APPROVED!!!

https://i.imgur.com/XVfS62K_d.jpg?maxwidth=640&shape=thumb&fidelity=medium

Got a bit more colour now, first shot was 3 minutes in. This is 2hrs now


#456

Hard to get them without it. DIY, or Farmers markets maybe?


#457

Yeah I know. I am super sensitive to it. Almost totally rules out poultry for me now :sleepy:


#458

Bummer. My mate breeds & thins out the young Roosters he gets every now and then, … (not that that does you much good :no_mouth:), but they are surprisingly good eating.

Totally different to store bought Chlorinated ones. you wouldn’t think it was the same bird.


#459

Are they chlorinated to get them whiter Or to get them cleaner?

I just seen they’ve got this weird black skinned chickens you can buy now. Bit hard to tell if it’s cooked or not I guess.


#460

It was a weird way to find out. It’s always given me this stinging feeling in my mouth and tasted very bitter and acidic. I was eating some eggplant with my wife and asked her if she had the same sensation, which she didn’t. I just assumed that’s how it always tasted. Then googled it to find out that some people can be allergic to it.


#461

I think its U.S.hygiene rules that have infiltrated the world.

The black ones are commonplace in Asia and aledgly have health benefits.