Cooking

You missing out, its a good gut cleanser - IYKYK :smile:

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I’ve just never liked them. I try every couple of years. Hahaha.

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One thing I’ve never been game to try is magiritsa. Not sure if its just a once a thing at Easter, or people are crazy enough to eat it all year round.

I have started eating it the last 2 years. I take out the gross bits or make sure dad cuts them up really small. The overall taste with the herbs used is quite nice Not for you anyway as it’s best served avgolemo style.

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What convinced you to finally try it? Guessing only broth is left if you remove all the gross bits. :laughing:

I try and enjoy all the Greek foods. Pretty much the main reason!

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I feel like stinking up the house so I’ve got my steam boat and grill out for the arvo/night.

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I’m trying to cut down on bread for a bit. Whipped this one up this morning. Goes alright.

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If I had the space a parilla would be on my shopping list.

Check out some of the serious built ins and other options here.(sounds like free standing isn’t your go)

Argentinian style bbq is the best.

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Fk off that potato cake, then you can become a card carrying member of the low carb thread.

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I will eventually. I need something to wein me off the bread haha. A couple of more eggs might do the trick.

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you also dont need to add salt as he spits over his food enough to cover that

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Cooked this yesterday night. Even better today! :ok_hand:

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I’m down Phillip island tonight doing some work on a house. Was down last weekend and just got some take away. Tonight I was determined not to have taken away so got some supplies on the way. I wave had this Breville grille/sandwich press for around 5 years and haven’t really used it. It did the job and the food hit the spot. Eggs go with everything hahaha.

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Good to see that you got some greens on the plate.

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I don’t know if anybody follows Colonel Sanders’ nephew on Instagram, he’s batshit crazy but he just posted this:

Will give it a go later in the week and report back for any of my fellow greaseheads on here.

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2kg pork loin, cooked to 65c (safe) internal temp. Crackle was outstanding.

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Does anyone here have a good recipe for a pizza topping featuring feta cheese?