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Thread: Cooking and or baking.

  1. #111
    Patrol God Bob's Avatar
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    Just read an article in the Coles Brochure where it recommended that a Roast Lamb be cooked for 20 minutes and allowed to rest for 10 Minutes.
    When I have a Roast (or a Steak for that matter) I don't want to take a Rifle to the Table to Kill it and also want my meat to be Hot.
    I actually get physically sick if I attempt to eat meat that is underdone.
    My son in law is a Chef and I cant eat his Roasts or Steak.
    Am I the only one that thinks like this ????

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    Bush Ranger (15th November 2017), MB (15th November 2017)

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  4. #112
    2012 GU 3L BigJ's Avatar
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    Quote Originally Posted by Bob View Post
    Just read an article in the Coles Brochure where it recommended that a Roast Lamb be cooked for 20 minutes and allowed to rest for 10 Minutes.
    When I have a Roast (or a Steak for that matter) I don't want to take a Rifle to the Table to Kill it and also want my meat to be Hot.
    I actually get physically sick if I attempt to eat meat that is underdone.
    My son in law is a Chef and I cant eat his Roasts or Steak.
    Am I the only one that thinks like this ????

    I personally can't say that I share your opinion haha (I love my meat Medium Rare with Mushroom Sauce!) but some of my family members need to have theirs cooked well done otherwise they won't eat it, I think it's the whole blood still coming out type thing that gets them, even though it's myoglobin not blood. The one downside to having it well cooked is that the meat becomes chewy, people love the softness and juices of rarer cuts or at least that's me Each to their own though, at the end of the day your the one paying for the meat so you can do as you please.
    Last edited by BigJ; 15th November 2017 at 05:35 PM.
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  6. #113
    Patrol God Avo's Avatar
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    Quote Originally Posted by Plasnart View Post
    Gotta try it now. Thanks a lot, now 356 sauce bottles in the pantry!
    more than me just..my mrs put sauce on the shopping list,,so mugsy went and bought every sauce at the shop..lol..she wasn't to impressed..
    the kids thought it was hilarous.
    Watch this space, as there maybe a comment added soon

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  8. #114
    Patrol Freak Bush Ranger's Avatar
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    I don`t mind eating a bit of raw mince from time to time, but if I`m eating a fair bit of it, it`s got to be cooked just like my roasts and other meat. Raw snags aren`t to bad either.

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  10. #115
    ......... MB's Avatar
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    Funny episode :-) !
    https://youtu.be/C6QqSxmpRMM


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  12. #116
    ......... MB's Avatar
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    Victorian High Country Friday night camping just gone we were all kindly treated to this amazing feed riverside from Chef Phil @PeeBee ! Super special tucker, on behalf of all, thank you again Philstar !!


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    AB (27th November 2017), Bush Ranger (27th November 2017), PeeBee (26th November 2017), TPC (28th November 2017), Woof (27th November 2017)

  14. #117
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    Ok MB, where are the shots of your lamb rack masterpiece on Sat night? Perfect meal enjoyed by all, and really welcome after a day playing in the river!

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  16. #118
    Administrator AB's Avatar
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    Quote Originally Posted by PeeBee View Post
    Ok MB, where are the shots of your lamb rack masterpiece on Sat night? Perfect meal enjoyed by all, and really welcome after a day playing in the river!
    I want the recipe for that dish mate, absolutely delish!!!


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  18. #119
    Patrol Freak Bush Ranger's Avatar
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    Made stir fry veges, with home grown cauli, beans, cherry toms, onion, silver beet and red caps. Cooked up bangers for the gf, who had a home grown salad with them and I used the fat to cook / flavour the stir fry in. I used some Kecap Manis for a bit more flavouring.

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  20. #120
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    Quote Originally Posted by Bush Ranger View Post
    Made stir fry veges, with home grown cauli, beans, cherry toms, onion, silver beet and red caps. Cooked up bangers for the gf, who had a home grown salad with them and I used the fat to cook / flavour the stir fry in. I used some Kecap Manis for a bit more flavouring.
    What is Kecap Manis? A spice, vegetable, liquid? How would you describe the flavour it adds - spicy, sweet, mild, creamy? Never head of this, very interested. Where do you buy it, or is it a home grown 'thingy'?

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