MB posted a pic earlier, it's a sweet soy sauce. Sweet and salty at the same time and it's bloody delicious on steamed dimmies.Quote:
Originally Posted by PeeBee
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MB posted a pic earlier, it's a sweet soy sauce. Sweet and salty at the same time and it's bloody delicious on steamed dimmies.Quote:
Originally Posted by PeeBee
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Thanks winnie, as normal just needed to open my eyes.Quote:
Originally Posted by Winnie
It`s a sweet soy sauce which is on a thick side. Not bad for stir fry and have used it for many years now. Google the word for more info PeeBee and you`ll get more of a discription.Quote:
Originally Posted by PeeBee
Still waiting...lolQuote:
Originally Posted by AB
Cmon Phil, share that love!
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Many thanks, will look for it in the supermarket.Quote:
Originally Posted by Bush Ranger
Sorry Andy, thought you were talking about MB's amazing lamb rack.Quote:
Originally Posted by AB
So Seafood Wok
1kg of fresh king prawns, green, 500g of fresh scallops, 2 large fillets of Tassy Salmon, 1 fillet of blue grenadier( chop fish in 3cm cubes approx), 4 spring onions, 1 small fresh ginger clove, I medium carrot, I bunch of fresh coriander, I can of water chestnuts - sliced, 1 lime, I bottle of lemongrass and lime marinade, 1 packet of black bean marinade, i bottle of fish sauce and 3 tablespoons of peanut oil, finally a handful of chopped blanched almonds. 300g of long grain white rice
Heat wok to 180 degC, add oil, and half the fish sauce, ginger pieces thin sliced, stir, add fish and lightly cook on all sides, leave uncooked in middle, remove to covered tray. Add prawns to wok, add more fish sauce, cook on 180 degC for maybe 4-5 mins, keep them moving to evenly cook thru, remove when pinkish, to same tray as fish, cover with alfoil.
Add remainder of fish sauce, a tablespoon of peanut oil and rst of ginger pieces, add vegetables and cook to slightly limp. Carrots need to be thinly sliced say 3mm thick, coriander is roughly chopped, spring onions chop to 2.5cm long,
Return fish and prawns to the wok, mix together carefully as the fish, which is in lumps or circa 3cm are fragile. Add the lemongrass and blackbean sauce and simmer for 3 minutes.
Rice needs to be cooked in advance of starting the WOK stuff as you need to dish up quickly to ensure the veges stay crisp-ish and the seafood does not overcook. mark had this down pat and the plates were ready with rice right at the time of dishing up direct from the WOK. Garnish with the fresh coriander and a liberal sprinkling of the almonds.
This will easily feed 6 adults, and you can bulk up the rice, or add some fresh noodles directly to the wok itself - that would stretch it to a meal for 10 with ease.
Its a mildly seasoned meal with loads of bulk to it. Prawns need to be peeled and heads removed first although you could cook with shells on as well.
Delish Fish, well done/experienced and thank you for sharing mate!!
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The brand I have is called ABC, but if you have an Asian shop some where near you, you may find some thing in there. Not a bad tasting sauce.Quote:
Originally Posted by PeeBee
Omelette ET & Herbs PeeBee earlier were great ideas, thankyou my little Angels;-) http://www.nissanpatrol.com.au/forum...2018/01/99.jpghttp://www.nissanpatrol.com.au/forum...018/01/100.jpghttp://www.nissanpatrol.com.au/forum...018/01/101.jpg
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baking.....
Nearly 4kg of (Rainbow Meats -Chirnside Park) ‘Memphis Beef Ribs’ going in now for tonight. http://www.nissanpatrol.com.au/forum...2018/05/28.jpg Boiling water & Coke filled up to the Trivets base with a bed of Onion & Garlic on top. http://www.nissanpatrol.com.au/forum...2018/05/29.jpg Super sealed on 120C bottom shelf, fingers crossed for checking in 6+hrs, back to chores! http://www.nissanpatrol.com.au/forum...2018/05/30.jpg
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I could be there in about 3 hrs .
have you tried sprinkling some French onion soup powder and a sprinkle off sugar {brown} over your onionsQuote:
Originally Posted by MB
Sounds great John, will give that a crack next experiment for sure mate!
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Bit more flavour and helps the onions caramelize.Quote:
Originally Posted by MB
Only need a little sugar ,No name French onion soup power 60c a pkt even great on toast
MB, maybe a dollop of tomato sauce...maybe bring some to Licola mate..
Absolutely please do for all Bidja mate, that brew looks amazing, Bellissimo ya old wonderful wog, top work :-)!
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Yeh been picking lots, do sell some to few outlets but thought we were going to get our first frost the other night so lots going on top of the old wood burner stove and reducing to freeze a bit. Will bring few bags alone and maybe some garlic...anglo celtic here and don't eat the red stuff but try to be fair..hahaha -:)
I’m pretty sure you’re not too far away mate.Quote:
Originally Posted by Bidja
I’ll buy some for sure .
This is the best shit in south Canberra atm
http://www.nissanpatrol.com.au/forum...2018/05/34.jpg
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Near 40ks nth of ACT. Going Tuggerah early next week (turbo stage 3 run), can help out with some garlic after... no worries mate.
Worked out tops, maybe 5.5hrs betterer and or 110C if your oven goes that low. http://www.nissanpatrol.com.au/forum...2018/05/35.jpghttp://www.nissanpatrol.com.au/forum...2018/05/36.jpg Still falling off the bone quite juicy. http://www.nissanpatrol.com.au/forum...2018/05/37.jpgNo complaints from our little heathens. http://www.nissanpatrol.com.au/forum...2018/05/38.jpg
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YUUUUUMM ! ! [emoji4]
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love it fella's....
Yes TD!!! Scotch fillet, sprinkle liberally with french onion soup powder, wrap in foil, bake for glorious yumminess!!Quote:
Originally Posted by threedogs
Pm sent mateQuote:
Originally Posted by Bidja
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Epiphany Bidja mate, our retired big Licola pot needs to shake off some dust.Quote:
Originally Posted by Bidja
Feast numbers are apparently growing, we may well be needing your volume produce base please good sir ;-) !
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Will gather some up for the pot mate. When on the boil will post pic up on the Licola thread..All goodQuote:
Originally Posted by MB
Bush Tucker Possessed Schoolies :-) http://www.nissanpatrol.com.au/forum.../2018/06/3.jpg
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Too friggin cold to cook outside, have moved the Korean BBQ feed inside and cooking off the kids sandwich press :-) http://www.nissanpatrol.com.au/forum...018/06/138.jpg
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‘Bundy Toad in the Hole’ @Avocado Styling:-)
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We could @Avo mate Smash the Melbournian next big city craze market mate :-)
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Scored a bargain on some Beaut Blue Swimmers!
http://www.nissanpatrol.com.au/forum...018/09/139.jpg
7 minutes light salt water hard boiled then straight into iced water before topping our Spaghetti Marinara for two, sweet little rippers!!
http://www.nissanpatrol.com.au/forum...018/09/140.jpg
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Picked up a little Weber BabyQ thingo for those upcoming summer fire ban days out there.
First test run underway at home, just squeezes 2.5kg of quite meaty beef ribs on its trivot.
http://www.nissanpatrol.com.au/forum...018/10/587.jpg
Any tips/advice on these things @Winnie mate, I’m struggling to keep it under 150C let alone the hoped well below 100C slow cook.
http://www.nissanpatrol.com.au/forum...018/10/588.jpg
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You will struggle with that mate its not rally what they are designed for. We use ours at least 5 nights a week all year round, oven in the house does not get used. Love the weber q!Quote:
Originally Posted by MB
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Cheers mate, I’ve wedged the lid open some 3” and dropped about 10C. They are pretty cool little things, will keep playing around with it but as you’ve kindly mentioned, best as a normal oven or grill for sure can imagine. Noticed they had a rotisserie extra thingo for sale might look into down the track too [emoji106][emoji106]
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As Winnie mentioned @MB , they're not very good at slow cooking. Closed temperature chamber effect gets too hot with the size of the burners underneath. Iove ours and we barely ever cook any meat in the kitchen now. The Weber is the go. Timing is everything. Warm it up shut the lid, walk away.
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Cheers Hodgey mate, I’ve taken battle stations, meat internals hit 60C, shut her off now and triple foil resting inside it for another hour or two tucker time.
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Going to get the Milwaukee drill and sort this puppy out later with some valves [emoji23][emoji106][emoji106]
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Did the wood chips get smoking? Good idea that one!
Good for baking too, done a few desserts in it before and scones as well.
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Alrighty, problem solved for next time!
NEW & Improved ‘Weber Unicorn Series’ ;-)
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Y
U
M
[emoji1786]
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The warranty instructions said absolutely not to add potentially flammable chips or the like...I read afterwards....still alive thankfully [emoji23][emoji106]Quote:
Originally Posted by Winnie
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