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Had some thin sausages from our local butcher who makes his own, we have been buying from him for nearly 30 years.
They were leftover from a BBQ and only bought thin ones for convenience, with the left overs we cooked them (from raw) in the smoker to see what they were like.
WOW I had no idea that an ordinary sausage could taste so good cooked that way, fantastic.
Worth a try definitely.
Gave a bottle of Chili Sauce to a friend and told him to be careful, as it may be hot. He tried about a two cent piece size of sauce, he reckon he had a bit of ring sting the next day. Told him that he might need to dilute it down with some shop bought dead horse to tone it down a bit. I had about four times the amount and it gave me a bit of a tickle the next day.
Baked a whole meal loaf of bread to day. Used a Kilogram of flour and it turned out well. Makes good toast all so.
One of AVO's top idea's ;-)
Our young vermin contractor has been dropping off socks full as a thank you.
It's harkin away now, we'll see how it comes out soon ;-) http://www.nissanpatrol.com.au/forum...2016/10/32.jpg
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We did an awesome roast pork in the weber q last night. My best yet. I think it turned out so good because it was so big, the skin sat right near the hot lid and made some epic crackling.
http://www.nissanpatrol.com.au/forum...2016/10/33.jpg
Cheers AVO, twice as gooood ;-)
http://www.nissanpatrol.com.au/forum...2016/10/35.jpg
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You go alright for someone the wrong side of the border hey...look good mateyQuote:
Originally Posted by MB
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Cheers Chef, twas spot on taste wise, thankyou! Kids rumbled & snatched at the smell so was definitely a good idea!!Quote:
Originally Posted by Avo
I`m thinking of doing a marinated chook with Thyme and Black Peppercorn stuffing on the rotisserie of the BBQ tomorrow. I`ll bung on some of those BBQ briquettes and crank up the gas for 10 minutes to light them up, then turn off the gas and close the hood / lid to start roasting. Those BBQ Briquettes saves on the gas while cooking and is a lot easier to light those things up too with the gas.Quote:
Originally Posted by Winnie
Saw a show on TV a couple of weeks back and a bird made Ricotta Cheese and made it look easy, but only stated what quantity you needed in cream and milk, so I made some Ricotta Cheese on Thursday for some thing to do. Never made cheese before in my life and don`t know how Ricotta suppose to taste, as I never had it before. It tastes okay of what I made though. A quick look on the internet and I found that a thermometer was needed for the correct temperature of 200 fahrenheit, plus cheese cloth. I had none of these and the pot was on the stove on low heat, so I thought a couple of new Chux will do for straining. I looked again on the net and found another site with a recipe for Ricotta and says bring milk and cream to a simmer. I knew what that is I thought and then turned off the heat, then add lemon or vinegar to help curdle the mix. I used the only lemon I had and remembered that I made a double batch, as I had 600ml of cream and 4 litres of milk, so I combined both lemon and vinegar. Bob`s your uncle, if you have an uncle Bob and the cheese was done, waiting to be strained and cooled. GF made Corn and Ricotta fritters for to nights dinner and I`m sure the cheese tasted better with a bit of age, unless the cooking of it improved the taste.