Food Glorious Food!

[horrie hastings]

That's interesting mate.

I can't get past all that pigeon poo in the school playground.

My uncle loved them! Back in the 70's, he would shoot them with an air pellet rifle out of his laundry window. Could you imagine doing that in Bondi nowadays.

Lol, yes i know what you mean, i don't think i could bring my self to eat the ones that are flying around outside but the ones available for restaurants would be specially bred and not form Hyde Park.

The time i had goose when i was about 5 we had a boarder in one of the flatettes at out place in Paddington and he bought a goose that used to run around the backyard, i was actually scared of it at the time as it used to squawk and hiss. Then one day i remember seeing quite a few loose feathers and this carcass hanging in the laundry and not much later time wise the bird was in the oven and on the table, my mother told me she hated cooking it but at least she didn't have to kill it, pluck it or hang it, she only had to cook it.

[Crab]

Crumbed lamb cutlets and veggies here, on a cold , wet night up the coast . I Have tried pigeon (squab) many years ago . It was a favourite of an ex=girlfriends dad . Wrapped in bacon and roasted in the oven it was delicious. Think similar to quail , with big breasts.

[mightyrooster]

Not much effort tonight. Got some nice pies from IGA and having a side of veggies with them.

[Bates]

Ended up having Butter Chicken which was the easiest to make courtesy of the spice tailor and the pressure cooker. 6/10

[Bates]

Lol, yes i know what you mean, i don't think i could bring my self to eat the ones that are flying around outside but the ones available for restaurants would be specially bred and not form Hyde Park.

The time i had goose when i was about 5 we had a boarder in one of the flatettes at out place in Paddington and he bought a goose that used to run around the backyard, i was actually scared of it at the time as it used to squawk and hiss. Then one day i remember seeing quite a few loose feathers and this carcass hanging in the laundry and not much later time wise the bird was in the oven and on the table, my mother told me she hated cooking it but at least she didn't have to kill it, pluck it or hang it, she only had to cook it.

Classis. Reminds me of my sisters pet lamb that ended up being the Sunday roast.

Do you watch Mark Wiens on YouTube? He's a food blogger who travels the globe reviewing local eateries. It's quite good.

[Bates]

Late night dessert.

Lemon sorbet in front of the fireplace.

[Bates]

Tonight's main ingredient. Whole fresh 3kg Snapper.

Potential options.

Tempura battered snapper cocktails with home made sweet and sour sauce. Double fried hot chips
Fish Tacos and salad.
Baked whole snapper in green curry paste and coconut cream.
Snapper Korma curry served with rice.

Snapper wings will be seasoned and baked for entree.

Snapper head will make a fish broth which I'll freeze for my next seafood laksa.

[rented tracksuit]

Tonight's main ingredient. Whole fresh 3kg Snapper.

Potential options.

Tempura battered snapper cocktails with home made sweet and sour sauce. Double fried hot chips
Fish Tacos and salad.
Baked whole snapper in green curry paste and coconut cream.
Snapper Korma curry served with rice.

Snapper wings will be seasoned and baked for entree.

Snapper head will make a fish broth which I'll freeze for my next seafood laksa.

I hate you.

[Bates]

I went with option 1 and it was next level. 11/10

[rented tracksuit]

I went with option 1 and it was next level. 11/10

I would have gone option 3 myself but what would I know?

I don’t drink. I don’t smoke. I just like it spicy!

[Bates]

I would have gone option 3 myself but what would I know?

I don’t drink. I don’t smoke. I just like it spicy!

That was a close 2nd!

I felt like that crispy crunch you get with a thin tempura batter. Snapper being a real flakey fish works well.

Option 3 has red chilli, garlic, kaffir lime leaf, tamarind paste, green curry paste, teaspoon fish sauce ditto sesame seed oil and coconut cream wrapped in foil then baked for 40 minutes on 180'.

[rented tracksuit]

That was a close 2nd!

I felt like that crispy crunch you get with a thin tempura batter. Snapper being a real flakey fish works well.

Option 3 has red chilli, garlic, kaffir lime leaf, tamarind paste, green curry paste, teaspoon fish sauce ditto sesame seed oil and coconut cream wrapped in foil then baked for 40 minutes on 180'.

I’m salivating and I’ve already eaten!

[Bates]

I've been cooking up a storm this week so I'm keeping it very basic tonight.

Curry sausages, mash, peas and gravy.

[horrie hastings]

Classis. Reminds me of my sisters pet lamb that ended up being the Sunday roast.

Do you watch Mark Wiens on YouTube? He's a food blogger who travels the globe reviewing local eateries. It's quite good.

Have to admit i haven't heard of or seen Mark Wiens, about the only thing i watch on you tube is Greg's Kitchen where he reviews all the junk food options on offer, its good for a laugh.
While we were getting ready to go to Italy last year i caught up on all of Stanley Tucci's Italy and also watched Sophie Grigson's Italian series.
About the only cooking series i watched recently was Marcus Wareing's Simply Provonce and Marcus in Mallorca.

[Bates]

Have to admit i haven't heard of or seen Mark Wiens, about the only thing i watch on you tube is Greg's Kitchen where he reviews all the junk food options on offer, its good for a laugh.
While we were getting ready to go to Italy last year i caught up on all of Stanley Tucci's Italy and also watched Sophie Grigson's Italian series.
About the only cooking series i watched recently was Marcus Wareing's Simply Provonce and Marcus in Mallorca.

It's definitely worth watching. You'll have years of content to catch up on.