Today I COOKED.

[davent]

Just curious, does anyone outside of the NT eat Blachung?
Its a horrible smelling concoction of goose inards, garlic, ginger, onion, chilli and other secret ingrediants, smells aweful, tastes amazing. Like a paste, its nothing like balachan from indonesia, just a similar name and smell.

https://www.crikey.com.au/2019/07/12/blachung-naidoc-cook-off-darwin/
https://deleciousfood.com/blachans-...thern-territory-where-recipes-are-top-secret/

 

[Dave's Office]

Well I didn't actually cook it, one of my mates from Port McDonnell caught and cooked it for me, but I cleaned and cut it up, and our friend Jilly from Coffs Harbour thought it was pretty yummy

 

[Mackka]

Who’s whom mate?

 

[Dave's Office]

Who’s whom mate?

Jilly's on the left and Miss Kay's on the right Mackka, I think

 

[RM Outback]

Jilly's on the left and Miss Kay's on the right Mackka, I think

Either way sure looks like a good spread

My Dad used to free dive the rocks off Aries Inlet for crayfish. He loved it so much we often head him recount his younger year's. I love fishing but for some reason the taste doesn't agree with me.

 

[Dave's Office]

Well I did cook this, KG Whiting fillets in a thin ginger beer batter, we're trying to spoil Jilly so much, that she can't wait to come back.

 

[Mackka]

I am coming over, just yummi.

 

[Dave's Office]

I

I am coming over, just yummi.

It's only "The Quick And The Hungry" around here when I'm cooking whiting Mackka.

 

[Dave's Office]

Miss Kay's away visiting her sister in Whyalla so I'm batching, I reckon I'm a pretty good cook but I've been eating frozen meals for the last few days, but while reading the paper today, I found a recipe for garlic scallops, just so happens I had some scallops in the freezer, you beauty.

 

[Mackka]

Yummo mate. Looks very Italian which suits me. Mackka

 

[Dave's Office]

Well it was an Italian recipe Mackka, but when I came to the "add one cup of good quality white wine," I decided to make it a Dave's chuck in what you've got recipe, I can't drink wine so I substituted it with my Ginger Beer, I didn't want to open a bottle of Miss Kay's good wine, if I had to drink the rest it would have been like feeding strawberries to pigs.

 

[Mackka]

Buono il mio amico, birra allo zenzero, e’ perfecto! Ciao

 

[Simmo]

Rightio!
Boneless Pork Shoulder in for 8 hours, had to crank the temp up a bit for the last hour-ish to meet the deadline! (next time, cooler and longer, 10 hours??)
Crackling was the best ever, cooked at 200 for 50 minutes in the Air fryer.
I'm a meat bloke, the wife likes to add rabbit food to hers..!

 

[user 12139]

Bacon&egg's with garlic granules and a bit of chillie on the yolks for breaky today
View attachment 6737
Gotta love chillie hey Mm Mmmm !

that should open you up

 

[Pro-oz]

What's a good smoker to get Simmo? Beginner here.

 

[Mackka]

Pro Oz one bloke that would know is Ramjet but haven’t seen him sround in a while since he started working for Cleggy.

 

[Simmo]

Mate, the PitBoss 850 from Bunnings is the absolute best value for money.
https://www.bunnings.com.au/pit-boss-850g-navigator-pellet-smoker_p0172778

 

[Simmo]

If you are into FB there is this awesome Pitboss smoker group!!

https://www.facebook.com/groups/355467165036646

 

[Simmo]

Another batch of the 'Worlds Best Beef Jerky' done and dusted...
Steven Leptig must have smelt the smoker cooking away and dropped in for a chat and brought over some store bought Jerky.... Hmmmph! No comparison!
This batch, we have toned down the spicyness just a tad

 

[sand surfer]

What's a good smoker to get Simmo? Beginner here.

depends on what you are going to smoke pro-oz
if doing the pulled pork or other roasts or all the basic BBQ ing then as simmo said a pit boss ,but as i have never used one i can not comment on them

if you wish to do the salamis and other sausages then you will have to get a designated smoker ( gas or electric)
but also bear in mind that if you buy a gas powered smoker ( which i own) you will have to buy a cold smoke generator as well
because the gas smoker can not make the smoke at the required low temperatures needed to dry and smoke the skins at the start of the process
just a few things to keep in mind if you are wishing to do sausages