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  1. #126
    Veteran yeah_nah's Avatar
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    Quote Originally Posted by rossi View Post
    I've been looking for a decent chilli recipe since I had the best chilli fries ever at a food truck. I'm going to try it with fries next time instead of rice.
    Do you own a deep frier?

    Fries cooked in oven, kill me now
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  2. #127
    Ohh ok lol rossi's Avatar
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    Quote Originally Posted by yeah_nah View Post
    Do you own a deep frier?

    Fries cooked in oven, kill me now
    Nope. I should just buy them from maccas.

  3. #128
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    Dont mind oven baked chips myself. Bit of oil, pepper, salt and some wedged up potato's etc. quite good.

    Highs and lows of my cooking this weekend. Had a pot luck lunch the other day with work people. Made potato and rosemary pizza with caramalised onion as the sauce base, made the dough and everything from scratch, was a hit.

    Then this evening I fucked up cooking sausages

  4. #129
    Veteran Triptanes's Avatar
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    Quote Originally Posted by Red Bear View Post
    Had a pot luck lunch the other day with work people. Made potato and rosemary pizza with caramalised onion as the sauce base, made the dough and everything from scratch, was a hit.
    Hope Damo got an early invite. He's going to be pissed if he just sees this now and when he rocks up the kitchen is closed.

  5. #130
    Veteran yeah_nah's Avatar
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    Quote Originally Posted by Red Bear View Post
    Dont mind oven baked chips myself. Bit of oil, pepper, salt and some wedged up potato's etc. quite good.

    Highs and lows of my cooking this weekend. Had a pot luck lunch the other day with work people. Made potato and rosemary pizza with caramalised onion as the sauce base, made the dough and everything from scratch, was a hit.

    Then this evening I fucked up cooking sausages
    Oven baked chips are ok, I actually prefer oven baked sweet potato chips >>> the fried variety - seems sweet potato don't soak up the oil too well or something.
    But in terms of making a loaded fries, chilli fries or whatever you basically need them to be the same as mikky D's

    Went to that perth noodle markets last night, got the peking duck fries
    heres a pic took (as in sloot im banging not darling sloot)



    They were fucking good. $15 tho and the other things were $20 (also fkn good)
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  6. #131
    One betting disc please Gamblor's Avatar
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    Fucking lol when I went last week I had the exact same thing you did

    That duck

  7. #132
    übermensch showdownhero's Avatar
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    Reason sweet potato chips taste weird when they're fried is because you aren't comparing apples with apples so to speak. Whilst sweet potato fries are actually slithers of real sweet potato any commercial chip you buy is mashed potato with a batter and not an actual slice of potato (obvious exception is skin on fries but they are fairly rare)
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  8. #133
    Veteran Triptanes's Avatar
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    anyone have a GOAT lamb shanks recipe? I can't find/remember the one I used to use

  9. #134
    Veteran Ariel_WELBZ's Avatar
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    Got a slow cooker, made a beef casserole first up. How good, joining that recipe page

  10. #135
    übermensch showdownhero's Avatar
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    Quote Originally Posted by Triptanes View Post
    anyone have a GOAT lamb shanks recipe? I can't find/remember the one I used to use
    I cooked some sensational lamb shanks a few weeks ago, will find the recipe.
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  11. #136
    Veteran Triptanes's Avatar
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    cheers, found one that will do me as a starting point though. I mean it's not incredibly complicated - red wine, tomato, stock etc. - i just needed a reference on relative quantities.

    Slow Cooked Lamb Shanks in Red Wine Sauce | RecipeTin Eats

  12. #137
    übermensch showdownhero's Avatar
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    Quote Originally Posted by Triptanes View Post
    cheers, found one that will do me as a starting point though. I mean it's not incredibly complicated - red wine, tomato, stock etc. - i just needed a reference on relative quantities.

    Slow Cooked Lamb Shanks in Red Wine Sauce | RecipeTin Eats
    I used tinned tomatoes instead of stock

    Ingredients per shank
    1 brown onion
    1 400g tin chopped tomatoes
    150ml red wine

    Herbs and Spices (this one's italian but you can switch for morrocan, mexican which I can write up for you if you like)
    >garlic pre chopped or fresh your call (powder/granules too preferably, chopped garlic at the start then top up a bit more with granules later in the cooking process if need be)
    >oregano (use liberally, it's in italian herbs but oregano is goat)
    > and pepper obviously
    >dry basil (also important to add extra)
    >rosemary,parsley, thyme (or just grab some generic italian herb stuff) and a bay leaf
    >chilli (add in as much or as little as you like)
    >pinch of sugar to help caramelise the onions (no damo)

    Recipe
    >brown the onions with the herbs and spices you will be using
    >remember that chilli and garlic become more subtle the longer they're cooked so I always add in some at the start then add in more during the cooking process
    >like i said the sugar is there to help caramelise the onions a bit so make sure they're pretty well cooked
    >remove onions from pot (you want to remove them from the pot because you're going to sear the shit out of your lamb shanks and you'll burn the onions if their in there at the same time)
    >sear the shanks, very important step make sure all the meat is sealed or they won't be as tender/caramelised/delicious
    >lower heat re-add the onions
    >add tinned tomato (or stock in the case of your recipe)
    >cook for 90 mins plus
    Last edited by showdownhero; 19th May 2016 at 12:46 AM.
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  13. #138
    #FlyEaglesFly sblack's Avatar
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    Having an Italian mother, using peeled tomatoes >>>>>> stock

  14. #139
    Veteran trigg's Avatar
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    Is there enough liquid when you use peeled tomatoes over stock?

  15. #140
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by trigg View Post
    Is there enough liquid when you use peeled tomatoes over stock?
    Tomatos carry a lot of water weight. But you can top up with stock too if you feel it. Tomatos add extra layer of flavour, also carries herbed flavours more than stock

  16. #141
    #FlyEaglesFly sblack's Avatar
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    I'll ask my mum tonight how she does hers in regards to liquid quantities.

  17. #142
    comfortably numb flight23's Avatar
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    Quote Originally Posted by Embers View Post
    Im the hero football needs and deserves you will find

  18. #143
    über konsistent
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    Can confirm sblacks mums tomatoes carry a lot of water weight.

    wait wat
    Quote Originally Posted by Embers View Post
    Do a bit of research on it and you will understand.
    Quote Originally Posted by KaII View Post
    Dude I'm doing a masters degree on it.
    --------------------------------------------------------------------------------------------------------------------------------------------------------
    Quote Originally Posted by Embers View Post
    Maybe we get pick 8 for Lycett

  19. #144
    #FlyEaglesFly sblack's Avatar
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    Guy at work who's an ex chef brought in some pulled pork for people today.

    Have to say it was bog average. He smoked it for 8 hours but like it just wasn't juicy.

    Really want to show this cunt up with the classic TIA/RZ pulled pork recipe and have people froth over it
    TTP

  20. #145
    übermensch showdownhero's Avatar
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    I've just discovered and perfected reverse seared steak and my life will never be the same, absolute goat

    Generally advised for use on thicker cut steak but in my experience you can use it even on thinner cuts

    This was a 225g Sirloin only 1 inch thick and it came out perfectly



    Basic premise of reverse sear is to bake/roast the meat at 130 celsius before sticking it on a fry pan for 45 seconds each side to get that lovely caramelised flavour on the outside

    My guide is to use 10 minutes of baking time per inch of steak thickness, so because the above sirloin was 1 inch thick it was in the oven for 10 minutes
    Last edited by showdownhero; 17th March 2017 at 01:15 AM.
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  21. #146
    übermensch showdownhero's Avatar
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    sorry the pic is out of focus but I was so busy fapping myself to death over the hnngness of my steak that I couldn't hold my camera steady
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  22. #147
    Veteran Narkee's Avatar
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    Reverse sear is goat. I do it with a big piece of Tri tip on the smoker and then slice.

  23. #148
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  24. #149
    Good thanks Jihad's Avatar
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    Completely forgot about PeKing Duck. GOAT poster imo

  25. #150
    Veteran yeah_nah's Avatar
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    Quote Originally Posted by melaniej View Post
    Dasit, thnx Mel

    Sent from my SM-G955F using Tapatalk
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

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