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  1. #1
    übermensch showdownhero's Avatar
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    The PeKing Duck Memorial "What food are you eating?" Thread








    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  2. #2
    Elite azm's Avatar
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    made a meatball sub for lunch. loaded pasta sauce with garlic and basil. extremely delicious

  3. #3
    #FlyEaglesFly sblack's Avatar
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    Time to fill this thread.

    Sooooooo you pulled pork fans might want to get the tissues ready.

    Feast your eyes on these babies

    Say hello to about 1kg of my dry rub



    All in preparation for this ...



    18kg of prime cut pork shoulder in 12L of brine solution

  4. #4
    #FlyEaglesFly sblack's Avatar
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    Same time I put in the oven my Red wine braised Beef cheeks. Will snap them later.

    sblacks house smells like heaven atm

  5. #5
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    Holy shit are you doing a whole pig?
    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

  6. #6
    #FlyEaglesFly sblack's Avatar
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    Pretty much

    2 separate 9kg shoulders.

  7. #7
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    >upping tinder game
    >suddenly has 18kg's of "pork"


  8. #8
    Veteran
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    Also mate made pulled pork the other week, but alot less than this (about 5-6 pounds or something). BBQ sauce, onions, ginger ale in a slow cooker for 8 hours and it was amazing.

  9. #9
    Super Moderator Shuttlesworth's Avatar
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    Bought the Momofuku Milk Bar book the other day, so I'm gonna make ceral milk tonight and probably make a pannacotta out of it tomorrow.

  10. #10
    Elite azm's Avatar
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    Made 2kg worth of pork spare ribs last week

    Marinade:
    - Hoisin sauce
    - White vinegar
    - soy sauce
    - half a beer
    - honey
    - brown sugar
    - garlic
    - chilli powder
    - salt and pepper

    was delicious

  11. #11
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    Made an Egyptian Marinated Duck a couple of weeks back. Was pretty nice except the dumb mutts i was making it with like their meat dry as a dead dingo's donger, so it was a bit overcooked for my liking.
    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

  12. #12
    #FlyEaglesFly sblack's Avatar
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    Should've told them to fuck off.

  13. #13
    #FlyEaglesFly sblack's Avatar
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    Beef cheeks tonight Braised on about 150C for 3 hours. Needed another hour or so but didn't have the time. Shit was still tender as fuck. No effort to cut. Love it.

  14. #14
    Veteran Ariel_WELBZ's Avatar
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    Quote Originally Posted by sblack View Post
    Beef cheeks tonight Braised on about 150C for 3 hours. Needed another hour or so but didn't have the time. Shit was still tender as fuck. No effort to cut. Love it.
    I tried beef cheeks last year and didn't quite get it right. Would love to try again

  15. #15
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by Ariel_WELBZ View Post
    I tried beef cheeks last year and didn't quite get it right. Would love to try again
    Oven at like 150 for 3 hours. Or if you have a slow cooker, then that for like 6.

  16. #16
    übermensch showdownhero's Avatar
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    The PeKing Duck Memorial "What food are you eating?" Thread





    My lunch #cleaneating
    Last edited by showdownhero; 26th May 2015 at 03:25 PM.
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  17. #17
    Good thanks Jihad's Avatar
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    Wowee. What fillings did you use?

  18. #18
    übermensch showdownhero's Avatar
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    Quote Originally Posted by Jihad View Post
    Wowee. What fillings did you use?
    similar to the video capsicum and onions
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  19. #19
    Veteran Eagle E's Avatar
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    Would like to try maple jelly and cashew paste on toast.

  20. #20
    übermensch showdownhero's Avatar
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    Mexican beef chill with melted Cracker Barrel and chunky guacamole



    Yesterday I cooked off 500g of high fat beef mince with 2 brown onions. Seasoned the mince with chilli flakes, cayenne pepper, oregano, ground cumin, ground coriander seeds, paprika, garlic powder, onion powder with salt and pepper. I also added a bit of tomato paste for a hint of sweetness.

    Once the meat was pretty much cooked I added 200ml of water to soften up the onions a bit more. Once the water had completely simmered down I took it off the heat and then stored it in the fridge.

    Here's the pre-oven shot


    Here it is fresh out of the oven before I added the guac


    1954 cals 128g Fat (59%) 24g carbs (5%) and 173g protein (36%)
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  21. #21
    Elite azm's Avatar
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    sweet beautiful cheese

  22. #22
    übermensch showdownhero's Avatar
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    Quote Originally Posted by azm View Post
    sweet beautiful cheese
    Probably needed a bit more tbh. Not that I could have eaten anymore, just need a better beef/cheese ratio.
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  23. #23
    Veteran wolfgang's Avatar
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    100-51 of Pellegrino's top 100 was just released with 3 aussie restaurants placing. Brae 87, Sepia 84 and Quay 67.

    I was hoping to go to Brae next year. Looks like that's not going to happen now. Attica wasn't named yet so it is going to be in the top 50

  24. #24
    Super Moderator Shuttlesworth's Avatar
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    Really keen to go to Brae. Pity it's so far away from everything.

  25. #25
    Veteran Eagle E's Avatar
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    Am into quality cola drinks and a small company in Melbourne produces the best I've had so far:



    Smoked Cola

    They currently distribute to Syd and Melb only.

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