Aussiedistiller, Home Distilling, Moonshine, Home Brew

Something a little different last night had a crack at Pastrami. Compared to the crap you get from a deli it was sensational!

That's how it's done, looks fantastic.

Thanks muppet, now I am Hungary. :text-lol:

1 2many wrote:That's how it's done, looks fantastic.

Thanks muppet, now I am Hungary. :text-lol:

Holy shit muppet, your cooking is that good that you turned 1 2 into a country :laughing-rolling:

Sam. wrote:

1 2many wrote:That's how it's done, looks fantastic.

Thanks muppet, now I am Hungary. :text-lol:

Holy shit muppet, your cooking is that good that you turned 1 2 into a country :laughing-rolling:

:laughing-rolling: :laughing-rolling: on the ball tonight Sam. :handgestures-thumbupleft:

:laughing-rolling: :laughing-rolling: :laughing-rolling:

Better not show him the bacon im making :scared-eek: :D

Muppet, all those pictures had me drooling. :handgestures-thumbupleft:

Pizza

Bump.

Lamb shoulder crock pot tonight.

Lamb shoulder salt and peppered, then browned and then added carrots, onion, celery, mushrooms, chicken stock, miso paste, bourbon, soy, garlic, jalapeno, dark chocolate, balsamic vinegar, ketchup and som bbq sauce. Cooking for 3 hours on simmer, then an hour with the lid off to thicken. Smells and tastes awesome so far!

Rissoles



1kg Medium grade mince
1 large onion chopped fine
2 heaped teaspoons minced garlic bottled is what I use.
2 medium-large carrots grated medim texture
2tbls sweet chilli
4tbls bbq sauce
Large handful celery chopped fine (don't skimp)
1tsp pepper
1.5tsp salt
Large cup grated cheese same texture as carrot.
1.5 cups breadcrumbs
4 eggs whisked.
Combine all ingrediants except mince in large bowl and mix thoroughly. Add mince and just mix. Don't work the meat to much as it will make the meat mushy and end up the wrong texture. Form into balls then freeze or cook straight away. Compact the ball with your hands then flatten them once they are in the pan with an egg flip. So they cook faster and more evenly.

NOTES: Keep all ingrediants as cold as possible while making. Again the mince will turn mushy if it gets to hot. And the texture is not as good.

Cooking notes: They tend to be a bit crumbly. This is how we like them and they were made this way on purpose. Not a fan of tightly packed store bought ones.
I cook them in an electric frypan lined with baking paper. Keep heat low to medium to prevent burning paper. I try to only turn once and dont handle them to much, to prevent them falling apart.

Hell they look a lot nicer than the spaghetti on toast I just had :laughing-rolling: :laughing-rolling:

Lol I love a good rissoles chuck up ya recipes

Mine is very similar to yours just without the celery and cheese and with a little tomato sause thrown in, I might have to give yours a crack next time :handgestures-thumbupleft:

I should have added when addin the celery chop from leafy end and leave leaves in great flavour :-B

Mouth watering, love an old school rissole... well done :handgestures-thumbupleft:

A bit of webber pork, Bloody Delisious :handgestures-thumbupleft:

My god woody dinner at yours :romance-kisscheek:

Any time mate :handgestures-thumbupleft:

woodduck wrote:Mine is very similar to yours just without the celery and cheese and with a little tomato sause thrown in, I might have to give yours a crack next time :handgestures-thumbupleft:

:text-+1: a teaspoon of Vegemite is a welcome addition also. Don't knock it till you try it.

Just made home made chicken Kiev’s using this as a guide
https://www.foodnetwork.com/recipes/guy-fieri/chicken-kiev-3511413.amp
Made my own chicken mince with breast and thighs and a standard food processor :handgestures-thumbupleft:
Was so much better than store bought Kiev’s, a volcano of garlicky goodness :D

Been a while since logging on due to relocating and being even busier here than the last hive that I worked at. With a day off today, I had another go at the smoker. I did pork ribs, beef ribs & potatoes & carrots, with a bit of a go at jalapeños stuffed with cheese.
I forgot to wrap the pork ribs up, they were tougher than Paul Harrogan, fuck me, they’ll take some getting through. The beef went pretty good though, I was pretty happy with them.
I’ve still got some work to do, I’d reckon most people would shake their head at this feed.