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09-01-2010, 02:52 AM
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Quote:
vik...Squid link thanks... |
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09-01-2010, 03:09 AM
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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This is a must...
 No Chooker,no problemo... Oven pan covered with foil...  Chuck in some spuds,onion...    The juice that comes outa the meat is what ya make your gravey outa vik... Finger lickin good...  : : :
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09-01-2010, 12:26 AM
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Turbo Falcon Fiend
Join Date: May 2005
Location: Far West NSW
Posts: 3,203
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I am going to Cabramatta on Tuesday for a day long pork roll and other food fest and taking cold bags to transport all the hard to get stuff back to Dubbo. - I am very passionate about food!
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Too many turbo toys...... 2009 FG F6 Nitro LPI LPG 290rwkw on LPG. 2005 BAMKII XR6 Turbo with LPG (ex HWP 255,000k's and counting) Honda 2001 CR500E Road registered CR500 Honda 1985 CR500 (the one with the arm ripping power) DT200r regoed Hack Yamaha IT/YZ 465 Vinduro rocket Imported IT465 and 490 back up bikes VF1000R mid 80's racer built by HMR Honda CR480 Air cooled project road cafe racer. T88 Turbo XT Falcon project with 351 Cleveland (mothballed) Plus the rest. . |
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09-01-2010, 12:43 AM
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Broken eBay Starter Motor
Join Date: Jan 2009
Posts: 546
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09-01-2010, 12:55 PM
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Barra Turbo > V8
  
Join Date: Jan 2005
Posts: 25,305
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Looks tops Dan, ill add my name to the invite list to. Speaking of food i think its time for another steak, beer and photoshoot night.
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2011 XR6 Turbo Ute - Manual - Lux Pack - Twin 2.5" Stainless Exhaust - Antz Turboside Intake - CCForged Phatlux wheels - Tuned by LS Tuning and Performance |
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09-01-2010, 12:59 PM
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Afterburner + skids =
 
Join Date: Dec 2004
Location: Skidsville
Posts: 12,110
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I agree with that......
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Speed Kills. So buy an AU XR8 and live forever. Oo\===/oO |
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09-01-2010, 04:03 PM
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/[_][_]==DMC==[_][_]\
Join Date: Nov 2008
Location: Adelaide
Posts: 1,489
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hey vic have you tried any lamb in that pot before? would be very interested to see what meat other than poultry would be like in it. looks sooo damn mouth watering!!!
I have an awesome and heaps easy recipe for lasagne! i'm not a white sauce fan in my lasagnes and for that reason my recipe has only 4 main ingredients. 1. your favourite pasta sauce 500g 2. 500g of your favourite mince, i use very lean beef mince 3. ready made fresh pasta sheets, latina are the best as the san remo ones often dont' come apart in one peice 4. your favourite grated cheese. i use perfect italiano pizza plau as it has parmesan and mozzarella in it already. you may also want extra garlic and anything else you may want to add. basically brown off the mince with olive oil in a medium saucepan. when the mince has browned off, add the pasta sauce and allow to simmer for 5-6 mins on a low heat. then grease a lasagne dish and start layering it together. you should get enough for 4 medium sized portions and about 5 layers from a dish that would be about an A4 peice of paper in area. spread cheese over the last layer to cover the top sheet then place ina pre-heated oven at 180 degrees for about 25-30 mins or until cheese has browned off. enjoy! the recipes on are here are awesome and i can't wait to see whats on the menu next!!!
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Cheers Dave - Luxobarge Enthusiast. Daily: AU series 1 Fairmont Ghia The Classic: Jan 79 ZH Fairlane, EFI'd 302 Clevo The Project: Aug 73 Ford Landau Hardtop During his lifetime, the average man will spend around 5 years behind the wheel of his car.... Make those years count... Drive a Ford. |
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09-01-2010, 07:12 PM
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Captain Malcolm Reynolds
Join Date: Mar 2007
Location: Adelaide
Posts: 3,830
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mmmmmmm lasagne!!! That sounds awesome actually!!!
DJM83, what is this Steak, Beer & Photoshoot night you speak of? The idea behind it sounds good, might have to get some of the SA Boys behind having one over here!
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Currently: 2014 Mazda6 GT (Daily) and 1999 Mazda MX5 (Fun Car) Previously: 2001 Ford Escape XLT; 2010 MC Mondeo; 1984 FD LTD; 2001 AU2 Falcon Forte; 2005 LS Focus Zetec; 1988 RE Colt; 1982 RB Colt; 1974 KE20 Corolla Quote:
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09-01-2010, 08:05 PM
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#9 | |||
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Afterburner + skids =
Join Date: Dec 2004
Location: Skidsville
Posts: 12,110
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Quote:
__________________
Speed Kills. So buy an AU XR8 and live forever. Oo\===/oO |
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09-01-2010, 08:48 PM
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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hey vic have you tried any lamb in that pot before? would be very interested to see what meat other than poultry would be like in it. looks sooo damn mouth watering!!!
Sure have... : : : De bone it,criss cross score the skin,garlic slivers cut into it,duck fat or olive oil on the outer,sprinkle with rock salt,Nostimini (This stuff  )Then brown the outer all over in a hot cast iron pan,then chuck it in the chooka Cos it's deboned,easy to carve...If ya can get it out in one piece...  vik...Cos the meat is soft like a ka ka... |
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12-01-2010, 08:21 PM
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Chasing a FORD project!
Join Date: Jul 2008
Location: adelaide
Posts: 5,114
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Vik, love your use of the nandos sauce there! i know this is for slightly more gourmet stuff, but my idea of drunk night heaven is the extra hot sauce smothered on a maccas burger and fries. call me crazy but it goes down a treat..
anyway, a little appetizer for everyone who likes to try new things, just a small one and VERY easy! prosciutto and rockmelon. go to your local FRESH FRUIT AND VEG(stress the fresh here) and grab a rockmelon. head to a smallgoods shop, a good one, not coles or foodland, somewhere family owned and italian if you can, and pick up a few hundred grams of good prosciutto. once at home, slice the rockmelon into bitesized peices and wrap gently in the prosciutto, use a toothpick to secure the meat to the fruit. chop a few cherry tomatoes and mix in a small bowl with some good quality olive oil(we use coriole) and drizzle the olive oil and tomato mix over the prosciutto and melon. sprig of mint and you're done! good little appetizer. be warned, it can be a bit of an acquired taste with the tomato, so you may wish to omit this. enjoy guys
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Quote:
1996 BMW 740iL V8. TV, phone, leather, sunroof, satnav, all as standard. Now with 19" TSW Brooklands, 2 1/2" stainless steel exhaust, plus more coming soon. |
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12-01-2010, 11:04 PM
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Afterburner + skids =
Join Date: Dec 2004
Location: Skidsville
Posts: 12,110
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Quote:
However, I agree with your rockmelon and prosciutto niblets. Quote:
I know, Sam would be disappointed in me.
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Speed Kills. So buy an AU XR8 and live forever. Oo\===/oO |
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13-01-2010, 12:54 AM
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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There is no such thing as decent lamb.
You sir... are soo wrong...  : : : Here is an easy one for you,I'll even take happys of what to do... Get a tray of these  Some middle bacon rashers,rind on or off,up to you,but I like to leave it on when cookin em on the bbq grill cos they chrisp up...  De bone the meat,just like a mini T bone,cut around the bone so the meat stays in one piece,but that dont matter much...  Give the fat and the bone to your pig dog...Every body happy then...  Fold that bacon meat end to match the width of the rind,then wrap the lamb with it,secure it with SS pins or tooth picks,sprinkle with Nostimini and grill  vik... Wash down with a nice South Australian red... : : :
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13-01-2010, 08:36 AM
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#14 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Quote:
You blokes should get on to this stuff... :    vik...Great taste,not just heat... |
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13-01-2010, 11:05 AM
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Dindins tonight...
 vik...Off to Dan Murphys... |
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13-01-2010, 11:22 AM
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COUPE WHORE
Join Date: Nov 2007
Location: were ever i pass out
Posts: 2,489
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Quote:
__________________
Rides 1974 Malvern Star Dragstar pushbike mods; bald back tyre, big sissy bar, speckled paint job and buckled front wheel |
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13-01-2010, 12:34 PM
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Cane Farmer
Join Date: Jun 2006
Location: Tom Price, WA
Posts: 4,056
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Quote:
Love the stuff. I've been into the 'chilli willies' brand at the moment, namely the sauce called, 'Bottomning Inferno'...It's hot stuff, blows ya sideways. http://www.chilliwillies.com.au/ Other than that, I usually stick to Nandos extra hot peri peri or some plain old Trident sweet chilli.
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1994 ED XR6T - Cobalt Blue. 2009 FG XR6 - Black. Quote:
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13-01-2010, 01:37 PM
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#18 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Quote:
   vik...They have about 200 different bottles... 
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12-01-2010, 08:38 PM
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PX3 WildTrak & RTV
Join Date: Jun 2007
Location: Central Coast Sydney
Posts: 1,931
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This is how I do my lamb.
'Stab" lamb and insert freshly sliced garlick Rub lamb with some vegie oil Season with Cracked Pepper, Salt, rosemary (fresh if ya can) and chilli flakes. Place some fresh Mint Leaves over the lamb Place Lamb on some fresh, thick slices of garlick and Mint stems Cover in foil and place in fridge for an hour Preheat over to MAX for at least 20 mins Reduce heat to about 150 degrees (Fan forced gas oven in use BTW) Stick in lamb, uncovered Leave for 5 hours..(I normally head down to bowlo for some pre dinner beers) your house will smell bloody tasty. Stick your fav vegies (I do spuds, sweet spuds, Pumkin with skin on, carrots, onions and a few roasted garlic cloves) having seasoned with salt, cracked pepper, ground cummin and corriander. Toss rest of mint leaves in for flavour. I usually put them n 3 hours out (Well somen does as Im at the bowlo) Remove form oven after 5 hours and let rest, covered for at least 15 minutes - turn up the heat to brown the vegies. Call ya Mum and ask for her secret pan juice grazy mix. Eat the shank whilst the dog drools at the door Carve, serve and enjoy. Ive been found knawing on the bone after carving...i may be an animal!!!
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[COLOR=Red]I really am Falcon Crazy[/COLOR NextGen Ranger Wildtrak with loads of goodies Sold PX3 Ranger Wildtrak 2.0Ltr UHF, Long Range Tank, Bullbar, Snorkel - 104,000km BA Falcon RTV - Project Ute 265,000km Sold PXII Ranger XLT Cool White. 105,000 Sold PX Ranger XLT in cool white, 151,700km on clock. Sold FGII XR6T Ute LTD Edition in Kinetic. Sold FG XR6 Ute Sold BA Falcon RTV. 251,300km.Was a great mate for last 7 years Sold AUII XLS Ute Sold '85 XF & Crashed 84 XF |
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12-01-2010, 09:35 PM
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#20 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Yum...
Ive been found knawing on the bone after carving...i may be an animal!!! vik...Sounds normal to me...!!! :
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12-01-2010, 09:36 PM
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#21 | |||||
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Captain Malcolm Reynolds
Join Date: Mar 2007
Location: Adelaide
Posts: 3,830
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Quote:
__________________
Currently: 2014 Mazda6 GT (Daily) and 1999 Mazda MX5 (Fun Car) Previously: 2001 Ford Escape XLT; 2010 MC Mondeo; 1984 FD LTD; 2001 AU2 Falcon Forte; 2005 LS Focus Zetec; 1988 RE Colt; 1982 RB Colt; 1974 KE20 Corolla Quote:
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12-01-2010, 10:39 PM
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#22 | |||
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Chasing a FORD project!
Join Date: Jul 2008
Location: adelaide
Posts: 5,114
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someone, organize a cook-off(vik i wanna try that clay cooker thingo out) beer, food and enjoy. eh??
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Quote:
1996 BMW 740iL V8. TV, phone, leather, sunroof, satnav, all as standard. Now with 19" TSW Brooklands, 2 1/2" stainless steel exhaust, plus more coming soon. |
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13-01-2010, 01:40 PM
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#23 | |||
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Cane Farmer
Join Date: Jun 2006
Location: Tom Price, WA
Posts: 4,056
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I've always wanted to give this bad boy a shot...'Off the wall diner' in Brisbane.
http://www.supersizedmeals.com/food/...Hottest_Burger That cookbook looks to be the go! I might try hunt down a copy!
__________________
1994 ED XR6T - Cobalt Blue. 2009 FG XR6 - Black. Quote:
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13-01-2010, 03:07 PM
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#24 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Quote:
vik...Good book...!!! |
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13-01-2010, 10:01 PM
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#25 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Had these for dindins...All I need now is a tooth pick...
 Had a few left over,so pull the pins and make some of these for grubb tomorra... Instead of beef,lamb mignon burgers...  vik...Never trust a skinny cook...!!! |
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14-01-2010, 06:17 PM
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#26 | |||||
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Captain Malcolm Reynolds
Join Date: Mar 2007
Location: Adelaide
Posts: 3,830
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Quote:
Attention all SA Members: Dinner at Vik's house sometime this year. All welcome I'm glad I started this thread now, some great ideas being shared, unfortunately every time I open it to read it again I get hungry (and its usually from whatever food Vik has posted!!!)
__________________
Currently: 2014 Mazda6 GT (Daily) and 1999 Mazda MX5 (Fun Car) Previously: 2001 Ford Escape XLT; 2010 MC Mondeo; 1984 FD LTD; 2001 AU2 Falcon Forte; 2005 LS Focus Zetec; 1988 RE Colt; 1982 RB Colt; 1974 KE20 Corolla Quote:
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15-01-2010, 04:36 AM
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Getting it done.....
Join Date: Oct 2006
Location: Brisbane
Posts: 2,219
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Quote:
 If you like french toast you will love my 'desert toast'.... Ok its not THAT traditional but it tastes great and looks...ahem....substantial??
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Dynamic White 1995 EF XR6 Auto Now with: Pacemaker 4499s Lukey Catback Exhaust Chrome BA XR-style tip Airdam Mounted CAI with modified (bellmouth) airbox Trip Computer install KYB shocks Bridgestone Adrenalin tyres Coming Soon: Exhaust Overhaul..... |
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15-01-2010, 10:24 AM
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#28 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Had a few lamb mignons left over,so I cut em in 1/2 and layered em in a lamb burger...
: : :   With this sauce... vik...Must say it went down well... 
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13-01-2010, 10:26 PM
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#29 | |||
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Chasing a FORD project!
Join Date: Jul 2008
Location: adelaide
Posts: 5,114
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looks great Vik. where do you buy that sauce from, just local supermarkets? looks a bit more of a specialty to me.
did you try the rockmelon/prosciutto idea peut? edit: that burger looks fantastic, i actually had a really good burger for tea tonight, homemade beef patty with some coriander in the mix, roasted capsicum, zucchini, eggplant(odd combo but it works) and some nandos sauce. dad considered the nandos blasphemy but it went down well. oh, lettuce tomato and onion added too. mums doing a vietnamese style banquet for some friends soon, ill throw up pics and recipes.
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Quote:
1996 BMW 740iL V8. TV, phone, leather, sunroof, satnav, all as standard. Now with 19" TSW Brooklands, 2 1/2" stainless steel exhaust, plus more coming soon. |
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14-01-2010, 02:40 PM
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#30 | |||
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Broken eBay Starter Motor
Join Date: Jan 2009
Posts: 546
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I didn't take any pics, but I had grain fed 'Wagyu' (I'm certain that it was F1 - 50% Wagyu bloodline not legitimate Wagyu, nevertheless it was amazing) Sirloin on a very silky and creamy truffle oil mash with a pat of olive, anchovy, and herb butter to the side, washed down with Bobbie Burns '07 and Bluetongue Premium (probably blasphemy, but I liked it). It was very good though, I was hesitant about tainting my steak with the anchovy & olive herb butte, but it really was like the finishing touches with a little bit the mash on the othe side of the steak. Perhaps made up for it not being Purebred Wagyu. Best dish I've had this year (and last year) though, by far.
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Actually, I've have just the prosciutto & rockmelon before and it was way way waaaaaaaay better than one would imagine, I agree. Knowing that, I definitely will be recreating your salad next opportunity (heading into the smoke for a shop next week). Will post pics. P.S. Please don't post any pics of Balut.
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