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  1. #126
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    If you like Prawns, this recipe is a ripper and easy as to do;

    https://www.jamieoliver.com/recipes/...-mango-prawns/
    Last edited by Daves; 21st January 2018 at 07:39 PM.

  2. #127
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    How good are sustainable prawns!!
    bio cell+ big stick - fly z+ 3W - b'bertha 4h - srickson 545/745
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  3. #128
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    About to get out prawning.

  4. #129
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    I'm mangoeing in three hours, we should hook up.
    bio cell+ big stick - fly z+ 3W - b'bertha 4h - srickson 545/745
    46-50 RTX, 56-60 md2 - tank cruiser 38" count balance
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    sun mountain bag C130S - clicgear & knob

  5. #130
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    Never get out of the boat!

  6. #131
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    I frickin hate cooking...
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  7. #132
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    Right. I have always enjoyed cooking, but lack any real talent.

    A mate of mine has never cooked. 30+ years old, went halfs in a house with his mum, so she has always cooked. He has taken an interest in starting to eat a bit healthier, got some stuff for Xmas. Mother not accepting it and very critical and discouraging.

    Anyway I found the Jamie Oliver Food Ministry was visiting Albany with its little touring bus. Basic stuff I figured. $140 for 7 weeks. You get fed on the night and take home a fair amount of the stuff you cook.

    I offer to go with him.

    I have done 2 weeks so far, nothing complicated, basic stuff. Eggs on the first night and we did Meatballs, Sauce and Salad last week. All from scratch. No "jars" of premade stuff. Very simple but very tasty.

    If you have a kid of around 15+ who is looking at moving out in the near future. Sign them up, go with them, have some fun. Its really well done, really good value and really tasty stuff.

    Will you learn much if you have been cooking a while....not really, but I have picked up one or two small things that have helped, I have had a great time doing it and my mate and I go for beers afterwards, so it could be worse

  8. #133
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    I am about to leap into the Sous Vide method world. I am looking at buying a heater/circulator. Probably a EuroChef or an Anova. Anyone got any experience with Sous Vide cooking?

  9. #134
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    Yeah picked up a Anova last year on special.

    Easy to cook... steak comes up nice and juicy and done right. Chicken was also pretty good too.

    Only thing you need are a good supply of seal bags and will need to start cooking ahile before meal time. Not something you can just whip out quickly.

    Creme brule was a failure for me 5 times using the anova

  10. #135
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    Quote Originally Posted by okitoki View Post
    Yeah picked up a Anova last year on special.

    Easy to cook... steak comes up nice and juicy and done right. Chicken was also pretty good too.

    Only thing you need are a good supply of seal bags and will need to start cooking ahile before meal time. Not something you can just whip out quickly.

    Creme brule was a failure for me 5 times using the anova
    Thanks Oki,

    I am looking forward to my first Sous Vide Steak!

    Have you seen this Vid? Has me inspired to try doing Creme Brulee, which I have not cooked before.


  11. #136
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    yeah.... thats the vid recipe I have used...
    first trial came out watery
    two trials came out "sandy"
    4th came out lumpy
    5th came out curdled....

    no more eggs..... plus the missus is getting sick of being the guinea pig haha

    Oh, also the steak, make sure you get a thick cut 1"+.... much nicer than a thin cut steak in the Sous Vide.

  12. #137
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    I'm curious about sous vide, but haven't leapt in yet. I nearly grabbed an Anova when they were on special but let it slide. Has anyone considered the Joule?
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  13. #138
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    Quote Originally Posted by Courty View Post
    I'm curious about sous vide, but haven't leapt in yet. I nearly grabbed an Anova when they were on special but let it slide. Has anyone considered the Joule?
    Not sure where you can get the Joule, but the Anova was only $99 shipped on special at that time... so was a cheap option to try out

  14. #139
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    not particularly, love watching cooking shows and it gets me all enthused but..... as far as it goes. I have however entered the Weber Clan, subscribe to their facebook page and will have a crack for Australia Day, see what I can crozzle, sorta looking forward to that, seems like a bit of a cult





  15. #140
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    Guess I am not Aussie enough yet since I don't own a Weber at the moment.... always wonder if it does make such a difference to normal BBQ

  16. #141
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    Quote Originally Posted by okitoki View Post
    Guess I am not Aussie enough yet since I don't own a Weber at the moment.... always wonder if it does make such a difference to normal BBQ
    will report back, I am assured that it is an almost orgasmic experience, we'll see





  17. #142
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    I am all-in on the sous vide. I've had mine for nearly a year.

    Steaks, pork chops, brisket, pork shoulders, corned beef, chicken wings, salmon are my go-to protein choices.
    I've made great dill pickles. Carrots, corn cobs and asparagus are also good choices for sous vide.

    I got a blow torch but I think I prefer the pan for searing, that means cooking slightly under for steaks and chops and then hitting the super hot pan.

    I'm single so cooking 2 steaks at once and you can hold the future steak in the fridge then just gently reheat it and then sear it. Let's me mix up my weekly eating so I'm not eating the same meal 2 nights in a row.

    I tried eggs but the yolk sets at a lower temp than the white so I *hate* the results. You may like them but that I prefer them ajitsuke tamago style.

    And as noted, you need to plan. But pulled pork tacos and chicken wings that I cook a day or 2 before then just heat quickly on the BBQ makes for quick and easy party catering.

    Anovas are generally available for $100 delivered in their frequent sales.
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  18. #143
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    You might like this Vid Bruce?. Seems there is an upside in pre-cooking and then reheating via Sous Vide when needed.


  19. #144
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    I am very familiar with those guys
    The secret of golf it to turn three shots in two. - Bobby Jones

    A tale of golfing mediocrity



  20. #145
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    Quote Originally Posted by Daves View Post
    I am about to leap into the Sous Vide method world. I am looking at buying a heater/circulator. Probably a EuroChef or an Anova. Anyone got any experience with Sous Vide cooking?
    I ended up buying a EuroChef and it works very well. I will keep my eye out for an Anova sale as well, because 2 Circulators will be very handy at times.

    So far I have done Steaks, Salmon, Pork Fillet and a Lamb Yiros. All have been very good, the Pork Fillet was sensational. I have also made a couple of batches of Cheese Cake, which have turned out brilliantly. And I have some Beef and Cheese Bombs made up in the Freezer, ready for the right occasion. I have had to make some adjustments, because there are just two of us, and the Mrs likes Well Done and I like Medium Rare. But nothing a little bit of planning can't deal with.

    I have a number of meats lined up to try. Some Kangaroo Fillet, a few Duck Breasts. Some Butcher's Cut thick Steaks, plus some nicely marbled Chuck. Plus Brisket, Pork Belly and Pork Butt that were already in the Freezer. And some nice Pork Ribs are on the Shopping List.

    My next step is to do a long cook, and to introduce smoking into the cooking equation. I have a full size Gas Smoker, so most options are available there.

    I already bake my own Bread, but will add a few more varieties in coming weeks; Turkish, Pita, Nann.

    Plus I have found some Tapioca Starch so I can make some of these!;


  21. #146
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    And with your wine cellar, a party at Daves would be sensational😜😜😜





  22. #147
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    Sunday Lunch
    Casuarina smoked Pilton Pork Saint Louis ribs and Memphis Slaw washed down with a few sherbets.😎
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  23. #148
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    You'd have to go a long way to beat that. Looks brilliant. Do it justice with a nice beer.
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  24. #149
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    Quote Originally Posted by TheNuclearOne View Post
    You'd have to go a long way to beat that. Looks brilliant. Do it justice with a nice beer.
    .
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  25. #150
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    That will do the job for sure. The Kyrgios win will make things go down ever better.
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