Yeah, I reckon your on the money with the percentages there
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What are you cooking?
- Thread starter Smigo
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f1r3b1rd
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Love some good pork steaks! Unfortunately I don’t have any at the moment. Grilling season just opened up here though. Love those with a good garlic compound butter. Look forward to seeing how you do yours!Combo i'v never tried. Got some nice little pork steaks? Think thats what they were. The other day. Will do that this weekend I think
I love mushrooms!
Misses decided she didnt want pork tonight. But I did. So she made a wholemeal flour base and did an anchovie pizza.
Did the pork with diced garlic and onion. Some Franks Red hot spice, tumeric, ground ginger, parsley and a little cayenne pepper.
Didn't go to the shops for mushrooms as there is a bad flu going around here now and dont want it.
I really enjoyed it. Served with herb flavoured chips.
The pizza was really nice. I tried a little slice and it was.
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f1r3b1rd
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Damn that looks awesome! I may have to “borrow” your wife’s pizza concept.
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Next time she makes one when im home ill pay attention to what she does. Everything she makes is either from what she learnt as a kid in her Italian family or she just makes up. Sometimes ill ask whats in something and she'll just say "I dont remember it all I just made it up"Damn that looks awesome! I may have to “borrow” your wife’s pizza concept.
She suffers chronic regional pain syndrome from a messed up broken wrist setting from a few yrs ago and often cooks things to take her mind off it. I think she just zones out whilst doing it and goes on auto pilot.
f1r3b1rd
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I more than understand that. Cooking is a great escape and creative outlet. younboth definitely have a gift, no doubt about that.Next time she makes one when im home ill pay attention to what she does. Everything she makes is either from what she learnt as a kid in her Italian family or she just makes up. Sometimes ill ask whats in something and she'll just say "I dont remember it all I just made it up"
She suffers chronic regional pain syndrome from a messed up broken wrist setting from a few yrs ago and often cooks things to take her mind off it. I think she just zones out whilst doing it and goes on auto pilot.
f1r3b1rd
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Thank you mate!
f1r3b1rd
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What is hoki?
It looks delicious!
f1r3b1rd
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So similar to a trout or drum?
They are an ugly fish, our New Zealand neighbors pronounce that Fush
It looks delicious!
but no dis as I have some good Maori friends, but they are a lovely in between fish. Flakey but not dry and as Doggie says not oily. Sort of a Goldilocks fish/fush. But no am a mad trout fisho and cannot compare them to trout. Below a Hoki but not me....the guy not the fish....fush.....im uglier than that.....
....I think I thought then typed out aloud.
f1r3b1rd
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Interesting, apparently it’s a member of cod family and was used in some commercial aspects in the usa. I like cod, when done properly. I’ll have to catch a charter boat if I ever make it there.They are an ugly fish, our New Zealand neighbors pronounce that Fush
Below a Hoki but not me....the guy not the fish....fush.....im uglier than that.....
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Hi Firebird. Yes it a Cod type fish. And lovely to cook with.
Ours in Oz comes from NZ. I do like other Cod but if I had to rate them then Hoki is number 1from NZ. When we do it like we did its coated in Wholemeal flour, cook it for 8 minutes each side and its perfect. There as im sure you know "chef" ( no pun intended as I know you are one) a wonderful fish to cook with.
Love true NZ Hoki.
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Oh yeah, I love Cod fish! I never worked with it much, outside of personal. I’ve eaten it, plenty. Down where I’m from, we are known for seafood; and, since it’s not a local species, it’s not served hardly anyplace there. It’s sad really, considering I had to move away to find cod, halibut, clams and things like that. Redfish, blue crab, drum, trout, mahi, tuna and oysters are everywhere from dive bars to fine dining.
Always wanted to try Mahi but never caught one or seen it in our shops. Caught a couple of small tuna yrs ago in Qld, they were amazing. I miss the fishing there!
Our town is a bit backward food wise. Real old fashioned. They try to introduce new things but I feel its very few here that buy them like us so they soon stop stocking them.
We just now and then see crabs, maybe twice a yr. Saw octopus maybe twice and we like that but have not seen it now for 4 yrs. Love pilchards in flour but thats the same yrs since it was here. Basically its Hoki, Trout, Salmon, prawns, occasional oysters and fish and prawns from Thailand and Vietnam called things like Barramundi (it aint barra) flathead (no way its flathead) just rubbish fish given good fish names. Their bassa, ergh, saw where they raise them and its virtually sewerage water.
After the easter National Lampoon getaway crowds subside we are going to have a good fish and hopefully catch our own.
Will go for Trout, Redfin and Yellowbelly. Hopefully
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Always wanted to try Mahi but never caught one or seen it in our shops. Caught a couple of small tuna yrs ago in Qld, they were amazing. I miss the fishing there!
Our town is a bit backward food wise. Real old fashioned. They try to introduce new things but I feel its very few here that buy them like us so they soon stop stocking them.
We just now and then see crabs, maybe twice a yr. Saw octopus maybe twice and we like that but have not seen it now for 4 yrs. Love pilchards in flour but thats the same yrs since it was here. Basically its Hoki, Trout, Salmon, prawns, occasional oysters and fish and prawns from Thailand and Vietnam called things like Barramundi (it aint barra) flathead (no way its flathead) just rubbish fish given good fish names. Their bassa, ergh, saw where they raise them and its virtually sewerage water.
After the easter National Lampoon getaway crowds subside we are going to have a good fish and hopefully catch our own.
Will go for Trout, Redfin and Yellowbelly. Hopefully
food is an interesting part of culture. When you think about it, nothing “new” has really been created in a long time, with the only exception being gastronomy.
Fried foods, stews, soups, it’s all just different combinations of the same thing. People love Italian American foods, they’ve been around for centuries now and are just a modernized version Italian food using ingredients more easily available in America. Cajun food is just a fusion of French, African and Haitian foods using ingredients already found in south Louisiana. Food is really a beautiful artistic expression of where you’re from, and your culture.
sorry, I get on a soapbox about this easily. Especially after having the opportunities to learn and cook from people in different parts of the country and Canada and Mexico.
Always happy to hear and learn. Especially from the Bruce Lee of the chop board.
At first for a several minutes no picture loaded up and I was going to ask why he said that and then ask if your neighbors were Cheech & Chong but now I see its because of food!
f1r3b1rd
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Got my second covid shot last night and it knocked me on my ass.
wife made the burgers I had planned to do woke me up to a delicious 80/20 angus steak burger topped with thick cut hickory smoked bacon, lettuce tomato and pickle.
Didn’t even think to grab a pic until I was half way done. You can tell how good it was by the bite radius
wife made the burgers I had planned to do woke me up to a delicious 80/20 angus steak burger topped with thick cut hickory smoked bacon, lettuce tomato and pickle.
Didn’t even think to grab a pic until I was half way done. You can tell how good it was by the bite radius
Lol for the burger demolition. Seen lesser damage from Great Whites on surfboards
Yeah heard a few getting the shot it knocks them around a bit. Hopefully your all good now
f1r3b1rd
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Thank you. I’m a little better but sleeping off and on. Figure by tomorrow I’ll be back to normal.Lol for the burger demolition. Seen lesser damage from Great Whites on surfboards
Yeah heard a few getting the shot it knocks them around a bit. Hopefully your all good now
