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Messages - Bill44

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What did you Cue? / Re: Overbrined
« on: November 26, 2017, 08:25:56 PM »
My 24hour or overnight chook brine is 1 Tablespoon salt to 1 Litre of water. Make sure you are using an Aussie tablespoon which is 20ml, not the 15ml ones that the rest of the world uses and are starting to enter the Aussie market, bloody things should be banned.

Make sure you compensate for tablespoon and cup sizes when using a recipe from other than Australia.

Poultry / Re: Roast Chicken
« on: November 19, 2017, 08:48:59 PM »
Of readily available food I could name the ones I won't eat on the fingers of one hand with 1 or 2 left over.

Poultry / Re: Roast Chicken
« on: November 19, 2017, 12:00:35 AM »
A young (5yo) nephew was staying with his grandies (Bro inlaw) and knowing that he liked mashed potato they served it up with his meal. He wouldn't eat it because it wasn't yellow, apparently his mum mixes pumpkin in with the spuds.

Poultry / Re: Roast Chicken
« on: November 18, 2017, 06:39:38 AM »
I don't know why we Aussies throw away the green runner part of the Sweet Potato/Yam/Camote, we used to eat heaps of it when I was living in the Philippines.
Google 'Camote tops' to see how good they are for you.

General Discussion / Re: NBN Computer and new phones set up done
« on: November 08, 2017, 08:37:40 PM »
I know of people with Optus where Optus hasn't purchased enough bandwidth to give the speeds people have been paying for, and all they do is offer them free release from their contract. No attempt by Optus to get the speeds up by doing the right thing.

Poor old NBN gets the blame whereas in 95% of the cases the problem is with the service provider. They tried to bullshit me in the early days by claiming it was the NBN's fault when my speed was down to 4Mb/s on a 25/5 contract, I simply told them to check their records for the test that was done prior to me taking out the contract with them, it showed a download capability of 94Mb/s.

General Discussion / Re: NBN Computer and new phones set up done
« on: November 07, 2017, 07:39:05 AM »
Sounds like you may be with Smelstra, we are with Optus and we have a power switch, Na na Na na Naa! ;D

Cue & A / Re: Corned Beef ????????????
« on: November 05, 2017, 04:57:56 AM »
I'm still a boiled and white sauce man myself.

General Discussion / Re: soon, my friends........soon.
« on: October 29, 2017, 08:45:22 PM »
Glad to hear that it was juicy Kev, surprised but glad.:)

General Discussion / Re: soon, my friends........soon.
« on: October 27, 2017, 11:38:58 PM »
Not wishing to rain on your parade Kev but in my opinion I don't think Duck is suitable for L&S, the reason being that duck meat is not in itself at all fatty, it is in fact very lean, the fat being in a layer just under the skin.
My experience has been when doing Shane's Chinese Duck on a spit to cook it fast and be sure to not overcook it or it will be like a leather boot.

What did you Cue? / Re: Something fancy...truffle pasta
« on: October 21, 2017, 12:55:05 AM »
Decadent, my mouth was watering just looking at the photos.

General Discussion / Re: Which Liquid Smoke.
« on: October 08, 2017, 08:55:35 PM »
Thanks folks, pretty well decided on a couple of bottles of Wrights from Chillimojo if I can get them to sort out their ridiculous freight. Fair enough for overnight freight on 1 bottle to be around $8.00 but to try and charge $16.00 freight for two bottles is ridiculous, small o/night bags are rated to 500g. I'll phone them this morning.

General Discussion / Which Liquid Smoke.
« on: October 08, 2017, 03:49:37 AM »
My Bro Inlaw is over from Thailand for 3 weeks, and due to Bacon being in short supply over there he has been experimenting with some home made stuff. He reckons he has it right except that it is lacking the smoky taste (possibly due to the fact that he's not smoking the bloody stuff), so he wants some liquid smoke.

Any recommendations as to brand or supplier? The local BBQ Galore has little bottles?, and Misty Gully reads well with bigger bottles so far.

Charcoal / Re: BBQ fuel question
« on: October 04, 2017, 12:28:41 AM »
I use the Coconut heat beads, amongst other stuff, and find them great. They smell better and burn hotter than the standard bead but don't last quite as long. I prefer them and the only time I would use a standard bead is for low and slow.

What did you Cue? / Re: Simple works
« on: October 01, 2017, 01:49:32 AM »
Pork Loin in the kettle for us, from experience I've learned that you have to do this cut of pork Hot & Fast. Loaded the bottom half of both baskets with smallish pieces of charcoal and put enough Coconut heat beads to top up the baskets into the chimney. Lit the beads with my little gas stove and the charcoal with one of those can top gas torches.
When all was nice and hot, topped up the baskets and put the pork on. The pork having previously been scored and scalded and dried in the fridge.

Temperature quickly up to 130C for 25 minutes to seal the meat and crackle the skin,  top fully open I closed down the inlet to about 1/4 and let the fire go down to 205C over the next hour until the pork internal was 70C.

The meat was fully sealed as no juice came out during the rest, and on eating found the juice just where it should be, in the meat.

General Discussion / Re: Boil the billy and breakfast
« on: September 26, 2017, 09:34:54 PM »
The Captain (Thunderbolt) was a distant relative, Frederick Ward, aka Fred according to records, was actually known to the family as Frank.
Nice to see both sides of the family maintaining the precedent set by my Great Great whatever Grandfather 8 generations ago serving his 7 years at Port Arthur.
There are 10 generations of the family here in Aus now, and the bloody chain scars still appear occasionally. :)

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