Search results

Hotdogs and chili leftovers on fries.  Was lunch and only managed to get through 3/4 of it.     Chili was hot to begin with but added more hot sauce anyway     Topped with cheese and dill pickles  

Lol, here we call it a bone in ribeye.  For that cut at least.  Bone out is always a scotch fillet.

Need some STEAK up in here!   Cowboy ribeye   Start of potatoes Anna.  Finely sliced 'taters, butter, garlic and sea salt all mixed up good!  layer that sheeeit in yer favooorite cookin thingey     Wooohoooo, no hands! This is how I roll with the bone section.  Light rub with sea salt and fine...

I was thinking of a Cuban sammie just this week!  Sum, Fiddy and teh TB gotta be in on this fo'sho!

I've woken up the next morning with open beer I haven't touched.  F. it, DRINK!   Trying not to be a a picky sonafa but...SL, sorry, but to me sushi and the strawberry and rhubarb tart are not dim sum.  Dim sum is Chinese, sushi is Japanese.  It would never be served at yum cha. Same for the...

Does it really need safe handling instructions ffs?  We don't have that shizzle on our packaging here.

Burgers, subs, rolls toasty inside   Cold sammie nuffin   Hot sammie, toasty outside   Bahn mi crusty outside   Frozen processed meats bah!

The way I'm viewing this whole season meats or hippie fruit (vegetables) with any thing other than salt and pepper is bollocks. If I want to season my $70 per 1/34 lbs of Wagyu hand massaged drunken cow arse steak with $.05 cents of Vegemite (1/2 cup j/k :D) then who other than the person eating...

Started with this: 1.1lbs bone in rib eye   Added nufin but sea salt and dried birds eye chilli at this point     Glazed with A1 sauce ('bout 1 Tbs) at the last 2 minutes of the cook then off to rest for 5 minutes       Yeah...not too bad.  Coulda gone 2-3 minutes less.       Plated up with...

Had a hankering fer a simple dawg.     Cooked em up     Fave hots sauce and some French's mustard     Topped with bacon and fried onion.  No cheese, too much dairy lately and it's salty enough anyhoo     No internal pics, I was to busy shoving them down my food repository chute

Woohoo! love being in the future!  It's shiny here :D   Dim Sum.   Hmmm.  Sounds like a challenge right up my alley.               wait...what?

Round 2   Green onion, avacado drenched in lime juice, chicken thigh in mole sauce, red bullet chilli

Chicken thigh slow cooked in a Mole sauce     One with slaw, sharp cheddar, green onion and DL Jardine's Blazin Saddles hab sauce     One with more slaw, green onion, less cheese and a DL Jardine's Cactus Kicker green hab sauce.     I gots leftovers and gonna roll with fire roasted bell...

Take some   Add a golden butter fried hash brown     Top with some sharp cheddar and melt the sheeeeit outta it and add your fave hot sauce.  For me it was Encona West Indian Hab and Scotch Bonnet       Add two eggs and enjoy  

Hot CI grill

Stock has to have simple ingredients to make it a base.  Any thing that adds complicated flavours will only pair with complimentary flavours at the end.   Make it taste like stock of chicken.  Then add flavours to the final product.    My tip for great chicken stock is to brown the wings, rough...

Glad I'm a Kiwi then.  Booms you're foooked mate :D

I'm with my Texan bro, less talky sooky sooky, more posty posty of pizza ffs

I want Booma's fatty in my mouf right now dammmit!                                     wait...what?   :D