Fuck the photos here’s a food video

:)

I tried to paste an Instagram link

LOL

How are you still alive, Dave!?

Clearly technically challenged :)

Come on Dave, so far we've gotten a dead fish decaying in some dirty dish water from you. Where's the good stuff?

Pakie do you eat your fish alive?

Yes, with some fava beans and a nice chianti. Fvfvfvfvfvfvfv.

https://www.instagram.com/reel/DJkBRbXMHYj/?igsh=MWhnZHJxYnVyemN1Yw==

Best I can do is a link - if someone can manipulate it into the video be my guest

https://www.facebook.com/share/r/16V3atG5oi/?mibextid=wwXIfr

facebook link

Live link to Dave's video

Mooi Pakie

Dave, for heaven's sake, learn how to post pictures.

...then you can actually take screenshots of videos and send it when you comment on rugby stuff.

The food looks good though.

I'm happy with my choice of the red snapper...

That steak all day long - not had it yet though

Had the rice and chicken with a hint of lemon - really nice

The chicken liver pate cubes are amazing with freshly baked bread

Very impressive Dave, you should be bloody proud

Surely this post should not be under the rugby section.

Just asking before you start with your foul reply.

It’s the flow over from a rugby string. Marginal, but I’m fine with it.

Great looking food Dave and great Silence of the Lambs reference Pakie

Very proud DA, he has worked himself to a standstill literally to get it up and running

Proud of both my boys - the younger is Head of Rugby at a top 10 private rugby school in England aged 27

Both are achievers and I credit sticking them through private schools here as the government schools are largely a disgrace. Obviously parenting played a part but equally all those years and hours at school are as formative

I wonder if red snapper is similar to red Roman?

All I know is, I spent longer making a guide for Dave to post pictures on Ruckers than Dave spent actually trying to post pictures on Ruckers.

M, Red Snapper is similar to Miss Lucy.

...I think so anyway.

Romans are usually olive in complexion. The pale ones are from Milan and only pretending to be Roman :)

Come now Plum - you saw the fruits of your guide

Image posted - albeit a bit large :)

I just need to work out how to change the size

I’ve given it a try but it failed

A Red Roman taste like crab to me and Misslucy tastes more like Rooi Steenbras, which is more of a very rich hake taste…

All fish tastes kak

Wrong , you obviously haven’t tried a freshly caught Yellow Tail for example on the Braai…..or Fresh Cob fried in olive oil with a very light batter…..

1,5 months ago I caught Yellow Fin Tuna of Cape Point and that was magnificent , either fried in a pan or on the grill….

Very healthy and so tasty:) I love Sea Food…. But a lekker steak is not Bad either, but not as healthy as fish…

Gemsbok or Kudu steak is very healthy Red meat and super tasty:)

I’ve had plenty of fish in my time - used to enjoy a bit of cod and chips - with plenty of batter back in the day but never have it anymore - I just don’t like fish and less so the rest of the seafood chain

When I was a kid I remember my grandparents taking us out to a restaurant where I either had sole or monkey gland steak - I liked sole back then but have not really had it since. We used to also have kippers for breakfast back then

I can’t remember when last I had fish - will never order it when out and obviously never have it at home

I’m a beef, lamb, pork and chicken guy - never understood why the Poms don’t eat mutton

The spur had a Monkey Gland Burger which I loved….they have discontinued it sadly…..

I wish I knew how to make Monkey Gland sauce….do you know by any chance Saffolk?

The main components of monkey gland sauce are chutney and tomato sauce(ketchup) – which result in a sweet mixture. Then, the addition of onions, vinegar, garlic and Worcestershire sauce, gives it a savoury-sweet flavour.[2

Those ingredients remind me of the sauce a chef in the army used to marinate the braai meat in.

I asked him what the ingredients was a he literally mentioned the above with the addition of spices

Thanks I am going to make it tonight:)

All fish tastes kak

Nee man, not until you've had Atlantic Salmon or our Burramandi up north Sea Bass is the go. Also love Snoek but not the imported variety. For steak, love 1 year old Rump 1 inch thick braaied for a minute each side on high heat. Sauce is a definite no-no so as to taste the natural flavour in the meat.

Nee it’s all kak especially tuna and salmon

I would love to try barramundi, heard it’s delicious.

"I’m a beef, lamb, pork and chicken guy - never understood why the Poms don’t eat mutton"

With you all the way on all of those, and I often make mutton curry. Nearly as good as goat.

Except I love my seafood as well.

My perfect meal is a seafood starter, a meat main and something alcoholic for dessert.

I cooked an octopus the other day. First time and inspired by Master Chef. It was restaurant quality. Pressure cooked it in stock, wine and garlic for a few minutes. Cool. Remove from liquid. Keep liquid on simmer until it reduces to a sticky thick sauce. Once it's nearly ready, braai cooked octopus on high heat to sear all over. Remove from heat, slice and then pour over the sticky sauce.

Edit: And a large pinch of Chinese Five Spice into the stock at the beginning. Also, a tiny bit of honey or chutney or chilli sauce to get that stickiness at the end.

Sounds awesome Rooi if that had been a tomahawk steak :)

My good mate has a Steak restaurant called 16 Steakhouse - I asked him why 16? Apparently there are 16 varieties of steak cuts

He was the first restaurant I supplied ice cream to - helped that we were mates - we played cricket together, a real character

Nicky Boje is head of cricket at the school my son is at, Jamie the mate I’m on about always winds Nicky up, asking him to spill the beans on Hansie Cronje

"My good mate has a Steak restaurant called 16 Steakhouse - I asked him why 16? Apparently there are 16 varieties of steak cuts".

Not sure how many of those I've tried but I always go back to good old fashioned sirloin. Rump 2nd.

Brisket cooked over time is another very rewarding beef cut.

And nice thick shortrib cooked exactly as I desctibed the octopus above only a bit longer in the pressure cooker . . . 20-30.

And tongue! Who has peeled a tongue?

My Nan used to peel tongue. Disgusting !

Blasphemy, but I prefer air fryer steaks to almost any other way of preparing.

Not so much with excellent cuts, but I've sometimes put some pretty raggedy steaks in the air fryer and it has worked miracles.

Fuck me Plum that is sacrilege - steak in an air fryer vs in a sizzling pan or on the coals - no man

My go to is Rib eye then sirloin

Tongue - nooooo

Not a fan of any organs - tripe, kidneys, liver etc big big no

Same applies to blood pudding - big no