I tried to paste an Instagram link
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
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
Beef or Sheep tripe…..lekker. Curry Version also not bad.
Tripe is the one thing I don't do. Well, no, I also don't like smoked fish like haddock or kippers . . . or liquorish.
Brains, heart, tripe, buffalo, elephant, puff adder, crocodile and mopani worms are all things that I've tried once and wouldn't try again.I do like haggis though. And skilpadjies . . . and chicken gizzards.
When I was a young kid growing up in Plumstead in Cape Town, the tripe sellers used to carry it in basins on their head and my dad would buy his body weight in tripe and cook it for days. The smell of that tripe cooking still disturbs me to this day and I just can't get beyond that.
I'm an adventurous cooker and eater.
Never tasted a single thing out the sea I didn't like . . . except maybe hugely overpriced oysters.
Best linefish has to be sea bass . . . but snapper is right up there as is our South African kingklip.
You’re a ‘cooker’….a pressure cooker or a rice cooker. My guess a glutinous ‘cooker’….do you weigh 120kgs ‘cooker’. The word is cook….you manage the food and clean the kitchen.
I do clean my kitchen. I'm a very tidy cook who tidies-as-I-go. Always.
I'm also very punctual. If food has to be ready at a certain time I'm all over it.
Call me whatever names you like and make fun of one of my passions . . . you're just showing yourself up to be a complete twat of a human being . . . yet again.
I remember my Dad enjoying his pan-fried sheep brains on toast.
Lambs fry (liver) & bacon, mash potato, onion & gravy's my lekker specialty .
Let’s face it food forms a substantial part of our existence so being able to create a dish that puts a smile on people’s faces is pretty special
I like cooking, don’t nearly do enough of it. My son who opened the restaurant loves to cook and is pretty handy at it - he got that from his late grandmother (not my mother) who was the most remarkable cook I have ever come across. She was just a natural, never followed a recipe she just relied on taste, instinct and experience.
I recall her turning left over roast into the best meatballs I’ve ever tasted
Needless to say my sons restaurant is named after her - Marjorie’s - a lovely touch and a fitting tribute the a gifted amateur chef - we lost her less than a year ago
Please don’t cry cooker….just a little joke.
Joe Cooker ;)
While in a restaurant hub in Barcelona I noticed strips of beef in a glass display window. Each one had a different age, driven by curiosity I asked a staff member what it was about and she explained that the idea is to pick the age you want and they would cook it for you. Not sure if anyone else has come across the experience and sampled the said meat, I might just add that it didn't look appetizing being very dark in colour. Oh the age range.......from memory it could have varied between 1 and 10 years.
Like biltong ?
What kind of biltong do you get in OZ blob?
Recipe for sweet potato pie? Or just the normal soet patat ?
Like biltong ?
Yep.
My three favorite winter dishes to die for......Irish and cabbage stew and Ox Tail soup. The soup must be cooked in a slow cooker and finished off in a blender. The meat remains tender and just holds the bone.
Lekker!
Still don't get the fuss about prawns and oysters although I don't mind Oyster Kilpatrick, they're a plenty and incredibly expensive....about $A40/k
A summer fav is a 30 minute Jamie Oliver chicken breast dish which everyone seems to enjoy.
Nobody has mentioned chorizo...
Probably one of my favourites.
I like making a chorizo sauce to put over a steak and roast potatoes.
Anyway, this isn't doing my waistline much good.
I'll look like Dave soon because I keep coming here and getting hungry.
I use chorizo often, slightly less often than bacon though.
I make a Spanish omelette with chorizo and red peppers.
And paella isn't paella without chorizo. You don't want to get me going on paella. My favourite dish to cook and eat.
What's next? a knitting/crochet thread?....
;-)
Hold your horses, I enjoy cooking too...
Chorizo is great - I’m a big fan
What about polarising foods?
Licquorice is one.
I have 4 children, each one is married. In every single one of our 5 combined marriages, there's a lover and hater of licquorice.
Coriander is another. The people who hate coriander really hate it!
Incredibly, seafood seems to be a polarising food on this board.
Yep. Seafood is something I could never eat even if I wasn’t Vegan !
Can’t stomach liquorice, marmite, dark chocolate, Turkish delight, rhubarb, raw onion, raw celery and seafood of course
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:)