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About 17hornet

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  1. Big Hudson Bay

    Griff, have had a good look over some of your other work, you certainly have a talented skill set. I could see changes as you adopted materials for sheaths, I wonder how you produce those serrations in the back bone of the hand grips, and it seems that you pretty much have a no major frills workshop. Do you do the design and carving of the bone grips ?
  2. Big Hudson Bay

    Just found these topics and threads, bloody awesome work, and it seems to be so easy for you. That is just great and you show it so well. I am green with envy at your skills. Great work.
  3. Really interesting, so how did it all fall at the first hurdle ? Was it just the cooking ?
  4. It is not uncommon for different cultures to do strange and interesting things with foods, this is one of the odd balls even in MY world. What do you think these are ? Chestnuts In my heritage Chestnuts are commonly used when in season for a warm street snack, as part of other recipes with cake and biscuits, even as a kids toy. My Italian family do all that above as well, but this is one more thing I have not seen in all my years with them. Roasted Chestnuts in Grappa. Now THAT'S a pickling solution by any mans meaning !! They will keep for years in this 'water', I have not tried them yet, but I will and the report will be posted into this thread when I recover.. Chestnuts soaked in Grappa with essence of Sambuca . Recipe - www.grappa.com/eng/spirits-recipes/desse...estnuts-in-grappa_66
  5. Ravioli in a tin ! We make it all fresh, yes we have it in tins too, and we can buy it from fresh "pasta" retailers. Fresh made is miles better than the bought stuff, and very rich to taste. The standard meat ravioli that is. The little pasty shape goes flat in cooking, so it looks a bit more like a fat pancake, both types are tasty. As for the rabbit dish, leaving out the olives will slightly change the flavour, but not enough to be missed, start by cutting the rabbit on the bone into small chunk pieces including the backbone and belly. Because we are frying it in a pan it needs to be smaller pieces to cook through quickly. Lots of olive oil in the pan and a good knob of butter. Start frying meat, as it browns toss in garlic as whole cloves or diced, rosemary leafs whole (just strip the stalk), plenty of salt and a little pepper and add a little water, a few table spoons. The whole lot has to have a salty layer of oil and butter in the bottom of the pan under the meat, as you are cooking make sure to keep the meat moving or it might burn. You can contain the steam by using a lid on the pan to help the meat to stay moist.
  6. A couple of weeks ago we had some time at the In-laws house, Nonna and Nonno. This time of year they like to have a family meal of ravioli containing ricotta filling. It is always two plater's, one with a cinnamon/parmesan cheese, one plater of ravioli coated in the basic pasta sauce/parmesan cheese. This is like the first course, the pillow is made from a lighter pastry by hand, filled with about two tablespoons of ricotta, closed and boiled until just right, seasoned and served. Second course was rabbit pan fried in olive oil, salt pepper, butter, rosemary along with some green whole olives and garlic. Diced fried potatoes and shredded bean mix, also green salad with tomato's and cucumber. Fruit pieces, cake coffee, the usual suspects. Below are some pics of the ravioli production by Nonna and the kids. Making pasta strips for the ravioli, bottom center has a scoop made from acrylic plastic, a school project from my wife as a plastic project, that her mother has used for 30yrs. Ravioli has ricotta cheese spooned into the strip then the strip is folded over. Pastry is pressed down in an arch shape making a pasty shape. Cutting out the ravioli with a tool Continued....... Taking them to be placed on a tray Yep the 2yr old is in there too On to a tray, baking paper under them Full tray ready for cooking, There was about 6 of these trays. Veges being prepared for main meal. Hope you enjoyed the trip, sorry no plate shots, I'm trying to remember to take more pic's.
  7. Tomato's rippening for sauce

    I'm just popping a link here in-case anyone wants to look at last years Tomato Sauce for Pasta efforts. I did a big write up of our sauce making last year, please enjoy if you have not seen it before.
  8. Along with the wine we have prepped to make a few bottles of sauce. We have plenty left from last years effort so we are just making a few jars to top up. Ahhh.. Roma's The tomato's are layed out so air can get around them and as they give off pheromone when the stalk is pulled out, they start ripening quickly, if that doesnt work, throw an over ripe banana or apple amongst them. When ripening they get softer and will soon be ready to make sauce, it only takes a few days. And any good Wog always has some WALNUT's handy hanging around. this bag drying out are from the tree planted in the footpath. They are very good for your diet.
  9. LOL, Nonno called and asked for the 'girls' to come over and give him a hand as he was having trouble getting a job done. Some grapes needed squashing. Every one into the tub ! Nice and juicy, the kids were laughing and having a great time. Mmm.... grape juice and toe jam. The kids could not believe I drank this - LOL, about 15% sugar by taste. (spiders and insects filter through the teeth) Fermenting in the tub after 3 days, all the skins in, but the stalks are removed. About day 5, wine put into a 20L bucket so it can ferment a little more, natural yeasts from the skin are active. The last of the skins being 'pressed' by water in a bucket, skins are in a bag under it, this is old school experience. Even the 2yr old has her eyes checking out everything over the edge of the tub. In about a week it will be put into a glass demijohn to finish fermenting, then bottled to do the last last bit of ferment, shelved for 3-6 months before checking by taste again.
  10. Missus has left me

    Hmmm.... I wonder what dog tastes like on the BBQ ?? Can you make dogs into Jam ?
  11. THL rules... LOL thats everywhere. I do use a meat thermometer to check the cook, but you cant see the bugger with the lid on. I would like to try different flavours within the meats so was looking for idea's and suggestions, even thought I might put some apple slices thru the next one, it would add some moisture and sweetness, but maybe that is too much. Got to cut that apple tree wood into usable chunks and store it near to the Weber in another weather proof drum, slacker I am.
  12. So this last one is a 'rolled pork roast' (?), veges as usual. Set up the heat beads in the chimney, some charcoal in amongst it, prepared the roast and vege and waited for the coals to be ready. Coals in normal place either side, preheated Weber and then placed in the Pork. Thought it may be a shorter cook like a Lamb roast, so let it go for about 1hr 45min before checking. Popped the top and it wasnt quite done so gave it another 45min, then checked - meat done but crackle wasnt so good so hooked it all inside to take off the skin and slice the roll. ( forgot the bloody pics didnt I ! ) Had to cheat with the crackle, slapped it into the microwave for 4min covered with toweling, once cooled it was pretty crunchy but not chewy hard. That crackle disappeared really quick with everyone - Pork was cooked through well and even, fat melted nicely, moist meat - not bad at all but could do better with some more smoke flavour. Seasoned with just rosemary and garlic, salt and olive oil. Maybe I could have unrolled it and used something like mild mustard or something then rolled it up again ? Any comment ? Kids are getting very excited these days when I decide to cook in the Weber, even the 2yr old is jumping up and down in the kitchen which is very cute and fulfilling to see. The kids are taking turns torching the heat beads, Had the roast pork, vege, a nice mixed salad, all quite nice but a glass of wine or two would have gone down well. Weber is out of commission for a couple of weeks, gave it a good scrub out and getting a mod made for it.... Sshhhhhh dont tell anyone.
  13. Missus has left me

    30C across the weekend, outside work to do, and a roast pork to do also on Sat. No jam to make.
  14. Yes, by chance I do have some apple wood, just have to break it up into small chunks. I saved it from my inlaws, they cut down a failing apple tree so I grabbed it.
  15. Missus has left me

    Bloody Skippy's everywhere, you just cant go anywhere these days without bumping into them. ( Sth. Aus.) SS, Teds temps are that huge nearly 90C swing, years ago I flew from Sydney to Vienna, via Singapore. Just wearing tshirt shorts and sandles, got off the plane and my balls shot up to my throat because it was -28C and we had to get onto a bus on the tarmac. They actually were worried because I was so chilled in the terminal. But I love the environments at extremes - such different worlds. Ted I would love to try some of your jam, but it would be held by Customs, ( and eaten in their Staff room )