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17hornet

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Everything posted by 17hornet

  1. 17hornet
    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. 17hornet
    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. 17hornet
    Really interesting, so how did it all fall at the first hurdle ? Was it just the cooking ?
  4. 17hornet
    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 !!
  5. 17hornet
    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
  6. 17hornet
    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
  7. 17hornet
    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. 17hornet
    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 dr
  9. 17hornet
    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 d
  10. 17hornet
    Hmmm.... I wonder what dog tastes like on the BBQ ?? Can you make dogs into Jam ?
  11. 17hornet
    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. 17hornet
    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 sl
  13. 17hornet
    30C across the weekend, outside work to do, and a roast pork to do also on Sat. No jam to make.
  14. 17hornet
    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. 17hornet
    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
  16. 17hornet
    Holy Duck shit, does it freeze before it hits the ground ? Mine fry their little feet crossing concrete in 40- 45C days, do yours get frost bite ? Always admire ducks they are a tough lot, and if everything was sterile and no corners to look into or places to get up and on, they would get bored real quick. Same with Chickens too.
  17. 17hornet
    You guys are doing an outstanding job, I'm green eyed with envy. But as they say " Get some PORK on ya FORK" Got some waiting in the fridge now, another cook out to come.... wish me luck, still got my learners plates on.
  18. 17hornet
    Dont be too distressed, as I think you said, it was late in the season for hatching, the eggs were possibly not fertile. I have never had success with my incubator, but a mate that is really into birds seems to never do any wrong (or never tells), if you gave him a plastic sparrow egg he would hatch a Macaw from it ! Even the kindy hatches chook eggs with the same incubator I use.
  19. 17hornet
    The bark chips will really help with the mud but will also compact down and get a layer of poo, you will likely need to turn it once in a while and remove some for mulch and refill with new chips. But that is just maintenance heh.
  20. 17hornet
    Looks good.
  21. 17hornet
    So whats happening with the ducks mate ? All going well ?
  22. 17hornet
    In fairness to the OP, here in Australia we dont get too much rain, but when we do the yard looks just like that run, the ducks go hell for leather splashing, shoveling thru the soft dirt with their beaks and mushing up any patch of water, I dont get why they do it, its in their nature. Two weeks later its all dried up and they are not in a party mood anymore.
  23. 17hornet
    Well I got inspired, but cheated a bit. I hard boiled some eggs and put them in a jar that had just been emptied of gerkins (my 13yr old daughter loves them), so 'waste not want not' instead of pouring out the pickle liquid I put the eggs in there. Its mild but also has the flavour of gerkins. I tried it a few weeks ago and the eggs were quite nice, so we topped up the jar, but they are kept in the fridge. A long soak would make them excellent. Looking forward to doing some vege's.
  24. 17hornet
    Does anyone here use one of these BBQ kettles ?
  25. 17hornet

    SEASONAL FOOD

    17hornet replied to micky's topic in General Talk

    Is it some sort of fungus/mushroom ? OR Seasonal fish ? Interesting to know what it tastes like....
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