The food thread...

Frood

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SHAMPAIN

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Halfway Up Ben Nevis

Frood

Have kink will travel.
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I'd be all over the broccoli like a fat girl on a tub of ice cream...
It doesn't sound good but have you ever had cauliflower & Broccoli soup? Delicious...

Yeah, I make it regularly, and other variations. I'm the household soup nazi.

I make a killer leek, pumpkin, and fennel soup. Doesn't sound like it goes together, but it's great.
 

Oerdin

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I had a huge ass foot long sandwich from a local Italian deli. I could only finish half of it. That was how big it was.
 

Cookie Monster

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I get recipes from the webs from all over the world, some of the best imo are Prawn Etoufee and Mustard fish curry from Bengal.

If I get hold of whoevers poasting pics on Macaroni Lasagne in this thread I will fucking end them!
 
OP
OP
Mr. 5050

Mr. 5050

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712
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Uk
I bought a meat grinder/sausage maker...

Cured jalapeno, cheese and bacon brats... I cannot stress enough how good these are...

Recipe:

4kg Lean Beef/brisket
1.3kg Fat
90g Salt
13g Pink Salt
30g Garlic
30g Mustard
30g Black Pepper
20g Paprika
10g Cayenne
150g Milk Powder
1/2 cup Cheddar
1/2 cup Mozzarella
1.8kg (raw weight) Bacon
10 Jalapeños

Cut the meat into 1 inch cubes, mix all ingredients together except bacon, chilli, cheese and milk powder into a tray and refrigerate overnight so the meat cures...

The next day, add milk powder to the cured meat and mix thoroughly then add the fresh jalapeno chillies and grind with a cup of crushed ice...

Add the cheese and mix... Add cooked bacon and mix again (leave the bacon chunky)...

Fill sausage casings making sure to pack them till almost bursting point for a nice taught sausage...

Leave sausages in the fridge uncovered overnight so the casings shrink a little and the filling settles...

Next day, smoke on 150°f for 3-4hrs till they look almost red in colour and have an internal temp of 150°f...

Ice bath straight away to stop them from cooking and use the opportunity to clean any soot away...

Vac pac and freeze to store them or smoke again at 225+ for 35-45 mins and eat...

I made a couple of burger patties from the leftover mix in the machine to test them out and they are sublime...

Smoking really topped these off... One of the best sausages I've personally eaten in my life... Definitely a keeper...

7eXVq0M.jpg

9eC3h0g.jpg

ANLDT3G.jpg

1ZKBFc8.jpg
 

SHAMPAIN

Vape Nation
Site Supporter ☠️
Messages
23,444
Location
Halfway Up Ben Nevis
I bought a meat grinder/sausage maker...

Cured jalapeno, cheese and bacon brats... I cannot stress enough how good these are...

Recipe:

4kg Lean Beef/brisket
1.3kg Fat
90g Salt
13g Pink Salt
30g Garlic
30g Mustard
30g Black Pepper
20g Paprika
10g Cayenne
150g Milk Powder
1/2 cup Cheddar
1/2 cup Mozzarella
1.8kg (raw weight) Bacon
10 Jalapeños

Cut the meat into 1 inch cubes, mix all ingredients together except bacon, chilli, cheese and milk powder into a tray and refrigerate overnight so the meat cures...

The next day, add milk powder to the cured meat and mix thoroughly then add the fresh jalapeno chillies and grind with a cup of crushed ice...

Add the cheese and mix... Add cooked bacon and mix again (leave the bacon chunky)...

Fill sausage casings making sure to pack them till almost bursting point for a nice taught sausage...

Leave sausages in the fridge uncovered overnight so the casings shrink a little and the filling settles...

Next day, smoke on 150°f for 3-4hrs till they look almost red in colour and have an internal temp of 150°f...

Ice bath straight away to stop them from cooking and use the opportunity to clean any soot away...

Vac pac and freeze to store them or smoke again at 225+ for 35-45 mins and eat...

I made a couple of burger patties from the leftover mix in the machine to test them out and they are sublime...

Smoking really topped these off... One of the best sausages I've personally eaten in my life... Definitely a keeper...

7eXVq0M.jpg

9eC3h0g.jpg

ANLDT3G.jpg

1ZKBFc8.jpg
They look delicious mate!!! How have you been, not seen you on in ages?
 
OP
OP
Mr. 5050

Mr. 5050

Factory Bastard
Site Supporter ☠️
Messages
712
Location
Uk
I bought a meat grinder/sausage maker...

Cured jalapeno, cheese and bacon brats... I cannot stress enough how good these are...

Recipe:

4kg Lean Beef/brisket
1.3kg Fat
90g Salt
13g Pink Salt
30g Garlic
30g Mustard
30g Black Pepper
20g Paprika
10g Cayenne
150g Milk Powder
1/2 cup Cheddar
1/2 cup Mozzarella
1.8kg (raw weight) Bacon
10 Jalapeños

Cut the meat into 1 inch cubes, mix all ingredients together except bacon, chilli, cheese and milk powder into a tray and refrigerate overnight so the meat cures...

The next day, add milk powder to the cured meat and mix thoroughly then add the fresh jalapeno chillies and grind with a cup of crushed ice...

Add the cheese and mix... Add cooked bacon and mix again (leave the bacon chunky)...

Fill sausage casings making sure to pack them till almost bursting point for a nice taught sausage...

Leave sausages in the fridge uncovered overnight so the casings shrink a little and the filling settles...

Next day, smoke on 150°f for 3-4hrs till they look almost red in colour and have an internal temp of 150°f...

Ice bath straight away to stop them from cooking and use the opportunity to clean any soot away...

Vac pac and freeze to store them or smoke again at 225+ for 35-45 mins and eat...

I made a couple of burger patties from the leftover mix in the machine to test them out and they are sublime...

Smoking really topped these off... One of the best sausages I've personally eaten in my life... Definitely a keeper...

7eXVq0M.jpg

9eC3h0g.jpg

ANLDT3G.jpg

1ZKBFc8.jpg
They look delicious mate!!! How have you been, not seen you on in ages?
Good here, thanks... I pop on here and there but life is keeping me busy for now...
 

SHAMPAIN

Vape Nation
Site Supporter ☠️
Messages
23,444
Location
Halfway Up Ben Nevis
I bought a meat grinder/sausage maker...

Cured jalapeno, cheese and bacon brats... I cannot stress enough how good these are...

Recipe:

4kg Lean Beef/brisket
1.3kg Fat
90g Salt
13g Pink Salt
30g Garlic
30g Mustard
30g Black Pepper
20g Paprika
10g Cayenne
150g Milk Powder
1/2 cup Cheddar
1/2 cup Mozzarella
1.8kg (raw weight) Bacon
10 Jalapeños

Cut the meat into 1 inch cubes, mix all ingredients together except bacon, chilli, cheese and milk powder into a tray and refrigerate overnight so the meat cures...

The next day, add milk powder to the cured meat and mix thoroughly then add the fresh jalapeno chillies and grind with a cup of crushed ice...

Add the cheese and mix... Add cooked bacon and mix again (leave the bacon chunky)...

Fill sausage casings making sure to pack them till almost bursting point for a nice taught sausage...

Leave sausages in the fridge uncovered overnight so the casings shrink a little and the filling settles...

Next day, smoke on 150°f for 3-4hrs till they look almost red in colour and have an internal temp of 150°f...

Ice bath straight away to stop them from cooking and use the opportunity to clean any soot away...

Vac pac and freeze to store them or smoke again at 225+ for 35-45 mins and eat...

I made a couple of burger patties from the leftover mix in the machine to test them out and they are sublime...

Smoking really topped these off... One of the best sausages I've personally eaten in my life... Definitely a keeper...

7eXVq0M.jpg

9eC3h0g.jpg

ANLDT3G.jpg

1ZKBFc8.jpg
They look delicious mate!!! How have you been, not seen you on in ages?
Good here, thanks... I pop on here and there but life is keeping me busy for now...
Good stuff mate, you still got your big stick insect?
 
OP
OP
Mr. 5050

Mr. 5050

Factory Bastard
Site Supporter ☠️
Messages
712
Location
Uk
I bought a meat grinder/sausage maker...

Cured jalapeno, cheese and bacon brats... I cannot stress enough how good these are...

Recipe:

4kg Lean Beef/brisket
1.3kg Fat
90g Salt
13g Pink Salt
30g Garlic
30g Mustard
30g Black Pepper
20g Paprika
10g Cayenne
150g Milk Powder
1/2 cup Cheddar
1/2 cup Mozzarella
1.8kg (raw weight) Bacon
10 Jalapeños

Cut the meat into 1 inch cubes, mix all ingredients together except bacon, chilli, cheese and milk powder into a tray and refrigerate overnight so the meat cures...

The next day, add milk powder to the cured meat and mix thoroughly then add the fresh jalapeno chillies and grind with a cup of crushed ice...

Add the cheese and mix... Add cooked bacon and mix again (leave the bacon chunky)...

Fill sausage casings making sure to pack them till almost bursting point for a nice taught sausage...

Leave sausages in the fridge uncovered overnight so the casings shrink a little and the filling settles...

Next day, smoke on 150°f for 3-4hrs till they look almost red in colour and have an internal temp of 150°f...

Ice bath straight away to stop them from cooking and use the opportunity to clean any soot away...

Vac pac and freeze to store them or smoke again at 225+ for 35-45 mins and eat...

I made a couple of burger patties from the leftover mix in the machine to test them out and they are sublime...

Smoking really topped these off... One of the best sausages I've personally eaten in my life... Definitely a keeper...

7eXVq0M.jpg

9eC3h0g.jpg

ANLDT3G.jpg

1ZKBFc8.jpg
They look delicious mate!!! How have you been, not seen you on in ages?
Good here, thanks... I pop on here and there but life is keeping me busy for now...
Good stuff mate, you still got your big stick insect?
They both died months ago... We replaced them with a ball python...

Meet Juno...

Td2sIi4.jpg
 

SHAMPAIN

Vape Nation
Site Supporter ☠️
Messages
23,444
Location
Halfway Up Ben Nevis
I bought a meat grinder/sausage maker...

Cured jalapeno, cheese and bacon brats... I cannot stress enough how good these are...

Recipe:

4kg Lean Beef/brisket
1.3kg Fat
90g Salt
13g Pink Salt
30g Garlic
30g Mustard
30g Black Pepper
20g Paprika
10g Cayenne
150g Milk Powder
1/2 cup Cheddar
1/2 cup Mozzarella
1.8kg (raw weight) Bacon
10 Jalapeños

Cut the meat into 1 inch cubes, mix all ingredients together except bacon, chilli, cheese and milk powder into a tray and refrigerate overnight so the meat cures...

The next day, add milk powder to the cured meat and mix thoroughly then add the fresh jalapeno chillies and grind with a cup of crushed ice...

Add the cheese and mix... Add cooked bacon and mix again (leave the bacon chunky)...

Fill sausage casings making sure to pack them till almost bursting point for a nice taught sausage...

Leave sausages in the fridge uncovered overnight so the casings shrink a little and the filling settles...

Next day, smoke on 150°f for 3-4hrs till they look almost red in colour and have an internal temp of 150°f...

Ice bath straight away to stop them from cooking and use the opportunity to clean any soot away...

Vac pac and freeze to store them or smoke again at 225+ for 35-45 mins and eat...

I made a couple of burger patties from the leftover mix in the machine to test them out and they are sublime...

Smoking really topped these off... One of the best sausages I've personally eaten in my life... Definitely a keeper...

7eXVq0M.jpg

9eC3h0g.jpg

ANLDT3G.jpg

1ZKBFc8.jpg
They look delicious mate!!! How have you been, not seen you on in ages?
Good here, thanks... I pop on here and there but life is keeping me busy for now...
Good stuff mate, you still got your big stick insect?
They both died months ago... We replaced them with a ball python...

Meet Juno...

Td2sIi4.jpg
Haha nice one bud =) Get a T too lol!
 

Oerdin

Factory Bastard
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Messages
17,693
Tonight's dinner was a vegetable curry (potatoes, celery, carrot, onions, peas, curry sauce), basmati rice, Costco rotisserie chicken (5lbs for $4.99), Caesar salad, toasted bread with butter.

All in all pretty good.
 
Last edited:
OP
OP
Mr. 5050

Mr. 5050

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712
Location
Uk
Cured, smoked spicy Italian cheese sausage...

Turned out nice... Going to make a pizza from scratch later, pack it with the stuff then post in on Weeg's wall...

EE1Onqv.jpg
 

SHAMPAIN

Vape Nation
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23,444
Location
Halfway Up Ben Nevis
I made the pizza... Turned out quite nice...

vyZ7Dc8.jpg
Look great mate, you should try those little sausages you made on a pizza next time you make them... :ThumbsUp1:

That was made with the Italian cheese sasuages...

I wouldn't say they were little though... Averaged about 7 inches long and 30mm thick...
haha I dunno why I thought they were little? They'd be good sliced on a pizza either way... Have to tried making mince for tacos before?
 
OP
OP
Mr. 5050

Mr. 5050

Factory Bastard
Site Supporter ☠️
Messages
712
Location
Uk
I made the pizza... Turned out quite nice...

vyZ7Dc8.jpg
Look great mate, you should try those little sausages you made on a pizza next time you make them... :ThumbsUp1:

That was made with the Italian cheese sasuages...

I wouldn't say they were little though... Averaged about 7 inches long and 30mm thick...
haha I dunno why I thought they were little? They'd be good sliced on a pizza either way... Have to tried making mince for tacos before?
Yes, plenty of times... 80/20 brisket to fat and plenty of spices...