The food thread...

[Frood]

What a slob for dropping his half chewed bones all over on top of the family platter.

It didn't look all that good though, seen way better stuff from him in the US especially the Vegas buffets...

That guy was annoying... ewww peas, ewww broccoli and carrots....

No wonder he's a tubby fuck.

 

[SHAMPAIN]

What a slob for dropping his half chewed bones all over on top of the family platter.

It didn't look all that good though, seen way better stuff from him in the US especially the Vegas buffets...

That guy was annoying... ewww peas, ewww broccoli and carrots....

No wonder he's a tubby fuck.

Yeah I know, I love ma veggies...

 

[Frood]

I'd be all over the broccoli like a fat girl on a tub of ice cream...

 

[SHAMPAIN]

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...

 

[Frood]

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]

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.

 

[Frood]

I miss those....

 

[Cookie Monster]

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!

 

[SHAMPAIN]

Pizza FATTY

 

[Mr. 5050]

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...

 

[SHAMPAIN]

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...

They look delicious mate!!! How have you been, not seen you on in ages?

 

[Mr. 5050]

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...

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]

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...

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?

 

[Mr. 5050]

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...

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...

 

[SHAMPAIN]

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...

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...

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

 

[SHAMPAIN]

 

[Oerdin]

Pizza FATTY

I would try that even if it is extremely unhealthy.

 

[Oerdin]

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.

 

[Mr. 5050]

A friend gave me 3 pheasants, so I made my own garlic and mushroom sauce...

 

[Cookie Monster]

A friend gave me 3 pheasants, so I made my own garlic and mushroom sauce...

That looks the fucking business, would defo demolish that!

 

[SHAMPAIN]

Upload from my channel, a few quick ideas! Nice!

 

[Cookie Monster]

Upload from my channel, a few quick ideas! Nice!

This is food for homos x 10. Oh and it goes bread, mayo, lettuce not bread, lettuce, mayo.

 

[Mr. 5050]

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...

 

[SHAMPAIN]

Upload from my channel, a few quick ideas! Nice!

This is food for homos x 10. Oh and it goes bread, mayo, lettuce not bread, lettuce, mayo.

How can food be for homos? :facepalm:

 

[Mr. 5050]

I made the pizza... Turned out quite nice...

 

[SHAMPAIN]

I made the pizza... Turned out quite nice...

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

 

[Mr. 5050]

I made the pizza... Turned out quite nice...

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

That was made with the Italian cheese sasuages...

I wouldn't say they were little though... Averaged about 7 inches long and 30mm thick...

 

[SHAMPAIN]

I made the pizza... Turned out quite nice...

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

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?

 

[Mr. 5050]

I made the pizza... Turned out quite nice...

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

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...

 

[Oerdin]

Now I want a hotdog.