What's For Dinner Tonight?........

DBerry

complete and utter prick
Jun 11, 2013
39,095
15,067
48
'Straya, cunt.
Picked up some barramundi fillets today. Will stick them in a pan for lunches today and Friday. Seafood here is fucking INSANELY expensive.
Wild caught or farmed? I’ve noticed seafood has crept up here, too, a dozen oysters are around the $20 bracket and farmed salmon is upwards of $30 a kilo.
 
May 25, 2013
14,481
9,564
Wild caught or farmed? I’ve noticed seafood has crept up here, too, a dozen oysters are around the $20 bracket and farmed salmon is upwards of $30 a kilo.
This was farmed, didn't realise it was from vietnam until after I bought it. I was going to get salmon, but it was over $30/kg. This was still $18/kg for frozen and imported.
 

DBerry

complete and utter prick
Jun 11, 2013
39,095
15,067
48
'Straya, cunt.
This was farmed, didn't realise it was from vietnam until after I bought it. I was going to get salmon, but it was over $30/kg. This was still $18/kg for frozen and imported.
I’ve heard an ad on the radio for salt water barramundi, Australia caught or raise.
 
May 21, 2013
1,811
557
Sydney
Got some cheap ass barramundi fillets from paddy’s market in Sydney, so going to coat skin side in smoked paprika, and serve with sweet potato mash, & green beans and vine tomatoes roasted together in oil & balsamic, finished with a lemon, garlic,caper and butter sauce.
 
Reactions: DBerry

DBerry

complete and utter prick
Jun 11, 2013
39,095
15,067
48
'Straya, cunt.
This was farmed, didn't realise it was from vietnam until after I bought it. I was going to get salmon, but it was over $30/kg. This was still $18/kg for frozen and imported.

I think this is it.

Got some cheap ass barramundi fillets from paddy’s market in Sydney, so going to coat skin side in smoked paprika, and serve with sweet potato mash, & green beans and vine tomatoes roasted together in oil & balsamic, finished with a lemon, garlic,caper and butter sauce.
That sounds fantastic, I might try that tomorrow or later in the week, have you checked out the Sydney Fish Market?
 
Reactions: Smith
May 17, 2013
9,673
7,508
Louisiana
Tonight's easy. I pulled chili out of the freezer I made back in January and will be eating that tonight. I like mine plain, just chili in a bowl with some crackers but my wife loves it over elbow macs for a "chili & macs" dinner, and topped with a Tex/Mex blend of cheeses.
 

Deebo

"Messkin" Deebo
Jun 5, 2013
14,943
10,912
Show dem balls bro
Tonight I'm making momma's homemade Italian spaghetti. I absolutely love it, but now that I'm older I realize she used to go way fucking bat shit crazy with the oregano and thyme. It was like "Hey ma, would you like some sauce with your spices there?"
 

DBerry

complete and utter prick
Jun 11, 2013
39,095
15,067
48
'Straya, cunt.
A mate just got a hold of a leg of venison, some of which we’ll make jerky out of, some of which will be steaks and the rest I’ll probably roast for dinner for both our families tomorrow night @gumbo2176 or any one else have any tips?
 
Reactions: gumbo2176
May 17, 2013
9,673
7,508
Louisiana
A mate just got a hold of a leg of venison, some of which we’ll make jerky out of, some of which will be steaks and the rest I’ll probably roast for dinner for both our families tomorrow night @gumbo2176 or any one else have any tips?
I've eaten a bit of venison over the years in the form of white tail deer and most of their leg roasts are not really big. I've always cooked game meat low and slow with lots of moisture to keep it from drying out as it cooks since most game meat is very lean when compared to beef, pork, lamb, etc.
 

DBerry

complete and utter prick
Jun 11, 2013
39,095
15,067
48
'Straya, cunt.
I've eaten a bit of venison over the years in the form of white tail deer and most of their leg roasts are not really big. I've always cooked game meat low and slow with lots of moisture to keep it from drying out as it cooks since most game meat is very lean when compared to beef, pork, lamb, etc.
Just talked to my mate, he’s going to cook a leg of lamb slowly in his Texas smoker so we’ll cook the venison in Guinness in the coolest part of the smoker, take it out when it’s rare and let it rest through to medium-rare. I’ll let you know how it turns out.
 
Reactions: Joe E and gumbo2176

Slick Ric

Long limousines & jet airplanes
Apr 7, 2015
6,851
3,678
Right now I’m having Tito’s vodka and 7-up. Might make myself a burrito.