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Old 4th December 2007, 9:28 AM   #46
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Thank you Sir I was sure I missed it in the thread
cheers
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Old 4th December 2007, 11:55 AM   #47
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Quote:
Originally Posted by siamsam View Post
Any chance of your recipe I have 10kg of these little beauties
These little beauties? Man i wish i could get fresh tigers that size without paying out my ass down here. They would be what, a good 24-26cm?

Cant wait to get to Thailand in feb, im going to live off seafood
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Old 4th December 2007, 8:00 PM   #48
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Mate I am not sure of the size as I don't have anything to measure them with but here is a comparison most people could gauge the size from I would say around the 25 - 28cm mark.



Anywhere on the coast of Thailand the seafood is very fresh and cheap except in Bangkok it is moderately expensive and not as fresh as I would like so I have my wife's family bring it with them when they come to visit so it is either prawns or crabs by the bucket load not exactly good for your cholesterol but I am not complaining. I will try that recipe tonight I cant wait it looks so good in the photos platinum well done.
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Old 4th December 2007, 9:01 PM   #49
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they are some big arse prawns!
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Old 8th December 2007, 12:48 AM   #50
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wow they are some awesome prawns, more like lobsters!

Anyway, i just came here to post some roast lamb I did the other night, with garlic chips in it, and rosemary.





writing a recipe site and book, thus all the pics.
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Old 8th December 2007, 6:23 PM   #51
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A slab of home-made applewood-smoked maple bacon, fresh from my smoker. The knife in the first pic is an 8" chef's knife, as a size comparison. The black specks on the bacon are bits of cracked black pepper.



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Old 8th December 2007, 9:17 PM   #52
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Wow Stuckeydude, that looks awesome. How did it taste?
And platinum...

[That's meant to be some kind of drooling face..]
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Old 8th December 2007, 9:53 PM   #53
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Boston clam chowder, served in a sourdough bread roll.
I forgot to take a pic of one during my eating adventures in Boston, so this one was purchased in San Francisco just so I could take a pic of it!

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Old 8th December 2007, 11:11 PM   #54
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Quote:
Originally Posted by mOGGIN View Post
Wow Stuckeydude, that looks awesome. How did it taste?
And platinum...

[That's meant to be some kind of drooling face..]
It's awesome, mate. Home-made, dry-cured bacon is different to commercial bacon. Most commercial bacon produced in Australia is made by injecting brine into the meat. The bacon that I make is chewier and meatier, and is nowhere near as salty as commercial bacon. The maple bacon is obviously sweet, and smoking it over applewood makes it incredibly good! I no longer buy bacon now, because the stuff I make is better than anything I can buy. Besides, I don't even know where to find applewood-smoked bacon in Australia!
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Old 9th December 2007, 8:45 AM   #55
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Those photos make me hungry the only word I can use to describe them is heavenly well done to all of you.
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Old 9th December 2007, 6:09 PM   #56
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Good Lord, that bacon looks and sounds delicious.
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Old 10th December 2007, 2:01 PM   #57
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Default Turducken

Cooked this up a few months back:

De-Boned Turkey:

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Some Stuffing:

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De-Boned Duck:


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More Stuffing and a De-Boned chicken (should have got two breasts instead of a chicken):

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Ready for Baking:

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Baked:

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Cross Section:

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Lunch:

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Old 10th December 2007, 8:55 PM   #58
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Awesome WearingPants, that looks like an epic dinner. Did you debone it yourself?

EDIT:

OH MY GOD I CAN'T READ AND THERE WAS A DUCK TOO!

That's fricking awesome!!!
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Old 11th December 2007, 3:38 PM   #59
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My mate just walked past and said "holy shit, that looks like a headcrab."
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Old 11th December 2007, 6:19 PM   #60
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lol @ headcrab

yeah de-boned the 3 birds but in hindsight would have just bought some chicken breasts as after de-boning there was not much left. Started on the Turkey as it is the biggest and by the time I did the duck i had is sussed. The stuffing was from a store on high street and was fantastic after some brandy was added. Prep took about 2 hours and I used two baking thermometers to ensure that it evenly got to 160 degrees.

Baking time was approx 6 hours and I followed this guide roughly --> http://www.chefpaul.com/turducken.html

Will be doing it again some time soon but will try and add more stuff like either layers of bacon between birds or a quail or spatchcock
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