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nick639v2 wrote:De Dragon wrote:Scalloped potatoes, grilled turkey eg slices
How grill Turkey does go down boy? You treat it just like chicken??
I was thinking to grill or smoke some Turkey drums
VexXx Dogg wrote:Found turkey leg slices to be very fresh as well. Not sure why the breasts don't have the same issue.
Learned my lesson after the first time roasting with a light herb flex.
The next time I did it - I had to wash it a few times, heavy vinegar and lime, lots of nice fresh seasoning and garlic and buss a curry. This time no freshness, but that is the treatment for wild meat so it absolutely HAD to work :/
SuperiorMan wrote:RedVEVO wrote:Spit Roasted boneless leg of lamb with mint jelly - and cranberry . It taste better. with the Cran. Greek salad with black and green olives, tomatoes, cucumber, pepper cheese, baby carrots, celery etc. and lots expensive kale and the imported lettuce - as said before local ones have a bitter taste ! Salted sweet and sour bodi - fresh from farmer - fresh local mushrooms in a light and refreshing toss of fresh basil and grape seed oil - this is another original . Grilled vegetables - cheap eggplant - from a Farmer - pumpkin , carrots and sweet potatoes , boil corn on the cobs with English butter. The herb butter used last time has an artificial taste. Grilled large whole tomatoes and pepper cheese inserts. Lots Lots Watermelon slices @ 1.99 per lb from the same farmer, Massy passion fruit juice with lots lots ice, pineapple slices and massively cold Stag - Germans peeps came for our relax day ! Corona also for the youths ! Music by Paramore and Nacho- USB then Venezuelan Pineapple Upside Down Cake made by Tia Bee from Venezuela with Coconut ice cream served with lots lots fruit cocktail - along with hot steaming Cuban cafe con Leche. Good times still rollin with the family and a bootleg copy of Señor Wick on the 65" !
Where did you buy your kale? Hope it was from Massy!
Congrats.
RedVEVO wrote:SuperiorMan wrote:RedVEVO wrote:Spit Roasted boneless leg of lamb with mint jelly - and cranberry . It taste better. with the Cran. Greek salad with black and green olives, tomatoes, cucumber, pepper cheese, baby carrots, celery etc. and lots expensive kale and the imported lettuce - as said before local ones have a bitter taste ! Salted sweet and sour bodi - fresh from farmer - fresh local mushrooms in a light and refreshing toss of fresh basil and grape seed oil - this is another original . Grilled vegetables - cheap eggplant - from a Farmer - pumpkin , carrots and sweet potatoes , boil corn on the cobs with English butter. The herb butter used last time has an artificial taste. Grilled large whole tomatoes and pepper cheese inserts. Lots Lots Watermelon slices @ 1.99 per lb from the same farmer, Massy passion fruit juice with lots lots ice, pineapple slices and massively cold Stag - Germans peeps came for our relax day ! Corona also for the youths ! Music by Paramore and Nacho- USB then Venezuelan Pineapple Upside Down Cake made by Tia Bee from Venezuela with Coconut ice cream served with lots lots fruit cocktail - along with hot steaming Cuban cafe con Leche. Good times still rollin with the family and a bootleg copy of Señor Wick on the 65" !
Where did you buy your kale? Hope it was from Massy!
Congrats.
Why congrats ?
Kale is kale. Yup Massy is where the Venezuelans shop .
A better choice is imported spinach or local Pak Choi .
Who wants only missionary every single bible Sunday ?
You need to diversify
SuperiorMan wrote:RedVEVO wrote:SuperiorMan wrote:RedVEVO wrote:Spit Roasted boneless leg of lamb with mint jelly - and cranberry . It taste better. with the Cran. Greek salad with black and green olives, tomatoes, cucumber, pepper cheese, baby carrots, celery etc. and lots expensive kale and the imported lettuce - as said before local ones have a bitter taste ! Salted sweet and sour bodi - fresh from farmer - fresh local mushrooms in a light and refreshing toss of fresh basil and grape seed oil - this is another original . Grilled vegetables - cheap eggplant - from a Farmer - pumpkin , carrots and sweet potatoes , boil corn on the cobs with English butter. The herb butter used last time has an artificial taste. Grilled large whole tomatoes and pepper cheese inserts. Lots Lots Watermelon slices @ 1.99 per lb from the same farmer, Massy passion fruit juice with lots lots ice, pineapple slices and massively cold Stag - Germans peeps came for our relax day ! Corona also for the youths ! Music by Paramore and Nacho- USB then Venezuelan Pineapple Upside Down Cake made by Tia Bee from Venezuela with Coconut ice cream served with lots lots fruit cocktail - along with hot steaming Cuban cafe con Leche. Good times still rollin with the family and a bootleg copy of Señor Wick on the 65" !
Where did you buy your kale? Hope it was from Massy!
Congrats.
Why congrats ?
Kale is kale. Yup Massy is where the Venezuelans shop .
A better choice is imported spinach or local Pak Choi .
Who wants only missionary every single bible Sunday ?
You need to diversify
Spinach and kale stir fry with pak choi gorgonzola risotto.
Yummmmm.
RedVEVO wrote:SuperiorMan wrote:RedVEVO wrote:SuperiorMan wrote:RedVEVO wrote:Spit Roasted boneless leg of lamb with mint jelly - and cranberry . It taste better. with the Cran. Greek salad with black and green olives, tomatoes, cucumber, pepper cheese, baby carrots, celery etc. and lots expensive kale and the imported lettuce - as said before local ones have a bitter taste ! Salted sweet and sour bodi - fresh from farmer - fresh local mushrooms in a light and refreshing toss of fresh basil and grape seed oil - this is another original . Grilled vegetables - cheap eggplant - from a Farmer - pumpkin , carrots and sweet potatoes , boil corn on the cobs with English butter. The herb butter used last time has an artificial taste. Grilled large whole tomatoes and pepper cheese inserts. Lots Lots Watermelon slices @ 1.99 per lb from the same farmer, Massy passion fruit juice with lots lots ice, pineapple slices and massively cold Stag - Germans peeps came for our relax day ! Corona also for the youths ! Music by Paramore and Nacho- USB then Venezuelan Pineapple Upside Down Cake made by Tia Bee from Venezuela with Coconut ice cream served with lots lots fruit cocktail - along with hot steaming Cuban cafe con Leche. Good times still rollin with the family and a bootleg copy of Señor Wick on the 65" !
Where did you buy your kale? Hope it was from Massy!
Congrats.
Why congrats ?
Kale is kale. Yup Massy is where the Venezuelans shop .
A better choice is imported spinach or local Pak Choi .
Who wants only missionary every single bible Sunday ?
You need to diversify
Spinach and kale stir fry with pak choi gorgonzola risotto.
Yummmmm.
Correct ! Add some Thai Spicy Sauce - You can get at Massy .
From today anybody touch you or give you fighting words on Tuner ..
You call on Max, Timex or MG .
Call me if anybody attempt to touch you
Clients await .
VexXx Dogg wrote:Found turkey leg slices to be very fresh as well. Not sure why the breasts don't have the same issue.
Learned my lesson after the first time roasting with a light herb flex.
The next time I did it - I had to wash it a few times, heavy vinegar and lime, lots of nice fresh seasoning and garlic and buss a curry. This time no freshness, but that is the treatment for wild meat so it absolutely HAD to work :/
VexXx Dogg wrote:Found turkey leg slices to be very fresh as well. Not sure why the breasts don't have the same issue.
Learned my lesson after the first time roasting with a light herb flex.
The next time I did it - I had to wash it a few times, heavy vinegar and lime, lots of nice fresh seasoning and garlic and buss a curry. This time no freshness, but that is the treatment for wild meat so it absolutely HAD to work :/
SuperiorMan wrote:Turkey smells too fresh.
Dave wrote:Quite good actually. The slices come out good but beware of over cooking and drying it out.nick639v2 wrote:De Dragon wrote:Scalloped potatoes, grilled turkey eg slices
How grill Turkey does go down boy? You treat it just like chicken??
I was thinking to grill or smoke some Turkey drums
maj. tom wrote:VexXx Dogg wrote:Found turkey leg slices to be very fresh as well. Not sure why the breasts don't have the same issue.
Learned my lesson after the first time roasting with a light herb flex.
The next time I did it - I had to wash it a few times, heavy vinegar and lime, lots of nice fresh seasoning and garlic and buss a curry. This time no freshness, but that is the treatment for wild meat so it absolutely HAD to work :/
Soak the turkey legs for 15-30 mins in 1 cup white 5% vinegar and 1/2 cup white bleached flour and enough water to cover them.
For 3 turkey legs with bone (about 5 lbs) - Seasoning use a little rosemary and prepared yellow mustard paste 1 tablespoon. The mustard is what takes away the fresh gamey taste and there is not much of a hint of it in the final cooked dish. Add whatever else seasonings you want. Marinate overnight in fridge and bake in a dish covered with foil at 250°F for 4-5 hours and you can finish it in the broiler. Use a thermometer probe for the 165°F internal if you not sure. Slow cooker would be better control and should be very tender with 5 hours.
VexXx Dogg wrote:maj. tom wrote:VexXx Dogg wrote:Found turkey leg slices to be very fresh as well. Not sure why the breasts don't have the same issue.
Learned my lesson after the first time roasting with a light herb flex.
The next time I did it - I had to wash it a few times, heavy vinegar and lime, lots of nice fresh seasoning and garlic and buss a curry. This time no freshness, but that is the treatment for wild meat so it absolutely HAD to work :/
Soak the turkey legs for 15-30 mins in 1 cup white 5% vinegar and 1/2 cup white bleached flour and enough water to cover them.
For 3 turkey legs with bone (about 5 lbs) - Seasoning use a little rosemary and prepared yellow mustard paste 1 tablespoon. The mustard is what takes away the fresh gamey taste and there is not much of a hint of it in the final cooked dish. Add whatever else seasonings you want. Marinate overnight in fridge and bake in a dish covered with foil at 250°F for 4-5 hours and you can finish it in the broiler. Use a thermometer probe for the 165°F internal if you not sure. Slow cooker would be better control and should be very tender with 5 hours.
sounds close to what I do with the breast. This was for the small butterball breast - I think 2-3 lb or so.
Las time I tried slathering it with 3:1 Hellmans Mayo to whole grain mustard and juice from half a rough skin lemon, dusted with a homemade seasoned panko (regular grocery panko, but I did my own dry rub blend) and put it on top some smashed garlic cloves and heavy fresh thyme.
Gave it a high initial blast at about 425F for 20 mins then dropped to 325 for another 15. Then let it rest outside the oven.
sheit was MOIST, flavourful with a crisp panko crust.
This is worth a redo soon yes.
pugboy wrote:lots of cranberry and lots of pumpkin pie
timelapse wrote:People eat Goose here? Pops has about 15 of them.Studying how to cook one.Anybody says curry getting ignored immediately.
Let @pugboy teach you the waystimelapse wrote:People eat Goose here? Pops has about 15 of them.Studying how to cook one.Anybody says curry getting ignored immediately.
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