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      Found 117 results

      1. food Rubbery Fish

        Last night we had some hussar for dinner. 4 caught on the same day in the same way with the same bait and treated the same way after they were caught. Scailed and gutted and baked in foil in a curry. 3 of the fish had soft flakey moist flesh but one... sorry @aussie123 was a ball of rubber. It shrunk and twisted the bones and was almost imposable to eat . The meat was tasty but very rubbery. I have had this one other time with some spangled emperor. Has anyone else experienced this? Does anyone know what causes it? Is there a way to avoid this in the future? Thanks db
      2. Star Fruit Wine

        So work is a bit quiet for one reason or another and its a bit blowy to go out on the bay today and I was pottering in the backyard and realised we weren't going to get through all the Starfruit (Carambola). They are delicious this year. So juicy and good. @Angus @tugger I know you guys are not far away so please feel free to drop in and grab a few and if anyone else is in Wynnum area and wants to try a few pm me. Anyways... i'm having an AFW (alcohol free week) so naturally I was wishing I could have a beer and I though why not make some wine! So I don't really know what I am doing... but I have some stuff from when I first made small batches of honey mead. I simply pureed them and strained out the juice with the dodgy kitchen strainers I had. then put this in the Carboy with a glass of mead that I had made a wile back for yeast and topped it up with water and a bit of sugar for good measure. Air lock on top. Bob's ya mother's brother. I am worried that I might get fruit fly in it but will strain it again if this happens. Just don't tell the missus if you think she might want to drink some. Perhaps I will bring some to the x mass party... haha as if it will last that long. I think it will be a bit strong. I like to sometimes have soda with my mead and even lemonade is nice as it adds some sugar as I make it very dry. I will siphon it out in a month or so, discard the stuff in the bottom and put it back in the carboy for a bit. then siphon it again into bottles with a teaspoon of sugar and leave for a few months more. I hope I get to share one with you. Cheers!
      3. Safe Sashimi

        @Tybo mentioned that he had a trag that had a long tapeworm in the meat and I saw a post with xrays of someone that had reportedly eaten a lot of sashimi and gotten an enormouse amount or worms in his muscles.... I love Sashimi.... I have eaten a lot of it on fishing trips some of it straight off the filleting table and it got me wondering. Is there a safe way to prepare Sashimi? I mean are you suposed to keep it for a day in the fridge or something? I hope we get some Tuna or Trout at 1770 next month and I have really enjoyed eating it before and want to do it safely. Thanks in advanced for posting gross photos of what my internal worms probably look like....
      4. Green Marlin.

        Ok so over in Fiji the markets are full of barracuda. The locals love them saying they are sweet, delicious and when I asked if they are full of bones they looks strange at me and said. No just the same. So why have they got such an appalling reputation as a table fish in Australia? What am I missing? A few months back I was privileged enough to go on a trip with @benno573 and we saw a monster at the side of the boat that had followed up one of the fish. It didn't really occur to me to catch it as it would be a long battle and then release the fish... But now I'm hungry for the cuda!
      5. I haven't done a report in awhile, so thought I'd throw up something different. Only had a couple of hours spare over the entire Easter, so did a last minute dash and threw some pots up a new creek to see if there were still any muddies hanging around. Came back the next day and was pleasantly surprised with two bucks from four pots. Being the last two I'll probably catch for a couple of months(I don't chase crabs in winter), I transformed them into recipe my wife and I have come to love. The funny thing is, apparently it's a real old school thing and is huge on the east coast of the US, however it doesn't seem common in Australia at all. I've adapted my recipe over time (and so can you), but is dead simple. Here is what I call Moreton Bay Crab Cakes, and works with either mud crabs or sandies. Start by boiling your crabs the same way you'd do them for anything else. Chill them, clean them, and pick the meat into a bowl. You want about 400-500g of meat. (My two muddies got me 412g, so say two to three mud crabs, or I'd say 4-5 sandies). This is what you need: 400-500g of fresh crab meat 40g of breadcrumbs 1 egg, plus another egg yolk 2tbs of dijon mustard pinch of paprika, pinch of cayenne pepper, pinch of all-purpose seasoning and a pinch of salt (go heavier on the paprika and pepper, but go easy on the salt and seasoning, the crab is already salty enough) A couple of sprigs of parsley, finely chopped Mix it all together in a bowl: Using clean hands, mix thoroughly and form into balls about the size of a large lime. Place uncovered in the fridge for about half an hour, just to firm up. Take out of the fridge and dust in plain flour. Heat a good layer of sunflower oil in frying pan until around medium heat. Fry the ball for about two minutes each or until golden. I flatten them slightly as I go, then flip them on their edge, so they end up like cubes. When all sides are done, remove from the pan and drain on paper bowl or a rack. Remember the crab is cooked already, so they just need to be warm and crispy. Serve with any salad, and dollop with your seafood sauce of choice. I usually just mix mayonnaise, a teaspoon of hot English mustard and the juice of half a lemon. I put three of these on this plate for the photo, but two and the salad was a very filling meal. Adapt it, modify it, even improve it, either way give it a go. Enjoy!
      6. Drop Bear Pies!

        After @Drop Bear kindly gave me a haunch of venison, I figured whatever I made with it would have to be named in his honor - hence the very recent invention of drop bear pies. firstly, strip the meat off the bones and dice. Keep bones and gristle bits for dog treats marinate the meat in a mixture of red wine, black pepper, fresh thyme, rosemary and parsley for about 4 hours Fry off the meat retaining all fluids. Add more pepper, two table spoons of flour, 500ml of stock, any leftover marinade, 4 bay leaves and a big knob of butter and sit covered in a 150 degree oven for 90 minutes Dice 600g of bacon (it was 750g but I was hungry), 3 onions and 400g of mushrooms. Fry them off separately, making sure you keep the bacon fat as well, it has to go into the mixture. Take the mix out of the oven, add the mushrooms, bacon and onion and stir to combine. Place back in the oven covered for another hour. blind bake some pastry shells utilizing pie weights to keep it from puffing up in the middle and taking up valuable meat space add cooled mixture to the shells and then chuck a lid on, add some stab holes to vent the steam throw back into a 200 degree oven until they look delicious consume orally once cooled thanks heaps to @Drop Bear for the venison, hope I have done it justice, definitely happy to take any more off your hands if you have extra. Tasted awesome, extra tender as well. cheers for reading benno
      7. Stuffed Whole Squid

        Thought i would share my favorite squid recipe. Very easy and hard to stuff up but present impressively. First clean the tube out. Don't skin (such a waste of time and effort). Clean beaks and eyes out of head. Keep the heads! Break up some crusty bread and liberally pour on some olive oil, herbs (thyme is nice), salt and pepper to taste and a little lemon zest is good as well. Stuff this mixture into the tubes. To make the sauce just chuck some capers in a pan with olive oil and when they are sizzling add a half stick of butter and juice of one whole lemon (all depends on how many squid of course). Let the sauce rest and chuck tubes and heads on bbq. You want a little bit of char. People stress about overcooking squid but don't worry to much as the moisture from the stuffing will keep it tender and the heads have a lot more natural juices as well. Chuck on a plate when done and pour the sauce over. A bit of parsley and/or dill for garnish and yum. Below are some big and little squid examples. Little squid are a lot more fiddly but usually more tender.
      8. Sweet & Sour Trevally

        Sweet & Sour Trevally Cut fish into bite sized pieces. .3cm square and dust with corn flour and set aside..for batter mix 2 cups of sr flour, a good pinch of salt,1 tablespoon of canola oil and enough water to make a thick batter..set aside...sweet and sour sauce you will need 1 cup pineapple juice, 1 cup of white wine viniger or plain viniger, 6 tablespoons of caster sugar,2 tablespoons of tomato paste, 1 teaspoon of crushed garlic,a dash or two of tabasco sauce ( optional) 1/2 cup of chopped pineapple and place in a saucepan and bring to a simmer..fry up some diced capsicum and onion separately and then add to liquid, bring to a boil and add 2 teaspoons of cornflour to a small amount of water to make a thin paste and whisk into hot sauce and adjust seasoning..and keep warm.should be thick...carefully bring canola oil to 180 c and add 5 pieces of fish and coat into batter and cook to golden brown ..dont overcroud oil..let drain and place onto platter and pour over sweet and sour sauce..serve with hot buttered rice..enjoy.
      9. Aus Day Smoking

        So as previously mentioned, decided to fire up the smoker on Aus day. Had to forego the scallops as I had a guest with a severe seafood allergy so the scallops are in the freezer for next time. bought a leg of pork, boned it out and ended up with 4 chunks each about 1kg in weight. They were covered in a spice rub of salt, black pepper, cayenne pepper, garlic powder, onion powder, smoked paprika, Cajun spice and chilli flakes and left in the fridge overnight. Result below i also had a piece of wagyu brisket in the freezer which needed to be eaten so I let it sit on the bench until it reached room temp, seasoned well with salt and black pepper. I didn't want to do a lot with other flavours with this one, kind of let the wagyu flavour do the talking into the smoker they went with some well soaked black wattle chips and a smattering of Apple wood chips for 4.5hrs at about 100 degrees. after 4.5 hours, removed, wrapped in foil and let rest in a 50 degree oven for another 1.5 hours. Used the 1.5 hrs to throw 3kg of drumsticks (that had been brined overnight in a fairly standard brine with a dash of soy sauce added) into the smoker which I neglected to photograph as that would have required me to put my beer down. owing to the reasons detailed above I don't currently have available the "after" shots, I'll take some tonight if I remember. Needless to say the pork was spicy, smokey and oh-so tender and the brisket was melt-in-your mouth and just the right amount of smoke flavour. Bugger bacon for breakfast tomorrow... Smoked brisket and eggs with some home made hollandaise sounds about right. cheers for reading. benno
      10. Hi all, Decided to create something tonight using some smoked trout I got from the trout farm and the dart I caught with @ellicat on Saturday night. fried off 4 cloves of garlic and a finely sliced red onion in butter, added 3 sliced small zucchini, about 250g of peas, salt, good whack of pepper, juice of 1/2 a lemon, chilli flakes and some dill. Added the chopped dart fillets, waited until they were almost cooked, added 500ml of cream and a splash of sav blanc and let it simmer and reduce. At the last minute, flaked in a fillet and a half of smoked trout (the other half being quality control sampled while cooking) and stirred through. Added cooked pasta and this is what came out. Tasted awesome.
      11. Xmas Smoking

        Busy day ahead. I started up the smoker at 4.30 am and have the following sitting in the brine buckets. 12kg of drumsticks. 15kg of breasts plus 2 X 3kg rolls of pork loin. I do not bother with doing whole chooks and pigs any more too much work dressing out the pig and too much waste with the whole chooks. The drumsticks and breasts will used for xmas pressies and frozen for later use. I love smoked chicken sangas when fishing and the drumsticks go well with a coldie. First batch. First taste bit early to have a beer with it now. Cheers Ray
      12. Drop Bear's Venison

        So using some lovely locally hunted deer last night we whipped up a batch of deer, garlic, herb and cranberry snags. Heaps of mince left over as well so making burgers tonight. Mince was very nice prob the best venison I have worked with yet. Cheers @Drop Bear for the meat and the help. Oh we turned some of the primer cuts into minute steak as well which were very good.
      13. Cola Wings

        Delicious food!So simple recipe!Would you like to have a try?
      14. Fish Filets In Hot Chili Oil

        Good mood today!Let’s share together!So delicious Fish Filets in Hot Chili Oil!How do you think?
      15. Hi guys I am new here.I come from China.I want to post a delicious way to cook carp.But I don't know whether you like or not.How do you think?
      16. Keeping fish without an esky?

        Hello all I have been fishing a few times in the past without an esky/cool bag and caught a few legal fish and had nowhere to keep them. And i was wondering is there anyway of keeping fish for consumption without a esky/cool bag? and i don't like putting fish alive in a bucket because i find they taste not as good, more chance of going off, as well as it being much harder to fillet (for a beginner fillet-er). Also does anyone think this would work using a plastic shopping bag and an ice block: put the fish/s on the ice block and wrap the fish onto the block using the plastic bag until ready to fillet then do the same with the fillets? Thanks, i put this in the recipes and food category because i could not find a better category for preparing seafood for consumption.
      17. I have refining my sausage making lately and reckon I have it pretty nailed now. If the deer is good I think simple is better. Favorite recipe so far. Mince (3/4 Venison 1/4 Beef not lean). Garlic to taste. Thyme Secret filler... Oats not cheap sausage filler. Oats seem to really suck and enhance flavor and I have not had any oat made snags split. Each deer has tasted quite different from the other though so this is a very big factor as well. The one pictured was a young stag but it was out of the rut so no massive testosterone smell when cooking. The young buck Henry shot a while ago tasted awesome but smelt pretty strong while cooking. Not being a trophy but a food hunter I would opt for a younger Doe if given the chance to select. Cheers. Angus
      18. Baaaammmbbiii

        Son in nlaw gave me a belated birthday present. Some good feeds coming up. Cheers Ray
      19. Smoked honey, YUM,

        www.blendsmokedhoney.com Brought a bottle of it from Swersey and what great stuff it is, Been having it on everything even a tomato and onion sanga.for lunch and fried eggs for brecky. We have gone through 1/3 of a bottle in a day. Cheers Ray
      20. Thai Fish Head Soup

        I have rarely used the frames and heads from the fish I catch however I have been making an effort to give it a try lately with some of the better fish I catch. I made a Spanish seafood broth a month ago, a seafood chowder a fortnight ago and last night Thai fish head soup with a coral trout and red emperor frame I had in the freezer. I found this recipe online http://padaek.com/make-tom-hua-pa-lao-fish-head-soup/ and substituted the salmon for the frames I had. It turned out great however next time I will strain it for the boys as they did not like how difficult it was to eat. From the recipe. LAO FISH HEAD SOUP - TOM HUA PA PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins This Lao fish head soup is rich in savoury and sour flavours which are enhanced by the tomatoes, tamarind and a squeeze of lemon/lime juice. The addition of garden greens like rocket (or watercress) add a distinct bitter and herbal character to the soup, making it a soothing and satisfying complementary dish to a main meal. Author: Padaek Recipe type: Soup Cuisine: Lao Serves: 4 INGREDIENTS 3 Liters of water 1 kg of salmon fish head and frame (or other type of fish) 6 cherry tomatoes 100 grams of rocket 10 slices of ginger 10 slices of galangal 4 kaffir lime leaves 1 lemon grass 1 tsp of tamarind paste 5 cloves of garlic 1 spring onion 1 coriander 1 onion 1 chili 1 lemon (or lime) 4 mushrooms 2 Tbsp of fish sauce 1 tsp of salt ½ tsp of ground pepper INSTRUCTIONS First, prepare the fish head and frame. Cut the fish head off the body and then cut it in half (length-ways). Cut the fish frame into 5 cm pieces. Wash and clean the fish head and frame pieces thoroughly to remove any excess slime or scales. Be careful of the sharp bones. Prepare the vegetables – wash and halve the cherry tomatoes, wash the rocket, wash and slice the ginger and galangal into 10 thin pieces each, wash the kaffir lime leaves, wash and cut the head of lemongrass into thin slices, peel the cloves of garlic, wash the chili, wash and cut the root and stem off the spring onion and coriander, wash and slice the onion into eighths, wash and quarter the mushrooms, wash and slice the lemon/lime into wedges. In a pot, add 3 Liters of water, the chopped fish head and frame pieces, ginger, galangal, kaffir lime leaves, lemongrass, garlic, chili, root and stem of the spring onion and coriander, onion, salt, pepper, tamarind paste and fish sauce. Bring to the boil and simmer for 15-20 minutes. Stir gently occasionally and skim the surface of the broth with a spoon to remove any foam that has developed whilst cooking. Add the cherry tomatoes and mushrooms (and other optional ingredients). Adjust the flavours with salt, pepper and fish sauce to suit your liking. Add the rocket into the soup just before serving and stir through gently. Serve immediately in a large bowl and garnish with finely chopped spring onion and coriander leaves. Squeeze in lemon/lime juice for extra sour flavour if preferred. What you're aiming for is a balance of savoury and slightly sour fish flavour. Enjoy as a complementary dish in a Lao meal, and serve with hot sticky rice or crusty bread. NOTES Optional ingredients to add to the soup include other vegetables (eg: bitter melon, choko, okra, dill, fennel, etc) and other seafood (eg: prawns, clams, mussels, etc). MY NOTE ### I did not find it as strong as I like so I added the lemon quarters at 5 mins to go and 2 x tablespoons of Brown Sugar as well. Turned out rally nice
      21. I've wanted to have a crack at making fish stock for a while but I've never got around to it. After bagging a smaller WA dhufish with a mate a couple of weeks back I decided to have a go. I didn't follow any real instructions for the stock, just took a few tips from different sites: threw oil and fennel seeds into a pot and cooked them to release some flavour, dropped in some onion, celery and carrots and let them sizzle for a bit before putting in the dhuie frame, water and some white wine. I let it boil for maybe 3/4 hour before straining it all through a pillow case. Once it had all cooled I put it into a couple of plastic containers and froze it. On Saturday I found a recipe for fish chowder online and pulled it all together using a fillet of snapper and a few slices of bacon instead of what the recipe suggested. It turned out pretty good to be honest, not too heavy a fish flavour, nice and light and definately one to do again. It was interesting going through the stock-making process; if anyone has any suggestions on making it better I'd be happy to hear from you. One question I had was - there is so much meat that comes off the head when it's boiling away, has anyone pulled this meat out during the process and kept it later for a soup / chowder or something similar? Cheers
      22. Just thought i would chuck this up and let every one know about this event.... It will be a great day />http://www.bbqbluegrass.com.au/?gclid=Cj0KEQjwo82eBRCR1Yr2u-G-sK8BEiQAbrSjVP3sGht63PX1-nVhg6Q5jYDgO2H50PGXaQLTFrqR_egaAtx78P8HAQ />https://www.facebook.com/bbqblue/photos/a.1417372258536647.1073741828.1416497745290765/1444122629194943/?type=1&theater
      23. Smoking fish - who does it?

        I know they are hard to light, but apart from that, does anyone have any thoughts about smoking fish? I have a few trevally fillets frozen after a recent charter trip that didn't yield much else and was thinking about smoking them because I don't particularly like the taste of them. Just saw Julian's (demarc) report on an overnighter where he says he smokes the trevally so thought I would see what equipment, fish and methods people are using. Thanks, Steve.
      24. You will have to go to NSW to try these as it is not legal to keep carp in qld. />http://www.lachlan.cma.nsw.gov.au/downloads/Publications/Carp_recipe_booklet.pdf Cheers Ray
      25. Ok big question for anyone in the know... We have caught kingies off the rocks 4 separate times and have had a literal 50/50% success rate. The first time we kept one we were warned they go mushy when cooked but it turned out amazing. Then the second time it did back fire. Then another batch was good and the 4th time was awful again. To be honest I love eating fish when it turns out well, but in the case of an awesome sportfish I get a massive case of the guilts when its spoiled. we have been theorizing what makes the flesh mushy... * Lactic acid in the muscular tissue? * Not put on ice quick enough? * Did we wash it in fresh water? But we cannot find anything consistent between the failures and successes to draw upon. Would love to hear anyone's thought on this topic so when we do desire a feed, we can do an awesome fish justice. Angus