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Post by milspec on Aug 22, 2021 10:08:44 GMT 10
2 inch venison cubes. BBQ on each side for 1 to 1:30 min. Pinch of salt then your done. I could eat that 365/24/7. On good one to try is 1 can black beans, 1 can red kidney beans and 1 can of chopped tomatoes. Add salt pepper and if ya sorted, some ‘erbs and fried onion from your garden. What cut of venison are you using as the source of those cubes? |
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feralemma
Senior Member
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Likes: 540
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Post by feralemma on Aug 22, 2021 10:20:16 GMT 10
I made a gingerbeer with what sounds like a pretty similar recipe several years ago. Wasn't strong enough for a buzz, but definitely very tasty. I'd make it again if I weren't more keen on my (far more alcoholic) mead lol. Did you leave it to develop for a month or so before putting it in the fridge? At a guess mine goes to about 8% |
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Beno
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Posts: 1,310 
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Location: Northern Rivers
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Post by Beno on Aug 22, 2021 12:34:52 GMT 10
2 inch venison cubes. BBQ on each side for 1 to 1:30 min. Pinch of salt then your done. I could eat that 365/24/7. On good one to try is 1 can black beans, 1 can red kidney beans and 1 can of chopped tomatoes. Add salt pepper and if ya sorted, some ‘erbs and fried onion from your garden. What cut of venison are you using as the source of those cubes? The best. Backstraps/loin. My mate has had good results with rump too. |
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Post by Stealth on Aug 22, 2021 13:59:58 GMT 10
I made a gingerbeer with what sounds like a pretty similar recipe several years ago. Wasn't strong enough for a buzz, but definitely very tasty. I'd make it again if I weren't more keen on my (far more alcoholic) mead lol. Did you leave it to develop for a month or so before putting it in the fridge? At a guess mine goes to about 8% Yeah I think it was about a month. To be honest I'm 99% sure that it was me getting it wrong rather than the process. It was definitely only very lightly carbonated so I'm pretty sure it was something that I did rather than the recipe not being good. I used the one from the River Cottage videos on youtube and every other recipe of theirs that I've tried has worked perfectly. Including their prosciutto recipe back when I still ate meat. It was DELICIOUS  |
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drjenner
Senior Member
Posts: 186
Likes: 307
Location: Pacific NW, USA
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Post by drjenner on Aug 28, 2021 7:30:26 GMT 10
My problem would be cheese. I love cheese and wine. Last year I learned how to make homemade mozzarella. Labor intensive but delicious.
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Tri-Polar
Senior Member
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Post by Tri-Polar on Aug 30, 2021 19:28:51 GMT 10
So, i recently discovered oats. Been eating them for breakfast in place of noodles.
So, i recently picked up some rolled oats and skim milk powder.
The question i ask, so i vac seal in mylar separately or make ready to go meals?
Clearly honey is stored on its own.
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Beno
Senior Member
Posts: 1,310
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Location: Northern Rivers
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Post by Beno on Aug 30, 2021 20:25:39 GMT 10
Add a bit of sugar and a pinch of salt and make some ready to go meals. Try adding sultanas or other dried fruit instead of sugar.
Oats are a superfood. i eat em twice a day. they keep me going and working for several hours more than most meals.
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Post by SA Hunter on Aug 30, 2021 21:57:55 GMT 10
My problem would be cheese. I love cheese and wine. Last year I learned how to make homemade mozzarella. Labor intensive but delicious. Got a recipe for us ( in the Food Section ) if you can? |
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drjenner
Senior Member
Posts: 186
Likes: 307
Location: Pacific NW, USA
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Post by drjenner on Aug 31, 2021 0:46:43 GMT 10
My problem would be cheese. I love cheese and wine. Last year I learned how to make homemade mozzarella. Labor intensive but delicious. Got a recipe for us ( in the Food Section ) if you can? Sure can. Takes a whole gallon of milk for a smallish ball of cheese. Not very cost effective. |
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norseman
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Post by norseman on Sept 26, 2021 11:53:09 GMT 10
This bloke is good and he is Aussie! Awesome, simple food!
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Tim Horton
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Post by Tim Horton on Oct 3, 2021 16:55:34 GMT 10
Sweetie is a world class bread baker... She makes a number of things.. My favorites being anything with her homemade sourdough starter... And scones...
We periodically make meals from our home preps, and home canning... Referred to as "prepper meals" Nothing from the fridge or freezer... The thought being fridge and freezer will be the first things to use up and not be available in a pinch...
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blueshoes
Senior Member
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Location: Regional Dan-istan
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Post by blueshoes on Oct 24, 2021 9:40:38 GMT 10
We've been getting good mileage out of a "chile con carne" recipe... for the 5 of us, it goes something like
Oil
500g mince (or two tins corned beef)
Two tins of beans, drained
Two tins of tomatoes
2 tablespoons ground cumin and ground coriander
1 tablespoon paprika
2 or 3 stock cubes
1 to 4 teaspoons ground chilli (powder), to taste
Salt and pepper
(Plus rice)
I think normal people put garlic and onion in at the start if you have them, we have people who don't digest alliums well (due to fructans). This one is one of very few recipes that still tastes edible without them
To cook:
Heat up some oil (and saute garlic and onion if you're using them)
Add meat/meat substitute
Add stock, spices, salt, pepper and saute until fragrant
Add tomato and beans, simmer for 30 mins or so until the flavours meld
Dish up with rice, chilli flakes (and sour cream or ricotta if you can get it)
If you have limited cooking fuel/electricity you can do a quick version, the flavours come out better the longer you can simmer it.
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Jul 7, 2024 11:02:41 GMT 10
