oh, I was unaware.


Point is, sushi is awesome

Well my point is, is that I'd rather lick a pussy than put raw fish in my mouth. Oh yea & btw I'm not too adventurous at all with food. Nothing funky for me. funky imo is sushi, eel, buffalo, snake, oysters, etc. Oh & I'd rather have a pet lobster than a lobster dish.

Seared Sashimi tuna, light Lemon & pepper.
Flame Grilled Steaks (rare)
Tandoori chicken, marinated, bbq'd, served with Raita.
Swordfish, Atlantic Salmon, octopus - prepared "my way".
Lamb - Roasts, cutlets, racks, tenderloins...however.
I make my own burgers from scratch, they're pretty good.

Freshly ground pepper, Garlic, Fresh Chillis...these ingredients are always present.

Vegetables + Salads...always good, I know a variety of recipes and ingredients too big to mention, but all the same, if there's meat or fish, I make sure I consume these too.

Dew...why wouldn't you eat Buffalo?

Since we're talking food, here's the specifics of one of my favourites to try -

Get yourself some GOOD lamb...like backstraps/tenderloins, or if you have some leftover from a leg roast...
Cut it into bite-size peices.

To your meat, add: Diced onion, cornflour (just enough to coat the meat) black pepper, salt to taste, ground cumin, sweet paprika, a little chilli powder if you want it spicy. Add lemon juice, and mix it all together, marinate under cover, refrigerated for half an hour or more. The mixture should be moist, not wet. Quantities should be added to taste.

Then, chop about 4 cloved of garlic, and a small amount of ginger (equal to about one large clove of garlic), chop these finely. Add crushed/ground pepper, then add salt. The salt works to season, and as an abrasive, eg - it will help you cut down the garlic and ginger into a more paste-like concistancy. So...keep at it until the chop is very fine, and approaching paste.
Mix this into some PLAIN yhogurt. A small tub.
Taste it - if it's too strong, add more yhogurt, too weak, add more of the garlic/ginger mixture.

Ok...cook your meat/onion mixture on a low-medium texture, under cover, stirring occasionally. It should stay moist, so, add a little water as needed. While this is cooking...

Slice some tomatoes, lettuce, spanish (purple) onion...and other salad stuff you might desire. Serve your yhogurt mixture into a small bowl, make a spoon available for use.
Organise your salad ingredients onto a plate, and then get some nice bread...I think this is best served as a "wrap", but you could do it in a bread roll as well...a sandwich may be a little boring though...
When your meat is cooked through, throw that on a plate/bowl.

So you'll have your lamb, your salad, your garlic yhogurt, and your bread. Construct it as you like it...

- B.

Basically everything Sam said.

Does this mean something to ALL of you? Grilling SEASON?
Shit...I cook what I want, how I want, when I want...how strange.

I just can't agree with that...I've had some really shitty burgers, completely bland and flavourless. Maybe I'm just being a bitch about it 'cos mine are so good...but, I can't stand crappy burgers.

Sometimes if you pick the wrong girl, you cant tell the difference. He he.

Yeah. Dont really have a 'grilling' season cos I grill a lot of things all year round - healthy and all that bs.

Love grilled cajun chickin or tandori chicken. Not a big fan of stake really although I had grilled kangaroo stake when I was in oz and that was gorgeous.

Px

Summer's almost here or is here(hell if I know), people grill all year obviously but more often in summer because of the weather. Again, that's just what I think he means, for all I know there might be a time period officially known as grilling season.

So you just bbq during summer?
Guess it gets colder in your parts than it ever does here...

Yup, good stuff...

Not only just mostly.