Tastiest picture on earth!

[filmmaker2]

I like this talk about wombats and getting drunk. Seems a good kinda topic.

[dr. pheobs]

cheers to beer!

[gren]

i LOVE wombats!!!! kangas, dingos, koalas, all of em!! just love aussie animals. defiitely wanna get there one day!

[I_Still_Know!]

Originally posted by Cheeba V2.0
You like kangaroos, ISK?? I like 'em to EAT, but that's pretty much it, silly animals. Have you tried one?

I'm in hornsby man, urself?
I'm gonna hit the lowenbrau for my birthday next year, maybe u could rock up yknow? aaanyways

I'm in Carlingford... near Parramatta.

Yeah, let me know closer to your birthday and if I am not working (I am a shift worker :() I will definately come and say hi.

And...nope never eaten kangaroo. I don't think I would like it. I have heard their meat is pretty tough. Is it?

[gren]

so i just made some sweet potato fries and im wondering what the hell to eat em with

right now im using ketchup, and red pepper salt. the "," signifying the 2 being seperate and not together

anyway, any suggestions? i read also some curry mayonnaise but im not really downw it mayo.

while on the subject, any gourmet type ideas for even regular fries? cheeba im looking in ur direction.... :D any comments would be greatly appreciated. i plan on makin fries tomorrow for lunch.. dinner... and breakfast probably too

[Cheeba V2.0]

ISK - No, it's not that tough, only if you overcook it. It's a learn as you go type thing it cooks "differently" to most meats you'll have tried, but if it's even slightly overdone, yes, it's rubber. Prepared properly, it's awesome...I either roast mine or bbq it.
Usually, it's less than 2% fat which appeals to me greatly. The taste is a little like beef, a little like venison.
It's worth a try if you ask me, just make sure to get some instruction from your butcher, as yes, its a little "sensetive".




Gren
Well....these are two of my recipes that'll be appearing in the vulgar gourmet, but....have a sneak peek, both should go rather well with fries.

Garlic Sauce:
plain yhogurt (2 small tubs)
a little salt,
garlic cloves
minced garlic
cracked pepper
oregano
Whole-grain mustard to taste.
Serve chilled OR hot.

Spicy Sourcream Sauce
sour cream
birdseye or habanero chilli
garlic
ginger (very finely chopped)
preferred bbq sauce
a little pulped tomato.
Serve chilled.

Other than those, you could make a guacemole type thing I suppose, but if you want MY recipe, you'll have to wait for the grand opening SOMETIME of TVG (that recipe coming your way soon, Vod).
Right now I can tell you to start with avocado...

I find generic curry powder works quite well with sweet potato fries for seasoning....uh, paprika maybe some powderised kaffir lime leaves?
as for sauces, those I mentioned above should be fine...however, mixing hickory bbq sauce with whole egg mayo, a splash of worcestershire and some cajun seasoning makes for a pretty nice, simple sauce...
Hope that's of some assistance.

- B.

[I_Still_Know!]

Originally posted by Cheeba V2.0
ISK - No, it's not that tough, only if you overcook it. It's a learn as you go type thing it cooks "differently" to most meats you'll have tried, but if it's even slightly overdone, yes, it's rubber. Prepared properly, it's awesome...I either roast mine or bbq it.
Usually, it's less than 2% fat which appeals to me greatly. The taste is a little like beef, a little like venison.
It's worth a try if you ask me, just make sure to get some instruction from your butcher, as yes, its a little "sensetive"
- B.

OK. You have talked me into it. I will give it a try soon. I will let you know how I go with it.
Yes, 2% fat is a good thing! Can you put tomato sauce on it? ;)

Thanks for the above ideas.

Gren- You like fries do you? I have to say that I love them also. Fries with chicken salt, fries with tomato ketchup, fries with honey bbq sauce, fries with smoked hickory bbq sauce (as mentioned above - LOVE that stuff) fries with gravy etc etc.

Actually I think I like the condiments more than the fries... :confused: