Mrs Jeturbo Bob the Freaking Builder Donating Members 10,805 Member For: 14y 7m 11d Gender: Female Location: SA Posted 24/03/18 07:07 AM Share Posted 24/03/18 07:07 AM Cauliflower pizza With capsicum mushroom, pork, kransky, spinach, bocconcini and then freshly grated Parmesan after ward 2 1 Link to comment Share on other sites More sharing options...
Puffwagon Puff Gold Donating Members 15,127 Member For: 9y 2m 25d Gender: Male Location: South Australia Posted 24/03/18 07:56 AM Share Posted 24/03/18 07:56 AM 47 minutes ago, Frederick said: Cauliflower pizza Mmmm hmmm I love home made pizza. Maybe I'm being a bit thick but where is the cauliflower? Link to comment Share on other sites More sharing options...
bloodycrashboy Feeling the Love :-) Bronze Donating Members 4,409 Member For: 11y 23d Gender: Male Location: Cairns Posted 24/03/18 08:16 AM Share Posted 24/03/18 08:16 AM The base? Link to comment Share on other sites More sharing options...
JETURBO ...JD TUNING ADELAIDE... Gold Donating Members 23,708 Member For: 15y 10m 24d Gender: Male Location: Adelaide Posted 24/03/18 08:40 AM Share Posted 24/03/18 08:40 AM Yeh it’s the core base ingredient 1 Link to comment Share on other sites More sharing options...
Rab WOT? Moderating Team 10,980 Member For: 11y 1m 29d Gender: Male Location: Frankston, 3199 Posted 24/03/18 10:39 AM Share Posted 24/03/18 10:39 AM Getting it on shortly for the BBQ tomorrow. 5+kg brisket - expecting a 12hr+ cook. Follow the cook here if bored shitless https://myflameboss.com/cooks/208007 Smoked over cherry and hickory. 3 Link to comment Share on other sites More sharing options...
masda74 To Loud Gold Donating Members 4,112 Member For: 12y 4m 24d Gender: Male Location: WA, Perth Posted 26/03/18 04:59 AM Share Posted 26/03/18 04:59 AM Rab, that comes across as: you love to torture your neighbors for 12 hours with the smell of brisket. If I lived next door to you, I think I would be sleeping over. 1 Link to comment Share on other sites More sharing options...
Puffwagon Puff Gold Donating Members 15,127 Member For: 9y 2m 25d Gender: Male Location: South Australia Posted 29/03/18 05:16 AM Share Posted 29/03/18 05:16 AM I'm making a beef bone soup in the slow cooker this afternoon. I made the soup part (literally just put it all in the pot) while the bones were roasting and then chucked the bones in when they were ready. It's been on high for about 3 and a half hours now and the taste is getting better by the hour. I'll give it another 2 hours and it should be done. I'll chuck in the barley closer to the end after I strain it and also so it doesn't turn to mush. 1.8kg roasted beef bones 2 litres of boiling water give or take 1 tbsp beef stock powder 1 tbsp vegetable stock powder 1 tsp celery salt 1 tsp freshly ground black pepper 2 diced onions 10 whole cloves of garlic give or take 2 diced carrots a couple tsp dried oregano a few bay leaves pearl barley Link to comment Share on other sites More sharing options...
Pixy Angel Expert Donating Members 9,132 Member For: 19y 1m 28d Gender: Male Location: North Jamberoo, NSW Posted 29/03/18 07:32 AM Share Posted 29/03/18 07:32 AM Tonight is cheese, bacon and garlic quiche. Funny thing is I dont eat it because I hate eggs. Link to comment Share on other sites More sharing options...
Puffwagon Puff Gold Donating Members 15,127 Member For: 9y 2m 25d Gender: Male Location: South Australia Posted 29/03/18 07:45 AM Share Posted 29/03/18 07:45 AM I finished the soup off but I left out the barley. The missus made some scones and the kids had them with the soup. Although it's pretty good I'm going to save the rest of it for a braised steak and onion base. It'd also be great as a gravy. Link to comment Share on other sites More sharing options...
Rab WOT? Moderating Team 10,980 Member For: 11y 1m 29d Gender: Male Location: Frankston, 3199 Posted 06/04/18 10:30 AM Share Posted 06/04/18 10:30 AM Making snags tonight. 2/3 Beef 1/3 pork through the mincer Chilli cheese Guiness Tomato onion Red wine rosemary 2 Link to comment Share on other sites More sharing options...
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