Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Wing Commander on April 09, 2015, 10:17:43 AM
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Sorry guys for not keeping my posts up to date. So here's a retrospect on my latest cooks:
Schnitzel-Rolls
Pork-Schnitzel with a spread of cream cheese, spring onions, dried tomatos, BBQ-rub and grated cheese. Grilled directly and indirectly.
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Sea bass
Sea bass seasoned with a crazy paste of a licorice-, fennel- and anise-based rub, vanilla, chili-salt and gin.
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Rack of lamb, scallops and scampi
This was my easter sunday's meal and the celebration for my blog's 4 year anniversary.
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Lamb chops and venison straps
This was my meal on easter monday.
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I have always enjoyed your individual posts. But, when you package them up like this, it is sensory overload! ??? :P Wow, these are beautiful!
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Very nice cook..I'l have some of everything except the scallops. .☆´¯`•.¸¸. ི♥ྀ.
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I have always enjoyed your individual posts. But, when you package them up like this, it is sensory overload! ??? :P Wow, these are beautiful!
I was thinking the same thing...just too much goodness in one post :P :P :P :P
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Beautiful food and plating WC as usual!!! Love your cooking skills!!! Don
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Astounding! You have such talent!
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I should not have looked at this post before lunch. ;D
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one word: amazing.
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Wow!!!
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Beautiful pictures WC! The only thing I ask - is that if you have any recipes for any of them - can you please post them as well. That way any of us can enjoy your fine cooking, and raise a glass to you with a fine meal! ;D
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WC,
Simply outstanding!! Beautifully cooked and plated. Happy Anniversary!!
Art
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Beautiful pictures WC! The only thing I ask - is that if you have any recipes for any of them - can you please post them as well. That way any of us can enjoy your fine cooking, and raise a glass to you with a fine meal! ;D
I'm so sorry, but this is the only thing I can't post in most cases. :( I don't cook by recipes very much, and most seasonings are composed by taste, unless I use commercial rubs. Sometimes I start mixing spices by measures like teaspoons and tablespoons, and when I like (and remember ;)) it, I keep it as a recipe and post it usually.
IMHO recipes are overrated and not more than a guideline, which can never replace your tastebuds. In many cases you don't need much more than salt and pepper. Most important to me is that you use good meat and cook it properly.
Nevertheless, I've experimented in recent time with this mentioned new licorice-, fennel- and anise-based commercial rub from Sweden, called Flaming Dust. If you ever see it somewhere, go and get it! This is some fancy pants stuff! The ingredients sound weird, but it worked fantastic on any cook I tried out yet. Unfortunatelly I suppose you can't purchase that stuff in America.
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I think we need a throwdown between Wing and Bigg. You two are really on another level. Well done
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I think we need a throwdown between Wing and Bigg. You two are really on another level. Well done
I would pay good money to attend that throw down! And we can get IR2Dum to film it. Of course, Dee will do the still shots... ;) 8)
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Those are some fantastic looking cooks WC!
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That's a lot of great looking food. Hermann, I am always very hungry after looking at your posts!
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I think we need a throwdown between Wing and Bigg. You two are really on another level. Well done
I am thinking Willy should join that throwdown too!
WC your cooks never disappoint me. Just amazing!
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Amazing again. Those should be hung on the wall and admired
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WC, all that great food looks delicious.