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Offline Rad

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« 2010-Dec-21, 02:05 PM Reply #50 »
Hey Triples, I have bought a few Moreton Bay Bugs for Christmas lunch. I really enjoyed them at your place and, from memory, you had a pretty simple method on the BBQ ... could you just confirm the 777 secret please.

Thanks mate.

Offline triple7

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« 2010-Dec-21, 02:58 PM Reply #51 »
Good to see that Qld influence mate  :beer:

Olive oil, fresh crushed garlic and diced coriander mixed in together is what we do. Drizzle it over them and let them sit for 20 to 30 mins, then onto the barbie. Can be a bit tricky getting the cooking time right, as over done they can dry out a touch too much, I like to keep rotating them side then back then other side then front every few minutes. You could always have a pratice run.   :biggrin:

Best wishes to all for Chrissy mate.   emthup

Offline Rad

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« 2010-Dec-21, 03:24 PM Reply #52 »
Excellent mate. Sounds OK and the great lady will do a top job on the marinade!!

I must say that I'm a little worried about the BBQ. I've just bought one of those Webber Q300s and, in my 3 goes so far, have either (1) undercooked initially and then adjusted the temp upwards along the way with just fair success or (2) had it too hot and burnt the food. Your advice about a test run is a good one ... and, as you say, a few bugs would be OK even if I crucify them a bit.

All the best for Chrissie to you and the family, Triples.

Offline dubbledee

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« 2010-Dec-21, 03:31 PM Reply #53 »
Why, oh why, would anyone wanna ruin the beautfiul natural taste of MBBs with garlic. :sad:  I s'pose ya do the same to delicious eye fillet, too?

Ya might as well buy a kilo of that "seafood extender".  Taste will be the same.  :lol:

Offline triple7

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« 2010-Dec-21, 05:07 PM Reply #54 »
Obviously sooner or later fine dining will eventually arrive in your neck of the woods .  :bop:

Online JWesleyHarding

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« 2010-Dec-21, 08:05 PM Reply #55 »
Each to their own, I suppose, but for me garlic, like curry, is best used to disguise something about the food.

Good natural food needs no enhancement other than......."add heat".

Others can have "fine dining", I'll settle for "great eating".

Online JWesleyHarding

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« 2010-Dec-21, 08:09 PM Reply #56 »
Except for oysters......."just open".

Offline Walter Watermelon

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« 2010-Dec-21, 08:19 PM Reply #57 »

Good natural food needs no enhancement other than......."add heat".



Best to add water to rice before heating

Online JWesleyHarding

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« 2010-Dec-21, 08:24 PM Reply #58 »
Okay.

I know the pedants would be aroused: but you get what I mean.

Offline dubbledee

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« 2010-Dec-21, 08:49 PM Reply #59 »
Obviously sooner or later fine dining will eventually arrive in your neck of the woods .  :bop:
Until then, I'll enjoy my beautiful fresh Qld sea-food that doesn't require immersion in something as over-powering as garlic in order to disguise the "off" taste.  :lol:

You can avoid the need for garlic by buying fresh sea-food.  emthup

Offline Authorized

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« 2010-Dec-21, 11:49 PM Reply #60 »
I see 7s nest egg has been retired.

Offline worldisavampire

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« 2010-Dec-22, 12:27 AM Reply #61 »
Garlic. The number one ingredient used by the great chefs around the world. I am still to have met one I didn't like.

Offline Rad

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« 2010-Dec-22, 06:01 AM Reply #62 »
I must say that I enjoy the use of garlic in cooking. It is folly to assume that garlic is used as a 'masking agent', considering its wide use by chefs who ensure that they only use premium components. I'd rate garlic as an enhancer, although I've been to restaurants that do 'overkill' the enhancement.

However, the great Australian chef, Triples, uses just about the right amount and thats why I am happy to trust his judgement and use the Moreton Bay Bug recommendation. At this point, I don't have the same level of trust in JWH, who I suspect would have fairly simple tastes, and DD, who really doesn't seem to have the flexibility to expand his horizons in some areas.

Life's good!!

Offline dubbledee

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« 2010-Dec-22, 08:16 AM Reply #63 »
Yeah, few people would not enjoy garlic in cooking.  I don't eat my way around SE Asia without partaking in my share.

My point is that it's sacrilege to drown our most delectable protein - eye fillet, lobster, crab, bugs, etc - with a "marinade" so overpowering as to kill the natural taste.

Those TV chefs are gems, eh.  They dream up all these concoctions, dip in their fingers and tell us how creative they are and what we've been missing out on, then ask us to pay $50 a round at their restaurant.

And, finally, if 777 is a great chef, Bob Bentley is the saviour of the Qld racing industry.  :lol:

Offline triple7

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« 2010-Dec-22, 08:42 AM Reply #64 »

My point is that it's sacrilege to drown our most delectable protein - eye fillet, lobster, crab, bugs, etc - with a "marinade" so overpowering as to kill the natural taste.

And, finally, if 777 is a great chef, Bob Bentley is the saviour of the Qld racing industry.    :lol:   


No one said anything about drowning them, mealy adding to the flavour and eating experience.




And, finally, if 777 is a great chef, Bob Bentley is the saviour of the Qld racing industry.    :lol:   



Well, once you had the experience who knows what you'll think about BB, for many it's been a life changing, especially my NZ Mussel's dish.  :bop:

Offline dubbledee

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« 2010-Dec-22, 08:50 AM Reply #65 »
Just check that those "mussels" ya eating aren't possum fillets.  :lol:

Offline Thesmartman

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« 2010-Dec-22, 11:14 AM Reply #66 »
Cmon lads, that sounds like a fairly nice recipe to me.  marinated bugs on the BBQ washed down by a crown lager -

Offline Authorized

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« 2010-Dec-22, 11:49 AM Reply #67 »
Cmon lads, that sounds like a fairly nice recipe to me.  marinated bugs on the BBQ washed down by a crown lager -

This might be sacrilege on my part but I have never had a crown lager. My neighbor whose dog I walk on a regular basis just gave me a carton the other day.

When they get home from work this afternoon we are going to relax on the veranda and have a few. I was thinking of chucking a snag or two on the Barbie but I have no inclination for a bug.

Offline Thesmartman

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« 2010-Dec-22, 01:41 PM Reply #68 »
What time do I shop up mate

Offline Authorized

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« 2010-Dec-22, 02:00 PM Reply #69 »
  :lol:  About 1600 hours.

Offline monologue

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« 2010-Dec-22, 07:41 PM Reply #70 »
I've got to give Triples some support here.

I have partaken in his famous BBQ;s and after mine they are the best. 

dd if you behave yourself you may even get an invite...then again you may not.  :lol:

Offline winner

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« 2010-Dec-22, 07:58 PM Reply #71 »
Ok I will throw in my 2 cents worth.. i bet you knew i would   :lol:


Why does it have to be either way? some days I love it natural other days I love to spice it up a bit.

With seafood I normally swap the garlic for ginger but my preference for asia flavours is well known.



Offline vadim

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« 2010-Dec-22, 08:23 PM Reply #72 »
and after mine they are the best. 

 :mad:

Offline monologue

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« 2010-Dec-22, 08:40 PM Reply #73 »
:mad:

We're talking bugs on BBQ's ,not lamb.

Vadim does a nice lamb on the bbq...no garlic required as lamb is fresh   :fry:

Offline dubbledee

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« 2010-Dec-22, 08:56 PM Reply #74 »
Looking at the guest list mentioned on this thread, I'd take all of your opinions with a grain of salt.  Ya'd be pissed by the time the main course was served and wouldn't know if you were eating spring lamb or kangaroo.  :lol:


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