Gabriel Gate

TimC said:

Gah! I cooked one of the recipes tonight --
http://www21.sbs.com.au/tdf/?pid=taste&st=2&fn=2&sbfn=1

OK, so I didn't use a loin of lamb, and substituted a kangaroo steak,
and don't know how to make potato julienne and had no idea you could
make it with a musical instrument, so improvised based on what I
remember of the segment. And I had no clean tea towel, so I just
hoped for the best with a egg lifter, and cobbled it all back together
when it fell apart. And I'm sure the online version of the recipe
missed out details that he mentioned on his segment.

Oh, and of course, I used my own combination of herbs and spices, and
forgoed the mashed pea [censored].

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

Is it my imagination or are all his segments repeats from his first
foray into "cuisine de l'tour" ??

--
Bean

Remove "yourfinger" before replying

quote='Bean Long'TimC said:

Gah! I cooked one of the recipes tonight --
http://www21.sbs.com.au/tdf/?pid=taste&st=2&fn=2&sbfn=1

OK, so I didn't use a loin of lamb, and substituted a kangaroo steak,
and don't know how to make potato julienne and had no idea you could
make it with a musical instrument, so improvised based on what I
remember of the segment. And I had no clean tea towel, so I just
hoped for the best with a egg lifter, and cobbled it all back together
when it fell apart. And I'm sure the online version of the recipe
missed out details that he mentioned on his segment.

Oh, and of course, I used my own combination of herbs and spices, and
forgoed the mashed pea [censored].

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

Is it my imagination or are all his segments repeats from his first
foray into "cuisine de l'tour" ??

--
Bean

Remove "yourfinger" before replying[/QUOTE]

we must be tapping into the collective consciousness, cos I thought the same Bean.

On 2006-07-10, warrwych (aka Bruce)
was almost, but not quite, entirely unlike tea:

Quoted message said:

Bean Long said:

TimC said:

Gah! I cooked one of the recipes tonight --
http://www21.sbs.com.au/tdf/?pid=taste&st=2&fn=2&sbfn=1

....

Quoted message said:

Quoted message said:

Quoted message said:

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

Is it my imagination or are all his segments repeats from his first
foray into "cuisine de l'tour" ??

we must be tapping into the collective consciousness, cos I thought the
same Bean.

This year:
http://www21.sbs.com.au/tdf/?pid=taste&st=2&fn=2&sbfn=1
Last year:
http://www20.sbs.com.au/tasteletour/index.php?id=8

Sorrybutthereisn'tenoughtimeformetocheckwhethertheyarethesame.

--
TimC
Can't open /usr/share/games/fortunes/fortunes. Lid stuck on cookie jar.

warrwych said:

Bean Long said:

TimC said:

Gah! I cooked one of the recipes tonight --
http://www21.sbs.com.au/tdf/?pid=taste&st=2&fn=2&sbfn=1

OK, so I didn't use a loin of lamb, and substituted a kangaroo

steak,

Quoted message said:

and don't know how to make potato julienne and had no idea you could
make it with a musical instrument, so improvised based on what I
remember of the segment. And I had no clean tea towel, so I just
hoped for the best with a egg lifter, and cobbled it all back

together

Quoted message said:

when it fell apart. And I'm sure the online version of the recipe
missed out details that he mentioned on his segment.

Oh, and of course, I used my own combination of herbs and spices,

and

Quoted message said:

forgoed the mashed pea [censored].

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

Is it my imagination or are all his segments repeats from his first
foray into "cuisine de l'tour" ??

--
Bean

Remove "yourfinger" before replying

we must be tapping into the collective consciousness, cos I thought the
same Bean.

The cheese guy the other day... I'm sure I saw that one last year?!!

--
Bean

Remove "yourfinger" before replying

TimC said:

On 2006-07-10, warrwych (aka Bruce)
was almost, but not quite, entirely unlike tea:

Quoted message said:

Bean Long said:

TimC wrote:
> Gah! I cooked one of the recipes tonight --
> http://www21.sbs.com.au/tdf/?pid=taste&st=2&fn=2&sbfn=1

...

Quoted message said:

Quoted message said:

> But 15 minutes was not enough, and was never going to be enough, at
> 220degrees. Kangaroo undercooked (not overly a problem), but the
> potatoes thouroughly undercooked. Bloody French eating everything
> raw.
>
Is it my imagination or are all his segments repeats from his first
foray into "cuisine de l'tour" ??

we must be tapping into the collective consciousness, cos I thought the
same Bean.

This year:
http://www21.sbs.com.au/tdf/?pid=taste&st=2&fn=2&sbfn=1
Last year:
http://www20.sbs.com.au/tasteletour/index.php?id=8

Sorrybutthereisn'tenoughtimeformetocheckwhethertheyarethesame.

Recipes may be different but to me it looks as though they are replaying
file tape.

"Garçon, that fly is in my soup again"

--
Bean

Remove "yourfinger" before replying

quote='Bean Long'TimC said:

On 2006-07-10, warrwych (aka Bruce)
was almost, but not quite, entirely unlike tea:

Quoted message said:

Bean Long said:

TimC wrote:
> Gah! I cooked one of the recipes tonight --
> www21.sbs.com.autdfOpen ↗

...

Quoted message said:

Quoted message said:

> But 15 minutes was not enough, and was never going to be enough, at
> 220degrees. Kangaroo undercooked (not overly a problem), but the
> potatoes thouroughly undercooked. Bloody French eating everything
> raw.
>
Is it my imagination or are all his segments repeats from his first
foray into "cuisine de l'tour" ??

we must be tapping into the collective consciousness, cos I thought the
same Bean.

This year:
www21.sbs.com.autdfOpen ↗
Last year:
www20.sbs.com.auindex.phpOpen ↗

Sorrybutthereisn'tenoughtimeformetocheckwhethertheyarethesame.

Recipes may be different but to me it looks as though they are replaying
file tape.

"Garçon, that fly is in my soup again"

--
Bean

Remove "yourfinger" before replying[/QUOTE]

What is even better is that if you look closely you'll realise that the clips aren't even shot in France but in Southbank.. The token Frenchman with the accordion gives it away as does the bridge across the Yarra in the background..

TimC said:

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

Undercooked tatties - eccchhh. Although you should never *overcook* skippy as it turns into boot leather.

cfsmtb said:

TimC said:

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

Undercooked tatties - eccchhh. Although you should never *overcook*
skippy as it turns into boot leather.

Skippy is best cooked along with an old boot to reduce the overpowering
flavour. When cooked, throw away the skippy & eat the boot, it'll taste
much nicer, and will probably be more tender as well.

Karen

--
"Sometimes I think I have a Guardian Idiot - a little invisible spirit
just behind my shoulder, looking out for me ... only he's an imbecile" -
Jake Stonebender

On 2006-07-10, cfsmtb (aka Bruce)
was almost, but not quite, entirely unlike tea:

Quoted message said:

TimC said:

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

Undercooked tatties - eccchhh. Although you should never *overcook*
skippy as it turns into boot leather.

But, on the plus, wearing cooked kangaroo on your feet would be quite
the fashion statement. I now have this mental imagery.

--
TimC
Can Jesus heat a microwave burrito so much he can't eat it?
-- Homer Simpson asking an incredibly intelligent question of Ned Flanders

Karen Gallagher said:

cfsmtb said:

TimC said:

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

Undercooked tatties - eccchhh. Although you should never *overcook*
skippy as it turns into boot leather.

Skippy is best cooked along with an old boot to reduce the overpowering
flavour. When cooked, throw away the skippy & eat the boot, it'll taste
much nicer, and will probably be more tender as well.

Karen

Your not supposed to get your kangaroo from rotting road kill, buy some
at the supermarket, cook it medium to medium rare.

Excellent..

On 2006-07-10, Karen Gallagher (aka Bruce)
was almost, but not quite, entirely unlike tea:

Quoted message said:

cfsmtb said:

TimC said:

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

Undercooked tatties - eccchhh. Although you should never *overcook*
skippy as it turns into boot leather.

Skippy is best cooked along with an old boot to reduce the overpowering
flavour. When cooked, throw away the skippy & eat the boot, it'll taste
much nicer, and will probably be more tender as well.

Just because you've never had nice kangaroo cooked properly (ie, not
much).

Skippy is my favourite meat. And it's unAustralian not to like skippy
meat.

And as an added bonus, because all the heathens don't like skippy, it
is still little in demand, and so is the cheapest meat you can get.

--
TimC
The Sell Dervers are balanced behind another Sell Derver, and both
have their data protected from Badness by a Dedundant Array of
Inexpensive Risks -- Aquarion in ASR revealing the secrets of RAID

PiledHigher said:

Karen Gallagher said:

cfsmtb said:

TimC Wrote:
> But 15 minutes was not enough, and was never going to be enough, at
> 220degrees. Kangaroo undercooked (not overly a problem), but the
> potatoes thouroughly undercooked. Bloody French eating everything
> raw.

Undercooked tatties - eccchhh. Although you should never *overcook*
skippy as it turns into boot leather.

Bloody TimC, such a scientist, recipes are guidlines not gospel... I'm
surprised that deviated to the point of using kangaroo for lamb (to me
a bad swap as lamb is good because of its fatiness, kangaroo definitely
doesn;t have that).

I doubt that the french (or anyone else) advocates raw potato....

There's no cooking for scientist because they are not really about
making stuff but maybe this would suit.
http://www.cookingforengineers.com/

PiledHigher said:

Karen Gallagher said:

cfsmtb said:

TimC Wrote:
> But 15 minutes was not enough, and was never going to be enough, at
> 220degrees. Kangaroo undercooked (not overly a problem), but the
> potatoes thouroughly undercooked. Bloody French eating everything
> raw.
Undercooked tatties - eccchhh. Although you should never *overcook*
skippy as it turns into boot leather.

Skippy is best cooked along with an old boot to reduce the overpowering
flavour. When cooked, throw away the skippy & eat the boot, it'll taste
much nicer, and will probably be more tender as well.

Karen

Your not supposed to get your kangaroo from rotting road kill, buy some
at the supermarket, cook it medium to medium rare.

Excellent..

Been there, done that. Not even the dog would eat it 🙁

Karen

--
"Sometimes I think I have a Guardian Idiot - a little invisible spirit
just behind my shoulder, looking out for me ... only he's an imbecile" -
Jake Stonebender

Karen Gallagher said:

Been there, done that. Not even the dog would eat it 🙁

Karen

--
"Sometimes I think I have a Guardian Idiot - a little invisible spirit
just behind my shoulder, looking out for me ... only he's an imbecile" -
Jake Stonebender

Unfortunate to have that sig line when we are talking about your
cooking skills, maybe your Guardian Idiot did it...

PiledHigher said:

Karen Gallagher said:

Been there, done that. Not even the dog would eat it 🙁

Karen

--
"Sometimes I think I have a Guardian Idiot - a little invisible spirit
just behind my shoulder, looking out for me ... only he's an imbecile" -
Jake Stonebender

Unfortunate to have that sig line when we are talking about your
cooking skills, maybe your Guardian Idiot did it...

Heh 'tis not only I that has had this experience, no-one I know here in
Brissie has ever eaten skippy twice. Far too strong in flavour, gamey at
the very least. And very easy to turn it into boot leather if not done rare.

My cooking skills are not Cordon Bleu, to be sure, but I'm not a bad cook 🙂

Karen.

--
"Sometimes I think I have a Guardian Idiot - a little invisible spirit
just behind my shoulder, looking out for me ... only he's an imbecile" -
Jake Stonebender

Karen Gallagher said:

Skippy is best cooked along with an old boot to reduce the overpowering
flavour. When cooked, throw away the skippy & eat the boot, it'll taste
much nicer, and will probably be more tender as well.

Pffffff - we had skippy steak tonight marinated in a *delicious* sauce (ie: ginger, worcestershire sauce, beer) Bikesoilers "roo rendang" is scrumptious. 🙂 'Roo would have to be our fave meat, even after decades of eating beef, lamb, chook, fish etc. Our cats eat the pet-variety roo, and it's had an definite effect on one cat so much, that he looks as if he's been injecting 'roids. 😄 (he's now on a diet)

On 2006-07-10, Karen Gallagher (aka Bruce)
was almost, but not quite, entirely unlike tea:

Quoted message said:

PiledHigher said:

Karen Gallagher said:

Been there, done that. Not even the dog would eat it 🙁
--
"Sometimes I think I have a Guardian Idiot - a little invisible spirit
just behind my shoulder, looking out for me ... only he's an imbecile" -
Jake Stonebender

Unfortunate to have that sig line when we are talking about your
cooking skills, maybe your Guardian Idiot did it...

Heh 'tis not only I that has had this experience, no-one I know here in
Brissie has ever eaten skippy twice. Far too strong in flavour, gamey at
the very least. And very easy to turn it into boot leather if not done rare.

My cooking skills are not Cordon Bleu, to be sure, but I'm not a bad cook 🙂

I am a bad cook, and I quite often cook up a damn fine skippy very
simply. Mind you, sometimes I do everything as normal, and it comes
out [censored], so I don't discount the possibility that there exists bad
kangaroo out there.

It looks to me as if all your friends don't know how to cook skippy
though. If no one you know knows how to cook it, then they can't
exactly teach each other how it's done properly.

--
TimC
"Thanks to the joint efforts of OpenOffice, Mozilla, and a few others, Emacs
officially entered the category of lightweight utilities." -- kalifa on /.

just wait until he makes deep fried tripe on a bed of boiled tripe with lard
sauce

yum

"TimC" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gah! I cooked one of the recipes tonight --
http://www21.sbs.com.au/tdf/?pid=taste&st=2&fn=2&sbfn=1

OK, so I didn't use a loin of lamb, and substituted a kangaroo steak,
and don't know how to make potato julienne and had no idea you could
make it with a musical instrument, so improvised based on what I
remember of the segment. And I had no clean tea towel, so I just
hoped for the best with a egg lifter, and cobbled it all back together
when it fell apart. And I'm sure the online version of the recipe
missed out details that he mentioned on his segment.

Oh, and of course, I used my own combination of herbs and spices, and
forgoed the mashed pea [censored].

But 15 minutes was not enough, and was never going to be enough, at
220degrees. Kangaroo undercooked (not overly a problem), but the
potatoes thouroughly undercooked. Bloody French eating everything
raw.

--
TimC
you are WRONG. QED -- George Hammond

TimC said:

On 2006-07-10, Karen Gallagher (aka Bruce)
was almost, but not quite, entirely unlike tea:

Quoted message said:

PiledHigher said:

Karen Gallagher wrote:
> Been there, done that. Not even the dog would eat it 🙁
> --
> "Sometimes I think I have a Guardian Idiot - a little invisible spirit
> just behind my shoulder, looking out for me ... only he's an imbecile" -
> Jake Stonebender
Unfortunate to have that sig line when we are talking about your
cooking skills, maybe your Guardian Idiot did it...

Heh 'tis not only I that has had this experience, no-one I know here in
Brissie has ever eaten skippy twice. Far too strong in flavour, gamey at
the very least. And very easy to turn it into boot leather if not done rare.

My cooking skills are not Cordon Bleu, to be sure, but I'm not a bad cook 🙂

I am a bad cook, and I quite often cook up a damn fine skippy very
simply. Mind you, sometimes I do everything as normal, and it comes
out [censored], so I don't discount the possibility that there exists bad
kangaroo out there.

It looks to me as if all your friends don't know how to cook skippy
though. If no one you know knows how to cook it, then they can't
exactly teach each other how it's done properly.

Or perhaps our butcher buys from dubious sources :O

I'm not inclined to try it again though, it's rare I can't eat food I've
cooked, it was far too gamey for my taste. I'm told it is normal for roo
to be gamey though.

Karen

--
"Sometimes I think I have a Guardian Idiot - a little invisible spirit
just behind my shoulder, looking out for me ... only he's an imbecile" -
Jake Stonebender