yeh a bit off topic but ...

has been known to be the best after surf meal ever specially in winter and is a classic man chef item ! Just dont ask for the recipe [}:)]

here's mine ... remember pics or .....

get cooking lads

I'm sorry, I love a good Spag Bog, but for an after surf feed it is either a Curry Pie in the mornings or Montezumas Delight in the PM.

I like chilli after a surf.

But as far as quick and easy dago grub goes, my favorite off the shelf ready made sauce is the "Five Brothers" grilled summer vegetables.

I like to sex it up with extra zucchinis, capsicums, mushrooms & Garlic.

I always remove the skin from the capsicums and I always do it with a MAPS gas welding torch and a scotchbrite scourer. Quickest and cleanest method I have ever found

Don't mind the eye fillet after its been in the oven for 4 hours with some scallops etc.
Always after a surf and before an afternoon nanna nap




Chilli sounds great though
This is a small slant from Maggie Beer's recipe, yummo

Yum Yum pigs bum Dotcom.

Hell that looks scrummy.

We never eat meat like that at home, my old girl can't stand it when it's red inside.

She has to put everything through a a thermo nuclear reaction until it looks like an Irish electrician.

By the time she's done with it, it's tasteless and dry as all buggery.

4hrs on 120 degrees C "dot com"? Lovely! But pretty rare for 4hrs work!

A tab red for me but those scallops and mash

Spag Bol Sauce Tips;

Onions & Garlic first, but don't over do them, get the meat in early.

The wife has been adding a dose of carrot and zucchini lately, but we grate it fine (definitely not chunky cut! )

"Stromboli" brand sauce is also really good. Good sauce, good value, they don't pay big premiums, so the sauce is down at foot level... Keep an eye out for it.

Looks like they have recently been acquired. Under an umbrella with Rosella now. Still Aussie made, etc.
http://www.gourmetfoodholdings.com.au/Shopcec5.html?s=&View=Item&Group=&Keyword=s&Product=24

Loving the green room - hard to talk longboards 24/7.
Those photos make me a touch hungry.
Green room meets masterchef

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Simondo said...

4hrs on 120 degrees C "dot com"? Lovely! But pretty rare for 4hrs work!

4 hours at "70C" .... I know, I couldn't believe it either and yes it is very red but, and I kid you not, it did not bleed at all and you could cut it with a spoon, bloody beautiful, but needed a tad more sauce from the scallops. Give it a shot, you'll be surprised, my wife wouldn't touch it.
But it was that or nothing now it's a monthly dish at home.

Cheers for the link mate

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Scotty88 said...

Loving the green room - hard to talk longboards 24/7.
Those photos make me a touch hungry.
Green room meets masterchef

Nice post here and enjoyed you thread in da other side,serious 24/7 relax maybe

70 degrees is "warmed up", you gotto break 100 degrees to be cooking IMHO.

But then again, who said it has to be cooked?

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62mac said...

Scotty88 said...

Loving the green room - hard to talk longboards 24/7.
Those photos make me a touch hungry.
Green room meets masterchef

Nice post here and enjoyed you thread in da other side,serious 24/7 relax maybe

Yeh mac, it needs to spice up on occasions.
Even DJ enjoys going off subject - what a champion.
You don't want it going the way of the sb room - not many posts in there.

boys, if your bolognese doesn't have some rosemary leaves in it, well, i'm sorry

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Scotty88 said...

62mac said...

Scotty88 said...

Loving the green room - hard to talk longboards 24/7.
Those photos make me a touch hungry.
Green room meets masterchef

Nice post here and enjoyed you thread in da other side,serious 24/7 relax maybe

Yeh mac, it needs to spice up on occasions.
Even DJ enjoys going off subject - what a champion.
You don't want it going the way of the sb room - not many posts in there.

I did my best a while back but gez they hate me in there

Gotta have garlic

Hey Dotcom that feast of yours looked unreal!!!!! I am a big fan of carbonara as a mid day feast after a long surf as well. Tastes even better the next day!!

I think the key ingredient to any spag bol is chipotle chiles and good old......

The best post surf feed is a pie, always has been always will be or maybe chip and gravy rolls, this was pretty much my teenage daytime diet.

But for good food .. Nothing beats ribs, marinated for a day then slow cooked for about 6 hrs.

Make extra sauce to by mixing some of the leftover marinade and some extra BBQ sauce with Chilli Garlic etc and reduce it in a sauce pan to it is think and gloopy and serve with your ribs.