Cooking with JUGA

Discussion in 'Off Topic Discussion' started by Arasarae, Aug 17, 2016.

  1. FemalenoobAATR Juggernaut Member

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    Sentenced that was badass. More JUGA cooking needs to be presented this way...
    SentencedToBurn likes this.
  2. SentencedToBurn Juggernaut Member

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    Haha thanks dude.

    I just came across this:

    This is freaking awesome. Not black metal, but can't go wrong especially when the dude sounds better than the original Phil lol.
  3. Ripper Juggernaut Member

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    Episode 1 of that is awesome!

    EDIT: They're all awesome, cheers for that. ;)

    SentencedToBurn likes this.
  4. goots Juggernaut Member

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    Made some chili sauce from homegrown habaneros and scotch bonnets. Not the hottest sauce I've done, but a flavour gamble which really paid off I think.

    Chared the Chillies with onion and garlic. Added tomatoes. Flavoured with apple cider vinegar and a good apple cider. Salt to season with some sugar to balance the acidity.

    Great flavour, good intensity but a pretty quick drop off.

    Ill try fermentating next time.

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  5. Ripper Juggernaut Member

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    Looks tasty....
    goots likes this.
  6. KillerKelv Juggernaut Leader

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    Put together a platter this afternoon*

    20170617_134451.jpg

    *technically not cooking anything here
  7. Cryze Juggernaut Member

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    I really shouldn't read this thread while hungry
  8. SentencedToBurn Juggernaut Member

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    I tested my chilli olives on the weekend, first year I'm trying something apart from sauce. Came out pretty awesome but I think the heat from chillies somehow dissipates when you replace the brine the first time. I think the trick is to add chillies right at the end when the brine will stay there.
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  9. Troutslap Juggernaut Member

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    Made muscles again on Sunday, getting better this time.

    All up about $20 for the whole pot, muscles $10 2kg (from costcooo) $5 bottle of wine, butter and onions.
    Saffron was probably the most pricey part :D

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  10. Troutslap Juggernaut Member

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    been wanting to try this for awhile, cooked duck tonight

    Lil Pepe
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    Took it out after about an hour, looked cooked / safe to eat at this stage
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    Not crispy enough though
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    Put it back in the oven for 10 minutes with the foil unwrapped, came out bonza
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    Flavour wise it was noice, if the bbq duck from chinatown is a 10/10 (which it is) id rate tonights effort a 6-7 for flavour.

    Duck was a pain in the arse to carve though and not that much meat in the end, think im just going to steal the chinese bbq sauce recipie and make chicken wings next time.
    Ripper, Yevgeni and NOOTNOOTMOFO like this.
  11. goots Juggernaut Member

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    [IMG]

    Bought these from a chili stall at a local market.

    I cut one open to try it. I feel like I poured acid into my mouth. Still breathing fire an hour later. Brilliant.

    Should anyone want a few I'm open to sending some.
  12. Ripper Juggernaut Member

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    Carolina Reapers are no joke, the first time I tried them I fucked up a full slow cooker of con carne by substituting them for my normal habanero chillies.
  13. Troutslap Juggernaut Member

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    had a sudden urge to make a pie...

    Some beef and veggies in the slow cooker for 1/2 a day, was beef, onion carrots and mushroom, and a can of beer, recipie said dark lager but i just put a can of whatever in there.
    Bit of salt and other shit in there too for flavour aswell.

    This is it all laid out on a plate to cool
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    Pie crust (this was abit shitty to be honest, wasnt gross but, tasted like it should have been in a cake, recipie was flour and butter, next time ill just get the pre-made sheet)
    Also was a bastard to knead into dough and lay out on the sheet to fit the tray and try to get the edge to overlap.
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    Made a flat pie as i wanted more crust / pastry
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    The store bought pre-made puff pastry (alan is my son btw)
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    Could have been abit crispier in the middle but i like it kind of undercooked and gooey
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    Fucking slathered in in tomatoe sauceeee ayee
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    Was pretty easy, only took about 30 mins in the oven, the diy pie base was fucked, took forever to set up and wasnt that crash hot, with a pre-made base and the top it would be a piss easy meal to make, just let the slow cooker do its thing and pie it up.
    Yevgeni, Cryze, JCG69 and 4 others like this.
  14. goots Juggernaut Member

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    [IMG]

    Lanb balti curry after a 4 hour slow cook
  15. Troutslap Juggernaut Member

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    Operation fupa loss.

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  16. Troutslap Juggernaut Member

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    4kg down so far, fuckin saladddd ayeeeeeeeeeeeeeeeeeeeeeeeee

    FernandoSteel likes this.
  17. Troutslap Juggernaut Member

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    beef brisket in the pressure cooker.

    [IMG]
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