Food, Glorious Food

[Mr Beefy]

Left over roast spuds get crispy again in the air fryer

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[LaughingKookaburra]

I spoke to a good mate of mine from Melbourne this week for the first time in a bit. He came over for Gather Round and we couldn’t catch up as I’m away in Tasmania with work. The first thing he said was “HOW ******* GOOD ARE THE CENTRAL MARKETS”. I went this morning for the first time in years off the back of his comments and we are so lucky to have undoubtably the best cluster of fresh produce, ready to heat and on the spot market anywhere in Australia. Arguably the best thing in this state we don’t appreciate enough otherwise there would be absolutely crowded every day.

[Jim05]

I spoke to a good mate of mine from Melbourne this week for the first time in a bit. He came over for Gather Round and we couldn’t catch up as I’m away in Tasmania with work. The first thing he said was “HOW ******* GOOD ARE THE CENTRAL MARKETS”. I went this morning for the first time in years off the back of his comments and we are so lucky to have undoubtably the best cluster of fresh produce, ready to heat and on the spot market anywhere in Australia. Arguably the best thing in this state we don’t appreciate enough otherwise there would be absolutely crowded every day.

Go there a bit during the year on Saturdays. Grab a feed at Lucia’s and then buy a stack of fresh products.
There’s a shop called Gerwurzhaus that sells delicious spices and rubs aswell

[Dutchy]

I spoke to a good mate of mine from Melbourne this week for the first time in a bit. He came over for Gather Round and we couldn’t catch up as I’m away in Tasmania with work. The first thing he said was “HOW ******* GOOD ARE THE CENTRAL MARKETS”. I went this morning for the first time in years off the back of his comments and we are so lucky to have undoubtably the best cluster of fresh produce, ready to heat and on the spot market anywhere in Australia. Arguably the best thing in this state we don’t appreciate enough otherwise there would be absolutely crowded every day.

had a conference at the Hilton this week and parked in the Markets car park and walked thru there, it was magnificent, as locals we completely forget its there.

[Booney]

Took the plunge and at left home at 6:30am on a Sunday to go to the SA Produce Market at Pooraka.

First off, no need to get there at 7am, 9am arrival would be fine as there was plenty to choose from.

I highly recommend and absolutely endorse a trip there, $2/kg for various apples, tomatoes, $3 for whole cauli and cabbage, $3.99/kg for mushrooms, everything farm direct and cheap as cheap gets. Spent about $30 and can't wait for the stir fry tonight and the roast veggie bake tomorrow night.

$1.50 entry per person, under cover parking, cafe there with coffee and breakfast wraps, well worth the trip.

[Lightning McQueen]

Took the plunge and at left home at 6:30am on a Sunday to go to the SA Produce Market at Pooraka.

First off, no need to get there at 7am, 9am arrival would be fine as there was plenty to choose from.

I highly recommend and absolutely endorse a trip there, $2/kg for various apples, tomatoes, $3 for whole cauli and cabbage, $3.99/kg for mushrooms, everything farm direct and cheap as cheap gets. Spent about $30 and can't wait for the stir fry tonight and the roast veggie bake tomorrow night.

$1.50 entry per person, under cover parking, cafe there with coffee and breakfast wraps, well worth the trip.

Cheers, I think I'll go next Sunday for a look, I used to go to the Torrens Island markets but found that the quality wasn't great, had to eat everything by the next weekend, not ideal when a lot of it was breakfast stuff for the weekend.

I usually have a dad and daughter date each Sunday as we go to Costco to get a chicken and some prawns then Virgara's for our fruit and veg, had to go to a birthday bash yesterday for five people so had to try out the Kilburn F&V store, not too bad I guess. Was spewing through, spent $6 on two tubs of cherry tomatoes, went to Costco and there was a massive tub for $11, the missus got one of them so still a win.

Living the week off of a big Pumpkin Soup that I made up last night, absolutely sensation with some fresh Ciabatta Bread.

[Booney]

Mrs Boon gets the whole pumpkin and cores the stem out and de-seeds the inside through the top hole, throws in a heap of garlic, carrots cut in half, some baby potatoes, pepper and salt and puts the cap back in and roasts the whole thing on low for a about 5 hours.

The skin peels off then the whole shebang get's pulverized into a blend, some butter and more seasoning at the end and whiz bang.

[amber_fluid]

Willunga farmers markets is always worth the drive also.
They always have something weird and wonderful that I’ve never tried before.

[Lightning McQueen]

Mrs Boon gets the whole pumpkin and cores the stem out and de-seeds the inside through the top hole, throws in a heap of garlic, carrots cut in half, some baby potatoes, pepper and salt and puts the cap back in and roasts the whole thing on low for a about 5 hours.

The skin peels off then the whole shebang get's pulverized into a blend, some butter and more seasoning at the end and whiz bang.

I'm not that eccentric, I use butternut, add in half a dozen medium spuds, a couple of onions, garlic cloves, chicken stock and curry powder. I go to town on it with the stabber at the end as I'm adding cream into it. It's just so versatile, filling and healthy.

[Booney]

Crunch up 2 Weetbix into 100ml milk. Let the milk soak in and then mix into a slurry.

Mix 150g yoghurt + 1 scoop protein powder and spread on top of the Weetbix mix.

Stick it in the fridge over night for breakfast the next day. Highly recommended.

[Corona Man]

Crunch up 2 Weetbix into 100ml milk. Let the milk soak in and then mix into a slurry.

Mix 150g yoghurt + 1 scoop protein powder and spread on top of the Weetbix mix.

Stick it in the fridge over night for breakfast the next day. Highly recommended.

I take 2 thanks chief!

[Trader]

Crunch up 2 Weetbix into 100ml milk. Let the milk soak in and then mix into a slurry.

Mix 150g yoghurt + 1 scoop protein powder and spread on top of the Weetbix mix.

Stick it in the fridge over night for breakfast the next day. Highly recommended.

What's the benefit of making it the night before?
Is it just so you don't have to do it in the morning when you'd prefer to get an extra 5 minutes sleep?
Does the 8 hours allow the yoghurt flavours time to seep through the weetbix mix?
Is it a texture thing?

[Booney]

Crunch up 2 Weetbix into 100ml milk. Let the milk soak in and then mix into a slurry.

Mix 150g yoghurt + 1 scoop protein powder and spread on top of the Weetbix mix.

Stick it in the fridge over night for breakfast the next day. Highly recommended.

What's the benefit of making it the night before?
Is it just so you don't have to do it in the morning when you'd prefer to get an extra 5 minutes sleep?
Does the 8 hours allow the yoghurt flavours time to seep through the weetbix mix?
Is it a texture thing?

I do two days in advance and there's no reason you couldn't / wouldn't eat it right away as it'd be fine, I quite like it in the fridge over night as it "sets" almost like a pudding.

As for the extra 5 minutes the alarm goes at 4:40am for the gym so 5 minutes will get found in the recliner about 8pm tonight.

[mighty_tiger_79]

Saw 3 people with a Ceramic Kemado bbq including a client.
Asked him what the deal was.
He told me they are versatile and the same option at a bunnings is $600. These are $149 at Aldi
Now I have a new toy

[Booney]

Saw 3 people with a Ceramic Kemado bbq including a client.
Asked him what the deal was.
He told me they are versatile and the same option at a bunnings is $600. These are $149 at Aldi
Now I have a new toy

With the BBQ, the off set smoker and the spit I do quite enjoy cooking various animal products and looked at a Kemado, couldn't justify the charcoal start up mess / time for such a small cooking surface. Be awesome for a nice rib eye for one though.

[Lightning McQueen]

Saw 3 people with a Ceramic Kemado bbq including a client.
Asked him what the deal was.
He told me they are versatile and the same option at a bunnings is $600. These are $149 at Aldi
Now I have a new toy

With the BBQ, the off set smoker and the spit I do quite enjoy cooking various animal products and looked at a Kemado, couldn't justify the charcoal start up mess / time for such a small cooking surface. Be awesome for a nice rib eye for one though.

I thought you'd have a Weber too?

[The Bedge]

I thought you'd have a Weber too?

Better.. he has a WeberQ

[Booney]

Saw 3 people with a Ceramic Kemado bbq including a client.
Asked him what the deal was.
He told me they are versatile and the same option at a bunnings is $600. These are $149 at Aldi
Now I have a new toy

With the BBQ, the off set smoker and the spit I do quite enjoy cooking various animal products and looked at a Kemado, couldn't justify the charcoal start up mess / time for such a small cooking surface. Be awesome for a nice rib eye for one though.

I thought you'd have a Weber too?

Have borrowed Mum's a couple of times but not much I'd do in there that can't be done in the off set, adding wood to flavor is optional so without any apple, cherry or maple the unit is basically a weber style charcoal BBQ.

[Lightning McQueen]

I thought you'd have a Weber too?

Better.. he has a WeberQ

Can you please explain how they are better? I don't have one as I don't know the benefits.

[Lightning McQueen]

Have borrowed Mum's a couple of times but not much I'd do in there that can't be done in the off set, adding wood to flavor is optional so without any apple, cherry or maple the unit is basically a weber style charcoal BBQ.

Ahh, I love my Weber although I rotate with the spit and smoker too, I'll opt for the Weber if I'm busy as it's basically just the setting up and away you go, only have to lift the lid every now and then to baste it and enjoy the aroma.

I put a tray of water on the lower level in between the charcoal baskets as I find it keeps the meat moist (beef in particular), it also provides a cleaner place for the juices to drop as I only ever cook on the rack so I can get an even crispness all round.