GUT2407 Posted November 18, 2020 #5001 Share Posted November 18, 2020 1 hour ago, Blackduck59 said: There must have been Jameson or Bushmills around an Irish establishment. That is a serious steak. I have requested a New York strip from my butcher a couple times in years past. They have to cut it for you about 32mm thick and it takes some special care to get it grilled just right. Pepper sauce is not that common here but I have liked it when we it was available. I take it that it is quite common in Oz. Most places that do steak will have a range of sauces, pepper, mushroom, garlic or just gravy are probably the most common also often offered with schnitzel, personally I like a Bernaise. Link to comment Share on other sites More sharing options...
Blackduck59 Posted November 18, 2020 #5002 Share Posted November 18, 2020 1 minute ago, GUT2407 said: Most places that do steak will have a range of sauces, pepper, mushroom, garlic or just gravy are probably the most common also often offered with schnitzel, personally I like a Bernaise. Excellent choice. I also want to try Australian beef un sauced. I have had Aussie Beef here and it doesn't travel well. I look forward trying it fresh. Link to comment Share on other sites More sharing options...
NSWP Posted November 18, 2020 #5003 Share Posted November 18, 2020 (edited) 3 hours ago, Blackduck59 said: There must have been Jameson or Bushmills around an Irish establishment. That is a serious steak. I have requested a New York strip from my butcher a couple times in years past. They have to cut it for you about 32mm thick and it takes some special care to get it grilled just right. Pepper sauce is not that common here but I have liked it when we it was available. I take it that it is quite common in Oz. Of course irish whiskey, pepper sauce popular here, but you can have it with no sauces or gravy. If i am still breathing around here in 2022, we will visit donegans down here for a feed, promise. Edited November 18, 2020 by NSWP 1 Link to comment Share on other sites More sharing options...
NSWP Posted November 18, 2020 #5004 Share Posted November 18, 2020 Just now, NSWP said: Of course irish whiskey, if i am still breathing around here in 2022, we will visit donegans down here for a feed, promise. Link to comment Share on other sites More sharing options...
NSWP Posted November 21, 2020 #5005 Share Posted November 21, 2020 (edited) Off topic, who likes one of our national dishes - Oysters Kilpatrick I do, lubbly jubbly. I have to wait for Lyle's reaction to this delectable dish. For those who don't know, fresh rock oysters in the shell, diced bacon and worcestershire sauce - grilled. There are seafood pies about that might contain an oyster or two. Edited November 21, 2020 by NSWP Link to comment Share on other sites More sharing options...
possum52 Posted November 22, 2020 #5006 Share Posted November 22, 2020 1 minute ago, NSWP said: Off topic, who likes one of our national dishes - Oysters Kilpatrick I do, lubbly jubbly. I have to wait for Lyle's reaction to this delectable dish. For those who don't know, fresh rock oysters in the shell, diced bacon and worcestershire sauce - grilled. Rob loves oysters served any way! Not me though! Leigh 1 Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted November 22, 2020 #5007 Share Posted November 22, 2020 I like them when they're done properly but unfortunately too many places drown them in so much worcestershire sauce that you can't actually taste the oyster. I've given up ordering them now. Link to comment Share on other sites More sharing options...
NSWP Posted November 22, 2020 #5008 Share Posted November 22, 2020 Just now, OzKiwiJJ said: I like them when they're done properly but unfortunately too many places drown them in so much worcestershire sauce that you can't actually taste the oyster. I've given up ordering them now. True, I have them out now and again, but I also sometimes buy a dozen rock oysters from Woolworths, currently $15 a dozen, then knock up my own Kilpatricks at home, always got bacon and worcestershire sauce in the fridge, although I do prefer the Lancashire Relish, bit thicker and sweeter. Link to comment Share on other sites More sharing options...
dillpickle48 Posted November 22, 2020 #5009 Share Posted November 22, 2020 Love my oysters raw and fresh from our local oyster growers. They do sell Kilpatricks and mornay to takeaway and cook at home. 1 Link to comment Share on other sites More sharing options...
NSWP Posted November 22, 2020 #5010 Share Posted November 22, 2020 (edited) 19 minutes ago, dillpickle48 said: Love my oysters raw and fresh from our local oyster growers. They do sell Kilpatricks and mornay to takeaway and cook at home. I am not keen on natural oysters, prefer kilpatrick or mornay. When I was down at Merimbula a couple of weeks ago, I had dinner at Wheelers, they have a fine restaurant and oyster facility there. Fantastic oysters kilpatrick and fresh fish. Batemans Bay has a good oyster trade too, Clyde River oysters are very good. Edited November 22, 2020 by NSWP 1 Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted November 22, 2020 #5011 Share Posted November 22, 2020 I like them both ways fresh - on site or at the beach, Kilpatrick if at home or the restaurant. 2 Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted November 22, 2020 #5012 Share Posted November 22, 2020 I used to love going to the David Jones Oyster Bar, before they revamped the food hall and hiked the prices. I'd get a mixed dozen - raw, Kilpatrick and Mornay. Sometimes they also had Florentine, which had spinach and cheese. 1 Link to comment Share on other sites More sharing options...
Docker123 Posted November 22, 2020 #5013 Share Posted November 22, 2020 2 hours ago, NSWP said: Off topic, who likes one of our national dishes - Oysters Kilpatrick I do, lubbly jubbly. I have to wait for Lyle's reaction to this delectable dish. For those who don't know, fresh rock oysters in the shell, diced bacon and worcestershire sauce - grilled. There are seafood pies about that might contain an oyster or two. I do not eat things that come in shells. Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted November 22, 2020 #5014 Share Posted November 22, 2020 3 minutes ago, Docker123 said: I do not eat things that come in shells. Not even scallops which are the mildest of shellfish? Do you eat fish? Link to comment Share on other sites More sharing options...
NSWP Posted November 22, 2020 #5015 Share Posted November 22, 2020 (edited) 41 minutes ago, Docker123 said: I do not eat things that come in shells. No pistacho nuts even? My favourite. You mean shellfish of course. Edited November 22, 2020 by NSWP Link to comment Share on other sites More sharing options...
Blackduck59 Posted November 22, 2020 #5016 Share Posted November 22, 2020 Sorry Les, oysters not so much and we have some pretty good oysters around here (I'm told by others who enjoy them) Clams, scallops and mussels yummy. I like most shellfish just not keen on oysters and I haven't had Abalone or urchins. 1 Link to comment Share on other sites More sharing options...
ilikeanswers Posted November 22, 2020 #5017 Share Posted November 22, 2020 (edited) 1 hour ago, Blackduck59 said: I haven't had Abalone or urchins. Sea Urchin is a creamy umami bomb. I love it but the flavour could be too strong if you like your seafood mild. Abalones are the opposite. They are meaty, quite mild but great flavour soakers. In some ways they are like scallop meat but denser while scallop roe I think has some similarities to urchin in flavour but without the creamy texture. Tasmania is famous for their abalones, not cheap mind you if want to try them be prepared to spend a bit😉 Edited November 22, 2020 by ilikeanswers Link to comment Share on other sites More sharing options...
ilikeanswers Posted November 22, 2020 #5018 Share Posted November 22, 2020 Just now, ilikeanswers said: Sea Urchin is a creamy umami bomb. I love it but the flavour could be too strong if you like your seafood mild. Abalones are the opposite. They are meaty, quite mild but great flavour soakers. In some ways they are like scallop meat but denser while scallop roe I think has some to urchin in flavour but without the creamy texture. Tasmania is famous for their abalones, not cheap mind you if want to try them be prepared to spend a bit😉 Link to comment Share on other sites More sharing options...
Blackduck59 Posted November 22, 2020 #5019 Share Posted November 22, 2020 (edited) Abalone used to be plentiful here but was over harvested and the fishery has been closed for some time. Rest assured it was very expensive then (That's why I never tried it). I think you can get urchin on sushi here but I think it needs to be a little more posh than the sushi shops I usually go to.😟 Edited November 22, 2020 by Blackduck59 Link to comment Share on other sites More sharing options...
ilikeanswers Posted November 22, 2020 #5020 Share Posted November 22, 2020 Just now, Blackduck59 said: Abalone used to be plentiful here but was over harvested and the fishery has been closed for some time. Rest assured it was very expensive then (That's why I never tried it). I thin you can get urchin on sushi here but I think it needs to be a little more posh than the sushi shops I usually go to.😟 That is sad about the abalone in Canada, hopefully they come back. I get my urchin and for a special treats abalone from the fish shop. It certainly is cheaper than getting it at the restaurant though you have to prepare it yourself. Abalone is a little time consuming to prep and while the technique for cracking urchin is fairly easy the spikes are never fun to deal with😳. Guess it shows how much I love my food😆 Link to comment Share on other sites More sharing options...
possum52 Posted November 22, 2020 #5021 Share Posted November 22, 2020 Some may remember that the Mallacoota (Vic) abalone processing plant was destroyed by the January bushfires. It is now being rebuilt and will be even bigger than it originally was. Leigh Link to comment Share on other sites More sharing options...
NSWP Posted November 22, 2020 #5022 Share Posted November 22, 2020 (edited) 2 hours ago, possum52 said: Some may remember that the Mallacoota (Vic) abalone processing plant was destroyed by the January bushfires. It is now being rebuilt and will be even bigger than it originally was. Leigh Many illegal abalone divers have been prosecuted down here, unlicenced or over the limits. Shonky asian restaurants in Sydney, Canberra and other places, buy a lot of illegally obtained abalone, real black market. Edited November 22, 2020 by NSWP 1 Link to comment Share on other sites More sharing options...
GUT2407 Posted November 22, 2020 #5023 Share Posted November 22, 2020 7 hours ago, NSWP said: Off topic, who likes one of our national dishes - Oysters Kilpatrick I do, lubbly jubbly. I have to wait for Lyle's reaction to this delectable dish. For those who don't know, fresh rock oysters in the shell, diced bacon and worcestershire sauce - grilled. There are seafood pies about that might contain an oyster or two. Much prefer Mornay, though as kid Fresh off the rocks was to go. Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted November 22, 2020 #5024 Share Posted November 22, 2020 I love tempura oysters although most Australian oysters are too small for that to work properly, even the big Pacifics. Bluff oysters work really well and it's fascinating to compare the change in flavour to raw oysters. If they are cooked correctly the oyster is barely cooked, more just warmed through, and becomes almost creamy. Link to comment Share on other sites More sharing options...
NSWP Posted November 22, 2020 #5025 Share Posted November 22, 2020 9 minutes ago, GUT2407 said: Much prefer Mornay, though as kid Fresh off the rocks was to go. Oysters Mornay are good, plenty of cheese though. Link to comment Share on other sites More sharing options...
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