What's for dinner?

[mellie]

Roo meat is good quality, like Venison.
Better quality and healthier for you than the best beef or lamb.

I don't know, I am just scared of it. I researched it years ago and my understanding was that there's a kind of parasite in it that can't be drenched from the animal, that the larvae and or particular parasite lives in the bloodstream itself and therefore can't be eradicated from the beast before slaughter.

I understand cooking is likely to kill most if not all parasites, abdominal, gastrointestinal or bloodstream, it's just I can't seem to get past the eating of dead larvae/worms bit.

Lol. I'm a bit of a sook I know

[Jasin]

That's quite alright Mellie. It's called peace of mind and you wouldn't enjoy roo if you didn't have your mind at ease, no matter how well it's been cooked.

[mellie]

That's quite alright Mellie. It's called peace of mind and you wouldn't enjoy roo if you didn't have your mind at ease, no matter how well it's been cooked.

Thanks for your understanding J.

[Bobby]

Quick dinner tonight -
chicken satay sticks, spuds and asparagus - quite tasty.

Yogurt for dessert.

[tllwd]

I gave mine smoky flavor with apple wood.

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[Jasin]

Apple wood!
What's wrong with you people!?

[mellie]

Apple wood!
What's wrong with you people!?

Agreed .... woods wood lol.

I wouldn't be wasting my money on certain wood chips. They infuse wood chips with carcinogens for added flavour on top of cancer.

The smoke flavouring itself is carcinogenic Tld.

But if it's natural apple wood chips, less carcinogenic than synthetic infused pellets I guess.

Noone can afford smoking anything, be it cigarettes or wood chips for BBQ under this crap Labor government.

Just wait until the leftys can't afford to buy their weed.

[tllwd]

I have old apple tree here. It's apples are good only for cooking but wood is perfect for smoking fish and meats

like these mullet fillets and whole tailors.

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[Jasin]

Does it really give it a slight apple taste?

[tllwd]

Does it really give it a slight apple taste?

Not as apple fruit but as apple wood smoke and actual taste depends on many parameters like type and condition of fish (meat), type of brine, smoke temperature and duration, humidity, etc., etc,. etc.

BTW, these days many use liquid smoke for taste but it doesn't prevent oil/fat oxidation, which makes the horrible rancid off-taste so you have to consume product straight away, even keeping it in fridge doesn't help.

When done correctly even cheap sausages become very good eating.

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