Organic Carrot Juice

Produkto na may kaugnayan sa isat-isa

Crocodile fillets tail fillet【Sold by Weight】

Your chance to bite back! Lean, tasty crocodile meat from Australia. This is great breaded and fried or slice thin and grill.
Frozen

Frozen Fillo Pastry

Are you ready for a baklava party? These are super thin pastry sheets ready for any type of filling you can dream up. Each sheet is just 0.12 mm thick X 28cm X 45 cm. One package has 28 sheets. That’s a lot of strudel!
Frozen

Wild Boar - Whole 7 Kg up

A whole baby wild boar, fully dressed and ready to go. These are great slow roasted.
Frozen

How to Prep your Baby Boar for a Cook-out!: Why just roast or grill something when you can butterfly it, spike it with garlic, and give it a rubdown?  We'll show you how to get your little wild boar all spiffied up for a cookout in 3 or so easy steps.  Why should do this?  Because it will halve your cooking time and it makes it taste super good. This also works with whole lambs, piglets,  any carcass that's had the breast bone split. Caution:  If you are not accustomed to your food resembling the animal that it once was, look away now and get yourself some chicken nuggets. The First Step:  Get it all thawed out, this is important, don't try and  work with something still frozen.  It won't cook well and  your knives won't like it either.  Of course if you don't know this already, you probably shouldn't be trying to roast a whole pig, maybe you should start out just frying up some bacon or something.  Anyway, put your baby boar on it's back like this. The Second Step:  Press down one each side of the ribs and spread it open, then with a heavy knife or meat cleaver, give the backbone a couple of good chops, this should make it possible for the boar to lay flat.  You might need a couple more chops to get the legs to spread out flat and then you have got your boar butterflied, oh the pretty butterflies... The Third Step: Pierce with garlic, garlic is great, garlic makes everything taste better, garlic keeps away vampires, you can't use too much garlic.  With the tip of your knife open up a garlic sized whole: Then stick in a piece of garlic, do this again and again until you run out of garlic or wild boar bits to stick garlic into. The Third Step part second:  Flavor up!  Make up a good rub, a good rub should have a bit of salt, something red like paprika because red is pretty, something spicy and something sweet. rub rub rub There you have it, a whole baby boar, butterflied and ready to be cooked.

How to rig up a charcoal oven out of cinder blocks big enough to cook a small pig or a monkey or something. So you got something big to cook and nothing big enough to cook it in, well with about 3,000 yen worth of cinder blocks and some foil you or anyone not totally retarded can build themselves an oven, here is how you do it. Step The First!:  Get bricks, lots of them, in this example we used 30 cinder blocks for the outside plus 4 more to hold the grill grates. Lay down a double layer of foil on the ground where you build this and you (or your wife's) clean-up will be easier.  Then just stack the blocks, three long and two wide, or bigger if you've got something bigger to cook.  Then cover all the inside with foil, this is not really necessary but it will trap more heat and make your oven more efficient.  If you are feeling handy you can build grill supports into it, but cinder blocks standing on end worked just fine to hold up the grates that we had laying around. Step The Second:  Light up some charcoal right in the middle of the oven, I like to start with regular charcoal and then add briquettes, which, contrary to popular belief, can be found at any home center in Japan, just ask for "mame tan". Don't use all your charcoal at this step but you do want to make a fairly large and hot fire to preheat the oven.  Then, once the charcoal is nicely lit, split the coals up four ways and rake them into the corners.  This way you can cook with indirect heat, it is pretty important to remember this part, if you try to cooks something big in your oven directly over the top of a bunch of hot coals you will end up with your drippings igniting a helluva grease fire and whatever your are trying to cook will get burnt beyond repair. Step The Third : Once you have the coals spread out away from the middle, put your pig inside. At this point it is a good idea to add a few briquettes to each of your four fires, if you want to throw in some smoking chips now would be a good time for that as well.  Your life will be easier if you have left a little space between the grill and the corners of the oven. Step The Fourd:  Cover your oven, if you have a big piece of something non-flammable, like a piece of sheet metal or something, that would be perfect.  If not, then you can just cover a big piece of cardboard with foil and keep it weighted down.  It shouldn't get hot enough to catch it on fire, but you might want to stay nearby just in case a spark jumps up. If you were planning ahead, you might have left a brick on each corner jutting out just a bit.  That way you can vent a little oxygen into each corner to keep the heat up, or close them off if it gets too hot. You can also use a hair dryer to blow some air into your vents to quickly raise the temperature or help ignite some new charcoal if you need to reload.  For the oven pictured above I used about 6 kilos of regular charcoal and about half of a 15 kilo bag of mame tan, I got it really hot then left it alone for two and a half hours, at which point I thought about flipping the pig, decided it was too much trouble, then let it cook for 30 more unnecessary minutes.  There was still another couple of hours worth of heat left in the coals and the oven should I have needed more cooking time.  You can easily get 4-5 hours out of one load of charcoal, then you need to start reloading every three hours or so if you are cooking something huge. Now there should be a picture of something beautiful coming out of the oven, but I forgot to take that picture.  Maybe next time. Happy Cooking!

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