bottarga(cured fish roe) & Alicci con pepperoncino sotto olio. Sardines with chilli under oil

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I  dont know my northern species but I reckon your pretty close,people give them different names in different states.I know yellow throat,race horse,sand & the really big lace monitors that are great tree climbers.After birds & eggs,always sad when I see one as roadkill.
 
I  dont know my northern species but I reckon your pretty close,people give them different names in different states.I know yellow throat,race horse,sand & the really big lace monitors that are great tree climbers.After birds & eggs,always sad when I see one as roadkill.


There's so many it's hard to tell I figured I might be close, is that a pet or just hanging around waiting for a treat? Very cool either way. 
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 Thanks for sharing that. 
 
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Hes not a pet just turns up from time to time to dig lawn looking for frogs! Pretty impressed that you know about them down to species names. This was at Cunnanurra in far north of West Australia,my mate was working repairing mining machines for Argyle diamond mine. Great place for a fisherman as long as you can stand the tropics in rainy season& you can live around crocodiles.
 
Hes not a pet just turns up from time to time to dig lawn looking for frogs! Pretty impressed that you know about them down to species names. This was at Cunnanurra in far north of West Australia,my mate was working repairing mining machines for Argyle diamond mine. Great place for a fisherman as long as you can stand the tropics in rainy season& you can live around crocodiles.
Thanks, Like I said I used to import reptiles, owned my own retail reptile store, and so forth. I haven't been in the industry in 18 years. I still enjoy them and really liked your kingfisher pics, I could watch them for hours. 
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 Thanks for the pics. 
 
 I call this guy Kevin hes a king parrot,male,comes to eat native mix birdseed on the deck at Greenwell Point.He has nothing to do with smoking,but thats view due west from house in Greenwell Point.
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Kookaburras waiting for some actual food smoking so..Wahoo roe set .I will let it dry for a few days,then vaccum pack it so it looks like this.I didnt all set firm that can happen I will repress the soft ones & hope for the best.Its about feel really little bit of give is good.Its a condiment really it will dry to a point that you can grate it like hard cheese.I will post recipes if people are interested.
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I
 
Bonito in smoker hence goanna photo,hed be about 12pounds. Very nasty bite,recurved teeth,tree climbing toenails, monitor lizard family. No more nature shots Ill get back to food.
Don't stay away from nature shots on my account. I love 'em, as do most other SMF members, I believe!!!

Thanks,

Bear
 
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Some original recipe,maybe 5 weeks old crumbled.It wasnt bagged up so nice & dry. Mullet roe still best,Asian version comes cold smoked or natural at market.Gently fried spring garlic,a chopped leek,oyster mushrooms& blanched fresh peas,then added butter & chicken stock.Cooked it off a bit,put it on pasta then added bottarga & parsley
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.In its own way very authentic & seasonal.And  I gotta say very tasty.
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Thanks,sardines thursday.I  have to get a few jars. Still waiting on amazing easy smoker & jerky bars for masterbuilt.Then will cold smoke some  bottarga over apple wood pellets,just to see what turns out. Then I  will rule this thread off & start next adventure.The barter economy lives 
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I will trade some sardines/bottarga for dinner at a couple of local restaurants,some stuff at butchers. I  give the rest to friends. My mate Frank has a restaurant called Osvaldo Polleti,website same name Norton Street Leichhhardt .His family make traditional salami still but have to buy pig meat cant kill their own pig. Ive helped make it with other families years ago but that started with a big old sow & a .22 rifle. Now that was a  couple of days to remember & a story retold many times over the years. To many wines & sow takes on proportions of a volkswagon
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 Im going to try to get an invite & post pics its the season now what we think is winter but what my canadian wife just laughs at.
 
Thanks,sardines thursday.I  have to get a few jars. Still waiting on amazing easy smoker & jerky bars for masterbuilt.Then will cold smoke some  bottarga over apple wood pellets,just to see what turns out. Then I  will rule this thread off & start next adventure.The barter economy lives 
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I will trade some sardines/bottarga for dinner at a couple of local restaurants,some stuff at butchers. I  give the rest to friends. My mate Frank has a restaurant called Osvaldo Polleti,website same name Norton Street Leichhhardt .His family make traditional salami still but have to buy pig meat cant kill their own pig. Ive helped make it with other families years ago but that started with a big old sow & a .22 rifle. Now that was a  couple of days to remember & a story retold many times over the years. To many wines & sow takes on proportions of a volkswagon
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 Im going to try to get an invite & post pics its the season now what we think is winter but what my canadian wife just laughs at.
Good question:

Just how cold does it get in Oz, during your Winters???

Thanks,

Bear
 
 
The further south you go the colder it gets,mountains an exception. Hobart capital of Tasmania 12celcius lunchtime. 3 overnight Darwin far north 30 celcius .Here in Sydney 15 c lunchtime but  it was 19 c last week. Tipped to go to 23 next week Min no lower than about 4c And its midwinter!If Sydney gets below 10 c daytime people where downjackets,scarves & talk about moving to warmer parts of the country
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 It does snow inland,at my cabin in the mountains that I  sold last year after 20 years
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the lowest overnight was 19c below.Staggered to about 5c lunchtime that day. Lowest recorded temp was 25c below.
 
This post has been so informative, I'm glued to it. I'm alway's looking forward to new foods and you have enlightened me in a big way ! 
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Thanks & your welcome.Like minded people always have something to talk about or share. I  spend a lot of time with restaurant folk,butchers,fishmongers & Italians,Portegese & people that think about food the way I  do. I  got a few more tricks up my sleeve just yet dont you worry.
 
Next trick may be Asiatic Water Buffalo something
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Ive eaten it as a roast in Darwin many years ago,just found the Sydney supplier
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Topside whole delivered at $12kg 5kg total. Bearcarver if your out there I may need to brainstorm exactly how I  approach it. They were imported here from Indonesia in the 1800s when the first attempts to settle tropical Australia were made. When they failed they were just turned out & they colonized & thrived where white folks had failed. Huge program to get them under control in 1990s to cut disease risk to cattle,hunted for hides from 1930s to 1950s. Now domesticated again & farmed.Same animal that they milk for true mozzarella cheese & pulls plows right through Asia.Anybody else out there that thinks they can help please post. Water buffalo pastrami the new fronteir
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My Friend seems theta you like me think of food all day long .and we Learn from other people their food .

my wife say there two type of people the one theta eat to stay alive and the one theta stay alive to eat .you don't have to be a Genius to Guess what type i am
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Next trick may be Asiatic Water Buffalo something
wtf1.gif
Ive eaten it as a roast in Darwin many years ago,just found the Sydney supplier
yahoo.gif
Topside whole delivered at $12kg 5kg total. Bearcarver if your out there I may need to brainstorm exactly how I  approach it. They were imported here from Indonesia in the 1800s when the first attempts to settle tropical Australia were made. When they failed they were just turned out & they colonized & thrived where white folks had failed. Huge program to get them under control in 1990s to cut disease risk to cattle,hunted for hides from 1930s to 1950s. Now domesticated again & farmed.Same animal that they milk for true mozzarella cheese & pulls plows right through Asia.Anybody else out there that thinks they can help please post. Water buffalo pastrami the new fronteir
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Moikel,

There are a lot of guys on here more versed on pastrami than I. Just do a little search. Then start a thread on it, and they will come.

The only time I ever saw Water Buffs was in Vietnam, and we had to be nice to them. They were supposedly sacred over there.

On edit---I see you did start a Water Buff post.

Bear
 
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