Don't look if you are hungry....

Ok instead of dishing out the usual golf equipment advice, i thought i will do something different.

however i lack the hokkien humour of SS, the X-rated articulation of CCC, the cheekiness of MT, the dark humour of Redbull, the chestiness of Jimmy Choo, the gungho-ness of Shotah, the golfing skills of S70B, the tour issued slutiness of ghoonk, the course knowledge of Slinger, the mathematic skills of Agumon, the knowledge of golf rules of Novicegolfer, the stirring abilities of Siaw8, the club throwing skills of MC (oops, touchy), and the methodical tidiness of Technospaz......i will attempt to show what i do for a hobby.....

here're some before and after pictures of what happened at Christmas...

Incredible Lam(b) Shoulder Roast..slit and stuff with garlic, rolled over with rosemary from my own garden, sea salt, pepper and olive oil....left to marinate overnight...



sealed in tin foil and cooked in slow slow oven for 3 and half hours...succulent lamb that you can tear apart with a fork and melts in your mouth. Buying from a good source, fresh rosemary and lots of garlic ensure that you just the right aroma...

sauce is made from the juice from the roast, red wine and capers..



Traditional Veal Rack....basically its the prime rib of veal with the bones intact...seasoned with a mixture of rosemary, thyme, bay leaves, sage, garlic and olive oil and minced into a paste. rub on the ribs and left to marinate overnight.



roasting the delicate rack takes some experience (of turning and stacking) and a good meat thermometer....roast in under one and a half hour and for colour and crisp effect, use different racks in the oven at different heat - 170 to 240 degree Celsius



Plain Roast Chicken - two 2 kg fresh chicken, stuff lightly with garlic, shallots, rosemary, basil, koshler salt and mix pepper coastly grind. marinate overnight and left to hang dry an hour before roasting....the drier, the more crispy the skin gets.



use slow heat to let the chicken cook in its own juice....and fire both sides on grill to get a crispy effect...a brolier will make it even better (looks like that is the next toy).



Old School Honey Baked Ham - get a nice brined, smoked and half cooked with bone-in leg of ham. scored the rind and add gloves for that tinge of exotic spiciness.



for the glaze, use honey, corn syrup, butter, a dash of salt and pepper. cooked in low heat and baste every 12 minutes with the home made sauce.
the final effect is a natural sweetness on the outside and the smokey and ham taste on the inside...serve warm.



and finally for carbo...

Seafood Tuna Penne with Tomato and Creamy Cheese Sauce...

the canned tuna, scallop panfried in butter & garlic, lots of fresh shrimps and a special shrimp broth makes this dish the perfect compliment to a perfect evening.....



i hope some of you are salivating at this stage...Benny, Daniel N, MT...

A Happy New Year to everyone at GR and may you find success and happiness in 2010.

DGman

Wah boss,

Doreen and u sure eat alot.

Nice pics. Happy New Year mate!

Wow..that looks really yummy. I am very impressed with your culinary skills. Gives me the inspiration to do some cooking at home .. cheers !

Very nice DGman. Nice arrangement of the ribs, and man... i'd love to try your Seafood Tuna Penne with Tomato and Creamy Cheese Sauce.... YUM!!!!

Always loved cooking myself, got more than a few cookbooks, but never quite got down to mastering the skills like you have.

Think you need a BFG chef's hat and apron to complete the picture.


Happy New Year DGman!

New Year's Feast will be much simpler...

bought a good size one foot by one foot 2 inch pork belly...will brined in kosher salt, sugar, cinnamon, gloves and mix pepper corn for 2 days before raosting angmo style crackling roast pork belly served with fruity home made apple sauce....

so what you cooking today Charles?

DGman

DGman wrote:

Old School Honey Baked Ham - get a nice brined, smoked and half cooked with bone-in leg of ham. scored the rind and add gloves for that tinge of exotic spiciness.

think it is time to change your voice activated software... i sure hope u didn't add gloves for that tinge of exotic spiciness...

happy holidays~

wah lao. I SHOULD HAVE STAYED IN SINGAPORE FOR XMAS!

oh i forgot to add the spelling abilities of MT.....i was salivating when i write this....

so you coming monday?

Wow.........DGman.....
Swee ar..........after looking at this picture...
Me feel so hungry now..........Cant hv those.....but, now having maggie mee lor........hehehhe........

DGman wrote:

oh i forgot to add the spelling abilities of MT.....i was salivating when i write this....

so you coming monday?

monday i cannot lah, gotta go to office to settle some admin matters as well as to hang around to steal some office stationery... although i suspect that i should be very free on monday and can do a disappearing act after lunch...

after work 6pm got to do some test to test my spelling abilities... apparently some voice activated software programmer wants to reprogram his software and is looking for someone to assist him with spelling..

Oh MT....i need some ball point pens (different colours), pencils, a couple of eraser, some note pads, sticky pads, a clock and a scientific calculator to calculate spin rate and carry distance...

oh one more thing...a secretary...looks is not important but a plus..

when you are downstairs, call me and i will send the trolley down.

DGman

Awesome stuff, DGMan. I didn't know you are such a good cook!

Merry Xmas and a Happy New Year...


I'm salivating right now......

eh.....can i come for new year dinner?????

Me too Me too.. Looking at the food..... Drool.....

brb, need to go find food now. DGman, did you finish that all by yourself?

haha...we have about 12 guests...still got leftover...some ta pau.....

the remaining i make sandwich like this...



should have added the bacon!!!

Slinger dont be greedy, you already have the special preview baby rack of lamb liao....

maybe we dish out incentives like what we did for "i"

DGman

eh boss... i think you did notice that i pass some safety masks to Jeff before i left on xmas eve. Its for the safety of you and Jeff when you guys do the cutting and grinding.....

Throw and let go is different hor.

eric, r u having another party like this for New Year?

yum yum....

hey DGman, sorry for late reply , juz got home. Me cook herbal chicken soup today. simple one lah, just dump into the crock pot the herbs, black chicken, add water and wait for 3 hours.

Can you PM me your recipe please, and also the place to buy those meat.

Many thanks !

Charles....i can send you the recipe via email...no problem. jsut PM me your email.

the best place to buy meat at wholesale price is QB Food. its located at 8 chin bee crescent.

they have everything from seafood to grade 9 wagyu beef and the price is 50% to 65% cheaper the butcher shops or supermarket. you can also buy very nice sausage at wholesale price. herbs and other condiments are also available at wholesale price. they supply most of the supermarkets and some of the meat restaurants in singapore.

eg. Bone-in ham - $32, veal rack each $63, lamb shoulder $35.

G-man brought me there and he usual buy meat worth $500 at one go. the boy is also a meat rage.

DGman

Shud have take your advise not to look when hungry...Must go buy breakfast liao...

BTW, well done and nice food, I can never do western style food....

DGman wrote:

Charles....i can send you the recipe via email...no problem. jsut PM me your email.

the best place to buy meat at wholesale price is QB Food. its located at 8 chin bee crescent.

they have everything from seafood to grade 9 wagyu beef and the price is 50% to 65% cheaper the butcher shops or supermarket. you can also buy very nice sausage at wholesale price. herbs and other condiments are also available at wholesale price. they supply most of the supermarkets and some of the meat restaurants in singapore.

eg. Bone-in ham - $32, veal rack each $63, lamb shoulder $35.

G-man brought me there and he usual buy meat worth $500 at one go. the boy is also a meat rage.

DGman

im having a BBQ on 31 dec.. look like its time to make a trip there...

Another golfer/Chef...

http://twitter.com/Ianjamespoulter

view the twitpics. the pictures are there.

wah ... lau noir.......

and i had Macdonals for xmas eve dinner !!!!! how sad