I think we all can get behind the proposition that food is pretty allright. Having it is a bonus, not having it is a death sentence. Quality of food, however, is an entirely different subject. Especially if it has to be done on a clock – that’s why I despise Master Chef and the ilk, time crunch makes the food taste worse.

I thought this community, if you can call a “community” a bunch of non-progressive degenerates, that I firmly belong to, might appreciate a topic away from whatever shit is happening in the world today, and talk about what they eat. Call it, “I support the current feed” movement.

Last weekend, I did a batch of Boston clam chowder, albeit with certain substitutions. No clams, so NZ mussels. So, maybe, Wellington clam chowder. Hearty and filling, and just right for the crap winter weather here in WA. Shared it with my co-workers whom have never been in US, nor heard of clams, and it was a hit.

Disclaimer: not my version.

This week, to support our struggling brothers and sisters in Ukraine, I am making borscht, specifically, a Russian version of it – no potatoes. After reading lots of recipes and internet shit-fights over who owned what tradition, I thought potatoes were not going to go well with the rest, so call me a Putin-lover. Again, stock image, not my version.

For next week, I have scheduled an absolute delicacy of all things BBQ – Brunswick stew! I pity ye if ye haven’t had this delicious remains of every BBQ in Georgia, USA! Flavours, texture, smell, and a hint of the hot sauce! I highly recommend.

All three of the above are fairly easy to make, just give yourself time and don’t rush. Good food is like making love, and you’ll get the leftovers that are still tasty.

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A fly in your ointment

I’ll tell a well hidden online secret of mine… I cook daily, no less than 1 meal that is eaten with a spoon. It is mostly my wog Mediterranean type but I cook international quite iften. Therein lies the secret: I only cook traditional, traditional as in “prepared in the same way for longer than the US’ western history” so no Jamie crying Oliver and Gordon bitchin Ramsay swills ending with “and add two spoons of sugar” et cie.
For health diet I always suggest everyone to have no less than one meal a day that requires a spoon to be eaten. Does not matter what it is, spoon should be the way to eat it.

perhaps 2moro I’ll drop a favourite recipe. Since I begun self employment I work weekends therefore ‘time permitting’ applies

Angus Jung

I have a recipe for people on a tight budget like myself.
You will need –
A slow cooker.
Two minute noodles.
Method –
Put two minute noodles into slow cooker.
Slow cook for four minutes.
Take out of slow cooker.


I’ve been doing a Thai pork larb. Super simple, and beautiful and fresh. Exactly the same as shop-bought larb.

Adaptations after having made it many times…..

I added 2 limes, and 2 Tbsp fish sauce, and some shredded lettuce.

Toasted rice is really easy. Put half a cup uncooked rice in a dry pan, mix around until it turns brown. Roughly Mortar and pestle, i.e. not a fine powder, but a conglomerate (freeze excess to use next time, so it’s even simpler).

The only thing you cook is the pork mince. The rest just gets mixed in.


Eat it with rice.

Last edited 1 year ago by Totes

take fresh caught fish [any lethrinus dhuie pinkie ]
fillet skin debone then cube into 50c sized portions
thoroughly pat dry.
coat the fish with beaten egg / egg mayonnaise
then roll coated fish in mild yellow curry powder
place on a baking paper lined tray and leave for an hour

bake the fish in a 200c or 220c preheated oven for 10-15 minutes

Last edited 1 year ago by emusplatt
Reus's Large MEMBER

Enjoy the food while you can, there are going to be shortages


I’ve always loved cooking. My preference is slow cooked casseroles like coq au vin, boeuf en daube, Asian rendang and massaman curries etc.

I’ll look up recipes for Herr Gruppenfuhrer’s suggestions and have a go at them.


Cheers mate! I just made Brunswick Stew, and received rapturous applause from the assembled family, with advice that I can make it anytime, so thanks for that good advice. 👍😊

I’ll have a crack at the veal on the weekend.


Living in Sydney one thing that surprises me, although it probably shouldn’t, is how little most people cook. I know numerous families that think it is completely normal to get takeaways for dinner most nights. I prefer a nice home cooked meal anytime as it is generally healthier, contains higher quality ingredients and is still a lot cheaper.

A fly in your ointment

Yeah but if you’re sitting on a golden egg which on average returns 50-100k’s of AUD per year tax free or about $6-$12 per hour of ‘hard earned’ money….what’s a head of 12 bucks lettuce at the top of your shopping bags or a order-in chef cooked dinner. A mere blip on that cash making radar.
Remember, astute investing and home cooked meals are two mutually exclusive propositions


What is even more confounding is that a lot of those takeaway addicts have built, or bought, homes with huge, modern, fully European appliance equipped, entertainer kitchens.

Last edited 1 year ago by plaguerat

Not food related but ooof.

Aussie Soy Boy

The drug culture is one of the worst aspects of this country.

Big mentally ill babies that need their drugs because they feel all sad awwww.


I believe the context is he tracked down the doctor that gave the jab to a family member whom it killed. Coud be on drugs too, dunno.

Aussie Soy Boy

Of course he’s on drugs

Sucked in if his family member died from the jab

Max Payne

I believe that is Calum Von Moger’s brother so doesn’t surprise me, seems to run in the family.


You will soon be replacing the mussels and cream:

comment image


I post Twitter images rather than links. The original link is here which also references an image 🙂

Doomberg on Twitter: “Sensing a pattern here” / Twitter

Last edited 1 year ago by Freddy

What that feed is makes quite a difference to how much you care about that ratio though. Animals that can turn the thorny spindly stuff central australia calls plants into meat is getting infinite feed conversion ratio in terms of what is edible by humans.


Replace cockroach milk with rat milk and The Simpsons have predicted the future again:

Roger Dodger

I enjoy the breadth and depth of your posts Gruppenführer – thanks.

I too enjoy cooking immensely. Some dishes are timeless; further, subtle variations can give them a new lease of life.

I feel that one can eat well – for a still-moderate $amount – in Australia if one can cook (still, the country is an absolute rip-off in general).

Some of my favourites:

  1. Trout Gold-band snapper almondine (I use clarified unsalted-butter, sometimes salted capers also; always use cast iron in the oven to cook the flowered fish in unsalted butter; I also just roast the slivered or flaked almonds).
  2. Jamie Oliver’s Scallops with Crispy Prosciutto and White Bean Mash.
  3. Various dishes from Not Quite Nigella. Some really good recipes by a Lorraine Elliot. Virtually a never-fail.

I love a good Trout recipe (and I also appreciate your posts too Gruppenführer). One of the best features is that apart from being extremely tasty (and good for you) trout is an extremely cheap protein.

If I may be so bold as to share my own favourite trout recipe.

2 Trout
Plain Flour
50g Butter
1/2 a bunch of parsley
1/3 a cup of Apple cider
Couple slices of Prosciutto or Jamon, or the like


  1. Pre-heat oven to 200c
  2. Finely chop the parsley
  3. Stick most of the prosciutto or jamon into the fishes cavity, shred or cut up the remainder;
  4. Use 2 tooth picks to hold together the flanks of the fish close enough that the jamon doesn’t fall out;
  5. Put flour on a plate, season with salt and pepper, then roll the trout in it until covered.
  6. Heat an oven proof pan until hot then add the butter and then the fish, reduce to a medium heat and cook for for 4-5minutes either side.
  7. Then add the cider, sprinkle half the parsley around the fish in the cider, then sprinkle the last of the jamon over the trout;
  8. Place pan in the oven for 10 minutes, garnish with remaining parsley, then serve

Honestly it is fucking delicious. We usually serve it with a salad. Generally I’m responsible for the trout, while my wife looks after the salad – honestly it is a toss up as to which I enjoy more the trout or the salad, but if you are interested in the salad

Bunch of parsley
Bunch of mint
Punnet of cherry tomatoes
Four thick slices of sour dough bread
Spanish Onion
1/4 cup of Sherry vinegar
Half a small container of pitted black olives
A couple slices of proscuitto or jamon
Clove of garlic


  1. Half the onion laterally, then finely slice to get semi circular rings. Put the onion in a small bowl, add the sherry, then sprinkle half a teaspoon salt and 1 teaspoon of sugar over them, mix and allow to marinate for at least 10min;
  2. Toast the 4 thick slices in a fry pan coated in olive oil over a medium heat until golden/crisp. Cut the garlic in half then rub the toast with it;
  3. Shred the jamon then fry in the pan until crispy. Remove from pan;
  4. Finely chop the parsley and the mint, add to a large bowl
  5. Roughly chop the black olives, add to bowl;
  6. Finely chop the tomatoes, then crush or smear some of the tomatoes over the toast (enough to coat) then tear up the toast and add to the bowl along with the chopped tomatoes along with the crispy jamon;
  7. Tip in the onion and sherry marinate, pour a good drizzle of olive oil over the top and then season with salt and pepper and mix thoroughly.

Really simple dish to cook – I’ve made it so many times that is the recipe off the top of my head (did just this Sunday). If two of you are working on the fish and the salad you knock the whole thing off in about half an hour, including prep time.

Traps – I love flavour so often vary recipe’s in order to add more ingredients that I like, and where I can, reduce for longer to extract/concentrate flavour, however I’ve found that if you add too much cider then you end up stewing the fish and losing the crispiness, so I wouldn’t use more than 1/2 a cup unless your using a very big pan. I tend to add a bit more butter when pan frying the fish because butter makes you better.

Last edited 1 year ago by Stewie
Roger Dodger

A question for the Sandgropers: any thoughts on why fresh fish so expensive in WA?

E.g. Gold-band snapper:
– WA: $70/kg +/-
– QLD: $48/kg +/-

… just but one example.

Surely can’t just be caused be shipping… the goods are caught over in WA after all.

I am presuming it’s either high commercial-rents for the retailers and/or simple collusion by (whichever) usual suspects.

Thoughts anyone?

Roger Dodger

Thx GM. Hmm re Kallis. I did find a place with ok prices (relative to others) in White Gum Valley – family business with a retail shop run from their downstairs: Pansini Seafoods. High quality product and good choice. Luckily, very close to where my WA family live too.