- Official Post
Gumb's Chooks would fly.
Wow...Chooks that fly!....that's new!
Gumb's Chooks would fly.
Wow...Chooks that fly!....that's new!
Hey Hector! Was wondering how ya go about copywriting a buisness name, did you have to jump through many hoops?
Cheers ay as I reckon I got meself a ripper for 4-5 festivals a year
it's easy enough these days. I do it regularly. Business name and web domain at the same time. One's not much use without the other. Australia wide is the same deal. google business name lookup, see if it's there. Apply and they'll either give you approval straight away or a public servant will have a look at it. That's your business name.
However, that won't necessarily stop somebody using it. To do that you need to trademark. Same sort of process but you get better protection and it covers a greater range of IP. I'm not doing my trademark until I have more to protect. I'll be going for an international trademark when I do. Not important if you're not interested in becoming big.
Let me know if you need any assistance
Appreciate the feed back mate, I'm just gonna try to pay off me new pit then pass the bullshit off to me son
So hoping to cover costs before the feds jump me
Only a coupla gigs a year so fingers crossed, thanks again mate!
Names gonna be "Red Heeler Tejas BBQ" incase anyone wants to steal it
Wow...Chooks that fly!....that's new!
Perhaps not if you are trying to eat them
Just a few pics of the paella. Trying conditions. Lots of flies, no shade, hot but could have been heaps worse
The money shot was on someone else's phone so will post later
I want one of those Jalapeno Margaritas....well two or three actually!
I want one of those Jalapeno Margaritas....well two or three actually!
I'm definitely making more for Xmas. So good with a couple of weeks maceration.
I'll take a leaf out of your book and give it a bit of snap by putting a piece of habanero in there.
That is a lot of paella!
That is a lot of paella!
Paella for 50, always fun.
I'm working on making an Arroz con Hector rather than paella which tends to be a bit a little boring for my tastes
In Cuba last month, we had the best arroz ever.
Arroz con sepia. - basically squid ink rice..... And it was F'ing amazing! Off the charts good!
I'm going to make up a batch soon, and see how I go!
Nice work @HectorAsado I love that pan.
I'll be roasting some tomatoes and capsicum on the little weber this weekend for my Arroz/Spanish rice.
In Cuba last month, we had the best arroz ever.
Arroz con sepia. - basically squid ink rice..... And it was F'ing amazing! Off the charts good!
I'm going to make up a batch soon, and see how I go!
I love squid ink rice and pasta for that matter. Fantastic. After I've finished my exams in January we can have a cookoff Rob.
Nice work @HectorAsado I love that pan.
I'll be roasting some tomatoes and capsicum on the little weber this weekend for my Arroz/Spanish rice.
Always ahead of me Captain
That's Great looking forward to the end result pics Hector, by the way where do you get the bulk spices from?
Dragons breath 1 hot chilli birds eye in a bottle of butterscotch schnapps over ice
Hi
This thread is getting really intersting.
Any tasting notes on the hot links?
TA
Grant from Grass Valley
That's Great looking forward to the end result pics Hector, by the way where do you get the bulk spices from?
Dragons breath 1 hot chilli birds eye in a bottle of butterscotch schnapps over ice
I make my own chili powders from whole dried chillies
I used to just go online and buy from the usual suspects but locally there's a Lebanese run nut shop and an Indian grocers that sells wholesale quantities. I'm in discussion with a couple of Mexican/Latin american importers to see what deals I can get once I've settled on recipes.
Hi
This thread is getting really intersting.
Any tasting notes on the hot links?
TA
Grant from Grass Valley
The hotlinks had great texture, big smoke flavour, a mild upfront chilli warmth but then a persistent low level burn from the cayenne that lasted a while. Great for the crowd and a Salsa Pebre and Morita sauce added however much up-front punch you needed.
I'd be adding annato and some chipotle or ancho next time although your recipe looks like mt next effort. I'll post up the recipe when I get a chance
Hi
If you follow the recipe I put on there, be real careful with the fennel. A little is great, too much and that is all you can taste.
Good work. I need to get onto a batch. I can't remember, did you put your full recipe up?
TA
Grant from Grass Valley
Hi
If you follow the recipe I put on there, be real careful with the fennel. A little is great, too much and that is all you can taste.
Good work. I need to get onto a batch. I can't remember, did you put your full recipe up?
TA
Grant from Grass Valley
To me, fennel pushes it into the Italian hot sausage territory. I'm a fan of the genre but not what I'm looking for here. I'm inclined to veer further towards Central America in this instance.
I've found the recipe and will post it up on the other thread
I make my own chili powders from whole dried chillies
I used to just go online and buy from the usual suspects but locally there's a Lebanese run nut shop and an Indian grocers that sells wholesale quantities. I'm in discussion with a couple of Mexican/Latin american importers to see what deals I can get once I've settled on recipes.
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