Classic Brewing Co Posted September 15, 2022 Author Share Posted September 15, 2022 36 minutes ago, Classic Brewing Co said: I would suggest Pan Fried however some like the deep fry, not sure what Stquinta would have done. Ah Ha it is Pan Fried. 1 Link to comment Share on other sites More sharing options...
stquinto Posted September 15, 2022 Share Posted September 15, 2022 3 minutes ago, Classic Brewing Co said: Ah Ha it is Pan Fried. I actually pan fried it, or shallow fried it to be a bit more accurate, but not using olive oil. The olive oil I have is too good a quality to fry stuff like that evenly. I keep an old screw-top wine bottle with peanut oil or sunflower oil specially for shallow frying chicken. I then let it cool, and filter it through a tea strainer back in the wine bottle. I do the same for the chip oil, but this one I keep seperate. The pic in the middle is the book it came from. The one at the bottom is my go-to pasta book. If I get three recipes from a cook book that I add to my list of dishes I consider the book a good buy (I get them from https://www.bookdepository.com/ for a decent price, I'll be buggered if I'm financing some f*#ker's trip to space to have him come back to earth and give me a lecture about not taking a plane...) The recipes from this bloke Gino suit me quite well. I don't know about you but some chefs' way of cooking suit you quite well and others not: Gino d'Acampo > great Rick Stein > pretty good / great Jamie Oliver > OK Nigella Lawson > I just look at the pictures Heston Blumenthal > forget it any Yank book using cups > forget it ... you get my drift... 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 15, 2022 Author Share Posted September 15, 2022 1 minute ago, stquinto said: Rick Stein > pretty good / great THE BEST Jamie Oliver > OK AS GOOD Nigella Lawson > I just look at the pictures AGREED - NICE PICTURES Heston Blumenthal > forget it WAN...... I also have an appreciation for Gordon Ramsay & a lot of the French Chef's, also there a great Italian & so on - the list is endless but as you would know a lot of the overweight Yanks etc just keep banging on. I do also really enjoy the really big BBQ competition events, awesome. 2 minutes ago, stquinto said: Yeah, Mate I am with you 1 Link to comment Share on other sites More sharing options...
Pezzza Posted September 15, 2022 Share Posted September 15, 2022 Seems it was Gino's Pollo Alla Milanese.... So if Pollo is Chook... was the Apollo Moon Mission Spacecraft a flying Chook? 2 Link to comment Share on other sites More sharing options...
stquinto Posted September 15, 2022 Share Posted September 15, 2022 4 minutes ago, Itinerant Peasant said: Seems it was Gino's Pollo Alla Milanese.... So if Pollo is Chook... was the Apollo Moon Mission Spacecraft a flying Chook? Boom Boom ! 2 Link to comment Share on other sites More sharing options...
stquinto Posted September 15, 2022 Share Posted September 15, 2022 11 minutes ago, Classic Brewing Co said: Nigella Lawson > I just look at the pictures AGREED - NICE PICTURES (of her...) 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 15, 2022 Author Share Posted September 15, 2022 (edited) 1 minute ago, stquinto said: (of her...) Yes, you Pillock, not the bloody food Edited September 15, 2022 by Classic Brewing Co 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 15, 2022 Author Share Posted September 15, 2022 How's this another Aussie brand gone to China, what's happening to the good old Ozzy Pie, soon we will need chopsticks to eat one https://www.msn.com/en-au/news/australia/four-n-twenty-pies-and-lean-cuisine-are-now-owned-by-hong-kong-company-and-no-longer-australian/ar-AA11RAoj?ocid=BingHp01&cvid=82ac450332b6401dc8f628a43e6ac464 1 Link to comment Share on other sites More sharing options...
terminal2k Posted September 16, 2022 Share Posted September 16, 2022 stuff 4n20, give me a villis anyday 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 16, 2022 Author Share Posted September 16, 2022 1 hour ago, terminal2k said: stuff 4n20, give me a villis anyday Yeah, Villi's are my favorite but the point was another Australian Company sold to China. 2 Link to comment Share on other sites More sharing options...
DavidM Posted September 16, 2022 Share Posted September 16, 2022 6 hours ago, terminal2k said: stuff 4n20, give me a villis anyday We are all different with different tastes, but I worked around the corner from Villis and had lunch there often. Was never a fan of their Pies.. And yes, sad to see 4'n 20 being sold off to China. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 16, 2022 Author Share Posted September 16, 2022 Tonight, an old-fashioned favorite, Pickled Pork - a bit like the swine version of Corned Beef but it was great with steamed vege's & a White Wine, mushroom & Pepper Gravy. Oh yes Squinta some wine 5 1 Link to comment Share on other sites More sharing options...
stquinto Posted September 16, 2022 Share Posted September 16, 2022 2 hours ago, Classic Brewing Co said: Tonight, an old-fashioned favorite, Pickled Pork - a bit like the swine version of Corned Beef but it was great with steamed vege's & a White Wine, mushroom & Pepper Gravy. Oh yes Squinta some wine Lovely looking stuff mate! Looks like what the Irish call “bacon and cabbage”. My grandparents used to make that - boiled bacon and pease pudding. Can’t get the same cut here unfortunately. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 16, 2022 Author Share Posted September 16, 2022 (edited) 9 hours ago, stquinto said: Lovely looking stuff mate! Looks like what the Irish call “bacon and cabbage”. My grandparents used to make that - boiled bacon and pease pudding. Can’t get the same cut here unfortunately. Cheers, it was so tender & of course the overall flavour is determined by the ingredients used in the simmering, I used Vinegar/Brown Sugar/Bay Leaves/Peppercorns (whole)/Brown Onion/Garlic/Chilli Flakes. Cabbage would have been great but none in stock, below is what it is supposed to look like, to be sure Edited September 16, 2022 by Classic Brewing Co 4 Link to comment Share on other sites More sharing options...
Tricky Micky Posted September 17, 2022 Share Posted September 17, 2022 14 hours ago, Classic Brewing Co said: Tonight, an old-fashioned favorite, Pickled Pork - a bit like the swine version of Corned Beef but it was great with steamed vege's & a White Wine, mushroom & Pepper Gravy. Oh yes Squinta some wine Looks the Bizz Phil, lovely stuff. I quite often do a smoked pickle pork, just beautiful. I might give the boil a crack - looks good. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 17, 2022 Author Share Posted September 17, 2022 1 minute ago, Mickep said: Looks the Bizz Phil, lovely stuff. I quite often do a smoked pickle pork, just beautiful. I might give the boil a crack - looks good Cheers Mick, just bring it to boil & simmer gently for 40mins per 500gm, you only want a gentle simmer with the liquid just covering the meat topping up if necessary. I find it is best to let it sit for as long as possible in the liquid before serving. I wrap mime tightly in foil & when able whack it in the fridge. I had some on toast this morning on toast with Hot English Mustard, I could've gone a Pale with it 1 3 Link to comment Share on other sites More sharing options...
Pezzza Posted September 17, 2022 Share Posted September 17, 2022 15 hours ago, Classic Brewing Co said: Tonight, an old-fashioned favorite WOWOWOWOWOWOW Maaate @Classic Brewing Co Classic Brewing Chef and Brewer - what a beautiful meal - love the Gravy and Veggies and the Porker looks blaaardy perfect - and beautifully plated... you can take the rest of the Month off Great Photo too... How do you get the meal in focus the surrounds to fade out? Is that a bit of post-production trickery in your festive graphics package? Nice work! 1 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 17, 2022 Author Share Posted September 17, 2022 35 minutes ago, Itinerant Peasant said: WOWOWOWOWOWOW Maaate @Classic Brewing Co Classic Brewing Chef and Brewer - what a beautiful meal - love the Gravy and Veggies and the Porker looks blaaardy perfect - and beautifully plated... you can take the rest of the Month off Great Photo too... How do you get the meal in focus the surrounds to fade out? Is that a bit of post-production trickery in your festive graphics package? Nice work! Thanks, it was nice, when photographing food, you can set it to 'Food' in the camera settings & it focuses on the foreground subject nicely blurring the background. It can also be done in post with "Effects" a vignette can be selected also enhancing the photo but it depends on your phone model. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 17, 2022 Author Share Posted September 17, 2022 My mate dropped off some Mullett fillets he caught in his boat, so I knocked them up with a few Panko crumbs, I was going to make a Tartare Sauce & a Salad but seemed to have got happily involved in the bottle of Sauvignon Blanc so it turned out to be just Fish & Chips, nice, so who cares. 7 Link to comment Share on other sites More sharing options...
JoeB7 Posted September 17, 2022 Share Posted September 17, 2022 Recipe just went flat to a Swan Lager 1 2 Link to comment Share on other sites More sharing options...
stquinto Posted September 17, 2022 Share Posted September 17, 2022 1 hour ago, Classic Brewing Co said: My mate dropped off some Mullett fillets he caught in his boat, so I knocked them up with a few Panko crumbs, I was going to make a Tartare Sauce & a Salad but seemed to have got happily involved in the bottle of Sauvignon Blanc so it turned out to be just Fish & Chips, nice, so who cares. Lovely stuff Phil Since I discovered panko breadcrumbs, there ain’t no going back. A bit like home brewing, but on a less-important scale 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted September 17, 2022 Share Posted September 17, 2022 13 hours ago, Classic Brewing Co said: My mate dropped off some Mullett fillets he caught in his boat, so I knocked them up with a few Panko crumbs, I was going to make a Tartare Sauce & a Salad but seemed to have got happily involved in the bottle of Sauvignon Blanc so it turned out to be just Fish & Chips, nice, so who cares. You've just inspired me mate - I know what I'll be having for dinner tonight. Lovely stuff Classic! 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 18, 2022 Author Share Posted September 18, 2022 Clam Chowder Clam Cowder from @David M territory, these are pretty damn good. goolwapipico.com 5 1 Link to comment Share on other sites More sharing options...
stquinto Posted September 18, 2022 Share Posted September 18, 2022 That looks awesome Phil ! Love clam chowder, never tried to make it but I should. Take the rest of the day off 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 18, 2022 Author Share Posted September 18, 2022 Vanilla Cake with Lotus Biscoff 1 2 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now