JoeB7 Posted October 17, 2022 Share Posted October 17, 2022 17 hours ago, stquinto said: Take the horns off and wipe its a*se, that’s my motto for cooking beef. Roast sirloin, don’t often have beef on Sunday, makes a nice change Seasonings???? 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 17, 2022 Share Posted October 17, 2022 5 hours ago, JoeB7 said: Seasonings???? Sorry, photo taken before salting it. Didn’t do any dry rub, but it turned out pretty decent though 3 Link to comment Share on other sites More sharing options...
stquinto Posted October 17, 2022 Share Posted October 17, 2022 Not every day is meat - pasta Sorrento tonight 5 Link to comment Share on other sites More sharing options...
terminal2k Posted October 18, 2022 Share Posted October 18, 2022 12 hours ago, JoeB7 said: Who has NOT heard of a pickled egg? I haven't 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 18, 2022 Author Share Posted October 18, 2022 19 minutes ago, terminal2k said: I haven't Well, I have & I imagine a lot of others have too so there you go. https://www.bbcgoodfood.com/recipes/pickled-eggs 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 18, 2022 Author Share Posted October 18, 2022 8 hours ago, stquinto said: Not every day is meat - pasta Sorrento tonight Hey Stquinta did you mean Pasta alla sorrentina ? Not that it matters, I quite often do a Pasta dish with whatever I have in the pantry, I always have some form of tomato & veg but it's nice to substitute meat for a can of sardines, olives, garlic, cheese, chilli or whatever else you can find. A bit of Parmesan & Basil & you have a great meal. 3 Link to comment Share on other sites More sharing options...
stquinto Posted October 18, 2022 Share Posted October 18, 2022 27 minutes ago, Classic Brewing Co said: Hey Stquinta did you mean Pasta alla sorrentina ? Not that it matters, I quite often do a Pasta dish with whatever I have in the pantry, I always have some form of tomato & veg but it's nice to substitute meat for a can of sardines, olives, garlic, cheese, chilli or whatever else you can find. A bit of Parmesan & Basil & you have a great meal. Sorry Phil, it is Sorrentina. I was thinking of the town. Just fry up some onions till translucent, add some cubed zuccini and brown them a bit, then a good tin of tomatoes. I tend to cook the tomatoes on a low heat for an hour or so as the flavour gets much richer. Then in with some cubed mozzarella (buffalo if you can get it), and melt it into the sauce. Some recipes just add cubes then mix in the pasta, but I find that the cheese clumps up that way so I prefer to cook it a bit. Then in with a fe torn basil leaves, mix in your pasta and off you go 3 Link to comment Share on other sites More sharing options...
stquinto Posted October 18, 2022 Share Posted October 18, 2022 18 hours ago, JoeB7 said: Quick question (requires your honesty)....... Who has NOT heard of a pickled egg? (Purely for statistical needs.) Some pubs had them as bar snacks... 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 18, 2022 Author Share Posted October 18, 2022 2 minutes ago, stquinto said: Some pubs had them as bar snacks... Yes, half a dozen of those & a few beers & you can fly to the moon 3 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 18, 2022 Share Posted October 18, 2022 1 hour ago, stquinto said: Some pubs had them as bar snacks... Besides having them in the fridge as a kid during egg-cessive laying (HAD to write that), in the pubs and the odd deli. 4 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 18, 2022 Share Posted October 18, 2022 Cooking something special tonight for supper on the 'morrow..stay tuned (@Classic Brewing Co look away) 2 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 18, 2022 Author Share Posted October 18, 2022 Hamburger with the lot, pretty messy affair as there are so many things you can include but I drew the line at this lot. Looks a bit messy but tasted bloody good. 8 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 18, 2022 Share Posted October 18, 2022 1 hour ago, Classic Brewing Co said: Looks a bit messy but tasted bloody good. Burgers are meant to be messy 3 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 18, 2022 Share Posted October 18, 2022 On 10/15/2022 at 3:41 PM, Mickep said: Here it is Boozer @iBooz2. Al, Ya gonna have to understand the bride cooks by taste not by measurements - good thing she's not in charge of the brewing @Mickep big thanks for taking the time to organize and to type all that up for me. Thank your bride too as I can see it is mainly all her work. Well done the both of you. Cannot wait to get some of these cooked-up and on the plate. Cheers. 2 Link to comment Share on other sites More sharing options...
Malter White Posted October 19, 2022 Share Posted October 19, 2022 Underneath the cheesy crumb crust is chicken breast, macaroni, onion, spinach, capsicum, corn and carrot in a garlic and pecorino cheese white sauce. Inspired by tuna mornay recipes but with my own improvisation. Turned out quite nice. I have a habit of trying to make do with what's available at home rather than going shopping for ingredients..... usually to the chagrin of the women of the house. This one hasn't received any complaints and seconds have been sought. 5 2 Link to comment Share on other sites More sharing options...
Malter White Posted October 19, 2022 Share Posted October 19, 2022 22 minutes ago, Malter White said: Underneath the cheesy crumb crust is chicken breast, macaroni, onion, spinach, capsicum, corn and carrot in a garlic and pecorino cheese white sauce. Inspired by tuna mornay recipes but with my own improvisation. Turned out quite nice. I have a habit of trying to make do with what's available at home rather than going shopping for ingredients..... usually to the chagrin of the women of the house. This one hasn't received any complaints and seconds have been sought. I probably should have left it longer to brown those crumbs a bit more but the cheesy sauce was spilling over the sides and making a right old mess of the oven so I pulled it out early. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 19, 2022 Author Share Posted October 19, 2022 1 minute ago, Malter White said: I probably should have left it longer to brown those crumbs a bit more but the cheesy sauce was spilling over the sides and making a right old mess of the oven so I pulled it out early. Make a bed of foil to catch all of the overflow, simple cleaning after. 2 Link to comment Share on other sites More sharing options...
Malter White Posted October 19, 2022 Share Posted October 19, 2022 Just now, Classic Brewing Co said: Make a bed of foil to catch all of the overflow, simple cleaning after. Yeah I usually put an oven tray underneath when doing this kind of dish but I forgot today. Silly me. 2 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 19, 2022 Share Posted October 19, 2022 Stuffed lambs hearts on a "2 root 'n' 1 fruit mash" 4 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 19, 2022 Share Posted October 19, 2022 11 hours ago, JoeB7 said: Stuffed lambs hearts on a "2 root 'n' 1 fruit mash" Blimey! You don’t take any prisoners! Poor little Shaun the sheep 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 19, 2022 Share Posted October 19, 2022 11 hours ago, JoeB7 said: Stuffed lambs hearts on a "2 root 'n' 1 fruit mash" What the root and fruit? Spuds, turnip or swede? The fruit? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 19, 2022 Author Share Posted October 19, 2022 51 minutes ago, stquinto said: Blimey! You don’t take any prisoners! Poor little Shaun the sheep 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 19, 2022 Share Posted October 19, 2022 Veal osso bucco with saffron risotto ( that weird stuff on the green board is gremolata) 4 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 19, 2022 Share Posted October 19, 2022 2 hours ago, stquinto said: Veal osso bucco with saffron risotto ( that weird stuff on the green board is gremolata) Sainter if I'm ever in your neck of the woods I'm gate crashing and coming to your place for dinner. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 20, 2022 Share Posted October 20, 2022 On 10/18/2022 at 10:59 PM, iBooz2 said: On 10/15/2022 at 3:41 PM, Mickep said: Here it is Boozer @iBooz2. Al, Ya gonna have to understand the bride cooks by taste not by measurements - good thing she's not in charge of the brewing @Mickep big thanks for taking the time to organize and to type all that up for me. Thank your bride too as I can see it is mainly all her work. Well done the both of you. Cannot wait to get some of these cooked-up and on the plate. Cheers. Al, had a crack at the chicken schnitter's mate, using Cajun spice. I used the Coles pre mix. Next batch I think I might make my own Cajun spice mix and add more than a teaspoon to a cup of Panko. They went alright....had leftovers which were brilliant in wraps the next night. Cheers mate. 4 Link to comment Share on other sites More sharing options...
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