What's on the Menu

[Classic Brewing Co]

56 minutes ago, stquinto said:

Chinese for dinner tonight - sweet and sour chicken, fried rice, and pak choi. The crispy prawns and the spring rolls were shop bought. A bit of a faff velveting the chicken but it turns out a bit nicer.

Looks nice Stquinta, I am overdue for a decent Stir Fry, must do one soon. 

[stquinto]

43 minutes ago, Classic Brewing Co said:

Looks nice Stquinta, I am overdue for a decent Stir Fry, must do one soon. 

Me too, will try out @Mickep’s Lady Wife’s technique on the prawns and noodles. Cheers for the heads up on the noodles too

[Classic Brewing Co]

A bit of a prawn entree before dinner - nice.

[iBooz2]

Pizza night last night.

My usual stone ground pizza base painted with tomato paste, garlic and basil.

Topped it with finely chopped ALDI triple smoked ham off the bone (some of our Christmas ham), red capsicum, red onion, sliced green chilli, mushrooms, spicy mini Italian meatballs which I made earlier, a heaped ½ teaspoon of chilli flakes then slices of pepperoni and finally pizza cheese mix.  Cooked for 15” in a pre-heated family WeberQ, (both burners on high) on a pizza stone.  Base comes out like a slice of toast, soft with just that nice bit of crispiness. YUM.

@Mickep the ½ heaped teaspoons of chilli flakes plus the green chilli slices is about where I need it to be for my tastes.  I have bought some red chilli for next week’s pizza night and they are just a tad hotter so we will see where I am after that.

Edited December 21, 2022 by iBooz2

[iBooz2]

On 12/19/2022 at 7:58 AM, stquinto said:

A bit of a faff velveting the chicken but it turns out a bit nicer.

@stquinto to skip this task I use skinless chicken thighs, then you just have to trim out the fat layers and silverside-ish bits and cut to desired size.  Thighs are more juicer than breasts (OMG what am I saying) .   Hopefully you can source them there and give them a try.  Breast is best for schnitzels IMO, stir fries etc. are better with thighs. 

[Classic Brewing Co]

1 hour ago, iBooz2 said:

Pizza night last night.

Looks good Al.

[kmar92]

My brilliant partner, and chief chef here far prefers chicken thighs to chicken breasts, she reckons that they are far better parts of the chicken for cooking.

[Pezzza]

42 minutes ago, kmar92 said:

My brilliant partner, and chief chef here far prefers chicken thighs to chicken breasts, she reckons that they are far better parts of the chicken for cooking.

Cannot agree more @kmar92 unless there is some specific cordon-bleuy thing with stuffing with butter n garlic or other... in general the chookler thighs deboned for lots and bone-in for curries are legendary : )

Edited December 21, 2022 by Pezzza

[kmar92]

3 hours ago, iBooz2 said:

Pizza night last night.

My usual stone ground pizza base painted with tomato paste, garlic and basil.

Topped it with finely chopped ALDI triple smoked ham off the bone (some of our Christmas ham), red capsicum, red onion, sliced green chilli, mushrooms, spicy mini Italian meatballs which I made earlier, a heaped ½ teaspoon of chilli flakes then slices of pepperoni and finally pizza cheese mix.  Cooked for 15” in a pre-heated family WeberQ, (both burners on high) on a pizza stone.  Base comes out like a slice of toast, soft with just that nice bit of crispiness. YUM.

@Mickep the ½ heaped teaspoons of chilli flakes plus the green chilli slices is about where I need it to be for my tastes.  I have bought some red chilli for next week’s pizza night and they are just a tad hotter so we will see where I am after that.

Damn good looking pizza there @iBooz2

[terminal2k]

I just cooked up a satay chicken stir fry with thighs and it was the bomb. One of the best stir frys I've ever done. SWMBO isn't the biggest fan of thigh but I just let her know that she can be wrong sometimes, and I can prove it because she married me

[Tricky Micky]

11 hours ago, iBooz2 said:

Pizza night last night.

My usual stone ground pizza base painted with tomato paste, garlic and basil.

Topped it with finely chopped ALDI triple smoked ham off the bone (some of our Christmas ham), red capsicum, red onion, sliced green chilli, mushrooms, spicy mini Italian meatballs which I made earlier, a heaped ½ teaspoon of chilli flakes then slices of pepperoni and finally pizza cheese mix.  Cooked for 15” in a pre-heated family WeberQ, (both burners on high) on a pizza stone.  Base comes out like a slice of toast, soft with just that nice bit of crispiness. YUM.

@Mickep the ½ heaped teaspoons of chilli flakes plus the green chilli slices is about where I need it to be for my tastes.  I have bought some red chilli for next week’s pizza night and they are just a tad hotter so we will see where I am after that.

Geez man, one with the lot! Looks absolutely delicious mate.

[Tricky Micky]

10 hours ago, iBooz2 said:

@stquinto to skip this task I use skinless chicken thighs, then you just have to trim out the fat layers and silverside-ish bits and cut to desired size.  Thighs are more juicer than breasts (OMG what am I saying) .   Hopefully you can source them there and give them a try.  Breast is best for schnitzels IMO, stir fries etc. are better with thighs. 

You haven't tried my breasts Al, they're really tender, and juicy. (Egads man, glad we're talking about food) The chicken breast on the charcoal smoker after a good brine for a few days is to die for mate.

[Classic Brewing Co]

6 hours ago, terminal2k said:

I just cooked up a satay chicken stir fry with thighs and it was the bomb. One of the best stir frys I've ever done. SWMBO isn't the biggest fan of thigh but I just let her know that she can be wrong sometimes, and I can prove it because she married me

Thigh meat is a lot more tender than breast & lot more flavoursome & tender.

[Tricky Micky]

11 hours ago, iBooz2 said:

@Mickep the ½ heaped teaspoons of chilli flakes plus the green chilli slices is about where I need it to be for my tastes.  I have bought some red chilli for next week’s pizza night and they are just a tad hotter so we will see where I am after that.

Aren't those larger green chilli's just the best thing on a pizza mate. I'll get the bride to make up some dried Chilli flakes and a sauce for you to have a crack at. Trust me you'll like the sauce. 

[stquinto]

New recipe - thin chook slices cooked on a cast iron griddle pan, with some balsamic syrup on for the last 30 seconds each side. On a saffron risotto. I’ll add it to the repertoire, but maybe add some veg 

 

[Tricky Micky]

5 minutes ago, stquinto said:

New recipe - thin chook slices cooked on a cast iron griddle pan, with some balsamic syrup on for the last 30 seconds each side. On a saffron risotto. I’ll add it to the repertoire, but maybe add some veg 

 

Please don't add the vege, it looks fantastic as it is. 

[stquinto]

My lad’s 17th birthday tomorrow. He asked for a steak. Gotta do as the boy says, that’s the way it goes these days…

A few oysters too

[Cheap Charlie]

that's a nice looking rib

 

[stquinto]

38 minutes ago, Cheap Charlie said:

that's a nice looking rib

 

Hope so ! Cost me a bit, 72ChF a kilo which is about 120 AU $

Thank The Lord SWMBO is a veggie, might treat her to an extra portion of sprouts or something…cheap to run at least 

Must admit, I’ve created monsters of my kids, they turn their noses up at anything other than rare steak. They come back from the outlaws in Ireland in tears when the MiL massacres a joint of beef

Edited December 21, 2022 by stquinto
Typo

[Classic Brewing Co]

7 minutes ago, stquinto said:

Hope so ! Cost me a bit, 72ChF a kilo which is about 120 AU $

Thank The Lord SWMBO is a veggie, might treat her to an extra portion of sprouts or something…cheap to run at least 

Must admit, I’ve created monsters of my kids, they turn their noses up at anything other than rare steak. They come back from the outlaws in Ireland in tears when the MiL massacres a joint of beef

Don't overcook it Squtinta 

 

[stquinto]

Take the horns off and wipe its a*se

[Tricky Micky]

1 hour ago, stquinto said:

My lad’s 17th birthday tomorrow. He asked for a steak. Gotta do as the boy says, that’s the way it goes these days…

A few oysters too

Rib eye and oysters. Ya know Sainter, if a man was on death row, that'd be my last meal request. Awesome combo Sainter, maybe I'd chuck in a lobster as well.

[Tricky Micky]

12 minutes ago, Classic Brewing Co said:

Don't overcook it Squtinta 

 

No chance! Sainter mate, don't let me down son. Bring her down to room temp and give it a burst on either side with a bit of fire and be done with it. 

[stquinto]

12 minutes ago, Mickep said:

No chance! Sainter mate, don't let me down son. Bring her down to room temp and give it a burst on either side with a bit of fire and be done with it. 

I won’t let you down mate

[iBooz2]

Earlier this evening my HSSH plonked down on the couch with a glass of wine in her hand, turned the TV on (which is pretty much her usual routine) and then suggested I cook a sweet and sour stir fry tonight.  So her wish was my command, sweet and sour pork it will be.

First deep fried some walnut pork morsels then stir fired the veg.  Added my home made sweet and sour sauce and brought it all to the boil to thicken.  Dished the veg and sauce and topped with the fried pork morsels.  We both had two serves and there is one serve left over for another meal.  Three hours later I just have to do the damn dishes. 

Edited December 22, 2022 by iBooz2