stquinto Posted October 4, 2021 Share Posted October 4, 2021 3 hours ago, Mickep said: Thai influenced pipi's / cockles cooked with heaps of hot chillies, a beautiful garlic, ginger, brown sugar, lime, sauce drizzled throughout. They look outstanding mate We get "vongole verace" her, they're farmed in Italy. Beautiful they are too. When doing the pasta it's best to cook them in a pan apart and as soon as they open, pick them out with some plastic tongs. Occasionally you might get one full of dark sand and if it opens it can ruin the rest of the pot. The water that's released when you cook them is what gives the pasta a bit of flavour. I use this dish to judge an Italian restaurant - it's an easy enough dish but even easier to mess up 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 4, 2021 Share Posted October 4, 2021 1 hour ago, Classic Brewing Co said: we have proved many times if they are partly open & you can pry them open without force they are fine, however if the are tightly shut, chuck 'em Coming back to the idea of cooking them seperate, I've found that although many of them open at the same time, others will take longer to open but if you keep them in the pan they will eventually. They can be so pricey here that I wait for each and every one of the little b*ggers to open 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 4, 2021 Author Share Posted October 4, 2021 18 minutes ago, stquinto said: Coming back to the idea of cooking them seperate, I've found that although many of them open at the same time, others will take longer to open but if you keep them in the pan they will eventually. They can be so pricey here that I wait for each and every one of the little b*ggers to open Yeah that's a good old trick, it's easy to chuck them in the dish when you are satisfied they are all good to go, instead of digging around in the wok looking for the good ones. 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 4, 2021 Share Posted October 4, 2021 4 minutes ago, Classic Brewing Co said: Yeah that's a good old trick, it's easy to chuck them in the dish when you are satisfied they are all good to go, instead of digging around in the wok looking for the good ones. Believe me Phil, once you've ruined one dinner you think twice .... speaking from bitter experience Gritty pasta ain't what it's cracked up to be Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 4, 2021 Author Share Posted October 4, 2021 (edited) 1 hour ago, stquinto said: Believe me Phil, once you've ruined one dinner you think twice .... speaking from bitter experience Gritty pasta ain't what it's cracked up to be Yep there is an old story, if you are going to do it, do it right - or not at all. I have seen many failed meals by some who think near enough is good enough, if you don't cook it right, it won't taste right, this is mainly evident in things like pasta, rice etc. It is satisfying & rewarding if the meal you have just served up is presented at it's optimum especially tenderness, temperature & it is acknowledged by the guests. Edited October 4, 2021 by Classic Brewing Co 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 4, 2021 Share Posted October 4, 2021 4 minutes ago, Classic Brewing Co said: It is satisfying & rewarding if the meal you have just served up is presented at it's optimum especially tenderness, temperature & it is acknowledged by the guests. You know mate, not blowing my own trumpet, but I never get a steak in a restaurant: I know I'll be disappointed. I much prefer my own, including the (triple-cooked) chips. That was I can get decent meat, cook it accurately, and more to the point, get a decent bottle of red, and not have to worry about driving home - just getting upstairs Over the past year with the 'flu I've reappraised a whole lot of stuff... Even on holiday I'm quite happy to go and have the daily special at lunch time but most evenings I'd rather have the option to chuck something on the barbie than have to have every meal out Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 4, 2021 Author Share Posted October 4, 2021 26 minutes ago, stquinto said: I never get a steak in a restaurant Mate I am with you on every point, I NEVER order a steak in a pub or a restaurant as I know it wouldn't be cooked to my satisfaction. As you would know a nice lean steak has to be treated with respect, bring the meat to room temperature, heat the grill/BBQ, season & oil the steak - not the grill & sear at a high heat both sides & then turn once only on both sides until medium, then rest it for 70% of the time you cooked it & bingo, a perfect steak. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 5, 2021 Author Share Posted October 5, 2021 Weber Roast for the Long Weekend - before & after, hard to beat. I used Hickory Wood smoking chips, superb flavour. 6 Link to comment Share on other sites More sharing options...
stquinto Posted October 7, 2021 Share Posted October 7, 2021 The hunting season is upon us… Bambi’s mum, with the trimmings they serve in Central Europe. Often similar trimmings to what is served in Germany around Christmas with roast goose. @Itinerant Peasant @Aussiekraut will confirm… 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 7, 2021 Author Share Posted October 7, 2021 2 hours ago, stquinto said: The hunting season is upon us… Bambi’s mum, with the trimmings they serve in Central Europe. Often similar trimmings to what is served in Germany around Christmas with roast goose. @Itinerant Peasant @Aussiekraut will confirm… My mate/neighbour is currently on a Deer cull through a program organised by the Licensed Shooter's Association & the Government, he expects to be bringing home some venison & wants me to cook it - I say no problem 1 1 Link to comment Share on other sites More sharing options...
Thirsty Jim Posted October 7, 2021 Share Posted October 7, 2021 Yum. Venison pie is my favorite. They need culling too. They are pretty thick on the ground in eastern Victoria. I am kind of surprised they are an issue in South Australia too. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 7, 2021 Author Share Posted October 7, 2021 13 minutes ago, Thirsty Jim said: Yum. Venison pie is my favorite. They need culling too. They are pretty thick on the ground in eastern Victoria. I am kind of surprised they are an issue in South Australia too. A bit of info. “Feral deer are a huge problem, particularly in the Upper SE and cause major damage to fences, native vegetation, wildlife habitat and agricultural crops and pastures,” “They are also potential carriers of exotic livestock diseases and are a danger to motor vehicles on public roads.” https://www.stockjournal.com.au/story/4594997/spotlight-shines-on-feral-deer/ 2 Link to comment Share on other sites More sharing options...
Thirsty Jim Posted October 7, 2021 Share Posted October 7, 2021 Yeah, they were another not so brilliant 19th century introduction (along with the fox and the rabbit) for the sake of 'sport'. Silly bugga white fellas. 4 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 8, 2021 Share Posted October 8, 2021 (edited) 9 hours ago, Classic Brewing Co said: My mate/neighbour is currently on a Deer cull through a program organised by the Licensed Shooter's Association & the Government, he expects to be bringing home some venison & wants me to cook it - I say no problem I have a mate that I used to hunt deer with (walking and stalking) but he moved to the country so don't get away all that much nowadays. He went on a similar cull program here in the Vic high country and kept me in good supply of venison so there was no need to bust my guts carrying meat out of the mountains. Favorite way to cook it was venison shaslicks. Once the meat was hung and set for few days in a cool room then cube some up and put it in a 5 L food grade pail and drown the lot in tawny port. Fit pail lid and leave it in the fridge for a few days to marinate, then make up your shaslicks discarding the port marinate. As the venison cooks on the grill it contracts and the port oozes out and caramelizes the meat. Very yummy with red onion capsicum and the like as the port also dribbles over those when rotated on the grill. Give it a go. Edited October 8, 2021 by iBooz2 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 8, 2021 Author Share Posted October 8, 2021 2 minutes ago, iBooz2 said: I have a mate that I used to hunt deer with (walking and stalking) but he moved to the country so don't get away all that much nowadays. He went on a similar cull program here in the Vic high country and kept me in good supply of venison so there was no need to bust my guts carrying meat out of the mountains. Favorite way to cook it was venison shaslicks. Once the meat was hung and set for few days in a cool room then cube some up and put it in a 5 L food grade pail and drown the lot in tawny port. Fit pail lid and leave it in the fridge for a few days to marinate, then make up your shaslicks discarding the port marinate. As the venison cooks on the grill it contracts and the port oozes out and caramelizes the meat. Very yummy with red onion capsicum and the like as the port also dribbles over those when rotated on the grill. Give it a go. Hey Al, top ideas, I have cooked a lot of venison over the years as my cousin lives in a place called Two Wells (Adelaide Plains) & not far from there is dense forest where deer are abundant, when we were younger I remember the days when we had them hanging after a shoot, after brining they would be marinated in either red wine or port, it also tenderises them & helps with caramelisation. I particularly like the back strap but skewers are also great especially with forestry type veg, mushroom & of course onion etc. Cheers, I hope I get enough to post a few photos. Cheers. 3 Link to comment Share on other sites More sharing options...
stquinto Posted October 8, 2021 Share Posted October 8, 2021 On 10/5/2021 at 2:53 AM, Classic Brewing Co said: Weber Roast for the Long Weekend - before & after, hard to beat. I used Hickory Wood smoking chips, superb flavour. Looks awesome Phil 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 8, 2021 Author Share Posted October 8, 2021 Just now, stquinto said: Looks awesome Phil Cheers mate it was really good. 1 Link to comment Share on other sites More sharing options...
RDT2 Posted October 8, 2021 Share Posted October 8, 2021 Well bought myself a Weber the other day for 50bucks cleaned it up and it’s like brand new. Had a go at smoking some beef ribs from the supermarket and they turned out really nice even had the smoke ring as pictured. They were nice and juicy and didn’t burn myself or the house down . Will try pork ribs next and a brisket eventually. I think I’ve found another rabbit hole to go down 5 Link to comment Share on other sites More sharing options...
stquinto Posted October 8, 2021 Share Posted October 8, 2021 1 hour ago, RDT2 said: I think I’ve found another rabbit hole to go down Sounds about right They look pretty darned good though... 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2021 Share Posted October 10, 2021 On 10/8/2021 at 6:10 AM, stquinto said: Bambi’s mum, with the trimmings they serve in Central Europe. Often similar trimmings to what is served in Germany around Christmas with roast goose. oooooooooooooh Yummmmmmmmmmmmmmmmmmmmmm 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2021 Share Posted October 10, 2021 On 10/8/2021 at 10:35 PM, RDT2 said: turned out really nice Beautiful beautiful RD very yummy mate great stuff and re-using/upcycling an old weber that is gold. Mate is that handle-bucket-w-holes-in-bottom a fire-starting-gadget for getting the charcoal beads going or? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 10, 2021 Author Share Posted October 10, 2021 9 minutes ago, Itinerant Peasant said: Beautiful beautiful RD very yummy mate great stuff and re-using/upcycling an old weber that is gold. Mate is that handle-bucket-w-holes-in-bottom a fire-starting-gadget for getting the charcoal beads going or? It's probably similar to this IP - I have one & they save lot's of time. https://www.weber.com/AU/en/grill-skills/mastering-smoke/using-a-chimney-starter-1/weber-1984405.html 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2021 Share Posted October 10, 2021 On 10/4/2021 at 12:23 PM, Mickep said: Thai influenced pipi's / cockles cooked with heaps of hot chillies, a beautiful garlic, ginger, brown sugar, lime, sauce drizzled throughout. Wowowowowowowowowowowow 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2021 Share Posted October 10, 2021 On 10/4/2021 at 3:12 PM, Classic Brewing Co said: The Italian call them Vongole & done with Pasta/Garlic Bread & Sav blanc they are awesome, surprisingly cheap for a great meal. @Mickep @Classic Brewing Co not trying to talk big but was in Rome once and went to a festive Roman restaurant and they had Spaghetti Vongole on the menu. They were very kind to translate this for us foreigners... into English and it read: Spaghetti with clamps 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2021 Share Posted October 10, 2021 19 minutes ago, Classic Brewing Co said: It's probably similar to this IP - I have one & they save lot's of time. Geeze Louise you Southerners have some amazing gadgets?! @Classic Brewing Co @RDT2 2 Link to comment Share on other sites More sharing options...
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