What's on the Menu

[Classic Brewing Co]

4 minutes ago, The Captain!! said:

On 12/5/2021 at 7:36 PM, stquinto said:

Good to know Muzz, I was going to try out garlic but won’t bother now. I only go for tomatoes and different herbs. I did a row of spinach when I set aside a veggie plot (covered it up since) but it was all ready at the same time so a lot went to waste as I had no freezer space. Rookie mistake not to stagger the sowing. 
I use raised beds now, much more practical but only for herbs though. 

Garlic does take a long time but we’ll worth the effort. This is two varieties 

Nice looking garlic Captain !!

[stquinto]

5 hours ago, The Captain!! said:

Garlic does take a long time but we’ll worth the effort. This is two varieties 

Strewth ! Might give it a go after all... you make it look easy

 

[iBooz2]

On 12/6/2021 at 8:35 PM, stquinto said:

@iBooz2 and @MUZZY that happened to me too: I just left them and the came "back to life" all by themselves.

@stquinto and @MUZZY , plus you can harvest some of the seeds before they drop, keep them in your spice rack for later use.  Grind them up in your mortar & pestle and add to rubs for roasting / smoking meats.  Mexican smokey ribs comes to mind.

[stquinto]

On 12/7/2021 at 4:42 AM, Mickep said:

Sometimes it's just a quick BBQ with really simple food that does the job.

Have to say I've never heard of Chicken Parma snags before now - went alright. 

 

Mate they look awesome 

What are the red snags ? They look like merguez, we get 'em where I am, Moroccan ones, good and spicy.  Just have to careful of the provenence sometimes: I got a heart valve in one once 

[stquinto]

On 12/8/2021 at 12:48 AM, Itinerant Peasant said:

Fresh (not been frozen) Salmon crispy skin w bratkartoffel n greens ; )

Very appetising IP 

Good to go for a bit of fish now and then, especially salmon, stimlates the grey cells and all that. Well, the ones that haven't been destroyed by the booze that is...

[Classic Brewing Co]

Well finally tomorrow is going to be Venison day,  (Att: @stquinto) we are thawing out a Front leg to cook tomorrow, about 2kg.

I plan to do similar to this with a Red Wine & Port Jus so I will post a few photos. 

Cheers Phil.

 

 

[stquinto]

1 hour ago, Classic Brewing Co said:

Well finally tomorrow is going to be Venison day,  (Att: @stquinto) we are thawing out a Front leg to cook tomorrow, about 2kg.

I plan to do similar to this with a Red Wine & Port Jus so I will post a few photos. 

Cheers Phil.

 

 

Amazing Phil... hope yours looks the same

Dunno what the weather is like where you are, but hey, any day is venison day 

[Classic Brewing Co]

6 minutes ago, stquinto said:

Amazing Phil... hope yours looks the same

Dunno what the weather is like where you are, but hey, any day is venison day 

So do I but there are lots of options so I will give it a go. Tomorrow is 27c & Sunday 35c so all is good. Bring it on !! 

[stquinto]

35 on Sunday? I’ll be going skiing

[The Captain!!]

2 hours ago, stquinto said:

Strewth ! Might give it a go after all... you make it look easy

 

It is pretty easy mate. Simply sow in March and harvest in September-December depending on variety. Ensure there’s water up to it at the bulging phase and bobs your aunties live in lover. Garlic

[stquinto]

6 minutes ago, The Captain!! said:

It is pretty easy mate. Simply sow in March and harvest in September-December depending on variety. Ensure there’s water up to it at the bulging phase and bobs your aunties live in lover. Garlic

Cheers mate, I will try it out.  

[Malter White]

@The Captain!! Thanks for encouraging @stquinto to have a go at garlic.
I just harvested my first crop a bit too early. I was losing patience with it. Not just because it's a slow crop but I also wanted to relocate my vegie patch, which I've now done.
Dave, keep in mind The Captain's months for sowing and harvesting are southern hemisphere. You'll need to adjust for Europe.

[stquinto]

@MUZZY cheers Muzz - just checked. I should have planted them a month to two ago.

Otherwise February or March, so I'll give it a go. As I mentioned, I only have a couple of raised beds, and in fron of the kitchen I have a south-facing wall, which up here means I can get good tomatoes.

This was a few months ago:

and then today it's a different story...

[Tricky Micky]

7 hours ago, stquinto said:

Mate they look awesome 

What are the red snags ? They look like merguez, we get 'em where I am, Moroccan ones, good and spicy.  Just have to careful of the provenence sometimes: I got a heart valve in one once 

Yeah Sainter, the red snags were extra spicy, I think they were Moroccan. The chicken Parma snags were little rippers too. Snags here are all good not like they once were - no heart valves here.

[ben 10]

Pizza and beers, have just spent the last week doing half days fencing. 100 metres of 6 foot timber paling 35°  and 85% humidity. Pretty sure I almost died yesterday.

 

[Classic Brewing Co]

3 hours ago, disgruntled said:

Pizza and beers

Nothing wrong with that, I love Pizza &  Cheers.

[Classic Brewing Co]

Follow up on the Venison, John, the shooter brought these around today for me to cook, here are some of the results.

Starting with the raw product through to the cooking process, we had an all day session with everything apart from the leg.

It was pretty good !! Hey @stquinto go shoot a deer !! 

[ben 10]

1 minute ago, Classic Brewing Co said:

Follow up on the Venison

wow, looks friggin AWESOME

[Pezzza]

On 12/9/2021 at 10:26 AM, Mickep said:

looks beautiful IP - if this is medium rare what say you if one would like rare.....15-20 minutes in the oven @120 deg C

Mick mate - I guess so - that Serious Eats model says 20-25.... but I guess maybe just give it a run... probs depends on yer oven too a bit 

 

  https://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak

Temperature and Timing for Reverse-Seared Steak

For 1 1/2–Inch Steaks in a 250°F (120°C) Oven

Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes

[Pezzza]

23 hours ago, The Captain!! said:

It is pretty easy mate. Simply sow in March and harvest in September-December depending on variety. Ensure there’s water up to it at the bulging phase and bobs your aunties live in lover. Garlic

Cappy mate apologies if I asked this years ago - but do you grow from seed or from cloves from prior crops held over?

[Classic Brewing Co]

48 minutes ago, Itinerant Peasant said:

Mick mate - I guess so - that Serious Eats model says 20-25.... but I guess maybe just give it a run... probs depends on yer oven too a bit 

 

  https://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak

Temperature and Timing for Reverse-Seared Steak

For 1 1/2–Inch Steaks in a 250°F (120°C) Oven

Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes

Good one IP, I would concur with all of that. Tastes bloody good too. 

[The Captain!!]

1 hour ago, Itinerant Peasant said:

Cappy mate apologies if I asked this years ago - but do you grow from seed or from cloves from prior crops held over?

Hey mate. Always from cloves from the previous year. It takes a few years for the garlic to be acclimatised to the growing environment but once they do. Bang, everytime if you treat em well. 
 

I’ve gone through 9 varieties and have settled on two. 
 

 

[stquinto]

6 hours ago, disgruntled said:

Pizza and beers, have just spent the last week doing half days fencing. 100 metres of 6 foot timber paling 35°  and 85% humidity. Pretty sure I almost died yesterday.

 

Looks amazing mate

[stquinto]

3 hours ago, Classic Brewing Co said:

Follow up on the Venison, John, the shooter brought these around today for me to cook, here are some of the results.

Starting with the raw product through to the cooking process, we had an all day session with everything apart from the leg.

It was pretty good !! Hey @stquinto go shoot a deer !! 

Mate that looks outstanding

As someone might have mentioned here, take the rest of the day off  

Hope the red rose to the occasion…

[stquinto]

2 hours ago, Itinerant Peasant said:

Mick mate - I guess so - that Serious Eats model says 20-25.... but I guess maybe just give it a run... probs depends on yer oven too a bit 

 

  https://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak

Temperature and Timing for Reverse-Seared Steak

For 1 1/2–Inch Steaks in a 250°F (120°C) Oven

Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes

After seeing all of this, I tried it on my fillet steaks the other day. They were thick enough, bit not massive (150g each). TBH for fillet steak that’s an OK size.

I left them on a tray in the fridge for half a day to dry them out. I salted them and put them in the oven at 120 degrees C, and set the probe to go off at 9 degress less than I wanted, so 44 C . They took about 45 minutes to come up to that temperature. Then I seared them in a cast-iron griddle pan for 45 seconds, twice on each side to get the criss-cross line. No need to rest the meat.