stquinto Posted January 8, 2022 Share Posted January 8, 2022 No haters here @Pale Man, just lovers… of good beer and grub and obviously the odd dog… regards to Milly More to the point - my first serving of the Duvel clone! Wunderbar! Hop profile is perfect, it’s cleared nicely, beauty of a colour (only from AG as you mentioned), just needs more CO2 saturation in the beer itself to give it the bite 2 Link to comment Share on other sites More sharing options...
stquinto Posted January 8, 2022 Share Posted January 8, 2022 9 minutes ago, stquinto said: perfection takes some beating I meant my body, I wouldn’t be quite so presumptuous about my cooking 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 8, 2022 Author Share Posted January 8, 2022 4 hours ago, Pale Man said: Lonely without them. I don't hate them I have always been a travelling salesman &/or living in the city. No room or unable to care for pets. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 8, 2022 Share Posted January 8, 2022 4 hours ago, stquinto said: Good luck mate, dunno of you want it or not… Not real keen 4 hours ago, Pale Man said: ...i'm getting 2 kilo of fresh plumbs for an all grain sour. Wish me luck with that Sounds great! 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 9, 2022 Share Posted January 9, 2022 Sundee Lunch and hoping that the rain buggggers off at the SCG... my Bacon, Zucchini and Parsley ; ) 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 9, 2022 Author Share Posted January 9, 2022 2 minutes ago, Itinerant Peasant said: Sundee Lunch and hoping that the rain buggggers off at the SCG... my Bacon, Zucchini and Parsley ; ) Beverage !!! 2 Link to comment Share on other sites More sharing options...
stquinto Posted January 9, 2022 Share Posted January 9, 2022 A bit controversial, but some foie gras with the duck shepherd’s pie Yum! 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 9, 2022 Author Share Posted January 9, 2022 18 minutes ago, stquinto said: A bit controversial, but some foie gras with the duck shepherd’s pie Yum! Shepherds Pie, Yes, yum, foie gras, not for me 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 9, 2022 Share Posted January 9, 2022 17 minutes ago, Classic Brewing Co said: Shepherds Pie, Yes, yum, foie gras, not for me A nice recipe, from South West France called parmentier de canard. It uses confit de canard, which is preserved duck. That’s from a Rick Stein book. You fry up scallions with some thyme, add red wine and chicken stock, then the pulled duck meat. Finish with mash and some Comté cheese (any old cheese’ll do) 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 9, 2022 Author Share Posted January 9, 2022 6 minutes ago, stquinto said: A nice recipe, from South West France called parmentier de canard. It uses confit de canard, which is preserved duck. That’s from a Rick Stein book. You fry up scallions with some thyme, add red wine and chicken stock, then the pulled duck meat. Finish with mash and some Comté cheese (any old cheese’ll do) Looks good, Rick Stein is my favourite Chef, I have a couple of his cookbooks, they are very good. Cheers. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 9, 2022 Share Posted January 9, 2022 29 minutes ago, stquinto said: then the pulled duck meat. do you buy that @stquinto Sainter or have on hand from prior lovely recipes? 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 9, 2022 Share Posted January 9, 2022 Just now, Itinerant Peasant said: do you buy that @stquinto Sainter or have on hand from prior lovely recipes? I bought it IP but I’ve got a recipe for it I’ll post. I don’t think it’s difficult Link to comment Share on other sites More sharing options...
Pezzza Posted January 9, 2022 Share Posted January 9, 2022 (edited) 7 minutes ago, stquinto said: I bought it IP but I’ve got a recipe for it I’ll post. I don’t think it’s difficult Yeah nargh no worries about the recipe for the duck meat - was more about working out where the laarvely ducko came from all of a sudden Seems over there yer can purchase some great ducko cooked already? Edited January 9, 2022 by Itinerant Peasant 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 9, 2022 Share Posted January 9, 2022 6 hours ago, Itinerant Peasant said: my Bacon, Zucchini and Parsley ; ) Who's appendage? 1 hour ago, stquinto said: foie gras Would try, have not 42 minutes ago, stquinto said: It uses confit de canard, which is preserved duck. YUMMY! 3 Link to comment Share on other sites More sharing options...
stquinto Posted January 9, 2022 Share Posted January 9, 2022 1 hour ago, Itinerant Peasant said: Yeah nargh no worries about the recipe for the duck meat - was more about working out where the laarvely ducko came from all of a sudden Seems over there yer can purchase some great ducko cooked already? Actually I nip across the border to France. You can get ‘em vac-packed or in tins. Even after you open the tin, so long as you cover the rest of the legs in the fat it keeps indefinitely. Here’s the recipe anyway 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 11, 2022 Author Share Posted January 11, 2022 I have been working in the backyard most of the day erecting sails, organising borders, trying to rejuvenate a tired lawn, even had a crack at a bit of landscaping but hey, I am a Stubby Holder salesman !! so it is a bit amateurish. A quick, very rough BBQ of Boerewors, potatoes & salad ( a bit rough but it hit the spot ) I stayed in the garden & ate it there, why not, it was 40.3c in Adelaide today although by the seaside it would have been lower. Cheers Phil. 6 Link to comment Share on other sites More sharing options...
Malter White Posted January 12, 2022 Share Posted January 12, 2022 Not my dinner but my son's. He was pretty happy with his beer battered whiting using Dad's home brew for the batter. Poured himself a pint to drink and used the rest of the bottle for the batter. 7 Link to comment Share on other sites More sharing options...
Pezzza Posted January 13, 2022 Share Posted January 13, 2022 Sneaky late evening Eye Fillet snacko w Spicy Sauerkraut ; ) and some sauces. The meat cooked rapidly on both sides in Sandwich Toaster and then rested : ) Served w a fine Cool Climate Highlands Cab Sauv 5 Link to comment Share on other sites More sharing options...
Malter White Posted January 13, 2022 Share Posted January 13, 2022 12 minutes ago, Itinerant Peasant said: Sneaky late evening Eye Fillet snacko w Spicy Sauerkraut ; ) and some sauces. The meat cooked rapidly on both sides in Sandwich Toaster and then rested : ) Served w a fine Cool Climate Highlands Cab Sauv The sauerkraut looks too good a quality to be a bought product, IP. I take it you fermented it yourself. Looks great. 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 13, 2022 Share Posted January 13, 2022 5 minutes ago, MUZZY said: The sauerkraut looks too good a quality to be a bought product, IP. I take it you fermented it yourself. Looks great. I have made Sauerkraut before @MUZZY but this one was an expensive refrigerated commercial version I treated meself Cabbages no good to grow here due to evil Cabbage White Butterfly grubs etc and expensive at the shops... 1 1 Link to comment Share on other sites More sharing options...
Malter White Posted January 13, 2022 Share Posted January 13, 2022 1 minute ago, Itinerant Peasant said: I have made Sauerkraut before @MUZZY but this one was an expensive refrigerated commercial version I treated meself Cabbages no good to grow here due to evil Cabbage White Butterfly grubs etc and expensive at the shops... Well it looks like a good sauerkraut. Often the commercial ones can appear mushy looking. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 13, 2022 Author Share Posted January 13, 2022 1 hour ago, MUZZY said: Well it looks like a good sauerkraut. Often the commercial ones can appear mushy looking. The best Sauerkraut I have ever eaten was at the German Club in Adelaide, lot's of other favourites there also, their schnitzel's/sausages are awesome. Guter Appetit. The German Club – The South Australian German Association (German Club) was established in 1886, with an aim to promote, encourage and foster German language, culture, habits and social life in Australia. 3 Link to comment Share on other sites More sharing options...
Malter White Posted January 13, 2022 Share Posted January 13, 2022 1 hour ago, Classic Brewing Co said: The best Sauerkraut I have ever eaten was at the German Club in Adelaide, lot's of other favourites there also, their schnitzel's/sausages are awesome. Guter Appetit. The German Club – The South Australian German Association (German Club) was established in 1886, with an aim to promote, encourage and foster German language, culture, habits and social life in Australia. Yes, I've had sauerkraut at the German Club but it was years and years ago when it was on Carrington St. Very nice though. More recently (about 5 years ago) I had delicious pork schnitzel and sauerkraut at the Austrian Club just off Torrens Rd. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 13, 2022 Author Share Posted January 13, 2022 41 minutes ago, MUZZY said: Yes, I've had sauerkraut at the German Club but it was years and years ago when it was on Carrington St. Very nice though. More recently (about 5 years ago) I had delicious pork schnitzel and sauerkraut at the Austrian Club just off Torrens Rd. I had a Czech girlfriend for a few years & we used to go to all of the Clubs - Czech/Polish/Slovak/Austrian/Croation etc & enjoyed all of the cuisines, so many memories of wonderful food & lovely people who just wanted to sit drink, eat & be merry but occasionally there were differences of opinion mainly due to understanding or misunderstanding the different cultures but it all worked out all right. 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 14, 2022 Author Share Posted January 14, 2022 Late Dinner last night as I was working in the back yard until late so I opted for a simple steak sandwich & chips, simple but good. I now have tomatoes, chilli, basil, thyme planted, I already had Parsley, Oregano, Rosemary & Marjoram & there is a large established Rosemary plant in the garden. 6 Link to comment Share on other sites More sharing options...
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