stquinto Posted January 17, 2022 Share Posted January 17, 2022 59 minutes ago, disgruntled said: Get a vac sealer... put that in a vac bag - seal. a week later, empty into a jar in the fridge. Cheers mate, I'll give that a go. I've got a vac sealer so all good 2 Link to comment Share on other sites More sharing options...
Pickles Jones Posted January 17, 2022 Share Posted January 17, 2022 3 hours ago, disgruntled said: Get a vac sealer... put that in a vac bag - seal. a week later, empty into a jar in the fridge. That's simple enough, I'll give it ago. No vinegar required? Is it fermenting while in the vac bag or "just salting" 2 Link to comment Share on other sites More sharing options...
ben 10 Posted January 17, 2022 Share Posted January 17, 2022 9 hours ago, Pickles Jones said: No vinegar required? No vinegar. 9 hours ago, Pickles Jones said: Is it fermenting while in the vac bag Ferments in the bag, use a big bag, it swells up like a pillow. 1 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 18, 2022 Share Posted January 18, 2022 22 minutes ago, Mickep said: cured small goods. Yep, I use one foe bacon/ ham and the other for salami. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 18, 2022 Share Posted January 18, 2022 (edited) 5 minutes ago, Mickep said: 22 minutes ago, Mickep said: cured small goods. Yep, I use one foe bacon/ ham and the other for salami. Hey @disgruntled, pinched this from the what r u drinkin' page.....re; the prague powder#1. I'm reading these days it's safe to take the pickled pork off the smoker at 65 degrees C internal temp....I choose to take the meat off the smoker at about 70 and rest for a while - temp might rise 1-2 degrees in that time - so I'm probably finishing around 72 degrees C... I'm sorta looking for a pseudo ham finish I guess ...Do you reckon I'm finishing too high at 72 degrees C should it be taken off at a lower temp? Edited January 18, 2022 by Mickep 1 Link to comment Share on other sites More sharing options...
DavidM Posted January 18, 2022 Share Posted January 18, 2022 On 1/17/2022 at 7:22 AM, Classic Brewing Co said: When I fry fish my method is to place the fish fillets/pieces in a plastic bag which contains flour, pepper, salt & of course Turmeric & any other seasoning you want, Basil Leaves, Chili flakes etc & gently shake everything until the fish is completely coated & then fry as normal. Wow, that was easy, Thanks @Classic Brewing Co I tried this method when I cooked my fish last night, So simple. I put in to much flour and not enough seasoning but I'll work it out. Followed it up with a "Taste Test" of English Bitter, will wait a few more weeks but first taste was Ok. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 18, 2022 Author Share Posted January 18, 2022 18 minutes ago, DavidM said: Wow, that was easy, Thanks @Classic Brewing Co I tried this method when I cooked my fish last night, So simple. I put in to much flour and not enough seasoning but I'll work it out. Followed it up with a "Taste Test" of English Bitter, will wait a few more weeks but first taste was Ok. You don't need much flour, for say 4 pieces of fish around 1 x cup is plenty, just enough to coat the fish - it's all about the seasoning. Glad you enjoyed it. 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 20, 2022 Author Share Posted January 20, 2022 Well I was galavanting around today finding stuff to tweak the decor in my new residence & it was 36c today so I didn't feel like firing up the oven so opted for a simple meal, very basic but with a salad & a few reds it was fine. When I get time they will be homemade sausages !! Cheers. 5 Link to comment Share on other sites More sharing options...
stquinto Posted January 20, 2022 Share Posted January 20, 2022 12 hours ago, Classic Brewing Co said: Well I was galavanting around today finding stuff to tweak the decor in my new residence & it was 36c today so I didn't feel like firing up the oven so opted for a simple meal, very basic but with a salad & a few reds it was fine. When I get time they will be homemade sausages !! Cheers. Looks good Phil, what kind of snags are those? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 21, 2022 Author Share Posted January 21, 2022 6 minutes ago, stquinto said: Looks good Phil, what kind of snags are those? Hi El Stquinto they are Garlic, rosemary & pepper from a gourmet butcher down the bay, they have all sorts, including Chicken/Turkey/Duck/Roo/Camel/Venison etc ..... lots of other great gear too. 3 Link to comment Share on other sites More sharing options...
stquinto Posted January 21, 2022 Share Posted January 21, 2022 On 1/16/2022 at 11:25 PM, Pickles Jones said: You certainly can make some varied meals there. Nice choices. Cheers mate, we certainly do. Since Switzerland is a "blend" of French, German and Italian influences (and Romanch too...) it reflects in the tucker you get. The other point is you can get a shed load of different fish/seafood considering it's so far from the sea. I can get more varied seafood here than friends in the UK can. Admittedly at a price, but at least you can get it. And if you are cooking it yourself you're not exactly paying too much over the odds. Same for the vino. Because there is not a massive "native" cuisine (apart from fondues and rösti etc.) you can also find lots of exotic ingredients. You won't find stuff to make a decent curry in Italy because they reckon (a bit of truth in it too) that their food is so good why bother with foreign muck ? France used to be like that too, but they are getting better. 2 Link to comment Share on other sites More sharing options...
stquinto Posted January 21, 2022 Share Posted January 21, 2022 Here’s some different breakfast snags - Münchner Weisswurst. Yum yum! 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 21, 2022 Author Share Posted January 21, 2022 33 minutes ago, stquinto said: Here’s some different breakfast snags - Münchner Weisswurst. Yum yum! I love anything Pork especially spicy but where's you Pretzel lad ?? 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 21, 2022 Share Posted January 21, 2022 58 minutes ago, Classic Brewing Co said: I love anything Pork especially spicy but where's you Pretzel lad ?? Got a point Phil, I can get them here too. Had to make do with a slice of burnt sourdough instead. The mustard that comes with it is quite nice too bit not spicy 3 Link to comment Share on other sites More sharing options...
Pickles Jones Posted January 21, 2022 Share Posted January 21, 2022 3 hours ago, stquinto said: Here’s some different breakfast snags - Münchner Weisswurst. Yum yum! I didn't know that white sausage was already cooked and only needed to be heated in water. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 22, 2022 Share Posted January 22, 2022 (edited) 9 hours ago, stquinto said: Münchner Weisswurst. Did you skin them Sainter? Just wondering about that rough-ish final snag surface? I do believe some people do skin their Weißwurst - and of course there is always the famous zuzeln I guess I have shown some non-Bavarois vagaries and these days just eat mit oide wursthaut Wonder what our local Bavarian would say to that @Aussiekraut you there AK ? Anyway @stquinto Sainter they do look tasty and you have süßer Senf too ; ) But as our ol' buddy @Classic Brewing Co reminds... where are the fresh 'Brezn'!?! Not sure that burnt sourdough cuts it mate!?! Edited January 22, 2022 by Itinerant Peasant 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 22, 2022 Author Share Posted January 22, 2022 (edited) What about a spicy Kung Pao Chicken tonight with rice ? You might need the garden hose on standby to cool down your throat I subscribe to this website as I love Chili dishes. https://www.chilipeppermadness.com Edited January 22, 2022 by Classic Brewing Co 3 2 Link to comment Share on other sites More sharing options...
Stickers Posted January 22, 2022 Share Posted January 22, 2022 bought a regular sized pressure cooker/slow cooker over the boxing day sales and fell in love with it immediately. today i've added an extra wide pressure cooker to the house, doing a 2kg lamb shoulder at the moment 4 Link to comment Share on other sites More sharing options...
stquinto Posted January 22, 2022 Share Posted January 22, 2022 8 hours ago, Pickles Jones said: I didn't know that white sausage was already cooked and only needed to be heated in water. 2 hours ago, Itinerant Peasant said: Did you skin them Sainter? Just wondering about that rough-ish final snag surface? I do believe some people do skin their Weißwurst - and of course there is always the famous zuzeln I guess I have shown some non-Bavarois vagaries and these days just eat mit oide wursthaut Wonder what our local Bavarian would say to that @Aussiekraut you there AK ? Anyway @stquinto Sainter they do look tasty and you have süßer Senf too ; ) But as our ol' buddy @Classic Brewing Co reminds... where are the fresh 'Brezn'!?! Not sure that burnt sourdough cuts it mate!?! Put ‘em in freshly boiled water, turn off the heat, and leave ‘em 10 minutes. Then skin them - the skin is pretty rubbery, not like a Chinese fella saying “lovely” either. I can do raw beef, liver, kidneys and thyroid glands (sweetmeats) but draw the line at brains, eyeballs and thick sausage skins 1 2 Link to comment Share on other sites More sharing options...
stquinto Posted January 22, 2022 Share Posted January 22, 2022 1 minute ago, Stickers said: bought a regular sized pressure cooker/slow cooker over the boxing day sales and fell in love with it immediately. today i've added an extra wide pressure cooker to the house, doing a 2kg lamb shoulder at the moment Beautiful! Lamb turns out wonderful cooked like that, real slow cook till you can eat it with a teaspoon 3 Link to comment Share on other sites More sharing options...
stquinto Posted January 22, 2022 Share Posted January 22, 2022 36 minutes ago, Classic Brewing Co said: What about a spicy Kung Pao Chicken tonight with rice ? You might need the garden hose on standby to cool down your throat I subscribe to this website as I love Chili dishes. https://www.chilipeppermadness.com Double Taxation Chicken eh Phil? You pay the tax on the way in and the tax on the way out? 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 22, 2022 Author Share Posted January 22, 2022 18 minutes ago, stquinto said: Double Taxation Chicken eh Phil? You pay the tax on the way in and the tax on the way out? Oh Yeah can you imagine all that time tying to work out was it worth it 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 22, 2022 Author Share Posted January 22, 2022 31 minutes ago, stquinto said: I can do raw beef, liver, kidneys and thyroid glands (sweetmeats) but draw the line at brains, eyeballs and thick sausage skins Jeez, I won't eat any of that but I love my meat ( cooked too ) No Working Parts for me. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 22, 2022 Author Share Posted January 22, 2022 35 minutes ago, Stickers said: bought a regular sized pressure cooker/slow cooker over the boxing day sales and fell in love with it immediately. today i've added an extra wide pressure cooker to the house, doing a 2kg lamb shoulder at the moment I have to agree Pressure Cookers are the real deal, I will be buying a new one shortly, the old one is a bit Karked. 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted January 22, 2022 Share Posted January 22, 2022 3 hours ago, Itinerant Peasant said: Did you skin them Sainter? Just wondering about that rough-ish final snag surface? I do believe some people do skin their Weißwurst - and of course there is always the famous zuzeln I guess I have shown some non-Bavarois vagaries and these days just eat mit oide wursthaut Wonder what our local Bavarian would say to that @Aussiekraut you there AK ? Anyway @stquinto Sainter they do look tasty and you have süßer Senf too ; ) But as our ol' buddy @Classic Brewing Co reminds... where are the fresh 'Brezn'!?! Not sure that burnt sourdough cuts it mate!?! There are three schools out there, all claim their way is the true way. Some people do remove the skin like my dad. He cuts the sausage length wise and then scrapes the two halves off the skin. Then there are those who eat the skin, like me. I just slice the sausage with skin and eat it. And of course there is the famous "zuzln", where people suckle the sausage from the skin. 1 3 Link to comment Share on other sites More sharing options...
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