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  • 2 weeks later...
On 7/9/2021 at 10:06 AM, CLASSIC said:

Tonight is Curried Chicken ( Hot 🌶️ ) I just sneaked a taste & then thought Jeez !! 🥵  I had a sip of my ROTM AUS PALE & it immediately soothed the pain.

I don't normally drink beer with a meal ( apart from say a Pizza ) but this stuff you could as the hops seem to blend with the heat of the dish.

I will be doing rice & Naan Bread but I imagine by then I will be having a 🍷 or seventeen.

Bon Appetit Brewers

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Great use of your tagine Phil !

One of the "double taxation" curries was it ? You pay the tax on the way in and a second time on the way out ? 🤣

Looks awesome though. I'm back from two weeks in Italy and they don't stretch to much "foreigh muck" so it's been good to catch up on some other stuff than pasta

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Just trying out some limoncello as I found some 95° alcohol and unwaxed lemons on my travels. I had put some cherries in kirsch and sugar a couppla weeks ago and they're coming up nice already:

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On 7/2/2021 at 12:10 PM, Green Blob said:

Here is my vindaloo, not from a book. 

My Vindaloo.

2 dried chillies
1 1/2 tsp cumin seed
1 tsp peppercorns
1 tsp green cardamon
2 black cardamon - these are great
1 cinnamon stick
1 tsp mustard seed - I have used both black and yellow
1 tbl coriander seed
1 tsp fenugreek seed
5 cloves
1 whole star anise - optional but really good

dry fry that lot, add the fenugreek late as it can burn.
cool, grind

1 tsp turmeric
1 tbl kashmiri chilli powder

fry in oil / ghee / butter / mustard seed oil
2 large onions - until brown, really brown but not burnt
stem of curry leaves - they pop n crackle
1 inch ginger
1 head garlic
chillies - I use 2 x naga's which makes this very hot
curry powder (that you made above)

500 / 800 grams pork / goat / chicken / beef added next.
brown.

can also add potato and carrot now if you want 

1/3 cup malt vinegar - or vinegar of choice, probably not balsamic though
1 tin of tomatoes.
Cook until cooked.

eat.

oh, salt to taste too.

 

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Is that what the krausen will look like from@Greeny1525229549 ‘s wild yeast during fermentation 🤣

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14 hours ago, CLASSIC said:

Seafood Pasta Marinara tonight but this new phone switches automatically to Food Mode so I am thinking not always the best shot, however it was awesome, lots of seafood, chilli & fresh Parmesan etc & a glass of wine. 

Cheers.

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Looks bloody delish Phil, Do you cook the marinara sauce from scratch? 

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24 minutes ago, Mickep said:

Looks bloody delish Phil, Do you cook the marinara sauce from scratch? 

Cheers, Yes the Marinara mix is from the Coles Deli counter & I use the Wok, start with Olive Oil, Chopped Garlic, Chilli & soften, chuck in the seafood & cook through at least 1/2 way & then add the sauce in this case it was Dolmio Spicy Pepper sauce & simmer until the seafood is cooked, during that time I have cooked the pasta. I like to grate fresh parmesan on top. Image 1 - DOLMIO EXTRA SPICY PEPPERS TOMATO PASTA SAUCE 500g JAR ITALIAN SPAGHETTI SPAG

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17 hours ago, CLASSIC said:

Steak night last night, T-Bone is hard to beat I reckon !! It was nice & warm near the grill with a red I might add 🍷 

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Looks awesome Phil 👍

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On 7/28/2021 at 5:33 PM, Green Blob said:

Homemade Bratwurst @Aussiekraut @Graubart 

 

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Hey, were those raw or cooked before they went on the barbie? I suppose they do not need a curing chamber to make right?

My mincer does have attachments to make sausages but I never used it. I've been thinking about it a lot but never even organised casings.

 

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2 hours ago, Aussiekraut said:

My mincer does have attachments to make sausages but I never used it. I've been thinking about it a lot but never even organised casings.

 

Aussie you won't regret making your own snags - not ever. I've got a stuffer 10kg and use hog casings I purchase on line. Make a big batch which lasts for ages. It's a beautiful thing. 

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