stquinto Posted March 9, 2022 Share Posted March 9, 2022 7 hours ago, RDT2 said: Lamb chops on the Weber high indirect heat with olive oil home made rub of garlic powder, lemon pepper, oregano, salt flakes and Rosemary. Meant to have onion powder but don’t have any as there appears to be a world wide shortage of onion powder so just used more garlic powder. Nice trick with the tin foil mate! Quite partial to a lamb chop I must admit and those look the business 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 9, 2022 Share Posted March 9, 2022 7 hours ago, RDT2 said: Lamb chops on the Weber high indirect heat with olive oil home made rub of garlic powder, lemon pepper, oregano, salt flakes and Rosemary. Meant to have onion powder but don’t have any as there appears to be a world wide shortage of onion powder so just used more garlic powder. Just Wowo!!! 1 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted March 9, 2022 Share Posted March 9, 2022 15 hours ago, Itinerant Peasant said: Cheers Sainter @stquinto the Mayo thing seems to be working : ) And the low-no carb veggies and protein continue (see below ) And am still alive But boy oh boy those London Curries Naan Bread Rice and Beer looked very good mate! Went to a very good Indian feed in Church Stretton Shropshire a few years ago that a mate regularly attends and was grand. Those dishes look awesome IP The curries I had were excellent but burnt a bit of a hole in my guts. Normally I can hack it no problem, must be getting old 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted March 9, 2022 Share Posted March 9, 2022 10 hours ago, Classic Brewing Co said: Greek style tonight, lamb steaks cooked medium 63c . ( Note to @stquintoit is actually dead ) it is not so authentic as Greek Salad does not contain lettuce but who cares it was very nice with a few slurps of red wine. That lamb looks awesome to me Phil: I prefer it pink Nothing wrong with a few modifications either, good on yer mate! 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 9, 2022 Author Share Posted March 9, 2022 1 minute ago, stquinto said: That lamb looks awesome to me Phil: I prefer it pink Nothing wrong with a few modifications either, good on yer mate! Yes the lamb steaks were very lean & tender, sometimes just the flavour of the meat with pepper & salt is enough without making a gravy, for me anyway. Cheers. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 9, 2022 Author Share Posted March 9, 2022 7 hours ago, RDT2 said: Lamb chops on the Weber high indirect heat with olive oil home made rub of garlic powder, lemon pepper, oregano, salt flakes and Rosemary. Meant to have onion powder but don’t have any as there appears to be a world wide shortage of onion powder so just used more garlic powder. Good one, I love Weber cooked meat especially with Hickory wood chips, nice smoky taste. 4 Link to comment Share on other sites More sharing options...
Pezzza Posted March 10, 2022 Share Posted March 10, 2022 (edited) Enough Veggies for one Brekki? There's some home-made smoky bacon in with the mushies ; ) Am hoping Dr Michael Mosely would approve... he's got another TV Show going: https://www.sbs.com.au/ondemand/video/2003822659531/michael-mosleys-health-intervention-s1-ep1-michael-mosleys-health-intervention-series-1-ep-1 But basically the "lower total volume of intake, exercise, and lower carb" message is the same... and it does seem that with a bit of stuffing about that one can still eat alright (even without the porridge, toast, breakfast cereals, cow's milk, potatoes, corn, pasta, baked beans, biscuits, cake, muesli bars, bread, bread rolls, rice, Naan bread, pancakes, pikelets, donuts, mangoes, bananas, sweet fruit, sweet yoghurt, fruit juice, softdrink, honey, syrup, sugar... mmm that's enough for a while... they are all out there calling me ) Edited March 10, 2022 by Itinerant Peasant 3 1 Link to comment Share on other sites More sharing options...
RDT2 Posted March 10, 2022 Share Posted March 10, 2022 (edited) Dessert Pizza on the liquid charcoal (BabyQ) turned out pretty good, surprised myself Sorry @Itinerant Peasant opposite end of the spectrum to what you dished up. Loaded with carbs but the kids loved it! Edited March 10, 2022 by RDT2 1 1 2 Link to comment Share on other sites More sharing options...
stquinto Posted March 10, 2022 Share Posted March 10, 2022 50 minutes ago, RDT2 said: Dessert Pizza on the liquid charcoal (BabyQ) turned out pretty good, surprised myself Sorry @Itinerant Peasant opposite end of the spectrum to what you dished up. Loaded with carbs but the kids loved it! I bet they loved it mate 2 1 Link to comment Share on other sites More sharing options...
RDT2 Posted March 10, 2022 Share Posted March 10, 2022 3 hours ago, stquinto said: I bet they loved it mate Sure did mate 1 2 Link to comment Share on other sites More sharing options...
ben 10 Posted March 10, 2022 Share Posted March 10, 2022 4 hours ago, RDT2 said: Dessert Pizza Looks evil - hahahah. Used to make a banana caramel one with icecream on it in a cafe I worked it, that always went down well 2 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 11, 2022 Author Share Posted March 11, 2022 14 hours ago, RDT2 said: Dessert Pizza on the liquid charcoal (BabyQ) turned out pretty good, surprised myself Sorry @Itinerant Peasant opposite end of the spectrum to what you dished up. Loaded with carbs but the kids loved it! I bet if you shoved a few bits of Carolina Reaper in there there would be some left over for yourself 3 Link to comment Share on other sites More sharing options...
stquinto Posted March 11, 2022 Share Posted March 11, 2022 4 hours ago, Classic Brewing Co said: I bet if you shoved a few bits of Carolina Reaper in there there would be some left over for yourself I used to do something similar by leaving wasabi-coated peanuts around when people came round for a drink. I would then show them what happened when a toddler (my son) ate them. Should have seen his face ! Naturally I got it in the neck from SWMBO, but the boy came back for more. Funny creatures kids... 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 11, 2022 Author Share Posted March 11, 2022 1 hour ago, stquinto said: I used to do something similar by leaving wasabi-coated peanuts around when people came round for a drink. I would then show them what happened when a toddler (my son) ate them. Should have seen his face ! Naturally I got it in the neck from SWMBO, but the boy came back for more. Funny creatures kids... Another good trick is to rub a fresh chilli around the rim of a glass & serve up a beer to someone whom you either don't like or is giving you the of course you sound surprised when he/she says their lips are burning & suggest they may have eaten something earlier causing a reaction. 2 Link to comment Share on other sites More sharing options...
kmar92 Posted March 11, 2022 Share Posted March 11, 2022 9 minutes ago, Classic Brewing Co said: Another good trick is to rub a fresh chilli around the rim of a glass & serve up a beer to someone whom you either don't like or is giving you the of course you sound surprised when he/she says their lips are burning & suggest they may have eaten something earlier causing a reaction. You guys are cruel. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 11, 2022 Author Share Posted March 11, 2022 Just now, kmar92 said: You guys are cruel. Some people are boring & deserve it. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 11, 2022 Author Share Posted March 11, 2022 You probably think all I have is Fish & Chips & Salad but I like it. My oil was a bit hot & I frightened the fish a bit but I got the crunch I was after. Yes @stquintoa crisp Sauvignon Blanc. 4 Link to comment Share on other sites More sharing options...
stquinto Posted March 11, 2022 Share Posted March 11, 2022 37 minutes ago, Classic Brewing Co said: Another good trick is to rub a fresh chilli around the rim of a glass & serve up a beer to someone whom you either don't like or is giving you the of course you sound surprised when he/she says their lips are burning & suggest they may have eaten something earlier causing a reaction. Man ! You bad ! 2 Link to comment Share on other sites More sharing options...
stquinto Posted March 11, 2022 Share Posted March 11, 2022 23 minutes ago, Classic Brewing Co said: You probably think all I have is Fish & Chips & Salad but I like it. My oil was a bit hot & I frightened the fish a bit but I got the crunch I was after. Yes @stquintoa crisp Sauvignon Blanc. Outstanding Phil, take the rest of the day off, as someone here often says I had preserved duck with sautéed spud and green beans yesterday. Dead easy, but make sure you pad the duck with kitchen paper otherwise it's a bit greasy: 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 11, 2022 Author Share Posted March 11, 2022 1 hour ago, stquinto said: Outstanding Phil, take the rest of the day off, as someone here often says I had preserved duck with sautéed spud and green beans yesterday. Dead easy, but make sure you pad the duck with kitchen paper otherwise it's a bit greasy: Yes you are right, I love Duck but it has to be cooked right, have you done confit before ? 1 Link to comment Share on other sites More sharing options...
stquinto Posted March 11, 2022 Share Posted March 11, 2022 29 minutes ago, Classic Brewing Co said: Yes you are right, I love Duck but it has to be cooked right, have you done confit before ? I haven't Phil. I have a Rick Stein recipe for config de canard but it's easier for me to buy it. I think it is easy enough to make, if you can get hold of the duck fat to preserve it. I have only seen small pots of duck (or even better) goose fat for roast spuds. The amount you need would make it too expensive. Can you get that kind of stuff or is it considered a luxury ? 1 Link to comment Share on other sites More sharing options...
jennyss Posted March 11, 2022 Share Posted March 11, 2022 (edited) @Itinerant Peasant, What a variety of yummy veggie and meat meals; and not a potato or noodle or piece of bread in sight! Our Saturday morning treat is fried egg and bacon with mushroom; but no toast. (Just realised I have replied to a post from ages ago- comment still applies) Edited March 11, 2022 by jennyss 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 11, 2022 Author Share Posted March 11, 2022 (edited) 6 hours ago, stquinto said: I haven't Phil. I have a Rick Stein recipe for config de canard but it's easier for me to buy it. I think it is easy enough to make, if you can get hold of the duck fat to preserve it. I have only seen small pots of duck (or even better) goose fat for roast spuds. The amount you need would make it too expensive. Can you get that kind of stuff or is it considered a luxury ? You are right the price is the killer, I have used it heaps of times especially for Roast Potatoes, there are heaps of ready to cook products from here. For a tray of Roast Potatoes you only need a Tablespoon - 15-20gms so used that way it's OK. Rick Stein is my favourite celebrity chef, his TV series are great, even Jack's his son has his own shows. Edited March 11, 2022 by Classic Brewing Co 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 11, 2022 Share Posted March 11, 2022 9 hours ago, Classic Brewing Co said: You probably think all I have is Fish & Chips & Salad but I like it. My oil was a bit hot & I frightened the fish a bit but I got the crunch I was after. Yes @stquintoa crisp Sauvignon Blanc. Looks damn nice Classic mate, salivating much! 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 11, 2022 Share Posted March 11, 2022 9 hours ago, stquinto said: Outstanding Phil, take the rest of the day off, as someone here often says I had preserved duck with sautéed spud and green beans yesterday. Dead easy, but make sure you pad the duck with kitchen paper otherwise it's a bit greasy: Looks delish Sainter. 1 1 Link to comment Share on other sites More sharing options...
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