stquinto Posted April 10, 2022 Share Posted April 10, 2022 Last post of the night, asparagus season here so asparagus risotto, pork fillet and morel sauce 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted April 10, 2022 Share Posted April 10, 2022 On 4/9/2022 at 3:41 PM, interceptor said: Sounds like a feedlot?! Do you salt them as well as pepper? For years when working as a chef I was told not to. But it's good, especially overnight. (dry brining) Hey Interceptor, hope you don't mind me asking but where did you work? All about the place or in one spot? 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted April 10, 2022 Share Posted April 10, 2022 On 4/9/2022 at 6:30 PM, Itinerant Peasant said: Haha Gold @interceptor Ceptor ; ) Yes mate - red - and sweet.... not that legendary really in the big scheme of things - but quite a nice texture and yeah... ok. Better with salad to offset the sweetness rather than in the freshly baked breadroll w caramelised onions... if I was to do again with bun-onion I would vinegar up the onions for a bit of tart to offset the sweet snag. Yeah, IP mate, a bit of Balsamic on the onions - perfecto! 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted April 10, 2022 Share Posted April 10, 2022 On 4/9/2022 at 7:23 PM, stquinto said: I watched a fella on YT trying out different salting techniques: putting it on 20 minutes before cooking,1 hour before, and the night before. He reckoned the night before was best. I tried it but it was awful- all dried out, I think the salt pulls the blood out. I stick to salting 20 minutes before, it works for me that way. But I agree, a lit a people rave about the dry brine, just didn’t work for me. Oh Sainter mate, I just love the dry brine - overnight or longer -really good results. I'm pretty sure the interceptor @interceptor is the king of the brine - dry or wet so it would be interesting to hear from him on this....it was interceptor who also convinced me to ditch the flour in me snags - absolutely don't miss it either. 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted April 10, 2022 Share Posted April 10, 2022 13 hours ago, interceptor said: Works for brisket though. It certainly does - amazingly so. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted April 10, 2022 Share Posted April 10, 2022 (edited) 1 hour ago, stquinto said: Last post of the night, asparagus season here so asparagus risotto, pork fillet and morel sauce Looks brilliant mate, another winner winner chicken dinner - well not quite chicken. Edited April 10, 2022 by Mickep 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted April 10, 2022 Share Posted April 10, 2022 13 hours ago, interceptor said: Anyway, that website has some of the best American BBQ stuff I have seen with very good explanations behind it all Same site I use for the info on hot smoking meats - great stuff there imo. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 11, 2022 Author Share Posted April 11, 2022 (edited) 3 hours ago, Mickep said: Last post of the night, asparagus season here so asparagus risotto, pork fillet and morel sauce Looks very nice Stquinta, I am glad to see Risotto cooked right, I've seen it like porridge & some don't even know about Aborio Rice !! oop's I have hijacked Mick's post, sorry old chap Edited April 11, 2022 by Classic Brewing Co 3 Link to comment Share on other sites More sharing options...
ben 10 Posted April 11, 2022 Share Posted April 11, 2022 8 hours ago, Mickep said: All about the place or in one spot? A bakery, cafe, pizza bar, 4* hotel, 5* hotel, restaurant, pizza bar, cafe. 3 different states (tired, awake and drunk) 2 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 11, 2022 Author Share Posted April 11, 2022 Definitely not a gourmet meal but this is a good old fashioned slow cooked lamb red wine casserole, cooler nights to me mean comfort food so the old slow cooker made it to the bench. It was awesome, lots of flavour & a few of these I have lots of herbs growing that went into this Rosemary, Parsley, Thyme & of course tomatoes/paste, garlic etc. Yum. 6 Link to comment Share on other sites More sharing options...
kmar92 Posted April 11, 2022 Share Posted April 11, 2022 7 minutes ago, Classic Brewing Co said: Definitely not a gourmet meal but this is a good old fashioned slow cooked lamb red wine casserole, cooler nights to me mean comfort food so the old slow cooker made it to the bench. It was awesome, lots of flavour & a few of these I have lots of herbs growing that went into this Rosemary, Parsley, Thyme & of course tomatoes/paste, garlic etc. Yum. Looks yummy. 1 Link to comment Share on other sites More sharing options...
stquinto Posted April 11, 2022 Share Posted April 11, 2022 50 minutes ago, Classic Brewing Co said: efinitely not a gourmet meal but this is a good old fashioned slow cooked lamb red wine casserole, cooler nights to me mean comfort food so the old slow cooker made it to the bench. It was awesome, lots of flavour & a few of these I have lots of herbs growing that went into this Rosemary, Parsley, Thyme & of course tomatoes/paste, garlic etc. Yum. I love those find of meals as the weather changes. Yum yum! Link to comment Share on other sites More sharing options...
Tricky Micky Posted April 11, 2022 Share Posted April 11, 2022 2 hours ago, stquinto said: I love those find of meals as the weather changes. Yum yum! Sainter, I also love those kinda finda meals too as the weather changes. 2 Link to comment Share on other sites More sharing options...
stquinto Posted April 11, 2022 Share Posted April 11, 2022 1 hour ago, Mickep said: finda meals Yeah mate, fat fingers trying to type on an iPhone keyboard 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 11, 2022 Author Share Posted April 11, 2022 7 hours ago, Mickep said: Sainter, I also love those kinda finda meals too as the weather changes. Stquinta was probably in the grip of the grape ( drack för mycket vin ) hence his inability to spell 2 Link to comment Share on other sites More sharing options...
stquinto Posted April 11, 2022 Share Posted April 11, 2022 2 minutes ago, Classic Brewing Co said: Stquinta was probably in the grip of the grape ( drack för mycket vin ) hence his inability to spell Sounds about right mate 1 Link to comment Share on other sites More sharing options...
stquinto Posted April 13, 2022 Share Posted April 13, 2022 (edited) This’ll be the last post on this thread for 10 days. There’ll be a few posts on Today’s Tastings, with all the same beer. I might start a thread of “What you eat when you’re three sheets to the wind” Off to Oireland you see…. Last piece of rare meat for a while Hope you’re right about the turmeric in the chip oil Phil… Edited April 13, 2022 by stquinto Couldn’t spell turmeric 🤨 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 13, 2022 Author Share Posted April 13, 2022 2 hours ago, stquinto said: Hope you’re right about the turmeric in the chip oil Phil… I only us a pinch of it mate & also a pinch in the flour/batter for the fish. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 14, 2022 Author Share Posted April 14, 2022 Roast Lamb for the weekend with all the good vegetables, I haven't decided what day yet but it doesn't bother me as I don't subscribe to the the Easter thing about meat. This is about 1.5kg so we will have to crack open some red (Stquinta) Have a good weekend. Cheers Phil 2 Link to comment Share on other sites More sharing options...
stquinto Posted April 14, 2022 Share Posted April 14, 2022 (edited) 16 hours ago, Classic Brewing Co said: Roast Lamb for the weekend with all the good vegetables, I haven't decided what day yet but it doesn't bother me as I don't subscribe to the the Easter thing about meat. This is about 1.5kg so we will have to crack open some red (Stquinta) Have a good weekend. Cheers Phil Mate, that lamb looks absolutely delicious. I’ll probably post some pics of lamb from Ireland, although my in-laws don’t tend to eat it, even though they keep a few lambs. Probably something to do the father in law butchering one in the back yard in full view of the young kids Won’t stop me mind Edited April 14, 2022 by stquinto Typo 1 Link to comment Share on other sites More sharing options...
stquinto Posted April 14, 2022 Share Posted April 14, 2022 A ‘“choucroute garnie” with a Belgian triple. My own sauerkraut is still fermenting, this is the butcher’s version. Nice bit of smoked sausage in there too 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 14, 2022 Author Share Posted April 14, 2022 6 minutes ago, stquinto said: A ‘“choucroute garnie” with a Belgian triple. My own sauerkraut is still fermenting, this is the butcher’s version. Nice bit of smoked sausage in there too French & German - nice one Stquinta, I love smoked meats in fact all charcuterie, I don't mind a small amount of sauerkraut but definitely the mustard. Char siu chicken kebabs for me, plain & simple. Big day today though, friends coming for lunch. 2 Link to comment Share on other sites More sharing options...
stquinto Posted April 14, 2022 Share Posted April 14, 2022 5 minutes ago, Classic Brewing Co said: French & German - nice one Stquinta, I love smoked meats in fact all charcuterie, I don't mind a small amount of sauerkraut but definitely the mustard. Char siu chicken kebabs for me, plain & simple. Big day today though, friends coming for lunch. Your pres is the best Phil, just the right amount of everything. I’m not familiar with that chicken recipe bit I’ll look it up. BTW the turmeric didn’t make much difference in only the chips, I can see in a batter it would. Next time Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 14, 2022 Author Share Posted April 14, 2022 26 minutes ago, stquinto said: Mate, that lamb looks absolutely delicious. I’ll probably post some pics of lamb from Ireland, although my in-laws don’t tend to eat it, even though they keep a few lambs. Probably something to do the father in law butchering one in the back yard in full view of the young kids Won’t stop me mind Yeah I love lamb & I am cooking it today with lot's of goodies, it is meant to be an outdoor event weather permitting. Don't forget to post some photos of some Irish Pubs ... to be sure Sláinte 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 14, 2022 Author Share Posted April 14, 2022 4 minutes ago, stquinto said: Your pres is the best Phil, just the right amount of everything. I’m not familiar with that chicken recipe bit I’ll look it up. BTW the turmeric didn’t make much difference in only the chips, I can see in a batter it would. Next time Cheers, yes Turmeric is good in the flour/batter mix as it gives you that golden colour on the fish. 1 Link to comment Share on other sites More sharing options...
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