Pezzza Posted May 13, 2022 Share Posted May 13, 2022 On 5/1/2022 at 1:46 PM, Classic Brewing Co said: Mick ATM Hoppy has them on special, just thought I would pass it on. Snackmaker FD500 DIGITAL Dehydrator – Three Chins Brewing.html 297.5 kB · 8 downloads D'you know what the shipping cost would be @Classic Brewing Co mate to PO Box in NSW? And is there any reason why one would prefer to pay twice the price for the 1000 model rather than the 500? 1 Link to comment Share on other sites More sharing options...
Pezzza Posted May 13, 2022 Share Posted May 13, 2022 Hey there all you lot : ) I have been off the site for a bit - but honestly - racing now through the beeeyooodiful stuff all you Brewers have been posting is just blaaaardy amazing from one and all.... and inspiring to say the least - Great Stuff - and thanks! Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm 3 1 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted May 13, 2022 Share Posted May 13, 2022 (edited) 2 hours ago, Itinerant Peasant said: Care to elaborate? What sort of gear you used to conjure this beautiful thing up @Brauhaus Fritz BF please? And what you did with the Fish prior to the hot smoking - any rub or marinade etc? I am using a cast iron wok, a holey pizza tray and a lid from a different wok. It works perfect for me. The tray sits about 6 cm over the bottom of the wok. I line the bottom of the wok and the lid with alu foil, so it doesn't smell smoky afterwards. and I put a piece of baking paper with lots of holes poked into it on the pizza tray so the fish does not stick. Any similar equipment will do the job, a pot, a tray with holes and a lid. Soak a handful of wood chips in water for twenty minutes, drain , put in pot, lid on, on the stove and wait till it starts smoking. Put your tray with the fish in, lid on tight ( you can wrap some alu foil around so hardly any smoke escapes, and smoke on medium heat around 15-20 minutes, depending how rare you like it. I like mine not too rare so twenty minutes did the job on this one. In this case I used Aldi's frozen Salmon portions (defrosted) ( fresh is better but it turned out pretty good). I mixed equal quantities of sugar and salt, grated lemon and orange zest (with a micro plane) and fennel seeds (a bit crushed) and covered the salmon bottom top and sides for one hour, then wash it of and skin side down into the smoker.(If you leave the fish in the mixture for more than 24 hours or longer you are actually making gravlaks and thinly sliced you can eat it raw). Hope it does not sound too complicated, but it is straight forward. Give it a try, you"ll love it. Edited May 13, 2022 by Brauhaus Fritz 4 Link to comment Share on other sites More sharing options...
Pezzza Posted May 13, 2022 Share Posted May 13, 2022 47 minutes ago, Brauhaus Fritz said: gravlaks and thinly sliced you can eat it raw). Hope it does not sound too complicated, but it is straight forward. Give it a try, you"ll love it. Beautiful @Brauhaus Fritz BF - great stuff. That's really cool. I think I will try something similar and also try maybe making Gravlaks as well as I really love that too.... Great stuff and thanks mate luvyerwork : ) 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 13, 2022 Author Share Posted May 13, 2022 Pizza Friday down the Bay with my Pilot mate, what a great day, pizza & wine ( a few beers first of course ) 5 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted May 13, 2022 Share Posted May 13, 2022 1 hour ago, Itinerant Peasant said: Beautiful @Brauhaus Fritz BF - great stuff. That's really cool. I think I will try something similar and also try maybe making Gravlaks as well as I really love that too.... Great stuff and thanks mate luvyerwork : ) If you make gravlaks you also have to wash the salt of after curing 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 14, 2022 Share Posted May 14, 2022 Well, I let SWMBO'd make the pizzas last night. Hmmmm! Not sure I was considered when the topping s went on. 2 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 14, 2022 Author Share Posted May 14, 2022 20 minutes ago, Mickep said: Well, I let SWMBO'd make the pizzas last night. Hmmmm! Not sure I was considered when the topping s went on. I would let her off with a warning Mick - no anchovies or chilli 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 17, 2022 Author Share Posted May 17, 2022 Lazy night tonight, I had some Barramundi, just imagine it on a plate with all of the components - I was too lazy. Yum though with some wine. 5 Link to comment Share on other sites More sharing options...
Pezzza Posted May 18, 2022 Share Posted May 18, 2022 On 5/17/2022 at 8:18 PM, Classic Brewing Co said: just imagine it on a plate Looks pure Gold all of it - and the Salad for me is the Biz - beautiful colours and great ingredients... nice work mate ; ) 1 Link to comment Share on other sites More sharing options...
Pints Posted May 19, 2022 Share Posted May 19, 2022 Lunch time at me local (home) 4 Link to comment Share on other sites More sharing options...
jennyss Posted May 19, 2022 Share Posted May 19, 2022 7 hours ago, PintsAtMeLocal said: Lunch time at me local (home) @PintsAtMeLocal, is that avocado with your yummy looking egg? And is that hot sauce? 2 Link to comment Share on other sites More sharing options...
Pints Posted May 19, 2022 Share Posted May 19, 2022 3 hours ago, jennyss said: @PintsAtMeLocal, is that avocado with your yummy looking egg? And is that hot sauce? Hi Jenny, yes avo, 2 eggs on a small piece of steak, with hot sauce it was more like a late lunch. Closer to 3pm haha 3 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 20, 2022 Share Posted May 20, 2022 Larb Moo, (Thai Pork salad) with cucumber and home grown chilli's (HAF) as a side. 6 Link to comment Share on other sites More sharing options...
stquinto Posted May 20, 2022 Share Posted May 20, 2022 5 hours ago, PintsAtMeLocal said: 2 eggs on a small piece of steak Pints mate, you need to up your photography skills , can’t see the steak for the eggs… might be a piece of toast for all we know Looks good though 3 Link to comment Share on other sites More sharing options...
stquinto Posted May 20, 2022 Share Posted May 20, 2022 4 hours ago, Mickep said: Larb Moo, (Thai Pork salad) with cucumber and home grown chilli's (HAF) as a side. Magnifico Mick 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 20, 2022 Author Share Posted May 20, 2022 1 hour ago, stquinto said: Larb Moo, (Thai Pork salad) with cucumber and home grown chilli's (HAF) as a side. Gee I wonder what the cucumber is for for the record I prefer to deseed mine. 1 1 Link to comment Share on other sites More sharing options...
kmar92 Posted May 20, 2022 Share Posted May 20, 2022 4 hours ago, Classic Brewing Co said: Gee I wonder what the cucumber is for for the record I prefer to deseed mine. Cucumber is often used with Thai food as a counter to hot chilli, and with the seeds in. 4 Link to comment Share on other sites More sharing options...
Pezzza Posted May 20, 2022 Share Posted May 20, 2022 10 hours ago, Mickep said: Larb Moo, (Thai Pork salad) I want some. Badly. But I neither have the ingredients nor the skill to concoct this delectable creation. So now I am sad. Very sad. Hence I am seeking treatment with Black and White medicine out of the Stouty Boi Keg on Nitro.... I am hoping this will assist my recovery 5 Link to comment Share on other sites More sharing options...
Pints Posted May 20, 2022 Share Posted May 20, 2022 Fine dining today at Pints local 1 4 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 20, 2022 Author Share Posted May 20, 2022 1 hour ago, kmar92 said: Cucumber is often used with Thai food as a counter to hot chilli, and with the seeds in. Yes Mate, I have to use it with a lot of my oriental dishes but I still prefer to take the seeds out, they have no nutritional value & tend to create sogginess in salads & give you that bloated feeling. 2 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 20, 2022 Author Share Posted May 20, 2022 7 minutes ago, PintsAtMeLocal said: Fine dining today at Pints local Only one ?? & where are your fries ? 3 Link to comment Share on other sites More sharing options...
jennyss Posted May 20, 2022 Share Posted May 20, 2022 15 hours ago, stquinto said: Pints mate, you need to up your photography skills , can’t see the steak for the eggs… might be a piece of toast for all we know Looks good though The steak instead of toast makes it a low carb meal! 2 1 1 Link to comment Share on other sites More sharing options...
jennyss Posted May 20, 2022 Share Posted May 20, 2022 Pizza was on the menu last night; with a home-made crust, and topped with tomato paste, mozzarella cheese, mushroom, salami, pork sausage, artichokes, olives, capers and shaved parmesan cheese. Might sound like a dog's breakfast, but it was yummy. 10 Link to comment Share on other sites More sharing options...
stquinto Posted May 20, 2022 Share Posted May 20, 2022 Looks yummy ! More than a Four Seasons, more like an Eight Seasons: you might be onto something there 3 1 Link to comment Share on other sites More sharing options...
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