Pale Man Posted May 23, 2022 Share Posted May 23, 2022 1 hour ago, Classic Brewing Co said: Yeah I think everyone would agree once you start mixing then expect a headache or worse. But of course there are those that can't even handle a couple of pints, let alone a decent session on the home brew, many a person have left here with the wife declaring she was driving My ex girlfriend used to say " I can't see how you would still be thirsty " - really ??? Pretty sensible? Whether you can hold your grog or not, you shouldn't be driving after even two or three beers for quite a while. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 23, 2022 Author Share Posted May 23, 2022 19 minutes ago, Pale Man said: Pretty sensible? Whether you can hold your grog or not, you shouldn't be driving after even two or three beers for quite a while. I agree. 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 24, 2022 Share Posted May 24, 2022 15 hours ago, Itinerant Peasant said: All day Brekki with some fresh garden Redleg Beet and then evening a nice Salmon Salad - put in some pickled onion as well which was good.... as well as the usual suspects n some feta... the last nice long green chilli off a mate that was festively tickly but not volcano doom hot... Dogger got the Salmon skin with great happiness... fresh Salmon from Tassie (never been frozen) is the cheapest good qual fish yer can get easily without catching stuff yerself it seems... unless of course I guess you might live near a good fisho or market or coop yeah like some of you lucky Brewers do Great stuff IP, looks blaaarrrdy magnificent mate. Full o' health right there. 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 24, 2022 Share Posted May 24, 2022 I've got know idea what this should be called. The Bride put this together. Thai influenced marinade. Raw Tassie salmon sliced thinly with sliced lemon grass, chilli's, fresh garlic, lime juice, fish sauce, and sugar. Marinaded for 24 hours. Tasted blaaarrrrddy incredible. 7 Link to comment Share on other sites More sharing options...
Pezzza Posted May 24, 2022 Share Posted May 24, 2022 13 minutes ago, Mickep said: I've got know idea what this should be called. The Bride put this together. Thai influenced marinade. Raw Tassie salmon sliced thinly with sliced lemon grass, chilli's, fresh garlic, lime juice, fish sauce, and sugar. Marinaded for 24 hours. Tasted blaaarrrrddy incredible. Wow Yeah that's the absolute goods ME @Mickep seriously good stuff. Yumbo scrumbo and great with a crisp cold Riesling or Rosé or lovely cleansing ale There are two variants that I know of - one is Nummus which is more Pacific Islands oriented and often has fresh coconut milk in it... and then there is the South American variant known as Ceviche. What would the Thais call their version mate can you ask? They are all marinaded raw fish that sorta pickles/cooks in the marinade. Is in my mind magnificent stuff. Tho am not sure whether I was donated a gut bug from some Sea Urchin Ceviche I had in Chile a few years ago... But with Tassie fresh Salmon or catch-yer-own it's pure gold. There is a Reef Fish called Venus Tuskfish aka Blueys or Parrot that make a beaut version indeed with their bluey veins Here's a few below - from the past ; ) and you can make all sorts of nice combos - the below some had fresh coco, fresh figs, fresh pineapple, coriander... but always some acid - nice vinegars and lime juice and chilli and sugar and fish sauce of course... garlic zing... ginger is good too but sooo expensive... Hmm unless of course you grow your own ginger like Ceptor the Culinary King ; ) 4 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 24, 2022 Share Posted May 24, 2022 16 minutes ago, Itinerant Peasant said: Hmm unless of course you grow your own ginger like Ceptor the Culinary King ; ) Geez, IP awesome stuff mate. Looks delish - love the raw fish. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted May 24, 2022 Share Posted May 24, 2022 4 hours ago, Mickep said: I've got know idea what this should be called. Yum. Carpaccio but not. 3 hours ago, Itinerant Peasant said: one is Nummus which is more Pacific Islands oriented and often has fresh coconut milk in it... and then there is the South American variant known as Ceviche. and that too. 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 24, 2022 Share Posted May 24, 2022 Today was lamb leg vindaloo. Tomorrow is https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/ with home grown pepper 5 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 24, 2022 Author Share Posted May 24, 2022 11 minutes ago, interceptor said: Tomorrow is https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/ Nice, IC I love brisket & I have watched him before, good stuff. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 24, 2022 Share Posted May 24, 2022 Yes, been a while. That was well priced too, $60 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 24, 2022 Share Posted May 24, 2022 3 hours ago, Itinerant Peasant said: What would the Thais call their version mate can you ask? IP, after consultation with the boss it seems this would be called Yum (salad) Bah (fish). Yum Bah. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 24, 2022 Share Posted May 24, 2022 37 minutes ago, interceptor said: Today was lamb leg vindaloo. Tomorrow is https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/ Holy cow, that slab of meat looks beautiful mate. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 24, 2022 Share Posted May 24, 2022 1 hour ago, Mickep said: Yum Bah. I'll drop in tomorrow for lunch while the brisket is cooking 1 hour ago, Mickep said: that slab of meat Yes, the butcher is great 3 Link to comment Share on other sites More sharing options...
stquinto Posted May 24, 2022 Share Posted May 24, 2022 Rack of lamb, veg, and a risotto 8 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 24, 2022 Author Share Posted May 24, 2022 2 hours ago, stquinto said: Rack of lamb How did you cook it ? Looks nice but I like to see grill marks & definitely cooked for longer. I understand every one is different. I love rack of lamb but the price of meat in Adelaide ATM is a bit outrageous ! 1 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted May 25, 2022 Share Posted May 25, 2022 Few cookups the last few days. Some nice meaty pork ribs, a small Cape Grim brisket and just a stir fry. 7 Link to comment Share on other sites More sharing options...
Pezzza Posted May 25, 2022 Share Posted May 25, 2022 2 hours ago, Classic Brewing Co said: I love rack of lamb but the price of meat in Adelaide ATM is a bit outrageous ! Yes mate throughout the country. Hafta resort to purchasing whatever is on spesh at the time it seems 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 25, 2022 Author Share Posted May 25, 2022 40 minutes ago, Itinerant Peasant said: Yes mate throughout the country. Hafta resort to purchasing whatever is on spesh at the time it seems Yes I agree, we all like gourmet style but sometimes you have to face reality & get value for money meaning it's better to have a lump of meat that you can eat rather than discarding bones/fat etc. After all you pay for it anyway so that's my view. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 25, 2022 Author Share Posted May 25, 2022 1 hour ago, Hoppy81 said: Few cookups the last few days. Some nice meaty pork ribs, a small Cape Grim brisket and just a stir fry. Awesome Mate, looks good enough to eat !! 3 Link to comment Share on other sites More sharing options...
ben 10 Posted May 25, 2022 Share Posted May 25, 2022 Ribs look fuggin EPIC.. 3 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 25, 2022 Share Posted May 25, 2022 21 minutes ago, interceptor said: Ribs look fuggin EPIC.. Food Porn. Just looks awesome Ceptor. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted May 25, 2022 Share Posted May 25, 2022 (edited) 2 hours ago, Hoppy81 said: . Some nice meaty pork ribs I thought I quoted this bit... your ribs look amazing Mine is a brisket, obvs Edited May 25, 2022 by interceptor 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 25, 2022 Share Posted May 25, 2022 22 hours ago, interceptor said: Today was lamb leg vindaloo. Tomorrow is https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/ with home grown pepper Beautiful piece of meat. You use leg for your curries? I like them with cubes of shoulder too. Lovely stuff 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 25, 2022 Share Posted May 25, 2022 3 hours ago, Hoppy81 said: Few cookups the last few days. Some nice meaty pork ribs, a small Cape Grim brisket and just a stir fry. All of that looks amazing mate 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 25, 2022 Share Posted May 25, 2022 1 minute ago, stquinto said: You use leg for your curries? I use whatever, but I wanted the bone for some stock.... 1 Link to comment Share on other sites More sharing options...
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