stquinto Posted July 4, 2022 Share Posted July 4, 2022 3 hours ago, Popo said: Another pizza. Mushroom and pesto. Nice looking pizza mate, change to have one without tomatoes too 2 Link to comment Share on other sites More sharing options...
stquinto Posted July 4, 2022 Share Posted July 4, 2022 On 7/3/2022 at 5:44 AM, interceptor said: Geez you have a big appetite. Takes a bit of work to look like Buddha 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 4, 2022 Share Posted July 4, 2022 On 7/3/2022 at 5:45 AM, interceptor said: Reverse seared lightly smoked beef roast. Take the horns off and wipe its a*se... the way it's meant to be 1 4 Link to comment Share on other sites More sharing options...
stquinto Posted July 4, 2022 Share Posted July 4, 2022 On 7/3/2022 at 9:09 AM, Itinerant Peasant said: Bake-it-on-up festive roasted veggies Good’n’healthy IP mate! What’s the sauce? I get a balsamic vinegar syrup here that’s nice on cherry tomato salad , looks similar. Or is it gravy? 2 Link to comment Share on other sites More sharing options...
Pezzza Posted July 6, 2022 Share Posted July 6, 2022 On 7/5/2022 at 2:46 AM, stquinto said: a balsamic vinegar syrup Truly spoken @stquinto Sainter ; ) And a squiggle of smokey BBQ just for the LOLs 2 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted July 6, 2022 Share Posted July 6, 2022 (edited) Some indoor damper with the kids on a pretty bleak day. With butter and honey from down the road. Edited July 6, 2022 by Popo 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 6, 2022 Author Share Posted July 6, 2022 19 minutes ago, Popo said: Some indoor damper I have always loved damper particularly with Bacon, Cheese, Olive cooked in it. 3 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted July 6, 2022 Share Posted July 6, 2022 @Classic Brewing Co Sounds pretty good. I do cheese occasionally and I actually started at the olives in the fridge for a while before deciding on plain today. 2 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted July 6, 2022 Share Posted July 6, 2022 *Stared 2 Link to comment Share on other sites More sharing options...
Pezzza Posted July 6, 2022 Share Posted July 6, 2022 (edited) 5 hours ago, Popo said: Some indoor damper with the kids on a pretty bleak day. @Popo Popes old mate that is nothing short of blaaardy magnificent!!! And with Butter n Honey from down the road... Pure Gold! Edited July 6, 2022 by Itinerant Peasant 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 7, 2022 Author Share Posted July 7, 2022 Fresh Red Snapper fillets tonight - looking forward to these. 6 Link to comment Share on other sites More sharing options...
Pezzza Posted July 7, 2022 Share Posted July 7, 2022 1 hour ago, Classic Brewing Co said: Fresh Red Snapper fillets WOWOWOWOWOW Yummmmmmmmmmmmmmmmmmmmm! Nice work @Classic Brewing Co Phil Great fresh local ingredients prepared by a Master Chef... what more can you ask for!?! Mmm I do like a fresh-mayo-spanish-onion-Rémoulade but hey I do realise that is not for all... 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 7, 2022 Author Share Posted July 7, 2022 1 minute ago, Itinerant Peasant said: WOWOWOWOWOW Yummmmmmmmmmmmmmmmmmmmm! Nice work @Classic Brewing Co Phil Great fresh local ingredients prepared by a Master Chef... what more can you ask for!?! Mmm I do like a fresh-mayo-spanish-onion-Rémoulade but hey I do realise that is not for all... I am going to flour it seasoned of course & sprinkle breadcrumbs on it that have been seasoned & with turmeric & gently oven roast it on a baking tray that has been sprayed with Canola Oil. It will be served with Chips & Coleslaw & wine. There are many ways to do it but why cover it in batter & other stuff, it has a unique flavour & I like the crunch. 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 7, 2022 Author Share Posted July 7, 2022 4 hours ago, Classic Brewing Co said: I am going to flour it seasoned of course & sprinkle breadcrumbs on it that have been seasoned & with turmeric & gently oven roast it on a baking tray that has been sprayed with Canola Oil. It will be served with Chips & Coleslaw & wine. There are many ways to do it but why cover it in batter & other stuff, it has a unique flavour & I like the crunch. I got lazy with the breadcrumbs but it was OK, there were no lemons in stock so I used a mandarin as I was given some, very nice fish. 6 Link to comment Share on other sites More sharing options...
stquinto Posted July 7, 2022 Share Posted July 7, 2022 1 hour ago, Classic Brewing Co said: I got lazy with the breadcrumbs but it was OK, there were no lemons in stock so I used a mandarin as I was given some, very nice fish. luvverly stuff Phil mate ! Not too many bones in red snapper ? Link to comment Share on other sites More sharing options...
terminal2k Posted July 7, 2022 Share Posted July 7, 2022 11 hours ago, Classic Brewing Co said: Coleslaw how do you sauce your slaw? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 7, 2022 Author Share Posted July 7, 2022 7 hours ago, stquinto said: luvverly stuff Phil mate ! Not too many bones in red snapper ? Not one bone, it is a great tasting fish, I forgot to include the parsley & wine wine sauce in the photo. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 7, 2022 Author Share Posted July 7, 2022 2 hours ago, terminal2k said: how do you sauce your slaw? This time it was Cole's Coleslaw dressing. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 9, 2022 Share Posted July 9, 2022 Sneaky midnight raw fresh salmon snack hand-roll type thingy : ) (w mayo-white onion-gherkin-capers remouldadey thing spring onion, sesame seeds, wasabi mayo, fried shallot and a sprinkle of soy.... remoulade probably wrong country but hey all up it tasted great and low carb) 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 9, 2022 Author Share Posted July 9, 2022 I couldn't begin to tell you how good this is on a cold winter's night, a bit of a mixture, various split peas, bacon bones & lot's of vege's with Macaroni - beautiful. 3 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted July 9, 2022 Share Posted July 9, 2022 21 hours ago, Itinerant Peasant said: Sneaky midnight raw fresh salmon snack hand-roll type thingy : ) (w mayo-white onion-gherkin-capers remouldadey thing spring onion, sesame seeds, wasabi mayo, fried shallot and a sprinkle of soy.... remoulade probably wrong country but hey all up it tasted great and low carb) Looks beaut IP, luv me raw salmon I do. Nice and healthy that. 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted July 9, 2022 Share Posted July 9, 2022 13 hours ago, Classic Brewing Co said: I couldn't begin to tell you how good this is on a cold winter's night, a bit of a mixture, various split peas, bacon bones & lot's of vege's with Macaroni - beautiful. Yumbo, Phil the Classic, looks just right for a winters night. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 9, 2022 Author Share Posted July 9, 2022 9 minutes ago, Mickep said: Yumbo, Phil the Classic, looks just right for a winters night. Yeah mate a few bowls of that & the crust ends of a fresh bread - that's all I wanted. Good part is a made a large stockpot of it too !! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted July 10, 2022 Share Posted July 10, 2022 Made some Cerviche - ish with the remaining fresh not-been-frozen Salmon ; ) and agree with you @Mickep that Tassie Salmon is Gold raw - and also very nice - half pickled - and even when cooked but not too much cooked though hey 1 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted July 10, 2022 Share Posted July 10, 2022 3 minutes ago, Itinerant Peasant said: and even when cooked but not too much cooked though hey Hahaha, 30 seconds each side and down the hatch. Bit like me steak. 2 Link to comment Share on other sites More sharing options...
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