Classic Brewing Co Posted August 1, 2022 Author Share Posted August 1, 2022 (edited) Tonight's offering Mussels, There is a 1kg of Mussels in there but I shelled most of them, I cannot believe I gutsed them all washed down with a Sav Blanc of course Edited August 1, 2022 by Classic Brewing Co 6 Link to comment Share on other sites More sharing options...
stquinto Posted August 1, 2022 Share Posted August 1, 2022 5 hours ago, Itinerant Peasant said: Brot Wunderbar! 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted August 1, 2022 Share Posted August 1, 2022 4 hours ago, Classic Brewing Co said: Tonight's offering Mussels, There is a 1kg of Mussels in there but I shelled most of them, I cannot believe I gutsed them all washed down with a Sav Blanc of course Looks amazing Phil! Doesn’t look so greedy when they’ve been shelled 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 1, 2022 Author Share Posted August 1, 2022 7 hours ago, stquinto said: Looks amazing Phil! Doesn’t look so greedy when they’ve been shelled Yes you are right, when you pick up the 1kg bag it seems like a lot for one but it was easy to eat them. 2 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 2, 2022 Share Posted August 2, 2022 7 hours ago, Classic Brewing Co said: Yes you are right, when you pick up the 1kg bag it seems like a lot for one but it was easy to eat them. That looked amazeballs @Classic Brewing Co and I really like the idea of having most of them shelled... gold! 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 2, 2022 Author Share Posted August 2, 2022 1 hour ago, Itinerant Peasant said: That looked amazeballs @Classic Brewing Co and I really like the idea of having most of them shelled... gold! Yeah mate apart from letting the dish get cold while you are shucking mussels they take up all of the flavours in your sauce, I think a few on top is just nice for the presentation but they are moreish little suckers. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted August 2, 2022 Share Posted August 2, 2022 1 minute ago, Classic Brewing Co said: apart from letting the dish get cold while you are shucking mussels haha... I would suggest you would be shelling these suckers well in advance of the final serve on the plate So there is no plate cooling ffkkkkng about shelling the lovely fellas naaargh that is not a good idea yeah but that is just my way of doing things I guess and everyone has their own preferred way of doing things hey 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 2, 2022 Author Share Posted August 2, 2022 1 minute ago, Itinerant Peasant said: haha... I would suggest you would be shelling these suckers well in advance of the final serve on the plate So there is no plate cooling ffkkkkng about shelling the lovely fellas naaargh that is not a good idea yeah but that is just my way of doing things I guess and everyone has their own preferred way of doing things hey I had the sauce on the stove & I steamed the mussels in batches & just added them to the pot, a couple of quick flicks with a knife & the shucking was done. Easy. 2 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted August 2, 2022 Share Posted August 2, 2022 2 minute noodle omelette haha 4 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 2, 2022 Share Posted August 2, 2022 Bit of a late evening all day breakfast... with some lovely homemade porker meatballs : ) 7 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 2, 2022 Author Share Posted August 2, 2022 Vwat nein brot 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted August 2, 2022 Share Posted August 2, 2022 5 hours ago, Itinerant Peasant said: Bit of a late evening all day breakfast... with some lovely homemade porker meatballs : ) Yummy stuff IP! 1 Link to comment Share on other sites More sharing options...
stquinto Posted August 2, 2022 Share Posted August 2, 2022 Wild mushroom pasta tonight. With a glass of white wine (out of picture). Not every day is a meat-fest 6 Link to comment Share on other sites More sharing options...
Pezzza Posted August 3, 2022 Share Posted August 3, 2022 Trying to reawaken the health-kick lower carb thing... : ) 3 Link to comment Share on other sites More sharing options...
stquinto Posted August 4, 2022 Share Posted August 4, 2022 I was in France recently and I saw the tagine you mentioned Phil. Nice way to cook, although I would probably brown the meat in a metal pan first. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 4, 2022 Author Share Posted August 4, 2022 16 minutes ago, stquinto said: I was in France recently and I saw the tagine you mentioned Phil. Nice way to cook, although I would probably brown the meat in a metal pan first. Nice, yeah you can, most of the recipes tell you to, I got a cookbook with mine so it made it a bit easier, you have to heat them up slowly though. I use mine heaps for everything. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 4, 2022 Author Share Posted August 4, 2022 12 hours ago, Classic Brewing Co said: Nice, yeah you can, most of the recipes tell you to, I got a cookbook with mine so it made it a bit easier, you have to heat them up slowly though. I use mine heaps for everything. Hey Stquinta, I am sure you would have already done this but the Care & Use section for the Tagine is in here & I would recommend to anyone purchasing one of these to study it. I have had mine for over 15 years & it still looks like new. I do take good care of stuff but some people don't & for something as expensive as those suckers it pays to follow instructions. I have cooked everything in mine from soup/stew/casseroles/pasta sauce/frittata/pizza/bread ... etc, just about everything. bon appetit https://www.bing.com/ck/a?!&&p=3f1382cde376f93dJmltdHM9MTY1OTY1NDk1NiZpZ3VpZD1mNTIyZGJjOC00ZmM4LTQ2OWItYTczZS1lYmZmNDQwYmExYzgmaW5zaWQ9NTI5MA&ptn=3&hsh=3&fclid=64acc41a-144b-11ed-948c-18fae7988885&u=a1aHR0cHM6Ly93d3cuZW1pbGVoZW5yeS5jb20vZW4v&ntb=1 2 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted August 5, 2022 Share Posted August 5, 2022 Another Roasty Chook and some vege. With a beautiful hot n spicy Thai influenced chilli sauce. Goes alright. 10 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 5, 2022 Author Share Posted August 5, 2022 51 minutes ago, Mickep said: Another Roasty Chook and some vege. With a beautiful hot n spicy Thai influenced chilli sauce. Goes alright. Ahh the old Chook, isn't it a great thing, so versatile & in this time of never ending meat prices the old chook is still affordable, even prepared portions at the supermarket are still on everybody's shopping list. I reckon I have chicken at least twice a week probably more in some form. 4 Link to comment Share on other sites More sharing options...
stquinto Posted August 5, 2022 Share Posted August 5, 2022 2 hours ago, Mickep said: Another Roasty Chook and some vege. With a beautiful hot n spicy Thai influenced chilli sauce. Looks marvellous Mick ! I’m surprised Phil didn’t mention it, but take the rest of the day off!!! 1 2 Link to comment Share on other sites More sharing options...
jennyss Posted August 5, 2022 Share Posted August 5, 2022 (edited) @MickepI looked at the magnificent chook, and the first thing that popped into my mind was 'Kardashians' Edited August 5, 2022 by jennyss 3 Link to comment Share on other sites More sharing options...
ben 10 Posted August 5, 2022 Share Posted August 5, 2022 1 hour ago, jennyss said: the first thing that popped into my mind was 'Kardashians' Was it painful? 2 Link to comment Share on other sites More sharing options...
Pezzza Posted August 5, 2022 Share Posted August 5, 2022 6 hours ago, Mickep said: With a beautiful hot n spicy Thai influenced chilli sauce. Can you @Mickep please provide for us Luddites who long for enlightenment on beautiful fresh spicy chilli sauces please mate ? 3 Link to comment Share on other sites More sharing options...
Pezzza Posted August 5, 2022 Share Posted August 5, 2022 Bit of a fresh-never-frozen-Salmon Cerviche-ish thing for later on... Fresh Ginger Garlic Onion, Black Pepper and liquid stuff including mild White Wine Vinegar-Condiment, Chilli Oil, WW Verjuice, and Coconut Milk : ) Nice with a full bodied cleansing AG Ale I would suggest And a bit bizarre but am thinking best eaten with choppers (chop-sticks) 6 Link to comment Share on other sites More sharing options...
stquinto Posted August 5, 2022 Share Posted August 5, 2022 12 hours ago, Classic Brewing Co said: Hey Stquinta, I am sure you would have already done this but the Care & Use section for the Tagine is in here & I would recommend to anyone purchasing one of these to study it. I have had mine for over 15 years & it still looks like new. I do take good care of stuff but some people don't & for something as expensive as those suckers it pays to follow instructions. I have cooked everything in mine from soup/stew/casseroles/pasta sauce/frittata/pizza/bread ... etc, just about everything. bon appetit https://www.bing.com/ck/a?!&&p=3f1382cde376f93dJmltdHM9MTY1OTY1NDk1NiZpZ3VpZD1mNTIyZGJjOC00ZmM4LTQ2OWItYTczZS1lYmZmNDQwYmExYzgmaW5zaWQ9NTI5MA&ptn=3&hsh=3&fclid=64acc41a-144b-11ed-948c-18fae7988885&u=a1aHR0cHM6Ly93d3cuZW1pbGVoZW5yeS5jb20vZW4v&ntb=1 Thanks Phil, I will take a good look at it. As mentioned, best to get the Maillard effect by browning the meat in a metal pan or pot, then transferring the tajine for cooking. But so far so good ... 2 Link to comment Share on other sites More sharing options...
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