Pezzza Posted August 8, 2022 Share Posted August 8, 2022 (edited) Crispy skin Salmon, baked veggies and butter lettuce salad.... probably hammered the poor veggies a bit too much and the home made Remoulade (my Mayo) was a bit liquidy but tasted very good : ) Opportunities for improvement Not particularly nicely presented and probably also drowned the lettuce as well : | but there was some pretty heavy weather in the Kitch last evening ; ) Edited August 8, 2022 by Itinerant Peasant 4 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted August 8, 2022 Share Posted August 8, 2022 2 hours ago, Itinerant Peasant said: Crispy skin Salmon, baked veggies and butter lettuce salad.... probably hammered the poor veggies a bit too much and the home made Remoulade (my Mayo) was a bit liquidy but tasted very good : ) IP, still looks the business mate - just love crispy skin salmon. Do you mind sharing the mayo recipe mate? 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 8, 2022 Author Share Posted August 8, 2022 4 hours ago, Itinerant Peasant said: Not particularly nicely presented and probably also drowned the lettuce as well Looks a good mix IP, I would have served the salad in a separate bowl & maybe the sauce too but I guess it comes down how much you like dishwashing. I too like crispy skin salmon. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 8, 2022 Author Share Posted August 8, 2022 4 hours ago, Itinerant Peasant said: On top of what looked a magnificent meal.... you needed a magnificent Aussie Wine @stquinto Sainter : ) Had this with the Salmon last night and it was very nice - think it woulda been goodo w Chooker too ; ) PS not so sure you can get Brucellosis infection of Vino but maybe I have missed something here @stquinto too which is very possible? Rose' is a good choice with Salmon, looks a bit like it would come from somewhere near your nick of the wood's too !! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted August 8, 2022 Share Posted August 8, 2022 3 hours ago, Mickep said: IP, still looks the business mate - just love crispy skin salmon. Do you mind sharing the mayo recipe mate? MUST MUST MUST not use Olive Oil if you use the Stick Blender Method... dear oh dear - took me a while to work that out... and these fellas were the ones to help - they are in general pretty good the ol Serious Eats https://www.seriouseats.com/two-minute-mayonnaise And then I just add nice baby capers, pref spanish/purple onion fine chop and some nice gherkins... think that's pretty much it : ) 2 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 8, 2022 Share Posted August 8, 2022 Yumbly Bumbly Pasta w Porker meatballs some smokey paprika and Shiraz sauce and some salad : ) 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 8, 2022 Share Posted August 8, 2022 On 8/6/2022 at 6:32 PM, stquinto said: T-bone how did you uncook it? 4 Link to comment Share on other sites More sharing options...
stquinto Posted August 8, 2022 Share Posted August 8, 2022 8 hours ago, Itinerant Peasant said: On top of what looked a magnificent meal.... you needed a magnificent Aussie Wine @stquinto Sainter : ) Had this with the Salmon last night and it was very nice - think it woulda been goodo w Chooker too ; ) PS not so sure you can get Brucellosis infection of Vino but maybe I have missed something here @stquinto too which is very possible? Yeah, bad luck on the vino. I misquoted - brett infection, smelled of the cowshed https://www.awri.com.au/industry_support/winemaking_resources/frequently_asked_questions/brettanomyces-faq/#title1 Your rosé and salmon look mighty fine mate! 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 8, 2022 Share Posted August 8, 2022 1 hour ago, Itinerant Peasant said: not use Olive Oil Why? I have made many a good aioli with olive oil in a robo. I just read what they said but not convinced 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 8, 2022 Share Posted August 8, 2022 4 minutes ago, stquinto said: brett infection yum! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted August 8, 2022 Share Posted August 8, 2022 (edited) 16 minutes ago, interceptor said: Why? I have made many a good aioli with olive oil in a robo. I just read what they said but not convinced well I did a few to begin with using the hand mixer stick blender approach using EVOO - and I did not think that they tasted that nice more bitter and when I used other oil like grapeseed oil or some nice oilseed oil - it was very good So... I am prepared to say that I would recommend that if you use a stick blender in a nice cylinder similar to blend in to constrain the volume - that similar size diameter to the stick blender - that I would not recommend EVOO However... if you are doing it by hand - then help yourself and it should be fine Just my experience in my humble opinion... I don't know what "a Robo" is sorry... Edited August 8, 2022 by Itinerant Peasant 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 8, 2022 Share Posted August 8, 2022 14 minutes ago, Itinerant Peasant said: I don't know what "a Robo" is sorry... 1 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 8, 2022 Share Posted August 8, 2022 15 minutes ago, Itinerant Peasant said: well I did a few to begin with using the hand mixer stick blender approach using EVOO fair call.. You have a whisk attachment? 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 8, 2022 Share Posted August 8, 2022 7 Link to comment Share on other sites More sharing options...
stquinto Posted August 8, 2022 Share Posted August 8, 2022 (edited) 28 minutes ago, interceptor said: Great looking pizza mate Yeah, brett in a Belgian beer is nice, not necessarily what you're looking for in a wine though... A mate of mine here is a winemaker, he told me he got it once in some barrels and he had to filter the lot, but managed to recover it. Then do some UV treatment to the barrels or something. When I offered him one of my Orval clones he gave me a funny look - I don't think he believed that it was sought after in some beers. Edited August 8, 2022 by stquinto typo 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 8, 2022 Author Share Posted August 8, 2022 1 hour ago, interceptor said: how did you uncook it? I concur, it was still moving. 2 Link to comment Share on other sites More sharing options...
JoeB7 Posted August 8, 2022 Share Posted August 8, 2022 11 minutes ago, stquinto said: Great looking pizza mate There's a pizza under that salad?? No insult meant @interceptor, I'm part so pizza is all about the base to me 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 8, 2022 Share Posted August 8, 2022 9 hours ago, JoeB7 said: pizza is all about the base to me Sourdough from a 12 year old culture Yes, I hear you though - it was a small pizza and I was hungry so it needs some topping 1 3 Link to comment Share on other sites More sharing options...
Pezzza Posted August 9, 2022 Share Posted August 9, 2022 18 hours ago, interceptor said: You have a whisk attachment? Naarggh just the basic blades stick blender thing and I think it is too harsh If it had a whisk attachment it probs wouldn't be that bad... But the other oils work fine with the nasty vicious stick blender blades -- just not EVOO (which I use just about in everything else so I don't miss out don't worry) 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted August 9, 2022 Share Posted August 9, 2022 Some home made hot chilli venison snags from the son-in-law. (Very good I must say) Some Chook wings and a little Som tum as well. 7 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted August 9, 2022 Share Posted August 9, 2022 Not bad @Mickep! You've always got some pretty good food happening. 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted August 9, 2022 Share Posted August 9, 2022 3 hours ago, Mickep said: Some home made hot chilli venison snags from the son-in-law. (Very good I must say) Some Chook wings and a little Som tum as well. Lovely looking snags there Mick mate! And the rest of course 1 Link to comment Share on other sites More sharing options...
RDT2 Posted August 9, 2022 Share Posted August 9, 2022 Beer and Thyme beef cheek stew, these turned out amazing love how they gelatinise?? One of favourite cuts 5 Link to comment Share on other sites More sharing options...
stquinto Posted August 9, 2022 Share Posted August 9, 2022 20 minutes ago, RDT2 said: Beer and Thyme beef cheek stew, these turned out amazing love how they gelatinise?? One of favourite cuts Looks marvellous mate! That cut of meat works a treat in a boeuf bourguignon 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted August 11, 2022 Share Posted August 11, 2022 On 8/9/2022 at 10:04 PM, RDT2 said: Beer and Thyme beef cheek stew, these turned out amazing love how they gelatinise?? One of favourite cuts Looks really good RDT2, what was the cooking time on that one mate? 1 1 Link to comment Share on other sites More sharing options...
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