What's on The Menu -2023

[Tricky Micky]

Prawns, Pippies, and smashed avo and prawn on toasted Turkish bread - yummo!

 

[Classic Brewing Co]

6 minutes ago, Tricky Micky said:

Prawns, Pippies, and smashed avo and prawn on toasted Turkish bread - yummo!

 

Awesome Tricky, nice prawns.

[Tricky Micky]

11 minutes ago, Classic Brewing Co said:

Awesome Tricky, nice prawns.

Thanks mate, the prawns in the white bowl were giant suckers - don't look it for some reason - my camera skills need to improve. 

[Tricky Micky]

Tan's daughter's pizza. Hmmmmmmm - not sure about this concoction.  Gen Z's idea of a pizza.

BBQ sauce base, cheese and ham with a few chopped prawns on top. 

 

 

[Pale Man]

On 12/21/2023 at 1:49 PM, Tricky Micky said:

Prawns, Pippies, and smashed avo and prawn on toasted Turkish bread - yummo!

 

Oh my. Bloody bewdiful.

[Classic Brewing Co]

Pizza night, so many Chili's out of the garden, Mamma, they are hot. 

There was supposed to be salad but you know.

 

[stquinto]

We’ve a fairly early flight tomorrow, so I asked my son what he wanted to eat at home for his birthday. “I’ll let you know”, says he. “I’ll get some steak”, I said, with the wisdom that comes with age. “How do you know that’s what I want?”, he replied with youthful optimism… 

“Spinach quiche?”… “

“Steak it is then”

satisfying to be proven right

[Classic Brewing Co]

42 minutes ago, stquinto said:

We’ve a fairly early flight tomorrow, so I asked my son what he wanted to eat at home for his birthday. “I’ll let you know”, says he. “I’ll get some steak”, I said, with the wisdom that comes with age. “How do you know that’s what I want?”, he replied with youthful optimism… 

“Spinach quiche?”… “

“Steak it is then”

satisfying to be proven right

Nice, but .... 

[DavidM]

1 hour ago, stquinto said:

“Steak it is then”

I am always amazed at how you cook your Steaks with that beautiful Rare (to Blue) look and the crust on the outside!

I serve mine the same way but never with such a thick slab of steak and I find it hard to get the crust on the outside while still having the Blue look on the inside.

Fantastic...

[stquinto]

Thanks David

If they’re thick enough (at least two inches) I’ll do them in the oven at 80C from cold. Alternatively sous vide at 53C. Then sear them, the best for me (if not on the Weber) is a heavy stainless steel pan . You can really get the heat up, much better than the cast iron griddle pans ( even if they give you the lines). 
If I go for the reverse sear (the main cooking from the oven), I aim for 9 degrees less than the final temperature (44C then), and sear them after. Works for me, but they have to be fairly thick

 

 

[Tricky Micky]

2 hours ago, stquinto said:

We’ve a fairly early flight tomorrow, so I asked my son what he wanted to eat at home for his birthday. “I’ll let you know”, says he. “I’ll get some steak”, I said, with the wisdom that comes with age. “How do you know that’s what I want?”, he replied with youthful optimism… 

“Spinach quiche?”… “

“Steak it is then”

satisfying to be proven right

Perfection Sainter - as usual. By the look of the chips they are next level my friend. You can and should take the rest of the WEEK off!

[Pale Man]

Did some smoked Salmon pieces on the Hark. Really soft and buttery. Very subtle flavours. I need to take the rest of the day off.

 

[Classic Brewing Co]

1 hour ago, Pale Man said:

Did some smoked Salmon pieces on the Hark. Really soft and buttery. Very subtle flavours. I need to take the rest of the day off.

 

Yum, they look great  

[Tricky Micky]

14 hours ago, Pale Man said:

Did some smoked Salmon pieces on the Hark. Really soft and buttery. Very subtle flavours. I need to take the rest of the day off.

 

Oh yeah, looks magnificent. Paired nicely with the Coops PA. Well played mate.

[Classic Brewing Co]

Just a lazy Pasta tonight,  with heaps of red wine Malter, also very hot with chili too.

It was nice anyway,  Merry Christmas everyone. 

[Classic Brewing Co]

Nothing to flash at Classic Brewing Co for lunch, already had one lot of neighbours here & then next door for a drink. 

A quick prawn entree, the Turkey roast is in the oven, I will do crispy roast potatoes in the air fryer & some steamed veg. 

Then I have another lot coming over for drinks

Enjoy your day.

 

 

[Classic Brewing Co]

I butterflied a whole chicken earlier,  marinated & seasoned it with the intention of having all of the nice roast potatoes,  steamed vegetables, gravy but I will probably just end up cutting a portion of & having a few chips & salad with it.

Blame my lovely neighbours,  after a skinfull, you hardly feel like it.

There will be plenty left over to create other meals with it. 

[Pale Man]

Not an interesting photo but a good story. Our tomatoes have gone absolutely gang busters this year. We have way too many. So Mrs Paley has cooked up a sauce with home grown basil and garlic. She's reducing it to a thicker paste. Home made pizza sauce right there. It's divine.

 

[Tricky Micky]

chicken, prawn, vege stirfry - with heaps of 

 

 

[Malter White]

On 12/29/2023 at 7:11 PM, Pale Man said:

Not an interesting photo but a good story. Our tomatoes have gone absolutely gang busters this year. We have way too many. So Mrs Paley has cooked up a sauce with home grown basil and garlic. She's reducing it to a thicker paste. Home made pizza sauce right there. It's divine.

 

Thanks, Paley, for the inspiration. We needed tomatoes and onions at home and my wife and I both bought some without telling each other. So we ended up with too many.

Rather than them go to waste I made Bhuna Masala, which is simply a curry sauce. I'll have some with chicken tonight and freeze the rest for another meal. It can be pureed but I'll leave it as is for now.

[Tricky Micky]

5 hours ago, Malter White said:

Thanks, Paley, for the inspiration. We needed tomatoes and onions at home and my wife and I both bought some without telling each other. So we ended up with too many.

Rather than them go to waste I made Bhuna Masala, which is simply a curry sauce. I'll have some with chicken tonight and freeze the rest for another meal. It can be pureed but I'll leave it as is for now.

Looks just fine too M Dubbya.

[Tricky Micky]

Had a prawn, egg, bacon, smashed avo on Turkish bread thingy last night - really good.

 

 

[Malter White]

7 minutes ago, Tricky Micky said:

Looks just fine too M Dubbya.

I'm not an accomplished cook, Mick, but it does taste pretty good. I guess it's hard to go wrong with Indian spices and one pot. 
By the way, your bacon looks great. Is it grilled rather than fried? I can never seem to get bacon that rich, dark colour but I fry mine usually.

[Tricky Micky]

25 minutes ago, Malter White said:

I'm not an accomplished cook, Mick, but it does taste pretty good. I guess it's hard to go wrong with Indian spices and one pot. 
By the way, your bacon looks great. Is it grilled rather than fried? I can never seem to get bacon that rich, dark colour but I fry mine usually.

Bacon was oven baked. Always go the streaky bacon because it's heart smart. 

[Malter White]

7 hours ago, Malter White said:

Thanks, Paley, for the inspiration. We needed tomatoes and onions at home and my wife and I both bought some without telling each other. So we ended up with too many.

Rather than them go to waste I made Bhuna Masala, which is simply a curry sauce. I'll have some with chicken tonight and freeze the rest for another meal. It can be pureed but I'll leave it as is for now.

So I'm reporting back on this one. It turned out really well.

Didn't need to puree it after I put it back on the stove and added some spuds, carrots, chicken, peas and corn. Then a bit of cream to silken it up a bit and it was smooth and tasty.

I'm a bit proud of myself. I didn't expect it to turn out this nice.