Classic Brewing Co Posted January 24 Share Posted January 24 38 minutes ago, beach_life said: distant cousin..... or perhaps from Goa where I ate an amazing pork vindaloo many years ago. Lovely, what style? I love a Sri Lankan curry myself - glorious stuff! Pretty ordinary but I will post it tonight. 3 Link to comment Share on other sites More sharing options...
beach_life Posted January 24 Share Posted January 24 1 minute ago, Classic Brewing Co said: Pretty ordinary but I will post it tonight. Express post I hope 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 24 Share Posted January 24 30 minutes ago, beach_life said: Express post I hope Now Beachy, keep your pants on. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 24 Share Posted January 24 (edited) OK a simple fish curry, nothing too exotic but it's got plenty of ingredients & bloody hot, even the coconut cream didn't temper it very much, but it was nice. 1. Frying off the Ginger, Garlic & Curry Powder. 2. Sautéing the vegetables 3. There you go. Edited January 24 by Classic Brewing Co 5 Link to comment Share on other sites More sharing options...
beach_life Posted January 24 Share Posted January 24 All good bar the celery 2 Link to comment Share on other sites More sharing options...
Malter White Posted January 24 Share Posted January 24 1 hour ago, Classic Brewing Co said: OK a simple fish curry, nothing too exotic but it's got plenty of ingredients & bloody hot, even the coconut cream didn't temper it very much, but it was nice. 1. Frying off the Ginger, Garlic & Curry Powder. 2. Sautéing the vegetables 3. There you go. For a guy that was a cook in the military you're not very good at taking orders, Phil. That bowl clearly states "PASTA" on it 6 times and you've put rice in it. FFS! 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 24 Share Posted January 24 2 minutes ago, Malter White said: For a guy that was a cook in the military you're not very good at taking orders, Phil. That bowl clearly states "PASTA" on it 6 times and you've put rice in it. FFS! Goodness Malter it is just a plate, I will have to be more careful from now on, seriously I wanted to use a big plate as I didn't want Turmeric & Curry stains all over the camp. 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 24 Share Posted January 24 1 hour ago, beach_life said: All good bar the celery I like celery. 2 2 Link to comment Share on other sites More sharing options...
kmar92 Posted January 24 Share Posted January 24 1 hour ago, Classic Brewing Co said: OK a simple fish curry, nothing too exotic but it's got plenty of ingredients & bloody hot, even the coconut cream didn't temper it very much, but it was nice. 1. Frying off the Ginger, Garlic & Curry Powder. 2. Sautéing the vegetables 3. There you go. Also Phil can you ditch the Samsung adverts? "Galaxy S21 Ultra 5G" subscripts do not add to your photo captures. 3 Link to comment Share on other sites More sharing options...
Malter White Posted January 24 Share Posted January 24 3 minutes ago, Classic Brewing Co said: I like celery. Especially in soups and stews. Celery is the difference between good and great. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 24 Share Posted January 24 46 minutes ago, kmar92 said: Also Phil can you ditch the Samsung adverts? "Galaxy S21 Ultra 5G" subscripts do not add to your photo captures. I didn't put it there, but I notice it disappears when you edit or crop a photo. I haven't bothered to remove it as it suddenly appeared after an update, but I wouldn't have thought it to be a problem. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 24 Share Posted January 24 45 minutes ago, Malter White said: Especially in soups and stews. Celery is the difference between good and great. Agreed. 2 Link to comment Share on other sites More sharing options...
kmar92 Posted January 24 Share Posted January 24 18 minutes ago, Classic Brewing Co said: I didn't put it there, but I notice it disappears when you edit or crop a photo. I haven't bothered to remove it as it suddenly appeared after an update, but I wouldn't have thought it to be a problem. It is just annoying, maybe just me that gets annoyed. We enjoy the free Community Forum via Coopers and I do not feel that we should have photo's posted with Samsung adverts. 3 Link to comment Share on other sites More sharing options...
stquinto Posted January 24 Share Posted January 24 Another day on the slopes Bambi’s Dad, then a blueberry tart. Won’t be skiing to strenuously this arvo 6 1 Link to comment Share on other sites More sharing options...
kmar92 Posted January 24 Share Posted January 24 Looks absolutely amazing, Sainter. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 24 Share Posted January 24 (edited) 7 hours ago, stquinto said: Bambi’s Dad, then a blueberry tart. Looks nice Stquinta, it's cooked too! I don't know about where you are, but most Restaurants won't serve meat how you eat it in Australia. Tart looks yumbo. Edited January 24 by Classic Brewing Co 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 24 Share Posted January 24 A very humble Thai Panang. Goes alright. 5 Link to comment Share on other sites More sharing options...
stquinto Posted January 25 Share Posted January 25 7 hours ago, Mickep said: A very humble Thai Panang. Goes alright. Humble? Then humble is good TTROTDO Mick 2 Link to comment Share on other sites More sharing options...
stquinto Posted January 25 Share Posted January 25 21 hours ago, Classic Brewing Co said: OK a simple fish curry, nothing too exotic but it's got plenty of ingredients & bloody hot, even the coconut cream didn't temper it very much, but it was nice. 1. Frying off the Ginger, Garlic & Curry Powder. 2. Sautéing the vegetables 3. There you go Beautiful stuff Phil! I reckon tou can go join Mick 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 25 Share Posted January 25 16 minutes ago, stquinto said: Beautiful stuff Phil! I reckon tou can go join Mick AHH thanks Stquinta, I could do with some time off, Cheers. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 25 Share Posted January 25 Now this ain't for everyone. And please don't try sun drying your meat or fish without getting the right advice first. Went fishing - caught fish (redfin and a cuppla carp) marinaded in Thai herbs and spices with heaps of salt and oil and then dried in the sun on racks. Smells amazing. Snapped fried a couple and the result is just beautiful - even the ol' carp has come up alright. 6 Link to comment Share on other sites More sharing options...
beach_life Posted January 26 Share Posted January 26 1 hour ago, Mickep said: dried in the sun on racks. golly, bet that is full of flavour - looks delightful 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 26 Share Posted January 26 1 hour ago, Mickep said: Now this ain't for everyone. And please don't try sun drying your meat or fish without getting the right advice first. Went fishing - caught fish (redfin and a cuppla carp) marinaded in Thai herbs and spices with heaps of salt and oil and then dried in the sun on racks. Smells amazing. Snapped fried a couple and the result is just beautiful - even the ol' carp has come up alright. Looks really nice Mick, I have dried some in the Food Dehydrator a few times, I covered them with Liquid Smoke & herbs, worked very well, not unlike the real thing. Nice size Redfin too. 3 Link to comment Share on other sites More sharing options...
beach_life Posted January 26 Share Posted January 26 2 hours ago, Classic Brewing Co said: I have dried some in the Food Dehydrator a few times I cold smoked some coral trout once too - really good, and as @Mickep says, do your research 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 26 Share Posted January 26 7 minutes ago, beach_life said: I cold smoked some coral trout once too - really good, and as @Mickep says, do your research yeah, the recipe book is good. I played around with liquid smoke & chilli. Clean the fish removing the scales, gills, and intestines. For small and medium-size fish, make a butterfly cut from the head down to the tail and spread it open. Deboning a fish is optional. For big-size fish, either you cut them into butterfly or fillet-size and deboned. Season the fish with a marinade. Your marinade could be 1 ½ to 2 tsp. salt for every pound of fish, your choice of seasonings, and ¼ cup of water. Salt prevents bacteria from growing during the drying process. Marinate the fish for 4 to 8 hours in the refrigerator to allow the flavors to seep in. Drain the marinade well before drying. Lay them on the drying trays without overlapping. Dry the fish in the dehydrator at 160°F for around 10 hours until it is firm, dry, and pliable. If you still see moisture on the fish, continue drying. Be careful not to over-dry the fish. If the fish falls apart after bending it, it’s over-dried. Dried fish can be stored in sealable plastic bags, glass jars, or airtight plastic containers. Store them in dark, dry place at room temperature for not more than two months. Fish jerky is usually cooked before eating. Fry them in a small amount of oil. Or add them in soups and chowders. 3 Link to comment Share on other sites More sharing options...
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