Classic Brewing Co Posted March 20 Author Share Posted March 20 48 minutes ago, Tricky Micky said: Looks the absolute Bizz Phil, nicely played. Been chowing down on lamb backstraps lately - they really are very good imo. Lamb is hard to beat, I especially love backstrap. but loin & other cuts are nice too. 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted March 20 Share Posted March 20 5 hours ago, Tricky Micky said: Off the carbs recently trying to offload some blubber Off the carbs ? @Tricky Micky , bloody hell. If you keep having all these dirty weekends away travelling around VIC, you will need all the carbs you can get. Otherwise, you will come back all spent, and as skinny as a stick. Just saying ! 3 Link to comment Share on other sites More sharing options...
stquinto Posted March 20 Share Posted March 20 21 hours ago, Classic Brewing Co said: Yes Jenny, it was cooked medium. My name is not Stquinta My last lamb offering. Slightly overcooked, but ok with champ and veggies, and mint sauce 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 20 Author Share Posted March 20 1 hour ago, stquinto said: My last lamb offering. Slightly overcooked, but ok with champ and veggies, and mint sauce My photo of the raw lamb is cooked more than that. 4 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 21 Share Posted March 21 6 hours ago, stquinto said: My last lamb offering. Slightly overcooked, but ok with champ and veggies, and mint sauce You know the drill mate. Looks just beautiful. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 21 Author Share Posted March 21 Tonight a srap up pizza made pretty much with leftovers apart from the prawns & chili from the garden, a little topping with fresh basil & thats enough, tasted pretty good. A glass of red strictly for medicinal purposes after last night's p""up 4 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 22 Author Share Posted March 22 This is my Prawn Curry Soup with Chili, Garlic veg, with noodles, I sometimes have it with rice but either way it is hot, spicy & great for a quick meal. 5 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 22 Share Posted March 22 1 minute ago, Classic Brewing Co said: This is my Prawn Curry Soup with Chili, Garlic veg, with noodles, I sometimes have it with rice but either way it is hot, spicy & great for a quick meal. Looks great mate. Recipe? 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 22 Author Share Posted March 22 5 minutes ago, Tricky Micky said: Looks great mate. Recipe? I mix a pkt Continental Dutch Curry & Rice soup with 1l water in a Pyrex Jug & let it sit stirring occasionally. Add a mirepoix of veg (equal portions of celery, carrot, onion) usual 1 cup each, 2 x cloves garlic & 1 tbs of curry powder to a little EVOO heated in a saucepan & fry the veg until softened, add the prawns until they start to change colour & slowly add the soup mix stirring consistently. Other vegetable can be used & also spices like cumin, Morracan, Chinese etc. Add 1pkt Hokkien Noodles & stir through for a few minutes & serve, garnish with coriander or parsley. If you prefer rice, add as much as you want to your bowl - you can choose between a soup consistency or just mix it with the rice. P.S. Remember to open a bottle of wine. 4 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 22 Share Posted March 22 16 minutes ago, Classic Brewing Co said: P.S. Remember to open a bottle of wine. 1 Link to comment Share on other sites More sharing options...
stquinto Posted March 23 Share Posted March 23 One for you Phil - Uruguayan Black Angus rump with a pepper sauce 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 23 Author Share Posted March 23 3 hours ago, stquinto said: One for you Phil - Uruguayan Black Angus rump with a pepper sauce I can't see much steam coming from your plate Stquinta, 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 25 Author Share Posted March 25 What do you do for dinner when you come from an afternoon at the neighbours a bit liquored up, open a tin of sardines & grab whatever is in the fridge. Actually it was pretty good. 3 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted March 25 Share Posted March 25 On 3/21/2024 at 8:17 AM, stquinto said: My last lamb offering. Slightly overcooked, but ok with champ and veggies, and mint sauce Cooked to my perfection @stquinto. You can cook my lamb any day. 1 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted March 25 Share Posted March 25 (edited) 8 hours ago, Classic Brewing Co said: What do you do for dinner when you come from an afternoon at the neighbours a bit liquored up, open a tin of sardines & grab whatever is in the fridge. Sardines are good for gout. Good for causing it, not for taking the curse away. Just like spinach, asparagus and vegemite. Enjoy. Edited March 25 by iBooz2 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 25 Author Share Posted March 25 1 hour ago, iBooz2 said: Sardines are good for gout. Good for causing it, not for taking the curse away. Just like spinach, asparagus and vegemite. Enjoy. I eat all of those & I haven't got gout. 2 Link to comment Share on other sites More sharing options...
stquinto Posted March 25 Share Posted March 25 Sauerkraut, in all its meaty glory 4 1 Link to comment Share on other sites More sharing options...
Beerdo Posted March 26 Share Posted March 26 1 hour ago, stquinto said: Sauerkraut, in all its meaty glory Takes me back to memories of my Opa. He used to ferment his own sauerkraut and had a smokehouse for curing meats. His kassler was sensational. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 26 Author Share Posted March 26 37 minutes ago, Beerdo said: Takes me back to memories of my Opa. He used to ferment his own sauerkraut and had a smokehouse for curing meats. His kassler was sensational. I love all of the cured meats, but sauerkraut upsets my stomach & tastes a bit to vinegary for me. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 26 Author Share Posted March 26 Last night a Pasta with chili's, basil & parsley from the garden, exceptionally hot but nice nevertheless. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 26 Share Posted March 26 On 3/24/2024 at 5:46 AM, stquinto said: One for you Phil - Uruguayan Black Angus rump with a pepper sauce Cooked to perfection. 1 Link to comment Share on other sites More sharing options...
stquinto Posted March 26 Share Posted March 26 12 minutes ago, Tricky Micky said: Cooked to perfection. Cheers Tricky ! The reverse sear (recommended on here by someone who keeps changing his name...) is defo the best way, unless it's a big old lump of meat and I sousvide it. Oven at 80°C, set the probe/thermometer for 9° less than you want to serve it at, in my case 44°, then in the steel frying pan to sear. With it being a cube of meat (in French they call them "pavé", meaning cobble - as in a medieval street) I seared it on all 6 sides. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 26 Author Share Posted March 26 9 hours ago, stquinto said: I seared it on all 6 sides. I usually do that too, but then proceed to cook the meat. 2 Link to comment Share on other sites More sharing options...
John304 Posted March 27 Share Posted March 27 On 3/24/2024 at 5:16 AM, stquinto said: One for you Phil - Uruguayan Black Angus rump with a pepper sauce Crickey, it’s still mooing !! 3 Link to comment Share on other sites More sharing options...
jennyss Posted April 3 Share Posted April 3 Come on all you Coopers Community chefs out there - where are the photos? Things are getting desperate when I have to post a photo of my corned beef and boiled vegetables dinner. (It was yummy though, with 3 different kinds of mustard) 2 4 Link to comment Share on other sites More sharing options...
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