iBooz2 Posted April 21 Share Posted April 21 1 hour ago, ben 10 said: piri-piri ain't mexican He did not say it was. It was the Chicken that was Pir-Pri. The rice was Mexican inspired. 1 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted April 21 Share Posted April 21 On 4/20/2024 at 3:11 PM, Classic Brewing Co said: Rainbow Trout tonight, I will bake them in the oven with white wine, lemon with herbs & spices. Trouble is with farmed Rainbow Trout (and many other farmed fish stocks) is that they are fed high hormonal "chook pellets type feed" (if you like), and that causes a marbling of the pink flesh with white veiny & strange looking fatty layers. You only have to look at the tail on those trout to see that they have been farm caged, farm fed and of dodgy health. Compare that to a wild caught trout and you will see the difference in the flesh structure. I catch my own trout and I know which of those fish I would rather eat. Wild or farmed, give me wild any day. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 21 Author Share Posted April 21 23 minutes ago, iBooz2 said: Trouble is with farmed Rainbow Trout (and many other farmed fish stocks) is that they are fed high hormonal "chook pellets type feed" (if you like), and that causes a marbling of the pink flesh with white veiny & strange looking fatty layers. You only have to look at the tail on those trout to see that they have been farm caged, farm fed and of dodgy health. Compare that to a wild caught trout and you will see the difference in the flesh structure. I catch my own trout and I know which of those fish I would rather eat. Wild or farmed, give me wild any day. Whatever, I had a guest for dinner & she & I enjoyed it immensely, with a Sauvignon Blanc, Chips & Salad. 1 Link to comment Share on other sites More sharing options...
jennyss Posted April 21 Share Posted April 21 Pizza night last night; with tomato paste, mozzarella cheese, left over chilli con carne, guacamole, olives, capsicum and more cheese. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted April 22 Share Posted April 22 On 4/19/2024 at 12:17 PM, Classic Brewing Co said: Just prepping a Thai Green Chicken Curry for tonight's dinner. Looks superb old mate. Solid 9/10 On 4/21/2024 at 9:55 PM, stquinto said: It was a Portuguese -Mexican fusion dinner if you like Well played 1 Link to comment Share on other sites More sharing options...
ben 10 Posted April 22 Share Posted April 22 20 hours ago, jennyss said: left over chilli con carne, guacamole, Oh, la, la. Have you tried the guac on cold after? A dab of sour cream can be good too. 9.5/10 - I LOVE pizza 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted April 23 Share Posted April 23 Was up in Bendigo for a week or so and had a meat lovers at a local pizza joint, was good so decided to copy it when I got home. Home made pizza base, tomato paste, shredded ham, home cured and smoked bacon pieces, pepperoni, pork sausage with fennel and mixed pizza cheese and BBQ sauce. Quite nice with the pork and fennel sausage. Will do this one again. 5 Link to comment Share on other sites More sharing options...
ben 10 Posted April 23 Share Posted April 23 23 minutes ago, iBooz2 said: home cured and smoked bacon pieces Winning for that. I used to work at large pizza chain, we would make the pork n fennel sausage mix and cook it on a baking tray - worked well for bulk and was cheaper than snage 2 Link to comment Share on other sites More sharing options...
jennyss Posted April 23 Share Posted April 23 7 hours ago, iBooz2 said: BBQ sauce That looks very pretty @iBooz2, with the BBQ sauce drizzled in like that. I must stop checking 'What's on the menu' before breakfast! 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 23 Author Share Posted April 23 9 hours ago, iBooz2 said: Was up in Bendigo for a week or so and had a meat lovers at a local pizza joint, was good so decided to copy it when I got home. Home made pizza base, tomato paste, shredded ham, home cured and smoked bacon pieces, pepperoni, pork sausage with fennel and mixed pizza cheese and BBQ sauce. Quite nice with the pork and fennel sausage. Will do this one again. Sounds good but for me it would be without BBQ sauce. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted April 24 Share Posted April 24 Salad for lunch, felafel, cauliflower, quinoa tabouleh and dips. 6 Link to comment Share on other sites More sharing options...
iBooz2 Posted April 24 Share Posted April 24 (edited) 22 hours ago, ben 10 said: Winning for that. I used to work at large pizza chain, we would make the pork n fennel sausage mix and cook it on a baking tray - worked well for bulk and was cheaper than snage Yes, and I have you to thank for that @ben 10 for introducing me to those Charcuterie Books. Just you wait till I weld up my home made smoker box out of a couple of old gas bottles and really get into smoking foods. 15 hours ago, jennyss said: That looks very pretty @iBooz2, with the BBQ sauce drizzled in like that. I must stop checking 'What's on the menu' before breakfast! Thanks @jennyss. And now for my next pizza masterpiece (after I copied your hamburger with the lot pizza idea) I am going to transition my own famous Filipino BBQ pork skewer recipe into a Filipino pork pizza so stay tuned to this channel. YUM! Edited April 24 by iBooz2 2 1 Link to comment Share on other sites More sharing options...
stquinto Posted April 26 Share Posted April 26 Mexican for dinner. I also got hold of some tomatillos to make a green enchilada sauce. 5 Link to comment Share on other sites More sharing options...
ben 10 Posted April 26 Share Posted April 26 (edited) 4 hours ago, stquinto said: I also got hold of some tomatillos to make a green enchilada sauce. YUMMO - did you buy or someone you know grows them? I'll have to plant some again they are so freakin good Edited April 26 by ben 10 1 Link to comment Share on other sites More sharing options...
stquinto Posted April 26 Share Posted April 26 11 hours ago, ben 10 said: YUMMO - did you buy or someone you know grows them? I'll have to plant some again they are so freakin good No, they came n the post from a Mexican deli. It made about a litre of enchilada sauce which I froze 1 Link to comment Share on other sites More sharing options...
stquinto Posted April 27 Share Posted April 27 I’m in the South of France, crappy weather, but a decent “apéritif” 4 Link to comment Share on other sites More sharing options...
Malter White Posted April 27 Share Posted April 27 11 minutes ago, stquinto said: I’m in the South of France, crappy weather, but a decent “apéritif” Gee you've got a hard life, Dave. Je suis un rock star. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 27 Author Share Posted April 27 4 hours ago, Malter White said: Gee you've got a hard life, Dave. Je suis un rock star. Yeah, don't overdo it Stquinta. 1 Link to comment Share on other sites More sharing options...
stquinto Posted April 27 Share Posted April 27 Holy cow, I’m not used to Scotch on the rocks before dinner, but Blimey, I don’t want to offend anyone 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28 Author Share Posted April 28 5 hours ago, stquinto said: Holy cow, I’m not used to Scotch on the rocks before dinner, but Blimey, I don’t want to offend anyone Before, during, after, get a grip man, keep it up for the team, or down whichever pleases you. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28 Author Share Posted April 28 Tonight's dinner, a lazy, easy Roast Chicken done in the slow Cooker, no oil, it sits on a bed of sliced onion, celery & rosemary. Well seasoned with garlic powder, spicy bbq rub, turmeric, pepper, salt inside & out. Just for good measure, several garlic bulbs up the never ending story & left on high for 4-6 hours. It creates a sauce if you want to use it but I don't. 2 Link to comment Share on other sites More sharing options...
stquinto Posted April 28 Share Posted April 28 4 hours ago, Classic Brewing Co said: Tonight's dinner, a lazy, easy Roast Chicken done in the slow Cooker, no oil, it sits on a bed of sliced onion, celery & rosemary. Well seasoned with garlic powder, spicy bbq rub, turmeric, pepper, salt inside & out. Just for good measure, several garlic bulbs up the never ending story & left on high for 4-6 hours. It creates a sauce if you want to use it but I don't. Looks wonderful Phil, TTROTDO Link to comment Share on other sites More sharing options...
stquinto Posted April 28 Share Posted April 28 I was a bit three sheets to the wind after the Scotch (alright, Japanese…), but I just about managed to knock up some grub. Octopus on a white bean puree and a bone-in sirloin. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28 Author Share Posted April 28 6 minutes ago, stquinto said: Looks wonderful Phil, TTROTDO Cheers mate, Ta, it was nice. I cannot believe how tender & moist it was, Awesome, I forgot to show the Steamed Bak Choy in the photo. I had a few beers with some neighbours, so you know. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28 Author Share Posted April 28 22 minutes ago, stquinto said: I was a bit three sheets to the wind after the Scotch (alright, Japanese…), but I just about managed to knock up some grub. Octopus on a white bean puree and a bone-in sirloin. I can't tell the difference between the tomato & the steak Stquinta. 1 Link to comment Share on other sites More sharing options...
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