stquinto Posted January 11 Share Posted January 11 (edited) I fired up the tandoor last night. It’s a bit of a hassle getting it all ready but it cooks the chicken tikka pretty well, sometimes the naan bread comes out ok, sometimes not Edited January 11 by stquinto Added photo 8 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 11 Author Share Posted January 11 This was meant to be an entree, but I am thinking, that's it. Very spicy with some of the ultra hot Chili's from the garden. 6 Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 11 Share Posted January 11 (edited) On 1/8/2024 at 6:35 PM, iBooz2 said: Last Thursday nights fare was home made pork dumplings. I make these a lot and still cannot get the nice wrinkly seam thing happening. Steamed then drizzled with Mr Chens Dumpling sauce for her (she loves these) and a combo of Mr Chens and Thai Sweet Chilli sauce for me. Washed down with a couple of bottles of cheap "Yellow Tail Bubbles" we had left over from Christmas. I usually make a batch of 60 and freeze 30 for a lazy dinner on another night. Sensational mate. I'm going to make pulled pork dumplings soon for the first time, i just got one of these from Ebay. Stainless Steel Dumpling Maker Dough Cutter Ravioli Empanada Press Mold Pastry | eBay Edited January 11 by Hoppy81 4 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 11 Share Posted January 11 4 minutes ago, Hoppy81 said: Sensational mate. I'm going to make pulled pork dumplings soon for the first time, i just got one of these from Ebay. Stainless Steel Dumpling Maker Dough Cutter Ravioli Empanada Press Mold Pastry | eBay You are "The Man" @Hoppy81 , "The Man". I am gunna get me one of them buggers too. Thats exactly what I need to present mine beautifully. Thanks Heaps. 2 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 11 Share Posted January 11 1 minute ago, iBooz2 said: You are "The Man" @Hoppy81 , "The Man". I am gunna get me one of them buggers too. Thats exactly what I need to present mine beautifully. Thanks Heaps. Too easy, mate. Look forward to the pics 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 11 Share Posted January 11 1 minute ago, iBooz2 said: You are "The Man" @Hoppy81 , "The Man". I am gunna get me one of them buggers too. Thats exactly what I need to present mine beautifully. Thanks Heaps. Could use an old pair of false teeth 6 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 11 Share Posted January 11 2 minutes ago, stquinto said: Could use an old pair of false teeth But we got none of those in this house, I wonder if the elderly neighbours could lend me theirs. ha ha 3 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 11 Share Posted January 11 Wednesday night is pizza night for me. Still trying to use up our Christmas ham on the bone. maybe one more pizza night left in it before soup time. Thanks @jennyss. This one, half and half, on the left, chilli with pre-roasted red and green capsicum, red onion, mushroom, pepperoni and on the right half, garlic prawns. Thanks to @Tricky Micky for putting me onto those Kurumba Prawns and also to Tan for the chilli flakes she made me. Was superb. Might do a full garlic prawn pizza next time. 6 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 11 Share Posted January 11 (edited) Tonight, I decided we would have home baked cheese and chive damper, moulded in the Lilliput bread trays and muffin trays then baked in the Webber Q. This was along with some freshly roasted and home-made pumpkin soup. I use the Lilliput loave tins as they make good dinner roll size loaves of bread and are a good talking point at the table. All our family loves them. Yeah, I know it's not the weather for winter type foods but been getting a bit sick of salads and BBQ fish for the time being. Edited January 11 by iBooz2 6 Link to comment Share on other sites More sharing options...
stquinto Posted January 11 Share Posted January 11 3 minutes ago, iBooz2 said: Tonight, I decided we would have home baked cheese and chive damper, moulded in the Lilliput bread trays and muffin trays then baked in the Webber Q. This was along with some freshly roasted and home-made pumpkin soup. I use the Lilliput loave tins as they make good dinner roll size loaves of bread and are a good talking point at the table. All our family loves them. Yeah, I know it's not the weather for winter type foods but been getting a bit sick of salads and BBQ fish for the time being. Looking good It's the season for pumpkin soup here, great with a dash of chili or curry powder in 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 11 Share Posted January 11 (edited) 1 hour ago, stquinto said: I fired up the tandoor last night. It’s a bit of a hassle getting it all ready but it cooks the chicken tikka pretty well, sometimes the naan bread comes out ok, sometimes not My wife is not into chilli and I am not really into curries but my wife's best friend who is Mauritian, does make the most delicious curry and I love it. My son and daughter in law, are right into Indian style foods as are their kids. I said to her at their wedding that she is now legally a "DIL". She looked at me and said what's that mean, then she got the joke (luckily). You have just given me a good idea for my son's upcoming birthday present, a Tandoor, right up his alley. Edited January 11 by iBooz2 2 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 12 Author Share Posted January 12 I know we all have different views & opinions on how meat should be cooked but just for interest's sake, let's see how many of you are Vampires & Cannibals or those that prefer their meat cooked longer. I personally choose somewhere between medium to medium well & it must be well rested to drain of the myoglobin. About where the thumbs up is. 2 1 Link to comment Share on other sites More sharing options...
Beerdo Posted January 13 Share Posted January 13 1 hour ago, Classic Brewing Co said: I know we all have different views & opinions on how meat should be cooked but just for interest's sake, let's see how many of you are Vampires & Cannibals or those that prefer their meat cooked longer. I personally choose somewhere between medium to medium well & it must be well rested to drain of the myoglobin. About where the thumbs up is. I like it the same, med to med-well, but I rarely get it right when I cook them. They usually end up well done. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 13 Author Share Posted January 13 13 minutes ago, Beerdo said: I like it the same, med to med-well, but I rarely get it right when I cook them. They usually end up well done. Yeah, at least then you know it's hot & less chance of bacteria, I usually let my steak rest on a grill plate & cover with foil to rest, this will also continue to cook with the residual heat. Here's something for the vampires. https://www.foodsafety.asn.au/safe-cooking-temperatures/ 1 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 13 Share Posted January 13 8 hours ago, Classic Brewing Co said: I know we all have different views & opinions on how meat should be cooked but just for interest's sake, let's see how many of you are Vampires & Cannibals or those that prefer their meat cooked longer. I personally choose somewhere between medium to medium well & it must be well rested to drain of the myoglobin. About where the thumbs up is. Medium Rare for me. 2 Link to comment Share on other sites More sharing options...
stquinto Posted January 13 Share Posted January 13 22 hours ago, Classic Brewing Co said: Far left for me Phil, otherwise might as well be a vegan 3 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 13 Share Posted January 13 Fish for dinner though 5 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 13 Share Posted January 13 On 1/11/2024 at 8:06 PM, stquinto said: I fired up the tandoor last night. It’s a bit of a hassle getting it all ready but it cooks the chicken tikka pretty well, sometimes the naan bread comes out ok, sometimes not Not much more to add other than WOW. 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 13 Share Posted January 13 1 hour ago, stquinto said: Far left for me Phil, otherwise might as well be a vegan Far far left for me too Sainter @stquinto. But just to be clear I don't choose blue or rare with just any ol' piece of beef. I have to know it's source and how it's been stored. Best way to do that is to buy fresh from the local butcher and cook it yourself at home. I would never go to the local suburban pub or restaurant chain and order a blue steak - just asking for a dose of the trots. Now speciality steak houses are a different matter - trust the experts I say. And really rare steak is only good for a cuppla cuts anyway. For example I would never have an Aussie rib eye on the bone cooked blue. I love steak (possibly because I don't have it too often in the Thai influenced kitchen at home) and really I'm okay with eating it anyway it comes to be honest - anything except well done that is. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 13 Share Posted January 13 1 hour ago, stquinto said: Fish for dinner though A veritable feast you've got there Sainter! 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 14 Share Posted January 14 This was a bit of a change up A stir fry with vege, prawns, chicken, and chilli. SWMBO decided to add fresh pineapple and cherry tomatoes. The chilli and the pineapple seemed to be an excellent combo much to my surprise. Side dish of Thai fried rice. 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 14 Author Share Posted January 14 3 minutes ago, Tricky Micky said: Far far left for me too Sainter @stquinto. But just to be clear I don't choose blue or rare with just any ol' piece of beef. I have to know it's source and how it's been stored. Best way to do that is to buy fresh from the local butcher and cook it yourself at home. I would never go to the local suburban pub or restaurant chain and order a blue steak - just asking for a dose of the trots. Now speciality steak houses are a different matter - trust the experts I say. And really rare steak is only good for a cuppla cuts anyway. For example I would never have an Aussie rib eye on the bone cooked blue. I love steak (possibly because I don't have it too often in the Thai influenced kitchen at home) and really I'm okay with eating it anyway it comes to be honest - anything except well done that is. I agree with you on the meat served like that, it pays to eat them only at specialist steak houses rather than buy it at Coles & cook it at home, you are open to all sorts of problems. I don't have that problem; I like mine cooked. 2 Link to comment Share on other sites More sharing options...
stquinto Posted January 14 Share Posted January 14 3 hours ago, Tricky Micky said: This was a bit of a change up A stir fry with vege, prawns, chicken, and chilli. SWMBO decided to add fresh pineapple and cherry tomatoes. The chilli and the pineapple seemed to be an excellent combo much to my surprise. Side dish of Thai fried rice. That looks amazing Tricky! And your (wife’s) way of cooking prawns is great too, thanks for the tip 1 Link to comment Share on other sites More sharing options...
Beerdo Posted January 14 Share Posted January 14 9 hours ago, stquinto said: Fish for dinner though So Dave, is that a salt coating on the fish? 2 Link to comment Share on other sites More sharing options...
Malter White Posted January 14 Share Posted January 14 This has proven rather popular with my family. Delicious vanilla slice and very simple to make. I also add dessicated coconut to the icing to get it more like vanilla slice I'm familiar with eg. Balfours. I'll add a link for the recipe. https://www.bestrecipes.com.au/recipes/vanilla-slice-recipe/do7hw28r 4 Link to comment Share on other sites More sharing options...
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