What's On The Table
- Thread starter Henno
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
browndog
Are you bulletproof boy?
- Joined
- 23/9/03
- Messages
- 3,635
- Reaction score
- 157
Eyup bah goom, sethe, that's one reet champion pud tha knows B)
Now THAT is a yorkshire pud.
freezkat
Well-Known Member
- Joined
- 16/8/11
- Messages
- 651
- Reaction score
- 2
I'm not posting a picture of a beer boiled bratwurst on a bun. It was delicious. On the side: kraut, beans, cole slaw
AndrewQLD
RED ON WHITE IPA
- Joined
- 12/3/04
- Messages
- 4,149
- Reaction score
- 308
Yesterdays lunch, homemade salam, feta and pickled onions washed down with a hoppy Irish Red
Now that is one pretty picture, can't be any better feeling than sitting down to all those home made goodies knowing that they were all made by yourself. It looks delicious.
Andrew
haha - "ploughmans' lunches" always remind me of the time I flew to London with British Airways. Due to a monumental Pommy stuff up as we were cruising over Germany in the dawn, breakfast was being served and all the food they had left on board was ploughmans lunches.
Most people didn't mind but many of the Asians on board were quite disoriented. Ah nothing like pickled onions, Hovis mini loaf and Cheddar cheese at 6 in the morning, could have used an Irish Red, but :lol:
Most people didn't mind but many of the Asians on board were quite disoriented. Ah nothing like pickled onions, Hovis mini loaf and Cheddar cheese at 6 in the morning, could have used an Irish Red, but :lol:
The recipe is from Ruhlman and Polcyn's book, called Saucisson Sec, but made with wild pork. Garlic , pepper and a bit of chilli is pretty much all the spices.
Had a belgian beer tasting so did some reading on some food matching rather than just grabbing a few cheeses.
Some surprises as to what worked as well as the obvious ones.
cheescake in the freezer, pork and fennel sausages, some 70% dark chocolate, wild boar cut into little steaks, smoked salmon
a hard goat cheese, an aged gruyere (my god that was good), wax cheddar (also seriously good), a few crackers, sourdough, 2 bries, a camembert, and a blue
Hiding somewhere out of shot is a white pepper crusted salami
View attachment 54175
General conclusions were that the chocolate went with just about everything, and so did the gruyere, but I think we might have been a little biased on that last one...
Some surprises as to what worked as well as the obvious ones.
cheescake in the freezer, pork and fennel sausages, some 70% dark chocolate, wild boar cut into little steaks, smoked salmon
a hard goat cheese, an aged gruyere (my god that was good), wax cheddar (also seriously good), a few crackers, sourdough, 2 bries, a camembert, and a blue
Hiding somewhere out of shot is a white pepper crusted salami
View attachment 54175
General conclusions were that the chocolate went with just about everything, and so did the gruyere, but I think we might have been a little biased on that last one...
quadbox
Well-Known Member
- Joined
- 30/9/07
- Messages
- 221
- Reaction score
- 39
My efforts tonight, paella!
My first attempt at it, few things I'll change next time (not least of which using the brew burner outside instead of the crappy electric stove, urgh. bloody rental places). Pretty happy though, great feed
My first attempt at it, few things I'll change next time (not least of which using the brew burner outside instead of the crappy electric stove, urgh. bloody rental places). Pretty happy though, great feed
petesbrew
Lover of Beer
- Joined
- 31/3/06
- Messages
- 5,198
- Reaction score
- 172
That Paella looks awesome dude.
No pics cos it wasn't exactly pretty (equivalent of taking a photo of a grey camry in a carpark), but we had some baked lemon chicken thighs & potato, with some dolmades & greek salad.
I bloody love greek food.
No pics cos it wasn't exactly pretty (equivalent of taking a photo of a grey camry in a carpark), but we had some baked lemon chicken thighs & potato, with some dolmades & greek salad.
I bloody love greek food.
Dave70
Le roi est mort..
- Joined
- 29/9/08
- Messages
- 5,603
- Reaction score
- 3,279
Yesterdays lunch, homemade salam, feta and pickled onions washed down with a hoppy Irish Red
Nice bokeh mate.
What's that, about 35 - 1:8 lens?
brettprevans
HB so good, it will raise the dead
- Joined
- 14/4/07
- Messages
- 8,267
- Reaction score
- 136
made gnocci last night. 2 homemade sauces, basic fresh napoli and a simple blue cheese sauce (forgot to take pics of final product)
bake potato then through a drum sieve. boil till just floating then a quick fry with butter.
best part of all is frying up the skins for uber good crisps.
so nice and fluffy. had left overs for lunch
bake potato then through a drum sieve. boil till just floating then a quick fry with butter.
best part of all is frying up the skins for uber good crisps.
so nice and fluffy. had left overs for lunch
Attachments
Muggus
Case swap whore
- Joined
- 9/7/07
- Messages
- 2,361
- Reaction score
- 15
Great idea dude!
I make gnocchi a fair bit, never thought of that though....definately will next time!
brettprevans
HB so good, it will raise the dead
- Joined
- 14/4/07
- Messages
- 8,267
- Reaction score
- 136
Little sprinkle of salt and your in heaven. ESP when you've got little bits of potato still on the skins.
Muggus
Case swap whore
- Joined
- 9/7/07
- Messages
- 2,361
- Reaction score
- 15
Few years back we were at this place (can't remember where for the life of me) and they had STUFFED potato skins. I'm talking scooped out potato halves with bacon and cheese filling, and i recall there being some other creamy chicken (mornay?) filling as well. So epic!
