Food Glorious Food!

[Vasco]

Tomorrow I'm doing a corned silverside with ginger beer in the slow cooker. First time I'm trying it with ginger beer. Anyone else done it this way before?

[Bates]

I've cooked something similar recently. Bit of a Greek feel to it. Very tasty.

You can't beat lemon potatoes.

I knew a George Vasco back in the day.

[Duchess_of_Bondi]

Tomorrow I'm doing a corned silverside with ginger beer in the slow cooker. First time I'm trying it with ginger beer. Anyone else done it this way before?

Sounds amazing Vasco. Not ginger beer but I do remember trying it with cola once, for that caramalised taste.

Let us know how it went. I can't stand vinegar so when I make it a few times a year, I just keep it plain these days. What veges do you like to have with yours?

[Duchess_of_Bondi]

I had no idea until yesterday that I had all these extra Flybuys points so I ordered a Sunbeam mini toaster/grill last night. I was hoping I could cook salmon in it and sure enough, it's included in the recipes I found on their website. Apparently it has a deep tray so I can cook mushrooms in it too.

https://www.sunbeam.com.au/blog/tag/mini-snack-press

[horrie hastings]

Tomorrow I'm doing a corned silverside with ginger beer in the slow cooker. First time I'm trying it with ginger beer. Anyone else done it this way before?

That actually sounds good Vasco, interested to find out how it turns out. I sometimes do silverside with pineapple juice.

[horrie hastings]

I've cooked something similar recently. Bit of a Greek feel to it. Very tasty.

I sometimes do a whole chicken sort of Greek style with the lemon.

With the thighs i just squeeze lemon juice over them, then sprinkle lemon pepper and a bit of powdered chicken stock over them and put a dab of butter or margarine on top of each thigh then fill the water in the baking dish making sure it doesn't go more than half way up the chicken thighs, less is better just as long as the pan doesn't dry out, i find the skins crisps better with the less water.

[horrie hastings]

Pizzas tonight, bought the dough balls from Coles to try. Will make a pepperoni one with zucchini, maybe capsicum, the other not sure but have plenty of capsicum, tomato, artichoke, olives, ham, pickled onions, caperberries.

[mightyrooster]

I’m going to make a carbonara tonight. My daughter’s request. I haven’t made one for nearly 2 years now because, well it’s full of cream and bacon and all that unhealthy stuff. I think it’s one of those dishes you only make very occasionally.

[mightyrooster]

I sometimes do a whole chicken sort of Greek style with the lemon.

With the thighs i just squeeze lemon juice over them, then sprinkle lemon pepper and a bit of powdered chicken stock over them and put a dab of butter or margarine on top of each thigh then fill the water in the baking dish making sure it doesn't go more than half way up the chicken thighs, less is better just as long as the pan doesn't dry out, i find the skins crisps better with the less water.

Another great recipe I’ll have to try sometime.

[mightyrooster]

I make the silverside quite often in the colder months. I’ve only ever used the traditional method though with the malt vinegar, cloves, bay leaves and brown sugar etc.

[horrie hastings]

Another great recipe I’ll have to try sometime.

Its just about getting the amount of water right. The water with all the chicken juice and lemon and other stuff makes a great gravy.

[Bates]

I'm thinking about deep fried neighbours cat who keeps killing our native birds.

Sweet and Sour Mao

[milanja]

I’m going to make a carbonara tonight. My daughter’s request. I haven’t made one for nearly 2 years now because, well it’s full of cream and bacon and all that unhealthy stuff. I think it’s one of those dishes you only make very occasionally.

Shouldn’t need any cream In carbonara MR,

instagram changed how I made carbonara forever, and you don’t miss the cream at all.

my wife still likes it with bacon, but guanciale is traditional.

https://www.instagram.com/reel/DTtQE...o1ODQ1OWMwNmM0

[mightyrooster]

Shouldn’t need any cream In carbonara MR,

instagram changed how I made carbonara forever, and you don’t miss the cream at all.

my wife still likes it with bacon, but guanciale is traditional.

https://www.instagram.com/reel/DTtQE...o1ODQ1OWMwNmM0

Thanks Milanja. That’s very helpful. I’ll definitely be trying it without the cream next time. I used the bacon only because it’s cheaper and easier to find. Though I just searched woollies online and noticed they sell the guanciale in bulk, not sure if they sell it by grams at the deli but it’s $52 a kilo. I always thought pancetta was the alternative and that’s expensive enough. Thanks for the info.

[milanja]

Thanks Milanja. That’s very helpful. I’ll definitely be trying it without the cream next time. I used the bacon only because it’s cheaper and easier to find. Though I just searched woollies online and noticed they sell the guanciale in bulk, not sure if they sell it by grams at the deli but it’s $52 a kilo. I always thought pancetta was the alternative and that’s expensive enough. Thanks for the info.

Guanciale is traditional, but not my favourite, I like speck, which Aldi do also, the guanciale can go really crisp really quick if you don’t keep an eye on it, and a lot that I have bought is majority white with only a few slithers of meat, so it can feel a bit too fatty.

You can also add more egg yolks and cheese to play with the amount of “cream” produced.

one thing I do really like is the pecorino Romano, it is tricky to find in the shops, I always go past tutto deli in Mawson to buy a chunk. If not find your favourite Parmesan.

it is only about 4 ingredients, and it’s worth good ingredients for a dish that we have maybe once or twice a month.