Recent content by attie

May I suggest dusting the fish with fine semolina instead of flour, we found that it gave a slightly more crunchy furnish but more importantly, we could stack the fish on trays without fear of it sticking together

Nice post linicx and I agree with you that no oil is better. At the time this thread started I was running what we call a "Fish and Chip" business where we were frying a half ton of potatoes into chips each week with a lot of battered pieces of fish. Our oil of preference was Palm oil, it was...

Our fishing is very different to what you have over there, I live 1/2 way along the Great Barrier Reef and our reef fish are very mild in flavour so we rarely add anything to them flavour wise. CeliaGates talks about Mackerel, we also have several different species with the Spanish Mackerel...

My favourite Sunday breakfast for me, bacon and egg sandwich. Grill the bacon in the sandwich press until it's super crispy both sides and there is plenty of fat left on the plate. Two slices of grain bread on the plate with the centres removed to take the eggs, grill in the press until the...

One from scratch Ginger ale recipe

That can do it Leenorton, shrimp shed their shells on or about the full moon so avoid buying those caught just after the full moon if you can as the thin shell will stick regardless of how you cook them. You may be cooking them a little to long, just a few minutes after adding them to boiling...

Hello from QLD Liza

You win me

Perhaps yes, I am not sure, but it is the more flavoursome part of the cut.

Laughing with you msmofet, I to am a poor sleeper, I guess it's an age thing. No coffee for me at this time of night, scotch and pepsi max to warm the bones. We are in the midst of a cold snap Brrrrrr! down to 4C today, I tell you, that is cold for us :ohmy:

You are most welcome, it is nice to get a response to a post so early in the evening for us when you blokes are normally in bed --- I'm posting this at 6.50pm Friday evening here.

Sorry msmofet, We have a different definition of bacon, correct me if I am wrong. Our normal bacon cut is called "middle rashers" which includes the eye and the flap, whereas your most common bacon cut excludes the eye. This is what we call streaky bacon, because it has a higher fat content...

I loved your post msmofet. Yes, this is what it's all about, To be a professional cook be professionally trained. To be a home cook, practice on the family, do not be afraid to experiment, but remember to write down the successes. :chef:

Looks mmmmm! pretty good Wyogal, but I tell you something mate, get rid of those cans and make it yourself from scratch and they will be just soooooo! much better. Hit up the guys here and you will get some killer recipes, then you can invite us for dinner - [you pay the fares ofcourse] PS :-...

Certainly do not use bacon fat May I suggest Mutton or Lamb fat trimmings, reduce the trimmings yourself and season your pan with this, continually wipe the fat around the pan over heat until you are satisfied it is sealed. If you are going to use a bought oil or lard they all have some...