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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...

As usual Andy M gives good advise, from me I would say firstly write down what you like. Look up the recipe and give it a go Follow the recipe as best you can but be mindful that the person who wrote the recipe won't be giving you a guarantee that it will work. Andy or myself could give you a...

Without being disrespectful to Mandy I must agree with you archiduc, potatoes-potatoes-potatoes,---- then there should be some boiled cabbage on the side, - [would that be right] Thicken Irish stew with flour only, no gravoxs' etc. Personally I like my cabbage finely sliced, cooked in a...

Boiling shrimp [prawns to us] is about the only way we cook them unless for crumbing etc. Bring salted water to the boil Add the shrimp but do not over crowd the pot Quickly bring it back to when the shrimp start to float and water starts to boil, give it 30 seconds or so for all the shrimp to...

It also has a nicer flavour than many others Simona. A handy hint if you make your own chips at home, the lower the temperature, the longer it takes to cook them, the crunchier the chips will be. They will take up more oil but you use Olive oil, so you are forgiven :smile:

True, in my post I explained my business, and that is how long you would expect your oil to last in this type of business. If your oil wasn't lasting the distance you would be doing something wrong and throwing money down the drain. My usage was 100 litres a week give or take, the cookers...

Thanks Scotch, I was really puzzled with those steak photos, I age our beef cuts in my beer fridge that only gets opened after 5pm and is set at 2C, that's pretty important, the fridge must be below 4C constantly. I [wet] age our beef cuts for 3 to 4 months before cutting them in just the vacumn...

That--is the way to go Katy----, everything in moderation and know your limits. Beth---- if you are going to read and heed all this stuff you are going to worry yourself into the grave. By all means take heed but do not take what they say as gospel, we are all made differently and our health is...

Rice Bran oil has become popular here, Rice Bran Oil, The World's Healthiest Oil They like to promote themselves and as Andy M says, they like to bag each others product. In our fish and chip business I used Palm oil, it was the most economical Moi International [I bought from these people] I...

Good idea, they do look yummy

SBS Food :: Special Broadcasting Service The above link will give the true influence that our multiculturalism has on our food. SBS is a great provider in this field, not only does it follow our immigrant culture it also follows the result of the combined nationalities. I don't understand...