Date: 28/09/2008 17:09:54
From: Lucky1
ID: 32993
Subject: What have you been cooking???
A food thread for the died hard food lovers:)
This will be polished off this evening after the roast lamb.
A food thread for the died hard food lovers:)
This will be polished off this evening after the roast lamb.
A food thread for the died hard food lovers:)
—————————
looks good but – what do you mean by ‘died hard’?
i hope its not the result of eating the food. LOL
pepe said:
A food thread for the died hard food lovers:)
—————————
looks good but – what do you mean by ‘died hard’?
i hope its not the result of eating the food. LOL
OH i hope not……lol
Lucky1 said:
A food thread for the died hard food lovers:)
This will be polished off this evening after the roast lamb.
mm can i come over?
I found, quite by accident, that if you put a couple of dried-looking lemon and/or lime halves into a chicken cavity, they will still flavour the chicken. This is with cooking the chicken inside a cook-in bag. The halves must have only been squeezed to the desired quantity and then put back in the crisper “for another day”…but there was still life in them, apparently…
Re the pavlovas: good job I don’t live with Lucky or the pav shell would not have made it to the filling stage…Enjoy!!
veg gardener said:
Lucky1 said:
A food thread for the died hard food lovers:)
This will be polished off this evening after the roast lamb.
mm can i come over?
Sure back make it quick:)
Lucky1 said:
veg gardener said:
Lucky1 said:
A food thread for the died hard food lovers:)
This will be polished off this evening after the roast lamb.
mm can i come over?
Sure back make it quick:)
may take a while.
veg gardener said:
Lucky1 said:
veg gardener said:
Lucky1 said:
A food thread for the died hard food lovers:)
This will be polished off this evening after the roast lamb.
mm can i come over?
Sure back make it quick:)
may take a while.
Have to save you a piece;P
Well nothing as flash as a pav but I did a risotto for tea last night and it was a hit. Sweet potato and brocolli with spring onions and fresh tumeric. My fingers went yellow/orange but it sure added some spice to the flavour.
I have only recently been able to buy fresh tumeric and it’s a beaut spice to have on hand. Maybe I could grow my own. I never really thought about it.
This is what I cooked for a BBQ we went to yesterday. Chocolate Pav courtesy od Maggie Beer,
It was a success!
orchid40 said:
This is what I cooked for a BBQ we went to yesterday. Chocolate Pav courtesy od Maggie Beer,
It was a success!
OOOhh yumm!
orchid40 said:
This is what I cooked for a BBQ we went to yesterday. Chocolate Pav courtesy od Maggie Beer,
It was a success!
looks yum!
Happy Potter said:
orchid40 said:
This is what I cooked for a BBQ we went to yesterday. Chocolate Pav courtesy od Maggie Beer,
It was a success!
OOOhh yumm!
drool
orchid40 said:
This is what I cooked for a BBQ we went to yesterday. Chocolate Pav courtesy od Maggie Beer,
It was a success!
I saw that program! Did you use cream or what she used?
cackles said:
orchid40 said:
This is what I cooked for a BBQ we went to yesterday. Chocolate Pav courtesy od Maggie Beer,
It was a success!
I saw that program! Did you use cream or what she used?
I couldn’t find any Creme Fraiche so I got fresh cream as opposed to thickened cream. Delish!
making rice + wild rice + broad beans (beans from garden) + pork cutlets.
boiled fruit cake for the show ..came 2nd last year ..going for the first prize this time … mega mutant flu virus up and smacked me hard cakes didnt get there ..hhuub and boy 1 ate both of them . oh well next year ……. nice that the cooking ladies were wondering where i was and missed my entries
sweetpea2008 said:
boiled fruit cake for the show ..came 2nd last year ..going for the first prize this time … mega mutant flu virus up and smacked me hard cakes didnt get there ..hhuub and boy 1 ate both of them . oh well next year ……. nice that the cooking ladies were wondering where i was and missed my entries
what a shame, hope you are all over the flu now.
The Dundee cake using 5 chook eggs…….
Oh I so hope this link works…… thinking of what you can cook with your toads Bubba:D
http://www.news.com.au/story/0,23599,24452062-17001,00.html
Crap it didn’t work;(
Copy & Pasted the story instead.
CANE toads might be the menace of northern Australia, but visiting Americans have turned them into a culinary delight.
An American travel and cuisine television program went on a toad bust with cane toad elimination group FrogWatch last week in the Northern Territory.
And after helping catch 69 of the pests at Lee Point, host Andrew Zimmern ate them, the Northern Territory News reported.
Zimmern’s chef prepared the toad legs in a garlic and white wine sauce, and deep-fried them with sweet chilli sauce.
Chefs skinned the legs, avoidin the toads’ skin toxins.
FrogWatch assistant co-ordinator Erin Britton took Zimmern’s lead in trying the legs, and said they tasted like chicken.
“It was obviously quite a novelty,” she said. “I’ll try anything once.”
Ms Britton said only the bigger toads had legs with enough meat on them to eat, and they were tough and sinewy in the joints.
“I’ve eaten frogs’ legs in Asia, and they were meatier and tastier,” she said.
Ms Britton said if they were proven to be safe to eat, the cane toad problem in Australia could be curbed.
“If it’s a way of controlling the toads, it should be looked into,” she said.
Bizarre Foods with Andrew Zimmern spent a week in the Top End eating obscure foods.
The outback Australia episode – featuring the Top End – will screen on cable television in Australia in mid-2009.
Read more on this story in the Northern Territory News
Lucky1 said:
Crap it didn’t work;(Copy & Pasted the story instead.
CANE toads might be the menace of northern Australia, but visiting Americans have turned them into a culinary delight.
An American travel and cuisine television program went on a toad bust with cane toad elimination group FrogWatch last week in the Northern Territory.
And after helping catch 69 of the pests at Lee Point, host Andrew Zimmern ate them, the Northern Territory News reported.
Zimmern’s chef prepared the toad legs in a garlic and white wine sauce, and deep-fried them with sweet chilli sauce.
Chefs skinned the legs, avoidin the toads’ skin toxins.
FrogWatch assistant co-ordinator Erin Britton took Zimmern’s lead in trying the legs, and said they tasted like chicken.
“It was obviously quite a novelty,” she said. “I’ll try anything once.”
Ms Britton said only the bigger toads had legs with enough meat on them to eat, and they were tough and sinewy in the joints.
“I’ve eaten frogs’ legs in Asia, and they were meatier and tastier,” she said.
Ms Britton said if they were proven to be safe to eat, the cane toad problem in Australia could be curbed.
“If it’s a way of controlling the toads, it should be looked into,” she said.
Bizarre Foods with Andrew Zimmern spent a week in the Top End eating obscure foods.
The outback Australia episode – featuring the Top End – will screen on cable television in Australia in mid-2009.
Read more on this story in the Northern Territory News
still more useful to me as B&B in the garden…
http://www.news.com.au/story/0,23599,24452062–17001,00.html
+++++++++++++++++++++++++++++++++++++++++++++++++
Your link worked for me, Lucky
Dinetta said:
http://www.news.com.au/story/0,23599,24452062–17001,00.html+++++++++++++++++++++++++++++++++++++++++++++++++
Your link worked for me, Lucky
the page loads here but it says the story cant be found.
veg gardener said:
might be my settings allow me to load the page?
Dinetta said:
http://www.news.com.au/story/0,23599,24452062–17001,00.html+++++++++++++++++++++++++++++++++++++++++++++++++
Your link worked for me, Lucky
the page loads here but it says the story cant be found.
dinetta says this to me Page Not Found
We could not find the page you requested. This is either because:
* There’s an error in the address or link you have entered in your browser; * There’s a technical issue and the page has not been properly published; * It is an older article that has been removed from the site.If you believe that this is a technical error, please contact us and tell us the location of this page.
so yours would come up what lucky pasted here?
veg gardener said:
dinetta says this to me Page Not FoundWe could not find the page you requested. This is either because:
* There’s an error in the address or link you have entered in your browser; * There’s a technical issue and the page has not been properly published; * It is an older article that has been removed from the site.If you believe that this is a technical error, please contact us and tell us the location of this page.
so yours would come up what lucky pasted here?
No, I am getting “page not found” as well…
:(
didn’t read it properly the first time…
Dinetta said:
veg gardener said:
dinetta says this to me Page Not FoundWe could not find the page you requested. This is either because:
* There’s an error in the address or link you have entered in your browser; * There’s a technical issue and the page has not been properly published; * It is an older article that has been removed from the site.If you believe that this is a technical error, please contact us and tell us the location of this page.
so yours would come up what lucky pasted here?
No, I am getting “page not found” as well…
:(
didn’t read it properly the first time…
yeah.
Dinetta said:
http://www.news.com.au/story/0,23599,24452062–17001,00.html+++++++++++++++++++++++++++++++++++++++++++++++++
Your link worked for me, Lucky
Really???? Didn’t my end…poxy link;P
So watch ya reckon Dinetta:) Toasty toads on toast for breakfast tomorrow???LOL
So watch ya reckon Dinetta:) Toasty toads on toast for breakfast tomorrow???LOL
+++++++++++++++++++++++++++++++++++++++++
Suddenly I don’t feel well…
(###
Dinetta said:
So watch ya reckon Dinetta:) Toasty toads on toast for breakfast tomorrow???LOL
+++++++++++++++++++++++++++++++++++++++++Suddenly I don’t feel well…
(###
ROTFL
Dinetta said:
So watch ya reckon Dinetta:) Toasty toads on toast for breakfast tomorrow???LOL
+++++++++++++++++++++++++++++++++++++++++Suddenly I don’t feel well…
(###
don’t you like chicken???
Lucky1 said:
Crap it didn’t work;(Copy & Pasted the story instead.
CANE toads might be the menace of northern Australia, but visiting Americans have turned them into a culinary delight.
An American travel and cuisine television program went on a toad bust with cane toad elimination group FrogWatch last week in the Northern Territory.
And after helping catch 69 of the pests at Lee Point, host Andrew Zimmern ate them, the Northern Territory News reported.
Zimmern’s chef prepared the toad legs in a garlic and white wine sauce, and deep-fried them with sweet chilli sauce.
Chefs skinned the legs, avoidin the toads’ skin toxins.
FrogWatch assistant co-ordinator Erin Britton took Zimmern’s lead in trying the legs, and said they tasted like chicken.
“It was obviously quite a novelty,” she said. “I’ll try anything once.”
Ms Britton said only the bigger toads had legs with enough meat on them to eat, and they were tough and sinewy in the joints.
“I’ve eaten frogs’ legs in Asia, and they were meatier and tastier,” she said.
Ms Britton said if they were proven to be safe to eat, the cane toad problem in Australia could be curbed.
“If it’s a way of controlling the toads, it should be looked into,” she said.
Bizarre Foods with Andrew Zimmern spent a week in the Top End eating obscure foods.
The outback Australia episode – featuring the Top End – will screen on cable television in Australia in mid-2009.
Read more on this story in the Northern Territory News
I hope I never get that hungry.
Lucky1 said:
Crap it didn’t work;(Copy & Pasted the story instead.
CANE toads might be the menace of northern Australia, but visiting Americans have turned them into a culinary delight.
An American travel and cuisine television program went on a toad bust with cane toad elimination group FrogWatch last week in the Northern Territory.
And after helping catch 69 of the pests at Lee Point, host Andrew Zimmern ate them, the Northern Territory News reported.
Zimmern’s chef prepared the toad legs in a garlic and white wine sauce, and deep-fried them with sweet chilli sauce.
Chefs skinned the legs, avoidin the toads’ skin toxins.
FrogWatch assistant co-ordinator Erin Britton took Zimmern’s lead in trying the legs, and said they tasted like chicken.
“It was obviously quite a novelty,” she said. “I’ll try anything once.”
Ms Britton said only the bigger toads had legs with enough meat on them to eat, and they were tough and sinewy in the joints.
“I’ve eaten frogs’ legs in Asia, and they were meatier and tastier,” she said.
Ms Britton said if they were proven to be safe to eat, the cane toad problem in Australia could be curbed.
“If it’s a way of controlling the toads, it should be looked into,” she said.
Bizarre Foods with Andrew Zimmern spent a week in the Top End eating obscure foods.
The outback Australia episode – featuring the Top End – will screen on cable television in Australia in mid-2009.
Read more on this story in the Northern Territory News
Blah. Where’s a bucket. :(
Blah. Where’s a bucket. :(
———————————-
Does sound yuck doesn’t it.
Tonight on my plate from the garden….
spinach
asparagus
broccoli
I am starving and can’t wait to tuck into my dinner.
Cooking a red chicken curry tonight, for pot luck lunch at work tomorrow.
The kaffir lime and the lemongrass will come from the garden… well, it’s better than nothing :)
bon008 said:
Cooking a red chicken curry tonight, for pot luck lunch at work tomorrow. The kaffir lime and the lemongrass will come from the garden… well, it’s better than nothing :)
i read this and walked into the kitchen where ms pepe was cooking a pumpkin curry.
‘has it got kaffir lime and lemon grass?’ i asked. boy was she impressed. we have both growing but only kaffir lime leaves were added. we picked them, washed them and crushed them. is that right? never used them before.
pepe said:
bon008 said:
Cooking a red chicken curry tonight, for pot luck lunch at work tomorrow. The kaffir lime and the lemongrass will come from the garden… well, it’s better than nothing :)i read this and walked into the kitchen where ms pepe was cooking a pumpkin curry.
‘has it got kaffir lime and lemon grass?’ i asked. boy was she impressed. we have both growing but only kaffir lime leaves were added. we picked them, washed them and crushed them. is that right? never used them before.
that kaffir lime is really sweet and citrussy and a good addition to curry. thanks bon008.
We had fish & chips from the take-away joint. But we had salad that included bok choy and cucumber from the garden.
Ran away from work early and spent about 1/2 hour in the garden this afternoon. Charlie Carped all my leafy stuff and Florished the rest of it. Does anything require anything else special? I’m trying to use all the stuff I have before I buy new stuff.
Getting a bit jealous of the worm wee. Think I really will have to invest in a worm farm. Guess I could have asked for that for my BD, but they’ve put money in my sewing machine account for me.
Thinking I might need an early night tonight. First day back at work after two weeks and I’m a bit wiped even though I’m a 100% on last week.
Burp….pardon me
damn my dinner was yummo….. so love the spinach, more so than the silverbeet.We had fish & chips from the take-away joint.
—————————————
Minimum chips and a piece each of butter fish and we can have that for $11 or just under….. best and cheapest take away meal out there for 2 old “pops” Poor Old Pensioners….LOL
On that note….. to the kitchen…… swoosh… away….
pepe said:
bon008 said:
Cooking a red chicken curry tonight, for pot luck lunch at work tomorrow. The kaffir lime and the lemongrass will come from the garden… well, it’s better than nothing :)i read this and walked into the kitchen where ms pepe was cooking a pumpkin curry.
‘has it got kaffir lime and lemon grass?’ i asked. boy was she impressed. we have both growing but only kaffir lime leaves were added. we picked them, washed them and crushed them. is that right? never used them before.
Yep, you can crush or just chop finely.. best to have bits of lime leaf either so small you don’t mind eating them, or so large you can easily avoid them. In between can be awkward. MMMMmmm.. nothing like the smell of freshly picked lime leafs :)
8 lbs of apricots into jam today…… It’s now a jarless house hold. All empty jars are now full.
Hot Cross Bun anyone????
Lucky1 said:
Hot Cross Bun anyone????
mmmmmm…
I’ve got zucchini slice in the oven….
Lucky1 said:
Hot Cross Bun anyone????
mmmm is that real butter?
Muschee said:
Lucky1 said:
Hot Cross Bun anyone????
mmmm is that real butter?
Naa…. flora pro-active… good for the elf’s health.
I’m gonna start preparing tonight curry :)
Powers going off soon to replace the bathroom ceiling fan…so that will give me something to do.
Bit warm outside yet to do my other bits.
Lucky1 said:
Muschee said:
Lucky1 said:
Hot Cross Bun anyone????
mmmm is that real butter?
Naa…. flora pro-active… good for the elf’s health.
we get that too, but every so often, you got to splurge.
Muschee said:
I’m gonna start preparing tonight curry :)Powers going off soon to replace the bathroom ceiling fan…so that will give me something to do.
Bit warm outside yet to do my other bits.
Oh I so love a curry…
what meat will you use?
Muschee said:
Lucky1 said:
Muschee said:
Lucky1 said:
Hot Cross Bun anyone????
mmmm is that real butter?
Naa…. flora pro-active… good for the elf’s health.
we get that too, but every so often, you got to splurge.
I buy it only on special and with the kids not here now… it lasts ages.
Lucky1 said:
Muschee said:
I’m gonna start preparing tonight curry :)Powers going off soon to replace the bathroom ceiling fan…so that will give me something to do.
Bit warm outside yet to do my other bits.
Oh I so love a curry…
what meat will you use?
I usually get gravy beef and cook it for a couple hours
This trifle.. choc strawberry..
Muschee said:
Lucky1 said:
Muschee said:
I’m gonna start preparing tonight curry :)Powers going off soon to replace the bathroom ceiling fan…so that will give me something to do.
Bit warm outside yet to do my other bits.
Oh I so love a curry…
what meat will you use?
I usually get gravy beef and cook it for a couple hours
Snap:D
I get gravy beef from the Vietnamese shop for about $6.50 (heaps cheaper than the stupidmarkets) make curry for me and steak & kidney for the elf.
Happy Potter said:
This trifle.. choc strawberry..
NNNNNNNNNNNNOOOOOOOOOOOOOOO
Kick him in the nuts…. don’t waste the trifle…LOL
My curry
http://garden-to-plate.blogspot.com/2008/04/beef-kidneys-good-food.html
Happy Potter said:
This trifle.. choc strawberry..
Oh no……don’t waste a good trifle.
Get a bucket of water instead for oh
Muschee said:
Happy Potter said:
This trifle.. choc strawberry..
Oh no……don’t waste a good trifle.
Get a bucket of water instead for oh
Change of plans……that’s wasting water isn’t it….yeah…… kick him in the nuts lol
Lucky1 said:
Happy Potter said:
This trifle.. choc strawberry..
NNNNNNNNNNNNOOOOOOOOOOOOOOO
Kick him in the nuts…. don’t waste the trifle…LOL
ROFL!!
Ok, the trifle is saved ,it’s in the shed fridge ..I have ready a 3 kg bag of oranges instead…
HP isn’t a woman you can trifle with ya know….lol (sorry couldn’t help myself) ;P
Lucky1 said:
Hot Cross Bun anyone????
Cruel and unusual punishment, Lucky :(
Soooo hungry..
Change of plans……that’s wasting water isn’t it….yeah…… kick him in the nuts lol
_________________
LOL!
Agreed…no wasting water. Or trifle..
Lucky1 said:
My curryhttp://garden-to-plate.blogspot.com/2008/04/beef-kidneys-good-food.html
That look delish Lucky…I didn’t even realise the Vietnamese shops sold meat…I better check my local near work tomoro
Lucky1 said:
HP isn’t a woman you can trifle with ya know….lol (sorry couldn’t help myself) ;P
HAHAHAA!!
Good one Lucky lol
bon008 said:
Lucky1 said:
Hot Cross Bun anyone????
Cruel and unusual punishment, Lucky :(
Soooo hungry..
I had 2 :D
Lucky1 said:
bon008 said:
Lucky1 said:
Hot Cross Bun anyone????
Cruel and unusual punishment, Lucky :(
Soooo hungry..
I had 2 :D
I’ll be right over, they look yum…. shall I bring the trifle for laters ?
Muschee said:
Lucky1 said:
My curryhttp://garden-to-plate.blogspot.com/2008/04/beef-kidneys-good-food.html
That look delish Lucky…I didn’t even realise the Vietnamese shops sold meat…I better check my local near work tomoro
Happy Potter said:
Lucky1 said:
bon008 said:
Lucky1 said:
Hot Cross Bun anyone????
Cruel and unusual punishment, Lucky :(
Soooo hungry..
I had 2 :D
I’ll be right over, they look yum…. shall I bring the trifle for laters ?
Lucky1 said:
Hot Cross Bun anyone????
Nice one Lucky, been cooking steak sangas here…
stupid pC didn’t update for a while, so missed this chat :(
Happy Potter said:
This trifle.. choc strawberry..
drooldrooldrooldrooldrooldrooldrooldrooldrooldrooldrooldrooldrool….
Lucky1 said:
Happy Potter said:
This trifle.. choc strawberry..
NNNNNNNNNNNNOOOOOOOOOOOOOOO
Kick him in the nuts…. don’t waste the trifle…LOL
threaten him with no trifle. Eat it all yourself!
Lucky1 said:
HP isn’t a woman you can trifle with ya know….lol (sorry couldn’t help myself) ;P
heeheehee
Roast chook is going to be marinaded in sliced onions/lemons/garlic and thyme with butter and olive oyl rubbed in.
A domestic godess Nigella recipe….
Mmmm nigella…. (the spice, honest!)
Happy Potter said:
This trifle.. choc strawberry..
WHAAAAA Don’t waste it on a grumpy husbands head.
Lucky1 said:
Hot Cross Bun anyone????
Now cut that out!
pomolo said:
Lucky1 said:
Hot Cross Bun anyone????
Now cut that out!
LOL aaaawww gee……..nope;)
bluegreen said:
Lucky1 said:
Hot Cross Bun anyone????
mmmmmm…
I’ve got zucchini slice in the oven….
Any of you ladies ever made a zucchini cake before? A good way to use up your zucchinies.
bluegreen said:
Lucky1 said:
Hot Cross Bun anyone????
mmmmmm…
I’ve got zucchini slice in the oven….
Or zucchini patties……………… I’m only saying this because I don’t like zucchini slice.
pomolo said:
bluegreen said:
Lucky1 said:
Hot Cross Bun anyone????
mmmmmm…
I’ve got zucchini slice in the oven….
Any of you ladies ever made a zucchini cake before? A good way to use up your zucchinies.
We do zucchini & pistachio muffins. Taste excellent. Jury still out on whether they aggravate my digestive problems, but it’s hard not to eat them..
Dinner rolls…. couple for tonight’s tea rest in the freezer.
Off to make the garlic bread rolls…… lerking
pomolo said:
bluegreen said:
Lucky1 said:
Hot Cross Bun anyone????
mmmmmm…
I’ve got zucchini slice in the oven….
Any of you ladies ever made a zucchini cake before? A good way to use up your zucchinies.
Happy Potter said:
This trifle.. choc strawberry..
Now your just being cruel. Boo hoo!
<
Muschee said:
I’m gonna start preparing tonight curry :)Just picked for the Rogan Josh
sorry bout the huge pic
what’s this one do?
http://i4.photobucket.com/albums/y125/muschee/IMG_4013.jpg
Muschee said:
sorry bout the huge pic
what’s this one do?http://i4.photobucket.com/albums/y125/muschee/IMG_4013.jpg
hmmmm same…one more try
http://s4.photobucket.com/albums/y125/muschee/?action=view¤t=IMG_4013.jpg
I had some for lunch yesterday from my garden and they were bitter:(
Putting it down to the heatwave. Enjoy Mushcee
Bugger…. oh well they look yummo….
Lucky1 said:
I had some for lunch yesterday from my garden and they were bitter:(Putting it down to the heatwave. Enjoy Mushcee
Last ones I overcooked and were real mushy…so I hope this time I get it right.
pomolo said:
bluegreen said:
Lucky1 said:
Hot Cross Bun anyone????
mmmmmm…
I’ve got zucchini slice in the oven….
Or zucchini patties……………… I’m only saying this because I don’t like zucchini slice.
Someone on another forum is looking for a recipe she lost. It’s a zucchini chutney with orange and spices from a Margaret Fulton Jams and Chutneys book.
Muschee said:
Lucky1 said:
I had some for lunch yesterday from my garden and they were bitter:(Putting it down to the heatwave. Enjoy Mushcee
Last ones I overcooked and were real mushy…so I hope this time I get it right.
They’re usually only bitter if they’re a bit old.
Bubba Louie said:
Muschee said:
Lucky1 said:
I had some for lunch yesterday from my garden and they were bitter:(Putting it down to the heatwave. Enjoy Mushcee
Last ones I overcooked and were real mushy…so I hope this time I get it right.
They’re usually only bitter if they’re a bit old.
Oh thanks Bubba….. I picked them off the bushes and we’re not very big.
Bubba Louie said:
Muschee said:
Lucky1 said:
I had some for lunch yesterday from my garden and they were bitter:(Putting it down to the heatwave. Enjoy Mushcee
Last ones I overcooked and were real mushy…so I hope this time I get it right.
They’re usually only bitter if they’re a bit old.
I’ll keep that in mind. Mine should be ok then, I did pick them quite young.
Muschee said:
Bubba Louie said:
Muschee said:
Lucky1 said:
I had some for lunch yesterday from my garden and they were bitter:(Putting it down to the heatwave. Enjoy Mushcee
Last ones I overcooked and were real mushy…so I hope this time I get it right.
They’re usually only bitter if they’re a bit old.
I’ll keep that in mind. Mine should be ok then, I did pick them quite young.
Oh dear….. my spare time has come to an end again.
Talk to you all soon, I hope.
Goodnight
Cya muschee :)
pain master said:
Roast chook is going to be marinaded in sliced onions/lemons/garlic and thyme with butter and olive oyl rubbed in.A domestic godess Nigella recipe….
Mmmm nigella…. (the spice, honest!)
Sure!!!
Muschee said:
Muschee said:
sorry bout the huge pic
what’s this one do?http://i4.photobucket.com/albums/y125/muschee/IMG_4013.jpg
hmmmm same…one more try
http://s4.photobucket.com/albums/y125/muschee/?action=view¤t=IMG_4013.jpg
What a good crop Mushee. They look great.
Bubba Louie said:
pomolo said:
bluegreen said:
Lucky1 said:
Hot Cross Bun anyone????
mmmmmm…
I’ve got zucchini slice in the oven….
Or zucchini patties……………… I’m only saying this because I don’t like zucchini slice.
Someone on another forum is looking for a recipe she lost. It’s a zucchini chutney with orange and spices from a Margaret Fulton Jams and Chutneys book.
I’m no help. I’ve only got 1 M Fulton book and it’s not jams and chutneys.
advice wanted please. If you find a cake turns out too dry, do you add more liquid or more fat to the mix?
bluegreen said:
advice wanted please. If you find a cake turns out too dry, do you add more liquid or more fat to the mix?
Hi BG, what sort of cake ?
If it’s a fruit cake, add more fat, (butter not marge) if a sponge , then shorten the cooking time , or slightly lower the oven temp.
Oh just remembered too, in general, cakes turn out softer/ moister when ‘cake flour’ is used instead of the stand SR or plain flours.
Cake flour is easy to make, for every one cup of flour, take out one level tablespoon of flour and replace same with cornflour.
Way better for fluffy pancakes as well (but not scones)
Having lunch here on Sunday before I go back to work for a rest if you and Mr. HP want to come over ? Nothing over the top just a Oz BBQ. Not a gardening party just a catch up, Val and Mr. o40 coming along BG is letting me know ?
The Estate said:
Having lunch here on Sunday before I go back to work for a rest if you and Mr. HP want to come over ? Nothing over the top just a Oz BBQ. Not a gardening party just a catch up, Val and Mr. o40 coming along BG is letting me know ?
Oh, have giant son here sundays ..but I will see what I can do okies. And if Mr.HP is working.
Good it’s not a garden swap because I haven’t anything left to bring lol.
Well currently, locally, I am known as the auto-chef.. Which due to the quick spread of the new nickname.. translates to me as celebrity chef..
Yeah I cooked the motor in my car.. and am a local laughing stock.. I am just waiting until it happens to them.
Happy Potter said:
The Estate said:
Having lunch here on Sunday before I go back to work for a rest if you and Mr. HP want to come over ? Nothing over the top just a Oz BBQ. Not a gardening party just a catch up, Val and Mr. o40 coming along BG is letting me know ?
Oh, have giant son here sundays ..but I will see what I can do okies. And if Mr.HP is working.
Good it’s not a garden swap because I haven’t anything left to bring lol.
Same here, LOL, may do one of those a few months down the track ? A very long track LOL
Happy Potter said:
bluegreen said:
advice wanted please. If you find a cake turns out too dry, do you add more liquid or more fat to the mix?
Hi BG, what sort of cake ?
If it’s a fruit cake, add more fat, (butter not marge) if a sponge , then shorten the cooking time , or slightly lower the oven temp.
it’s basically a chocolate cake, with layers of a cream cheese mix. It tastes good but a bit dry for my liking. The mix was rather thick and the recipe called for 180* for one hour. I used a slightly lower temp (being a fan forced oven) and it was well and truly cooked after 45 minutes. So perhaps an even lower temperature is called for?
Happy Potter said:
Oh just remembered too, in general, cakes turn out softer/ moister when ‘cake flour’ is used instead of the stand SR or plain flours.
Cake flour is easy to make, for every one cup of flour, take out one level tablespoon of flour and replace same with cornflour.
Way better for fluffy pancakes as well (but not scones)
that’s a good tip :)
roughbarked said:
Well currently, locally, I am known as the auto-chef.. Which due to the quick spread of the new nickname.. translates to me as celebrity chef..Yeah I cooked the motor in my car.. and am a local laughing stock.. I am just waiting until it happens to them.
bummer!
bluegreen said:
ok, sounds like a shorter cooking time and lower temp needed. It’s annoying and a waste to experiment though, so next time lower both and see how it goes. If the recipe calls for creaming sugar and butter, cream butter first then add sugar and beat them really well until almost white before proceeding. Might take 5/7 minutes or more. Some recipe sites , and some books, really suck, giving you the wrong details ingredients ect. I couldn’t cook a custard tart for the life of me and looked at heaps of recipes. They all said cook at 180c, and thats basically wrong, anything with a custard type mix with milk and eggs should never be cooked over 160c, and if your oven tends to be hot, 150c. Simple , but the right info makes all the difference.
Happy Potter said:
bluegreen said:
advice wanted please. If you find a cake turns out too dry, do you add more liquid or more fat to the mix?
Hi BG, what sort of cake ?
If it’s a fruit cake, add more fat, (butter not marge) if a sponge , then shorten the cooking time , or slightly lower the oven temp.
it’s basically a chocolate cake, with layers of a cream cheese mix. It tastes good but a bit dry for my liking. The mix was rather thick and the recipe called for 180* for one hour. I used a slightly lower temp (being a fan forced oven) and it was well and truly cooked after 45 minutes. So perhaps an even lower temperature is called for?
bluegreen said:
advice wanted please. If you find a cake turns out too dry, do you add more liquid or more fat to the mix?
I’d turn the cake into a dessert and I’d add more liquid to it.
OKay scrap my idea…
Happy Potter said:
ok, sounds like a shorter cooking time and lower temp needed. It’s annoying and a waste to experiment though, so next time lower both and see how it goes. If the recipe calls for creaming sugar and butter, cream butter first then add sugar and beat them really well until almost white before proceeding. Might take 5/7 minutes or more.
Some recipe sites , and some books, really suck, giving you the wrong details ingredients ect. I couldn’t cook a custard tart for the life of me and looked at heaps of recipes. They all said cook at 180c, and thats basically wrong, anything with a custard type mix with milk and eggs should never be cooked over 160c, and if your oven tends to be hot, 150c.
Simple , but the right info makes all the difference.
when you cream butter and sugar, do you use the whisk, or the beater?
I have come across recipes that have wrong or confusing instructions and it is very frustrating! I will google for similar recipes to see if I can pick up the mistake but they all copy each other!!
Lucky1 said:
OKay scrap my idea…
lol!
Happy Potter said:
Oh just remembered too, in general, cakes turn out softer/ moister when ‘cake flour’ is used instead of the stand SR or plain flours.
Cake flour is easy to make, for every one cup of flour, take out one level tablespoon of flour and replace same with cornflour.
Way better for fluffy pancakes as well (but not scones)
bluegreen said:
Happy Potter said:
ok, sounds like a shorter cooking time and lower temp needed. It’s annoying and a waste to experiment though, so next time lower both and see how it goes. If the recipe calls for creaming sugar and butter, cream butter first then add sugar and beat them really well until almost white before proceeding. Might take 5/7 minutes or more.
Some recipe sites , and some books, really suck, giving you the wrong details ingredients ect. I couldn’t cook a custard tart for the life of me and looked at heaps of recipes. They all said cook at 180c, and thats basically wrong, anything with a custard type mix with milk and eggs should never be cooked over 160c, and if your oven tends to be hot, 150c.
Simple , but the right info makes all the difference.
when you cream butter and sugar, do you use the whisk, or the beater?
I have come across recipes that have wrong or confusing instructions and it is very frustrating! I will google for similar recipes to see if I can pick up the mistake but they all copy each other!!
Use the beaters for creaming butter and sugar..the whisk attachment is for more liquid things.
I have the ice cream maker all frozen ready for lavender ice cream :D Might have to do it tomorrow now, visitors arrived.
AnneS said:
Thats not for fruit cakes , but sponges and layer cakes.. I hate it when I have to add to what I’ve said because I didn’t think to add it at the time lol
Happy Potter said:
Oh just remembered too, in general, cakes turn out softer/ moister when ‘cake flour’ is used instead of the stand SR or plain flours.
Cake flour is easy to make, for every one cup of flour, take out one level tablespoon of flour and replace same with cornflour.
Way better for fluffy pancakes as well (but not scones)
Good tip…I’ll have to try to remember that one!
I have just popped a fruit loaf on, in the bread maker. I saw reduced fruit loafs a the stupidmarket this morning, for $4.50. Bugger that.
Making apple & rhubarb for tonight’s dessert with home custard. Might even be naughty and making the custard with eggs too………………..hhhmm
Also some deviled eggs, coleslaw and spud salad. Going to have that with a piece of grillered steak. Maybe even a home made bread roll too.
So what’s happening at your dining room table tonight????
Lucky1 said:
So what’s happening at your dining room table tonight????
was just thinking I might make your famous zucchini slice :)
bluegreen said:
Lucky1 said:So what’s happening at your dining room table tonight????
was just thinking I might make your famous zucchini slice :)
You go girl……..:)
Great not have Almost Mrs. Bimbo here, as she used to eat it quicker than I could grow & cook it. I used the last of my freezer stock up about 1/4 way through winter.
bluegreen said:
Lucky1 said:So what’s happening at your dining room table tonight????
was just thinking I might make your famous zucchini slice :)
I know it’s a few hours later over where you guys are, but still – we don’t start thinking about dinner until 6:30pm or so!!
I’m just hoping we’re out of cabbage.. Mr Bon has cooked up some delicious cabbage recipes in the last few days, and I’m starting to realise that too much cabbage doesn’t work well with my digestive system.. tasty as it is :(
Visitors again…people must think I like them! LOL
So I’m dishing up a big decorative platter with a chicken schnitzel caesar salad piled high .. saw this in the lastest ‘super food ideas’ mag and it looks really nice.
Rhubarb dessert, not sure what yet.
Lucky1 said:
I have just popped a fruit loaf on, in the bread maker. I saw reduced fruit loafs a the stupidmarket this morning, for $4.50. Bugger that.Making apple & rhubarb for tonight’s dessert with home custard. Might even be naughty and making the custard with eggs too………………..hhhmm
Also some deviled eggs, coleslaw and spud salad. Going to have that with a piece of grillered steak. Maybe even a home made bread roll too.
So what’s happening at your dining room table tonight????
I’m glad you asked. MrP too out some chicken breasts to thaw. I am not a lover of chicken so I am going to cook em, slice em, mix em with some salad stuff from the garden and make one of those tortilla stacks with that as a filling. Anything that will drown out the chicken taste. How does that sound?
pomolo said:
Lucky1 said:
I have just popped a fruit loaf on, in the bread maker. I saw reduced fruit loafs a the stupidmarket this morning, for $4.50. Bugger that.Making apple & rhubarb for tonight’s dessert with home custard. Might even be naughty and making the custard with eggs too………………..hhhmm
Also some deviled eggs, coleslaw and spud salad. Going to have that with a piece of grillered steak. Maybe even a home made bread roll too.
So what’s happening at your dining room table tonight????
The tortilla stack was a success. MrP loved it and ate most of it in fact. I fell flat on my kufoofa. I went to all that trouble to disguise the flavour of chicken then realised I wouldn’t be able to taste it anyway. Wwaaaaaaaaaaaaa.
I’m glad you asked. MrP too out some chicken breasts to thaw. I am not a lover of chicken so I am going to cook em, slice em, mix em with some salad stuff from the garden and make one of those tortilla stacks with that as a filling. Anything that will drown out the chicken taste. How does that sound?
Today we went into the market to pick up “someone’s” coffee… couldn’t guess who that was…..lol
Anyway it wasn’t there, the person who delivers it…forgot to bring them in. DOH!!!
So when we go in next time…we get 100 gms extra for free.:)
While in there I bough a chook for tonight’s tea.
2197 kilo
stuffed with cranberries and marinated with macadamia nut flovours.
For $6.00….. why oh why would I buy a cheap arse chook at the market when i can buy a plain reg skinny budgie to roast from the stupid market and pay through my nose????
Today’s biscuits for tomorrow & Tuesday’s trip home. Melting Moments, with a lemon cream centre.
!
Lucky1 said:
Today’s biscuits for tomorrow & Tuesday’s trip home. Melting Moments, with a lemon cream centre.!
!
Oh YUM!!!! Recipe please!
ooh me to they look wonderful Lucky
Lucky1 said:
Today’s biscuits for tomorrow & Tuesday’s trip home. Melting Moments, with a lemon cream centre.!
!
Drool
Lucky1 said:
Today’s biscuits for tomorrow & Tuesday’s trip home. Melting Moments, with a lemon cream centre.!
!
you’ll have a good trip then.
Today is Almost Mr. Bimbo’s birthday. So I have his boiled fruit cake in the oven at this very moment. So we’ll catch up with htem and then Jimbob and then my nephew on the way home. So I’ll share these with them:)
Happy Birthday Mr. Almost bimbo :)
Yum meringue treats too.
I’ve made a chocolate cake but different recipe than my usual. Looks good with the ganache all shiney and running down the sides.
Lamb and veg pilaf for tea :)
Apple slice later , for the bloke to take in his work lunch.
I have been cooking up… a job application :)
Biscuits or cake would be so much more enjoyable!
Last night, butter chicken and nepalese potatoes with basmati rice, cucumber raita and coconut coated bananas. Forgot to buy a mango and the ONE on my mango tree (yes you read right, my massive harvest of ONE mango, LOL!) is not ripe yet so no mango lassis. Will buy a mango today so we can have lassis tonight with the rest of the curries.
Well last year, no mangoes, this year one, maybe next year there will be two, LOL! I’m going to go all out fertilising etc and see if I can get a proper crop next year. Any of you tropical people know why the mangoes get to grape or plum size and then blacken and fall off?
hortfurball said:
Last night, butter chicken and nepalese potatoes with basmati rice, cucumber raita and coconut coated bananas. Forgot to buy a mango and the ONE on my mango tree (yes you read right, my massive harvest of ONE mango, LOL!) is not ripe yet so no mango lassis. Will buy a mango today so we can have lassis tonight with the rest of the curries.Well last year, no mangoes, this year one, maybe next year there will be two, LOL! I’m going to go all out fertilising etc and see if I can get a proper crop next year. Any of you tropical people know why the mangoes get to grape or plum size and then blacken and fall off?
I prefer a plain lassi myself.
hortfurball said:
Last night, butter chicken and nepalese potatoes with basmati rice, cucumber raita and coconut coated bananas. Forgot to buy a mango and the ONE on my mango tree (yes you read right, my massive harvest of ONE mango, LOL!) is not ripe yet so no mango lassis. Will buy a mango today so we can have lassis tonight with the rest of the curries.Well last year, no mangoes, this year one, maybe next year there will be two, LOL! I’m going to go all out fertilising etc and see if I can get a proper crop next year. Any of you tropical people know why the mangoes get to grape or plum size and then blacken and fall off?
from my limited experience, Mangoes have a 4-year cycle. Pruning is required…. more later.
Pork and veg hokkien noodles, followed by raspberry sorbet if I can be bothered.
pain master said:
hortfurball said:
Last night, butter chicken and nepalese potatoes with basmati rice, cucumber raita and coconut coated bananas. Forgot to buy a mango and the ONE on my mango tree (yes you read right, my massive harvest of ONE mango, LOL!) is not ripe yet so no mango lassis. Will buy a mango today so we can have lassis tonight with the rest of the curries.Well last year, no mangoes, this year one, maybe next year there will be two, LOL! I’m going to go all out fertilising etc and see if I can get a proper crop next year. Any of you tropical people know why the mangoes get to grape or plum size and then blacken and fall off?
from my limited experience, Mangoes have a 4-year cycle. Pruning is required…. more later.
Weather conditions at critical times play a part AFAIK.
bubba louie said:
Pork and veg hokkien noodles, followed by raspberry sorbet if I can be bothered.
Sorbet’s yum. For formal events I think I’s sieve out the seeds though.
It’s a cheats recipe from cosmic. Process frozen berries with just enough hot water to move the processor along and add icing sugar to taste. You’d never know it wasn’t the real thing.
pain master said:
hortfurball said:
Last night, butter chicken and nepalese potatoes with basmati rice, cucumber raita and coconut coated bananas. Forgot to buy a mango and the ONE on my mango tree (yes you read right, my massive harvest of ONE mango, LOL!) is not ripe yet so no mango lassis. Will buy a mango today so we can have lassis tonight with the rest of the curries.Well last year, no mangoes, this year one, maybe next year there will be two, LOL! I’m going to go all out fertilising etc and see if I can get a proper crop next year. Any of you tropical people know why the mangoes get to grape or plum size and then blacken and fall off?
from my limited experience, Mangoes have a 4-year cycle. Pruning is required…. more later.
Bearing in mind, it was completely neglected for I know not how many years before I moved in. I did give it a light prune last year after its aborted attempt at fruiting. Trimmed off the ends, and did a little shaping.
Sorry I vanished earlier, something weird happened with the forum and I could only see old posts, no matter how many times I refreshed.
Just about to make my first zucchini slice for this season:D
Gotta love that:D
I aint got any, pissed orf a bit but Bev will have some soon, heheehehe, pay backs for marties hey bev, which reminds me must go pick some more ,,,,,,,,,, and CBF really……………
17 jars of jam today and more to come!
orchid40 said:
17 jars of jam today and more to come!
You go girl:)
Peking Duck with pancakes, spring onions, cucumbers and hoisin sauce here in Mangolia
pain master said:
Peking Duck with pancakes, spring onions, cucumbers and hoisin sauce here in Mangolia
Oh Yummo !!
6 jars of Pasta sauce last Saturday
AnneS said:
6 jars of Pasta sauce last Saturday
want to share your recipe Anne ??
The Estate said:
AnneS said:
6 jars of Pasta sauce last Saturday
want to share your recipe Anne ??
Well it’s pretty hit and miss (and probably changes slightly each year) but here goes:
I cook up tomatoes and whatever other vegies I have available (mostly carrots, zucchini, onions, beans; sometimes broccoli) in a large pot (no idea of quantities…just depends on what I have). I then add a good slurp of white vinegar, salt, pepper, herbs (especially garlic and basil) and a tablespoon or two of brown sugar to tone the tomato acidity a bit, depending on how many tomatoes I have. I also usually add a bit of sweet chilli sauce and tabasco sauce. I let it simmer away for 3 or 4 hours until it’s a nice dark, thickish sauce. This year I added about 1/2 cup of ezy-sauce as well (about 1/2 a cup).
how long does it last in the jars, do you seal them in any way ??
The Estate said:
AnneS said:
6 jars of Pasta sauce last Saturday
want to share your recipe Anne ??
Well it’s pretty hit and miss (and probably changes slightly each year) but here goes:
I cook up tomatoes and whatever other vegies I have available (mostly carrots, zucchini, onions, beans; sometimes broccoli) in a large pot (no idea of quantities…just depends on what I have). I then add a good slurp of white vinegar, salt, pepper, herbs (especially garlic and basil) and a tablespoon or two of brown sugar to tone the tomato acidity a bit, depending on how many tomatoes I have. I also usually add a bit of sweet chilli sauce and tabasco sauce. I let it simmer away for 3 or 4 hours until it’s a nice dark, thickish sauce. This year I added about 1/2 cup of ezy-sauce as well (about 1/2 a cup).
Oops. Sorry to post twice. I thought it has disappeared into cyberspace first time…but turns out just slow showing up on the LHC
The Estate said:
how long does it last in the jars, do you seal them in any way ??
No I don’t seal them. Just put them in clean washed jars (don’t sterilize cause Maggie Beer reckons you don’t have to if you are filling with a boiling hot sauce). Not sure how long they would last, cause by the time I give some to the kids etc it doesn’t hang around long. Up until last year I used to just fill old margarine containers with it and fnreeze them.
AnneS said:
The Estate said:
how long does it last in the jars, do you seal them in any way ??
No I don’t seal them. Just put them in clean washed jars (don’t sterilize cause Maggie Beer reckons you don’t have to if you are filling with a boiling hot sauce). Not sure how long they would last, cause by the time I give some to the kids etc it doesn’t hang around long. Up until last year I used to just fill old margarine containers with it and fnreeze them.
sounds a better idea, might have to make me a brew
The Estate said:
AnneS said:
The Estate said:
how long does it last in the jars, do you seal them in any way ??
No I don’t seal them. Just put them in clean washed jars (don’t sterilize cause Maggie Beer reckons you don’t have to if you are filling with a boiling hot sauce). Not sure how long they would last, cause by the time I give some to the kids etc it doesn’t hang around long. Up until last year I used to just fill old margarine containers with it and fnreeze them.
sounds a better idea, might have to make me a brew
It’s a sweetish sauce, but that’s the way we like it. Just adjust the seasonings and sugar to your own taste. It really is just a case of throw everything in a away you go.
might have to add a few chillies to mine 
The Estate said:
might have to add a few chillies to mine
Why not…just make it to suit your own taste
AnneS said:
The Estate said:
how long does it last in the jars, do you seal them in any way ??
No I don’t seal them. Just put them in clean washed jars (don’t sterilize cause Maggie Beer reckons you don’t have to if you are filling with a boiling hot sauce). Not sure how long they would last, cause by the time I give some to the kids etc it doesn’t hang around long. Up until last year I used to just fill old margarine containers with it and fnreeze them.
It takes 10 minutes boiuling to sterilize jars so I don’t agree with Maggie.
Braised celery (as a vegetable side dish.) The recipe I used had red capsicum and water chestnuts as well and it wasn’t anything special. Does anyone here use celery as a hot vegetable? If so I would like the recipe if poss.
Celery is often a cheap vegie at the shops and mostly well grown and fresh. I would like to use it as a vegie but have yet to find a good braising recipe for it. Anyone?
I’m not keen on it just boiled as any ordinary vegie BTW.
I’m cranking up my crock-pot for a feed of apricot chicken for tea tonight. Almost Mrs. Bimbo used her’s last night for the first time (gave the kids one for an engagement pressie) and they loved what she cooked:D
Best pressie that they got she said….puffs out chest…….. I know my way around a kitchen.
I wouldn’t be without one in my house.
Lucky1 said:
I’m cranking up my crock-pot for a feed of apricot chicken for tea tonight. Almost Mrs. Bimbo used her’s last night for the first time (gave the kids one for an engagement pressie) and they loved what she cooked:DBest pressie that they got she said….puffs out chest…….. I know my way around a kitchen.
I wouldn’t be without one in my house.
I’m just shoving some lamb shanks in my slow cooker too :)
Veges, bit of red wine and garlic, yum.
pomolo said:
Braised celery (as a vegetable side dish.) The recipe I used had red capsicum and water chestnuts as well and it wasn’t anything special. Does anyone here use celery as a hot vegetable? If so I would like the recipe if poss.Celery is often a cheap vegie at the shops and mostly well grown and fresh. I would like to use it as a vegie but have yet to find a good braising recipe for it. Anyone?
I’m not keen on it just boiled as any ordinary vegie BTW.
Never had that as a side vege Pomolo.
I can have a lookie see in my cook books.
BBL
Happy Potter said:
Lucky1 said:
I’m cranking up my crock-pot for a feed of apricot chicken for tea tonight. Almost Mrs. Bimbo used her’s last night for the first time (gave the kids one for an engagement pressie) and they loved what she cooked:DBest pressie that they got she said….puffs out chest…….. I know my way around a kitchen.
I wouldn’t be without one in my house.
I’m just shoving some lamb shanks in my slow cooker too :)
Veges, bit of red wine and garlic, yum.
Drool…. the Almost ones want to use shanks in their crock-pot too.
Celery can be braised in stock or white wine and sprinkled with thyme or desired seasoning. Stir fried with bacon and onion and sprinkled with parsley and/or Parmesan cheese. Stirfried with mushrooms and garlic, soy sauce, sherry and Ginger. Boiled until tender crisp and drained and a cream sauce made with 1/2 cup cream, 2 egg yolks, dash nutmeg stored in and heated stirring until sauce thickens do not boil, sprinkle with parmesan cheese.
Lucky1 said:
I’m cranking up my crock-pot for a feed of apricot chicken for tea tonight. Almost Mrs. Bimbo used her’s last night for the first time (gave the kids one for an engagement pressie) and they loved what she cooked:DBest pressie that they got she said….puffs out chest…….. I know my way around a kitchen.
I wouldn’t be without one in my house.
Then could you chat to my 2 kids please. We gave them one each and they never use it. Makes me Gggrrrrr!
Happy Potter said:
Lucky1 said:
I’m cranking up my crock-pot for a feed of apricot chicken for tea tonight. Almost Mrs. Bimbo used her’s last night for the first time (gave the kids one for an engagement pressie) and they loved what she cooked:DBest pressie that they got she said….puffs out chest…….. I know my way around a kitchen.
I wouldn’t be without one in my house.
I’m just shoving some lamb shanks in my slow cooker too :)
Veges, bit of red wine and garlic, yum.
Goodness. How’s that for coincidence? We are doing lamb shanks in ours as well today.
pomolo said:
Lucky1 said:
I’m cranking up my crock-pot for a feed of apricot chicken for tea tonight. Almost Mrs. Bimbo used her’s last night for the first time (gave the kids one for an engagement pressie) and they loved what she cooked:DBest pressie that they got she said….puffs out chest…….. I know my way around a kitchen.
I wouldn’t be without one in my house.
Then could you chat to my 2 kids please. We gave them one each and they never use it. Makes me Gggrrrrr!
Oh they are silly billies……… The Almost ones thought it was great after working all day and having their meal done for them.
I think I have used mine 2x in 12 months, I do like it for parties for keeps food warm in though :)
pomolo said:
Happy Potter said:
Lucky1 said:
I’m cranking up my crock-pot for a feed of apricot chicken for tea tonight. Almost Mrs. Bimbo used her’s last night for the first time (gave the kids one for an engagement pressie) and they loved what she cooked:DBest pressie that they got she said….puffs out chest…….. I know my way around a kitchen.
I wouldn’t be without one in my house.
I’m just shoving some lamb shanks in my slow cooker too :)
Veges, bit of red wine and garlic, yum.
Goodness. How’s that for coincidence? We are doing lamb shanks in ours as well today.
Wow how amazing is that….. that is so cool……
A lot of take away shops use it for keeping their gravy hot.
bluegreen said:
Celery can be braised in stock or white wine and sprinkled with thyme or desired seasoning. Stir fried with bacon and onion and sprinkled with parsley and/or Parmesan cheese. Stirfried with mushrooms and garlic, soy sauce, sherry and Ginger. Boiled until tender crisp and drained and a cream sauce made with 1/2 cup cream, 2 egg yolks, dash nutmeg stored in and heated stirring until sauce thickens do not boil, sprinkle with parmesan cheese.
I’ll try those. thanks BG.
Lucky1 said:
pomolo said:
Lucky1 said:
I’m cranking up my crock-pot for a feed of apricot chicken for tea tonight. Almost Mrs. Bimbo used her’s last night for the first time (gave the kids one for an engagement pressie) and they loved what she cooked:DBest pressie that they got she said….puffs out chest…….. I know my way around a kitchen.
I wouldn’t be without one in my house.
Then could you chat to my 2 kids please. We gave them one each and they never use it. Makes me Gggrrrrr!
Oh they are silly billies……… The Almost ones thought it was great after working all day and having their meal done for them.
Yeah! We all see that but not my kids or in one case DIL.
pomolo said:
Lucky1 said:
pomolo said:Then could you chat to my 2 kids please. We gave them one each and they never use it. Makes me Gggrrrrr!
Oh they are silly billies……… The Almost ones thought it was great after working all day and having their meal done for them.
Yeah! We all see that but not my kids or in one case DIL.
Shame:(
Lucky1 said:
Pomolo get them a few of the slow cooker flavour bases , and the corresponding meat (as a gift?) They just need to discover’ slow cooking.
pomolo said:
Lucky1 said:Oh they are silly billies……… The Almost ones thought it was great after working all day and having their meal done for them.
Yeah! We all see that but not my kids or in one case DIL.
Shame:(
Happy Potter said:
Lucky1 said:Pomolo get them a few of the slow cooker flavour bases , and the corresponding meat (as a gift?) They just need to discover’ slow cooking.
pomolo said:Yeah! We all see that but not my kids or in one case DIL.
Shame:(
It would work with daughter but not with Adelaide son. Daughter feels obligated to use it occasionally and does so. Son relies on his wife and she is a down to the shop half as hour before dinner time sort of person.
pomolo said:
Braised celery (as a vegetable side dish.) The recipe I used had red capsicum and water chestnuts as well and it wasn’t anything special. Does anyone here use celery as a hot vegetable? If so I would like the recipe if poss.Celery is often a cheap vegie at the shops and mostly well grown and fresh. I would like to use it as a vegie but have yet to find a good braising recipe for it. Anyone?
I’m not keen on it just boiled as any ordinary vegie BTW.
I’m not real keen on it either. Except for the leafy tops in soup.
pomolo said:
Happy Potter said:
Lucky1 said:Pomolo get them a few of the slow cooker flavour bases , and the corresponding meat (as a gift?) They just need to discover’ slow cooking.Shame:(
It would work with daughter but not with Adelaide son. Daughter feels obligated to use it occasionally and does so. Son relies on his wife and she is a down to the shop half as hour before dinner time sort of person.
Mr Bon would LOVE to have a slow cooker, but he’s not allowed. No room in the kitchen :( dreaming about new kitchen
I have got a big pot of Plum sauce cooking and another one of stewed plums so that’s taken care of all the fruit now. Except the tomatoes of course!
I’m stopping for lunch and then tackling the pasta sauce.
Lucky1 said:
I’m cranking up my crock-pot for a feed of apricot chicken for tea tonight. Almost Mrs. Bimbo used her’s last night for the first time (gave the kids one for an engagement pressie) and they loved what she cooked:DBest pressie that they got she said….puffs out chest…….. I know my way around a kitchen.
I wouldn’t be without one in my house.
I used to use my heaps, but now generally only when I do a pot roast. Might have to bring it back into service
Yep another zucchini slice is being developed for the oven as I type.
I have a question though.
Can these sort of graters become blunt??? Mine is made of the same stuff but more rectangle.
Lucky1 said:
Yep another zucchini slice is being developed for the oven as I type.I have a question though.
Can these sort of graters become blunt??? Mine is made of the same stuff but more rectangle.
Took me a while to grate the zucchini and my arms were aching when I was doing it.
Lucky1 said:
Yep another zucchini slice is being developed for the oven as I type.I have a question though.
Can these sort of graters become blunt??? Mine is made of the same stuff but more rectangle.
I don’t think they would become blunt enough to make much difference unless they were made if really thin, cheap material. Do you think yours is getting blunt?
Lucky1 said:
Took me a while to grate the zucchini and my arms were aching when I was doing it.
I imagine softer veg would not grate as easily as hard veg like carrots.
If you have a blender they usually have a grating disk. Fairly hoe through a bucket full of zuccs..
CollieWA said:
If you have a blender they usually have a grating disk. Fairly hoe through a bucket full of zuccs..
The zucchini slice isn’t as nice if grated that way .
bluegreen said:
Lucky1 said:Took me a while to grate the zucchini and my arms were aching when I was doing it.
I imagine softer veg would not grate as easily as hard veg like carrots.
Hhmm maybe it was that then. Mine is about 10 years old and gets a hiding in my place.
Lucky1 said:
CollieWA said:
If you have a blender they usually have a grating disk. Fairly hoe through a bucket full of zuccs..
The zucchini slice isn’t as nice if grated that way .
I’d be furious too.
CollieWA said:
Lucky1 said:
CollieWA said:
If you have a blender they usually have a grating disk. Fairly hoe through a bucket full of zuccs..
The zucchini slice isn’t as nice if grated that way .
I’d be furious too.
LOL for some reason the zucchini is mushier when grated at a higher speed. Slice isn’t anywhere as nice in texture.
Lucky1 said:
CollieWA said:
Lucky1 said:The zucchini slice isn’t as nice if grated that way .
I’d be furious too.
LOL for some reason the zucchini is mushier when grated at a higher speed. Slice isn’t anywhere as nice in texture.
I have found that my zucchinis have been so juicy I have to give the gratings a squeeze to get the excess juice out for the same reason.
CollieWA said:
If you have a blender they usually have a grating disk. Fairly hoe through a bucket full of zuccs..
Oooh, good tip. Making some zucc muffins later this week.
Lucky1 said:
Lucky1 said:
Yep another zucchini slice is being developed for the oven as I type.I have a question though.
Can these sort of graters become blunt??? Mine is made of the same stuff but more rectangle.
Took me a while to grate the zucchini and my arms were aching when I was doing it.
if you get too cloe nd loose your finger tips means still sharps LOL
Lucky1 said:
Yep another zucchini slice is being developed for the oven as I type.I have a question though.
Can these sort of graters become blunt??? Mine is made of the same stuff but more rectangle.
Not blunt but the cutting bits could be slightly compressed after years of use. I have used a screw driver inserted at an angle into each hole and used pressure to make the sharp lip stick out a bit further again. Can you understand what I am trying to explain?
pomolo said:
Lucky1 said:
Yep another zucchini slice is being developed for the oven as I type.I have a question though.
Can these sort of graters become blunt??? Mine is made of the same stuff but more rectangle.
Not blunt but the cutting bits could be slightly compressed after years of use. I have used a screw driver inserted at an angle into each hole and used pressure to make the sharp lip stick out a bit further again. Can you understand what I am trying to explain?
$2BUCK SHOPS SOUNDS BETTER LOL
pomolo said:
Lucky1 said:
Yep another zucchini slice is being developed for the oven as I type.I have a question though.
Can these sort of graters become blunt??? Mine is made of the same stuff but more rectangle.
Not blunt but the cutting bits could be slightly compressed after years of use. I have used a screw driver inserted at an angle into each hole and used pressure to make the sharp lip stick out a bit further again. Can you understand what I am trying to explain?
Yeah I know what you mean…thanks.
pomolo said:
Lucky1 said:
Yep another zucchini slice is being developed for the oven as I type.I have a question though.
Can these sort of graters become blunt??? Mine is made of the same stuff but more rectangle.
Not blunt but the cutting bits could be slightly compressed after years of use. I have used a screw driver inserted at an angle into each hole and used pressure to make the sharp lip stick out a bit further again. Can you understand what I am trying to explain?
Good idea Pomolo.
Only instead of a screwdriver, try a round file. Just a couple drives into each hole on an angle sharpens them.
Thats if the grater is an oldie but a goodie. The are thinner nowadays and don’t last as long.
Only instead of a screwdriver, try a round file. Just a couple drives into each hole on an angle sharpens them.
Thats if the grater is an oldie but a goodie. The are thinner nowadays and don’t last as long.
———————————
meant to add fine file. And don’t use so much pressure as to ‘stretch’ the metal lip. Lightly does it.
The graters I use are ‘microplane’ ones, they don’t blunt and are razor sharp, a breeze to grate with , but cost the earth.
Happy Potter said:
Only instead of a screwdriver, try a round file. Just a couple drives into each hole on an angle sharpens them.
Thats if the grater is an oldie but a goodie. The are thinner nowadays and don’t last as long.
——————————— meant to add fine file. And don’t use so much pressure as to ‘stretch’ the metal lip. Lightly does it.The graters I use are ‘microplane’ ones, they don’t blunt and are razor sharp, a breeze to grate with , but cost the earth.
yeah, get a Mandolin.
Homemade chicken pies (individual ones) mashed spud and peas……yummo. Chicken is the left over from our roast we had the other night.
Burritos
Pork sausage, chips, mushrooms and tomato. Eat your heart out Masterchef! LOL
I cracked an egg into the frying pan and never again. It was black! Never had this happen before, it puts you right off your lunch! Eggs will be cracked into cups first every time!
Lemon Slice mmmmmmmmmm
orchid40 said:
I cracked an egg into the frying pan and never again. It was black! Never had this happen before, it puts you right off your lunch! Eggs will be cracked into cups first every time!
eeewwww… where did the egg come from.
orchid40 said:
I cracked an egg into the frying pan and never again. It was black! Never had this happen before, it puts you right off your lunch! Eggs will be cracked into cups first every time!
I have been caught out like this too…
bluegreen said:
orchid40 said:
I cracked an egg into the frying pan and never again. It was black! Never had this happen before, it puts you right off your lunch! Eggs will be cracked into cups first every time!
I have been caught out like this too…
Nope never have here…….. of course I have now jinxed myself…lol
Lucky1 said:
orchid40 said:
I cracked an egg into the frying pan and never again. It was black! Never had this happen before, it puts you right off your lunch! Eggs will be cracked into cups first every time!
eeewwww… where did the egg come from.
From Safeway the Fresh Food People !!! (Ok, I know it’s Woollies now)
orchid40 said:
Lucky1 said:
orchid40 said:
I cracked an egg into the frying pan and never again. It was black! Never had this happen before, it puts you right off your lunch! Eggs will be cracked into cups first every time!
eeewwww… where did the egg come from.
From Safeway the Fresh Food People !!! (Ok, I know it’s Woollies now)
ROTFPIMP……. elf walks around that shop (only buy specials at their shop) singing the sale food people.
Lucky1 said:
orchid40 said:
Lucky1 said:eeewwww… where did the egg come from.
From Safeway the Fresh Food People !!! (Ok, I know it’s Woollies now)
ROTFPIMP……. elf walks around that shop (only buy specials at their shop) singing the sale food people.
stale food people……. spelling virus strikes again…..
Lucky1 said:
Homemade chicken pies (individual ones) mashed spud and peas……yummo. Chicken is the left over from our roast we had the other night.
Lamb chops, mash, carrots, pumpkin, peas/beans. Only the carrots, beans and rosemary on the chops are from our patch :(
orchid40 said:
Lucky1 said:
orchid40 said:
I cracked an egg into the frying pan and never again. It was black! Never had this happen before, it puts you right off your lunch! Eggs will be cracked into cups first every time!
eeewwww… where did the egg come from.
From Safeway the Fresh Food People !!! (Ok, I know it’s Woollies now)
I checked out some eggs in Aldi once – there was pinmould growing from the shells! Needless to say I did not buy them.
Lucky1 said:
Lucky1 said:
orchid40 said:From Safeway the Fresh Food People !!! (Ok, I know it’s Woollies now)
ROTFPIMP……. elf walks around that shop (only buy specials at their shop) singing the sale food people.
stale food people……. spelling virus strikes again…..
ROFL!! He’s not wrong!
Lucky1 said:
Homemade chicken pies (individual ones) mashed spud and peas……yummo. Chicken is the left over from the one that choked gutsing its food….
OMG!!!
Last night I cooked Honey Soy Chicken Wings on our new Hibachi, GF made a Mushroom Fried Rice to go with it… and then when sitting next to the Glowing Coals of the Hibachi, we stuffed Bananas with chocolate and fresh Macadamia Nuts, wrapped in foil and then heated up slowly on the coals…
Oooozy Oooozy goodness, all this sitting outside underneath the Mango Tree
orchid40 said:
I cracked an egg into the frying pan and never again. It was black! Never had this happen before, it puts you right off your lunch! Eggs will be cracked into cups first every time!
That’s what you get for buying 1,000 year old eggs from the Chinese Grocer?
orchid40 said:
Lemon Slice mmmmmmmmmm
with Gin and Tonic? Huh? Huh?
pain master said:
Lucky1 said:
Homemade chicken pies (individual ones) mashed spud and peas……yummo. Chicken is the left over from the one that choked gutsing its food….
OMG!!!
Now that has to be the biggest play on words if I have ever seen one….lol
pain master said:
Lucky1 said:
Homemade chicken pies (individual ones) mashed spud and peas……yummo. Chicken is the left over from the one that choked gutsing its food….
OMG!!!
LOL! You’re a card, PM!
pain master said:
Lucky1 said:
Homemade chicken pies (individual ones) mashed spud and peas……yummo. Chicken is the left over from the one that choked gutsing its food….
OMG!!!
You didn’t?
pain master said:
Last night I cooked Honey Soy Chicken Wings on our new Hibachi, GF made a Mushroom Fried Rice to go with it… and then when sitting next to the Glowing Coals of the Hibachi, we stuffed Bananas with chocolate and fresh Macadamia Nuts, wrapped in foil and then heated up slowly on the coals…Oooozy Oooozy goodness, all this sitting outside underneath the Mango Tree
Don’t you wonder how the other half lives?
bluegreen said:
pain master said:
Lucky1 said:
Homemade chicken pies (individual ones) mashed spud and peas……yummo. Chicken is the left over from the one that choked gutsing its food….
OMG!!!
LOL! You’re a card, PM!
Joker or Ace?
pomolo said:
pain master said:
Last night I cooked Honey Soy Chicken Wings on our new Hibachi, GF made a Mushroom Fried Rice to go with it… and then when sitting next to the Glowing Coals of the Hibachi, we stuffed Bananas with chocolate and fresh Macadamia Nuts, wrapped in foil and then heated up slowly on the coals…Oooozy Oooozy goodness, all this sitting outside underneath the Mango Tree
Don’t you wonder how the other half lives?
Yeah, she was making the rice indoors….
Made some hot cross buns and they are in the oven cooking……..yummo
I made a Chicken Chip sandwich using very white bread and using mayonaise as a mortar to hold all the chips together…. nomnomnomnomnomnomnomnom.
MrBL and I went for a drive up to Mt Tamborine this afternoon and I bought some rhubarb from a roadside honesty box stall. $2 a bunch. :)
I think I’ll see if a can find Manu Feildel’s crumble recipe.s
bubba louie said:
MrBL and I went for a drive up to Mt Tamborine this afternoon and I bought some rhubarb from a roadside honesty box stall. $2 a bunch. :)I think I’ll see if a can find Manu Feildel’s crumble recipe.s
http://www.lifestylefood.com.au/recipes/9422/apple-and-rhubarb-crumble
pain master said:
I made a Chicken Chip sandwich using very white bread and using mayonaise as a mortar to hold all the chips together…. nomnomnomnomnomnomnomnom.
Hot chips or crisps type chips?
pain master said:
I made a Chicken Chip sandwich using very white bread and using mayonaise as a mortar to hold all the chips together…. nomnomnomnomnomnomnomnom.
Hot chips or crisps type chips?
bubba louie said:
pain master said:
I made a Chicken Chip sandwich using very white bread and using mayonaise as a mortar to hold all the chips together…. nomnomnomnomnomnomnomnom.
Hot chips or crisps type chips?
packet crisps type.
bubba louie said:
MrBL and I went for a drive up to Mt Tamborine this afternoon and I bought some rhubarb from a roadside honesty box stall. $2 a bunch. :)I think I’ll see if a can find Manu Feildel’s crumble recipe.s
I made 3doz muffins that didn’t muff. Harley people wouldn’t eat them so I had to force the other volunteers to take half a dozen each, home with them. Nothing more disappointing that an unmuffed muffin.
pomolo said:
I made 3doz muffins that didn’t muff. Harley people wouldn’t eat them so I had to force the other volunteers to take half a dozen each, home with them. Nothing more disappointing that an unmuffed muffin.
I wonder why they didn’t muff?
Dinetta said:
pomolo said:I made 3doz muffins that didn’t muff. Harley people wouldn’t eat them so I had to force the other volunteers to take half a dozen each, home with them. Nothing more disappointing that an unmuffed muffin.
I wonder why they didn’t muff?
Okay I gotta ask this…… what is the difference between a muffin and a cup cake??? Is it just the size???
Lucky1 said:
Dinetta said:
pomolo said:I made 3doz muffins that didn’t muff. Harley people wouldn’t eat them so I had to force the other volunteers to take half a dozen each, home with them. Nothing more disappointing that an unmuffed muffin.
I wonder why they didn’t muff?
Okay I gotta ask this…… what is the difference between a muffin and a cup cake??? Is it just the size???
To me a cup cake is light and fluffy and will keep pretty well. A muffin (if they muff) are much more dense and don’t keep very well. A muffin can be a meal.
Dinetta….I don’t know why my muffins failed. Certainly they weren’t over mixed. Tell you what though. They still taste yummo.
pomolo said:
Lucky1 said:
Dinetta said:I wonder why they didn’t muff?
Okay I gotta ask this…… what is the difference between a muffin and a cup cake??? Is it just the size???
To me a cup cake is light and fluffy and will keep pretty well. A muffin (if they muff) are much more dense and don’t keep very well. A muffin can be a meal.
Dinetta….I don’t know why my muffins failed. Certainly they weren’t over mixed. Tell you what though. They still taste yummo.
Thanks Pomolo, I’d rather eat something that tastes yummy, than look yummo and taste yuck.
Lucky1 said:
Thanks Pomolo, I’d rather eat something that tastes yummy, than look yummo and taste yuck.
Same here…there’s a chocolate cake recipe here that’s a family favourite…Fashionasta, when she was 8 y o, made it with plain flour instead of SR and we call it our chocolate cakeslice…a family favourite for picnics etc…
To me a cup cake is light and fluffy and will keep pretty well. A muffin (if they muff) are much more dense and don’t keep very well. A muffin can be a meal.
————-
stop it you’re making me hungry.
has anyone had ‘pepsi max’? i had one at 6pm the other night and it kept me awake for hours later than my normal bedtime.
pepe said:
has anyone had ‘pepsi max’? i had one at 6pm the other night and it kept me awake for hours later than my normal bedtime.
I did have a can of it one evening in Canberra, and yes, the caffeine was noticeable.
pepe said:
To me a cup cake is light and fluffy and will keep pretty well. A muffin (if they muff) are much more dense and don’t keep very well. A muffin can be a meal.
————-
stop it you’re making me hungry.has anyone had ‘pepsi max’? i had one at 6pm the other night and it kept me awake for hours later than my normal bedtime.
We drink Pepsi max all the time here and i’m a good sleeper. It’s never bothered me. Coffee can keep me awake though. Both have caffine as an ingredient.
Yummo…. Almost Mrs. Bimbo called in and picked up their 6 buns:D
Lucky1 said:
Yummo…. Almost Mrs. Bimbo called in and picked up their 6 buns:D
They look great Lucky1.
pain master said:
Lucky1 said:
Yummo…. Almost Mrs. Bimbo called in and picked up their 6 buns:D
They look great Lucky1.
Thanks. I have them down to a fine art now:)
Lucky1 said:
Yummo…. Almost Mrs. Bimbo called in and picked up their 6 buns:D
They look a lot better than my unmuffed muffins.
They look a lot better than my unmuffed muffins.
———————————————
aaaawww thanks Pomolo:)
Vego Lasagna and Rhubarb/apple in the oven.
pomolo said:
Lucky1 said:
Yummo…. Almost Mrs. Bimbo called in and picked up their 6 buns:D
They look a lot better than my unmuffed muffins.
YUM!
Send one over this way deary, thatta girl :)
I can actually eat a hot cross bun nowadays :D
bubba louie said:
Yum too :) I’m going to make a rhu’b crumble soon as I can. I use rhu’b for lots of things but not usually a crumble.
Vego Lasagna and Rhubarb/apple in the oven.
We had rissoles and gravy, mash, pumpkin beans corn and tomato layer pie :)
had sausages and mash with onion gravy with beans and carrots and made a rice pud with my preserved plums for after :)
Happy Potter said:
bubba louie said:Yum too :) I’m going to make a rhu’b crumble soon as I can. I use rhu’b for lots of things but not usually a crumble.
Vego Lasagna and Rhubarb/apple in the oven.
We had rissoles and gravy, mash, pumpkin beans corn and tomato layer pie :)
I’m not sure what I’ll do with it yet. I decided Manu’s recipe was just a bit to decadent.
I can’t stand the smell of any meat cooking really, in the early stages anyway. When the roast starts smelling like a roast then it’s ok.
I don’t touch raw meat either, when I’m cutting it or making rissoles ect.
The smell on my hands makes me feel sick. Always gloves on.
bluegreen said:
had sausages and mash with onion gravy with beans and carrots and made a rice pud with my preserved plums for after :)
Mmmm sounds nice :)
Home made pasta sauce with stirfried chicken and would you believe – pasta?
No Dessert!!
bubba louie said:
Happy Potter said:
bubba louie said:Yum too :) I’m going to make a rhu’b crumble soon as I can. I use rhu’b for lots of things but not usually a crumble.
Vego Lasagna and Rhubarb/apple in the oven.
We had rissoles and gravy, mash, pumpkin beans corn and tomato layer pie :)
I’m not sure what I’ll do with it yet. I decided Manu’s recipe was just a bit to decadent.
I was puzzled by the Poire William – maybe a pear liqueuer ?
orchid40 said:
bubba louie said:
Happy Potter said:Yum too :) I’m going to make a rhu’b crumble soon as I can. I use rhu’b for lots of things but not usually a crumble.We had rissoles and gravy, mash, pumpkin beans corn and tomato layer pie :)
I’m not sure what I’ll do with it yet. I decided Manu’s recipe was just a bit to decadent.
I was puzzled by the Poire William – maybe a pear liqueuer ?
That’s what google said. I actually saw him make it on TV but I don’t remember that bit.
>has anyone had ‘pepsi max’?
My favourite, much nicer than DC to my taste.
bubba louie said:
Happy Potter said:
bubba louie said:Yum too :) I’m going to make a rhu’b crumble soon as I can. I use rhu’b for lots of things but not usually a crumble.
Vego Lasagna and Rhubarb/apple in the oven.
We had rissoles and gravy, mash, pumpkin beans corn and tomato layer pie :)
I’m not sure what I’ll do with it yet. I decided Manu’s recipe was just a bit to decadent.
This is what I’m making.
http://www.taste.com.au/recipes/2305/rhubarb+apple+pudding
bubba louie said:
bubba louie said:
Happy Potter said:Yum too :) I’m going to make a rhu’b crumble soon as I can. I use rhu’b for lots of things but not usually a crumble.We had rissoles and gravy, mash, pumpkin beans corn and tomato layer pie :)
I’m not sure what I’ll do with it yet. I decided Manu’s recipe was just a bit to decadent.
This is what I’m making.
http://www.taste.com.au/recipes/2305/rhubarb+apple+pudding
I like the sound of that one Bubba.
pomolo said:
bubba louie said:
bubba louie said:I’m not sure what I’ll do with it yet. I decided Manu’s recipe was just a bit to decadent.
This is what I’m making.
http://www.taste.com.au/recipes/2305/rhubarb+apple+pudding
I like the sound of that one Bubba.
I went to the shops, to get the stuff I forgot to get yesterday, and i STILL came home without any cream.
I’m not going back, they can just do without.
There’s a chook in the slow cooker, to turn into soup for tomorrow night.
bubba louie said:
pomolo said:
bubba louie said:This is what I’m making.
http://www.taste.com.au/recipes/2305/rhubarb+apple+pudding
I like the sound of that one Bubba.
I went to the shops, to get the stuff I forgot to get yesterday, and i STILL came home without any cream.
I’m not going back, they can just do without.
Make some custard.
bubba louie said:
There’s a chook in the slow cooker, to turn into soup for tomorrow night.
Gees you’re keen!
chilli con carne for tonight.
Miss N likes rice pudding. it’s all gone!
pomolo said:
bubba louie said:
pomolo said:I like the sound of that one Bubba.
I went to the shops, to get the stuff I forgot to get yesterday, and i STILL came home without any cream.
I’m not going back, they can just do without.
Make some custard.
I suppose i could, if i get inspired. i had to buy custard powder for the topping.
pomolo said:
bubba louie said:
There’s a chook in the slow cooker, to turn into soup for tomorrow night.
Gees you’re keen!
All i did was stick it in with water, an onion and some bought stock.
I’d like to turn it into Cream of Chicken but i don’t know if Light and Creamy would work as well as cream, and we don’t need any more fat.
bluegreen said:
chilli con carne for tonight.Miss N likes rice pudding. it’s all gone!
Sausages and veg here, and the pud.
bluegreen said:
chilli con carne for tonight.Miss N likes rice pudding. it’s all gone!
You should try some Corn Bread with the chilli.
bubba louie said:
bluegreen said:
chilli con carne for tonight.Miss N likes rice pudding. it’s all gone!
You should try some Corn Bread with the chilli.
hmmmm….
bluegreen said:
bubba louie said:
bluegreen said:
chilli con carne for tonight.Miss N likes rice pudding. it’s all gone!
You should try some Corn Bread with the chilli.
hmmmm….
want the recipe? it’s not really bread, more cakeish.
bubba louie said:
bluegreen said:
bubba louie said:You should try some Corn Bread with the chilli.
hmmmm….
want the recipe? it’s not really bread, more cakeish.
This one is good plus it’s lower in fat than a lot.
1 cup polenta
1 cup plain flour
2 tablesp sugar
2 1/2 teasp baking powder
3/4 teasp salt
2 large eggs
1 cup buttermilk
1/4 cup butter or marg melted
Sift dry ingredients into bowl, mix wet ingredients together and add.
I line a square cake tin to save on buttering.
Bake at 204C for approx 20/25 min. Time varies depending on tin size so use the skewer test.
If you don’t have buttermilk, I’ve made it using milk and there was no noticable difference.
bubba louie said:
bubba louie said:
Happy Potter said:Yum too :) I’m going to make a rhu’b crumble soon as I can. I use rhu’b for lots of things but not usually a crumble.We had rissoles and gravy, mash, pumpkin beans corn and tomato layer pie :)
I’m not sure what I’ll do with it yet. I decided Manu’s recipe was just a bit to decadent.
This is what I’m making.
http://www.taste.com.au/recipes/2305/rhubarb+apple+pudding
That looks yummy – I will be trying that very soon.
Little rack of lamb with the works and mint sauce here.
Just about to pop more piggy adventures up.
Pork chop, potato and HG carrots with baby beans.
orchid40 said:
Pork chop, potato and HG carrots with baby beans.
Eat more chicken!!!!!!!!!!!!!!! LOL
Lucky1 said:
orchid40 said:
Pork chop, potato and HG carrots with baby beans.
Eat more chicken!!!!!!!!!!!!!!! LOL
Aaaaagh SORRY Percy!! LOL
thanks for the recipe bubba. it is almost identical to one I used except for one major ingredient. they had left out the baking powder! and you guessed it – it didn’t rise! at least I know what was wrong with it! the chooks will enjoy it I am sure :)
orchid40 said:
Lucky1 said:
orchid40 said:
Pork chop, potato and HG carrots with baby beans.
Eat more chicken!!!!!!!!!!!!!!! LOL
Aaaaagh SORRY Percy!! LOL
hehehe oink oink…..
orchid40 said:
Pork chop, potato and HG carrots with baby beans.
In the light of the previous post, may I suggest you spell p-o-r-k rather than say it out loud? There’s a certin tiny pink gingham porcine personality that some of us are rather fond of…great little guy, writes home to his mum regularly when travelling..
Dinetta said:
orchid40 said:
Pork chop, potato and HG carrots with baby beans.
In the light of the previous post, may I suggest you spell p-o-r-k rather than say it out loud? There’s a certin tiny pink gingham porcine personality that some of us are rather fond of…great little guy, writes home to his mum regularly when travelling..
aaaaaaaaaaawwwwwwwwwwww…lol that’s just so cute Dinetta:)
Dinetta said:
orchid40 said:
Pork chop, potato and HG carrots with baby beans.
In the light of the previous post, may I suggest you spell p-o-r-k rather than say it out loud? There’s a certin tiny pink gingham porcine personality that some of us are rather fond of…great little guy, writes home to his mum regularly when travelling..
Yes Dinetta, I’m so ashamed of myself for being so thoughtless. I won’t even mention the word again, I promise. Sniff.
orchid40 said:
Yes Dinetta, I’m so ashamed of myself for being so thoughtless. I won’t even mention the word again, I promise. Sniff.
There, there Orchid40, it’s OK, it’s OK…
Enjoy your p-o-r-k chop and especially your HG carrots… :)
Yes Dinetta, I’m so ashamed of myself for being so thoughtless. I won’t even mention the word again, I promise. Sniff.
———————————————————-
Pat O40“s hand…there, there….. If Percy comments about the “slip” we’ll say he was drunk and it was a dream.;P
Lucky1 said:
Yes Dinetta, I’m so ashamed of myself for being so thoughtless. I won’t even mention the word again, I promise. Sniff.
———————————————————-
Pat O40“s hand…there, there….. If Percy comments about the “slip” we’ll say he was drunk and it was a dream.;P
Oh crap….that wasn’t a shot at anyone by the way:(
Just that Percy’s having a grand time at the PM’s place:)
Dinetta said:
orchid40 said:Yes Dinetta, I’m so ashamed of myself for being so thoughtless. I won’t even mention the word again, I promise. Sniff.
There, there Orchid40, it’s OK, it’s OK…
Enjoy your p-o-r-k chop and especially your HG carrots…
:)
:) I’m alright now ………………really I am…………..
Lucky1 said:
Lucky1 said:
Yes Dinetta, I’m so ashamed of myself for being so thoughtless. I won’t even mention the word again, I promise. Sniff.
———————————————————-
Pat O40“s hand…there, there….. If Percy comments about the “slip” we’ll say he was drunk and it was a dream.;P
Oh crap….that wasn’t a shot at anyone by the way:(
Just that Percy’s having a grand time at the PM’s place:)
:)
orchid40 said:
Lucky1 said:
Lucky1 said:
Yes Dinetta, I’m so ashamed of myself for being so thoughtless. I won’t even mention the word again, I promise. Sniff.
———————————————————-
Pat O40“s hand…there, there….. If Percy comments about the “slip” we’ll say he was drunk and it was a dream.;P
Oh crap….that wasn’t a shot at anyone by the way:(
Just that Percy’s having a grand time at the PM’s place:)
:)
Phew:)
bluegreen said:
thanks for the recipe bubba. it is almost identical to one I used except for one major ingredient. they had left out the baking powder! and you guessed it – it didn’t rise! at least I know what was wrong with it! the chooks will enjoy it I am sure :)
Bugga
We’re having salad with our snags instead of veg. I was all organised when i got a plaintive phone call from youngest son. He’d got on the wrong train so I had to go rescue him.
Pud’s in the oven though.
Lucky, could I have your Hot cross bun recipe? Pretty please.
Lucky, could I have your Hot cross bun recipe? Pretty please.
———————————————
Sure Bubba……………..
I’ll scan and email it to you tomorrow if that is okay.
Its from my bread maker.
Lucky1 said:
Lucky, could I have your Hot cross bun recipe? Pretty please.———————————————
Sure Bubba……………..I’ll scan and email it to you tomorrow if that is okay.
Its from my bread maker.
In your email box as of now……….
back to the dishes:)
Lucky1 said:
Lucky, could I have your Hot cross bun recipe? Pretty please.———————————————
Sure Bubba……………..I’ll scan and email it to you tomorrow if that is okay.
Its from my bread maker.
Ta muchly. :)
Lucky1 said:
Lucky1 said:
Lucky, could I have your Hot cross bun recipe? Pretty please.———————————————
Sure Bubba……………..I’ll scan and email it to you tomorrow if that is okay.
Its from my bread maker.
In your email box as of now……….
back to the dishes:)
Thanks
bubba louie said:
pomolo said:
bubba louie said:
There’s a chook in the slow cooker, to turn into soup for tomorrow night.
Gees you’re keen!
All i did was stick it in with water, an onion and some bought stock.
I’d like to turn it into Cream of Chicken but i don’t know if Light and Creamy would work as well as cream, and we don’t need any more fat.
This soup is evolving into who knows what. First it was going to be cream of chicken, then I saw leeks on sale, so it was potato and leek. But that left me with too much left over chicken, so it became leek, potato and chicken soup. Eldest son wanted bacon so it’s now Leek, potato, chicken AND bacon soup.
bubba louie said:
This soup is evolving into who knows what. First it was going to be cream of chicken, then I saw leeks on sale, so it was potato and leek. But that left me with too much left over chicken, so it became leek, potato and chicken soup. Eldest son wanted bacon so it’s now Leek, potato, chicken AND bacon soup.
as long as they eat it…rejected soup is difficult to dispose of :(
bubba louie said:
bubba louie said:
pomolo said:Gees you’re keen!
All i did was stick it in with water, an onion and some bought stock.
I’d like to turn it into Cream of Chicken but i don’t know if Light and Creamy would work as well as cream, and we don’t need any more fat.
This soup is evolving into who knows what. First it was going to be cream of chicken, then I saw leeks on sale, so it was potato and leek. But that left me with too much left over chicken, so it became leek, potato and chicken soup. Eldest son wanted bacon so it’s now Leek, potato, chicken AND bacon soup.
whatever you call it, sounds yummy :)
bubba louie said:
bubba louie said:
pomolo said:Gees you’re keen!
All i did was stick it in with water, an onion and some bought stock.
I’d like to turn it into Cream of Chicken but i don’t know if Light and Creamy would work as well as cream, and we don’t need any more fat.
This soup is evolving into who knows what. First it was going to be cream of chicken, then I saw leeks on sale, so it was potato and leek. But that left me with too much left over chicken, so it became leek, potato and chicken soup. Eldest son wanted bacon so it’s now Leek, potato, chicken AND bacon soup.
It sounds like a square meal to me, and yummy too!
orchid40 said:
bubba louie said:
bubba louie said:All i did was stick it in with water, an onion and some bought stock.
I’d like to turn it into Cream of Chicken but i don’t know if Light and Creamy would work as well as cream, and we don’t need any more fat.
This soup is evolving into who knows what. First it was going to be cream of chicken, then I saw leeks on sale, so it was potato and leek. But that left me with too much left over chicken, so it became leek, potato and chicken soup. Eldest son wanted bacon so it’s now Leek, potato, chicken AND bacon soup.
It sounds like a square meal to me, and yummy too!
it was really good.
i blitzed the potato and leek with a stick blender, threw in the chopped chook, crispy bacon and quite a bit of pepper. A loaf of crusty bread and dinner was served.
bubba louie said:
it was really good.
i blitzed the potato and leek with a stick blender, threw in the chopped chook, crispy bacon and quite a bit of pepper. A loaf of crusty bread and dinner was served.
drools
Just waiting for the pizza to come out of the oven. Eating it outside and then the dishes will be done.
Back into the sewing after that. Today I am sewing pink and also a white ruffle lace around an apron for AMB’s kitchen tea. My niece dropped it off here and everyone will sign it on the day of the tea. My niece will call into tomorrow and pick out some pink & green fabric for appliqueing Bimbo’s name on the bust area of the apron.
Then I’ll get another sash made.
Going to start making some chicken soup for our lunch. I swear that is what cleared up that stupid cold I had and I am hoping it’ll help the elf feel better.
Could chicken soup made from scratch be the answer to colds??????
Lucky1 said:
Going to start making some chicken soup for our lunch. I swear that is what cleared up that stupid cold I had and I am hoping it’ll help the elf feel better.Could chicken soup made from scratch be the answer to colds??????
Well I think that’s been either the remedy or the at least part of the treatment, for thousands of years and through all cultures…should imagine the home-made might have the authority over the bought…
Dinetta said:
Lucky1 said:
Going to start making some chicken soup for our lunch. I swear that is what cleared up that stupid cold I had and I am hoping it’ll help the elf feel better.Could chicken soup made from scratch be the answer to colds??????
Well I think that’s been either the remedy or the at least part of the treatment, for thousands of years and through all cultures…should imagine the home-made might have the authority over the bought…
I know what is in a pot of fresh soup to a tin.
Dinetta said:
Lucky1 said:
Going to start making some chicken soup for our lunch. I swear that is what cleared up that stupid cold I had and I am hoping it’ll help the elf feel better.Could chicken soup made from scratch be the answer to colds??????
Well I think that’s been either the remedy or the at least part of the treatment, for thousands of years and through all cultures…should imagine the home-made might have the authority over the bought…
When your’re crook you need extra fluids and soup will do that. If your nose is blocked and you’re breathing through your mouth you lose more fluids than normal. Plus the nutrients in the veges you add to the soup. Plus it warms. But it’s mainly because you tend to take in extra fluids that helps you get better quicker. Go the soup!
cant beat a good brew of home made chookin soups, I have made a huge pan of Chicken Biriyani this arvo, that also good for a blocked snoz lol or blocked bum also lol
Cooking an early tea so I can reheat and serve it up late when the man gets home. Piri piri chicken,pumpkin risotto and leek gratin. then vanilla pears.
Nana nap for me for an hour :)
Happy Potter said:
When your’re crook you need extra fluids and soup will do that. If your nose is blocked and you’re breathing through your mouth you lose more fluids than normal. Plus the nutrients in the veges you add to the soup. Plus it warms. But it’s mainly because you tend to take in extra fluids that helps you get better quicker. Go the soup!
Well no one will cook it for me when I’m crook, so I just drink lots more water…
Happy Potter said:
Cooking an early tea so I can reheat and serve it up late when the man gets home. Piri piri chicken,pumpkin risotto and leek gratin. then vanilla pears.Nana nap for me for an hour :)
YUMMMMMMM
Will be showing Mr Bon this post when I get home. We are both dying for some real food.. stupid crutches :D
Potato soup and homemade focaccia.
We’re broke.
bubba louie said:
Potato soup and homemade focaccia.We’re broke.
Snags with left over vegies…… we’re so broke we can’t even afford to be broke.
Lucky1 said:
bubba louie said:
Potato soup and homemade focaccia.We’re broke.
Snags with left over vegies…… we’re so broke we can’t even afford to be broke.
always broke here ATM :(, just a well stocked pantry and a local Pong Kong market with cheap and good quality meat cuts lol
We’re so broke we’re living off the credit card ATM and I’m trying not to use it.
Beat that!!!!!
bubba louie said:
We’re so broke we’re living off the credit card ATM and I’m trying not to use it.Beat that!!!!!
Please don’t send food parcels. LOL
It’s a temporary cash flow issue.
bubba louie said:
We’re so broke we’re living off the credit card ATM and I’m trying not to use it.Beat that!!!!!
Gas company too 2 payments out of our pension and we have to wait 10 days for a cheque to come in the mail….. they have been doing it for 4 pensions. neither payment was the same as the other……..and they can’t work out why it happened.
And we don’t have a credit card to fall back on….. we have 5 cents till next Tuesday.
beat that….lol
bubba louie said:
bubba louie said:
We’re so broke we’re living off the credit card ATM and I’m trying not to use it.Beat that!!!!!
Please don’t send food parcels. LOL
It’s a temporary cash flow issue.
ROTFPIMP….send them to me…I’m not fussy….lol (kidding)
Lucky1 said:
bubba louie said:
We’re so broke we’re living off the credit card ATM and I’m trying not to use it.Beat that!!!!!
Gas company too 2 payments out of our pension and we have to wait 10 days for a cheque to come in the mail….. they have been doing it for 4 pensions. neither payment was the same as the other……..and they can’t work out why it happened.
And we don’t have a credit card to fall back on….. we have 5 cents till next Tuesday.
beat that….lol
You win. We’ve got $33 till next wednesday.
I feel so lucky.
colliewa said:
I feel so lucky.
Oh I am lucky too… we have enough medication for the elf until Payday……….. so all is good here:)
Lucky1 said:
colliewa said:
I feel so lucky.
Oh I am lucky too… we have enough medication for the elf until Payday……….. so all is good here:)
We’ll survive. There’ll be enough stuff lurking in the freezer to get by.
We’ve just had a lot of really big bills over the last year and it’s caught up with us.
Asset rich cash poor.
colliewa said:
I feel so lucky.
SIngs Kylies songs……………
bubba louie said:
Lucky1 said:
colliewa said:
I feel so lucky.
Oh I am lucky too… we have enough medication for the elf until Payday……….. so all is good here:)
We’ll survive. There’ll be enough stuff lurking in the freezer to get by.
We’ve just had a lot of really big bills over the last year and it’s caught up with us.
Asset rich cash poor.
trade a few in then ??
bubba louie said:
bubba louie said:
We’re so broke we’re living off the credit card ATM and I’m trying not to use it.Beat that!!!!!
Please don’t send food parcels. LOL
It’s a temporary cash flow issue.
Gees been there, still there too. I just work with whatever I have in the fridge freezer at the time. Like most do.
Some frozen chicken pieces, my frozed home grown pumpkin bits (and beans) and some leeks made a meal.
The Estate said:
bubba louie said:
Lucky1 said:Oh I am lucky too… we have enough medication for the elf until Payday……….. so all is good here:)
We’ll survive. There’ll be enough stuff lurking in the freezer to get by.
We’ve just had a lot of really big bills over the last year and it’s caught up with us.
Asset rich cash poor.
trade a few in then ??
Can’t. It’s mostly the house.
I made pumpkin soup wih fresh ginger and coconut cream this arvo. Couldn’t eat a main course after a bowl of that. Yummo!
I’ve just finished climbing the column. Have been doing up my items for the local Rag, due tomorrow. Gees the months go quick.
Bought 7 new Zygocactus while doing the shoppng today. Beautiful range of colours available now. I only hope the flowers come in the colours on the tags. Zygo can be a bit iffy where colour is concerned.
Ready to turn in now. Catch up tomorrow.
smatter a fact we live off what’s in the garden all the time.
the tofu i bought from foodland was old and i threw it in the bin and crumbed my 7 day old gluten steak instead.
“supermarket” – “fresh” – can you pick the contradiction in those two words?
- had the crumbed gluten with onions, herbs, parsley, spinach, carrot, pumpkin and kale from the garden.
The Estate said:
cant beat a good brew of home made chookin soups, I have made a huge pan of Chicken Biriyani this arvo, that also good for a blocked snoz lol or blocked bum also lol
chuckle – thank you thee.
i’ll look biriyani up.
pepe said:
The Estate said:
cant beat a good brew of home made chookin soups, I have made a huge pan of Chicken Biriyani this arvo, that also good for a blocked snoz lol or blocked bum also lol
chuckle – thank you thee.
i’ll look biriyani up.
biriyani is a curry – yummo and yep – that would do the trick for both bum and nose. LOL.
pepe said:
pepe said:
The Estate said:
cant beat a good brew of home made chookin soups, I have made a huge pan of Chicken Biriyani this arvo, that also good for a blocked snoz lol or blocked bum also lol
chuckle – thank you thee.
i’ll look biriyani up.
biriyani is a curry – yummo and yep – that would do the trick for both bum and nose. LOL.
I’ve not long discovered this fantastic tasting curry, myself. And what a fab discovery is was…YUMMMMOOOO
Tonite I made rissoles…all veggies from the garden- eggplant fried with garlic, anchovies and bread crumbs( first time Mr M has really enjoyed my eggplant) Carrott and snap sugar peas and a potato cabbage/silverbeet/celery cheesy bake. Very happy with my efforts I must admit.
Tonite I made rissoles…all veggies from the garden- eggplant fried with garlic, anchovies and bread crumbs( first time Mr M has really enjoyed my eggplant) Carrott and snap sugar peas and a potato cabbage/silverbeet/celery cheesy bake. Very happy with my efforts I must admit.
——————-
sounds good muschee – i hope you wrote the recipe down.
what could be the salt component without anchovies?
bubba louie said:
The Estate said:
bubba louie said:We’ll survive. There’ll be enough stuff lurking in the freezer to get by.
We’ve just had a lot of really big bills over the last year and it’s caught up with us.
Asset rich cash poor.
trade a few in then ??
Can’t. It’s mostly the house.
Damn, ll my spare cash is gone and yesterday for $1,oooo bills to pay and the painter starting again next week for the outside of the house, oh well cant take it with me, I am trying not to use and house redraw but looks like I might have to take a few g’s Grrrr Thanks GOD Chris gives me most of his pay, would not have been able to do it on my own and he does not want me to use the house, he also likes the idea ‘we’ both own it outright.
Chicken Biriyani the other night ..
pepe said:
The Estate said:
cant beat a good brew of home made chookin soups, I have made a huge pan of Chicken Biriyani this arvo, that also good for a blocked snoz lol or blocked bum also lol
chuckle – thank you thee.
i’ll look biriyani up.
just posted a pic Pepe
MrP has my food ready. Yum Yum. Later buddy.
pomolo said:
MrP has my food ready. Yum Yum. Later buddy.
byee. GF is cooking some stuffed veal with some vegies. some from the garden of Mangolia!
Eve’n all. very busy day.
Cooking a masala lamb curry and I think I’ve made it too hot. Oh well we can cry together.
I will try and catch up..
Muschee said:
pepe said:
pepe said:chuckle – thank you thee.
i’ll look biriyani up.
biriyani is a curry – yummo and yep – that would do the trick for both bum and nose. LOL.
I’ve not long discovered this fantastic tasting curry, myself. And what a fab discovery is was…YUMMMMOOOO
Tonite I made rissoles…all veggies from the garden- eggplant fried with garlic, anchovies and bread crumbs( first time Mr M has really enjoyed my eggplant) Carrott and snap sugar peas and a potato cabbage/silverbeet/celery cheesy bake. Very happy with my efforts I must admit.
I’ve never thought of Biryani as a curry =/ My office mate is from Pakistan and she regularly brings it in for pot luck days, her’s is so delicious. But it’s such a dry dish – I thought it was just a “rice dish” rather than a curry. Last time Mr Bon and I were in the UK I did a bit of a Biryani tour, ordering it at every Indian/Pakistani place we went to. Some were so delicious and some were pretty poor.
The Estate said:
Chicken Biriyani the other night ..
Beautiful!
The Estate said:
colliewa said:
I feel so lucky.
SIngs Kylies songs……………
I’ll join in thinking of that outfit (with Kylie in it of course) when she did Locomotion…
bubba louie said:
The Estate said:
bubba louie said:We’ll survive. There’ll be enough stuff lurking in the freezer to get by.
We’ve just had a lot of really big bills over the last year and it’s caught up with us.
Asset rich cash poor.
trade a few in then ??
Can’t. It’s mostly the house.
There’s always the option of moving into something smaller. You pocket a few meal coupons moving into a flat!
colliewa said:
bubba louie said:
The Estate said:trade a few in then ??
Can’t. It’s mostly the house.
There’s always the option of moving into something smaller. You pocket a few meal coupons moving into a flat!
Not a flat!!!!! What about my garden????
This place is going to fund a bush block once MrBL can retire. It was all planned until the financial crisis threw everything into disarray. :(
No early retirement now. ;(
This is the elf’s stew for tonight’s meal….lunch tomorrow with some on toast and then another main meal Monday night. I’ll add spuds and pea and some parsley dumplings to it.
I cll it poor man’s casserole as its cooked on top the stove and not as a casserole in the oven. I hate stew….my mum used to make me eat it, but after vomiting as I was eating it once….she finally gave in and I used to have a Vegemite sandwich for tea the nights the family ate it.
Now this is my curried chicken (elf hates curries) and I’ll have this with rice and tomorrow on toast for lunch and with rice again for Monday night’s tea.
I’ll add some peas and carrots towards the end and it’ll be YUMMO:D
I love food so much I am more than happy to make us different meals at times, so we can have something we love to eat. Elf’s meat was $4.50 and mine was $3.50 ……………………..pretty cheap meals if you ask me:)
Okay off to do the dishes and then look for the rice cooker, get some parsley and the usually last minute items………..
Lerking:D
Dumplings are in the stew with the spuds and peas….carrots and peas are in the curry…..rice is on cooking……. slurp…drool….
Lucky1 said:
This is the elf’s stew for tonight’s meal….lunch tomorrow with some on toast and then another main meal Monday night. I’ll add spuds and pea and some parsley dumplings to it.
I cll it poor man’s casserole as its cooked on top the stove and not as a casserole in the oven. I hate stew….my mum used to make me eat it, but after vomiting as I was eating it once….she finally gave in and I used to have a Vegemite sandwich for tea the nights the family ate it.
Now this is my curried chicken (elf hates curries) and I’ll have this with rice and tomorrow on toast for lunch and with rice again for Monday night’s tea.
I’ll add some peas and carrots towards the end and it’ll be YUMMO:D
I love food so much I am more than happy to make us different meals at times, so we can have something we love to eat. Elf’s meat was $4.50 and mine was $3.50 ……………………..pretty cheap meals if you ask me:)
Okay off to do the dishes and then look for the rice cooker, get some parsley and the usually last minute items………..
Lerking:D
I’ll take one of the Luckys thanks.
Bouillabaisse tonight.
Lucky1 said:
I’d say you have won the immunity pin on Master chef for this week. lol.
pomolo said:
Lucky1 said:
I’d say you have won the immunity pin on Master chef for this week. lol.
Why thank you:)
Lucky1 said:
yummo :)
pain master said:
Lucky1 said:
yummo :)
Thanks:)
Thinking of what’s for tonights tea. I have some gourmet sausages, so I might do some potato pancakes to go with them and a bowl of greek tomato rice.
Then a pear, rhubarb and strawberry flan. Mmm
Due to the hypo’s the elf is having…… still trying to find a happy medium (medication has been changed 3 times) we have been to try stopping and having morning and afternoon tea, A cuppa and a couple of biscuits or a slice of cake and some fruit.
So today I am going to make a banana bar cake and some rock buns.
We are also going to walk to our local Foodland and he wants to turn some soil for me. So he needs to have a snack before he does either…….. biscuit and cuppa before he mowed the lawns yesterday kept his sugars around the 5 mark….
Arvo folks
Well I didn’t know where else to turn for some cookin advice.
I’ve got some pie filling bubblin away and I’m not sure if I over did it with the Guinness, but it’s got too much of a bitterness to it, and I don’t know how to fix it.
Can anyone help please?
Muschee said:
Arvo folksWell I didn’t know where else to turn for some cookin advice.
I’ve got some pie filling bubblin away and I’m not sure if I over did it with the Guinness, but it’s got too much of a bitterness to it, and I don’t know how to fix it.
Can anyone help please?
g’ay muschee.
add sugar?
pepe said:
Muschee said:
Arvo folksWell I didn’t know where else to turn for some cookin advice.
I’ve got some pie filling bubblin away and I’m not sure if I over did it with the Guinness, but it’s got too much of a bitterness to it, and I don’t know how to fix it.
Can anyone help please?
g’ay muschee.
add sugar?
maybe brown sugar?
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
Oh thanks PM I wouldn’t have thought of brown.
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
I meant ‘listen’ to my instincts…not followed
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
How much meat? A whole stubby shouldn’t be too bad. I once heard that you can add cubed potato to a stew and that can remove bitterness…. not 100% though.
pain master said:
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
How much meat? A whole stubby shouldn’t be too bad. I once heard that you can add cubed potato to a stew and that can remove bitterness…. not 100% though.
Was only 500g meat and 375 extra stout guiness
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
should 0f bloody drank half of it !!!
The Estate said:
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
should 0f bloody drank half of it !!!
Ewwweee I can’t even drink ordinary beer, let alone guiness LOL
Maybe I should’ve followed my little kitchen wall plaque I bought a few weeks back
‘I love to cook with wine…..sometimes I even put it in the food’ :)
Muschee said:
The Estate said:
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
should 0f bloody drank half of it !!!
Ewwweee I can’t even drink ordinary beer, let alone guiness LOL
Maybe I should’ve followed my little kitchen wall plaque I bought a few weeks back‘I love to cook with wine…..sometimes I even put it in the food’ :)
Ummm I’ll drink to that 
pain master said:
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
How much meat? A whole stubby shouldn’t be too bad. I once heard that you can add cubed potato to a stew and that can remove bitterness…. not 100% though.
Not really sure Muschee, but you could try adding a roux to thicken it which will soften the taste. Melt some butter and add a tablespoon of flour, cook that for a bit and add a teaspoon of sugar. Mix in as you stir the pot.
is that like roux roux roux yas gravy boat gently down the stream lmao
Muschee said:
The Estate said:
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
should 0f bloody drank half of it !!!
Ewwweee I can’t even drink ordinary beer, let alone guiness LOL
Maybe I should’ve followed my little kitchen wall plaque I bought a few weeks back‘I love to cook with wine…..sometimes I even put it in the food’ :)
Sigh. Beautiful weather for beef & guinness pie. Might drop a few hints to Mr Bon.
pain master said:
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
How much meat? A whole stubby shouldn’t be too bad. I once heard that you can add cubed potato to a stew and that can remove bitterness…. not 100% though.
That removes salt.
I think it’ll mellow out as it cooks.
Muschee said:
The Estate said:
Muschee said:
Hi Pepe
Yeah I thought of that…I did add a little tomato sauce…I’ll add a teaspoon and taste, maybe I still need to cook it a bit longer and see what happens.
I shoulda followed my instincts when I put the whole stubbie in.
should 0f bloody drank half of it !!!
Ewwweee I can’t even drink ordinary beer, let alone guiness LOL
Maybe I should’ve followed my little kitchen wall plaque I bought a few weeks back‘I love to cook with wine…..sometimes I even put it in the food’ :)
Guiness is actually less bitter than beer. at least it seems to be to me.
Well folks thanks for all the advice.
In the end I added 3 teaspoons of brown sugar and about half a glass of sweet white wine.
Gave Mr M a taste to see what his reaction would be, and he was ok with it, after all my whinging about ruining it.
So all ends well and Mr M has 6 guiness & beef pies for future work lunches to enjoy.
Thanks everyone for your suggestions
Muschee said:
Well folks thanks for all the advice.In the end I added 3 teaspoons of brown sugar and about half a glass of sweet white wine.
Gave Mr M a taste to see what his reaction would be, and he was ok with it, after all my whinging about ruining it.
So all ends well and Mr M has 6 guiness & beef pies for future work lunches to enjoy.Thanks everyone for your suggestions
You don’t get to keep any for youself?
Muschee said:
Well folks thanks for all the advice. In the end I added 3 teaspoons of brown sugar and about half a glass of sweet white wine. Gave Mr M a taste to see what his reaction would be, and he was ok with it, after all my whinging about ruining it.
So all ends well and Mr M has 6 guiness & beef pies for future work lunches to enjoy.
Thanks everyone for your suggestions
serve the guinness separate next time – he’ll be just as happy – if not happier LOL.
Last night I made some daikon patties for dinner. Had this huge, long daikon radish and didn’t know what to do with it. Found a recipe for patties and they weren’t half bad. I’ll make them again if I buy a huge daikon again.
pomolo said:
Last night I made some daikon patties for dinner. Had this huge, long daikon radish and didn’t know what to do with it. Found a recipe for patties and they weren’t half bad. I’ll make them again if I buy a huge daikon again.
What’s your secret for growing Daikon, we have them in the ground at the mo’, but I don’t think they’re gonna out grow the radishes…
pain master said:
pomolo said:
Last night I made some daikon patties for dinner. Had this huge, long daikon radish and didn’t know what to do with it. Found a recipe for patties and they weren’t half bad. I’ll make them again if I buy a huge daikon again.
What’s your secret for growing Daikon, we have them in the ground at the mo’, but I don’t think they’re gonna out grow the radishes…
I think she bought it.
bubba louie said:
pain master said:
pomolo said:
Last night I made some daikon patties for dinner. Had this huge, long daikon radish and didn’t know what to do with it. Found a recipe for patties and they weren’t half bad. I’ll make them again if I buy a huge daikon again.
What’s your secret for growing Daikon, we have them in the ground at the mo’, but I don’t think they’re gonna out grow the radishes…
I think she bought it.
k
bubba louie said:
pain master said:
pomolo said:
Last night I made some daikon patties for dinner. Had this huge, long daikon radish and didn’t know what to do with it. Found a recipe for patties and they weren’t half bad. I’ll make them again if I buy a huge daikon again.
What’s your secret for growing Daikon, we have them in the ground at the mo’, but I don’t think they’re gonna out grow the radishes…
I think she bought it.
This reminds me I have some haloumi sitting in the fridge to go in some zucc fritters. I’d forgotten all about it.
pain master said:
pomolo said:
Last night I made some daikon patties for dinner. Had this huge, long daikon radish and didn’t know what to do with it. Found a recipe for patties and they weren’t half bad. I’ll make them again if I buy a huge daikon again.
What’s your secret for growing Daikon, we have them in the ground at the mo’, but I don’t think they’re gonna out grow the radishes…
I din’t grow it. I got it at the local markets. It was easy 2’ long. A big feed from one radish. I kinda like the taste of them and they’re not hot.
I wonder how deep your pliable soil would have to be to grow one to it’s full length.
bubba louie said:
pain master said:
pomolo said:
Last night I made some daikon patties for dinner. Had this huge, long daikon radish and didn’t know what to do with it. Found a recipe for patties and they weren’t half bad. I’ll make them again if I buy a huge daikon again.
What’s your secret for growing Daikon, we have them in the ground at the mo’, but I don’t think they’re gonna out grow the radishes…
I think she bought it.
Are you reading my mind Bubba?
pomolo said:
pain master said:
pomolo said:
Last night I made some daikon patties for dinner. Had this huge, long daikon radish and didn’t know what to do with it. Found a recipe for patties and they weren’t half bad. I’ll make them again if I buy a huge daikon again.
What’s your secret for growing Daikon, we have them in the ground at the mo’, but I don’t think they’re gonna out grow the radishes…
I din’t grow it. I got it at the local markets. It was easy 2’ long. A big feed from one radish. I kinda like the taste of them and they’re not hot.
I wonder how deep your pliable soil would have to be to grow one to it’s full length.
2’ I guess.
I have a couple of over ripe bananas and am bout to make a cake with them:)
Thing is on the other page is a recipe for carrot & zucchini loaf…(yummo) and it says “cream cheese” for the icing with some other crap thrown in…what is cream cheese and where abouts in the stupidmarket do I find it???
Lucky1 said:
I have a couple of over ripe bananas and am bout to make a cake with them:)Thing is on the other page is a recipe for carrot & zucchini loaf…(yummo) and it says “cream cheese” for the icing with some other crap thrown in…what is cream cheese and where abouts in the stupidmarket do I find it???
Should be near the butters..what you make cheesecakes with. it’s just very soft cheese.. philladelphia cream cheese is one brand.
Cream cheese icing is yum!
I have some home made pizzas to make soon.
Happy Potter said:
Lucky1 said:
I have a couple of over ripe bananas and am bout to make a cake with them:)Thing is on the other page is a recipe for carrot & zucchini loaf…(yummo) and it says “cream cheese” for the icing with some other crap thrown in…what is cream cheese and where abouts in the stupidmarket do I find it???
Should be near the butters..what you make cheesecakes with. it’s just very soft cheese.. philladelphia cream cheese is one brand.
Cream cheese icing is yum!
Oh thanks HP:)
That cake is on my list to be made when the zucchinis are rampant out that back.
Happy Potter said:
I have some home made pizzas to make soon.
Cake is smelling yummo:)
I haven’t bought pizza for a few years now.
Lucky1 said:
Happy Potter said:
Lucky1 said:
I have a couple of over ripe bananas and am bout to make a cake with them:)Thing is on the other page is a recipe for carrot & zucchini loaf…(yummo) and it says “cream cheese” for the icing with some other crap thrown in…what is cream cheese and where abouts in the stupidmarket do I find it???
Should be near the butters..what you make cheesecakes with. it’s just very soft cheese.. philladelphia cream cheese is one brand.
Cream cheese icing is yum!
Oh thanks HP:)
That cake is on my list to be made when the zucchinis are rampant out that back.
I lerve zucchini loaf, cold with a smidgeon of butter on..mmm. I have ‘black zucchini’ seeds too..
Happy Potter said:
Lucky1 said:
Happy Potter said:Should be near the butters..what you make cheesecakes with. it’s just very soft cheese.. philladelphia cream cheese is one brand.
Cream cheese icing is yum!
Oh thanks HP:)
That cake is on my list to be made when the zucchinis are rampant out that back.
I lerve zucchini loaf, cold with a smidgeon of butter on..mmm. I have ‘black zucchini’ seeds too..
I only grow the black jack variety.
Cake out the oven and damn those duck eggs just love the cake mixture:)
Fresh parsley…………..mmmmmmmmmmmmmmm
I’m watching Jamie Oliver on Oprah while washing the day’s dishes….. saw the end of his show last week….. was annoyed I missed it.
Whoo hoo……
Just got an email from the lady I won that fabric from.
She is a friend and I made them a boiled fruit cake for her family. She works full time and me I’m home.
Well just got an email and we’re doing a swap….fabric charm pack for a cake…….to buy the charm pack here in Oz about $20 depending on where you buy it. Khris buys her’s from USA and gets it for about $7.95 a pack……Buys in bulk and sell it on an internet site.
So we’ll swap a cake for some Moda fabric……… Love free trade…………punches the air……… damn I love trading.
Lucky1 said:
Whoo hoo……Just got an email from the lady I won that fabric from.
She is a friend and I made them a boiled fruit cake for her family. She works full time and me I’m home.
Well just got an email and we’re doing a swap….fabric charm pack for a cake…….to buy the charm pack here in Oz about $20 depending on where you buy it. Khris buys her’s from USA and gets it for about $7.95 a pack……Buys in bulk and sell it on an internet site.
So we’ll swap a cake for some Moda fabric……… Love free trade…………punches the air……… damn I love trading.
What an excellent arrangement!
Lucky1 said:
So we’ll swap a cake for some Moda fabric……… Love free trade…………punches the air……… damn I love trading.
way to go :)
Off to make a batch of Pancake Manor pancakes…bought the mix months ago and keep forgetting to try it…BBL with a report …
Grilled pork chop with carrots, broccoli, spud and cauli tonight.
Lucky1 said:
Grilled pork chop with carrots, broccoli, spud and cauli tonight.
stir fried beef & veges,
I’m making some chicken & vegie soup tomorrow…….
We’ve had an unfortunate incident involving some chicken breasts and a microwave that was set of full strength instead of defrost.
cough cough choke choke.
The whole house stinks and the poor chook is unrecognizable.
bluegreen said:
Lucky1 said:
Grilled pork chop with carrots, broccoli, spud and cauli tonight.
stir fried beef & veges,
Stir fried chicken and cashews. Eventually.
bubba louie said:
We’ve had an unfortunate incident involving some chicken breasts and a microwave that was set of full strength instead of defrost.cough cough choke choke.
The whole house stinks and the poor chook is unrecognizable.
oops!
bubba louie said:
We’ve had an unfortunate incident involving some chicken breasts and a microwave that was set of full strength instead of defrost.cough cough choke choke.
The whole house stinks and the poor chook is unrecognizable.
You don’t think you and I might be related, do you Bubba?
I’m doing beetroot something today. Have got some to use up. Maybe soup which MrP says he doesn’t want (screwed up his face when I suggested it) Maybe some relish or chutney. Just have to decide.
Dug up 8.8kg of potatoes yesterday. Desiree. Will do a potato and spinach curry for tea.
Time to plant some watermelons and rockies now. Just have to decide where to grow them.
I might pluck up some courage and go for a wander around the place. I could be back inside very quickly, depending on how fast I freeze.
pomolo said:
I’m doing beetroot something today. Have got some to use up. Maybe soup which MrP says he doesn’t want (screwed up his face when I suggested it) Maybe some relish or chutney. Just have to decide.Dug up 8.8kg of potatoes yesterday. Desiree. Will do a potato and spinach curry for tea.
Time to plant some watermelons and rockies now. Just have to decide where to grow them.
I might pluck up some courage and go for a wander around the place. I could be back inside very quickly, depending on how fast I freeze.
Sounds like a good haul there, Pomolo…I’m no expert on cooking beetroot but one think I have noticed is it’s a “surprise” vegetable…it comes up remarkably well in unusual combinations…
The beetroot relish sounds tasty…
Congrats on the spuds…
Are you going to plant the rockies and cucs in pots, and plant out when the nights warm up a bit more?
bubba louie said:
We’ve had an unfortunate incident involving some chicken breasts and a microwave that was set of full strength instead of defrost.cough cough choke choke.
The whole house stinks and the poor chook is unrecognizable.
eeeewwww…….burnt boobies……….not good. Pizza for tea was it????
we bought a new outdoor setting last week, very nice, good hard Kwila timber. Well it got bled last week, and a coat or two of oil during the week, so it is well seasoned, and last night it was placed out on the back pergola, BBQ was fired up, chicken wings to remain on topic and this morning, Huevos rancheros served out doors in the chilly morning air, with all the birds singing away.
bubba louie said:
We’ve had an unfortunate incident involving some chicken breasts and a microwave that was set of full strength instead of defrost.cough cough choke choke.
The whole house stinks and the poor chook is unrecognizable.
change this thread to “What have you been cremating?”
pomolo said:
Dug up 8.8kg of potatoes yesterday. Desiree. Will do a potato and spinach curry for tea.
Nice work!
pain master said:
we bought a new outdoor setting last week, very nice, good hard Kwila timber. Well it got bled last week, and a coat or two of oil during the week, so it is well seasoned, and last night it was placed out on the back pergola, BBQ was fired up, chicken wings to remain on topic and this morning, Huevos rancheros served out doors in the chilly morning air, with all the birds singing away.
sweet :)
pain master said:
we bought a new outdoor setting last week, very nice, good hard Kwila timber. Well it got bled last week, and a coat or two of oil during the week, so it is well seasoned, and last night it was placed out on the back pergola, BBQ was fired up, chicken wings to remain on topic and this morning, Huevos rancheros served out doors in the chilly morning air, with all the birds singing away.
Roll on summer.
pain master said:
we bought a new outdoor setting last week, very nice, good hard Kwila timber. Well it got bled last week, and a coat or two of oil during the week, so it is well seasoned, and last night it was placed out on the back pergola, BBQ was fired up, chicken wings to remain on topic and this morning, Huevos rancheros served out doors in the chilly morning air, with all the birds singing away.
On that sounds so nice. We enjoy sitting out the back on nice weather day and eat some of our meals outside too.
Asked the elf what he wants for tea tonight…. spag-bag.
Just draining some tin fruit to go in the jelly for him. Nothing like jelly and fruit when one is sick……
Bread is on the make….
Next on the list is the bedsheets to be changed and the washing machine to be put on.
Elf is asleep…..snoring:)
Lucky1 said:
Asked the elf what he wants for tea tonight…. spag-bag.
one of my favourite comfort foods :)
It’s pork chops for tonight’s meal, and pumpkin risotto.
I’ve used up my supply of frozen pumpkin, but got a few beaut big butternuts grown locally, on special at a roadside grocers. $1 per fruit :)
I will quickly blanch and suction package, then freeze them.
Our chicken soup is just about ready to have the boobie cut into little pieces and the fresh parsley added to it. Smells delish too:)
Dinetta said:
bubba louie said:
We’ve had an unfortunate incident involving some chicken breasts and a microwave that was set of full strength instead of defrost.cough cough choke choke.
The whole house stinks and the poor chook is unrecognizable.
You don’t think you and I might be related, do you Bubba?
I hope not for your sake. :(
The smell’s still lingering. We’ve had all the windows open and fans blasting but it’s just permeated everything.
I can’t believe how awful it smelt, you could taste it when you breathed through your mouth and it even melted a bit of the plastic thing that turns the turntable inside the oven.
I’ve washed out the oven, but it’s permanently stained I think, and wiped it out with vanilla essence. I even heated some water and vanilla to try and clear the smell out of the working.
The curtains will be hit with a fabric freshener today and the scented oil burner put into action.
pomolo said:
I’m doing beetroot something today. Have got some to use up. Maybe soup which MrP says he doesn’t want (screwed up his face when I suggested it) Maybe some relish or chutney. Just have to decide.Dug up 8.8kg of potatoes yesterday. Desiree. Will do a potato and spinach curry for tea.
Time to plant some watermelons and rockies now. Just have to decide where to grow them.
I might pluck up some courage and go for a wander around the place. I could be back inside very quickly, depending on how fast I freeze.
I’ve had a really yummy beetroot dip.
Lucky1 said:
bubba louie said:
We’ve had an unfortunate incident involving some chicken breasts and a microwave that was set of full strength instead of defrost.cough cough choke choke.
The whole house stinks and the poor chook is unrecognizable.
eeeewwww…….burnt boobies……….not good. Pizza for tea was it????
No, I had a back up supply. :)
Hey HP;
I impulse bought some chorizo the other day. I’ve often heard about it and thought I had seen recipes, but now I can’t find any online that take my fancy. What would you suugest?
Thanks for the welcome home :)
AnneS said:
Hey HP;
I impulse bought some chorizo the other day. I’ve often heard about it and thought I had seen recipes, but now I can’t find any online that take my fancy. What would you suugest?Thanks for the welcome home :)
You can use them in just about anything, but a good pilaf recipe with chorizo sausage in is beaut :)
Or skewer them with chicken bits, chuck into fried rice, soups ect.
Happy Potter said:
AnneS said:
Hey HP;
I impulse bought some chorizo the other day. I’ve often heard about it and thought I had seen recipes, but now I can’t find any online that take my fancy. What would you suugest?Thanks for the welcome home :)
You can use them in just about anything, but a good pilaf recipe with chorizo sausage in is beaut :)
Or skewer them with chicken bits, chuck into fried rice, soups ect.
Cool thanks HP
Chorizo and Bean Stew.
700g chats halved or quatered depending on size.
oil
1 red onion chopped
500g chorizo sliced
4 cloves garlic crushed
1 teasp chilli flakes
400g can butter beans
410g diced toms
2 fresh bay leaves
150g chicken stock
4 tablesp chopped parsely
boil spuds till just tender.
Heat oil and fry onion 3-4 mins.
Add chorizo and cook till golden.
add garlic, chilli. Cook for a few seconds.
Add spuds, butter beans, toms, bay leaves and stock. Simmer.
You can play around with amounts and ingredients.
Easy Chicken Paella
Serves 6
2 teasp smoked paprica
2 teasp ground turmeric
6 chicken thighs on the bone skin on.
2 tables olive oil
250g chorizo roughly chopped
1 large brown onion finely chopped
3 cloves garlic crushed
3 1/2 cups chicken stock
2 cups arborio rice
400g can dived toms
3/4 cup frozen peas
Combine paprica and 1 teasp turmeric in a bowl and sprinkle over chicken rub in well.
Heat 1 tables oil and add chorizo, onion and garlic. Cook stirring occassionally until chorizo is light golden.
Transferr to a bowl.
Add remaining oil to the pan. Cook chicken, skin side down, for 4 min or till golden. Turn over and cook a further 3 min.
Add 1 cup of stock. Reduce heat, cover and cook for 8 min. Remove lid and boli gently uncovered for 10 min or until almost all liquid has evaporated.
Combine 2 cups of stock, remaining turmeric in a jug.
Add Rice, tom and stock mixtur to pan. Return to a simmer. Cook uncovered for 15 min or until stock is almost all absorbed.
Add peas, chorizo mixture and remaining 1/2 cup stock. Simmer until just absorbed.
OK that’s by the book. This is what I do.
I use skinless thighs or breasts. I brown the chorizo first with no oil and then drain some off. I know I’m draining off some flavour but it makes HEAPS of oil. add the onion, garlic and chiili if you’re using it. Some chorizo is hot enough on it’s own.
Rub all the spices into the chopped chicken and add to pan. Fry just to colour because it cooks fast. Add all the rest of the ingredients, except the peas, and simmer covered, if too wet take off the lid or too dry add more stock. For last few minutes add peas just to heat. I use long grain rice and it’s fine.
bubba louie said:
Chorizo and Bean Stew.700g chats halved or quatered depending on size.
oil
1 red onion chopped
500g chorizo sliced
4 cloves garlic crushed
1 teasp chilli flakes
400g can butter beans
410g diced toms
2 fresh bay leaves
150g chicken stock
4 tablesp chopped parselyboil spuds till just tender.
Heat oil and fry onion 3-4 mins.
Add chorizo and cook till golden.
add garlic, chilli. Cook for a few seconds.
Add spuds, butter beans, toms, bay leaves and stock. Simmer.You can play around with amounts and ingredients.
Easy Chicken Paella
Serves 6
2 teasp smoked paprica
2 teasp ground turmeric
6 chicken thighs on the bone skin on.
2 tables olive oil
250g chorizo roughly chopped
1 large brown onion finely chopped
3 cloves garlic crushed
3 1/2 cups chicken stock
2 cups arborio rice
400g can dived toms
3/4 cup frozen peasCombine paprica and 1 teasp turmeric in a bowl and sprinkle over chicken rub in well.
Heat 1 tables oil and add chorizo, onion and garlic. Cook stirring occassionally until chorizo is light golden.
Transferr to a bowl.
Add remaining oil to the pan. Cook chicken, skin side down, for 4 min or till golden. Turn over and cook a further 3 min.
Add 1 cup of stock. Reduce heat, cover and cook for 8 min. Remove lid and boli gently uncovered for 10 min or until almost all liquid has evaporated.
Combine 2 cups of stock, remaining turmeric in a jug.Add Rice, tom and stock mixtur to pan. Return to a simmer. Cook uncovered for 15 min or until stock is almost all absorbed.
Add peas, chorizo mixture and remaining 1/2 cup stock. Simmer until just absorbed.OK that’s by the book. This is what I do.
I use skinless thighs or breasts. I brown the chorizo first with no oil and then drain some off. I know I’m draining off some flavour but it makes HEAPS of oil. add the onion, garlic and chiili if you’re using it. Some chorizo is hot enough on it’s own.
Rub all the spices into the chopped chicken and add to pan. Fry just to colour because it cooks fast. Add all the rest of the ingredients, except the peas, and simmer covered, if too wet take off the lid or too dry add more stock. For last few minutes add peas just to heat. I use long grain rice and it’s fine.
Great thanks bubba louie
pain master said:
we bought a new outdoor setting last week, very nice, good hard Kwila timber. Well it got bled last week, and a coat or two of oil during the week, so it is well seasoned, and last night it was placed out on the back pergola, BBQ was fired up, chicken wings to remain on topic and this morning, Huevos rancheros served out doors in the chilly morning air, with all the birds singing away.
Careful what oyl you use…MrD brought home a “better” oil, so the BBQ people said, and all my placemats soaked it up and they look y-u-c-k…the other oil takes longer to season up the wood but it’s not greasy…
bubba louie said:
I’ve washed out the oven, but it’s permanently stained I think, and wiped it out with vanilla essence. I even heated some water and vanilla to try and clear the smell out of the working.
The curtains will be hit with a fabric freshener today and the scented oil burner put into action.
Soda bicarb soaks up odours…
Dinetta said:
bubba louie said:I’ve washed out the oven, but it’s permanently stained I think, and wiped it out with vanilla essence. I even heated some water and vanilla to try and clear the smell out of the working.
The curtains will be hit with a fabric freshener today and the scented oil burner put into action.
Soda bicarb soaks up odours…
I’ve already got some sitting inside the microwave.
bubba louie said:
Dinetta said:
bubba louie said:I’ve washed out the oven, but it’s permanently stained I think, and wiped it out with vanilla essence. I even heated some water and vanilla to try and clear the smell out of the working.
The curtains will be hit with a fabric freshener today and the scented oil burner put into action.
Soda bicarb soaks up odours…
I’ve already got some sitting inside the microwave.
You might have to keep freshening it too…sounds like this will take some months to clear…
I’m doing beetroot something today. Have got some to use up. Maybe soup which MrP says he doesn’t want (screwed up his face when I suggested it) Maybe some relish or chutney. Just have to decide.
Got him to agree to having beetroot soup. It was really nice and MrP approved. I’m on a winner. Made the potato and spinach curry as well and it wasn’t bad either. It was nice and light to follow up on a bowl of soup.
bubba louie said:
Dinetta said:
bubba louie said:
We’ve had an unfortunate incident involving some chicken breasts and a microwave that was set of full strength instead of defrost.cough cough choke choke.
The whole house stinks and the poor chook is unrecognizable.
You don’t think you and I might be related, do you Bubba?
I hope not for your sake. :(
The smell’s still lingering. We’ve had all the windows open and fans blasting but it’s just permeated everything.
I can’t believe how awful it smelt, you could taste it when you breathed through your mouth and it even melted a bit of the plastic thing that turns the turntable inside the oven.
I’ve washed out the oven, but it’s permanently stained I think, and wiped it out with vanilla essence. I even heated some water and vanilla to try and clear the smell out of the working.
The curtains will be hit with a fabric freshener today and the scented oil burner put into action.
did the meat catch on fire? what did it end up looking like? and how many minutes did you nuke it for?
see Veg, it is fun to experiment with Mum’s microwave, and you are correct, take it out to the shed first…
Dinetta said:
pain master said:
we bought a new outdoor setting last week, very nice, good hard Kwila timber. Well it got bled last week, and a coat or two of oil during the week, so it is well seasoned, and last night it was placed out on the back pergola, BBQ was fired up, chicken wings to remain on topic and this morning, Huevos rancheros served out doors in the chilly morning air, with all the birds singing away.
Careful what oyl you use…MrD brought home a “better” oil, so the BBQ people said, and all my placemats soaked it up and they look y-u-c-k…the other oil takes longer to season up the wood but it’s not greasy…
I got Kwila Oyl, which is from the Kwila timber which is also the timber the setting is made of. All PNG made, and I have some reasonable experience with the Kwila furniture in the past, just wish I bought it when I was over there. The Oyl had to dry for 48 hours before use, so the setting has been in the shed for a week, it required 48 hours drying time after bleeding and then 48 hours drying time after oyling.
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
pain master said:
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
Ditto. I bought 2 EV and 2 of the pure olive oil and 1 of the light.
pomolo said:
I’m doing beetroot something today. Have got some to use up. Maybe soup which MrP says he doesn’t want (screwed up his face when I suggested it) Maybe some relish or chutney. Just have to decide.Got him to agree to having beetroot soup. It was really nice and MrP approved. I’m on a winner. Made the potato and spinach curry as well and it wasn’t bad either. It was nice and light to follow up on a bowl of soup.
sounds very yummy :)
pain master said:
Dinetta said:
pain master said:
we bought a new outdoor setting last week, very nice, good hard Kwila timber. Well it got bled last week, and a coat or two of oil during the week, so it is well seasoned, and last night it was placed out on the back pergola, BBQ was fired up, chicken wings to remain on topic and this morning, Huevos rancheros served out doors in the chilly morning air, with all the birds singing away.
Careful what oyl you use…MrD brought home a “better” oil, so the BBQ people said, and all my placemats soaked it up and they look y-u-c-k…the other oil takes longer to season up the wood but it’s not greasy…
You should have bought it 2 weeks ago.
I got Kwila Oyl, which is from the Kwila timber which is also the timber the setting is made of. All PNG made, and I have some reasonable experience with the Kwila furniture in the past, just wish I bought it when I was over there. The Oyl had to dry for 48 hours before use, so the setting has been in the shed for a week, it required 48 hours drying time after bleeding and then 48 hours drying time after oyling.
pain master said:
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
Gripes!!!!!!!!!
pomolo said:
pain master said:
Dinetta said:Careful what oyl you use…MrD brought home a “better” oil, so the BBQ people said, and all my placemats soaked it up and they look y-u-c-k…the other oil takes longer to season up the wood but it’s not greasy…
You should have bought it 2 weeks ago.
I got Kwila Oyl, which is from the Kwila timber which is also the timber the setting is made of. All PNG made, and I have some reasonable experience with the Kwila furniture in the past, just wish I bought it when I was over there. The Oyl had to dry for 48 hours before use, so the setting has been in the shed for a week, it required 48 hours drying time after bleeding and then 48 hours drying time after oyling.
I actually ordered it a month or so back… but I didn’t just buy a setting off the showroom floor. I ordered the table I wanted, and placed 5 of the type of chairs I wanted for three sides, and then a 3-seater bench seat for the remaining side. It gives us some flexibility and the ability to stretch out on the bench seat after a big feed.
pain master said:
pomolo said:
pain master said:You should have bought it 2 weeks ago.
I got Kwila Oyl, which is from the Kwila timber which is also the timber the setting is made of. All PNG made, and I have some reasonable experience with the Kwila furniture in the past, just wish I bought it when I was over there. The Oyl had to dry for 48 hours before use, so the setting has been in the shed for a week, it required 48 hours drying time after bleeding and then 48 hours drying time after oyling.
I actually ordered it a month or so back… but I didn’t just buy a setting off the showroom floor. I ordered the table I wanted, and placed 5 of the type of chairs I wanted for three sides, and then a 3-seater bench seat for the remaining side. It gives us some flexibility and the ability to stretch out on the bench seat after a big feed.
So it all comes back to just being fussy. No offence. Only kidding.
pomolo said:
pain master said:
pomolo said:I actually ordered it a month or so back… but I didn’t just buy a setting off the showroom floor. I ordered the table I wanted, and placed 5 of the type of chairs I wanted for three sides, and then a 3-seater bench seat for the remaining side. It gives us some flexibility and the ability to stretch out on the bench seat after a big feed.
So it all comes back to just being fussy. No offence. Only kidding.
No offence taken, fussy is a strange word. Why should it have offensive connotations? I had some hard earned cash to spend, and I knew what I wanted to purchase, so I made a Salesperson do a bit of work for a change. I find it odd how a salesperson expects the customer to just buy what is in stock, and they seem quite shocked when you say “I would like this, with that and some of this” and they say “Don’t you just want to take this one home today?”
And I say “No, I am happy to wait the time it takes to order it in, and have it sent to me” I can survive without it for a few additional weeks. But now I know, that I have got a unique setting which looks fantastic, and will survive a long time.
Thai food fun and fotos coming soon…
pain master said:
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
Only olive oil I buy…… I try and stay ahead with it, so I can then only buy it when on special.
I will gratefully accept any offerings of home cooked food deliveries today, lol.
I am not cooking.
I have chucked the leg of lamb in the oven and there is just enough room for some spuds later on this morning. Can’t wait to smell it cooking and then the taste…of yummo.
pain master said:
Dinetta said:Careful what oyl you use…MrD brought home a “better” oil, so the BBQ people said, and all my placemats soaked it up and they look y-u-c-k…the other oil takes longer to season up the wood but it’s not greasy…
I got Kwila Oyl, which is from the Kwila timber which is also the timber the setting is made of. All PNG made, and I have some reasonable experience with the Kwila furniture in the past, just wish I bought it when I was over there. The Oyl had to dry for 48 hours before use, so the setting has been in the shed for a week, it required 48 hours drying time after bleeding and then 48 hours drying time after oyling.
This “better” oyl is still affecting my placemats nearly 8 months later…grrrr….
Happy Potter said:
I will gratefully accept any offerings of home cooked food deliveries today, lol.
I am not cooking.
Sorry but that leg of lamb is not for sale, donation or delivery outside my kitchen…lol
pain master said:
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
Yes, I watch the bulk oyls as well…a teaspoon here, a teaspoon there, it soon goes…especially as it was recommended when I was losing weight rather quickly, to ward off gall bladder problems…now it’s my favourite dressing over salads or vegetables, with the pinch of salt…
Good going with the Special :)
Happy Potter said:
pain master said:
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
Ditto. I bought 2 EV and 2 of the pure olive oil and 1 of the light.
Oh…Coles…damn I didn’t check their specials last week…damn … drat…
Lucky1 said:
Happy Potter said:
I will gratefully accept any offerings of home cooked food deliveries today, lol.
I am not cooking.
Sorry but that leg of lamb is not for sale, donation or delivery outside my kitchen…lol
Fair enough. Enjoy :)
pain master said:
I actually ordered it a month or so back… but I didn’t just buy a setting off the showroom floor. I ordered the table I wanted, and placed 5 of the type of chairs I wanted for three sides, and then a 3-seater bench seat for the remaining side. It gives us some flexibility and the ability to stretch out on the bench seat after a big feed.
Ours is a big 2 metre diameter round table…one of the originals…and has ½ inch gaps between the slats so it is easy to clean (I just syringe it down with the hose before Christmas)…the new ones have the slats close together, must be ‘orrible to get the spilled food out…
Ours also came with a matching Lazy Susan, but the ball bearings were always faulty so “one day” we will get a new ball bearing mechanism and I am looking forward to this…
pain master said:
… now I know, that I have got a unique setting which looks fantastic, and will survive a long time.
Absolutely :)
Dinetta said:
pain master said:
Dinetta said:Careful what oyl you use…MrD brought home a “better” oil, so the BBQ people said, and all my placemats soaked it up and they look y-u-c-k…the other oil takes longer to season up the wood but it’s not greasy…
I got Kwila Oyl, which is from the Kwila timber which is also the timber the setting is made of. All PNG made, and I have some reasonable experience with the Kwila furniture in the past, just wish I bought it when I was over there. The Oyl had to dry for 48 hours before use, so the setting has been in the shed for a week, it required 48 hours drying time after bleeding and then 48 hours drying time after oyling.
This “better” oyl is still affecting my placemats nearly 8 months later…grrrr….
grrr indeed. you need plastic placemats like I had when I was a kid.
Lucky1 said:
pain master said:
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
Only olive oil I buy…… I try and stay ahead with it, so I can then only buy it when on special.
I buy the Orstraylian stuff..Red Island and Cobhams (F7)…used to buy Always Fresh but we like RI and C better…
Dinetta said:
pain master said:I actually ordered it a month or so back… but I didn’t just buy a setting off the showroom floor. I ordered the table I wanted, and placed 5 of the type of chairs I wanted for three sides, and then a 3-seater bench seat for the remaining side. It gives us some flexibility and the ability to stretch out on the bench seat after a big feed.
Ours is a big 2 metre diameter round table…one of the originals…and has ½ inch gaps between the slats so it is easy to clean (I just syringe it down with the hose before Christmas)…the new ones have the slats close together, must be ‘orrible to get the spilled food out…
Ours also came with a matching Lazy Susan, but the ball bearings were always faulty so “one day” we will get a new ball bearing mechanism and I am looking forward to this…
we went with a long rectangular table, 2.25metres but they don’t make that one anymore so they upgraded us to the 2.5metre table for the same price. We looked at the Lazy Susan, but because 99% of the time, it will just be the 2 of us, we felt it would be underused and I like the idea of asking someone for the sauce.
pain master said:
Dinetta said:This “better” oyl is still affecting my placemats nearly 8 months later…grrrr….
grrr indeed. you need plastic placemats like I had when I was a kid.
pain master said:
Dinetta said:
pain master said:I actually ordered it a month or so back… but I didn’t just buy a setting off the showroom floor. I ordered the table I wanted, and placed 5 of the type of chairs I wanted for three sides, and then a 3-seater bench seat for the remaining side. It gives us some flexibility and the ability to stretch out on the bench seat after a big feed.
Ours is a big 2 metre diameter round table…one of the originals…and has ½ inch gaps between the slats so it is easy to clean (I just syringe it down with the hose before Christmas)…the new ones have the slats close together, must be ‘orrible to get the spilled food out…
Ours also came with a matching Lazy Susan, but the ball bearings were always faulty so “one day” we will get a new ball bearing mechanism and I am looking forward to this…
we went with a long rectangular table, 2.25metres but they don’t make that one anymore so they upgraded us to the 2.5metre table for the same price. We looked at the Lazy Susan, but because 99% of the time, it will just be the 2 of us, we felt it would be underused and I like the idea of asking someone for the sauce.
True, that’s the thing with the Lazy Susan, if there’s just 2 you wouldn’t need one…
When I’m regularly seating four at various points around this table, it makes a difference if the extras are on the Lazy Susan…you wouldn’t believe some of the “games” invented during “pass the sauce” in this household..but the participants have mellowed with age…
Dinetta said:
pain master said:
Dinetta said:Ours is a big 2 metre diameter round table…one of the originals…and has ½ inch gaps between the slats so it is easy to clean (I just syringe it down with the hose before Christmas)…the new ones have the slats close together, must be ‘orrible to get the spilled food out…
Ours also came with a matching Lazy Susan, but the ball bearings were always faulty so “one day” we will get a new ball bearing mechanism and I am looking forward to this…
we went with a long rectangular table, 2.25metres but they don’t make that one anymore so they upgraded us to the 2.5metre table for the same price. We looked at the Lazy Susan, but because 99% of the time, it will just be the 2 of us, we felt it would be underused and I like the idea of asking someone for the sauce.
True, that’s the thing with the Lazy Susan, if there’s just 2 you wouldn’t need one…
When I’m regularly seating four at various points around this table, it makes a difference if the extras are on the Lazy Susan…you wouldn’t believe some of the “games” invented during “pass the sauce” in this household..but the participants have mellowed with age…
I remember one time my sister and I both grabbed the squeezy bottle of sauce at the same time.
Tomato sauce on the ceiling.
pain master said:
Dinetta said:
pain master said:we went with a long rectangular table, 2.25metres but they don’t make that one anymore so they upgraded us to the 2.5metre table for the same price. We looked at the Lazy Susan, but because 99% of the time, it will just be the 2 of us, we felt it would be underused and I like the idea of asking someone for the sauce.
True, that’s the thing with the Lazy Susan, if there’s just 2 you wouldn’t need one…
When I’m regularly seating four at various points around this table, it makes a difference if the extras are on the Lazy Susan…you wouldn’t believe some of the “games” invented during “pass the sauce” in this household..but the participants have mellowed with age…
I remember one time my sister and I both grabbed the squeezy bottle of sauce at the same time.
Tomato sauce on the ceiling.
its BBQ sauce down one end and the tomato up the other.
pain master said:
Dinetta said:
pain master said:we went with a long rectangular table, 2.25metres but they don’t make that one anymore so they upgraded us to the 2.5metre table for the same price. We looked at the Lazy Susan, but because 99% of the time, it will just be the 2 of us, we felt it would be underused and I like the idea of asking someone for the sauce.
True, that’s the thing with the Lazy Susan, if there’s just 2 you wouldn’t need one…
When I’m regularly seating four at various points around this table, it makes a difference if the extras are on the Lazy Susan…you wouldn’t believe some of the “games” invented during “pass the sauce” in this household..but the participants have mellowed with age…
I remember one time my sister and I both grabbed the squeezy bottle of sauce at the same time.
Tomato sauce on the ceiling.
oooohhhh bet you were mum’s fav girls after that stunt….lol
Lucky1 said:
pain master said:
Dinetta said:True, that’s the thing with the Lazy Susan, if there’s just 2 you wouldn’t need one…
When I’m regularly seating four at various points around this table, it makes a difference if the extras are on the Lazy Susan…you wouldn’t believe some of the “games” invented during “pass the sauce” in this household..but the participants have mellowed with age…
I remember one time my sister and I both grabbed the squeezy bottle of sauce at the same time.
Tomato sauce on the ceiling.
oooohhhh bet you were mum’s fav girls after that stunt….lol
and boy. well I was the last time I looked.
pain master said:
Lucky1 said:
pain master said:I remember one time my sister and I both grabbed the squeezy bottle of sauce at the same time.
Tomato sauce on the ceiling.
oooohhhh bet you were mum’s fav girls after that stunt….lol
and boy. well I was the last time I looked.
Sorry I got mixed up and thought Dinatta said it not you.:)
So who cleaned it off the ceiling/??
Happy Potter said:
I will gratefully accept any offerings of home cooked food deliveries today, lol.
I am not cooking.
Yay! sounds like you’re on track. Good girl.
Lucky1 said:
pain master said:
Lucky1 said:oooohhhh bet you were mum’s fav girls after that stunt….lol
and boy. well I was the last time I looked.
Sorry I got mixed up and thought Dinatta said it not you.:)
So who cleaned it off the ceiling/??
mum.
pain master said:
Lucky1 said:
pain master said:and boy. well I was the last time I looked.
Sorry I got mixed up and thought Dinatta said it not you.:)
So who cleaned it off the ceiling/??
mum.
Good old mum to the rescue…..
GF knows no boundary when it comes to Kitchen Stadium this weekend… Corn relish is on the boil after the big Corn Harvest yesterday.
pain master said:
GF knows no boundary when it comes to Kitchen Stadium this weekend… Corn relish is on the boil after the big Corn Harvest yesterday.
Oh way to go.
And now, Daikon Relish after the Daikon harvest during the week.
And also, Indian Spicy Aubergine pickle with the huge Eggplant bounty.
pain master said:
And also, Indian Spicy Aubergine pickle with the huge Eggplant bounty.
like the sound of that one :)
bluegreen said:
pain master said:
And also, Indian Spicy Aubergine pickle with the huge Eggplant bounty.
like the sound of that one :)
well it is a very tasty Eggplant dish that we often have as a side to a curry… so GF has decided to try and add a pickling vinegar to it in a jar and hopefully it will preserve? A bit of an experiment really. Too many eggplants so we’re trying something out.
Ok Culinistas, recently I noted that although GF was cooking some new dishes from different parts of the globe, she was spending more time in the Library and doing a great deal more research. This hinted to me that although the fire was there, the inspiration was not and GF was needing to spend more time with the old faithful recipe books hoping to be inspired.
So, I felt it was time for a gift, and time for inspiration. So off to Angry and Robertson for a purchase, and I knew the book in question. Unfortunately, A&R didn’t know my dilemma and it had not the book I wanted in stock. Now youse all know I am happy to wait for things to be ordered, but not today Josephine, I needed a Culinary book to rekindle the Mangolia Kitchen Stadium and I found it… oh yes, I found the very book that would stir the coals, that would boil the kettle, that would bring life back into a very very lively setting, but more life was required.
Greedy? No. Ambitious? Of course.
So it was with less cash in my wallet then I started with, I left Angrys with the following:
pain master said:
What a tome. Gorgeous photography, intensive ingredient listings and the dry laconic with of David Thompson as he explores the Street Food of his adopted people.
So Friday night, sitting with a beer and looking through the new book, on our new outdoor setting, with the old BBQ glowing in the corner cooking up some Chicken Wings, GF announced that Saturday would be World International Universal Thai Street Food Day and that GF would cook up a storm!
Inspiration, had she found it? My Buddha she had, and found it by the bucketful. So Saturday’s trip to the Asian Grocer was a truly successful one, and why do they preserve Guppys! Saturday afternoon and evening became one big rolling feast with course after course after course. All washed down with some gorgeous wine and Thai Singha Beer.
pain master said:
Inspiration, had she found it? My Buddha she had, and found it by the bucketful. So Saturday’s trip to the Asian Grocer was a truly successful one, and why do they preserve Guppys! Saturday afternoon and evening became one big rolling feast with course after course after course. All washed down with some gorgeous wine and Thai Singha Beer.
can’t wait to hear more! :D
bluegreen said:
pain master said:Inspiration, had she found it? My Buddha she had, and found it by the bucketful. So Saturday’s trip to the Asian Grocer was a truly successful one, and why do they preserve Guppys! Saturday afternoon and evening became one big rolling feast with course after course after course. All washed down with some gorgeous wine and Thai Singha Beer.
can’t wait to hear more! :D
okay, because BG asked for it… here goes.
First dish was Spring Rolls, what a great way to start of a banquet with these quiet unassuming little parcels of goodness, filled with shiitake mushrooms, raw prawns and bean sprouts, these guys were subtle yet full of flavour. Dipped into a Plum Sauce, this is the reason why we call appertisers, appertisers. Served with Singha Beer, this was the start of an Culinary Adventure.
Second course, and continuing on from the Prawn Spring Rolls and a Seafood suggestion, it was Crunchy Omelette of Mussels. The Mussels coated in a batter of Mung Bean flour, and served with soft fluffy egg omelette and crunchy Bean Sprouts. Add to this the fiery Siracha Sauce and you have one awesome Thai Street Food. Perfect for Breakfast, Lunch or Supper, we served this with a Wirra Wirra Scrubby Rise Unwooded Chardonnay. The fresh clean taste of the unwooded Chardonnay cut through the saltyness of the egg and mussels.
next on the Banquet was Prawn Wonton and Pork Soup, the hot clear soup cleansed the palette while the slices of red roasted pork added body. The winner though was the tiny parcels of prawns, steamed into the hot broth. Served with another glass of the Chardonnay, this was a perfect way to see the sun starting to drop.
to accompany this dish, pickled chillie, fish sauce, sugar and chillie powder was served.
as the sun sat, the air grew cooler, so something with a bit more body was called for. Madtarbark Beef was the answer and here we found beef, finely chopped and wrapped in a Roti style flour and fried and folded, served with a Cucumber and Chillie Salad. Accompanied by a Cab Sauv from Penola, the warm clay and limestone of the Coonawarra and the dry vicious summer of 2008 meant for a full bodied satisfying red.
Chinese Chive Cakes, made with Tapioca and Rice flour and served with a Soy and Chilli Sauce was next up, the Penola Red was continuing to wash down the hearty goodness of these little dumplings.
pain master said:
Chinese Chive Cakes, made with Tapioca and Rice flour and served with a Soy and Chilli Sauce was next up, the Penola Red was continuing to wash down the hearty goodness of these little dumplings.
these guys were served with an Orange Curry of Fish, no concerns here for Citrus intolerant people, this Curry was only Orange in colour, not in ingredients. The fish was Red Emperor and there was 10 chillies in the curry paste, with a few added in extra as optional.
the night was cracking along, and the beer and wine were making for some merryment…. so it was time to hit the Hawker and get some BBQ’d food. And nothing says BBQ more than Satays. So here are some Pork Satays served with a Crisp Green Papaya (or Pawpaw) Salad. Satisfying, pleasurable, easy, crisp, vibrant. All washed down with one final Singha.
inspired indeed! a marathon of cooking, and by the looks of it, eating as well! Well done GF! Well done PM! Love the plate setting as well :)
That was it, the Stadium Kitchen was closed and the Iron GF Chef had prepared all of her meals…. we skipped on dessert, we were too full and too merry. It was a fantastic way to christen the new outdoor setting and the new book. So we left the Thai Streets for the night.
The next day (being this morning) it was decided to make the dessert. Banana Roti with a sauce of Condensed Milk and Sugar… now the Thais love sugary things, they even serve OJ in restaurants with a sugar bowl so this morning we had this parcels of sweet sweet sweet yummy goodness. Decadent. OMG, I have never been so spoilt before. Even looking at all these photos have added an inch to my waistband…..
bluegreen said:
inspired indeed! a marathon of cooking, and by the looks of it, eating as well! Well done GF! Well done PM! Love the plate setting as well :)
Thanks BG, hope you have enjoyed my Culinary Journey as much as I have enjoyed putting the photos up here…. because I also know these images don’t come even close to the smells and tastes…. nomnomnomnom.
you have probably given that book the best review ever with that banquet :) And GF sure has talent too :)
bluegreen said:
you have probably given that book the best review ever with that banquet :) And GF sure has talent too :)
I should send David Thompson or his publishers at least, this link?
pain master said:
bluegreen said:
inspired indeed! a marathon of cooking, and by the looks of it, eating as well! Well done GF! Well done PM! Love the plate setting as well :)
Thanks BG, hope you have enjoyed my Culinary Journey as much as I have enjoyed putting the photos up here…. because I also know these images don’t come even close to the smells and tastes…. nomnomnomnom.
So enjoyed it PM:) As much if a not a bit more than the lamb roast we had.:)
pain master said:
bluegreen said:
you have probably given that book the best review ever with that banquet :) And GF sure has talent too :)
I should send David Thompson or his publishers at least, this link?
why not?
Lucky1 said:
So enjoyed it PM:) As much if a not a bit more than the lamb roast we had.:)
Have you dined out on your Roast Lamb already?
pain master said:
Lucky1 said:So enjoyed it PM:) As much if a not a bit more than the lamb roast we had.:)
Have you dined out on your Roast Lamb already?
Yes I had a hot lunch….night air comes in and I go down hill in the evening. So we had a 12.30 feast.
Hot chicken soup and a cold meat & pickle sandwich for tea:)
Lucky1 said:
pain master said:
Lucky1 said:So enjoyed it PM:) As much if a not a bit more than the lamb roast we had.:)
Have you dined out on your Roast Lamb already?
Yes I had a hot lunch….night air comes in and I go down hill in the evening. So we had a 12.30 feast.
Hot chicken soup and a cold meat & pickle sandwich for tea:)
Sage words you speak of.
pain master said:
pain master said:
What a tome. Gorgeous photography, intensive ingredient listings and the dry laconic with of David Thompson as he explores the Street Food of his adopted people.
So Friday night, sitting with a beer and looking through the new book, on our new outdoor setting, with the old BBQ glowing in the corner cooking up some Chicken Wings, GF announced that Saturday would be World International Universal Thai Street Food Day and that GF would cook up a storm!
Inspiration, had she found it? My Buddha she had, and found it by the bucketful. So Saturday’s trip to the Asian Grocer was a truly successful one, and why do they preserve Guppys! Saturday afternoon and evening became one big rolling feast with course after course after course. All washed down with some gorgeous wine and Thai Singha Beer.
That girl spoils you and you know just what buttons to push too.
pain master said:
bluegreen said:
pain master said:Inspiration, had she found it? My Buddha she had, and found it by the bucketful. So Saturday’s trip to the Asian Grocer was a truly successful one, and why do they preserve Guppys! Saturday afternoon and evening became one big rolling feast with course after course after course. All washed down with some gorgeous wine and Thai Singha Beer.
can’t wait to hear more! :D
okay, because BG asked for it… here goes.
First dish was Spring Rolls, what a great way to start of a banquet with these quiet unassuming little parcels of goodness, filled with shiitake mushrooms, raw prawns and bean sprouts, these guys were subtle yet full of flavour. Dipped into a Plum Sauce, this is the reason why we call appertisers, appertisers. Served with Singha Beer, this was the start of an Culinary Adventure.
Yum. My favourite.
pain master said:
That was it, the Stadium Kitchen was closed and the Iron GF Chef had prepared all of her meals…. we skipped on dessert, we were too full and too merry. It was a fantastic way to christen the new outdoor setting and the new book. So we left the Thai Streets for the night.The next day (being this morning) it was decided to make the dessert. Banana Roti with a sauce of Condensed Milk and Sugar… now the Thais love sugary things, they even serve OJ in restaurants with a sugar bowl so this morning we had this parcels of sweet sweet sweet yummy goodness. Decadent. OMG, I have never been so spoilt before. Even looking at all these photos have added an inch to my waistband…..
You’ll be right. Thai people aren’t fat.
pain master said:
That was it, the Stadium Kitchen was closed and the Iron GF Chef had prepared all of her meals…. we skipped on dessert, we were too full and too merry. It was a fantastic way to christen the new outdoor setting and the new book. So we left the Thai Streets for the night.The next day (being this morning) it was decided to make the dessert. Banana Roti with a sauce of Condensed Milk and Sugar… now the Thais love sugary things, they even serve OJ in restaurants with a sugar bowl so this morning we had this parcels of sweet sweet sweet yummy goodness. Decadent. OMG, I have never been so spoilt before. Even looking at all these photos have added an inch to my waistband…..
….and you call yourself *pain*master. the riders on le tour would cringe at the lack of carbohydrates.
nice looking meals tho’.
pomolo said:
pain master said:
pain master said:
What a tome. Gorgeous photography, intensive ingredient listings and the dry laconic with of David Thompson as he explores the Street Food of his adopted people.
So Friday night, sitting with a beer and looking through the new book, on our new outdoor setting, with the old BBQ glowing in the corner cooking up some Chicken Wings, GF announced that Saturday would be World International Universal Thai Street Food Day and that GF would cook up a storm!
Inspiration, had she found it? My Buddha she had, and found it by the bucketful. So Saturday’s trip to the Asian Grocer was a truly successful one, and why do they preserve Guppys! Saturday afternoon and evening became one big rolling feast with course after course after course. All washed down with some gorgeous wine and Thai Singha Beer.
That girl spoils you and you know just what buttons to push too.
:) we have some kind of chemistry happening…
pepe said:
pain master said:
That was it, the Stadium Kitchen was closed and the Iron GF Chef had prepared all of her meals…. we skipped on dessert, we were too full and too merry. It was a fantastic way to christen the new outdoor setting and the new book. So we left the Thai Streets for the night.The next day (being this morning) it was decided to make the dessert. Banana Roti with a sauce of Condensed Milk and Sugar… now the Thais love sugary things, they even serve OJ in restaurants with a sugar bowl so this morning we had this parcels of sweet sweet sweet yummy goodness. Decadent. OMG, I have never been so spoilt before. Even looking at all these photos have added an inch to my waistband…..
….and you call yourself *pain*master. the riders on le tour would cringe at the lack of carbohydrates.
nice looking meals tho’.
I think of rice and noodles and potatoes made up for it.
pain master said:
bubba louie said:
Dinetta said:You don’t think you and I might be related, do you Bubba?
I hope not for your sake. :(
The smell’s still lingering. We’ve had all the windows open and fans blasting but it’s just permeated everything.
I can’t believe how awful it smelt, you could taste it when you breathed through your mouth and it even melted a bit of the plastic thing that turns the turntable inside the oven.
I’ve washed out the oven, but it’s permanently stained I think, and wiped it out with vanilla essence. I even heated some water and vanilla to try and clear the smell out of the working.
The curtains will be hit with a fabric freshener today and the scented oil burner put into action.
did the meat catch on fire? what did it end up looking like? and how many minutes did you nuke it for?
see Veg, it is fun to experiment with Mum’s microwave, and you are correct, take it out to the shed first…
1) No, I don’t think so.
2) That’s the weird bit. I thought it would shrivel up but all that was left was dark brown/black layer in the bowl, as if it had melted.
3) About 45 min on full.
pain master said:
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
I tried that once but it loses flavour when it gets a bit old, so you need to use a lot.
I’ve got a leg of lamb in the oven that I marinaded in a paste of olive oil, garlic, thyme, lemon thyme and oregano. The focaccia dough is in the machine, spinace and beetroot leaves have been picked to go with the usual salad stuff along with some fetta. I’ve got a glut of ripe avoes so some guacamole is one the menu as well.
bubba louie said:
pain master said:
bubba louie said:I hope not for your sake. :(
The smell’s still lingering. We’ve had all the windows open and fans blasting but it’s just permeated everything.
I can’t believe how awful it smelt, you could taste it when you breathed through your mouth and it even melted a bit of the plastic thing that turns the turntable inside the oven.
I’ve washed out the oven, but it’s permanently stained I think, and wiped it out with vanilla essence. I even heated some water and vanilla to try and clear the smell out of the working.
The curtains will be hit with a fabric freshener today and the scented oil burner put into action.
did the meat catch on fire? what did it end up looking like? and how many minutes did you nuke it for?
see Veg, it is fun to experiment with Mum’s microwave, and you are correct, take it out to the shed first…
1) No, I don’t think so.
2) That’s the weird bit. I thought it would shrivel up but all that was left was dark brown/black layer in the bowl, as if it had melted.
3) About 45 min on full.
Holy Crap! The melted bit is amazing…. thanks for the experiment.
bubba louie said:
pain master said:
bubba louie said:I hope not for your sake. :(
The smell’s still lingering. We’ve had all the windows open and fans blasting but it’s just permeated everything.
I can’t believe how awful it smelt, you could taste it when you breathed through your mouth and it even melted a bit of the plastic thing that turns the turntable inside the oven.
I’ve washed out the oven, but it’s permanently stained I think, and wiped it out with vanilla essence. I even heated some water and vanilla to try and clear the smell out of the working.
The curtains will be hit with a fabric freshener today and the scented oil burner put into action.
did the meat catch on fire? what did it end up looking like? and how many minutes did you nuke it for?
see Veg, it is fun to experiment with Mum’s microwave, and you are correct, take it out to the shed first…
1) No, I don’t think so.
2) That’s the weird bit. I thought it would shrivel up but all that was left was dark brown/black layer in the bowl, as if it had melted.
3) About 45 min on full.
I know it’s not funny but your accident has make me chuckle. funny when it happens to somebody else.
bubba louie said:
I’ve got a leg of lamb in the oven that I marinaded in a paste of olive oil, garlic, thyme, lemon thyme and oregano. The focaccia dough is in the machine, spinace and beetroot leaves have been picked to go with the usual salad stuff along with some fetta. I’ve got a glut of ripe avoes so some guacamole is one the menu as well.
Not doing it in the microwave are you? Sorry! I don’t know what comes over me. lol.
pomolo said:
bubba louie said:
I’ve got a leg of lamb in the oven that I marinaded in a paste of olive oil, garlic, thyme, lemon thyme and oregano. The focaccia dough is in the machine, spinace and beetroot leaves have been picked to go with the usual salad stuff along with some fetta. I’ve got a glut of ripe avoes so some guacamole is one the menu as well.
Not doing it in the microwave are you? Sorry! I don’t know what comes over me. lol.
Your terrible Murial :P
I need comfort food……..self saucing chocolate pudding made from scratch:) With whip cream of course….lol
pomolo said:
bubba louie said:
I’ve got a leg of lamb in the oven that I marinaded in a paste of olive oil, garlic, thyme, lemon thyme and oregano. The focaccia dough is in the machine, spinace and beetroot leaves have been picked to go with the usual salad stuff along with some fetta. I’ve got a glut of ripe avoes so some guacamole is one the menu as well.
Not doing it in the microwave are you? Sorry! I don’t know what comes over me. lol.
The microwave has been banished to the back verandah.
bubba louie said:
pomolo said:
bubba louie said:
I’ve got a leg of lamb in the oven that I marinaded in a paste of olive oil, garlic, thyme, lemon thyme and oregano. The focaccia dough is in the machine, spinace and beetroot leaves have been picked to go with the usual salad stuff along with some fetta. I’ve got a glut of ripe avoes so some guacamole is one the menu as well.
Not doing it in the microwave are you? Sorry! I don’t know what comes over me. lol.
The microwave has been banished to the back verandah.
Poor microwave…… not his fault……..he didn’t type in the minutes that was needed to cremate the chicken.
I miss Collie and his quick whit:(
Pudding in the oven.
I have decided I want a steaming pudding pot thingo.
Then I can make steam puddings………
Lucky1 said:
bubba louie said:
pomolo said:Not doing it in the microwave are you? Sorry! I don’t know what comes over me. lol.
The microwave has been banished to the back verandah.
Poor microwave…… not his fault……..he didn’t type in the minutes that was needed to cremate the chicken.
I miss Collie and his quick whit:(
Has he been back since Eva went?
bubba louie said:
pain master said:
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
I tried that once but it loses flavour when it gets a bit old, so you need to use a lot.
I keep mine in the fridge…
bubba louie said:
Lucky1 said:
bubba louie said:The microwave has been banished to the back verandah.
Poor microwave…… not his fault……..he didn’t type in the minutes that was needed to cremate the chicken.
I miss Collie and his quick whit:(
Has he been back since Eva went?
No
Dinetta said:
bubba louie said:
pain master said:
speaking of Oyl, last week in Coles I scored 4Lts of Olive Oyl, normal and extra virgin for $20.00 each. Moro brand so good stuff. This week, the special price has gone and it is now $49.99 a tin!!!
I tried that once but it loses flavour when it gets a bit old, so you need to use a lot.
I keep mine in the fridge…
No room.
Dinetta said:
bubba louie said:
Lucky1 said:Poor microwave…… not his fault……..he didn’t type in the minutes that was needed to cremate the chicken.
I miss Collie and his quick whit:(
Has he been back since Eva went?
No
That’s not good. :(
bubba louie said:
Dinetta said:
bubba louie said:Has he been back since Eva went?
No
That’s not good. :(
No its not:(
bubba louie said:
Dinetta said:
bubba louie said:I tried that once but it loses flavour when it gets a bit old, so you need to use a lot.
I keep mine in the fridge…
No room.
I have two fridges…the inside one and the outside one…the outside one is a “pigeon pair”, one side fridge and one side freezer…the outside one is strictly a “beer” fridge but I use it to hold the excess refrigerated stuff until it can come into the inside fridge…we also have a little “bar” fridge in the family room, for the refilled bottles of water and any incohol that the natives don’t want to share….
bubba louie said:
Dinetta said:
bubba louie said:Has he been back since Eva went?
No
That’s not good. :(
Not for us but I think he had re-invented himself by the time Eva passed away…
bubba louie said:
Dinetta said:
bubba louie said:Has he been back since Eva went?
No
That’s not good. :(
I agree. Does grasshoper have contact or at least know his mum? I have an email addy of his but I don’t know how current it is. Maybe Lucky would have a more recent address.
Dinetta said:
bubba louie said:
Dinetta said:No
That’s not good. :(
Not for us but I think he had re-invented himself by the time Eva passed away…
I wish I could be that sure.
We’ve stolen the cooking thread too. Bad, bad girls.
Lucky1 said:
Pudding in the oven.I have decided I want a steaming pudding pot thingo.
Then I can make steam puddings………
I have fond memories of my mum’s golden syrup steamed pudding :)
Lucky1 said:
bubba louie said:
pomolo said:Not doing it in the microwave are you? Sorry! I don’t know what comes over me. lol.
The microwave has been banished to the back verandah.
Poor microwave…… not his fault……..he didn’t type in the minutes that was needed to cremate the chicken.
I miss Collie and his quick whit:(
Careful what you wish for…….
8^)
Collieeeeeeeeeee!
Good to see you :)
Don’t worry us like that again ok, LOL
Happy Potter said:
Collieeeeeeeeeee!
Good to see you :)Don’t worry us like that again ok, LOL
helloooooo Collie!
we have missed you!!!!!!
bluegreen said:
Lucky1 said:
Pudding in the oven.I have decided I want a steaming pudding pot thingo.
Then I can make steam puddings………
I have fond memories of my mum’s golden syrup steamed pudding :)
Did you happen to see Fast Ed’s microwave pudding on last weeks Better Homes and Gardens? Looks easy and quick.
colliewa said:
Lucky1 said:
bubba louie said:The microwave has been banished to the back verandah.
Poor microwave…… not his fault……..he didn’t type in the minutes that was needed to cremate the chicken.
I miss Collie and his quick whit:(
Careful what you wish for…….
8^)
Collie!! Where you been? Naughty boy. You know all us Mothers worry! I hope everything is ok.
pain master said:
bubba louie said:I hope not for your sake. :(
The smell’s still lingering. We’ve had all the windows open and fans blasting but it’s just permeated everything.
I can’t believe how awful it smelt, you could taste it when you breathed through your mouth and it even melted a bit of the plastic thing that turns the turntable inside the oven.
I’ve washed out the oven, but it’s permanently stained I think, and wiped it out with vanilla essence. I even heated some water and vanilla to try and clear the smell out of the working.
The curtains will be hit with a fabric freshener today and the scented oil burner put into action.
did the meat catch on fire? what did it end up looking like? and how many minutes did you nuke it for?
see Veg, it is fun to experiment with Mum’s microwave, and you are correct, take it out to the shed first…
Then, Just got to cover it up, that’s why we need another fridge and Microwave so the ones in the house can be in the shed.
colliewa said:
Careful what you wish for…….
8^)
Oh yay, good wishing Bubba!!
bluegreen said:
Lucky1 said:
Pudding in the oven.I have decided I want a steaming pudding pot thingo.
Then I can make steam puddings………
I have fond memories of my mum’s golden syrup steamed pudding :)
I’ve got them, a big one and two smaller ones…you can get the same effect if you put the pudding into a deep-ish heatproof dish, several layers of greaseproof tied tightly with a string (on top, in lieu of lid) and place on a trivet (the ones that come with the pressure cookers will do), then don’t over-fill the pan that you’re cooking in, you don’t want the boiling water coming over the greaseproof “lid”…
pomolo said:
bubba louie said:
I’ve got a leg of lamb in the oven that I marinaded in a paste of olive oil, garlic, thyme, lemon thyme and oregano. The focaccia dough is in the machine, spinace and beetroot leaves have been picked to go with the usual salad stuff along with some fetta. I’ve got a glut of ripe avoes so some guacamole is one the menu as well.
Not doing it in the microwave are you? Sorry! I don’t know what comes over me. lol.
:D
bubba louie said:
Lucky1 said:
bubba louie said:The microwave has been banished to the back verandah.
Poor microwave…… not his fault……..he didn’t type in the minutes that was needed to cremate the chicken.
I miss Collie and his quick whit:(
Has he been back since Eva went?
I was thinking that maybe the Vet was a lady Vet,and our Collie has been whisked away from his monitor…
Just wondering what size pudding dish I should buy…… they come in so many sizes??
One I can make Christmas puddings in. Or date puddings……
Lucky1 said:
Just wondering what size pudding dish I should buy…… they come in so many sizes??One I can make Christmas puddings in. Or date puddings……
It depends on how many you are intending to feed I guess. If you buy it from a kitchen shop they will be able to advise on sizes.
pomolo said:
Lucky1 said:
Just wondering what size pudding dish I should buy…… they come in so many sizes??One I can make Christmas puddings in. Or date puddings……
It depends on how many you are intending to feed I guess. If you buy it from a kitchen shop they will be able to advise on sizes.
Well you could add up the quantities (volume) of your ingredients: you will need the pudding dish to have room left at the top…
pomolo said:
Lucky1 said:
Just wondering what size pudding dish I should buy…… they come in so many sizes??One I can make Christmas puddings in. Or date puddings……
It depends on how many you are intending to feed I guess. If you buy it from a kitchen shop they will be able to advise on sizes.
If I take the date pudding recipe with me, will they be able to tell from it???? Kind of feeling blonde on this .
Dinetta said:
pomolo said:
Lucky1 said:
Just wondering what size pudding dish I should buy…… they come in so many sizes??One I can make Christmas puddings in. Or date puddings……
It depends on how many you are intending to feed I guess. If you buy it from a kitchen shop they will be able to advise on sizes.
Well you could add up the quantities (volume) of your ingredients: you will need the pudding dish to have room left at the top…
Another question…………… do I boil the pudding pan in water or is it steamed on top????
Lucky1 said:
pomolo said:
Lucky1 said:
Just wondering what size pudding dish I should buy…… they come in so many sizes??One I can make Christmas puddings in. Or date puddings……
It depends on how many you are intending to feed I guess. If you buy it from a kitchen shop they will be able to advise on sizes.
If I take the date pudding recipe with me, will they be able to tell from it???? Kind of feeling blonde on this .
Can you sit down with it and say, 50g of dates, that’s half a cup (say), 3 cups flour, 2 cups sugar, 1 cup milk…an egg is about 1/4 cup…add them up…
If you took your recipe with you the kitchen shop should be able to help…if they’re any good…
If you took your recipe with you the kitchen shop should be able to help…if they’re any good…
———————————————————-
Okay I’ll do that then.
Really excited about trying something knew in the kitchen. Love cooking:D
Lucky1 said:
pomolo said:
Lucky1 said:
Just wondering what size pudding dish I should buy…… they come in so many sizes??One I can make Christmas puddings in. Or date puddings……
It depends on how many you are intending to feed I guess. If you buy it from a kitchen shop they will be able to advise on sizes.
If I take the date pudding recipe with me, will they be able to tell from it???? Kind of feeling blonde on this .
Sure they will. They will be thrilled to think somebody needs their advice.
Lucky1 said:
Dinetta said:
pomolo said:It depends on how many you are intending to feed I guess. If you buy it from a kitchen shop they will be able to advise on sizes.
Well you could add up the quantities (volume) of your ingredients: you will need the pudding dish to have room left at the top…
Another question…………… do I boil the pudding pan in water or is it steamed on top????
If we’re talking about golden syrup pudding, then you put the pudding dish (with sealed off top / lid) into the corned beef pot (which is what I use), onto the trivet (stand). You then add water to about half-way up the pudding dish and then light the flame / turn on the element under the corned beef pot…when this water comes to boil (don’t walk off and leave it just yet), turn down the heat until the boil is just under fast…what I would call a point-of-rolling-boil…you will need to check the water level, you can always add more if you wish but it’s hard to remove if you discover there’s too much in the pan…once the boil is on, just check every so often to check the level of the boiling water…
Lucky1 said:
Dinetta said:
pomolo said:It depends on how many you are intending to feed I guess. If you buy it from a kitchen shop they will be able to advise on sizes.
Well you could add up the quantities (volume) of your ingredients: you will need the pudding dish to have room left at the top…
Another question…………… do I boil the pudding pan in water or is it steamed on top????
Steaming is done in a saucepan of boiling water. 2/3 up the sides of the pudding basin. Adding more boiling water as it boils down.
pomolo said:
Lucky1 said:
Dinetta said:Well you could add up the quantities (volume) of your ingredients: you will need the pudding dish to have room left at the top…
Another question…………… do I boil the pudding pan in water or is it steamed on top????
Steaming is done in a saucepan of boiling water. 2/3 up the sides of the pudding basin. Adding more boiling water as it boils down.
Wow, less than 25 words for something that took me 2 paragraphs. No prizes for guessing the more experienced cook! Do you use a trivet to stand the pudding dish on, Pomolo?
I have cooked a steamed pudding in a CorningWare dish (round) because my pudding dishes had been trashed in the sandpit…
Dinetta said:
pomolo said:
Lucky1 said:Another question…………… do I boil the pudding pan in water or is it steamed on top????
Steaming is done in a saucepan of boiling water. 2/3 up the sides of the pudding basin. Adding more boiling water as it boils down.
I’ll let you into a secret. I have made maybe 5 steamed puddings in my whole life. I find them a waste of electric power. I do all my puddings in the microwave now.
Wow, less than 25 words for something that took me 2 paragraphs. No prizes for guessing the more experienced cook! Do you use a trivet to stand the pudding dish on, Pomolo?
I have cooked a steamed pudding in a CorningWare dish (round) because my pudding dishes had been trashed in the sandpit…
pomolo said:
Dinetta said:
pomolo said:Steaming is done in a saucepan of boiling water. 2/3 up the sides of the pudding basin. Adding more boiling water as it boils down.
Wow, less than 25 words for something that took me 2 paragraphs. No prizes for guessing the more experienced cook! Do you use a trivet to stand the pudding dish on, Pomolo?
I have cooked a steamed pudding in a CorningWare dish (round) because my pudding dishes had been trashed in the sandpit…
I’ll let you into a secret. I have made maybe 5 steamed puddings in my whole life. I find them a waste of electric power. I do all my puddings in the microwave now.
I have made a couple more than 5, but not many LOL! We have a gas range and I was just thinking the other day, this is the type of pudding created to use up the heat of a wood or slow combustion range…
There are some decent WeightWatchers puddings out there but I have not felt very domesticated this week…
How can you do puddings in the microwave?
Dinetta said:
pomolo said:
Dinetta said:Wow, less than 25 words for something that took me 2 paragraphs. No prizes for guessing the more experienced cook! Do you use a trivet to stand the pudding dish on, Pomolo?
I have cooked a steamed pudding in a CorningWare dish (round) because my pudding dishes had been trashed in the sandpit…
I’ll let you into a secret. I have made maybe 5 steamed puddings in my whole life. I find them a waste of electric power. I do all my puddings in the microwave now.
I have made a couple more than 5, but not many LOL! We have a gas range and I was just thinking the other day, this is the type of pudding created to use up the heat of a wood or slow combustion range…
There are some decent WeightWatchers puddings out there but I have not felt very domesticated this week…
How can you do puddings in the microwave?
There are plenty of recipes on the net. I always make my Christmas puddings in the m/w. the only one I can’t seem to perfect is my Mums sago plum pudding and I love it. I have to do it in the traditional way.
I must try perfecting it again per microwave. It will only be trial and error.
pomolo said:
Dinetta said:
pomolo said:I’ll let you into a secret. I have made maybe 5 steamed puddings in my whole life. I find them a waste of electric power. I do all my puddings in the microwave now.
I have made a couple more than 5, but not many LOL! We have a gas range and I was just thinking the other day, this is the type of pudding created to use up the heat of a wood or slow combustion range…
There are some decent WeightWatchers puddings out there but I have not felt very domesticated this week…
How can you do puddings in the microwave?
There are plenty of recipes on the net. I always make my Christmas puddings in the m/w. the only one I can’t seem to perfect is my Mums sago plum pudding and I love it. I have to do it in the traditional way.
I must try perfecting it again per microwave. It will only be trial and error.
My goodness, here’s me thinking you were a dyed-in-th-wool traditional cook…the net is a wonderful thing really, for cooking…if you don’t like the configuration of one recipe, there’s another you can try…
Dinetta said:
pomolo said:
Dinetta said:I have made a couple more than 5, but not many LOL! We have a gas range and I was just thinking the other day, this is the type of pudding created to use up the heat of a wood or slow combustion range…
There are some decent WeightWatchers puddings out there but I have not felt very domesticated this week…
How can you do puddings in the microwave?
There are plenty of recipes on the net. I always make my Christmas puddings in the m/w. the only one I can’t seem to perfect is my Mums sago plum pudding and I love it. I have to do it in the traditional way.
I must try perfecting it again per microwave. It will only be trial and error.
My goodness, here’s me thinking you were a dyed-in-th-wool traditional cook…the net is a wonderful thing really, for cooking…if you don’t like the configuration of one recipe, there’s another you can try…
Compare 6minutes in the m/w against 2-3 hours steaming on the stove.
Evening, late catching up..
I don’t like steamed puds anyway, but I’ve made a few over the years. If you don’t have a trivet a saucer will do the job. Right way up (so the boiling water doesn’t build up a big bubble under it )
Puddings also need room to rise a little so don’t fill more than 3/4 full.
A circle of waxed paper or baking paper over the pud tin before you secure the lid on will help to seal it and keep moisture out.
I haven’t been cooking much the past week or so, but next week I’ll cooking every day.
pomolo said:
Dinetta said:
pomolo said:I’ll let you into a secret. I have made maybe 5 steamed puddings in my whole life. I find them a waste of electric power. I do all my puddings in the microwave now.
I have made a couple more than 5, but not many LOL! We have a gas range and I was just thinking the other day, this is the type of pudding created to use up the heat of a wood or slow combustion range…
There are some decent WeightWatchers puddings out there but I have not felt very domesticated this week…
How can you do puddings in the microwave?
There are plenty of recipes on the net. I always make my Christmas puddings in the m/w. the only one I can’t seem to perfect is my Mums sago plum pudding and I love it. I have to do it in the traditional way.
I must try perfecting it again per microwave. It will only be trial and error.
Nuke the puds in the microwave ??
Well I never!!
If I didn’t use the micro for reheating, I wouldn’t have one.
Will you lot please stop talking about microwaves. :(
Dinetta said:
Lucky1 said:
pomolo said:It depends on how many you are intending to feed I guess. If you buy it from a kitchen shop they will be able to advise on sizes.
If I take the date pudding recipe with me, will they be able to tell from it???? Kind of feeling blonde on this .
Can you sit down with it and say, 50g of dates, that’s half a cup (say), 3 cups flour, 2 cups sugar, 1 cup milk…an egg is about 1/4 cup…add them up…
If you took your recipe with you the kitchen shop should be able to help…if they’re any good…
salespeople actually knowing what their items do and what a customer wants? I’d like to see that.
pain master said:
salespeople actually knowing what their items do and what a customer wants? I’d like to see that.
Mini home made hamburgers tonight, they were yum :)
Happy Potter said:
Mini home made hamburgers tonight, they were yum :)
Mine’s still cooking. MrS won’t be home from Scouts till about 9:00pm so I don’t have to rush to cook it early.
Just starting our’s. I have crumbed snags, elf has grilled, spud & cabbage. Going to have gravy too……
I did a Chicken Tonight thingo. I haven’t ever used them before but daughter did one when we were down there and I quite liked it. I is a bit plasticy but darn quick to prepare anyway.
On TT at the moment is a story of hambugers and other food in cans and coming to a vending machine near you.
They even had a whole cooked chicken in a can………like a dead chook birthing when it slid out.
Oh FFS………………… they look like road kill!!!!!!
Lucky1 said:
On TT at the moment is a story of hambugers and other food in cans and coming to a vending machine near you.They even had a whole cooked chicken in a can………like a dead chook birthing when it slid out.
Oh FFS………………… they look like road kill!!!!!!
I want a re-run of MasterChef!!
Dinetta said:
Lucky1 said:
On TT at the moment is a story of hambugers and other food in cans and coming to a vending machine near you.They even had a whole cooked chicken in a can………like a dead chook birthing when it slid out.
Oh FFS………………… they look like road kill!!!!!!
I want a re-run of MasterChef!!
I want a chocolate cornetto……..
Doesn’t mean we’ll get it though…lol
Lucky1 said:
Dinetta said:
Lucky1 said:
On TT at the moment is a story of hambugers and other food in cans and coming to a vending machine near you.They even had a whole cooked chicken in a can………like a dead chook birthing when it slid out.
Oh FFS………………… they look like road kill!!!!!!
I want a re-run of MasterChef!!
I want a chocolate cornetto……..
Doesn’t mean we’ll get it though…lol
Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
Dinetta said:
Lucky1 said:
Dinetta said:I want a re-run of MasterChef!!
I want a chocolate cornetto……..
Doesn’t mean we’ll get it though…lol
Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
I have no idea about the catch cry Dinetta.
I didn’t watch Master Chef…….. not into reality shows.
Lucky1 said:
I didn’t watch Master Chef…….. not into reality shows.
It’s the only one I’ve ever watched.
Lucky1 said:
Dinetta said:
Lucky1 said:I want a chocolate cornetto……..
Doesn’t mean we’ll get it though…lol
Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
I have no idea about the catch cry Dinetta.
I didn’t watch Master Chef…….. not into reality shows.
me either Lucky. I often caught the end of it, the “dramatic claptrap” Dinetta was referring to and it drove me “beresk” !
AnneS said:
Lucky1 said:I didn’t watch Master Chef…….. not into reality shows.
me either Lucky. I often caught the end of it, the “dramatic claptrap” Dinetta was referring to and it drove me “beserk” !
I loved the Master Classes of a Friday night…
Dinetta said:
Lucky1 said:
Dinetta said:I want a re-run of MasterChef!!
I want a chocolate cornetto……..
Doesn’t mean we’ll get it though…lol
Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
That’s great Dinetta, that it was inspirational :) I only watched bits and parts but showmanship and dramatics aside, I liked the dishes they cooked. Even if somewhat high in fat and sugar, and some wrong… brownie slices aren’t supposed to ooze.
Happy Potter said:
and some wrong… brownie slices aren’t supposed to ooze.
I was wondering about that…
bluegreen said:
Happy Potter said:
and some wrong… brownie slices aren’t supposed to ooze.I was wondering about that…
It’s supposed to be cooked in a wider shallower tin so it sets.
I’ve noticed something in cook books lately.. the higher priced the book is, the more garlic is used in the dishes that require it.
Happy Potter said:
I’ve noticed something in cook books lately.. the higher priced the book is, the more garlic is used in the dishes that require it.
:D
Happy Potter said:
That’s great Dinetta, that it was inspirational :) I only watched bits and parts but showmanship and dramatics aside, I liked the dishes they cooked. Even if somewhat high in fat and sugar, and some wrong… brownie slices aren’t supposed to ooze.
Dammit, the only time I ever cooked brownies, they oozed…back to the recipe book…
Happy Potter said:
I’ve noticed something in cook books lately.. the higher priced the book is, the more garlic is used in the dishes that require it.
You say that like it’s a bad thing…
Happy Potter said:
I’ve noticed something in cook books lately.. the higher priced the book is, the more garlic is used in the dishes that require it.
LOL You don’t say!! :D
colliewa said:
Happy Potter said:
I’ve noticed something in cook books lately.. the higher priced the book is, the more garlic is used in the dishes that require it.You say that like it’s a bad thing…
No not a bad thing at all, just annoyed that someone writes a recipe and leaves stuff out.
The dishes with more garlic in are heaps better. Eg, I had several recipes for osso bucco, theres millions, and the garlic in the ingredient list varies greatly. But it shouldn’t. The other ingredients can vary but not the base flavour items.
I have always used more garlic in dishes that need it so I didn’t notice this earlier.
Happy Potter said:
Dinetta said:
Lucky1 said:I want a chocolate cornetto……..
Doesn’t mean we’ll get it though…lol
Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
That’s great Dinetta, that it was inspirational :) I only watched bits and parts but showmanship and dramatics aside, I liked the dishes they cooked. Even if somewhat high in fat and sugar, and some wrong… brownie slices aren’t supposed to ooze.
I happened to catch a clip of the new kids version of masterchef. I don’t think I should watch it when it comes on. Those kids were turning out sensational looking dishes and they were 8-12 years of age. I thought I was a fairly good cook till I became addicted to Masterchef on teev.
Dinetta said:
Lucky1 said:
Dinetta said:I want a re-run of MasterChef!!
I want a chocolate cornetto……..
Doesn’t mean we’ll get it though…lol
Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
what a dire world we live in if re-runs of Masterchef equates to quality? If they were to rehash such garbage, then why not edit it into the actual cooking of the recipes, remove any judging and cravat close-ups and have a series of “The food of Masterchef”, have the original kids back on the teev presenting the best of their dishes?
Happy Potter said:
Dinetta said:
Lucky1 said:I want a chocolate cornetto……..
Doesn’t mean we’ll get it though…lol
Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
That’s great Dinetta, that it was inspirational :) I only watched bits and parts but showmanship and dramatics aside, I liked the dishes they cooked. Even if somewhat high in fat and sugar, and some wrong… brownie slices aren’t supposed to ooze.
HP, you forgot the comment that sticks with me “You have to add salt to everything”. I think the fat bald guy went onto say without salt, you have no flavour.
Happy Potter said:
I’ve noticed something in cook books lately.. the higher priced the book is, the more garlic is used in the dishes that require it.
As Dr Karl would say “More documentation is required”. Please HP, you will need to document this statement, so please categorise your bookshelf according to price and then quantify the amounts of garlic per culinary tome.
Dinetta said:
Happy Potter said:That’s great Dinetta, that it was inspirational :) I only watched bits and parts but showmanship and dramatics aside, I liked the dishes they cooked. Even if somewhat high in fat and sugar, and some wrong… brownie slices aren’t supposed to ooze.
Dammit, the only time I ever cooked brownies, they oozed…back to the recipe book…
Don’t worry Dinetta, HP only said this because she can’t get her brownies to ooze like the real tasty ones do.
pomolo said:
I happened to catch a clip of the new kids version of masterchef. I don’t think I should watch it when it comes on. Those kids were turning out sensational looking dishes and they were 8-12 years of age. I thought I was a fairly good cook till I became addicted to Masterchef on teev.
Oh you definitely would be a good cook…these guys take it to an art form…
pain master said:
what a dire world we live in if re-runs of Masterchef equates to quality? If they were to rehash such garbage, then why not edit it into the actual cooking of the recipes, remove any judging and cravat close-ups and have a series of “The food of Masterchef”, have the original kids back on the teev presenting the best of their dishes?
Haven’t you noticed? People don’t watch “quality”…but I do agree with having the competitors back to show their best dishes, and how they’re done…watching is half the learning with cooking, I find…
pain master said:
HP, you forgot the comment that sticks with me “You have to add salt to everything”. I think the fat bald guy went onto say without salt, you have no flavour.
Not sure what salt does to baked goods (cakes etc), but I’ve noticed with the WeightWatchers (and some of Janella Purcell’s recipes on The Biggest Loser 2010) that herbs and spices eliminate the need for salt…I’m sure there’s other recipes “out there” (e.g. Donna Hay?) but these are the two areas of my culinary resources at the moment…
pain master said:
Dinetta said:
Lucky1 said:I want a chocolate cornetto……..
Doesn’t mean we’ll get it though…lol
Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
what a dire world we live in if re-runs of Masterchef equates to quality? If they were to rehash such garbage, then why not edit it into the actual cooking of the recipes, remove any judging and cravat close-ups and have a series of “The food of Masterchef”, have the original kids back on the teev presenting the best of their dishes?
You can bet that there will end up being a spin off from the show something along those lines.
Dinetta said:
pomolo said:I happened to catch a clip of the new kids version of masterchef. I don’t think I should watch it when it comes on. Those kids were turning out sensational looking dishes and they were 8-12 years of age. I thought I was a fairly good cook till I became addicted to Masterchef on teev.
Oh you definitely would be a good cook…these guys take it to an art form…
As an art form I can appreciate it. Eating it I’m not so sure of.
pomolo said:
pain master said:
Dinetta said:Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
what a dire world we live in if re-runs of Masterchef equates to quality? If they were to rehash such garbage, then why not edit it into the actual cooking of the recipes, remove any judging and cravat close-ups and have a series of “The food of Masterchef”, have the original kids back on the teev presenting the best of their dishes?
You can bet that there will end up being a spin off from the show something along those lines.
At the moment, on the MasterChef 2010 website, there is videos of each contestant, as they left the show these videos were put up showing how the contestants cooked their “signature” dishes…worth a look, Pomolo…the MasterClasses are up there too…warning: viewing these could be addictive…wish they’d put out a DVD…
pomolo said:
Dinetta said:
pomolo said:I happened to catch a clip of the new kids version of masterchef. I don’t think I should watch it when it comes on. Those kids were turning out sensational looking dishes and they were 8-12 years of age. I thought I was a fairly good cook till I became addicted to Masterchef on teev.
Oh you definitely would be a good cook…these guys take it to an art form…
As an art form I can appreciate it. Eating it I’m not so sure of.
You wouldn’t want to be hungry, some of the portions look awfully small…
pain master said:
Happy Potter said:
Dinetta said:Is that a new catch-cry: “doesn’t mean we’ll get it”? There’s a bit of it on the kid’s FB…
…MasterChef was inspirational…even if parts of it were dramatic claptrap…I’ve been more inclined to spend a bit of time in the kitchen after watching this year’s MC…
That’s great Dinetta, that it was inspirational :) I only watched bits and parts but showmanship and dramatics aside, I liked the dishes they cooked. Even if somewhat high in fat and sugar, and some wrong… brownie slices aren’t supposed to ooze.
HP, you forgot the comment that sticks with me “You have to add salt to everything”. I think the fat bald guy went onto say without salt, you have no flavour.
No I didn’t forget. He was right.
Salt brings out flavour, but a mere pinch and not half a handful as per some TV cooks. Eg: An eigth of a teaspoon in biscuit dough brings out the real flavour. Same with ice cream. You would be surprised. Added spices don’t cut it in my books.
I add a teaspoon of salt to a 15 litre boiler of bol sauce that serves the family for 15 spag bol /lasagna meals. A pinch in the pasta water too, but not a teaspoon full or more as most recipes state. Ect.
pain master said:
Happy Potter said:
I’ve noticed something in cook books lately.. the higher priced the book is, the more garlic is used in the dishes that require it.As Dr Karl would say “More documentation is required”. Please HP, you will need to document this statement, so please categorise your bookshelf according to price and then quantify the amounts of garlic per culinary tome.
Looking at my recipe book library, not possible but comparable recipes for a savory dish in vogue entertaining and travel , (mag for DINKS and Yuppies but decent chef’s recipes) have twice the garlic than your everyday womens mag.
Dinetta said:
pomolo said:I happened to catch a clip of the new kids version of masterchef. I don’t think I should watch it when it comes on. Those kids were turning out sensational looking dishes and they were 8-12 years of age. I thought I was a fairly good cook till I became addicted to Masterchef on teev.
Oh you definitely would be a good cook…these guys take it to an art form…
Of course you’d be a great cook Pom. These kids have had extensive professional lessons.
Look up angliss school of catering, chef at home courses. There’s a few courses I’d give an arm and a leg to do.
I should add too, same with sugar in savory dishes.
You won’t find in any recipe, for instance for spag bol sauce, sugar in the ingredient list. But without it, there’s no comparison. A level dessertspoon of sugar to a normal sized pot of the sauce absolutely makes it. I’ve known that for forever and I simply wouldn’t have thought to say, thinking it was common knowledge.
Cooking is a science not an art.
Dinetta said:
pain master said:what a dire world we live in if re-runs of Masterchef equates to quality? If they were to rehash such garbage, then why not edit it into the actual cooking of the recipes, remove any judging and cravat close-ups and have a series of “The food of Masterchef”, have the original kids back on the teev presenting the best of their dishes?
Haven’t you noticed? People don’t watch “quality”…but I do agree with having the competitors back to show their best dishes, and how they’re done…watching is half the learning with cooking, I find…
That’s how a lot of us learnt. Remembering what we saw our Mothers do. I remember one time when our Mum was away and my older brother thought he’d have a go at making custard. He knew you had to use custard powder but he added water……………… A whole pkt of powder and a pint of water. Talk about glug! I was no cook at that stage but I took some of the glug and added milk and boiled it on the stove. We had custard. I could only do it by remembering what I had seen Mum do.
Dinetta said:
pomolo said:
Dinetta said:Oh you definitely would be a good cook…these guys take it to an art form…
As an art form I can appreciate it. Eating it I’m not so sure of.
You wouldn’t want to be hungry, some of the portions look awfully small…
And on a huge plate.
Happy Potter said:
I should add too, same with sugar in savory dishes.
You won’t find in any recipe, for instance for spag bol sauce, sugar in the ingredient list. But without it, there’s no comparison. A level dessertspoon of sugar to a normal sized pot of the sauce absolutely makes it. I’ve known that for forever and I simply wouldn’t have thought to say, thinking it was common knowledge.Cooking is a science not an art.
“Plating up” is the art part. See I’m learning the lingo as well.
Dinetta said:
pomolo said:
Dinetta said:Oh you definitely would be a good cook…these guys take it to an art form…
As an art form I can appreciate it. Eating it I’m not so sure of.
You wouldn’t want to be hungry, some of the portions look awfully small…
We’re supposed to eat smaller serves. Whilst I’m thinking about all stuff cooking, there’s the eating part too..
Plates used to be smaller. The higher ‘ring’ on the outside of the plate was left clear to show off the plates design. If the dish were dead flat food would fall/skid off, so pretty pattern’s were made on that part.
The lower part was for the food portion and there wasn’t to be any on spilled over onto the raised parts.
pomolo said:
Dinetta said:
pomolo said:As an art form I can appreciate it. Eating it I’m not so sure of.
You wouldn’t want to be hungry, some of the portions look awfully small…
And on a huge plate.
Small portions may not be so bad because us aussies have always eaten far too much at a sitting. Portion control. Mind you when you have a husband who does manual work a big feed is what he wants in the evening.
Happy Potter said:
Dinetta said:
pomolo said:As an art form I can appreciate it. Eating it I’m not so sure of.
You wouldn’t want to be hungry, some of the portions look awfully small…
We’re supposed to eat smaller serves. Whilst I’m thinking about all stuff cooking, there’s the eating part too..
Plates used to be smaller. The higher ‘ring’ on the outside of the plate was left clear to show off the plates design. If the dish were dead flat food would fall/skid off, so pretty pattern’s were made on that part.
The lower part was for the food portion and there wasn’t to be any on spilled over onto the raised parts.
Great minds think alike HP.
pomolo said:
Happy Potter said:
Dinetta said:You wouldn’t want to be hungry, some of the portions look awfully small…
We’re supposed to eat smaller serves. Whilst I’m thinking about all stuff cooking, there’s the eating part too..
Plates used to be smaller. The higher ‘ring’ on the outside of the plate was left clear to show off the plates design. If the dish were dead flat food would fall/skid off, so pretty pattern’s were made on that part.
The lower part was for the food portion and there wasn’t to be any on spilled over onto the raised parts.
Great minds think alike HP.
Handing this thread back again……..
pomolo said:
Happy Potter said:
I should add too, same with sugar in savory dishes.
You won’t find in any recipe, for instance for spag bol sauce, sugar in the ingredient list. But without it, there’s no comparison. A level dessertspoon of sugar to a normal sized pot of the sauce absolutely makes it. I’ve known that for forever and I simply wouldn’t have thought to say, thinking it was common knowledge.Cooking is a science not an art.
“Plating up” is the art part. See I’m learning the lingo as well.
very good :D
nouvelle cuisine is one.. a small amount of food served on an enormous white plate. It’s supposed to look like art.
I had this in syd once and the plate had 3 little prawns on it with a teaspoon of sauce drizzled over.. it didn’t look like art to me, it looked like hungry.
We went to maccas after! LOL
Happy Potter said:
Cooking is a science not an art.
Yes, a friend told me that about 40 years ago: cooking is chemistry and those who’ve an aptitude for chemistry, make “good” cooks…
pomolo said:
That’s how a lot of us learnt. Remembering what we saw our Mothers do. I remember one time when our Mum was away and my older brother thought he’d have a go at making custard. He knew you had to use custard powder but he added water……………… A whole pkt of powder and a pint of water. Talk about glug! I was no cook at that stage but I took some of the glug and added milk and boiled it on the stove. We had custard. I could only do it by remembering what I had seen Mum do.
Well I couldn’t even make custard after remembering what my mother used to do…haven’t tried since, either…what a lump!
pomolo said:
Dinetta said:
pomolo said:As an art form I can appreciate it. Eating it I’m not so sure of.
You wouldn’t want to be hungry, some of the portions look awfully small…
And on a huge plate.
Yes, what’s with the big plate thing?
pomolo said:
Happy Potter said:
I should add too, same with sugar in savory dishes.
You won’t find in any recipe, for instance for spag bol sauce, sugar in the ingredient list. But without it, there’s no comparison. A level dessertspoon of sugar to a normal sized pot of the sauce absolutely makes it. I’ve known that for forever and I simply wouldn’t have thought to say, thinking it was common knowledge.Cooking is a science not an art.
“Plating up” is the art part. See I’m learning the lingo as well.
At domestic science, all my class was rivetted to hear that the vegetables go in their on little piles, not just all whacked on together….we was simple country lasses, we was…
Happy Potter said:
Plates used to be smaller. The higher ‘ring’ on the outside of the plate was left clear to show off the plates design. If the dish were dead flat food would fall/skid off, so pretty pattern’s were made on that part.
The lower part was for the food portion and there wasn’t to be any on spilled over onto the raised parts.
Listening hard here, teach :D
pomolo said:
pomolo said:
Dinetta said:You wouldn’t want to be hungry, some of the portions look awfully small…
And on a huge plate.
Small portions may not be so bad because us aussies have always eaten far too much at a sitting. Portion control. Mind you when you have a husband who does manual work a big feed is what he wants in the evening.
I know what you mean for Mr P, but I am trying to learn how to portion out the food over the day’s length…
Happy Potter said:
nouvelle cuisine is one.. a small amount of food served on an enormous white plate. It’s supposed to look like art.
I had this in syd once and the plate had 3 little prawns on it with a teaspoon of sauce drizzled over.. it didn’t look like art to me, it looked like hungry.We went to maccas after! LOL
This happened to me once, I was travelling and we had been at business appointments all day… this restaurant was recommended and when the meal came out, all ¼ of a cup of it, I looked at the restaurant owner and said “Is this IT???” he frowned at me and we had to order extra bread and salad…I did read later that his restaurant was not about food but about being seen in your newest fashion acquistions, with your suitably social friends…
If we’re really hungry when in BrisVegas now, we either go to the Norman or the Breakfast Creek…stuff plating up and drips on the side of the plate…
Happy Potter said:
I should add too, same with sugar in savory dishes.
You won’t find in any recipe, for instance for spag bol sauce, sugar in the ingredient list. But without it, there’s no comparison. A level dessertspoon of sugar to a normal sized pot of the sauce absolutely makes it. I’ve known that for forever and I simply wouldn’t have thought to say, thinking it was common knowledge.Cooking is a science not an art.
I add a bit of sugar to most tom based sauces.
Dinetta said:
Happy Potter said:Cooking is a science not an art.
Yes, a friend told me that about 40 years ago: cooking is chemistry and those who’ve an aptitude for chemistry, make “good” cooks…
That probably explains Mr Bon then. Chemistry was my least favourite subject in school – too much to remember. I liked maths and physics where each rule was sort of derived from the last one, if that makes sense – chemistry didn’t click for me…
Huge amounts of Mac and Cheese.
I always make a lot but this time I got totally carried away and we now have three casserol dishes full.
The boys love it so it wont last long.
No cooking today. GS is going out with friends, the man will have something at work and so there’s only me.
I’m chopping butternut pumpkins and briefly blanching, freeze and vac seal and store in the freezer, because they don’t keep in the cold and high humidity that is here atm, and I won’t be without my fave pumpkin risotto :)
Next I’m making mini savory tartlet’s and doing the same, freezing and vac sealing. For the girls party in a week.
Gives me time to do 70 cupcakes and other desserts next week, for same. And mini loaf tin rice and vege cakes.
On the day I’ll be making 3 filled cob loaves and transporting a ton of food!
One person catering for a party of 70. I’ll really need that mini holiday in Tas!
Happy Potter said:
One person catering for a party of 70. I’ll really need that mini holiday in Tas!
Oh come on, what are you? A girl?
;^)
( can cook enough to stave off MY hunger. No more)
colliewa said:
Happy Potter said:One person catering for a party of 70. I’ll really need that mini holiday in Tas!
Oh come on, what are you? A girl?
;^)
( can cook enough to stave off MY hunger. No more)
LOL!!
Happy Potter said:
Next I’m making mini savory tartlet’s and doing the same, freezing and vac sealing. For the girls party in a week.
Gives me time to do 70 cupcakes and other desserts next week, for same. And mini loaf tin rice and vege cakes.
On the day I’ll be making 3 filled cob loaves and transporting a ton of food!One person catering for a party of 70. I’ll really need that mini holiday in Tas!
You could end up with a home business if you keep this up…
Dinetta said:
Happy Potter said:
Next I’m making mini savory tartlet’s and doing the same, freezing and vac sealing. For the girls party in a week.
Gives me time to do 70 cupcakes and other desserts next week, for same. And mini loaf tin rice and vege cakes.
On the day I’ll be making 3 filled cob loaves and transporting a ton of food!One person catering for a party of 70. I’ll really need that mini holiday in Tas!
You could end up with a home business if you keep this up…
It’s that already, but pivate, just family and friends and some of their friends. It doesn’t make much and my kids parties I do for favors.
The house painting this weekend is a favour for catering for a past large party. We only have to buy the paint :)
Happy Potter said:
The house painting this weekend is a favour for catering for a past large party. We only have to buy the paint :)
Gotta love the old barter system sometimes…
Happy Potter said:
pain master said:
Happy Potter said:That’s great Dinetta, that it was inspirational :) I only watched bits and parts but showmanship and dramatics aside, I liked the dishes they cooked. Even if somewhat high in fat and sugar, and some wrong… brownie slices aren’t supposed to ooze.
HP, you forgot the comment that sticks with me “You have to add salt to everything”. I think the fat bald guy went onto say without salt, you have no flavour.
No I didn’t forget. He was right.
Salt brings out flavour, but a mere pinch and not half a handful as per some TV cooks. Eg: An eigth of a teaspoon in biscuit dough brings out the real flavour. Same with ice cream. You would be surprised. Added spices don’t cut it in my books.I add a teaspoon of salt to a 15 litre boiler of bol sauce that serves the family for 15 spag bol /lasagna meals. A pinch in the pasta water too, but not a teaspoon full or more as most recipes state. Ect.
I will salt pasta water, but for chemistry rather than taste. And I will salt chips if served at a pub and I am drinking beer.
Happy Potter said:
pain master said:
Happy Potter said:
I’ve noticed something in cook books lately.. the higher priced the book is, the more garlic is used in the dishes that require it.As Dr Karl would say “More documentation is required”. Please HP, you will need to document this statement, so please categorise your bookshelf according to price and then quantify the amounts of garlic per culinary tome.
Looking at my recipe book library, not possible but comparable recipes for a savory dish in vogue entertaining and travel , (mag for DINKS and Yuppies but decent chef’s recipes) have twice the garlic than your everyday womens mag.
I will check our library… one day.
Happy Potter said:
I should add too, same with sugar in savory dishes.
You won’t find in any recipe, for instance for spag bol sauce, sugar in the ingredient list. But without it, there’s no comparison. A level dessertspoon of sugar to a normal sized pot of the sauce absolutely makes it. I’ve known that for forever and I simply wouldn’t have thought to say, thinking it was common knowledge.Cooking is a science not an art.
Sugar in spag bol I call carrots and then I don’t like carrots in the sauce… chuck it. But then my mum used to put sugar in the carrot water. Hello? They’re sweet enough!
pomolo said:
Dinetta said:
pomolo said:As an art form I can appreciate it. Eating it I’m not so sure of.
You wouldn’t want to be hungry, some of the portions look awfully small…
And on a huge plate.
we have some of those huge plates… they don’t fit in the dishwasher. :(
bubba louie said:
Huge amounts of Mac and Cheese.I always make a lot but this time I got totally carried away and we now have three casserol dishes full.
The boys love it so it wont last long.
always good reheated in the microwave… oh wait, your’s is on the nose.
Happy Potter said:
One person catering for a party of 70. I’ll really need that mini holiday in Tas!
you’re just a glutton for punishment!
bluegreen said:
Happy Potter said:One person catering for a party of 70. I’ll really need that mini holiday in Tas!
you’re just a glutton for punishment!
I think you’re right. I’ve come crashing down and need a rest now. Quick clean up, into pj’s then hit the couch.
Might even pour meself a baileys on the rocks :D
Happy Potter said:
Might even pour meself a baileys on the rocks :D
now that’s an idea :)
Happy Potter said:
Next I’m making mini savory tartlet’s and doing the same, freezing and vac sealing. For the girls party in a week.
Gives me time to do 70 cupcakes and other desserts next week, for same. And mini loaf tin rice and vege cakes.
On the day I’ll be making 3 filled cob loaves and transporting a ton of food!One person catering for a party of 70. I’ll really need that mini holiday in Tas!
That’s huge HP. I know how you feel too. I used to do this kind of catering when I was cook at the Bowls Club. Just me. There were some occasions when the ladies committee opted to help me but I very soon learnt I was far better and quicker on my own. I won’t go into detail and they all meant well but oh boy, very it stressful?
pomolo said:
Happy Potter said:
Next I’m making mini savory tartlet’s and doing the same, freezing and vac sealing. For the girls party in a week.
Gives me time to do 70 cupcakes and other desserts next week, for same. And mini loaf tin rice and vege cakes.
On the day I’ll be making 3 filled cob loaves and transporting a ton of food!One person catering for a party of 70. I’ll really need that mini holiday in Tas!
That’s huge HP. I know how you feel too. I used to do this kind of catering when I was cook at the Bowls Club. Just me. There were some occasions when the ladies committee opted to help me but I very soon learnt I was far better and quicker on my own. I won’t go into detail and they all meant well but oh boy, very it stressful?
I know exactly what you mean. I hadn’t intended to do the tartlets today but I saw the opportunity, being home alone, to get it done.
My son in laws mum heard what I was doing and had offered to help, lovely thoughtful lady, but she’s not a cook and I’d have to explain where everything is and stop for cuppa’s and we’d natter…
pain master said:
bubba louie said:
Huge amounts of Mac and Cheese.I always make a lot but this time I got totally carried away and we now have three casserol dishes full.
The boys love it so it wont last long.
always good reheated in the microwave… oh wait, your’s is on the nose.
It’s still being used out on the back verandah. LOL
And it still smells.
I was sausage rolls for lunch and so I had better go and make them:)
chicken kiev’s for tea.
I know the man will be starving when he gets home and I’ll be asleep, so I’ll put a banner on it that it’s his! lol.
sticky lamb spare ribs and potato wedges. the ribs were very sticky and the wedges were a bit overdone but it got all eaten and declared yum. Used the masterchef recipe from their masterclass, except they were lamb ribs instead of beef.
MrP and I have just had a bowl each of passionfruit ice cream. So yummo. It’s never too cold for ice cream.
pomolo said:
MrP and I have just had a bowl each of passionfruit ice cream. So yummo. It’s never too cold for ice cream.
It’s just one of those things, isn’t it?
bluegreen said:
pomolo said:
MrP and I have just had a bowl each of passionfruit ice cream. So yummo. It’s never too cold for ice cream.
It’s just one of those things, isn’t it?
Sure is. I love ice cream now as much as I did when I was a kid. Cept I appreciate it more now.
8 rashers of bacon and some fresh eggs.
Lucky1 said:
8 rashers of bacon and some fresh eggs.
Awwww…..
bluegreen said:
Lucky1 said:
8 rashers of bacon and some fresh eggs.
Awwww…..
I thought the photo was great….lol
Lucky1 said:
8 rashers of bacon and some fresh eggs.
Henry Ford would be rolling in his grave.
Pork, pork and more pork!
shell bell said:
Pork, pork and more pork!
Wow! That looks like some nice little piggy there, lets hope Percy ain’t walking past Lucky’s Toshie!?!?
pain master said:
shell bell said:
Pork, pork and more pork!Wow! That looks like some nice little piggy there, lets hope Percy ain’t walking past Lucky’s Toshie!?!?
its amazing what you can learn on the internet
pain master said:
shell bell said:
Pork, pork and more pork!Wow! That looks like some nice little piggy there, lets hope Percy ain’t walking past Lucky’s Toshie!?!?
He’s still in the post bag somewhere in Australia…lol
So we are having a pork chop for tea tonight.
shell bell said:
Pork, pork and more pork!
I hope that’s not MsB’s pet.
Lucky1 said:
8 rashers of bacon and some fresh eggs.
I just did Fast Ed’s microwave chocolate pudding. Sweet and I would change a couple of things if I make it again.
bluegreen said:
Lucky1 said:
8 rashers of bacon and some fresh eggs.
Awwww…..
I just realised that they are the pigs for the sick kids. Well done Lucky1.
pomolo said:
bluegreen said:
Lucky1 said:
8 rashers of bacon and some fresh eggs.
Awwww…..
I just realised that they are the pigs for the sick kids. Well done Lucky1.
Thanks Pomolo:)
Think I’ll try and make a sponge cake today with some of the duck eggs and a Dundee cake too….that’ll knock over 9 duck eggs between them both.
Lucky1 said:
Think I’ll try and make a sponge cake today with some of the duck eggs and a Dundee cake too….that’ll knock over 9 duck eggs between them both.
Yum!
I want a duck. No I don’t… It would make a mess of the fish pond! lol.
I am making some cinnamon and pecan swirls today for the man. Might fit in a sour dough loaf too. Or sourdough rolls.
lol Thee!
Made that last night Coz, cos I was bored lmao
Thee said:
Made that last night Coz, cos I was bored lmao
Yes you were lol
been enjoying the domestic goddess duties as of late, keeps me outa trouble when it is either too wet or cold for the garden, and not much I can do this time of year after work ! A few from this weeks efforts :)
Happy Potter said:
Thee said:
Made that last night Coz, cos I was bored lmao
Yes you were lol
bit of fun :)
Thee said:
been enjoying the domestic goddess duties as of late, keeps me outa trouble when it is either too wet or cold for the garden, and not much I can do this time of year after work ! A few from this weeks efforts :)
Yummmmmmmmmmmmmmmmmmmmmmmmmmmm
Might have to squeeze in one more pea and ham soup before the warmer weather arrive :) Now that is yummo :)
i don’t know about domestic goddess but you can be our resident cartoonist. lol
- actually the food looks great too.
Thee said:
All done and ready for eating……. only one close enough is Pepe……chuckle
Lucky1 said:
All done and ready for eating……. only one close enough is Pepe……chuckle
yummo !!!
Thee said:
been enjoying the domestic goddess duties as of late, keeps me outa trouble when it is either too wet or cold for the garden, and not much I can do this time of year after work ! A few from this weeks efforts :)
I love how you photograph all of your meals! This cracks me up, especially the parmigiana face!
pain master said:
Thee said:
been enjoying the domestic goddess duties as of late, keeps me outa trouble when it is either too wet or cold for the garden, and not much I can do this time of year after work ! A few from this weeks efforts :)
I love how you photograph all of your meals! This cracks me up, especially the parmigiana face!
hehehehehe, winter boredom has set in !
you know sometimes when you are hanging out at the greatest gas mine in the galaxy and they tell you that dinner is served between 6pm and 8pm and only that time, then sometimes food and feeding needs to take some time. So after the soup, after a salad, after a pasta bowl, after roast of the day, and after 2 desserts, then it is time for cheese and savouries.
Gobe Gas Field, Southern Highlands, Papua New Guinea.
sometimes you fins yourself in a hotel that is owned by the local council. Their clientele is business, telcos, energy workers, roofers, and tourists? what the?
so the beer is warm, the staff is rude, and a ride up into the mountains is not going to happen on a Sunday.
So breakfast becomes fun. I ordered the Sausage and Eggs, I got Sausage and Eggs.
But in the Mountains they grow pigs and tomatoes.
LOL, PM!!
Thee said:
That face is good Thee. Might actually tempt some kids I know to eat their vegies.
Happy Potter said:
LOL, PM!!
you can blame Thee for that.
pain master said:
Happy Potter said:
LOL, PM!!
you can blame Thee for that.
lmfao… this is one I made quite a few months ago, Hey Pom this is another goodie for the kidlets LOL
Hey PM you bored also ?
Thee said:
pain master said:
Happy Potter said:
LOL, PM!!
you can blame Thee for that.
lmfao… this is one I made quite a few months ago, Hey Pom this is another goodie for the kidlets LOL
Hey PM you bored also ?
No, not at all, just free from the restraints of youth where I was told to not play with my food… Now I’m a grown-up, I get to play wit me food as much as I like.
Actually, what has happened in the past has been that on some of my PNG holidays, we travelled with quite a few other friends where it seemed everyone had a digital camera, so we often had photo-competitions with categories, which would mean another good catch up of friends back in Moresby to re-live our hols. One of those categories was “Cuisine-Art”, hence the portraits made of bacon, eggs and sausages.
hehehe, all good fun :)
I’ve run out of kidney beans so it’s a mixed bean chilli tonight. I can of kidney beans, one of chick peas and two of butter beans. LOL
Just wondering……. if you put whiskey in a fruit cake….what brands do you use……
Remember I only drink skinny coke and I buy sherry with pretty labels for cooking with.
bubba louie said:
I’ve run out of kidney beans so it’s a mixed bean chilli tonight. I can of kidney beans, one of chick peas and two of butter beans. LOL
sounds interesting, we would like a picture please, but only if it depicts a portrait.
Lucky1 said:
Just wondering……. if you put whiskey in a fruit cake….what brands do you use……Remember I only drink skinny coke and I buy sherry with pretty labels for cooking with.
depends on how nice a cake you want. The rule of thumb is only put in something that you are willing to drink. Another guide may suggest put in what you can afford.
pain master said:
Lucky1 said:
Just wondering……. if you put whiskey in a fruit cake….what brands do you use……Remember I only drink skinny coke and I buy sherry with pretty labels for cooking with.
depends on how nice a cake you want. The rule of thumb is only put in something that you are willing to drink. Another guide may suggest put in what you can afford.
So what are some whiskeys good for cakes…… ???
Lucky1 said:
pain master said:
Lucky1 said:
Just wondering……. if you put whiskey in a fruit cake….what brands do you use……Remember I only drink skinny coke and I buy sherry with pretty labels for cooking with.
depends on how nice a cake you want. The rule of thumb is only put in something that you are willing to drink. Another guide may suggest put in what you can afford.
So what are some whiskeys good for cakes…… ???
How much are you putting in, and is it for a special occasion?
pain master said:
Lucky1 said:
pain master said:depends on how nice a cake you want. The rule of thumb is only put in something that you are willing to drink. Another guide may suggest put in what you can afford.
So what are some whiskeys good for cakes…… ???
How much are you putting in, and is it for a special occasion?
2 tablespoons…soak the fruit in it for an hour then into the mixture. Just cake for us to eat…. nothing special.
Lucky1 said:
pain master said:
Lucky1 said:So what are some whiskeys good for cakes…… ???
How much are you putting in, and is it for a special occasion?
2 tablespoons…soak the fruit in it for an hour then into the mixture. Just cake for us to eat…. nothing special.
2 tablespoons ain’t much so I would buy one of the tiny little bottles will hold 60ml I think. They’re about 6bucks the last time I bought one. Get a Johnny Walker Red Label…
pain master said:
Lucky1 said:
pain master said:How much are you putting in, and is it for a special occasion?
2 tablespoons…soak the fruit in it for an hour then into the mixture. Just cake for us to eat…. nothing special.
2 tablespoons ain’t much so I would buy one of the tiny little bottles will hold 60ml I think. They’re about 6bucks the last time I bought one. Get a Johnny Walker Red Label…
Okay thanks…. :)
Lucky1 said:
pain master said:
Lucky1 said:2 tablespoons…soak the fruit in it for an hour then into the mixture. Just cake for us to eat…. nothing special.
2 tablespoons ain’t much so I would buy one of the tiny little bottles will hold 60ml I think. They’re about 6bucks the last time I bought one. Get a Johnny Walker Red Label…
Okay thanks…. :)
Black Label
The Estate said:
Lucky1 said:
pain master said:2 tablespoons ain’t much so I would buy one of the tiny little bottles will hold 60ml I think. They’re about 6bucks the last time I bought one. Get a Johnny Walker Red Label…
Okay thanks…. :)
Black Label
If it’s got to be black then go for Black Douglas. I’m not serious Lucky. Just having a go at TheE.
pomolo said:
The Estate said:
Lucky1 said:Okay thanks…. :)
Black Label
If it’s got to be black then go for Black Douglas. I’m not serious Lucky. Just having a go at TheE.
lol
pomolo said:
The Estate said:
Lucky1 said:Okay thanks…. :)
Black Label
If it’s got to be black then go for Black Douglas. I’m not serious Lucky. Just having a go at TheE.
lmao, well could go for the blue label YUMMO !
pain master said:
But in the Mountains they grow pigs and tomatoes.
Served with a spoon??
I have been asked to cook a boiled fruit cake and a batch of sausage rolls, in return I am paid in fabric…:) of my choice too.
cool Lucky, gotta love bartering :)
Lucky1 said:
I have been asked to cook a boiled fruit cake and a batch of sausage rolls, in return I am paid in fabric…:) of my choice too.
Wonderful. Win win :)
Lucky1 said:
I have been asked to cook a boiled fruit cake and a batch of sausage rolls, in return I am paid in fabric…:) of my choice too.
good bartering there :)
Happy Potter said:
Lucky1 said:
I have been asked to cook a boiled fruit cake and a batch of sausage rolls, in return I am paid in fabric…:) of my choice too.
Wonderful. Win win :)
Oh I know……. I’m thrilled to think my cooking is good enough for a quilting retreat the lady is organizing:)
bluegreen said:
Lucky1 said:
I have been asked to cook a boiled fruit cake and a batch of sausage rolls, in return I am paid in fabric…:) of my choice too.
good bartering there :)
You bet…the best kind I think:)
Dinetta said:
pain master said:
But in the Mountains they grow pigs and tomatoes.
Served with a spoon??
I can see the fork and knife! Just that the spoon can get the whole egg into the whole mouth in one scoop.
Just made a lemon sauce for the broccoli from a couple of Pep’s lemons he dropped off this morning:)
got some free range pork chops at the market the other day. might have them tonight.
bluegreen said:
got some free range pork chops at the market the other day. might have them tonight.
Having a grilled pork chop tonight………
I can’t believe it….. tea is nearly ready and its not 6 pm,………. WOW!!!!!!
The Glazed Meatloaf that we talked about weeks ago is in the oven.
Lucky1 said:
I can’t believe it….. tea is nearly ready and its not 6 pm,………. WOW!!!!!!
I haven’t even started…
bluegreen said:
Lucky1 said:
I can’t believe it….. tea is nearly ready and its not 6 pm,………. WOW!!!!!!
I haven’t even started…
9.17 and about to start the dishes…. double wow!!! If I pull my finger out, I can be watching 2.5 men with my feet up:)
Lucky1 said:
bluegreen said:
Lucky1 said:
I can’t believe it….. tea is nearly ready and its not 6 pm,………. WOW!!!!!!
I haven’t even started…
9.17 and about to start the dishes…. double wow!!! If I pull my finger out, I can be watching 2.5 men with my feet up:)
Oops…must be shock as it’s 6.17 pm not 9.17….lol
stir fry with L1 asparagus, rice noodles and an assortment of fresh veges, tofu and sesame seed oil.
- not bad with a few asian crunchy things scattered on top.
i missed Poh last night but saw her tonight. that italian gnocchi is actually Murphy Bread in disguise.
organic free range pork cutlets, apple & butter sauce, smashed potatoes with garlic butter and silverbeet from the garden.
Lucky1 said:
Just made a lemon sauce for the broccoli from a couple of Pep’s lemons he dropped off this morning:)
shame to pour that on your wonderful broccoli… you might spoil the pure joy that it is to eat organic broccoli neat. Save the sauce to disguise the shop bought stuff.
I reckon.
bluegreen said:
organic free range pork cutlets, apple & butter sauce, smashed potatoes with garlic butter and silverbeet from the garden.
Funny but after all I ate…..you still make me drool for your plate too….lol
pain master said:
Lucky1 said:
Just made a lemon sauce for the broccoli from a couple of Pep’s lemons he dropped off this morning:)
shame to pour that on your wonderful broccoli… you might spoil the pure joy that it is to eat organic broccoli neat. Save the sauce to disguise the shop bought stuff.
I reckon.
Naaa….. have a pile of broccoli and it was lovely for a treat.
pepe said:
stir fry with L1 asparagus, rice noodles and an assortment of fresh veges, tofu and sesame seed oil.
- not bad with a few asian crunchy things scattered on top.i missed Poh last night but saw her tonight. that italian gnocchi is actually Murphy Bread in disguise.
ohhhh… we bought a chunk of dolce gorgonzola tonight… might melt that down with some cream and home made gnocchi on Saturday night. Also happen to find an Italian Pinot Griggio in the booze shop which will help wash the guff down…
I made a m a s s i v e meat pie for all the hungry tums. Throw in a steaming vege medly with grilled corn and it’s all gone now :)
making Strawberry Gateaux today. T“his will be my first experience making a proper sponge as far as I can remember. Picked up a large punnet of strawberries on special and found this recipe to use them in. It takes 8 eggs! I’m using 4 duck eggs and 4 bantam eggs. Figured that would even out to the same as 8 regular chook eggs. Hope it turns out!
The Glazed Meatloaf was as good as predicted. It’ll be going on the “do again” list.
bluegreen said:
making Strawberry Gateaux today. T“his will be my first experience making a proper sponge as far as I can remember. Picked up a large punnet of strawberries on special and found this recipe to use them in. It takes 8 eggs! I’m using 4 duck eggs and 4 bantam eggs. Figured that would even out to the same as 8 regular chook eggs. Hope it turns out!
Oh I hope it works out:)
I know it sounds strange but we’re having a big brekky fry up for dinner. I have a craving. lol
Bacon, eggs, sausages, fried toms, worchestershire sause , toast and tea.
bubba louie said:
I know it sounds strange but we’re having a big brekky fry up for dinner. I have a craving. lolBacon, eggs, sausages, fried toms, worchestershire sause , toast and tea.
sauce even.
bubba louie said:
I know it sounds strange but we’re having a big brekky fry up for dinner. I have a craving. lolBacon, eggs, sausages, fried toms, worchestershire sause , toast and tea.
Oh yummo…….. Cravings huh??? Your not Pregnant are you????
bubba louie said:
bubba louie said:
I know it sounds strange but we’re having a big brekky fry up for dinner. I have a craving. lolBacon, eggs, sausages, fried toms, worchestershire sause , toast and tea.
sauce even.
Wow talk about lashing out big time…..lol
Lucky1 said:
bubba louie said:
bubba louie said:
I know it sounds strange but we’re having a big brekky fry up for dinner. I have a craving. lolBacon, eggs, sausages, fried toms, worchestershire sause , toast and tea.
sauce even.
Wow talk about lashing out big time…..lol
Often do that here on a Friday night, well used to before Chris worked, back in the old days when I would go to bed early on a Friday night as the boys watched the footy and get dinner served to me in bed lol, an early breakie as I was the only one up early in the morning heading off to work !!!
well my cake turned out pretty good for a first effort. I have learnt to add the flour to the beaten eggs gradually or you will have a big bubble of dry flour in your mix which breaks up into ever smaller bubbles so it takes more working than it should. Also when adding the melted butter make sure it is ALL mixed in before pouring in the tin or you will end out having to mix it while IN the tin, again working it more than it should. So the cake was a bit heavier than I would have liked, but good for a first try. I have decided that I should have added more strawberries in the centre and although the icing was made with real strawberries it still tasted just like pure sugar. If I added more strawberries then it made it too runny, hence the dribbles down the side. I had to take the picture quickly as the strawberries kept sliding off too! think I’ll just stick to whipped cream ;)
bluegreen said:
well my cake turned out pretty good for a first effort. I have learnt to add the flour to the beaten eggs gradually or you will have a big bubble of dry flour in your mix which breaks up into ever smaller bubbles so it takes more working than it should. Also when adding the melted butter make sure it is ALL mixed in before pouring in the tin or you will end out having to mix it while IN the tin, again working it more than it should. So the cake was a bit heavier than I would have liked, but good for a first try. I have decided that I should have added more strawberries in the centre and although the icing was made with real strawberries it still tasted just like pure sugar. If I added more strawberries then it made it too runny, hence the dribbles down the side. I had to take the picture quickly as the strawberries kept sliding off too! think I’ll just stick to whipped cream ;)
well done Bev :)
bluegreen said:
well my cake turned out pretty good for a first effort. I have learnt to add the flour to the beaten eggs gradually or you will have a big bubble of dry flour in your mix which breaks up into ever smaller bubbles so it takes more working than it should. Also when adding the melted butter make sure it is ALL mixed in before pouring in the tin or you will end out having to mix it while IN the tin, again working it more than it should. So the cake was a bit heavier than I would have liked, but good for a first try. I have decided that I should have added more strawberries in the centre and although the icing was made with real strawberries it still tasted just like pure sugar. If I added more strawberries then it made it too runny, hence the dribbles down the side. I had to take the picture quickly as the strawberries kept sliding off too! think I’ll just stick to whipped cream ;)
Oh yummo…. well done:D
bubba louie said:
I know it sounds strange but we’re having a big brekky fry up for dinner. I have a craving. lolBacon, eggs, sausages, fried toms, worchestershire sause , toast and tea.
We do that on Sundays…(:
bluegreen said:
well my cake turned out pretty good for a first effort. I have learnt to add the flour to the beaten eggs gradually or you will have a big bubble of dry flour in your mix which breaks up into ever smaller bubbles so it takes more working than it should. Also when adding the melted butter make sure it is ALL mixed in before pouring in the tin or you will end out having to mix it while IN the tin, again working it more than it should. So the cake was a bit heavier than I would have liked, but good for a first try. I have decided that I should have added more strawberries in the centre and although the icing was made with real strawberries it still tasted just like pure sugar. If I added more strawberries then it made it too runny, hence the dribbles down the side. I had to take the picture quickly as the strawberries kept sliding off too! think I’ll just stick to whipped cream ;)
Looks good from here, BlueGreen
I knew it was too good to last…lol
Just starting to cook tea.
Mind you I have made stewed apple/rhubarb and custard for dessert. Cooked a slice…… cleaned the kitchen up.
Oh well I’ll try again tomorrow night.
Lashing out tonight….. having sour cream on top of my mashed spud with fresh parsley.
after today’s big cake making effort, we had meat pies and mash for dinner!
Lucky1 said:
bubba louie said:
I know it sounds strange but we’re having a big brekky fry up for dinner. I have a craving. lolBacon, eggs, sausages, fried toms, worchestershire sause , toast and tea.
Oh yummo…….. Cravings huh??? Your not Pregnant are you????
Well if I am I’ll be asking for a refund on my hysterectomy.
bluegreen said:
well my cake turned out pretty good for a first effort. I have learnt to add the flour to the beaten eggs gradually or you will have a big bubble of dry flour in your mix which breaks up into ever smaller bubbles so it takes more working than it should. Also when adding the melted butter make sure it is ALL mixed in before pouring in the tin or you will end out having to mix it while IN the tin, again working it more than it should. So the cake was a bit heavier than I would have liked, but good for a first try. I have decided that I should have added more strawberries in the centre and although the icing was made with real strawberries it still tasted just like pure sugar. If I added more strawberries then it made it too runny, hence the dribbles down the side. I had to take the picture quickly as the strawberries kept sliding off too! think I’ll just stick to whipped cream ;)
Looks good enough to eat. lol
bubba louie said:
bluegreen said:
well my cake turned out pretty good for a first effort. I have learnt to add the flour to the beaten eggs gradually or you will have a big bubble of dry flour in your mix which breaks up into ever smaller bubbles so it takes more working than it should. Also when adding the melted butter make sure it is ALL mixed in before pouring in the tin or you will end out having to mix it while IN the tin, again working it more than it should. So the cake was a bit heavier than I would have liked, but good for a first try. I have decided that I should have added more strawberries in the centre and although the icing was made with real strawberries it still tasted just like pure sugar. If I added more strawberries then it made it too runny, hence the dribbles down the side. I had to take the picture quickly as the strawberries kept sliding off too! think I’ll just stick to whipped cream ;)
Looks good enough to eat. lol
Elf said if you deliver a piece tomorrow, he’s shout you a fresh cup of coffee.
Lucky1 said:
Elf said if you deliver a piece tomorrow, he’s shout you a fresh cup of coffee.
say thank you, but I don’t drink coffee, and I am checking out the house in Swanpool again tomorrow :)
bluegreen said:
well my cake turned out pretty good for a first effort. I have learnt to add the flour to the beaten eggs gradually or you will have a big bubble of dry flour in your mix which breaks up into ever smaller bubbles so it takes more working than it should. Also when adding the melted butter make sure it is ALL mixed in before pouring in the tin or you will end out having to mix it while IN the tin, again working it more than it should. So the cake was a bit heavier than I would have liked, but good for a first try. I have decided that I should have added more strawberries in the centre and although the icing was made with real strawberries it still tasted just like pure sugar. If I added more strawberries then it made it too runny, hence the dribbles down the side. I had to take the picture quickly as the strawberries kept sliding off too! think I’ll just stick to whipped cream ;)
drool.
bluegreen said:
Lucky1 said:Elf said if you deliver a piece tomorrow, he’s shout you a fresh cup of coffee.
say thank you, but I don’t drink coffee, and I am checking out the house in Swanpool again tomorrow :)
Oh well, he can only try…..lol
Have a lovely time…
Duck egg tortellini.
pain master said:
Duck egg tortellini.
quack-oh:)
pain master said:
Duck egg tortellini.
love it :)
bluegreen said:
pain master said:
Duck egg tortellini.
love it :)
is it a modern art work ?
GF where are you?
pepe said:
bluegreen said:
pain master said:
Duck egg tortellini.
love it :)
is it a modern art work ?
GF where are you?
modern art = no
food = yes
GF = in the kitchen making Poh’s Gnocchi recipe from Wednesday with Gorgonzola, Cream and Walnut sauce….
Me = I found the bottle of Italian vino.
I was a good girl scrolling back so far to find this thread..
Not that I have been cooking much mind, but I finally learned how to prepare an artichoke ,yay!
I made a small dish of artichokes in leek garlic and white wine sauce for my din dins. The man ate at work so t’was only me to eat. I had this with a slice of my sourdough bread and yum!! I am waiting for the food to go down so I can eat more!, lol.
http://www.treehugger.com/files/2010/04/weekday-vegetarian-artichokes-wild-leeks.php
Happy Potter said:
I was a good girl scrolling back so far to find this thread..Not that I have been cooking much mind, but I finally learned how to prepare an artichoke ,yay!
I made a small dish of artichokes in leek garlic and white wine sauce for my din dins. The man ate at work so t’was only me to eat. I had this with a slice of my sourdough bread and yum!! I am waiting for the food to go down so I can eat more!, lol.http://www.treehugger.com/files/2010/04/weekday-vegetarian-artichokes-wild-leeks.php
sounds yum. sometimes I get artichokes and just steam them whole then pick the leaves off one by one and dip them in some melted butter and lemon juice.
what I had for dinner tonight – homemade pizza :)
bluegreen said:
what I had for dinner tonight – homemade pizza :)
no smiley face though… C’mon BG, Pizzas are perfect for smiley faces!
I had left over curry chicken and the Elf had steak & Kidney made into individual pies with vegies for tea. Yummo:) Still some left over for a meal on the weekend.
Lucky1 said:
I had left over curry chicken and the Elf had steak & Kidney made into individual pies with vegies for tea. Yummo:) Still some left over for a meal on the weekend.
Home made pizza in the oven.
bubba louie said:
Lucky1 said:
I had left over curry chicken and the Elf had steak & Kidney made into individual pies with vegies for tea. Yummo:) Still some left over for a meal on the weekend.
Home made pizza in the oven.
Oh yum……….what kind???
Lucky1 said:
bubba louie said:
Lucky1 said:
I had left over curry chicken and the Elf had steak & Kidney made into individual pies with vegies for tea. Yummo:) Still some left over for a meal on the weekend.
Home made pizza in the oven.
Oh yum……….what kind???
bubba louie said:
Lucky1 said:
bubba louie said:Home made pizza in the oven.
Oh yum……….what kind???
Mine’s ham, mushroom and black olive.
double yum:)
Lucky1 said:
bubba louie said:
Lucky1 said:Oh yum……….what kind???
Mine’s ham, mushroom and black olive.double yum:)
BURP
bubba louie said:
Lucky1 said:
bubba louie said:Mine’s ham, mushroom and black olive.
double yum:)
BURP
MrBL has just delivered my post dinner cup of tea. :)
bubba louie said:
Lucky1 said:
bubba louie said:Mine’s ham, mushroom and black olive.
double yum:)
BURP
sniffs……. yep smells as good as I though it would taste;P
bubba louie said:
bubba louie said:
Lucky1 said:double yum:)
BURP
MrBL has just delivered my post dinner cup of tea. :)
Oh he’s well trained…… mine usually arrives around 9 pm….:)
Lucky1 said:
bubba louie said:
bubba louie said:BURP
MrBL has just delivered my post dinner cup of tea. :)
Oh he’s well trained…… mine usually arrives around 9 pm….:)
I never got one unless I made it myself :(
Lucky1 said:
bubba louie said:
bubba louie said:BURP
MrBL has just delivered my post dinner cup of tea. :)
Oh he’s well trained…… mine usually arrives around 9 pm….:)
I get a weight watchers bar with mine too.
bluegreen said:
Lucky1 said:
bubba louie said:MrBL has just delivered my post dinner cup of tea. :)
Oh he’s well trained…… mine usually arrives around 9 pm….:)
I never got one unless I made it myself :(
Oh….that is so sad. Elf makes a lovely cuppa and he doesn’t drink tea.
bubba louie said:
Lucky1 said:
bubba louie said:MrBL has just delivered my post dinner cup of tea. :)
Oh he’s well trained…… mine usually arrives around 9 pm….:)
I get a weight watchers bar with mine too.
I get mine stirred…….lol
bluegreen said:
Lucky1 said:
bubba louie said:MrBL has just delivered my post dinner cup of tea. :)
Oh he’s well trained…… mine usually arrives around 9 pm….:)
I never got one unless I made it myself :(
I only get one because he makes himself a coffee at the same time.
bubba louie said:
bluegreen said:
Lucky1 said:Oh he’s well trained…… mine usually arrives around 9 pm….:)
I never got one unless I made it myself :(
I only get one because he makes himself a coffee at the same time.
self serve here also lol
Lucky1 said:
bubba louie said:
Lucky1 said:Oh he’s well trained…… mine usually arrives around 9 pm….:)
I get a weight watchers bar with mine too.
I get mine stirred…….lol
I don’t have sugar.
bluegreen said:
Lucky1 said:
bubba louie said:MrBL has just delivered my post dinner cup of tea. :)
Oh he’s well trained…… mine usually arrives around 9 pm….:)
I never got one unless I made it myself :(
Thats not good enough BG, like Mr BL mine always makes the after tea cuppas and for the rest of the night too. It’s just that he’s at work atm. He sent me a pic of a cuppacino tonight lol.
bubba louie said:
Lucky1 said:
bubba louie said:I get a weight watchers bar with mine too.
I get mine stirred…….lol
I don’t have sugar.
I’m not as sweet as you:)
Lucky1 said:
bubba louie said:
Lucky1 said:I get mine stirred…….lol
I don’t have sugar.
I’m not as sweet as you:)
LOL
Happy Potter said:
bluegreen said:
Lucky1 said:Oh he’s well trained…… mine usually arrives around 9 pm….:)
I never got one unless I made it myself :(
Thats not good enough BG, like Mr BL mine always makes the after tea cuppas and for the rest of the night too. It’s just that he’s at work atm. He sent me a pic of a cuppacino tonight lol.
well that’s how it was in many ways, but no longer.
For Bluegreen:)
bluegreen said:
Happy Potter said:
bluegreen said:I never got one unless I made it myself :(
Thats not good enough BG, like Mr BL mine always makes the after tea cuppas and for the rest of the night too. It’s just that he’s at work atm. He sent me a pic of a cuppacino tonight lol.
well that’s how it was in many ways, but no longer.
One day a lovely man, who makes tea, loves chooks and gardening, will find you.
Lucky1 said:
For Bluegreen:)
awww, thanks :)
bubba louie said:
bluegreen said:
Happy Potter said:Thats not good enough BG, like Mr BL mine always makes the after tea cuppas and for the rest of the night too. It’s just that he’s at work atm. He sent me a pic of a cuppacino tonight lol.
well that’s how it was in many ways, but no longer.
One day a lovely man, who makes tea, loves chooks and gardening, will find you.
lol! I’m in no hurry :)
bubba louie said:
bluegreen said:
Happy Potter said:Thats not good enough BG, like Mr BL mine always makes the after tea cuppas and for the rest of the night too. It’s just that he’s at work atm. He sent me a pic of a cuppacino tonight lol.
well that’s how it was in many ways, but no longer.
One day a lovely man, who makes tea, loves chooks and gardening, will find you.
ditto:)
bubba louie said:
bluegreen said:
Happy Potter said:Thats not good enough BG, like Mr BL mine always makes the after tea cuppas and for the rest of the night too. It’s just that he’s at work atm. He sent me a pic of a cuppacino tonight lol.
well that’s how it was in many ways, but no longer.
One day a lovely man, who makes tea, loves chooks and gardening, will find you.
for me I hope he dont lol, another thing I would end up having to take care of after the novelty wore off lmao, but for Beverley be nice for her to have a nice friend , maybe ?
bubba louie said:
bluegreen said:
Happy Potter said:Thats not good enough BG, like Mr BL mine always makes the after tea cuppas and for the rest of the night too. It’s just that he’s at work atm. He sent me a pic of a cuppacino tonight lol.
well that’s how it was in many ways, but no longer.
One day a lovely man, who makes tea, loves chooks and gardening, will find you.
Yes! so keep smiling as you never know who may see it :)
bluegreen said:
Lucky1 said:
For Bluegreen:)
awww, thanks :)
:D Most welcome:)
bluegreen said:
bubba louie said:
bluegreen said:well that’s how it was in many ways, but no longer.
One day a lovely man, who makes tea, loves chooks and gardening, will find you.
lol! I’m in no hurry :)
Time on your own is a good thing for now.
mmmmmmm….
pumpkin soup :)
First batch of apricot jam, made today…..8 kilo.
Came from JimBob’s tree. Last year we missed out on them, as the birds got to them before he knew they needed picking. Hoping to get more on Wednesday.
Lucky1 said:
First batch of apricot jam, made today…..8 kilo.Came from JimBob’s tree. Last year we missed out on them, as the birds got to them before he knew they needed picking. Hoping to get more on Wednesday.
Wow, very impressive Lucky :)
Lucky1 said:
First batch of apricot jam, made today…..8 kilo.Came from JimBob’s tree. Last year we missed out on them, as the birds got to them before he knew they needed picking. Hoping to get more on Wednesday.
Wow, who’s a clever cookie :D Yum!
Thanks girls……. been flat out here again today…….
Lucky1 said:
First batch of apricot jam, made today…..8 kilo.Came from JimBob’s tree. Last year we missed out on them, as the birds got to them before he knew they needed picking. Hoping to get more on Wednesday.
looking good :)
Lucky1 said:
First batch of apricot jam, made today…..8 kilo.Came from JimBob’s tree. Last year we missed out on them, as the birds got to them before he knew they needed picking. Hoping to get more on Wednesday.
That make my mouth water. Lurv apricot jam.
Lucky1 said:
First batch of apricot jam, made today…..8 kilo.Came from JimBob’s tree. Last year we missed out on them, as the birds got to them before he knew they needed picking. Hoping to get more on Wednesday.
Ohhh yummo!
pomolo said:
Lucky1 said:
First batch of apricot jam, made today…..8 kilo.Came from JimBob’s tree. Last year we missed out on them, as the birds got to them before he knew they needed picking. Hoping to get more on Wednesday.
That make my mouth water. Lurv apricot jam.
i know:)
