126 replies to this topic

[ChrisTaylor]

A local butcher or poultry shop should sell you chicken carcasses for no more than fifty cents per unit.

[Pam R]

I grew up in Winnipeg (Hi Pam!)

Hey.

And tell me what is it with coin-deposit on the shopping trolleys in Australia? If someone really wants one, would a dollar stop them?

When were you last in Winnipeg? The two largest grocery chains use coins -- Superstore (a Loonie) and Safeway (a quarter). Superstore sells loonie-size tokens that clip onto your keychain so you always have one on you. Do you miss any foods from here? Get hankerings for perogies or smoked Goldeye?

[Snadra]

Good bargains can be found at local pet supply stores (the kind that are hidden away in industrial areas) when buying necks etc. Greyhound supply places will probably have good quality and prices. A yellow pages search will might get you further than a web search as they are all pretty much locally-run places.

I'm not sure why frames are so pricey considering they're all bone - same thing with pork ribs here, which are climbing higher and higher in price!

Looking forward to seeing your take on Victorian produce, especially as the weather is starting to turn! Will we see any chestnuts?

Like Pam, I'm curious to hear what you miss from Canada and if you've found any substitutes (I had to start making my own perogies as I couldn't find any here for years the only ones I could find here cost a fortune). Also, are there any new foods that you've fallen in love with? Roo, Tim Tams, Vegemite?

By the way, if you decide to make Anzac bikkies, learn from my mistake and don't use quick oats!

[haresfur]

When were you last in Winnipeg? The two largest grocery chains use coins -- Superstore (a Loonie) and Safeway (a quarter). Superstore sells loonie-size tokens that clip onto your keychain so you always have one on you. Do you miss any foods from here? Get hankerings for perogies or smoked Goldeye?

It's unfortunately been decades since I've been back. I need to get my Polish coworker to teach me how to make perogies because her's are great (although not quite the same as eating them in the pub with a couple of draughts in front of you). It's hard to tell if I miss food from there or food I ate with my family like corned beef, knishes, gooey cheese cake... Thinking about it, I don't think I ever had Goldeye but I miss fresh pickerel.

[haresfur]

Bendigo sounds fascinating. I love a good food blog from halfway around the world -- I've just found my own actual antipodes off the Great Bite somewhere.

So when I talk about food fossicking at my next cocktail party, just to be clear, it means searching and discovering as opposed to foraging?

Lastly, do you have a veg or herb garden and does it ever get frost?

Well the guide uses food fossicking as searching and discovering but I think it would be good for foraging.

Thanks for the leading question on the garden. It's looking a bit worse for the wear as summer ends. The basil has bolted to about waist high but I decided a batch of pesto was in order in spite of the weather turning to the winter side of autumn. We do get frost here but not very hard or for very long. Mostly it gets about as cold inside as out because the house has little insulation and single pane windows. Hope springs eternal and I'm trying for an autumn lettuce crop.

So here is the garden:



and pots with herbs and dwarf lime. The herb pot trolley lost a wheel when a red gum dropped a limb on it but the pot and bay tree were unscathed (red gums are known for losing limbs at arbitrary times and it is wise not to park under them):




I used walnuts and almonds in the pesto because I have never been much of a pine nut fan, even before hearing about the bad taste in your mouth for weeks thing. I served it over whole meal spaghetti. I've made better.

[nickrey]

Thanks for the blog. I'm sitting in Romsey down in Victoria as I write. Am delivering a leadership workshop and boy it's cold after Sydney...

In all my years in Australia, and it is many, I've never come across shopping trolleys that require coins. Must be a Bendigo thing.

[haresfur]

Good bargains can be found at local pet supply stores (the kind that are hidden away in industrial areas) when buying necks etc. Greyhound supply places will probably have good quality and prices. A yellow pages search will might get you further than a web search as they are all pretty much locally-run places.

I'm not sure why frames are so pricey considering they're all bone - same thing with pork ribs here, which are climbing higher and higher in price!

Looking forward to seeing your take on Victorian produce, especially as the weather is starting to turn! Will we see any chestnuts?

Like Pam, I'm curious to hear what you miss from Canada and if you've found any substitutes (I had to start making my own perogies as I couldn't find any here for years the only ones I could find here cost a fortune). Also, are there any new foods that you've fallen in love with? Roo, Tim Tams, Vegemite?

By the way, if you decide to make Anzac bikkies, learn from my mistake and don't use quick oats!

Thanks for the tips on the frames (and to everyone else with suggestions, too).

I don't think you will see any chestnuts - I like the smell of the roasting but can pass on the taste. I'll post some photos from today's shopping. I've been enjoying the pumpkin here and have been discovering root vegetables, although I'm still not sure about beetroot on sandwiches.

The main thing I miss from North America is the variety and low cost of produce. I scored maple syrup from Costco in Melbourne.

I haven't developed a taste for Vegimite - it is too salty so I've been practicing with MightyMite, which has less sodium. I also bought some "MyFirst Vegimite", which isn't salty and has a noticeable malt flavour.

TimTams are nice enough but IMO Australia's greatest contribution to sweet biscuits is:



The perfect balance of chocolate and biscuit. Best kept in the fridge.

[haresfur]

Thanks for the blog. I'm sitting in Romsey down in Victoria as I write. Am delivering a leadership workshop and boy it's cold after Sydney...

In all my years in Australia, and it is many, I've never come across shopping trolleys that require coins. Must be a Bendigo thing.

Thanks Nick. Your blog was amazing. Eileen is coming back from Sidney, tomorrow. Boy is she in for a shock.

[Snadra]

Thanks for the blog. I'm sitting in Romsey down in Victoria as I write. Am delivering a leadership workshop and boy it's cold after Sydney...

In all my years in Australia, and it is many, I've never come across shopping trolleys that require coins. Must be a Bendigo thing.

Come out to my 'burbs Nick! It's coin trolleys all the way! In fact I thought they were everywhere now, so I'm surprised that you're surprised.

[haresfur]

I have lots of caffeine options at work, not that any are amazing. We have a small kitchen in my area of the building with a stock of instant coffee and Lipton tea bags. There are also some press pots and my small Melita.



Or we can go to the new breakout facility where they have the same and an automatic espresso/cappuchino/mocha machine for a dollar per cup.




Here are my supplies:



I took leftovers for lunch but ended up only having cheese and crackers for morning tea. I eat a lot of biscuits - they don't go moldy.



After work I did some shopping. First I went to Bendigo Wholefoods, a nice little funky food store. Also a good place to pick up veggie plants.





I remember reading about galangal here, so I had to buy some. Now what do I do with it, again?



Designer salt, dips, and ethnic food:





It's great to have a place like this in town.

[haresfur]

From Bendigo Wholefoods I went to get a few other groceries from the Stealth Coles, who's entrance is completely hidden inside a parking garage. I wandered around and snapped a few photos of the 'roo, sausages, fish, until I remembered what I needed to get - catsup, muesli, and pasta. I passed on the $12.98/kg bananas - the crop was mostly destroyed by the cyclone in Queensland.






Then I went and bought inexpensive wine: a bottle of ginger wine, a Shiraz-Viognier, a Shiraz, and a Sangiovese, all under $10. The indoor photos didn't turn out but the extent of the wine selection is impressive for such a small town. I'll try to take you to the specialty wine store later.

[haresfur]

When I got home, someone had pulled the stuffing out of the couch . Anyone want a Dalmatian coat? A drink was called for so I made a Sazarac with Bols Genever:

2 oz Genever
1 teaspoon caster sugar dissolved in a little water
6 dashes Peychaud's bitters

Stir with ice.

coat the inside of a chilled glass with absinthe (Obsello), strain and twist lemon peel over glass then discard peel.

I think the absinthe and genever go well together and with the Peychaud's as long as you don't mind a pink drink.

Edited by haresfur, 11 April 2011 - 06:05 AM.

[Shelby]

I feel your pain about the couch. I've become very creative with blankets for hiding the various holes....sigh...


HOLY COW on the cost of the bananas.


It's only 8:45 a.m. here, but I think your drink looks lovely and refreshing. Has me wishing it was cocktail hour here.

[haresfur]

I feel your pain about the couch. I've become very creative with blankets for hiding the various holes....sigh...


HOLY COW on the cost of the bananas.


It's only 8:45 a.m. here, but I think your drink looks lovely and refreshing. Has me wishing it was cocktail hour here.

The joys of a young dog...

I guess some people must not look at prices when shopping. Either that or they really like bananas.

As Jimmy Buffet said, "It's 5:00 somewhere."

[haresfur]

Time for some kitchen shots:





The pantry:




The liquor and glasses are in a wall unit in the dining room:

[C. sapidus]

I remember reading about galangal here, so I had to buy some. Now what do I do with it, again?

Tom kha gai (coconut chicken soup)! The name translates to "boiled galangal soup", according to my sources. If you have more time on your hands, galangal is a key ingredient in many Thai curry pastes. I look forward to seeing what you do with yours.

I am enjoying the blog very much so far. Gorgeous pottery, and much sympathy on the canine destruction. Perhaps you could loop Cruella De Ville videos for the Dalmations when you are away from home?

[Kim Shook]

I am thoroughly enjoying your blog, Evan! And your wonderful, large kitchen!

[haresfur]

I remember reading about galangal here, so I had to buy some. Now what do I do with it, again?

Tom kha gai (coconut chicken soup)! The name translates to "boiled galangal soup", according to my sources. If you have more time on your hands, galangal is a key ingredient in many Thai curry pastes. I look forward to seeing what you do with yours.

I am enjoying the blog very much so far. Gorgeous pottery, and much sympathy on the canine destruction. Perhaps you could loop Cruella De Ville videos for the Dalmations when you are away from home?

Ah the soup sounds really good since we've had a cold snap. Bendigo Wholefoods (I forgot to put in the link previously) had whole turmeric, which I'd never seen before. I assume that means it should grow ok here since they source most produce locally. Things to think about for the garden.

Edited by haresfur, 11 April 2011 - 03:25 PM.

[haresfur]

I am thoroughly enjoying your blog, Evan! And your wonderful, large kitchen!

Thanks. I like the kitchen but it doesn't seem as large as it looks. The rubbish bin moves around as it gets kicked out of the way. The island attracts all the homeless stuff (well except for the stuff on the dining table) so it seldom looks like the photo. My main complaint is that it is a bit dark but shaded windows are a good thing in the summer.

[haresfur]

Last month, the Age newspaper sponsored a food event, "Picnic at Hanging Rock" so we headed down with some friends.



(yabbies are like crayfish btw) The reason I bring it up is I bought a pack of Bultarra "Saltbush Lamb", including:





First, a bit of background. I've always eaten meat, but at Uni I lived in a couple of vegetarian houses and when I got out on my own I decided to pretty much only cook veggie. It's been a long slippery slope into meat, mostly due to laziness (a chunk of chicken is easy protein). Coming to such a red-meat-centric place hasn't helped but has provided the chance to embrace my inner carnivore.

So what to do with the, um, shanks, right? I'm thinking a braise with root vegetables. I picked up a Swede and a turnip (not that I know the difference between them) and some beets (I'll keep trying). I could do it on the stove or oven (the oven is electric, the stove is gas and probably less expensive to run, not a huge deal). Or I could soak my terracotta pot and use that in the oven (although I'm tempted to try it on the stove and see if it survives). Craig Clairbourne's recipe uses red wine and Alice Waters white. The only white I have, I think is some cleanskin (unlabeled generic) chardonnay. Any advice for a braise virgin?

[jackal10]

Cook long and slow. Covered casserole with a little (couple of tablespoons) wine (I use Madeira), soy, maybe an onion, and a tablespoon of vinegar. 75C/167F for 12 or even 24 hours.
Falling off the bone tender. It will make a lot of its own juice.

Cook the veg seperately.

[ChrisTaylor]

Adding some beans or lentils to the braising liquid never hurts. At the very least, load the liquid up with aromatic vegetables and some herbs.

[barolo]

Love the pink drink, haresfur.

I wouldn't add beets or turnips to the lamb shank braise. Keep it simple, a little white wine, some tomato, some aromatic vegetables, and "low and slow". White beans on the side.

[Pierogi]

...
a Shiraz-Viognier, ...

Now *THAT* sounds like an interesting blend? Have you had it before? I love both Shiraz and Viognier.....what are they like together???

Lovely little "Wholefoods" store, by the way. Very charming. And great kitchen, love the leaded glass in the door ! You must have some serious muscle to heft that KitchenAid off and onto that cupboard top ! I'm impressed....

When I got home, someone had pulled the stuffing out of the couch . Anyone want a Dalmatian coat? ....

Ah yes...."and they call it Puppy Love" as the song used to say. They do wait until they've wormed their way into your heart to show the destructive traits, don't they? Rosie tore down my drapes (pulled so hard the rod brackets came out of the plaster !), Lulu ate a recliner, etc., etc., etc. The good news, they *DO* eventually ( ) grow out of it.....eventually.

Great blog so far. Once again, a head trip hearing you talk about winter coming in, when we're gearing up for hot weather !

[annachan]

haresfur, just want to let you know that I'm really enjoying your blog. How is that porcini noodle from ALDI? I have a pack in the pantry. I like the butter chicken sauce from there as well.

Do you use your transformer often? How has that been working out on the appliances. I used it with my KitchenAid mixer the other day to make cookie dough and that worked alright. Not sure if I'm comfortable using it to make marshmallow yet....

I haven't had a banana since we moved here. I've never paid more than $1/lb (about $2/kg) for them before and I'm not ready to pay over $7/kg!

I'm also interested in hearing what a Shiraz-Viognier is like. I saw that and other similar blends which I've never seen before.

Looking forward to more posts!

[haresfur]

Cook long and slow. Covered casserole with a little (couple of tablespoons) wine (I use Madeira), soy, maybe an onion, and a tablespoon of vinegar. 75C/167F for 12 or even 24 hours.
Falling off the bone tender. It will make a lot of its own juice.

Cook the veg seperately.

Adding some beans or lentils to the braising liquid never hurts. At the very least, load the liquid up with aromatic vegetables and some herbs.

Love the pink drink, haresfur.

I wouldn't add beets or turnips to the lamb shank braise. Keep it simple, a little white wine, some tomato, some aromatic vegetables, and "low and slow". White beans on the side.

Great tips, thanks. If I add lentils to the liquid do I add more wine? Put them in at the beginning? I think I have red, green, and black lentils in stock right now.

[haresfur]

Now *THAT* sounds like an interesting blend? Have you had it before? I love both Shiraz and Viognier.....what are they like together???

Lovely little "Wholefoods" store, by the way. Very charming. And great kitchen, love the leaded glass in the door ! You must have some serious muscle to heft that KitchenAid off and onto that cupboard top ! I'm impressed....

I'll report on the wine when I open it. Maybe tomorrow. It was about $6.00 so if it is drinkable, I'll be happy. If not, I can probably get the same effect by hitting myself on the head with the bottle .

The KitchenAid is an accident waiting to happen. I really need to clear some space in a low drawer...

[haresfur]

haresfur, just want to let you know that I'm really enjoying your blog. How is that porcini noodle from ALDI? I have a pack in the pantry. I like the butter chicken sauce from there as well.

Do you use your transformer often? How has that been working out on the appliances. I used it with my KitchenAid mixer the other day to make cookie dough and that worked alright. Not sure if I'm comfortable using it to make marshmallow yet....

I haven't had a banana since we moved here. I've never paid more than $1/lb (about $2/kg) for them before and I'm not ready to pay over $7/kg!

I'm also interested in hearing what a Shiraz-Viognier is like. I saw that and other similar blends which I've never seen before.

Looking forward to more posts!

Hi! Hope you are settling in well. Great country, eh?

The transformer probably gets the most use with espresso maker and the rice cooker. I think the speeds on mixer, stick mixer, and blender are slower with the biggest effect on the stick mixer, maybe because of the gearing. But it does the job, and even the pottery wheel didn't blow up. For the mixer it will only be a problem for the top speed.

I thought the noodles were ok - nothing special, but it's nice to have variety. When I first heard a coworker talking about Aldi I thought he was talking about a car because his country accent made it sound like Audi.

[jackal10]

I'd cook the lentils seperately, as you should be cooking the shanks at a lower temperature (75C) which is not enough to cook the lentils or veg.

[haresfur]

I picked Eileen and a visiting scientist from Spain up at the train station this evening and we headed to the Malayan Orchid. We split a nice bottle of local Pinot (local as in the winery, the grapes are from Yarra Valley. We had prawns in red curry, my favourite aubergine in sweet chili (better than average chili sauce and crispy fried egg plant), and lamb in something or other. I wasn't fond of the lamb. All of it was pretty mild. Our visitor was a good sport about my taking photos. He said he was pleased to get to an interesting restaurant because in Córdoba, aside from some Italian and Chinese, it's all Spanish food. Unfortunately, no Spanish around here that I know of.