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  1. All elements of our sushi making efforts at home are working... except the seaweed wrap. It's always just that bit too tough and overly chewy, and the whole thing falls apart when eating because of it. Any advice? I can think of three factors, but haven't had a chance to experiment: 1) Quality of nori sheets. Is it, like most things in life, you get what you pay for? Because I haven't purchased high-end (price) sheets, which may solve the problem then and there? 2) Technique. Should the sheets be 'treated' in some way prior to rolling? Toasting doesn't seem to help, and I've read they shouldn't be soaked or otherwise 'wetted'. 3) Other ingredients impact. That is, perhaps I'm not preparing my rice properly (too wet or too dry, although I think it's right and the texture seems right), so the nori doesn't do what it's supposed to because of it? Or, perhaps the rice temperature is too hot/cold, and therefore not sufficiently softening the sheet? Any tips, advice or opinions are much welcomed ... the family has asked for it tonight! thanks everyone/kanga
  2. Thanks. I reckon that it would probably be OK on Morning 2 (if cut and added to congee), but Morning's 3 and 4 I should probably not count on it lasting... would the oil content start to turn rancid? Anyway, may give it a go and feed it to the koala's if it starts to go bad...
  3. Hi, I am going on a 4 day hike soon, one of those 'carry-your-tent and everything else' hikes. To conserve space and weight, for breakfast I am taking along some packs of 'instant congee' something I've just recently come across at my Asian market. Surprisingly good, and close (enough) to the real thing. Here's my question: If i bought some You Tiao to carry along and slice up to have in it/with it, how long would a couple sticks last? No refrigeration obviously, so I'm wondering if I took a few along, could I have one for breakfast every morning (4 days worth)? Or, is their shelf life only a day or so? thanks for any advice/kanga
  4. had a great meal at 10 Minutes by Tractor last year... Red Hill www.tenminutesbytractor.com.au
  5. yep good idea, thanks. The 'engine' / pump all sounds like it's functioning normally, so hopefully there's just a bit of calcified crud blocking some bits somewhere close. Will try your suggestion tonight, cheers/kanga
  6. I'll keep this brief, and add/answer questions as relevant: I have a supposedly good Krups espresso machine that we've not taken good care of for the past few years. We stopped using it about a year ago, when coffee stopped coming through the main drip, spigot or whatever it's called. It's also possible that it IS coming through the valve, but not making it through the Basket mesh. Sorry, i don't know the technical terms. Any suggestions for 'unplugging'? Descaling agent? New basket cup? I don't know where to start... thanks everyone/kanga
  7. kangarool

    Hush Puppies

    I don't have access to proper American cornmeal here in Australia... how would I go with polenta? I know, it's not the same, but it's the closest substitute I can think of. I also can get hold of a bag of dry masa (the dried/ground flour used to make corn tortillas) but again, not sure if that's quite right.
  8. I meant to reply before to say thanks for the suggestions... in the end, my friends went back to Taxi ... And then complaining about being disappointed because nothing was 'new' anymore! Schmucks. Three One Two is now at the top of my next to visit list...
  9. A friend asked if I knew of anywhere that was "like Taxi" but not Taxi ... they've been so many times, they promised they'd try something new next time. I pressed for more information than that, but the most I could get from them is "the way their take on food is fresh and new, but also familiar." All i could think of was maybe Ezard? But I haven't been in years. Plus I'm out of touch with most of the new places in town. Any advice would be welcome/thx/kanga
  10. It's a fine line and highly subjective. In the context of food, 'creativity' is very much bound with 'taste'... so in my opinion, they aren't really separable. "Creativity", among other things, means finding new ways to surprise (not over(or under)whelm) the tastebuds. It doesn't come before or after taste, it's one (generic) description of a taste. To me. But I do take your point about 'trying too hard to be original.' In this particular case, given this chef's pedigree, I suppose I'm saying I was expecting more. I never went to Reserve while it was open though wish I had. On the matter of the Sunday masa v. regular menu, I do feel I should retract my equating the two, given the Press Club's description of the sunday lunch: "Masa, the friendly word for 'eat' has been designed to nurture our Hellenic souls with good wholesome mezze food to be shared with friends and family. 12 courses $55." I can't argue that I got exactly as promised, it's just my favourite. And it's not bad value for money. Having said all that, I probably won't go to try the 'real' restaurant now, because I wasn't overly impressed by the experience with the masa.
  11. Here, let me try to ... not so much change the negativity, but rather divert it elsewhere: I've been to Press Club twice now for their sunday greek-tapas-lunch thing, and both times wish I'd spent the money elsewhere. It's that usual thing of NOT that the food's inedible or poorly done, just that it's so standard and lacking much imagination that very few of the (admittedly many courses) stand out or surprise. I suppose Press Club would counter with "the point isn't to surprise, just to be solid and greek-home-style legit", but the praise it's garnered made me expect that they'd push the food above the ordinary. I could be missing something, as I've never come across a review or comment of anything other than the v. highest praise. Perhaps i should try the normal menu rather than the Sunday special "homestyle"/masa sitting. Like I said, it's a great setting and atmosphere, but the food always seems 'merely' solid, and disappoints as a result. Maybe it's because I'm not Greek? (although I am extremely white). I now return you to your regularly scheduled fisticuffs.
  12. $20 worth of food per person? or all up? and how many ppl if all up. Sounds like another one for the list. we've just moved office to nearby so might have a stroll there tomorrow...
  13. A record for me: planning mothers day for my wife/kids' mum a full 5 days or so before it hits. The only thing I put off longer than Mum's day is christmas shopping. I have managed to sneak in a booking for a spa thingy down in Red Hill on Mornington Penisula. Facial booked, weather looks good, bought the kids a card to give, so now all I need is a decent place for lunch for the fam, and it will look like I've been planning this thing for months!! Is there anything worth pointing out to me over there? I know the area fairly well, but we always do the same: T'Gallant for the great pizzas, Paringa for the wine. 10 Minutes by Tractor now has an excellent restaurant, but it's a bit over the top with 2 little kids in tow. Paringa I remember being good too, but it's a long set-lunch on Sunday, and would spill over into spa-time. I also vaguely remember a decent meal years ago at a Blue Willow (?) or similar, at one of the big wineries, but can't recall it straightaway. Would love any tips for casual lunch on the day, especially anything a tad out of the ordinary. thanks/kanga
  14. Here are a couple pics of what I think you're referring to: and These are some baozi I snapped when I had them for breakfast every morning on a trip to Beijing a few years back. I've meant to try to make them at home but have never gotten around to it. Here's a recipe I think might get you close. Finally, if you're ever in Footscray, have a look at 1+1 Dumplings & Noodles. They have them listed on their menu board, but have been out the couple times I've tried to order them. That shop seems very "real" chinese, so would be a good bet to make real baozi.
  15. Amarantha, do you think this is the one you mean? haven't tried it, I'll be in City tonight so may have a look.
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