arbuclo
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Posts posted by arbuclo
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But seriously, Boris, that stove is awesome. Beautiful as well as functional. Is the weather there warm now? How high is your elevation (unless that's already been answered). Do you eat different dishes now than in winter?
Oh, I SO agree. That's one of the most beautiful things I've ever seen! I want one!
Very interesting blog, Boris.
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Yeah, Imagegullet's back up! Here's what my pebble bread looked like:
The recipe says that the bread should be eaten the day it is made. I had some the second day and it was still as delicious. The third day not so much, though heating it helped. I froze some too so I hope they taste like day one or day two bread!
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Kylie Kwong ( dontcha love that name!!) has a great book out and my copy of Bill Granger's Sydney Food has been thumbed through so much that the pages are beginning to blur ( or is it a senior moment?!)
Donna Hay's magazine/books are OK but if you spend a little time REALLY looking, it is easy to see she relies on her photographs and her food stylist rather too much... as I do on my hair colourist and gym meister. hehehe.
Far too much of the ' pretties ' happening and far too many simple tweaks to food we already know. But good on her. She is makin' a $!!!
My 2 cents worth...for what it's worth!
I really like Donna Hay. Her recipes inspire me and are easy to do with stuff I already have around. I'm one of those people that needs inspiration to help come up with dinner!
I was privileged to go to a special Kylie Kwong dinner held at Richmond Hill Cafe & Larder (in Melbourne) a few weeks ago. Extremely delicious! Also got to see her at the delicious. double acts during the Melbourne Food & Wine festival. I really admire her.
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Hello Suzanne
Vogue E+T is a beautiful magazine to look at - and it does write lovely reviews of restaurants etc - but I have to confess that I prefer a magazine called Delicious. It is produced by our national govt TV station (the ABC) and has a much higher usability rating, and lower glossy ad rating. I am pretty sure that you can get it overseas. Try here:
http://shop.abc.net.au/browse/product.asp?...roductid=602160
Hope this helps!
Maliaty
I completely agree with the assessment of delicious. magazine. In fact I was just admiring the latest copy that came in the mail to me today. Yeah! (doing the dance of joy
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They don't have Krispy Kreme in Melbourne yet and I never had them when I lived in the US. I heard about the queues at the Sydney KK from some colleagues. They were speculating that the queues should die down after awhile. Will be interesting to see. I take it you haven't gone yet, lamington?
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Hi everyone! I'm back after a week's holidays. I'm up for making the crostata, though I won't be doing the summer fruit thing! I love that they often give other suggestions regarding fillings in BWJ!
Oh, and I cooked the brownies, when I did them, in an 8x8 pan. I don't remember adjusting the time but probably did out of habit.
I managed to make the popovers this weekend to go with dinner. They turned out well and I'd make them again. I would, however, make sure that we got to them just as they came out of the oven because I'm sure they're even better than after they've cooled a smidge. I did forget to oil the pans, though!
Good thing the pan that had most of the popovers was a really good non stick one. I also made the infamous pebble bread and I'm pleased to report that they turned out fabulously and delciously. Plus I had such a good time "pebbling" them and cooking them in a skillet. Sethg I think you said you had to throw out your starter because it went "off". I wonder if mine went well because it's winter here and room temp at night is not really proper room temp?! One thing I would make sure I did next time is be sure that I put in the full tablespoon of salt. I think that'd make them taste better on their own. I love the chewy texture of this bread. I also found that you can make them really shiny by spraying them with more water about 2 minutes before they're finished cooking under the broiler. I'm having problems with imagegullet so I'll post a pic of the the bread a bit later.
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lamington, excellent point about declaring the food at customs. I always do and rarely get anything confiscated. Better safe than sorry, huh? Dahomechef, make sure you check any mixes you bring with you for milk or egg in the ingredients. As lamington said, those are restricted and will be confiscated.
lamington, re canned pumpkin...it's very convenient. We use it a lot in the US for baked goods. They carried canned pumpkin briefly in Coles near me in Melb, but you must be right on the Aussie philosophy because it didn't last long!
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Having seen the pics of your baking, I would say you don't have a problem with conversions!
Oh, how sweet.
Thanks!I concur with lamington re the bread flour. I sometimes have a very hard time finding it. I rarely use any other type of flour for bread so I can't comment on the results of the plain flour. Thankfully lamington can!
Oh, I know another thing to mention. I wouldn't suggest trying to do recipes that use Crisco unless you're happy to sub butter for it. I haven't found a suitable alternative for Crisco and, though you can buy it at specialty shops it'll cost way too much!
Some other thoughts:
* you can't get canned pumpkin here (feel free to tell me otherwise, lamington!)
* I usually get my unsweetened chocolate from the US (friends who visit).
* there are lots of different ethic food shops in Melb if you want non anglo saxon ingredients (and there IS an US Foods shop if you're desperate to get some specialty item you don't mind paying too much for!)
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Unfortunately I won't be able to join in this weekend on a group project but would be happy to do something next weekend.
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According to the book that I have (The Kitchen Hand by Anthony Telford), 1 stick of butter = 125 grams = 4 oz.
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I LOVE LOVE the pics. I want to see what everyone else's attempts turn out like even if they don't look perfect.
Dahomechef, the pumpkin cran bread isn't too sweet. Lightly sweet, I'd say. You could reduce the sugar if you didn't want it very sweet. I made the 3 loaves that the recipe called for with the intention of giving a loaf to some friends. BUT I liked it so much I decided not to share! We're going to a time share unit next week and we'll take the 2 remaining loves to have for breakkie. Yummmmmmmmm.....
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That sounds wonderful, Dahomechef! I'm a transported American living in Melbourne so I should be able to answer most questions you have. I noticed that in the Australian mags they often say that a measuring cup for dry ingredients is a different size in AU than imperial. Having said that, I use the measuring cups and teaspoons/tablespoons that I brought from the US and haven't converted any dry measurements. Liquid, of course, us usually in ml here for recipes and measuring cups. I suppose it depends on whether your friends have a measuring cup that has dual listing. Otherwise converting isn't a big deal.
The conversion that drives me the most insane is for butter. US recipes often call for various portions of "sticks of butter". Here butter is bought in blocks with gram marks on the side. If you know how much a stick of butter is in oz then it's easy to convert. (I have forgotten how big a stick of butter is by now!) The rough estimate I use is 30g = 1oz. (It's actually 28g = 1oz, I think, but the math is easier using 30.
)So, in summary, you shouldn't need to bring your measuring implements.
Terminology...well... all purpose flour is referred to as "plain flour". I normally just see "baking powder" with no reference to double acting but it works fine as far as I can tell. Cream's funny. There are various versions of it: whipping cream, thickened cream, double thick cream and various fat levels of each of those types of creams. I don't whip cream that often but if I did and couldn't find the one called whipping cream, I'd buy thickened cream.
If the oven that your friends and family has is old it's likely to have a little conversion on it that shows both F and C. I love that! I think most new ovens have just Celsius. I'd bring a little conversion chart just in case! Many things I bake are 350F which = 180C.
I'll see if I can think of any other tips...oh, I know...most white goods here are SO small compared to US ones. I have some baking pans I brought over from the US that I've never been able to use b/c they're too big! I assume you'll just use the pans that your friends and family have, but if not, keep that in mind. My french loaf pan doesn't fit even when put on the diagonal and I have 2 cookie sheets that'll never fit because they're both too wide and too long!
Hope that long winded response helps.
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foodie3, how pretty those brioche are (even if you don't think they're perfect)!
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I made the pumpkin cranberry bread which was gorgeous and delicious!
I still haven't been able to shape the potato breads so that they look like the picture in the book. This weekend was my third try. However, I love the taste and texture of the bread I don't care. Mine just looks extra rustic! I had to use up some basil so when I rolled up the loaves I put torn basil leaves on it. Pretty green swirl happening in the middle. (sorry, didn't take a picture!)
Anyone else do baking?
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PCL, I've lived in Melbourne for about 10 years and I'm not sure the answer to your question. Foie Gras is something I haven't looked for around here. You could try calling these businesses for info as they're in the gourmet food realm here and should know what's up: Simon Johnson (http://www.simonjohnson.com.au/), Essential Ingredient (9827 9047)
Would love to hear what you find out. I could be inspired to try to do something with foie gras!
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This weekend I'm doing those rustic potato breads again as well as the pumpkin cranberry. Did anyone else do the pumpkin cranberry bread? If so, any tips or pics?
By the way, thanks Dahomechef & slowday for helping justify my spending!
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AAaaaggh! I feel rather bad. I don't have time to bake the bread I suggested but I will do so next weekend when I have more time (and three days in a row not at work!). Hope others try it this weekend so I can see what mine should look like!
Also, just wanted to say that there's been so much talk here about RLB The Bread Bible, I just had to impulse buy it the other day. So, are you guys being a good influence (because I get to buy something I'm sure I'll love) or a bad influence (for making me spend money)?
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At a 1978 tasting, no difference was found between the wines from screwcapped and cork-stoppered bottles.
That's interesting. I read an article a few months back said there was a noticable difference in the development of the same wine under Stelvin vs cork. I think it was in The Age Uncorked. I'll have to see if I can find it.
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I'm amazed at how many white wines, particularly reislings here in Australia now have Stelvin caps. I've even started to see some medium priced reds with them too. I do miss the ambience of not dealing with a cork. Has anyone else read about how wine ages differently under Stelvin vs cork? It will be interesting to see how wines age differently as this sort of containment becomes more prevelant.
At BYO restuarants here they often charge "corkage". I think they're gonna have to reconsider the name of that charge. Any good ideas?
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Just sneeking in and saying 'hi' to you all from the Netherlands.
I'm Heleen, 33 years old as of tomorrow, and a big baking fanatic.
Welcome and happy birthday! I love this baking thread and hope you do too. :-) There are a zillion things in BWJ that I want to make. I really need to quit my job. ;-)
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I've started a big list of recipes I want to try. I anyone interested in the cranberry walnut pumpkin bread? or alsatian onion tart?
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Hmmm, I was gonna give that bread a try because it sounded interesting. Kirsten & Seth, do you have any tips for me?
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This is a "Wheat Montana" mix that Dan's father, who lives in Bigfork, sent us. The mix includes hard wheat, soft wheat, oats, rye, barley, triticale (what is that?) and spelt. I like Silver Palate, too, but I would have to say that this is the best cereal I have ever tasted. I don't know what the price is for the 3 lb. bag he sent us, but their website is on the bag . . . www.wheatmontana.com
Wow, it's great to see Wheat Montana given a round of applause. It's from my home town! :-)
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Anyway, we will be grilling appetizers in front of the winery today—lamb ribs rubbed with a mixture of sea salt, coarsely ground black pepper, herbs de Provence, and duck breasts rubbed with a cayenne-cinnamon salt. We get our meat from a local butcher that operates a shop behind his home. He also processes wild game for local hunters—venison and boar mostly. The herbs de Provence come from an herb farm just down the road.
Wow, Mary, that sounds deeeelicious! Do you normally sell appetisers at your winery or is it only for the wine festival? Can't wait for pics. Make sure you take pics of some of your bottles of wine. Do you only sell at cellar door?
eG Foodblog: Boris_A - A life in a week, a week in a life
in Food Traditions & Culture
Posted
You have a wonderful sense of style, Boris. Love the beautiful wood variation on the table!