arbuclo
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Posts posted by arbuclo
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I'm getting hungry with all this bread, etc chatting! I want my book to arrive soon so I can bake!!!!
Dahomechef do you use King Arthur flour? When I lived in the US I couldn't get it unless I had it shipped to me (which seemed to expensive b/c of costs to get it to Alaska!) and now there's no chance! I wish I knew of good companies here that do flour, etc. I really do miss some of the wonderful food stuffs in the US. (Mind you, there are wonderful things here too but I want the best of both worlds! Greedy, greedy!)
Any of the rest of you use particular flour or just what ever's at the super market?
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My pathetic attempt at an epi was actually pretty funny. After making the first cut, with the oven hot and waiting, I realized I didn't have a clue how to cut the damn thing. Flipped open book to gorgeous color photo--not much help.
I've made epi before that turned out pretty well. I used the instructions from the King Arthur Flour online classes (I'm a big fan!). Here's a link:
http://ww2.kingarthurflour.com/cgibin/html...656945816665207?
I especially like that they show the right and the wrong way!
I had to return my copy of BWJ to the library and I'm still waiting for my Amazon copy to arrive
then I'll have to catch up. However, if you decide to do the berry galette, I at least have some of the dough in the freezer from when I made the tomato cheese galette so I won't be too far behind! -
Sethg, I just went back and saw that you posted a pic of your cookies too. Very pretty. Even if it was tedious for you, the effort looks beautiful. Did I tell you guys that people at work dubbed them "kisses"? (You know, like XOXO on the bottom of a letter?) I thought that was rather cute!
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mdt, your cookies look great! I made the brownies and boy are they wonderful. Hope my house sitter likes them as much as we did! The recipe is similar in ingredients to some Kahlua brownies that I make. The technique here differs by only whipping part of the sugar and eggs not the whole thing. I think fluffing all the eggs makes my Kahlua brownies puff up then fall and have a bit of a crust to them. Both are yummo! :-)
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Yeah, SethG, fair enough. I was thrilled to be finished with the cookies, but I was definitely in the mood to do something fiddly when I started them. The feeling wore off by the time I finished! I'd be lucky to make them once a year but I enjoyed trying a new technique. Hope you have more fun with the brownies.
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There are also quite a few in Melbourne. The one that first comes to mind is at the Queen Victoria Market (http://melbourne.citysearch.com.au/E/V/MELBO/0027/73/98/4.2.html).
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Just to double check...we're talking about the fudgy brownie recipe aren't we?
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I'm up for doing the brownies, I think. I'm on vacation next week so I'll just have to see if I have time to make the brownies. They'd be a good pressie for my cat/house sitter who is a uni student, so I'd definitely like to get them done.
Next weekend, though, I'll be in...Fiji!
So I won't be able to do whatever you're gonna cook next week, though I could always do it later. I have a lot of recipes to catch up on, though!The X cookies are yummy. Hope you guys like the too. Looking forward to hearing your posts about them.
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SethG, those brioche loaves look great! Is that steam I see coming off of them? Makes me almost smell them! I look forward to giving it a try by the end of the month, hopefully.
I had to use up some milk so I soured some with lemon juice and made the buttermilk crumb muffins:
They're very good but I'm not that likely to make them often. I like my muffin recipes to be a bit faster and making the crumb takes me awhile. Maybe I could just use the food processor next time. I used butter instead of shortening because there isn't really any such thing here unless I go to a place that sells American foods but they sell Crisco at some ungodly cost!
I thought these muffins might be a bit boring because they don't have berries or fruit or chocolate in them, which my usual recipes do, but the crumb makes them interesting.
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Thanks for the advice on the apple tart! I did the rustic potato bread and though I don't think the shape of mine is what I had in mind the bread tastes fantastic! I'll definitely make this again.
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I'm not going to the Grand Prix this weekend after all so I have a bit more free time. I'm definitely doing the potato bread. I'm also still thinking of doing the French apple tart you guys did a few weeks ago. However, I have a couple of questions for those of you who did make it. First, the recipe calls for Granny Smith apples. Since it's the beginning of apple season, I bought a couple of bags of fresh off the tree apples from a roadside stand. However, they're not granny's and they're not that tart. I was thinking of using them anyway since I have so many and just add a bit of lemon juice. Do you think that'd be OK?
The other question I have about the tart is whether it'll be just as good or nearly as good on the next day. I wanted to take it in to work but of course need to make it the day before. Any thoughts?
Oh, and the exciting news is I've ordered a copy of the book from Amazon (which was by far cheaper even with shipping than having a bookstore here get it for me!). Yeah! Can't wait to have my own copy to get crumbs, dough and batter all over it.
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Oooh, I'm blushing from the kudos. Thank you! After I got THE book just wanted to skip work for the next week and just bake. I'm hoping to do the potato loaves too and the apple tart if I can. I'll see how much time I have this weekend.
Now, I just need to go buy the book so I can let some other deserving soul check the book out from the library.
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My pictures! First, galette before and after baking:
The two types of naan (Oasis and Persian in that order):
And to finish off....X cookies (which everyone at work immediately called "kisses" (like XOXOXO).)
I love love love this book!
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OK, I went crazy and I didn't follow in your footsteps this weekend. I finally got Baking with Julia from the library (and I'm gonna REALLY have to buy it!) and baked a few things. I didn't do the stuff you guys have done b/c some other things caught my eyes instead.
I did the X cookies which taste magnificent. They're fun to do if you're in the mood to do something a little fiddly. I didn't read the part about the egg wash which is used to stick the pastry together when you roll up the cookies. I noticed it wasn't sticking so I just used my ever present water spray bottle which worked fine.
I also did the Persian and Oasis Naan using one batch of the dough. I liked the Oasis best because it had more flavour by itself. I served some yogurt dip with the Persian which helped a bit. The hardest part of the recipe is that I don't think my oven gets to 500 degrees, so it takes longer to cook the breads and they probably don't turn out as nicely.
I also made the cheese and tomato galette. Mine seems much smaller than the one pictured but the corn meal in the pastry gives a magnificent texture. I used some cherry tomatoes straight out of the garden instead of the normal toms because I have such an abundance at the moment. (I live in Melbourne Australia, which is why I have summer produce overflowing at the moment!)
Next weekend I may try the French apple tart that you guys did earlier. However, it's the Australian Grand Prix so I may be a bit busy. I'll try to do it on Monday which is a public holiday here (Labour Day) and take it to the office on Tuesday. (There's only 2 of us!)
Can't wait to see the cheesecake pics from you guys!
Thanks for the inspiration!
(I've got pictures I could post. How can I post them?)
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OK, now I'm gonna have to go buy some fab loaf of bread and have it with cheese for dinner. Yummmmmmmm!
Thanks for the inspiration!
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You all have me very intrigued by your comments on the Baking with Julia book. I've requested it through the library so I may be able to join in the baking and learning! Sounds fun to me! Hope I can find the time to join you.
And may I say...how cool is it to have the author dropping by, Dorie!?
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Meadowbank winery has great food. Definitely recommend it, plus the view is excellent!
Don't know about Lickerish but we went to mit Zitrone (333 Elizabeth Street, North Hobart --03 6234 8113) last year and had a fabulous meal.
I found the Discover Tasmania website to be really good, by the way: http://www.discovertasmania.com.au. It has a good food and wine section. Plus this website lists restaurants for all of AU, actually: http://www.eatanddrink.com.au/index.cfm
Have fun!
Lori
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I cooked kangaroo this week, actually. I live in Melb and just picked some steaks up at the local supermarket. marinated it overnight in sesame oil, soy sauce and lots of spices. Cooked it on the BBQ. It's delish! Just don't want to cook it a long time since it is very very lean and can dry out easily.
Lori
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I've used this recipe for the last couple of years. I vary it a bit. Last year I used port instead of sherry and this year I put some whiskey in. It's delicious!
http://www.cooking.com/recipes/static/recipe5148.htm
I certainly leave the berries whole. I like the texture. I've made the fresh (uncooked) cranberry salad before which is basically finely chopped cranberries, whole oranges, apples with some big walnut pieces thrown in. Of course sugar and/ or honey too. Hmmmm that souns nice. Maybe I'll have to go make that now! (But I can only get frozen cranberries in Oz.)
Lori
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Any idea what happened to this show in AU? We got one episode and that was it. I loved Jamie's Kitchen and was hoping to like The Restaurant too but didn't get much of a chance.
Lori
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The Easter Terrace in Malvern is a bit of a hole in the wall but they make (or at least a couple of years ago) the best laksa I've had. I love laksa! However, I haven't ever had it in Malaysia so I'm not sure if they do an authentic one.
Here are their details:
Eastern Terrance
71 Glenferrie Rd Malvern 3144 VIC
(03) 9509 5365
When we were last there they didn't have laksa on their menu but we've always been able to ask for it and get it with no problems.
Lori
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Can anyone see the email address for Lodge? I've looked all over their website and all I can see is their mailing address and phone number. I want a grill! :-)
Lori
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Thanks for all the tips. VERY helpful! Lodge is the top recommended brand in the Epicurious Taste Test newsletter too. I've never seen them in Australia but I haven't really looked very hard. I think I'll shoot off an email to them.
Can't wait to get one now!
Lori
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I'm interested in getting a grill for the top of the stove so I can get those great grill marks without having to use the BBQ all the time. I've read the Epicurious taste test article but would like more input. They do suggest that castiron is the way to go. I have a gas stove top, which most are in Australia, and I usually cook for 2 people but sometimes more than that.
Anybody have any purchasing recommendations for such grills like brand, materials, size, how best to use them?
Lori
eG Foodblog: phaelon56
in Food Traditions & Culture
Posted
phaelon56, tell me about your pesto. It looks nothing like mine. Just wondering if you make it differently or if it's just because I smother my pasta in pesto when I make it b/c I love pesto so much.
I usually toast pine nuts and throw them into a food processor with olive oil, chile (my own special touch b/c I'm a chilehead), basil, parmesean, salt and sometimes a smidge of lemon juice to keep the colour bright. So I get a paste that I blend through pasta.