loiosh
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Posts posted by loiosh
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If you're ever in Melbourne, you might want to check out USA Foods. The address is 11 Nicholson Street, Bentleigh and the phone number is (03) 9576-5655
They also do mail order, but they can't import perishable stuff like that -- just shelf-stable stuff and dry goods. Many products containing dairy are not approved for importation by quarantine either.
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This is quite bizarre.
I'm quite sure any Coles/Safeway/Woolworth's would stock jars of the stuff in the baking section probably. Right next to cake mixes...
I'm... quite.. sure...
See, I was sure I could find them, too. I have a look in just about every Coles/Woolies/IGA I've been to lately, and no dice. I keep getting false hope from the red and green cocktail onions in the pickle section, although those would be good for festive Gibsons.
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I've looked everywhere and can't find maraschino cherries (the kind you use to garnish drinks, with stems, NOT glace cherries for Christmas cakes). Anyone know where to get these? I'd like to make some Manhattans.
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I had a magnetic knife rail, but now I'm living in a rented apartment, so I can't really put holes in the kitchen tiles, alas.
I love Alessi, Koziol, and other 'fun' kitchen gadgets, so I was really hoping that 'The Ex' would work out for me. Ah well.
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Well, for those who were looking for this unusual knife block
Overstock.com has just listed it for $79.00 Quite a drop from the original 160.00.
I was going to buy one of these, as I've been on the lookout for a knife block that's reasonably open so gunge doesn't build up in the slots, but was disappointed that it's only available with the knives. The shopgirl was really building up how awesome the included knives are, but I'd prefer to stick with mine, and the cost was a bit too much for me to end up with knives I don't really want or need.
Anyone found an open-ish knife block that I can get without buying loads of knives with it?
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In Australia, we have smaller appliances on average than those in the US. People do buy huge amounts of stuff at the supermarket, but if you look closely, a lot of it is shelf-stable staples. I think people buy more stuff fresh at the greengrocer or butcher, and more frequently. So I suppose it depends on how often you like to shop.
Personally, I don't mind having a small fridge and oven. If you're cooking for one or two, a smaller fridge and oven aren't really anything to worry about. As for my tiny oven, well, the Le Creuset fits in there, so I'm happy.
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It was very simple, she put a couple of tomatoes, a couple of green chiles, and a clove or two of garlic onto the top of the wood range and roasted them until they were spotted with bits of black and brown.
This is essentially my go-to salsa recipe, though I got it from a 2003 issue of Saveur. I get my cast-iron pan good and hot and roast everything, then I chop everything up (sometimes in the food processor). It's been a hit ever since I made it for poker night once, which is good, because I'm absolute crap at poker and needed something to save my reputation.
You can do a similar one using tomatillos, but I haven't seen tomatillos anywhere here.
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I'm really amazed that nutritional-yeast-on-popcorn has taken off outside the vegan community, though it is pretty nice.
The Red Vic movie theater in San Francisco has a wide variety of popcorn toppings, including butter, yeast, Old Bay and some others. The popcorn is served in wooden salad bowls -- aesthetically-pleasing *and* recyclable.
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In looking at one of the online dictionaries, it was comforting to find that the word shmear was wedged comfortably into this grouping:
shlemiel
[...]
shlimazel
Hassenpfeffer incorporated!
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Why not embrace the quintessentially lamby flavour in all it's glory rather than denying it's heritage?
Exactamundo. I don't eat a lot of meat, so when I do indulge, I want to eat meat that tastes like meat, not like chewy tofu.
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Anyway, what's everyones favourite lamb recipe? Mine has to be the 7 hour roast leg of lamb. The recipe that Stephanie Alexander has in "Cooking and Travelling In South West France" is a particular favourite.
The Tony Bourdain seven hour lamb is good as well.
I heartily agree regarding Sam Kekovich.
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I used to subscribe to Cook's Illustrated, but let my subscription lapse. I shelled out an ungodly amount for the current issue at Borders, just to catch up on things, and what did I see? The magazine's tasters apparently pronounced Aussie and Kiwi lamb 'too gamy' for their tastes, and preferred milder-tasting American lamb, which isn't grass-fed.
My partner and I were outraged. Lamb is supposed to taste like lamb! Lamb fat is one of the tastiest substances known to man (or at least me). Later in the recipe they give, they mention "trimming off as much fat as possible" since "Lamb's gamy flavo(u)r comes mostly from the fat". What's going to make all the pumpkin and whatnot you put under your roast taste yummy, then? I ask you.
If you'd like to tell these Yanks where to go, email them at notesfromreaders@bcpress.com, referencing the "Rethinking Roasted Leg of Lamb" article in the April 2006 issue.
Aussie aussie aussie! Oi oi oi!
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There's meant to be parmesan in cassoulet? Most of the ones I've seen don't include it.
There's an old-school French joint in Manuka (Canberra), Christophe's, that does cassoulet, but it's a bit too oily and liquid for my tastes. I like it best when it's a bit more solid. No Sydney datapoints yet for me, but I'll make a note to investigate when it gets cooler out.
Personally, I like it best at chez moi -- whenever I have extra sausages from a barbeque, some oddments of a lamb roast, and maybe a chicken leg or two in the freezer, I just chuck them all into a pot with some beans (hell, you can use tinned Edgell white beans, they're fine) and tomato (from a tin) and some thyme from the herb garden, and cook very slowly, stirring in the crust on top periodically. I actually use the seasonings from the Julia Child recipe, but the technique from my uber-daggy yet classic Better Homes cookbook. Still, I've gotten rave reviews. If I have leftover duck or goose fat handy, I'll chuck that in as well for added flavour. (I really need to cook a goose again. Last time I did, I was well-stocked for goose fat for a year or two...it keeps well in the fridge if you skim out any odd bits.)
Really, the aim of the dish is to use up leftover odds and ends of precooked meat, so if I make it, that's exactly what I do.
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Generally, you can bake a souffle in any sized dish. Just give it straight sides to rise up.
And it doesn't have to be a souffle dish, either. I've made great cheese souffles in my Pyrex casserole dish (without the lid on, of course).
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Mom's "oreo dessert", similar to this one. Dare I try to make it with real whipped cream?
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Shalmanese is dead on about the limes, btw. I've paid as much as $2 for one lime at times, if you can get them (the Coles and Woolies closest to me don't have them at all). A six pack of Corona to go with your limes will run you about $16.
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If they're big leaves, chop off the stems (optionally, reserve them for another use...I ate some steamed ones marinated in soy and sesame oil, but that mightn't be to everyone's taste). Steam them until they're tender yet still hold their shape and stuff them like grape leaves. I like to prepare them in a way similar to a quinoa-stuffed swiss chard recipe a friend made years ago. The quinoa gets spiced and has some pine nuts and sultanas added in cooking, and the stuffed leaves are topped with a tomato sauce, also with sultanas and spices. Oh, here it is! Anyway, you could stuff them with almost any sort of seasoned, cooked grain.
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I think a meetup in Chinatown would make an excellent society event...friends of mine are regulars for Sunday yum cha at Golden Harbour, but I reckon you guys can do better than that.
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Sounds good, where are you staying?
We're in St. Leonards, and I've been extremely busy the last few weeks. Whew!
Culinary highlights have included La Grillade on Alexander St. in Crows Nest, if you want to kick it primal with some tasty meat. We did feel a little underdressed for the apres-work crowd. I'm also making plans to return to Nilgiri's (just near St Leonards station) which do amazing Indian. Leave your expectations of cheap-and-cheerful, serviceable curries behind: this is innovative, high-concept stuff, a world away from your standard butter chicken. I also enjoyed the fresh-as-anything nigiri sushi at Sapporo in Crows Nest. The rolls are ho-hum, and it's a bit dear, but hey, sumo tournaments on the big screen really add to the ambience for me.
I also cooked some fabulous curry, hokkien noodles and other stuff in my awesome new kitchen. It's been really great and I'm looking forward to checking out more of the cool markets and stuff. So far I've mostly been hitting Woolies and Macro.
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The movers have just packed away my Time-Life Foods of the World volumes, and we should be up to Sydney Thursdayish. PM if you're interested in a get-together in a week or two when things have settled down a bit. Sea Treasure looks awesome but I'm too much of a wuss to order live seafood by myself.
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Can you tell me what your fav bookshop in Dunedin is? Is it the one near the university? Which ones do you have? I think my favourite one is the British one, full of 1960's artery clogging, solid british food.
"Scribes" near the uni, just back of the Cargills motel. They also had a first edition Patrick O'Brian novel, but I didn't happen to have $600 in loose change....
As an aside, "A Cow Called Berta" in Dunedin is pretty good if you happen to be down that way....not overly fussy food, and they do a great rosti.Here's my list:
- Looseleaf binder with large-format recipe booklets for provincial France, American south, Italy, American, Spain/Portugal, Great West, Middle East, New England, Germany, Eastern Heartland, Russia, and Northwest
(The binder is really neat, because the top half of the cover folds down to make a little stand for it while you are cooking.)
- Scandinavia
- Spain/Portugal
- Germany
- Latin American
- Wine & Spirits
- British
- Caribbean
- Italy
- India
- Japan
- China
- Quintet of Cuisines
- American
One of my favourite things about this series is the photography, done before the current fashion for extreme depth-of-field and excessive lighting in food photography.
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Answering one of my own questions:
I've just been reading the American volume, and I really, really doubt that the original has got 'petrol' in it. Also, can someone with the US printing check the acorn squash recipe? In mine they've substituted 'yellow custard marrows' and use 'streaky bacon'. (In Australia, we can get acorn squashes sometimes, but they're not as common as Kent or Jap pumpkins.)
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You folks out there have been talking up the "Foods of the World" series for an age, but I've resisted starting a collection for ages. However, a 3-ring binder of the recipe booklets fell into my hands Christmas Eve. I figured I could always gift it to someone on the forum, but instead, it ended up being the start of my collection. I found four more volumes at my favourite bookshop in Dunedin, New Zealand, and have ordered a few more, which just arrived this arvo.
A few questions, though:
- How many volumes exist in total? I have 13 currently.
- Were the recipe booklets for the second go-round of volumes ever issued in the 3-ring binder format, or were they just spiralbound?
- Are the British/Commonwealth editions different from the American ones? I have a mix of both at present.
- Which volume is your favourite? I've learnt heaps from the Japan one, and 'Quintet of Cuisines' is cool.
- Which recipes would you particularly recommend?
These books have just blown away any expectations I had previously held for them. The writing is excellent and the recipes seem pretty authentic considering the time period. I'm looking forward to the thrill of the chase in finding the other volumes.
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Well, the results are in...
Work is going to be in the lower north shore area in Sydney, so I'm thinking of somewhere around there because it'd be cool to be close to the office for once. I did make it to Essential Ingredient in Crows Nest, which is about 10 times larger than the Canberra one, and bought a copy of "Culinary Artistry". Sad to say, the only thing I've eaten in the area so far is a Gloria Jean's Coffee Bean frappucino thing.
We're still trying to sort out a flat and so on (if anyone has any tips on renting flats/townhouses/whatever that allow one sedate, nondestructive cat, PM me). I'm also trying to figure out how best to move our tahitian lime and meyer lemon trees (they're in containers, but I'd like to give this year's fruit a chance if at all possible).
restaurants in Bar Harbor?
in New England: Dining
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The ice-cream filled popovers are outstanding.