Syrah
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Posts posted by Syrah
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I dislike icecream cake so much, I have difficulty putting it into words.
I am really not an icecream person, maybe having two cones a year. I wish I felt the same way about chocolate. (Actually, no I really don't
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Maggie, I am so sorry to hear that. I was made redundant the week before Christmas, so I do understand (to an extent) how you feel.
The good news is you can eat pretty well with minimum expense if you try, especially if you know how to cook (which you do). It sounds like you are doing so much already.
Be flexible, creative cooking leads to much less waste.
Bulk out meat with legumes. I have added lentils to Japanese curry with minced beef and it is surprisingly good.
Chicken on the bone is usually cheaper and tastes a lot better.
Buy within your seasons. A tomato in the middle of winter is unlikely to yield a good result or be the most cost effective item available.
Grow some herbs and/or lettuce (assuming you can with your climate)
Soups/stews really are going to work well for you, especially while it's cold.
Freeze your bread to make croutons or breadcrumbs.
Use your veggie scraps to make veggie stock. It is really nice to use in soups but also risottos.
Shop around. In Australia, there is a huge price differential between suburbs and sometimes is worth the petrol to go further afield. Not sure if the same thing applies to you though.
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I wasn't aware that Pepperidge farm was owned by Campbells Soup. The distribution makes sense since they own Arnotts too....
http://www.marketwatch.com/news/story/Pepp...7A1FEE3FC009%7D
and to be totally correct, they are Australia's favourite biscuit. We don't do cookies.
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Never seen Rachel's show, so I don't really understand the reaction toward her.
As for the cake, one's out of the oven been doused with Grand Marnier, waiting for the other to come out. Makes the whole house smell wonderful.
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That has to be a joke, right?
It's for charity! Most of them are pretty normal--Achatz's is the most far out (Tom Colicchio's is not-so-bad wall art). I like the Beastie Boys one, and also James Earl Jones' (I like things that are simple--and how can you not want a blessing from Darth Vader's voice?). Did you look at Rachel Ray's?
I guess my sarcastrometer is turned off today.
(and I have been up since 6 on a Saturday morning making Christmas cake)
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Syrah, how much do these things hold? How big (size-wise) are they? Actually, never mind as I see they are in Australia.
I have no idea. They are currently wrapped under the tree. They look to be quite a decent size especially the fruit/vegetable and dip one and the sandwich one.
Fit & Fresh is an american brand, I think. I recall reading that on them as I wrapped.
A quick google found them on Amazon. http://www.amazon.com/Fit-Fresh-216-FF-Lunch/dp/B000FNCS5M
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How about a buy 4 get 1 free type thing? I agree with limiting the time it runs
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I'm trying to figure out how I would bring my lunch to work in
All the ones I want are already too expensive.
That has to be a joke, right?
I just bought my beloved these for Christmas.
http://www.petersofkensington.com.au/Produ...aspx?id=1597670
http://www.petersofkensington.com.au/Produ...aspx?id=1604468
http://www.petersofkensington.com.au/Produ...aspx?id=1622755
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Syllabub can be made in advance and in pretty glasses is a very impressive dessert. Google for recipes. I have a lemon one that I like, but I'm not sure what flavours you're going for.
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It was a cool morning, so I had the urge to start my baking today.
I made the dough for pecan brown sugar shortbread, kourambiedes, lemon black pepper sweets and baked one tray of Speculaas (freezing the rest). Delicious!
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Its a really great cookie from Australia. Its made with pure cane sugar as opposed to high fructose corn syrup. You can get them in the US at Cost Plus world markets. They're sold under the brand name of Arnotts.
Yep. Don't go into the weird flavours though except caramel. The best ones are plain chocolate. Double dipped is pretty good too.
All of our confections are made with sugar, and our coke too. We've got too many cane fields in Queensland to consider otherwise.
Edit to add link http://www.arnotts.com.au/products/TimTam.aspx
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Timtam slam. You bite the ends off a tim tam and suck coffee through it like a straw.
Memories.
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You know, just when I think I know or have the capacity to learn anything cooking wise that I'd ever want to know - there's a thread that surprises me. It doesn't usually make me cause my stomach to reverberate in a lurching manner however, but still genuine surprise.
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Potato scallop sandwiches are a well known hangover cure here. (I know someone who has hers with vegemite)
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Assuming that coconut is okay, anzac biscuits (cookies) seem like a perfect solution. You can substitute margarine for the butter (pretty sure that's what they would have done when they first started making them). If you can't get golden syrup, molasses would be fine.
It's a simple process of melting the wet ingredients, adding the dry to it and then cooking the dropped batter.
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Mayonnaise, tomato ketchup and worcestershire sauce. Makes the best cocktail sauce. Try it on a retro shrimp cocktail with iceberg lettuce.
Yes. I'm not sure what they're selling in those jars, but it is vulgar stuff.
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Balsamic and mayonnaise is wonderful.
Worcestershire sauce and mayonnaise is pretty good too.
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Essentially a patty of meat served with a soy-sauce glaze, or similar, and a favourite of kids across Japan. You can find hambaagu at the 7/11, in the local Dennys, or countless other "family" restaurants. If you've never tried this dish, I urge you strongly to try Hiroyuki's nikomi hambaagu, which is an excellent use of ketchup.
I have a 33 year old husband who I think would like that very much! Thanks for pointing it out.
I made rissoles this week and served them with gravy. Not at all how they are normally served, but it was what I wanted at the time.
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Looks interesting. I love Donna Hay magazines, but I never make the recipes.
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Let's say I want to make a fig and olive tapenade, but cannot find black olives anywhere (except for some very flavourless canned black olives).
http://www.davidlebovitz.com/recipes/tapenade.html
Would it really be a sin to use green olives? For some reason, black olives seem to have disappeared off the shelves of the few stores that carried them, and I can only get green ones or flavoured mixed black and green ones. How horrible would fig and olive tapenade made with green olives be?
I don't know, but I'd do it. I don't like black olives.
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I saw a recipe for it in a custard pudding that I plan on trying. Looked delicious!
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Last year I made some star shaped banana bread, and some of Jaymes' wonderful caramel popcorn. They were very well received.
Thanks for the compliment!
I try to save Christmas tins everytime I see them because my family has gotten to where they expect that caramel corn and whine if they don't get it.
Different family members request their favorite nuts in it - cashews, spiced pecans, chili peanuts, etc.
This year, I'm considering a theme (especially for the hard to buy for crowd) - cheapie DVD plus your popcorn. Good pairing, eh?
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I don't think it is easy for them to buy it roe on, but no doubt someone will come along with why.
Personally, I agree with you.
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Last year I made some star shaped banana bread, and some of Jayme' wonderful caramel popcorn. They were very well received.
Embarrassed or bugged by dinner companions
in Restaurant Life
Posted
Wouldn't you think that if it repulsed her so much that she would switch to formula? I know it's not considered the best thing, but really no one would put themselves through something when there are viable alternatives, unless they were a drama queen. I really think she has to be.