Syrah
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Posts posted by Syrah
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Devon (bologna) wrapped around mashed potato and secured with a toothpick. If you were feeling really fancy, chopped parsley on the ends of the roll.
I'm not sure if this is just an Aussie thing or not, but mum made these until well into the 80's. She was always a little bit resistant to change.
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There must be some confusion between eating sashimi (which is wasabi-less) and eating sushi (which usually has some wasabi between the topping and the vinegared rice).
When eating a piece of sushi, we usually put some soy sauce in a small plate and dip the piece (often the topping) in soy sauce.
When eating a slice of sashimi, there are two possibilities:
1. Put some soy sauce and some wasabi in a small plate and mix them together, and dip the slice in the mixture.
2. Put some soy sauce in a small plate, put a bit of wasabi on top on the slice, dip the slice in the sauce.
I'm sure that most Japanese use method 1.
I am glad you said this. Number 1 is exactly what I do.
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Well, we had buttered bread with cinnamon and sugar when we were little. Maybe that's the US version.
We have that too, but I don't know anyone who has it at home. It is on all cafe menus.
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I buy the pre-formed patties sometimes, even though I think they're pretty bad. My husband is a picky eater and won't eat a real-looking hamburger patty because he thinks they should look like what you get at McDonald's.
As far as orange cheese, it's almost impossible to get cheddar that isn't orange in the west. I noticed when I lived in New Jersey that there was all kinds of white cheddar. Not sure why that is.
You need one of these.
http://www.tupperware.com.au/dir063%5Cwebt...ges/burgerpress
I always wondered who would use it.
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fairy bread spread?
I know I'll need to explain this childhood treat. Basically, it is white bread spread with butter and then "hundreds and thousands" spread on top of that. You make a sandwich, cut it into triangles and have Fairy Bread. It is a staple at children's birthday parties, but I have noted that you can buy margarine with the hundreds and thousands in it.
I just re-read a dear old familiar Agatha Christie story in which the murder weapon was hundreds and thousands---I've always thought of them as "pink-fetti." Chris fondly remembers butter-and-sugar sandwiches from childhood, and the thought of that sandy crunch makes me cringe.
Already cubed cheese, several flavors, mounded on a plate and stuck full of toothpicks.
But I think Fairy Bread would be right at home at our house.
Give it a go and let me know. Trust me, spreading the butter and then the hundreds and thousands is simple, but you have to use white bread.
The more modern version involves nutella, but we never had that growing up.
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But it's not cheaper. The standard supermarket price for a 3-pack of .25-ounce packets of Fleischmann's yeast is $3.45 (though I've seen it for less on occasion). But for $3.29 you can get an entire pound of Saf yeast and you can get actual Fleischmann's for $3.69 a pound. That's 23 cents an ounce versus $4.60 an ounce (search for "yeast" under "gourmet food" on Amazon.com for a quick price comparison of several products). So it's exactly 20 times cheaper per ounce to buy a pound, and the overall purchase price is roughly equivalent as between a pound and .75 ounces. If one truly only uses .75 ounces of yeast before all the yeast dies, then the full-pound purchase is wasteful, but that stuff lasts a good long time especially if you refrigerate it and even more so if you freeze it -- freezing has worked for me for well over a year.
Absolute fact. We get a pound of yeast from King Arthur's, keep it in the freezer, (once for well over a year) with no loss of umph. We once worked out the savings over the .25 ounce packets and came up with the 20X cheaper formula too.
The yeast I buy in a canister says right on the packet that you can put it in the fridge or freezer. It works just fine and I always have it.
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I'm afraid I do this almost exclusively. Once in a while I start feeling like I should plan our meals in advance and then shop, but it inevitably turns out that all the produce on my list is wilted, banged up, or missing altogether. So I just buy whatever looks good and figure out what to make from it when I get home.
I agree with you. I aim to have a well stocked freezer, pantry with things like cans, condiments and meat. I found when I was writing my shopping lists prior, I would write things like "veggies - whatever looks good" "fruit - for snacking" and it was a total waste of my time. I buy fresh items based on the season and what is available on that day.
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What's hundreds and thousands? Like sprinkles or jimmies?
round sprinkles
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fairy bread spread?
I know I'll need to explain this childhood treat. Basically, it is white bread spread with butter and then "hundreds and thousands" spread on top of that. You make a sandwich, cut it into triangles and have Fairy Bread. It is a staple at children's birthday parties, but I have noted that you can buy margarine with the hundreds and thousands in it.
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I'm a bad foodie... I use old fashioned oats, or McCann's instant and make them in the microwave.
If you are, I am too. I make it at work, so the microwave is really the only option.
I do like adding dried fruit and a little honey, but I recently tried a few torn up dates added to the mixture before cooking. Comes out delicious.
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I didn't say it was a bad addition, just that most of the places I visited in Australia (from Hungry Jacks to a stand at a market to the local pub I frequented) put beets, fried eggs and often sprouts on the burgers. They were standard toppings.
Eggs may be obvious candidates for topping, but I don't know of other countries that seem to have adopted them across the board. (But then, I haven't been to every country.)
Pam, it really is just one of those things. I don't think anyone knows where it started, but I will have a poke around if you like.
The beetroot is always pickled and tinned. Another popular addition is tinned pineapple, I am surprised you didn't get that. Apparently we are the only country in the world that eats the majority of our beetroot pickled.
I'm not sure what you mean by sprouts, but I can't think of any that are standard.
ETA link
The pineapple and beetroot are standard. If you do not say "No beetroot or pineapple", you will certainly get them. The egg normally is requested as it is included in "with the lot", so is bacon.
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carrot soba noodles? that sounds fantastic
They are Sing-lin corporatation, also made in Taiwan.
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that sounds like what I do, it must be the brand I buy. Maybe it doesn't help that I've had these noodles for a year?
I may go check what brand I have. I bought carrot ones too, but these are the plain.
ETA they are Zaru Soba a product of Taiwan.
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I am far from an expert but,
having only recently gotten into the soba noodle world, I followed my packet instructions. They said to boil water, add noodle, stir until come to boil again and cook on low three minute. I did it, and the pickiest eater in the world loved them for his lunch. I tasted one and it was fine.
I'm not sure what brand I have though.
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I'm random. I had braces and have only just recently decided that eating corn on the cob is worth all the messy annoyingness. Of course, I do still only eat the organic corn I get in my deliveries. That is always worth it.
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I love to eat seasonal foods, and at dinnertime, that's what it's all about. My dinners are varied and in the French style go from main dish with sides of vegetables, etc., to cheese platter to fresh fruit. So I'm always eating seasonal fruits and vegetables and cheeses.
Maybe lunch is my American time-out?
In that case, I think you are on a good thing.
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Can you stand the idea of eating your other ruts again? Have they been spoiled for you?
Personally, I could not do what you do. The idea of eating the exact same thing for lunch everyday bores me too much. I cannot even manage to eat the same breakfast each day, although many people do.
Also, I like to eat what's in season. Are you giving up some other fabulous fruit because of the apple?
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I use a variety of the fresh bags mentioned above. The brand I have is Tellfresh. They are a marvel, I have found that I can keep my lettuce 2 weeks longer than I used to be able to.
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I've always thought it was an excuse to sell stale bread.
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. By the way, isn't "tomato sauce" the name for ketchup in Australia? (fleeting recollection)
Yep.
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My daughter loves mayo sandwiches, just mayo & bread nothing else. At first I told her no you need something else on the sandwich - at least a piece of cheese. But than I thought about it, it's not so different than a buttered roll, so I made it for her. Hey maybe she'll out grow it she's only 5
I used to eat those. I loved them! I still am heavy handed with the mayo, but I haven't had one of those in years.
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Ann: I would have sex with that sandwich. That is a sexy sandwich.
I maintain that Ann is very cruel.
She taunts and taunts. 
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Cuz it's purty?
This was my answer. Little girls like pink lemonade.
left over egg whites
in Pastry & Baking
Posted
They work fine for pavlova. :-)