Syrah
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Posts posted by Syrah
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Happy blogging, Jennifer!
Looking forward to adventures both in your new kitchen and out and about in San Francisco.Yeah, aren't 99 Ranch stores da bomb? I too love just wandering around, looking at stuff, poring over labels, pondering species of fish unfamiliar to me, plotting in my brain various ways I could use the stuff I see there.
And yeah, while I adore Trader Joe's for some things, I don't depend on them for produce--mainly because I find their stuff tends to be a little overpriced for what it is; plus I find their habit of prepackaging produce rather annoying, not only because it prevents me examining the goods but also because the packages are usually in quantities too large for a single person cooking for herself alone.
There are times when you really only want just one apple.
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I don't like olives anymore. I used to, but one day I just stopped. I can still eat it in things if I have to but eating a whole one is a real struggle for me.
Coriander.. tastes like what I think bugs should taste like.
I also don't like to drink coffee anymore.. I am assuming that I still like my Tiramisu but I haven't made it in a while to test.
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and metallic at the same time that I've never had another. I like squid though.
Edited to add: I hate the taste of beer. (except for one kriek I tasted long ago but never again, sadly)
Was it the Cherry one? As a non beer drinker, this is the closest I have found in beer that tastes like wine. I really really like it.
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I *gasp* used to make rice this way. I now make it using the absorption method in a pot (can't stand one function appliances). One thing I have noted is that rice cooked in the absorption method actually has taste, and I have discovered that I DO like rice. Won't be going back to the pasta method.
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P.s. if you are an aussie and wondering which one I am talking about - it is Dairy Farmers European Yogurt - it has been awarded the winner of the Grand Dairy Awards Grand Champion Dairy Product a few years in a row.
I like Chris' better.
Yeah Chris' is damn good but it has a fatty aftertaste/feeling on the palate which I don't appreciate.
10% fat content is just a touch too much for me for yogurt I think ! (not that I eat it by the tub at a time
)I hadn't noticed that, although my sister once exclaimed upon opening my fridge "You have full fat yoghurt and skinny milk.. what a contradiction!"
I eat it in fairly small amounts usually. A spoonful or two with some fruit and honey is my ideal. I do cook with it too occasionally.
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P.s. if you are an aussie and wondering which one I am talking about - it is Dairy Farmers European Yogurt - it has been awarded the winner of the Grand Dairy Awards Grand Champion Dairy Product a few years in a row.
I like Chris' better.
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Lamb is very traditional Australian fare. You could do wonders with roast leg of lamb.
I wonder if you could crumb some chicken or fish using macadamias?
Depending on how fancy your dinner is, you may consider the meat pie.
Unfortunately our vast land and huge migrant influences mean that it is difficult to determine what is and what isn't Australian. Fortunately, it means we have a variety of choice in delicious food.
While I know this is not what you want, if I was visiting, I would want to try Kenyan food, but I understand why this is not so for you.
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thanks for the info folks.....just clarify this for me if you will - can new wines be corked, or is it just vintages? (not that I really know what vintage means!)
Anything sealed with a cork is vulnerable. Obviously, the older the wine, the more chance of spoilage.
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If you want to try steaming, I have made a recipe for "tea steamed fish" that is very good. Basically, you get a two tiered steamer and in the bottom you have jasmine green tea, slices of ginger and strips of green onion (scallion). You let that get aromatic for about 10 minutes and then steam fish. It is served with a soy, ginger chilli sauce. Quite delicious and no added fat at all.
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That's right yeah, the round bit (which we call back bacon) would be "Canadian" and the thin bit is the "streaky".
The name 'Shortcut' or "Shortback' rings a bell. I'll have a look next time I go in. It's from a specialist Pork Butchers.
Thank you..
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Now that you mention it I recognise the name (shortcut bacon), but I've only ever seen it in the supermarket butcher. I may have missed the few places that sell it separately, but the standalone butchers I shop from in the markets here (I'm in Adelaide) sell the entire rasher in one piece. I'll keep my eyes peeled next time I go shopping though, since the streaky is my favourite part.
Shortcut bacon is totally a supermarket thing. I have never seen it in a butcher or even a deli.
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There are some great looking dinners here! Percyn, I'd been waiting to see how that rib eye turned out (looks delicious) since I saw it alongside that mouth-watering hanger steak the other day.And today, I found some quite interesting bacon. I can't remember the exact name but iit's basically both the lean back meat and the streaky, still attached. It's quite bizzarre to look at, when your mind separates the two.
Actually, here in Australia I've never seen bacon sold any other way!
So is the big round bit called Canadian bacon? and the long skinny part is "streaky"?
Am I confused?
Tim, have you never seen Shortcut bacon (just the round bit)?
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I think it is 100g, which is just as easy as 1kg, as long as it is consistent.
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Ah Leung!
Thank you for your wonderful blog. I have enjoyed it immensely, as well as all of your pictorials. A lady at work brought in a huge platter with biscuits (cookies) and other savoury cracker things. Just yummy. I loved these round ones that tasted very shortbready to me, but nutty at the same time.
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I don't know. When I roast tomatoes, I always add a pinch of sugar and salt, plus some dried herbs. I do this because it was in my MIL's recipe and it works.
I also have no issue adding sugar to Thai dishes, that balance is very important.
Chicken soup, however, I have never heard of. Will have to try that come winter.
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Leftover french lentils braised in red wine topped with leftover sliced steak (rare) topped by a perfectly poached egg.
And I wasn't even hung over.
That sounds like an awesome breakfast. Did you heat the lentils but not the steak? Was the braise basic or something else? I am loving this as a concept.
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Hmmm.
BananaGuard [or a close facsimile] is also available in 'glow in the dark'.
For when you really need to be able to find your banana in the dark, presumably.
I'm laughing so hard I can't breathe.
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I took a beetroot risotto to work once for lunch and was informed by a picky eater (who is also a trained chef} that it made her feel sick, which made me feel
It was a beautiful ruby red colour, just stunning, and it tasted awesome as well.
There are also occasionally lunches from the two Asian ladies in our department that are greeted with hushed whispers and occasionally the opening of doors. Very rude in my opinion.
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I'm trying to like you really, but you're making it hard.
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Ann_T I don't know you, but I hated you for at least 10 seconds.
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Julia Child was a big proponent of using dry vermouth instead of white wine. I've done it forever and am pleased with the results. In my experience, if you get the wrong bottle of wine--white OR red--you can end up with some pretty funky flavors.
The vermouth keeps, in or out of the refrigerator, for quite some time.
So, if I was to try this one more time - what type of vermouth - ie what brand - are we talking about?
Catherine
I've used Noilly Prat in the past and found it just fine. At the moment I have a huge bottle of some Italian brand that someone else came home with. Can't say I prefer one over the other.
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this will only mean something to Ozzies..........I crave Chico rolls, not the new improved low salt, low fat, low everything abominations, I mean the real McCoy........maybe absence DOES make the heart grow fonder
Dare you to order one. I think you'll find it not as good as you remember.
Personally, the battered sav still holds appeal for me. I probably haven't had one in ten years, but very occasionally the craving grabs me.
would give either a bash but rural Somerset is thousands of miles from the nearest place I could
Woops.. I didn't notice your location. I'd have one in your honour, but I wasn't mad about them in the first place.
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this will only mean something to Ozzies..........I crave Chico rolls, not the new improved low salt, low fat, low everything abominations, I mean the real McCoy........maybe absence DOES make the heart grow fonder
Dare you to order one. I think you'll find it not as good as you remember.
Personally, the battered sav still holds appeal for me. I probably haven't had one in ten years, but very occasionally the craving grabs me.
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Last time I was at my Asian market, I got a jar of a pretty neat condiment -- ithe brand is Por Kwan -- Chilli (sic) Paste with Sweet Basil Leaves. It's in a glass jar, with a nice oil slick on top. It's very nice and zingy, and makes a great addition to eggs. Ingredients listed are red chili (32%), sweet basil leaves (27%), soya bean oil (22.99%), garlic (14%), salt (4%), paprika natural color (.01%). They suggest cooking with it, which I haven't done.
It is really good used in stirfries.. pork especially for some reason.
I am just loving this blog C. sapidus!
Dinner! 2007
in Cooking
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What sentiment. Do I you mind if I steal that for my signature on another site?