Dim Sim

wow ! That looks beautiful, I am sure it tasted delicious, I have never made seafood gumbo before, I should try it next time, The only problem is that it gets terribly expensive here, we can't get pieces of crab meat here, we have to get a crab to cook and pick, and if I can afford a crayfish, it will be too wasteful to put in gumbo. they normally sell for about A$45 to 50 a kg or in American terms; about $16 per lb. a couple of quick questions, when adding the tomato with the trinity (or quadity)then cook it for 2 hours, wouldn't the tomato disintergrade into the sauce, and not have any texture left ? and the adding of tomato and worscheshire , I take it you mean tomato ketchup. I use about the same amount of liguid for the same amount of roux too. about 3/4 cup each of oil and flour for 2 Quarts of stock. did you find much difference in thickening strength when you take the roux to peanut butter colour then let say dark chocolate ? come to think of it I might post my recipe in this post and open it to scrutiny .

He, he, he, thanks, everyone we had a bit of cajun food craze here for a while in the mid 1980s, lots of restaurant were doing their blackened fish, nothing too adventurous, never know how authentic they were. Cusina, it's funny how you should mentioned about drunken chef, we had a restaurant here in Melbourne about 10 years ago, started off very promising, doing what they said was authentic Cajun food, they had hush puppy, gumbo, jambalaya, grits etc.........on the menu, the chef, I was told was a real McCoy from Louisiana, heard rumour that she was often found in the bar next door between shifts, a friend of mine was working in the kitchen at the time said she was drunk more often than sober.the restaurant didn't last very long, after a couple of months, it shut. Pity that, I would see myself as regular patron there.

Thanks Fifi, the smell was amazing, it just keep building up, than in go the trinity, that is my favourite moment when making gumbo(I think someone else mentioned it too,Chrisamirault ?) , all the steam and the smell, it is unmistakely gumbo, I was wondering if you guys/gals in the US get good Cajun food outside Louisana ? city far far away like NY or Chicago etc.......... Brooks, I am not too sure if this help..........there is 1/2 kilogram /1 lb of prawns in that bowl. I can't remember roughly how many were in it. .........sorry.

thanks, I supposed your "16-20's" means the size of shrimp, am I right ? we don't have a strict grading here, and we refer to it as prawn, shrimp often refers to smaller veriaty.(despite what Paul Hogan said in the film Crocodile Dundee )

Second go thank you cusina for your help on posting shots, here we go all the ingredients, I used the smoked chorizo sausage, which went nicely, not too much paprika, I simmered the chicken for about half an hour , and I used the cooking liguid as stock for the gumbo making the roux, looks like everyone bring out their LC when making gumbo, mine is 7 1/4 Q, about to put in the trinity trinity in, stir like mad, meanwhile in the fry pan , brown the sausage note the coarse texture (and okra, not shown)a trick I learnt from Brooks, finished product, sorry about the lighting, those damn rangehood light makes everything looks yellow. ready to eat, serve in the style a la Brooks one in the natural outdoor Australian light. And it was yummy, it wasn't bitter at all despite the dark colour of the roux, I think I made a bit too much, there is still some in the freezer for those lazy night when I don't feel like cooking.

Hi Cusina, thanks for the tips, I manage to get halfway there, the photos is in my album , that is as far as I got, I have problem attaching to my post, I don't understand what tag is , and how it works, until I work it out, you will have to go to my album to have a look. you gumbo looks delicious.

While in the market yesterday, I decided to get ingredients for gumbo, made it last night, Had a few glasses of wine while making it. it was delicious, just heat some up for breakfast, even better, took some shots, will post them here when I work out how.

thank you Fifi for that link, I think I have confused it with the fresh french continental tripe version. it sounds like the type of andouille decribed here is indigenous only in the cajun country.when I feel a bit more energetic I might tackle the andouille recipe on the link. A while ago I came across a photo essay by (I think ) Mayhaw Man on this site, which depicts the process of gumbo making as well as a few photos around town, I tried to look for it yesterday, I was lost , could any one help me? what about you Brooks ?I really enjoy your article, good work .

hi I am glad someone started this gumbo thread,I live in Melbourne, Australia, Although I never been to Louisiana but I have been making gumbo for years. On the subject of sausages, the only type of andouille I know of and can get hold of is the fresh one made of chitterling or tripe and its texture is soft and loose, somehow that to me sounds very different from what I read, I never used it in my gumbo, my common sense tells me not to. what sausages I used offen depends on what the deli offers, I could never get the same sausages twice. Does anyone one know of a good substitute. What does the louisiana andouille taste like? My gumbo recipe is a bit simular to Fifi's, But I carry my roux in much shorter time, and also darker, very very dark brown almost on the verge of turning black, I never find any problem of getting burnt. I just keep stirring and regulate the heat, I find that I can get there in 20 minutes (I used peaunt oil), the reason why I do this is because I find it give a better overall background flavour. I also add okra to my trinity (well, it is no longer trinity ) and green pepper only no red, I find red impart a slight sweet and mellow taste that I find not agree with. I use a whole chicken simmers in court-bouillon for about 40 minutes, and I use the stock for my gumbo, and add the shredded chicken in the end of the whole cooking proccess, sometimes I boil a little bit of prawn shells and add a bit of this too( only a little bit, it is rather strong). I add tomatoes too. I read somewhere that one can either use okra(in the beginning of the cooking proccess) or file powder( at the very end , to sprinkle on top), but never the 2 together, is that the case ?

While I am here I might as well put in my favourite aussie cookbooks, right on top of my list is Charmaine Solomon's The complete Asian cookbook, Arabesque by The Moulouf, Maggie's Orchard & Maggie's Farm (not really recipe books though both contain a few recipes but more food journals) both by Maggie Beer. Bloody Delicious (a gastro trip down memory lane) by Joan Campbell , Tess Mallos's The complete Middle East Cookbook, Thai Food by David Thomson , is he still considered an Aussie ? what the hell, it is still a fantastic book, Oh , on that same note Noodle by Terry Durack, The bayswater Brasserie, Book of food by Tony Papas and Hamish Keith. I am not too sure if I should put this last one in, it is written by 2 New Zealanders Dean Brettschneider and Lauraine Jacobs, the book is Baker, and also comes from NZ the best food magazine Cusine, also with the most eyecatching covers.

I have managed to track down a copy, but the guy selling it wants $90 for it (not his fault - something about having to get it from overseas). I think I'll keep looking through the 2nd hand book shops. ← i am not too sure if this help, I borrowed a copy at the Yarra Melb.Regional Library, Nth. Fitzroy branch, I think ? I Know it is not the same as to own your own copy. but if you are willing to settle for the next best thing. It is a lovely book, full of interesting mix of flavours and most of the recipes require fair amount of time and skill.good luck in finding.

Yes, I did have a good night, I think you will find lunch is even better value for money, 2 courses for $35.90 and 3 courses for $41.90.The food is very classical, it is nice to see that it is done well though. I have never been to any eatery or any of the gaming area at 'The Clown' for obvious reasons,but I am willing to make an exception for Monchel. From my undrstanding, I don't think he is hand on though, he might constructs the menu and acts like somesort of qulity controller,sounds like he is on a good wicket.

Sure, I am just reading from the cash register receipt( I like to keep the receipt to help me remember what I had), the GST thing is seperated, here we go, Food 112.73 beverage 116.82 ( shit, that is shocking, it is more than the food, I just realize that ) Now the dreaded GST 22.96 Total amount $252.50 well.......... I did forget that I had a martini to start before the meal, I am lush you could go to www.crowncasino.com.au than follow the link till you reach The Brasserie, than click on the menu, lunch, pre- theatre, dinner and also the wine list, it should give you a good indication of the whole overall thing.

Finally went to The Brasserie last saturday evening, it was a beautiful mild Melbourne weather, we had a table near the doorway which opened to the deck. the tables were well spaced, high ceiling, overall a nice space (can anyone remember what it used to be ? was it The Duck ?) The service is helpful, pleasant and well timed, the right food and drink. Two fine bread rolls came to the table, one with sesame seed, and a EVOO and a coarse texture dukkah for dipping. I ordered a ballotine and rillette of rabbit and a glass of viognior from McLaren Vale, the ballotine came with a light salad of julienned granny smith apple and (what I believed to be ) finely cut celeriac, a couple of pickled cherries, a flavoursome tight texture ballotine and a quenelle of rillette, soft and creamy just nice to spread on the bread. My partner had the souffle of blue and goat's cheese with a walnut and porcini vinaigrette with a glass of rousanne from Michelton, I had a spoonful of it, it was the popular twice baked version, nice and soft, just almost set in the middle, with pleasant goat's cheese and (I am sure ) parmasan with a hint of blue cheese. We ordered a bottle of 2003 Kooyong 'Massale' pinor noir from from the Mornington Penisula for the main, I had the pork belly confit with a cocotte of vegetables including some morels, it was sublime, it was a square of pork belly, perfect crackling (not the hard as a rock and slight rubbery version) just slightly gelatinous on the underside, the belly itself has more fat to meat ratio, which I like, the fat itself is meltingly tender and lush (hope my doctor isn't reading this) with just enough jus not to make it cloyish. My partner had the saddle of rabbit and it was cooked just right, it wasn't gamey like some that I have in the past, I supposed it was a farmed rabbit . I am not sharing my pork ! we also ordered a side salad , which we didn't really tackle, as the healthy serving size and the richness of the food soon made us too full to eat any thing more, and beside I still have the dessert to go through. Dessert - we ordered a share tasting plate, a degustation de desserts as they put it. it consisted of a chocolate tart, both sweet and bitter, 2 little shot glassses of panna cotta, citrus and berry, both of smooth thick rich luscious consistency and some pistachio ice cream and berry ice cream , and 2 mini rum babas in syrup and chantilly cream, I am sure there is somethng else on the plate too, oh I also had a glass of Punt Road late harvest semillon, Yarra Valley. It was overall a nice dinner, simple non fussy food executed nicely, but each time I look out at the beautiful Yarra River and the cityscape, and those dam fire show every hour on the hour, and the ill behaved crowds from the Australian Open, I can't help but think I am at The Crown. but I am not going to let all that dampen my 40th birthday dinner, we walked out feeling happy and slightly

I don't camp very often, but I just got back from a couple of days camping at Cumberland River in a caravan park (along The Great Ocean Rd. in the south eastern Australia), a good idea to be near water, both for washing up and a quick dip in the Australian summer's heat. we brought a fry pan and a sauce pan, a gas bottle and a 2 burners camping stove, what I would like (may be next time) is one of those Chinese triple ring wok burner and a wok, a stir fry would be more appropriate, quick, light and easy. Anyway we didn't count on the friendly sand storm on the beach, our bacon, eggs, avocado and baked beans were covered in sand, bacon and eggs flew off the plates, running around the beach chasing all the things that got blown off. the breakfast was awful after we have to rinse off the sand in sea water. yuk. All that side. I have a few nicer camping experience. I always pack a canopener, waiter's friend (a must ) self-raising flour and soy milk and maple syrup for pancakes and damper (not with maple syrup though)camp oven (mine is carbon steel) salami, instant noodle, my partner would have the maggi chicken and I would opt for the either Indo mee or one of the chinese beef version, with lots of seasonings and comes with fried shallot, lard and lots of (mmmmmm) MSG, tinned tomatoes (I like the Italian Analisa brand ) tinned tuna (Sirena brand packed in oil) and dried pasta, yes, tuna pasta. lot of eggs, dried herbs and chilli, sourdough bread, cheese, crackers, corn chips, lentil. onion, garic, ginger, the list goes on and on, usually half the car is full of food and drink,Esky and foam container with ice packs, heaps of beer, wine and we usually took a 20 litre container of Melbourne tap water. I would be the one who do all the cooking, My partner does all the washing up. On the first night we usually have a hearty meal, all ready cooked at home and put in container, like a pea and ham soup or beef with red wine and we will have it with bread, all we have to do is to sit back and drink lots. I would make a either plain or cheese and herb damper (bush breads rather like a big scone) to cook while we eat and to economised the camp fire, over the years I get to become very creative with this, I even made a lentil, bacon, cheese and baked bean version, yes, used up all the left over. so in the morning we have grilled damper and baked beans (wonder why we fart a lot ? funny that) or grilled banana with maple syrup, and for lunch any leftover pasta and odd bits from the night before can all go into a egg, pasta and odd bits frittata. Oh, did I mention a big hunk of parmasan cheese. and when we are sick of eating our own food we usually have fish and chips or go into a local pub and have some good honest food like (all those good things that my doctor want me to stay clear of) mixed grill or a chicken schnizel and wash it all down with more beer.

I might add some more to Shin's list of places to go, queuing to get into Supper Inn ( upstair ) is a very Melbourne experience, great congees, and donuts, not to mention Quails, and hot pots. Hotel Spencer for homey wholesome pub grub Wednesday night, Gaslight Market at the Queen Vic market, though I think it finishes some time in Feb Pack a picnic pack and head for the Melbourne Zoo for the Jazz at twilight ( not too sure if they are doing it this year ) Mo Vida for interesting tapas and of course the hundreds of bars in the city laneways waiting to be explored, like Meyers Place bar. by the way have any of you been to The Brasserie by Philippe Mouchel , PCL, Shinboner, anyone ? I am going there in the next few week, would be interested to hear some reports.

I have my master stock for about 4 months now,I have used it to cook a couple of chickens, I store it in the freezer,my question is if I have to cook a piece of beef or pork in simular fashion, do I need to start a seperate master stock ? chicken or meat cook in this manner often refers to as ' red cook' or 'red roast'.

I believe they are good pals

thank you Ozemouse and Tim , and PCL to kick start the topic, Don't worry Tim, I have got 3 loaves of Gertrude St. Organic in my freezer, sliced and some already made up (leftover christmas)ham and cheese s/w ready to go into my new (chrissy present) Breville s/w press. I have Irrewarra before (in fact it would be my second choice, after G.St. Orgainc),I like Filou's , good pastries too. I find Kingfisher breads a bit too dense for my everyday eating but wonderful flavour sepecially their pumpkin one, I have had very good bread and very bad bread (burnt with crunchy black bits)from Il Fornaio, interested to try Loafer, Pure and LaMadre (can you get them in Melbourne), does anyone know whatever happen to The Sweet Temptation used to be in Brunswick street, between the Black Cat Cafe and Johnson Street, They made the best focaccia, oily top, and lot of crunchy salt, thanks for that piece of info. on the bread making course at the CAE, will get more info (my last attempt of cultivating a starter failed badly, I need a lesson).

Hi Pan, I suppose when I mention Fuzhou and Hokkien, I am refering to their dialectic background, My grandparents had lots of Hokkien friends in Malaysia who originally came from Xiamen in the Fujian province, My grandparents came from an small island called Jinmen literal translated as ' golden door/gate' just off the coast of the mainland Fujian, (very close to Xiamen) for some reason it came to be under the rule of Taiwan and for decades, it has always been a very sensitive area. I suppose like most cuisine, with migration and change of lifestyle ( and to some religions) the style and availabilities of ingredients, and those special food that one cooks on special religious festivities are all evolving.

I thought Fuzhou and hokkien are different, sure they share some a few thing in common, My Hokkien grandma would cook thing like sticky rice, with fried dried shrimps, chinese dried mushrooms,lap chong sausages, and fried shallot and soy sauce, traditionally given to friends and relatives when the baby is one month old, poppiah (fresh spring rolls), char bee hun (dried style) were all part of my growing in the Hokkien household, My mum's side of the family is fuchow, homemade red glutinous rice wine was and still is a big thing in household, mum still make a big vat of it from time to time, they add a spash of this wine to most thing, , especially the mee sua (thin long life noodle) with chicken broth, and use the leftover rice wine pulp to stir fried meat . Fried thick hokkien noodle 'wet style'is another favourite, they are big on fish balls, my home town of Sibu in East Malaysia, there are big fuchow population, there are things there that I haven't came across anywhere else, like kiam pon pian, shape like mini bagel, or kum puan mee, which is a dried noodle dish with seasoning of lard, soy, and more often than not msg garnished with a few thin slices of char siew pork, and fried shallot, served with a bowl of clean tasting broth. Due to massive migration in the past lots of new mixed cooking has immerged, I always find the Nonya cuisine has a very solid Hokkien foundation, especially the penang nonya.

How about dessert ingredients as part of the meal? To this day, I still cannot get used to the idea -- and the habit of my parents -- of cooking rice congee with sweet potatoes, congee with green mung beans, or congee with anything that I normally would only eat in a sweet soup or dessert, and eat them with savory dishes. I wonder if anyone else out there does that. ←

thanks for the information on the uses of basil, much the same way my grandmother used rose water as purfume, purslane is one of the ingredients that kept popping up while I was looking for recipes for fattoush, it sounds like how the ingredients are cut is very crucial, I cut my cos and pita into 1 inch square, using a pair scissors. I must admit here is Australia, pomegranates both the fruits and the molasses form have gained popularity in recent years among the non arabic speakings, I have seen some innovative uses, from very good to very sad. There is a very good cookbook written by an Australian with Lebanese background Greg Malouf is his name and the book is called Arabesque, and he has a restaurant in Melbourne call MoMo, serving beautiful modern take on the Middle Eastern foods.

I agree with you both about basil leaves, it was the only time I heard about the basil leaves used in fattoush, I usually associate basil with italian , does anyone know if Lebanese uses basil in their cooking at all ? I even came across one that has balsamic vinegar (from Modena ?) I like to know when a fattoush is a fattoush, and when it is not.

The place in St. Kilda, you don't mean Baker D. Chirico ? yes they do make nice breads, pity about no more Daimaru, I used to stop at Paul Bocuse bakery on the ground floor before heading home on the train, they were lovely, I have bought anything from DJ since it reopens, is Browns doing the bakery there still ?