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Everything posted by foodie52

  1. When you are on the slopes, your options are limited! If you are lucky enough to be skiing where there is a restaurant, stop in by all means. Have a glass of wine and the local food. You can't go wrong, for goodness sake. Just enjoy being hungry, in the fresh air and appreciate the local offerings. They will be mostly noodles and sausages. They taste damned good after a morning of skiing.
  2. The roasted raspberry chipotle is actually from Fischer and Wieser in Fredericksburg. Hudson's does an orange chipotle bbq sauce , among others. My fav company featuring chiles is Austin Slow Burn. Their Rosemary Habanero Jelly, Cranberry Habanero Jam, Green Chile Jam,, APple Pie Jam with Jalapeno and Peacvh Jam with Serrano - all ROCK!
  3. I used to have them too, and still get them once in a while if I've lost track of what I have in the pantry. The main thing is not to store food. Buy it and use it. It's easy for me because I work in a food store. But if you are used to buying flour, chilis, etc. in large quantities, you might want to rethink that and buy less.
  4. We just got back from Australia : we had a wonderful visit to Kangaroo Island and got to sample the honey from the only pure strain of Ligurian bees left in the world. The honey is delicious. Very, very flavorful and distinctive. I brought some back and am rationing it! BTW, the eucalyptus DOES affect the flavor. It's amazing.
  5. I have a Melitta Express kettle and it's held up very well. I always use fresh water and love how it comes to a rolling boil before switching off. The oxygen in the fresh water is important for a perfect cup of tea! I have a well-used Brown Betty - makes one cup - which I never wash or rinse out. I've got a tea cosy in the shape of a cat that I bought years ago at Kew Gardens. I mostly use PG Tips - I'm pretty much stuck on the teabag thing, but will use loose tea when received as a present. If I didn't have my cup of tea in the morning, I doubt that I would ever get out of bed!
  6. Roasted pork butt, roasted cauliflower and sweet potato pancakes.
  7. foodie52

    Making Vinegar

    This guy has a very informative and amusing website Vinegarman You'll learn more about vinegar than you ever wanted to know. edited to make the link work.
  8. I was in Adelaide for Tasting Australia. I took a photo of the Greek Yogurt stall! Ate at Jasmin and really enjoyed it. Also at a couple of other places which I shall list after I check out their names in my travel journal.
  9. she may make some new friends. I wasn't trying to set her up.
  10. and you never know whom you'll meet!
  11. we get ours from Martin Preferred Foods. I don't know where they are based out of. I could find out for you if you wanted.
  12. foodie52

    Black Treacle

    We used to be given treacle tart in boarding school. It's was very inexpensive to make and very VERY sweet! I used to buy tins of black treacle and smear it on toast with butter. I believe I knew someone who also used it in fruitcakes?
  13. Wow: I read this thread just to see the names of the towns where I used to have friends!! I grew up in RiverVale in the 50's but left in 1963 and never went back. All I remember is the drive-in theater somewhere, the icecream parlor (those were the days when my dad would pack 6 kids into the VW bug and head out for cones), the butcher in Westwood who always gave me a slice of bologna, and the little country store that I could walk to from Woodside Ave....
  14. We just came back from a month in Australia: Victoria and South Australia, specifically. We had wonderful food at tiny chef-owned restaurants all over the place. And you have the advantage of the dollar actually being worth something , as opposed to Europe where it is worthless. Australians have fresh seafood: lots of squid and oysters, King George whiting, barramundi, marrons, mussels, soft shell crabs - all appear nonchalantly on menus wherever you go along the coast. The Asian food is incredible - many people argue that Australia is actually an Asian country - thanks to the many immigrants. Melbourne has the second largest Greek community in the world, second only to Athens. Italian immigrants have also carved out a significant niche for themselves, so you can get the full gamut of Italian cuisine. $1000 will get you there and back to LA on Qantas.
  15. I've always thought of the cobbler process as the batter simply rising and taking the fruit with it. It incorporates the fruit. Kinda makes a soft fruit cookie.
  16. I could have used you guys a month ago when I was in Australia. Having said that, we used the Lonely Planet Guide to Adelaide and South Australia and were very impressed with it, both for lodgings and places to eat. We had an amazing meal at Sage and Muntries in Mount Gambier. Check out the chef - Graeme Armstrong - who is doing great things with bush ingredients. Also had a delightful meal in Quorn, thanks to chef/proprietor Ron Cunningham at the Austral Hotel. He is also excited about using native ingredients. His kangaroo pizza was delicious. In Adelaide, we had delicious Indian food at Jasmin and at a tiny Chinese restaurant next to Central Market - tea-smoked aniseed duck. I have the name of it somewhere. The kitchen at Kangaroo Island Wilderness Resort is surprisingly innovative and fresh, considering where it is. They have a chef from Bali who turned out some wonderfully flavorful dishes for us, including lamb backstrap, at the special request of my husband. Donovan's in St. Kilda was our final treat. Expensive, but a real joy nontheless. I had fish and chips. King George Whiting, light as a feather. To top it off, the Tasting Australia event was lots of fun. I went to three days' worth of seminars and learned a lot about Australia. Also attended a cheese tasting with your lovely Will Studds who hosts a TV show called Cheese Slices. Attended an olive oil tasting and blending as well (NJOI oil) which was impressive. McLaren Vale: had a very thorough cellar door experience at Wirra Wirra hosted by an acquaintance of mine: we enjoyed the 2003 RSW Shiraz and even got to take the rest of the bottle with us to enjoy at dinner that evening! Greek food in Coober Pedy..... I love your country.
  17. When they sold the company, they sold out. Period.
  18. foodie52

    Quark soft cheese

    We used to spread it on pumpernickle, a sprinkle of salt and then.....thinly sliced onions! Or radishes.... (I'm not that old...it's just that I grew up in a very traditional household.)
  19. Tortilla soup with some Tabasco thrown in.
  20. Chestnut paste in a tube is very popular in Europe. You can mix it into softened vanilla icecream and serve it like that, or make an icecream torte. It's very, very sweet.
  21. brown rice, bell peppers and onions, also poblano peppers that I've been roasting and throwing into everything (except my morning tea...)
  22. "Bitter" and "peppery" are better adjectives than "stinging". That's all it means. Green, bitter, grassy, peppery, fresh - all denote good flavor and taste in an oil. It doesn't mean that you have to like it, though. Most people prefer "buttery and mellow" in their olive oils. Olives picked when barely ripe give Olio Verde its destinctive, powerful flavor and aroma. The Californian McEvoy Ranch oil has similar properties. On the other hand, the Greek Morea is a huge contrast because the olives are harvested when mature. Morea is buttery, fragrant, mellow with just a little pepper. I'm assuming all three are good for you.
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