annachan
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Posts posted by annachan
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Chinese banquet cuisine? I really don't know what that is. I've had many banquets. Most of them in Hong Kong, some in various parts of China and the US. The food is different depending on the region or what the restaurants specialize in. Other than them all having multiple courses, there aren't really other things I can think of that define them all.
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I bought that a while back. Some of the stuff is quite....hmm....strange. Like breakfast burrito - not what I would consider street food. I mainly bought the book for the egg waffle recipe as I do have an old fashion egg waffle pan. Turned out pretty well.
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Even if there is an Aldi there, it may not carry the same products. I haven't seen graham crackers at the Aldi here (Australia), no vanilla wafers either. If I want graham cracker, I have to go to a specialty store that imports US stuff and it would be about $8/box!
Then how do you make Banana Puddin' if you don't have Vanilla Wafers?
I don't....Besides, banana prices can go, well, bananas! I can get them for $1/kg (about $0.40/lb) now. But when supplies were low, it went up $20/kg! (~$8/lb!)
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I wonder if you have Aldi in Ontario. It is a small store with some name brands and a lot of their own house brands. A German company I believe. Anyway, it is THE place to buy such things as graham crackers, vanilla wafers. crackers and such items that are outrageous in price at our regular supermarket. They even have a good "triscuit" knockoff.
AND they have a decent enough condensed milk from which I made very good dulce de leche....2 cans at a time dumped in a bowl and cooked in microwave. Under $2 a can for sure.
In Germany they have many more baking supplies...like marzipan, and tiny glass vials of extracts.
Nope, no Aldi in Ontario.
Even if there is an Aldi there, it may not carry the same products. I haven't seen graham crackers at the Aldi here (Australia), no vanilla wafers either. If I want graham cracker, I have to go to a specialty store that imports US stuff and it would be about $8/box!
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Those brings back memories! Yes, dragon bread candy is traditionally very sweet. So sweet that I actually avoided them when I was a kid. I got into them when we're back in Hong Kong several years back. While showing hubby how they're made, I chatted with the candy maker. I told him that I like to watch it being made, but it is too sweet for my liking. He told me that time has changed and it is no longer made as sweet as it used too. I bought some to try and he's right. With it being less sweet, it was great. I might just have to give this a try someday.
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The way I deal with onion is just to blend the sauce after it's cooked. My Asian side comes out at times and I sneak in some soy sauce: combination of light, dark, and sweet. And depending on how I want my sauce at that moment, sometimes hoisin sauce makes it in as well.
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It occurred to me that if you're new to Melbourne, you might be interested in this thread from earlier in the year. I just re-read it and it's full of great suggestions.
Yes, I got a lot of great tips from there!
We've been to some great places but haven't really been around St. Kilda much. It's one of those neighborhoods that we have line up to check out one weekend. I'll keep the suggestions her in mind. Golden Fields is definitely on my radar.
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I was at the Good Food and Wine Show in Melbourne today and came across the Nipoori tandoori oven. I like that I can use it both as a tandoori oven and as a regular bbq. I like that it is compact and not very heavy as my only outdoor space at the townhouse is a small balcony up on the third floor.
I do have reservations on if it really works as well as a traditional tandoori. The salesperson tends to think I can cook naan by sticking it on the outside of the tandoori, which seems strange to me.
Anyway, just thought I put it out there to see if anyone has used it. Good? Bad?
It's retailing here for AUS$499, which is quite a bit more than the UK at 150 GBP.
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So, I saw puffed rice at a local Indian store and couldn't help but get a bag. Not sure how they were puffed but looked like the ones grandma used to buy.
Seeing Chinese celery at the market today, I suddenly remembered that my grandma used to put that in the puff rice as well. I got some and made myself a snack. Puffed rice, toasted sesame, salt, chopped celery and then tea. Toward the end of the bowl, I said something familiar - a small amount of fine sand. My guess is that the rice I got may have been puffed with sand as I couldn't think of anything else that it could have come from (I washed the celery very well!). I really brought me back to my childhood.
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I'll be getting tickets for the Melbourne Good Food and Wine Show. It'll be my first time so I don't know what to expect. I'm thinking of the 2 day pass so I can spread out the eating. I've not planned to go to any of the special events (some are show out already anyway), just general admission.
Any tips for a new attendee? Best time to attend? Things/areas to concentrate my time on?
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If I'm really, really desperate....Round Table was the poison of choice out of the big chains (the other big chains near by being Domino's and Pizza Hut). We didn't have other big chains around. Some of the smaller chains, at about the same price points, weren't any better. Good thing we had a great local pizza place that makes great pizzas and Brazilian food.
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I asked the guy when I was at the market today. He said the chicken rib is the piece located in the back of the wing. I don't really cut up whole chicken myself so I'm still a little confuse about where exactly he meant.
But here's a picture of them I got from the market.
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One of the simplest recipes ever:
Cut eggplant in half, lenghtwise (I use Chinese/Japanese eggplants). Steam in steamer or rice cooker till soften. Drizzle with soy sauce and sesame oil.
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Australia food prices are generally higher than the US. For some reason, chicken here is quite expensive as compare to other types of meat. I can get steaks (good ones) at the same price as chicken.
I've been searching for pics of chicken ribs online and haven't had much luck finding good ones. I'll have to take some pics the next time I get them from the market.
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The ones I buy doesn't look like the ones David Brown is referring to in the video....
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Chicken ribs are about $3-$4/lb. I don't buy breast meat much, but I think they are more expensive than chicken ribs, but not sure by how much.
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Nice looking blog, 3HungryTummies!
It's not my blog - sorry, I should have made it more clear.... It isn't easy finding pictures of chicken ribs and that was where I managed to find a few pics....
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I imagine there is only 2 pieces in a chicken. Where is it exactly, I'm not so sure.
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Recently, we've discovered a cut of chicken call chicken ribs. Here are some pics (raw and cooked) for those not familiar with this cut: http://3hungrytummies.blogspot.com.au/2009/12/citrus-chicken-ribs.html
It's becoming one of our favorite cuts of chicken! I am one who likes meat with skin and bone on. This cut has both. It also quite meaty. It's white meat but doesn't dry out. 10 minutes in a marinate of your choice, coat with panko or naked, baked in oven for about 15 minutes and it's done. It's juicy without the need to brine.
These chicken ribs are inexpensive and great for quick weekday meals. Therefore, we're having them once a week or every other week. I like the ways I'm been preparing them but I can see us getting tired of the current preparations soon. So, anyone got some good chicken rib recipes to share?
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Sorry, I should have been more clear. Both the Creative and the Gastro are HotmixPRO machines.
The Creative is going to be about $5000 - which has the chill feature. The chill feature is nice to have but I think my use for it is limited therefore probably doesn't make sense for me at this point.
The Gastro is $2400 - which is comparable to the Theromix, but better in terms of higher temp and more precise temp control. It may not matter if you're making everyday soups and stews, but this makes sous vide, chocolate tempering, sugar work possible. I don't really want a machine that just does the ordinary stuff, like chopping and cooking. I can do that just fine. I want a machine that can do the more complicated stuff. I think if it can acts as a sous vide (granted, I won't be able to do sizable pieces of meat in there, but I'm mainly cooking for two), replace my crappy chocolate tempering machine and saves me from standing in front of the stove for hours watching over my toffee during the holidays, it may be worth the price.
Oh, and you can program both the Creative and Gastro so you can set it to do multiple steps. You can also save recipes on a SD card with the steps.
By the way, there is also a HotmixPRO Easy (no programming available), which is a little cheaper than the Theromix and has wider and more precise temp control.
Someone did a comparison between the TM31 and HotmixPRO Gastro: http://welfarewisdom.blogspot.com.au/search/label/HotMix%20Pro
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For a while now, I've been intrigued by Thermomix type machines. Initially, I was excited by the Theromix. Upon further inspection, I decided that it wasn't for me. Then there is the Kenwood Cooking Chef. I like it better than the Theromix due to the larger capacity and the more precise temp control. But something was holding me back. While deliberating on the Kenwood, the Thermo Chef came into the scene with a much lower price than the first 2 machines. Tempting, but there are drawbacks, like the blade always running when the machine is on. Excitement has faded by this point.
Now I am looking at the HotmixPro Creative. Though I still like a larger capacity, like the Kenwood, I am happy with the other features. Not only can temp be adjusting by 1 degree, the range from -24 c to 109c (-11.2f - 374f) is impressive. It can act as a blender, a mixer, a chocolate tempering machine, ice cream machine, works with sugar and possible sous vide. And no need to buy extra attachments. I am once again excited but not sure if this machine is as great as it claims to be.
Anyone have experience with a HotmixPRO machine? Even if not the Creative one, I still like to know how well the machine functions. Also, not sure that I will go with the Creative model yet as it will have to depend on the price. The Gastro (just like the Creative but without the chill feature) is about $2400. I don't think the Creative is available in Australia yet and I've read in one place that it may be in the 5-6k range. That's a big jump in price for that one feature and I think I can live without it. But, if it's closer to 3k, I would consider it.
TIA for any info you have.
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We usually have pu-erh tea at home, but jasmine, oolong and such will probably work. It's meant to be a causal snack, I imagine people just use what they have on hand. As for rice to tea, I say more rice than tea. It's not meant to be soupy. Just to wet the ingredients and a little extra.
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I miss puffed rice. My grandmother used to purchase large bags of them. She'll put some in a bowl with toasted sesame, a pinch of salt, some cilantro and then add hot tea. I was a great snack. I am not sure why but I think the ones she got was cooked in sand.
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I never bought self rising flour while in the US. I do now in Australia as I'm finding more recipes here using it. Still, I mainly used it when I had to bake for the kiddies at school. As I don't work there anymore, I have not touched it since.
Canned mushrooms - I will use canned straw mushrooms, but not button mushrooms. I just don't like it. Same goes for canned asparagus.
Instant gravy and stuffing - I just say no
Ceviche and Guacamole - Tortilla chip substitutes
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I really like the crispness of chips, so raw veg (while nutritious) doesn't do it for me. I think the plantain idea is great. If you want variety, thinly sliced taro and beetroot to the mix. For the guac, some fried yucca would be lovely.