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  1. Not available to overseas countries it follows the line of its counterpart MasterChef UK Also not available overseas. However some parts can be viewed in youtube or torrents. I may even upload some series next month when I get my new ADSL 2 plus.
  2. Visit Dan Lepard forum he has a lot of info on professional artisan bakeries Yet if I well remember he does not visit this forum anymore
  3. Again the quality of beef can vary greatly from ranch to ranch and herd to herd however Argentinean beef is mainly chewy and dark meat but flavourful unlike Wagyu although the Argentines are into waygyu in a big way in the last few years.
  4. Quite like today episode No one got eliminated it ws funny but What the other contestants?
  5. I do not follow as I should but it is a good show Although this way pass my time to have a career or own a restaurant still makes a good viewing and I agree I do not like certain aspects of the elimination. I am more for the final cook off between the three bottom contestants.
  6. Technically right although there are a lot of variations within the varieties and regions of many countries other than Italy in which has been produced for yonks. Jamon crudo is also another name for prosciutto crudo. In my old country for instance we refer to sandwiches made with "crudo or cocido" and omit the word ham or in Italian "crudo e cotto" still the same. Since prosciuttto sounds quite a mouthful the word jamon is preferred. Subtleties in rising a pig for processing will always exists and also differences exist in every region town and countries because of pigs diets, way of proces
  7. This is a basic recipe http://recipes.egullet.org/recipes/r1434.html you can tweak it to suit your own taste buds with or without vinegar either French or apple vinegar. You can use pork or beef meats or none if you prefer. It is advisable to stir fry your shredded cabbage and lightly stir fry the beets to bring up the natural sweetness. Timing is of essence there is no need to overcook ingredients borscht is great if cooked one or two days before serving.
  8. Two Brazilian recipes that I have not managed to prepare successfully in exile are these two above bolinhos de pescado (Rio) and vatapa (Bahia) Anyone could share the some light into the recipe? Thank you
  9. In Argentina with different filling they are called bombas de papa
  10. piazzola


    Sriracha was hit with Australians a few years ago as well as similar sauces from SE Asia but as fresh chillies of all sorts and shapes became more available year round and the Asian community has grown out of it preferring chopped fresh chillies on their lunch time sandwiches for instance.
  11. Batard is right somehow Asia ingredients What? Chinese north, south, centre,west,east. Japanese, Korean Thai, Vietnamese, Burmese,Cambodian, Indonesian, Malaysian even Singapore has its own style and ingredients then the Indian Subcontinent and Persia and Central Asia as you can see it is just a very broad term just as much as a Asian person goes chasing European or American products. What is your interpretation of American in English does not translate in other languages as the country above the Rio Grande. It very much depends on how you want to look at things and how much you want to know.
  12. I made tah-dig with a Spanish twist since I had some chicken rice or arroz con pollo and used zaffron as well so I wanted to reheat this the next day I went for the tah-dig method and the rice at the bottom come up crispy brown, not burnt at all my family said it was delicious loose and crispy rice at the bottom. My wife, as always said and asked me not to forget the recipe as I always do he!he!
  13. piazzola

    Adding sugar to wine?

    Three day old wine? How did you manage to keep it for that long? Sugar! never occurred to me but my Mum used to give me flamed red wine with sugar as a cough syrup when I had a cold.
  14. Melbourne, Australia second largest and highly cosmopolitan city various markets mainly Asian exists in close proximity of each other nowadays it can be compared to Singapore a melting pot of Asian cultures. Anglo Australian and of Europeans descend shay away but we are very wise when shopping for food stuff and ingredients as Australian travel a lot and almost daily to Asian destinations news travel home fast we know what's good and what's bad pretty soon. Asian cookware is pretty cheap and ingredients not always good fish, shellfish and vegies cheap but sometimes they could contain bacteria
  15. Finally I settled for Spyderco fine grit ceramic stone recommended and bought from a dealer in Western Australia he runs a knife and Japanese sword collector's club. I explain my background as my father and I were fine clockmakers and watchmarkers so naturally we used many sharpening stones soft and hard high and low grit to shapen and polish watch mechanism and tools. When I was a kid I use to look at my dad through the process of sharpening his razor blade and then shaving with it with his eyes closed and he would never bleed from any cut. Anyway I just use a small collection of knives mainl
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