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piazzola

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  1. piazzola

    Master Chef Australia!

    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. piazzola

    Master Chef Australia!

    Quite like today episode No one got eliminated it ws funny but What the other contestants?
  5. piazzola

    Master Chef Australia!

    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. piazzola

    Prosciutto Cotto and the other Hams

    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 processing them this makes it almost impossible to establish a rank of preference for hams. Basically a difference is found in plant processed and home made hams. If anyone had dispatched a pig or two that person would know the work and processing involved in making hams and other smallgoods at the time of the killing or faena.
  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

    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. piazzola

    Culinary Culture Clash

    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 or high levels of mercury still allowed into the country as random batch testing is performed but more stricter quarantine laws are needed to prevent bad foodstuffs coming in. Asian restaurants were highly patronised ten or more years ago but nowadays quite a few were featured as unhealthy eating and were shown on tv as vermin ridden and plain unhealthy. Likewise South Eastern asian butchers tend to keep meat at temperatures above 4C perhaps 10C so cheap does not always reflect healthy eating. Markets are great for cultures but beware of what you get for your money value is one thing getting ill is another side effect of market cultures.
  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 mainly German Wustoff and use utily or 2 thin blade knives to cut difficult things like tomatoes, parsley stalks, onions, celery or plums. thin blade knives are easy to maintain and when slicing stop slices rolling off the chopping board. Coming back to this dealer he told me that Japanese water stones these days are not what they used to be as the Japanese quarries have been exhausted the stones nowadays are made of reconstituted material. He continued saying the there is a separate chapter to sharpen swords but that does not apply to kitchen stuff. Anyway as I have children and young people visiting besides my wife dos not care which knives she uses anyway and I am afraid for their safety so I choose not to over the sharpen but keep an edge just enough to last me say 20 degrees and kept deep in the chopping block. But I do keep Dad's (my own) Argentinian facon in pretty good shape encased and that is sharp only used to eat meat. Finally, I would be interested to know how to sharpen and keep a serrated knife and a expensive potato peeler in good nick?
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