piazzola

very bitter leaves? Is there a way to remove or mask the bitterness I grew up with radicchio o radicheta along with other Mediterranean vegies growing wild in the paddocks so many good memories even thistle, cardo or cardune simply delicious. But coming back to this vegie I have never consider eating the outer leathery leaves. I tried with melting cheese and oven baked not my cup of tea. Any other suggestions.Thanks

Probably both I think. All I know is that they are sons an daughters of Japanese immigrants to Brazil.

This show is mostly for professional bakers but it is open to the public admission is free on the 20th of November from 8am to 5pm check out the site www.baking.com.au

Ogorki yes I do eat them but their season is very short and most times the vegies are over ripen and they lost moisture what makes them soft instead of crispy.

helenjp There is a large Brazilian-Japanese population in Japan and feijoa is Brazilian in origin probably they use caipirinha to mellow it:)

Tandirs are one of the cheapest ovens to build and keep they could even be built of old drums. Momgolians tribesmen use a portable type of tandir where they would make lamb meat pies Uzbeks just use a large eathenware pot to make their famous plov rice dishes, breads and kofte.

If I am not mistaken there are two types of sumac ( well at least in Russia) and inGeorgia they make this wornderful smelly hunelly spice mix widely used in Georgian and Ossetian cooking.

It is fine to talk about food and good customs and delight and sink into a glass of red wine or other never mind spare the comment but here it goes. In my youth I have experienced the greatest number of dishes and never paid attention to the localones until I or others made the decision for me to move overseas. At that time I was looking to settle ina similar country especially the weather so I found it well kind of Most of you know that I have an Eastern European ancestry and a very strong Spanish /Italian influence so it is customary for us to take long lunches more so on weekends My Brit pals criticised me for beign too slow. Apparently they could do lots of things and put business together like no other. I kind of feel as a alien since the culture I grew up is through and through Mediterranean and I mean it is really Mediterranean to the point that Spanish or Italian languages are not a problem also found a great affinity with Greeks as well (they are a tough nut to crack) and further south Morocco( not surprising many Spanish speaking converts live there) more recen

Does it has to be Japanese style? Spanish from the north have been doing for centuries sometimes they use the baby variety called chripones or the larger calamares stuffed with rice among other things. If you google images of calamares rellenos or chiripones rellenos you'll find a huge variety

Think you talking about Aztec Foods near Tulla? Argentinean butchers there are only very few some so called Italo/Argentinean still in the community though in the far flung suburbs or mostly among the Italian communities scattered in various suburbs. As far as Dulce de Leche I haven't had it for years now I rather my wife used to boil condensed milk when we first arrived here. There are recipes on internet in Spanish that can be easily translated from forums like this from either Argentinean, Spanish or Italian languages. If I know of some Argentinean butchers I would like to know and will also let you know ATM I make my own chorizos but the meat market products here aren't as widely open as that of NSW or Queensland.

Well I have been here since 1976 so have been around Few things have changed since then and so has Praharan market SUXS BIG TIME well overpriced even the so quality self imposed label does not stick anymore. A few doors away Aldi beats many the market hands down. As far as Brazilian restaurants still my good old friends in Richmond's Chrurch St although I have not been there for few years (don't have to). Argentineans restaurants have not faired as good simply because those that have attempted to open one have little or no marketing skills let alone price structure besides many of the beef products here in Victoria are still not available or hard to get from abbatoirs or in the open market.

That's what I'm interested in from Portugal at any rate. ← I'll ask around for Portuguese stuff and will take some time unless you need a good quantity either bottled or other form. I don't deal in small quantities myself

So long as it is in good condition and no little and tiny worms or mosquitas appear . I have known of few cases where other people had resturned the jamon to corte ingles for refund. So better check thoroughly for such critters before packing

Casa Iberica is not a wine supplier although they may know who will sell wines etc. Over the years I have become dissatisfied with the stuff they sell, generally its second or third rate and I am not talking gourmet produce then again they have no one to compete for years the only true competition bailed out a year or so ago. Miguel started to import Spanish and South American (Chilean) wines years way back in 1990 from South Yarra and then moved to nearby Tullamarine he is now the largest importer in Victoria but I have lost contact with him. Portuguese wines may be a problem since there is not much variety except for the fortified wines. I don't think Spanish are keen on importing Portuguese stuff anyway.

knowing the industry for a long time I must add the following This industry cannot be called productive but service therefore not considered crucial for economic development (some spin offs) tourism excepted. Salaries and prices will continue to fall to come to parity with international standards of the local and region(forget US or Europe) Melbourne scene as a well as Australia's generally is too young not real competition has been taking place(yet to go through at least one economic recession) Food standards will continue to fall as restaurants and pubs jockey for positions in the market place.

No wooden slots or placeholders in drawers will not damage knives but a bit of lining will also help although knives will tend to cut it with time

This link is from an Argentinean site http://www.folkloredelnorte.com.ar/costumbres/cortefoto.htm showing all beefcuts. Barring linguistic differences between Spanish and Argentinean they may be similar

Well fortunately people are not allowed to have food in their offices so we have a main kitchen/canteen and there is where we have our lunches. I do not like people having food in open offices (mine is enclosed)

I too have one of those supermarket salt and pepper grinders but don't use it often I do season my food using my hands as rough measure and as I suffer hypertension I use salt sparingly. As for the peppercorns must confess it may be hard to get younger ones it would be had to ascertain how old they are when already packaged. I don't think there is much choice but I don't use that much to notice the difference anyway.

Thank you Hiroyuki When I meant cold perhaps I meant to be at sushi temperature which is about 30C. I would like to make tuna (canned type and mayo) so it does not need to recook the ingredients nor i want the mayo spread everywhere but just stay in the centre of the oniigiri.

So for those filled oniigiri. How hot or cold should be the rice (when making them)for the tuna and mayo stuffing for instance? Thank you

Must agree with you kangarool Iike to stroll along some of these streets and walk casually into one of these joints have not been disappointed yet although must confess the Turkish pizza is not my cup of tea.

No problem Though you may find Bak kwa pizza (Chinese pork jerky) in Melbourne instead who knows

Believe me I understand. I was no way complaining about it, just musing about a selfish craving I'm definitely going to get the guide when it comes out and, yes, dinner seems to be the main issue. I'm surprised so many of the cafes close early. You would think a lot of the university students would hound them at night. Even drunks trying to satisfy some late night cravings. To put it more simply, NY style pizza is crisp thin crust pizza on large triangular slices. It's certainly not Domino's. There's a good eGullet thread on some of the more famous/best places in NYC found here: http://forums.egullet.org/index.php?showtopic=35551&st=0 ← Well I know few things about food anyway and I also happen to know NY style pizza too but have no crave for it. However I agree It would not be a bad idea if there are few pizzerias around serving this style of pizza but late night cravings are dangerous Regarding Melbourne, well yes it is a very cosmopolitan city and you will find a huge assortment of cooking styles just about from everywhere in the world. But it is not NYC and we have much different ethnic populations, style and tastes as well anyway. Melbourne has come a long way since thirty years ago where pubs close at 6pm and that was just about all entertainment except for some Chinatown restaurants made a night out in the city. Melbourne has come a long way from those days. Think of the food you get here that you would not find in NYC. One thing though and because hospitality industry is relatively very new in Australia thus local rentals, wages and working conditions are relatively high compared to other cities in the world and this is reflected in current prices. As far a real restaurant and bar competition is concerned it has not really taken effect only a relatively handful have been jockying for positionsi in the market but for most price is not a priority issue not yet anyway as you have probably noticed price is not a real issue for most people when it comes to food just wonder round the food markets see what people ask and buy. Melbournians are not yet as price sensitive as other cities in the world are mainly because the industry fuels itself with so called food fashion, fads or discoveries and interest rates remain low at least for the time being. Where I originally came from to Melbourne the industry established itself around early 1800s or more or less mirrored NYC and many bars, pizzerias, cafes and restaurants (if my memory serves me well in the sixties) never close or only close briefly for two hours(for a big clean up and wash the floors) they have shift workers and you can have a formal dinner at 3 or 4 am and bars will be full at any hour of the early morning.

Umm lemme see...I dispute that NY pizza is different even in NYC so there is not unique style yes I grant you that is thin and but not my favourite by a mile and a half. There was a Fiztroy street pizza joint called NY Pizza something something but went into receivership in less than a year. I have no idea what standard of pizza they offered but looked overpriced compared to the other joints around.