piazzola

In Australia he most recognised ones and biggest are McDonals, KFC, Hungry Jacks(Burger King) and of late Gloria Jeans, Starbucks and South African Nando's. Other Asian started to appear in small way yet.

Must confess I have not been to Pellegrini's for many years not since early 1990 strngely enough its name is exactly the name of one of Argentina patriots Carlos Pellegrini so the mane is very familiar to me.

Yes ATM no easy answer since the main language is Brazilian which is a problem for this forum So unless I get some English links I won't bother making NY further postings or comments

I was not suggesting that the Portugese had a monopoly, I was just illustrating the point, that centuries ago the dish had already been widely distributed due to their trading efforts. ← Not so the Spanish also traded and came as far as the Philippines(a former colony of Spain) and parts of Indonesia(island of Ambon) and The Americas their diets also consisted of bacalaoi.

You are right Melbourne lacks of every day restaurants something like in other countries is called minutas or minutes just a set menu to eat for office and blue collar workers. To me the best places are still pubs no the up market ones but just average corner pub even though they are a dying bread some still survive and going through changes but set meals are still on for about the quoted price and plentiful of tucker Can't recommend a singular one but you just have to dare try a few.

Remarkably similar to bacalao a la vizcayna or Basque, Biscayan bacalao Unlike Tristar, Portuguese did not hold nor they do a monopoly on bacalao in Portuguese the word is bacalhau, Spanish bacalao, Italian baccala.

Often wondered about this type of cooking suddenly discovered some websites in Brazilian which are an eye opener of the large japanes Brazilian community in Sao Paulo. Does anyone have recipes or knowledge to share. thank you

I don't think salivating is not the appropiate word may be in other circumstances but Francesca would not literately take it that easy.

So I went back to the market today and I've found these $2 a kilo Nothing to lose and much to gain by drying them to the sun Today 36C two ore days of 38C hardly any humidity so it is perfect for drying I only had hoped I had some Roma tomatoes as well.

Thanks I am trying to make bacalao a la vizcaina Then again I have to check my sources around here and beyond.

Thanks Rogelio But I wonder just red peppers sundried? or there are kind of different peppers somewhat like piquillos or red banana (long and pointy) sundried? I have seen few around I can purchase and sun dry them whilst the weather is hot. Thanks

Time and time again I come across recipes which suggest pimientos choriceros especially from The Basque country and Cantabria. Can anyone tell me what is its likely name in English and where I can find them preferably an image, thanks

Rather be in Albert Park to my liking but if you must then Bay Street is ok and so it is Beach Street. It used to be a poor man suburbs until not long ago when the affluent people moved in especially in Beach Street. Most places lack originality since they are franchised so it is little innovation round there until you hit Dundas Street. Port Melbourne Pier is where most of the trendy restaurants are but have not tried any as they are close to home so meal is at home most days.

Empanadas This are Chilean style see crimping

To begin with my friend tell me that knows little about good restaurants there because she is just average and never go out to restaurants however she recommends the ones along the beach walk and surrounding area and in the city centre the ones on Boulevard Hassan and Boulevard Mohammed. She recommends freshly caught fish cooked the stalls in port area. She will come back to me with some more info later.

Hello Catriona, I could ask a Spanish friend who lives there and come back with an answer in few hours if you don't mind?

lorinda I have no idea in Sydney market for bulk flour although I did read something about it. I am trying to recall the sources even old it may pay you to check them out. http://www.smh.com.au/articles/2003/07/25/...l?from=storyrhs Good luck

Look to be totally honest at these prices one loaf will cost anyone an arm and a leg. In English farina tipo 00 translates as 00 type flour and as far as I am concerned it is a marketing gimmick. I would not pay more than .45cents per kg of good flour. I you can't find any good bulk flour outlet then just go to an larger Indian or Turkish supplier buy the stuff there in larger bags much cheaper and fresher flour than you could ever dream of picking up on any supermarket isle even from that rip off merchant of mediterranean supplies. Forgot, if you live around Oakleigh the Greeks there also carry Weston's large flour bags for around $20 per 25 kg I have seen bread flour and farina flour bags at that price. The Vietnamese in Springvale also carry two or three brands of flour large bags I can't remeber the particular mill but it is P-farina type which is the same as type 00 as this flour is known in latin culture countries (not only in Italy but Argentina, Brazil ) we also call flour by this denomination tipo 0,00,000 and 0000.

I have seen Roquefort cheese in many shops right now I think there has been some court battles over the importation of unpasturised cheeses and importers have won so far So far as I know quite a few Argentinean recipes use roquefort

Used to have my fav knife long ago and used it in an unconventional way for most people as I would eat beef directly off the bbq. May be this may give you some ideas http://www.aceros-de-hispania.com/facon-knife.htm

@robert Don't mind getting a good recipe thanks @Michelle, Perhaps I should also try this dough @rickster will also try this one and yes forgot you call these cookies Thank you

Not enough salt or stored at higher temp could be some of the causes. I have now transferred most of the olives to oil. Make a habit of tasting olives for readiness every month to minimise spoilage by changing brine if and when necessary.

I guess it is widely used in the tropics for obvious reasons none other so when in Rome do as The Romans do! I'd say. Personally, I have no real justification to pay much money for something that can be readily substituted although with one exception if I eat a good Brazilian vatapa then dende should be used.

When it comes to pies I am no so good but for this particular one I'd like to get the recipe to make it at home. I went to this Russian bakery in the middle of a Jewish commercial centre where they had these marvellous baked piroshkies made with soft and crumbly dough (the crust reminded me of a soft biscuit) filled with cherries. Does anyone here knows what I am referring to? Thanks

Well I have finished curing a small batch of salt dried cured olives and put the lot in jar of olive oil The result is a delicous bunch of olives and as a bonus a kind of extra virgin f oil rich in olive flavour and greenish tinge. Next year I'll do a large box regardless of the mess