piazzola

I have been using rice bran with very good results

Not quite my taste and with plentiful live spanner crabs in the markets I'll give the bw a miss Be careful with QVM,Vict street and Springvale, seafood stuff some of it is quite old (ready cooked) and quite a lot is imported from SEA brought up in murky polluted ponds You best bet is to check out for seasonality and availability in Australia so you can be sure it is fresh and good

That remind me of the Russian burrito

PCL I have been a meat exp[orter for some years now as you well know I come from beef country too and never wate anything however Victorian laws prevent meat processors from marketing offals but some make it way thoough the Vietnamese butcher though a bit dubious. I prefer have my offal shipped from either NSW or Qld where offals are sold no problems at all As mentioned before I it is customary in my old country to eat offals on the barbie by far the most popular method in fact if you ask for a mixed grill that is what you'll get by default And another thing to add Italians do not know offals well I can assure you that That butcher may have an Argentinean connection somewhere which is not a far fetched theory since Italians make half of the Argentinean population and many have relatives here. Also many Argentineans here called themselves Italian for the sake of convenience since we tend to speak and read Italian quite well.

Very popular dish in Russia and former Soviet republics though called sharma o saurma there. Not a foreign dish but a local one varies from region to regions surely enough.

In Argentineans enjoy offal in many ways, but they are either bbq'd or cooked for winter stews. For stews a dish called mondongo comes to mind. Now as bbq's are an art form and offals feature prominently in a parrilla or asado alongside spare ribs and chorizos they are popularly knowns as chinchulines(long and short intestines) , mollejas (sweetbreads) some strange concoction of sounds.

Accidentaly today I was making some stuffed borks/pide and had aleft over so since I was also making lamb koftas for dinner had tow chunck of dough flattened rolled pin them and made pita style bread they come puffy, pliable and delicious out of the heavy iron pan. 300 grams of bakers flour 1 tablespoon of yeast 1 teaspoon of sugar 1 cup of thick yogurt 1 teaspoon of salt 2 tablespoon oil made the dough until soft and would not stick anymore rested until double its size cut and shaped in small balls rolled them and flattened with rollin pin let them raise a bit but not too much place one in hot iron pan for 10 seconds and turn it over to continue cooking turning several times to prevent burning My son loved it and immediately filled the pocket with salad and the sliced koftas

Nice thread this one I have bought at the local Japanese grocer a kind of sweet bean bar wrapped in plastic packaging. I wonder what category it would fit in since no bean skins at all and I like it very much. Back in the old country we have plenty of similar products though not made with beans. BTW are there any recipes with azukii beans? thanks

Nice lentils koftas chufi Interesting discussion about doughs and yufkas sazji In Central Asia yufka slightly changes to yupka Now my question to you is can you identify this kind of dough made into a borek? sometimes has potato , lamb or spinach it is almost like a kind of pide type dough but not quite.(will post a pic later) What makes it distictive is the soft and airy crumb inside and crispy outside. Thanks

Hey that brings back memories of long ago when the Lebanese neighbours invited me with what I have known as kebeh anyway I found it strange at that time well I was only fourteen hehehe!

These days large companies have taken over the cheese markets inboth NZ and Australia Ie FONTERRA http://www.fonterra.com/content/aboutfonte...nds/default.jsp so you would not find much differences between our countries mass produced cheeses . Go for the lesser known manufacturers perhaps as it has already been suggested here King Island produce is very good here but there are also some other Tasmanian and Victorian soft cheeses to consider.

I do suffer hypertension so I am on medication a salt reduced diet (whatever kind of slat) is kind of ideal and I often find restaurants tend to over salt chicken, fish and chips too much. These days of refrigeratoin you may think that salt is no longer used as preservative.

Funny these gyoza thingies, these gems assume different shapes and fillings across Asia yet the cooking method remains almost the same boil and shallow almost dry fry for the skin to crisp up. Also known as pelmeni, vareniki, pierogi or pyrogy, koldunai, kreplah, manti but Siberian pelmeni and Kazakh manti share very similar fillings with gyoza.

Well it may be hard to recall but perhaps here someone will know the procedure It was this guy who came on one of Iron chef challenges with a deep fried sushi roll Now as far as i can recall it was a long and very flay fillet of fish skin on the chef turn it up and the started making small repetitive cuts along the fillet almost to the skin but not cutting it. The he took a ball of rice spreaded and filled the middle with other seafood (can't recall what was exactly), he then made a roll and wrapped in nori sheet sealed the side and dipped in some batter then deep fried it The final roll looked delicious Pity I cannot recall the whole process nor the particular episode this was on

yes yes that is the correct assumption helenjp I'll try that suggestion for my boy lunch pack he loves rice in all shapes and forms I often send him off to school with arancini but onigiris are healthier snack

Thanks for your replies The kind I like to make is triangular shape almost fully wrapped in nori sheet but because onigiri are made with hottish rice there is steam that escapes and I leave a little window until they cool off and refrigerate until thew morning. My kid leaves on a school bus at about 7.30Am and I have already gone to work at 6.30AM

Any suggestion to keep oniigiri from getting too soggy for the next day for school packed lunches? thanks

There is a Moldavian/Russian man that owns small deli shop in Glen Eira road between Hotham Street and the railways station he smokes smallgodds regularly and has some fish on the display window This is a traditional Jewish area of Melbourne

Interesting comments andiesenji Thank you

As far as I know rocotos are very hot and they have think flesh much like jalapenos but much hotter they also have back seeds which I keep to plant for the next season. Anyways I buy few at the time and make some salsa de aji and use it for South Asian dishes as well I like the thick flesh types of peppers and rather buy them fresh and not in jars.

Interesting way of cooking boreks kurdish style I guess yufka or yupka a whatever other names it may assume is well known from Turkey to Mongolia and from Eastern Europe to Iran.

I did a little search for you and yielded these http://translate.google.com/translate?hl=e...ficial%26sa%3DG http://translate.google.com/translate?hl=e...ficial%26sa%3DG http://translate.google.com/translate?hl=e...ficial%26sa%3DG http://www.deliciousitaly.com/Liguriarecipes2.htm hope this helps

I think the purpose of vinegar is to help boost baking powder activity and cream of tartar is to help build egg white peaks which otherwise you may need salt to do that Guess cornstarch would be to further weaken flour to break down protein(gluten). Hope this helps

Looks great If Spanish cheese then is it requeson which is similar to ricotta? thanks

Well my bet is going three ways First of all Argentina Second Ukraine Third Australia So I may have asado and empanadas one day, borscht and varenikies and or any Aussie treat