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I believe have sufficient experience to tell you some of my results I could not find diastatic malt extract so I spouted some barley grains and dried them acording to instructions with no tangible results to add to my already good flour stock but then again I use commercial flour of various grades and the batches produced are very recent (that is within three months of milling) of course I buy bulk flour in 25kg bags which is not the same as store bought flour. As you probably know alpha-amylase is already included and the milling (hoiw much do not know) but normally is included to help prodiced a lighter crumb by commercial bakers. So I don't use malt flour extract don't need for the kind of lfour I work with Of course non diastatict malt is ued mainly for flavouring which I often do

If you look hard enough at some Chinese stores the one some people call HK flour is farina or 00 type flour

Strangely enough this is almost the recipe for Maltese (see http://forums.egullet.org/index.php?showtopic=88129 ) pastizzi but instead or the dough beign rolled in with butter spreaded but in pastizzi the dough is rolled twice with butter and the shaping is perhaps fancier if not more elaborated.

Hi there There are various methods to process olives though the most popular here seems to be the Greek method of brining for that you'll need green or semi ripe greek olives I have one of my neighbours to explain how it is done though I used the caustic soda process before and ash is good too but need to get the "flower of the ash" for it to work propely. Processing olives is easy though get them to taste just right and look right as always there are few tricks one learns along with experience. You can check out this page http://www.vasilisgarden.com/facts.php two links describes the process

At QVM there are few stalls with plenty of them but expensive $3.99 the problem is that you are not allow to pick them individually for sorting those destined for salt drying and those for pickling although I have both but I would not want to end up with a larger quantity for salting as I will run out of space

Like to know where to source them and what's the best prices and qaulity in town I have processed 4 kilos already but I have seen little black gems around that I reckon could process them for the next few weeks Thanks

Both flours are made from corn If you refer to the limey flavour then they are different bearing in mind few people O know are allergic to ash or lime flavours.

Don't know the term Masarepa but masa para arepas stem from masa harina which is precooked corn meal used by Colombians and Venezuelans alike both consider this arepas or little buns as their traditional staple food of the region Yes it i s basically the same as the Mexican masa harina or maseca but the masa arepas is not treated with nixatamal or lime or cenizas so it is milder in flavour and can be just the same for all things Mexican. I have few Mexican friends living in Venezuela who just make their own stuff with masa harina

Actually WOF grilled provolone makes me think of its Italian (whn not)origin as caciocavallo all'argentera anyway even the Greeks have their own version let alone the Chipriots have haloumi prepared almost in the same way Though I must confess I always enjoy my piece of provoletta a la parilla I sometimes do it here whenever I meet with other Argentineans expats

I like pubs to stay as pubs and bars to be a bit more formal and not just "el cheapo" casual bar types so much for Chapel street that could represent any outer suburban street in the outskirts of any large city in the world yet the cafes and restaurants rip you off when it is time to get the bill and there is ambience and every joint claims to be glamourous where in fact they are not most cafes look like beach side joints. Very often we try to imitate Sydney too much too often and we have lost our ways Federation Square stinking architecture not to mention the ugly pub in places of the old gas and fuel corp building. Victoria Habour and Docklands great expanse and yet unable to come up with graceful architecture not to mention the restaurants and pubs they are just cold and ugly dark holes and sombre and for most people not afordable. It ain't Circular Quay! My favourite joint is a rough old pub with a bad reputation where I can get a quite drink no fuss not out of pocket expense perhaps pub meal nothing fancy.

My last pie was 25 years ago at a food outlet at the corner of Little Collins and Elizabeth Streets and it was green when I took a bite Enough said

We argentineans developed an art form of eating offal (achuras) pronounce achooras and proud of it since or bbq history dates back about 500 years gauchos (cowboys) would normally dispatch a cow in few minutes have one whole side of the ribs with hide on settled on an iron cross near the dying fire and the rest is offal kidneys, glads , tripe,(sojme of it we call it chinchulin Chinese phonetics) liver,tongue, brains you name it we call this a mixed grill and this is what you get served in the top churraquerias parrillas or rodizios It is very hard in Victoria to get offal though Vietnamese butchers carry some stock and they are frequented by Argentinean community That's my two cents

Huge problem with ingredients. Has anyone seen epazote? fresh tomatillos? achiote seeds? Fou d B - I've put aside some chile seeds for you. ← At the Spanish stores I have given their addresses above or Aztec Food can post them to you Achiote is also known as anatto seeds (asian supply stores) used in Fiipino cooking

In Melbourne you have to chase the little take away food joints not all the time owned by ethnic Chinese but Indians sometimes and you won't be dissapointed. I used to go to a little known off Ltittle burke street one of the side lanes now closed for some years it used to have one of the best Penang's hawkers foods and I learned one of my signature dishes Mee Goreng there whose the owner kindly passed the recipe to me upon his return to Penang

he!he! I have been snooping on Spanish sites who traditionally big eaters of octopus o pulpo and they have some weird and wonderful way of tenderising Some claim that you have to scare by immersing the octopus three times in hot water before cooking it for 30 minutes. Others cook it with a true wine or cider cork. Other add coke when cooking Others freeze it for couple days before cooking and finally what Spaniards call mazalo which literally mean beat the octopus to break off the muscles which is also the Greek method.

Possibly Hiroyuki I can't compare recipes since more than 10 have passed years. All the food offered at that banquet was perhaps of the highest Japanese standard. However I may try the recipe you have suggested and kindly provided a link to Though I still would like to know the Japanese way to tenderise octopus Spaniards freeze,or Greeks beat it over rocks, etc Thank you

Once long time ago I remeber eating the most delicous and tender ocotopus tentacles deep fired of course dredged in sesame seeds I wonder how cooks stuck the seeds to the tentacles but it was a marvellous experience of this high class Japanese banquet offered by Japanese diplomats I wonder if anyone here knows anything about this octopus dish? Thank you

Well I know the prepackaged stuff pottong that comes from Thailand but I want to make them from scratch for the fan of it. I also know that is traditionally used in congee however I have seen Asians (thus my comparison to churros) having them with coffee or myself had it hot and crispy out of an Asian shops here. This is what prompted me to ask for a recipe. Thanks

I like to make this kind of South Asian churros How do you ppl make them? thanks

Sorry I was referring to the yufka or yupka and yes Uzbeks speak one of the variants of Turkic languages although Russian is widely spoken across all ethnic groups.

I just made one, using Turkish prepared phyllo (yufka) which is a bit moister and thicker than the typical american product, with bittersweet chocolate and a bit of orange marmelade. Crisp and brown and buttery on the outside, with a softer dough layer, and then inside.... I'm going to have to try the tahini one.. ← Yeah! I had one of those few weeks ago prepared by Turkish people at one of the night markets. Could not finish it by myself it was delicious but too moorish. On the other hand Uzbeks call yufka yupka but then again in their neck of the woods the meaning is pancake

Thank you all My question turned out to be a rather long thread so I do sincerly thank you again

I am sorry but everytime I search for a specific item the search engine throws a lot of stuff on me I just wanted to know what are the most popular salad dressings in Japan Thank you

Rather than tinkering with genetics and pesticides humanity has to strive for self sufficiency and clean produce this would be the best way to reduce cancer incidence. Myself and my wife we grew up in different environments she a country girl loves fruits and vegies that herself pulled off trees. Myself grew up in an industrial environment always sick and aple skin was sent to rehab 30 kms away at the age of 14 because of health due to pollution. The irony was she contracted a virulent cancer stage four only three weeks to live and me nothing still alive and kicking Luckliy and a miracle she survived with many scars of course. We always say eat everything but in moderation

I do cook it in the rice cooker and in the fridge overnight it gives the best result. BTW could anyone here explain what are the "A" gradings and what's the best in that scale? thanks