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Taubear

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Posts posted by Taubear

    Herbs - Fresh versus dried

    in Cooking

    Posted

    To my taste, the herbs that are most useful dried are oregano, dill, and lavender. Sage is OK, but is better preserved in salt. Basil is a totally different beast, and I have never found a use for the dried stuff. Same for tarragon, chives, and parsley.

    Dried herbs are great for making "Dry Rubs" to put over your meat or fish before cooking. Fresh herbs burn easier the dry herbs. There is a use for both Fresh and Dried herbs :-)

    Regional Food/Road Food

    in Australia & New Zealand: Dining

    Posted

    Travelling through Warrnambool we came across a little Italian restaurant that blew my socks off. The meal at Nonna Casalinga's was one of the MOST memorable meals I have ever eaten, my wife still raves about their gnocchi to this day.

    Nonna Casalinga Overview

    Nestled in the restaurant precinct in Warrnambool, Nonna Casalinga offers Italian Cuisine in an elegant setting. The name Nonna Casalinga is Italian for Nonnas home cooking, and owners / chef Chris & Alysia Considine have developed a menu that embodies this description. Enjoy your evening amidst romantic lighting & a rustic environment which has an old antique cabinet. The menu may include Seafood Cacciucco - fish stew from Livorno, crab, vongale, prawns, scallops & char grilled croutons.

    Weetabix

    in Ready to Eat

    Posted

    going shopping but before i go i wanted to know if anyone can please tell me what weetabix is like.  is it sweet?  or not?  or mildly sweet?

    thanks in advance!

    Think wet cardboard and your just about there.

    Movida - Melbourne

    in Australia & New Zealand: Dining

    Posted

    I just spent the weekend in Melbourne discovering its culinary delights. One of the highlights of my weekend was lunch at the Spanish restaurant Movida which is hidden away in a colourful laneway in the CBD @ 1 Hosier Lane, Melbourne. What can I say but WOW, what a meal. The food menu offers you the choice of both Tapa and Racion. Tapa are small individual pieces, Racion are plates to share amongst two or more people, or a larger dish for one.

    We had the following Tapas

    Roasted lamb cutlet encased in a Catalan pork & paprika pate

    Half shell scallop oven baked with jamon and potato foam

    Fried silky croquette flavoured with mushrooms

    Followed by the Racion

    Pan seared marinated cuttlefish with chickpeas, mint & tomato salad

    South Australian prawns wrapped in pastry with pork belly and chick pea shoots

    Marinated roast capsicum and tomato salad, in moorish spices

    This was combined with drinks

    Alhambra 1925 Lager Spain

    2006 Escarpment Chardonnay Martinborough NZ

    And Last but not least dessert

    Rich drinking chocolate and Spanish doughnuts

    Sherry Romate Amontillado 90ml

    The service was fantastic and it will go down as one of my most memorable dining experience. If you live in Melbourne all I can say is lucky you  If your visiting make sure you book ahead to avoid disappointment.

    They have a cook book titled Movida: Spanish Culinary Adventures which looks like a must have for the collection and a website

    http://www.movida.com.au/index.htm

    Special Thank You Dinner nr Christchurch

    in Australia & New Zealand: Dining

    Posted

    You could try Jo Seagars new cafe in Oxford. We went for a look a few weeks ago but did not have time to eat there. The place was packed. Failing that there is the Nor Wester cafe in Amberley approximately 20 - 30 mins drive away............or the wineries are always good

    http://www.seagarsatoxford.com/

    Pegusus Bay Winery

    http://www.pegasusbay.com/

    I have dined here twice in the past 6 weeks and the food and wine is absolutly suberb.

    Enjoy your time in N.Z. :biggrin:

    Scanpan Cookware

    in Kitchen Consumer

    Posted · Edited by Taubear (log)

    I have several Scanpan products including some of the Copper range [Good] and some of the Non Stick range [bad]

    Both the 26cm skillet and the Wok blistered over a period of 2 years. I have followed the manufactures guidelines [using Low to Medium heat at all times and never using the Dishwasher to clean] to the letter and ended up taking the skillet back for replacement [Lifetime Warranty] they claim of their packaging. Scanpan flatly refused to replace my skillet and now the Wok is going the same way. Small blisters appear all over the non stick surface which after a few months turn into big flaked off holes all over the cooking surface which renders it useless. I have been upset regarding their renegging on their lifetime warrenty and have vowed NEVER to buy another Scanpan product as long as I live and to add to that I am going to let as many people know about it as possible. I have since purchased Caphalon non stick pots and pans and cannot recommend them highly enough. Save your money and buy some quality cookware like Caphalon.

    Getting something weirdly good at the supermarket

    in Kitchen Consumer

    Posted · Edited by Taubear (log)

    I have recently been lucky enough to get Prime Organic Porterhouse steaks at bargain price. Shoppers don't seem to buy the organic meat as it is usually about 25% dearer. Now every time I go to my supermarket I look for the reduced priced items whose use by date is nearing. Get it home as quickly as possible rebag it and throw into the freezer or use straight away. :cool:

    Edited : - Spelling

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