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Taubear

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Posts posted by Taubear

    Good Bars and Pubs

    in Australia & New Zealand: Dining

    Posted · Edited by Taubear (log)

    Alrighty then I will chip in with my 2 bobs worth. I love the Summit bar on level 47 of the Australia Square building on George St Sydney. It opens a 5pm and closes late and has the best view in the city for a bar. There is a restaurant up there as well which looks good but I have'nt had the opportunity to dine there yet. They do a great range of cocktails, muddles, mocktails, martinis and have a good bar snack menu........and the wait staff are as attractive as the view. :wink:

    http://www.summitrestaurant.com.au/

    anyone have freezer horror stories?

    in Pastry & Baking

    Posted · Edited by Taubear (log)

    Or are you talking about cutting up bodies and storing them in freezers?? I am quite worried about the reply. :hmmm:

    Edited to add:

    After looking at your homepage maybe your freezer conspiracy theories have to do with the melting of your wonderful dessert creations. They look delicious and I am sure any outer space alien would appreciate them. :laugh:

    Australian MEAT pies

    in Australia & New Zealand: Cooking & Baking

    Posted

    There is a great article on the Australian CHOICE website regarding meat pies.

    http://www.choice.com.au/viewArticle.aspx?...title=Meat+pies

    Now I have always loved a good meat pie but now I am totally put off by what is considered MEAT under the food standards code. What has really turned me off is the definition of meat, which can include parts of the animal many people might not normally eat, such as:

    • snouts

    • ears

    • tongue roots

    • tendons and

    • blood vessels.

    For some reason only offal (such as brain, heart, kidney, liver, tongue, tripe) must be specified on the label.

    The definition also includes body parts from animals you might not expect to be eating:

    • buffalo

    • camel

    • deer

    • goat

    • hare

    • rabbit.

    What are your thoughts on this article and will you ever eat another MEAT pie?

    Maybe there is a reason for calling them dogs eyes with dead horse [Pie and Sauce]

    :wacko:

    Food Shutter Bug Club (Part 1)

    in Food Media & Arts

    Posted

    I always pretent to photograph my dining partner but move the aim of my camera at the last minute and I alway use the flash. Nobody seems to mind me snapping off one or two shots during dinner at least I have'nt had any complaints so far. Happy Snapping :cool:

    Espresso machine for small restaurant

    in Coffee & Tea

    Posted

    It doesn't, however, have to be the perfect cup of joe just a good one.

    I never return to a place that serves average coffee.......there are plenty of places that serve average everything. I think it would be better to purchase or lease a better quailty machine and provide training to your staff. Customers will return to a place that serves a great coffee. :smile:

    Arachibutyrophobia:Fear of Peanut Butter Sticking

    in Food Traditions & Culture

    Posted

    Oh I have just thought of another issue that I have in the kitchen. I cannot tolerate unwashed potatoes, the ones in the shop that have not had the soil brushed from their skin. The thought of picking up a dirty potatoe stops me breathing until I can get it under some water. It’s the dryness and the smell of the dirt that gets to me; needless to say I never buy unwashed potatoes. :blush:

    Cooking Duck Breasts: Tips and Techniques

    in Cooking

    Posted

    How about lightly coating them with 5 spice powder and searing them in a hot pan and then rest in a warm oven. Serve with white rice, bok choy with oyster sauce. Simple quick and tasty. :cool: Choose a nice reisling or chardonay to go with it if you like white or a decent pinot noir if your going for red.

    Warm foams

    in Cooking

    Posted

    It's actually very simple. You prepare the foam in the same way you would prepare the cold foam, just stick it in a warm water bath until right before serving. Do not expose the canister to a direct flame.

    May I ask how one makes a cold foam?? :rolleyes:

    Fun School Projects

    in Restaurant Life

    Posted

    In one of his classes, the kids have been assigned jobs with a salary, a job description etc.  They are given a list of expenses and asked to draw up a budget based on their salary.  In addition, they are being asked to design a business card for their occupation.  My son drew "Professional Server".  Ok, this is cool.  I know something about this!  We're in the process of designing his business card.  He's decided to call his company

    At Your Service Inc.

    He's even done a cool pic of a waiter carrying a domed tray.  What we're stuck on is a catchy slogan for the business.  Any ideas?

    How about "Mr Silver at your service"

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