sandra

What size egg?

Have you looked online for places in the US? This place has EVERYTHING, it's where I used to get all my stuff: http://www.nycake.com/index.asp Here is another one: http://www.pattycakes.com/ And Wilton: http://www.wilton.com/ And here's one in Mass: http://www.lorrainescakesupply.com/ If all else fails, I have seen a Mailboxes Etc in South Yarra, just off Toorak Road - But I still can't believe you can't find it in the States!

Oh .... I know how to make dulce de leche, (and spanish is my first language, I'm 1/2 Arg 1/2 Uruguayan - grew up in Mexico) I just cannot be bothered, and I'm not crazy about the condensed milk stuff - I was hoping for some La Salamandra or others, which I could get in London - bugger... It is the Aztec Foods I was talking about - maybe I'll go back some time.... I did find white corn tortillas at Safeway, which was a nice surprise Home made chorizos - now that sounds nice!

Suzi, we were in Sydney in December, on a reco mission and our friends took us to a restaurant in Circular Quay, just above the Customs House... You go in at ground level and then take a lift to the top floor, we had dinner on the terrace - very nice food, I had a Balmain bug salad and veal fillet roast - when it got cooler they brought out fleece blankets! Also, great view! I don't remember the name, clearly, but someone else can probably fill that in... Can't wait to get there! edited for spelling - for some reason I have a big problem typing "Sydney" properly...

Well, I went to the Mexican "warehouse" out by the airport - took a while to find! I got some tortillas and some sauces and a tub or mole colorado, which I have not tried yet, but it is a brand I recognise from Mexico, so should be ok - Los Amates was surprisingly good for brunch So sad about your chiles! they can temperamental, which is why I have never tried growing them... That's too bad about Argentinean restos, you would think they might do well here - really all you need is an Argentine butcher. Oh well... I have noticed that milanesas feature BIG in butcher shops! Is there any dulce de leche to be had?

Well, I went to the Mexican "warehouse" out by the airport - took a while to find! I got some tortillas and some sauces and a tub or mole colorado, which I have not tried yet, but it is a brand I recognise from Mexico, so should be ok - Los Amates was surprisingly good for brunch So sad about your chiles! they can temperamental, which is why I have never tried growing them... That's too bad about Argentinean restos, you would think they might do well here - really all you need is an Argentine butcher. Oh well... I have noticed that milanesas feature BIG in butcher shops! Is there any dulce de leche to be had?

ANother big vote for Chessmen...

If you don't want to tell her you are getting her knives, and have her "test" handles before you buy them, I would NOT buy Global knives - I know a lot of people swear by them, but to me, they are the most uncomfortable handles in existence -

Adam, in my short 2 weeks here, I have found that South Melbourne Market has more variety and sometimes better prices than Prahran... I got some nice shrimp at Prahran for dinner tonight - hopefully they are as good as they look!

YOu can make tortilla soup with eirther chicken or beef broth as a base - if needed, it could even be a vegetable broth - all should have tomato added for color and flavor - how thick it is depends on your taste, you can thicken it with masa or you can have a thinner soup - with lots of tortilla strips and all the garnishes - cheese, avocado, chipotles, lime and sour cream...

A good caff is Blandford Cafe on BLandford Street (almost on the corner of Paddington Street - typical b'fast and just a walk up Baker Street from Marble Arch In that area, there s a teeny little pub called The Feathers just off Gloucester Place

We tried Ladro last night and the food was excellent - I had a pizza margherita, great crust and sauce, lovey little fior di latte spots and husband had linguine in bianco wth shrimp and rocket - all very good. Today we had brunch at Los Amates on Johnston and were pleasantly surprised - authentic Mexican menu and good flavours, and of course, reasonably priced - will go back for dinner

I'm a big fan of roasting them... Try it in a pasta sauce, make cubes of an eggplant, toss with olive oil, salt and pepper - then in a single layer roast until golden brown and soft. Then mix in with a simple toamto sauce and toss with pasta... Or, cut thick slices of aubergine, oil, s&p, single layer again and roast until golden - good for stacks of veges, or just as side dish - add any herb you like... Roasted cubes put through a couscous or pasta salad, etc...

Thanks for your response Daniel. I did see the huge ones in Springvale, but I also saw a couple also on a little pedestrianised street next to a big mall in Dandenong - funky area! I saw Aux Batifolles today wile driving around - will have to go try...

I also use the Pomi method (note to self, must find it in Australia) but instead of whole oregano I use ground - oh and white pepper - sometimes I add a dollop of butter at the end... Top it all off with Grana Padano

We have left the UK and are now based here - lovely city! Except for the fact that my doggie is in quarantine, all is well... I have been reading past threads regarding food and shopping in Melbourne - Victoria Maret is great, as is Prahran Market - also saw some big seafood/butcher stores around Dandenong (don't ask) What's the update on Mexican food and ingredients? Is that Aztec place still by the airport? Los Amates? I saw a Mexican along Toorak Road that boasts Agassi as a customer... classic TexMex menu, but any good? How is the chile growing going? Any Argentine restaurants around? Brazilian? Is France Soir still good? It's just around the corner... Soooo many questions...

I just tried an avocado and goat's cheese soup... not so brilliant, by the way, just in case you were ever tempted...

I agree to only use corn tortillas for enchiladas, but.... I was eating flour tortillas in DF well before 20 years ago... at home we always had the choice for quesadillas, for example...

How about the adding of nuts and seed and chocolate to sauces to add depth of flavour - i.e. "uncommon" ingredients?

I ordered a ceramic knife from Hawaii last year. It is a zirconium carbide knife and it cost US$54.99. Something similar might have cost £130 from The Japanese Knife Co in London so I thought it a very good deal. I was happy with the shipping charge of US$27.00 as it is a long way away but I was surprised by the customs duty of £7.67, VAT of £9.01 and a clearance fee of £13.50. Does this always happen when ordering stuff from far off places or was I scammed by her maj's Customs and Excise boys? ← yes it happens, this is why it does not always end up being a great deal to order from the USA - sometimes it goes under the radar, but not usually... was the knife worth it?

Not really. Rock salt is less refined. I don't think it will poison you. But since it isn't sold for culinary purposes who knows how it was handled. Most of our culinary salts including regular table salt and kosher salt originate with rock salt deposits. The difference is that rock salt is mined. For the culinary salts, water is injected into the rock salt deposits, dissolving them and creating a brine which is then filtered and dried removing some impurities, supposedly. Sea salt is produced from evaporation of sea water as opposed to rock salt deposits. ← AHA - so... can rock salt be used for brining instead of kosher salt? Kosher salt is not easily available in the UK...

Is Kosher salt the same thing as rock salt?

Theabroma, I have been doing some work with Mestizo, a new Mexican restaurant in London - the only one of it's kind in London, authentic menu and real Mexican cooking. We had Gastronomic week in September that went over really well, packed every night, and a big Dia de la Independencia dinner at the end of the week... I posted all about it here: Gastronomic Week and here: Independence Day Dinner their website is here: Mestizo Sorry for all the links, but it will give you an idea of why I am so excited!! Finally in London, a real mexican restaurant! STill meaning to post pictures of bread, but will get to it, will get to it!!

Success!! Great recipe, thank you Theabroma, it came out so much lighter and fluffier than previous attempts and it grew big and bubbly, turned a nice brown and well... it was great - we placed them on the altar in the restaurant (will ost a pic later) And Gomez deosn't need to worry about falling breadbombs anymore! Gracias!

Caroline, I was looking for that thread to post this in, but couldn't find it - I wish mine had not gotten so heavy, I'm just hoping one of my rejects doesn't fall on the puppy Gomez and squishes him...!