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    Bendigo Australia

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  1. At a popup lunch with friends. Strict rules about distances between tables and only taking your mask off when seated. But no cases reported in regional Victoria in about a week. The food was nice, not wow, but nice. eta: first meal with friends and first sit-down restaurant meal in about 9 months
  2. I just defrost at 55 C or whatever temperature I consider "done". That way it doesn't sit in the danger zone for bacteria growth. If you are going to set it at 20 C, you might as well put it out on the counter, imo. (ok water is better than air for transferring heat into the food.
  3. variation on a drink I posted around 2012. Don't think this is any better but higher end brands would have helped 2 oz reposado tequila 1 oz Cinzano sweet vermouth 1 oz Nocino 3 drops Bitterman's xocolato bitters Build over ice. Maybe a touch of Mescal...
  4. When I worked in the bush, the canned corned beef, that we always called Corned Herford after the brand name, was very far down the pecking order* of what you would eat when the food flight was delayed. But, if nothing else, someone would break into it out of boredom. *the lowest of the low was whole chicken in a can of gelatine
  5. There is a fish store I drive past all the time that is only open a few days a week and those days I'm almost always on another quest and can't stop. Last Saturday AM the planets aligned and we drove past on our way to get coffee with a plan to get cups to take back to the nearby parking spot overlooking the city, which usually is only busy at night when the teenagers are out having a pash. On the way past I spotted a sign for scallop pie and knew what I had to do. They came in tins and one could only be served inverted The scallop didn't have much seasonin
  6. A bad idea that tastes just enough like roast beef and gravy to turn you off roast beef and gravy.
  7. Not the liquor store, but the farmers market, a man from a nearby town making vermouth from grapes sourced in the Heathcote wine region, just outside Bendigo, and incorporating native botanicals. Also hand sanitiser from a gin distillery, who repurposed their still during the shortage and was stuck with extra stock. It was on sale and I was happy to help out, even though it was still more expensive than the big box hardware.
  8. I suppose that any publicity is good publicity but I was told that the translation of "tökfej" is "prick-head" That being said, the matcha items look really good
  9. haresfur


    Wash the cabbage? 😄 I just peel off the outer leaves and have at it.
  10. Pasty from my usual bakery. It had been in the fridge overnight so I warmed it in the oven. As near as I can tell, the filling is potato, cabbage, and carrot. Not bad for peasant food. So the discussion in this thread made me realise that your bakeries seem to sell the pies cold. They keep them warm here so you can eat them right away.
  11. Not sure how it would be on those fish but my go-to now for salmon is to crust the fillets with crushed dried caperberries. A fellow has been selling those at our farmers market and I have been having a lot of fun playing with them. Not so overpowering as regular capers
  12. If you try a new flavour of potato chips from the grocery and don't like it, you pay for it and feed the rest to the dog. Same thing. That being said, there is nothing wrong with letting the restaurant know that you didn't like the food but it is up to them to decide whether to take it off the bill or not. If the food was actually spoiled I think you would have a case. But ultimately, pay the bill and absolutely tip the waitress. I let a very nice restaurant know that one of the dishes was really excessively salty to our taste - really to let them know rather than expec
  13. The lockdown restrictions on regional Victoria Australia have just eased, although Melbourne is still isolated. This means the other states are easing their border restrictions so that crews can come in to harvest crops. This is huge for the food industry. There are still issues because they can't bring in workers from other countries but it helps.
  14. Here's an Australian Aldi contribution from the frozen section Not too bad. Not excessively cheesy, in spite of the unincorporated wad you can see, and not overpowered by the leek. No tin so served right side up. They also do a slow-cooked beef version that is decent. Still not quite the same as going to the bakery.
  15. haresfur


    Now that you mention it, my father would often use his mock Hollandaise (roux based)
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