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haresfur

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    Bendigo Australia

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  1. How do I cut brownies? I shelved my efforts to get my mom's recipe working where I live now and have made a few batches of the Washington Post's Ultimate Brownies. When I cut them, I end up with a knife full of glue and broken crust on top, and can't get decent squares. I tried increasing the flour a tiny bit and giggling with the temperature and time to no avail. Any hints?
  2. I used to go to Horsham, Victoria, quite a bit but confess I had never heard of a florrie. I'd try one, though. Mocked by outsiders but loved by locals, how the steak 'florrie' has become part of Horsham's culture
  3. Do leeks caramelise? Making some cauliflower-leek soup and most of the recipes call for you to saute them, cauliflower, and the onion (if used), in the oil/butter for a few minutes then add the stock to simmer. I'm wondering if they just assume no one wants to take the time to caramelise them properly, or if it's not worth the bother.
  4. I stand corrected. I'm sure I've been to a supposedly gluten free bakery selling spelt products, not that that means anything. Any gluten free substitute for flour that would work?
  5. Is there any reason I couldn't substitute spelt flour for all purpose in brownies? Any alteration to amount you would suggest? I'm baking them for a sale and it would be nice to expand the market to include gluten free.
  6. At first I thought these were for garnishing martinis - a bad idea. Then I realised they were supposed to taste like gin & tonic and tasted one, confirming they are a very bad idea.
  7. Targeted advertising worked to get me to an Australian purveyor of Spanish tinned fish. Beautiful labels just might serve their purpose in getting me to explore the contents, too.
  8. I guess it is part of the software that generates the labels. But there are a lot of biosecurity laws that growers have to watch out for. All cattle and I think now sheep have to have ear tags so they can be traced through to the abattoir. I believe all eggs sold have to be stamped with the producers identification and people have been fined for selling unstamped eggs in their little stand at the end of their drive.
  9. My beef guy took a well deserved break last month so I had to stock up. Here is a steak I didn't buy. Scored some pretty good sweet corn, avocados, heirloom tomatoes, and some other odds & ends.
  10. Recipe? I wing it. My father never shared his method with me except I learned you need decent marsala and a heavy hand with the bottle. Cut chicken breasts into cubes about 2-3 cm diameter. Dredge in flour, salt, and pepper. Brown. Pull chicken out. Turn down heat and saute chopped onions with salt and pepper to taste. Chopped shallots are nice, too but I think using only shallots is too much so a mixture with onions if you go that way. When onions are soft add sliced mushrooms and chopped garlic and cook until soft. glug in, oh, a third to half bottle of marsala per 2 breast halves and deglaze the pan. The flour from the chicken should be enough to thicken the sauce. Adjust salt and pepper. Serve over pasta. Keep it simple.
  11. Note the power-point and rice cooker
  12. haresfur

    Chicken Maryland

    I suppose the original could have been plantains given Baltimore is a sea port and had a booming spice trade with the Windies
  13. It has not been a stellar season for gardening. Here is my entire onion harvest and my one lonely fennel.
  14. haresfur

    Dinner 2024

    Porterhouse with mountain pepper sauce, rosemary roasted potatoes, and stir fried, zucchini, capsicum, onion, carrot. The mountain pepper sauce is a basic black pepper sauce substituting Tasmanian mountain pepper. It ended up overly spicy which surprised me because I had been buying ground mountain pepper from a different company for years and didn't find it at all spicy. So I don't know if it is the different supplier or if it loses its spice rapidly when ground. It did turn the sauce a lovely purple colour. Maybe next time a mixture of black pepper and mountain pepper.
  15. Yeah, I reckon 5 kg would be enough to turn a swimming pool to the consistency of maple syrup. I can only think that the company is using a loophole so they don't have to provide a certificate of analysis and that the purchasers are all businesses who assume they won't get caught.
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