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Everything posted by haresfur

  1. 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
  2. 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.
  3. 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.
  4. haresfur


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


    My way, adapted from my father's, is not necessarily the best but works for me. Trim off the stem. Trim off the top of the bud - this makes the next step nicer by removing the spikes. You don't need to get all the spikes, just cut it off to expose most of the inside leaves. Then I run the artichoke under cold water, gently spreading the leaves apart. Getting water down inside and spreading the leaves apart speeds up the cooking considerably, especially for big ones. Then I put in a deep pot with a couple of cm of water and steam until you can pull the leaves off easily. My father w
  6. I take it you are a collector? The pot actually has a bit of a history - an ex-girlfriend swiped it from her grandmother, Florence Greenberg, who founded Scepter records and was apparently quite a character. Not that I have any documentation of the provenance.
  7. This could have gone in the moka-pot thread but really, I dug the pot out as an excuse to use one of the Rosenthal coffee cups I inherited. I love reviving ancient topics.
  8. I'd look to eastern Asia where there are all sorts of interesting snacks. One of our local grocers had a special on these and it didn't take me long to become addicted
  9. Maybe it would be better to leave them to grow for another year
  10. Australian meat pies from the bakery do not come in aluminium, except maybe family size pies. Nor do the frozen "party pies" - about 4 cm diameter pies for finger food. I suppose I could take one for the team to show them to you but they are pretty ordinary (Australian for pretty awful). Some of the other grocery store pies come in tins. There is a barbaric South Australia thing about flipping a meat pie upside down into a bowl of split pea soup as a Pie Floater.
  11. I do a lot more sous vide then freezing than I do freezing then sous vide
  12. 'Twas Mulga Bill, from Eaglehawk, that caught the cycling craze' The pies are from the Eaglehawk Bakehouse. The Borough of Eaglehawk, now part of the city of Bendigo, may or not be the Eaglehawk of the poem. No matter, we have embraced it and they have recently constructed a marvelous Mulga Bill themed playground. And lest someone thinks we are straying too far from food, my belief is that a sense of place is as important as a sense of plate in the way food nourishes our souls.
  13. Here is an Aussie Vanilla Slice. Canadian Date Slice for scale. Don't Napoleons have more layers of pastry?
  14. Mulga Bill - lamb and potato and a chicken and mushroom. Chicken pie needs more mushrooms. Crust on both was very good imo
  15. I have cut baby bok choy in half lengthwise, put them in the steamer cut side up, spooned on some hoisin sauce and then steamed. Not too bad.
  16. Here's another source for the Australian terminology. Sorry you don't find it helpful.
  17. Kind of peripheral to this topic because it is sweet. - vanilla custard sandwiched between layers of puff pastry. Every country bakery has won awards for their vanilla slice 😀
  18. According to the all-knowing internet, it is from the shoulder
  19. Wow, you must be remote! Want me to send you a meat pie and a vanilla slice? 😀
  20. Thank you about the serving plates. It was nice to get a few out - I'm a pottery nut, too, and have lots.
  21. The lamb was only boiled for long enough to heat through so it was still very pink inside
  22. If someone were to ask for a recommendation for nice dining in Bendigo, I would probably send them to Mason's of Bendigo. They specialise in mostly local food. Obviously it's a tough time for them and they have responded by offering "Masons at Home" meals. Some assembly required. You need to order in advance and there are a limited number of slots. It turned out to be a delicious meal and was very nice to set your own pace. The little bit of heating and plating gives you something to do between courses. Here is a running commentary of this week's meal: Showed up at 5:30
  23. I have yet to meet a sausage roll I like. My bakery will often run a special where they throw one in free when you buy two pies. Makes the dogs happy.
  24. The bakery in my area does a Thai chicken curry pie that I like or don't like in cycles. It is reasonably spicy in a more-or-less green curry sauce. I find I prefer their chicken and mushroom from the un-fancy side of the menu. The overall favourite is the "Mulga Bill*" with lamb and potato. *named after a poem by Banjo Patterson
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