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Posts posted by haresfur

  1. Didn't really want to be bothered but braved Wollies grocery on the Saturday between Good Friday and Easter since I was waiting for a script from the Chemist. Gonzo but not as bad as usual on the holiday weekend. People were distancing pretty well but I still probably should have worn a mask. Not part of our government advice here.


    Got supplies to make Kimchi, not that I really need any but because I bought a beautiful crock a couple of months ago and it is getting cool enough out. The shelves were a bit sparse but there seemed to be some of everything including paper products.


    Also went by the much reduced farmers market and got some veg, lamb, and cheese.

    • Like 8

  2. They say you should support local business and they say, for efficiency, you should try to do larger shopping runs rather than small ones. So I was returning home from picking up a friend's dog to take to the park and thought it had been a long time since I had a meat pie. Stopped in at the Eaglehawk Bakehouse and came out with a lamb and potato pie, a chicken and mushroom pie, a vanilla slice, a Canadian date slice (don't ask me why it's 'Canadian'), and a half-dozen hot-cross buns. Who say's I'm not patriotic?

    • Like 5
    • Haha 5

  3. 5 hours ago, KennethT said:

    I have an excel spreadsheet with my freezer inventory.  It works great for seeing what's in there without opening the door and searching around - the only problem is when we forget to update it when we take something out!  One day, when I eventually retire, I might think about writing machine learning software with camera system that can identify what you take out of the freezer and automatically update the database/spreadsheet... then again, there's probably something like that already out there, or there will be by the time I get to that point so why reinvent the wheel.


    RFID tags and an Arduino reader?

    • Like 1
    • Haha 1

  4. 10 hours ago, KennethT said:

    I don't have data to back this up, but from what I see, I think prepared food delivery would be as safe or safer than eating in an empty restaurant.  The same kitchen workers are preparing the food - who, supposedly, have been trained in food safety.  But rather than the food being put on an uncovered plate and delivered to your table by a server, it is put into a covered container and put into a bag which is brought by the delivery person.  In NYC, they are recommending contact-less delivery, meaning that the delivery person leaves the food at your door and leaves before you open the door.  Once you bring the bag into the house, you can handle it in a way that any germs on the outside of the bag don't contact any surfaces in your home and dispose of the bag.  The containers as well as the contents within should be clean - or as clean (or cleaner since you have one less person breathing on it) as teh food would have been if dining in the restaurant itself.


    But in any case, there are always risks to eating food you haven't prepared yourself.  Everyone needs to take the precautions they need in order to feel safe.  Personally, I'm avoiding eating any prepared food that is uncooked at this time.  While the kitchen staff is supposed to wear gloves while handling food that won't be cooked, that doesn't always happen in a busy restaurant, and unless you watch them don a brand new pair of gloves just prior to prepping your order, you have no idea if those gloves have been contaminated by a cough, etc.



    I hope they have a way to include the delivery tip when you call in your order. Not that that is an issue in sane countries. Personally I think take-out is an appropriate risk-benefit balance. But then, I still go out for my coffee in the morning.

    • Like 1

  5. 4 hours ago, Margaret Pilgrim said:

    You can vary your tank of red sauce wit an occasional vodka sauce.   Add red pepper flakes, splash of vodka, heavy cream.

    We sometimes throw a couple of splashes of red wine into jar spag sauce. There are lot's of ways to doctor it up. Add spinach, basil, lots more garlic, capers... If you are stuck inside, experimenting is a good way to combat boredom.

    • Like 3

  6. 23 hours ago, CantCookStillTry said:

    Amazon in Australia is .. lacking. No food delivery of any sort here 😔. Probably a blessing.


    But Coles and Woolies will take delivery orders - at least where I live. Seems to be pretty popular since I'm always having to dodge employees, picking orders.

    • Like 2

  7. 9 hours ago, Margaret Pilgrim said:

    Channeling my imaginary Italian grandmother, there is something heretical about ordering spaghetti from Amazon 1 hour delivery. 


    Maybe if it comes cooked

    • Haha 2

  8. On 3/2/2020 at 3:10 PM, Dejah said:


    Then we were invited out for 2 Chinese meals in a local restaurant. So, it was time for something Non-Chinese:


     "I could eat Chinese food every day, but I guess that's not surprising because billions of people do"



    • Like 1

  9. No photo of the results, sorry. Made my 1 pot pressure cooker chicken chili. Cut a chook in half so it submerges better, add water, pressure cook high for 20 minutes then crash-cool. Fish the chicken out, add great northern beans (edit: 350 ml 1 1/2 cups for half a compact free range chook) and about a tablespoon of pickled bird's eye chiles (cus they are plenty hot and I'll never use up the ones I preserved a couple of years ago). Pressure cook high for 30 min. While the beans are cooking shred the chicken meat. Let the beans depressurize naturally then drain off the excess broth into another pot. Add chicken, salt, and some green salsa. Simmer until beans are done, adding broth as needed then simmer until most of the liquid is gone. As we say in my country, "Too easy."



    • Like 5
    • Delicious 1

  10. 2 hours ago, heidih said:

    Friends are advocating girl's Fat Tuesday and to ditch the standards and just go but with low brow - Panda Express orange chicken etc - Could be fun. Got some hours to contemplate. Have not had PE in a few years. An then Wednesday morning we will roll into service having regretted it. Tolerant priest - lifelong surfer :)



    Panda Hangover. Band name.

  11. 15 hours ago, BonVivant said:


    In Loreto



    Brought more yellowtail I caught to another restaurant to be cooked. The meal was shared with my guest house owners again. Soupy Veracruz-style.



    Only aguachile does the yellowtail justice.



    That brings back memories of a family trip to Mexico when I was a kid. My father loved to fish and caught some Spanish mackerel which he marched into the kitchen of a Chinese restaurant to be cooked up. I thought it was a very odd thing to do but the results were excellent.

    • Like 1

  12. 11 hours ago, scubadoo97 said:

    Not really.  I find most capers very similar 


    I've had some pretty horrible tasting capers, but of course can't remember which brands are best. My partner doesn't care for them too much. At our farmer's market a stall was selling capers and also dried, ground caper berries so I could disguise them by coating salmon in the ground capers and broiling. Turned out really well, IMO.

    • Like 1
    • Thanks 1

  13. If I had thought of it before grocery shopping, maybe I would have planned latkes. As it is, maybe I'll just have some of the hot-cross buns that I have been pretending aren't for sale yet, since they appeared right after Christmas, and watch the Sydney LGBTQ parade on the TV. That's a huge deal in Australia, with all of the stations competing for viewers. Don't think we are in Kansas anymore, Toto.🙂

    • Like 2

  14. On 1/24/2005 at 12:47 AM, helenjp said:

    Mitsuba and shiso... from my students

    Mitsuba is one variety of Japanese parsely, and there is only the one variety. However, from the point of view of cultivation, we can cultivate it as root Mitsuba, blue Mitsuba, and cutting Mitsuba (the most common variety).

    When cultivating it at home you should raise it in light shade, because if you raise it in full sun, the leaves will grow too stiff.


    It is best to manage the temperature at about twenty degrees (celsius - 68deg.F) in order to grow perilla well. If the minimum and maximum temperature vary widely, seed pods will develop and the leaves will not continue to grow. Since perilla is susceptible to wet soil, well drained soil is best. A mixture of crumbly clay loam (akadama-tsuchi) and leaf mold (fuyoudo) is good. Once the seedlings have two mature leaves, make sure they get sun and warmth. Harvest leaves from the bottom up, as new leaves will grow from the top. From the end of August or so, flowers will bloom. If you grow perilla as mentioned above, it will grow perfectly!

    One thing to note is that grassy, leafy annual herbs hate to be transplanted. They will either die, or promptly set seed -- so make a seed bed right where you plan to grow them, and thin the seedlings if necessary. If you do happen to find seedlings, you should probably avoid them and buy seeds instead.


    I don't know if it is the same elsewhere, but it is common to find herbs in grocery stores here for sale in little seedling pots. Our little Asian fruit and veg store just reopened after the owner was stuck in self-quarantine for 2 weeks after 2 weeks in China 😥 so I was eager to help get his cash flow going and bought a pot of red shiso. I was inspired by a friend who grows the green in Indiana USA so I reckon it could survive our weather if I can keep enough water on it. I divided it into 3 pots, before finding this thread so we shall see if it makes it.


    I do miss the heyday of the Japan forum. So much great information here.

    • Like 1

  15. 4 hours ago, Anna N said:

    I grew up on poached rabbit!  Not the cooking term but the other meaning. One of my uncles was a gameskeeper for a large estate in Lincolnshire. Frequently of an evening he would bring one of these home to my aunt. Whether the rabbits were actually poached or perhaps a perk of his job, I’m not entirely sure. I was a romantic then and quite familiar with the British traditional song the Lincolnshire Poacher.  I may have connected these things in my childhood mind. But I have no doubt how much I loved the rabbit pie that my aunt made from these rabbits.  The myxomatosis plague in the 50s took rabbit off the menu. I have made rabbit a few times but not very successfully. Now it is an expensive meat. I think the last time I checked it was between 25 and $30 for one rabbit. I will enjoy watching what others do with it. 


    When I was working one autumn in Nova Scotia, the poached salmon was the best. And all the locals said that the conservation officer got his job a) because he could hold his own when he got into scraps at the Saturday dances with people he had caught, and b) because giving him the job got rid of the worst poacher in the area.

    • Haha 3

  16. 20 hours ago, robirdstx said:



    Grilled Corned Beef and Swiss Cheese Pumpernickel Sandwich with Russian Dressing



    Needs Kimchi! 😄 

    • Haha 2

  17. My warrigal greens are going to town. I need to move them to a bigger pot or take some cuttings. These are an Australian & New Zealand native. They have cool little yellow flowers that grow from the base of the leaves. I've only cooked with them once and they seemed pretty tasty. You are supposed to blanch them to remove the oxalate.




    • Like 3

  18. 1 hour ago, BonVivant said:

    The homemade tortillas here are massive, the size of a wheel.



    The cooks are women and they cook with woods.





    The dark chilli paste again



    It's dark inside and the photo is blurry but you can kind of see the green stuff which is cactus.



    Giant homemade tortilla filled with flank steak cooked over an open fire







    Yes. Still cheap. Everything only gets more expensive after Guerrero Negro.




    I haven't seen many carnitas places so far. The wet/stewed beef and offal tacos are more common. Fish/prawn/scallop/octopus tacos are king.


    Looks great. I would love to visit Loretto, a friend has a kayak touring business there. The marine park is a treasure.

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