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Posts posted by austramerica

  1. Here is how DH's dinner looks like...


    with cranberry/walnut mix up front, zucchini with cherry tomatoes and baby carrots. I only had the chicken slices and the cranberry mix in mine. I served both with crescent butter rolls.

  2. I have been cooking almost all day today so tonight I just cooked spaghetti with shrimps and scampi butter. I wasn't able to take a photo but I did take a photo of our dessert...


    Tapioca Maple Pudding with Pralines

  3. If I want rice to be sticky, I use half long grain and half short grain rice. The label of water has something to do with the cooking too. I was taught that the first line of the middle finger is how much water you put in the rice. If you want your rice to be sticky, add a little bit more water higher than the first line of the middle finger. It does not matter how wide or how deep your sauce pan is...the measurement is still the same.

  4. Bruce, that looks so good...!!

    What is a mojito mix, Marlene? I love that you cooked it for 9 hours...my kind of cooking if I may say so...



  5. Hi Guys...thanks for the info here even though I just came upon this thread. I do not know who K8memphis is so I am not going with him/her (?) but I found out that I am to go to Texas to pick up my new car (and drive it home, too...) so it is nice to know where DH and I can go for a feed.



  6. I'd use it outdoors but I've seen these used indoors in restaurants (on tables as opposed to under a hood).

    I am with you in this...I've seen this used indoors and wondering about smoke detectors if inside the house...what about when the food is cooking...it will sure bring out smoke, won't it? A portable like that will be nice and free up the barbeque space in my stove for other cooking...and I do not live in an apartment, so that will be nice...provided my smoke detector doesn't complain... :rolleyes:

  7. My wife is back out of town, so tonight's extravagance was sous vide duck breast with peas and pancetta, on roasted cauliflower puree. I seared off the duck skin and cut it into shards, served atop the duck:

    Looks delish, Chris!!! I love duck with crispy skins...

    For tonight's dinner. I made use of DH's tomato salsa and mixed it with a few other vegetables and some slices of sausage, mixed it with three eggs, spooned in coffee cups and steamed for 20 minutes. I served it with a few slices of sourdough. Sorry there wasn't any pictures as by the time I finished putting them in serving trays (for dinner in front of the tv) hubby said he couldn't spare his tummy a few more minutes for the photoshoot. :rolleyes:


  8. I only ever buy the supermarket variety from the fresh food section but I do wash my mushrooms very briefly and leave them off to drain on top of paper towels while I prepare the other ingredients for my recipe. Anyway, if I am going to have mushrooms I prepare the mushrooms first before any other ingredients.

  9. In regular restaurants that serve lipton tea, I always bring my silly ceylon tea bags. Actually, I carry them in my purse for "emergencies." I order the tea and don't use the teabag. I use my own and pay the 1.50 or whatever the price. Most restaurants are willing to give you hot water, but i think since it requires heating and extra utensils and accessories, it's polite to expect to pay for it.

    I agree with you on this...I do the same as you -- order tea but don't use theirs, use mine.

  10. Tonight I did the Lemon Chicken recipe of hzrt8w for dinner and this is how it turned out for me...very tender and moist at 4 minutes.


    My husband loved it very much! I will certainly do it again...Thanks for the recipe, hzrt8w...I have to add a tinnie little bit of apple cider vinegar (the only one I can reach at the time) to the sauce because it is a little bit too sweet to my taste.


  11. YUM. That's what I thought when I saw that! Beautiful picture. I love how you did the sprinkles! Care to share the recipe? :biggrin:

    AmritaBala: I've never tasted a Macaron before, but your look gorgeous!

    Yes...It is from an Australian food site called Iced Doughnuts but I used individual bundt pans to bake it...here is the site:


    Amritabala...seeing that I cannot eat your creations from my screen, I have to say that your photos are superb! The presentation...WOW!!


  12. Tonight I decided to just make leftovers -- a potato, chopped some premium ham, a bit of this and that and I have somewhat resembling a quiche but actually the recipe is called Potato Ham Bake.


    I gave this plate to DH and so far...I haven't heard any complaint yet...maybe when we go to bed tonight ... :huh:

  13. For the baconophiles:

    bacon baskets


    bacon placemats!

    I have done similar things with noodles and potato, as I am sure many are familiar with here. Tried grits and that was not as kind.

    That basket needs to be filled with garlic cheese grits and topped with a fried egg lid. It's whats for breakfast.

    can you please point me to your thread or do you still have the instructions? I am just a newbie here so I really had not seen that thread yet...and may not if you did not mention it here...


  14. Strongbow. Does that count? I'm teased for having this particular favorite.

    I love Strongbow! In fact I haven't had Strongbow for a good while so when I go home to Melbourne (Australia) this coming end of May, I will have one a day for each of my three weeks stay...

    In the meantime, I have a small bottle of Budweiser with my spagbol tonight...



  15. About that colour of the egg thing ... as the cook in the household of two, I buy brown eggs this week and white eggs next week so I know is the freshest. DH wouldn't eat brown eggs for no reason at all...nor does young sonny boy (thank Mr. Big Boy up yonder he doesn't live here full time anymore!) When it comes to food neuroses, no one can beat my son...he will be happy just eating Tombstone Pepperoni Pizza everyday... :sad:

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