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society donor
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    Sydney, Australia

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  1. A bit late to the party on this one. Just a few observations: Entree describing a main course was always just a US quirk that made no sense to me. I made the foreigner’s mistake on a visit once of ordering two entrees thinking they were both appetiser size to get a taste of two different types of food. That it is emerging in usage in the UK is abhorrent to me. Barbecue (Barbeque, BBQ, etc.) is a word that has many different meanings around the world, and apparently even within the USA. Saying one meaning is correct is perhaps very inward looking.
  2. In Australia the salad is always served either as a side dish to accompany the main course or on the plate as part of the main course. When we are tourists in the US, it is often a stand-off with the server as we will not have the salad until the main course arrives while the server won't deliver the main course until the salad is eaten.
  3. My mother, and most of her contemporaries, used a product called Gravox. The trauma is almost gone (but please don't mention pressure-cooked vegetables). If I want a sauce and don't have any home-made stocks, I'll use a stock that comes ready-made in a tetra-pak. Simply reduce, add vinegar/mushroom powder for umami/worcestershire sauce/whatever, thicken with a pure starch such as potato if necessary and voila, (almost) instant sauce. You can also add green peppercorns or fried mushrooms if you wish. Please don't call it gravy though, it brings back too many less than p
  4. nickrey

    Paella--Cook-Off 31

    Good chance to post a picture of a Paella I did for 20. Towards end of cook then after eating before continuing to enjoy Soccarat.
  5. So sorry to hear this. She was a lovely lady who was always bright and cheerful. I'll miss her posts. Condolences to friends and family.
  6. If you are looking for serious umami, you can't go past kombu (dried sea kelp, mostly Korean these days). Simply put a piece or two in your cold stock for three hours or so before cooking. You could also gently heat the stock and put the kombu in the warm stock (do not boil). Using sea kelp with seafood seems appropriate.
  7. The Coronavirus lockdown has led to some interesting consequences. The other day there was a full page advertisement for pasta flour in our National newspaper, The Australian. Shows just how many people are now making their own pasta at home.
  8. Cara Hobday. Food presentation secrets : styling techniques of professionals.
  9. An Australian comedian was so incensed by people buying pre-bought pasta sauces for lockdown that he did a video showing how easy it was to prepare it from scratch. He is a "sweary, ranty you-tuber" (see this article for a journalistic write up ) who has fans around the world. Worth a watch but I need to issue a parental guidance warning about some of his language. The you tube channel is here.
  10. Fourteen years late to the party on this one but it is a cheap buy on Amazon at present. Being from Australia her name is not particularly familiar, nor is the force of being the New York Times restaurant critic anything special to me. No-one else has used the highlight function on this quote in the book but this perfectly captures an olfactory experience that I've had in the USA which still seems to treat bars like it's coming out of the recession: "Occasionally I’d pass a broken-down bar that burped alcohol into the street when the door swung open." And so it goes. I notice Jay R
  11. I've been making crumpets with my discarded sourdough starter as well. The back one is with butter and honey, the front with jam and ricotta cheese.
  12. I'll add one from Australia to that list: Banquet: Ten Courses to Harmony by Annette Shun Wah and Greg Aitken. The book covers the history of Chinese food in Australia from the Gold Rush to its publication date of 1999. It includes recipes and other memorabilia such as the following quote from Willie Sou San's 1951 book Chinese Culinary in Plain English "When blade is in action do not life the blade too high over the knuckles, as a little mishap may result in obscene and cursing language."
  13. Significant numbers of Chinese have been in both the USA and Australia since their respective Gold Rushes, despite shameful efforts in both countries to get rid of them. That's six or seven generations ago. It's no surprise that the food has evolved significantly locally. I hesitate to say that is fusion, it's possibly more an evolution in response to a different environment (think culinary Darwinism).
  14. I have the motorised drive and it is great. It is a time and effort saver. Added bonus is that you don't have to clamp the machine down while using it. When I purchased my motor drive, I worked out that I had a very old version of the pasta machine which didn't have the additional holes to which the motor attaches. I wound up having to purchase another pasta machine as well as the motor drive.
  15. "I let it rest a bit." I always rest the dough for at least twenty minutes in the refrigerator, which makes it less soft and less likely to jam up the pasta machine. Assuming you used the correct proportions of flour to egg (typically 100g to one egg), the dough should have worked. Another reason for it being too soft may be that it wasn't kneaded long enough to develop the gluten. Serious eats has a good web page on making pasta from scratch (link here). Keep at it, you'll get there. The bottom side of the pasta machine should be in line with the side of
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