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Two fingers of Scotch

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  1. MOR make a beautiful musk flavored body products (MOR Marshmallow) - smells so delicious just like the lollies with beautiful results..
  2. What about the Queen Vic Markets? I live in QLD but love to visit these markets whenever i'm in town! What do the locals think of these markets??
  3. WOW you are my hero! I would love to make my own prosciutto one day.. As I live in a hot climate I'm waiting on my husband to build me a cold room. What temperature would you say you had / need to keep the pork while drying? Does anyone know if it works in a cold room facility??
  4. You Tube is an awesome resource for cooking demonstration videos. Cooking with Dog has some great Japanese Dishes. I also found some quick and easy Chinese style recipes off ‘Cooking with Kai’ videos – Itkman Channel..
  5. After discovering Rick Bayless on the Top Chef Masters, I’ve been searching for Mexican ingredients to make some of his wonderful recipes and discovered montereyfoods.com.au and Fireworksfoods.com.au website recommended earlier. I, however have not purchase anything because I was worried the postage would be too expensive for items I desire such as canned Whole Tomatillo’s and maybe a tortillas press..
  6. I don’t know if I should post my ultra continent way of making popcorn here or in The eGullet Hall of Shame .. Theme music please.. I mix ½ cup popping corn with 2 TBS of olive oil together and place inside a brown paper bag, seal, lay flat and microwave for 3 mins. Works every time... I sometimes sprinkle with sea salt and crushed pepper for a savoury fix.
  7. YUM! Roasted tomatoes are so good when you make them yourself. When I was growing up my mum being the good Italian cook she is today, would slow roast Roma tomatoes that have been cut in half and placed on a baking tray lined with non-stick baking paper. Simply dressed with olive oil, sea salt and fresh rosemary and whole garlic scattered. The trick to a rich flavour is to keep the over at a low temperature and bake them overnight. Of cause when it was bed time all the roasted garlic would have been eaten up we were too young to care about going to bed with garlic breath and the garlic had done its job of effusing the oil. Mums dedication to her cooking would have her wake up at all hours of the night to reset the timer on the oven.. However by early morning her efforts were rewarded and we would have beautiful bottled dried tomatoes for another week. Respectably you could bake them during the day but this just wasnt what was done in my house growing up.. They wouldn't last past lunch time.
  8. Nothing use to beat my blue handle boner knife . It’s just the right size to use every day, from cutting chunks of meat and chicken to slicing up mangos. Recently I was given a Kyocera Ceramic Santoku Knife (Green, 14cm Blade) and have found it to be an awesome addition to my kitchen. I now find my self continually reaching for it when i'm in the kitchen. I find it great for cutting tomatoes and other salad stuff to peeling the skin off pumpkins. I love it, its almost converted me.. I find that by using magnetic knife rack I can simply choose the best knife for the job at hand. I typically steer clear of my husband’s 2 massive (50cm) butcher knives, although they do come in handy when we’re slicing juicy big rump steaks right off an aged fillet.
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