Hello to One and All

[ThePieman]

Hi folks, 

 

I'm based in Hamburg, Germany but come originally from Australia. Being an Expat, makes one homesick for many of the foods we normally take for granted. As such I've been learning about pies, pasties, sausage rolls, clotted cream, dim-sims (not dim-sum), chiko rolls, and Pancake Parlour's famous "Tabriz Sauce."

 

My current culinary challenge is all wrapped up in pastry and dough so I'm here looking for help in unravelling another one of Australia's great culinary mysteries and the underlying techniques behind it. Cheers, and thanks for bringing me into the fold.

 

The Pieman.

[kayb]

Welcome! Anxious to hear your input and adventures!

 

[ThePieman]

Thanks. Got lots of adventures to share, from, developing a method for making cheese from UHT milk, or exploring modernist techniques in Vietnam, through to understanding better the history of spice migration.  Cheers.