Political Animal Australia

by **HBS Guy** » 12 Dec 2018, 19:05

ahahaha yeah, Jewish food is the original fusion cuisine!

by **Tally** » 12 Dec 2018, 18:56

HBS Guy wrote:Anybody have any experience with Jewish cuisine? I am part Jew and admire a people stiffnecked enough to keep their identity despite 2000 years of diaspora. That does not mean I endorse Zionism!

So I found this cookbook on Ebay: The Gourmet Jewish Cookbook By Denise Phillips Hardcover Free Shipping

Comments? Worth buying? (its cheap!)

Just bagels and smoked salmon.
I'm pretty sure Jewish cuisine is a mash up of northern European/Russian food and not exactly awe inspiring. Israeli food is very different altogether, and a mash up of middle eastern food.
BTW I mostly got that by watching Maeve O'meara's Food Safari :bgrin

by **HBS Guy** » 12 Dec 2018, 18:56

Too bloody late! Bought the book, OK?

You will be bombarded with recipes for borscht and gefilte fish! Don’t say I didn’t warn you!

by **HBS Guy** » 12 Dec 2018, 18:37

Anybody have any experience with Jewish cuisine? I am part Jew and admire a people stiffnecked enough to keep their identity despite 2000 years of diaspora. That does not mean I endorse Zionism!

So I found this cookbook on Ebay: The Gourmet Jewish Cookbook By Denise Phillips Hardcover Free Shipping

Comments? Worth buying? (its cheap!)

by **Aussie** » 11 Dec 2018, 20:57

Crap TV tonight. Watching that Nigella thing on Ch 2. FMD......all she does is cook fat pills!

:WTF

by **HBS Guy** » 09 Dec 2018, 18:47

I might order some blackthorn aka sloes too, good shelter (eventually) for carnivorous birds.

by **HBS Guy** » 09 Dec 2018, 18:46

If you don’t keep on top of them, ayup!

by **johnsmith** » 09 Dec 2018, 18:31

HBS Guy wrote:Think I will plant a bay tree in April, on the eastern side of the garden shed, get some shelter that way. Takes a while to get established then it roars ahead. Fresh bay leaves are incredible!

they get pretty big don't they?

by **HBS Guy** » 09 Dec 2018, 12:10

Think I will plant a bay tree in April, on the eastern side of the garden shed, get some shelter that way. Takes a while to get established then it roars ahead. Fresh bay leaves are incredible!

by **johnsmith** » 09 Dec 2018, 09:43

pinkeye wrote:No.. definitely not.

Basil can and is added to the sauce, the stalks and such , but I mainly use it as a topping. The Bay leaf should go in once it's simmering away, and then taken out before the final finishing. Bay leaf can become bitter if left too long.

WELL that's how I understand it anyway.

sorry, I thought we were talking about the process of bottling the passata. No bay leaf in the bottle at that stage.

When cooking, yes the bay leaf goes in early . I don't typically take it away until I spoon the sauce onto the pasta.

by **pinkeye** » 09 Dec 2018, 00:57

No.. definitely not.

Basil can and is added to the sauce, the stalks and such , but I mainly use it as a topping. The Bay leaf should go in once it's simmering away, and then taken out before the final finishing. Bay leaf can become bitter if left too long.

WELL that's how I understand it anyway. :thumb

by **johnsmith** » 08 Dec 2018, 12:08

pinkeye wrote:Oh yeah.. I forgot the Bay leaf. ( the basil comes later.. also not av. at the time of cooking)

you mean the other way around don't you?

Fresh basil, bay leaf comes later?

by **HBS Guy** » 08 Dec 2018, 08:48

Can it or bottle it or preserve it.

Might buy a box or two of tomatoes and can some passata :roll

Very handy to have.

In Tassie the Hobart Botanical Gardens has brought in and trialled seeds of lots of cold weather tolerant tomatoes so I should be able to grow plenty.

by **pinkeye** » 08 Dec 2018, 00:43

johnsmith wrote:
Lols wrote:I remember the elder Italians when making their bottled sause, would add salt, and a bay leaf I think it was.

fresh BASIL, not bay leaf............. finished of with a drop of olive oil.

Used to make it all the time with my parents growing up.

Oh yeah..

I forgot the Bay leaf. ( the basil comes later.. also not av. at the time of cooking)

Umm yeah well the lemon provides the citric acid and I actually FREEZE it, so I don't have to bottle anything or FFS CAN it.!!!

. I'm really happy with my efforts.

It helps having homegrown herbs and spices.

by **Tally** » 07 Dec 2018, 21:25

Who'd want to turn a stove on in Melbourne tonight. It's 26 inside our place.

I ducked out and got a selection of cold meats from a nice Italian deli and had it with some Italian bread and a lovely salad.

by **HBS Guy** » 07 Dec 2018, 14:27

I have a little machine, good for processing 10-15Kg tomatoes. Works well.

I also canned whole tomatoes once: into the boiling water, into cold water, peel, put into a jar, sprinkle bit salt, shove in tomatoes until enough juice to fill the jar. Seal, waterbath process for an hour.

I have also canned passata made from dryroasted tomatoes. Intense.

I gave a jar of it to my neighbor, told him to add equal amount of stock bit herbs & cream (in the bowls.) His just-married daughter cooked it, the best meal hubby had eaten since the wedding :rofl

by **johnsmith** » 06 Dec 2018, 21:17

Lols wrote:I remember the elder Italians when making their bottled sause, would add salt, and a bay leaf I think it was.

fresh BASIL, not bay leaf............. finished of with a drop of olive oil.

Used to make it all the time with my parents growing up.

by **Lols** » 06 Dec 2018, 14:17

HBS Guy wrote:If I can it I add a level tsp citric acid, just for food hygiene. I do not add anything at this stage—that will come when I use the passata.

I remember the elder Italians when making their bottled sause, would add salt, and a bay leaf I think it was.

Then the old 44 gallon drums would have a fire underneath it, and the bottles put in layers with hession sacks in between to stop bottles clanging together when boiling in the water.

The big show off point for them was how little bottles they lost exploding whilst cooking :bgrin

eg; "I only lost 3 bottles this time"....funny.
I still have a whole load of those older thicker antique beer bottles used for the sauce making, just sitting on a pellet in the back of the garage.
I guess I'm a trite bit lazy, and don't do my own bottling of tomato sauce, I just buy tinned chopped tomatoes.....it's still good! I add certain 'secret' ingredients to make my sauce delish, but I'm not telling :gsp

by **HBS Guy** » 06 Dec 2018, 13:55

If I can it I add a level tsp citric acid, just for food hygiene. I do not add anything at this stage—that will come when I use the passata.

by **Lols** » 06 Dec 2018, 12:30

HBS Guy wrote:I would just make and can passata but that’s me.

That's fine, but, do you add other ingredients to make your sauce?

by **HBS Guy** » 06 Dec 2018, 08:35

I would just make and can passata but that’s me.

by **pinkeye** » 06 Dec 2018, 02:03

greggerypeccary wrote:
Lols wrote:
HBS Guy wrote:ABN = Australian Business Number so “ABN number” is saying Australian Business Number number. We do tend to forget what acronyms stand for, I suppose.

Oohh, I get it now! haha, well, I did say I only just recently got the ABN ahem...number just a newby here with all that jazz

ABN number.

ATM machine.

PIN number.

BAS statement.

All very annoying

ahh.. I'm so glad that is not my world. :bgrin

I'm using the last of a rather bountiful crop of little tomatoes.. (Solana) who knows. :roll

.. to make up a tomato base I can use for yonks. :bgrin

I tossed a punnet of them into my garden, and mashed them up, and I've been eating little sweet toms for months.

But now, the excess needs sweet attention. I get sick of dreaming up things to eat every day, so it's good to have some frozen inspiration.

Tomato Based Starter for Many Ideas

Fresh Ginger, chopped
3-4 hot chillies chopped into ginger
Curry Leaves chopped into ginger and chillies
Freshly crushed black pepper
Freshly crushed Salt
A shallot, finely chopped
3 whole (small) Garlic Chive plants
All the tomatoes , chopped into small bits
Can of Roma Tomatoes
Red Wine
Water
Soy Sauce
Rice Bran Oil
a slice of lemon.. squeezed into and remains added
Sugar

Fry the ginger, chilli and curry leaf, salt and pepper, in the Rice Bran oil... add shallot and continue to fry..
Do not burn.

Add tomatoes to fry and then add the Garlic Chives
then Add water wine and Soy Sauce.
Add canned tomato
Add a nice heft of sugar.

Simmer for as long as you like.

Thats all folks

Eh Voila. !!

by **Lols** » 28 Nov 2018, 12:16

greggerypeccary wrote:
Lols wrote:
HBS Guy wrote:ABN = Australian Business Number so “ABN number” is saying Australian Business Number number. We do tend to forget what acronyms stand for, I suppose.

Oohh, I get it now! haha, well, I did say I only just recently got the ABN ahem...number just a newby here with all that jazz

ABN number.

ATM machine.

PIN number.

BAS statement.

All very annoying

Of course, guilty of all above :oops

by **greggerypeccary** » 28 Nov 2018, 12:13

Lols wrote:
HBS Guy wrote:ABN = Australian Business Number so “ABN number” is saying Australian Business Number number. We do tend to forget what acronyms stand for, I suppose.

Oohh, I get it now! haha, well, I did say I only just recently got the ABN ahem...number just a newby here with all that jazz

ABN number.

ATM machine.

PIN number.

BAS statement.

All very annoying :nah

by **Lols** » 28 Nov 2018, 10:49

HBS Guy wrote:Decided what I am going to bring to the family christmass lunch: a 3Kg salmon baked with the cavity lined with lemon, fennel, onion and lemon.

That sounds like a good summers aussie xmas lunch! I think adopting the American way of hot roast turkey and puddings doesn't suit our climate in the middle of summer.
Pavlovas and trifles instead of puddings here.
A lot of seafood is a favorite.
Mind you though.....when we have our "Christmas in July" smack in the middle of winter...well that's different, bring on the roast hot turkey and puddings!

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