Food thread

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Expand view Topic review: Food thread

Re: Food thread

Post by johnsmith » 26 May 2019, 09:01

HBS Guy wrote:vaguely remembering something about it catching on fire?


I understand that they've fixed that problem

but like you, i can't bring myself to trust them either.

Re: Food thread

Post by HBS Guy » 26 May 2019, 01:33

You can reduce a stock or bottle of wine to a few mls without them burning.

Don’t leave it unattended tho—vaguely remembering something about it catching on fire?

Re: Food thread

Post by Lols » 26 May 2019, 01:01

greggerypeccary wrote:Jamie's restaurants have gone bust.

"Celebrity chef Jamie Oliver's British restaurant chain has gone into administration, partly due to increased competition and escalating rents in local commercial districts."

I like Jamie, and I liked his restaurant here in Perth when it first opened.

It went downhill fast, though.

Pretentious staff, and a stupid EFTPOS payment system where you enter a tip before your PIN, made the dining experience less pleasurable.

I actually contacted his office to let him know that although tipping is the norm in Europe, it's not the done thing in Australia (certainly not in Perth).

It was turning away a lot of customers.


Tipping in Australia, would have been the tipping point of the closure! (pun intended).

So forcing one's business principles from overseas onto a country that has a different set of principles, isn't doing "As in Rome...etc" situation.

So that's why it's gone bust. I was wondering why.
I never did get a chance to go into his restaurant, but then again, I have a lot of his cook books. I did have a chance to go to his restaurant on board the cruise ship,
but but but......when fine dining in the evening is part of the cruise package, and breakfast and lunch also, why would I pay for a restaurant when I have all other dining available for no extra charge?

Anyway, re: food, I just bought, after 2 years of pondering about it, a Thermomix TM5.
Fantastic, best thing I ever bought as far as electrical gadgets go!

Got it for a great price too, since it will be superceded by a newer model the TM6 for a heftier price tag.

I got mine on special for $1580, usually its about $2080. So yes, after 2 years pondering because I couldn't fathom the price over $2K I bought it, and loving it.

I have this cookidoo key that goes online and access to over 40,000 recipes worldwide, with guided cooking on screen on the machine.

It is so darn easy. It makes a bread dough in 2 minutes (whereas usually 20 minutes kneading by hand).

But basically, it is the way of the futuristic kitchen, it replaces many electrical items, with no need for cook books.

That's my thrill for the week, my new cooking buddy.

Re: Food thread

Post by johnsmith » 23 May 2019, 18:58

greggerypeccary wrote:
HBS Guy wrote:Rent can be a real killer.


Absolutely!

Especially here in Perth.

The landlords/real estate agents here are greedy (stubborn) bastards.

There are entire office blocks here in Perth that have been empty for years (I'm talking 4 to 5 years) because the rents are just way too high.

Almost every week in the city, a retail outlet closes down because of the exorbitant rents.

Jamie's restaurant here in Perth is in a very good location, so I'm sure the rent would have been astronomical.



commercial rents are the biggest killer of local business. Not wages.

My local shopping centre asked a friend of mine for $2000 a week for a little coffee kart sized space in the centre ... he was going to sell coffee and a few flavours of ice cream .... no seating area. It was ridiculous.

Re: Food thread

Post by HBS Guy » 22 May 2019, 19:26

Yup.

Re: Food thread

Post by greggerypeccary » 22 May 2019, 19:22

HBS Guy wrote:Rent can be a real killer.


Absolutely!

Especially here in Perth.

The landlords/real estate agents here are greedy (stubborn) bastards.

There are entire office blocks here in Perth that have been empty for years (I'm talking 4 to 5 years) because the rents are just way too high.

Almost every week in the city, a retail outlet closes down because of the exorbitant rents.

Jamie's restaurant here in Perth is in a very good location, so I'm sure the rent would have been astronomical.

Re: Food thread

Post by HBS Guy » 22 May 2019, 15:54

Rent can be a real killer.

Re: Food thread

Post by greggerypeccary » 22 May 2019, 11:25

Jamie's restaurants have gone bust.

"Celebrity chef Jamie Oliver's British restaurant chain has gone into administration, partly due to increased competition and escalating rents in local commercial districts."

I like Jamie, and I liked his restaurant here in Perth when it first opened.

It went downhill fast, though.

Pretentious staff, and a stupid EFTPOS payment system where you enter a tip before your PIN, made the dining experience less pleasurable.

I actually contacted his office to let him know that although tipping is the norm in Europe, it's not the done thing in Australia (certainly not in Perth).

It was turning away a lot of customers.

Re: Food thread

Post by HBS Guy » 24 Mar 2019, 20:13

Everything was pretty nice.

I followed my own thoughts re the pears. White wine, water, sugar. Few cloves, couple bits star anise, lemon zest. Plenty saffron.

Tasted. . .weird but nice. Too much saffron, I think, and all water no wine might be better.

Re: Food thread

Post by HBS Guy » 22 Mar 2019, 17:01

Should be some nice food here this weekend;

A chicken stock is slowly coming into being on the stove: Sunday will be a nice 3 course meal of chicken soup, ravioli with spinach and ricotta then veal, either as a schnitzel or saltimbocca followed by pannacotta and a puree of raspberries.

Tomorrow, chicken schnitzel and beurre bosc pears poached whole in a sugar syrup with spices including saffron and dry white wine.

Re: Food thread

Post by johnsmith » 09 Feb 2019, 20:53

mantra wrote:I was just beginning to like their honesty and was hoping they would stay around for a while.


there is a difference between being honest, and being deliberately rude. They were after the shock value, not honesty.

Re: Food thread

Post by mantra » 09 Feb 2019, 20:41

I enjoy both shows - but MKR is my favourite. That's disappointing news about Josh and Austin. I was just beginning to like their honesty and was hoping they would stay around for a while. Iggy and Romel are annoying. I think that Josh was right when he said he bet they both did a Masterchef class before they had to cook. I can't imagine MKR actually allowing them to progress too far. The viewers would be annoyed at the unfairness of having professionals pitted against amateurs.

Re: Food thread

Post by pinkeye » 08 Feb 2019, 04:18

yes I'm afraid I'll watch it. :emb

still the Peruvians were pretty cool... :roll :bgrin

Re: Food thread

Post by Lols » 07 Feb 2019, 22:23

I had to go and get suckered in to watching MKR !!
Villains and all!
But I read, Josh and his brother, are not real cooks, they were spotted by the MKR people, on some media, and asked Josh to join MKR, and Josh asked his brother, who has never cooked anything in his life.
Well, the crap they put on everyone, now, Sunday, they are the cooks, and looks like they quit or something.

Should be interesting....stay tuned for Sunday MKR!!!

Re: Food thread

Post by Tally » 03 Feb 2019, 20:16

Sorry guys but the best cooking show on TV, bar none is Maeve O'meara Food Safari on SBS.

She's a lovely lady and develops a wonderful rapport with every day people from every corner of the globe who've chosen to live in Australia.
She goes into their home, gets their back story then mucks in to help them cook a family feast or one of their favourite 'come home to mamma' comfort foods.
And of course she visits restaurants to see professionals at work so you get a bit of the flash chef routines, and every day home stuff as well.

Re: Food thread

Post by HBS Guy » 01 Feb 2019, 17:48

I prefer MasterChef. I don’t copy the recipes, just like to see people cooking with some passion!

(Body Odor as Mod of the Food MBR on OzPol has made it such a sad, irrelevant MBR, what a waste!)

I watch a lot of cooking shows yet never bother getting exact recipes. There is the enjoyment of the passion for food, there are some lovely general ideas to be gotten etc. Sufficient. If I want recipes I will consult a cookbook, I have like 4 metres/15' shelf space of cookbooks (and like 4' of brewbooks!)

Re: Food thread

Post by pinkeye » 31 Jan 2019, 22:23

well.. I'm a bit of an MKR junkie myself.

I've learned quite a lot over the last few yrs, techniques and such... but I also enjoy watching the people. Always a fave of mine... watching people.

I know it is not spontaneous.. that's obvious... but... few people can deceive effectively, and … I doubt these people are actors.,


whatever.. having spent many years in catering, I find it highly amusing. :bgrin

Re: Food thread

Post by Lols » 31 Jan 2019, 19:46

I've been addicted to watching MKR (My Kitchen Rules), and amazing how a lot of recipes that most have always made, seem to stuff up on the night.
Is it all the cameras in their faces that make them nervous or something?

It reminds me of students performing at concerts at the end of the year. If they are not used to being in front of large crowds, and have always played their musical instrument alone,
they would feel intimidated.
So having known this all my life, I used to do antics to make my young piano students so they would be fail safe.

Pretending there are crowds of people in the room, and some would giggle, some would get up and walk somewhere, some would talk, some would just stare, etc.
And I would literally do cartwheels to make them distract proof! :giggle Yes, all that acting worked, they were crowd proofed!!! And perfomed beautifully and happily.
Pays to have a kooky teacher :thumb :yahoo

Re: Food thread

Post by HBS Guy » 31 Jan 2019, 16:07

Junket, hmmm, my sis made junket a couple times, not that exciting and never made it again or even thought about it.

Damn, can’t think of the name now but a dish of milk and wine was a test how good a young woman’s cooking was.

Re: Food thread

Post by HBS Guy » 16 Jan 2019, 16:07

A jam is a conserve or a preserve I suppose?

Can have fruit jellies—pectin the setting agent. Red currant jelly the most well known I guess.

Jelly—set by gelatine. Use leaf gelatine, not the powdered gunk.

Re: Food thread

Post by greggerypeccary » 16 Jan 2019, 11:55

Do Americans have junket?

Image

Re: Food thread

Post by greggerypeccary » 16 Jan 2019, 11:48


Re: Food thread

Post by greggerypeccary » 16 Jan 2019, 11:10

Texan wrote:
greggerypeccary wrote:
Texan wrote:Roast beef, stewed in water and cream of mushroom soup with onions, potatoes, and carrots, poured into a bowl and flavored with pepper, salsa, and cheddar cheese. Dinner.


Mmm, yum.

The salsa is a little unusual, though.

Not that popular here in Australia, except as a dip for corn chips.


Image

The salsa and grated cheddar was my idea. The lovely Mrs Texan didn't include that. I flavor many things with salsa at times. Sometimes, I put it in scrambled eggs, black eyed peas, green beans, and on reheated steak leftovers to give it a little moisture and zest. I won't ruin a hot steak off of the grill. I also dip grilled cheese sandwiches in salsa. These aren't normal mainstays of even the Texas public. It's just one of my little salsa quirks. I usually use the extra chunky salsa for adding to foods so that the salsa doesn't just overwhelm the taste of the food, except on reheated steaks

When I make breakfast, I fry the bacon first and poor off the bacon grease, but use the seasoned pan to scramble my eggs. Add biscuits and gravy or jelly with orange juice and you have a good breakfast. Our biscuits are kind of like your scones. Your biscuits are our "cookies".


Interesting.

Another word difference came up there - jelly.

Here in Australia, jelly is a desert (which we often have with ice-cream).

What you call jelly, we call jam.

So, what do you call what we call jelly? :?

Jelly:
Image

Jam:
Image

Re: Food thread

Post by Texan » 16 Jan 2019, 11:02

greggerypeccary wrote:
Texan wrote:Roast beef, stewed in water and cream of mushroom soup with onions, potatoes, and carrots, poured into a bowl and flavored with pepper, salsa, and cheddar cheese. Dinner.


Mmm, yum.

The salsa is a little unusual, though.

Not that popular here in Australia, except as a dip for corn chips.


Image

The salsa and grated cheddar was my idea. The lovely Mrs Texan didn't include that. I flavor many things with salsa at times. Sometimes, I put it in scrambled eggs, black eyed peas, green beans, and on reheated steak leftovers to give it a little moisture and zest. I won't ruin a hot steak off of the grill. I also dip grilled cheese sandwiches in salsa. These aren't normal mainstays of even the Texas public. It's just one of my little salsa quirks. I usually use the extra chunky salsa for adding to foods so that the salsa doesn't just overwhelm the taste of the food, except on reheated steaks. Microwaved steak leftovers need a little extra help.

When I make breakfast, I fry the bacon first and poor off the bacon grease, but use the seasoned pan to scramble my eggs. Add biscuits and gravy or jelly with orange juice and you have a good breakfast. Our biscuits are kind of like your scones. Your biscuits are our "cookies".

Re: Food thread

Post by greggerypeccary » 16 Jan 2019, 10:40

Texan wrote:Roast beef, stewed in water and cream of mushroom soup with onions, potatoes, and carrots, poured into a bowl and flavored with pepper, salsa, and cheddar cheese. Dinner.


Mmm, yum.

The salsa is a little unusual, though.

Not that popular here in Australia, except as a dip for corn chips.


Image

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