Food thread

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Re: Food thread

Postby HBS Guy » 09 Dec 2018, 17:46

If you don’t keep on top of them, ayup!
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Re: Food thread

Postby HBS Guy » 09 Dec 2018, 17:47

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

Postby Aussie » 11 Dec 2018, 19:57

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

:WTF
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Re: Food thread

Postby HBS Guy » 12 Dec 2018, 17:37

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!)
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Re: Food thread

Postby HBS Guy » 12 Dec 2018, 17:56

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!
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Re: Food thread

Postby Tally » 12 Dec 2018, 17:56

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
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Re: Food thread

Postby HBS Guy » 12 Dec 2018, 18:05

ahahaha yeah, Jewish food is the original fusion cuisine!
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Re: Food thread

Postby HBS Guy » 20 Dec 2018, 17:27

Hmmm bought a Kg of Double 0 flour. Going to make pasta, probably Sunday. I use a lot of yolks to make richly colored/flavored pasta. That means I will have some eggwhites left over.

So I will make a pavlova as well!
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Re: Food thread

Postby Texan » 21 Dec 2018, 11:23

The lovely Mrs. Texan made a pot of beef stew. It had corn, green beans green peas, tomatoes, carrots, onions, black eyed peas, and of course beef. Stew is a good cold weather food, even if its only a little cool.
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Re: Food thread

Postby HBS Guy » 21 Dec 2018, 16:01

Got a cookbook delivered today. “Apples and Pears” because those are what I will be growing in Tassie!

Looks good, but she has no idea about how to make apple butter!
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Re: Food thread

Postby HBS Guy » 24 Dec 2018, 13:50

Ingredients for tomato juice, for the gazpacho, are simmering.

Got the recipe from here: https://www.simplyrecipes.com/recipes/homemade_tomato_juice/

Could have got my tomato machine out but more work cleaning it than cutting the stuff up by hand.

Tomorrow cook the salmon, that is pretty easy, just slice some lemon and fennel etc, bung it into the oven.

Another cookbook arrived: Berries, growing and cooking—and includes red currants and even cherries in “berries” so all round excellent! Be growing a metric shipload of berries in Tassie!
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Re: Food thread

Postby HBS Guy » 24 Dec 2018, 14:21

Wow, used the moulie (food mill, I think, for those from Texuus and Oregonia?) attachment to my Kenwood chef. Did a brilliant job! Some nice concentrated/flavored tomato juice for the gazpacho, no wear and tear on arthritic shoulders.

Boiling vinegar with dill and fennel fronds to make “tarragon vinegar” as all 3 herbs are aniseedy in flavor.

About to burn some peppers.
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Re: Food thread

Postby HBS Guy » 27 Dec 2018, 05:24

Berry book covers some unusual berries. Will see if I can find any plants. More likely I will buy cuttings of native Tasmanian berries—there is a link in this thread for a source of native berries. One is kangaroo apples—poisonous until they change from yellow to red. Will leave them—what if some kid sneaks in to steal some berries and eats them when they are still poisonous?
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Re: Food thread

Postby HBS Guy » 27 Dec 2018, 05:28

Made tomato soup last night using the remaining tomatoes—couple were rotten and moldy, happens quick in hot weather like now. Used the moulie attachment again. Wonderful, sieves the food quickly and well and no strain on my shoulders. Easier to wash than the moulie as well!
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Re: Food thread

Postby HBS Guy » 04 Jan 2019, 14:49

Been fucking hot here since before Christmas!

So going to make some cool things.

Going to make a pavlova. That means I will have lots of egg yolks, so a nice rich custard, creme Anglaise for one.

Then some jellies. Fruit jellies—lots of fruit around this time of year. Maybe a booze jelly. Cherry jelly, strain the juice from one of my jars of stewed cherries, easy!
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Re: Food thread

Postby DonDeeHippy » 04 Jan 2019, 18:01

HBS Guy wrote:Berry book covers some unusual berries. Will see if I can find any plants. More likely I will buy cuttings of native Tasmanian berries—there is a link in this thread for a source of native berries. One is kangaroo apples—poisonous until they change from yellow to red. Will leave them—what if some kid sneaks in to steal some berries and eats them when they are still poisonous?

the fruit of their labour so 2 speak :purple
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Re: Food thread

Postby HBS Guy » 04 Jan 2019, 18:49

Steal a box, get carried out in a box.
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Re: Food thread

Postby HBS Guy » 06 Jan 2019, 11:43

OK, will start on my first pavlova soon.

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First evah pav in da oven!

Could have used my Cuisinard hand mixer but used my big Kenwood Chef instead, easy to add caster (extrafine) sugar and corn flour while the whipping went on. One well whipped pav this one!

The little book Family Circle mini cookbook “Cheesecakes pavlovas and trifles” isn’t bad but why put “1 cup caster sugar” when you mean 250g caster sugar? Cups are a trap: is it an American cup (small) or a UK cup or a metric cup? Flour, icing sugar are risky to use a volumetric measurement—air pockets can exist. Always find the weight equivalent to a cup measure, or volume in ml/dl or litres. Do this and your cooking will improve. The book had a list at the front of cup conversions but why use cup measures at all?
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Re: Food thread

Postby HBS Guy » 06 Jan 2019, 12:49

Halfway through, actually looks very nice.

Realised I had added 150g sugar not 250g. Doesn’t seem to have done any harm.

Once the oven goes off I will start the creme anglaise.
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Re: Food thread

Postby HBS Guy » 06 Jan 2019, 12:49

Halfway through, actually looks very nice.

Realised I had added 150g sugar not 250g. Doesn’t seem to have done any harm.

Once the oven goes off I will start the creme anglaise.
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Re: Food thread

Postby HBS Guy » 06 Jan 2019, 12:51

Pavlova, looks OK:
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Re: Food thread

Postby HBS Guy » 06 Jan 2019, 12:55

Just need to let it cool down fully and whip the cream, arrange fruit on top of the cream.

Creme anglaise made, cooling down then sieve it and put in fridge.

Still the jellies to do: cherry, blueberry, blood orange.
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Re: Food thread

Postby Lols » 07 Jan 2019, 21:38

HBS Guy wrote:Just need to let it cool down fully and whip the cream, arrange fruit on top of the cream.

Creme anglaise made, cooling down then sieve it and put in fridge.

Still the jellies to do: cherry, blueberry, blood orange.


I like having whipped cream and grated chocolate mint on top of a pav!
Pavs are my fave dessert!! And home made ones taste the best!
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Re: Food thread

Postby HBS Guy » 08 Jan 2019, 00:46

Of course home made is best!

Quite happy with the way this one turned out.
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Re: Food thread

Postby Agness » 08 Jan 2019, 16:02

HBS Guy wrote:Pavlova, looks OK:

ok how did the taste testing go?
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