Food thread

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Re: Food thread

Postby HBS Guy » 24 Dec 2019, 16:23

Slightly darker than I like stollen out the oven and dressed with melted butter and icing sugar.
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Re: Food thread

Postby HBS Guy » 28 Dec 2019, 05:58

Christmas Day in the Riverland. The nice chicken and veal schnitzel I had made—waterlogged from melted ice in the esky. Try and find takeaway places—all shut. Roadhouse of the service station at Blanchetown was open—45 minute drive away, just drove for four hours so not appealing but an option. Reluctantly—McDonalds was open and it was by a service station.

So drive, fill up with petrol, while inside paying for the petrol looked for McDonalds, was all Hungry Jack then spotted McD, across a little side road from the servo.

Decided on cheeseburgers and a green salad plus a frozen treat. Dear god, this is big business? A tiny bun, fluorescent orange cheese, very ordinary salad and an oversweet “frozen treat.” Last time before this “experience” I am sure the buns were bigger. Hopefully—no next time!

i threw the schnitzels and the containers I put them in in the rubbish bin at the caravan park. Bloody useless things!
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Re: Food thread

Postby HBS Guy » 28 Dec 2019, 06:03

Be off to the market soon. Want some blueberries and raspberries, make a marbled jelly with a cardamom blancmange as the base.

Recipe from: Jellymongers: Glow-in-the-Dark Jelly, Titanic Jelly, Flaming Jelly by the World's Foremost Purveyors Bompas & Parr.

Real jellies made with sheet gelatin. Not kid stuff made with brightly colored crystals, yuck.
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Re: Food thread

Postby HBS Guy » 05 Jan 2020, 07:24

Well, I reckon I will get ready and wander down to Holm Oak winery to do some tasting, maybe some buying and maybe some BBQ to eat:

BIRD & HERD
Our friends at Bird n’ Nerd BBQ are back and will be cooking up some succulent American style goodness at Holm Oak’s cellar door on the following weekends:

Saturday 4 January and Sunday 5 January


https://www.holmoakvineyards.com.au/cellar-door/

On the way back stop at Bunnings in Launceston and load up on bags of gypsum. That won’t stop, need to re-gypsum every 3 years, this lot is just for local application around the cherry and apple etc trees around the two pergolas and where the vines will go by the back fences. Also on a couple 20cm deep cracks in the soil : been quite dry in Tassie I suspect. Under the dry layer—plenty of moisture! :WTF
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Re: Food thread

Postby HBS Guy » 09 Jan 2020, 18:53

Bit of a scratch dinner:lamb chops, pork chops broad beans! Yes, still going down here! And bok choy.

Tastes OK!
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Re: Food thread

Postby HBS Guy » 17 Jan 2020, 11:57

Just made Mum and me coffee using our coffee machine and the little yellow Harlequin cups by Wedgewood.

Good strong coffee flavor—more coffee liquid than milk! I find a tiny tsp sugar makes this a perfect strong coffee.

Like the cups too:
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Re: Food thread

Postby HBS Guy » 04 Feb 2020, 17:20

A nice solid cake for breakfast on lazy mornings or elevenses or taking on a trip:

http://www.nederlands-dis.nl/basis/snoeperij/gemberkoek/

Ginger cake—the page will translate into English easy enough. A form of onbijtkoek.
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Re: Food thread

Postby Lols » 04 Feb 2020, 18:18

I did sous vide (salmon) in the Thermomix tonite.
First time I have cooked in a plastic sealed bag.
Didn’t know what to expect, but the salmon was so tender and fluffy when cut.
I’m getting more adventurous with the Thermomix
:bgrin
I made pumpkin soup in it the other day, my friend pops in to visit and I offered her some.
She winces (like a kid that doesnt like veges) and says just a tiny bit.
I did so.
She polished it up so well, I asked if she would like more.
She opened her eyes and eagerly says yes.

What I love about thermie is it times and stirs and heats it all for me.
Way to go, future minimalistic kitchen.
"The whole problem with the world is that fools and fanatics are always so certain of themsleves and wiser people so full of doubts" ~ Bertrand Russell
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Re: Food thread

Postby HBS Guy » 04 Feb 2020, 18:29

But does it make gemberkoek?

Yeah, I want a thermomix!
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Re: Food thread

Postby HBS Guy » 11 Feb 2020, 14:09

Gorgeous lunch at D’Arenberg’s Verandah restaurant. We got a glass of bubbly on the house, nice start to the meal!

Main and desert for me. Elderflower pannacotta, so yum!
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Re: Food thread

Postby HBS Guy » 18 Feb 2020, 06:09

Planting three edible (+1 ornamental) crab apple trees so better figure out what to do with the fruit!

They can go into cider no probs.

But they can also make crabapple jelly, a lovely clear tart jelly. Will start with this recipe:

https://learningandyearning.com/crabapple-jelly


There is also a thing called fruit butter and apple butter is the king of these. A fruit butter is fruit boiled down until it has the consistency of soft butter (quince paste can be considered a fruit cheese.) With apples load the butter with spices, cinnamon, cloves, cardamon seeds/pods, star anise stars, freshly grated nutmeg etc etc.

Lots of recipes that tell you to include an orange, lots sugar etc. Nah!

I bring an inch of apple juice (or water) to the boil in a large pan and add the apples, washed and cut into quarters or eights etc depending on size. Leave skin and cores in—they provide the pectin to set the butter. Cook until the apples collapse, about 20-30 minute and pass the fruit through a moulie to turn the apples into pulp leaving the skins and pips behind. Add the spices, loose or in a bag or powdered in a coffee grinder etc. Pour into a slow cooker and cook, stirring occasionally until the mass mounds on a teaspoon and shows no ring of moisture when a tsp of it is put on a ceramic saucer. Fill into jars, water bath process 10 minutes—enjoy!

On a slice of bread or toast, heavenly! Really boosts the flavor of a bowl of oatmeal, on a pork chop or roast, heavenly! I “fry” (heat) kassler chops in apple butter oh my goodness so good!

Including some crabapples in the mix will boost the pectin and flavor!
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Re: Food thread

Postby HBS Guy » 20 Feb 2020, 08:52

I am going to make a Dutch gemberkoek (ginger bread/cake) and use it as the basis for a trifle to serve at Mum’s birthday party Saturday week. Foun d a Woman’s Weekly recipe:

Oh my gosh! Tin of peaches? Jelly Crystals? Custard powder? Nah, stew some peaches or other fruit, gentle bit of spice, jelly made from gelatin sheets and will make a real custard from milk and eggs etc.
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