Food thread

[johnsmith]

my wife is making a batch of anzac cookies as we speak the smell is driving me nuts. I want to scoff them down but apparently i need to wait or risk the wooden spoon

[Aussie]

my wife is making a batch of anzac cookies as we speak the smell is driving me nuts. I want to scoff them down but apparently i need to wait or risk the wooden spoon

Classic. A Romanian (?) cooks a Wog ANZAC bikkies. I guess that means they can be citizens then. Welcome to Australia.

[johnsmith]

my wife is making a batch of anzac cookies as we speak the smell is driving me nuts. I want to scoff them down but apparently i need to wait or risk the wooden spoon

Classic. A Romanian (?) cooks a Wog ANZAC bikkies. I guess that means they can be citizens then. Welcome to Australia.

kids just came home from the neigbours place as she went out into the back yard to check her veggie crop ... I was able to steal some cookies and blame it on the kids

[johnsmith]

wog my arse .. i was born here you bloody pom

[Aussie]

wog my arse .. i was born here you bloody pom

You can't call me a bloody Pom. You bloody Wog!

[johnsmith]

wog my arse .. i was born here you bloody pom

You can't call me a bloody Pom. You bloody Wog!

sorry ... i forgot you've no blood in your veins. I'll change it to you vb for blood pommie git

[Aussie]

I'll drink to that!

[HBS Guy]

Cake wasn’t that great.

[johnsmith]

Cake wasn’t that great.

anzac bikies were great. Kids almost finished the first batch of about 20 within minutes of walking in that door (i may have helped). Their mum never stood a chance .... even with wooden spoon in hand.

[HBS Guy]

Will make some to take on the road!

[HBS Guy]

My cake improved overnight, could take enough with me for eating on the way.

For anybody contemplating travel on the ferry to Tas here is a great tip: eat an early dinner before boarding. In the morning buy a cup of coffee if you like then drive from Devonport to Elizabeth Town (a 24 hour bakery/cafe located just after the Elizabeth Town site) and have a nice breakfast there. This will save you a heap of dough and get you MUCH nicer food!

Marion Shopping Centre has a Cheese shop (in the new arcade where Aldi is) and they sell a nice pork pie to be eaten cold. Will buy one of them Thu with a couple bottles chocolate milk, bung half the pie and the milk in the side by side fridge/freezer in the shed and in the morning get all that and two freezer blocks and bung it in my little car fridge (actually, it is called a “cooler” not a fridge because it can keep things hot or cold but can’t cool or warm them. (I actually had the “cooler” said to heat and when I got to Nhill for the halfway stop and reached for a choc. milk—it was lukewarm. Took the “cooler” like 4 hours to warm cold milk to lukewarm! Is fine when only cold things go in and it is set to “cold.”

The cake and biscuits will be well sealed in tins: my little dog is a lovely and loving dog but is also a fanatic and fiendishly clever fucking food thief! They go in my “day bag” (a soft esky, best thing for carrying meat/fish/dairy home on a hot day!) with a toilet roll (loo paper on the road is as absorbent as plastic and as wide as a calculator tape if you are lucky!) a bar of soap, paper towels, a small towel and a tea towel plus my medication incl sea sickness tablets. Few public loos have more than a tap for ablutions after excretion! No soap no paper towels! Small thermos of black coffee, add some choc milk to that.

Have worked out a travel plan incl stops every 2 hours in laybys I have found that do the job and allow a discreet pee. Last stop is just for refuelling—petrol bound to be cheaper in Vic than in Tas! On the way back—stops every hour:- eyes start closing after about 50 minutes driving. Once back in SA I seem to be OK but stop just before the freeway and buy a coffee anyway.

[pinkeye]

Been thinking about White Bait Fritters lately.
(licks lips )

"Cos when I was buying some oysters and prawns last week, I noticed some frozen little fishies.!!
Called White Bait, when I queried, they agreed.. Nah they're Chinese,.. not NZ white bait. ( that costs a fortune )

So I took my 1/2 doz Tiger Prawns, my dozen Rock oysters and my piece of fresh RED EMPEROR, and went home.

Needless to say, they were consumed with relish.

Umm but I'm still thinking about White Bait Fritters.

It brings to mind a memory of my working years.

Someone said lets have a KIWI DAY, on the historic date of the Treaty of Waitangi. ( it wasn't me) but .. somehow I agreed and said I'd make White Bait fritters.

Someone else made a PAVLOVA
and I forget the rest.
I'd NEVER made them before.

Let's just say, to keep a long story short.... I did so 'cos I'd seen NZ White Bait available at a reasonable price, and I wanted to have a go.! I used the recipe in my old Edmunds Cook book, .. a reference that older Kiwis will recognise.
I spent hours the night before the morning tea making up the batter with the wee fishies. Then frying them.
I gently layered them between greaseproof paper, in a handy vessel, put them in the fridge , and next day used a microwave at work to heat them. ( I supplied slices of lemon for garnish)
They were so successful, I didn't get to have more than ONE. !!

Never had a cause nor chance to make them since. SIGH.

[HBS Guy]

I had a bowl of whitebait with aioli in Adelaide. Don’t see them often.

[pinkeye]

Fritters for me.

I think Aioli is yuk.

[HBS Guy]

That is fine, Pinky, we all have our own tastes and likes/dislikes.

Have some really nice pork chops to cook and salad to make—just trying to convince lazy self its time.

[pinkeye]

I know. I get so bored with food and cooking for myself.
It's sometimes a pleasure, but more often a chore these days.

Even more so with a broken arm.
I swear, I was using my head, to hold in the OVEN Gas Knob, whilst I lit the gas with a dead lighter. Still it sparks, and tha'ts all I need, BUT you have to be quick. The auto-ignition died on my gas oven yrs ago, and I just use an old extinct lighter.
Means putting your arm all the way in so you can feel the gas on your hand, and then you click the lighter, and pull back quickly.

[HBS Guy]

Geez, buy a new oven lighter!

[johnsmith]

I know. I get so bored with food and cooking for myself.
It's sometimes a pleasure, but more often a chore these days.

Even more so with a broken arm.
I swear, I was using my head, to hold in the OVEN Gas Knob, whilst I lit the gas with a dead lighter. Still it sparks, and tha'ts all I need, BUT you have to be quick. The auto-ignition died on my gas oven yrs ago, and I just use an old extinct lighter.
Means putting your arm all the way in so you can feel the gas on your hand, and then you click the lighter, and pull back quickly.

geez............ replace the piezo before you blow yourself up

[pinkeye]

life is all about solving problems.

Hey, haven't blown myself up yet.!!

[HBS Guy]

Think I will go bake a Breton flat cake—practice for next week when I will bake one to take with me.

That is how inspiring this food thread is!

[HBS Guy]

Dough chilling in the fridge, oven peheating.

Couldn’t find a 7" flan tin, got one bit bigger, won’t press dough right to the edge.

A dry-ish cake, should travel OK. Try it, see what I did wrong and try and do better next week!

[HBS Guy]

Lovely meal at Paullett’s winery. I chose the “long lunch” 4 courses. Glass rosé to accompany.

First course: sashimi of kingfish with desert lime and shitaki mushrooms etc.
Second course: parfait of chicken. A really lovely chicken pate with crispy and fresh bread and a sauce or dressing made from Davidson plums
Third course: blackened cos lettuce with bush tomato and other things
Fourth course: roast chicken with chili jam and Davidson plums cooked in caramel. Chili jam was good and hot and I hogged it all! Love hot food that is properly hot.

For once—I did NOT ask to see the desert menu!

But it is a funny place where they cook the lettuce but not the fish!

Menu is here.

[greggerypeccary]

Lovely meal at Paullett’s winery. I chose the “long lunch” 4 courses. Glass rosé to accompany.

First course: sashimi of kingfish with desert lime and shitaki mushrooms etc.
Second course: parfait of chicken. A really lovely chicken pate with crispy and fresh bread and a sauce or dressing made from Davidson plums
Third course: blackened cos lettuce with bush tomato and other things
Fourth course: roast chicken with chili jam and Davidson plums cooked in caramel. Chili jam was good and hot and I hogged it all! Love hot food that is properly hot.

For once—I did NOT ask to see the desert menu!

But it is a funny place where they cook the lettuce but not the fish!

Menu is here.

"blackened cos lettuce"

I've never heard of that.

I'm gonna give it a try at home tonight.

[HBS Guy]

Chef Google will tell you how.

[johnsmith]

blackened cos lettuce with bush tomato and other things

no way in hell that constitutes a 'course' ....