Food thread

annielaurie

Administrator
Hahaha! I have a regular apartment-sized refrigerator and matching electric oven-stovetop for my tiny kitchenette. The brand is Hotpoint, General Electric. I hate gas appliances, love electric, much cleaner, and no gas lines going through the floor!

The stove is lightweight and is on little feet, so I can move it away from the wall, and clean behind it and under it.

My fridge is too heavy for me to move, of course. It has a freezer compartment at the top, and the regular space with shelves below. Plenty of room in it for food for me, boss! You would take one look at it, and shake your head in despair!

:read
 

jovialmo

Administrator
Staff member
Ok, eating a steamed dim sim, pork slowly simmering away, tomato sauce needs to be passed through moulie, reheated & basil added.
 

annielaurie

Administrator
Neat! About your tomato sauce, what's a moulie?

See, if I were cooking pork, I would simmer a thick pork chop still on the bone in a skillet on the stovetop, in a bit of butter and olive oil - with a sprinkle of chopped basil, salt and pepper - and then fix a tossed green salad with sliced tomatoes and baby onions, with a garnish of of raspberry vinaigrette dressing!

That's one of my favorite meals! Takes less than twenty minutes and tastes absolutely delicious!

:meet
 

jovialmo

Administrator
Staff member
A moulie is a sieve with a blade in it that you turn with a handle, so the food is forced against the sieve, beats trying to push food through a sieve with a wooden spoon!
 

annielaurie

Administrator
Oh yeah! When I was a little girl, my father had one of those, it was called a Foley's Food Mill.

He used it to grind up boiled potatoes into fine flakes, so the mashed potatoes would be smooth without lumps! My dad made the best mashed (whipped) potatoes I've ever tasted!

My dad was in the Navy and he was a wonderful cook!

:c
 

jovialmo

Administrator
Staff member
Moulie is a french word, or brand name rather. Yup, save heaps of time!

Pork and tomato sauce was heaps good! Bit of a burn from the chilli, lots of herb flavors--rosemary and basil--and bit salty, the fish and soy sauces. Perfect!
 

jovialmo

Administrator
Staff member
We never have mash preferring simple steamed or occasionally chipped.

Anyway, horrible bil came to dinner here, ALWAYS has mashed potato for dinner {shudder) and he put his fork in the mash potato Mum had made, lifted--and the whole fucking pile of mash came up as one stiff mass. I still treasure the look on his face hahahahaha oh man!
 

annielaurie

Administrator
My dad used to cook delicious beef potroast, and so would serve the dinner with perfect whipped potatoes (not slimy, dry with perfect snowy peaks) and savory beef gravy! Yummy, one of our favorite meals ever! So I have a good memory of mashed potatoes ..

:roll
 

jovialmo

Administrator
Staff member
Yeah, the odd meal--will remember to use the moulie--with mashed floury spuds, garlic & cream could be a goer a couple of times in winter.
 

jovialmo

Administrator
Staff member
Now, I skived off work late this pm and shot off to the Christmass Eve Farmer's Market to pick up the tart I had ordered. Bought a couple deelish chocolate mousse for desert tonight (no, not both for me, even I am not that big a guts!) and while waiting bought a couple cookbooks from the stall on the other side of the aisle.

Fire and Spice: Parsi cookery Joy Westrip, and

Mogbul Cooking, India's courtly cuisine by the same author

A few recipes from these books will be posted! Warm up those salivary glands now!
 

jovialmo

Administrator
Staff member
Woa, where did I put those books?

Have a double batch of "Curried potatoes with peas" cooking, all veg except I used chicken stock but you could use veg stock no probs.

Pleasant burn, a wet curry, jasmine rice also cooking. Just that will be mains--some veg after all the carne of christmass etc, get the guts working again.
 
A

Anonymous

Guest
Guest
I have beautiful baked ziti cooking in the oven. This is an old family favourite which my Nonna taught me. I love it. Penne, Romano cheese, chili, fresh tomato puree, beef, home grown garlic, basil, oregano, eggs from my brother's chickens, salt and pepper, home made beef stock. Served with crusty bread and Cooper's Stout. The aroma has taken over the house. Ah! Is there a better way to spend a Saturday?

By the way Monk, is there a dairy version of apple butter?

Looks like nice weather tomorrow. Might bbq some lamb chops. Will need to marinate tonight if that is the case.
 

jovialmo

Administrator
Staff member
We demand a more detailed recipe! That sounds almost good enough to eat!

Nah, only lemon butter has dairy, the rest are all fruit as is Deepshit!
 

jovialmo

Administrator
Staff member
Bought some great books at Dymocks at Marion--used my $50 voucher well--they are closing down so mega discounts--tomorrow is last day!

Prepare for mouth-watering recipes to be posted soon!
 
A

Anonymous

Guest
Guest
I got into an argument with a bookstore employee about a month ago. I picked up some books and went to the counter to pay for them. While that was happening, the idiot began giving me a lecture about how I have no refund or exchange rights because the books are textbooks. Maybe I was tired from work but I just said loudly "Must you be a lying cockhead?!". The guy didn't know what to do or say and other customers appeared shocked. I told him what a load of shit that was and, "if the text books are faulty in any way I will be back for an exchange, do you understand me?". "Yes" he said. Glad I sorted that out. :bgrin

Back on a happier note, the baked ziti is bloody good enough to eat!!!!!!!!!!!!!!!!!!!!!!!

Note: This makes heaps of the stuff. For a smaller amount, halve the ingredients

2 litres freshly pureed tomatoes (peeled and seeds removed)
5 eggs, beaten (add tiny bit of pepper to it for some punch)
Around 300g - 500g of beef (you can use either minced, corned or freshly cut beef)
300g freshly grated Romano cheese
pinch of oregano
pinch of basil
1 1/2 cups of beef stock
1 level teaspoon chili or curry powder
2 cloves freshly crushed garlic
pinch of salt and pepper
1.25kg of penne

Heat large saucepan, add olive oil and let garlic simmer for 1 minute. Add beef and brown. Add tomato puree, oregano, basil, chili/curry powder, beef stock, salt and pepper. Let sauce simmer on low for 1 hour. Boil water and cook penne al dente. Drain penne and place back in pot. Add sauce and mix thoroughly. Then add Romano cheese (in two stages) and mix thoroughly. Then add eggs and mix thoroughly. Grease baking dish (you might need 2) with olive oil and pour mixture into it until it is just a little bit higher than the dish's height. Place into pre-heated oven. My oven requires 180 degrees Celsius for an hour and a half. Every oven requires different times, I've noticed. Once it is nicely browned on top, you know it's ready. It usually needs 1 1/2 hours on 180 degrees Celsius.

And that's about it. Fine Italian food.
 

jovialmo

Administrator
Staff member
Kewel!

None of that is hard to get, sounds like a great dish to make too much of, freeze what doesn't get eaten at once and heat that up for a quick, tasty meal.

Thx Celly!
 

jovialmo

Administrator
Staff member
Wow!

Flicking through "Morocco-Mediterranean Cuisine" fantastic recipes and I actually have Moroccan mint growing! Gonna be some cooking here soon!

Watched a Moroccan cooking demo at the farmers market--helpful!
 

jovialmo

Administrator
Staff member
Wow! I have dry-roasted tomatoes before, but this recipes calls for orange blossom water and saffron and cinnamon sticks! Can't wait to thry this!

Wash toms, cut stem bit off, cut cross into base, plunge into boiling water for a bit then into iced water, peel, cut lengthways and scoop out the snot. Put on (enameled) pizza tray or similar, pinch salt, orange blossom water (100ml for 1Kg toms) sugar (500g) and 5-6 cinnamon sticks. Cover with foil and bung into 150C oven for 45 minutes. Serve hot or cold. these are, d'uh, sweet tomatoes, good hot or cold or to garnish a tagine (Moroccan stew.)
 
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