Food thread

HBS Guy

Head Honcho
Staff member
Looking through the Dutch cookbook we have, dates to the 1950s. Looked up the recipe for sauerkraut (zuurkool) seven white cabbages plus 2 savoy cabbages 300g of salt!

Looked through for piccalilli but didn’t find it, probably called mustard pickles or pickled cauliflower (bloemkool) then came across a recipe I thought was spiced vinegar (like I made for my piccalilli) but was herbs—I could only pick out a couple out of the multitude of herbs. Thank god for Google Translate!

I been saving half to third loaves of stale-ish bread, will make broodschotel, a bread pudding. Waste not want not.
 

HBS Guy

Head Honcho
Staff member
Got my yoghurt maker today, ordered a starter culture.

The sauerkraut I made was fine, nice crunchy kraut. Kimchi next.
 

HBS Guy

Head Honcho
Staff member
There was a program on SBS Food about Anna Del Conte and her book “Gastronome oif Italy.” I bought the book from Amazon.
 

HBS Guy

Head Honcho
Staff member
Reading up about yoghurt making: raw (unpasteurised) milk is best. Well, too bad, can’t get it here.
 

HBS Guy

Head Honcho
Staff member
Batch of apples on its way to turning into apple butter.

IMG_2459.JPG

I have grannies, Fujis, Red Delicious, Missile and another apple I bought this morning that I have forgotten the name of. So disappointing at the pisspoor range of apples available. No Jonathons stocked by the, and I quote, fresh food people—they don’t store well! No Cox Orange Pippin, the most superb eating apple, no Bramley's Seedling, no Cornish Aromatic or McIntosh etc. Not until my trees are grown anyway!

That pan is magnificent! Large capacity, must have a huge thick copper insert in the bottom—nothing ever even got to the “sticking” stage in it! $4.00!
 
Last edited:

HBS Guy

Head Honcho
Staff member
Nope, apples go in cores and skins and all. Cover apple segments with apple juice or water (I used 2L of each) and boil until the apples collapse. Push through moulie/foodmill (in my case an attachment to the Kenwood Chef stand mixer. Cook in slow cooker with lots spice (2 cinnamon sticks, 6-8 cloves, some star anise, cardamom pods, cumin, piece of nutmeg etc until the mass has the consistency of soft butter, fill into jars, seal, waterbath process, enjoy!
 

HBS Guy

Head Honcho
Staff member
I was here: https://www.paulettwines.com.au/bush-devine-restaurant/

Winter menu Here. We had the tartare Barramundi—nice, do like raw fish—the tea smoked porkbelly so tender, the masterstock chicken then the Germain Triple crème cheese and the rose myrtle and hibiscus sorbet. The chicken dish was really too large as part of a 5 course lunch but, oh that stock! I mopped up what was left on the serving and my plate with the last of my bread.


Reillies in nearby Mintaro do lunches again, Fri–Sun.
 

HBS Guy

Head Honcho
Staff member
Put the second batch of sauerkraut into jars (and the jars into the fridge.)

Was plenty fluid over the kraut in the crockl. Not really happy—the kraut is nice and crunchy, not being heated to can it) but it tastes salty rather than saur. Added three spoons of salt, will try two next time.

However, I have some Korean chili powder—kimchi next time!
 

HBS Guy

Head Honcho
Staff member
A meal mothra could have enjoyed—risotto of pine mushrooms. Have to pig out on these fungi—first heavy rain and they are gone for the year.
 

HBS Guy

Head Honcho
Staff member
And the toppings are shit!

Going on a little trip this week—to Clare. Accommodation booked, table at a restaurant at a winery booked. Weather a bit nicer than the shit weather today.
 
Top