Food thread

HBS Guy

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Yeah, that is an easy way. Could try using buttermilk or yoghurt to provide the acidity. Plenty of time to experiment.
 

HBS Guy

Head Honcho 💉💉
Staff member
Been measuring and pounding spices. My hands smell like the aniseed section of a lollyshop!
 

HBS Guy

Head Honcho 💉💉
Staff member
shit weather in Adelaide today! 30°C on the SECOND day of spring!

BUT

tonight I will have saltimbocca for dinner! YUM!
 

HBS Guy

Head Honcho 💉💉
Staff member
Make them yourself, I guess? Or find a GOOD Mex/TexMex restaurant?

Think I tried to make them not 100% successful.
 

HBS Guy

Head Honcho 💉💉
Staff member
Going to make a big batch or beef rendang this weekend. Need to buy a shotload of dried ground spices—take them to Tassie next trip.

Been making lists of dried food I can take to Tassie, cheaper to buy in Adelaide.

Rice and pasta
Flour, polenta
Dried beans, peas, lentils

etc.

Even some good packet soups, couple sticks mettwurst, jerky


Any suggestions?
 

HBS Guy

Head Honcho 💉💉
Staff member
I have three blackcurrant bushes and two redcurrant. Gonna be tens of kilos of fruit! (close to 20Kg just of blackcurrants (3 bushes)

Luckily all currants freeze well. Will need a big freezer to accumulate fruit until all of a type/variety is harvested.

Boil blackcurrants with sugar, drain. Use the pulp left in the jellybag for jam, use the juice for cordials—any other ideas out there? Might even be able to pick fruit this year.

Cordial be good for making ice cream—gelato, hmmmm!

Small town—share the harvest, get some return favors.

Currants should be planted late fall but these are in containers (tree bags) so will be planted this summer, COVID permitting.

Anybody have a fave black currant jam recipe? Or red currant? I eat redcurrants raw, sprinkling of sugar, go nice in fruit salad, nice strong earthy note amid the juicy sweetness. Most be turned into jelly I guess: tip 150ml unsweetened redcurrant jelly into a sauce or stew, hmmmm.
 

HBS Guy

Head Honcho 💉💉
Staff member
Stollen dough is rising in the Kenwood Chef bowl

Two lots of cooky dough rolled into logs are firming up in the fridge. Slice them into 2mm thick cookies and bung into oven.

Will start an appeltaart as well (or may leave that for tomorrow) since my younger sister somehow wheedled the recipe out of Mum where older sis and her daughters failed.
 

HBS Guy

Head Honcho 💉💉
Staff member
BUGGER! Can’t find the Italian cookbook with the recipe for Margherita cake. Flour was twice sifted to be airy, eggwhites whipped stiff and folded into the rest of the mix to provide the raising agent. Came out with a really fine crumb and a lovely lightly eggy flavor. The top of the cake tended to be a bit like the top of an omelette. Looked on the web—I really don’t like most web recipes. Will get ingredients, make it the way I remember. Can beat the butter and sugar till that is really light and fluffy, that will help.

For Mum’s birthday 23rd of this month, younger sis and her bubby will he here, clean out Mum’s bedroom day.
 
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