Foodlovers Foodtalk Forum
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Re: Covid news free zones - 2 years ago
Helen or Lorna, please delete my post. I'll send it to TPANDAV via private message.by Jenna - Foodlovers Non-Foodie Chat
Re: Covid news free zones - 2 years ago
Annie - I referred to you because I was referencing earlier vaccine development, as you did. I shouldn't have mentioned you by name and for that I apologise. I did not intend to anger or upset you. I'll edit my post to remove your name. Those of us who are choosing not to get this vaccine are being treated like morons, nut bags and second class citizens, and occasionally it hurts and I bit bacby Jenna - Foodlovers Non-Foodie Chat
Re: Covid news free zones - 2 years ago
Since I was asked for this information, I would ask that you do me the respect of reading it all before making comment. I've tried to be as brief as possible, but as I'm sure you can understand, this is a very complex issue that does not lend itself to brevity. Also, please do not comment just to pick my points apart. If you disagree, that's fine, I'm not out to change anyone's mind. I supposeby Jenna - Foodlovers Non-Foodie Chat
Re: Covid news free zones - 2 years ago
I'm not anti-vaccination - my husband, myself and our children are all fully vaccinated for everything else except we don't do flu vaccines. We are anti the covid vaccination. This is not something I speak about with anyone other than my family because a) any medical decision is a personal choice that everyone should be making for themselves free from coercion and b) frankly my life is alreadby Jenna - Foodlovers Non-Foodie Chat
Re: Making my first sourdough - 2 years ago
Definitely feed and warm the starter hours before use.by Jenna - Foodlovers Food Talk
Re: Caramel Slice - 2 years ago
Yep I'm in the Highlander camp as well. Totally different to the others.by Jenna - Foodlovers Food Talk
Re: Fashion is an Ass? - 2 years ago
Barbara Anne -- I believe the unhemmed pants are still a thing, mostly for more formal men's styles though. Things may have changed For off the rack women's trousers they usually come in options of petite/regular/tall, which I greatly appreciated being 5'2". Mens are pretty much all done in 32/34/36/40" etc lengths. What I appreciated more was the entire sections of 'Petite' clothinby Jenna - Foodlovers Non-Foodie Chat
Re: Fashion is an Ass? - 2 years ago
Barbara Anne - bell bottoms are already making a comeback! For the short and somewhat wide, the skinny leg pants thing has not been a kind time. It only emphasises the difference in width between my ankles and hips. Sigh.by Jenna - Foodlovers Non-Foodie Chat
Re: Flour types - equivalent to French T55 and Italian Type 0 - 2 years ago
If I recall correctly from my breadmaking days, yes, type 0 is broadly the same as our plain flour (and the same as American 'all purpose'). Type 00 tends to be the odd one without a direct equivalent in NZ made flours, you can buy imported brands though. It is high protein and super finely ground, from hard wheat, and is what is used for pizza and some breads where you've got a long rise andby Jenna - Foodlovers Food Talk
Re: What do you cook in your air fryer? - 2 years ago
Irene, you're probably quite correct in that any will be too small. And it would probably tempt me to make more of things that I possible shouldn't. And we have a very small house with an equally small kitchen, so definitely no room for 2. Thinking about it, I probably don't even have room to store the thing!by Jenna - Foodlovers Food Talk
Re: What do you cook in your air fryer? - 2 years ago
Irene - do you have the large square model? I've been considering an air fryer for a while and keep hearing people saying Kmart models are surprisingly good value. I'd need large capacity though, with two vultures still at home, and the round ones looked kind of pokey in terms of volume, but wasn't sure if they cooked as well as the round. Your thoughts?by Jenna - Foodlovers Food Talk
Re: Recent newspaper recipe for EVOO fries - 2 years ago
And they were thoroughly unexciting.by Jenna - Foodlovers Food Talk
Re: Recent newspaper recipe for EVOO fries - 2 years ago
Nevermind I found it It was a Julie Biuso recipe rather than Annabel Langbein. For anyone who may be interested:by Jenna - Foodlovers Food Talk
Recent newspaper recipe for EVOO fries - 2 years ago
Within the last 2 weeks I've read a recipe for stovetop fries, cooked in EVOO with the lid on a frypan. I even bought a bottle of cheaper EVOO for the occasion, but do you think I can find the recipe? I think it was Annabel Langbein, and from memory it was styled as a 'lockdown takeaways at home' type thing. I recall the recipe stating to choose long potatoes rather than squat ones, and that yby Jenna - Foodlovers Food Talk
Re: Lockdown Shortages? - 2 years ago
Even in good times I've kept a well stocked pantry and second pantry/fridge/deep freeze in the garage. This has proved useful over the last year. Partly it's because we live out of town and so running to the shops for just a couple of things is unrealistic, and partly because I've always felt at some point there would be a global shock like this, I suppose I tend a bit "prepper". I alsoby Jenna - Foodlovers Non-Foodie Chat
Re: Creative and Personal Memorials/Funerals - 2 years ago
My mum died in October last year. She had motor neurone disease so we had a long time to prepare. She asked for a casket that matched the last car she had, which she loved - a Citroen DS3 sport that was bumblebee yellow with a B&W zebra striped roof It looked like a fashion running shoe speeding down the road I called several casket companies I found online and was quoted anywhere from $by Jenna - Foodlovers Non-Foodie Chat
Re: hows everyone going this time around - 2 years ago
For those of you with underlying health conditions, please can I just make sure you understand that being vaccinated doesn't fully prevent you from catching C19 - this is not as effective as other vaccines we are used to. It reduces the chances and reduces the risk of it turning into serious illness but you can still get it. Please don't set aside the rest of your precautions just because you'veby Jenna - Foodlovers Non-Foodie Chat
Re: Are avocados new season? - 2 years ago
I've bought a few recently as they were large, ripe and 2 for $2.50 at my local Countdown. I was expecting them to be a bit ho hum (though they would appease my boys who have been longing for avo all winter), but these were surprisingly lovely, good flavour and texture.by Jenna - Foodlovers Food Talk
Re: No Bake Slice Recipe - freezing? - 2 years ago
"The two legged garbage disposal unit who can eat unlimited amounts of calories with no ill effects is going to consume the majority." Irene -- oh how hard it must be to live with that! My father is the same.. I however, inherited my mother's metabolism and body shapeby Jenna - Foodlovers Food Talk
Re: Lockdown meals - 2 years ago
I think you'd be fine with meals for the neighbours, and that would be very kind of you. It's not like you're stopping for a chat. And I too am very grateful we're not doing this with young children, that would be a living hell. It was bad enough last year with 14 and 16 year old boys trying to do online school. Uh, no. The then16yo is now only a few weeks from 18 and has left school to startby Jenna - Foodlovers Food Talk
Re: Pedantic NZ Post - 2 years ago
QuoteI have sneaky feeling that NZ post never got over the times when they had the monopoly. Their answer to falling sales seems to always be to raise their prices instead of being innovative. I think you got it in one, Marnie. Increasing prices and decreasing service levels.. not your usual business model for success.by Jenna - Foodlovers Non-Foodie Chat
Re: Paying more for the same thing - 2 years ago
You may want to tread carefully with detergent in a front loader, they don't really tolerate suds very well,by Jenna - Foodlovers Non-Foodie Chat
Re: Paying more for the same thing - 2 years ago
The same goes for brand Nurofen, Panadol etc vs. generic equivalents of the same thing. The generics are usually a fraction of the cost of brand.by Jenna - Foodlovers Non-Foodie Chat
Re: Why is fully clad (tri-ply, 5ply etc.) stainless cookware just not a thing in NZ? - 2 years ago
Absolutely no idea why ply pans aren't a thing here, I disliked disc bottoms too. I brought a kitchen's worth of All Clad back with us when we moved from the US 15 years ago. I had accumulated it all over the 10y I lived there. The oldest piece, a 4L saucepan, is now 24, it still gets used several times a week, and you'd never tell the age and amount of use that pot has had. As a testament toby Jenna - Foodlovers Food Talk
Re: Better Mince - 2 years ago
Yes, $55/kg eye fillet straight out of a vac-pac - and you're right, poorly trimmed as well. I can buy a vac-pac whole fillet myself for $29/kg, trim it, and freeze portions and not have to pay the ridiculous money. You know what yanked my chain the most about food prices in recent years? A year or two ago, can't remember now since 2020 mucked up timelines in my head -- NW in Warkworth was seby Jenna - Foodlovers Food Talk
Re: Better Mince - 2 years ago
Warkworth New World surely takes the cake on this one. Premium mince at full price is $22/kg. On sale is $14/kg, but you can see it's got more fat in it those weeks. Competition in supermarkets cannot come soon enough, we are being taken for a ride. About 8-9 years ago I went through a time of making my own mince from rump when it was $10/kg. I bought a mincer attachment for my kitchen aidby Jenna - Foodlovers Food Talk
Re: Multi-cooker - 2 years ago
Gran, I used to be terrified of my mother's stovetop pressure cooker too.. the hissing and squealing was awful. The Breville doesn't bother me one bit thankfully, and yes, very easy to just wipe out the lid, chuck the seal in the dishwasher and wash the interior pot. The seal is silicone and I think will have a much longer life than the older rubber style seals. I've had mine for about 6 months aby Jenna - Foodlovers Food Talk
Re: Multi-cooker - 2 years ago
I've got a Breville Fast Slow cooker as well. Love it, and like Gran, I use the pressure cooker function rather than slow cook.by Jenna - Foodlovers Food Talk