Foodlovers Foodtalk Forum
Show all posts by user
For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Ideas for dinner in this hot weather - 5 years ago
soft tacos. i get up early in the am every now and then and make a batch of flour tortillas for the freezer. Dinner is nothing more than homemade guac, spread on a tortilla, covered by finely shredded cabbage or lettuce, capsicum(or chilli if that way inclined), cucumber, finely sliced onions, a spoonful of salsa and my fave, smoked chicken, you can also add sour cream, tomatoes, any other veg yoby catz - Foodlovers Food Talk
Re: freezing pate - 5 years ago
thanks for that. I shall get onto it LOLby catz - Foodlovers Food Talk
freezing pate - 5 years ago
just wondering....has anyone had any experience of freezing chicken liver pate? The reason i ask is that i love it, but, im on my own and i struggle to finish a recipes worth before it goes bad (i make a pretty standard liver, shallot, garlic, butter and brandy pate) given the ingredients, it should freeze ok but im worried the texture will suffer....anyone tried?by catz - Foodlovers Food Talk
Re: Fondant potatoes - 5 years ago
I always add a garlic clove, peeled and whole, when the stock goes in, and a few sprigs of fresh thyme. Yummy.by catz - Foodlovers Food Talk
Re: macaron - 5 years ago
Yes you can make them ahead BUT you’re going to want to fill them at least 24 hours(many pastry chefs would say 48 hours) before serving. You need to allow time for the filling and meringue to meld both in flavour and texture. A macaron should have a lightly crisp outer shell, with a soft, almost chewy interior and that will only happen with the absorption of moisture from the filling. Once filleby catz - Foodlovers Food Talk
Re: Savoury Mince - 5 years ago
I always brown the mince, then the veg....carrot, onion, leek and celery. Liquid I usually add either tetra pack stock, or water and a stock cube. I often add a splash of oyster sauce, adds a lovely savoury umami flavour, Worcestershire sauce and sometimes soy too. I also often add chopped Swede and/or chopped potatoes too. Nice on toast, or as the base for a cottage pie.by catz - Foodlovers Food Talk
Re: Frozen Meat - 5 years ago
The issue with meat that has been frozen for long periods isn’t safety as much as it is an issue of taste and texture. Both can suffer after long periods of frozen storage.....the operative word there is “can” as it’s not always the case.by catz - Foodlovers Food Talk
Re: What is it that you make that others admire? - 5 years ago
My post was the way that I was taught to make it, and given that it tastes spectacular hot, warm or cold, I see no reason to change a thing. It’s always seemed to me to be a great example of minimalism in cooking....sure you COULD add all sorts....but it wouldn’t make it any better than the plain and simple version. And I gotta say, NO one, including those from the UK that have eaten them, has coby catz - Foodlovers Food Talk
Re: What is it that you make that others admire? - 5 years ago
My Cornish pasties. Made the way I was advised to by the Cornish lady who taught me, which was NO carrots Raw ingredients (Swede, onion and potato....end of story) Swede, not turnip Finely sliced Swede, potato and onions Strips of finely sliced skirt steak(or schnitzel at a pinch lol) a friend of mine who loves my Cornish pasties, was rather scandalised when she bought a pasty from the butcby catz - Foodlovers Food Talk
Re: Rice Cooker suggestions? - 5 years ago
I’ve never used a rice cooker. Don’t really see the point as I’ve never had any issues cooking rice on the stove top. I just rinse my (long grain, usually basmati or jasmine)rice, cover it with water to my first finger joint in the pot. Put it on the stove and bring to the boil covered, then briefly stir with a fork, bring back to the boil, cover and turn off the heat and leave covered for 20-30by catz - Foodlovers Food Talk
Re: Beef Olives - 5 years ago
Actually you can pretty much use any stuffing you want, from a bread based one(save a bit of stuffing from the chook) to mustard and pickles, ala sauerbraten, then brown the rolls, throw in some sliced onions and brown too. Then add some good stock, and braise till tender. Remove rolls, lightly thicken sauce and serve on a mound of light, fluffy, buttery mashed potato.......yum.by catz - Foodlovers Food Talk
Re: Thickening by reduction - 5 years ago
My personal feeling is that reduction is less a thickening method, than a concentration of flavour method. I always reduce the sauce for any casserole/stew as it just boosts the flavours in a wonderful way as well as adding to the mouthfeel of the sauce. Just watch the seasoning.by catz - Foodlovers Food Talk
Re: High Tea - 5 years ago
A high tea to me brings to mind a pot of fresh brewed loose leaf tea, beautiful china cups, and delicate plates and silverware. Food wise, it can be substantial, but served in a refined and delicate fashion on a tiered cake stand. Beautifully cut and presented sandwiches, pastries such as vol au vent , palmiers and filled choux( can be sweet or Savory) meringues, financier,tiny diamonds of baclavby catz - Foodlovers Food Talk
Re: Polarising ingredients - 5 years ago
I don’t really get why polenta would be “polarising”. I mean, it’s pretty bland by nature......really it’s there to soak up the sauce of the main part of the meal. Served stand alone, it needs to be cooked in a flavourful broth or milk with lots of cheese and butter....which is ofc what you are tasting, rather than the polenta. I guess I don’t get how such a mild flavour can be challenging, unlikby catz - Foodlovers Food Talk
Re: Bread n Butter Pudding - 5 years ago
If you want caramelised bananas in something like this, you’d prob be best to pan fry them before adding. And as far as additions go, to a bread pudding....as long as your custard has the right proportions of egg to dairy, the sky is the limit. Croissants, brioche, fruits both fresh or dried, chocolate or caramel, sour cream, single cream, milk etcby catz - Foodlovers Food Talk
Re: Pork Belly cooking method - 5 years ago
To get good crackling you need fat. If the piece of belly you are using is too lean, the crackling will not work....and yes I know that belly is “supposed” to be a fatty cut, but cheap pork is often VERY lean, and frankly, nasty.by catz - Foodlovers Food Talk
Issues with Madeira cake - 7 years ago
Hi all, Just wondering if anyone might have any suggestions as to a solution to a niggling problem I'm having. We have a lot of lemons here, so one of the things I like to bake is a Madeira cake. I usually use (I think) Nigellas recipe, which has a lovely close texture, buttery flavour and is good and lemony. I bake in a toaster oven, and I'm well aware that tweaks are required to be successfby catz - Foodlovers Food Talk
Re: Working with hot water pastry - 7 years ago
It does tend to depend a lot on what proportions your pastry uses. Most hot water crusts use a high proportion of lard which is very heat sensitive. It really benefits from a good chill and then to be brought back to working temp with your hands. As with any pastry tho, if it starts to get unmanageable, shove it back in the fridge for 10-15 mins till it firms up a bit.by catz - Foodlovers Food Talk
Re: Potato Chips - 7 years ago
Ive done deep fried potato chips many times. They're yummy. I usually just use my cast iron enamelled casserole to try in, and I usually soak the sliced potatoes in cold water for a while before drying and frying. Well worth the effort (such as it is)by catz - Foodlovers Food Talk
Re: How do you keep your knives sharpened? - 7 years ago
Ok, clarification time. A steel hones a blade. It doesn't sharpen it. Sharpening involves removing some of the metal from the edge of the blade. This is why it's best left to a pro who can get the best angle without wasting metal. That, btw, is why most "at home" knife sharpeners aren't recommended. They work ok, they just waste a lot of steel.It is the angle that produces the blade edby catz - Foodlovers Food Talk
Re: Leeks - 7 years ago
The main reason people didn't eat the dark greens on leeks was because they tended to be tough and acrid. They were however, home grown, untrimmed leeks, not the trimmed supermarket ones of today. While on a fresh from the garden leek I'd certainly trim some of the green, cos the outer and end leaves are pretty tough, on a supermarket trimmed leek I might not. It really depends on what your cookiby catz - Foodlovers Food Talk
Re: Whats the point of the hole in the wooden spoon?int - 7 years ago
Actually, while it does mix a bit better, the main reason for the hole as I understand, was to stop the food spilling out of the pot/ cooking vessel when stirring since a spoon with a hole doesn't create as much resistance moving thru a liquid as a solid spoon/paddleby catz - Foodlovers Food Talk
Re: The top 10 foods you shouldn't be eating (and 10 you should) - 8 years ago
eat whatever you like...just remember the golden rule.....everything in moderation. INCLUDING moderationby catz - Foodlovers Food Talk
Substitution in caramel recipe - 8 years ago
Hi all. Just wondering if I can get some opinions. I wanted to make some 7 minute caramels today, unfortunately i dont have my car atm, and being an idiot, when I went to the supermarket today via cab, I forgot to get some corn syrup, and I have less than a quarter cup left. Recipe says half a cup, so I'm wondering, could I sub with golden syrup to make up the quantity or would the flavour be tooby catz - Foodlovers Food Talk
Re: Edmonds Shortbread Recipe - 8 years ago
RIce flour makes shortbread crisper especially with castor sugar. Icing sugar and cornflour on the other hand make a tender shortbread with a lovely melting texture and the recipes that have been quoted here are very much like the one i use every year at christmas to make tons of little star shaped shortbreads(mouthful sized) decorated with disco dust lol (iridescent edible glitter)by catz - Foodlovers Food Talk
Re: Choc chip banana muffin recipe by weight - 8 years ago
well as far as i concerned, when cooking, quantities are just suggestions...i look more at proportions and will often look at several recipes to see where they differ and then work with that in mind, as well as my own personal taste. I might add more ginger or less chilli because that suits my palate. Yes in baking you have less leeway but if youre familiar with ratio baking you have parametersby catz - Foodlovers Food Talk
Re: Royal icing for Christmas cake - 8 years ago
royal lasts forever.....or at least pretty close to it. Its major advantages in being used for celebration cakes is that it sets hard and this means it wont wilt in hot weather, its naturally white in colour so it can be tinted every shade of the rainbow (tho hint, do use gel pastes cos liquid messes with the consistancy), and depending on how you dilute it,it can be used to glue things to a cakeby catz - Foodlovers Food Talk
Re: Sashimi - 8 years ago
white? i always look for eyes that are clear and bright and still rounded...any cloudiness/sinking in, means less than fresh, the body should be stiff and have a natural sliminess ,and it should feel hard not soft. The gills should be bright red. Unfortunately there is no way to tell with a fillet, other than to smell it. It should smell of the sea.....and fishiness is a no go.If youre buying filby catz - Foodlovers Food Talk
Re: Chicken Nibbles - 8 years ago
oh my yes.....the mad butcher (yes i know, the quality is "variable" to say the least, but i have to if im gonna eat meat at all) has taken for some UNFATHOMABLE reason, to cutting off HALF the wing tips...just half......so i still have to go thru and cut them off anyway and i dont even get the bonus of a full wingtip to put in my stock bag in the freezer!! and they also, only seem toby catz - Foodlovers Food Talk