Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Healthy Breakfast Ideas - 15 years ago
I don't really like sweet things so it can be hard to find something convenient to eat for breakfast that isn't a cereal or something sweet. I also have type 2 diabetes and a job similar to stargirl's where I often cannot stop and eat anything until the end of the day so want to avoid foods with a high glycaemic index. For breakfast I often eat things that are considered more like lunch items:by DK - Foodlovers Food Talk
Re: Melbourne restaurant for special night out? - 15 years ago
Just an update to my original thread.. we ended up going to Giuseppe, Arnaldo and Sons in the Crown Casino complex. It was FABULOUS and everything was faultless. Tasty Italian food, mind-blowing service and great value for money. The whole night felt high-end and special without paying true high-end prices. Our Melbourne friends really enjoyed it. I still dream about what else I would order offby DK - Foodlovers Non-Foodie Chat
Re: Melbourne restaurant for special night out? - 15 years ago
Yes, MoVida is one I have been reading up on. It does look fab and there are good reviews for it on various public review dining websites. When we were last in Melbourne 5-6 years ago we went to a tapas place called Kanela only a week after they had opened. It was the only Spanish tapas place we could find in Melbourne and we were looking for tapas because Auckland didn't have any Spanish tapasby DK - Foodlovers Non-Foodie Chat
Melbourne restaurant for special night out? - 15 years ago
We are going to Melbourne at end of July and staying with some good friends. We would like to treat them to a dinner out somewhere special. Do any of you have a favourite restaurant in Melbourne that you think would be appropriate? We are adventurous foodwise so there are no restrictions. Happy to splash out, so even somewhere with a stunning degustation menu would be fine. Or your favouriteby DK - Foodlovers Non-Foodie Chat
Re: Post codes - 15 years ago
Here is a link to pdfs of NZ Post's Postcode Directories. Hope it helps...by DK - Foodlovers Non-Foodie Chat
Re: Help - Panty Liner/pads - 15 years ago
You can get a free sample of a pad for bladder weakness from the Tena website: .by DK - Foodlovers Non-Foodie Chat
Re: Amazon - 15 years ago
I have found that freight costs to NZ from Amazon UK are cheaper than Amazon US. I also have a separate credit card with a much lower credit limit that I use for buying online, paying bills or anywhere I have to manually provide a credit card number. My bank offered it to me at no extra charge and it means that if your card number does get misappropriated, the thieves can't spend up (too) larby DK - Foodlovers Non-Foodie Chat
Re: DVD players and 'regions'?? - 15 years ago
Our DVD player only played region 4 DVDs which wasn't a problem until I started buying DVDs from overseas and imported DVDs from retailers here. However, I found the 'unlock code' for our model of DVD player on the Web and now it plays DVDs from all regions. I think the retailer you bought the DVD player from would also know the unlock codes. The unlock code is a series of buttons you push onby DK - Foodlovers Non-Foodie Chat
Re: Ceramic-coated cookware - 16 years ago
I ended up buying 2 of different sizes. I was also sick of teflon pans not lasting and also having to constantly remind hubby not to use them on a high heat. This ceramic coating seems really tough and can use them on higher temperatures. They feel heavier than other nonstick pans and although they are touted as being 'stick-resistant', as opposed to fully non-stick, I found them to be very stickby DK - Foodlovers Non-Foodie Chat
Re: Kamo Kamo - 16 years ago
Kamo kamo is one of my favourite veges - it's a bit more robust and less watery than courgettes. I often cook them sliced up and sauteed in a pan then deglazed with wine vinegar and finished off with some honey and salt and pepper - sort of sweet and sour. This was originally a recipe from The Listener but I can't find the exact recipe and couldn't tell you the quantities.by DK - Foodlovers Food Talk
Ceramic-coated cookware - 16 years ago
Farmers have some ceramic-coated frying pans from Prestige on special. I think the ceramic coating is non stick and I think you can use metal utensils on it. It is stated as being able to handle higher temperatures than Teflon. Is this surface the same as that on Scanpans (titanium-infused ceramic)? I have tried researching ceramic coatings on the web but can't find much info. Does anyone know anby DK - Foodlovers Non-Foodie Chat
Re: Hot Dogs, Hot Dog Advice - 16 years ago
Eeekkk!! You can't put salad on a hot dog. It just wouldn't be right. When I lived in Toronto I used to live on hot dogs from hot dog carts; they were cheap and tasty but good quality. I ofen asked for a sausage without the bun. The 'hot dogs' we get in New Zealand are often made with very cheap sausages with lots of filler, or they are 'gourmet' sausages that are high in fat and overpriced. Iby DK - Foodlovers Food Talk
Re: foodie destinations in auckland - 16 years ago
Ooops, I forgot Eiffel en Eden on Mt Eden Rd. In reply to your question about the fish market...it's pretty good and worth a look. Some good specials. Free parking and a free shuttle bus that picks up from points in the CBD so that makes it really easy to get to. Have a look at the website: <;by DK - Foodlovers Food Talk
Re: Paris Brest (?) - 16 years ago
No, you've spelt it right. Yum, yum, yum - a classic French pastry. Right up there with rum babas. Do some searching on the web - I'm sure you'll find some tried and true recipes. It's basically choux pastry with a pastry cream filling. I am awful at baking but I can manage choux pastry.by DK - Foodlovers Food Talk
Re: foodie destinations in auckland - 16 years ago
Silver Bell Chinese Foodstore in Dominion Rd. The Family Barrow in the Downtown Shopping Centre in the Auckland CBD - they have some AMAZING bargains. I bought a kilo of Puhoi Parmesan cheese there for $9.99 last month. A bit of an Aladdin's Cave - you never know what you'll find. C'est Fromage (was Pyrenees)/Maison Vauron in MacColl (spelling?) St in Newmarket - tasty French stuff and deleby DK - Foodlovers Food Talk
Re: mistral igloo ice cream maker - 16 years ago
The Mistral website - www.mistral.com.au - has downloadable instruction manuals for come of their appliances. I can't find the ice-cream maker on the website but you should try emailing them to see if they can email you a pdf or post you a hard copy.by DK - Buy, Swap and Sell
Recommendations for steamboat restaurants in Auckland - 16 years ago
I used to go to steamboat restaurants when I was a poor student. Had steamboat for lunch yesterday for the first time in 15 years and I had forgotten how tasty they were. Also very healthy and filling. Can anyone recommend any good ones in Auckland?by DK - Upper North Island
Re: Sahaa - Algerian, Moroccan, Tunisian - 16 years ago
I think it used to be called Marco's and I have always wanted to go there.by DK - Upper North Island
Re: Cold smoked tuna - 16 years ago
You lucky thing, being given suck a large piece of yummy stuff. Stephanie T's idea sounds good. It seems like such a waste to ruin a lovely piece of food by cooking it. If it's been brined it is sort of, kind of not really raw (that's my story and I'm sticking to it!!). Can't you serve your friend something else and save the tuna for yourself?by DK - Foodlovers Food Talk
Re: food market auckland - 16 years ago
You may already know this by now, but the Auckland Farmers' Market Plus started today (23rd Sept), is held in the stables at Alexandra Park Racecourse in Epsom and goes from 10-4. It's a really nice set-up and pretty good. It would be great if it had more produce. Onsite parking is free (entrance off Campbell Cres.)by DK - Foodlovers Food Talk
Re: Different ways with cauliflower - 16 years ago
Cauliflower puree: Boil like potatoes, drain water, add seasonings and puree with a wand blender or in food processor. Can season with anything that seems nice - some pinches of curry powder; butter and salt and pepper; ground cumin; parmesan cheese etc. Easy and yum.by DK - Foodlovers Food Talk
Re: Garlic stems - 16 years ago
Garlic stems are delicious! They are so EASY to prepare and cook. I have never had to peel off any membrane or anything - just wash, chop and cook. They are also know as garlic sprouts and garlic bolts. Get ones that are green down as much of the length as possible. Whiter sections of the stem tend to be more fibrous. Snap off any bits that seem woody. I cook them any way you would cook asparaby DK - Foodlovers Food Talk
Re: grape juice - 16 years ago
I use an old-fashioned aluminium, lever-style citrus press - the ones that basically squash the fruit and then the juice comes out of a spout at the front. I find I don't need to sweeten the grape juice. Not sure if you could use an electric juicer - I think all the grape juice recipes with the electric juicer call for seedless grapes.by DK - Foodlovers Non-Foodie Chat
Re: Other Lime Ideas - 16 years ago
I add a few squeezes of lime to my 2-minute noodles (soupy ones) and to any clear chicken/vegetable soups after they have been dished up - sort of like a condiment. Let people squeeze the amount they prefer and stir it through well. It really adds another layer of flavour to clear soups. If you don't have limes you can use lemons.by DK - Foodlovers Food Talk
Re: Cooking Brisket?? - 16 years ago
Brisket is great in the slowcooker and also slow-roasted on the barbecue with lots of barbecue sauce (wrap in tinfoil and reduce the juices to make the sauce even nicer). I love the fat on it but is easy to trim the fat off if you don't like it. The Pak 'n' Save chain seem to trim their boneless brisket really well. I buy it all the time.by DK - Foodlovers Food Talk
Re: Milkshake syrup - 17 years ago
Lovely, thanks for that. I'm off to Bin Inn! It seems the only ones in Auckland are miles away, over the shore, but it'll be worth it if I can make my own spearmint milkshakes. I am in agreement with Kelly - MUST HAVE ice cream in milkshakes.by DK - Foodlovers Food Talk
Re: Kohl rabbi - 17 years ago
I love kohlrabi. Don't leave it in the fridge for too long or it goes a bit old and stringy. Nice in soups and stews (cook it like you would a swede). My favourite recipe for it is one by Rick Stein - really easy and tasty : 2 large carrots, peeled and halved 2 kohlrabi, peeled 2 tbsp sunflower oil 4 tsp cumin seeds 4 tsp lemon juice Finely shred the carrots and kohlrabi, on a mandolinby DK - Foodlovers Food Talk
Milkshake syrup - 17 years ago
Does anyone know where I can buy milkshake syrup, specifically spearmint flavour? At a pinch I suppose I could use spearmint essence but I love spearmint milkshakes from the dairy and want to make them at home. I don't really want to open an account at Gilmours or any of those wholesale places.by DK - Foodlovers Food Talk
Re: Help please - 17 years ago
How about making up a paste in the food processor with oil, rosemary and garlic and spreading/dotting it under the skin? Or if you have lots of rosemary you could make a bed of it in the roasting dish and rest the leg of lamb on it while cooking. Turn the leg over during cooking so that the flavour permeates all sides.by DK - Foodlovers Food Talk
Re: Please Help my little boy... - 17 years ago
It might be better to post your request on a UK foodies website as I don't think I have ever seen that Breville product for sale in New Zealand. Failing that, you could try contacting Which? magazine or some other similar consumer advocacy organisation in the UK and see if they get any joy from Breville. Or contact Breville and tell them that if they can't send you a copy of the manual you wilby DK - Foodlovers Food Talk