Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: An Introduction to new member - 8 years ago
Good grief ladies - give him a chance. It's only 5 days since he first posted and a couple of days since he was grilled about his name and his motives seemingly questioned. So much for "We are a friendly, mixed bunch of people ..." I only read FL every 3-4 days and post infrequently, and I'm sure there are others whose sorties here and contributions are further apart. He may be a tby Lynne2 - Foodlovers Food Talk
Re: Recreating mums nougat slice- help - 9 years ago
ref Rumple's search for the seemingly elusive patty pan tins, I found what for me is an acceptable substitute at Briscoes today. They're one of their 'house' brands, Hampton and Mason, labelled "Deep Hole muffin tin', but have a round bottom, rather than the usual sharp edged base, as per the attached image. Half-price day today so cost me $10. My freezer stock of cheesecakes (made usingby Lynne2 - Foodlovers Food Talk
Re: Pork Belly - 9 years ago
I can recommend the Donna Hay recipe Irene mentioned. I found the recipe here: (scroll down the page to the last recipe) and cooked it today using a piece of pork shoulder found on special at PnS which was more pork belly dimensions than a chunky shoulder. Served with kumara/potato mash and cabbage, it had great flavours and melt in the mouth tender meat. The only change I'd possibly make nexby Lynne2 - Foodlovers Food Talk
Re: Passionfruit - 9 years ago
Just got back from shopping at Countdown where they had passionfruit for the eye-watering price of $35/kg. Limes almost as bad at $30/kg (or $29.99 to be precise). Passionfruit I can live without, regardless of the price, but not limes. Fortunately I have a Tahitian lime tree which is still producing just enough fruit to keep me going. FYI Marnie, Tahitian limes ripen to yellow, just like lemby Lynne2 - Foodlovers Food Talk
Re: Eggplants - 9 years ago
I make a lot of Caponata, which is Sicilian in origin, with a sweet (sugar) and sour (vinegar) tone. Extremely versatile in that it can be used warm as a side dish with meats, as a topping for bruschetta (warm or cold), as a pasta sauce ... lots of options. I usually double the recipe here and have it as a staple in the freezer. There are oodles of recipes on the web but this one, slightly adaby Lynne2 - Foodlovers Food Talk
Re: Using up all of those courgettes! - 9 years ago
I haul this recipe out from time to time: Zucchini Stuffed Chicken Pieces Chicken legs, skin on 1 tbsp butter 450g zucchini, grated 3 thick slices of white bread, crusts removed 1 egg 1/2 cup grated cheese (the recipe specifies Swiss - I usually use a combination of tasty and parmesan and, being a bit of a cheeseaholic, a little more than 1/2 cup) s&p (My optional addition isby Lynne2 - Foodlovers Food Talk
Re: plain mashed potato - 9 years ago
Something I got off a Peter Gordon pork belly pack when Countdown was selling them a year or so ago was to mash the potatoes then add plenty of grated apple sauteed in a generous amount of butter, along with s&p and dijon mustard. Quite yummy. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Snow Peas - 9 years ago
I'd be inclined to go with washing and drying them raw, rather than blanching them. They're a very delicate vegetable and blanching for 2 mins would just turn them into a limp tasteless item. I do the wash/dry thing with young leeks - wash them whole then slice them up - before free flow freezing them. They retain their lovely fresh flavour and texture that way. I think a lot of people destroby Lynne2 - Foodlovers Food Talk
Re: Pastry Tampers - 9 years ago
I've just bought a double ended tamper for $12 via TradeMe - The auction closes in about 5 hrs but a note on the auto response says they have plenty available so if anyone misses the close I imagine it would be a simple matter to contact the seller and ask them to relist or just purchase direct. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Christmas Cake disasters - 9 years ago
I'm pretty certain using clingwrap would have caused the problem - no chance for the cakes to breath and dispel any moisture. See the second to last paragraph regarding storage in this Alison Holst recipe: I haven't made christmas cakes for some years now but in accordance with family instructions (grandmother and mother) always wrapped them first in a couple of layers of greaseproof paper thby Lynne2 - Foodlovers Food Talk
Re: How to stop a Pavlova from sticking? - 9 years ago
Add me to the 'light sprinkle of water on the paper' brigade - something learned from my mother. Baking paper wasn't invented when Mum was making them so she just used greaseproof (lunchwrap) and that worked fine. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Week 20 Challenge. Miso, Rocket - 9 years ago
A timely choice TPANDAV in that this article was published in our local paper just last week and, given the recent discussion on miso, I had considered posting it here. It describes various types of miso and gives a few ideas on how to use it. I often use a variation of the salmon idea, served with soba noodles and a pickled cucumber salad. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Buying a wok - 9 years ago
What type of heat source is he likely to use it on? I have/had one of the round bottomed chinese steel ones others have talked about and it was brilliant when I had a gas stove, but next best thing to useless on an electric or ceramic topped stove. I partly solved the problem by buying another steel one with a flat bottom. Still not that brilliant on my current ceramic stove but a heck of a loby Lynne2 - Foodlovers Food Talk
Re: Edible Christmas Gifts - 9 years ago
My 'oldie but a goodie' go-to for Christmas gifts or plain personal indulgence is Lois Daish's Chocolate Salami: If giving for gifts I make several smaller sausage length rolls rather than two large ones. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Robert Harris Lemon Coconut Slice - 9 years ago
The recipe for this is on their 2014 calendar which had a recipe for each 2 mth period, and this slice was Sept/October's. Since the calendar was given away (I got mine from PnS) I assume there are no copyright issues. The attachment is a scan of the recipe. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Suet mix / 'Shreddo' - 9 years ago
Click on the link in my original post for an image of the package, Jan. I saw it in my local NW yesterday, on the shelf beside Kremelta and Chefade. If you just ask a staff member they'll happily guide you to the appropriate location in the store - it's part of their customer service practice. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Suet mix / 'Shreddo' - 9 years ago
Have you thought about asking them to get some in? Push the Christmas coming thing, essential ingredient for some Xmas cooking, etc. If my P&S has it, it must be available from their central distribution warehouse. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Suet mix / 'Shreddo' - 9 years ago
It was in the baking needs aisle. This doesn't necessarily mean that's where it'll be in your P&S, if in fact they stock it. Sometimes I don't quite understand the logic behind placement of some items in supermarkets, but if I can't find what I want where I think it should be I simply ask a staff member. They're usually only too pleased to take the chance of a break from stocking shelves oby Lynne2 - Foodlovers Food Talk
Suet mix / 'Shreddo' - 9 years ago
During my prowl around P&S today I spied Tandaco Suet Mix on the shelves; 250g for $6.35. Made by Cerebos in Australia; contents listed here: . I didn't buy any as I have no need for it, but thought it may be of interest to those who were weeping over the demise of Shreddo earlier this year. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Baking recipes not needing a cake mixer - 9 years ago
I can't remember where I got this recipe from but it's my go-to for when I feel like baking but can't face lengthy preparation or mountains of dishes and utensils to clean up, or I want to whip up something to take to work the next day. It always goes down well. Apple Cake 3 apples (any sort is fine) 1 cup raw sugar 1-1/2 cups plain flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmegby Lynne2 - Foodlovers Food Talk
Re: Akls best milkshakes? - 9 years ago
Perhaps the staff have been out doing market research at other outlets and canvassing friends and relatives and consensus amongst them is theirs are the best? Lynne2by Lynne2 - Foodlovers Food Talk
Re: WEEK 11 FOOD CHALLENGE: Custard and/or Coffee - 9 years ago
This is a strange coincidence, and please don't hate me ... Just last week (well before the subject came up here) I had a craving for seameal custard and pulled out of the pantry an unopened packet which had been lurking in the dark recesses since possibly 2 years ago. It has no use by or best before date so made some up and it was as delicious as ever. Shame I opened it - from the comments abby Lynne2 - Foodlovers Food Talk
Re: White Miso query - 9 years ago
The miso paste in sachets, which is dark brown in colour (like vegemite), is different to white miso. White miso is a light tan colour, like peanut butter. My NW and Countdown both sell white miso. It comes in a plastic tub, about $7, and is in the international food section. I can't tell you the difference in taste because while I've come across plenty of recipes using white miso, I've neverby Lynne2 - Foodlovers Food Talk
Re: Freeze dried foods - 9 years ago
I've just followed TPANDDV's link to SousChef's website in the 'What's for Dinner Tonight' thread and after a good few minutes drooling over their offerings, noticed that right at the top of their menu they offer freeze dried fruit, herbs and vegetables. There may be some of the items you're after there Poppa. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Meals for one - 9 years ago
Since my elderly mother was admitted to a rest home, my home-alone culinarily challenged stepfather finds the one-pot packets of Continental or San Remo side dish meals (basically pasta and a creamy sauce) very handy to have in the pantry. They're quick to prepare either as a stand alone meal (think macaroni cheese on toast), or as a base for adding other ingredients such as ham, cooked bacon piby Lynne2 - Foodlovers Food Talk
Re: Is Sugar The New Fat? - 9 years ago
The programme can be seen on TVNZ OnDemand: As for his not mentioning breakfast cereals, I assumed it was common knowledge they're all loaded with sugar - even those with the heart tick which from what I understand only takes fat and salt into consideration. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Interesting Places to Work... What Have You Done? - 9 years ago
At the risk of being accused of lacking a sense of humour, what has anyone's previous occupation(s) got to do with 'Foodlovers Food Talk' ? Lynne2by Lynne2 - Foodlovers Food Talk
Re: Can openers - any recommendations? - 9 years ago
It's not so much the density of the metal but the height of the rim that has a bearing on function. The mechanism consists of a cutting blade and a cog which are a fixed distance apart, ie. that of a standard can rim. If the rim is any deeper (which can be the case in those made of a heavier metal) the cutting blade won't reach the body of the can to remove the lid. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Can openers - any recommendations? - 9 years ago
Assuming the name MagiCan is patented this is the same brand as my 20yr old opener (mine doesn't mention 'Culinare'). The design has been brought into the 21st century with a rounder profile but the mechanism is the same. This youtube piece shows how it works: (Warning: both the demonstrator and the music are a bit loud.) The one caveat I have is that it's no good for cans with a higher tby Lynne2 - Foodlovers Food Talk