Foodlovers Foodtalk Forum
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Whole Smoked Chickens no longer? - 3 years ago
Over the last few months I've noticed whole smoked chickens are not available at the supermarkets, the last one I got was from Pak n save and was the Turks brand which I haven't bought before, the other brands seem to have disappeared and this week I can't find any at all. I hope they haven't replaced them with the shredded packs which will be twice the price Also it's much more flexible as a wby Danube - Foodlovers Food Talk
Re: Skin-on Chicken Thighs - 3 years ago
Ohh now you've got me interested Tpandav what was the bad experience? Was it off? A couple of years ago I bought a Southland whole Lamb Leg from the supermarket and it was definitely off. When I unwrapped it a horrible sickly dead smell emanated from the bone at the end which is where the problem seemed to have started, honestly it put me off lamb for months. The meat looked normal but the smby Danube - Foodlovers Food Talk
Re: mozzarella past expiry date - 3 years ago
I have a pizza oven and have used it over the use by or best before a number of times. I taste a little bit first. It goes a little sort of sour tasting if its too far gone, it's is not as firm and the brine is cloudy. An unopened pouch will be better than left over of the small balls. Your taste and smell will tell you. Unopened and properly stored it's probably fine and it's expensive toby Danube - Foodlovers Food Talk
Re: Non-stick pan recommendation please - 3 years ago
I was a bit worried about Fishpond too but I bought a activity floor rug from USA for my Grandson for Christmas this November which even by their calculations wasn't supposed to arrive until mid January. It turned up the week before Christmas, excellent quality and no problems. A few years ago a bought a small item (a boiled egg cracker) from China through Fishpond which didn't arrive so I contby Danube - Foodlovers Food Talk
Re: Horlicks Malted Milk Powder - 3 years ago
I looked EVERYWHERE for it at the beginning of this year to make Jamie Oliver's Famous Hot Chocolate Powder Mix Recipe with no luck. I ended up using Ovaltine which I got from NW with no problem. Having said that, as I haven't ever tried Horlicks I don't know what the difference would have been. I suspect though since the Hot Chocolate recipe has 200g grated chocolate in it I doubt it would maby Danube - Foodlovers Food Talk
Re: coconut substitutes - 3 years ago
I don't think the original classic Ginger Crunch recipes even have coconut in them. I don't think the Edmonds Cookbook recipe does and nor does this one from Chelsea Sugar. Here is the Edmonds one, no coconut either.by Danube - Foodlovers Food Talk
Re: Vietnamese Pancakes - 3 years ago
I really like these videos from Marion's Kitchen, you might remember her from Masterchef Australia. Her recipes are delicious and everything is available here in NZ and in Australia. This sounds like the type you have attempted. Its interesting that she serves them in a lettuce leaf with a drizzle of sauce, it seems to hold them together as well. I notice in the comments some othersby Danube - Foodlovers Food Talk
Re: Lamb Ragu and pulled lamb recipes wanted - 3 years ago
I make this quite a lot. Its nice and rich with the lamb in pieces not mince. If I'm using shoulder I trim it well - I usually use whats on special. Don't leave out the anchovies. I sometimes cut the lamb in smaller pieces than suggested also.by Danube - Foodlovers Food Talk
Re: Filos in the pie warmer - 3 years ago
Perhaps a local cafe near you may have the answer to this if they sell filo as part of their hot food. I'm trying to remember if I've seen filo in the warmers anywhere lately.by Danube - Foodlovers Food Talk
Re: Ideas for meals for an at home patient. - 3 years ago
Over the years I have helped with the care of my Grandmother, then my husbands Father and most recently trying to help mum come up with ideas for my Father. One thing I have noticed is that they have favorites from their early years, even childhood which maybe no longer the sort of food we cook but have a strong food memory for them. For instance my father loves silver beet including the stemsby Danube - Foodlovers Food Talk
Re: Your favourite NZ cheese - 3 years ago
Kapiti Smoked Havarti Kapiti Cumin Seed Gouda Kapiti Kikurangi and Creamy Kikurangi Talbot Forest Parmesan Whitestone Fushia Creek Fetaby Danube - Foodlovers Food Talk
Re: Favourite Ice cream - 3 years ago
A single lonely vote here for Licorice but I haven't had a really good one for ages. Many years ago there was an ice cream parlor in the Strand Arcade in Auckland city called Quaggs and they had the most beautiful Licorice ice cream.by Danube - Foodlovers Food Talk
Re: Fruit cake - 3 years ago
Hi Ali W, I made the cake after you posted it because I always make my Mum and Dad a cake like this just for general morning tea and for life This time I didn't have time to deliver it so it sat in a plastic cake box on the bench. My husband wandered in while I was watching TV after dinner eating a piece and said "Imm, nice cake, it's for us isn't it?". I tried some too since it was aby Danube - Foodlovers Food Talk
Re: Regular bake vs fan bake - 3 years ago
I find it very frustrating when recipes don't specify fan bake or classic, especially when the difference is around 20degrees higher on fan so that will affect the overall cooking time as well. I normally bake cakes, biscuits and so on using classic bake, occasionally if I forget I find things brown too fast. My oven has an Intensive Bake function for pies and quiches which heats from the bottomby Danube - Foodlovers Food Talk
Re: slow roasted brisket from the butcher - 3 years ago
I have made this and its so easy and tastes excellent!by Danube - Foodlovers Food Talk
Re: Exploding glass oven door, help please - 3 years ago
I think this is the thread you're looking for Kazby Danube - Foodlovers Food Talk
Re: Glass Pie Dish - 3 years ago
I've read that metal browns the best but I like glass so that I can take the dish out and at risk of dropping the lot, have a look underneath to check if its brown and if not, put it back in a bit longer.by Danube - Foodlovers Food Talk
Re: Commercial stock - 3 years ago
My favorite is the Chef brand available from Gilmours but not in the supermarket, its a liquid concentrate which comes in 8 flavours Chicken, Beef, Lamb, Vegetable, Mushroom, Fish and Langoustine and Veal. It has a beautiful light flavour, and not too salty. My second favorite is Vegeta but probably because of my Croatian heritage, we put it in everything, I like the Chicken version of Vegeta aby Danube - Foodlovers Food Talk
Re: Handy kitchen tips - 3 years ago
A tip I like is from British food writer Mary Berry, if you need butter for baking but you haven't remembered to take it out of the fridge just cut it into cubes and put it in a small bowl of tepid water for 5 minutes. Just tip the water out and continue with the recipe the butter will have softened to room temperature. I find this much better than a zap in the microwave which always softens uneby Danube - Foodlovers Food Talk
Re: Helens One Pan Chicken Curry, rice Dinner - 3 years ago
Helen, would you be able to post your recipe for your homemade curry power? I have only ever bought the one in the canister in the spice department of the supermarket, it's tasted the same for years but it would be nice to try something new and I really like Fennel.by Danube - Foodlovers Food Talk
Re: The competence of slotted spoons - 3 years ago
These old style slotted spoons have lots more slots all the way around the spoon and drain much much better than any modern one I have bought. Only thing is they can't be put in the dishwasher because they have painted wooden handles, a nightmare if you have people helping do the dishes, but I think they're worth the hassle. The egg turner/fish slice is much better too because they're nice andby Danube - Foodlovers Food Talk
Re: The competence of slotted spoons - 3 years ago
I like the old retro utensils from the 60's and look on Trademe to find these treasures, although they're getting expensive these days. These ones are on at the moment. I think Skyline is the Brand name, Made in England. I love the fish slice too they are very thin metal and flexible. There are a couple of good ones from this era still around. Some are in better condition than oby Danube - Foodlovers Food Talk
Re: How to unshrink a woollen jersey - 3 years ago
I have heard of this method too Cas3112, I think this is Marnie's best bet. It is very important to use only blood temperature water at all times for both the washing and the rinsing. So if you test it on your wrist you can barely feel it.by Danube - Foodlovers Non-Foodie Chat
Re: Chicken pieces with Skin on - 3 years ago
I agree, it's very frustrating. Years ago you could buy Chicken breast on the bone with skin on which I prefer in some recipes, and a cut I think they called a supreme of chicken which was a boned breast with the skin on and the large bone of the wing still attached. NW Kumeu where I shop do 2 packs of skin on chicken breasts and pretty often have "Marylands" (thigh and drumstick attaby Danube - Foodlovers Food Talk
Re: Breadmaker Recommendations - 3 years ago
I happened to get an email from the Kogan site and saw this Breadmaker which appears to be the long style. I have the Kogan Piemaker which has been excellent, I bought it about mid last year. Delivery and customer service were good so I can recommend the site. Don't know what this breadmaker is like but maybe you could google reviews on it. I think Kogan are somehow linked in Australia to Dickby Danube - Foodlovers Food Talk
Re: Apple Cake - 3 years ago
Thank you Barbara, yes that's the one I was after. I've just made it this afternoon and it is lovely. Such a simple recipe and I had a few sad looking Golden Delicious in the fruit bowl which needed using up. I used a Bundt pan this time and it came out perfectly although I'm tempted to double the recipe next time to properly fill the pan. With the Bundt pan, instead of putting the cinnamon sby Danube - Foodlovers Food Talk
Apple Cake - 3 years ago
Hello Foodlovers, can anyone remember a recipe which I'm sure was on this forum a couple of years ago for an Apple Cake which had apples chopped into small cubes. It was a fairly simple recipe and I cooked it in a ring tin but it may not have been stated in the recipe. It's author did tell an amusing story about how the person who made the cake (her mother?) for them, would always take a sliceby Danube - Foodlovers Food Talk
Re: Help, Can't find yeast - 4 years ago
I think Chris's suggestion is a good one, I have a friend from Christchurch who has been making sour dough for many years, she now lives in Rawene at the top of the North Island but in the end if you live in a remote area how great would it be not to be reliant on hard to find ingredients. If you have no luck with the NZ sourdough group I'd be happy to put her in touch with you, she's an expertby Danube - Foodlovers Food Talk
Re: Making sushi at home - 4 years ago
Johnken, I think it sounds as though you are not making sure that the rice and filling are evenly distributed on the mat - right to the edges. I'm sure you'll find that with practice you'll start seeing those ends are fuller especially with the rice and will stay together better. I push the rice and filling in firmly on the ends after rolling, they will never be as perfect as the inside slicesby Danube - Foodlovers Food Talk
Re: An abundance of eggs! - 4 years ago
That Curry looks lovely Griz, I always have a lot of eggs. A couple of things I like is to make a classic style potato or kumara salad I use 50/50 mayo and sour cream with a dollop of Dijon mustard and season for the dressing and add chopped bacon, chopped hard boiled eggs, gherkin and parsley. Its great with any grilled meat or simple pan fired chicken and green salad. I use 4 or 5 eggs in thaby Danube - Foodlovers Food Talk