Foodlovers Foodtalk Forum
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Re: Non-sythentic pillow inners - 2 years ago
Thanks for that website. The profile is 90% goose down is much better than the 50% goosedown from wallace cotton.by Plates - Foodlovers Non-Foodie Chat
Re: Making my first sourdough - 2 years ago
I want to try this. I have a starter thats been going for 2-3 weeks, and this morning its doubled in size. Is that good enough, or do I need to wait until it tripples.by Plates - Foodlovers Food Talk
Re: Sausages - 2 years ago
I have bought the authentique brand. Small but they are 95% meat.by Plates - Foodlovers Food Talk
Re: Pizzaa Restaurant in Auckland - 2 years ago
thanks, TPANDAV I should have mentioned, a place that does lunch and thin-crust.by Plates - Foodlovers Food Talk
Pizzaa Restaurant in Auckland - 2 years ago
Can anyone recommend a pizza restaurant where the pizzas are genuinely crispy and thin. Need one that is in the central auckland region.by Plates - Foodlovers Food Talk
Re: Where to buy pectin - 2 years ago
If you live in Auckland, there is store on Walters road, mt eden, that I am fairly sure sells tiny bags of it. Might be worth calling first to check.by Plates - Foodlovers Food Talk
Re: Should I get a new fridge? - 2 years ago
I would try defrosting, but if that doesnt work, just buy one. The prices are only going up as supply chains are folding. its more stressful when it dies with no replacement.by Plates - Foodlovers Non-Foodie Chat
Re: Supermarket own brands and market domination etc - 2 years ago
Yep.....rarely buy supermarket brands. Wait for specials.by Plates - Foodlovers Food Talk
Re: Best ever tiramisu - 2 years ago
Gordon Ramsays easy tiramisu but use one large dish. I would like to see the Claudia Roden recipe.by Plates - Foodlovers Food Talk
Re: Why is fully clad (tri-ply, 5ply etc.) stainless cookware just not a thing in NZ? - 2 years ago
Pre-covid you could by scanpan stainless steel on NZ sale and briscoes during sales and very good prices. I think this is no longer. Amazon is worth comparing prices.by Plates - Foodlovers Food Talk
Re: Trying to find joy without sugar and less carbs - 2 years ago
Fruits are fine..........its about the quantities. For what its worth, my only two rules are no seed oils (I never cook with it, and other than that they only come with processed foods), and no fruit juice. Be practical, an apple with 10 grams of carbs is not going to be the thing that will lose you weight or make you gain it. its what your doing in totality, and it really is about the proby Plates - Foodlovers Food Talk
Re: Trying to find joy without sugar and less carbs - 2 years ago
Been doing this for a long way and do not think about it now. I really think about quite differently now in that the majority of carbs I was eating came from food out of a packet that was non-perishable - rice, pasta, biscuits etc. Change the balance, and pick something, in your case sourdough and continue to enjoy that. Offset the carb reduciton with fish or meat, and it should be easyby Plates - Foodlovers Food Talk
Re: Black Cocoa - 2 years ago
Sorry to hijack the thread. Where is the cheapest place you can buy it?by Plates - Foodlovers Food Talk
Re: Has anyone designed a new kitchen? - 2 years ago
if you end up with a corner storage within your bench space, get a lazy susan.by Plates - Foodlovers Food Talk
Re: Aged Care Query - 2 years ago
Just want to say congratulations on asking the question. Same logic with my grand parent. Managing independenly at home, had a fall, in a resthome and dead a year later. Sorry if that sounds insensitive, but have never rationalised increased rate of decline once in rest home.by Plates - Foodlovers Non-Foodie Chat
Making your own bacon - 2 years ago
I read that you can cure a peice of pork belly and then it becomes bacon. Does anyone do this, and if so some simple recipes would be welcome.by Plates - Foodlovers Food Talk
Re: Ghee - 2 years ago
I think you probably could, but it would have be sealed so well, no ice could form. I'd use it up myself. It makes hollandaise, and spoonful added to rice while cooking gives it a nice buttery flavour.by Plates - Foodlovers Food Talk
Re: Burnt butter obsession - 2 years ago
I make ghee a lot, so I think you do that, but leave it cooking for a bit longer. One thing I would say is that once you see the top going brown, keep cooking it, and the butter goes a brown a colour, but stay with it, as it doesnt take much time between the yellow colour and getting the brown colour.by Plates - Foodlovers Food Talk
Re: Baking with sugar free syrups - 2 years ago
I had great success just reducing sugar. For one-off treat food, I wouldnt bother modifying the recipe.by Plates - Foodlovers Food Talk
Re: What would you do? - 3 years ago
I think you are guilty of overthinking things here. I would have just taken it out and put it in my handbag, and if someone asked, would have said the truth. Something small being left unpacked is perfectly plausible and understandable.by Plates - Foodlovers Non-Foodie Chat
Re: Baking for Allergies - 3 years ago
Shortbread and the edmonds afghan recipe comes to mind as biscuits without either. The afghan recipe is also good minus the cornflakes and half dipped in chocolate.by Plates - Foodlovers Food Talk
Re: Usable capacity of ovens - 3 years ago
Just take in your oven dishes and see if they fit. You might find you have to use smaller dishes depending on what you end up buying.by Plates - Foodlovers Food Talk
Re: Belling Oven problems - 3 years ago
why don't you complain. Surely that it doesnt simmer is a serious design flaw.by Plates - Foodlovers Food Talk
Re: Fitted Sheets - 3 years ago
The sheridan percale sheets are no longer available at Farmers, rather they are stocked at Smith & Caugheys at $300+. Can anyone recommend any other brand of percale cotton sheets - (like the crisp feel and hate sateen)? Thanks in advance.by Plates - Foodlovers Non-Foodie Chat
Re: Non-sythentic pillow inners - 3 years ago
I ended buying a 50/50 goose/duck down inner with no feather. It is very nice, but was $229. What does everyone else buy?by Plates - Foodlovers Non-Foodie Chat
Re: Non-sythentic pillow inners - 3 years ago
Thank you both for the helpful responses.by Plates - Foodlovers Non-Foodie Chat
Non-sythentic pillow inners - 3 years ago
I was thinking about buying a couple of pillows that had duck/goose down/feather inners rather than polyester fill. Wallace Cotton are having a 20% off sale, and was wondering if anyone has got such a pillow, and what they are like.by Plates - Foodlovers Non-Foodie Chat
Re: Filos in the pie warmer - 3 years ago
I just saw some filo rolls in a pie warmer, but they looked a bit pale and soft opposed to crispy and golden.by Plates - Foodlovers Food Talk
Re: Indian steamer pot and thaali plate - 3 years ago
To create an equivalent, you can just use a large deep stock pot, and sit a dish on the bottom, and then the thali dish just sits on top of that. Some tin foil over the lid helps with air tighness. You can by thalis at any indian store that sells cookware.by Plates - Foodlovers Food Talk