Foodlovers Foodtalk Forum
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Re: Colonial goose - 11 months ago
I remember something that Mum called Mock Goose as described by Griz (also those huge interest rates that would be enough to cause a heart attack now) but hadn't realised it was a version of Colonial Goose. To my knowledge we never had it, unless she disguised it as something else. I can understand the earlier settlers thinking longingly of their goose at Christmas. I found Colonial Gooby Marnie - Foodlovers Food Talk
Re: Saveloys - 11 months ago
We hadn't had saveloys for ages and at the time it was a case of something speedy, we had some in the freezer and we must have been more hungry than particular because I ate two. Husband ate more, but I won't go there. Ours seemed ok in taste and appearance. These are the Hellers Classic, they were the only ones I could find at NW. I just checked the freezer and there is another pack in there.by Marnie - Foodlovers Food Talk
Re: Slow Cooker meat recipes - 11 months ago
Google can be a big help and will give lots of ideas. I prefer to add NZ to my recipe searches and go from there.The British and Australian ones are good too. "Tin Eats" which has become a favourite of mine. I have a couple of recipe books that I often refresh my mind with. One is from Alison Holst. As with Barbara Anne, lamb shanks are a favourite. I haven't tried the Chelseaby Marnie - Foodlovers Food Talk
Re: Gas Stoves and Indoor Pollution - 1 year ago
I am not sure about the gas but the average gas cooker can produce a litre of water in an hour. The moisture and the heat will cause breathing problems but good ventilation is essential.by Marnie - Foodlovers Food Talk
Re: Cyclone Gabrielle... - 1 year ago
Lovely to see you checking in, Stephanie39. For those of us outside of the devastation area/s we watched in horror at what was happening. Your positivety during and onwards is to be admired. The stories of rescue and survival are heartwarming. "Nah, we're just three Maori boys" made both my heart sing and brought tears to my eyes Of course many more stories and your own as well.by Marnie - Foodlovers Non-Foodie Chat
Re: Cyclone Gabrielle... - 1 year ago
The same thoughts here, Irene and each time I listen there is another area affected. I am so grateful that we have such talented and kind people who step/ped up in this country.by Marnie - Foodlovers Non-Foodie Chat
Re: Breaking vacuum seal on jar lids - 1 year ago
Chris, I found it on a plastic wrap Countdown (their own brand) green packet 60 m and use that. I don't use a lot of plastic wrap from the rolls. Mostly I use the "G" plastic covers with the elastic outer band. I often wash and re-use them. I had checked on the larger sizes of what I used to use...the G brand and there was no press-in section. I was wasting so much as the roll neby Marnie - Foodlovers Food Talk
Re: Breaking vacuum seal on jar lids - 1 year ago
When I first looked I found that Pics had them and nothing more until I went to open a little jar of Fragato olives and there was a symbol on the lid on that. Just to digress a little...a while ago I read in one of those kitchen hack type of hints that certain clear wrap rolls have a press in section on the cardboard container have a press in section at the ends that makes the clear wrap smootby Marnie - Foodlovers Food Talk
Re: Breaking vacuum seal on jar lids - 1 year ago
Thanks for posting this.by Marnie - Foodlovers Food Talk
Re: NZ Lamb on special price - 1 year ago
Uhoh. I already had one leg of lamb from an earlier purchase. We roasted the original one, our usual cooking time and in a large roasting bag. That was very good. With the one we purchased at the much cheaper price, like you, Dawn, I am also wondering!by Marnie - Foodlovers Food Talk
Re: Chicken loaf - 1 year ago
Thankyou gran and a Happy New Year to you and all Foodlovers. In this time of year and throughout I am always looking for dishes I can make with ingredients I usually have. It sounds tasty.by Marnie - Foodlovers Food Talk
Re: A VERY HAPPY CHRISTMAS - 1 year ago
Thankyou. Have a wonderful Christmas everybody. May 2023 be a better year for all.by Marnie - Foodlovers Non-Foodie Chat
Re: How to stop apples going brown in a salad - 1 year ago
Thanks for the comment, Grizby Marnie - Foodlovers Food Talk
Re: How to stop apples going brown in a salad - 1 year ago
Thanks everyone. Dawn I am intrigued regarding the honey and water method. I will try that out with some apple slices and report back. That sounds a good way of adding the apple with the honey/water to a fruit salad. I will be using the lemon as suggested by Chris, the slaw will take some mayo, luckily we have plenty of lemons, too as I think the apple slices with mayo and lemon would combby Marnie - Foodlovers Food Talk
Re: How to stop apples going brown in a salad - 1 year ago
Thanks very much Chris and Barbara Anne.by Marnie - Foodlovers Food Talk
How to stop apples going brown in a salad - 1 year ago
I am adding some sliced apples to a coleslaw. I have done some net searching on how to stop the apples turning brown but I would like to know what actually works successfully for anyone. Many thanks.by Marnie - Foodlovers Food Talk
Re: Stain Removal - 1 year ago
I agree with Lorna and Irene regarding Sard. Other things can work but Sard has worked everytime for me. When we used to travel we always took that with us, too.by Marnie - Foodlovers Non-Foodie Chat
Re: Food words you like the name of - 1 year ago
Tiramisu is one of those words that I have to think about as well. However they spell it on the menu I will order it.by Marnie - Foodlovers Food Talk
Re: Food words you like the name of - 1 year ago
I remember the first time we were given amuse-bouche. That was years ago and the name did cause some amusement although most of us knew that bouche was in relation to the mouth. Degustation always makes me smile.by Marnie - Foodlovers Food Talk
Re: NZ Butter is there a difference between Brands - 1 year ago
In most cases, whichever butter is on special is the one in my trolley. However, Being a West Coaster I am a big fan of Westgold. It is good butter, they also have some good recipes on their website.by Marnie - Foodlovers Food Talk
Re: Cornflour - 1 year ago
gran, I hadn't heard that before I saw your post...I did my google search and there it was. I haven't made this but it could be an alternative to the recipe with cornflour. In fact I haven't made a pavlova for years. I wonder if rice flour could substitute cornflour. I am sure one of our clever people on this site could give an opinion.by Marnie - Foodlovers Food Talk
Re: PANETTONE AND CHOCOLATE PANETTONE - 1 year ago
Thank you TPANDAV. I had only ever been given mine in other years. Up until recently I only knew of the traditional one. Yesterday I went into Gourmet Trader in Gate Pa, Tauranga and saw a few different flavours.by Marnie - Foodlovers Food Talk
PANETTONE AND CHOCOLATE PANETTONE - 1 year ago
I was speaking with someone who mentioned that they had eaten a delicious chocolate panettone. I went looking to buy some from a mediterranean store here. They had both the traditional type and some with chocolate chips . Can anyone tell me if the one with the chocolate chips would be classified as "chocolate panettone"? A search on the net brings up chocolate panettone withby Marnie - Foodlovers Food Talk
Re: Potatoes - 1 year ago
If I see Laura I will give them a try. Agria are probably my favourite. On Thursday I was in NW and saw the bagged Agria and also the loose ones. While I was waiting to get into the section a man was choosing his potatoes and was scraping off the soil as he went. He saw me watching him and said "I didn't want to buy the whole ****** garden". It lightened my day.by Marnie - Foodlovers Food Talk
Re: Fruit Cake Recipe - 1 year ago
Let me help you, if that's ok. Ali W [ PM ] Re: Fruit cake September 03, 2020 10:03PM Registered: 16 years ago Posts: 649 This came from a blog I follow and in the public domain so I guess it is okay to post, I have left the introductory remarks. I mentioned my new favourite cake, made from a recipe tucked into a hand-written letter from my friend Jenny. She kindly agreed to let mby Marnie - Foodlovers Food Talk
Re: Beef cut for stirfry - 1 year ago
The only thing I can think of regarding a seemingly poorer quality of meat, from what we were used to, could be that it is often harder to get "hung" or "aged" beef now. After I mentioned much the same thing as J1's post to a friend who goes hunting, he told me not to put newly purchased meat from butcher or supermarket into the freezer immediately but to put into my fridge fby Marnie - Foodlovers Food Talk
Re: Helen's Thai Yellow Chicken Curry - 1 year ago
Exactly the same as Lorna's post. A huge THANK YOU.by Marnie - Foodlovers Food Talk
Re: Tasty, easy meals - 1 year ago
So sorry to hear of your injury. Get well soon. I see you may have a solution to assist with mobility. I have a suggestion that my nephew gave to me following surgery and I was trying to balance on crutches. He said he found that using a computer chair he could whizz around in the kitchen. It was so handy. I have been looking for a stool that suits my height and has wheels, although I haveby Marnie - Foodlovers Food Talk
Re: Sultana cake - 1 year ago
Thanks Barbara Anne...a good reminder for me.by Marnie - Foodlovers Food Talk
Re: Sultana cake - 1 year ago
While I was looking at this post I remember that the last time I made this recipe and it is one of my favourites, that I also found the finished cake did seem more dense than what I remember from previous times. I don't bake as much as I used to but I will be making the sultana cake again soon. This time I will be checking my baking powder just to make sure that it isn't too old. I only buyby Marnie - Foodlovers Food Talk