Foodlovers Foodtalk Forum
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Re: Pancakes - 2 years ago
Thank you Lyn. I'll go and make sure that I have the right flour in my recipelby Lorna - Foodlovers Food Talk
Re: A Bit of Forum History - 2 years ago
Yes, the whole website had a big over-haul and we all had to re-register. However, if you go and search for your own name in the 'Advanced' section of search (near the top of this page), you will find the actual date you registered. That is how I found the dates in my first post of this topic. The forums started in October 2001. Here is the way you can find your start date: Go to the top oby Lorna - Foodlovers Food Talk
Well Done, Irene - 2 years ago
Our Irene has made it into print! There's an article in Stuff called Sweet Treats for Lockdown and Irene has a recipe for Food Processor Orange Cake that looks delicious and very tempting. Easy prep too, which is important for me as I can't be bothered fluffing around creaming sugar & butter, then adding beaten eggs very carefully so that the mixture doesn't curdle. These days I'm into easby Lorna - Foodlovers Food Talk
Re: A Bit of Forum History - 2 years ago
Welcome back, Nozziem. We'll look forward to reading your contributions and responses to posts.by Lorna - Foodlovers Food Talk
Re: Recent newspaper recipe for EVOO fries - 2 years ago
Further to the above, I was tidying up my OneNote recipe book this pm and came across this recipe for Crispy Potato Skins, a way not to waste all the potato peel we normally assign to either the chickens or the compost heap. A note beside the recipe says it's good for kumara skins too, but why stop there; I wonder how parsnip peel or carrot peel would work. That gave me an idea, I could do a mixby Lorna - Foodlovers Food Talk
Re: Recent newspaper recipe for EVOO fries - 2 years ago
So half a cup of oil in a large pan is sufficient to cook chips? They won't be deep fried, that's for sure! Maybe they come out all stuck together with crispy bits in some parts. I have a lovely recipe for fish batter. I know many recipes call for flat beer or lemonade, but I make mine using a crisp apple cider, freshly opened so it has plenty of fizz, and it makes beautiful fish batter. Adby Lorna - Foodlovers Food Talk
Re: Did I miss something here - 2 years ago
Thank you for that J1. I've just looked at one or two recipes, both from professional chef's, and they have 'main' beside some of their ingredients, but they're not a clickable link. Maybe you have to be a subscribed member of the food pages, which I used to be but cancelled my subscription some time ago.by Lorna - Foodlovers Food Talk
Re: Did I miss something here - 2 years ago
An easy mistake to make. I, too, missed the apostrohe s when I looked at the page. We seem to see only what we expect to see, and how many of us would see the apostrophe s unless we were awake to the fact that it was the name of the Café that provided the recipe. Something I find puzzling on another website: on the NZ Herald 'Eat well" pages, the recipe ingredients lists often have theby Lorna - Foodlovers Food Talk
Re: Pancakes - 2 years ago
LynV, is the flour self raising or plain, please? And another question - is this recipe for English pancakes: the very thin one cooked in a large circle, toppping added then rolled up and eaten with a fork; or are they more like what I call a pikelet: smallish circles, thick and can be held in the hand to eat them?by Lorna - Foodlovers Food Talk
Re: A Bit of Forum History - 2 years ago
Jenny B, after I posted about who was where, I went into my Photo's folder and found photos of that very first lunch and straight away I realised I had left you out. My apologies, but it was a long time ago!! I've attached a picture of that lunch at the Whitianga Hotel. 29th October, 2004by Lorna - Foodlovers Food Talk
Re: Yet another tray bake - 2 years ago
I've been making lots of tray bakes over the last few weeks - they're ideal winter meals when you live on your own, being simple and quick to prepare. I don't use any particular recipe - I look to see which vegetables need using up first, match them with whatever I have in the way of meat, fish or legumes (usually canned) and then whether I use pasta,noodles, potatoes or kumara etc as the starchby Lorna - Foodlovers Food Talk
Re: No Bake Slice Recipe - freezing? - 2 years ago
Oh, J1, that sounds so gross, especially on a food forum! And I'm in the middle of eating my morning muesli while reading the forums.by Lorna - Foodlovers Food Talk
Re: Why is Eggplant so expensive? - 2 years ago
Here in Whitianga Eggplant is $5.79. Just shows how the small towns are being ripped off. Edited to say that was at New World. I tried to check the Countdown price (only 2 supermarkets we have) and I can't even get in. There's a full page notifying me that online shopping is in high demand and they'll let me in when I'm at the head of the queue! We have a 4 Square but their prices are not oby Lorna - Foodlovers Food Talk
Re: Somethings up with mung sprouts - 2 years ago
Maybe the mung beans are stuck Australia, which is where I believe we import our beans. Or maybe on the ship which was transporting them. There are so many things we take for granted and as we don't ourselves suffer too much from the effects of covid, it's hard to remember why some items are missing from our supermarket/shop shelves.by Lorna - Foodlovers Food Talk
Re: Multi-cooker - 2 years ago
SallyH, as Barbara says, there's no need for you to apologise. You used the name that the product is being sold under and I was simply wondering who owns the copyright/registered trade mark of a product that is nowhere near the same as the original CrockPot. I'm happy for you that you've found a product that suits your needs.by Lorna - Foodlovers Food Talk
Re: Multi-cooker - 2 years ago
Hm. I wonder who the manufacturer of the new 'Crock-Pot' is. We'll have to be careful when talking about Crockpots as to which one we mean. Mine is the 50 year old original CrockPot made by Ralta and later taken over the Sunbeam,which is a slow-cooker only. This new fangled Crockpot mentioned above is a completely different product and I see the name CrockPot has been trade-marked by whoeverby Lorna - Foodlovers Food Talk
Re: A Bit of Forum History - 2 years ago
Foodlovers lunches have been held at various venues around NZ, especially the North Island. I don't know of any that were held in the South Island. I think the first one was the one here in Whitianga and there was myself and Bev from Whitianga, Irene, Judy & Chris from Hamilton. Chris flew Irene & Judy in by helicopter, I think, or was it a small plane? Irene will be able to confirm orby Lorna - Foodlovers Food Talk
A Bit of Forum History - 2 years ago
18th October 2001, Claire (Admin) created the first Forum post. 19th October 2001, Helen posted 19th October 2001, Sharron posted 26th October 2001, Michelle posted 31st October 2001, I posted There may be others that I have missed who posted in October 2001, but it's hard to find them without a name. So this October will be the Forum's 20th Birthday. How are we going to celby Lorna - Foodlovers Food Talk
Re: Garment Steamer Recommendations - 2 years ago
On the rare occasions that I decide something REALLY needs ironing, I set my ironing board to a suitable height (or lowth, in my case ) and sit on one of my dining room chairs. Makes the whole unsavoury job just that bit easier and comfortable I'm also in the 'lucky' position of having a huge bathroom (built for wheelchair users) with a quarter of the room taken up by the shower curtain trby Lorna - Foodlovers Non-Foodie Chat
Re: Wintering monarch butterflies - 2 years ago
Thank you, J1, for that beautiful picture you have given me in my mind of butterflies and flowers on this cold, grey day.by Lorna - Garden Lovers Forum
Re: Multi-cooker - 2 years ago
Further to the above, I forgot that I also used to own a Breville Avance Oval Crockpot, but it wasn't a slow cooker at all! I Only bought it because I thought it would fit a whole chicken more neatly than the round Crockpot. It used to spit our the condensation on the lid as droplets of liquid all over my kitchen bench. I emailed Breville about it, but they said it was the new regulations thby Lorna - Foodlovers Food Talk
Re: Multi-cooker - 2 years ago
I had a Brevill Fast-Slow Cooker and hated it. The pressure cooker facility scared the living daylights out of me and the slow cooker part was not a patch on my 50 year old Ralta Crockpot. There were so many parts to clean and the fact that the rubber sealing ring would need replacing at some stage, with no guarantee of being able to find a replacement. I sold it quite cheaply after only 1 useby Lorna - Foodlovers Food Talk
Re: whole chicken recipe ideas please - 2 years ago
I found a web-site with several whole chicken meals cooked in a slow-cooker. They sound delicious, are easy and don't take much time to assemble then leave to cook themselves. Just what I need!by Lorna - Foodlovers Food Talk
Re: What do you eat when you don't know what to eat? - 2 years ago
My turn to confess: I like baked beans with an egg lightly mixed in then microwaved, and a couple of pieces of grainy/seedy toast.by Lorna - Foodlovers Food Talk
Re: Spiralizer recipes - 2 years ago
Success all depends on which spiralizer you have. I had a K-Mart electric one ($29) and it did a wonderful job, even on carrots, but sadly it only lasted about 15 monrhs before it spat the dummy. Next I bought a manual one, Pete Evans, I think. It wouldn't even look at a carrot never mind spiralize it. It was OK on courgettes and only just coped with apple. I gave it to the local OpShop afteby Lorna - Foodlovers Food Talk
Re: You have to see the funny side - 2 years ago
Ali, I don't know that you are in the wrong forum - the topic is definitely food related. Anyway, even if it's not exactly food related, are we worried? No. I think I could move it to the other forum but I don't really believe it's necessary!by Lorna - Foodlovers Food Talk
Re: Baby Pearl Onions for Coq au Vin - 2 years ago
I would try soaking one in boiling water before you add it to your Coq au vin and see what happens. I have the feeling it might get too soft and fall apart or almost disintegrate. Also you can taste it to see what effect the hot water has on it. Why not go the whole hog, and soak one in cold water at the same time, and see if it's any different. A dual trial,so to speak.by Lorna - Foodlovers Food Talk
Re: Non Stick Pans - 2 years ago
TPANDAV, you may be right about NerdSiuzen2223 being a bot, but as there have been no other posts and there was no link to any commercial site, I have left him/her/it alone, but believe me, I have my eyes open for the next posting containing 'illegal' material.by Lorna - Foodlovers Non-Foodie Chat
Re: Non Stick Pans - 2 years ago
The question is, NerdSiuzen2223 , why would you want to carry non-stick pans (or any other sort of frying pan) in an aeroplane?by Lorna - Foodlovers Non-Foodie Chat
Re: Apple strudel - 2 years ago
When I make any sort of fruit crumble, I always toss the raw fruit in a little bit of cornflour and sugar. This then forms a slightly thickened sauce in the bottom of the dish as the fruit releases it's juices. You do need some other form of sauce/cream/yoghurt to complement the crumble.by Lorna - Foodlovers Food Talk