Foodlovers Foodtalk Forum
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For Foodlovers readers to discuss gardening.
Re: Creative and Personal Memorials/Funerals - 9 months ago
Not Memorial/Funeral related as such. A friend was extremely close to her Nana, so was devastated when she passed. She had her ashes made into a diamond and then had a ring made, which apparently can be done, and now wears the diamond ring as a memory. Extremely expensive, but I thought what a lovely remembrance of her Nana, which is with her 24/7 now.by Irene Field - Foodlovers Non-Foodie Chat
Re: SOS 90th Birthday tomorrow! - 9 months ago
Judy, this Countdown recipe for Blinis (rather than pikelets) has no sugar in the mix - there is cheese however? But I think that would add an extra taste which would be nice. I can't see why you can't omit itby Irene Field - Foodlovers Food Talk
Re: Bolognese Sauce - 9 months ago
I don't really follow a recipe as such. I sauté onion and garlic, then add mince. Brown that until all liquid is absorbed. Then add oregano and sometimes other veggies such as either capsicum and or mushrooms. Then a tin of chopped tomatoes - or if a large amount, a jar of passata instead of the tomatoes.by Irene Field - Foodlovers Food Talk
Re: Favourite sides ideas/recipes? - 9 months ago
I love Green Beans as a side. Lightly pan fry in oil with garlic, and then I add stock (I make my own stock from Vegeta) and lightly cook until the liquid has been absorbed. You can add other spices, such as Cumin if you want to mix it up. Once I had an excess of Leeks, and sauteed them in oil. They were so yummy served with mash potatoes.by Irene Field - Foodlovers Food Talk
Re: The Effects of Technology? - 9 months ago
The worst example I have seen with phones is at my Granddaughter’s swimming lessons. Parents engrossed in their phones and you see these little kiddies looking at them for approvalby Irene Field - Foodlovers Non-Foodie Chat
Re: How to stop Milo/hot chocolate forming a rock hard block - 9 months ago
Not sure if this will work but I remember back in the day to stop instant coffee from going hard, the secret was to place the jar upside down. Worth a try?by Irene Field - Foodlovers Food Talk
The Effects of Technology? - 9 months ago
Reading about people's hobbies, and specifically stamp collections, made me think of the effects of technology, some positive and some negative. On a positive note, it is wonderful driving in the car and not having either a Wise's Map Book or folded map to follow and wondering which way is up. GPS and especially via your phone is fantastic, advising of possible congestion and advising alternaby Irene Field - Foodlovers Non-Foodie Chat
Re: SFP Totally lighthearted fan girls chat! - 9 months ago
He is great, and I love the travel aspect of his show as well. I remember when he was in Ireland and swimming in the ocean with locals, they made a recipe with Guinness. It sounded good, so I found the recipe online and bought the obligatory can of Guinness. Well we both ate it and went yeah nah!! Maybe it was my cookingby Irene Field - Foodlovers Non-Foodie Chat
Re: Skinless boneless chicken inspiration please - 9 months ago
a bit late for your dinner suggestion, but for an Asian influence, I love this Thai Swimming Rama recipe or Nadia Lim's Moroccan Apricot Chicken - she uses drumsticks but I always use chicken breastsby Irene Field - Foodlovers Food Talk
Re: Good news topic - 9 months ago
Oh and my good news contribution for the day, although we are not fully in to it yet..... I woke upby Irene Field - Foodlovers Non-Foodie Chat
Re: What's your hobby besides cooking? - 9 months ago
love Wasgij Jigsaws!by Irene Field - Foodlovers Non-Foodie Chat
Re: Good news topic - 9 months ago
That is absolutely hilarious regarding the Celery. Although I confess, it is one veg that I absolutely cannot tolerate the taste of. So it has never graced my grocery basket. I did make the lemonade/cream scones once and they were too good. I may be tempted to make a batch of cheese scones now, and at least they freeze well, which will stop the temptation to over indulge. Lynette passed oby Irene Field - Foodlovers Non-Foodie Chat
Re: What has happened to our forum? - 9 months ago
actually am going to add another thought/example, but rather than edit have decided to start a new response. The internet whether it be social media/forums have evolved - maybe not for the better but definitely has changed. Way back in 1999 I was planning a large trip to Europe to visit family roots and see other parts of Europe. Back in those days, we had internet chat rooms, so I joinedby Irene Field - Foodlovers Non-Foodie Chat
Re: What has happened to our forum? - 9 months ago
I was also holding off commenting. And I think several contributors, including myself, were waiting for someone else to get the ball rolling? Things have definitely changed in the forum. Social media is a factor, with recipes and groups providing immediate assistance, whether it be food or even gardening (indoor or outdoor or specific plants related). The other factor I also feel is that thby Irene Field - Foodlovers Non-Foodie Chat
Re: Savoury Bread and Butter Pudding - 9 months ago
That's correct Griz - 4 eggs and 2 cups of milk. What an excellent idea to make it the night before. And talking of hangovers, mmmm could definitely do with some this morning. The Savoury Pud for a bit of a wine headache - not vice versaby Irene Field - Foodlovers Food Talk
Re: Top Quality Fleece Sheets - 10 months ago
Definitely recommend these - it's a couple of months down the track now and still happy. More importantly still no pilling!! Thanks J1by Irene Field - Foodlovers Non-Foodie Chat
Savoury Bread and Butter Pudding - 10 months ago
I have made the usual sweet Bread and Butter puddings in the past. This week I found myself with quite a lot of stale bread and roast chicken. I recalled seeing recipes for Savoury Bread & Butter puddings, so went a-Googling, and found the yummiest recipe. It was so nice that I will be making this again. To the shredded chicken I added spinach, some chillies for oomph and grated cheese. Juby Irene Field - Foodlovers Food Talk
Re: Netflix - 10 months ago
I didn't realise there was a book either. I can imagine it would be good. Just had a look at Apple Library and it's not there. Is it a hardcover Griz?by Irene Field - Foodlovers Non-Foodie Chat
Re: Roasting Tray - 10 months ago
Chris, I have just received an email from Out Of The Box, and they have this 13 inch low sided roasting pan on sale for $5 (12 left) Not sure if you are still looking or if this suits at all?by Irene Field - Foodlovers Non-Foodie Chat
Re: Netflix - 10 months ago
Chris Wrote: ------------------------------------------------------- > I followed Irene’s recommendation and watched > From Scratch and also Hunger. I enjoyed both. > From Scratch was very sad but also uplifting at > the same time. Hunger showed the bond of family > in a different way to From Scratch. Thanks Chris, our tastes appear to be the same. I always enjoy yourby Irene Field - Foodlovers Non-Foodie Chat
Re: Choice at the supermarket - 11 months ago
I have noticed this with our local P n S as well. The choice of products is dwindling, and it isn't due to shortages as such, as this has happened for a long time. Paper towels - only Tuffy and Budget brands, Pasta - I couldn't even buy lasagne or even plain spaghetti. Coffee - we like Nescafe number 9 for when we occasionally drink instant, now no longer on the shelf. And I notice the long walby Irene Field - Foodlovers Food Talk
Re: Netflix - 11 months ago
If you don't mind watching a subtitled movie, can recommend the Thai movie called 'Hunger'. Based on a celebrity chef and the power he yields, and a young hole in the wall restaurant chef who is selected to work for him.by Irene Field - Foodlovers Non-Foodie Chat
Re: Reverse sear - 11 months ago
I used this method for thick cuts of steak last night, and it worked brilliantly. 30 minutes in the oven @ 150 Celsius and then onto a hot BBQ plate for a minute each side. I am not a big fan of steak, but actually ate an entire one. Possibly could have been at a lower temperature or less time in the oven - but we were both happyby Irene Field - Foodlovers Food Talk
Re: Butter - 11 months ago
J1 Wrote: ------------------------------------------------------- > This is what happens when people put cheap price > before every other consideration, including their > own country's job base and food security, and the > world environment as a whole. In the long run, > that cheap price is very expensive. A very true sentiment J1, but a lot of people have budgetary conby Irene Field - Foodlovers Food Talk
Re: Butter - 11 months ago
I have the same Dairyworks as Nellie and when checking if the container was recyclable, also got a shock to see Made In Ireland. It is 100% pure butter.by Irene Field - Foodlovers Food Talk
Re: Saveloys - 11 months ago
Haven't had them for years. Frankfurters are our favourite, and have found they tend to split when being boiled - even when being watched. Then started doing them in the air fryer, and they are perfect, so I guess the same would apply for Saveloys?by Irene Field - Foodlovers Food Talk
Re: Finger Limes - 11 months ago
If you like raw oysters Lyn, put a bunch on top of the oystersby Irene Field - Foodlovers Food Talk
Re: Finger Limes - 11 months ago
Attended the recent Gin Festival in Auckland and a NZ grower was there. They do sell online in season and here is the linkby Irene Field - Foodlovers Food Talk
Re: Late Developing Baker - 12 months ago
Love it Ali. Well done him for attempting a bake that possibly isn't the easiest of recipes to start with. You have to keep us updated with what he attempts next!by Irene Field - Foodlovers Food Talk
Re: What to do with green chillies - 12 months ago
I have one of those clothes lines that are attached to the wall. We have a garden the length of the line underneath and last year decided to plant Chillies underneath. The summer before last, I could not use my clothes line. We had Chillies for Africa (or choose whichever continent you prefer!). The same plants are still there and decided to do the same again this summer just past. Combine thaby Irene Field - Foodlovers Food Talk