Foodlovers Foodtalk Forum
Show all posts by user
For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Google - 14 years ago
Don't miss the cute Google masthead today for Hallowe'en.by ColleenD - Foodlovers Non-Foodie Chat
Re: stuffed eggs? - 14 years ago
That's exactly how you do it. Cut your hard boild egg in half lengthways not across so both halves are the same.by ColleenD - Foodlovers Food Talk
Re: Beef stroganoff - 14 years ago
This is a cheaper (and less calorific) version of beef stroganoff that makes a tasty family meal. It came from a Maggi soup packet many years ago. Beef Stroganoff 750g stewing steak, cut into finger sized strips and rolled in 1 Tbs flour 50g butter (or oil) 1 chopped onion 1 clove garlic 250g tomatoes, cubed (or use canned tomatoes and less water) 300ml water 1 packet Maggi mushroom sby ColleenD - Foodlovers Food Talk
Re: RICHARDs - 14 years ago
I don't know why I didn't think of it before. On my desktop computer, which I seldom use now, I have a program called Mailwasher. It is a NZ program that went worldwide and is available as a free download. What it does is check each email while it is still on the server, its source and contents, You can read some text from the email while it is still on the server then elect to download it into yby ColleenD - Foodlovers Non-Foodie Chat
Re: Family Wellbeing - 14 years ago
Add my thoughts to the list. Please keep us posted when you can, but only after you have taken care of your loved ones and yourself. Colleen.by ColleenD - Foodlovers Non-Foodie Chat
Re: poached eggs - 14 years ago
I would go along with what Diana says about cooking the eggs beforehand. A few years ago I asked the caterer who provided our staff breakfast for 35 people how they managed to poach 35 eggs perfectly for eggs benedict for everyone, which were still hot when they were delivered at 7.30 a.m. She said they were cooked the day before and reheated in the morning although she didn't say how. One woulby ColleenD - Foodlovers Food Talk
Re: congratulations Virgil - 14 years ago
Congratulations from me too, Virgil. I have to admit I feel deprived in the weeks there is nothing new from you in the blog or loving food pages.by ColleenD - Foodlovers Food Talk
Re: stuffed eggs? - 14 years ago
Ha! My abiding wine memory goes back to the days before cask wine and 6 o'clock closing still reigned supreme. To celebrate our first wedding anniversary I had bought a bottle of sauternes. We were feeling the height of sophistication at dinner time in our tiny two room fire station flat. Hubby put on his best wine waiter act, emulating the waiter at a plooty hotel dinner on our honeymoon a yearby ColleenD - Foodlovers Food Talk
Re: Ridiculous things that children do. - 14 years ago
My story isn't about naughtiness. It still makes me smile. My daughter always loved tomatoes. One summer when she was two I had placed some tomatoes from the garden along the kitchen windowsill to ripen, placing them from the greenest through to the ripest. I was surprised one day to find the tomatoes still carefully lined up but each had little bite marks in them ... except the last. There, cby ColleenD - Foodlovers Non-Foodie Chat
Re: MasterChef New Zealand - 14 years ago
Ray McVinnie, Simon Gault and Ross Burden Here's a link to Mike Hosking interviewing them on Close Up last week.by ColleenD - Foodlovers Food Talk
Re: Jigsaw Puzzles - 14 years ago
There's a shop in Mt Maunganui that I love visiting as it has the most comprehensive range of puzzles I've ever seen anywhere including the world's biggest jigsaw of 24,000 pieces. It's a tiny shop, but what a wonderland for jigsaw lovers as the owner is a fanatic who completes and frames puzzles that cover the walls and ceiling. I just checked and they have New Zealand scenes (type New Zealanby ColleenD - Foodlovers Non-Foodie Chat
Re: Daylight Savings - 14 years ago
What gets me is that it takes weeks to adjust to the beginning of daylight saving and waking up all bright and bushy tailed an hour earlier, yet at the other end I adjust instantly in spite of my best intentions of rising at the same daylight saving time to get more into the day. I am definitely an owl, not a lark.by ColleenD - Foodlovers Non-Foodie Chat
Re: Wish it would stop raining! - 14 years ago
Haha. Yes, definitely!by ColleenD - Foodlovers Non-Foodie Chat
Re: Wish it would stop raining! - 14 years ago
They would love to see you. When visitors arrive they all run over to the fence to see who it is. Actually I think they're really seeing if the visitors have treats for them.by ColleenD - Foodlovers Non-Foodie Chat
Re: Wish it would stop raining! - 14 years ago
Shearing days are very sociable affairs. The shearer comes to our place, we have a table and a friend brings a second table and it is set up so the shearer works alternatively on the two tables so the next paca is ready and waiting for him and someone else does other necessary jobs like hoof trimming and immunisations. Several local owners who have only a few pacas bring their animals so there arby ColleenD - Foodlovers Non-Foodie Chat
Re: Wish it would stop raining! - 14 years ago
I wrote a bit yesterday in the gardening forum, rhubarb thread, about how we deal with their pooh piles - you may be interested. Apparently the makeup of their manure for the garden is similar to horse manure.by ColleenD - Foodlovers Non-Foodie Chat
Re: Wish it would stop raining! - 14 years ago
Yes, they do have to be shorn once a year. The environment they come from is very extreme (our animals are only one or two generations away from imports from Peru). It can be 20C during the day and -20C at night, so whereas they can stand very cold conditions, heat is a problem for them and they need that very warm fleece off in summer. They love water in hot weather. We put a soaker hose out, trby ColleenD - Foodlovers Non-Foodie Chat
Re: Fresh Berries - 14 years ago
It's too early in the season for berries. You'll need to wait until at least late October.by ColleenD - Foodlovers Food Talk
Re: Wish it would stop raining! - 14 years ago
If anyone is in the Manawatu area the annual alpaca expo is on this weekend at the Manfeild centre in Feilding with some 500 pacas being put through their paces. Hubby is there with two of our boys, I'm disappointed I'm still laid up and couldn't go. It's open to the public for a gold coin donation and besides the competition there are stalls to buy products, fashion shows and childrens' activitiby ColleenD - Foodlovers Non-Foodie Chat
Re: Wish it would stop raining! - 14 years ago
Jean and Toots you may appreciate the convenience of an animal that doesn't choose the stormiest weather to give birth. Alpacas give birth in fine weather and during daylight hours! Truly, I'm not joking! They have a long gestation of between 11 and 12 months, sometimes longer, so you can never be sure when mum is going to pop her cria out. She waits until the conditions are right, probably becauby ColleenD - Foodlovers Non-Foodie Chat
Re: Growing Rhubarb - 14 years ago
Aah! Every time someone posts to this thread I think, "I must get a couple of rhubarb plants." I'm going to plant them on the alpaca pooh pile. Alpacas are very clean animals that only pooh and pee in one place and don't eat around that area. It's amusing first thing in the morning seeing a number of them in a circle, bums to the middle, having a communal "go". I wonderby ColleenD - Garden Lovers Forum
Re: Rats..........moi mind boggles! - 14 years ago
Dawn, that very thing has puzzled us for years. We had 36 trees which were on the property when we moved here. We have recently removed half of them. There has always been a layer of empty shells under the trees, all with perfectly round holes where the rats have gnawed through and removed the meat. How they manage to get it out of such a small hole of no more than 5mm is beyond us. While ourby ColleenD - Foodlovers Non-Foodie Chat
Re: Rats..........moi mind boggles! - 14 years ago
We could have supplied top quality free range rat meat, fed on an exclusive macadamia diet. They were the sleekest, shiniest bright eyed fat rats you ever could see that could be heard rustling in the trees at night. However the ultimate rat aristocracy had moved into the bloke shed. The bloke had spread several buckets full of macas on racks to dry in the shed. A few weeks later he asked ifby ColleenD - Foodlovers Non-Foodie Chat
Re: old fashioned laundry blue whitening stuff ?? - 14 years ago
It may difficult to wash at 60C + unless your washing machine heats the water. Most NZ cylinders are set at 55C for safety reasons, unless you or others have altered the setting yourself. How well I remember my Mum, the copper, the washing board and the blue bag. She didn't even have a wringer and my father would get out and help her wring the sheets. The whites were washed first, followed bby ColleenD - Foodlovers Non-Foodie Chat
Re: Fresh Coriander - 14 years ago
I remember my first taste of avocado. I wondered how anyone could like something so disgusting. Now I adore them. Same for blue cheese, olives, anchovies. Yes obviously our tastes evolve and change over time and I'm sure I'll come to love coriander. It's just a matter of persevering with new flavours until they break our tastebuds in to their charms.by ColleenD - Foodlovers Food Talk
Re: compost - 14 years ago
Not about compost as such but mention of citrus trees brought it to mind: if you have a keen fisherperson providing uncleaned fish, bury all fish waste, raw or cooked, under your citrus trees. But not, as we discovered, if you have an ever starving labrador.by ColleenD - Garden Lovers Forum
Re: I have made a bland carrot soup - 14 years ago
Orange zest is lovely in pumpkin soup too.by ColleenD - Foodlovers Food Talk
Re: Fresh Coriander - 14 years ago
Funny, isn't it. I don't like the smell of coriander but do eat it simply because it's there. On the other hand, Cheese Lover, I adore the smell and flavour of aniseed. Maybe, as Jen says, it's like individual perception of brussels sprouts, which taste extremely bitter to me, yet husband says they're not in the least bitter and are his favourite veg.by ColleenD - Foodlovers Food Talk
Re: Show us yer .....ers! - 14 years ago
I love moccasins too, but our climate in the Eastern Bay of Plenty is quite warm through most of the year, as well as our house being very warm and sunny, so I find sheepskin moccas just too hot except in deepest, darkest winter. I prefer to spend more for quality and opt for something with solid soles and a bit of heel - not dead flat ones - so I can wear them outside. Sometimes it's a challengeby ColleenD - Foodlovers Non-Foodie Chat
Re: Your design votes please! - 14 years ago
The Artromedia submissions are out for me simply because of the mistakes. I feel that when one wishes to be chosen in a competitive market one seeks perfection in even the smallest details right from the start. I found Artofid was a bit too busy for a home page. Also the Latin was being just a tad clever. My choice would be Gernet 1. However, like others, I'm happy to go with whatever iby ColleenD - Foodlovers Food Talk