Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Reverse sear - 30 days ago
Hi Janet, I've used the iGrill for cakes, for most cakes they are cooked with an internal temp of 98c (temp will continue to rise up to about 100C). There is a hole in the cake, but as most cakes are frosted/topped you can cover it easily enough. Just a note, I don't tend to introduce the probe until the cake has been in the oven for half the time, this stops the probe just dropping to the bottby Griz - Foodlovers Food Talk
Re: Pumpkin.... - 3 months ago
It's still very early for any kind of pumpkin though isn't it? My understanding is that they are actually Autumn ripening, and the vines should dry before harvest, anything picked too early won't have any flavour. I also only buy cut pumpkins these days (same with watermelons) then I can see that they have good colour, and dryish looking flesh in the case of the pumpkin.by Griz - Foodlovers Food Talk
Re: French Roast Chicken - 3 months ago
I make this very often. It does tend to be a bit pinkish, so if that bothers you give it another 10 minutes. I use Bostock chickens exclusively, and people rave about this chicken. It does need proper French Tarragon, not what is currently being sold as "Tarragon", which is what was previously known as "Texas Tarragon", it's similar in flavour, but not the same, and the leby Griz - Foodlovers Food Talk
Re: To MSG or not to MSG! - 3 months ago
Water toxicity can kill, 39ml/kg would be 3.9 litres for me... that amount could actually be dangerous! I drink 1-2 litres of water per day, and a large coffee, sometimes a sugar free soft drink, and of course I eat lots of veges that are mostly water. Drink for thirst is my motto. As for MSG, I don't seek it out, but I don't avoid it either. Have been aware about the propaganda around it'sby Griz - Foodlovers Food Talk
Re: Just an Xmas Moan - 3 months ago
My son's birthday is on the 23rd, he's the pre-diabetic who only likes chocolate/caramel desserts... he's also on the autism spectrum and has what these days is called ARFID (Avoidant and Restrictive Food Intake Disorder), back when he was at his worst he ate no solid food at all until he was four years old, so once he started eating we were just so pleased to have him eating SOMETHING, and of coby Griz - Foodlovers Food Talk
Re: Just an Xmas Moan - 3 months ago
I think I'm the only one in the family that enjoys chickpeas :-( The diabetic, no chocolate, no cheese, no alcohol, also includes no pulses, when he had dental surgery I offered to make him my (totally delicious) White bean, Farro and ham hock soup and was very firmly declined (despite him asking for suggestions of what he could eat). I am planning buffet style, with ham, and probably a beef fby Griz - Foodlovers Food Talk
Just an Xmas Moan - 3 months ago
Just a moan really... Why does Christmas catering have to get increasingly complex. We only have a small family, for Xmas we are expecting 9 people. Out of those 9 I need to cater for 1. Gluten free 2. Pre diabetic, only eats chocolate or caramel desserts 3. Diabetic, doesn't eat cheese, chocolate, or any alcohol (even if it's in a cooked food, not alcoholic just picky) 4. Vegetarianby Griz - Foodlovers Food Talk
Re: Harry the pooch's latest adventure - 4 months ago
It's so heartbreaking to lose them, but they bring so much joy and love while they are with us.by Griz - Foodlovers Non-Foodie Chat
Re: Harry the pooch's latest adventure - 4 months ago
My daughter is home, she managed to catch Covid on her journey home, and so has been banished to the sleep-out until she's over it (I'm in a high risk group, so would prefer not to get it)... our sweet girl has been taking her lemons she's picked up from under the lemon tree, seems our Curly Coated Retriever would make a great nurse! (actually I think she thinks they're balls and should be playedby Griz - Foodlovers Non-Foodie Chat
Re: Harry the pooch's latest adventure - 5 months ago
Get an air tag and attach to his collar, that way you can track him down. It will probably also let you find out how he's getting out. My indoor only cat has one in case he manages to slip out on us.by Griz - Foodlovers Non-Foodie Chat
Re: Kaffir Limes - Ideas to use the fruit - 5 months ago
Just a note on the Kaffir Lime, the term Kaffir is an offensive racist slur in South Africa, so the preferred term is now Makrut.by Griz - Foodlovers Food Talk
Re: Whole Smoked Chickens - Can't buy them now? - 5 months ago
On the bus yesterday I heard an advert for Coffee Club, and they were advertising their "new" smoked chicken sandwich, so you must be able to get it somewhere. I'm pretty sure I've seen smoked chicken here in Masterton, at Moore Wilsons recently.by Griz - Foodlovers Food Talk
Re: Pita Bread - or is it Splita Bread? - 7 months ago
Have you tried heating them for a few seconds in the microwave?by Griz - Foodlovers Food Talk
Re: Phil Rosenthal in NEW ZEALAND! - 8 months ago
Yes, I will be going for sure, I have no idea how we'll afford it, but I've already sent my leave request, and booked accommodation, on the wait for presales tickets on Wednesday morning, and will book flights ASAP! Poor Mr Griz came in from work with good news but had to wait for me to tell him all about this first!by Griz - Foodlovers Non-Foodie Chat
Re: organic free range chicken - 8 months ago
Dawn, like you I only buy free range chicken but it actually sounds like your recipes are underdone. Do your recipes give a size of the breast? Actually I see that the recipetineats recipe does, Note 3 discusses different weights and how to adapt the recipe. Also, once your breasts are cooked, leave in the stock to cool or leave at room temp covered in cling film (or beeswax wrap), you need toby Griz - Foodlovers Food Talk
Re: cheese sauce for lasagne - 8 months ago
Best cheese sauce is with butter and cornflour, evaporated milk from the can, take off the heat to mix the cheese in and then stir gently (good for mac/cheese, on top of broccoli, on top of lasagne, and as the basis for a hot Mexican cheese dip). I wonder if this would be the sauce from Mama Rosa, Gran? I always start with the meat sauce first though, otherwise you can get an undercooked pastby Griz - Foodlovers Food Talk
Phil Rosenthal in NEW ZEALAND! - 8 months ago
Oh my goodness!!! I'm so excited.by Griz - Foodlovers Non-Foodie Chat
Re: Getting started with cooking - 9 months ago
The "Serious Eats" website is a good place to investigate why things happen the way they do in the kitchen.by Griz - Foodlovers Food Talk
Re: SFP Totally lighthearted fan girls chat! - 9 months ago
I've got quite a few recipes marked to try in the book. I'm currently rewatching all 6 seasons as it fills the gap for something light, that I can dip in and out of, and I always get a smile. Can't wait for season 7!by Griz - Foodlovers Non-Foodie Chat
SFP Totally lighthearted fan girls chat! - 9 months ago
I'm such a Somebody Feed Phil fan, I'm currently re-watching the earlier seasons. I just watched in disbelief as they passed a chop around between 4 of them each taking a bite and passing the chop on, of course the earlier seasons were filmed pre-Covid! We've changed so much, haven't we? I love his pronunciation of specific words "chawcolate" "peetza", the accent, I read thby Griz - Foodlovers Non-Foodie Chat
Re: Skinless boneless chicken inspiration please - 9 months ago
Oldie but a goodie, "Marry Me Chicken" with pasta. Or I've made these a few times... I do tend to buy chicken thighs though I've noticed that while they used to be a cheaper option they are now more expensive than chicken breasts!by Griz - Foodlovers Food Talk
Re: What's your hobby besides cooking? - 9 months ago
Mushroom/fungi hunting and identifying. Gets me outside and into the fresh air.by Griz - Foodlovers Non-Foodie Chat
Re: Savoury Bread and Butter Pudding - 9 months ago
I'm assuming you put a milk/egg custard over it? I often make this when we have friends staying and serve it for brunch. I make it the night ahead and leave it in the fridge, then cook in the morning. I often use sausages, spring onion, mushrooms, spinach and some slices of tomato on top, a bit of thyme and parsley, left over bread, and milk/eggs and cheese. Tasty, filling and great hangover foby Griz - Foodlovers Food Talk
Re: Netflix - 10 months ago
Yes it's a hardcover, and yes there are Dad jokes!by Griz - Foodlovers Non-Foodie Chat
Re: Netflix - 10 months ago
It's finally here! My copy of "Somebody Feed Phil: The Book" I mean! I'm in the process of devouring it. It's a mix of Phil discussing the making of the programmes and sometimes giving insights into some of the things that happened off screen as well, recipes, and transcripts of the conversations with his parents. As I read I'm hearing their voices in my head, I'm just loving this boby Griz - Foodlovers Non-Foodie Chat
Re: Saveloys - 11 months ago
I suspect that the cost of living increases have people reflecting on what they used to eat as a cheap meal, savs were one that featured on many plates in the 70's and 80's but had fallen from favour for many.by Griz - Foodlovers Food Talk
Re: Colonial goose - 11 months ago
You used to be able to purchase Colonial Goose roasts at the supermarket, as late as the early '90s, I remember buying them when money was tight (interest rates were up to 21% and we were on a single income). I think they were maybe "lamb flaps" with a bread stuffing and dried sage/thyme., then rolled and tied with butcher's string, yes the fat absorbed into the stuffing. I never realby Griz - Foodlovers Food Talk
Re: Reverse sear - 11 months ago
We have an iGrill by Weber. They are expensive, but well worth it (and yes, it's changed hubby's attitude to cooking which is a win win!) We now have 2 probes so we can do two different things at once, once you have one, you'll use it for everything, I bake cakes with mine (ahhh, ahem "his", and check the temps on meringue frostings, custards, anything where temperature control is impoby Griz - Foodlovers Food Talk
Re: Reverse sear - 11 months ago
Stephanie39, I'd probably try to get my probe in close to the bone, and also make absolutely sure your steak is properly room temp right through. The instruction so usually given to remove meat from the fridge an hour before cooking, in my opinion is rarely enough, unless we are in the middle of summer and the house is really hot! I like my lamb either perfectly medium rare, or slow cooked to meby Griz - Foodlovers Food Talk
Re: Saveloys - 11 months ago
J1, I know Homegrown Butchery in Kuripuni makes his own sausages and I have heard several people say how good they were, I wonder if he makes savs or perhaps might make a batch just for you?by Griz - Foodlovers Food Talk