Foodlovers Foodtalk Forum
Show all posts by user
For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Pedantic NZ Post - 2 years ago
I've also had an NZ Post person question me when I tried to send Hot Cross Buns to my daughter, I ended up sending them by courier instead... it was due to perishability, which wouldn't have been an issue (if delivered in a timely manner) as they were frozen and then packed in a chili, with the idea that they'd defrost during the journey and be perfect for her when they arrived. No wonder they dby Griz - Foodlovers Non-Foodie Chat
Re: What do you eat when you don't know what to eat? - 2 years ago
No soup in my freezer, but that has been on the menu twice in the last week, and will be on the menu again this week, it IS what I really feel like, but it takes 3 hours to cook! The Mr is in a really physical job and needs a "real meal", eggs on toast and toasted sandwiches won't quite cut it.... I really feel like something comforting, warming and super tasty!by Griz - Foodlovers Food Talk
What do you eat when you don't know what to eat? - 2 years ago
It's turned freezing and wet, and I've had 3 unexpected visitors this afternoon, I haven't walked the dog, and I haven't made a plan for dinner... at this point it's likely we'll just get a pizza delivered... what is your go to when it's just "one of those days"?by Griz - Foodlovers Food Talk
Re: Has anyone designed a new kitchen? - 2 years ago
Kalinda, could you tell me how much it costs to engage an interior designer for this kind of thing? I'm hopeless with colours, and really want to brighten up our home, but lack the confidence to do plan colour schemes etc myself. (PM if you'd prefer)by Griz - Foodlovers Food Talk
Re: Trying to find joy without sugar and less carbs - 2 years ago
Cutting carbs out entirely is certainly not necessary to lose weight. I had a bit of a concern with my heart earlier this year, and while I was in hospital I had a test which showed an elevated blood glucose level, as Type 2 diabetes is strong in my paternal family I immediately jumped to the conclusion that I was diabetic, and decided I needed to lose weight and cut carbs out. So I did exactlyby Griz - Foodlovers Food Talk
Re: Creative and Personal Memorials/Funerals - 2 years ago
When our friend died a few years ago we held his funeral at the local air craft museum, he had a huge jet engine right next to his coffin. Many years ago our friend and my husband invented "cider shots" (shot glasses full of cider) which was just a stupid thing, kind of an in joke... so everyone at the funeral was offered a cider shot before he left for the crematorium. Our friend lovby Griz - Foodlovers Non-Foodie Chat
Re: Yorkshire Puddings - 2 years ago
I can see no benefit in leaving that mixture to stand. Most Yorkie recipes leave the mixture to stand after the flour has been added, which makes sense, as it allows the gluten to relax, and the starch to absorb... but mixing eggs/milk/salt and then leaving it to stand, then adding the flour, has no purpose that I can fathom.by Griz - Foodlovers Food Talk
Re: Spaghetti with roasted cauliflower etc.. - 2 years ago
If I'm honest I wouldn't bother with it because it looks very dry to eat. I'm not a huge pasta fan, but if I eat it I like a decent amount of something wet with it, a slosh of oil is not going to cut it. I also find the same of cauliflower and almonds, so yep I imagine the dish as dry.by Griz - Foodlovers Food Talk
Re: Aged Care Query - 2 years ago
Helen, I think such a sudden decline deserves a review by a medical professional, I do wonder if they are sedating him to make the sundowning easier to manage? Perhaps the frequent visits by your Mum could be her way of saying she would like to be there too?by Griz - Foodlovers Non-Foodie Chat
Re: Pumpkin disappointing lack of flavour - 2 years ago
I only ever buy cut pumpkin, that way I can see the colour of the flesh, dark bright orange and they generally have lots of flavour and a good texture, but the majority are pale and will have no flavour... I do think they are often picked too early. I do also buy Butternut, if the plan is to roast it, but not if mashing or souping, as I don't like the texture for those uses.by Griz - Foodlovers Food Talk
Re: Washing Black dressing Gown. - 2 years ago
Lorna, I'm a 6 footer, and currently my dressing gown of choice is a very ugly brown Star Wars branded one, exactly for the reason that it reaches well down my legs. In fact I had the discussion with Mr Griz last night, that I'd like to get a new dressing gown that is a bit prettier, but cannot find one that is long enough!by Griz - Foodlovers Non-Foodie Chat
Re: What foods have vitamin D? - 2 years ago
I am a medical professional and I agree with Lynne2, advice from your health care specialist over heresay from friends. That said the foods that contain Vitamin D are generally healthy foods to have in your diet so you can just make your own decision to eat more foods that are high in Vitamin D anyway. If you are increasing these foods in your diet, please discuss your needs with a medical profby Griz - Foodlovers Food Talk
Re: Toaster topic - 2 years ago
I won a competition a while back, and my prize was a set of De Longhi toaster and jug. Flash as I must say, able to be programmed to turn on over wifi (useful for the jug, not so much the toaster). I wouldn't have bought this as they would be expensive, but I've been very impressed with the way it cooks my toast, although to get it just the way I like it it's on full, but both sides are well toby Griz - Foodlovers Non-Foodie Chat
Re: What am I missing about Mexican food? - 2 years ago
I really enjoy Mexican food/flavours when they are well done. I routinely add half as much spice again as any recipe states (not necessarily the chillis though, I love hot hot, but hubby doesn't so I keep those toned down), but play up the other spices that are used as I find many recipes are "dumbed down". Salt is vital, and if you've made something with tinned tomatoes then add aby Griz - Foodlovers Food Talk
Re: Go to Comfort Food - 2 years ago
When I'm sick I almost always crave Watties Tomato Soup, made with half milk/half water, and hot buttered WHITE toast... both things I never eat, but something my Mum used to feed us when we were unwell.by Griz - Foodlovers Food Talk
Re: Gluten-free sauce - 2 years ago
You just make the recipe the same as you, the butter and flour to make a roux, add the milk/stock, warm until it thickens then add other flavourings (cheese!!!!!). I've never used rice flour but suspect it might make your sauce a bit gritty in texture.by Griz - Foodlovers Food Talk
Re: Gluten-free sauce - 2 years ago
Absolutely, cornflour (just make sure it actually IS cornflour, as some brands actually do contain gluten flour as well).by Griz - Foodlovers Food Talk
Re: food recommendations - 2 years ago
I'm proud to call myself a food snob, I absolutely HATE going places where I could have cooked the food better myself! I ask on here if I'm travelling, although I don't always get a chance to follow up on the recommendations, I also pull out my volumes of Cuisine magazine and have a look for recommendations from there, if I'm Air BnBing I have a chat to the host and try to gauge whether they areby Griz - Foodlovers Food Talk
Re: Baking with sugar free syrups - 2 years ago
I made the recipe with the sugar free maple syrup, and feel it possibly changed the texture, but I also found it difficult to get the pistachios fine enough, if I was to make the recipe again I'd process the pistachios first and then add the rest of the ingredients. I had a wee health glitch at the beginning of March, a cardiac arrhythmia, and I took this as a sign to "start behaving",by Griz - Foodlovers Food Talk
Baking with sugar free syrups - 2 years ago
For health reasons I'm wanting to keep sugar intake low (so not just substituting with honey or other sugars), I'm considering making this recipe. I'm wondering about reducing the sugar with a sugar free maple syrup, has anyone tried baking like this?by Griz - Foodlovers Food Talk
Re: come on people #2 - 2 years ago
TPANDAV he's lovely, I've got a big soft spot for tabbies.by Griz - Foodlovers Non-Foodie Chat
Re: come on people #2 - 2 years ago
Not sure if I've managed to attach correctly, Riff Raff was 26 weeks old in this photo, and only about 6kg. I've always wanted a Maine Coon, they surely are very beautiful creatures, and our Riff has enchanted us. He walks on a harness, plays fetch, sits on command... very clever cats!by Griz - Foodlovers Non-Foodie Chat
Re: come on people #2 - 2 years ago
I'm just back from 4 days in Christchurch with our daughter who had an operation there, she's recovering well, and hopefully will be more comfortable now. After the first 2 nights in the central city we moved to an AirBNB in Mt Pleasant, where we were lucky enough to have a spa pool with a great view, and the first night was an amazing thunderstorm which we watched for well over 2 hours! The sby Griz - Foodlovers Non-Foodie Chat
Re: What do you do when you are out of ideas for dinner? - 2 years ago
I meal plan every week, so I mostly have an idea of what I'll be making, and therefore have the ingredients in. I do also get the "just don't knows" though. I have a list of food bookmarks that I've come across as I've browsed, so I often have a look in there for recipes that take my fancy/would use up ingredients on hand/have loved in the past. I have several different types of reciby Griz - Foodlovers Food Talk
Re: Arancini - 2 years ago
I LOVE LOVE LOVE arancini. Mushroom risotto with mozarella in the centre is good, saffron risotto with a bolognese sauce centre or tomato risotto with pesto and mozarella in the centre are all classic and tasty.by Griz - Foodlovers Food Talk
Christchurch places to eat? - 3 years ago
Spending a few days in Christchurch (my home town) over Anzac Weekend as my daughter is having surgery down there. I'll be down there for 4 nights, and the 23rd is my birthday, when I'll be on my own (she'll be in the hospital that night)... so I'm looking for restaurant recommendations or even great takeaway options! I'm staying the first two nights in Madras St (the hospital is on Kilmore), aby Griz - Foodlovers Food Talk
Re: Takeaway Food - 3 years ago
As a child we hardly ever ate takeaways, except for when my Dad worked a second job in a Chicken and Chips place, we ate that a lot. I wonder if it was also a help to our budget that he brought home leftover deep fried chicken (this was an owner operated place, not a big chain). As my kids grew we tended to get takeaways about once a week, usually that Friday night, end of the week thing. Theyby Griz - Foodlovers Non-Foodie Chat
Re: What would you do? - 3 years ago
I just would have left it in the bag and weighed it, they don't have a standard weight for own bags, as there are so many different types and they all weigh differing amounts. The system just tares the weight, so that you are starting from zero, it wouldn't have picked up your errant garlic.by Griz - Foodlovers Non-Foodie Chat
Re: Dried Yeast - 3 years ago
If it froths, and it will, it'll be fine.by Griz - Foodlovers Food Talk
Re: Posting a recipe from a website - 3 years ago
I think if you are posting a recipe from a website it's better just to post the link, that means people visit the site in order to look at the recipe and that is how many websites get their revenue (including this one).by Griz - Foodlovers Food Talk