Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Resting a Turkey - 13 years ago
I like the idea of resting it upside down so the juices flow towards the breast. Will do this with my next roast chicken.by Kone - Foodlovers Food Talk
Re: But I eliminated you Kone - 13 years ago
Blast!! This afternoon-------- around 2pm------ I won't be ------ anywhere near a computer.by Kone - Foodlovers Food Talk
Re: But I eliminated you Kone - 13 years ago
I remember Lorna writing this not so long ago: <<<Re: These Spammers - Attn Helen or Virgil please Posted by: Lorna (60.234.157.---) Date: December 10, 2010 06:21AM Hear, hear, Irene. I am absolutely sick of them and am thinking seriously of not visiting Foodlovers anymore. Oh, you lucky people who are able to rise later once the deletions have been made!>>> I would tby Kone - Foodlovers Food Talk
Re: But I eliminated you Kone - 13 years ago
I thought that I'd discovered a quick, sure fire way to get rid of those beastly Gucci spams and gave instructions on how to do so. S tephanie, following my instructions, managed to eliminate my original posting - hence the reason for this one by her. I have since tried to get rid of her posting by following my own instructions and now I'm failing big time. Now I'm afraid to have another go in cby Kone - Foodlovers Food Talk
Re: But I eliminated you Kone - 13 years ago
Sorry Chris, not trying to lose you.by Kone - Foodlovers Food Talk
Re: But I eliminated you Kone - 13 years ago
Hmm, I've lost me eliminator mojo. You're still here Stepone. Some one else can have a go I'm in dire need of a glass of fizz as the tree is on the way outside. Big fanfare. Bye bye treeeeeee....Very stressful.by Kone - Foodlovers Food Talk
Re: But I eliminated you Kone - 13 years ago
Well done you. Now I will try and eliminate you.by Kone - Foodlovers Food Talk
Re: Did you get any good foodie Xmas pressies?? - 13 years ago
I had written a witty retort but thought better than to post it. I'm learning.by Kone - Foodlovers Food Talk
Re: Quickies in my kitchen - 13 years ago
There is no blue more beautiful to me than the blue of Agapanthus.by Kone - Foodlovers Food Talk
Re: Quickies in my kitchen - 13 years ago
I have a vase of true blue flowers and true pink and yellow and I don't know why they are in my lounge because they are not real but they look soooo luverly. Somehow though, they look real until I go out and pick real and then they don't look real anymore....said the white wabbit to Alice.by Kone - Foodlovers Food Talk
Re: Quickies in my kitchen - 13 years ago
Probably plastic ones from China.by Kone - Foodlovers Food Talk
Re: Muffin Tops - 13 years ago
Hells bells, here was I getting all worked up over a mutton chop. I bought some 'lamb mince' in Brisbane and took it home to make kebabs. The natives I served it to, thought they were wonderful but all I could taste was rancid goat. Horrible stuff. Won't move to Australia if their lamb tastes like that.by Kone - Foodlovers Food Talk
Re: Where have all the avacado gone? - 13 years ago
Years ago when we bought an old house that had several, assorted flourishing pear trees, I planted an avo stone in the garden and quite quickly it grew into a nice looking tree about 5 feet tall and bushy. We went overseas for a year and when we returned in January, the tree had grown some more and there were six or so nice sized avos hanging there. The tree can't have been 5 years old. It was aby Kone - Garden Lovers Forum
Re: crayfish tails - 13 years ago
My food Lynette. Bought 14 perfect Australian mangoes in Glenfield last week for $10. Having spent a week in Brisbane in November and eating Oz mangoes every morning, these, I can attest, were the best. Mango salsa....droool.by Kone - Foodlovers Food Talk
Re: Off to the beach - 13 years ago
Taking bike? Have a super time Stephanie and don't fall off the wagon wheels.by Kone - Foodlovers Non-Foodie Chat
Re: How big a salmon - 13 years ago
Oh an PS. My husband does the best smoked salmon in the world. He doesn't add sugar to his mix, just the salt, and the wood chips he uses does the rest.by Kone - Foodlovers Food Talk
Re: How big a salmon - 13 years ago
This is what I do. I front up in front of a whole salmon. With my eyes only, hand raised to prevent fish monger interrupting mathematical genius at work, I slice of imaginary slices, starting from the tail which I mostly discard cos it isn't really edible. Then, hoping I can count to 20, start slicing in my head. Mostly I am too generous with my portions and there is some left over. I'd be inclinby Kone - Foodlovers Food Talk
Re: mint syrup - 13 years ago
I think I'd be inclined to make a simple mint syrup, cool with mint to infuse flavours then strain the mint leaves. A recipe I've picked up from the web: SIMPLE MINT SYRUP: In a small saucepan over medium-high heat, bring 1/2 cup sugar and 1 cup water to a boil. Add 1/2 cup fresh mint leaves. Reduce heat to maintain a simmer and cook until slightly thickened, about 10 minutes. Transfer syrup tby Kone - Foodlovers Food Talk
Re: Help - has my computer monitor died? - 13 years ago
Dear Well Done, This morning HE said, whilst I was still trembling on the edge of wakefulness "another reason I enjoyed last night's meal was, there wasn't too much of it". I mumbled "I forgot the garlic" he said "oh, I'm sure you will improve upon it next time: a little tweak here and there" I said "wot's the weather forecast?" he said "gale force wby Kone - Foodlovers Non-Foodie Chat
Re: Help - has my computer monitor died? - 13 years ago
Yep, it must have been the motherboard that done died Done1 cos it's now been interred on computer heaven. The actual little Dynalink gizmo plugged in the back of the dooflicky screen thing, still chugs merrily along and that's been with us for 10 years. And I almost had silverbeeticles last night but they was spinachbeeticles that I snuck into a pasta dish at the last moment to retain greenby Kone - Foodlovers Non-Foodie Chat
Re: Help - has my computer monitor died? - 13 years ago
Ours just died like yours too momma. It was slowing up, taking longer to connect - something that was noticeable. Then, out of the blue - dead as a dodo. We had to find someone with a spare hard drive which they plugged into our machine overnight to extract as much as possible from ours. We still lost a lot but that wasn't so bad as I viewed it as a spring clean. We now have our own time back upby Kone - Foodlovers Non-Foodie Chat
Re: Silverbeet rolls? Lost taste recipe - 13 years ago
I have a friend who lops off an entire bunch of silverbeet, leaves it whole, washes, then puts it all, as is. into a large pot of boiling water. Cooks it to death but that's okay as silverbeet very forgiving. She then pulls it out, limp and slightly grey looking with tongs, plonks it on plates dripping wet beside a lion sized portion of roast beef and whole boiled potato and we stuck in. No condby Kone - Foodlovers Food Talk
Re: Silverbeet rolls? Lost taste recipe - 13 years ago
I have a better idea. Not the sooitcase becos I only have a 20kg allowance and my new swimsooit has toppled the balance. How about I piggy back you or is that pick-a-back and I will wear an XOOOXX outfit to cover you. I will have to sit on your lap all the way though if that's ok.by Kone - Foodlovers Food Talk
Re: Silverbeet rolls? Lost taste recipe - 13 years ago
and you open yer eyes J1. Wish my husband loved silverbeet and spinach as much as I do, but he even hates fresh salmon (smell of it cooking turns him inside out) and fresh salmon with silverbeet/spinach (lightly steamed with a knob of butter and hint of lemon zest) is sublime. My sis in law and I are about to go on holiday to Brisbane and we have a plan to stuff ourselves with green, spinachy thiby Kone - Foodlovers Food Talk
Re: Girl with Dragon Tattoo - 13 years ago
The following books you could just dive straight into though, I found.by Kone - Foodlovers Non-Foodie Chat
Re: Heart Stopping Moment - 13 years ago
Me too Megan. I'm still not convinced. Birds are very controlling creatures with a direct link into our human psyche. The sea gulls who have adopted this part of the world, now peck on our window that looks straight into our bedroom. Then he, for it is a he, goes to the edge of the roof, waits for my appearance, then, once spotted, stamps his feet up and down in a tattoo. Look on his face indicatby Kone - Foodlovers Non-Foodie Chat
Re: Girl with Dragon Tattoo - 13 years ago
The book just might not be your thing Lisa. Give it a little bit longer and then flag it if your interest isn't ignited. Take the first few chapters slowly though as there is much to absorb. I found the first book (the one you're reading( took me a while to get the hang of but then I couldn't put it down. I was hooked and the following two books hooked me properly. Not everybody who reads it enjby Kone - Foodlovers Non-Foodie Chat