Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Bread stuffing Safety. - 6 years ago
That should be absolutely fine. I've made waffle and pancake batters containing egg that sit in the fridge overnight. Same with a quiche filling. Also, homemade egg mayonnaise keeps for two weeks (not sure if the oil has any preservative qualities). If you are worried about salmonella, remember that NZ eggs do not contain it. It is on the shells, however.by DK - Foodlovers Food Talk
Re: How to mend a cracked vase ? - 6 years ago
I've recently come across a product called Sugru which is touted as a mouldable silicon glue:Sugru. I reckon you'd be able to mould it over the crack on the inside of the vase. I haven't gotten round to buying a packet so can't personally vouch for it but the ideas for it are amazing. It's waterproof, and heatproof to 180 deg C. The website alone is fascinating! It looks like you can order itby DK - Foodlovers Non-Foodie Chat
Re: Eataly - 6 years ago
I can see the appeal but I'm slightly horrified. It's a great way to for tourists to access food from all over Italy without having to travel to different regions. However, one of the big appeals of food for me is the regionality. It's also good for tourists who are intimidated by going into little local shops and might otherwise just stick to supermarkets, but then you wonder if those people wouby DK - Foodlovers Food Talk
Re: Cheese straws - 6 years ago
My go-to cheese straw recipe isn't very biscuity but it's dead easy and really popular. I just get 2 sheets of ready-made puff pastry. I sprinkle cheese and chopped herbs and paprika and whatever else you like on top of one sheet and place the other sheet on top to sandwich the cheese and bits. Then I roll over the top with a rolling pin to compress the two sheets together and I cut them into strby DK - Foodlovers Food Talk
Re: If you're looking for Savoiardi biscuits... - 6 years ago
Thanks Lorna, that recipe looks fab. I like the idea of limoncello and white chocolate.by DK - Foodlovers Food Talk
If you're looking for Savoiardi biscuits... - 6 years ago
If anyone in Auckland is looking for Savoiardi biscuits (aka boudoir biscuits, ladyfingers) for tiramisu and the like, just thought I'd let you know that I picked up a 400g pack of them (48 biscuits) for $4.60 at Bulk Food Savings in Mt Eden. Elledi brand, made in Italy. Amazing value. Thought I'd use them for an ice-cream/fruit layered terrine of some sort as long as I don't eat them all firsby DK - Foodlovers Food Talk
Re: Ideas for Christmas gift baskets - 6 years ago
Homemade crackers are good. They're easy, flavourful, and really popular.by DK - Foodlovers Food Talk
Re: New Christmas recipes - 6 years ago
No, sorry, I'll probably do pork belly again.by DK - Foodlovers Food Talk
Re: NZ Radio & TV Cookbook - 6 years ago
There are two copies for sale on TradeMe at the moment. Amazon US and Abe Books also have some secondhand copies. One of them is even from a secondhand book shop inRuawai in the Kaipara! I've bought secondhand books from both sites. Abe Books has brilliant prices on secondhand books and tends to have cheaper delivery rates than Amazon. If I'm looking for a book I look at each listing on the siby DK - Foodlovers Food Talk
Re: Cream cheese, mayo and cheese dip disaster - 6 years ago
Maybe try either nonfat/reduced fat cream cheese, or cook in some cornflour or flour to absorb the fat. I was looking at some queso recipes and the ones that don't include processed cheese seem to use cornflour or flour.by DK - Foodlovers Food Talk
Re: Gluten free - 6 years ago
The following is a link to You tube videos from a US blog called Mind Over Munch: Mind Over Munch videos. I adore these because they are entertaining to watch. They aren't specifically gluten-free but the majority of recipes seem to be gluten free. The ideas and recipes are pretty economical, sensible, clever and healthy. These two You Tube videos are from French Guy Cooking and they have someby DK - Foodlovers Food Talk
Re: Price of Mince - 6 years ago
Pak n Save mince is $9.99 a kilo. I don't usually buy meat from supermarkets because it's so expensive.by DK - Foodlovers Food Talk
Re: Playa food for the extremely lazy? - 6 years ago
Looking at the reference at the end of the OP's question, it looks like they're asking about non-perishable food to take to Burning Man. It's kind of hard to make suggestions because if I was there I'd make time to cook in order to eat healthily, but non-cooking suggestions are hard to think of. Otherwise, maybe some shelf-stable or dehydrated camping food that you just add boiling water to?by DK - Foodlovers Food Talk
Re: Are you easting/cooking buckwheat? - 6 years ago
I too cook my buckwheat groats in the rice cooker. I treat it like rice. I get mine from Bulk Food Savings in Mt Eden, Akl but I used to buy the boil-in-the-bag type that Flora describes from Skazka (Eastern European Deli) in Newmarket, Akl.by DK - Foodlovers Food Talk
Re: Baking bread in Romertopf - 6 years ago
@Chris - sorry for the late reply. Once the dough was proofed, I wetted the lid and the outside of the base (that had the proofed dough sitting in it), but didn't leave them to soak. I read various websites that said that you didn't need to soak them because the dough had enough moisture in it. I also read a website that said to preheat the Romertopf like you would a pizza stone, but I just couldby DK - Foodlovers Food Talk
Baking bread in Romertopf - 6 years ago
I'm just gorging myself on the best ever loaf of homemade bread, fresh out of the oven. I used my favourite No-Knead bread recipe but instead of baking it in a Dutch oven or a pizza stone, I cooked it in my Romertopf terracotta clay pot/baking dish thingy. I baked it for 40 minutes with the lid on, then about 10 minutes with the lid off and got the perfect loaf - perfect size, perfect rise, pby DK - Foodlovers Food Talk
Re: Visibility being compromised by modern car designers - 6 years ago
My issue with modern cars is the really broad pillars on each side of the windscreen. I got a new (secondhand) car a couple of years ago and find that approaching cars are often obscured by the pillars and I have to rock back and forth in my seat to make sure I can see properly.by DK - Foodlovers Non-Foodie Chat
Re: Dehydrated limes for a Jerk Rub - 6 years ago
If you can't be bothered dehydrating your own, and you live in Auckland, I'm sure I've seen some dehydrated limes at Bulk Food Savings in Mt Eden. It was a while ago so you might want to phone them first to check.by DK - Foodlovers Food Talk
Re: Blackout curtains or blindsr - 6 years ago
I recently bought some blackout curtain lining that you hang with your existing curtains. I didn't want to buy new curtains so this seemed to be a good solution. I haven't hung them up yet but they were a good price and so i thought they'd be worth trying. I bought them on Trade Me from a UK company and shipping was free. I see they have a current listing for the linings: Blackout liningsby DK - Foodlovers Non-Foodie Chat
Re: K Mart - Awesome Finds? - 6 years ago
@Vanessa145 - your thread inspired me to have a really good look around Kmart yesterday and I got some amazing things. I ended up spending two hours there! They have a huge range of storage that you usually only see at specialist storage shops. They had 3-tier stepped cupboard inserts for tinned items and rubber-based lazy susans for the kitchen for about $8. I bought similar things about 5 yeby DK - Foodlovers Non-Foodie Chat
Re: K Mart - Awesome Finds? - 6 years ago
Kmart is a treasure trove of well-priced own-brand stuff. It's I the first place I go when I need anything. They have some great homeware that you don't see anywhere else, that looks expensive but is very well-priced. I had my eye on a very Scanderweigen-looking wooden digital alarm clock but I couldn't justify buying it because my current clock works just fine. I bought some matte dinner platby DK - Foodlovers Non-Foodie Chat
Re: Smoked fish dip/pate - 6 years ago
My ex-dad-in-law used to make the best fish pate with a pottle of cream cheese, a large tin of tuna, drained, loads of chopped parsley, some chopped onion, and lemon juice. I suppose you could use smoke-flavoured tuna. I used to eat it with a spoon, it was that good.by DK - Foodlovers Food Talk
Re: Sidart - anyone been? - 6 years ago
I kept meaning to go when they were in the Entertainment Book but now they're not in it any more, I've lost my chance. Still keen to go but now I'm a poor student, might not be for a few years!by DK - Foodlovers Food Talk
Re: What to serve with dumplings - 6 years ago
Im assuming you mean Chinese dumplings. How about just some plain steamed or sauteed Chinese greens (gai lan or garlic stems or similar) lightly drizzled with fish sauce and topped with fried shallots? Also some thinly shaved, homemade pickled vegetables are lovely with Chinese dumplings.by DK - Foodlovers Food Talk
Re: Meal ideas for my friend recovering from cancer - 6 years ago
I think anything pungent would be good because the complex part of our 'tasting' is actually conveyed by smell. So Thai, Indian, Chinese, American barbecue, etc. Also maybe blue cheese, or warm sardines on toast, or shellfish. Fat conveys a lot of flavour so egg dishes, juicy meatballs, spiced nuts, guacamole, mousses (savoury or sweet), spare ribs, pates, cheeses, pork belly and the like. Anby DK - Foodlovers Food Talk
Re: Best Pork Sausages? - 6 years ago
I roast mine in my Airfryer at about 140 deg C which is about 160 deg C in a normal oven. They never split. The secret is a relatively low roasting temperature and to not pierce them. I've got some sausage casings in my fridge, ready for me to try my hand at making my own sausages. I found my perfect filling recipe by blitzing up some trimmed hangi pork in my food processor with garlic powder.by DK - Foodlovers Food Talk
Re: Microwave ideas - 6 years ago
I roast nuts in my microwave. My favourite are 'raosted' soy sauce almonds (like a cheap version of tamari almonds). Place a layer of raw almonds on a flat pyrex dish (I use the lid of my glass casserole dish) and sprinkle some soy sauce on them. Use less soy sauce than you think you'll need, because the flavour gets concentrated. You can always add more. Stir the nuts around to coat them inby DK - Foodlovers Food Talk
Re: Looking for a new Kettle - 6 years ago
I used to housesit for friends and they have a Morphy Richards kettle. Sorry, I don't know the model type but it was metallic darkish blue in colour if that helps! I liked it because it boiled very quietly, which is an important feature for me because I live in a small flat with the kitchen and living area all in one space. I haven't read any reviews of it but ti did the job and didn't have any fby DK - Foodlovers Food Talk
Re: Homemade Pizza - 6 years ago
If I'm lazy I just use plain tomato paste with herbs sprinkled on top. If I can be bothered, I make a raw tomato sauce with a drained can of tomatoes, salt, pepper, crushed/chopped garlic and some herbs. I blend it all up with my stick blender. No cooking required. If I want to make it a bit richer, I soak some sundried tomatoes in boiling water and blitz those up with the mixture.by DK - Foodlovers Food Talk