Foodlovers Foodtalk Forum
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Re: Not My Day Today - 12 days ago
Hahaha, that was a uplifting post to read. It's nice other people have ridiculous days in the kitchen. Last night I excitedly put a 4.8kg whole rump into my Miele oven (purchased a great expense because it has a wireless meat probe!) and after about half an hour the blasted oven started playing up and saying the meat probe needed re positioning. It does this off and on at THE most inconvenientby Danube - Foodlovers Food Talk
Re: Shopping Scams - 2 months ago
Wow, that is scary. Recently a dress I quite liked kept popping up on my facebook feed all the time. I went to the website and one thing I noticed was that all the different colours of the dress were exactly the same photo with the colour changed and nothing else. The website was called Jones Auckland. I decided to google search independent reviews and instead found posts saying it looked likby Danube - Foodlovers Non-Foodie Chat
Re: Coconut essence - 2 months ago
This cake decorating supplies shop at the Mount has coconut.by Danube - Foodlovers Food Talk
Re: Coconut essence - 2 months ago
Cake Decorating Supply shops have Coconut flavoured essences and oils. They are a bit stronger than the supermarket ones but would work I'm sure or you can buy a Coconut Essence from this online Brewing shop called Grow and Brew.by Danube - Foodlovers Food Talk
Re: Spring Onion glut18 - 3 months ago
One recipe I really like using spring onions is Cantonese Spring onion Ginger Sauce. Its fantastic over poached chicken and fish and noodles whatever really. You can make a couple of jars of it and store in the fridge for a month or so. I believe you can freeze it but I haven't done it yet. There tons on recipes online, I like the ones with sesame oil added at the end. Each batch takes aboutby Danube - Foodlovers Food Talk
Re: Portable food to share - 3 months ago
Heather F, can you share your oven baked scotch egg recipe. I love scotch eggs but I cant be bothered frying them and I'm not so keen on bought ones. Thanksby Danube - Foodlovers Food Talk
Re: Portable food to share - 3 months ago
I don't think you can go wrong with nicely packed container of plain chicken sandwiches. They don't go soggy and they're pretty easy to put together in the morning. Being simple they go well with things others may have bought. You can do a mixture of brown and white sandwich bread and use a bit of mayo. You can cut into fingers or small triangles and garnish your container with a few herbs.by Danube - Foodlovers Food Talk
Re: Best Flat Leather shoes - reasonably priced - 4 months ago
Another very good brand to have a look at is Frankie 4. I have several of their styles now and find them really good. I have orthiotics which I had specially made but since wearing Frankie4 sneakers I don't need them. These shoes come with a fit pack which has full soles, half soles and a foot pad which you can change to suit your foot and the fit. They are super supportive and comfortable. Iby Danube - Foodlovers Non-Foodie Chat
Re: Nuts on a Christmas cake - 4 months ago
When I make a Dundee cake I do concentric circles of blanched raw almonds, by the end of the cooking time they are perfect. Like Chris has mentioned I would just cover the top of the cake with foil if its browning to quickly. I have in the past made Christmas cakes with all the nuts put on top before baking including glace cherries. I just made sure I used large whole raw nuts and then glazedby Danube - Foodlovers Food Talk
Re: Butter - 4 months ago
Now we're talking. Lets give it a try. Mind you it's going to be in the realms of wine cost wise in the end I haven't even heard of half of these, but... I am interested and I would love to know so I might have a Butter Party, shame I only have about 2 friends I could invite to be honest but I 'll see which of my offspring I can get interested and we shall see PS lovely to see you are still hby Danube - Foodlovers Food Talk
Re: Butter - 4 months ago
I think I've asked the question here quite recently before but how can you tell what sort of quality the butter we are buying comparing our brands. Why is countdown butter half the price of Mainland and why is Lewis Road and Westgold even more expensive. All NZ butter would come from similar grass feed herds I imagine. I can see that cream from herds that are all Jersey would produce the highesby Danube - Foodlovers Food Talk
Re: vegan christmas - 4 months ago
Oh Jal, You are a saint. I find Vegan food so difficult. It seems every recipe I like the look of or idea I have has something in it that Vegans can't eat. Eggs and cheese are especially difficult to replace and I don't like texture and flavour of the dairy free alternative cheeses for example. I watched quite a few TV shows where the Vegan diners are far from happy with Chefs dishes made forby Danube - Foodlovers Food Talk
Help, What is the best Stand Mixer? I need a new one! - 5 months ago
I'm putting this here as well as the food forum because it looks like more people are on this one I was making Pizza dough today and my reliable old Kenwood Chef Major started to smell like the motor was hot. I called the Kenwood registered service people who said that its basically irreparable, its too old and there are no motor or gearbox parts available now. Sadly I'll have to replace it.by Danube - Foodlovers Non-Foodie Chat
Help, What is the best Stand Mixer? - 5 months ago
I was making Pizza dough today and my reliable old Kenwood Chef Major started to smell like the motor was hot. I called the Kenwood registered service people who said that its basically irreparable, its too old and there are no motor or gearbox parts available now. Sadly I'll have to replace it. I always thought I'd buy a KitchenAid but now its come to it I don't know. There's one at farmersby Danube - Foodlovers Food Talk
Re: Whole Smoked Chickens - Can't buy them now? - 5 months ago
Yes, the smoked chicken breasts are still readily available its just I notice now you pay as much for a small pack of chicken breast as we used to pay for the whole smoked chicken. Those packs of ready meal shredded smoked chicken are the same sort of price for only a few hundred grams. The whole chicken used to be a great buy, you could get several dishes out of one. Never mind, they're goneby Danube - Foodlovers Food Talk
Re: Whole Smoked Chickens - Can't buy them now? - 6 months ago
Well, I had a go at smoking a whole butterflied chicken in the fish smoker. I looked on line for instructions but most of them were American style brined then cooked in the big smoker bbq's. I watched one hilarious Kiwi guy using a portable smoker and took some of his instructions and changed it a bit to suit a while chicken. It came out pretty good, perfectly cooked, beautiful moist tender brby Danube - Foodlovers Food Talk
Re: Controversial Date Loaf - 6 months ago
It is interesting that it's only in more recent reviews that people seem to have run into problems. All of the older reviews are very positive. How strange. Exactly the the recipe but such varied results.by Danube - Foodlovers Food Talk
Re: Whole Smoked Chickens - Can't buy them now? - 6 months ago
Thanks everyone, I do have a small fish smoker so maybe I will give that a go, annoying though because I used to like to buy a whole smoked chicken for the convenience. They used to have such a nice long best before and were useful. There quite a few recipes on this site. There used to be a couple of brands and now it seems none. The whole chicken was great because with the mixture of both ligby Danube - Foodlovers Food Talk
Whole Smoked Chickens - Can't buy them now? - 6 months ago
I went to buy a whole smoked chicken the other day and it would seem they are no longer available? Has anyone seen them lately?by Danube - Foodlovers Food Talk
Re: cheese sauce for lasagne - 8 months ago
I've seen a few recipes lately for Mac n Cheese that use blitzed up cottage cheese. I'm interested to know what that will taste like (I normally hate the Cottage Cheese texture). I think you need to use full fat to get a good result. I'll report back when I've tried it, it is obviously a healthier option and would work for anything that uses a white sauce presumably. There's a u tube video frby Danube - Foodlovers Food Talk
Re: Mushrooms - 8 months ago
Thanks Tpandav, that's a good idea, I hadn't thought of freezing in this way either but they will be handy I might put them on a tray and sort of free flow freeze them once they're cooked.by Danube - Foodlovers Food Talk
Mushrooms - 8 months ago
Today at PnS they had several large bags (each around 600g plus) of mushrooms that were okay but obviously needing to be used as soon a possible on clearance. One of the bags was about $4.50 so I put back the tray of 4 big flat mushrooms for $3.99 and bought the great big bag instead. Now what will I do with them! They are white button and small buttons that have opened showing dark gills. I'dby Danube - Foodlovers Food Talk
Re: Plastic Bags - 8 months ago
I buy the Rota freezer bags on a roll for this and I also use them for marinating and crumbing etc. I hope they don't ban them too! God, they probably have....... We wont be able to find them soon no doubt. But then what can we use to freeze food in. This is getting ridiculous. I save bread bags for dog poopsby Danube - Foodlovers Non-Foodie Chat
Re: What has happened to our forum? - 8 months ago
I don't look in this Forum very often but I did today because, as people have commented not much is being added to the original Foodlovers Food Talk. For me I think one of the posts that got a bit ugly was when Helen asked for feedback on the MenuAid business she is working with. I said I thought the photos could be better and, I feel that any comment made that wasn't a positive one got a bit oby Danube - Foodlovers Non-Foodie Chat
Kaffir Limes - Ideas to use the fruit - 9 months ago
Some years ago I planted a Kaffir Lime to use the leaves in curries. The tree is huge now and covered each year with tons of the nobbly fruit. The zest is nice but tastes just like the leaves which of course are so fragrant My sister and I put the sliced fruit in our Gin and Tonics once and I swear it made our lips go numb, we thought this was very funny, especially after a couple of glasses buby Danube - Foodlovers Food Talk
Re: Bolognese Sauce - 9 months ago
I think one of the important things about Bolognese Sauce is that it has to cook long and slow. Because it has become so popular as a quick weeknight dish lots of the recipes I have seen have it on the table in under an hour. It needs at least a couple of hours simmering to bring the flavours together and give it depth. I use half beef and half pork mince and chop the bacon really finely. Theby Danube - Foodlovers Food Talk
Re: Favourite sides ideas/recipes? - 9 months ago
I have copied out a recipe by Jan Billton for Corn and Chilli Bake. It makes a nice side dish to go with anything Tex Mex or similar but also is nice on its own with a salad. It comes out like a corn pudding texture rather than cornbread, is delicious and uses easy ingredients that I usually have to hand. If I have the Grand kids staying I just skip the chilli or use finely chopped red capsicuby Danube - Foodlovers Food Talk
Re: carrot soupi - 9 months ago
I feel like I might have made it last year and thought it was a bit boring but I can't remember now. I got the books from the Auckland Library archives and they were hilariously dated, still, I think peoples taste has changed.by Danube - Foodlovers Food Talk