Foodlovers Foodtalk Forum
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Re: Date dressing - 2 years ago
There's this date dressing from Viva.by Kone - Foodlovers Food Talk
Re: raspberries - 2 years ago
I keep frozen raspberries for my special treat Raspberry Sour Cocktails.by Kone - Foodlovers Food Talk
Re: Lambs Fry Bacon and Red Wine Gravy - 2 years ago
Just wish we could get milk fed veal liver here. Nothing finer. My favourite dinner of all times, with rosti and a green salad.by Kone - Foodlovers Food Talk
Re: Should I get a new fridge? - 2 years ago
My condenser iced up so I took my hair dryer to it. Problem solved. Also found not putting any items in front of it has helped delay the icing up again.by Kone - Foodlovers Non-Foodie Chat
Re: Why is Eggplant so expensive? - 2 years ago
I grew mine in a small tub this year. I ate the last one which was tennis ball size 3 weeks ago.The other six were a nice normal size. Had I taken more care of the one plant in the tub, I would have had a bigger crop. They tasted so much nicer than the bought ones.by Kone - Foodlovers Food Talk
Re: For the Love of Spinach - 2 years ago
Love spinach too. Mushrooms sautéed in garlic butter and olive oil or without the garlic until they reduce their liquid. Then at the last minute add a bag full of baby spinach. Serve soon as wilted. Love mine with bacon, scrambled eggs and avocado slices, breakfast or dinner for just me. Creamed spinach with lemon zest ticks all my boxes - but the larger leafed variety. I often cook up a whoby Kone - Foodlovers Food Talk
Re: Pumpkin disappointing lack of flavour - 2 years ago
I love Kamo Kamo or Kumi Kumi Yum Yum. Last year I saved some seeds which are now lurking under some Yates Seed Raising mix and maybe, just maybe, I will have a prolificall harvest too come November. Thanks Dawn for my new word.by Kone - Foodlovers Food Talk
Re: What am I missing about Mexican food? - 2 years ago
I did try the Tio Pablano Mole Pablono recently. A 210g jar $7.50. A taste test from the jar and it's rather nice. Poached chicken breasts recommended which I found rather dry. Would use thighs if there's a next time. Toasted sesame seeds and coriander strewn over the top. I used up the remainder of the jar poaching a pork rump, then sliced into the Mole sauce slackened with poaching liquid aby Kone - Foodlovers Food Talk
Re: Go to Comfort Food - 2 years ago
I know that I'm coming right when all I want is a plate of nothing flash, Irish stew. Otherwise it never crosses my radar . I don't get sick often enough for that to occur, but when I do it's usually after some fever type malady.by Kone - Foodlovers Food Talk
Re: Eyelid Lift - 2 years ago
Thank God for people like you Lynette to point us saggers in the right direction. I will have to look into this unsaggy booby option and maybe the jawline would be a good place to start. You look wonderful, an inspiration to us all.by Kone - Foodlovers Non-Foodie Chat
Re: Eyelid Lift - 2 years ago
I have'nt had one Chris, but one of my neighbours did years ago. After all the bruising went down she looked 10 years younger. I haven't seen her since she moved further north, so no idea of her status now.by Kone - Foodlovers Non-Foodie Chat
Re: Auckland sushi train? - 2 years ago
Only sushi I will eat is if I make my own. Tastes way better than the bought stuff and safer.by Kone - Foodlovers Food Talk
Re: Julie Biuso's Carrot and Fresh Date Salad - 3 years ago
It was the texture Griz. Just like dates. I don't mind dates chopped very small in a scone or a loaf with walnuts, but that's the limit of my date heroism. They say you're supposed to face your fears, but no way will I ever be prepared to face a flying date. Now Grubs, and thank you for the clarification, I am on first name terms with, having grubbed for them with Nigerians who consider them a grby Kone - Foodlovers Food Talk
Re: Julie Biuso's Carrot and Fresh Date Salad - 3 years ago
I can't look at a date without being reminded of HuHu Grubs. They used to fly into my bedroom at night in droves landing on my tender flesh, and into my mouth once. Chomp. Scream. Permanent fear even today of HHGrubs. Dates are just like that but sweeter. They are a delicacy with another name in other parts of the world but I hope I'm dead before it becomes the norm to have them as part of my dieby Kone - Foodlovers Food Talk
Re: Food trends - 3 years ago
I so loved Coq au vin and chocolate mousse at dinner parties. Didn't get any better in my view unless you swapped crepe Suzettes for the chocolate mousse. Starters, if you were anyone, had to be a Prawn Cocktail. Oh please bring back the '70's.by Kone - Foodlovers Food Talk
Re: Fruit cake - 3 years ago
I used Rose Water to flavour Lamb Tagines. Just one teaspoon per 500g meat goes a long way. I love it.by Kone - Foodlovers Food Talk
Re: Must be getting old and cranky - 3 years ago
That's odd, mine have taken a sabbatical as well. WOL was playing last night but playing a different tune and only briefly; and even the doves have toned it down a bit. Only the black bird is being his usual chittering self warning of his prowess as a mighty warrior should any dare to invade his nest.by Kone - Foodlovers Non-Foodie Chat
Re: Must be getting old and cranky - 3 years ago
My resident owl calls out all night to his lady love somewhere far away, which is quite soothing for snoozing. The four Tuis start around 4am so I know that I have another 90mins before I officially wake up and promptly go to sleep. While I'm lying there wondering what day it is, the doves land on the guttering and balcony outside my bedroom at 5.45am and that's it. No chance to even think aboutby Kone - Foodlovers Non-Foodie Chat
Re: Everything smells awful! - 3 years ago
When I have burnt something, or cooked a curry, the only way I can get the stink out is to open as many windows as possible and hope for a good breeze. I don't know how these candles work but they must surely mask the smell temporarily rather than eliminate it. I have windows open in my house all year round depending on which way the wind is coming. Sometimes I do have to close up everything if tby Kone - Foodlovers Non-Foodie Chat
Re: Monkfish ... never again! - 3 years ago
I used to enjoy the fatter tailed Angler Fish (aka Monkfish) in Europe and bought it regularly, but am not overly keen on the thinner tailed NZ Star Gazer Monk Fish. I wish we could buy Langoustine more readily here as well.by Kone - Foodlovers Food Talk
Re: Blast from the past recipes - 3 years ago
I remember going to a girl friend's place for dinner age 8 and her mum served boiled sausages with onions, sausage skins floating all over the place and then thickened with cornflour. Served with mashed watery potatoes. Oh god. She was very tall and very healthy looking in a viking sort of way. Not the mother who I don't remember how she looked, but my friend. PS. not something I wish to recreby Kone - Foodlovers Food Talk
Re: Everything smells awful! - 3 years ago
Do you clean your range hood filters regularly?by Kone - Foodlovers Non-Foodie Chat
Re: Cold Smoked Salmon at Home? - 3 years ago
Bradley Smokers do hot and cold smoke. They aren't cheap but readily available in NZ.by Kone - Foodlovers Food Talk
Re: Regrowing Spring Onions - 3 years ago
I've grown them successfully by planting the roots straight into potted soil. It's very satisfying to see them turn into spring onions again. I do it with those rooted salad greens and herbs as well.My coriander grows all year outside with a teepee plastic bag over itby Kone - Foodlovers Food Talk
Re: Substitute for Wholemeal flour - 3 years ago
I've been making normal yeast bread with Spelt (gluten) and/or Cassava flours (gluten free) of which I had plenty in my fridge and freezers. There are recipes online for carrot cakes using these flours. No idea if you can buy them at present.by Kone - Foodlovers Food Talk
Re: Can Anyone remember - 3 years ago
Heck yes, Chow Mien, Kai Si Ming - so good and one of the first things I learnt to make without screwing it up. Always Maggi chicken noodle soup, cabbage and carrots. Then there was curried mince made with curry powder, sultanas, served with sides of desiccated coconut, pineapple shreds and banana. Maybe something else but I can't remember. Think dad had it with mashed potatoes as even his sausagby Kone - Foodlovers Food Talk
Re: cooking corned beef - 3 years ago
I wash and rub the pink gloop off, put in a large pot of cold water, bring to simmer, tip it into the sink and give it another wash to get the froth off, then back into more cold water with onion, orange studded with cloves, (or stud the onion instead if none available) golden syrup or brown sugar (about a tablespoon), bay leaf or two, malt vinegar and peppercorns. Bring to a simmer and leave forby Kone - Foodlovers Food Talk
Re: Reminder of things we don't eat - not even in lockdown - 3 years ago
Griz, it's time your slow cooker met with an accident while doing the washing up. "Whoops, clumsy me. Oh dear".by Kone - Foodlovers Food Talk
Re: Reminder of things we don't eat - not even in lockdown - 3 years ago
Gnocchi alla romana (From The Italian Kitchen Bible) This recipe has always worked well for me. Make sure your semolina is thoroughly cooked and soft throughout i.e no crunchy bits, and very thick. For 4-6 servings you need: 1 Litre or 4 cups milk. 225g semolina 75 g freshly grated Parmesan 2 eggs plus an extra yolk, lightly beaten 60g (5tbsp) butter salt, pepper and nutmeg. 1 Bringby Kone - Foodlovers Food Talk