Foodlovers Foodtalk Forum
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Re: Good news topic - 9 months ago
Heather, that put a smile on my dial. You are lucky being able to buy celery by the stalk. Nowadays I can’t even buy the halves and although celery keeps quite well, a whole one is just too much for my little household Re scones, I have success with lemonade scones as well and if I want cheese scones I use just soda water.by Chris - Foodlovers Non-Foodie Chat
Re: Tasteless Pumpkin - 9 months ago
Noelene, I am in Central Otago and our summer has been great. In future I’ll just buy a piece of pumpkin where I ca see the colour which seems to be a good indicator of taste.by Chris - Foodlovers Food Talk
Re: What's your hobby besides cooking? - 9 months ago
I read a lot and over the past few years have been trying to teach myself watercolour painting. I am not very successful but it’s a nice hobby.by Chris - Foodlovers Non-Foodie Chat
Re: Tasteless Pumpkin - 9 months ago
Thanks TPANDAV. I saw pumpkin pieces in the supermarket that looked ok but opted for butternut because I have never had a bad one. Hence the disappointment. We’ve had a good summer in Central Otago and I can’t understand why the produce that relies on dry weather and sunshine is so disappointing.by Chris - Foodlovers Food Talk
Tasteless Pumpkin - 9 months ago
A friend gave me three pumpkins recently, bought from a pumpkin grower in Roxborough. One pumpkin was ok but not sweet and the other two were totally tasteless and on the watery side. They ended up in the compost. I don’t like throwing food out, particularly given current prices. What do you do with tasteless pumpkin? I bought a piece of butternut on Saturday to use in a roast vegetable salad aby Chris - Foodlovers Food Talk
Re: What has happened to our forum? - 9 months ago
Marnie, I agree. I have come across so much vitriol and viciousness on social media, for instance in politics and directed at all parties, that I think there is a deep malaise within the population. I don’t think it’s just in New Zealand; I hear it from family overseas as well. It’s futile to engage because opinions seem to be entrenched. I am not engaging because life for many is difficult.by Chris - Foodlovers Non-Foodie Chat
Re: Netflix - 10 months ago
Griz Wrote: ------------------------------------------------------- > It's finally here! My copy of "Somebody Feed Phil: > The Book" I mean! I'm in the process of devouring > it. It's a mix of Phil discussing the making of > the programmes and sometimes giving insights into > some of the things that happened off screen as > well, recipes, and transcripts of thby Chris - Foodlovers Non-Foodie Chat
Re: Roasting Tray - 10 months ago
Thank you for for thinking of me, Irene. I am sorted, at least for the time being. If my husband is around he can lift my heavy enamelled cast iron baking dish out of the oven and if not, I am using my shallow black roasting tin that came with my Westinghouse oven. It slides into a rack though. I had forgotten I had it because we don't roast meat. It's actually working quite well.by Chris - Foodlovers Non-Foodie Chat
Re: Netflix - 10 months ago
I followed Irene’s recommendation and watched From Scratch and also Hunger. I enjoyed both. From Scratch was very sad but also uplifting at the same time. Hunger showed the bond of family in a different way to From Scratch.by Chris - Foodlovers Non-Foodie Chat
Aquilegia - 11 months ago
Over a few years I made the mistake of letting aquilegia go to seed in my garden. They looked so pretty initially but have taken over now and I would like to greatly reduce them in numbers. I had not realised how difficult it is to pull them out as they have very strong and deep roots. Is there a natural remedy that might kill them off? I could be on my knees for weeks otherwise. Thanks for yourby Chris - Garden Lovers Forum
Re: Colonial goose - 11 months ago
My tattered 1971 edition of the Edmonds Cook Book has a recipe for Colonial Goose. It just mentions a leg of mutton and gives roasting instructions. It’s very brief and just says to fill the cavity that the bone occupied with forcemeat. Page 116. WhenI looked at that page there is no recipe with the title forcemeat, but a recipe for a stuffing for mutton and veal. I guess that’s the one. It has bby Chris - Foodlovers Food Talk
Re: Butter - 11 months ago
Nellie Wrote: ------------------------------------------------------- > Yesterday I bought two tubs (375g) of spreadable > butter. Two for $5. This is cheaper than a 500g > block. It wasn’t until later I noticed it is > made in Ireland. How sad is it that we can buy > Irish butter cheaper than New Zealand butter. > And they say ‘buy local’. After reading thisby Chris - Foodlovers Food Talk
Re: Saveloys - 11 months ago
All I can say is that they are not looking appetising. I remember the from children’s birthday parties many many years ago. Had forgotten about them. Hide them in a bun so that no one is any the wiser.by Chris - Foodlovers Food Talk
Re: Late Developing Baker - 12 months ago
You must be chuffed, Ali. I have yet to bake mine. I like the idea of soaking the raisins in rum. Mine are looking a bit desiccated and a bit of rum in hot water might do the trick. Thank you for the tip. Once thing I disagree with though. One hot cross bun is never enough.by Chris - Foodlovers Food Talk
Re: What to do with green chillies - 12 months ago
TPANDAV, thank you for your thoughts. I bought two plants from the garden centre and, despite expectations, they took off. Perhaps the plant the chilli had broken off from was mislabeled. Tomorrow I'll cut one chilli from the other plant and taste a a little bit although they are all still rather green and that might not be a true reflection of the heat when red. I am a bit puzzled right nowby Chris - Foodlovers Food Talk
Re: What to do with green chillies - 1 year ago
My Anaheim chillies are still on the plants. Some are more than 20 cm long now and mostly still green. Recently, one broke off and I left it in the fruit bowl in the kitchen and more or less forgot about it. We were away for four days and in the meantime the chilli had shrivelled up a lot and turned bright red. I cut it in half to see if it was still usable and cut the tiniest sliver off forby Chris - Foodlovers Food Talk
Re: Roasting Tray - 1 year ago
Thank you, Fleur. Will check it out.by Chris - Foodlovers Non-Foodie Chat
Re: Netflix - 1 year ago
Irene Field Wrote: ------------------------------------------------------- > We saw a limited series called 'From Scratch' and > decided it was worth a watch. > > Can thoroughly recommend it - but be prepared to > shed some tears. We both did! Thank you Irene, I will check it outby Chris - Foodlovers Non-Foodie Chat
Re: What do you use to push food through a sieve? - 1 year ago
Same here, J1. Also the back of a spoon when making a raspberry coulis for instance. It all depends on the quantity of what needs to get pushed through.by Chris - Foodlovers Food Talk
Re: Roasting Tray - 1 year ago
Thank you so much, J1. The Cinamon tray, the last link, is the sort I am after. I think that would do the job nicely and would be a good size for me.by Chris - Foodlovers Non-Foodie Chat
Re: Roasting Tray - 1 year ago
Plates Wrote: ------------------------------------------------------- > Just use the enamel tray that comes with the oven > and slides into the rungs. Its light, and easy to > clean. Use it for a cookie tray, and for making > any tart as well. Its called a 'drip tray', but I > find it useful for many many things. Thank you, Plates. J1 mentioned those as well and I wiby Chris - Foodlovers Non-Foodie Chat
Re: Plum Sauce - 1 year ago
Thank you. Fleur. I must look up her recipe for when I make some again next year. I made two lots, just a few bottles of each recipe and next week I can do a little testing. I don't like vinegary, just a nice sweet and sour taste.by Chris - Foodlovers Food Talk
Re: Syrup For Quinces - 1 year ago
Thank you all for your suggestions. I just took a big dish wish quince chunks out of the oven after 1 1/2 hours at 160 deg C. They are a pale rosy red colour and smell really nice. The length of cooking was just right. I sprinkled sugar over the quinces and added sufficient water to keep the ratio for a medium syrup. I also halved six quinces, removed the cores with a peach kernel removerby Chris - Foodlovers Food Talk
Syrup For Quinces - 1 year ago
My quince tree is laden and I will be baking quinces again for use in winter. I cut them into chunks, make a heavy syrup and bake them slowly in the oven with either star anise or cinnamon quills. My question is, would it work adding sugar and water without making a syrup first? If possible I would like to simplify things. Thank you for your thoughts.by Chris - Foodlovers Food Talk
Re: Roasting Tray - 1 year ago
J1 Wrote: ------------------------------------------------------- > Oh, oops, I did get it wrong what you were looking > for then! Sorry. I do use our blue enamel > low-sided tray for 90% of our tray bakes, e.g. > Chelsea Winter's Hawaiian Chicken and her Italian > Chicken Bake, dish.co.nz's Claire Aldous' sticky > roast chicken and potatoes. It's wonderful for > oby Chris - Foodlovers Non-Foodie Chat
Re: Roasting Tray - 1 year ago
Thank you so much, J1. You have gone through a lot of trouble trying to find something suitable and I am very grateful. I actually have a tray that came with my oven and looks very similar to yours and the other ones you found. It slides onto the rungs and has a grill insert. It's black. I rarely use this tray but I have decided to do so now because it is solid and will do the job. I just fiby Chris - Foodlovers Non-Foodie Chat
Re: Hummus food recall - possible presence of Salmonella - 1 year ago
Stephanie, I do the same. I always have tahini in the house and when I cook chickpeas a small quantity goes into the freezer for making hummus. It’s so easy to make but like you, I sometimes get lazy and then I buy Baba Ganoush which I have never attempted to make. I like to have some control over the quality of the ingredients, e.g. olive oil etcby Chris - Foodlovers Food Talk
Roasting Tray - 1 year ago
I am looking for a new roasting tray for tray bakes. I have an enamelled cast iron one but it's just getting too heavy for me to lift in and out of the oven (wall oven and at least I don't have to bend down). I bought one at Countdown a while back which is a good size but I don't find it satisfactory as it warps badly in a hot oven. I have done a search for one on various NZ kitchenware supplyby Chris - Foodlovers Non-Foodie Chat
Re: What to do with green chillies - 1 year ago
Heather F Wrote: ------------------------------------------------------- > Thanks everyone - I knew there'd be some good > suggestions! Decided to put them in the freezer. Dittoby Chris - Foodlovers Food Talk
Re: Kitchen timer advice needed - 1 year ago
I have a Bodum timer. It has worked very well but I don’t know if they still make it, I generally use the microwave oven timer or the one on my Westinghouse cooker which is annoyingly persistent and goes for three minutes before stopping. If I am upstairs in our house or in the garden, I use the timer on my mobile phone and take it with me.by Chris - Foodlovers Food Talk