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Re: White Onions - 5 years ago
I buy them from N. World they seem to have them in stock most of the time, I bought a couple this morning but they are $4.99 kg as opposed to about $1.50 for the brown ones. They were peeled today as the red onions often are.by Danube - Foodlovers Food Talk
Re: Heidi's Lemon Cake - 5 years ago
I don't know if you are in Auckland but Auckland Libraries has a copy of the Joy of Good Food.by Danube - Foodlovers Food Talk
Re: Where do you store your Vegemite and Marmite? - 5 years ago
In our house the Vegemite sits out on the bench alongside the Nigella butter crock. It along with the garlic crusher seem to get taken out to use more than they are returned to their rightful spot in the cupboard. The peanut butter comes and goes from the pantry to a spot next to the Vegemite but that's because the dog likes a slather on his venison ears (actually he likes Vegemite just as much,by Danube - Foodlovers Food Talk
Sabato Gnocchi Pearls - 5 years ago
Has anyone used the Sabato Gnocchi Pearls, I see they're on Helen's favorites list. There's not a lot of them in the pack for a family so I imagine I would use them as a side dish but if you have got any good ideas that would be great. I don't think they're just made with potato and flour.by Danube - Foodlovers Food Talk
Re: Freestanding oven problems - rant warning! - 5 years ago
I have recently been through a situation with an oven as well and depending on your situation I can recommend you join Consumer NZ, (there are several joining options) because they have a consumer help line service and will advise and help you through the process. You must always go back to the place that the oven was purchased because they are the ones responsible for either repair or replacemeby Danube - Foodlovers Food Talk
Re: seville oranges - 5 years ago
Hi, Seville oranges can be really hard to find but there is a mature orchard which is local to me in Whenuapai who have more than 60 trees and can ship throughout the country. I called to check they are available and they will be ready in a couple of weeks (the season is September). She has given me permission to post their contact details: Daisy Wong 021 1264750 09 4166046 fl&by Danube - Foodlovers Food Talk
Looking for a new Kettle - 5 years ago
Hi all, an update to my post of this time last year. I went ahead and bought a Cuisinart Kettle, it has all the bells and whistles and boils the water to different temperatures for different tea types. However a few weeks ago I went to turn it on and it was Dead! I think it was because a few weeks before I had sloshed water over the handle where the control panel for temperature selection is.by Danube - Foodlovers Food Talk
Re: Looking for a new Kettle - 5 years ago
Hi all, an update to my post of this time last year. I went ahead and bought a Cuisinart Kettle, it has all the bells and whistles and boils the water to different temperatures for different tea types. However a few weeks ago I went to turn it on and it was Dead! I think it was because a few weeks before I had sloshed water over the handle where the control panel for temperature selection is.by Danube - Foodlovers Food Talk
Re: Those rather useless cafe side salads - 5 years ago
My pet hate is when they just use a handful of prebagged Mesclun. Quite often a few of the leaves are dark and slimy and frankly to me the whole lot just tastes like weedsby Danube - Foodlovers Food Talk
Re: Miele Steam Assist Oven - 5 years ago
Actually the feature on mine is called Moisture Plusby Danube - Foodlovers Food Talk
Re: Miele Steam Assist Oven - 5 years ago
I have two newish (2 yrs old) Miele ovens and have had Miele's for the last 25+ years. Are you in Auckland? If you are you can go to the Miele Centre in Freemans Bay and they run classes on how to get the best out of your oven. Even if you just drop in there and have a chat to them they have a home economist who runs their classes and who knows all about how they work. Their customer serviceby Danube - Foodlovers Food Talk
Re: Slowcooked/pulled pork ideas - 5 years ago
Hi Lorna, actually the whole recipe sort of was crockpot pork except that she cooks the pork long and slow by itself then adds this sauce at the end which was sort of what Vanessa was looking for. I think you could put this sauce in with the pork for the whole cooking time and it would come out pretty well though don't you? Strange the page won't come up for you, I left it up on a tab to type uby Danube - Foodlovers Food Talk
Re: Indian curry paste? - 5 years ago
I like the Asian Home Gourmet spice pastes. They have a full range of curry pastes. I use the Butter Chicken one all the time, a favorite with the kids, my secret ingredient is to add a couple of star anise and to use a bottle of passata instead of chopped tomatoes which gives a "food hall" style sauce. I sometimes add more chilli if I want it hotter. I've used quite a few oby Danube - Foodlovers Food Talk
Re: Slowcooked/pulled pork ideas - 5 years ago
Its on a blog site called Tami's Kitchen Table Talk and the recipe is Jack Daniels BBQ Sauce. I've added the recipe below, let me know if its not allowed Helen and I'll delete it. (I'm never sure of the rules) Jack Daniels BBQ Sauce from user BiggerPiggyBank@Budget101 forums my version in bold text 1/2 lg onion, chopped 4 cloves garlic, chopped - I used 4 tsp minced garlic 2 c ketcby Danube - Foodlovers Food Talk
Re: Slowcooked/pulled pork ideas - 5 years ago
This looks quite good, you can buy liquid smoke at the supermarket quite easily now.by Danube - Foodlovers Food Talk
Re: Stick Blender - 5 years ago
I've had one seems like for ever, I find its the best thing for making hollandaise, bearnaise and mayo. So quick and easy to make homemade baby food (that was a while ago, now I have a new 3 month old first grandbaby) I've had several stick blenders over the years, one I lent to my brother to make watercress soup and it was never the same again!by Danube - Foodlovers Food Talk
Re: Polarising ingredients - 5 years ago
Interestingly I've always wanted to like polenta but never really seemed to get it right. Even the neighbors dog wouldn't eat it when I decided to make firm polenta and grill it on the BBQ one night I love the idea of soft polenta too but never managed to be happy with the result....until, we went to Italy and Coatia and I ordered it in some lovely restaurants there and realised what it was meaby Danube - Foodlovers Food Talk
Re: Besan Flour - 5 years ago
I've bought it before to make Onion Bhaji. Nice with drinks on the weekend.by Danube - Foodlovers Food Talk
Re: Recipes for Savory Muffins Please - 5 years ago
This sounds perfect, exactly what we were looking for faheyregalby Danube - Foodlovers Food Talk
Recipes for Savory Muffins Please - 5 years ago
Whilst I'm very happy with my scones I find that if I make muffins I get rather mixed results, can anyone share tips and recipes especially for savory muffins.by Danube - Foodlovers Food Talk
Re: Cannonball Cabbage - 5 years ago
Another thing I've been doing with cabbage lately is to slice it very finely using a mandolin or V slicer and when making a salad mix about half shredded cabbage and half lettuce with whatever other salad veges I have. It makes a really nice green salad base and stands up to dressing really well. I sometimes add a handful of those packaged fried noodles for added crunch. It's works well with redby Danube - Foodlovers Food Talk
Re: How accurate are your cup sets for water (and other liquids)? - 5 years ago
I just googled and 1 gram of water is the same as 1 ml - I don't know why I thought they were slightly differentby Danube - Foodlovers Food Talk
Re: How accurate are your cup sets for water (and other liquids)? - 5 years ago
Also how do mls and grams differ when measured with the cup vs the scales?by Danube - Foodlovers Food Talk
Re: Beef Olives - 5 years ago
Chris, just waiting for my post to be moderated your mothers recipe sounds very much like mine, lovely. I've been cooking these for many years.by Danube - Foodlovers Food Talk
Re: Varieties of scones - 5 years ago
Years ago a woman I worked with gave me a couple of tips on scone making, she had made scones everyday for years for the workers on their farm. She bought some into to work one day and they were gorgeous, like you, mine always turned out heavy and unappealing so she gave me her way of making them. Rule number one is that the dough should only be stirred with a butter knife, rule two, the mixturby Danube - Foodlovers Food Talk
Re: Biltong - 5 years ago
This recipe using the oven on a low heat overnight looks good. I have a Miele which has a dehydration function but this says you just set your oven at a really low temp 76 degrees c - a friend who is SA said they use Skirt Steak (I'm not sure how they make theirs). I thought this recipe looked straight forward, I know its for beef jerky but it's basically the same thing, maybe slightly differenby Danube - Foodlovers Food Talk
Re: Feeding bottomless teenagers - 5 years ago
When I had three teenagers at home not so long ago my weekly shop would always include a hot chicken, when I got home I would take all the meat off the bones and store in a plastic container ready to eat, shaved ham, beer sticks and a large block of edam cheese, Signature R Garlic crackers, Sour Cream & Chives Rice Crackers, chutney (for the cheese), garlic filled pita breads (I would freeze)by Danube - Foodlovers Food Talk
Re: PM etc... - 5 years ago
Do you want us to put our email on this thread or to send them to another actual email address Helen, if so which one. Thanksby Danube - Foodlovers Food Talk
Re: Cake tin ? - 5 years ago
For another time I wonder of this loose based cake tin would have worked for you?by Danube - Foodlovers Food Talk