Foodie Thread

[gmbteach]

Some people refuse to knowingly eat basa because of it's origins in the Mekong Delta river in Vietnam which is one of the most polluted rivers in the world. Anyone who eats fish & chips has more than likely eaten basa as it's the cheapest fish fillets around.

Well I have eaten it, and I am still here to tell the tale. I must admit that I was drawn to it because it was what I could afford. Now, I eat it because it is a cheaper fillet that does the job I want it to do - tasty and feed us.

Side note - we don't eat home cooked fish that much though. Our fish intake is usually provided via our Sunday Pub Lunch of fish and chips.

 

[angelo]

I have eaten it many times myself. And as I said, more than likely many other times that I don't know about when I've had fish & chips.

 

[gmbteach]

I have eaten it many times myself. And as I said, more than likely many other times that I don't know about when I've had fish & chips.

True. One thing I do like about our local fish and chip shop is they do advertise what fish they cook and at what prices. The fish at the pub we eat at Sunday's is anybody's guess, however, given that it is sweet, creamy and tender, I am not complaining.

If I wanted more than a traditional pub fare fish and chips I would insist on knowing the breed and origin of the fish. As I said: I have had fish caught and cooked and served that day at the Sunset Tavern in Karumba, Qld. And to have it at sunset, with a refreshing ale, MAGIC!!

Must take Bilby there when we travel that way.

 

[Jimmy Higgins]

Today fish glaze recipes that will blow your mind with their complexity.

Soy-Honey (1 part each, i.e. 1 tbsp to 1 tbsp)
Mustard-Honey (1 part each)

Modify to your taste.

I feel guilty eating fish these days, with the gross overfishing and all. Need to try to eat trout instead. Much more sustainable fish.

 

[gmbteach]

For dessert for Christmas, instead of trifle, I am making this:

Stained Glass Jello

The coloured jelly is in the fridge setting and tomorrow I will make the milk jelly component and then put it in the fridge downstairs ready for Christmas.

 

[angelo]

This morning in Woolworths near the deli they had 1Kg xmas stollen imported from Germany for $8. That's an unbelievable low price as I used to wholesome them for double that amount.

 

[bilby]

This morning in Woolworths near the deli they had 1Kg xmas stollen imported from Germany for $8. That's an unbelievable low price as I used to wholesome them for double that amount.

Weren't you worried about being arrested for handling stollen goods?

 

[Potoooooooo]

A History Lesson On The Philippines, Stuffed In A Christmas Chicken

I have tried this before, it is awesome

 

[spikepipsqueak]

Frozen Blue Castello is delicious.

 

[Jimmy Higgins]

For dessert for Christmas, instead of trifle, I am making this:

Stained Glass Jello

The coloured jelly is in the fridge setting and tomorrow I will make the milk jelly component and then put it in the fridge downstairs ready for Christmas.

Yeah, you can consider that totally going to be made this Xmas. It looks ridiculously awesome.

 

[gmbteach]

For dessert for Christmas, instead of trifle, I am making this:

Stained Glass Jello

The coloured jelly is in the fridge setting and tomorrow I will make the milk jelly component and then put it in the fridge downstairs ready for Christmas.

Yeah, you can consider that totally going to be made this Xmas. It looks ridiculously awesome.

And ridiculously easy too. The coloured jelly is setting and I will make the milk jelly this afternoon - fridge it and it will be ready for Christmas day. Can't wait.

Oh and I add some glace cherries to it as well.

 

[angelo]

This morning in Woolworths near the deli they had 1Kg xmas stollen imported from Germany for $8. That's an unbelievable low price as I used to wholesome them for double that amount.

Weren't you worried about being arrested for handling stollen goods?

I was actually. I felt I was walking out with stollen property.

 

[angelo]

Don't forget you xmas panettoni this year.

 

[Potoooooooo]

CHRISTMAS GOOSE

 

[Jimmy Higgins]

Yeah, you can consider that totally going to be made this Xmas. It looks ridiculously awesome.

And ridiculously easy too. The coloured jelly is setting and I will make the milk jelly this afternoon - fridge it and it will be ready for Christmas day. Can't wait.

Oh and I add some glace cherries to it as well.

Made it, need to post a photo. Turned out well. Just did red and green jello for the holidays. A little too much of the milk mixture at the top of the mold. My jello pieces were apparently too big, need to make them smaller, at least for the bottom of the Bundt pan. I think the milk mixture needs something else, maybe adding a dash of peppermint, to make it all work, though I don't know if peppermint is right. Maybe a little powdered sugar. The milk mixture doesn't taste great en masse.

When I made it, my gut said to add a little nutmeg. Peppermint is sharp, nutmeg is subtle (and something that is common in dairy cooking for Italian food), but I didn't know whether nutmeg would have been right. Vanilla would probably be the best for flavor, but not for looks! That thought in mind, you'd see the nutmeg in the mixture. Maybe a little lemon juice. I think lemon could work, but it'd be a very touchy addition. Could add lemon zest for a little more body. It could use the body.

Don't know if I'll make it again, maybe just to perfect it. I felt dirty making a jello dish for the Holidays.

 

[gmbteach]

And ridiculously easy too. The coloured jelly is setting and I will make the milk jelly this afternoon - fridge it and it will be ready for Christmas day. Can't wait.

Oh and I add some glace cherries to it as well.

Made it, need to post a photo. Turned out well. Just did red and green jello for the holidays. A little too much of the milk mixture at the top of the mold. My jello pieces were apparently too big, need to make them smaller, at least for the bottom of the Bundt pan. I think the milk mixture needs something else, maybe adding a dash of peppermint, to make it all work, though I don't know if peppermint is right. Maybe a little powdered sugar. The milk mixture doesn't taste great en masse.

When I made it, my gut said to add a little nutmeg. Peppermint is sharp, nutmeg is subtle (and something that is common in dairy cooking for Italian food), but I didn't know whether nutmeg would have been right. Vanilla would probably be the best for flavor, but not for looks! That thought in mind, you'd see the nutmeg in the mixture. Maybe a little lemon juice. I think lemon could work, but it'd be a very touchy addition. Could add lemon zest for a little more body. It could use the body.

Don't know if I'll make it again, maybe just to perfect it. I felt dirty making a jello dish for the Holidays.

I made it too and found the same issues. Even though I did cut the coloured bits smaller again. I also only made the coloured bits with 300ml of water instead of 450ml. That seemed to help.

That, with a slice of chocolate cheesecake my father made, and a store bought pudding, and cream and custard, meant we had a delightfully sinful dessert. Most of it disappeared on the day.

 

[Jimmy Higgins]

Made it, need to post a photo. Turned out well. Just did red and green jello for the holidays. A little too much of the milk mixture at the top of the mold. My jello pieces were apparently too big, need to make them smaller, at least for the bottom of the Bundt pan. I think the milk mixture needs something else, maybe adding a dash of peppermint, to make it all work, though I don't know if peppermint is right. Maybe a little powdered sugar. The milk mixture doesn't taste great en masse.

When I made it, my gut said to add a little nutmeg. Peppermint is sharp, nutmeg is subtle (and something that is common in dairy cooking for Italian food), but I didn't know whether nutmeg would have been right. Vanilla would probably be the best for flavor, but not for looks! That thought in mind, you'd see the nutmeg in the mixture. Maybe a little lemon juice. I think lemon could work, but it'd be a very touchy addition. Could add lemon zest for a little more body. It could use the body.

Don't know if I'll make it again, maybe just to perfect it. I felt dirty making a jello dish for the Holidays.

I made it too and found the same issues. Even though I did cut the coloured bits smaller again. I also only made the coloured bits with 300ml of water instead of 450ml. That seemed to help.

ml? Puhlease. Can you actually reference a measuring system that isn't so outdated. I used one and half pints of water (I'm joking of course, I have no clue what a pint is... still!).

 

[gmbteach]

I made it too and found the same issues. Even though I did cut the coloured bits smaller again. I also only made the coloured bits with 300ml of water instead of 450ml. That seemed to help.

ml? Puhlease. Can you actually reference a measuring system that isn't so outdated. I used one and half pints of water (I'm joking of course, I have no clue what a pint is... still!).

I guess I could have said I used just over 1 cup instead of a cup and half. Does that help?

 

[Potoooooooo]

Bright Rabbit Moon Manjyu (Aya Usagi)

 

[Jimmy Higgins]

ml? Puhlease. Can you actually reference a measuring system that isn't so outdated. I used one and half pints of water (I'm joking of course, I have no clue what a pint is... still!).

I guess I could have said I used just over 1 cup instead of a cup and half. Does that help?

Certainly does to this unfortunate guy that learned the metric system in school, but lives in a nation where cooking is in antiquated measure. 1.5 teaspoons!