Food thread

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greggerypeccary
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Re: Food thread

Post by greggerypeccary »

Lols wrote:Okay, I phoned them as there wasn't a way to 'register' online, only sign in.
I found they need to send me an application, and need my ABN number (lucky I have one!) Although to do with photography.
But then again, I do photograph food! :bgrin
Just ABN.

Sorry, it's a pet peeve :bgrin

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Lols
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Re: Food thread

Post by Lols »

greggerypeccary wrote:
Lols wrote:Okay, I phoned them as there wasn't a way to 'register' online, only sign in.
I found they need to send me an application, and need my ABN number (lucky I have one!) Although to do with photography.
But then again, I do photograph food! :bgrin
Just ABN.

Sorry, it's a pet peeve :bgrin
Maybe it's gone over my head, why a pet peeve? I was a bit stunned, to order some coffee, they wanted an ABN, just strange, I thought, and I only just got it a couple months ago. Otherwise, I would use my son's ABN even though he is a jet ski mechanic, nowt to do with food! :roll
"The whole problem with the world is that fools and fanatics are always so certain of themsleves and wiser people so full of doubts" ~ Bertrand Russell

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HBS Guy
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Re: Food thread

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ABN = Australian Business Number so “ABN number” is saying Australian Business Number number. We do tend to forget what acronyms stand for, I suppose.

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Re: Food thread

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HBS Guy wrote:ABN = Australian Business Number so “ABN number” is saying Australian Business Number number. We do tend to forget what acronyms stand for, I suppose.
Oohh, I get it now! haha, well, I did say I only just recently got the ABN ahem...number :bgrin just a newby here with all that jazz :rose
"The whole problem with the world is that fools and fanatics are always so certain of themsleves and wiser people so full of doubts" ~ Bertrand Russell

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Re: Food thread

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Lols wrote:Okay, I phoned them as there wasn't a way to 'register' online, only sign in.
I found they need to send me an application, and need my ABN number (lucky I have one!) Although to do with photography.
But then again, I do photograph food! :bgrin
ok. I didn't need any of that. Although apparently they weren't happy with Australia post, ythey said they weren't getting their money (used to send it by courier C.O.D.) so they gave me the number of a client of theirs here, and when I want coffee now I ring that client, and he orders it for me.

I guess they trust him to pay and they don't trust me. :roll
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Re: Food thread

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I buy my coffee at the Central Market. Just look for a nice coffee and get them to grind it for me, espresso grind. Costs $11-12 for 250g.

Mum asked why the coffee I made was better than the stuff from cafes etc. They don’t buy $45-50/Kg coffee I guess. I also preheat the basket and the receiver and even the cups. Normally I use about a cup sized cup but when I want a boost I use a demitasse cup and put half a small teaspoon of sugar in. I usually boil the milk rather than bothering to froth it.

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Re: Food thread

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Decided what I am going to bring to the family christmass lunch: a 3Kg salmon baked with the cavity lined with lemon, fennel, onion and lemon.

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Re: Food thread

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HBS Guy wrote:Decided what I am going to bring to the family christmass lunch: a 3Kg salmon baked with the cavity lined with lemon, fennel, onion and lemon.
That sounds like a good summers aussie xmas lunch! I think adopting the American way of hot roast turkey and puddings doesn't suit our climate in the middle of summer.
Pavlovas and trifles instead of puddings here.
A lot of seafood is a favorite.
Mind you though.....when we have our "Christmas in July" smack in the middle of winter...well that's different, bring on the roast hot turkey and puddings!
"The whole problem with the world is that fools and fanatics are always so certain of themsleves and wiser people so full of doubts" ~ Bertrand Russell

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greggerypeccary
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Re: Food thread

Post by greggerypeccary »

Lols wrote:
HBS Guy wrote:ABN = Australian Business Number so “ABN number” is saying Australian Business Number number. We do tend to forget what acronyms stand for, I suppose.
Oohh, I get it now! haha, well, I did say I only just recently got the ABN ahem...number :bgrin just a newby here with all that jazz :rose
:bgrin

ABN number.

ATM machine.

PIN number.

BAS statement.

All very annoying :nah

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Re: Food thread

Post by Lols »

greggerypeccary wrote:
Lols wrote:
HBS Guy wrote:ABN = Australian Business Number so “ABN number” is saying Australian Business Number number. We do tend to forget what acronyms stand for, I suppose.
Oohh, I get it now! haha, well, I did say I only just recently got the ABN ahem...number :bgrin just a newby here with all that jazz :rose
:bgrin

ABN number.

ATM machine.

PIN number.

BAS statement.

All very annoying :nah
Of course, guilty of all above :oops :bgrin
"The whole problem with the world is that fools and fanatics are always so certain of themsleves and wiser people so full of doubts" ~ Bertrand Russell

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pinkeye
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Re: Food thread

Post by pinkeye »

greggerypeccary wrote:
Lols wrote:
HBS Guy wrote:ABN = Australian Business Number so “ABN number” is saying Australian Business Number number. We do tend to forget what acronyms stand for, I suppose.
Oohh, I get it now! haha, well, I did say I only just recently got the ABN ahem...number :bgrin just a newby here with all that jazz :rose
:bgrin

ABN number.

ATM machine.

PIN number.

BAS statement.

All very annoying :nah



ahh.. I'm so glad that is not my world. :bgrin


I'm using the last of a rather bountiful crop of little tomatoes.. (Solana) who knows. :roll .. to make up a tomato base I can use for yonks. :bgrin

I tossed a punnet of them into my garden, and mashed them up, and I've been eating little sweet toms for months.

But now, the excess needs sweet attention. I get sick of dreaming up things to eat every day, so it's good to have some frozen inspiration.

Tomato Based Starter for Many Ideas


Fresh Ginger, chopped
3-4 hot chillies chopped into ginger
Curry Leaves chopped into ginger and chillies
Freshly crushed black pepper
Freshly crushed Salt
A shallot, finely chopped
3 whole (small) Garlic Chive plants
All the tomatoes , chopped into small bits
Can of Roma Tomatoes
Red Wine
Water
Soy Sauce
Rice Bran Oil
a slice of lemon.. squeezed into and remains added
Sugar

Fry the ginger, chilli and curry leaf, salt and pepper, in the Rice Bran oil... add shallot and continue to fry..
Do not burn.

Add tomatoes to fry and then add the Garlic Chives
then Add water wine and Soy Sauce.
Add canned tomato
Add a nice heft of sugar.



Simmer for as long as you like.


Thats all folks


Eh Voila. !!
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HBS Guy
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Re: Food thread

Post by HBS Guy »

I would just make and can passata but that’s me.

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Re: Food thread

Post by Lols »

HBS Guy wrote:I would just make and can passata but that’s me.
That's fine, but, do you add other ingredients to make your sauce?
"The whole problem with the world is that fools and fanatics are always so certain of themsleves and wiser people so full of doubts" ~ Bertrand Russell

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Re: Food thread

Post by HBS Guy »

If I can it I add a level tsp citric acid, just for food hygiene. I do not add anything at this stage—that will come when I use the passata.

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Re: Food thread

Post by Lols »

HBS Guy wrote:If I can it I add a level tsp citric acid, just for food hygiene. I do not add anything at this stage—that will come when I use the passata.
I remember the elder Italians when making their bottled sause, would add salt, and a bay leaf I think it was.

Then the old 44 gallon drums would have a fire underneath it, and the bottles put in layers with hession sacks in between to stop bottles clanging together when boiling in the water.

The big show off point for them was how little bottles they lost exploding whilst cooking :bgrin eg; "I only lost 3 bottles this time"....funny.
I still have a whole load of those older thicker antique beer bottles used for the sauce making, just sitting on a pellet in the back of the garage.
I guess I'm a trite bit lazy, and don't do my own bottling of tomato sauce, I just buy tinned chopped tomatoes.....it's still good! I add certain 'secret' ingredients to make my sauce delish, but I'm not telling :gsp
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Re: Food thread

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Lols wrote: I remember the elder Italians when making their bottled sause, would add salt, and a bay leaf I think it was.
fresh BASIL, not bay leaf............. finished of with a drop of olive oil.

Used to make it all the time with my parents growing up.
FD.
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Re: Food thread

Post by HBS Guy »

I have a little machine, good for processing 10-15Kg tomatoes. Works well.

I also canned whole tomatoes once: into the boiling water, into cold water, peel, put into a jar, sprinkle bit salt, shove in tomatoes until enough juice to fill the jar. Seal, waterbath process for an hour.

I have also canned passata made from dryroasted tomatoes. Intense.

I gave a jar of it to my neighbor, told him to add equal amount of stock bit herbs & cream (in the bowls.) His just-married daughter cooked it, the best meal hubby had eaten since the wedding :rofl :rofl :rofl

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Re: Food thread

Post by Tally »

Who'd want to turn a stove on in Melbourne tonight. It's 26 inside our place.

I ducked out and got a selection of cold meats from a nice Italian deli and had it with some Italian bread and a lovely salad.
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Re: Food thread

Post by pinkeye »

johnsmith wrote:
Lols wrote: I remember the elder Italians when making their bottled sause, would add salt, and a bay leaf I think it was.
fresh BASIL, not bay leaf............. finished of with a drop of olive oil.

Used to make it all the time with my parents growing up.
Oh yeah.. :roll I forgot the Bay leaf. ( the basil comes later.. also not av. at the time of cooking)

Umm yeah well the lemon provides the citric acid and I actually FREEZE it, so I don't have to bottle anything or FFS CAN it.!!!

. I'm really happy with my efforts.

It helps having homegrown herbs and spices.
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Re: Food thread

Post by HBS Guy »

Can it or bottle it or preserve it.

Might buy a box or two of tomatoes and can some passata :roll :bgrin Very handy to have.

In Tassie the Hobart Botanical Gardens has brought in and trialled seeds of lots of cold weather tolerant tomatoes so I should be able to grow plenty.

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Re: Food thread

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pinkeye wrote: Oh yeah.. :roll I forgot the Bay leaf. ( the basil comes later.. also not av. at the time of cooking)
you mean the other way around don't you?

Fresh basil, bay leaf comes later?
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Re: Food thread

Post by pinkeye »

No.. definitely not.

Basil can and is added to the sauce, the stalks and such , but I mainly use it as a topping. The Bay leaf should go in once it's simmering away, and then taken out before the final finishing. Bay leaf can become bitter if left too long.

WELL that's how I understand it anyway. :thumb
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Re: Food thread

Post by johnsmith »

pinkeye wrote:No.. definitely not.

Basil can and is added to the sauce, the stalks and such , but I mainly use it as a topping. The Bay leaf should go in once it's simmering away, and then taken out before the final finishing. Bay leaf can become bitter if left too long.

WELL that's how I understand it anyway. :thumb
sorry, I thought we were talking about the process of bottling the passata. No bay leaf in the bottle at that stage.

When cooking, yes the bay leaf goes in early . I don't typically take it away until I spoon the sauce onto the pasta.
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Re: Food thread

Post by HBS Guy »

Think I will plant a bay tree in April, on the eastern side of the garden shed, get some shelter that way. Takes a while to get established then it roars ahead. Fresh bay leaves are incredible!

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Re: Food thread

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HBS Guy wrote:Think I will plant a bay tree in April, on the eastern side of the garden shed, get some shelter that way. Takes a while to get established then it roars ahead. Fresh bay leaves are incredible!

they get pretty big don't they?
FD.
I hope that bitch who was running their brothels for them gets raped with a cactus.

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