Tonights Orphans

Poor little sods - Mums dead and they are very picky in what they eat...

[img]http://www.sourdough.com.au/gallery/d/4821-3/DSCN1833.JPG[/img]

64 comments

Yeah for [list=]z fest, lik Asterix and Obelix!

Jeremy[/list]

fat them up and when they ready i'll come and cook them
yum

Bake Me !

shouldn't eat the mother so soon

Laughing

Bake Me !

They look pretty cute, what are they exactly?

Yes, what are they? I'm fascinated. Wild piggies?

Feed them milk via a baby bottle.


Hi Carla,

[quote]
Sure - just making clear here what we are talking about:
Apfel strudel - as in rolled up strudel dough (which is neither flakey pastry nor filo pastry by the way) with apples and raisins inside.
[/quote]

Yup, that's the one... Sorry for the wrong spelling... Thanks.

Cheers...
Don

Recipe will come this evening - on my way out now

Razz

Edit:
Here it is: [url=http://www.sourdough.com.au/forum//viewtopic.php?p=4949#4949][b]Carla's Austrian Apple Strudel [/b][/url]

Dear Markus,
That salmon I thought first looked like some slide of a specimen from a doctors office, is that an abstrac salmon with wasabi splattered on it?

here is filo

http://www.athens.com/

Jeremy

[i]carla: I call it "fast food" as it really only takes about half an hour[/i]
Fast food, wether maki nor sushimi:cry:
todays breakfast..wild salmon with wasabi on "Rheinischem Schwarzbrot"
(bread is 100% rye grain (Grobschrot), sourdough, yeast, malt, molasses, salt, water)
[url=http://img242.imageshack.us/my.php?image=pict1519qc7.jpg][img]http://img242.imageshack.us/img242/9713/pict1519qc7.th.jpg[/img][/url]

[quote="carla"]
..strudel dough (which is.. nor filo pastry by the way)
[/quote]
my dear carla, you seems not to be up to date, even first class chefs (those one decorated by Michelin) use filo doughs, christmas last year I search everywhere to get it, I havn't, so I don't even know what it is.
But it shgould be an oriental original "Strudelteig" now a days ode industrially..,chefs who who make their own dough are very very rare..Lafer for example.
Will post a recipe soon, now the weather is fine..

Bill, I didn't. I made it the way I always have but used the rice cooker to prepare the rice as I didn't want to change everything and not know which change had made the improvement.

But I have your recipe tucked away and will try it.

Smile

[quote="donyeokl"]
Am looking for a german Apfel Streudel recipe, any chance you have a tried and tested one to share?
[/quote]

Sure - just making clear here what we are talking about:
[b]Apfel strudel[/b] - as in rolled up strudel dough (which is neither flakey pastry nor filo pastry by the way) with apples and raisins inside.

Or [b]Apfel Streusel[/b] as in an apple cake with streusels on top.

Hi Carla,

Am looking for a german Apfel Streudel recipe, any chance you have a tried and tested one to share? Many thanks in advance...

Wink

Cheers...
Don

[quote="SourYumMum"]
I remember introducing my dad to sashimi in about 1985 ...
[/quote]

Shame on me...I grew up in Düsseldorf, the Japanese capitol of Germeny and a former Eurupean hedquarters, now it's Paris, meanwhile even London has a greater department

Crying or Very sad

Crying or Very sad

Crying or Very sad

I always denied sushi, raw fish..igitttt, am I a werwolf?, it was in 2001! when a student at my former work came to lunch with some packed dishes of sushi...within the gruop I tasted and...

In Düsseldorf you can find some of the World bests Japanese Restaurant's for instance Kikaku or Benkay. I never tested them, they are too much expensive.
Very good are [url=http://www.nippon-kan.com/]Nippon-Kan[/url] and [url=http://www.nagaya.de/index.htm]Nagaya[/url]. Last one isn't very authentic, it's sort of asian fusion with adopted european style, but the dishes are excellent!
For myself I prefer one of the much more cheaper sushi bars, not so exclusive, not so expensive knifes

Razz

but with very healthy tasty food.

But never found a maki like the one TPs posted some weeks ago..

OK Carol, fess up, did you use my recipe for the sushi rice.

Question

Yep, maki-sushi = nori rolls.

If I had to wash rice for 2 hours, I would leave home.

Smile

[quote="carla"]
I call it "fast food" as it really only takes about half an hour
[/quote]
Preparing sushi I need minimum 3 hours netto, overall distance 5 to 6, washing the rice takes about 2 hours itself..
Rice may be cooked when washing water is absolutely clear.

Nori rolls??
Never heard, you mean Maki-Zushi (Maki-Sushi) with outer laying Nori?

[quote="SourYumMum"]
It's a great shame that when my husband's Japanese uncle comes to Australia, he just wants to eat PRAWNS!!!
[/quote]

When we have japanese visitors they always want to eat kiwifruit and persimmons, as these are still quite expensive in Japan.

Ah Bill and Carol, couldn't we have a sushi et al thread in OT recipes for all of us to put in the pictures of the ones we have made or eaten somewhere?

That would be such a good "dictionary" when one wants to make something for visitors! Must check where my photos have gotten to of the "normal" sushi I make.

I call it "fast food" as it really only takes about half an hour once the rice is cold to roll and cut and there is food for 10 people!!

Bill, I've been making nori rolls for 20 years - but I had never made it with my newfangled rice cooker.

And let me tell you I am LOVING my new rice cooker!! It will make 10 cups or so, and we have given it an absolute hiding since we got it.

I remember introducing my dad to sashimi in about 1985 ... and he's been a convert ever since. Even my boys eat nori rolls and love it when I buy them hosomaki at Charlestown. I've got them eating the mixed bentomaki with salmon roe, etc... and they love any of the sweet omelette thingies!

Carla - nigiri are the sushi with toppings, like salmon. Maki are rolls, like nori rolls ... temaki are the cone-shaped rolls. It's a great shame that when my husband's Japanese uncle comes to Australia, he just wants to eat PRAWNS!!!

Carol.

[quote="carla"]
Aren't they called sushi??
[/quote]
Sushi is the rice mixture quite often used in Nori Rolls. Nori Rolls are so named because the dark green wrapper is Nori seaweed. Sushi is usually a shaped lump of the rice with a prawn or a slice of raw tuna etc plastered on the side. Inari Sushi is the rice mixture inside a pocket of tofu noodle drenched with Mirin.
However Sushi has become a generic western term for all the various types.
When people hear sushi they usually think "raw fish" however when served on its own the raw fish etc is Sashimi.

All the various types are on my most favoured food list.

Laughing

[quote="Bill44"]
[quote="SourYumMum"]
And made nori rolls for lunch.

Smile

[/quote]
Haleluja

Exclamation

I never thought it would happen.

Laughing

[/quote]

Aren't they called sushi??

[quote="SourYumMum"]
And made nori rolls for lunch.

Smile

[/quote]
Haleluja

Exclamation

I never thought it would happen.

Laughing

But of course Christmas here is STINKING HOT so we usually have a roast turkey, but other than that it's pretty much all cold ... lots of seafood, a yummy chicken terrine, salads, and some of the fruit mix goes into icecream to make a frozen 'pudding', rather than a hot one.

Well medicated! I never do that for christmas, I always do Buche de Noel, were French for Christmas! Thanksgiving is coming up will do the usual American apple pie, pecan and pumpkin pie!Although next week for a party at work I will do Tatouillat, pumpkin apple tart in puff pastry, really good with vanilla ice cream!

Jeremy

Advice received, thank you Mr Boozy Fruit Man!

It was all that talk of boozy froot that reminded me I had NO fruit soaking for Christmas!

Shocked

Shocked

My kids have had their fingers in it, so they should sleep well tonight!

Carol.

I had mead for a Jewish holiday once , actually really liked it! Till the next morning! In France they call it hydromel!

Hmmm rum no Armagnac better! Though with prunes!

After three days of hot weather-induced cabin fever with my boys, no matter how much I love them, I could also become a hermit!

My fruit should be nice when I make the cakes in December!! I'm just wondering if I should also throw a little rum in. Might ruin the nice citrus flavour of the GM, though.

Have no idea when we will sample the mead. I was inspired by a 30-year old batch of backyard mead a relative had made in the 1970's ... syrupy and amazing!

Carol.

There you go Carol little hot toddy in the cake!
Its 13 degrees here, still I rode the bike in this morning back and forthe between lunch, dinner and back again! Felt great getting that cold Canadian air!
I am stying up late baking ciabatta and a Pain au levain fromChristian Vabrets book!(famous baker in France!)

Still I would love to go boho in Europe, stop the train I want to get off.....

jeremy

my backyard is a bit boho today ... 37 degrees celsius.

Needless to say, we are inside today with the airconditioning on! Although two days of it seems to have appealed to my blueberries!

So to keep myself entertained, I have 'racked' my mead (2 years and one month old!), and started soaking 3 kg of mixed fruit in Grand Marnier for Christmas cake and icecream pudding!

And made nori rolls for lunch.

Smile

Nah will become a wandering hermit grow a beard, visit Graham incognito and ask the world to forgive me! The wharf looks a litttle too franchised!
I want something Bohemian, thats where my people came from before they moved to Russia!(not on there own mind you!)

Jeremy( soon to be hermit!)

[quote="Jeremy"]
Do they need a chef there?Jeremy
[/quote]

They do actually!

[url=http://www.scratchleys.com.au/][b]CAREER OPPORTUNITIES AVAILABLE[/b][/url]

"Do you have experience and passion for the hospitality industry? If you have, and would like to join the team at one of the finest restaurants in Newcastle, then we want to hear from you. Just drop us a line at letting us know about yourself and your qualifications, and we may be in touch. Don't forget to attach your resume!"

Off you go jeremy

Razz

[quote="SourYumMum"]
We shear them, we eat them, but we do not shag them. That is the domain of NEW ZEALANDERS.
[/quote]

Now now now ... don't force me to tell the joke the neighbours kid brought home form primary school ... [size=7]Graham will ban me[/size]

Understood, I have mates from Manchester, close enough! Shag is Universal speak!

Jeremy

We shear them, we eat them, but we do not shag them. That is the domain of NEW ZEALANDERS.

(This is a joke that may be particular to the southern hemisphere, so if you don't get it, don't worry.)

Baaaaaaaaaaaaa

Smile

Undoubtedly so!

Yeah well I'll have to be wooed,Graham had me hooked, I just was a bit teed!
Macho stupidity, doesn't really happen usually, I'm a sheep!

OOOPS you guy's shear them there!

Jeremy

No, not at all ... we'd love to have you share your wit, wisdom and food with us!!!

It's called 'working holiday'!

And TP is probably busy feeding her girls! She's no delicate flower and is capable of a good serve!!

Smile

Thanks Carol,
Licking chocolat off spoons well that was staged! The places look nice, maybe I will give up cooking and become a hermit, seems TP was so mad at my bit with Croc that she won't respond to my apology in the pm, oh well

Crying or Very sad

Think I should go to europe instead of pissing off too many folks in the Pacific, hell our Prez already had done that for us!

Ta!

Or this ...

[url]http://www.scratchleys.com.au/[/url]

Amazing building, environmentally friendly, great food.

In fact, the chap who built it and opened the restaurant is about to take over the lighthouse site that I took that earlier photograph from, and open a complex of restaurant, cafe, accommodation ... should be quite spectacular.

[url]http://www.lighthouse.net.au/liGhTS/Bulletin/0607/nobbys_head.htm[/url]
[url]http://www.newportcorp.com.au/page_list.aspx?listType=mediaList&mediaCatID=2&pageID=39[/url]

Smile

Wouldn't that be funny!

You could probably work anywhere from the coast to the Hunter Valley area which has big resorts and very posh restaurants, indeed! I certainly can't afford to eat there!

I'm not sure about spoon-lickers, though!!

Laughing

Laughing

But you can torment yourself here ...

[url]http://www.hungerfordhill.com.au/terroir/[/url]
[url]http://www.winecountry.com.au/dining.aspx[/url]
[url]http://www.bestrestaurants.com.au/booking/select_rest.asp?id=157[/url]

Carol.

Do they need a chef there?

Jeremy

Bill, it's amazing the difference it makes! It even smells better!!! And I'm quite a big fan of the development along the harbour/river/Honeysuckle. Full of nice cafes and restaurants, etc.

Smile

[quote="SourYumMum"]
The photo was taken from a lighthouse atop a good sized headland.

The sandy strip that connects it to the mainland is actually man-made, so it would be no great loss!

Smile

[/quote]
Be glad the steelworks have gone Carol, otherwise you wouldn't see as far as your photo shows, even on a clear day.

Laughing

Laughing

Hi Carol!
Sorry bout the NY Thread! Just raising my imperial hubris!

You been back to listen to Grahams interview with me yet?

Jeremy

Yeah yeah we had this in the NY thread, don't forget who the other oil guzzlers, nuke freaks and whatever around the planet, all humans are twits!

Jeremy

The photo was taken from a lighthouse atop a good sized headland.

The sandy strip that connects it to the mainland is actually man-made, so it would be no great loss!

Smile

[quote="Jeremy"]
How are the runts?
[/quote]

Thanks to the goat colostrum they have survived so far.
Pretty tired feeding them all night though.
Will harden my heart tonight I think...

[quote="SourYumMum"]
Here's my city:

[img]http://sourdough.com.au/gallery/d/4826-1/newcastle.jpg[/img]

Carol.
[/quote]

Gee carol,
Just pray with Mr. Bush that there is no global warming...
Not much to have "land under" there...
Gotta boat yet?

Cool

Jeremy!

You lick the spoons in your restaurant?

The scallops look nice, but why is it that they are frequently prepared without the coral ... which in my opinion is the best bit?

Here's my city:

[img]http://sourdough.com.au/gallery/d/4826-1/newcastle.jpg[/img]

Carol.

I like this piggy from a book on my shelves called 'China - the Beautiful Cookbook' ... whenever I think of this book I think of this succulent, shiny beauty:

[img]http://sourdough.com.au/gallery/d/4824-1/pig+_402+x+261_.jpg[/img]

That skin looks soooooooooooooooooo yummy.

Well if I have come across as a vegetarian - far from it. I like my steaks rare!
And all our meat is grown and killed by us personally (except the cows as I do not have a coolroom -yet!).
So yes I have no problems eating pigs either (that is why we have them actually).

However we usually pet the little ones and eat the big ones.

I have been known to freeze the goats with names on, so I know who the animal was we are eating and cooking it accordingly - if it was a surplus yearling or an old animal. This has often not gone down too well with the visitors who ask "and what meat is this"? And I can tell them all about the life of Geraldine which is being carved up right now...

Of course I would prefer if they'd jump right into the deep freeze all by themselves and I wouldn't have to do the bloody work. However I do like the odd piece of meat and so I do the lot from scratch.

Oh yes! Man alzheimers setting in all the aluminum in our pots at work!
Hey did you see my pics of my NY photos?[url]http://atcast.typepad.com/photos/scallops/cimg1473-thumb.jpg[/url]