Black out bread

Dear forum friends,

Teresa made me do it.

<img src="http://static.flickr.com/69/198340025_72aef68f9c.jpg" width="500" height="375" alt="seac">

Perhaps we need to start a thread called "Rude Food"! I pulled a carrot out of the garden the other day that entertained my boys no end!

Carol.

Thanks Carol, it looks like some unbaked dough! How fat and odd looking,!
Teresa

Here we go again.

[quote="Jeremy"]
TP,
The idea that you are crushing those nasty little things, well....it brings up some really awful imagery!

cucumber crusher!

J
[/quote]

You should have seen the juices oozing out.....eeeww!! But even so, I think it was a nicer sight than the hurt-looking thing Carol posted. Ouch!

I know in some cultures these things are considered a delicacy ...

I'd rather my vegemite sandwich.

Obscenity is in the eye of the beholder!

Vegemite is a fine by-product of the brewing industry, Jeremy. Australian children are weaned on the stuff. Chock a block full of Vitamin B!!

Delicious. I like it on buttered toast, under a poached egg. YUMMO.

TP ... it looks like it's been ripped apart! But I think the red frilly bit is quite intentional. I don't know if it's the front end or the back end, but I think it's a little lacy thing that is supposed to be there.

Maybe that's how it lures food?

I should ask my Uncle Yukichi ... he would surely know!

Do a Google under Trepang or Beche-de-Mer. One is the Malay name the other is the French name.

Vegemite is quite strange thing
i used to hate it and wonder how on earth people can eat that on bread
than i got my australian citizenship and since that day i love my Vegemite sandwidtch

[quote="SourYumMum"]
I know in some cultures these things are considered a delicacy
[/quote]

"...the sea cucumber prized for its gelatinous texture has been a delicacy in Chinese cuisine since ancient times, often served in Chinese banquets..."

In Chinese, the sea cucumber is called "Hai Sen" or "sea ginseng" is a "yang" or "heaty" food, reputed to be a general tonic and [b]aphrodisiac[/b]. [size=9]Here we go again.[/size]

Rich in iron and contains minerals like calcium, magnesium and zinc, the sea cucumber has been known to help ease arthritis pain and relief joints discomfort.

Recipes are [url=http://www.freediver.net/freedivelist/recipes/others/CookedSeaCucumbers.html][b]here[/b][/url] and [url=http://www.moondragon.org/health/nutritionbasics/supplements/seacuke.html][b]here[/b][/url]

Bon appetit!!

[quote="carla"]
[quote="SourYumMum"]I know in some cultures these things are considered a delicacy
[/quote]

"...the sea cucumber prized for its gelatinous texture has been a delicacy in Chinese cuisine since ancient times, often served in Chinese banquets..."

In Chinese, the sea cucumber is called "Hai Sen" or "sea ginseng" is a "yang" or "heaty" food, reputed to be a general tonic and [b]aphrodisiac[/b]. [size=9]Here we go again.[/size]

Rich in iron and contains minerals like calcium, magnesium and zinc, the sea cucumber has been known to help ease arthritis pain and relief joints discomfort.

[/quote]

One more mineral...iodine...for the prevention of goiter. LOL, I get regular boosters during all the main chinese festivals. It tastes rather bland, so sauces lend tastes to it. The texture is rather interesting, depending on how long you cook it. People literally fight for portions of it.

But...eew...I'm still trying to get Carol's image out of my head. Too painful. Now, I dare not see a pic of your carrot.

Carrot was chopped and put into a chicken pudding!

Where it belonged!

I used to know a wonderful Chinese chef in Canberra - Sydney Wong (and his wife, Daisy!) - he did a great dish of shredded jellyfish called 'three treasures' ... mound of jellyfish, prawns, scallops and something else ... with a delicious, watery mustardy dipping sauce.

It was just wonderful.

[quote="SourYumMum"]
Carrot was chopped and put into a chicken pudding! Where it belonged!
[/quote]

Carrot belongs into pudding with [b]chicken[/b]

Jeesus, my Australian English needs brushing up - what on earth is a [b]chicken pudding[/b]

Actually it's just your English you're having trouble with, Carla!

It's traditional English peasant food ... although I'm descended from a long line of Irish and Scottish peasants (and a few Germans!) and am far better at things like Forfar Bridies, Finnan Haddie, Black Bun, Cranachan, Tuppeny Struggles, Rumbledethumps, Roastit Bubble-Jock and the legendary Atholl Brose! All evolving from cheap cuts of meat for struggling families. But it is delicious, simple comfort food! (Is it any wonder that Australians have leaned towards Asian and Mediterranean foods for the last 50 years?!)

The English, in particular, are great with savoury puddings (any puddings for that matter) ... the 'meat/veg' filling can really be whatever you want ... steak and kidney ... chicken. In cold, rainy weather ... savoury puddings are great!

1kg chicken thigh fillets - cut into smaller pieces
3 sticks celery - chopped
1 large brown onion - finely chopped
2 bay leaves
3 cups chicken stock
1 cup self-raising flour
1/2 teaspoon black pepper
salt
1 teaspoon ground mace
30g butter, melted
1 egg, lightly beaten

Now this is a nice, plain recipe ... I prefer to add lots of carrot, cauliflower .. whatever.

Place the chicken, celery, onion, bay leaves, stock into a deep pan, bring to the boil, then simmer for 10 mins or until chicken is just cooked.

Discard bay leaves.

Remove all that stuff from the pan and place into a deep casserole dish. Reserve two cups of the liquid and let cool.

Sift your flour, pepper, salt, mace into a large bowl and make a batter with your melted butter, egg and two cups of the liquid.

Pour all that over the chicken mixture and bake for 30 - 45 mins or until the top is all golden.

Serve with more vegies.

We love this because I make a HUGE one (double this recipe), and my husband gets to take it to work for lunch for a couple of days!

Now ... who wants to know how to make HAGGIS!!!

Carol

OK..I was almost too 'chicken' to ask. But, is there any left for a pix? (((noT the haggis!!))) Sounds yummy if eaten in a blackout. And, this is coming from someone whose culture eats some pretty exotic stuff.

TP

No, I have never photographed a chicken pudding!

I guess that is something Asian cultures have in common with Celts ... 'making the most of the beast' ... whatever that 'beast' may be! Although some people would suggest that a 'scottish recipe' is an oxymoron!

If you like raspberries, and you like whiskey, you would love cranachan or 'cream crowdie'!

It's a dessert for grown-ups! Here are the ingredients:

<img src="http://static.flickr.com/75/198716660_0f1592203c_o.jpg" width="450" height="338" alt="Cranachan">

Carol

YuMMM! Everything you make and photo looks terrific Carol!

Droooool....a cream crowdie after dinner. Is that how you keep your svelte figure, Carol?

Sniff...no raspberries here. Cost an arm and a leg when I can find any.

Now that stew-pie-thingy (pudding really is sweet!!) sounds very good Carol. Will try that when I have some wwoofers stay next time.
Have also some antique kunekunes galloping about the paddock which will need a long stewing time.
So will prepare the filling in the crockpot and then go from there.
A nice fresh salad would go good with it too I think.

Teresa,

I should have declared that it is not my photograph!! My cream crowdie never looked that pretty!

TP ... how did you know?!?!

Yep, that's about how you tackle one!

We do have a couple of nice produce markets around here ... and this man comes to visit with his sausages ... but it's good to visit his smokehouse in Sydney, too.

[url]http://www.smh.com.au/news/Good-Living/Charcuterie-salute/2005/03/14/1110649118765.html[/url]

The 'russian' sausage is yummy.

I note on eGullet they've been complaining heartily about the state of 'food' journalism in the NYTimes. You better get writing.

The Sydney Morning Herald has a fabulous weekly liftout called 'Good Living' ... so good you could eat it.

Oh that's so my language!

My absolute food weakness is charcuterie! And it's only amongst our ethnic population that you find the good stuff - frequently home made, although there are a few good butchers in Sydney who turn a bit on the side!

I would love to try making sausages, but I'm afraid I would poison everyone!

((Jeremy! Quick! Put on your charcuterie hat!))

Behold........your Teacher!

Carol...I'd like to make my own sausages too. I've sufficient confidence in myself but I need to convince One Person (HWMBC) that I won't poison the village.

p/s Jack Lang, wherever he may be, does some curing too.

Had some grilled cheese on sourdough toast for lunch, but the chopped Smoked Speck on top is what made it.
Just making some fettucine pasta for tea tonight, gotta love thase pasta machines.

I agree, Bill! I think my new pasta machine will be a bit of a hit! And you torment me ... I am breadless until later tonight. I just didn't get my starter act together .... I'm guessing that it is a nice vintage cheese you melted on your sourdough toast? ... sigh...

I nearly knocked someone over to get the last bag of Wallaby at BiLo today! I hope it wasn't KazaKhan!!!!! (Although it would be funny..)

TP ... I'm just a carnivore at heart ... and cured/preserved/smoked/fiddled with meats are just delicious! I used to live in Hobart (TAS) many years ago ... and my local butcher did some wicked stuff with sausages - grand curly things to cook fresh, fabulous smoked things, you name it.

To top it off, there was a fish market/retailer/restaurant/whatever on the docks which also had its own smokehouse .. they did some really good stuff. I miss it very much. It's where the Sydney to Hobart yacht race finishes every year. [url]http://www.mures.com.au/index.htm[/url]

I live near a large-ish fishing port, and they get some pretty good stuff through their shop, but there are just bugger all people setting up business to DO THINGS TO IT! So we can buy nice fresh fish ... but to try to get even a decent fish and chips around here is laughable!

I'm guessing that HWMBC is he who must be CONTROLLED!

*Propping up ears*

Tasmania, you said? Me and the girls have been shouting into HWMBC*'s ears that we want a holiday in Tasmania this year-end coz we've covered most other parts of Oz, except Gorokan and Lake Macquarie and....ok, ok...so there are lots more other to-visit places. Now, I must remember to get a map from you for said butcher's location.

* HWMBConverted, Convinced, Controlled (yeah, right)...

TP, Gorokan and Lake Maquarie are only 1/2 hours drive apart.
Maybe you can have a bit of a detour.

TP - Tasmania is a truly beautiful part of the world!! And you can drive around all of it in a few days.

Late December/early January, around the end of the Sydney/Hobart race, is the Taste of Tasmania Food Festival.

Heaven.

[url]http://www.hobartsummerfestival.com.au/event.php?id=8[/url]

Thanks for the tip and link, Carol. I've to play my cards right...at the moment, I'm in the delicate process of (a long-distance) negotiation for a new toy (Sony Alpha 100). Wish me well.

Wow, 10.2 megapixels! How many lenses TP?

Depends on how deep the pocket is, Bill. I've friends who have tested it and just bought it (just hit our shores)...and it's lurvely (droooool!) with an anti-shake which is superb. Gosh...I have to FOCUS.

TP,

For the price you're paying for the SONY Alpha 100 (launch price of S$1799.00 with 18-70mm lens) here in Singapore, you'll be better of with a Nikon D50 for S$1388 that comes with a Nikon lens, a 1GB and another 2GB CF card together with a camera bag and a tripod. The difference in mega pixel is nothing much if you're looking to print no more than 8R size. I have tested the camera, even though with a 10.2 mega pixel, its just an entry level camera that they inherited from Konica Minolta and the so called "Anti shake" thingy, well not really fantastic.

The only thing I think its good is the weight, its much lighter compared with the Nikon but beware of the Memory Stick Pro Duo that comes with it. Its a little lagging and works better when using the CF card adapter so extra money there again. Also, the camera is not as user-friendly as the Nikon.

On the whole, I would go for the Nikon D50 or D70 even though its lower in pixels compared to the Sony. Just my 2 cents worth.... No hard feelings if I happen to dampen your mood or offended you.

Cheers...
Don

P/S I am not against Sony as I own their digital still cameras too but I think for a professional DSLR, its still Nikon or Canon.

Glad you chipped in your views, Don. I'm really torn about which to get because some guys in the photography forum I go to really like the Apha. I may be able to get a price of S$1300 (with kit lens) for it. Meantime, Canon and Nikon have been dropping their prices. I'm also considering the Canon 350D and Nikon D70s.

TP,

Yup, they are dropping their prices.... It's a good time to get one, I strongly feel that a Nikon or Canon is still a better bet. With the goodies thrown in, its really a good deal to get it. The only reason they are dropping the prices is due to the greater competition they are facing and also because they are launching newer models. If you have that extra to splurge, the Nikon D200 is cool.... Also, the Sony Alpha is kind of slow in the focusing compared with the other. Somehow, Sony is not known for their DSLR which for that particular reason is why I believe they took over Konica Minolta, to try and get a foothold on the professional DSLR.

[quote]
I'm really torn about which to get because some guys in the photography forum I go to really like the Apha.
[/quote]
Have a good feel of the camera, well like they say "One man's meat is another man's poison". Only you will decide which is better...

Cheers...
Don

P/S How much is the Sony on your side going for? What's the package like?

TP,

Between the D70 and 350D, no doubt I would go for the D70 but why waste the money? Just get the D50, its not much of a difference, with the couple of hundreds you save, you can get yourself another lens...

The Canon EOS 350D is an under performing camera, for the price you're gonna pay for it, you be better of with a D50.

Jeremy,

[quote]
Look guy's Maedi already is giving us a recipe ot sourdough, now we'll have to get a camera forum!
[/quote]
Ha... We'll have this discussed in private messages if it makes you feel better aye.....

Thread ideas:

Jeremy ... I was looking at a lonely can of cannellini beans in my cupboard last night and thought, "What could I do with that?"

Then I thought ... TeckPoh would have some great ideas, I bet. We need a "What the hell am I going to make out of THIS?" thread!!!

Carol.

Talking about camera's
[u]DO Not[/u] buy JVC digital video cameras.
I'm speaking from personal experience we brought one brand new and are having nothing but problems with the heap of rubbish.
Normbake

Jeremy,

Yesterday for lunch my kids had mummy's lovely sourdough bread, with tinned spaghetti and sausages. As there were only 7 little sausages in the can, and to prevent fights, I ate number 7.

Nice stuff Jeremy, wife still away?