Hard News: Where do you get yours? (Food Edition)
143 Responses
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Chris Waugh, in reply to
Thanks, Russell and Sofie. If Winnie's complaining then something good must be happening.
Logically, I thought there must be plenty of Asian shops in Auckland, I just don't know Auckland at all and didn't know where to start looking for them. Now one fear has been soothed, and in a Muttonbirdy kind of way, just remember Dominion Road.
Next mission: Longjing tea. I've managed to find some the last couple of times I've been in NZ, but only of the adequate variety. Whereas here I just walk 10 minutes to the nearest branch of Wuyutai and I've got 3 liang (150g) of good Longjing for 30 yuan (100 yuan/jin). And other teas, too. I'm currently refreshing myself with a nice (for a supermarket tea) Pu'er - beautiful red stuff from Yunnan. It's really hard to beat a nice Renshen Wulong or Tieguanyin (the Iron Goddess of Mercy - a very suitable name) for an afternoon pickmeup.
And I wonder if 花椒/huājiāo/Chinese prickly ash (the dictionary says) - that numbing Sichuan 'pepper corn' - is available. I've heard it's illegal in some places. I don't think my wife would want to contemplate life without it.
I have contemplated taking our soy milk machine back with us, but then again, moving to NZ will lose us one big advantage of living here. My parents in law are farmers, and it's really nice to be able to get soy beans, millet, corn, apples, etc straight from the people who grow them and who have a vested interest in our continued health. Really really nice when you live in a country of constant food safety scandals.
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you can grow your own
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Che Tibby, in reply to
I do find $25 for an actual organic chook a bit steep most days.
holy moly. i don't blame you. for that kind of money you should set up a chook house. you can buy the wee ones for $8, grow them, and have the dubious "pleasure" of killing them yourself.
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-not illegal here! Freely available as a dried ingedient- cheers!
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Islander, in reply to
Family haz chooks. Family haz eggs(lotsa.) Family only rarely kills chooks (they can live, happily and productively for up to 20 years…afterwards, I haz—-recipes!<
q> do find $25 for an actual organic chook a bit steep most days.heavens, that is ridiculous!
h</q>
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Hebe,
@ Islander: OMG OMG you just reminded me of the post-September 4 fleeing to Dunedin with the children when I was lent a house by an angel, who also left a tub of the Gourmet Ice-cream Company's Brandy Snap icecream and a lemon curd icecream in the freezer as a destress pack. The brandy snap one was a-ma-zing, and the lemon curd was good too, and they worked well in the same bowl!.
The Dunedin market at the railway station was great for all sorts of yum things -- my boys still lust after the whitebait fritters.
The star was the Evansdale cheese factory just north of Dunedin: Tania (smoked farmhouse), the Laurel, and the Bay Blue. http://www.evansdalecheese.co.nz/pages/9/Store-order
On the way home we stayed at Moeraki for the night, and Fleur at Fleur's Place let we four squeeze in at the end of the bar to have a bowl of primo seafood chowder.
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Islander, in reply to
O, O I was saving some of this stuff for next time – but Hebe, you are absolutely right – Evansdale is somewhere I always call into and as for the Dunedin Farmers’ Market? Hear a tremendouys *major YESSS! Gourmet IceCream? Well, really, is there no other of the rest of the sweet-loving hoard?
*The only celebratory correct spelling insofar as I am concerned- -
Che Tibby, in reply to
The star was the Evansdale cheese factory just north of Dunedin: Tania (smoked farmhouse), the Laurel, and the Bay Blue.
they do decent cheese. we buy a round whenever we visit the family in waitati
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Hebe, in reply to
Sorry I gazumped you. Have you tried the smoked eggs at the Farmer's Market?
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Islander, in reply to
There is NO gazumphing for food references!
Manuka-smoked? YES! -
Hebe, in reply to
I do find $25 for an actual organic chook a bit steep most days.
I did until we got chickens. Now, having three fat and bossy good-for-nothings who haven't laid since January (they are only two years old!) and spend their time gobbling gold-plated organic pellets and booting the crap out of the vege garden like demented hockey players from an English girls' boarding school novel, I would want $50 a chook to raise them in an any numbers.
Trouble is dinner is now unlikely because I would not be able to say "Gosh Bluebell makes a nice risotto" and not feel guilty. Chickens have feelings too you know.
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Hebe, in reply to
I sound obsessed with "smoked" thises and thats. Actually the Tania cheese was my intro to smoked and it seems to keep coming up coincidentally. Smoked garlic aioli from Cannon Hill foods in chch is very fine.
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Emma Hart, in reply to
I sound obsessed with "smoked" thises and thats.
We live about two blocks from Holy Smoke, and its salmon. I think you sound perfectly reasonable.
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Lilith __, in reply to
the Tania cheese was my intro to smoked
Gateway drug. ;-)
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Hebe, in reply to
the Tania cheese was my intro to smoked
Gateway drug. ;-)Yeah man; next the blue vein.
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Islander, in reply to
Now, if I get into farmed/ then harvested/ then smoked or otherwise processed salmon – we’re in for a looong ride – about which I know a considerable lot.
Summary: good, basically, against wild harvest-Hebe – after yet another tooth in my my head has fallen out ,all I can add is -
even edentious people can suck smoked salmon with satisfaction (but cry at the same time-) -
Hebe, in reply to
Ouch. Implants?
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Hebe, in reply to
Now, if I get into farmed/ then harvested/ then smoked or otherwise processed salmon – we’re in for a looong ride –
I would like to find out about smoking cheese - and mussels - some time ...
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Lilith __, in reply to
I would like to find out about smoking cheese – and mussels
Both quite hard to light.
<coat>
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Hebe, in reply to
[Snort] Nice.
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Islander, in reply to
Hey! Can do!
My uncle Bill taught me to smoke fish when I was 12 years old (the year after my father died.) I can literally( after weighing, ascetaining sugar content (U. Bill just licked it but he showed me how to *taste* it - including in meat-) and salt content
(especially important for fish) know what kind of brine/sugar mix to make. How long to weather after soaking/dry after brining/ what kind of sawdusts to make what kind of smokes...
cheeses and mussels are not a difficult matter- -
Hebe, in reply to
Ooh yes please. But are you sure this doesn't deserve a book? Would Huia accept that -- I feel in my marketing bones that it would do well.
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Islander, in reply to
Ouch. Implants?
NAh.
I've never had lower jaw back molars, and as the rest of perilously-anchored teeth die - ah well, i will invent the most brillant savoury vege/fish smoothies there has ever been! -
Islander, in reply to
It would do ok - but I think Brian & Robyn et al hate me - I am soooo way behind with the Huia book (and I have put so much in it) and - well, it wont be wasted, but wont be on time - onward!
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Chris Waugh, in reply to
-not illegal here! Freely available as a dried ingedient- cheers!
Please tell me that's an answer to my 花椒/huājiāo/prickly ash/numbing 'pepper' query. Although I basically disagree with its use in food (back in Hunan (where I spent my first year in China) we go straight spicy with no numbing, and damn, do you get one hell of a rush from that), used in moderation it certainly can add a certain extra frisson to the flavour. And far more importantly, my wife loves it.
But are you sure this doesn’t deserve a book?
I suspect this certainly does deserve at least a book.
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