Posts by Hebe
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Capture: Better Food Photography, in reply to Chris Waugh,
Food miles would be a dificult sell here ;-)
You are indeed fortunate to have those farm connections.
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Capture: Better Food Photography, in reply to Chris Waugh,
Could you import it from Scargill? Extravagant possibly, but I would find it difficult to do without that flour.
http://www.milmoredowns.co.nz/ -
Capture: Better Food Photography, in reply to Gudrun Gisela,
Chestnuts in a bag.MMMMMM
I wish I knew how to get them out of their shells: I have a favourite poozling chestnut tree but each year I try and fail to cook them. I'm set on making the cabbage stuffed with a chestnut filling that husband number one used to make when he cooked at Dux de Lux years ago.
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Capture: Better Food Photography, in reply to Islander,
Any covert bread/oatcake/potato-cake/ damper/scone-making freaks out there?
Me. I can make a good oatcake, and a simple bread known as kinder bread in our house as it was made every Monday at our children's kindergarten. The secret is in the flour: Zentrofan-ground biodynamic wholewheat from Millmore Downs at Scargill. The Zentrofan mill produces a very finely ground flour that is not heated by the grinding process so it retains more nutrients than even conventional stone-ground wholewheat flour.
The Millmore Downs flour is so fine I use it for most everything bar meringues/pavs. Sponges are robust and airy, not heavy.
Scones: I do not inflict my scones on anyone.
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Capture: EQNZ Remembrance, in reply to Gudrun Gisela,
the poplars on Oxford Terrace
Stunning Gudrun.
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Hard News: Time to move on, in reply to Russell Brown,
You don’t read his column very often, do you?
Never. Or Michael Laws. I know from experience they will infuriate me (sorry Russell, a feeling ).
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Capture: Better Food Photography, in reply to Alex Efimoff,
Three types of home made mustard
Now there's an idea ( and a choice photo). I made barbecue sauce with green tomatoes two years ago which was received well. For the barbecue-ness I used molasses, garlic and a little chilli, with cumin to get that good stinky-socks depth of flavour.
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Capture: Better Food Photography, in reply to Joe Wylie,
white alpine strawbs
Intriguing. Do they taste strawberry-ish?
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Capture: Better Food Photography, in reply to David Hood,
Flying Spaghetti Monster bread
Fun.
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Capture: Roamin' Holiday, in reply to JacksonP,
quite a view active Capture threads
I like that.