Posts by thegirlstefan
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an affectionate tribute from the recent Harry (Enfield) & Paul (Whitehouse) 50 years of BBC2 sketch show. Sums up the Mike factor too.
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Feed: Meals for Me, in reply to Joanna,
Lewis Road creamery also do smoked butter
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I feel lucky in that I love cooking and living by myself has given me the opportunity to really explore what I like eating, rather than having to factor in anyone else's foibles (always respectful to factor in allergies etc. when feeding guests, of course). When I lived with an ex, for example, I realised that I didn't cook pumpkin for 7 years, even though it's a staple for me now. Yet when we lived together there was always had 2 kinds of peanut butter in the pantry (I can't stand the stuff), and marmite AND vegemite.
The other side of that is that my 2 favourite foods are broccoli and sardines, both polarising on their own, and for a special treat I have an Italian recipe that combines them both in a sauce over pasta, with currants, pinenuts & parmesan. yum, but definitely solo dining- even my mother refuses to eat it to be polite.
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Feed: Grandpa's Kitchen, in reply to Raymond A Francis,
my grandad, and then dad (Finnish-Scottish) both made fried scones with golden syrup, both in the electric frypan which also was the vehicle for a take on chicken chow mein
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Feed: Saints Preserve, in reply to Lilith __,
good technique- for her wonderful beetroot chutney, my mum has always just re-used jam jars but puts a layer of glad wrap under the lid
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Feed: Saints Preserve, in reply to Hilary Stace,
Ruth Pretty has a substantial garden & orchard out at her HQ in Waikanae, I think she does grow her own figs there
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Feed: Saints Preserve, in reply to Ben Curran,
quinces are easier to get hold of now than they were a few years ago (depending where you live i guess). Newtown New World in Wgtn has had them for $4.50 kg for the past 3-4 weeks, so they should probably be around until Easter
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the other thing in season right now for a limited time is quinces. much cheaper to make your own preserves with these than to buy. Like figs, they go well with pork, and lamb, and you can bake them for dessert.
If you're buying preserving jars, Moore Wilson in Wgtn sell trays of Luminarc jars with metal seals which work out to be pretty cost-effective, or you can try ordering through these guys: http://www.arthurholmes.co.nz/index.php?cPath=1176
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Feed: My Life in Curry, in reply to Barry,
oh Dunedin, it does try- you would think that the proliferation of students would give it any interesting cultural tinge, but in my experience most of the 'ethnic' restaurants at the north end of George St seem to be putting frozen supermarket-bought samosas etc. into the microwave/deep fryer and charging the gullible/slightly drunk a decent mark up.
Though Dunedin's student cuisine culture did inspire one late-night Chinese takeaway to pioneer deep fired Moro bars (maybe a nod to its Scottish heritage) and deep fried ice cream. Is the Golden Dragon still there?
As a visitor, it was summed up for me that the most enduring restaurant in the city is simply and actually called "The Asian" (very reminiscent of that clip from 'Goodness Gracious Me')
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anyone looking for goat meat in Wellington should try the Halal butchers in Newtown. you can also find all the fresh accompaniments you need a few metres down Riddiford Street at Asiana Foods (Ranchods). I've had trouble getting coriander to grow too, but luckily only have to walk 5 minutes to pay $2 for a bunch fresh from Mr Ranchod's glasshouse, a delightful man who I also found out today speaks Samoan.