quality food...

deviant · Post by **deviant** » Thu Jul 31, 2008 4:16 pm

it's not pronounce "juice"

it's pronounced joo as in "you"

same o · Post by **same o** » Thu Jul 31, 2008 5:00 pm

breaksRbest wrote:food wank speak for 'gravy'

it isnt quite gravy, it is generally made from reduced stock.

gravy is made from the juices of cooked meat.

same o · Post by **same o** » Thu Jul 31, 2008 5:03 pm

ie. most jus u get is made from reduced beef stock and red wine.

and if it is really really think they usually have pigs trotters in there

Polecat · Post by **Polecat** » Thu Jul 31, 2008 5:05 pm

deviant wrote:it's not pronounce "juice"

it's pronounced joo as in "you"

Agreed. But the direct TRANSLATION of jus = juice.
learn some french dude

Blaxter · Post by **Blaxter** » Thu Jul 31, 2008 5:38 pm

haha Dan got told off again.

deviant · Post by **deviant** » Thu Jul 31, 2008 6:19 pm

getfuckedkhunt

Post by **breaksRbest** » Fri Aug 01, 2008 12:29 pm

sAme'0 wrote:
breaksRbest wrote:food wank speak for 'gravy'
it isnt quite gravy, it is generally made from reduced stock.

gravy is made from the juices of cooked meat.

Stray · Post by **Stray** » Fri Aug 01, 2008 1:02 pm

deviant wrote:silly I know... But I really want to go here...

http://www.vuedemonde.com.au/

Review

dinner for two (with all trimmings) would end up costing you $400-$500 bucks... But, I wanna do it at least once in my life

4 month waiting list for a table though

Go to cafe vue for lunch. $15. Different menu every day.

same o · Post by **same o** » Fri Aug 01, 2008 1:09 pm

breaksRbest wrote:
sAme'0 wrote:
breaksRbest wrote:food wank speak for 'gravy'
it isnt quite gravy, it is generally made from reduced stock.

gravy is made from the juices of cooked meat.

what it the truth.

Polecat · Post by **Polecat** » Fri Aug 01, 2008 1:53 pm

^ what sAme'O said. this is the quality food thread, not the maccas thread

Post by **breaksRbest** » Fri Aug 01, 2008 2:34 pm

I'll know not to joke about French Gravy again

same o · Post by **same o** » Fri Aug 01, 2008 2:38 pm

breaksRbest wrote:I'll know not to joke about French Gravy again

i just pointing out a common misconseption.

deviant · Post by **deviant** » Fri Aug 01, 2008 2:46 pm

deviant wrote:getfuckedkhunt

funny, I wrote this big come back to blaxter... then deleted it and wrote that

menace · Post by **menace** » Fri Aug 01, 2008 9:21 pm

deviant wrote:silly I know... But I really want to go here...

http://www.vuedemonde.com.au/

Review

dinner for two (with all trimmings) would end up costing you $400-$500 bucks... But, I wanna do it at least once in my life

4 month waiting list for a table though

SANTOS

Anyone ate at pearl in richmond ?
was there when i was home :Wickedfood:

witty_pseudonym · Post by **witty_pseudonym** » Tue Aug 12, 2008 1:59 pm

went to Wesley Anne for their two for one deal last night.
great bar, nice beef and guiness pie, but EPIC FAIL on the Deb 'mash'.
seriously...wtf? ruined the whole thing.

Fents · Post by **Fents** » Tue Aug 12, 2008 2:03 pm

mumsie cooked us racks of lamb last night with that potato dish mums do where you thinly slice potato's, put em in a big casserole dish, add milk, butter and cheese on top then bake it all...whats it called? potato bake or somthing?

lamb rocked, potato's rocked, pancakes for dinner rocked...only bust up was the aspargus made my piss smell funny.

Polecat · Post by **Polecat** » Tue Aug 12, 2008 2:04 pm

^ It's called Scalloped Potatoes when you do them like that Fents...Super yum!
http://www.taste.com.au/recipes/7753/scalloped+potatoes

Fents · Post by **Fents** » Tue Aug 12, 2008 2:06 pm

thats the one pc.!

Charlie73 · Post by **Charlie73** » Tue Aug 12, 2008 2:15 pm

Fents wrote: lamb rocked, potato's rocked, pancakes for dinner rocked...only bust up was the aspargus made my piss smell funny.

You rock babe.....

Blaxter · Post by **Blaxter** » Tue Aug 12, 2008 2:26 pm

deviant wrote:
deviant wrote:getfuckedkhunt
funny, I wrote this big come back to blaxter... then deleted it and wrote that

I forgot how articulate you could be when you really concentrated.

gnat · Post by **gnat** » Tue Aug 12, 2008 3:03 pm

that byblos joint in bris was tres awesome- great food, service and vibe but too many peroxided heads and white pants in true vegas stylez

gingerboy this week. have proppa wine budget for their mad list. i'll be in my element choosing

FoundationStepper · Post by **FoundationStepper** » Tue Aug 12, 2008 3:18 pm

No duck for you!

Melbs best peking duck
http://www.theage.com.au/news/epicure/d ... 18469.html

Fents · Post by **Fents** » Tue Aug 12, 2008 4:23 pm

^^^ da hu on cnr of lt bourke and russell dosnt even get a mention! outraged.

gnat · Post by **gnat** » Wed Aug 13, 2008 12:12 pm

mad bend on coleslaw- my mate's recipe:

finely shredded purple cabbage and red caps, grated carrot, even fresh grated beeters if ya want

juice of a lime, splash olive oil, tblspn brown sugar, cinnamon and cumin (prob heaped tspn each). mix and dress

add handful currants and big handful toasted flaked almonds

for serious it's fucking tasty

Polecat · Post by **Polecat** » Wed Aug 13, 2008 12:21 pm

^ do you cook the beetroot first gnat?
I've only baked them before, not used them any other way except out of the tin.

gnat · Post by **gnat** » Wed Aug 13, 2008 12:34 pm

yeh cook covered in 180 oven with a cup of water until soft, cool under cold water, peel and grate

i lovvve fresh beets

Polecat · Post by **Polecat** » Wed Aug 13, 2008 12:57 pm

thanks for the tip Gnat!

Post by **breaksRbest** » Wed Aug 13, 2008 1:10 pm

Gnatty, still keen on Taste of Melbourne?

http://www.ticketmaster.com.au/artist/1217119

http://www.tastefestivals.com.au/

deviant · Post by **deviant** » Wed Aug 13, 2008 1:27 pm

gnat wrote:mad bend on coleslaw- my mate's recipe:

finely shredded purple cabbage and red caps, grated carrot, even fresh grated beeters if ya want

juice of a lime, splash olive oil, tblspn brown sugar, cinnamon and cumin (prob heaped tspn each). mix and dress

add handful currants and big handful toasted flaked almonds

for serious it's fucking tasty

that sounds ace

gnat · Post by **gnat** » Wed Aug 13, 2008 1:48 pm

seriously gonna be my salad for the summer. i'll be pulling it out at every barbie

glenny, yep defo up for tastes. can't do sat. was thinking fri or sun?...

Post by **breaksRbest** » Wed Aug 13, 2008 2:16 pm

Sammy is keen too, so a Sunday would probably be best. Or were you thinking Friday night stylee?

gnat · Post by **gnat** » Wed Aug 13, 2008 2:50 pm

either or.. i'll check out the times and let ya's know

gnat · Post by **gnat** » Thu Aug 14, 2008 12:19 pm

best crackers ever:

really good with a bitey creamy or blue.

only seen em at coles tho. safeway fail.

witty_pseudonym · Post by **witty_pseudonym** » Thu Aug 14, 2008 12:22 pm

made dopest spag and meatballs last night.
yummmmm.

Post by **breaksRbest** » Thu Aug 14, 2008 12:24 pm

gnat wrote:either or.. i'll check out the times and let ya's know

I just realised I can only do the Thursday night session coz I'll be in Sydney from Friday morning until Sunday night

the Pizza I made last night was the 2nd best I've ever made, the dough wasn't 100% perfect so it got relegated to 2nd place

still experimenting with different dough recipes

Feigan · Post by **Feigan** » Thu Aug 14, 2008 12:30 pm

I made Taco's last night

yum

ghetto kitty · Post by **ghetto kitty** » Thu Aug 14, 2008 2:33 pm

i had tacos last night too!

but guacomale just isnt the same without tabasco...

and im digging the bannana, frozen mango and strawberry smoothie i had this mornin too,
with LSA and wheat germ for that hippy feel...

yum.

Blaxter · Post by **Blaxter** » Thu Aug 14, 2008 2:36 pm

East Brunnie last night = almost fail.
Food was slow to be served = not very warm.
My chips wer fine but my froneds were hardly cooked.
Major disapointment casue I've been telling peeps their pub meals are greta.
Will hit again though.

Post by **Friday** » Thu Aug 14, 2008 5:47 pm

just picked up a breadmaker! got it from a lovely person on freecycle - love freecycle.

wonder what bread i should make first. anyone who's got a breadmaker got any recommendations?

deviant · Post by **deviant** » Thu Aug 14, 2008 5:57 pm

sourdough ftw...

first time I reckon you should totally use the timer and wake up to freshly baked bread and the smell filling your house....

awesome

Post by **Friday** » Thu Aug 14, 2008 6:02 pm

mmmm. i love sourdough. might be the go.

do you make the mix yourself or use one of the pre-mixed bags from the supermarket?

deviant · Post by **deviant** » Thu Aug 14, 2008 6:15 pm

hmmm, haven't done it since I lived with parents (over 10 years ago) lol...

edit: but now I think, I'm pretty sure we made our own using the recipe that was in the book that came with the machine

menace · Post by **menace** » Thu Aug 14, 2008 6:54 pm

friday you will need to make a bitch first to make sourdough ...2 hard imo... i would just buy some yeast & flour and bung it in with some water ... i make yummy home made focaccia .. but i do it by hand

Post by **Friday** » Thu Aug 14, 2008 7:21 pm

make a bitch?!!?

yeah i've made bread by hand quite a few times. usually just white, focaccia or ciabatta. want to get into making a few more specialist things. my brother makes the BEST bagels ever. no kidding i have never bought a bagel that tastes as good as his homemade.

just went up the supermarket and got some supplies for a multigrain, as well as one packet mix. will give them both a go and take it from there

witty_pseudonym · Post by **witty_pseudonym** » Fri Aug 15, 2008 12:40 pm

i think i have mastered the roasted tater and punkin.

omg. heaven!

Feigan · Post by **Feigan** » Fri Aug 15, 2008 12:48 pm

witty_pseudonym wrote:i think i have mastered the roasted tater and punkin.

omg. heaven!

Talk me through witty....

I'm a big roast vegie fan

witty_pseudonym · Post by **witty_pseudonym** » Fri Aug 15, 2008 12:55 pm

- steam the taties for a bit...so they're not cooked through, but quite soft
- chuck quite a bit of oil in a pan, then in the oven on a very high heat when you start steaming
- when the taters are done, get the oil out, put all the veg in, get a pasty brush and cover them all in oil
- drop a few cloves of garlic (skin on) and a few sprigs of rosemary, and chuck the lot back in the oven
- turn them fairly frequently so they get all crispy and delicious
- plop them on some kitchen towel to get rid of excess oil and cover in salt

takes about 20 to 30 mins. i turn them at least 4 times. turning is the key imo.

YUMMMMM

(oh...and make sure you chop everything to be of equal-ish size)

Feigan · Post by **Feigan** » Fri Aug 15, 2008 1:04 pm

That's the bizness.

nice one Witty.

I had a pumpkin soup last night that was made with roasted pumpkin rather than steamed pumpkin.

hellishly good!

witty_pseudonym · Post by **witty_pseudonym** » Fri Aug 15, 2008 1:05 pm

ooer. that'd be worth a shot!

i've got some leftovers...may have to try it.

Jap pumpkin ftw btw.

Feigan · Post by **Feigan** » Fri Aug 15, 2008 1:09 pm

Very good....

if you're doing the soup - also add sweet potato, corriander, cracked pepper and I think a dash of milk.

I'm a huge fan of sour cream on top of my pumpkin soup too - necessity.