shape
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How are you eating during the virus lockdown?

You're killing me!! this used to be one of my fave desserts and I still crave it!

Omg you're like my food soulmate!!!!!

If one of us ends up in Singapore or Sydney we have to go on a foodie date ok!!!!!!

Get the nem nuong recipe to you soon (by end of this weekend)!
 
We made khachapuri. Might need to scrape the inner "boat" to make it more crusty next time.

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Below photos were taken at Suliko where we had it the 1st time. Love their instructions on how to properly eat their dishes.

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Omg you're like my food soulmate!!!!!

If one of us ends up in Singapore or Sydney we have to go on a foodie date ok!!!!!!

Get the nem nuong recipe to you soon (by end of this weekend)!


It's definitely a date!!:clap:

And thank you. Please don't go to too much trouble.
 
i had a go at making cough lollies
it was a recepie from down home in the Otago daily times
lemon ginger honey and i used honey bourbon as Gary doesn't love rum as much as i do
it was basically a butter toffee - one that got pulled and twisted as it cooled
it took ages and it tasted delicouse everytime i dropped some in the cup of cold water to test it

ive never made a pulled toffee before
i can see why you wouldn't let kids make it

even though i rolled the cooled hard toffee pieces in icing sugar it has now mushed into a big hard lump in the jar i put them into

sigh
 
I love all the fun and different things you get up to with food @Daisys and Diamonds

I'm always torn between doing something different which may or may not work out and churning out the favourites which can get tedious at times.

Regarding the clove and coriander for chicken pho just go without if it suits you. Another dish you might like more is: Mien Ga

Haha those are the noodles I'm allergic/intolerant to.


***

Making Vietnamese chicken curry tonight! You've inspired me to cook something new.
 
I love all the fun and different things you get up to with food @Daisys and Diamonds

I'm always torn between doing something different which may or may not work out and churning out the favourites which can get tedious at times.

Regarding the clove and coriander for chicken pho just go without if it suits you. Another dish you might like more is: Mien Ga

Haha those are the noodles I'm allergic/intolerant to.


***

Making Vietnamese chicken curry tonight! You've inspired me to cook something new.

yum !
i have used up all my creativity today (excuse me going off on a tangent) making an ANZAC wreath
i don't think the RSA will contract me for floral arrangements going forward - see the Aussie lilly pilly

so for tea tonight its going to be ham steaks with chips and apple slaw
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@Phoenix If I had not had brean yesterday, I would be making your curry today! Next week, nts.
 
Dinner! Prime 60-day dry aged ribeye. Salted overnight and destined for a reverse sear tonight.
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That looks like it will be delicious! Just looked up reverse sear. Turns out I cook them almost this method. I just use the broiler or a hot fire on the BBQ rather than a pan. Does the pan allow even better control or flavor? I can see how it might! (Planning on something like that for DH's birthday if things aren't open by then so very curious!)
 
That looks like it will be delicious! Just looked up reverse sear. Turns out I cook them almost this method. I just use the broiler or a hot fire on the BBQ rather than a pan. Does the pan allow even better control or flavor? I can see how it might! (Planning on something like that for DH's birthday if things aren't open by then so very curious!)

I don’t have a BBQ so I use a pan. It gives it a very nice crust but makes it smoky as heck! I haven’t had a chance to compare pan vs BBQ.
 
I don’t have a BBQ so I use a pan. It gives it a very nice crust but makes it smoky as heck! I haven’t had a chance to compare pan vs BBQ.

I set the alarm off browning a whole chicken to make soup yesterday. Smoke does not do well here!

My usual way of doing a steak is to have the fire in the BBQ off to one side so one side is really hot over flames and the other is cooler with no flames under it. Cook on the cooler side until partially cooked then finish with a sear on the direct flame side. Roasts and other things get the same in the oven with medium heat then broiler (which usually makes little enough smoke to be safe). When I have the energy to clean the grills before & after use, I put everything but steaks (including veggies and fruits) in the smoker then pull off a little early to get a sear under the broiler.
 
I set the alarm off browning a whole chicken to make soup yesterday. Smoke does not do well here!

My usual way of doing a steak is to have the fire in the BBQ off to one side so one side is really hot over flames and the other is cooler with no flames under it. Cook on the cooler side until partially cooked then finish with a sear on the direct flame side. Roasts and other things get the same in the oven with medium heat then broiler (which usually makes little enough smoke to be safe). When I have the energy to clean the grills before & after use, I put everything but steaks (including veggies and fruits) in the smoker then pull off a little early to get a sear under the broiler.
Sounds like a solid cooking method to me! I should probably get myself a BBQ at some point. Right now I close the bedroom doors, open all windows, and run a fan on high. It helps to clear out the smoke much faster.
 
I am kind of gratified to see that other people are going for food comfort as much as I am! I got off lent only a week or so ago so before then while I was making a lot of meals it was on the plain side. Since then have had lamb kabobs,, baked tuna noodle casserole, fish with crab stuffing, pepperoni pizza. Made brownies, cookies, and daughter made a lemon flavored Easter cake. You get the drift. Combined with the lack of walking to and from work as I usually do, I need to slow my roll! All this food looks so delicious, definitely NOT the thread to look at if hungry : )
 
That steak looks glorious! I’m making pork ribs tonight with roasted new potatoes and green salad.
I just spent way too long making a cinnamon brioche pull-apart... apparently I’m all about the baking at the moment.11B14504-D278-4ADD-871B-2819FF802F8A.jpegD630837E-586C-41D1-894D-DDCAF69CEDE7.jpeg
 
All the sourdough starter recipes!

Spinach, mushroom, and caramelized onion pizza:IMG_20200414_100840.jpg

Cinnamon rolls:
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Bagels:
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And bialy:
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Next up, sourdough babka! Does anyone have any baking tips/suggestions?
 
@Lilith112 all those pictures look appetizing, but I'm confused about the sourdough. Pizza with sourdough, ok, seems a little strange, but cinnamon rolls using sourdough....? :shock: I can't imagine what that tastes like.
 
@Lilith112 all those pictures look appetizing, but I'm confused about the sourdough. Pizza with sourdough, ok, seems a little strange, but cinnamon rolls using sourdough....? :shock: I can't imagine what that tastes like.

It goes together really well actually! It adds just some tang so the cinnamon rolls that cuts through and balances the sweetness nicely. Same for the pizza- there's sweet, salty, tangy, and cheesy all at once.
 
Initially I lost weight because there was not much fruit available in the supermarket because they cannot pick fruit and social distance at the same time plus the vegetable quality was not so good and super expensive due to the drought, then bushfires and interrupted supply chains. Then we discovered the local farmers market which had better supplies of these things (even though we are inner city so not much farming going on locally) and my eating improved. Now I am finding that I have put on a little weight because I am not as physically active as I was before. I am working from home now and this has been busier for the most part than going to the office so I haven’t been moving as much. We made Anzac biscuits on Saturday. I enjoyed them immensely but I am wheat intolerant so I paid the price for eating them. Never mind, ANZAC day comes but once a year.
 
I must remember to take photos!

We had steak au poivre, dauphinois potatoes, carrots, french beans and cauliflower last night. First steak we’ve had since lockdown, but I’ve got a big steak order coming next month :lickout:
 
It goes together really well actually! It adds just some tang so the cinnamon rolls that cuts through and balances the sweetness nicely. Same for the pizza- there's sweet, salty, tangy, and cheesy all at once.

Which sourdough method did you use? I started a sourdough and have to toss 75% every day for 8days. Starts to feel wasteful (not being able to give it to anyone because of lock down adds to that)
 
Initially I lost weight because there was not much fruit available in the supermarket because they cannot pick fruit and social distance at the same time plus the vegetable quality was not so good and super expensive due to the drought, then bushfires and interrupted supply chains. Then we discovered the local farmers market which had better supplies of these things (even though we are inner city so not much farming going on locally) and my eating improved. Now I am finding that I have put on a little weight because I am not as physically active as I was before. I am working from home now and this has been busier for the most part than going to the office so I haven’t been moving as much. We made Anzac biscuits on Saturday. I enjoyed them immensely but I am wheat intolerant so I paid the price for eating them. Never mind, ANZAC day comes but once a year.

@Yelena I am glad you discovered the farmers market and are able to get fresh produce now. I love fresh produce and hope we can continue being able to purchase it.

I too am gaining weight due to the inactivity. Walking a bit a few times a week isn't my normal level of activity and working out as I normally do at home isn't sufficient as that used to be just part of my daily activity. But I am accepting what happens and hopefully when things return to pre covid 19 conditions (whenever that might be) we will get back to where we were condition wise too.

At this moment I am dealing with a wicked stiff neck/back and I think I injured myself when I took my boots off last week (8 days ago) but I think I was vulnerable because of my reduced activity level. I am just not great at being home and still so much of the day and it is not agreeing with me.

Pain level increasing each day so not sure what I am doing wrong. #heatingpadhelps #alittle
 
For you @Phoenix

Apparently I have sent this to someone else before so excuse the weird tone of the recipe! I think it was to a non viet person!

Nem Nuong (Pork patties/frankfurts)


1.5 kg mince pork (Most Vietnamese people use really fatty pork but you can use lean pork if health conscious)

1/3 cup sugar plus 1 T

1 T salt (not table! My salt grains are larger)

1 1/2 tsp ground black pepper (add less if you don’t like too much pepper)

1 tsp garlic powder

5 T ground roasted rice (this is the secret ingredient!)

3/4 tsp bicarb soda (helps meat stay juicy and it browns better)


Mix first 5 ingredients together well. Get in there with your hands. Add ground roasted rice and mix some more. Then take a tiny piece and pop it in the microwave for about 30 seconds or so until it is fully cooked. Taste and adjust if necessary. The meat should be savory, but slightly sweet as well. You might want to add more sugar as originally this dish has a sweeter flavour to it but I prefer it like this.


Grab about 3 tablespoons of the pork mixture and shape in into the shape and size of a frankfurt.


Repeat until all of the mixture is used.


You can panfry the pork frankfurts or you can pop them under a grill turning occasionally until they are golden brown.

***

New note: I now fry these in burger patty shapes! They cook much faster!

Also this was originally written with all the seasoning (salt sugar) for 1kg of meat. However when my son was a toddler he found it too flavoursome and wanted it less seasoned so I added an extra 500g of meat to the recipe (hence 1.5 now). It is not as seasoned as when you use 1 kg of meat but it is much healthier imo!

The ground rice measurement and bicarb is correct for 1.5kg of meat.

Maybe really reduce the sugar if it's bad for your system. I think you can go down to 2T for this entire recipe. I always find this dish leans to the sweeter side when I eat it at viet parties so have modelled it after that because that feels authentic to me.

This dude has a fair bit of sugar in his recipe too!


***

Lol tag me if this all makes no sense!
 
Which sourdough method did you use? I started a sourdough and have to toss 75% every day for 8days. Starts to feel wasteful (not being able to give it to anyone because of lock down adds to that)

We only feed ours a say or two before use- we keep it in the refrigerator the rest of the time. There's also lots of discard recipes, such as pancakes, bagels, and even brownies!
 
For you @Phoenix

Apparently I have sent this to someone else before so excuse the weird tone of the recipe! I think it was to a non viet person!

Nem Nuong (Pork patties/frankfurts)


1.5 kg mince pork (Most Vietnamese people use really fatty pork but you can use lean pork if health conscious)

1/3 cup sugar plus 1 T

1 T salt (not table! My salt grains are larger)

1 1/2 tsp ground black pepper (add less if you don’t like too much pepper)

1 tsp garlic powder

5 T ground roasted rice (this is the secret ingredient!)

3/4 tsp bicarb soda (helps meat stay juicy and it browns better)


Mix first 5 ingredients together well. Get in there with your hands. Add ground roasted rice and mix some more. Then take a tiny piece and pop it in the microwave for about 30 seconds or so until it is fully cooked. Taste and adjust if necessary. The meat should be savory, but slightly sweet as well. You might want to add more sugar as originally this dish has a sweeter flavour to it but I prefer it like this.


Grab about 3 tablespoons of the pork mixture and shape in into the shape and size of a frankfurt.


Repeat until all of the mixture is used.


You can panfry the pork frankfurts or you can pop them under a grill turning occasionally until they are golden brown.

***

New note: I now fry these in burger patty shapes! They cook much faster!

Also this was originally written with all the seasoning (salt sugar) for 1kg of meat. However when my son was a toddler he found it too flavoursome and wanted it less seasoned so I added an extra 500g of meat to the recipe (hence 1.5 now). It is not as seasoned as when you use 1 kg of meat but it is much healthier imo!

The ground rice measurement and bicarb is correct for 1.5kg of meat.

Maybe really reduce the sugar if it's bad for your system. I think you can go down to 2T for this entire recipe. I always find this dish leans to the sweeter side when I eat it at viet parties so have modelled it after that because that feels authentic to me.

This dude has a fair bit of sugar in his recipe too!


***

Lol tag me if this all makes no sense!

Wow!! Thank you soooo much for this! Sounds very yummy. I am gonna try it soon. Thank you! xx
 
Omg....that looks amazing! Do you mindsharing a recipe??

Don't mind at all but how familiar are you with making lemon curd and chiffon cake?

For the curd I follow a website loosely and do a bunch of substitutions in my head (because I use calamansi).

For the vanilla chiffon I only have a list of ingredients because the process is so ingrained in me.

Would it be helpful if I posted all this (ingredients, links)? I don't have it in me to write out a coherent recipe o_O

I'm a bit of a hot mess when it comes to recipes. They are usually scribbled measurements of ingredients :lol-2:
 
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