Cooking Recipes Forums - Australian Cooking Forum

Brisbane's tabloid "Food" insert for Nov 2009

Phred — Wed, 04 Nov 2009 11:49:36 GMT

G'day mates,

Shit! Five (*5*) contributions to Oz food this evening. (Victor, eat
your heart out! ;-)

Be that as it may, the Brisbane _Courier-Mail_ monthly "food" insert
this month covered "alfresco cooking", by which they seem to mean
meals to cook on your barbie this summer and various salady things.
Some of them look pretty interesting and I might give them a try.
(*If* I can avoid my usual "I'm gunna" procrastination problem. %-)

If you missed the tabloid today, you may be able to check out some of
the recipes in the November issue of _Delicious_ magazine and/or the
web site at:

.

And, FWIW there's a big bunch of "Mexican recipes" on the site at:

(I only mention this because they rather appeal to me. :-)

Cheers, Phred.

--
ppnerkDELETE@THISyahoo.com.INVALID

Cheap food no surprise!

Phred — Sat, 31 Oct 2009 11:30:31 GMT

"Phred" wrote in message
news:7l2lc8F3c4tjhU2@mid.individual.net...

Cheap shot!

What is the best way to cook pasta?

Jonathan Wilson — Wed, 28 Oct 2009 11:35:35 GMT

Heheh, yeah, there's some great reviews too.

"I live in the midwest, and sometimes have trouble locating exotic spices.
Has anyone had any luck with substitutes?"

"I find this recipe works best if you blanch the salt in advance and add the
blanching liquid to the water."

....and >800 more is you're truly bored.

"Tricia" wrote in message
news:AMdIm.52102$ze1.49073@news-server.bigpond.net.au...

Cooking jacket potatoes in the microwave, best dish to use?

Jonathan Wilson — Wed, 28 Oct 2009 11:35:30 GMT

Any dish that will fit in a convection oven; the poor old microwave can't
compete.

"Jonathan Wilson" wrote in message
news:4ae82c83$1@dnews.tpgi.com.au...

Red/White Miso Soup with Tofu -- any good or any use?

Phred — Tue, 27 Oct 2009 10:54:48 GMT

Phred wrote:

Huh. Canned miso. Doesn't sound real appealing. How 'bout
just miso paste (I like the brown or white, but that's just me) in hot
water, perhaps with some dashi, and some tofu? Or just the miso alone,
I enjoy that quite often m'self. And the plain miso will be far more
economical and have far less extraneous scheisse in it than canned, I'd
wager.

TammyM