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Old 15th May 2013, 02:07 PM   #1821
sonidos is offline sonidos  United States
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Quote:
Originally Posted by scott wurcer View Post
I remember a new employee from California in 1975 that told me I was an idiot for thinking mole and seviche were real Mexican food.
hahahahahaha. That's a riot.

In the late 80's, I got into a heated exchange with a local butcher who told me there is no such thing as fajita meat. I told him I worked in a butcher shop in South Texas during my high school years and we sold it daily. He told me I was clueless about my cuts of beef! I even told him it was the muscle under the lungs. He would have none of it.
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Old 15th May 2013, 02:56 PM   #1822
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Up till recently, picana and bavette (aka flank) were considered as leftovers by butchers here.
All of a sudden, it's the rediscovery of the long forgotten.
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Old 15th May 2013, 03:16 PM   #1823
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Quote:
Originally Posted by Scott Wurcer
Does this show make it down under? We have one or two Aussie food shows that gets shown here rarely in some cities.
Not that I know of, I just googled it and quickly checked cable guides, doesnt seem like it. some of our food shows are pretty good, but usually the ones that are, are the type like Luke Nguyen (Vietnamese, proprietor of The Red Lantern), Kylie Kwong (Vietnamese) 'the cook and the chef' Maggie Beer and Simon Bryant (Modern Australian + modern provincial (Barossa wine country) and some Japanese/Asian. to mention a few. These are popular among foodies, but not popular in general.

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Eastern Australia Andrew goes snorkeling, spear fishing and visits a farm where they pamper their cattle. He makes a stop at the Sydney Fish Market where he samples bizarre food he's never tasted before, including Moreton Bay bug, Balmain bug, flathead fish and spanner crabs.
Jeez he sure had it tough in my neck of the woods ... these may be exotic/strange to him, but those, along with blue swimmer crabs and muddies, are probably the pick of crustaceans on the East Coast (our best Crays are found more down along the south coast, Tassie and South-West Coast). Bugs are superb, i'll take them over Lobster any day.

the Squid dish you describe, sounds like it would resemble c0ck stuffed with balls in both appearance and texture...

the Chefs you probably get to see, our mainstream ones, are pretty ho-hum. multicultural, but very safe. Like Curtis Stone, who I believe Oprah has taken a shining to. I cant stand the posing pretty boy with the painted on smile, his ads for Coles make me want to KILL!! hopefully you havent been subjected to Huey (Ian Hewitson) but it wouldnt surprise me.

I became inspired by last nights food round table. i've gotta say, the fruit at the moment is spectacular, didnt feel like fussing with it at all, just a squeeze of lime, the red papaya is other-worldly. then 'Eggs Benny' with Jamon on Rye. thats more like it hey Cal?

Last edited by qusp; 15th May 2013 at 03:35 PM.
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Old 15th May 2013, 03:46 PM   #1824
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Originally Posted by jacco vermeulen View Post
Up till recently, picana and bavette (aka flank) were considered as leftovers by butchers here.
All of a sudden, it's the rediscovery of the long forgotten.
"bavette a l'echalotte " has been one of my favourite French "bistro" dishes for 40 years!

Cliff
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Old 15th May 2013, 04:55 PM   #1825
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Originally Posted by qusp View Post
thats more like it hey Cal?
Is that eggs benny down under?

Our is served on a toasted english muffing with the ham or fish placed under a single poached egg with hollandaise drizzled over.

Nice yolk you have there. Perfect.

Do you guys have the Food Network?
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Old 15th May 2013, 04:58 PM   #1826
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I just remembered one of the more interesting Aussie shows was a guy cooking in the wild on open fires and catching/gathering ingredients. My memories are cloudy with time and I only saw two episodes on a business trip so maybe I have it all wrong.

I did see one of the Asian influenced shows, and it was good.
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Old 15th May 2013, 05:20 PM   #1827
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Last nights dinner, another item (welks) discarded for years but now shipped to Asia. Here about $2 US each the two being more than enough for two people. The grandchildren amused themselves for a while watching them poke out and recoil at the slightest touch. I pulled them out live after breaking the top so I could start with sashimi from the best of the muscle, just a drizzle of yuzu on top. The rest was cut small and poached for 15 seconds in dashi (my daughter's recommendation). She was right no pounding to tenderize was required. This went into a bowl of miso ramen. I decided not to grill the guts crispy as a third course as some do, I wish I had been more careful about keeping all of the gut from the poached meat, it did not work in that style.

The sashimi was great rivaling giant clam at a small fraction of the price.
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Old 15th May 2013, 06:28 PM   #1828
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Nice. I am always surprised how people shy away from snails. Some great dishes can be made.
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Old 15th May 2013, 06:32 PM   #1829
qusp is offline qusp  Australia
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Quote:
Originally Posted by Cal Weldon View Post
Is that eggs benny down under?

Our is served on a toasted english muffing with the ham or fish placed under a single poached egg with hollandaise drizzled over.

Nice yolk you have there. Perfect.

Do you guys have the Food Network?
nah, not eggs benny, 'eggs benny' notice the inverted commas I put around it. here is the same if traditional, english muffin (although I sometimes use fresh made crumpets) with a poached egg and hollandaise, or sometimes Bearnaise and ham, bacon or salmon.

above I just substituted rye sourdough toast for the muffin and the last of my Jamon Spanish cured ham instead of normal ham. the sauce is freshly made free range egg hollandaise made on egg yolks, butter and lemon juice rather than tarragon vinegar to freshen it up a bit and cut through the fat, so really its pretty close. oh and its a double serving as it was my midnight meal (I work odd hours, its 4AM here now, not far from bed, I dont keep standard breakfast lunch dinner times, havent for years)

yeah we get the food network I think, but I dont have cable TV, I have cable internet and apart from a small amount of free to air, I watch most of my TV and video on my computer on demand. I spend enough time in front of the Mac as it is for work and hobby stuff to spend the rest in front of cable TV. luckily our national broadcaster, the ABC is pretty decent and all of the content across the 3 ABC channels is made available for a 2 weeks+ window online, as with several of the other channels.

most of the good cooking shows are also on SBS or ABC, which also have much of the better drama and non biased news content without the paid 'public interest' stories

Quote:
Originally Posted by scott wurcer View Post
I just remembered one of the more interesting Aussie shows was a guy cooking in the wild on open fires and catching/gathering ingredients. My memories are cloudy with time and I only saw two episodes on a business trip so maybe I have it all wrong.

I did see one of the Asian influenced shows, and it was good.
nah that makes sense, there have been a few like that over the years.

Quote:
Originally Posted by scott wurcer View Post
Last nights dinner, another item (welks) The grandchildren amused themselves for a while watching them poke out and recoil at the slightest touch. I pulled them out live after breaking the top so I could start with sashimi from the best of the muscle, just a drizzle of yuzu on top. .... snip
haha awesome, did you pull the screaming mollusc from the shell and eat it alive in front of the littleuns? so the guts are not bitter/gritty?


Quote:
The sashimi was great rivaling giant clam at a small fraction of the price.
yeah its interesting how the whole thing cycles around and how slumming it with tasty peasant food is so hoyty toyt these days

Last edited by qusp; 15th May 2013 at 06:35 PM.
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Old 15th May 2013, 10:11 PM   #1830
Ron E is online now Ron E  United States
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A little more low-brow
A great bean dip for tortilla chips can be made from combining:
Refried Beans - 15 oz can
and "to taste" additions of:
sriracha
finely Minced onion (for texture)
Cilantro (for color)

Costs about a buck and a half for enough dip to feed an army.

My secret for making tomato salsa is only in the ratios of onion to tomato:
anywhere between 1:10 and 1:5 (2:10) for onions to tomato (by weight) is about right.
Then do peppers, lime juice and salt (edit: and cilantro - use the stems too!) to taste.
Comes out to about a tennis ball sized onion, 2-3 tomatoes and one pepper (habanero for me).
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Last edited by Ron E; 15th May 2013 at 10:15 PM.
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