like the other person said get some Aldi gherkins. Dill pickles are worth a try if you haven't before

Does anyone know why my honeycomb bugged out? It ended up with a slightly bitter caramel layer, then above it another layer that looked like honeycomb but was real crumbly and weak.

Quote:

Originally Posted by Madam Lasher

Hey does anyone know where I can find okonomiyaki flour in Sydney?

Do you need special flour for okonomiyaki?

Quote:

Originally Posted by Oblivia

Do you need special flour for okonomiyaki?

I don't think you need it, but it adds nicer flavour

Most of the bigger Asian grocery stores stock it

Anyone had any experience using veal glace instead of stock? I#ve got a recipe that calls for reducing 2L of stock down to 500ml. Can I just use 500ml of stock and stir some glace through at the end?

Quote:

Originally Posted by Oblivia

Do you need special flour for okonomiyaki?

Yeah the taste is better, I have used normal flour and it was overpowering.

As a work around I got potato starch and mixed it with part normal flour, it worked well so I gave up on my search for okonomiyaki flour.

Quote:

Originally Posted by Anselm

Anyone had any experience using veal glace instead of stock? I#ve got a recipe that calls for reducing 2L of stock down to 500ml. Can I just use 500ml of stock and stir some glace through at the end?

Thats a real specific question, and I can't help, but out of curiosity, what are you making? And why wouldn't you wanna just follow the recipe?

Was making a,version of bordelaise sauce but forgot the stock and was trying to improvise

What did you do?

I had some stock so used that as a base and stirred the glace in at the end. Worked well, basically instead of reducing stock along way .

Does anyone know if I can put fresh arancini bolognese in the freezer without them going funky?

a lot of Spanish people stir Paella....you can still get a good crust ...you just don't stir it as much and not at all at the end.

Quote:

Originally Posted by psyv

Does anyone know if I can put fresh arancini bolognese in the freezer without them going funky?

Anybody?

Italian riceballs with meat?

sure why not... I'm sure one of the hotels i worked at used frozen mini ones and just threw them in the oven.

depending on the size the defrosting method might be a little delicate. might be worth putting them in the fridge or on the bench O/N then oven re-heat them.

Quote:

Originally Posted by psyv

Does anyone know if I can put fresh arancini bolognese in the freezer without them going funky?

You 'arancini bolognese' like that's a thing. Is it arancini with bolognese sauce on the outside, or is it stuffed inside?

It's stuffed inside. I only mentioned the filling because they could've been spinach & ricotta or something else and it might have had a bearing on how people answered/what they thought.

Cheers Bracko, I kinda just wanted to confirm what I was thinking. I've had bolognese go bad in the freezer before, that's all.

I batch make and freeze spaghetti bolognese all the time. Number 1 hangover food!

I wonder how the bol went bad in the freezer? That seems weird. Shitty freezer?

Quote:

Originally Posted by psyv

. I've had bolognese go bad in the freezer before, that's all.

As in freezer burn? Any food can get a case of that.

I've been looking for this fairly common Khmer recipe for years (ever since eating it in a few Khmer kitchens in Cambodia)

Pumpkin in oven or Piece pumpkin in oven.

It was often served in a metal single pot and was a mixture of pumpkin, cheese, asian flavours, possibly coconut milk (memory is getting hazy) and you could get vegetarian or meat mixed in I think.

It was pretty much as common as fish amok and I can't find a recipe for the life of me. Any help would be much appreciated. I have even written to a few Khmer restaurants in Cambodia and received no response.

k_x oxo

have you tried Charmaine Solomon's book?

I'll have a look tonight.

Thanks Bracko. Would much appreciate.

k_x oxo

Sweet FA in her book

Sounds interesting though. Do you remember the name of the root vegetable they used in the south to Vietnam during the Vietnam war? Apparently it was also used in Cambodia, I can't for the life of me remember the name of it.

Quote:

Originally Posted by Bracko

Sweet FA in her book

Sounds interesting though. Do you remember the name of the root vegetable they used in the south to Vietnam during the Vietnam war? Apparently it was also used in Cambodia, I can't for the life of me remember the name of it.

Taro root?

k_x oxo

5 golden stars!

cheers

Had an awesome mushroom entree last night at NOstos in leichardt. Need to try and replicate. Anyone got a recipe that involves mushroom, garlic, balsamic ...and probably overnight marinating?

Is there a substantial difference between a standard roast chook and a beer-can chicken? I've always wanted to try the can technique, but not sure if it'll be that much better/different.

regardless of whether it's better, it means you get to drink a beer and violate a chicken by putting a can up its clacker

cheers

Quote:

Originally Posted by grapsta

Had an awesome mushroom entree last night at NOstos in leichardt. Need to try and replicate. Anyone got a recipe that involves mushroom, garlic, balsamic ...and probably overnight marinating?

absolutely, here's one i use all the time

Ingredients:
Mushrooms
Garlic
Balsamic

Recipe:
1. Marinate overnight
2. Put in pan on heat until done

QUESTION: Does anyone have a good recipe for mulled wine?

Do You Order Food Online?
Once I discovered the ease and convenience of ordering food online and skipping the line at the register, I never turned back.

figured it'd be lot more expensive

Quote:

Originally Posted by Ruthykins

QUESTION: Does anyone have a good recipe for mulled wine?

Followed Jamie Oliver's recipe last weekend, was top notch. Only thing I would change next time would be reduce the sugar amount a bit.

http://www.jamieoliver.com/recipes/o...-s-mulled-wine

anyone else get into that mulled wine Wine Odyssey was selling at the Rocks Markets during Vivid...goddamn that stuff was good

Quote:

Originally Posted by JolyV

Do You Order Food Online?
Once I discovered the ease and convenience of ordering food online and skipping the line at the register, I never turned back.

I have using menulog, its great when you dont have cash on you. But its not very good when you want to make changes to your meal e.g extra this or minus that.
Works tho.

You can usually put that stuff in the comments, but they don't always get it right.

Quote:

Originally Posted by ravelikespastic

I have using menulog, its great when you dont have cash on you. But its not very good when you want to make changes to your meal e.g extra this or minus that.
Works tho.

you´re right, but is a good options for weekened and emergencies(I use it a lot when breaking a leg)

Just discovered Soffrito.

Get on board ****s

Quote:

Originally Posted by MCSphinx

You can usually put that stuff in the comments, but they don't always get it right.

If you want to make changes then call the restaurant direct ....which I do anyway to save them having to give menulog a commission

Does anyone know if and where you can buy tinned clams in Sydney?

k_x oxo

Is there a reason why shortcrust pastry sometimes shrinks when blind baking? Is there any way to stop it from happening?

Overworking the gluten will cause shrinkage *but* the main reason is baking is removing the moisture from the pasty, so you need to leave sufficient overhang to account for the shrinkage.

So leave an overhang, then cut the edge with a sharp knife while the pasty is still warm to get a nice even edge.

Aha ok awesome! I'll make sure to not roll it too much next time and leave an overhang Cheers!