Share a recipe or food thought - General Discussion.

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Networkn
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#2069244 7-Aug-2018 12:29

I am off to Melbourne in Late October it would seem. Anyone have a recommendation they want to share for restaurants? I usually follow the fine food blogs and tripadvisor, but happy if anyone has anything to add.

Care more about the food than anything else.

networkn

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#2071074 10-Aug-2018 10:04

So, anyone able to suggest an all day eatery on the North Shore with great Food? For Sunday.

Madam Woo is one we have been to a couple of times, it's ok.

MikeAqua

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#2071115 10-Aug-2018 10:12

Burger Wellington starts today - 197 Burgers to choose from and only 16 days to try them

Mike

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#2071121 10-Aug-2018 10:15

MikeAqua:

Burger Wellington starts today - 197 Burgers to choose from and only 16 days to try them

Last night at my squash club we held an event. Someone made burgers and chips for $10. Burger was untoasted buns, edam cheese slice, beef pattie, lettuce and some onion, tomato sauce and some majo. Was delicous and what I remeber burgers being like as a kid.

I think sometimes burgers are over thought. I had had some great burgers at places like Burger Burger, but other times I feel people try too hard with them.

If I had been doing these Burgers, I would have used Angel bay Lamb patties, Added beetroot, possibly a fried egg.

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#2071147 10-Aug-2018 10:46

networkn:

I think sometimes burgers are over thought. I had had some great burgers at places like Burger Burger, but other times I feel people try too hard with them.

I agree. I'm traditionalist when it comes to burgers.

I make somewhat of an exception for WOAP though, as it's supposed to be a gourmet thing. There is a dessert burger and even a vegan burger (sacrilege!).

Of the 50 or so burgers within walking distance, I'll probably try about half a dozen. Top of the list this year is a beef Wellington and duck parfait burger. I guess that will be all I eat on that particular day.

The best burger I've ever bought was a couple of hours North of LA in a roadside RV park. Buns (not ing Brioche) grilled on the hotplate, patty, pickles, jalapeños, cheese, a bag of crisps and can of soda. Even beetroot wouldn't have improved it ...

Burger burger looks good ...

Mike

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#2071161 10-Aug-2018 11:04

MikeAqua:

networkn:

I think sometimes burgers are over thought. I had had some great burgers at places like Burger Burger, but other times I feel people try too hard with them.

I agree. I'm traditionalist when it comes to burgers.

I make somewhat of an exception for WOAP though, as it's supposed to be a gourmet thing. There is a dessert burger and even a vegan burger (sacrilege!).

Of the 50 or so burgers within walking distance, I'll probably try about half a dozen. Top of the list this year is a beef Wellington and duck parfait burger. I guess that will be all I eat on that particular day.

The best burger I've ever bought was a couple of hours North of LA in a roadside RV park. Buns (not ing Brioche) grilled on the hotplate, patty, pickles, jalapeños, cheese, a bag of crisps and can of soda. Even beetroot wouldn't have improved it ...

Burger burger looks good ...

Beetroot has never improved anything, other than by its absence...!

I have always liked In & Out burgers in the US.

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MikeB4

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#2071163 10-Aug-2018 11:07

The only thing I am really good at is roast potatoes, chunky fries and roast chicken wings.

Here is a crazy notion, lets give peace a chance.

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#2071164 10-Aug-2018 11:09

networkn:

pctek:

So what is higher end food?
Is this some snob thing? Or it goes by cost?

If it makes you feel better to think of me as a food snob because of my description, I won't lose any sleep over it :)

Generally, I cook what I like to eat. Using ingredients I know I like individually.

I will say one thing though, I HATE anchovies, except when I cook with them. IE I wouldn't have them on a pizza for money, but I'll throw them in a stew every time as it adds a layer of flavour. The exception was a seafood restaurant on my first night in Spain, where I was served some huge white ones. They were freaking delicious but bear NO resemblance to anything I have seen in NZ.

I had another thought: you could use Lea & Perrins Worcestershire Sauce instead if you don't want the faff of keeping anchovies around. It is made with anchovies as one of the base ingredients, so adding it to stew will have a similar effect.

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#2071166 10-Aug-2018 11:10

MikeB4:

The only thing I am really good at is roast potatoes, chunky fries and roast chicken wings.

That's a whole diet right there.

MikeB4

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#2071170 10-Aug-2018 11:17

My roast potatoes and chunky fries come out every time fluffy on the inside and golden crunchy on the outside.

I use only Agria potatoes, peeled cut and par boiled for 10-15 minutes for roasts and 10 minutes for fries. I drain allow to sit and dry until they turn white. I then shake them in the pot until the outside is fluffing. I add a bit of oil or lard and cook in the oven.

As for the chicken wings I dry them, sprinkle generously with salt, gound pepper and chicken stock and allow to sit. I then roast them with oil or lard that has chicken stock (powder) mixed in it.

My wife beats them though with her perfected southern fried chicken.

Here is a crazy notion, lets give peace a chance.

networkn

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#2071171 10-Aug-2018 11:17

Geektastic:

Beetroot has never improved anything, other than by its absence...!

I have always liked In & Out burgers in the US.

I am keen to try In and Out. I made enquiries once as to opening one here, but the licensing and logistics fees were out of this world.

I feel sad for you that you don't like beetroot!

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#2071172 10-Aug-2018 11:18

MikeB4:

My wife beats them though with her perfected southern fried chicken.

I'll be around say.. 6pm tonight? :)

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#2072801 13-Aug-2018 16:29

Geektastic:

Beetroot has never improved anything, other than by its absence...!

You should know by now that nothing beets a root.

Mike

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#2072802 13-Aug-2018 16:31

MikeB4:

I use only Agria potatoes, peeled cut and par boiled for 10-15 minutes for roasts and 10 minutes for fries. I drain allow to sit and dry until they turn white. I then shake them in the pot until the outside is fluffing. I add a bit of oil or lard and cook in the oven.

Have you tried duck or goose fat? Amaze-balls.

Mike

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#2072803 13-Aug-2018 16:31

MikeAqua:

Geektastic:

Beetroot has never improved anything, other than by its absence...!

You should know by now that nothing beets a root.

This Kiwi-ism may be lost on him. Other options include it being so long since he had one, he has forgotten how good they are? :)

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