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MikeAqua
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  #2016201 15-May-2018 11:07
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MikeB4:

 

Good idea networkn smile

 

A food thought I have is I would like to see recipes or ideas for lactose free desserts. 

 

 

Do you like coconut?  Lots of options to use coconut milk/cream as a dairy substitute in deserts. 

 

To a lesser extent almond milk can be used.





Mike


networkn

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  #2016211 15-May-2018 11:34
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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. 

 

 

 

 

 

 


 
 
 
 


MikeAqua
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  #2016248 15-May-2018 12:15
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pctek:

 

So what is higher end food?

 

 

Personally I see higher end food as high quality classic or creative dishes as well.

 

It doesn't have to be expensive.  Beef cheeks is an example of a cheap but delicious meal.

 

The recipe I gave for zucchini salad above is also delicious and is both cheap and easy.

 

If I'm paying good money for a meal, I expect it to be cooked better than I could cook it myself.





Mike


pctek
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  #2016366 15-May-2018 16:06
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networkn:

 

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 :) 

 

 

I asked what it is, not accused you of anything.


networkn

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  #2016408 15-May-2018 16:18
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pctek:

 

networkn:

 

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 :) 

 

 

I asked what it is, not accused you of anything.

 

 

Sorry, I misread the tone. 

 

I don't have a specific definition, but I'd start with fresher ingredients, higher quality and potentially more complex cooking techniques (though in my experience some of the best food ever is best ingredients given a minimum of attention). It does usually work out that rarer items are more expensive (lobster, crayfish etc). I would kill for a contact for Lobsters for example :) 

 

 

 

 


pctek
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  #2016989 16-May-2018 16:40
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Granddaughter is learning to cook.  She made a prawn salad the other weekend, her choice.

 

She has quite good taste for a kid, chose a seafood pasta with squid ink noodles when out for dinner with dad.

 


She's decided squid ink is yum.

 

 

 

 

 

 

 

Anchovies....think that's like roman fish sauce, an ingredient not so much a just eat it on it;s own thiing.

 

 


networkn

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  #2016991 16-May-2018 16:45
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Anchovies, as I have learned, could be these: 

 

 

 

http://www.shootfirsteatlater.com/2012/09/17/san-sebastian-gran-bar-la-espiga-and-rojo-y-negros

 

Which are absolutely freaking delicious to eat on their own and don't taste fishy, nor salty

 

 

 

or these:

 

https://sabato.co.nz/talatta-anchovies-in-olive-oil-5005

 

Which I would most definitely not want to eat on their own, or on a pizza, but should, in my opinion, be part of the base of any decent stew involving red meat.

 

 


 
 
 
 


MikeAqua
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  #2016994 16-May-2018 16:48
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pctek:

 

She's decided squid ink is yum.

 

Anchovies....think that's like roman fish sauce, an ingredient not so much a just eat it on it;s own thiing.

 

 

One of the nicest italian meals I have ever had was a risotto nero.

 

Anchovies - love 'em.  I'm happy to eat them out of the jar. 

 

I also love ikan billis which is dried anchovy.  One of my favourite Singaporean/malaysian dishes is ikan billis fried with peanuts and chilli.  served over rice it is blistering hot and very more-ish





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networkn

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  #2016997 16-May-2018 16:50
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MikeAqua:

 

pctek:

 

She's decided squid ink is yum.

 

Anchovies....think that's like roman fish sauce, an ingredient not so much a just eat it on it;s own thiing.

 

 

One of the nicest italian meals I have ever had was a risotto nero.

 

Anchovies - love 'em.  I'm happy to eat them out of the jar. 

 

I also love ikan billis which is dried anchovy.  One of my favourite Singaporean/malaysian dishes is ikan billis fried with peanuts and chilli.  served over rice it is blistering hot and very more-ish

 

 

Ie Ala Sabato link above? Ewww. I suppose you like Olives too? /me shudders. 

 

 


pctek
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  #2018518 18-May-2018 19:04
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https://www.allrecipes.com/recipe/141155/rolled-flank-steak/

 

I made an amended version of this as follows:

 

 

 

1 (2 pound) beef flank steak

 

8 ounces thinly sliced provolone cheese

 

4 slices streaky bacon

 

1/2 cup sliced mushrooms

 

1/2 red pepper, seeded and cut into strips

 

salt and pepper to taste

 

 

 

Directions

 

 

 

Preheat oven to 15 degrees C. Grease a baking dish.

 

Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border.

 

Arrange the bacon, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat.

 

Roll the flank steak up and away from you, so that when the roll is cut after cooking, into the pinwheel shape, each of the filling ingredients will be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine or secure with toothpicks

 

Place in prepared baking dish, cover with foil, and bake in preheated oven for one hour, . Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. I made a gravy with the juices also.

 

 

 

NOte: provolone is an Italian cheese. It is an aged pasta filata (stretched-curd) cheese, so any similar cheese will do.  Something that won't melt out and leak....

 

 

 

 


networkn

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  #2020990 23-May-2018 10:20
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Massive news announced today. 

 

 

 

The French Café has been sold. It's new owners are in my opinion NZ's best chef or very close to it, Sid Sahrawat and his wife Chand. It will forthwith be known as Sid at The French Cafe.

 

I haven't been to the FC for a long time, but reviews from people I trust had said it was a little staid and tired, I am hoping that Sid can turn that around. I'd trust him to. 

 

 


networkn

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  #2069153 7-Aug-2018 09:51
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Sad news today in the culinary world. 

 

Joël Robuchon, Michelin star French chef, dies aged 73 after fight with pancreatic cancer.

 

What a legend this man was. More Michelin stars than any other.

 

I have had the pleasure of dining at 3 of his restaurants world wide, most recently to celebrate my sisters 50th in Singapore. It was an incredible experience. 


Geektastic
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  #2069171 7-Aug-2018 10:13
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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. 

 

 

 

 

 

 

 

 

 

 

Try fresh Sardines v tinned ones - again, no resemblance between the two!






networkn

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  #2069172 7-Aug-2018 10:14
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I am not even sure where you can get such things in New Zealand. I would be well open to giving them a go.

 

 


Geektastic
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  #2069239 7-Aug-2018 12:25
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networkn:

I am not even sure where you can get such things in New Zealand. I would be well open to giving them a go.


 



Probably not. Unlike Australia, we don't import much fish.

Try it next time you're in the Med!





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