Food thread

HBS Guy

Head Honcho
Staff member
Bought a kilo prawns at the farmers market this morning! Pizza tonight—dough already fermenting in the car!

Also a bag of lemons, try making preserved lemons.

I made a batch of piccalilli earlier this year—only one jar left in the pantry. So bought a large cauli, celery, fennel bulb (the green bits nice with the prawns) onion, a capsicum etc. Salt that tonight.

LOVE piccalilli and found that its tartness, spice and crispness of the veges makes it a great accompaniment to curry.
 

HBS Guy

Head Honcho
Staff member
Hope to have a nice Yum Cha for lunch today, assuming I can get the 99yo to find a pair of shoes quick enough :ROFL1
 

HBS Guy

Head Honcho
Staff member
Jarring the piccalilli. Ummm, made a nice spiced vinegar/Keens mustard powder/flour/muscovado sugar/turmeric all nice smooth, nice light yellow. Left the heat on under that pan didn’t I? Bit darker, bit thicker. Tastes fine, bit tarter than I usually do it:

picallili-1.JPG

10jars.JPG

I loves me som piccalilli, hmmm!
 

HBS Guy

Head Honcho
Staff member
Piccalillie is a cauliflower and other crisp veges, salted or brined overnight, briefly cooked/parboiled, then rinsed in cold water to stop the cooking then a sauce of mustard powder, spiced vinegar, sugar mixed in to the veges and canned.

Nice tart crisp pickle, goes well with ham & pork, cheese, essential part of a ploughmans lunch, etc. I love it and it is easy enough to make.

Wiki:
British piccalilli[edit]

Piccalilli label as used by Crosse & Blackwell around 1867[10]
British piccalilli contains various vegetables—invariably cauliflower, onion, and gherkin—and seasonings of mustard and turmeric.
 

HBS Guy

Head Honcho
Staff member
Fuck the fuck the fuck! Thought I could escape tomorrow, visit to Barossa or Clare Valley, Fucking spoiled fucking restaurants are all fucking closed Tue! Harvest Kitchen in the Barossa: magic, produce driven menu. S H U T tomorrow!

Oh well, see what I can do Thu or Fri.
 

pinkeye

Wonder woman
I actually had lunch today.. with a friend.. it was part of going to my eye-doctor.

The first sit-down lunch I 've had at an actual Restaurant since March.
It was at a much awarded Thai Restaurant... Was great to catch up with my friend, after months, and loved not having to cook anything.!~
we were full, in fact i still am. YUM.
 

HBS Guy

Head Honcho
Staff member
It IS a new world Monk.
Now you get to eat all the food you have preserved over the yrs.

Want to share..??
Not really. Apart from marmalade that you can eat for up to two years after making preserves are rated safe for one year.

Not sure whether a pressure canner increases the life of a preserve.

If you want a jar or two of piccalilli happy to oblige.
 

MilesAway

Bongalong
Not really. Apart from marmalade that you can eat for up to two years after making preserves are rated safe for one year.

Not sure whether a pressure canner increases the life of a preserve.

If you want a jar or two of piccalilli happy to oblige.
Can't stomach marmalade: possibly the only food I will not eat 🤾
 

HBS Guy

Head Honcho
Staff member
That is a shame DRAH. I make two types of marmalade: conventional with Seville Orange and one with blood oranges, add a bit vanilla with that. Hope I can grow them in Tassie but not sure.

I have a dwarf BO tree but planted it too close to the house: oranges are fine but they don’t have a big enough temperature swing day-night and don’t develop much color. Be nice if I can find a cheap 17L saucepan for waterbath.
 

MilesAway

Bongalong
That is a shame DRAH. I make two types of marmalade: conventional with Seville Orange and one with blood oranges, add a bit vanilla with that. Hope I can grow them in Tassie but not sure.

I have a dwarf BO tree but planted it too close to the house: oranges are fine but they don’t have a big enough temperature swing day-night and don’t develop much color. Be nice if I can find a cheap 17L saucepan for waterbath.
I'm more a Vegemite and typical cereals and bacon and eggs guy but my uncle from Queensland made an excellent jam once. I'm not into jam, but chutney and pickles yes, though this was very pleasing. I'll get back to you on exactly what plant it was- I was impressed🤸🤾
 

HBS Guy

Head Honcho
Staff member
I need to get into some of that, hard to do here.

Also cordial from black currants: bought one black currant bush but will get more next year—hope to have a landscape design when I leave Tassie this time, will guide all future plantings. IF I can get the cellar I want (bit more than just under the house) can grow mushrooms, make mushroom sauce etc.
 

HBS Guy

Head Honcho
Staff member
Have a pomegranate coming, might get a second. Juice, the seeds etc, make grenadine etc. A small warm room off kitchen, stuff can be put there to ferment or jellies to drip overnight etc out of the way. Plant seeds there ready for spring planting etc, do tests on cider and wine must. Do some distilling.
 

pinkeye

Wonder woman
I need to get into some of that, hard to do here.

Also cordial from black currants: bought one black currant bush but will get more next year—hope to have a landscape design when I leave Tassie this time, will guide all future plantings. IF I can get the cellar I want (bit more than just under the house) can grow mushrooms, make mushroom sauce etc.
Just don't plant Mulberries. Ops that applies in QLD.. they are an environmental weed.. Not sure about Tas tho.
 

MilesAway

Bongalong
I need to get into some of that, hard to do here.

Also cordial from black currants: bought one black currant bush but will get more next year—hope to have a landscape design when I leave Tassie this time, will guide all future plantings. IF I can get the cellar I want (bit more than just under the house) can grow mushrooms, make mushroom sauce etc.
I love mushrooms.... Give me a steak and mushrooms and I'll add onions and maybe or maybe not garlic and some other vegies and I will be the overman!

🤾🤸🤸🤸🤸🤸🤸🤸🤸🤔
 
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