This week I have been Reading
Campaign Ruby, by Jessica Rudd, for our online book club Better Well Read Than Dead. She certainly loves name-dropping her labels.
Watching
The Plan, which reminded me that I haven't dropped enough hints to C recently about how much I want the BSG box set on Blu-Ray.
Listening to
The Pogues
Discovering
...to my great disappointment, that Jared Leto is in 30 Seconds To Mars. Why, Jared, why?
Eating
- Mee pok at Coconut House
- Matt Stone's fresh, Spring-y quinoa salad from this month's Australian Gourmet Traveller. (I decided that dinner was more than a "light meal", though, so added some fried haloumi for a meat-free Monday.)
- Suckling pig rolls at Collins Quarter, which are on for another three or four weeks on Wednesdays (and at $5 a pop are a bargain). They will be followed by Spring lamb!
- Baguette with pork rillettes from Le Traiteur - the crunchy, acid pickles go so perfectly with the rillettes
- Eggplant with minced pork from KL Bunga Raya
- Ipoh Hor Fun (again!) at Gurney Drive. Perfect on a wet and steamy September Saturday. C had the Hainanese Chicken Rice and the rice was beautifully flavoured.
- Some sticky ribs and fish-flavour pork from Fucshia Dunlop's Sichuan Cooking
- Compost cookie batter, with Lanka mix, wasabi peas - thanks to Penny for that idea! - Twisties, Mars Bar, Clinkers and Oreos. Oh, and some Special K. That'll teach me to try to be super-organised for morning tea. (Some did make it to the oven, I promise)
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By Injera, on May 7th, 2010%
Today’s theme on Simply Baking is cheesecake. Our Nutter knows we’ll all be thinking with our sweet teeth right about now, but he’s changing it up a bit and starting with a savoury cheesecake (which some may prefer to think of as a quiche with cream cheese – I know that would appeal to me more than a savoury cheesecake). I’m hoping that he’s not going to be matching anything to the colour of this particular shirt today, unless he’s going to do a pea puree. Actually (it’s catching!), the shirt might be the result of the pea puree prepared earlier. I get the sense that today’s recipes might take a bit of time, given the speed at which Nutter is talking.
Let’s get baking!
Continue reading Cheesecakes, with a Nutter twist – Simply Baking
By Injera, on April 30th, 2010%
And if it’s Simply Baking, then it must be time for my blog stats to jump dramatically, as fans of the Nutter search for the recipes they’ve seen on the show. Knowing how frustrating it is to search for one thing and land in something completely other, today’s post is dedicated to the recipes! (If, however, you are also interested in attempted analysis of recent junk food commercials, or exhaustive descriptions of crappy MTV/VH1 reality shows, please look around.)
Today Nutter promises classic French recipes. I hope my eyes can withstand the onslaught of his shirt, which is French-ish, I guess… possibly chartreuse? Anyway, let’s crack on.
Continue reading If it’s Friday, it must be Simply Baking
By Injera, on December 5th, 2009%
Just as soon as Anthony Bourdain’s paean to Melbourne’s food had scratched the travel itch into submission, Lifestyle Food popped Gary Rhodes into my just-home-from-work TV slot with his travels around China. Thanks. From reading Fuschia Dunlop’s Shark’s Fin and Sichuan Pepper, I did know that there was a world of food beyond the eastern cities we visited, but actually seeing them activated acute travel regret.
Gary’s a personable TV presence and, as he did in his “Indian road trip”, he took a student role to local chef mentors as he learned about the dishes specific to each of the regions he visited. His “sous chefs” – I missed the beginning of the first episode, so it took me some time to figure out that they weren’t actually chefs he’d brought from his kitchen, but a couple of lucky applicants – did some colour pieces and investigations into local ingredients.
Anyway, we were particularly interested in seeing the Yangzhou segment and the method the local chef used for his Lion’s Head Meatballs. The home chef then did a mashup of his recipe and the Fuschia Dunlop version and we had them for dinner last weekend. It’s difficult to say whether it was the alterations to the recipe that made it even better than last time because for this effort he also hand-minced the pork. In order to make a final decision on which recipe reigns supreme, we’d have to make the original one again, with hand-minced pork. Perhaps…
In the meantime, I’ve posted the mashup recipe over on our shopping/recipe list blog.
By injera, on October 20th, 2009%
Before heading off on our holiday, I did wonder how long it would be before I craved eating something “not Chinese”. I was particularly certain that I’d miss the lovely, simple goats cheese and lettuce rolls from Fatto a Mano in Gertrude Street.
Of course, “Chinese food” covers such a range of cuisines. Sure, I enjoyed my first lunch back at work, but we have been to both Hutong and Dumplings Plus for dumpling fixes, Nam Loong for buns and Noodle Kingdom for soup. Re-reading “Shark’s Fin and Sichuan Pepper” also fired us up for some Yangzhou cuisine, so on Sunday we got cooking.
I’ve mentioned my irritation with Lonely Planet’s city guides before. Why, oh why, couldn’t they include a map of the whole country inside the cover? It wouldn’t have added too much distraction to the “city” focus and would have drawn our attention to the fact that Yangzhou is actually quite close to Shanghai. Perhaps we could have tried their famous rice and the Lion’s Head meatballs there! Alas, we were reduced to trawling the internet for a decent recipe for the latter (Fuschia Dunlop kindly includes a recipe for the former).
Continue reading Time for a recipe
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