pink poodle
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Chilli and salt are excellent flavours!
The cooking thread
- Thread starter Dales Cannon
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Freediver
Likes Bikes and Dirt
I've grated some Grana Padano, got the pasta on the stove and I've made a GF damper that I turned into garlic bread. I also pulled a tub of aussienaise out of the freezer to zapp while the pasta cooks. For some reason my kitchen is smelling like vindaloo. I'm going to run with it
pink poodle
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You're going to have to help me out here...Google didn't give me much to work with.
Freediver
Likes Bikes and Dirt
What your average Australian calls bolognaise is so far removed from Bolognese style ragu that even if we do add a French sounding suffix it's still insulting to Italians. I still wolf it down though.
The garlic bread could have just been a replacement for a garlic naan, the red lentil pasta I used worked fine but the cheese was just a huge clash. Perhaps I shouldn't have added the lime pickle and mango chutney on the side.
The garlic bread could have just been a replacement for a garlic naan, the red lentil pasta I used worked fine but the cheese was just a huge clash. Perhaps I shouldn't have added the lime pickle and mango chutney on the side.
Or the paprika, ginger, coriander, turmeric, mustard powder, cumin, cinnamon, and red chili flakes? What's your gf damper recipe?
Freediver
Likes Bikes and Dirt
Nothing fancy, just packet SR flour, generous pinch of salt and a dash of oil. Oven at about 200 and time depends on the size of the blob. Bigger blobs give you a thicker crust before the inside is cooked.
beeb
Dr. Beebenson, PhD HA, ST, Offset (hons)
pink poodle
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I'm still confused...
Fly to Italy, Bolognia, buy an authentic Italian ragout. Mystery solved.
pink poodle
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Sheeeeeeeeeeeeeeesh...another holiday? Their winter has just finished, so it's going to be a bit of a wait.
Summer is spectacular.
fjohn860
Crypto curious
Yes it is
pink poodle
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It can be as spectacular as it wants, I am not a summer person. I'm already booked for some wintery NZ time.
nzhumpy
Googlemeister who likes bikes and scandal
Not something I cooked but...
Stopped at Windsor on our way home on Saturday for a cheeky beverage and decided a bite wouldn't go astray, looked at the menu and there was a vast array "loaded Schnitzels", intrigued I went for the Mexicana, schnitty, chilli, guac, sour cream, jalapenos and a few corn chips sticking out of the sloppy concoction like sails.
As bad as it looked it tasted bloody good...will try again.
Stopped at Windsor on our way home on Saturday for a cheeky beverage and decided a bite wouldn't go astray, looked at the menu and there was a vast array "loaded Schnitzels", intrigued I went for the Mexicana, schnitty, chilli, guac, sour cream, jalapenos and a few corn chips sticking out of the sloppy concoction like sails.
As bad as it looked it tasted bloody good...will try again.
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beeb
Dr. Beebenson, PhD HA, ST, Offset (hons)
Ooft, that would reek.
pink poodle
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Is this crispy like good pastry or stretchy like good cheese?
pink poodle
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I haven't cooked anything photogenic for a while, so here is some orange and brandy poached pork loin.
Moist and tender. Served with spicy brown rice, black bean, and scallions.
Moist and tender. Served with spicy brown rice, black bean, and scallions.
