FOOD

[stencilator]

Ooooh a food thread... nice! I love eating and cooking, and my wife loves cooking even more than I do... how lucky am I?!!!! Anyway, so far this weekend I have been out to dinner to a fancy Japanese restaurant called Toko... awesome food and quite the spectacle to watch them create artworks in fish. You have to save your pennies but well worth it.

At home, my wife baked me a batch of chocolate brownies... I think she should go into business making them, they rock! She made these ones with quality green and blacks dark chocolate and sour cream... they're soft and gooey but at the same time cakey and not too heavy. (drools like Homer) Oh man I've eaten so much but can't stop.

Tonight I will cook pizzas (making the dough now) followed by apple and rubarb crumble. I love winter food!

I'm about to move house and am currently packing our cook books... two boxes I can hardly lift and counting. If anyone wants recipes, I got plenty.

[Vector Sigma 13]

apple and rubarb crumble

Yum! Reminds me of what my Grandmother used to make!

Somewhere ive got some great camp cooking recipies. I looovvvveee campfire cooking!

Bit hard to do in the city i guess...

[liegeprime]

Ive been meaning to cook Rhubarb. Never eaten it but looks yummy! Saw this episode from the Cook and the Chef - Maggie Beer's brulee recipe seems pretty simple. Just need to get that blowtorch to do the caramelizing part. oh and those ramekins as well need to see if there's any on sale at Myers.

Posting this is Maggie's Rhubarb crumble Ive been meaning to try before winter ends hehehe- but you can eat it anyway even if its not winter

1 kg rhubarb stalks
2 oranges, zested, juiced
1 tsp ground cinnamon
1/2 cup caster sugar or 1/4 cup honey

Crumble
140 g unsalted butter cubed and chilled
125g plain flour
80 g dark brown sugar
100 g oats

1) Pre heat oven - 200ºC. Remove leaves off rhubarb and trim brown areas
Wash stalks and string if needed, cut into 4-5 cm pieces
2) Make crumble by rubbing butter into the flour mix with fingertips until mixture resembles breadcrumbs, add sugar and oats, mix by hand
3) Grease moulds/ ramekins. Spread rhubarb out in base and with OJ, zest and cinnamon, sprinkle with sugaror honey. Spread crumble mix on top evenly
4) Bake for 20-25 minutes or til golden and first signs appear of rhubarb juices rising up in the sides. Servew with rich cream.

I for one think this would be great with vanilla ice cream... but since I havent tried it, I can only imagine for now hehehe

[TheDirtyDigger]

I like pie.

[Paulbot]

I'm having soup for lunch this week because it means I spend about $1 on lunch each day instead of $7. I don't actually like soup all the much but I'm giving it a go (and hoping it helps my belt as well as my wallet).

I like pie.

and JaAm!

[liegeprime]

I'm having soup for lunch this week because it means I spend about $1 on lunch each day instead of $7. I don't actually like soup all the much but I'm giving it a go (and hoping it helps my belt as well as my wallet).

Erm you could try changing soup flavors then - chicken, then beef, cream of mushroom, cream of corn, Nido, minestroni that way it dont get boring.

[Doubledealer]

Problem with soup is it's really not that filling unless you have a really chunky minestrone or similar. I'm positively ravenous by 12pm - if I had to have soup for lunch I'd pass out by 3pm.