Hard News: Food and drink
417 Responses
First ←Older Page 1 2 3 4 5 … 17 Newer→ Last
-
although it's true that fresh fruit and vegetables don't fit the format.
The only thing that fits the format is corporate food interests that benefit from people not knowing how to cook or seeing it as too time consuming or difficult. It isn't either.
A good dahl that I can pop in the microwave for lunch suits me well.
Bro, dahl takes 10 minutes to cook from scratch. Twenty at the most. Microwave dahl? Does that really exist? That's worse than microwave porridge.
The new Furikake kelp seasonings by Pacific Harvest are very nice.
Are you on the payroll? I bet you can make those sauces with soy, ginger, oil and vingear and some herbs for half the price in as much time as it takes to open the bottle.
-
I recall a certain ChCh-based Libertarianz candidate, several years ago, rather disingenuously putting all the blame for binge-drinking on 6pm bar closing regulations. In fact, lager loutism was around long before that, having been imported with the first settlers who landed here.
-
Third, spend a bit of time at A and E tonight - or in a cop car - if you want to see what he's getting at.
I'm not sure that changing licensing hours is gonna make a dent in any of that as much of the problem drinking happens well before the early hours and has happened that way for decades. As Craig says, enforce the laws we have now before trying to fix something that often isn't broken.
Sir Geoffrey may not be as out of touch as many think but I'm wondering what his experience of many of the inner city clubs at 5am is? Mostly, and I've done a fair bit of this, they pretty happy controlled places. The real issue is the stuff going on outside and much of that comes from a) a failure to enforce the laws NZ has in the hours before 2am, or b) drinking on non-licensed premises.
-
Also, elderflower cordial is magical.
Restores 16,000 mana over 18 seconds.
-
PS. can anyone delete the duplicate post? No edit function avl.
-
Bro, dahl takes 10 minutes to cook from scratch. Twenty at the most.
What kind of recipe are you using? My standard dahl recipe includes an injunction to simmer over a low heat for about an hour. I wouldn't have thought the lentils would cook through enough in 20 minutes.
I think the split in age of eligibility between licensed premises and OTC sales is a good idea. Anecdotally, most of the serious problem drinking happens outside licensed premises, as cash-strapped young people get their drink on at home prior to going on the town (to save money on overpriced bar drinks). Certainly, I'm going to put my hand up and say that I did the same as a student - drinking at pubs was too expensive, so on the rare occasions that I did so, I normally had a few drinks prior to going out.
Plus I'd assume that it's easier for an underage drinker to buy alcohol over the counter than in a bar. So imposing a limit of 20 for OTC sales should make it harder for drastically underage kids to get hold of booze.
-
Secondly, I understand the impression people get of someone out of touch, but he's not. He's a decent, fair-minded man, who is not in the least lofty away from a microphone.
To back this up, a friend of mine worked part-time at the Law Commission, and I recall her being similarly complimentary. He obviously makes a better impression in person.
Bro, dahl takes 10 minutes to cook from scratch. Twenty at the most.
Really? You must be soaking it a while first. What sort of dahl are we talking here? (Though agreed re: the wrongness of microwave porridge/dahl/etcetera.)
-
The Dim-Post's Goose Sworn in as New Opposition Leader is some classic Danyl.
Thanks. I was thinking about Leda and the Swan - for some reason - and somewhere along the way the swan became a goose, possibly inspired by the one that lived on an empty section on the way I walked to school that chased me all the way home one morning.
-
Welcome to the Soda Stream Reveloution!
We brought one about a year back and never looked back. Refilling bottles is sometimes a pain but wouldnt you know we found an old soda stream from the 80's at the in laws and the bottle fits!
Of the regular flavours, surgar free cola with Schweppes Raspberry cordia and their summer lemon are my perfered
-
Just reading through the Law Commission report. It looksl like it is trying to be all things to all people, but most of all not spook the liquor industry.
The problem with this report is that it sees money being made from the sale of alcohol as a good thing which unfortunately has some bad consequences. I think that is getting it backwards.
Read this.
Now look at this.
I'd say alcohol fits in s3A(a), wouldn't you?
-
I have a recipe for elderflower cordial somewhere, I really must dig that out.
How to tell if there's an elderflower tree in your neighbourhood: is your yard covered in purple bird shit in summer?
-
possibly inspired by the one that lived on an empty section on the way I walked to school that chased me all the way home one morning.
Are you sure that wasn't Goff?
In my capacity of Labour party drone I've spent some time this last couple of weeks depositing leaflets in people's mailboxes on which our dear leader claims to have a "fierce belief in New Zealand". Between that and Key's famous 'ambition' line I've had an epiphany for what my will be slogan when I eventually enter the political arena: "New Zealand: I'm blowing it right now." Couldn't possibly fail.
-
Jo S,
I'd support the age split for offliscences, but I do wonder if it would make it even more difficult to enforce a limit that doesn't seem to be very thoroughly enforced as it is ....
-
Six o'clock closing was daft but there was only a few drunks visible staggering home after 6. Some would be carrying bowling bags with a couple of half gallon jars of draght beer to tide them over.
Lucky there were a lot less cars on the road back then 'cause of lot of drinkers got in their cars and drove home.
It was friday night and Dad would arrive home drunk expecting his tea on the table which he would eat in a grumpy drunk silence then sit in HIS chair and fall asleep. We stayed out of his way on that night.
Im sure his behaviour would dull my mothers heart just a little bit more every week as this routine continued.
I was glad when 6 o'clock closing was consigned to history.Anyway
I didnt realise Rick Ellis sees himself as some kind of telexecutive Froddo Baggins.
We are on a "journey" toward the "digital television experience".
or something like that he kind of enthused last night.
Jeez Rick turn it up mate that kind of corporatespeak may work when in the corridors of power but, you know, on the tele it just makes you look like a cock.And "at the end of the day" ? (A pet hate)
WHHAAAATT...
So no further discussion is necessary the Oracle has spoken.That CEO of Orcon seems like a decent bloke tho'
-
What kind of recipe are you using? My standard dahl recipe includes an injunction to simmer over a low heat for about an hour. I wouldn't have thought the lentils would cook through enough in 20 minutes.
It depends on the type of pulses that one uses. Even if does take as much as an hour, you can have that on while you do other things in the evening and have it ready for the next day. Making dahl doesn't require much attention to detail.
Really? You must be soaking it a while first. What sort of dahl are we talking here? (Though agreed re: the wrongness of microwave porridge/dahl/etcetera.)
I'm glad we're agreed. Making naturally convenient food more convenient is just too creepy for me. You can soak them like chick peas. But I think the lighter yellow or pinkish pulses cook away more quickly. Those are the ones I grab and they cook into a paste pretty fast.
-
The only thing that fits the format is corporate food interests that benefit from people not knowing how to cook or seeing it as too time consuming or difficult. It isn't either.
Brickley, that's bullshit. It's a show for food products, but there are also cooking classes throughout, and it is certainly not all corporate. One of the things I really enjoy is the chance to talk to people about their own products. People like Noel, and the Gringo Killer lady, who run their own stalls, or the people from the wineries.
Bro, dahl takes 10 minutes to cook from scratch. Twenty at the most. Microwave dahl? Does that really exist? That's worse than microwave porridge.
If you can cook dahl in 10 minutes, good luck to you. I've never managed it before. But for goodness sake, I'm talking about a reasonably healthy lunch during the working day. I'm not about to down tools and start chopping onions and washing lentils.
And if microwaves are so evil, tip it out and heat it in a pot. You're not making the dhal in the microwave.
"The new Furikake kelp seasonings by Pacific Harvest are very nice."
Are you on the payroll? I bet you can make those sauces with soy, ginger, oil and vingear and some herbs for half the price in as much time as it takes to open the bottle.
More hyperbole! I'm sure you're the virtuous kind who makes absolutely every sauce and shaken seasoning from scratch every single time. I'm not -- although I usually grind whole spices with a mortar and pestle if I'm making a curry from scratch.
I also feel no guilt at all about cooking up some vegetables and free-range chicken in a pre-made curry sauce after a long day. (BTW, the Satya restaurant people had some nice dry masala mixes at the show.)
The kelp seasonings are really handy, and quite heathy. If I were to replicate them, I'd be buying four different kinds of seaweed and various other things. It makes far more sense to buy a good product.
-
I've had an epiphany for what my will be slogan when I eventually enter the political arena: "New Zealand: I'm blowing it right now." Couldn't possibly fail.
Would you like to become my Chief of Staff when I enter politics. My slogan is this: "Tepidly committed to New Zealand spinning around in ever decreasing circles. Now get off my law, you pissant kids."
-
Um, *fresh* Karamea whitebait, Russell?
The seaon doesnt begin until 5am 1st of September... -
It depends on the type of pulses that one uses. Even if does take as much as an hour, you can have that on while you do other things in the evening and have it ready for the next day. Making dahl doesn't require much attention to detail.
Go on. Tell me you actually do this for your lunch every day.
-
Um, *fresh* Karamea whitebait, Russell?
The seaon doesnt begin until 5am 1st of September...Duh. Well, the people were from Karamea, so I thought ...
-
Would you like to become my Chief of Staff when I enter politics.
I thought you'd never ask.
-
Secondly, I understand the impression people get of someone out of touch, but he's not. He's a decent, fair-minded man, who is not in the least lofty away from a microphone.
I'd easily believe that, David. Just as I've no reason to doubt mutual acquaintances of mine and Helen Clark's, who say the woman they know socially (and outside of political circles) is a damn sight more relaxed and even funny than the awkward media figure.
-
In my capacity of Labour party drone I've spent some time this last couple of weeks depositing leaflets in people's mailboxes on which our dear leader claims to have a "fierce belief in New Zealand". Between that and Key's famous 'ambition' line I've had an epiphany for what my will be slogan when I eventually enter the political arena: "New Zealand: I'm blowing it right now." Couldn't possibly fail.
Hahaha, yes, we had a good dissection of those pamphlets while manning the YL table at the recent uni clubs day. I think the conclusion was "not *entirely* wince-inducing, if you squint".
But I think the lighter yellow or pinkish pulses cook away more quickly. Those are the ones I grab and they cook into a paste pretty fast.
Pretty fast, yeah, where pretty fast = half an hour, and that's discounting the time to make anything else you're having with it. They're reasonably low-effort food, but not for lunches. (That said, reheated mung dahl with tomato and onion on pita bread is seriously good, if you remember to make enough for leftovers.)
-
I thought you'd never ask.
It would be a dysfunctional marriage of mutual inconvenience for the ages.
-
Duh. Well, the people were from Karamea, so I thought ...
This is the part where I confess that for quite some time I thought that Bluff oysters weren't real oysters.
Post your response…
This topic is closed.