Posts by Islander
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Both well worth the meeting! (Okay, I grew up with them, but they truely are goodies...)
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Sacha, the only cheese I've ever found to go with a single malt is crowdie (plain, not herb) on very thin oatcake farls - and, seriously, that works OK!
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Classic 'devils on horseback' Mark - I'm told by my meat-eating sibs that wrapping the prunes in genuine prosciuto is even better...
I've eaten quite a bit of Stilton over the years,* but find I much prefer a milder blue vein...I have, incidentally, a stoneware jar containing a (now)40yr old Stilton - kept in the fridge on the advice of the maker who gave it to me. I'm a bit frightened to ever open it....
*It is really great with good port & nuts- but so is Moeraki Blue-
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Mark H - you can read about the 'shenannigans' on the 12th March page of BoingBoing.
Apparently Amazon is sending DCMA take-down notices to sites hosting the tool kindlepid.py (which enables Kindle owners to buy ebooks from retailers other than Amazon.)Even when the sites (in this instance mobileread) dont actually host the tool... -
Mark, the 'nooks and crannies" was Kerry's comment. And I think her comment stands.
The 'new technologies' are probably going to be superceded quite soon - especially if Kindle2/Amazon keep behaving the way they are (visited BoingBoing lately?) And we *still* need to work out some kind of workable copyright scheme within the present techologies. "Adapt or die" doesnt necessarily work even within evolutionary theory - some species find niches that work...for a very long time (sharks, cockroaches). Note that Stephen King tried downloadable stuff for a fee and it was a dismal failure his - huge! - fan base preferred physical books.
I rather think paper-books are going to be around for a long time (in human terms) yet...
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'the best'- your post today at 4.46pm
'rancid' .waaay back on the copyright thread which is how you described my work would go if it wasnt immediately available for instant replication in any form on the web (slight enhancement here, but I've thought of your word 'rancid' as the ultimate silliness in this kind of discussion ever since.)
Nope.
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Mark H - care to clarify 'the best'?
There are rather a lot of ANZ artists - who did/ have spent limited time/s overseas but *dont *end up* in Sydney or London or where-ever - and never want to. Home is here, and here is where our kind of creation goes on. O, and apropos your 'rancid' comment - have you changed your mind on that?Work -exists. Fortunately, a lot of the time, it is copyright-protected, and not subject to your open-slather views.
Caught up with some of the latest shenaghans aproposDRM?
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A last tidbit on cheese:-
The 2 Kapiti cheeses I've tried & truly relished were Hipi Ma, and a rind-washed gloriously intense number (I've forgotten the name.)
Other than that, I tend to eat locally - Evansdale at Karitane; Barrys Bay over towards Akaroa; goat cheeses from Kumara Junction and Kakanui, and Whitestone from Otago (their ewes'milk feta, and Moeraki & Windsor blues are excellent.)
I agree, giovanni, that making tasteless ripoffs of overseas products is a no-no -but the Gaalburn haloumi is really neat - and what other name should be used to convey 'goatmilk cooking cheese"? There was - I think they've gone under - a mozzarella made up the Coast Road (yes, buffalo were farmed there.)
It's the same problem with the wines -champagne is now out, so we use methode traditionelle (or champane, as I advocate, being in keeping with the other drink-name stealing Ehglish does - like sherry or port...)
Eventually, this place will have its own names - as we do for paua, or Bluff oysters, or inaka /'bait- but, in the meantime, we use established varietal names (pinot noir or cabernet sauvignon; camembert or Parmesan.) But, as mentioned before, if I want to cook something that tastes it should taste from a recipe new to me, I'll go to quite a bit of trouble to obtain the Real Ingredients- Parmigiano, or galangal, or Japanese nori (yes, I have tried using kareko, but it's a helluva lot of trouble preparing it as sheets, and the end result - wasnt quite right) -or real prosciutto.
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Kyle, as I understand it
"the Monarch is the fount of all homours"
including, while a British monarch is also queen of ANZ, ONZ honours.
Not to mention re-introduced knighthoods...which is why I've never been interested in them.
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Yeah, I agree with a lot of that (paticularly the taste factor) - but these are early days: once we grow confident of our developing expertise, we then cease with the stolen nomenclature: Chinese gooseberries become kiwifruit, and cheddar ceases to have its original connotations - it becomes a kind of generic 'cheese' - tasty or mild.
And - peace to your Nonna - if I want something to really taste 'Parmesan', I go source imported Parmigiano - because I know & can taste the difference.The pasteurised milk bit was mentioned: it's why I'm growing quite fond of some locally-produced goat cheese (and over-the-hill ewe cheeses & yoghurt...)