Current Status: Holidays
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More donut for your buck in these recessionary times..
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I get weirdly cranky about pseudo-bagels
That is not weird *at all*. The pseudo-bagel is most annoying.
I hate 'Cajun chicken salad'. For one thing, Cajuns don't eat salad, and for another, sprinkling Masterfoods Cajun spice (which is, admittedly, perfectly serviceable in making other Cajun foods) on chicken does not make 'Cajun chicken'. Bah.
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What does one sell the bit you removed from the hole as? If you added cocoa and coconut you could market them as truffles/rum balls.
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Kyle, stop trying to lead me into 'history of the doughnut' pedantry, it's not fair.
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Kyle, stop trying to lead me into 'history of the doughnut' pedantry, it's not fair.
I think we need clicky-links.
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Fine, I shall be a git. In the nicest possible way.
The History of Doughnuts. (The story about the sea captain making the hole by sticking his Oliebollen on his wheel sounds like purest I-don't-think-so.)
Also, Wikipedia on what to do with doughnut holes.
I blame this on living in an area suspiciously high in Dutch cafes.
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I blame this on living in an area suspiciously high in Dutch cafes.
But is there anywhere you can go for an English on a Friday night?
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The local attempts at potato skins are pretty poor too; a very distant cousin of the crispy, crunchy skins I remember. Most local versions of Mexican foods are slop too. I was mightily disappointed in the food at the Mexican Cafe in Victoria Street (?)--over-priced, limp and lack-lustre food (but a good atmosphere). No one should have to pay $25+ for a plateful of what is everyday fodder south of the border.
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Call me a freak if you must, but I find koalas almost as creepy as clowns.
Arboreal wombats. Mating call like a two-stroke engine. My former mother-in-law was peed on by a koala she was cradling for one of those tacky souvenir shots. Something I never had the courage to do.
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I was taught to make potato skins by a Bostonian academic. Baked potatoes in their jackets to just-cookedness: halve & hollow 'em out, leaving just enough potato flesh on the skins, then quarter/eighth the skins, and deepfry in olive oil...you will have already flavoured them with garlic & chilli & salt, and their crunchy goodness-especially with the rim of baked potato- is addictive.
Aue! I've never found a place that makes them as well as Chez Moi...and I only like to cook them in large batches, so it happens about once a year.Arboreal wombats - heh! Joe, let's all be thankful that the giant koala (estimated to have weighed between 20-30k) went extinct...
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Arboreal wombats is Tim Flannery's description.
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Ah, Flannery...should be compulsory reading for - well, anyone who hasnt read him.
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Agree about Flanner
On the holiday theme went to "Fleur's Place" at Moeraki as we went past this evening
Fleur does have a querky sense of humour, or it may have just been happenstance but last time I was there i did clean up a seafood platter for two by myselfI ordered a baked Brill and when it arrived it covered the plate but oh boy was it a big plate. This was a plate big enough for a turkey
Quite a few gasps around the room when it arrived
I said to an American lady who commented that at least it wasn't one of those 48oz steaks they eat back home
I only had two scoops of the home made icecream to follow
Wonderful meal, wonderful companyIslander; is it possible your brother was there, I see him around my home town and have talked to him and have been told that he is, I guess a conversation on whitebait would get to the truth of the matter
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Yo Raymond (you have the name shared by a much-loved uncle, who died in2001)-
it's very possible Andrew (my younger brother) could've been in Fleur's-
we (family) go there a lot (he's black-haired, brown-skinned, and relatively tall - his wife is also striking, as are their kids)
BUT- Andrew doesnt 'bait much. I'm the obsessive there-brill is one of the BEST flatfish in Aotearoa-NZ - you lucky person you!
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one of the BEST flatfish in Aotearoa-NZ
Diplomatically put.
If anyone would like me to judge a competition for best flatfish (culinary division) do let me know.
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Stephen Judd, you're on!
Candidates: brill
turbot
Okarito freshrun flounders
Ellesmere flounders-we could have the best kind of cook-off!
Raymond - Waimate or Oamaru? (These are family places, and quite a few further south as well...)
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A fresh run flounder takes alot of beating and not quite as much eating a a giant brill
Happy memories of setting a net as we went out whitebaiting on the Waitaki 30 years ago with my Dad, if you didn't get one maybe you some of the otherI live in Waimate Islander but my parents were both born in Oamaru so I have dual citizenship. I am sure if we compared family trees we would have common links
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Waimate is also home to one of my nieces and her family...Oamaru is where my mother & her brothers were born (and she lives again in the house in which she was brought up.) Two Matches-from-Totara women married two Millers-from-Purakaunui men and shifted to Oamaru at the turn of the 19th & 20th centuries...there's a *lot* of descendants.
One of the neat aspects of 'baiting here is the flounders tend to follow the incoming 'bait shoals...it's not uncommon to wind up with both in your net (only 7 months & 24 days to go...courage, self!)
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It's not okay to beat a flounder.
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It's not okay to beat a flounder
Nor flound a beater (see discussion thread on Bill Ralston and the It's Not OK campaign)
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Dont worry Isabel! Dunno how Raymond treats his, but I *never* beat a flounder. (I just kill them.)
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Oh do trust me Isabel, I treat flounders with respect (sort of how I treat people)
Only these end up on my plate -
[punching holes in hamburger buns]
When you think about it, you could pretty much do doughnuts in the same way. Even easier, non-ringed doughnuts. Just add icing!
We already have that! Depending on the icing flavour/decor, you get either a raspberry bun or a Sally Lunn.
Or are those becoming a lost art, going the way of the cheese'n'onion sandwich?
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I call paninis "pretentious toastie pies"
Ah, see, to me a toastie pie is distinguished by having sealed edges.
A panino (which is what I ask for, and have yet to be corrected fwiw) is non-sealed and has ridgy bits and ideally contains at least one vaguely Italian item. A toasted sandwich is non-sealed and has no ridgy bits. I am also prepared to call a toasted sandwich a "grilled cheese" in order to accommodate AmE-only speakers, but secretly I pity them. -
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Depending on the icing flavour/decor, you get either a raspberry bun or a Sally Lunn.
I once saw a Sally Lung - at least that was what it was labelled as - in a cake shop window in Petone. About 16cm in diameter, to the best of my recollection, with pink icing, detailed with the regulation dessicated coconut. Big mother non-ringed donut.
Probably related to pink buns, aka "punk buns", the staple food of the punks in Anne Kennedy's Jewel's Darl - "F and C's too nutritious for them".
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