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Tricks for Perfectly Clear Consommé

another really easy way get a clear consume is to use an ice filtration method. Freeze your consume over night and then put it in a muslin lined colander over the top of another bowl in the fridge. All the proteins, fats and gunk will be left in the muslin as the clear liquid filters into the bowl underneath.

Aug 21, 2012
bald lemon co. in Features

Off to Brisbane for 5 days............ anyone got any recommendations for markets and restaurants

It really depends on what you like and how much you want to spend. Personally I think that the best restaurant in brisbane is Ortiga and would be great for a formal/ more expensive dinner- try the sherry. I also love Montrachet's, it is run by the well loved Thierry Galichet their take on french cuisine is traditional but always very good. Restaurant two, Aria, Jellyfish and the Anise are good as well - again it all depends on what you like.

If you are looking for something more casual then I would suggest trying the Southbank/Westend area - this is good especially if you are going to QPAC, I am liking Ole at the moment for pre/post theatre food.

Westend also has some great "ethnic" food - check out Trangs for good Vietnamese, it doesn't look like much but their Pho is fantastic. Little Greek Taverna also has some good cheap greek, great for a bite before heading for a night out.

The Gunshop Cafe in Westend does fantastic breakfasts/brunch. As does Sassafras in Paddington and Campos Coffee in Wandoo St. Campos is in the gentrified James St area which has a great market (including a good sushi place), wine celler (Cru) and plenty of boutiques. There is also a great cooking school/ shop in Water St in the Fortitude Valley/James St area called Black Pearl - they import great cheeses and always have good/interesting and high end cookware. I would also recommend King of Kings a yumcha institution in the Valley's Chinatown, if you are there on a Saturday I would highly recommend this.

If you are interested in bars/clubs the Valley is the epicentre of brisbane. I would suggest The Bowery (a speakeasy style bar) Larouche (which is quirky and serves interesting cocktails) and the Brunswick social which has good pork buns and is open very late. There is also X & Y which is more relaxed but the staff are good. Tuckeria (a mission style burrito joint) is up the road if you get hungry on the way home.

If you have anymore questions or want to run a place past me feel free I think I have eaten at most place in this city.

The Baffling Case of the Singapore Sling

Great article. Perhaps the worst singapore sling is the syrupy pre-made and tipped from a bottle version offered on all singapore airline's flights.

Nov 26, 2011
bald lemon co. in Features

Savory Oatmeal

I went through an oatmeal stage earlier this year. There seem to always be a jar of oats soaking in my fridge. My favourite had some fried disked of chorizo, and parmesan mixed in with a fried egg on top.

Oct 10, 2011
bald lemon co. in Home Cooking

Even I'm Confused About Rum

In Australia rum is one of the most popular drinks among men, particularly younger ones. Bunderburg Rum is like an english rum but with less spice, and more sugar- which is not helped by the fact that we almost always have it with coke. A night on bundy and cokes leaves one with some serious rum burn.

Oct 03, 2011
bald lemon co. in Features

Monte Cristo Sandwich

I first had this at the Victoria Falls Hotel in Zimbabwe as a 12 year old, it was mind blowing.

Sep 13, 2011
bald lemon co. in Recipes

Top 10 Signs of a Bad Cook

@merryann The addition of salt is more to do with the chemical reaction which it causes in difference circumstances ie. bringing things to the boil faster, breaking down particular protein chains and making bitter elements sweeter. I guess that the reference to adding salt is when you are making something from scratch. If you are adding a pre-done sauce then that is a little different. Also it is very much part of the french school, if you where cooking Thai food for example then the fish sauce would be your salt component.

I think that a really good sign that some one can't cook is a heavy reliance on pre-packaged items that are pumped full of E numbers and flavour boosters. Also a lack of any fresh herbs.

Jun 15, 2011
bald lemon co. in Features

Reform School for Tightwad Tippers

I had no idea that 10% was considered tight. I am from australia where it is a but gauche to tip. Our hospitality unions make sure that staff are payed properly. I normally only tip at bars when the bartender has done a really good job on a drink for me or the staff at a restaurant were exceptional. My american friends as always amazed that i just don't think to tip, it is just something completely unnatural to me.

May 31, 2011
bald lemon co. in Features

The Shame of the Dirty Martini Drinker

Last night I ordered a very dirty martini just because of this article. it was delicious.

May 27, 2011
bald lemon co. in Features

Caesar Salad

Wow this is a pretty plain version. I normally add bacon or speck and definitely some soft boiled eggs and if it is a meal some chicken. The croutons are fantastic if you toss them in the hot bacon fat, I know it is not good for you but nothing in this salad is.

Nov 04, 2010
bald lemon co. in Recipes

Australian Muesli Bars Bore to Tears

I second Chisma, Carman's bars are really great. Your are right in saying that they are not too sweet, but that is the point of them. Some people like the oaty taste rather than being hit over the head with sugars and flavouring. It makes them taste like actual muesli. The Carman's muesli is really good too.

Oct 16, 2010
bald lemon co. in Features