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Why is Cheese Forbidden in Authentic Italian Fish Cookery?

I agree with you - sometimes it'd be nice to have that salty bite of parmesan on a nice Italian fish dish. However, my Italian dad always tells us it's just not the done thing. He never explains why though...

Feb 16, 2011
Jojo9 in General Topics

Best Meat Pie in Australia?

OMG Jess! That's exactly how I like to eat meat pies. You're right - I get odd looks, but I enjoy it so much that I don't care :)

Anyone know of a good pie place in Canberra? There's a bakery in Fyshwick that does a nice pie (name escapes me - right near Canty's Books), but I can't go out there every time I have a craving.

I've been told the bakery at Robertson has nice pies, but I only seem to go by when they're closed.

Feb 12, 2011
Jojo9 in Australia/New Zealand

Aussie Meat Pie

I've cooked it in a slow cooker and also on the stove top on a low simmer (anything from 2 1/2 to 4 hours). You'd use less liquid and oil/ fat in a slow cooker than you would on the stove top. It just depends what easiest for you.

If I've got the time to be there and check on things, I prefer to cook it in a pot on the stove so I can adjust it as I need to. I think it also tastes richer as the gravy can reduce down a bit.

If you so use a slow cooker, you can just leave the lid off (and stir occasionally) for the last 20 minutes to reduce the liquid.

Please let us know how it turns out, Gmaine!

Feb 12, 2011
Jojo9 in Australia/New Zealand

Coconut grater

Good luck suetrees! Let us know if you manage to track one down.

Feb 12, 2011
Jojo9 in Australia/New Zealand

Aussie Meat Pie

Agreed, but if you're not sure of quantities, add only a little at a time or you'll be eating the gravy with a fork.

I once had a not-so-pleasant experience with a pie I was given...

Feb 12, 2011
Jojo9 in Australia/New Zealand

Aussie Meat Pie

I just make a basic beef casserole (mirepoix, tomato paste, cubed shin beef or chuck steak, salt and pepper with a little stock), slow cooked and then bung it in a pie crust, sometimes topped with mashed potatoes like cottage pie...mmm...

Don't use too much cornflour/ corn starch - it'll be like paste! Blurgh!

Feb 11, 2011
Jojo9 in Australia/New Zealand

Coconut grater

Hi Sue, I have seen them advertised online. 'Poh's Kitchen' had a forum asking the same question - I'd have a look at some of their suggestions: http://www2b.abc.net.au/tmb/Client/Me...

I think it's something that is going to need a bit of hunting; I haven't found one in the Asian shops near me :( I may have to see if they can order one in.

Feb 11, 2011
Jojo9 in Australia/New Zealand

under-used treasure or garbage? what ingredient do you think people are wasting?

I wish I'd thought of that. I'm sure my dog's favourite pasttime was to see how many things he could dig up before I caught him ;)

Feb 11, 2011
Jojo9 in Home Cooking

Ideas for Dried Plums

Lisbet, that cake sounds delicious! I'm definitely going to have to try it!

Laura, could you use sunshine842's suggestion and do it with a 'recipe ideas' display for prunes? Get some really tempting photos to go with it...?

Feb 11, 2011
Jojo9 in Home Cooking

Real Italian Food Vs. American Italian Food

My nonna always made braciole with beef. Everything she made was delicious...except these. Dry, tough little rolls they were.

Try making your braciole with pork, rather than beef. Stays moist, and it lends a sweeter flavour to the sauce.

Feb 11, 2011
Jojo9 in General Topics

Real Italian Food Vs. American Italian Food

Kind of like France's appellation controlee. There seem to be similar schemes in other countries to ensure the integrity of regional, traditionally produced foods.

Feb 11, 2011
Jojo9 in General Topics

Real Italian Food Vs. American Italian Food

I love going to Italian restaurants and seeing how their food differs from what my family cooks. Eye opening!

Mum thinks the cachet of 'cucina povera' is a bit of a joke - this is what they used to eat because they had nothing else.

Though I love it now, I hated pasta fagioli (pasta fazool?) as a kid, but I've seen it popping up on upmarket restaurant menus. Even this simple dish has many different incarnations!

Feb 11, 2011
Jojo9 in General Topics

Real Italian Food Vs. American Italian Food

I live in Australia (both parents are Italian, from different regions) and I work with a woman who grew up just outside of NY. It wasn't until I was chatting to her about prosciutto (she called it 'prosciut', dropping the last syllable) that I realised what we know as 'American Italian' is mainly Italian food from one region, with the names in that regional dialect.

Feb 11, 2011
Jojo9 in General Topics

Do you buy Frozen Pizza? Do you Buy Pre-made Crusts? Why the Reluctance to Go the Next Step?

'3) This is probably just because I'm a student, but I've talked to people my age who don't realise that making your own bread, pizza dough, etc is even an option. To them these foods just magically grow from the grocery store shelves or something. They can't fathom making dough at home.'

It's like those people who have fruit trees in their gardens that are LOADED with delicious fruit every year, but leave it to rot, because edible fruit only comes from the market ;-)

Feb 11, 2011
Jojo9 in General Topics

Ideas for Dried Plums

I once had a recipe for a prune and chocolate tart. It was rich and delicious - the prunes/ dried plums added sweetness, depth of flavour and moisture to the tart.

I also love snacking on them. My great-grandmother used to give them to us as little treats when we visited, so they've never had a negative connotation for me. Sadly, my kids need a bit of persuasion.

I found these recipes, they look really good: http://www.taste.com.au/recipes/11409/bitter+chocolate+prune+tart

http://au.news.yahoo.com/thewest/life...

Feb 11, 2011
Jojo9 in Home Cooking

under-used treasure or garbage? what ingredient do you think people are wasting?

I was in a green grocer's (a few years ago now) and they had put up signs asking people to not break the stems off the mushrooms or broccoli before buying!

I couldn't believe that people would willingly throw away such useful and delicious things!

Everyone in my family fights to get at the broccoli stems. Half the time, there's none left over to cook...I call cooks' treat, but that never works ;)

Feb 11, 2011
Jojo9 in Home Cooking

under-used treasure or garbage? what ingredient do you think people are wasting?

AnotherMother, you have all the names correct.

It irritates me to no end when I see spring onions sold here in Australia as shallots.

What is (correctly) known as shallots is sometimes sold as eshallots or golden shallots. I've also seen different names for the red shallots in asian markets.

I think the name used also depends on which state you live in. But no matter what they're called, they are indispensible!

Feb 11, 2011
Jojo9 in Home Cooking