What are your food indulgences?

[davcuts]

My biggest indulgence at the moment is pastries. I can't get enough doughnuts, éclairs, honey buns, cookies, cake, etc. Of course the best ones are the ones with chocolate icing. All I know is my indulgence has made me gain too much weight. Looks like I'll have to give them up.

[Fede]

You might be pregnant.....

[Cittasanto]

Greetings Manapa,

Porridge for me, plain and thick maybe with some dry toast.

When I went to Edinburgh a couple of years ago I had to teach my friend Scott how to make porridge!

Metta,
Retro.

there are a few different ways, it all depends on where you go. I have a recipe which is made of oats and similar takes more than a week to make (9 days) from the Isle of my birth

[davcuts]

You might be pregnant.....

I am. I just had an ultra scan. My baby looks like a cross between a doughnut, and éclair. I'm going to name him Hank, and go on Oprah to educate people about the dangers of having unprotected sex with a pastry.

[Tex]

I eat a pretty healthy diet with one exception: Pizza. Once a week. Every week.

[Fede]

You might be pregnant.....

I am. I just had an ultra scan. My baby looks like a cross between a doughnut, and éclair. I'm going to name him Hank, and go on Oprah to educate people about the dangers of having unprotected sex with a pastry.

You have a bun in the oven!!!!

Dhammawheel's very first doughclair!
Be careful.....
Oprah will eat him.
She's been fighting her weight for ages....

[retrofuturist]

Greetings Manapa,

there are a few different ways, it all depends on where you go. I have a recipe which is made of oats and similar takes more than a week to make (9 days) from the Isle of my birth

With that preparation time, it's bound to be good.

Mine is a blend of water, salt, quick oats, milk, sultanas, honey and cinnamon... and takes about 10-15 minutes to prepare. My son is a big fan of it. It was actually going an a Goenka retreat that inspired me to start making it.

Metta,
Retro.

[Cittasanto]

Greetings Manapa,

there are a few different ways, it all depends on where you go. I have a recipe which is made of oats and similar takes more than a week to make (9 days) from the Isle of my birth

With that preparation time, it's bound to be good.

Mine is a blend of water, salt, quick oats, milk, sultanas, honey and cinnamon... and takes about 10-15 minutes to prepare. My son is a big fan of it. It was actually going an a Goenka retreat that inspired me to start making it.

Metta,
Retro.

that's complex! sounds similar to Muesli to me.
try soaking the oats for a minimum of an hour or so until soft (some do over night) in 50/50 water & Milk (enough to cover) and a pinch of salt & Sugar then top up with milk to your preferred consistency and warm up.

thats the longer version, but mainly better for the micro, than the hob but can be done on both. traditionally it is 50/50 milk an water, with a pinch of salt heated up

the 9 day one I mentioned is fermented so not very compatible with the Precepts.

[zavk]

Every Aussie knows that Dick Smith Crunchy Peanut Paste is the go!

Hi Chris,

I didn't grow up in Australia so Kraft is what I'm used to eating. But I will give Dick Smith's a go, after I finish this jar (which will be quite soon).

I do like vegemite. One of my favourite snacks is vegemite and butter on good bread (preferably sourdough) and topped with melted cheddar cheese. Something like this:

[zavk]

My undoing is chocolate, either dark or white.

I love cooking and dinners at home are usually asian, asian inspired or italian. I've got my mother-in-law as a jet-setting spice runner by bringing hard to find spices from the mainland to tasmania for me. Tasmanian customs regulations are the toughest in Australia,
I've now got a plasic tub filled with amchur, ajowan, star anise and szechuan pepper, and about a hundred others besides.
Kind regards

Ben

Yeah, I like cooking too. Picked it up from my partner. But I do most of the cooking these days as I work on my own and time and often from home. We have many spices at home as my partner likes to make curry from scratch.

Some pics of magnetic spice jars on my fridge and erm... grimy ones next to my stove:

[zavk]

My biggest indulgence at the moment is pastries. I can't get enough doughnuts, éclairs, honey buns, cookies, cake, etc. Of course the best ones are the ones with chocolate icing. All I know is my indulgence has made me gain too much weight. Looks like I'll have to give them up.

Congrats davcuts!

I love pastry too. There's this Lebanese pastry shop that I visit occasionally (have you been there Retro? It's called Balha's Pastry on Sydney Rd). They have the most amazing baklavas and other pastries that I can't identify. They serve everything with clotted cream. And when you bite into the pastries, you can taste butter oozing out.. mmmm.....

It's really rich but I usually have it after a meal of curry or Lebanese/Turkish grill. It goes down very nicely.

[zavk]

So as a kid, my mum used to mix a whole egg with breadcrumbs, a little salt and lemon juice, and serve it to me as a raw "patty".
I still love it now, although occasionally, I'll shallow-fry it for about 4 minutes either side, and eat it with a rocket salad, and a piece of fresh buffalo mozzarella....

Hi Fede,

This actually sounds quite yummy. I wouldn't eat it raw though. I think I'll try it. How much breadcrumbs do you use?

OK, enough talk of food. Back to work....

Metta,
zavk

[Mexicali]

Chilaquiles



Navajo Tacos



Nopales con papas y chiles

[retrofuturist]

Mmmmmm.... real Mexican food.

Metta,
Retro.

[zavk]

OMG! The Nopales con papas y chiles looks so good? What's in it?

You know, when you introduced yourself, I immediately thought of this restaurant not too far from my place. It's called Mexicali Rose. Not authentic Mexican but I can't complain. Still trying to find authentic Mexican food here in Melbourne.

Best,
zavk

[retrofuturist]

Greetings zavk,

Let me know if you find it - I've been looking too.

Generally I've found the best bet is to make my own, but that assumes you're able to get all the ingredients which is a tricky enough pursuit in itself. There used to be a few places around, like a chili warehouse in Airport West, and the owners of Mexicali Rose had a Mexican Food Store on Bridge Road. It was a sad day when that place shut down.

With most cuisines, the availability of local ingredients has improved over the last 5-10 years. As far as I can tell, Mexican ingredients are the one thing that's actually gone backwards in terms of availability.

Metta,
Retro.

[Mexicali]

Not sure what was in that particular batch, I just cribbed that pic online. When I make nopales I usually go to the local carniceria and pick up some prickly pear ears, chop up and fry up with some chilis, and epazote. I boil potatoes separately, toss them together with the nopales and maybe some chopped ham, lime juice, and vinegar. I live pretty close to the Mexican border, so good Mexican food is easy to come by.

[Rui Sousa]

Fruit (bananas, strawberries, pears, mangoes, papayas, peaches, grapes, etc.) and Cheese.

This time of year we have strawberries in Portugal, we wash them with water, trim the leaves and cut them in two or three pieces, cover them with sugar, add some peppermint leaves, place them on the fridge during the night. by morning there will be a sweet juice where you dip can butter cookies, or simply drink it...

[Ordinaryperson]

I am not sure I indulge in food but so far I am not that keen on everything I cook for myself even when others like them as I just eat when I like but never get to the point of taste satisfaction or the way I like them.

At the moment I am learning to make good espresso coffee i.e. latte, cappuccino, americano and etc, for my future coffee bar business but I like to drink coffee but not fanatical about them. Just that I have to drink a lot at the moment while practicing to perfect my skill. 8 cups per day anyone?

I am going a bit with coffee at the moment.