The culinary appreciation thread

[Macca19]

Cant stand wasabi. Tastes like soil.

 

[WhyAlwaysMe]

I remember the Sizzlers in the Port where the KFC is now, we went there for year 7 Graduation I'm pretty sure. Can't remember if it went straight from Sizzle to KFC or what.

 

[Macca19]

Yeah, thats the one I always used to go to.

 

[missionpossible]

My favourite places for a sunday lunch are maxamillions (verdon) or the victory (sellicks beach) although I must admit now that we have small children I have not been to either recently.

For chinese even though the restraunt itself is not great the food is great. Has to be House of Zen (belair)

 

[Pakeha]

Cant stand wasabi. Tastes like soil.

Soil

Can't say I've had one that tastes like soil. Just had a taste of mine and it's certainly cleaned the sinuses out. Hot horseradish style I'd say.

The trick with wasabi is to get a dish, pour a bit of good Japanese Teppanyaki soy sauce into it, and then mix the wasabi with that. A great dip for sashimi, oysters, etc.

 

[Pakeha]

I remember the Sizzlers in the Port where the KFC is now, we went there for year 7 Graduation I'm pretty sure. Can't remember if it went straight from Sizzle to KFC or what.

After Sizzlers, it became one of those All You Can Eat for a set price joints. Can't remember the name, something like Carrinas. It then closed and KFC came in, tore the building down and erected what is there today.

 

[Power King]

When you eat sashimi do you ever have it on a bed of rice?

^I personally think this is the best way, along with a bit of wasabi, oyster sauce etc or whatever your preference is

Cant stand wasabi. Tastes like soil.

Hmm not too sure what soil tastes like

I belive Sizzler is still going strong throughout Queensland.

From memory it wasnt a health related but more not profitable related. Could be wrong though.

It closed down when I was in Year 7 or 8 i reckon. Used to go there once every school holidays for for a few years. Couldnt beat those potato skins.

^I see.

I reckon it closed down when I was in yr... 6 or so.

Would anyone know how to make those potato skins? I used to devour them as a 6 year old.

I remember the Sizzlers in the Port where the KFC is now, we went there for year 7 Graduation I'm pretty sure. Can't remember if it went straight from Sizzle to KFC or what.

^Fairly sure it turned into a buffet restaurant before becoming a kfc. The name of the restaurant had a female name if I remember correctly. I think it was something like, "Charina's".

 

[Steve Dore]

I think sushi is great.

I don't think sashimi is as good, but I still eat it....

Sashimi on rice is sushi (nigiri zushi).

Cant stand wasabi. Tastes like soil.

If you are using fresh wasabi root you are supposed to wash it first

There is no way I can equate the taste of wasabi to anything like soil. Mushrooms taste like soil (earthy). What does European horseradish taste like to you?

I use wasabi as a condiment all the time, not just with Japanese food. The Semaphore Pantry (David Matthews) makes an aioli with wasabi. We use it like mayonnaise.

 

[Steve Dore]

I belive Sizzler is still going strong throughout Queensland. ...

True. The Sizzler head franchise for QLD is owned by a different company, Collins Foods, than the one that owned the SA head franchise. Collins Foods also owns the KFC head franchise for QLD.

...... Couldnt beat those potato skins.

 

[Macca19]

If you are using fresh wasabi root you are supposed to wash it first

Ill keep that in mind!

There is no way I can equate the taste of wasabi to anything like soil. Mushrooms taste like soil (earthy). What does European horseradish taste like to you?

Dont think ive ever had horseradish before.

The heat doesnt bother me, but the actual flavour of wasabi I just cant get into. To me, having worked with flowers for years and having had muddy Iris water splashed in my mouth a couple of times, it reminds me of that.

 

[Malibu#27]

Strangest things I've eaten would have to be turtle and dugong.

 

[Ford Fairlane]

La Tombola is a good one. The service is perfect, food is very, very good but lacks the uniqueness of some of the finer restaurants. The type of place you know that you will get a very enjoyable meal but it will never blow you away.

Known the host there, Tony, for over 25 years, back to his Hindley Pasta Palace days. Just while we're strolling down memory lane ...

 

[Pakeha]

Strangest things I've eaten would have to be turtle and dugong.

Certainly haven't had Dugong before, but would love to try. Is it legal in SA ? If not do you have any connections

Have had Turtle on occasions, but not for a long time.

For my sons 9th birthday I gave him the option of where he wanted to go and what he wanted. Snails and frogs legs were the choice as he'd had these before and loved them.

So I chose La Guillotine as I'd had both there before years ago. Snails were not a problem. but they told us there is currently a ban on imported frogs legs, and there are no local suppliers. Something to do with them coming from Vietnam.

We're off to Bali in March and we know of a nice Italian restaurant in Sanur that do them, so we'll have to wait til then.

 

[Malibu#27]

Certainly haven't had Dugong before, but would love to try. Is it legal in SA ? If not do you have any connections

Is far as I know its illegal everywhere ..... although I believe that aboriginals were allowed to kill them for food (which is why I got to eat it). I spent a month or so as a youngster living with firends who were managing a mission in far North Qld, and during that time there was a local wedding for which they had Turtle & Dugong cooked in a ground oven.

I cant remember the actual taste - just that I liked it a lot.

 

[Steve Dore]

Certainly haven't had Dugong before, but would love to try. Is it legal in SA ? ......

As Morell said it is illegal to kill dugong anywhere in Australia however certain groups of people are still "allowed" to do it. Legality aside I can't recall ever seeing a dugong in SA waters

.... I chose La Guillotine ..... Snails were not a problem. but they told us there is currently a ban on imported frogs legs, and there are no local suppliers. .......

We're off to Bali in March and we know of a nice Italian restaurant in Sanur that do them, so we'll have to wait til then. ...

Not sure I understand the connection between Italian restaurants in Bali and French food.

 

[Pakeha]

Not sure I understand the connection between Italian restaurants in Bali and French food.

Snails and Frogs legs are not just French food. In Adelaide, one of the few places you could get both was La Guillotine, hence the choice to go there.

In Bali, one of the few places to get both is this little Italian place in Sanur, hence the reason to go there.

When I was in Italy, I had snails quite a few times (especially in the north), and you often saw the locals out collecting them on the sides of the road etc, as it is a particular breed thats best for eating apparaently.

In Bali, frogs legs are eaten in a variety of styles, but the Italian restaurant does them Europen style rather than with the Indonesian spices.

 

[Steve Dore]

Snails and Frogs legs are not just French food. In Adelaide, one of the few places you could get both was La Guillotine .....

La Guillotine is French.

Ever heard of the French Revolution and how they disposed of the aristocracy?

... When I was in Italy, I had snails quite a few times (especially in the north) ...

What is one of the countries that borders northern Italy? Cuisine does not recognise political borders.

 

[morell]

Known the host there, Tony, for over 25 years, back to his Hindley Pasta Palace days. Just while we're strolling down memory lane ...

He is just about the best host of a restaurant I have ever been to. He is friendly without being condescending. Prompt without being fussy.

Perfect. One of my favorites is La Tombola.

 

[Pakeha]

La Guillotine is French.

Ever heard of the French Revolution and how they disposed of the aristocracy?

What is one of the countries that borders northern Italy? Cuisine does not recognise political borders.

I'm very aware that La Guillotine is a French restaurant and I studied 19th century political history in my younger days, so I have some knowledge of the revolution.

I never mentioned cuisines in my post, just frogs legs, snails and a couple of restaurants that serve them.

As you said, cuisines don't recognize borders.

 

[Relativity]

I'm very aware that La Guillotine is a French restaurant and I studied 19th century political history in my younger days, so I have some knowledge of the revolution.

I never mentioned cuisines in my post, just frogs legs, snails and a couple of restaurants that serve them.

As you said, cuisines don't recognize borders.

Excepting maybe pie floaters

 

[Steve Dore]

Snails and Frogs legs are not just French food. In Adelaide, one of the few places you could get both was La Guillotine ......

I'm very aware that La Guillotine is a French restaurant ......

OK, obviously I am not understanding your posts. It read to me as if you were sighting La Guillotine as an example of a non-French restaurant that served escargot

.... I never mentioned cuisines in my post, just frogs legs, snails and a couple of restaurants that serve them.....

cuisine: from Latin coquere, "to cook".

OK, so you eat them raw

 

[Toots Hibbert]

My favourite places for a sunday lunch are maxamillions (verdon) or the victory (sellicks beach) although I must admit now that we have small children I have not been to either recently.

For chinese even though the restraunt itself is not great the food is great. Has to be House of Zen (belair)

Yep, really good food and fantastic view.

 

[Pakeha]

OK, obviously I am not understanding your posts. It read to me as if you were sighting La Guillotine as an example of a non-French restaurant that served escargot

Sorry for not being clearer Wharfie, but no I was trying to say that here in Adelaide we get them in a French restaurant whereas in Bali we had them in a Italian restaurant. Different ways of preparation too.

The best snails I've ever had were actually in a Singaporean restaurant. One of those East meets West places, but very good food. Followed the snails with a beef rendang which was also delicious.

cuisine: from Latin coquere, "to cook".

OK, so you eat them raw

Errr! Not on my list of things to try, I'm afraid.

 

[Relativity]

I've tried hare several times. The first time was as a mixture with venison, pork fat and spices in a home made (not by me) sausage. Very nice but hard to get a grasp of its actual flavour due to the mixture. The first unadulterated taste I had was cooked as portions rolled in flower and wrapped in alfoil (and butter?) and cooked on the weber. It pleasantly surprised me. Unlike rabbit it is a dark meat with a very rich flavour. The other way I had it was in a stew which was very nice but once again very rich in flavour. The toilet got a fair work out the next AM but that may have been partly due to the accompanying beers!

 

[Pakeha]

I've tried hare several times. The first time was as a mixture with venison, pork fat and spices in a home made (not by me) sausage. Very nice but hard to get a grasp of its actual flavour due to the mixture. The first unadulterated taste I had was cooked as portions rolled in flower and wrapped in alfoil (and butter?) and cooked on the weber. It pleasantly surprised me. Unlike rabbit it is a dark meat with a very rich flavour. The other way I had it was in a stew which was very nice but once again very rich in flavour. The toilet got a fair work out the next AM but that may have been partly due to the accompanying beers!

Hare is not bad at all. However the cook has to know what they're doing with it (like most game). We had a lot of hares on our farm, as well as rabbits, and usually when I came home with my "kill" for the night , the hares were the ones that were usually put aside regardeless, for dog tucker, before the bunnies were even looked at. A scrawny animal, and as I said, has to be cooked properly to get the right results.

When in England I visited many a butcher where Hare (with other critters) was being hung to tenderise the meat before being sold. By the way, they were hung skin and all inside the shop without refridgeration. Not sure if you could do that in Oz, given health regulations and all. Chooks, pheasants, grouse etc were also hung, feathers and all.