The food and wine thread

Remove this Banner Ad

CFC2010 said:
They go direct to the Wineries and buy the lot.

The Germans are very smart operators.....I don’t remember the last time I went to Dan Murphy’s.
Click to expand...
Fairly late bump on this one, but I can tell you from experience going through the process first hand, they mostly sent out a tender... "we need 500,000L of Shiraz at $1.80/L, what can you provide" and companies will send in their best sample attempt to hit the price point. Often undervaluing their wine in an attempt to move bulk amounts and generate cashflow. It works in ALDIs favour as they have people competing to gain that shelf space at prices they determine.

They also put a fair bit of time in with winemakers/wineries to get exactly what they want. And theres some seriously good booze going into seriously cheap pricepoints made by excellent winemakers. And there wines are winning serious awards. Having said that, Im stuffed if I know how they can import Nero d'Avola from Italy and sell it at $6 and its actually drinkable, and be making a profit...
 

Log in to remove this ad.

BringouttheGimp said:
Just launched into a bottle of Hubert Lamy 2016 for lunch at the Flower Drum.. it's a French wine. Very nice drop. Highly recommend it.
Click to expand...
there's a few gorillas on food and wine right there.
Was at Flowerdrum couple of months ago - on very next table was all round media star / president of prominent AFL club - debated whether to approach and deliver my 2d worth - decided to leave him and his sons and their friends in peace ....
 
Black_White said:
Well, I’m dead....
www.abc.net.au

Thought it was OK to have two alcoholic drinks a day? Think again

In the first update in 10 years, health authorities revise down what they say is a "safe" level of alcohol intake — and it is not good news if you enjoy a tipple.
www.abc.net.au www.abc.net.au
Aren’t we all?
Click to expand...
Nonsense. Kingsley Amis' oeuvre 'On Drink' cites Sir Winston Churchill's standard breakfast as comprising "A brace of snipe and a tankard of rum".

Winnie lived into his '90's.

Personally, I'd just go with the rum - snipe are too fiddly...
 
‘Corona-cuisine’ or the art of cooking with what’s left in the cupboard/fridge, and throwing something together with few ingredients. How’s it going? I’m enjoying the challenge TBH.
 

(Log in to remove this ad.)

Vicky Park said:
‘Corona-cuisine’ or the art of cooking with what’s left in the cupboard/fridge, and throwing something together with few ingredients. How’s it going? I’m enjoying the challenge TBH.
Click to expand...
I too have thrown myself into cooking to keep my mind of things.

Here is my effort today: Bread, Burek (pastry and fetta cheese) and Baklava. All made from scratch, pastry included.

Burek.jpg
Bread.jpg
Baklava.jpg
 
Maggie5 said:
I too have thrown myself into cooking to keep my mind of things.

Here is my effort today: Bread, Burek (pastry and fetta cheese) and Baklava. All made from scratch, pastry included.

View attachment 852252
View attachment 852253
View attachment 852254
Click to expand...

Well done! My hubby and I have got a bit obsessed with food. We talk about it a lot, planning dinner well in advance- with what we have! Maybe ‘survivor’ mode has kicked in.

Wish I could have some of what you're having!
 
Last edited:
So anyone know anything about Easiyo?

I bought one & a doz packs of unsweetened Greek style yoghurt.

Going to try my first one tomoz.

Like my yoghurt, cereal, dips, tandoori etc.
 
Obese Arachnid said:
So anyone know anything about Easiyo?

I bought one & a doz packs of unsweetened Greek style yoghurt.

Going to try my first one tomoz.

Like my yoghurt, cereal, dips, tandoori etc.
Click to expand...
Works well
Ive got the Aldi version
Mix your mix with water stir with a clean fork (I give it a massive shake too)
Boil the kettle fill the little eski container put your yoghurt in and dont touch it
if it moves it might not set

I do my one at 6 or 7 at night and leave it all night until the same time next morning give or take an hour or so.
The 12 hours gives me a good sour ferment taste
Then fridge and scoop from one side if you want it to get thicker (drain the whey) or go even from the top if you want it thinner

I use the whey for pickling and in breads and pizza doughs

I use tank water dont know if the chlorine might kill the good bugs, you might want to filter or boil it or leave some in an open jug overnight to get rid of the chlorine
 
Last edited:
ottoman said:
Looks good Maggie.
You don't add crushed pistachios to your baclava I see.
Prefer them plain?
Click to expand...
Didn't have enough, going out is a pain so I mixed in walnuts/almond slices but prefer pistachios. Good eye.:)
 
I usually eat out around 4 times a week [nothing fancy], but since the lockdown here in the Detroit area I am cooking more at home. Too cold and snowy at present for a BBQ, so back to my preferred Japanese/Malaysian/Indian cuisine.

Simple beef curries with Malaysian-style sweet simmering sauce and raisins, coconut sticky rice, and sides of sweet peas, sliced banana in shredded coconut and sour yoghurt, a hard boiled egg, some dried tiny shrimp [think Nasi Lemak] and a cold beer - Sierra Nevada Torpedo Extra IPA 7.2%.

Harder to do Jap as the specialist supermarkets are shut.

Michigan in lock-down until end of month. Supplies getting scarce. Plan to head up to Rapid City South Dakota in a few weeks time. Not a big meat eater but by then will fancy a nice rib-eye at a grill joint, with a baked Idaho potato with the trimmin's.

Was going to fly to Oz next month for 4 weeks or so but don't fancy being quarantined there for 2 +2 weeks, so will stay on the wide northern prairies until it blows over.
 
deltablues said:
I usually eat out around 4 times a week [nothing fancy], but since the lockdown here in the Detroit area I am cooking more at home. Too cold and snowy at present for a BBQ, so back to my preferred Japanese/Malaysian/Indian cuisine.

Simple beef curries with Malaysian-style sweet simmering sauce and raisins, coconut sticky rice, and sides of sweet peas, sliced banana in shredded coconut and sour yoghurt, a hard boiled egg, some dried tiny shrimp [think Nasi Lemak] and a cold beer - Sierra Nevada Torpedo Extra IPA 7.2%.

Harder to do Jap as the specialist supermarkets are shut.

Michigan in lock-down until end of month. Supplies getting scarce. Plan to head up to Rapid City South Dakota in a few weeks time. Not a big meat eater but by then will fancy a nice rib-eye at a grill joint, with a baked Idaho potato with the trimmin's.

Was going to fly to Oz next month for 4 weeks or so but don't fancy being quarantined there for 2 +2 weeks, so will stay on the wide northern prairies until it blows over.
Click to expand...
If you don't mind me asking, what is the general feeling about Gov Whitmer's stay home orders? Reading plenty of negative stuff, but that seems to be from the Trump side of the world?
 
sideswipe said:
If you don't mind me asking, what is the general feeling about Gov Whitmer's stay home orders? Reading plenty of negative stuff, but that seems to be from the Trump side of the world?
Click to expand...
She has now extended it another 14 days until the end of the month. That has excited a lot of negative comment in some quarters.

As a small 'l' libertarian I have reservations about these sorts of shutdowns, from a Constitutional law aspect [the police in some areas appear to be heavy-handed in their interpretation of badly-drafted 'orders']; and particularly also in the context where you need to strike a balance between 100% shutdown for, say, 6 months [which the medicos want] and folk/businesses/the economy going bankrupt.

'The operation was a success but the patient died' sort of thing.

Flu in 2017 killed 80,000 Americans, without Chicken Little emerging from Stage Left. The CV rate here in the US is less than the flu, so far.

But my county, a suburb of 1.2 M people 42 miles north of Detroit downtown, has an infection rate 3rd in the country and a death rate of 6.5%. Compared to my old home town of Houston [Harris County] with 5M population and a death rate of less than 2%.

So I'm not complaining about her extension, particularly as at my elevated position in the actuarial tables I am at risk re respiratory infections.

But so far, rum has kept me safe...
 
You must log in or register to reply here.

Similar threads

Daicos Torpedo
The food i cooked omg...
Replies
3
Views
953
Black_White
Black_White
TradeDraft
News RIP Citra and Yuzu(Emulators)
Replies
0
Views
197
TradeDraft
TradeDraft
jonbe54
Roast Football fans and violence the true instigators.
2 3
Replies
53
Views
3K
TradeDraft
TradeDraft
TradeDraft
The End of Reddit
Replies
5
Views
733
Black_White
Black_White

Remove this Banner Ad

Back
Top