Comments on: What I ate on my holidays

By: Zoe

Zoe — Wed, 28 Jan 2009 03:08:00 +0000

Helen, it would not be Christmas with my side of the family without the prawn cocktail – absolutely essential. And with bottled sauce. Yep. Provided you have a light hand with it, it’s great. My cousin the caterer chiffonaded the iceberg to supershreds and the prawns were deliciously fresh, shelled by blokes sitting on eskies in the shed just before lunch. Nothing to it ;)

And, as K8 says, the crystallised ginger pieces were huge – a bit too big for me. As she said (and she’s the girl smiling in anticipation in that roast pork picture up there) if you like crystallised ginger you really like it.

By: k8

k8 — Wed, 28 Jan 2009 02:37:33 +0000

oops, here is the missing “c” from exhanging!

By: k8

k8 — Wed, 28 Jan 2009 02:36:36 +0000

As one of the lucky scoffers of that pudding (that is, we scoffed it, not scoffed at it), I would like to praise its generous fruitiness, and especially mention the big chunks of preserved ginger. Rich and earthy like all good puds, but with some real zip! Am exhanging tip about pureed chestnuts for more ginger in my Xmas 2009 effort…

By: Helen

Helen — Wed, 28 Jan 2009 01:16:47 +0000

Oh, what we did? Brought a mess o’ cooked prawns instead to peel and eat with mayonnaise or lemon. they survived the journey OK, but were hardly a culinary feat.

By: Helen

Helen — Wed, 28 Jan 2009 01:14:24 +0000

ZOMG you totally made prawn cocktails!!! We were instructed to bring prawn cocktails to the everyone-bring-a-dish Christmas do at SIL’s. I maintained that to make individual portions for a not-really-known number of guests would only end in tears, but look you’ve done it. I know yours would be better than the 1970s Thousand Island Dressing debacles known as prawn cocktails – care to describe for us?
We did have an additional problem in that the PCs would have to be transported over either individually or in bulk across the vast expanse of Melbourne, and I was worried about giving everyone salmonella.

By: Dr Sister Outlaw on food tourism, and other vices — Progressive Dinner Party

Tue, 27 Jan 2009 12:44:06 +0000

[...] beautiful summer food pictures underscore the fact that the best things about holidays are having the time to enjoy food at its [...]

By: Francis Xavier Holden

Francis Xavier Holden — Fri, 23 Jan 2009 09:18:20 +0000

what! you didn’t press it for a few days in a bowl with a brick on top of a plate and then eat it cold?

trendy pseuds

By: Zoe

Zoe — Fri, 23 Jan 2009 02:51:03 +0000

It seems a very protein-heavy bunch, now I look at it, Kirsty, but there were lots of salads too.

We ate the tongue as a salad – poached very simply, cooled and quickly fried (hot! to caramelise) then served on bitter greens with pickled cherries and a dressing from some of the cherry pickling liquid. It was based on a recipe in Maggie’s Table which uses pickled plums.