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Friday, December 29th, 2006
12:41 am
[saucy_chef]
Potluck
Saturday, 6th January, at my father's residence, kick off about seven.

The idea is, we all make something lovely, and enjoy it with alcohol and music, possibly followed by DVDs. Speaking of music and DVDs, could someone bring some, as mine are still in England? :)

I'm going to muck about with filo, as I have a lot of it; and roast a chook, and make baby lemon, strawberry and marscapone charlottes.

So who's keen? Email me luathairgiod(at)kittymail(dot)com if you need further details.
Monday, July 31st, 2006
6:49 pm
[aigantighe]
Henry Africa's part 2
So, I had planned to go to Henry Africa's last Friday evening for a general outing. Unfortunately, that plan was scuttled for various reasons. So, take two.

This Friday evening, anyone invited.
Post interest as a comment.
I need definite confirmations by Wednesday, because we'll need to book well in advance to get a table.
Menu: http://www.yellow.co.nz/site/henryafricas/

They have kangaroo!!

I'd really like to get semi-regular restaurant outings going..
Tuesday, August 30th, 2005
7:07 pm
[pepperbeast]
Saturday Night Outing
I'm thinking of organising a trip to the Sunshine Barbecue on Saturday night. Anyone interested?
Monday, July 4th, 2005
6:36 pm
[selphiroth]
Wednesday, April 20th, 2005
10:49 pm
[jwm]
That cocktail tasting afternoon...

A while ago, we had a cocktail tasting afternoon at the Bordello, and at the time I wrote stuff down about the things we were tasting. I've been meaning to go over it and tidy it up fit for print, but I've decided to just publish in verbatim, in true gonzo journalism form. Unfortunately, it's not nearly as funny as that might imply, but it's at least informative.

Tasting No. 1Collapse )
Wednesday, December 29th, 2004
6:21 pm
[luathairgiod]
Well, my father's gone on holiday again, and, as is traditional, I thought a pot luck dinner might be in order (especially as I have learnt to make fantastic vegetarian filo parcels).

Alternatively, people could chuck in some dosh and someone might help me concoct some kind of gourmet multi course meal.

This Saturday is good for me, although some may be too hungover...the following Saturday is also good, or the Thursday after that...

Thoughts? Suggestions?
Sunday, November 28th, 2004
1:03 pm
[slothphil]
Deli expedition: 4 December
There will be a delicatessen expedition next Saturday, December 4, starting around 10:30am at my place. We may need to make a bit of a detour to collect chrisau8r before getting properly started, as she only finishes work around then.

Targets for the day include Mercato, the Arts Centre (for cheese and salami), the Mediterranean food shop, Aji and Rangiora Pies' ChCh shop. Any other requests?

So, who's keen, and who has transport?
Friday, October 22nd, 2004
2:08 pm
[jwm]
Saturday, October 16th, 2004
1:13 am
[slothphil]
Deli expedition: final chance
Deli expedition today. Stacey's due at my place at 10-ish; be in contact before then if you're interested.
Tuesday, October 12th, 2004
8:59 pm
[slothphil]
Deli expedition
I believe a delicatessen expedition is scheduled for this weekend -- Stacey seems to have forgotten to announce it...
Thursday, September 23rd, 2004
10:19 pm
[loremistress]
Monday, August 16th, 2004
11:17 pm
[thebluerose]
GOOD FOOD AND WINE SHOW Last weekend in August
Seen recently in the Dish magazine and also all round CHCH on various fences - at Addington Showgrounds - 27th and 28th and 29th

Umm thats the 48?

Anyway Im planning on going, prolly Sat Morning ish - if anyone wants to come and join me, let me know
Saturday, August 14th, 2004
12:08 pm
[slothphil]
Visions degustation menu; possible restaurant expedition
* From the Thursday Press: The Polytech is hosting a week of food and wine-matching evenings at Visions Restaurant from August 24-31. The students will prepare a degustation menu matched to four wines. The art and philosophy of food/wine matching will be explained. Inquiries: 940-8382.

* I'm considering the concept of an expedition to Simo's Moroccan Restaurant. The main drawback for a number of people is going to be the price -- $35 minimum per head (basically an entree or dessert + a main). However, the food sounds interesting and good. Anyone interested? I wouldn't be looking to do it before September.
Friday, August 13th, 2004
4:22 am
[jwm]
Preliminary findings of the Bordello Hot Chocolate Research Laboratory

4:37am, restate my assumptions:

  1. Conventional supermarket hot chocolate of various sorts (ie Milo, Bournvita, Cadbury Drinking Chocolate, etc) are fairly inexpensive per packet, but contain such high quantities of powdery substrate (grit, chalk, soluble fiber, sawdust), that you need to shovel it into the mug with a table spoon in order to taste the low quantities of third rate chocolate that they put into it;
  2. More classy brands of drinking chocolate merely alter the ratios of soluble grit to chocolate and flavouring essences, but don't entirely eliminate the scrapple, and charge a premium for it. Even the Cadbury brand that's entirely shaved chocolate is just dairy milk shavings in a tin, sold at three times the price of a block of chocolate;
  3. Hot chocolate is, in it's quintessential form, chocolate dissolved in a hot liquid. Things like sweeteners, milk (flat or frothy), flavouring essences, malt and marshmallows are things you add afterward to taste.

I'm currently making hot chocolate using packets of dark chocolate buttons purchased from the baking section of the supermarket. The trouble with this stuff is that it still contains an appreciable amount of sugar and milk solids, but it's cheap enough to experiment with for the time being; later on when I've perfected the technique, I'll switch to using chocolate with high concentrations of the cocoa solids that tend to be found in gourmet shops, so that I can cater for both my sweet tooth, and friends who consider anything less than 80% cocoa to be for lightweights.

I start by adding six of the chocolate buttons to the bottom of a mug and place it on one of our halogen ceramic hot plates on medium heat, while the kettle boils. This pre-melts the chocolate and heats up the mug, so that precious joules of energy contained in the hot water from the kettle doesn't get lost to the room while melting the chocolate. Melting the buttons with the hot water from the kettle itself tends to give you a warm chocolate, which isn't nearly as good on a cold night (though you do loose the visceral pleasure of scooping out molten chocolate syrup from the bottom of the mug with your fingers, afterward).

You do have to be careful not to burn the chocolate; I find the little bit of warm water tends to speed up the melting process and a little stirring helps prevent the burning just by making sure you're paying attention, if nothing else.

I then add hot water from the kettle to coffee levels, add about a pipette full of natural vanilla essence, milk, and a few Windsor Bake Mallows (rather than so called drinking marshmallows, which are, basically, arse).

Obviously there is considerable scope for further research — combinations of the hardest of the hardcore dark chocolate and various sweeteners, different flavouring essences, frothy milk, malt, cream, sprinkles, etc, etc.

(Seminars are usually held during Bordello Mystery Theatre nights.)

Saturday, July 24th, 2004
8:27 am
[slothphil]
Last call...
Last chance for the deli expedition -- my place, 10:30am

.
Wednesday, July 21st, 2004
9:50 pm
[slothphil]
The deli expedition
OK, so who's in for this? I've seen me, Stacey, Rebecca and maybe Seth. Anyone else?

I suggest meeting at my place at 10:00 or 10:30 -- any problems with that?

Suggested itinerary: Mercato, Traiteur Colombo St, Kapiti, Good Things and Mediterranean Food Shop should keep us going for at least a couple of hours. Any objections/other requests?

After the buying, back to my place to eat the spoils, or a proportion thereof -- up to individuals what they want to share.

Comments?
Monday, July 19th, 2004
12:17 pm
[chrisau8r]
For anyone interested, Shamiana is back open at Riccarton Mall in the foodcourt as of today. I hear they were having problems getting an oven to run, burned wires or something (they did *say* they wanted a new one...) but when I left work they had the lights on and food out so it looks good.

(shameless plug)Incidentally, the salad rolls at Muffin Break today are extra large because our suppliers suck and didn't have the rolls we usually get. So if you're in the area and want some lunch, you should buy one. They're good. They have lots of yummy things in them.(/shameless plug)
Saturday, July 17th, 2004
3:05 pm
[slothphil]
Delicatessen expedition
I think we need a delicatessen expedition, going around a bunch of interesting food shops some Saturday morning and eating the results for lunch. This would, however, require a driver or two.

Possible destinations might include:
Any suggestions for others?

Not sure when the best day to do this would be. Possibly next Saturday, though I have a pot-luck to attend at 6:30 so I'd want to wind up by 5:00 or so. Definitely not the following weekend, as I'll be away.
Thursday, July 1st, 2004
8:12 pm
[luathairgiod]
Okay, I'll kick things off by hosting a potluck dinner type thing at my daddy's house while I'm looking after it.

Friday 9th July, from 7pm.

91B Windermere Road (in Papanui, close to Northlands and therefore Orbiter).

From 7pm.

Any ideas for a theme? Or just a whole mess of different types of food?
7:31 pm
[electricmstress]
Sabato mmmmm... I remember them from AK.
Hi to ppl. I'm not much of a party freak these days, but I do like fine food, cooking and dinner parties These things along with wine,women and music all represent the pinnacle of our civilisation heh.(sorry to the male member of the community ;-) )
I've done small boutique catering for conferences on my own and love hosting theme banquets, which I haven't done for a while. Two children with opposite food tastes keep me busy cooking three separate entire meals each night and of course the adults like it spicy, while the children have tender palates to date. They are being educated - Macdonalds is a swear word in our house;-)
*End of intro*

Current Mood: full
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