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RelentlessOblivion
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Reminding me it’s been too long since I’ve cooked salmon, I’d normally do it with my home-made teriyaki sauce and some black sesame seeds.

Reminding me it’s been too long since I’ve cooked salmon, I’d normally do it with my home-made teriyaki sauce and some black sesame seeds.

 

While we’re on the subject of cooking very much looking forward to my lunch later the leftover lamb koftas, yogurt sauce, saffron pilaf and Persian salad I made last night

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I used to make teriyaki and keep it in the fridge for a few weeks. I probably should do that again, it works (although not traditionally), on so many things.

 

I've got lasagne and fired rice. When the kids are here for dinner I have to make 5 cups of (uncooked) of rice because they eat too much and don't leave me with enough left overs!

 

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3 minutes ago, KillaKukumba said:

Bechamel is the reason I pay $6 for a family sized lasagne, sure it's not as good as home made but it's a shit load easier and I doubt I can buy the ingredients for $6 anyway.

I couldn't afford this lasagna if I was paying me by the hour to make it! We usually get frozen ones. Sometimes we splurge on a big pan lasagna from this local bakery - not cheap, but it rules, and it'll stretch for a couple days of leftovers afterwards. 

Really hope this doesn't suck. The only lasagna noodles I could find were some wack ass hipster noodles with "prebiotic fiber", and they apparently trademarked the phrase "Tastes Like Traditional Pasta", which kicked my skepticism up a couple notches. But what's my alternative? No lasagna? That's not gonna work at all...

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We used to get a really good lasagne from the supermarket but they stopped making that brand during covid for some reaon so we have to settle for second best, but it's still cheaper to buy pre-made. It's like quiche, we can buy a family sized quiche, (about 900grams) for $6.50 and it tastes good enough to make the time spent cooking from scratch just not worth it.

The one thing I've never got away with store bought for is goyzers. From when the kids were young they insisted I made them at home and not bought them in a bag from the supermarket. I used to kid myself that the store bought ones were okay because standing at a bench for over an hour making the damn things seemed like too much work. But unfortunately my home made ones do taste better so if I want good ones I have to put in the effort.

I watched a video the other day about how dumpling/goysers were made and there was about 25 people in the production line all doing something. I told the wife that next time she wants goyzers she better hire 24 other people to help me. Apparently that wont be happening.

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3 minutes ago, FatherAlabaster said:

I couldn't afford this lasagna if I was paying me by the hour to make it! We usually get frozen ones. Sometimes we splurge on a big pan lasagna from this local bakery - not cheap, but it rules, and it'll stretch for a couple days of leftovers afterwards. 

Really hope this doesn't suck. The only lasagna noodles I could find were some wack ass hipster noodles with "prebiotic fiber", and they apparently trademarked the phrase "Tastes Like Traditional Pasta", which kicked my skepticism up a couple notches. But what's my alternative? No lasagna? That's not gonna work at all...

Just a word of caution, "tastes like traditional pasta" pasta might in fact taste like traditional pasta, but depending on what it's made from very often it can cook much faster and therefore get mushy much faster that traditional pasta as well, so just be careful. Overcooked pasta is not good. I don't cook nearly as much pasta now as I did when the boy was little since at 8 he'll eat a bunch of actual foods now, so I gave up on fake pasta and just use the real thing on those rare occasions.

Your spinach and artichoke lasagne sounds very fucking tasty btw. Don't think I've ever made lasagne from scratch either, I go for the more casual tossed pasta dishes. I have made Moussaka from scratch a couple of times, another layered dish just potatoes instead of pasta and it was good, but again the bechamel is such a drag man, not to mention salting the eggplant to get the bitterness out, so much easier just to get take out sometimes. But as a man without a kitchen I will say I'm dying to finish this kitchen so I can cook some of our favorite meals again. Living on take out and sandwiches and cans of chili gets old pretty fast. 

8 minutes ago, KillaKukumba said:

We used to get a really good lasagne from the supermarket but they stopped making that brand during covid for some reaon so we have to settle for second best, but it's still cheaper to buy pre-made. It's like quiche, we can buy a family sized quiche, (about 900grams) for $6.50 and it tastes good enough to make the time spent cooking from scratch just not worth it.

The one thing I've never got away with store bought for is goyzers. From when the kids were young they insisted I made them at home and not bought them in a bag from the supermarket. I used to kid myself that the store bought ones were okay because standing at a bench for over an hour making the damn things seemed like too much work. But unfortunately my home made ones do taste better so if I want good ones I have to put in the effort.

I watched a video the other day about how dumpling/goysers were made and there was about 25 people in the production line all doing something. I told the wife that next time she wants goyzers she better hire 24 other people to help me. Apparently that wont be happening.

Tried Googling "goyzers" and it just gave me results for "geysers." Seems Google has never heard of goyzers either. But then it hit me, I got Asian takeout last week one evening and I ordered something for the first time called "gyoza" as a side dish, which were like little seafood filled dumplings served with ponzu sauce for dipping. So is goyzers just slang for, or an alternate Aussie way to say gyoza?

Recipe for Shrimp Gyoza (Japanese Potstickers)

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Same thing, depends where your recipe comes from as to what they get called, but either name works. Mine comes from my father in law, a chinese chef of 30 odd years. Traditionally they use prawns and a slurry mix of stuff you probably don't want named. By my FIL's recipe was mince meat, a mix of different herbs, some onion and different sauces. They fry in a small amount of oil, then steam so the bottom side is browned and crunchy and the top side is soft.

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18 hours ago, GoatmasterGeneral said:

Just a word of caution, "tastes like traditional pasta" pasta might in fact taste like traditional pasta, but depending on what it's made from very often it can cook much faster and therefore get mushy much faster that traditional pasta as well, so just be careful. Overcooked pasta is not good. I don't cook nearly as much pasta now as I did when the boy was little since at 8 he'll eat a bunch of actual foods now, so I gave up on fake pasta and just use the real thing on those rare occasions.

Your spinach and artichoke lasagne sounds very fucking tasty btw. Don't think I've ever made lasagne from scratch either, I go for the more casual tossed pasta dishes. I have made Moussaka from scratch a couple of times, another layered dish just potatoes instead of pasta and it was good, but again the bechamel is such a drag man, not to mention salting the eggplant to get the bitterness out, so much easier just to get take out sometimes. But as a man without a kitchen I will say I'm dying to finish this kitchen so I can cook some of our favorite meals again. Living on take out and sandwiches and cans of chili gets old pretty fast. 

It turned out great in the end, and did in fact taste like traditional pasta. Interesting recipe - a "white" lasagna with cottage cheese instead of ricotta. Next time I want to put roasted garlic and sundried tomatoes in with the artichokes and spinach.

My wife has made moussaka a couple of times, and I love it, but the prep looks like even more of a hassle. I guess the good part about these meals is the leftovers though... I might have spent 2 1/2 hours in the kitchen last night, but we have a whole other full family serving waiting for us.

I used to make a lot of chicken soup, beef stew, and chili. These days it's mostly different pasta dishes and curries - one or two pot meals that take a half hour or so. It's hard to find the time and energy for anything more elaborate. I could do with a bit more variety but it keeps us going. Having said that, tomorrow is our 13th wedding anniversary and I'm gonna be trying a new recipe for oven-finished shrimp paella. No chocolate, no wine, no flowers... I'll have to say it with paella.

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I've never bought flowers or wine for my wife. I've never been a wine drinker so I wouldn't have a clue what I was buying, the only type of alcohol I've ever bought her is Canadian Club because it's easy to remember. Flowers are also something I've never needed to buy, my wife just doesn't like flowers, or the smell of them around the house. I've even had to move some garden flowers from close to the windows because it annoys her. I used to buy chocolate for most birthdays but these days we've even cut down on how much of that we eat.

Years ago I used to cook something special for her birthdays and our anniversaries, usually one of us was too tired to go out for dinner on the night and we'd save that for weekends. If the anniversary fell on a week day and I was home I'd make something special, but even that doesn't happen much these days. Mostly it doesn't happen these days because we both forget the day. It's not unusual lately for one of the kids to send us a text message or ring us during the day and it's the first we've bothered to think about it.

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  • 2 weeks later...

And almost forgotten how expensive it was to go out to eat butts and I definitely reminded me. At least I’ve got plenty of leftovers, bread stuffed with goats cheese olives and spinach,couscous, and lamb tagine. It’s no exaggeration to say the lamb was so tender you could cut it with a spoon. Definitely makes up for the disaster that was me attempting to make squid ink linguine last night

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1 hour ago, KillaKukumba said:

Surely the price of the butt varies dependant on whose butt it is?

 

See now I just thought he was talking about that steakhouse chain you have over there in OZ, Ribs & Rumps. Butts and rumps aren't all that different.

They don't have a location down there by you Vic, there are just 2 in NSW and 2 up on the Queensland coast.

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On 4/1/2022 at 6:28 AM, KillaKukumba said:

If American's don't eat baked beans on toast how about this delicacy?

 

Heinz-Beanz-Weet-Bix.jpg

Never had these as I don't like baked beans. But I've been eating more canned beans each week like  lentils, chickpeas, kidney beans. I feel alot better for it. Downside is I'm now a bit of a windbag☺️ 

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Our only local maker of Baked Beans has introduced a new product this week. The sales pitch claims that it's something Aussies have been doing for years and they worked for months to get the ratios right before releasing it. Baked beans and Vegemite hits the shelves at our major supermarkets next week.

Although I'm not overly surprised they made the connection and started selling it, I am somewhat surprised that they claim it's a delicacy millions of Aussies have been eating for years. I've never heard of anyone spreading Vegie on their toast and then putting baked beans on top. If I ate baked beans more often I'd try it just to see what it tasted like.

 

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I wouldn't know one cheese from another. I eat the cheapest and easiest to deal with cheese I can find, although I don't often eat it just for the sake of it.

I made a maple bacon egg and zucchini slice last night. it's kind of like an impossible pie but got more ingredients and it's covered in maple bacon to make it healthy!

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On 5/27/2022 at 11:00 AM, KillaKukumba said:

Our only local maker of Baked Beans has introduced a new product this week. The sales pitch claims that it's something Aussies have been doing for years and they worked for months to get the ratios right before releasing it. Baked beans and Vegemite hits the shelves at our major supermarkets next week.

Although I'm not overly surprised they made the connection and started selling it, I am somewhat surprised that they claim it's a delicacy millions of Aussies have been eating for years. I've never heard of anyone spreading Vegie on their toast and then putting baked beans on top. If I ate baked beans more often I'd try it just to see what it tasted like.

 

As a child I really got into peanut butter and jam, until my mother brought a jar of peanut butter and jam, one bite of that on a sandwich put me off mixing sweet and savory anything permanently.  

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It's not a delicacy I ever developed, but I was never a huge fan of peanut butter. 

In this country every local manufacturer seems to have a go at adding vegemite to their product. Savoury crackers, breakfast cereals, meat pies, now baked beans. It seems like we can't have an "aussie" product without giving it a make over of vegemite and when it happens it's because consumers requested it. Most get introduced as 'limited edition' products but some like Baked Beans and Vegemite become standard product lines.

 

 

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