Comments for How to shuck an oyster

Comment on A purple patch by Brian

Brian — Thu, 23 Feb 2012 04:22:05 +0000

when would it be the right time to plant PURPLE GLAMOUR GARLIC. I live in Nowra 100 mile south of Sydney

Comment on The inside story by doctordi

doctordi — Thu, 23 Feb 2012 01:29:27 +0000

I’ll admit to a few dry heaves while reading your vivid descriptions here, Charlotte, but it’s a great article and very thought-provoking, lingering in the mind like ammonia in the air…

Comment on The inside story by Helen

Helen — Mon, 20 Feb 2012 22:58:42 +0000

A really interesting article on a food that very few people know about today and yet it was so common when I grew up. I liked offal the way my mother used to cook it (Ox tail and heart, sheep’s brains and tongue – my favourite, liver and kidneys and the stomach turner, tripe), and at times wish it were easily available to make it now, the way she did.

Something that may alter the taste of offal of today from when I consumed it during the 60′s through to the 70′s is that stock are farmed differently and I wonder if that makes a difference.

In Italy, at least the south, have many Tripperia’s that sell only tripe and indicate that it is alive and well today in that part of the world.

Comment on The Veg Report by Melinda

Melinda — Mon, 20 Feb 2012 11:54:26 +0000

Keep it up! I’ve been vegetarian for over 2 years now. It gets easier! (I know you are only doing it for a month, but perhaps you’ll fall in love with it…!)

Comment on The inside story by Jamie

Jamie — Mon, 20 Feb 2012 11:35:00 +0000

Great GW story Charlotte, and nice photo to kick it off, too. You looked so uncertain, so ‘first day at a new school’.

As an offal connoisseur, reading your story I felt a bit Homer Simpsonesque, drooling over ‘calf’s liver’ and all the other yummies just like Homey drools over deep-fried chicken with extra skin.

Comment on Black Beauty by caroline

caroline — Sun, 19 Feb 2012 01:21:58 +0000

Just made Black Beauty with these suggestions: if you prep the eggplant the day before, you’ll find its oil has oozed out overnight onto the plate. I drained this off and incorporated it into the dressing, as it added a lovely liquid smokiness.
Also added a drop of sesame oil for nuttiness and some toasted sesame seeds as a garnish. Instead of melting sugar for dressing I used maple syrup which I think gives a rich, caramel flavour. When I was in Canada I saw a good chef use it in salad dressings and have done so ever since.

For a lunch I paired BB with an asian slaw made with a similar dressing (minus eggplant juice) topped with smoked trout, viet mint and those fried onions you can buy in asian shops for crunch.

Easy!

Caro

Comment on From offal to octopus by obesebaby

obesebaby — Tue, 14 Feb 2012 06:37:41 +0000

Love this recipe, i really like baby octopus but has no idea how to cook it other than BBQ it. thanks for the post!

Comment on A bit on the side: roast cauli & chickpea salad by Moon Over Martinborough

Moon Over Martinborough — Wed, 08 Feb 2012 04:56:45 +0000

You are single-handedly responsible for introducing me to the joys of roasted cauliflower and I love you for it. I made this salad tonight for dinner, but used silverbeet and added cherry tomatoes as the garden is full of them. DE. LI. CIOUS. Thank you!

Comment on The Veg Report by doctordi

doctordi — Wed, 08 Feb 2012 00:27:27 +0000

‘I’m not talking about the nuts, I’m talking about the pig’ = way to get your readers to burst out laughing. I love it. You were struck swine blind.

Comment on The Veg Report by Celia Carroll

Celia Carroll — Mon, 06 Feb 2012 23:24:44 +0000

I understand the 1 kilo! I gave up meat last year for about 9 months and put on weight – maybe more bread and pasta and cheese and butter and….and…. Oh yes – and Nutella

Good luck!

Celia