bunyip

Polenta Advice
Personally, I use instant polenta! Takes about 5 minutes to cook, and hang the purists. Usually I make it with 1 cup of water and 1 cup of milk to 1/2 cup polenta. It is indeed bland, but once it's cooked you add plenty of salt, butter and p…

Comment by bunyip March 2011 permalink
How do you rate recipes?
I seem to give most of the recipes I rate 4 or 5 stars because either they are old favourites or new but I definitely will try them again. If a recipe is too unsatisfactory to use a second time there's not much point listing it, unless to warn …

Comment by bunyip March 2011 permalink
How do you organize your cookbooks?
LibraryThing is indeed good, but it's no help with actually finding the books when you want them. I have a smallish bookcase just outside the kitchen where I keep the books I use most often - buggered if I know why I didn't get some shelv…

Comment by bunyip October 2010 permalink
How do you store and organise your herbs and spices?
Herbs and spices should be stored away from the light, like olive oil. I buy most of mine from Herbies, in little self-sealing plastic packets. Herbies actually sell wooden boxes, much like the boxes you store index cards in (remember index cards?)…

Comment by bunyip October 2010 permalink
Essential Cookbook
My equivalent of CTAW is The PWMU Cookbook (that's Presbyterian Women's Missionary Union). The most recent edition is small and spirax-bound. Good basic recipes for just about everything. That's the book I started with when I left hom…

Comment by bunyip September 2010 permalink
The best and the worst cookbooks, from the Observer
First let me say that you have led me to an absolutely wonderful article on the subject of why we read cookbooks! It seems I am not alone... http://www.guardian.co.uk/lifeandstyle/2010/aug/15/why-we-read-cookbooks The other point you raise is some…

Comment by bunyip September 2010 permalink
What did you have for dinner?
We had a salmon, leek and spinach quiche. The pastry was Charmain Solomon's fabulous no-roll dough - made with self-raising flour, it's a sort of playdough that you press into the pan and does not need to be blind baked. The filling was ju…

Comment by bunyip August 2010 permalink
Essential Cookbook
Without a doubt it's Stephanie Alexander's Cooks Companion, not just for the recipes but for the encyclopaedic information about ingredients and basic techniques. Before that I made a lot of use of several of Beverley Sutherland Smith…

Comment by bunyip August 2010 permalink

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Username: bunyip
Joined: August 2010
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Last Active: July 2019
Roles: Member