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For those interested in babies and all that jazz. My wife is pregnant and due in early December. Here is a picutre from an Ultrasound we had done on Monday. This is at 20 weeks so about half way through. You can see a hand and the umbilical cord, along with some legs squashed up. Obviously...

I have read that you should rest meat after it has been cooked. Something about the muscles or something relaxing and it will be much tenderer. I have also read that you should rest the meat for as long as you have cooked it. Meaning if I oven roast a steak or something for 8 minutes I should...

Today I bought a small amount of feta. 100g. I bought this from the local coles supermarket and the girl in the Deli did not put any brine in at all. It was just put in a little plastic bag and wrapped in paper. So how should I go about storing this? Can I just put it in plain water? Or...

So here I am bored at work again. I am just randomly browsing the internet and started reading about the forbes rich list. Then briefly read about William Gates III. Finally, I looked at the youngest members of the list and found the Google co creators. Then wiki's Google and found some...

With Tivo just about to launch in Australia I am seriously considering buying one. I am wondering, since Tivo has been out in the US for quite a long time what your thoughts are of the technology. In Australia, we are getting a Tivo with no ongoing subscription costs for the EPG, a small ish...

Here in Australia (NSW) Restaurants have begun being named and shamed whenever they receive a penalty notice from the "Health Inspector". The restaurants name appears on a website along with the location and date of the offence. You can also click on a link to read the actual details of the...

Ok, so I have bought one of these and have been using it to mash my potatoes for the last few weeks. I think it is a great tool for this as it makes nice smooth mash every time with no lumps. My wife on the other hand, thinks having a special tool just for mashing potato is hmm, how should I put...

Who here is a real stickler for food quality at restaurants and sends food back often? What is the worst thing you have sent back? For me, it depends where I am, if I am at a nice expensive restaurant and my food comes out not as ordered I will send it back quick smart. When I say medium, I...

I am going to be cooking one of the creamy pasta recipe's from my other thread but am after tips on how to saute or fry chicken so it does not come out dry? Chicken for me, seems to cook through, but be dry and quite hard. I am guessing sauteing in butter would help this but what is the secret...

Not sure if this has been done, no doubt it has though! What do you think are the basic cooking recipes and techniques a chef needs to know to be at a basic to competent level. I tried googling around to find what cooking techniques and recipes chefs are taught at cooking school but found it...

Just wanted to post a thank you to all those who contribute to this forum wether it be the people asking the most basic questions to those who are professional chef's taking the time to answer without coming off patronising. On many forums you can feel scared to post a question as you generally...

I am sitting here at work browsing the forum (as I often am) and these ideas pop into my head of things to try to cook and get good at cooking etc. Just now I had the thought of a nice creamy pasta dish, maybe with some chicken breast involved. For some reason I have fettuccine pasta pictured...

I would love to see the restaurants that the professional chef's amoungst us work at. I am not sure if anyone else is interested in this so if you work in a restaurant post up some pics of it. I enjoy seeing the insides of restaurants.

I am interested in emulating the local store bought mass produced bread. Of course I do not expect to get the exact same tasting loaf but maybe close to it. I just grabbed a loaf from the cupboard and here are the list of ingredients, in order of concentration. Wheat flour, Water, Yeast...

Well I have finally baked my first ever bread. I tried the NY Times no knead bread but threw it out half way through as it was a sticky mess. Yes, I realise it was supposed to be a sticky mess and obviously I threw it away in error. Silly me. So I climbed back on the horse the next day and...

How can any self respecting cooking forum neglect the culinary art of the pastry chef? Pastry, is delicious lets face it. And currently it is way too difficult to locate the pastry information contained on this site. Any chance we can start a pastry dedicated section?

Are there any Australians on this forum who grow their own veggies and herbs. I am a complete novice having never grown anything, ever. With that out of the way how would I go with. Growing some window sill pots of useful herbs like mint, thyme etc. Currently it is Winter here and gets...

In Australia our pre-made stock is fairly average. The stuff you buy at supermarkets like coles and woolworths anyway. The powder stocks and cube stocks are no good really either. Do any Australian members know where to get some nice stock? Or do you just make your own and freeze it or...

Ok, so I was reading the fond memmories thread and thought of posting a not so fond one. But then I figured we all have those stories of that time when we ended up in hospital as a kid or broke something. So why not start a thread on those fun childhood accidents. Here, is mine. When I was a...

Your Home Depot - Products Does anyone have any positive or negative comments on the quality of the scanpan range of saute pans? I am looking at the pan in the link above. I saw the pan in a local shopping centre and thought it looked great. Comments?

So I can go down the local fish and chip shop and buy a filet of fish for $5 battered and deep fried. Or I can cook my own at home with the help of the other thread I started. Our budget is not huge and fish can get expensive. I walked down the road from work today to a seafood store and...

Now for a confession. I have never, ever cooked fish at home, ever and it is something I am beginning to think I should be doing. Sure, we get take away fish that it battered but that is about it. So my idea is to start out small. No not pilchards, but fillets of fish like bream or snapper...

So obviously you can freeze meat and let it thaw etc. But what about good cuts of meat like ribeye etc, is it going to affect the quality too much freezing it and leaving it for say a month in the freezer before thawing it out and cooking it. Will it likely be tougher? Or would it just be...

So this site has a lot to answer for, I have only really been looking and learning on this site for maybe a week and already I have two kitchen items on my to buy list, one being a nice saute pan and another being a potato ricer. Now after reading the grill like a restaurant thread I gave it a...

So my family is used to eating packet white sauce which definately tastes different to my bechamel. The packet one has a stronger taste and is spiced more strongly I guess. Not to mention all the wierd stuff in it. So, how do I go about making mine more potent. At the moment my bechamel is...