Recent content by eager

exactly, I don't watch any other masterchef but the australian one. Much more constructive critique, and happy to share knowledge.

Yes it was. I love it too, just finished season 2010 :lol: some nice ideas there but the stuff they use is pretty much non existent here. like mudcrabs

haha, Today it was a mushroom parmezane polenta, served with roquette and a bacon wrapped thyme chicken. :) And tomorrow i am going to bake the left over polenta for dinner. If I not sneaky eat it for lunch :smile: But I was watching some Australian cooking show and they were using that word...

Parmezan mushroom polenta, served with roquette, and a bacon wrapped thyme chicken breast. :chef: -edit and a good bottle of white wine :) (needed for deglazing of course :innocent:)

We must have typed at the same time :chef: didn't notice it :P Cheers!

Wicked that's it!! awesome thanks

IS their another word for it? that sounds like cornel. (australian accent) It has the shape of two spoons on top of eachother

Hi guys, I am not English and i having difficulty looking for the word to make a nice scoop. For instnace for cream, ice , puree etc. It sounds a bit like cornel but I just can't find the word, googled my butt off, so if someone knows the name of the technique in english that would be great...

Wicked thanks for your super swift reply! cheers!:chef:

Hi guys, My dad always thought me to make caramel in a dry non-stick pan without adding any liquid to it and ones it has a nice amber color (and lightly begins to smoke) get it of the heat put butter in and that's it. pretty straight forward. Now I just watched a video where one adds water to...

I am aware of the real carbonara :chef: and how it's made, but when i saw eggs and corn and cheese I thought this is some sort of scrambled egg american dish. (like mac & cheese) And I never seen that:lol:

Cheers that is good to know. The chicken was indeed very young i think. the bone marrow was pretty red when i took it out of the package. What I did today though. was cook it the same as yesterday but in the end I added some extremly fine diced chalots and garlic in (saute), than splashed a cup...

You need an acid in there. cream fraiche does that, try it

never seen a pasta with sweetcorn and eggs... You might want to add a table spoon of creme fraiche (at the last moment) to contrast the sweetness of the corn and add some fresh parsley. Anyway eggs corn and cheese, this sounds like an extremly sugary pasta to me. I don't think I would make it.

maybe cut them in quarters, little bit of lemon juice tiny bit of sugar. dehydrate them in the oven for 40 min at 110 degrees celcius? When dried and cold you could put in a mixture for ice, cake, pie? Maybe add some nice liquor to it :) or maybe juice them, than reduce them (add flavours) add...