Dinner tonight - or last night.

msolga wrote:

Swimpy wrote:
I would love to visit Oz. Is that personal chef's job still open?

Absolutely!
The pay is lousy but the conditions are great!

i made a very spectacular (if i must say so myself) indian dinner one time, nan, and papadoms, those vegetable fritter things, that i can't quite recall the name of, a cucumber dip, a lamb curry, with basmati rice and for dessert rice pudding, made from rice flour, with rose water and cardamon

the biggest problem with the meal was i had a horrible sinus cold while preparing it, percautions were taken so as not to infect anyone, but as the day wore on and the guests were due to arrive, i became alarmed at the fact that the curry dish was beginning to seem quite hot (spice not heat) to my palate, meaning it was probably aproaching thermonuclear stage to a healthy sinused person

the meal was a roaring suucess, and lots of bread and cold beer helped douse any palate fires

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Well done, djjd! I'm impressed! That was quite an ambitious undertaking!

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You are still biting what?????

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That question was for (who else?) spidergal.

Msolga, good idea about the chowder thread.

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Kara wrote:

That question was for (who else?) spidergal.

Msolga, good idea about the chowder thread.

I'm glad you cleared that up, Kara.: Biting, what am I biting? Confused

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Had something simple today (still too hot to coke): pancakes (more the kind of crêpes) with organic fruit sauces and citron sorbet icecream on creamed white cheese.

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the heat must be getting to walter .
he wrote :"still too hot to coke" Shocked

.
i didn't know that a snort of 'coke' would make the heat less intense , but you never know with those germans Laughing

.
hbg

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djjd62 wrote:

msolga wrote:
Swimpy wrote:
I would love to visit Oz. Is that personal chef's job still open?

Absolutely!
The pay is lousy but the conditions are great!

i made a very spectacular (if i must say so myself) indian dinner one time, nan, and papadoms, those vegetable fritter things, that i can't quite recall the name of, a cucumber dip, a lamb curry, with basmati rice and for dessert rice pudding, made from rice flour, with rose water and cardamon

the biggest problem with the meal was i had a horrible sinus cold while preparing it, percautions were taken so as not to infect anyone, but as the day wore on and the guests were due to arrive, i became alarmed at the fact that the curry dish was beginning to seem quite hot (spice not heat) to my palate, meaning it was probably aproaching thermonuclear stage to a healthy sinused person

the meal was a roaring suucess, and lots of bread and cold beer helped douse any palate fires

Yes, well done.

Now you and msolga are going to have to teach me how to do Indian food. Give me something sime to try first.

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d
half a packet of Hula Hoops

yes cuisine really can be that simple.

x

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Just now finished sauteing the onions for one of my comfort foods -

a sort of remoulade sauce with chopped spanish onion sauteed in olive oil, a tablesppon of stone ground mustard, many twists of the pepper mill, a bit of salt, later to be added juice of a couple (or more?) of lemons; this will go over shortly baked fresh atlantic salmon filet. The salmon is expensive, but one pound makes three hefty meals for me.

I know I've talked about this before. I can't help it if I'm an addict...

Oh, and it's down to 93 in the shade here at 5 in the afternoon.

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Just now finished sauteing the onions for one of my comfort foods -

a sort of remoulade sauce with chopped spanish onion sauteed in olive oil, a tablesppon of stone ground mustard, many twists of the pepper mill, a bit of salt, later to be added juice of a couple (or more?) of lemons; this will go over shortly baked fresh atlantic salmon filet. The salmon is expensive, but one pound makes three hefty meals for me.

I know I've talked about this before. I can't help it if I'm an addict...

Oh, and it's down to 93 in the shade (33.9 C) here at 5 in the afternoon.

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Swimpy wrote:

Now you and msolga are going to have to teach me how to do Indian food. Give me something time to try first.

Hey, Swimpy!
Do start a thread on learning to cook Indian food! You will get so much help from so many of us here (say nothing of real, live A2K Indian cooks! Very Happy

)you'll be an expert in no time! Very Happy

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I had a hankering for some very basic, good old fashioned comfort food tonight, so made some rissoles (with plenty of mixed herbs, garlic & onion!), plus mashed potatoes & steamed broccoli. But most important: Rosella tomato sauce on the rissoles! None of those fancy chutneys & sauces in my fridge would do tonight. It had to be Rosella! (1950s revisited! Very Happy

)

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what are rissoles?

what is Rosella tomato sauce?

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msolga wrote:

Swimpy wrote:
Now you and msolga are going to have to teach me how to do Indian food. Give me something time to try first.

Hey, Swimpy!
Do start a thread on learning to cook Indian food! You will get so much help from so many of us here (say nothing of real, live A2K Indian cooks! )you'll be an expert in no time!

I just might do that.

Here it is. Please join in.

http://www.able2know.com/forums/viewtopic.php?p=2163000#2163000

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ehBeth wrote:

what are rissoles?

what is Rosella tomato sauce?

"Rissoles", ehBeth, are another name for hamburgers! The variety of hamburger that folk used to make themselves before Maccas & other fast food outlets existed. (I suspect the name is English in origin, though I can't be 100% certain.) Anyway, I'm sure that different folk have their own versions of rissoles .... mine are made of prime minced beef with onion, garlic & some roasted chili flakes (bought from the middle eastern traders here ... an addiction! <sigh>), plus beaten eggs, bread crumbs, or sometimes rolled oats ... as well as these ingredients I add whatever strikes my fancy at the time: last night I added chopped flat leaf parsley (because I have a glut of it at the moment & I like it very much!). OK, that's a rissole.

Rosella Tomato Sauce is a very common Oz bottled tomato sauce, born yonks ago, it's traditional. (the one you use when you just want the basic, no frills tomato sauce, like for barbeques, on grilled sausages, whenever .... it has nostalgic connotations. Which could explain the comfort aspect.

I don't get a craving for old fashioned rissoles & Rosella Tomato Sauce all that often, but when I do, the need must be met! Last night was one of those nights. Yum! Very Happy

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msolga wrote:

ehBeth wrote:
what are rissoles?

what is Rosella tomato sauce?

"Rissoles", ehBeth, are another name for hamburgers! The variety of hamburger that folk used to make themselves before Maccas & other fast food outlets existed. (I suspect the name is English in origin, though I can't be 100% certain.) Anyway, I'm sure that different folk have their own versions of rissoles .... mine are made of prime minced beef with onion, garlic & some roasted chili flakes (bought from the middle eastern traders here ... an addiction! <sigh>), plus beaten eggs, bread crumbs, or sometimes rolled oats ... as well as these ingredients I add whatever strikes my fancy at the time: last night I added chopped flat leaf parsley (because I have a glut of it at the moment & I like it very much!). OK, that's a rissole.

Rosella Tomato Sauce is a very common Oz bottled tomato sauce, born yonks ago, it's traditional. (the one you use when you just want the basic, no frills tomato sauce, like for barbeques, on grilled sausages, whenever .... it has nostalgic connotations. Which could explain the comfort aspect.

I don't get a craving for old fashioned rissoles & Rosella Tomato Sauce all that often, but when I do, the need must be met! Last night was one of those nights. Yum!

Oh...we were just trying to figure out the difference between rissoles and hamburger the other night.

We thought that rissoles are smaller, with more flavour and complex ingredients, and served with veg etc, not on a bread roll....

This picture of the old Rosella label (painted onto the side of a shop) is the same as, or is actually the same painting, on an old shop near me, preserved by the new owners of what is now a house:

http://static.flickr.com/24/36760056_466c2df631_m.jpg

2002...an Aussie flies home:

Rosella returns to its source

By Phillip Hudson, Sophie Douez
Canberra
August 16 2002

Tandberg

Rosella, one of the nation's most famous food brands, is returning to Australian ownership.

The 107-year-old manufacturer of tomato sauce and soup has been sold by Anglo-Dutch company Unilever almost 40 years after its controversial takeover.

Rosella began with six employees in Flinders Street in 1895, and was one of Australia's best-known brands, operating six factories with 1000 staff, at the time Unilever took over.

It has been sold for an undisclosed price to Sydney-based company Stuart Alexander, which until now has been an importer and distributor of brands such as Mentos breath mints, Guylian chocolates, and Henri Wintermans cigars.

Rosella's flagship product is tomato sauce, which was first produced in 1899 and which today accounts for 51 per cent of Rosella branded sales. Just over one-fifth of its business is canned tomato soup. Rosella also makes pickle and chutney products. It is believed to turn over about $20 million a year.

Unilever said the divestment was part of its strategy to focus on a smaller number of food brands such as Chicken Tonight, Raguletto and Five Brothers.

As part of the deal, Rosella products will continue to be made under contract at the Unilever-owned Rosella Factory in Tatura for at least five years.

But the distinctive Rosella sign at the plant may be replaced with an advertisement for a pasta or cooking sauce. More than half of the products made at the factory are non-Rosella brands.

The announcement was made yesterday by Trade Minister Mark Vaile, who trumpeted the news of an Australian company "buying back part of the farm" despite the government having had no part in the deal.

"It's a good news story obviously for Australians," Mr Vaile said.

"We often get criticised about the level of foreign ownership, and we often see so many stories about icons like this taken off shore into foreign hands," he said. "This is a good story that one's coming home."

Mr Vaile said he supported a "very gutsy move" by an Australian company, and predicted that more firms would buy back famous brands, although he could not provide any details.

"We're going to see more of this," he said. "We're going to see more Australian companies basically buying back the farm and competing on the international stage." Stuart Alexander managing director Garry Browne said national pride and a good commercial opportunity had come together for his company.

"We see this as being very much an opportunity to buy back the farm and also develop an Australian icon," he said.

Mr Browne said the company had ambitious plans that could include expanding Rosella's product range and increasing exports. He said details would be announced when the sale took effect on October 1.

While Mr Vaile professed to "fond memories of my childhood days with mum's cooking covered in lashings of Rosella tomato sauce", Mr Browne said he had not previously been a tomato sauce eater. But "I think I will have to be".

Mr Browne said he believed Rosella had tremendous potential for innovation and growth and predicted a "bright future for this great Australian brand".

http://www.stuartalexander.com.au/upload/rosella/IMG1_20050216_1456.jpg

I never touch the stuff, myself.

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dlowan wrote:

...I never touch the stuff, myself.

What, Deb, not even on a burnt, barbecued sausage?! Surprised

What are ya?:wink:

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msolga wrote:

dlowan wrote:
...I never touch the stuff, myself.

What, Deb, not even on a burnt, barbecued sausage?!

What are ya?:wink:

Some sort of cuckoo in the Aussie nest, methinks!

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I figure it's fine every now & then! But then I've been brought up to eat just about everything (believe me!).

Come to think of it, you don't eat Vegemite either, Deb ..... Hmmmmm, what can this mean?

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Dinner tonight - or last night.

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