Another Newbie

[SR]

Gretchen,

I know exactly what you mean.  I just went to the market to get some rye grain from Goodies and Grains.  A wonderful shop with lots of organic and gluten free items as well.  There is an amazing selection.  We also have some pretty amazing vegetable, butcher and seafood shops so I feel really spoilt.  I have done heaps of travelling and am always amazed at what Adelaide produces.  Plus I attend cooking classes at these fine food places and again you have everything for the kitchen and lots of imported cheese from Italy etc.  Some chefs say that these kinds of stores are the biggest in Australia.  I buy my flour and pizza toppings (like artichokes etc) from here.  If you ever do come to Adelaide let me know.

I still can't believe you came all the way to shop here though.  You would have some wonderful shops in Cairns though wouldn't you?

Cheers,

Sue from Adelaide

[trudy]

Welcome Sue,

Great to have another South Aussie onboard.  Where abouts in Adelaide are you.  I live in Redwood Park.

Cheers,
Trudy

[gertbysea]

I wish. Not one decent full on deli in Cairns but we do have a good cheese factory called Vannella where them make a great buffalo cheese called burrarta which is unique and to die for. They also carry some small goods .  http://www.vannellacheesefactory.com .

The next time I see a cheap fight will be there. Maybe we can meet at the market for coffee.

Cheers,
Gretchen

[brazen20au]

i've never cooked pasta in the tmx! we have to cool 2 different batches so would be a total PITA plus i'm not sure i could do enough in one batch - how much pasta can you do?

[judydawn]

Karen, the EDC says up to 500g but, being just the 2 of us, I would only do 250g. Any more than that would end up in the freezer.  Give it a go one day when it is just you and maybe 1 or 2 children, for lunch. I always start with boiling water, too impatient to wait for water to boil in the TMX.

[brazen20au]

ok, well 500g is enough for us so i might give it a try one day thanks jd

[cathy79]

Has anyone tried cooking their spaghetti in the bolognaise?  Like the Pasta with Tuna recipe in EDC?
I guess you'd need to make the bolognaise a little bit wetter so there was enough moisture to cook the spaghetti.

[SR]

Sorry, I have been off line for a few days.  I had a nasty fall on Thursday coming to work and hurt my left ankle, my right knee and my right hand.  When I do a job, I do it well.  I had last Thursday and Friday home in bed.
Thanks for all the many ideas.  Wow.

Trudy, I actually live in Rostrevor.  So not far at all from you.  Adelaide it such a small city really.  If you ever want to catch up let me know.  I work close by the central market.

Gretchen, no worries.  Would love to catch up for a coffee when you come to visit the central market.  I must confess, I don't buy buffalo cheese.

 

[gertbysea]

Oh that is a nasty fall alright. Not nice.

What kind of mozzarellla cheese do you use? Silly me. I thought all mozzarella was made from buffalo milk. We have a lot of buffalos up here. I could probably make it in the TMX. Oh no not anther thing to waste time on.

Hope you are feeling better soon.

Gretchen

[Thermomixer]

Boy, you don't know what you're missing out on if you don't try burrata.  It is delectable - so creamy inside.

I had burrata and other bits in an eggshell in a restaurant in Florence.

Gretchen - lots of Aussie mozzarella (for pizza toppings etc) is just plain old cows' milk.  You will need a big TMX to make decent amounts of burrata.  Hey but then you've got a still !

[gertbysea]

That burrata is to die for . I can get it fresh at the Vannella factory any day  and it is not expensive. Some of my friends just don't undestand how it works it but I love to serve it and watch what happens. Once they figure out what to do with it the moans of delight are good to hear. In an egg shell? They must have been very small but what a great look. I guess the ones made here could fit in a duck egg perhaps. Must get thinking about a better look to serve it in or on. The factory also make sfogliata and  ricotta buffalo. They have one many awards. You can buy their products in Melbourne at  King and Godfree on Lygon Street and Leos Fine Foods.

Gretchen

[Thermomixer]

... Some of my friends just don't undestand how it works it but I love to serve it and watch what happens. Once they figure out what to do with it the moans of delight are good to hear....

It is like the creamiest cheese inside a shell of the usual stretched curd that you find in buffalo-milk mozarella. 

...In an egg shell? They must have been very small but what a great look. I guess the ones made here could fit in a duck egg perhaps.

They were just part of a tasting menu - I think that there must have been easier ways to serve it - but it looked impressive (lots of work!)

[cookie1]

Gretchen, I love cheeses more than chocolate. Do they sell anywhere in Perth do you know?

[SR]

Gretchen,

Thanks for your kind words.  I am getting there.  The ankle is now the sorest and swells by the time I finish a days work.

I haven't bought mozarella for years.  I used to add it to my home made pizzas until I went to a cooking course and now I just sprinkle some parmessan on top.

I might have to look for the burrata though.  That does sound very nice.  It might even be in a continental shop I go to which imports dozens of cheese from Italy.  It will be interesting to see if they have it.  I will keep you posted on that one.

Sue from Adelaide

[gertbysea]

SR I really don't know if that burrata could be imported as it is unpasteurised.  Check on this website and they may list a place in Perth to buy www.vannellacheesefactory.com  I am sure any good deli over there could order it as we have direct flights from Cairns to Perth now. It is to die for. I have seen it in Aussie Gourmet Mags and also on menus for some restaurants.
Th er may be other people making it in Australia. Just found this one as well. http://www.thatsamorecheese.com.au/thatsamorecheese/display.asp?entityid=6057

Hope you are looking after yourself.

Gretchen