Cheeseburger Gothic

The Old Pusher

Posted August 26, 2013 into Food & Drink by John Birmingham

Spent the weekend at Byron Bay for the brewing of The Old Pusher, the craft beer a couple of us designed for Stone and Wood brewery. I'll write more about it at Blunty tomorrow for my annual beer blog but thought I'd post a few photos here.

We started at 7am on a brisk but bright Saturday morning, gathering at the brewery which is located about two klicks outside town on the way back to the freeway.

Beards are an integral part of brew mastery.

I stopped in Byron to grab a muffin and coffe at Bayleaf but needn't have bothered since Heath, who was wrangling us through the day's adventure, turned out to be master of the ancient and noble art of bacon and egg rollery.

I may have eaten more than my fair share of these.

We worked off the extra calories hauling 25kg bags of grain around and hefting them into a cusher to be pulped down into a mash. There were five different types of grain, two of them were chosen to impart the deep red colur we were looking for.

These crunchy little bastards make susprisingly decent beer snacks in their raw form.

Morning tea was provided.

I think there was a bottle of water in there too.


The 'waste' product isn't wasted. After our mash was done with it was collected in these giant plastic bins for the dining pleasure of lucky cows.

There's a fair of fermented sugar left in the soggy mash. It's called cow cocaine.

The brewing went on most of the day and required frequent meetings to consult with Brad the Master of the Brew (left). He also cooked lunch, an awesome burger known locally as the Bradburger.

"I think we need more beer".

24 Responses to ‘The Old Pusher’

Dave W mutters...

Posted August 26, 2013

Sounds like you had an awful weekend and you'll have flashbacks whenever you catch the glint of light reflecting off a green glass bottle. In case it all gets too much for you, I'm happy to take 24 of those off your hands.

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Barnesm mumbles...

Posted August 26, 2013

Its just beer isn't it?

Paul_Nicholas_Boylan ducks in to say...

Posted August 26, 2013

Just beer? Is a souffle "just eggs?"

Barnesm would have you know...

Posted August 26, 2013

I thought so, well some air as well I believe.

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Murphy reckons...

Posted August 26, 2013

Ah, the Hard Life of an Australian Celebrity.

How ever do you handle the strain of such obligations, John?

Should you crashland in KC we'll have to take in a tour of Boulevard Brewing Company.

Respects,

Murph

On the Outer Marches

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Bondiboy66 reckons...

Posted August 26, 2013

Now that is a decent Man way to spend a day, doing Man stuff that involves Beer, BBQ and testosterone.

Bondiboy66 approves of this thread.

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dewpoint reckons...

Posted August 26, 2013

I'm sure that egg an bacon rollery tasted as good as it looks, with its perfect ooze to yolk ratio

insomniac asserts...

Posted August 26, 2013

and by 'perfect ooze to yolk ratio' i'm sure you mean zero, because, you know, ewww otherwise

Barnesm asserts...

Posted August 26, 2013

another ingredient would increase the enjoyment of the sandwich because SCIENCE

dewpoint mutters...

Posted August 26, 2013

Oh no @ insomniac oozy yolk is very yummy, if its too runny though it can cause a messy drip problem so the trick is to cook so it oozes in a thick unctuous (fancy pants food reviewer word there) manner, rather than squirting out, you know everywhere. It's true I believe that there is some sort of weird risk associated with rawness n egg n stuff, but I say live dangerously

FormerlyKnownAsSimon mutters...

Posted August 27, 2013

Followed that credible science link. Obviously when the author mentioned the pasta confusion he has never had a spag leftover toasted sandwich with extra cheese. This creation makes winter carbtabulous.

I have a mate who says anything can go on a sandwich. Including a pie. . . . . . . :)

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Therbs puts forth...

Posted August 26, 2013

Fkn tops, ay.

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Abe Frellman mutters...

Posted August 26, 2013

Still reckon I had the awesomer weekend. But I suppose I'll force myself to try your beer when it comes out,

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Flinthart mutters...

Posted August 26, 2013

What do I do to bring a carton or so of this epic adventure in fermentation down to Tasmania?

John Birmingham has opinions thus...

Posted August 26, 2013

I shall make enquiries. A lot of it has been presold.

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Sekret Sekret swirls their brandy and claims...

Posted August 26, 2013

(Big apologies that this is off topic but I figure if I put it in brackets it's not really here...., JB, I nuked my FB account. Got sick of all the stupid memes and shit, you know)
As you were.

John Birmingham is gonna tell you...

Posted August 26, 2013

Respect.

Abe Frellman is gonna tell you...

Posted August 26, 2013

Me too. And the twitters. Cold turkey.

JG would have you know...

Posted August 29, 2013

Same, SS, JB, Abe. Off FB, finally. Relieved. Feels good. Think I'll stay on Twitter though. May as well. It's not as invasive or demanding as Facebook. No pressure. Twitter seems fairly harmless because it's never hooked me in much. Twitter's nice and light: Facebook is in your face. Glad I've escaped its honey trap. Nine more days and my FB account will be deleted for good.

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sibeen mumbles...

Posted August 26, 2013

I am not fucking jealous!!

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FormerlyKnownAsSimon has opinions thus...

Posted August 27, 2013

This post has got me motivated. I have been watching my latest brew of kolsch get smaller and smaller. I have now reached the point of no return so that an enforced dry spell will be endured whilst i wait for the next one to condition. Now i just have to decide what to make this time.

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beeso asserts...

Posted August 27, 2013

Man i wish i had a supply of that waste product. Make mighty fine milk.

John Birmingham has opinions thus...

Posted August 27, 2013

Yes it would. the cows go nuts for it, I'm told. S&W are moving to a much bigger facility soon. Producing more cow cocaine in the process. Perhaps you should talk to them before they do that. For them, having someone come and take the stuff away is a cost saving.

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beeso puts forth...

Posted August 27, 2013

Byron is probably a bit far for me, but i have rung Tambourine brewery immedietaly. My biggest cost is the feed they have while they get milked. After fencing anyway.

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Respond to 'The Old Pusher'

Protein Binge

Posted August 7, 2013 into Food & Drink by John Birmingham

I was certain certain those Chinese cleaners had shrunk my favorite pairs of pants. They were perfectly comfy, snug even, when I sent them off to be cleaned. A week later, not so much.

True that week did include a good deal of eating out in Hong Kong but damn it I did a lot of walking that week too. So too when I was in Vietnam earlier this year. 25-30 000 steps a day according to my fitbit, plus some monster work outs in the hotel gym at the Metropole.

All to no avail. Pants. Got. Tighter.

Damn those baskets of delicious pastries they forced on me. Damn them all to hell.

I was going to do another 7/21 sesh after the success of my last tilt, but was put off by the relentless dreary awfulness of it. So instead I decided to try the protein thing about a week or so back. I stripped most of the carbs from my diet. A big ask because I do love my bakery treats, but even more so, having to wrangle the kids around my work schedule each day, there's few things more convenient than a big ol' hunk of bread to fill the hollow places in my tum.

And pasta, and rice. And taters. Nope, never met a carb I didn't love.

You need the fattening little fuckers too. They're an essential part of the dreaded balanced diet, as well as being yummy. But I figured I'd give myself a chance to torch the belly eel that wanted to creep back into my life so for a strictly limited period I've cut right back on the carbs and replaced them with a crap ton of lean protein.

(I've also cut back on the grog and upped my HIIT, but not radically. Been trying to get a solid 7 hours minimum in the rack every night too).

In some ways it's the natural state of being for a bloke on the fang. Lots and lots of meat. I've been necking salmon and eggs for breaky, tandoori chicken for lunch, sashimi for dinner, lots of beef jerky (thanks Geronimo Jerky!) for snacks. I'd throw the occasional piece of fruit or steamed green veggie in there, but I tried to keep most of my calories firmly in the protein column.

Been on it for ten days now and dropped just over four kilos. Partly this is down to the carbs, partly to the HIIT and sleep, partly to less calories from booze. But the thing about protein? You burn up to 30% of the energy it contains just to digest the stuff. With carbs that figure can be as low as 7%.

I'm gonna ease of in Sydney, partly because I have to eat out tonight, but also to give my system a chance to reset. As I mentioned last week, and as should be obvious anyway, this protein-paleo crap is totally unsustainable. But as a way to wake up your metabolism and torch some stubborn kilos, it can't be beat.

Best of all, for me anyway, I don't have to be bullied into eating like this.

22 Responses to ‘Protein Binge’

Paul_Nicholas_Boylan asserts...

Posted August 7, 2013

Your pants got tighter because the Chinese cleaner was negligent. Sue them. How dare they make your pants tighter??

HAVOCK21 would have you know...

Posted August 7, 2013

I'm thinking we might be able to launch a fkn class fkn action!

Paul_Nicholas_Boylan has opinions thus...

Posted August 8, 2013

Perhaps this is the result of a conspiracy.

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Lobes swirls their brandy and claims...

Posted August 7, 2013

My understanding of these diets is they need 7-9 days to shift your metabolism into ketosis and then your body goes into real fat burning mode. Basically the longer you do it the more effective it becomes.

John Birmingham has opinions thus...

Posted August 7, 2013

Yeah, that sounds right. ABout a week in it really accelerated.

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Lulu has opinions thus...

Posted August 7, 2013

I'm on Day 4 of No Chocolate. The mere thought of adding No Bread/Pasta/Rice to it as well makes me twitch.

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HAVOCK21 swirls their brandy and claims...

Posted August 7, 2013

interesting.

well, bouncing about at 90kgs, I have a wee....curve in der midriff which to be HONEST is now fkn shiitting me to fkn tears. So today is day 3 of gym work, serious fkn crunches and der likes. But I do love me beer after the exercise. Which, I'll wager for some reason is not fkn helping....heaps. But the theoryt is, that I have cut mid week consumption from a probable average of three stubbies per night, to just one and EXERCISE, So I figure I should be able to redistribute the central to the outter, thats bigger all over and smaller in the wait! with weights and the rowing machine...I FKN HATE walking or running unless its cricket!

The Protein gig might be worth a wee try I thinks!

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HAVOCK21 puts forth...

Posted August 7, 2013
I might end up looking like a carrot or piece of fkn celery with flat out snakin, how much Jerky you munch through!

Bangar puts forth...

Posted August 7, 2013

H I'm stuck at 95, maybe protein only will help.

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Spanner would have you know...

Posted August 7, 2013

Ok so how does this work with a cholesterol problem? I could eat protein all day but I don’t think could eat only fish for a month?

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Sekret Sekret reckons...

Posted August 7, 2013


What does HIIT stand for, s'il vous plait?

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John Birmingham puts forth...

Posted August 7, 2013

High intensity interval training. So rather than steady state exercise, like an hour long jog, you sprint/jog/walk in short bursts for 30 mins.

andrewmagoo ducks in to say...

Posted August 8, 2013

Have also been told HIIT works a treat....

Most important, keep the walking up, even if you take the stairs instead of a lift or escalator, or park a little further away from where you need to be and hoof it!

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she_jedi reckons...

Posted August 8, 2013

A friend of mine went Paleo for health reasons when she discovered a gluten intolerance... holy neanderthals Batman did it do wonders for her. She's never felt better, dropped lots of weight, full of energy blah blah blah. She's in her late 40s and feels like a 30 year old. The two things she refused to give up was booze and chocolate, but she has those in moderation and is a happy camper.

Spanner, I'm in no way any kind of medical or nutritionist expoert, but I beleive Paleo's supposed to help with your cholesterol. That said please don't take my word for it, you'd be better off doing your own research as you'd know your exact circumstances. Most paleo blogs suggest trying paleo for 30 days and seeing how you feel at the end; if you don't like it you can quit then, or if it's transformed your world keep going.

According to Catalyst our paleolithic ancestors had different bacteria to us modern humans, and apparently switching to agriculture and introducing all those carbs and sugars into our diets screwed up our dental health and pretty much everything else. Got me thinking that this paleo thing might actually be on to something.

http://www.abc.net.au/catalyst/stories/3816207.htm if anyone's interested

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Abe Frellman mumbles...

Posted August 8, 2013

JB, regarding the salmon for breakfast, how are you preparing it? Smoked or steamed? And if smoked, is it the translucent cold smoked style that is served in really thin slices or the hot-smoked style? (And does it matter?)

I've been hitting the gym pretty regularly since Jan and cutting down on carbs, particularly after lunch time, and have been thinking of going down the full monty protein route for a while. So far I've dropped about 15kgs, but the rate of weight loss has slowed in recent months.

I've found that steaming fish like salmon in one of those wooden Chinese steamers goes ok, and I can drizzle some ginger, soy and shallots over it during the process for some flavour. But I can't face it for breakfast. Smoked salmon (at least the cold smoked variety) I could certainly eat for breakfast but was under the impression it wasn't terribly good for you.

I've made my own hot smoked salmon (but can't face it for breakfast). I've also made my own gravlax, but it can be messy and time consuming. And if the rest of the family doesn't like seafood then a little package of 'curing' salmon in the bottom of the Fisher Paykel tends to cause one to expend the brownie points at an unsustainable rate.

I've also found some little egg poaching packets at the supermarket called Poachies which make the process of poaching an egg much simpler.

Also, how do you manage high protein when travelling? Or if you buy your lunch at the cafeteria? Do you just ask for the steak sandwich without the bread? I think i would get tired of the sashimi after a while. Any other helpful hints appreciated!

John Birmingham has opinions thus...

Posted August 8, 2013

I'll respond at length when I get time, Abe. (Just home from Sydney). But long story short I don't fuck around smoking anything. I take straight from the damn packet. Raw, I guess. Like my sashimi.

It is packing a fat count of 11% and there are leaner meats around.

Also, 15kgs? Props sir!

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Lulu mutters...

Posted August 8, 2013

"translucent cold smoked style that is served in really thin slices or the hot-smoked style? (And does it matter?)"

You smoke your own? Big respect. I like cold-smoked but find it quite oily, so only in small quantities. Since a visit to the Tassal Shop, I'm a big fan of the hot-smoked - smokiness & flavour with less oiliness.

Brother PorkChop has opinions thus...

Posted August 8, 2013

I do hot smoked almost every week. It really is easy and we have a portion of hot smoked ocean trout pretty much every weekend with labne and a bottle of vino and then again on Monday made into pasta with asparagus, red onion, etc. Anyone can hot smoke pretty much anything - chicken, sausages, tomato.

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Kat swirls their brandy and claims...

Posted August 8, 2013

We did high protein, low carb for a little while with PT, but it's very frigging expensive.

With this particular diet it was 250g chicken for lunch for men, 190gm for women, 250g steak for dinner for men, 190gr for women. (and 2 cups of broccoli/cauliflower/beans as veg)

We ended up spending a shitload of dough at the butcher's every week. And with those veggies you get the farts real bad... ;)

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andrewmagoo has opinions thus...

Posted August 8, 2013

Don't forget to eat some fibre or at least take a supplement, or you'll be backed up the wazoo for weeks...jest sayin...

John Birmingham puts forth...

Posted August 8, 2013

Oh yeah, I'm all over that.

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Anthony reckons...

Posted August 9, 2013

Tried making Gravlax with tthe salmon JB? Easy enough to do with a nice piece of salmon some sea salt, pepper, sugar and dill and it even freezes beautifully.

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Respond to 'Protein Binge'

An apple a day keeps the scrunch face away

Posted July 16, 2013 into Food & Drink by John Birmingham

I'm gonna have to defer to Bangar, our resident moonshiner, on this one, but I am interigued enough to seek out his opinion regarding this Gizmodo piece on making smooth whiskey even smoother.

Long story short, your put apples in the liqour - the greener the better - and let them sit in there for at least six days. Even longer if you can hack it, 'then strain the rye through a cheesecloth. The end result is a liquor that still tastes very much like a rye, it's just much more mellow and smooth.'

The original recipe calls for crab apples, but you can use Granny Smiths (black eye to Gizmodo for not knowing they were developed in Sydney, noth South America) or even dried apple slices as above.

It seems to be a trick specifically designed for American bourbon, not Scottish whisky. I'd be keen to know if anyone from across the pond has tried it.

22 Responses to ‘An apple a day keeps the scrunch face away’

JBtoo has opinions thus...

Posted July 16, 2013

Can you eat the apples afterwards? 'cos that sounds yum.

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John Birmingham has opinions thus...

Posted July 16, 2013

I would.

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Darth Greybeard is gonna tell you...

Posted July 16, 2013

Ok, I'll put my body on the line for SCIENTS (again). As soon as we've got some dried apples and cheapish scotch - not risking a single malt. Anyway, the soaked apple sounds like a great snack. Just the thing for the kiddies lunches.

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Murphy is gonna tell you...

Posted July 16, 2013

Umm, why am I ruining perfectly good apples and bourbon in this manner?

I mean, Bulleitt Bourbon simply doesn't need this treatment. Maybe Woodford Reserve does (ick is all I can say) but Bulleitt doesn't.

Just saying.

Respects,

Murph

On the Outer Marches

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Gavin asserts...

Posted July 16, 2013

Pedant alert:

Scots whisky

Darth Greybeard mumbles...

Posted July 16, 2013

Even Bigger Pedant Alert.

Scots = people (more or less)

Scotch = Uisqubaugh (or sumfing) aka the finest drink known to man

Legless ducks in to say...

Posted July 16, 2013

^he's right. I lived on the Scottish borders for 40 years

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Singo swirls their brandy and claims...

Posted July 16, 2013

Sounds promising. I've also heard that you can run cheap vodka through a water filter a few times to smooth it out

ShaneAlpha is gonna tell you...

Posted July 16, 2013

And Metholated Spirits through a loaf of bread to give it that smooooth taste.

Shifty Tourist has opinions thus...

Posted July 17, 2013

I think Mythbusters tried that one and busted it.... And I'd trust "scientists" of that pedigree afterall, these are the people who proved that the moonlandings were not faked... eh... I add, only for the sake of balance mind you, that as an unintentional consequence they also accidently demonstrated how you could fake the moonlanding.... eh.... science, FRAK YEAH!!!!

Shifty Tourist would have you know...

Posted July 17, 2013

I think Mythbusters tried that one and busted it.... And I'd trust "scientists" of that pedigree afterall, these are the people who proved that the moonlandings were not faked... eh... I add, only for the sake of balance mind you, that as an unintentional consequence they also accidently demonstrated how you could fake the moonlanding.... eh.... science, FUCK YEAH!!!!

Bangar mumbles...

Posted July 17, 2013

Water filters contain activated carbon to remove impurities ... such as those that are in cheaper vodka. It works my improved water is carbon filtered.

ShaneAlpha has opinions thus...

Posted July 17, 2013

After the second drink when your sense of taste goes, the validity of the technique no longer matters. :)

Mythbusters, the Michael Bays of science.

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JG is gonna tell you...

Posted July 16, 2013

You've already had enough liquor, JB, judging from your two typos. Joke. Chill, maestro.

I always liked the scrunched-up prune-dried-apples-in-a-bottle faces sold in Tasmania. Not that I've been there for twenty plus years. Good souvenirs for Tassie to sell: apple core faces.

Anyways, enjoy your apple preserved whisky, JB. Still wish you'd get your old blog home bar masthead back.

P.S. Stoopid knee inj'y is keeping my Fitbit score down. I'll be back, although looks like my half marathon run on 4 Aug is off. Be afraid. Be very afraid. I'll be back, scrunching apple juice from my legs.

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Barnesm puts forth...

Posted July 17, 2013

isn't this just called Scrumpy?

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Therbs reckons...

Posted July 17, 2013

Rye? Tried rye once and no sir didnt like it. What it needs is a fire upon which to be flung then to be replaced by a bottle of Scotch, Irish or Bourbon.

That apples thing is intriguing. Keep us posted on your scientific endeavours Mr Greybeard.

One way to bring cheap gin up to drinkable level is to put it in a glass container with sliced up lime and lemon, seal it and leave in the fridge overnight. Next day, pour over ice and add a decent tonic.

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Conspiracy Cat has opinions thus...

Posted July 17, 2013

My Father In Law puts cumquats in cheap whiskey. He says it takes the sharp edge off the whiskey, and gives it a slightly fruity flavour. But he leaves them in the bottle for at least three months.

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Dick is gonna tell you...

Posted July 17, 2013

My Mum did that years ago. Left them in a big coffee jar sealed for about three months. The cumquats were really nice with ice-cream. I was only about 10, so probably shouldn't have been eating them.

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Trowzers would have you know...

Posted July 17, 2013

My Godmother used to give out dangerous jars of cumquats at Christmas. They usually lurked at the back of the fridge until the cold weather came, and some fool would break the seal to have a few over ice-cream at a dinner party or get together, leading to lots of red-faced giggling adults around the fireplace while us kids were in the next room playing with Lego and whinging about getting our ice-cream plain.

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Darth Greybeard has opinions thus...

Posted July 17, 2013

The Effect of Apple on Cheap Scotch

The experiment uses three identical containers A, B and C (fig 1), a bottle of Dewars blended scotch, dried apple slices and a fresh Granny Smith.

A dried apple and scotch

B slices of fresh apple and scotch

C only scotch (control)

The containers were prepared and will be kept in the same conditions with respect to temperature and ambient light. After one week, a team member will decant 100ml from each container into glasses labelled Fred, Gladys and Bob, noting the corresponding sources. A second team member who was not present will then decant 30ml from each glass into shot glasses labeled Pol, Mao and Benito, again noting the corresponding sources. The first and third team members will then be asked to sample each shot glass and describe the odour and taste with emphasis on any differences noted. They will also be asked to rate the three in order of drinking preference. The experiment will then be repeated until all of the scotch and soaked apple have been consumed.

The results will then be published on this blog.

(Fig 1 http://twitter.yfrog.com/oday7rzdj)

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Bangar would have you know...

Posted July 17, 2013

I can see how this would work, alcohol is great at pulling flavours out of things. The question is does it improve the flavour? I actualy enjoy the bite of higher alcohol spirits (Inner Circle rum drinker 150 proof) so I'll try it and see though I suspect Greybeard will have results much sooner than me. I have been making cumquat brandy for some time now so the principle is sound.

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w from brisbane mutters...

Posted July 17, 2013

I was talking to a Mexican, I asked him what he thought about the "lip, sip, suck" salt and lemon with tequila routine.
Stupid gringoes! he said. You have no idea. We laugh at you. Those rich men Tequilas you drink. They are sooo smooth. There are Tequilas where some mexicans like to blunt the taste. They are peasant, home-made Tequilas. Some of those are ROUGH!
Salt and lemon to drink a Cuervo? Very funny!

From the other perspective, when I am drinking a beverage that is over one third alcohol, I think it is an important safety measure that it puts up a bit of a fight.

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Rise of the macaroon. Or Macaron

Posted June 22, 2013 into Food & Drink by John Birmingham

These things snuck up on us didn't they? I'd hate to think it was Masterchef's fault, but I can't recall them being as insanely popular before Adriano Zumbo tortured a bunch of would-be micro-celebrity cooks with his recipe for the diabolical French treat a couple of seasons ago.

There's other possible explanations. Quite a few French migrants have quietly arrived here the last few years, seeking economic refuge from the slow motion collapse of the European experiment. A few of them have done what migrants have always done, and set up a food stall for the curious indigenes.

Macaroon is the English spelling of the 'original' French macaron. Air quotes added because the French lifted the idea from the Italian's maccarone. The hard core fans insist that only mashed coconut shavings are appropriate. But fuck them, I say. Fuck them right off. It's the modern, popular almond paste biscuits which have captured our hearts. But why, besides their obvious superiority over the nasty, shredded coconut variety?

There's the convenience and conscience-calming nature of the little biscuit. A whole lot of nom packed into a very small and comparatively calorie-lite package. Well, lite compared to, say, Quokka's rum soaked cheesecake. Macaroons seem almost perfectly matched in size for a cup of coffee, and there's the almost gaudy, carnivalesque element of have so many diff types to choose from.

There's plenty of duds around too, and I kind of hope they don't go the way of the friand, another arrival from gay Paree – not that there's anything wrong with that. Oh, wait, there was something wrong with that. Friands grew so popular, so quickly that the quality inevitably declined across the board as more and more charlatans served up dry crumbly oval shaped munter-muffins that they passed off as the traditional treat.

My local caffeine brewery, Mugged, has recently started offering macaroons, and I'm pleased to report they're the light and delicately flavoured variety - even if in presentation they look like a flashy neon strip of Vegas. It's not unusual to find hard, dense and lumpy insults to the very idea of macaroony goodness. These are not those.

The most popular, by far they tell me, is the salted caramel, the jaunty little tan coloured fellow pushing himself forward for your consideration just above.

I'd place a bet, however, that the candy colored ones are favorites with children.

24 Responses to ‘Rise of the macaroon. Or Macaron’

DrYobbo would have you know...

Posted June 22, 2013

The advent of the McMacaron means this whole enterprise has traversed the cartilaginous fish tank I'm afraid

John Birmingham asserts...

Posted June 22, 2013

There is a clown flavored macaroon? This is... disturbing.

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ambertee puts forth...

Posted June 22, 2013

JB, you must, I repeat *MUST* visit Le Belle Miette in Melbourne, next time time you're here. Trust me, it'll be worth your while.

Barnesm puts forth...

Posted June 22, 2013

Thanks Ambertee, I was thinking on reading this post how much I could go for a decent coffee and a Macaroon, now I know were to get one.

I particularly like their "All of our macarons are gluten-free except for the Hazelnut Belle Miette, which includes paillete feuilletine (caramelized wafer) in the centre". Which makes is sound less like they are worried about catering for the glunten intolerant celiacs and more cocerned in getting their recipes to work.

mmmm

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Conspiracy Cat reckons...

Posted June 22, 2013

If there are 11 Tim Tams in a packet, then that's how many Tim Tam's you're supposed to eat. Eating just one Tim Tam is an insult to its creator. I wouldn't want to insult anybody, let alone the creator of an Australian icon, so I have always made a point of consuming the entire packet as soon as the wrapper has been peeled off. As such, you may correctly assume that I am NOT a fan of the macaron. Not that they're not delicious. They are. But they're not an economically viable proposition. Just one of these pretty little nommy baubles will set me back $3.60 at my local deli, whereas I can get a whole packet of Tim Tams for $1.49 at IGA this week. (Sale ends tomorrow. Stock up, people!).

A single biscuit for more than the price of twenty two chocolate-dipped crunchy coffee straws? Now I think about it, perhaps that's why France has gone face first through the financial S-bend.

Durand mumbles...

Posted June 22, 2013

Conspiracy Cat: Please run for Prime Minister next election. You'd be the only candidate who makes any sense.

John Birmingham swirls their brandy and claims...

Posted June 22, 2013

This comment has caused s small war on twitter when it flushed out Tim Tim haters. Actual haters.

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she_jedi puts forth...

Posted June 22, 2013

Next time you're in Perth visit Jean Pierre Sancho. It's a proper French boulangerie, a franchise of the original Jean Pierre Sancho in Paris. Two French chefs bought the rights to the name in Australia and all their recipes then moved to Perth to start the business. Every time I go there all you here is rapid fire French from the downstairs kitchens, and I feel compelled to trot out my very poor, very basic French when speaking to the cashiers, and then I feel like a groupie *shame*. Amazing bakery though. AWESOME macaroons.

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Darth Greybeard mumbles...

Posted June 22, 2013

We can argue about whether burgers should have beetroot (yes) or pineapple (maybe) on them with respect for our opponents, but what kind of person could possibly hate Tim Tams? It just ain't natural.

Also, this blog is doing nothing good for my svelte figure. Mugged cupcakes (with Oreos) then, at Aunty Q's insistence, the Happy Dumpling place (drool) and now back to Mugged. It's not even a decent walk between them. Ah well, a steamed pork bun always makes me feel better.

Dave W reckons...

Posted June 22, 2013
Mr Beard, I'm in Cambodia at the moment and the on saving grace protecting my waistline from going to a new belt entirely is that they don't seem to do sweets much. So I can recommend migration as a solution to your dilemma.

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NBlob asserts...

Posted June 22, 2013
  1. Kim Tanh bakery lives! I had pork roll for breakfast. Possibly the best breakfast in Christendom. Yeah, that's right I said it. Better. Than. Bacon. (In a urban street breakfast context) (sweet roll, processed pork & fresh salad shred with chillies.) So good I'm going for another one tomorrow morning.
  2. Macaroons, meh.
  3. Arnotts refuse to promise 0.0 palm oil content. All palm oil contains traces of orphan Orang-utan. This takes the shine off Tim Tams for me.

John Birmingham has opinions thus...

Posted June 22, 2013

Have none of you people watched Planet of the Apes? We need to increase our palm oil stockpile I tell you!

Barnesm is gonna tell you...

Posted June 23, 2013

The original or the new one with the guy from Boogie Nights?

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Quokka puts forth...

Posted June 23, 2013

Meh to macaroons in all their incarnations. The only reason they've become popular is because the Ritalin Generation are attracted to bright colours (ooh Shiny!) & they cause hallucinations when combined with Red Bull.

I've made a few batches of friands, the best so far being a mandarin/poppy seed combo and they are delicious. They're not like any of the ones I've had in cafes though, so I don't know which of us is doing it wrong. That said I hate eating cafe cakes because you have NFI how long it's been sitting there and cakes as a general rule are best eaten on the day they're made.

If you want truly wicked baked goods, stop in at Gerbino's patisserie (and gelateria) at Ashgrove. They do cakes as well & the gluten free hazelnut-chocolate cake is to die for.

damian asserts...

Posted June 23, 2013

They also do some rather fine pies, in otherwise rare varieties, like lamb and mint.

Ildi once asked them what was in the gluten free cake. They had to get one of the old Italian guys from out back, he came out and said "rice and mice". After a while we worked out that he meant "maize".

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tqft puts forth...

Posted June 23, 2013

"perfectly matched in size for a cup of coffee"

Doesn't this indicate your coffee isn't large enough. I have been known to frequent places that do 1/2 litre capuccino and nag other fine establishments that don't.

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dewpoint puts forth...

Posted June 23, 2013

Ooh I love macarons. However I do believe the modern French variety are indeed macarons, the double 'o' referring to the coconut variety, which is comparatively ordinary, as everyone knows.

They are also lots of fun to make, really Q you must have a go. Perfecting the flavour is very labourious and requires much sampling. Of course you also need a very good wrist action, just like Adriano, when piping the tiny perfections, the final flick is very important.

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paul sakkal would have you know...

Posted June 23, 2013

I'm utterly surprised this is the first article/blog of any type I've come across on the net regarding the rise of these little fuckers. and fuckers they truly are. people don't eat macroons for their taste, because I know for a fact that many other cafe treats are superior in every way. no, people consume these because wankers like manu feildel (his french accent seems to never diminish as the years living in oz increase) wax lyrical about their divinity.

they are faux-delicacies.

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dewpoint swirls their brandy and claims...

Posted June 23, 2013

Actually JB an excellent school holiday activity would be to get a box of Zumbo's Macaron mix from the supermarket and get the kids to produce their own. The salted caramel is, well, quite good for something that is premixed in a box. And it produces a good consistency that makes piping easy. After that you'll become addicted to perfecting the little suckers

John Birmingham reckons...

Posted June 23, 2013

But think of all the extra gym time

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ali swirls their brandy and claims...

Posted June 23, 2013

Thankyou Paul Sakkal.

You speak good sense.

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Brother PorkChop reckons...

Posted June 24, 2013

I don't like them. My kids do though and I have to say that Zumbo's shop (or hole in the wall) at Manly is fantastic and the staff are awesome. They sell mystery macarons - dipped in chocolate so the flavour is unknown. My little one dropped hers so the staff gave her 2 replacements. The coffee place next door is also the goods - sign says "We don't do Large or Grande, nor Decaf."

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Lulu is gonna tell you...

Posted June 24, 2013

The colour of that coffee caramel macaron in the picture above is faintly disturbing: I can't get away from the feeling that a black biscuit would taste of charcoal.

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NBlob mumbles...

Posted June 24, 2013
Anyone (outside of HIgh Tea) who paints food with gold deserves to be taken out the back and Flogged for being a food wanker.

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Respond to 'Rise of the macaroon. Or Macaron'

Madame Quokka's cheesecake (UPDATED with recipe.)

Posted June 16, 2013 into Food & Drink by John Birmingham

I repaired to a local noshery on Saturday, bleary and sleep deprived from supervising a tween-grrl sleepover, and then tidying up after said event. Luckily Mme Q was there (along with Lord Bob, Morgana and some architect). I soothed my frayed nerves with a few glasses of pedestrian rosé, a kilo of Lamb Iskander and two slices of Mme Q's cheesecake.

I am a fan of cheesecake, and especially the variety baked in New York or the New York style (as Murph will attest). This was a fine example, with rum-soaked raisins and a crumbly dark biscuit base, about which there was, I believe, some controversy.

It seemed the very exemplar of a cheesecake base to me and I am nothing if not a professional in these matters.

Apologies for the poor focus. I was distracted by the prospect of eating the subject.

I believe I may have had two slices, and no dinner that night.

Mme Q has kindly graced us with her recipe.

Rum & Raisin Cheesecake

Preparation time: 40 minutes
Total cooking time: 1 hour 10 minutes
Serves 10 – 12

BISCUIT BASE:
400 gm biscuits (1 ½ packs of butternut snaps or gingernuts)
60g chopped butter, melted

FILLING:
750gm light/low fat cream cheese, softened
½ cup castor sugar
3 tablespoons dark rum (may need extra)
¾ cup raisins
3 eggs, separated
300 gm sour cream (light/low fat)
1 tablespoon plain flour
Ground nutmeg

METHOD
1-2 days before baking, soak the raisins in rum. Seal bowl in cling wrap. Splash a bit more rum in each day till raisins have reached optimum saturation.

BISCUIT BASE
• Grease a 23cm round springform tin with melted butter.
• Line the base with non-stick baking paper.
• Crush the biscuits, mix in melted butter.
• Press biscuit mix into base of tin and refrigerate till firm. (tip, use disposable gloves or a layer of plastic wrap to press it down and push the mix 3cm or so up the sides to create a pie shell)
• Preheat the oven to 160C.

FILLING
• Beat the cream cheese till soft.
• Gradually beat in the sugar and 2 oz rum. (unless there is still this much swimming around in the raisin bowl)
• Separate the eggs. Add the egg yolks one at a time, beating well after each addition.
• Beat in the sour cream and the flour. Mix should be the consistency of thick cream & be lump-free.
• Fold in the raisins.
• In a clean, dry bowl, using clean dry beaters, beat the egg whites until stiff peaks form. (Do this last as once beaten they break down quickly)
• Whisk the egg whites lightly into the cream cheese mix.
• Pour the filling over the prepared crust.
• Sprinkle lightly with nutmeg.

BAKING
• Bake in a 160C oven for around 1 hour 10 minutes or until firm to the touch.
• Allow cheesecake to cool in the oven then refrigerate.

NOTES:
• I cook this on fan-bake, in the centre of the oven. It will crack but it will also rise and be very light. Cook on Classic Bake for a denser non-cracked cake.

70 Responses to ‘Madame Quokka's cheesecake (UPDATED with recipe.)’

Spanner reckons...

Posted June 16, 2013

Where is Spanner's cheesecake?

Yes where. Is. Spanner's. Cheese. Cake?

John Birmingham mutters...

Posted June 16, 2013

I ate it.

Spanner has opinions thus...

Posted June 16, 2013

Touché JB. Touché.

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tqft ducks in to say...

Posted June 16, 2013

Unacceptable. No samples for the masses.

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Dino not to be confused with ducks in to say...

Posted June 16, 2013

And one for the Missus?

John Birmingham swirls their brandy and claims...

Posted June 16, 2013

Gone.

Quokka reckons...

Posted June 16, 2013

Khan Greybeard just ate the last of it. With clotted cream and fresh raspberries.

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NBlob would have you know...

Posted June 16, 2013

It is occasionally difficult to express oneself fully in text. So in order to properly express my appreciation you'll have to imagine me with my shirt pulled up over my face an running around with my arms outstretched.

I wish I could do my famous "I got cheesecake & You didn't" dance for Khan Greybeard's benefit, but it would seem Aunty Q is a sucker for decrepitude.

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Quokka mumbles...

Posted June 16, 2013

I ate it for breakfast. And still feel sick.

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BigWillieStyle asserts...

Posted June 16, 2013

Bloke I work with bakes cakes as a bit of a hobby. Per my request, he made a chocolate cheesecake on my birthday last year, and I kindly consented to letting the rest of the staff have a glimpse before repairing to my office and eating it. I was still having sugar-induced hallucinations a week later.

I like cheesecake.

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beeso would have you know...

Posted June 16, 2013

I find baked cheesecake like Star Trek, boring and unsatisfying.

John Birmingham would have you know...

Posted June 16, 2013

Ah, you speak of that which you do not know. Is this normal for the internet?

beeso puts forth...

Posted June 16, 2013

Have you tried the other kind?

John Birmingham swirls their brandy and claims...

Posted June 16, 2013

I am friend to all the cheesecakes.

Timmo swirls their brandy and claims...

Posted June 16, 2013

I'm with ya Beeso - I much prefer the rich stickiness of the unbaked kind than the baked ones.

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BigWillieStyle asserts...

Posted June 16, 2013

Hang on. She took her own cheesecake to an eatery? How did that go down with the owner?

Quokka asserts...

Posted June 18, 2013

It was smuggled in as Birthday Cake. They were really very obliging, especially given the mess we left behind us. It's a very messy cake.

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NBlob has opinions thus...

Posted June 16, 2013

Crazy Turk owner was past out on home brew Arak so didn't care. Waitress was so slow she may not have noticed.

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Quokka ducks in to say...

Posted June 16, 2013

I bribed them. With cheesecake.

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Darth Greybeard mumbles...

Posted June 16, 2013

It was a very good cheesecake. Right down to the last (the very last) crumbs. But I must respond to Aunty Q with my signature dish, the salted caramel brownies. Prepare yourself Q!

Quokka swirls their brandy and claims...

Posted June 17, 2013

I get the bad feeling that preparation involves 3 weeks on the treadmill and 100 situps a day.

Coriolisdave has opinions thus...

Posted June 17, 2013

This thread is useless without recipes.

USELESS.

John Birmingham ducks in to say...

Posted June 17, 2013

And now you have a recipe

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Murphy would have you know...

Posted June 17, 2013

I see we are now out of the closet about it rather than drenching it with blueberry sauce and calling it a serving of fruit.

My own digestive problems make cheesecake consumption problematic but just before our lunch with Birmingham back in 2009, Cindy and I shared a bit of cheesecake in Central Park, right by the memorial to the USS Maine. Not only was it the best cheesecake I'd ever had, it didn't tear up my stomach either.

Birmingham, having missed out, got his at Carnegie Deli after a mountainous pastrami on rye.

The texture on the above subject is different from what I am used to. I wonder why that is? I'm used to seeing something more solid, creamy whereas the above looks more cake like in texture.

This is not meant as a criticism (I'm half a planet away so it is not like I can sample it) but an honest question.

Respects,

Murph

On the Outer Marches

Quokka reckons...

Posted June 17, 2013

Murph - this is probably because I share Beeso's opinions of baked cheesecake, and this one seems to be lighter and has more flavour than the traditional NYC. I like eating it hot out of the oven when it is still light and fluffy and the rum is still steaming out of the raisin's engorged bellies.

I used Arnott's Butternut Snap biscuits for the base (with some grumbling from The Bloke that I did not use gingernuts, his personal fave) and I think the texture arises from separating the eggs. You whisk the eggwhites until stiff peaks form (meringue consistency) and swirl that through the philly cheese, sour cream, sugar, egg yolk & raisin mix at the very last. Not that I passed high school chemistry, but I think that helps to aerate the mix so it comes out very moist and light and fluffy.

I usually start soaking the raisins in rum 2-3 days prior to cooking. Recipe calls for 3 oz rum but I just keep topping it up each day until the raisins have reached their capacity with sucking it all in.

My only sorrow is that I'm reduced to using Bundy Rum. We had a friend who lived in Fiji who used to visit sporadically, bearing gifts of Bounty Overproof 60% alcohol dark rum. You could probably run a lawn mower on it but wow, it made the best R&R brownies and cheesecakes that I've ever done. I miss that stuff.

Murphy ducks in to say...

Posted June 17, 2013

Wow, thanks for the response, Quokka.

I'm so used to eating cheesecake chilled.

Respects,

Murph

On the Outer Marches

Quokka has opinions thus...

Posted June 17, 2013

No worries, Murph.

I compared notes with my NYC recipe (which may not be what you guys are used to but seems similar to what I've eaten in cafes here) and my recipe uses half the quantity of sugar, 3 eggs instead of 4 and twice as much sour cream. NYC uses normal cream, I think.

Also only 1 oz of flour, so it gets more of the texture of a light quiche or a custardy thing when it's hot. It's definitely not as solid as a NYC when it's chilled and while it's still good, its an entirely different beast. It's not as sweet, you can taste the rum & the sour cream. Normally I'd use Light (low fat) cream cheese but unfortunately for all our waist lines, the store was out when I did my pantry stocking.

I don't think I could make it, much less eat it, in one of our tropical summers.

If anyone wants the recipe I will charge Khan Greybeard with the task of posting it. You've all heard the tales of my Tech Destroying Force Field. No need to explain my relationship with the scanner, surely?

UntamedSnark has opinions thus...

Posted June 17, 2013

Yes please to the recipe!

I am always looking for a good baked cheesecake recipe, my grandfather (Hungarian) used to make a wonderful one with a the boozy rasins and a shortcrust latice over the top, sadly I don't have his recipe and the ones I have made up or found just don't compare.

The one in the picture looks texturally the same as his

Bangar puts forth...

Posted June 17, 2013

Aunty have you tried CSR Inner Circle rum OP much nicer than Bundy. Thanks for the recipe.

Madam Morgana puts forth...

Posted June 18, 2013

This was an outstanding cheesecake. I wish I could eat it again. Oh, and thanks everyone for a delightful lunch.

Disclaimer: that attending architect was not the shaven-legged arrow wielding scourge of the bikeways. It was some other dude.

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Paul_Nicholas_Boylan would have you know...

Posted June 17, 2013

The baked New York style cheesecake is uniquely American and worthy of jingoistic pride. Bravo, Q.

I know what I want when I return your way. I'll trade you a neck tie I borrowed from some punter.

The classic crust is a combination of butter and what we call Graham Crackers. I'n not sure what a dark biscuit is but it sounds like the title of a really awful science fiction space horror movie ("In space no one can hear you ask for a glass of milk").

"I ate it for breakfast. And still feel sick."

That is because you ate too much (understandable) and probably didn't include strong black coffee.

Quokka ducks in to say...

Posted June 17, 2013

PNB I only ever make this in winter as the temps allow for weeks of loose clothing to disguise the inflation of the inner tubing that goes hand in hand with baked cheesecake.

In summer I make a cheesecake slice which has three layers - a shortbread-like pastry, cheesecake filling and a passionfruit jelly on top. Which means you can delude yourself you've consumed a light dessert of tropical fruit.

Paul_Nicholas_Boylan asserts...

Posted June 17, 2013

Unacceptable. I want what those pictures show.

The raisins are optional.

Lulu mutters...

Posted June 17, 2013

Uniquely American, you say? Yet somehow that picture up there looks a lot like the cheesecakes my (late) German grandmother used to make. I think NYC must have a large population of Central European grandmothers who brought their recipes with them.

Paul_Nicholas_Boylan has opinions thus...

Posted June 17, 2013

Okay, perhaps I exaggerated. But only a bit. New York style cheese cake riffs off of German Käsekuchen just as American fruit pies descend from strudel. The result is reminicent of the European original but very American in the final analysis.

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damian would have you know...

Posted June 17, 2013

So sorry we weren't able to make it, sounds a pleasant day. I feel another expeditionary incursion to Redcliffistan is in order; perhaps a handful of weekends from now.

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Quokka mutters...

Posted June 17, 2013

Ah well, sick elderly relatives trumps cocktails and cheesecake. You were very good to go visit the old timer. And think of the suffering you've been spared on the treadmill, burning it all off.

John Birmingham has opinions thus...

Posted June 17, 2013

I am just about to hit that treadmill.

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Quokka is gonna tell you...

Posted June 17, 2013

Give it a sucker punch from me.

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Brother PorkChop would have you know...

Posted June 17, 2013

It looks divine. Baked cheesecake has to be the winner. Does it work well with Ginger Nut biscuit base? And boozed up raisins!!

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Paul_Nicholas_Boylan swirls their brandy and claims...

Posted June 17, 2013

It would work great with a ginger nut buscuit base.

Quokka mumbles...

Posted June 17, 2013

Definitely. It's just that I vaguely recall a conversation at Blunty where someone was dissing gingernuts and for the life of me I cannot remember who. So I deemed it safer to use the butternuts.

These are close in flavour to what we here in Oz call an Anzac Biscuit. The gingernuts are much sweeter and they pack a punch but they're a lovely contrast with the sourness/rumminess of the filling. Hence my spouse's whining. If his body floats in on the tide, he had it coming.

Brother PorkChop mutters...

Posted June 17, 2013

Done. I was going to do steamed golden syrup pudding this weekend but it is now going to be an attempt on the Mme Quokka cheesecake deluxe with boozy fruit and gingernut biscuit base.

Paul_Nicholas_Boylan puts forth...

Posted June 17, 2013

Make sure you let us know how it turns out.

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FormerlyKnownAsSimon mumbles...

Posted June 17, 2013

drool. I love cheesecake as well. I interviewed my now mother-in-law to make sure she was able to pass the cheesecake test (you can't be too careful). I also bake a controversial cheesecake - the chocolate biscuit base has a liberal mixture of a cocoa/chilli mix.

John Birmingham is gonna tell you...

Posted June 17, 2013

What the...!

Paul_Nicholas_Boylan mutters...

Posted June 17, 2013

What an interesting concept. Chocolate and chilli is a great combination. It just has to go well with the creamy goodness of cheese cake.

FormerlyKnownAsSimon mutters...

Posted June 17, 2013

The trick is to not overdo the chilli (powder).

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insomniac mutters...

Posted June 17, 2013

Chocolate + Chilli + Cherry + Cheesecake/Cupcake = C4

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Quokka swirls their brandy and claims...

Posted June 17, 2013

Right. I just sent JB the file with the cheesecake recipe, dumbed down (or made clearer) from the original Family Circle recipe that I modified - becoz the one in their book didn't FKN work.

Hopefully there's no typos. If so I blame sugar burnout.

Being as school holidays are upon us I've adapted it to make it easier for junior master-chef practice. And for those of you who are likely to absorb more rum than the raisins do, and who are as such at risk of becoming mildly addled.

damian has opinions thus...

Posted June 17, 2013

I have my mum's handwritten notes somwhere for a polenta fruit cake that I think would appeal to cheesecake fans. This thought is based mostly around texture and a sort of sensibility around flavor. As I recall (it's a few years since either of us made one), it's deceptively healthy.

Will dig out one day, the old Robert Carrier book it's stuck in is on one of the shelves down in the hold.

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Dino not to be confused with is gonna tell you...

Posted June 17, 2013

Thanks Muchly,

I have made 1 cheesecake in my life so far.

Gonna have a go at dis one!

It looks beautiful.

Thank You

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AuntyLou reckons...

Posted June 17, 2013

Wow! Madame Quokka is most generous! Not sure that I would do the same...assuming that I ever made anything that was worthy of the expressions of delight that this cheesecake has elicited. Thank you so much. I have always been a bit scared of having a bash at baked cheesecakes...but I think the said dumbing down may be sufficient to tempt!

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Quokka is gonna tell you...

Posted June 18, 2013

I am a great believer that if you can read, you can cook. My mother died when I was 6 and Dad's repertoire extended to fry ups for breakfast, ham sandwiches with a thick layer of tomato sauce for lunch, and chops for dinner. Unsurprisingly I became a vegetarian at 15.

I am a self-taught cook, with some gracious input from my grandmother, who came from a family of bakers and whose cakes and biscuits were legendary, and some hippy house-mates who passed on the art of making lentils edible.

So as much as I would have loved to grow up under the guidance of 3 generations of CWA grand poobahs, truly, I'm evidence that it's a skill you can learn from reading, practice, and having no irate mother to scream at you when you fuck up and burn holes in the kitchen lino. All things considered, Dad took that rather well.

Brother PorkChop puts forth...

Posted June 18, 2013

This weekend's mission is to try the new recipe. Much appreciated!!

Quokka reckons...

Posted June 18, 2013

Bon Appetit, Brother Porkchop.

It was interesting to hear those of you with German/Eastern European heritage saying that the recipe looked familiar. Ages ago, before West End became yuppified, there was an annual multi-cultural festival in Musgrave Park. I remember spending an inordinate amount of time at the Russian Cake Stall where they had the most fabulous array of exotic and unfamiliar baked goods. I ate my way through many samples and what I couldn't eat I took home. I think that might have been what drew me to this cheesecake recipe, I thought I'd seen something similar before.

AuntyLou asserts...

Posted June 19, 2013

Sorry Quokka...I penned a long and erudite missive of solidarity re the untutored cook...& the interwebz ate it! Suffice to say, despite my advancing years, I am totally invested in the advancement of experimental cooking - & I now have a hubby who is happy to dispose of the most astray of the results. Hence your lovely recipe will probably get a guernsey in the near future. Wish me luck :)

Quokka asserts...

Posted June 20, 2013

Good luck!

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NBlob would have you know...

Posted June 18, 2013
WAIT A MOMENT.

Security. SECURITY.
Someone let a leaf & twig muncher in here. After all her talking up of salty porcine goodness she accidently outs herself @ 50+ comments as, as a, I barely have the courage to whisper it; a vego.

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Quokka mumbles...

Posted June 18, 2013
Relax Nblob, it didn't stick beyond the 7 year itch point. At which point I got glandular fever, became very thin & anaemic & had to be re-issued with my Carnivore Badge. Still not a big fan of meat but will put it in my body 3-4 x pw, just enough to keep my iron count. Bacon is the only animal product I would genuinely miss if I were to go all tofu & betel leaf again. Oh wait, they're still some of my favourite things.

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NBlob mumbles...

Posted June 18, 2013
Whew. You had a fella worried. I had wondered how you keep your girlish trim figure in the face of bakery noms. When you said the V word, it all fell into place. V's beong all undernourished & such. Now the Most Likely Hypothesis is something the Coven cooked up; Eye of Newt type business.

John Birmingham is gonna tell you...

Posted June 18, 2013

As if I'd let one a them in here.

Quokka reckons...

Posted June 19, 2013

Ah, Nblob, I would cite decades of consistency with clean living and regular exercise but none would believe me. So yes, its the Dark Arts and a diet of small unruly and unmissed children.

Paul_Nicholas_Boylan mutters...

Posted June 19, 2013

I am a baco-vegan (a vegan who eats bacon). Is my status here in jeopardy?

w from brisbane reckons...

Posted June 20, 2013

"flexitarians have the best of both worlds – vegetables all week, then a bacon sarnie at the weekend. What’s not to like? "

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Quokka has opinions thus...

Posted June 18, 2013

Oh yes. The same high level security system that took nearly a year before you lot figured out I was a GRRRRRL.

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NBlob puts forth...

Posted June 18, 2013
After the "unfortunate sequence of assumptions" with (surprisingly) Brother Enjoy Medway " gender asignations were verboten.

damian mutters...

Posted June 18, 2013

On the internet, no-one knows that you're a dog.

Bangar ducks in to say...

Posted June 18, 2013

Until the web cam comes on ;)

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Respond to 'Madame Quokka's cheesecake (UPDATED with recipe.)'

Bungalow's one pot breakfast

Posted June 8, 2013 into Food & Drink by John Birmingham

Bungalow 4171 is a reasonably recent addition to the southside's meagre list of decent cafes. It's telling that it's a few minutes drive away from Oxford Street. Far enough to insulate it. There's something about that strip that... Oh, that's right. It sucks.

Apart from a couple of stand out venues, like the Oxford Street Bakery, home of the Portuguese custard tart we discussed a while back, and Mugged or The Deli for a coffee or quick bite, it's dire. So dire I wonder why so many people drive all the way over to drink and dine here. Especially if they go past Bungalow 4171 along the way.

Hit the brakes, stop to a screeching halt and back the fuck up, people. Especially if you're in the way of needing breakfast. This quiet little shack is one of best suburban secrets in Brisneyland. They do pretty much everything in house, including the sweet treats (below).

The huge tectonic slabs of golden buscuity goodness you can see there are actually scones, althought they remind me of old fashioned tea cakes. They're fresh baked each day in the back room kitchen and thump down in front of you with enough of a thud to know you're not going to need anything but a bevvy to knock them down. The coffee is always expertly done, and arrives with a little Hershey Kiss, just to make you feel that little bit guiltier about blowing your calorie count.

The breakfast menu ranges a lot wider than up market, remimagined egg-n-pig, but the up market, remimagined egg-n-pig is pretty fucking good. It's called the Bungalow one pot breakfast and reminds me of something you might get in First Class when you fly. (It's why I didnt include it in my review for Qantas. Might incite a riot down in cattle class.)

I believe I've already shared my philosophy about breakfast sausages. They are the standard by which you judge a cafe, and these are magnificent; slightly fiery chorizo chipolatas. Warm enough to wake up the taste buds, but not so spicey as to overwhelm the rest of the dish. There's a little pot of thick relish hiding between the cherry tomatoes and the milk jug in that photo, again made in-house. It really lifts the egg and bacon while the spinach lets you imagine you've done something good for yourself.

I'm kind of curious about how they pull all these elements together at once, because they'd cook at different rates. I'd place a small bet on the snags being part way done before their added to the mix, for instance. Possibly the bacon too, because it comes with a nicely crisped rind, while the eggs remained soft and even a little runny in the centre.

It was a hefty feed which left no room for one of those monster muffins. I suppose I'll have to go back.

10 Responses to ‘Bungalow's one pot breakfast’

Dino not to be confused with would have you know...

Posted June 8, 2013

Ha JB,

I beat ya this morning.

Hads me a 'Brekky wrap' from the local already.

I am quite full now.

I'll be sure to eat a substantial breakfast Saturdee Mornings before peering in here.

John Birmingham asserts...

Posted June 8, 2013

Heh heh. I almost held off publishing this until early tomorrow. Next time i will.

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NBlob ducks in to say...

Posted June 8, 2013

Damn your eyes Bongingham. @ Breakfast O'Clock I was already working in the boat. As the southerly change came though I caught a teasing tantalising whiff of N**sa's Premier Nosheries. Did I stop for some much needed fortifying Pig & Egg (with a side of crispy fried breakfast spud) No, I grit my teeth & girt my loins and soldiered on. Now the proverbial horse has bolted. It is far too late in the day for any self respecting individual to sup on beans, bacon and other breakfast beneficence. Even your late rising urbanistas have moved from brunch-stadt into lunchville.

Another breakfast gone forever which will never plaque my arteries and elevate my blood pressure.

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Barnesm asserts...

Posted June 8, 2013

So this is good for Brisbane, or just good?

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John Birmingham has opinions thus...

Posted June 8, 2013

Gold.

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Abe Frellman mutters...

Posted June 9, 2013

Is this place walking distance from the Hawthorn ferry stop?

John Birmingham puts forth...

Posted June 9, 2013

About 10-15 mins at a guess. I walk the dog around there.

Abe Frellman puts forth...

Posted June 9, 2013

Cheers, Guv.

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Rhino reckons...

Posted June 9, 2013

Why are there VEGETABLES touching the good stuff on that plate? And where is the pecan waffle, maple syrup and sweet tea?

I've seen cooks shot at the Waffle House for using parsley as a garnish. No lie. And it was ruled justifiable homicide.

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