Cheeseburger Gothic

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 would have you know...

Posted July 16, 2013

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

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Darth Greybeard puts forth...

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 mumbles...

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 has opinions thus...

Posted July 16, 2013

Pedant alert:

Scots whisky

Darth Greybeard is gonna tell you...

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 asserts...

Posted July 16, 2013

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

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Singo mutters...

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 mumbles...

Posted July 16, 2013

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

Shifty Tourist swirls their brandy and claims...

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 ducks in to say...

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 swirls their brandy and claims...

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 ducks in to say...

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 mutters...

Posted July 17, 2013

isn't this just called Scrumpy?

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Therbs puts forth...

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 is gonna tell you...

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 swirls their brandy and claims...

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 mutters...

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 reckons...

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 would have you know...

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 ducks in to say...

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 mumbles...

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 mutters...

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 asserts...

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 ducks in to say...

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 asserts...

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 swirls their brandy and claims...

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 mutters...

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 is gonna tell you...

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 mumbles...

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 would have you know...

Posted June 23, 2013

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

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Quokka mumbles...

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 has opinions thus...

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 has opinions thus...

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 would have you know...

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 puts forth...

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 reckons...

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 is gonna tell you...

Posted June 23, 2013

But think of all the extra gym time

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ali has opinions thus...

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 puts forth...

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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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 asserts...

Posted June 16, 2013

Where is Spanner's cheesecake?

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

John Birmingham would have you know...

Posted June 16, 2013

I ate it.

Spanner has opinions thus...

Posted June 16, 2013

Touché JB. Touché.

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tqft puts forth...

Posted June 16, 2013

Unacceptable. No samples for the masses.

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Dino not to be confused with has opinions thus...

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 reckons...

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 puts forth...

Posted June 16, 2013

I ate it for breakfast. And still feel sick.

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BigWillieStyle puts forth...

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 mutters...

Posted June 16, 2013

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

John Birmingham mutters...

Posted June 16, 2013

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

beeso reckons...

Posted June 16, 2013

Have you tried the other kind?

John Birmingham ducks in to say...

Posted June 16, 2013

I am friend to all the cheesecakes.

Timmo is gonna tell you...

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 mumbles...

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 swirls their brandy and claims...

Posted June 16, 2013

I bribed them. With cheesecake.

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Darth Greybeard is gonna tell you...

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 would have you know...

Posted June 17, 2013

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

Coriolisdave reckons...

Posted June 17, 2013

This thread is useless without recipes.

USELESS.

John Birmingham puts forth...

Posted June 17, 2013

And now you have a recipe

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Murphy swirls their brandy and claims...

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 has opinions thus...

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 has opinions thus...

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 swirls their brandy and claims...

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 swirls their brandy and claims...

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 has opinions thus...

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 puts forth...

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 swirls their brandy and claims...

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 reckons...

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 puts forth...

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 reckons...

Posted June 17, 2013

I am just about to hit that treadmill.

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Quokka has opinions thus...

Posted June 17, 2013

Give it a sucker punch from me.

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Brother PorkChop is gonna tell you...

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 puts forth...

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 swirls their brandy and claims...

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 reckons...

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 is gonna tell you...

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 asserts...

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 ducks in to say...

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 ducks in to say...

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 puts forth...

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 is gonna tell you...

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 reckons...

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 mutters...

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 would have you know...

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 puts forth...

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 has opinions thus...

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 puts forth...

Posted June 18, 2013

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

Quokka ducks in to say...

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 mutters...

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 ducks in to say...

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 mumbles...

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

damian would have you know...

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 puts forth...

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 puts forth...

Posted June 8, 2013

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

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NBlob reckons...

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 ducks in to say...

Posted June 8, 2013

So this is good for Brisbane, or just good?

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John Birmingham asserts...

Posted June 8, 2013

Gold.

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Abe Frellman ducks in to say...

Posted June 9, 2013

Is this place walking distance from the Hawthorn ferry stop?

John Birmingham has opinions thus...

Posted June 9, 2013

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

Abe Frellman ducks in to say...

Posted June 9, 2013

Cheers, Guv.

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Rhino would have you know...

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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Respond to 'Bungalow's one pot breakfast'

The reasons you don't microwave your cup of tea

Posted June 6, 2013 into Food & Drink by John Birmingham

Nobody does. Not twice anyway. The resulting brew tastes thin and underdone, no matter how well the water may have boiled in the nuclear oven. There simply is no way to make good tea in a microwave. Boiling the water to pour over leaves, be they in a bag or strainer, or even in a pot, doesn't help. I've idly wondered why for years. After all it'd be so much more convenient.

Slate has answered the question with an unexpectedly detailed post:

Because a proper cup of black tea must be made with water that’s come to a rolling boil... Heat at the bottom of the kettle... The hot water rises and the cool water falls in a cyclical fashion, which uniformly heats the contents of the kettle to a boil ... But microwaves don’t heat water evenly, so the boiling process is difficult to control.

Having surmised as much myself in the days when I used to heat milk for younger children – the top of the milk would be scalding, and the lower depths lukewarm at best – I'd once or twice tried stirring the cup of boiling water to see if that helped. Not a bit. But now I know why.

When tea leaves meet hot water, hundreds of different compounds that contribute flavor and aroma dissolve and become suspended in the water. Black tea contains two kinds of complex phenolic molecules... These are responsible for the color and the astringent, brisk taste of brewed black tea, and they are extracted only at near-boiling temperatures.

Water also cooks certain volatile compounds, chemically altering them to produce more nuanced flavors and aromas, such as the earthy, malty, and tobacco notes in black tea. When the water isn’t hot enough to instigate these reactions and produce these bold flavors, tea tastes insipid.

If that's not bad enough, superheating the water, which is always a risk with microwave cooking, can destroy the oxygen normally found in water. "The longer water boils, the more dissolved oxygen it loses—and tea experts say that dissolved oxygen is crucial for a bright and refreshing brew."

There's more, but by now I've heard enough, not just about the perils of nuking tea, but of reheating soup in the microwave. I gave up on that particular fool's errand many years ago, preferring to use a stovetop pot. Or rather, not preferring to, but choosing to because there seems no way to ensure a uniform heat when nuking a bowl of leftover soup from the fridge. I guess what happens is that significant chunks within the soup retain their chill, making the whole exercise pointless.

27 Responses to ‘The reasons you don't microwave your cup of tea’

Trowzers puts forth...

Posted June 6, 2013

People put tea in the microwave...

...

...

Just no. No. NO! That is just awful! And in the age of electric kettles, it doesn't even save you time! I could understand doing this if you (like me) grew up in a house that did not have an electric kettle until the age of 16 (but did have a micrwave- that seems weird to me now in retrospect), where if you wanted to make tea, you did not have to flick a switch and wait a few minutes, but toil down the backyard for firewood to light the convection stove, then wait an age for the fire to heat up enough for the kettle placed on top to whistle.

But unless your electric kettle has broken - tea in a microwave is just unacceptable! Sacrilegious! It's like gargling the contents of the dentist's chair drain! Horrible!

(Says me, who drinks her cola watered down, likes boring cheese and puts milk in all the kinds of tea that aren't supposed to have it)

Murphy puts forth...

Posted June 7, 2013

For the longest time I did that, mainly because I couldn't afford an electric kettle at work. The results were never terribly good. But once I got an electric kettle, things got better.

But yeah, Americans especially do that with their tea.

Another horror to relate to you.

Sometimes Americans have been known to brew tea up and either let it go cold on purpose or, horrors, chill it for iced tea.

Respects,

Murph

On the Outer Marches

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w from brisbane mutters...

Posted June 6, 2013

Yes, the oxygen factor is also the reason for the imperative that the water should only be boiled once. Do not commit the tea atrocity of just reboiling the leftover water in the jug. Oh, the horror!

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sibeen is gonna tell you...

Posted June 6, 2013

be they in a bag

Be they in a bag?

Fucking bogan!

Tea is made in a fucking pot using fucking loose leaf fucking tea, and none of the aromatic Eglish fucking breakfast muck either.

Stomps off

Bangar has opinions thus...

Posted June 6, 2013

So where do you stand on "Earl Grey Hot" ?

John Birmingham mumbles...

Posted June 6, 2013

I don't make it in a bag you old fool. But if you want to stay head in the blogging in this modern world of ours you have to be able to connect with the youth of today.

Shell would have you know...

Posted June 6, 2013

There is no getting ahead with the youth of today Jabe. Getting ahead is forbidden isn't it. Isn't it.

Ippy Percival puts forth...

Posted June 6, 2013

Steady on there old chap. Tea bags are proof that technology will save us. Maybe not in the way we'd like to be saved, and what you make with a teabag is a substance almost, but not quite, completely unlike tea, but nonetheless, for what it's worth, in your own time and all that.

I'm with you on the various Greys though:

As though his only plot,

To plant the Bergamot.

HAVOCK21 asserts...

Posted June 6, 2013

Ya both fkn pussies as ya drink FKN TEA FFSAKES

Murphy has opinions thus...

Posted June 7, 2013

Loose leaf tea might partly explain why the Limeys have such bad teeth, what with bark and leaf and shit getting jammed up in there.

Give me a bag or a sachet anyday.

As for my father, he used to dump a half inch of instant tea into a large mason jar, throw in some water, stir it around and call it good.

That was tea for Dad, drank it by the gallon and it is probably one reason he lingered for seventeen years after he was diagosed with three forms of Agent Orange related cancer.

Of course, being a dickhead might be another reason he lingered as long as he did.

Respects,

Murph

On the Outer Marches

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Lulu mutters...

Posted June 6, 2013

I don't boil water in the microwave because I don't want it tasting of whatever has been in there before. I do heat soup, but with a break for stiriing half-way.

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insomniac reckons...

Posted June 6, 2013

Microwaves are solely for partially defrosting meat and cooking instant porridge, and maybe experiments involving cockroaches or zombies

Murphy puts forth...

Posted June 7, 2013

They actually make a fair scrambled egg.

Just sayin'.

Respects,

Murph

On the Outer Marches

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Singo would have you know...

Posted June 6, 2013

Making a cup of tea and being in a hurry seem mutually exclusive.

Can't say I've had any trouble heating soup though - maybe try stopping it half way and giving it a quick stir?

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Coriolisdave is gonna tell you...

Posted June 6, 2013

Microwaved tea? Abomination.

However.

One suspects a bit of unScience being committed there. If you "destroy" oxygen, you'd be left with... hydrogen. Which could, I guess, bind to any random chlorine sitting around in your cup (woo hydrochloric acid!) but would more likely, I reckon, just.. bubble away. Handy for any depleted Zeppelins you might have lying around, I guess.

Either option seems unlikely, although I'm willing to experiment on my coworkers. In the name of science.

Yes. Science.

Bangar would have you know...

Posted June 6, 2013

I believe they mean remove in as allow to escape, the disolved oxygen, Commnader Barnes please confirm.

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HAVOCK21 puts forth...

Posted June 6, 2013

Well I'm not really sure why ya don't just add fkn chlorine!!!!!!!

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JG puts forth...

Posted June 6, 2013

I like herbal tea. Yes, I buy herbal tea bags, but I also grow my own herbs and dry them for tea. Why I've just finished a homegrown cup of oregano tea. Earlier I had a cup of my homegrown stevia tea. I also had freshly squeezed lemon in boiled water. refreshing.

My favourite bought herbal teas are Rooibus, licorice root, and lemongrass. I also like peppermint, ginger and lemon, cinnamon and orange.

i used to be a black tea drinker but used to have too much of it, so now I only have it and real coffee (nice!) occasionally.

Water, of course, is the best drink.

Bangar swirls their brandy and claims...

Posted June 6, 2013

Water is the best drink ... after the correct and proper treatment of course ... mine ends up pleasently discoloured.

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Menaj reckons...

Posted June 6, 2013

Surprised am I at the lack of vitriol associated with the question of... milk. And to throw the hand grenade out there, what about HEATED milk?!

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Barnesm reckons...

Posted June 6, 2013

I love science and I feel obligated to stand up for microwave heating, an outstanding example of pure science developed with no intention of practical application turned into a remarkably useful and ubiquitous tool once cheap cavity magnetrons were constructed..

Firstly regarding microwaves and heating - not sure what type of microwave ovens you have, but the principle is simply that it heats the water by electromagnetic radiation that is at the right frequency to be absorbed by the water molecule. Therefore it is efficient, it is ONLY heating the water. Yes it heats in waves, but that is due to the wavelength of microwaves about 12cms so that’s why the surface has to rotate.

Yes the solubility of oxygen in water is dependent on temperature so as the temperature increase the amount of dissolved oxygen is driven off, however as the water cools it will reabsorbed the oxygen from the air, so the only reason you won't have the dissolved oxygen back to around 10ppm is if you place it in an environment absent of air.

consider how long it took for the perfect brew to evolve through human history, we have had microwaves ovens for only 50 years give it another 30 and I am sure we can breed the perfect tea in a microwave.

Personally I like the steampunky process involved in a good espresso coffee.

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NBlob mumbles...

Posted June 7, 2013
Tea. Pfft.
Wiki:
An adequate consonant. Although W is obviously far betterer.
An interesting golf shot.
An abbreviation of Tera as in one trillion.
An impressive mass- roughly one fifth of a Greybeard,
The symbol for "True" in logic. Thus the inverse of Greybeard.
Symbol for period, the reciprocal of frequency.
Tesla (unit), the SI unit of magnetic field. Ooh Tesla mmm geekalicous.
The symbol for torque. Paging Havoc.
"t, the angular coordinate of the polar coordinate system is usually denoted by θ or t." I'm not sure either, but it sounds good.

Or a completely farcical drink, made and consumed by those without the capacity to grok complex concepts like coffee.
"ooh temperature And pressure? too sciency for me gov, I'll just bung some twigs in tepid water.
A gateway Drink to slouchbiking herbal vegetarianism.
As Comrade Murph points out even known to be drunk cold, at approximately 50% water %50 sugar, by mouthbreathers and Walmart shoppers.

Barnesm puts forth...

Posted June 7, 2013

"Or a completely farcical drink, made and consumed by those without the capacity to grok complex concepts like coffee" couldn't have expressod it better myself.

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NBlob has opinions thus...

Posted June 7, 2013
Again with the loss of format!

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andyf reckons...

Posted June 7, 2013

a decent cup of tea is a thing of beauty..

heated milk ? sacriledge!

when travelling abroad amongst t'foreigners I drink coffee, because the poor buggers havent a clue about tea.

they bring you hot water in a cup

of course the 2 questions remaining are.

milk in first? nope

and what is this shit about us english having bad teeth?

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Blake mutters...

Posted June 7, 2013

I stopped by a small coffee outlet in South Yarra to meet a friend last week. The establishment boasted its coffee creditentuals loudly and I was expecting to be tossed out for asking for an Earl Grey.

To their credit they not only supplied a leafy pot, but a stopwatch as well!

I was pretty impressed that the tea came with a timer and instructions.

I'm lucky to get anything fancier than a dilmah in a mug in qld.

derlengrek reckons...

Posted July 12, 2013

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Respond to 'The reasons you don't microwave your cup of tea'

"Moisture-wicking socks, digital camouflage, and caffeinated meat."

Posted June 3, 2013 into Food & Drink by John Birmingham

I've been buried by paper work today. Actual paper work, thanks to the tax office. So it's been quiet around here. I've just filed tomorrow's rather long Blunty, which required a couple of hours research, and in ditzing about looking for stuff to blog about here tomorrow I came across this really lovely piece in the Atlantic. A real ode to the army cook. Well worth reading the whole thing at the end of the link:

I don't know what goes into the job of Army cook. I don't know the baseline for success, nor what failure would look like, aside from food poisoning. Observationally: Cooks seem to put 10 or so basic meals into rotation, changing up the sides on occasion, and incorporating whatever new item is sent from wherever it is the Defense Department finds food. (Boxes are marked with labels as "Pork, imitation, pre-formed" or some such.) In other words, no Army cook ever had an aneurysm from thinking too hard about his or her job.

But John seemed to come close. Watching him, he seemed like the kind of guy who wanted to do something big, something meaningful, but was worried about the consequences of even asking for permission. The start of his reign as midnight cook involved reheating lunches and dinners that weren't appetizing even when they were fresh. It was obvious this pained him, and next to the giant ashtray, he talked a lot about this chili he wanted to cook. It was a family recipe. He talked about the ingredients, and about scaling the recipe for a company-sized crowd and how great the response would be.

His enthusiasm seemed weird, and borderline delusional. When finally he worked up the courage to ask for permission, and later received it, all anyone heard about for what seemed like weeks was this chili he had planned... When the big night finally came, two things struck me: A lot of people showed up for midnight chow, and the chili was really, really good.

6 Responses to ‘"Moisture-wicking socks, digital camouflage, and caffeinated meat."’

tqft ducks in to say...

Posted June 3, 2013

I could go a bowl of chilli right about now.

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Barnesm mumbles...

Posted June 3, 2013

I really liked the comment "Soldiers in World War I would have really enjoyed antibiotics"

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Guru Bob ducks in to say...

Posted June 3, 2013

Caffeinated meat could change my life, both essential major food groups in one chewy bar...

i still remember the horror of the area 24 hour rat packs.

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sibeen mumbles...

Posted June 4, 2013

Bugger. What is the word limit in a comment thread? I could really go to town on this one, as I'm sure a few other's could as well.

In the nine years I did wearing a fairly non descript daggy green thingy for a day job, there were two cooks who stood out like shiny glints of gold amoungst the dross. The first was at a very samll base, and I mean very small. Total manpower of around 30 and only about 10 of us lived on base. This bloke made an effort. Actually asked us what we'd like a day or two ahead and then try to arrange it under the obvious restrictions he was placed under. He actually gave a shit. Morning tea was produced for the whole base and ther was no running off to get any local take away muck. It was a time when all got together, over a brew and some munchies, and could talk about what was going on without rank being a huge issue.

The second bloke was way better. This time I was again posted to a small unit,around 70 odd, but in this case within a reasonable sized base. 'Junior' was the cook who was allocated to our small unit. We were field force, whilst the rest of the base was static. This meant that he worked in the big mess when we weren't out playing at soldiers in the scrub. The statics hated when we did that. They didn't give a flying fuck what we were doing, but they certainly missed jJunior. No matter what meal he was doing, it was the better for him being there. He was a corporal, but made his senior cooks listen and improve, and provide better service. If he was rostered for Sunday lunch - a meal that the Army actually gave a bit more interest too (money) but the hungover troops rarely did - there would be a queue. Many in the queue wouldn't actually have mess privlages for the day, but Junior had one major defect; he was a tad colour blind and couldn't tell the difference between a mess ticket and a can of VB.

It was out in the bush that this bloke, and us, thrived. We used to get what was called a 14? man ration pack (someone please correct me if I' wrong there - it has been a while) which was filled with the normal army muck. Dried fucking potato, pork beans, spam lookalike etc. Junior would always make sure that he bought a briefcase of his secret herbs and spices. Every tea time was different., and when you're covered in crap, fucked out like all arse, and could eat a boot, turning up to see his smiling visage was a treat.

He just made life better. He was a cook. He was also a champion soldier.

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Murphy ducks in to say...

Posted June 4, 2013

During the Gulf War, our cooks tried twice to come up with something special. One special treat was the shrimp gumbo, which on the first serving wasn't bad. Someone had managed to come up with a lot of dehydrated shrimp.

A LOT of dehydrated shrimp.

We ate that meal five days straight. By the fourth day we were going back for seconds and thirds, not to eat it, but to carry it out to the burn pit to get rid of it.

The other special meal was a ham and cheese omelette, which was more like scrambled eggs with ham and cheese in it. Someone had cut a deal with the 1st UK Division to get some cheese and ham.

That meal was indeed special. The rest were serviceable meals and forget about midnight rations, there were none.

During my eleven months in Korea (I left 42 days early on terminal leave, not soon enough given the extremely fucked up unit I was assigned to) our messhall had Soul Food Tuesday (at least I'm fairly certainly it was Tuesday). I'm not a hog knuckle and collard greens type myself but that meal was immensely popular. Soldiers from all over Camp Casey would line up down the block for it. Those of us who wanted something else, went somewhere else.

The only other memorable, non-holiday meal, was the steak and potatoes we received prior to the start of the ground war. Not only was the steak well prepared, the meal came with fresh salad, something we had not seen in weeks. Of course, it was all sort of dampened by the fact that we knew the shooting would soon start given the quality of the meal.

Respects,

Murph

On the Outer Marches

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w from brisbane has opinions thus...

Posted June 4, 2013

Good article.

And there, on the sidebar to that Atlantic article, the second top story is their weekly roundtable on the latest episode of Game of Thrones !!
Flipping heck!. There is something going on with this show that I have never seen before.

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Respond to '"Moisture-wicking socks, digital camouflage, and caffeinated meat."'