foodie.tv

The Sacla sauce label says that the sauce should be finished within 2 weeks of opening.  That's an awfully long time isn't it?

Funny, usually you have a huge bottle of something or other (hmm...examples...errr....ahah!  Miso paste! Tom yum paste!  Seeni sambol!) ..

So, as I was saying: Usually you have a huge bottle of something or other that seems to cry out every time you open the fridge door; "When will I have my turn in the spotlight again?"

Surely my humble kitchen is not the only one in the land with a million interesting bottles in the fridge that need polishing off?

If you juggle the usual combination of work, housekeeping, social rounds, family and volunteer commitments, then you've probably needed to resort to takeaway lunches more often than is strictly desirable.. sound familiar? 

I go pretty easy on myself and just take the opportunity to invent weird combinations which can come together to give me the easiest lunch options possible while being hopefully tasty, nutritious and cost effective. 

Last grocery shopping trip included the following:
Tipiak 500g pack plain couscous
Tipiak 2x100g pack Provence style couscous

Yum...  Oz has heaps of offerings in these two categories, I'm sure, but the photos still make me want to munch (or slurp) on them...

ML - I wonder if these are close to you!
http://bananaasian.blogspot.com/2006/04/flat-white-cafe.html
http://bananaasian.blogspot.com/2006/04/nahm.html

If you go, send some photos!.. which reminds me, thanks for the video and photos from your phone!

Am currently in Warrnambool having visited Timboon Farmhouse Cheese on the way today, and going past CheeseWorld (tourist shop!)tomorrow on the way to another dairy factory.  What an interesting life!

Saw  an old episode of Surfing the Menu on the ABC while having dinner.  One of the segments showcased a biodynamic goat cheese farm/factory in Western Australia...the camera lingered lovingly on the vat of fresh goats' milk, the pail of curd, and the gentle scoops of curd into those white plastic moulds where the whey will gently stream out of the curd overnight.  How lucky am I to see all this in real life! 

Hah..as my feed aggregator wasn't working this early in April, I missed this article by Grab your fork  which adds (I think) to the extensive list put together by tomatom  ...so this is a bookmark to remind me to keep adding more feeds ... ahh, my private foodie channel.. I've had so much fun tonite!!

Wheee!!  I can finally click through to the actual websites on my BlogRoundUp!!  And, to celebrate, if paradoxically, here's the link I've been trying to read for ages... Pekan Sehari 

But, speaking about the post above....Oh! Oh!  Check out the real satay!!  Not the fried stuff you find in Oz, but the real charcoal grilled stuff, PLUS  ketupat (waalll..the modern version of ketupat, that is.. hehe...I wonder if anybody makes ketupat the old fashioned way anymore.  To think, we might be the last generation to have seen traditional ketupat with our own eyes..)

I know, I promised to add more to the post on Malaysia.  Honestly, having serious technical difficulties here!  Am still trying though, so have a look every so often to see how it's going!

Meanwhile, I realised why I had such a lot of difficulty finding anything online with that fruit, chempedak.  Like chincalok, you can also spell it as 'cempedak' which is obviously the more correct spelling! 

So, armed with this useful amendment, I trawled for interesting stuff.  Now check the attachment out: chocolates with a cempedak jelly centre!!
(No, really, I didn't make this up!!) 

Funny!  Dad-in-law showed me an autographed copy of a new Asian cookbook on Sunday night.  Saw my sis last night and she recently bought one too. 

If that's not enough recommendation, well, can I add my recommendation as well.  It's a book tracing the Singaporean history of some of Asia's most popular foods, all the way back to colonial times when the British mem's (Ma'am's) were teaching their Hainanese cooks to make pound cake.  You get recipes, photos, stories and convenience shortcuts. 

Sound interesting?  It's being sold at Dymock's, you know!

(Arrrghh...weird - I can't get into Nick's blog anymore.  What's going on?)

For anyone interested in drupal, I found a really good blog about it. A good place to learn about content management systems! 

Even if you aren't interested in content management systems though, you have to go look at this chart :-)

Come on, it's true!!!

PS So you're wondering what a content management system is?  And why I mentioned it?  And what drupal has to do with it?

I may be two (cyber) years behind the rest of the world - but on the other hand, maybe not.

Have you seen this and this yet?

Choose one of the categories under the "Dynamic images" menu.  Then follow the instructions to put your own caption on the images, and save the result to your PC.  Then decide which friends needs a chuckle today *grin*

Too bad there's such a limited choice, but perhaps some of you are able to help with that.