Cerebus said:

ZombieKitten said:

I've prepared the roasted capsicum and mushrooms, so once they have marinated overnight in olive oil with garlic and a little chilli, salt and pepper and fresh rosemary, looks like tomorrow is the day it all gets put together. Actually the later I do it, the more likely there is a little bit leftover for the master and my sister-in-law, who I promised some

You got any dry ice handy? I'll pay for the overnight shipping.

how long does dry ice stay icy?

From me to you, from door to door is approx 17.5 hours flying time, and add a couple hours for driving too.

ZombieKitten said:

Cerebus said:

You got any dry ice handy? I'll pay for the overnight shipping.

how long does dry ice stay icy?

From me to you, from door to door is approx 17.5 hours flying time, and add a couple hours for driving too.

OK, I'm trippin out. I know I posted this already, but I can't find it.

Dunno. I know I've ordered food from the east coast of the states that was in transit for two days and arrived more than cold. But I think it started out frozen, which probably helps.

Also, check the bottom of the last page again.

Cerebus said:

Oh, and happy new year to you, future dweller!

thank you!!!

you still got a few more hours yet!

Future looks bright

Cerebus said:

ZombieKitten said:

how long does dry ice stay icy?

From me to you, from door to door is approx 17.5 hours flying time, and add a couple hours for driving too.

OK, I'm trippin out. I know I posted this already, but I can't find it.

Dunno. I know I've ordered food from the east coast of the states that was in transit for two days and arrived more than cold. But I think it started out frozen, which probably helps.

Also, check the bottom of the last page again.

what can you get there you can't get at home???

ZombieKitten said:

Cerebus said:

OK, I'm trippin out. I know I posted this already, but I can't find it.

Dunno. I know I've ordered food from the east coast of the states that was in transit for two days and arrived more than cold. But I think it started out frozen, which probably helps.

Also, check the bottom of the last page again.

what can you get there you can't get at home???

All KINDS of stuff! But I'm a sucker for good, hard to find cheeses and yummy baked goods.

Cerebus said:

ZombieKitten said:

what can you get there you can't get at home???

All KINDS of stuff! But I'm a sucker for good, hard to find cheeses and yummy baked goods.

I can't really think of anything that would be worth doing that

I'm not one for cheeses, or breads, or cakes, or processed meats.

I'd eat a box of perfectly ripe mangosteens THAT'S hard to get here,

or gravlax the way my mum makes it (which I could make myself if she told me how over the phone)

ZombieKitten said:

Cerebus said:

All KINDS of stuff! But I'm a sucker for good, hard to find cheeses and yummy baked goods.

I can't really think of anything that would be worth doing that

I'm not one for cheeses, or breads, or cakes, or processed meats.

I'd eat a box of perfectly ripe mangosteens THAT'S hard to get here,

or gravlax the way my mum makes it (which I could make myself if she told me how over the phone)

I'll order cheese from anyplace in the world if it's something I'm looking for. I can make most breads and cakes, but if somebody turns me on to a famous bakery I'll sometimes order something just for fun. Processed meats, uhh, no!

Roaring Forties Blue Cheese from the King Island Dairy (on an Island N of Tasmania) is one of my all-time favorites. Used to be hard to find, but now they always have it at Whole Foods. I've had it so many times that I'm not even buying it anymore. You ever had that one? I'm guessing not if you're not one for cheeses.

ZombieKitten said:

Cerebus said:

Oh, and happy new year to you, future dweller!

thank you!!!

you still got a few more hours yet!

Future looks bright

The future looks great!

And yeah, I've got over four hours still, way over here on the west coast.

Cerebus said:

ZombieKitten said:

I can't really think of anything that would be worth doing that

I'm not one for cheeses, or breads, or cakes, or processed meats.

I'd eat a box of perfectly ripe mangosteens THAT'S hard to get here,

or gravlax the way my mum makes it (which I could make myself if she told me how over the phone)

I'll order cheese from anyplace in the world if it's something I'm looking for. I can make most breads and cakes, but if somebody turns me on to a famous bakery I'll sometimes order something just for fun. Processed meats, uhh, no!

Roaring Forties Blue Cheese from the King Island Dairy (on an Island N of Tasmania) is one of my all-time favorites. Used to be hard to find, but now they always have it at Whole Foods. I've had it so many times that I'm not even buying it anymore. You ever had that one? I'm guessing not if you're not one for cheeses.

I don't like soft cheeses

King Island Double Cream is nice, but more than a spoonful with KILL you

We can buy most King Island stuff in the local supermarket, I wonder it if has that one, will look out for it next time I'm at the shops.

I guess I'd love to get real knäckebröd I had some in June that my uncle bought me, and it was the nicest I ever had - it was like mini ones! I don't know who made it now, what brand, all I know is it came in a brown paper pack.

I have never tried making THAT myself though, it might be nice!

http://livinginthekitchen...bread.html

ZombieKitten said:

Cerebus said:

I'll order cheese from anyplace in the world if it's something I'm looking for. I can make most breads and cakes, but if somebody turns me on to a famous bakery I'll sometimes order something just for fun. Processed meats, uhh, no!

Roaring Forties Blue Cheese from the King Island Dairy (on an Island N of Tasmania) is one of my all-time favorites. Used to be hard to find, but now they always have it at Whole Foods. I've had it so many times that I'm not even buying it anymore. You ever had that one? I'm guessing not if you're not one for cheeses.

I don't like soft cheeses

King Island Double Cream is nice, but more than a spoonful with KILL you

We can buy most King Island stuff in the local supermarket, I wonder it if has that one, will look out for it next time I'm at the shops.

I guess I'd love to get real knäckebröd I had some in June that my uncle bought me, and it was the nicest I ever had - it was like mini ones! I don't know who made it now, what brand, all I know is it came in a brown paper pack.

I have never tried making THAT myself though, it might be nice!

http://livinginthekitchen...bread.html

King Island Double Cream? I've not yet had this cheese of death.

Roaring Forties Blue is unlike any other blue I've ever had. It's not really soft, but it's not hard. Also, you can slice it - doesn't really crumble at all. And if you lined it up with 9 other blues I bet you most people would be able to pick it out by taste alone. It's taste is totally unique because of the diet of the cows. Sooooo dang good.

Well if you make some knäckebröd, let me know. You could ship that without dry ice.

Cerebus said:

ZombieKitten said:

I don't like soft cheeses

King Island Double Cream is nice, but more than a spoonful with KILL you

We can buy most King Island stuff in the local supermarket, I wonder it if has that one, will look out for it next time I'm at the shops.

I guess I'd love to get real knäckebröd I had some in June that my uncle bought me, and it was the nicest I ever had - it was like mini ones! I don't know who made it now, what brand, all I know is it came in a brown paper pack.

I have never tried making THAT myself though, it might be nice!

http://livinginthekitchen...bread.html

King Island Double Cream? I've not yet had this cheese of death.

Roaring Forties Blue is unlike any other blue I've ever had. It's not really soft, but it's not hard. Also, you can slice it - doesn't really crumble at all. And if you lined it up with 9 other blues I bet you most people would be able to pick it out by taste alone. It's taste is totally unique because of the diet of the cows. Sooooo dang good.

Well if you make some knäckebröd, let me know. You could ship that without dry ice.

it's not cheese, it's CREAM

and look how thick it is on this cake

doesn't run

quite possibly the heavenliest thing on earth

That recipe sounds complicated

you need to make a sourdough starter, I don't know if I can be bothered

I will have to stick to IKEA

better than nothing

ZombieKitten said:

Cerebus said:

King Island Double Cream? I've not yet had this cheese of death.

Roaring Forties Blue is unlike any other blue I've ever had. It's not really soft, but it's not hard. Also, you can slice it - doesn't really crumble at all. And if you lined it up with 9 other blues I bet you most people would be able to pick it out by taste alone. It's taste is totally unique because of the diet of the cows. Sooooo dang good.

Well if you make some knäckebröd, let me know. You could ship that without dry ice.

it's not cheese, it's CREAM

and look how thick it is on this cake

doesn't run

quite possibly the heavenliest thing on earth

That recipe sounds complicated

you need to make a sourdough starter, I don't know if I can be bothered

I will have to stick to IKEA

better than nothing

Oh wow. That's crazy! It's basically scoopable dairy fat. Is it sweetened?

OK, this is strange, I know - but I don't like cream. I don't even like half and half. Honestly, I don't even like whole milk. When I buy milk it's usually 1% or non fat. It's not a fat or health issue, either. It's a consistancy and taste issue. Like with coffee (which I obviously drink like water), the taste and thickness of half and half totally ruins it for me. I use/drink soy milk about 75% of the time, anyway. I do like sweetened cream, though - like, whiped cream.

Also, what an awesome excuse to go to Ikea! "I need some crackers." Come home three hours later with a chair, mattress, rug, three pans... and some crackers!

Cerebus said:

ZombieKitten said:

it's not cheese, it's CREAM

and look how thick it is on this cake

doesn't run

quite possibly the heavenliest thing on earth

That recipe sounds complicated

you need to make a sourdough starter, I don't know if I can be bothered

I will have to stick to IKEA

better than nothing

Oh wow. That's crazy! It's basically scoopable dairy fat. Is it sweetened?

OK, this is strange, I know - but I don't like cream. I don't even like half and half. Honestly, I don't even like whole milk. When I buy milk it's usually 1% or non fat. It's not a fat or health issue, either. It's a consistancy and taste issue. Like with coffee (which I obviously drink like water), the taste and thickness of half and half totally ruins it for me. I use/drink soy milk about 75% of the time, anyway. I do like sweetened cream, though - like, whiped cream.

It's not sweetened. I can't have cream or milk and stuff, I'm lactose intolerant. I don't like whipped cream, it tastes too buttery on my palate, but the double cream is more like mascarpone - similar fat content, approx 48%. You could sweeten it for sure, even add vanilla on rhubarb pie omg

Cerebus said:

Also, what an awesome excuse to go to Ikea! "I need some crackers." Come home three hours later with a chair, mattress, rug, three pans... and some crackers!

do you call them that even though they are 12" in diameter?

I feel like making pico de gallo with crab meat, is that a real dish?

ZombieKitten said:

I feel like making pico de gallo with crab meat, is that a real dish?

• 4 cup diced tomatoes
• 1 cup minced onions
• 1 minced jalepeño pepper to taste (2 if you're really bold)
• 6 ounce fresh sqeezed lime juice (about 6 limes worth)
• 1 Chopped fresh cilantro (to taste, about 2 tablespoons)
• 1 pound crabmeat (if using fresh crab meat, cut acidity with more salt and/or a pinch of sugar/imitation sweetner)
• 1 1/2 Tablespoon salt

ha! just what I had in mind

all the other crab dip recipes were mayonnaise/sour cream based

ZombieKitten said:

Cerebus said:

Also, what an awesome excuse to go to Ikea! "I need some crackers." Come home three hours later with a chair, mattress, rug, three pans... and some crackers!

do you call them that even though they are 12" in diameter?

OK, "I need some knäckebröd" then. Nah, I'm sure it's bread. But it looks cruncy, so my brain wrote cracker

See, I'm not a huge fan of marscapone, either. I can eat it, but it's not a favorite. Most (probably 80%) of my favorite cheeses are firm (sliceable) to very hard (for grating). Blue is about as soft as I get most of the time. Like, not a big fan of most chevres.

Cerebus said:

ZombieKitten said:

do you call them that even though they are 12" in diameter?

OK, "I need some knäckebröd" then. Nah, I'm sure it's bread. But it looks cruncy, so my brain wrote cracker

See, I'm not a huge fan of marscapone, either. I can eat it, but it's not a favorite. Most (probably 80%) of my favorite cheeses are firm (sliceable) to very hard (for grating). Blue is about as soft as I get most of the time. Like, not a big fan of most chevres.

I don't mind sharp hard cheeses, I can tolerate those quite well, they go perfect with knäckebröd

looks like prison food

I'd call it a flat bread and it has to be really dry and crisp, as soon as it sucks up any moisture if the air is humid and you haven't stored it right, it's yukky

ZombieKitten said:

ZombieKitten said:

I feel like making pico de gallo with crab meat, is that a real dish?

• 4 cup diced tomatoes
• 1 cup minced onions
• 1 minced jalepeño pepper to taste (2 if you're really bold)
• 6 ounce fresh sqeezed lime juice (about 6 limes worth)
• 1 Chopped fresh cilantro (to taste, about 2 tablespoons)
• 1 pound crabmeat (if using fresh crab meat, cut acidity with more salt and/or a pinch of sugar/imitation sweetner)
• 1 1/2 Tablespoon salt

ha! just what I had in mind

all the other crab dip recipes were mayonnaise/sour cream based

omg that was the most delicious thing EVER!!!!!

Hello everyone. Hope I'm not interrupting but I just wanted to say Happy New Year! I thought about you earlier this afternoon when they announced on the news that it was already 2011 in Australia, Charlotte.

ZombieKitten said:

ZombieKitten said:

I feel like making pico de gallo with crab meat, is that a real dish?

• 4 cup diced tomatoes
• 1 cup minced onions
• 1 minced jalepeño pepper to taste (2 if you're really bold)
• 6 ounce fresh sqeezed lime juice (about 6 limes worth)
• 1 Chopped fresh cilantro (to taste, about 2 tablespoons)
• 1 pound crabmeat (if using fresh crab meat, cut acidity with more salt and/or a pinch of sugar/imitation sweetner)
• 1 1/2 Tablespoon salt

ha! just what I had in mind

all the other crab dip recipes were mayonnaise/sour cream based

"Seafood Salsa" seems to be quite popular around these parts. Pretty much exactly what you made only I think it has shrimp, too. Sometimes maybe just shrimp.

ZombieKitten said:

Cerebus said:

OK, "I need some knäckebröd" then. Nah, I'm sure it's bread. But it looks cruncy, so my brain wrote cracker

See, I'm not a huge fan of marscapone, either. I can eat it, but it's not a favorite. Most (probably 80%) of my favorite cheeses are firm (sliceable) to very hard (for grating). Blue is about as soft as I get most of the time. Like, not a big fan of most chevres.

I don't mind sharp hard cheeses, I can tolerate those quite well, they go perfect with knäckebröd

looks like prison food

I'd call it a flat bread and it has to be really dry and crisp, as soon as it sucks up any moisture if the air is humid and you haven't stored it right, it's yukky

Ooo yes I've had several kinds of flat breads. Quite good with cheeses, actually. And it's good to hear you can eat hard cheeses. I'll have to torture you with some favorites if you ever visit.

Cerebus said:

ZombieKitten said:

I don't mind sharp hard cheeses, I can tolerate those quite well, they go perfect with knäckebröd

looks like prison food

I'd call it a flat bread and it has to be really dry and crisp, as soon as it sucks up any moisture if the air is humid and you haven't stored it right, it's yukky

Ooo yes I've had several kinds of flat breads. Quite good with cheeses, actually. And it's good to hear you can eat hard cheeses. I'll have to torture you with some favorites if you ever visit.

oh, I'll be back for sure

Cerebus said:

ZombieKitten said:

• 4 cup diced tomatoes
• 1 cup minced onions
• 1 minced jalepeño pepper to taste (2 if you're really bold)
• 6 ounce fresh sqeezed lime juice (about 6 limes worth)
• 1 Chopped fresh cilantro (to taste, about 2 tablespoons)
• 1 pound crabmeat (if using fresh crab meat, cut acidity with more salt and/or a pinch of sugar/imitation sweetner)
• 1 1/2 Tablespoon salt

ha! just what I had in mind

all the other crab dip recipes were mayonnaise/sour cream based

"Seafood Salsa" seems to be quite popular around these parts. Pretty much exactly what you made only I think it has shrimp, too. Sometimes maybe just shrimp.

I don't like shrimps or prawns

you know what I might do later, I have a couple of ripe sweet peaches I might just put in with it

I made a nectarine salsa before and it was best thing ever as well

ZombieKitten said:

Cerebus said:

"Seafood Salsa" seems to be quite popular around these parts. Pretty much exactly what you made only I think it has shrimp, too. Sometimes maybe just shrimp.

I don't like shrimps or prawns

you know what I might do later, I have a couple of ripe sweet peaches I might just put in with it

I made a nectarine salsa before and it was best thing ever as well

Mango Salsa is one of my favorites. It goes great with jalepenos. There's a local brand in our stores that's made fresh that is SOOOOO good! Can't remember the brand though.

Cerebus said:

ZombieKitten said:

I don't like shrimps or prawns

you know what I might do later, I have a couple of ripe sweet peaches I might just put in with it

I made a nectarine salsa before and it was best thing ever as well

Mango Salsa is one of my favorites. It goes great with jalepenos. There's a local brand in our stores that's made fresh that is SOOOOO good! Can't remember the brand though.

even if you did, I would never have heard of it

ZombieKitten said:

Cerebus said:

Mango Salsa is one of my favorites. It goes great with jalepenos. There's a local brand in our stores that's made fresh that is SOOOOO good! Can't remember the brand though.

even if you did, I would never have heard of it

True! It's just bugging me that I can't remember it.

at quick glance I thought this was a Barbie thread

BlackAdder7 said:

at quick glance I thought this was a Barbie thread

you're not the first to have said that - there is obviously demand for one

time for a Barbie thread!