Friday, February 23, 2007
Thursday, February 22, 2007
The transformation of animals into production units dates back to the late 19th century, and since that time we have already had one warning on the grandest scale that there is something deeply, cosmically wrong with regarding and treating fellow beings as mere units of any kind. This warning came so loud and clear that one would have thought it impossible to ignore. It came when in the mid-20th century a group of powerful and bloody-minded men in Germany hit on the idea of adapting the methods of the industrial stockyard, as pioneered and perfected in Chicago, to the slaughter - or what they preferred to call the processing - of human beings. Of course we cried out in horror when we found out what they had been up to. We cried: What a terrible crime, to treat human beings like cattle! If we had only known beforehand! But our cry should more accurately have been: What a terrible crime, to treat human beings like units in an industrial process! And that cry should have had a postscript: What a terrible crime, come to think of it - a crime against nature - to treat any living being like a unit in an industrial process!
Tuesday, February 20, 2007
Saturday, February 17, 2007
The item below comes from Bellata Gold
From the Farm Gate by Natalie Tydd
The 2006 durum wheat harvest, that took a little over two weeks to complete, was the culmination of months of hard work and planning, the ultimate goal being to produce a plump, golden grain high in protein and gluten strength with no chemical residue. Pasta quality is dependent on the durum characteristics as there are only two main ingredients in pasta -semolina and water. The 2006 growing season was plagued by drought, little to no rainfall meant many farmers were grateful to harvest at all, the result being a significant shortage of quality Australian durum wheat on the market. However, though the Bellata Gold yields were slightly down on previous years due to the lack of rainfall, the quality of the grain harvested is first-class. Owner, Doug Cush, believes the 2006/07 pasta produced will be a particularly good vintage, believing that the grain will have even more natural flavour than previous years due to the dry growing conditions. Once again the unique 100% traceability from the farm through to pasta production has ensured that Bellata Gold pasta quality and supply remains consistent from one season to the next.
Friday, February 16, 2007
Red, the traditional colour of luck, was dominant in decoration and in food. Red and green is the traditional colour for food so that placed watermelon top of the list. Strawberries and raspberries accompanied the fruit platter.
Towards the rear at the right is a box full of lucky money envelopes. Now, we couldn't afford money for everyone so every pretty red envelope carried New Year sweets.
Sau has quite a reputation in our department for good food. And she did it again. She gave us Beef Salad and Pork and Vegetable Wraps with Plum Sauce. Here is a vegetarian version of Vietnamese Wraps.As can be seen, the food was presented in a setting which was Chinese themed for New Year in colours of red and gold. Chinese lanterns hung from the ceiling and red and gold scrolls with New Year wishes for business hung on the windows of the boss's office.
Sau had an opportunity to share some of the customs of the Vietnamese people at New Year with her colleagues. This gave her great pleasure because sometimes conversation centres around her food and cooking skills. This time she was able to share something of how she and her family celebrate this most important occasion on the Vietnamese and Chinese calendar. This year is the Year of the Boar or the Year of the Pig, in particular the Year of the Fire Boar. In China, the Boar ( 豬 ) is associated with fertility and virility. To bear children in the Year of the Pig is considered very fortunate, for they will be happy and honest.
Box Hill, in the leafy eastern suburbs of Melbourne, is home to a significant Chinese community and to-morrow Box Hill will be celebrating from early afternoon to the early hours of Sunday morning. Check out what is planned here.
Everlasting Peace Year After Year
Wednesday, February 14, 2007
Monday, February 12, 2007
Miss Eagle used to types of bread. One was a pre-packaged and sliced multi-grain bread. The other was a sour dough loaf of Phillipa's. The sour dough loaf was not pre-sliced so the slices Miss Eagle cut were thicker. As well, the bread is stiffer. The multi-grain loaf was softer and rolled very thin. It fitted better into the pans and left a nice amount of room for the filling. The sour dough loaf while it came up nicely in the baking did not hold as much filling. I think for keep, etc. perhaps the multi-grain bread might better because it makes a neater, thinner, size. Sorry, Phillipa.
For quiches and scrambled eggs, Miss Eagles prefers to use evaporated milk - and there is a light option available. It is thicker and richer than ordinary milk and a better consistency for this sort of food preparation than cream.
Sunday, February 11, 2007
Monday, February 05, 2007
The Desserts were strawberry tarts: large ones based on the recipe for the smaller tarts below and a farmhouse apple pie.
Farmhouse Apple Pie
The Farmhouse Apple Pie was made from Miss Eagle's favourite biscuit pastry and ten granny smith apples (peeled, quartered, cored, and sliced) and carefully placed, nay packed, into the pastry, then sprinkled with brown sugar and cinnamon (please note: no added liquid) with lattice placed on top. Pastry was then brushed with egg yolk although milk can be used. Then baked in a moderately slow oven. The apples were an inch or two above the top of the deep pie dish. After the slow cooking process, the apples had settled down to being level with the top of the pie dish.
Please Note: The pastry Miss Eagle used was from a quantity already in the fridge. The quantity in this recipe will, almost certainly, be too large but the remainder can be stored in fridge or freezer and it makes wonderful bikkes so you can get out the biscuit cutter and get busy.
Strawberry Tarts from Delicious
(These are small tarts. The recipe is simple so easy to do a large version)
Ingredients: 250 grams of your favourite plain biscuits; 75 gram of unsalted butter; 250 grams of mascarpone; 1 egg, lightly beaten; 1 teaspoon vanilla extract; 1 tablespoon icing sugar; 250 grams strawberries, hulled, halved or quartered if large; 1/2 cup redcurrant jelly, melted.
Method: Lightly grease four 10cm loose-bottomed tart pans. Process the biscuits to fine crumbs in a food processor. Add the melted butter and pulse to combine. Press the biscuit mixture into the base and sides of the prepared pans, then chill for 30 minutes to firm. Place the mascarpone in a bowl with the egg, vanilla and icing sugar, and whisk to combine. Fill the tart shells with the cheese mixture, then remove from the tart pans (you may need to wipe the outside of the tart pans with a hot cloth to loosen). Place the strawberries on top of each tart and brush with the melted redcurrant jelly. Serve immediately.
Miss Eagle's Notes
- Miss Eagle prefers not to use the food processor for crushing biscuits and adopts the following method. Place biscuits inside a plastic bag. Take a large wooden rolling pin and bash biscuits into small chunks then roll the small chunks (still in the plastic bag) into fine crumbs. Easier, finer crumbs, and no mess!
- When Miss Eagle filled the tart shells in the morning before going to work, she must have been half asleep. It was not until later that she realised she had simply spread the mascarpone on to the shells and not mixed it with the egg, vanilla and icing sugar. Still tasted great! Proof of how marvellously simple this recipe is when it can be adjusted in your sleep and it still tastes wonderful!
- Miss Eagle has been known to forget the redcurrant jelly as well - and it still tastes wonderful. Miss Eagle hasn't tried it but she suspects that any melted jam would taste wonderful over the strawberries and mascarpone.