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PostPosted: Mon Sep 21, 2015 6:09 pm 
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:lol

With all this INTERNATIONAL attention.. I feel like I have started a "movement"

#ZucchiniPriceMatters

I shall be organizing a Zucchini "die in" and livestreaming from the carpark at "Countdown", Westgate!!


Feel free to email/tweet Countdown(NZ)


email: customerinfo@countdown.co.nz

I'd Rather DIE! Than pay $22.00/kilo for Courgettes!! :stamp

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PostPosted: Mon Sep 21, 2015 6:25 pm 
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1 kilo = 2.2 Lb

Soo.......

.98c/lb i>>>>>>> $2.20/kilo.... Spooky!!!

I WOULD BE HAPPY to pay $2.20

I have found it is NOT appropriate to compare prices using exchange rate, but FWIW even if you convert US to NZ $ that is still only NZ$3.50/kilo

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PostPosted: Mon Sep 21, 2015 6:41 pm 
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ROTFL! You dug that one out of the good stuff :)

I'm gonna say it before Mal does.

THAT hashtag! :Gslap

(thanks for the conversion info .. knew you'd do it for me) ;)


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PostPosted: Mon Sep 21, 2015 8:24 pm 
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Just looked even though I knew I tossed clay dish I'd marked with name of an alternative for small red Asian onions, on a mission now cuz they're the only alternative to the real thing and both are next to impossible to find outside of off the beaten path ethnic shops in the U.S. They're used in almost every brown brown sauce as a sweet offset to garlic, or the earthy savor of shallots. We use them for a mushroom recipe that requires reduction and turns bitter with anything else.

Picked up stuff for stuffed shells going with ricotta, mascarpone and fresh grated Parmesan combo this time. If you like cottage cheese vs ricotta this combo might appeal as much sweeter. Mascarpone cheese is usually used for desserts or sweet breakfast pastry.

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PostPosted: Mon Sep 21, 2015 8:33 pm 
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LR the onions I used in Singapore were just the common everyday onions.. local and cheap. A bit frustrating that they are a specialist item to track down.. and no doubt expensive. I look around Asian shops a lot (and there are a lot of them now in NZ) and they naturally sell local fresh veg.. same as other shops. It would not help to find some dry version.. and I haven't seen that anyway.

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PostPosted: Wed Sep 23, 2015 2:18 am 
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My dad used to import ingredients for the chefs he brought over from southern China provinces. In the 70's he refurbished strip centers and all of them had a Chinese food anchor, when he passed we had majority ownership of 31 restaurants. Locally grown onions, spices, teas, oils, dried flowers and whatever could withstand the time in shipping crates to resale in NYC Chinatown meant good eats for me cuz every place we stopped wanted to make something special :D

To this day if I go to a restaurant owned by a family dad brought over we are not given a menu. Liu still makes me sizzling rice soup even though it's been off his menu for 25 years.

Growing up 'allergic to wheat, tomatoes, strawberries and chocolate (now correctly diagnosed as an inflammatory autoimmune) meant an Asian diet. The recipes you had in Thailand, are very similar to the staples I grew up on and still resort to during flares to avoid gluten. I no longer use opiates but still stop by pain docs to get tea & ingredients her family imports or direct ships. Not many people know about steaming seasoned fish wrapped in seaweed in a kraftpaper bag ;)

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PostPosted: Fri Sep 25, 2015 6:28 pm 
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And so to an update on....

"Zucchini-gate"

Went back to get EVIDENCE of the outrageous price of Courgettes... Same place, same price, probably the same fucking courgettes, because nobody in their right mind would buy any at $22.00/kilo :doh

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And it gets worse.... the other ( cheaper) Supermarket that we do business with ALSO had courgettes at an OUTRAGEOUS price :stamp

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NOTE: BOTH are "produce of NZ" so not even the excuse of them being expensive air-freight imports :wall

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PostPosted: Fri Sep 25, 2015 6:44 pm 
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Good gosh. :eek

I just think NZ is flat-out expensive, period.


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PostPosted: Fri Sep 25, 2015 8:13 pm 
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:59 they're waxed zucchini :TF they're easier than tomatoes to grow but I prefer the yellow squash next to them. A favorite recipe is cooking Lima beans till they're soft (keep adding water to just cover) then add a bias sliced zucchini and three or four small yellow squash add a bit of butter and let water cook off.

Made the stuffed shells today. Usually save stuff like this for Sunday but glad i didn't wait cuz I split between two smaller baking dishes, cooked one and froze the other. Score got a really good dinner w no cooking :D also used shredded six cheese blend vs mozzarella.

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PostPosted: Tue Oct 06, 2015 3:43 pm 
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OMG, I love these food (prep) tips from Joni! :69

http://www.randomtopics.org/viewtopic.php?f=62&t=507#p13747


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PostPosted: Thu Jun 02, 2016 3:08 pm 
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This is a tip and advise. Don't order this in Japan. :eek

    Odori-don is a Japanese dish that literally means "dancing squid and rice bowl." Pouring soy sauce over a recently dead squid or cuttlefish makes it "dance" because although it is deceased and brain removed, the tissues are still alive and reacting to the high sodium content.

Dancing squid bowl dish in Hakodate




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PostPosted: Thu Jun 02, 2016 3:31 pm 
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THX Molly

It look like an octopus, not a squid... just sayin :cool

I have had "Drunken Prawns" (in Singapore)
A bowl of live prawns brought to your table... then doused in Cognac and lid placed on bowl.. they thrash about and die in the brandy.
They are then taken away and cooked... the Cognac infused with Prawn juice etc is served in a glass as an aperitif.

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PostPosted: Thu Jun 02, 2016 6:49 pm 
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Rumpole wrote:
It look like an octopus, not a squid... just sayin :cool


THAT is exactly what my husband said.

Interesting way of preparing and serving shrimp .. which I am allergic to, and even if I wasn't, don't think I'd eat them -- not in this lifetime.

I had to look up what an aperitif is. :roll That's just a fancy name for a cocktail here.

What exactly is "prawn juice" and do I really want to know?


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PostPosted: Thu Jun 02, 2016 7:52 pm 
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I was gonna post "Cognac mixed with prawn piss, shit, and vomit" ... I decided on "Prawn juice"

It tasted fishy and I didn't drink much of it... so it must have been bad.

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PostPosted: Wed Jun 15, 2016 8:42 pm 
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Advice category: Eat Chocolate

I don't crave much chocolate, my mother was a chocoholic, and I think it affected me in some psychosomatic way. :roll

There may be more current and relevant studies than this, but while searching -- I found this to be simple and thorough enough. I'm having a chocolate cupcake. :77

11 Reasons Chocolate Is Good for Your Health

March, 2012.

A new study suggests that eating chocolate can help you stay thin. Researchers at the University of California-San Diego found that people who frequently eat chocolate have lower body-mass indexes than people who don’t. Other evidence indicates that chocolate can also ward off strokes, heart attacks, and diabetes. So here are 11 reasons to indulge in some s’mores this summer (no word yet on the health benefits of marshmallows) …

http://www.thedailybeast.com/articles/2 ... ealth.html


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