mantra wrote on Oct 27^th, 2011 at 10:17am:



Watch this space. I think Campbell Newman in Queensland will be a force to be reckoned with. Of course in Qld, the Liberal National Party is different, but they still have most grass roots support from the old Nationals.

muso wrote on Oct 20^th, 2011 at 4:10pm:


It's balls, but anyway what about fruit? Do we have to leave tomato and Zuchini off the lest because they're fruit? What about flowers? Or underground sem modifications like the potato? Define 'vegetable'.

Grey wrote on Oct 28^th, 2011 at 9:46am:



Are you trying to pick an argument, here? I'll have you know that we Nationals take our vegetables very seriously.  

I'll bet you don't even own a hat.

http://en.wikipedia.org/wiki/Vegetable

Do you speak Italian? Funghi (with an h) is Italian for mushrooms.


I didn't say they were animals. They are a separate order, and their cell walls have chitin, whereas plants have cell walls made of cellulose. The only other organisms to have certain cells made of chitin are animals, such as arthropods. 

Not all animals bonk. If you want examples of animals that are functionally similar to fungi, corals and sea anenomes are good examples.  Both reproduce asexually.

two thirds of the state?!!? that's amazing - i need to see the size of this hole

Today's CNCWACB is a little different. Instead of savory we are going sweet.
I know...pick those jaws up off the ground petals, vegies can be a dessert too

Todays spotlight falls on Pomme de Terre, Thats right the "Apple of the Ground" POTATOES

2 versions today



Potato Candy

Ingredients
3/4 cup mashed potatoes
1 lb powdered sugar
1 lb coconut
1 teaspoon almond OR vanilla essence

Method
Mix all ingredients together.
Roll into any desired shape.
Chill, then dip in chocolate mixture.
Chill for 20 minutes.

Chocolate Mixture:

Ingredients
1 large package of chocolate chips
1/3 block of plain parafin wax

Method
Melt over hot [not boiling] water.
Cut up the parafin wax before melting.
Other flavourings can be used also, chopped nuts, coconut.




Potato Candy

1 medium sized potato
1 tsp vanilla
6-1/2 cups icing sugar
6 Tbsp peanut butter

Cook potato until soft; drain and mash with fork. Blend in vanilla.
Work in sifted icing sugar until mixture is thick enough to roll
easily. Divide into two portions.

Roll each portion out into an 8-inch square on a board dusted with
icing sugar. Spread peanut butter on each square and roll-up like
a jelly roll. Wrap each roll in waxed paper and cool in the
refrigerator for at least 3 hours before slicing.

Makes about 4 dozen 1/2-inch thick slices.

Variation: Press one portion into an 8-inch square pan, spread with
peanut butter and top with second portion. Frost with 2 squares of
unsweetened chocolate that have been melted. Cool in the refrigerator
and cut into 36 squares.

muso wrote on Nov 2^nd, 2011 at 5:06pm:


We had a yank chef visiting in one of the restaurants I worked in many years ago who did a great recipe of chocolate chicken pieces.
The chocolate came out savory tasting with just a hint of sweetness towards the end.
Salt and choc also go well together

You can vary this recipe according to taste. (I never make it the same each time.) Some people use two different types of noodles - flat egg noodles (mian bao) on top plus rice noodles (Singapore noodles or rice vermicelli noodles) in the soup. I prefer just Singapore noodles. This recipe doesn't use chicken stock. You may substitute chicken stock if you prefer. You can also add grated Chinese roast pork to the top if you like.  (

For the laksa paste:

   3cm long piece of fresh galangal, julienned (young ginger root is ok too, but different)
   8 coriander seeds
   1 tbsp dried tumeric
   2 large garlic cloves, sliced
   2 French shallots, skinned
   3 small dried red chillis, crushed
   (I substitute about a teaspoon of sambal oelek because I can never get fresh chilli to taste that good)
   1 level tsp extra shrimp paste (to taste)

For the laksa:

   2 cups vegetable stock
   1 cup coconut milk
   1 tsp brown sugar
   2 sprigs spring onion, chopped
   2 lemongrass sticks, leaves peeled and white part only
   6 kaffir lime leaves, julienned
       juice of 1/2 large lime (or of 1 whole small lime)
   1/2 red long chilli, seeds removed
   2 tbsp peanut oil for frying (I've used mustard oil too - subtly different) - you can reduce this volume for health reasons.

To serve:

   10-12 (depending on size)large  prawns, cooked peeled
   1/2 cup bean sprouts
   1 small lime, quartered halved
   Optional - hard boiled egg, quartered  
   Tofu puffs (I like these on top)
   Crispy fried noodles

The Paste:

Place the coriander seeds in a medium saucepan (the same as you will use for the curry). Add some oil Place saucepan over medium heat and toast for 2 minutes. Remove from heat and into a mortar and pestle. Add extra shrimp paste. Grind until both are powdered. Add garlic, galangal and chilli and continue grinding all of the ingredients into a smooth paste.

The Laksa:

Heat oil in the saucepan and fry off the spring onions (keep some for garnishing). Add paste, stir for 2 minutes. Add stock, kaffir lime leaves,  sugar and juice of half a lime, including the skin. Bring to the boil then simmer for 15 minutes for the flavours to develop.  Add two (or 3) "blocks" of Singapore noodles. Add one large can coconut cream to the sauce and simmer for a further 5 minutes. Remove all lemongrass, coriander, lime, spring onions and kaffir lime leaves with a slotted spoon and discard.  Return laksa to the heat just before serving.

A variation: Make the noodles separately in moulds,  flip the moulds into the base of wide-bottomed bowls and release the noodles. Pour piping hot laksa all around the noodles,

To serve: Add cooked prawns (sliced cooked egg, tofu puffs, crispy fried noodles etc) and garnish with some fresh bean sprouts and the rest.  Squeeze half a small lime onto the noodles, then mix it all in and enjoy!