http://www.mealopedia.com/forums/ Mealopedia: Last 35 Posts en Thu, 07 Aug 2008 23:24:32 +0000 http://www.mealopedia.com/forums/topic.php?id=53#post-462 Wed, 06 Aug 2008 13:45:01 +0000 LisaGeier 462@http://www.mealopedia.com/forums/ <p>Hi Toby,</p> <p>I am also finding this a great site. I have tried others before but got sick of the same recipes. I love that the nutritional information is now available for those of us trying to watch what we eat. </p> <p>I used another planner recently, that had a suggested menu that allowed me to do a big cooking session on Sunday that would last most of the week.</p> <p>Also I love being able to sms the shopping list, but a suggestion of being download the list into a online shopping supermarket store would be great for those of us really pushed for time.</p> <p>thanks </p> http://www.mealopedia.com/forums/topic.php?id=131#post-461 Tue, 05 Aug 2008 22:22:09 +0000 amber1155 461@http://www.mealopedia.com/forums/ <p>Hi<br /> There are heaps of recipes here:</p> <p><a href="http://www.taste.com.au/recipes/search.php?keywords=ravioli&#38;publication=" rel="nofollow">http://www.taste.com.au/recipes/search.php?keywords=ravioli&#38;publication=</a></p> <p>I've made the pumpkin and pine nut ones and they are delicious. Happy cooking! </p> http://www.mealopedia.com/forums/topic.php?id=133#post-460 Tue, 05 Aug 2008 21:51:27 +0000 bettyboop 460@http://www.mealopedia.com/forums/ <p>I had been looking for Pomegranate Molasses to try and replicate a dish we had at our fav lebanese restaurant and after much searching found The A1 Lebanese Bakery in Dandenong, Victoria. The brand that tased close (if not the same) as in the restaurant was Al Wadi. Also tried their premix falafel - Sensational. </p> http://www.mealopedia.com/forums/topic.php?id=132#post-459 Tue, 05 Aug 2008 15:33:18 +0000 Karoline 459@http://www.mealopedia.com/forums/ <p>I'm interested in using fresh tarragon in some french recipes but have never seen in Melbourne green grocers. I'd even be keen to grow it myself. Any sources come to mind? </p> http://www.mealopedia.com/forums/topic.php?id=131#post-458 Tue, 05 Aug 2008 11:35:08 +0000 catn 458@http://www.mealopedia.com/forums/ <p>Hi,<br /> From what I can tell there are no recipes under 'pasta' for ravioli?? Does anyone have any good recipes for ravioli fillings (except for the usual spinach and cheese)? Any suggestions would be great. </p> http://www.mealopedia.com/forums/topic.php?id=128#post-457 Tue, 05 Aug 2008 11:29:59 +0000 catn 457@http://www.mealopedia.com/forums/ <p>It is really yummy when tendorised with a mallet, thinly sliced, put onto skewers, flame grilled and served with a hot thai or malaysian satay sauce - YUM </p> http://www.mealopedia.com/forums/topic.php?id=130#post-456 Mon, 04 Aug 2008 19:08:27 +0000 rayles 456@http://www.mealopedia.com/forums/ <p>Bribie Island and Sandstone Point &#38; Beachmere QLD POSTCODE 4511</p> <p>Aldi stores Bribie<br /> Woolworths Bribie<br /> IGA Cornetts Bribie<br /> IGA Sandstone Point<br /> IGA Beachmere</p> <p>to be added to shopping hot spots </p> http://www.mealopedia.com/forums/topic.php?id=130#post-455 Mon, 04 Aug 2008 19:06:41 +0000 rayles 455@http://www.mealopedia.com/forums/ <p>Bribie Island and Sandstone Point &#38; Beachmere QLD POSTCODE 4511</p> <p>Aldi stores Bribie<br /> Woolworths Bribie<br /> IGA Cornetts Bribie<br /> IGA Sandstone Point<br /> IGA Beachmere </p> http://www.mealopedia.com/forums/topic.php?id=50#post-454 Mon, 04 Aug 2008 15:51:28 +0000 hannarose 454@http://www.mealopedia.com/forums/ <p>Hi Tracey,</p> <p>I'm sure you've worked out by now the wonders of slow cookers. Especially in the winter. I usually cook either lamb stew or lamb shanks and I add the same ingredients as follows:</p> <p>Either 4 lamb shanks - frenched by your butcher and all fat removed or 1kg of diced trim lamb<br /> 1 onion diced<br /> 4 celery sticks chopped<br /> 3 garlic cloves diced<br /> 2 carrots diced<br /> 500gm sliced mushrooms<br /> 1 pkt french onion soup mix<br /> 3 tblspn tomato paste<br /> 1 tsp curry powder<br /> 1/2 cup water<br /> Cook on high for about 3-4 hours. When meat is soft and easily breakable it is cooked add 1 cup fresh peas whilst still hot to cook but retain colour and fresh parsely, salt and pepper if needed. Thicken with gravox and a little flour mixed into a paste. Serve with mash or the stew on toast. A simple, economical meal for your family or guests, nice on the weekend with a glass of red. </p> http://www.mealopedia.com/forums/topic.php?id=50#post-453 Mon, 04 Aug 2008 15:05:41 +0000 Bluemist 453@http://www.mealopedia.com/forums/ <p>Just a warning about McCormacks Slow Cooker mixes- I tried one and won't be using it again- way too salty and to be hoenst could of used gravox for the same effect. </p> http://www.mealopedia.com/forums/topic.php?id=126#post-452 Sun, 03 Aug 2008 18:06:43 +0000 queensteph 452@http://www.mealopedia.com/forums/ <p>We've been getting deliveries from Aussie Farmers for about a year now, and I can highly recommend them to anyone. Their pricing is fairly similar to that of the supermarkets, but you have the satisfaction of knowing that you're supporting the farmers-also having it delivered to your door is fantastic! </p> http://www.mealopedia.com/forums/topic.php?id=50#post-451 Sat, 02 Aug 2008 21:25:23 +0000 ontap61 451@http://www.mealopedia.com/forums/ <p>Any recipre you already have can be cookeed in a "slow cooker'. You might need to brown ingredients first, but then you do that anyway. Anything you would cook in a saucepan, you can do in a slow cooker! I do mine for 5-8 hours on high. Always perfect. Add a little less liquid and it'll be wonderful.Been using this for 27 years...trust me, nothing to be scared of, and nothing you need to change. </p> http://www.mealopedia.com/forums/topic.php?id=129#post-450 Tue, 29 Jul 2008 16:27:10 +0000 fireyfearn 450@http://www.mealopedia.com/forums/ <p>How would the Apricot Corned Beef go being done in a Slow Cooker?<br /> What would the adjustments be re: amounts and cooking times, if any?<br /> Also, how do you reckon it would go using a rolled rib roast instead of the corned beef?<br /> It just sounds sooo yummy.<br /> Thanks. </p> http://www.mealopedia.com/forums/topic.php?id=50#post-449 Mon, 28 Jul 2008 15:12:07 +0000 julieisherenow 449@http://www.mealopedia.com/forums/ <p>I to would love slow cooker recipes as I just purchased one. I have seen that you can cook soups, mains, desserts and even bread in them which is great but the best bit is in the summer my kitchen won't be stinking hot from trying to cook while attempting to keep the house cool. </p> http://www.mealopedia.com/forums/topic.php?id=128#post-448 Mon, 28 Jul 2008 08:36:47 +0000 amber1155 448@http://www.mealopedia.com/forums/ <p>Hi Ian,</p> <p>You can substitute kangaroo mince for any mince recipes, it makes great bolognaise sauce...and meatloaf and meatballs and pies for example...and the fillets can be grilled and are best eaten medium rare as they get tough if you cook them too much. You can also substitute kangaroo steaks for any recipe that is stewed or braised that calls for beef or lamb. Just use the same procedure and ingredients but use kangaroo instead...such as beef stew, or braised beef, or beef in beer etc. I goes well with stronger flavours because it has such a strong flavour in itself. I won't go well with cream bases as the flavour is too strong so pick robust flavoured recipes.</p> <p>Happy Cooking!<br /> Amber </p> http://www.mealopedia.com/forums/topic.php?id=128#post-447 Sun, 27 Jul 2008 22:54:19 +0000 toby 447@http://www.mealopedia.com/forums/ <p>Ian,</p> <p>Great to hear you like using the site! Kangaroo you say?</p> <p>If you have any great roo recipes simply submit them via the "Share" link on the recipes page.. its a tasty meat and really healthy!</p> <p>Cheers</p> <p>Toby </p> http://www.mealopedia.com/forums/topic.php?id=128#post-446 Sun, 27 Jul 2008 13:01:06 +0000 ianmark 446@http://www.mealopedia.com/forums/ <p>hello everyone,</p> <p>I love this site and am hoping someone can help me with Kangaroo recipes as I can only find one, and I like eating a lot of it as it is so low in fat!<br /> thanks</p> <p>Ian </p> http://www.mealopedia.com/forums/topic.php?id=127#post-445 Mon, 21 Jul 2008 15:37:11 +0000 Jim 445@http://www.mealopedia.com/forums/ <p>and another point re recipes . . . .<br /> It would be great if all those recipes reported in the Forum threads could be moved to or repeated in the recipe list.<br /> Several times I've been looking for a recipe in the list, only to find later (after a long and tedious search) that the recipe was actually given in one fo the Forum threads. </p> http://www.mealopedia.com/forums/topic.php?id=127#post-444 Mon, 21 Jul 2008 13:31:12 +0000 amber1155 444@http://www.mealopedia.com/forums/ <p>Hi, even though I don't mind searching through all the recipes. It would be really nice if when you added a fresh "batch" you wrote 'new' next to them so we could have a look without going through all of them again...then when the next batch is posted you could write new on those...or maybe you could list new recipes in the newsletter. Thanks. :) </p> http://www.mealopedia.com/forums/topic.php?id=126#post-443 Mon, 21 Jul 2008 13:26:21 +0000 amber1155 443@http://www.mealopedia.com/forums/ <p>Good luck guys...I think it's a great idea...can't wait until you come to my area, fresh fruit is from the supermarket and isn't fresh at all! As long as the prices are within reason I'm sure you will do great!!!</p> <p>Good work!</p> <p>amber </p> http://www.mealopedia.com/forums/topic.php?id=126#post-442 Sun, 20 Jul 2008 21:05:32 +0000 toby 442@http://www.mealopedia.com/forums/ <p>Welcome to our new national partner, Aussie Farmers Direct! (available via <a href="http://www.aussiefarmers.com.au" rel="nofollow">www.aussiefarmers.com.au</a>)</p> <p>To support Australian farmers, and purchase the freshest fruit and vegetables, take a shop around online today!</p> <p>Look out for our continuing relationship, changing the face of shopping in Australia!</p> <p>Toby &#38; Josh Simmons</p> <p>Co-Founders of the now internationally known mealopedia.com! </p> http://www.mealopedia.com/forums/topic.php?id=80#post-441 Sat, 19 Jul 2008 21:35:10 +0000 2pot 441@http://www.mealopedia.com/forums/ <p>not 'till you've finished ALL your dinner maginty! </p> http://www.mealopedia.com/forums/topic.php?id=80#post-440 Sat, 19 Jul 2008 17:14:35 +0000 maginty 440@http://www.mealopedia.com/forums/ <p>Still waiting for the sweeties!!!! </p> http://www.mealopedia.com/forums/topic.php?id=125#post-439 Fri, 18 Jul 2008 16:27:15 +0000 2pot 439@http://www.mealopedia.com/forums/ <p>this is a really silly question, and i think i know the answer, but I presume when you cook the chicken, you add both the chicken and the marinade to the pan??? </p> http://www.mealopedia.com/forums/topic.php?id=99#post-438 Fri, 18 Jul 2008 10:42:57 +0000 linbutler 438@http://www.mealopedia.com/forums/ <p>PATATAS BRAVAS (BRAVE POTATOES)</p> <p>4 large royal blue potatoes, peeled and cut into 1.5 cm cubes<br /> ¼ tsp cayenne pepper<br /> 1 tsp paprika, heaped<br /> 2 whole chillies<br /> 4 cloves garlic<br /> 100 ml extra virgin olive oil<br /> 1 heaped tsp sea salt</p> <p>Heat oven to 250C.<br /> Place the potatoes in a large bowl.<br /> Slice the chilli lengthways and add to the potatoes.<br /> Chop the garlic finely and add.<br /> Drizzle the potatoes with oil, add salt, and mix well.<br /> Spread a sheet of baking paper on to a large oven tray, spread the potatoes over the sheet and cook until tender, with dark crispy edges.<br /> Serve warm.</p> <p>I tend to let these marinate for an hour or so but you don't have to. I also use less oil but each to their own. They have been a big hit at parties - great party food.<br /> Serve with sour cream or a cucumber raita. </p> http://www.mealopedia.com/forums/topic.php?id=124#post-437 Tue, 15 Jul 2008 18:38:40 +0000 amber1155 437@http://www.mealopedia.com/forums/ <p>Hi</p> <p>I looked online and found these sites I hope they help:</p> <p><a href="http://www.dining-downunder.com/shop/index.php?main_page=product_info&#38;cPath=1&#38;products_id=12" rel="nofollow">http://www.dining-downunder.com/shop/index.php?main_page=product_info&#38;cPath=1&#38;products_id=12</a></p> <p><a href="http://www.cherikoff.net/shop/index.php?main_page=product_info&#38;cPath=1&#38;products_id=9" rel="nofollow">http://www.cherikoff.net/shop/index.php?main_page=product_info&#38;cPath=1&#38;products_id=9</a></p> <p>You could also ask at health food shops but I buy mostly online so I wouldn't be sure about that. Good luck. </p> http://www.mealopedia.com/forums/topic.php?id=124#post-436 Mon, 14 Jul 2008 20:04:40 +0000 JanelleB 436@http://www.mealopedia.com/forums/ <p>I have some recipes I want to try that use Aust Native Herbs. My problem is I can't find them to buy them. I live in the West of Sydney, any ideas? Thanks </p> http://www.mealopedia.com/forums/topic.php?id=123#post-435 Mon, 14 Jul 2008 20:04:03 +0000 JanelleB 435@http://www.mealopedia.com/forums/ <p>I have some recipes I want to try that use Aust Native Herbs. My problem is I can't find them to buy them. I live in the West of Sydney, any ideas? Thanks </p> http://www.mealopedia.com/forums/topic.php?id=122#post-434 Fri, 11 Jul 2008 16:49:20 +0000 juliei0 434@http://www.mealopedia.com/forums/ <p><a href="http://www.lamonts.com.au/page/news&#38;events.htm" rel="nofollow">http://www.lamonts.com.au/page/news&#38;events.htm</a><br /> Where: East Perth<br /> When in 2008:<br /> • July 30th<br /> • August 27th<br /> • September 24th<br /> Time: 6:45pm for a 7:00 sit down<br /> Cost: $88 per person<br /> Bookings essential: Tel: 08 9202 1566 BOOK ONLINE &gt; &lt;http://lamonts.cart.net.au/cat/12233.html&gt;<br /> They also have sessions at Lamonts in Margaret River. Food is fab. It is great value for money. </p> http://www.mealopedia.com/forums/topic.php?id=95#post-433 Fri, 11 Jul 2008 13:21:49 +0000 grocer 433@http://www.mealopedia.com/forums/ <p>yes. It was a while ago and I haven't kept the email as I thought it was a bit cheeky.<br /> You are using googlemaps so why not just list the businesses on there? </p> http://www.mealopedia.com/forums/topic.php?id=120#post-432 Fri, 11 Jul 2008 13:17:11 +0000 grocer 432@http://www.mealopedia.com/forums/ <p>Store them in a cool spot (the fridge is where most people keep them) but if you have a cool corner in the house go for it.</p> <p>Eggs in supermarkets are supposedly stamped with a use by date of 5 weeks from laid on date (although I have also been told 6). A today tonight survey found however that some eggs were stamped so that if they use by was 5 weeks, the eggs in store had to have been laid that day (impossible).</p> <p>The fresher the egg the better it is for most recipes (especially poaching). However, hard boiled eggs are easier to peel if you use ones that are less fresh (2-3 weeks). </p> http://www.mealopedia.com/forums/topic.php?id=119#post-431 Fri, 11 Jul 2008 12:07:52 +0000 amber1155 431@http://www.mealopedia.com/forums/ <p>Hi, I think part of this post has gone missing...but I was wondering if then you did the opposite and had very untextured things....mashed stuff or is that gross as well. How about smoothies when they are cold they haven't got much taste anyway...well they do but not as much as other foods. In Italy we make a soup for kids and convalescents which is just broth that can be as simple as water and stock cubes or proper stock, with small noodles sometimes shaped like rise (risoni) or bows, or really really small like cous cous...so you would eat it and it virtually slips down your throat like a drink. You could add some peas or corn to make it more nurishing. What's Congee?<br /> Risotto can be made in lots of ways, which "flavours" have you tried...I know you said you can't taste but if you eat it you must put something in it for nurishment.</p> <p>Also, about the soup thing. We make a soup called stracciatella, everyone has their own way of making it of course. But basically it's chicken stock. Then in a bowl you beat a couple of eggs with some parmesan cheese and parsley and pour it into the soup while it's boiling. The soup cooks the egg which is quite nice and not very textured. Obviously you wont' be able to taste it but it would be nutritious. Eggs are really good for you (if you don't have cholesterol problems, but even then in moderation). Have you always been this way...can the doctors do anything to help? I'm sorry, I'm not being a sticky beak...I just think it must be awfully hard. Good luck. I will keep checking back. :) </p> http://www.mealopedia.com/forums/topic.php?id=119#post-430 Fri, 11 Jul 2008 08:19:53 +0000 purplegoddess 430@http://www.mealopedia.com/forums/ <p>It's actually the texture that is kinda repulsive, without the taste. </p> <p>I am presently living on Congee and risotto. </p> <p>**sniff** </p> http://www.mealopedia.com/forums/topic.php?id=121#post-429 Thu, 10 Jul 2008 17:59:09 +0000 Lellojellybean 429@http://www.mealopedia.com/forums/ <p>OK figured it all out - awesome!! </p> http://www.mealopedia.com/forums/topic.php?id=121#post-428 Thu, 10 Jul 2008 17:27:02 +0000 Lellojellybean 428@http://www.mealopedia.com/forums/ <p>How do you pick your recipes to make your OWN menu from, or do you just have to have to pick randomise until something you like comes up?</p> <p>Hope that makes sense, can you pick a recipe and drag it onto the menu plan?</p> <p>Kate </p>