Comments for Desperately Seeking Crab

Comment on Proofread Before Sending to the Printers! by Katie Lenon

Katie Lenon — Tue, 16 Jun 2009 03:43:35 +0000

I hate it too. How many times have we seen Cappuccino spelt incorrectly…!! And what teh HELL is a Mugaccino!!!!!
Italian restaurants get it wrong too, but the funniest was “Restaurant” spelt the wrong way on major street signage in front of a chinese restaurant that I saw with you on Gouger St Michelle!!

Comment on Proofread Before Sending to the Printers! by Michelle

Michelle — Sun, 10 May 2009 06:02:03 +0000

OMG, I am sooo with you!! I totally agree! I have thought about being a menu consultant to those “types” of restaurants because it’s such a common problem here.

Comment on Proofread Before Sending to the Printers! by Michelle

Michelle — Sun, 10 May 2009 06:00:37 +0000

Hey Suzy, now Aussie abbreviations I don’t mind but blatant stupidity is what annoys the crap out of me. That’s funny about the brekky on the Hungry Jack’s sign – I found that really hilarious too when I moved here.

Comment on Proofread Before Sending to the Printers! by Kelly

Kelly — Fri, 08 May 2009 04:33:16 +0000

I find alot of chinese/korean/japanese restaurants make those kind of mistakes with their signs and menu’s. I wonder why they don’t get an english native speaker to go over it before they print it out.

Comment on Proofread Before Sending to the Printers! by suzer

suzer — Thu, 07 May 2009 22:41:07 +0000

Oh dear. Now how do you survive all the Australian abbreviations? I myself have finally given in to seeing brekky on Hungry Jack’s sign.

Comment on Bye Bye to Starbucks in Adelaide by Tasnim

Tasnim — Thu, 23 Apr 2009 13:44:59 +0000

Fantasticly written..I found this while doing a market positioning assignment…and coffee popped in my head…my favourate topic:D…kept wondering why thers only one starbucks in adelaide…thanks for the info!

Comment on Quince Paste Recipe by Jillian

Jillian — Thu, 23 Apr 2009 13:33:44 +0000

I also tried some quince and seville orange jelly but only ended up with 3 small jars – do you have any tips on how to ensure you get enough fluid when making quince jelly – ie how much water do you add? Obviously I didn’t use enough water, even though I followed the recipe. I hope your recent quince pickings result in some wonderful products!

Comment on Quince Paste Recipe by Michelle

Michelle — Thu, 23 Apr 2009 06:27:35 +0000

I love the enthusiasm when it is quince season! I have again picked masses of quinces from my favourite “by the side of the road” trees.

Comment on Finally a Picture of Our Cuddly Possum by Michelle

Michelle — Thu, 23 Apr 2009 06:26:36 +0000

Yes, it’s real…does it look fake?

Comment on Quince Paste Recipe by Jillian

Jillian — Wed, 22 Apr 2009 13:59:06 +0000

Dear Winkle,

My wonderful book The Cook’s Companion, by Stephanie Alexander, suggests to use fresh quinces picked when still a greenish yellow colour, as these quinces will then be exceptionally high in pectin and will make superb jelly. Using old quinces which have been refrigerated will have significantly diminished pectin levels, making the fruit unsuitable for jelly making or indeed any other use which relies on the final product setting. Thus, you could also add pectin to your quince paste to ensure it sets if you have used older quinces. In addition, my recipe calls for 8 quinces washed, peeled and cored, but adding the cores and seeds of 2 quinces. This mix is then pureed in a food processor, and the cores and pips are barely noticable. You add the cores and seeds because much of the pectin is contained in the skin and pips.
Hope this is of assistance!
Jillian.

Comment on Finally a Picture of Our Cuddly Possum by Jessa

Jessa — Wed, 22 Apr 2009 12:16:42 +0000

is that real?

Comment on Twitter and Food… by suzer

suzer — Fri, 17 Apr 2009 08:46:56 +0000

My poor Zen Creative mp3 player sits in the desk drawer most of the time…I have yet to truly catch up with technology in that respect. Hope you are well.

Suzer

Comment on Finally a Picture of Our Cuddly Possum by Katie Lenon

Katie Lenon — Fri, 17 Apr 2009 01:27:42 +0000

I’d rather NOT know!

Comment on Twitter and Food… by Katie Lenon

Katie Lenon — Fri, 17 Apr 2009 01:26:11 +0000

http://blog.mrtweet.net/the-business-that-got-creative-with-twitter
Some words of Wisdom from Mr Tweet. Story about a London Bakery using Twitter in an inventive way. “Baker Tweet” tells customers when the bread is fresh out of the oven!! Off to get mine!

Comment on Finally a Picture of Our Cuddly Possum by Michelle

Michelle — Thu, 16 Apr 2009 14:03:05 +0000

You are shitting me, is this for real? I guess if people eat kangaroos, then why not possums eh? I wonder if they taste like rabbit?