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    You are in: Home / Community Forums / Australian/New Zealand Cooking / Australian Cooking Terms
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    Australian Cooking Terms

    Go to page << Previous Page  1, 2, 3 ... , 11, 12, 13  Next Page >>
    Chef Varden
    Sun Oct 11, 2009 9:01 pm
    Newbie "Fry Cook" Poster
    I see some time has past since you posted your question. Just in case you still haven't received an answer, I'll tell you now. "Bisquick" is a boxed mix of flour and leavening ingredients, along with a little fat, used to make Southern biscuits, dropped rolls, pancakes, etc. One usually adds egg and milk to the mix, sometimes oil or sugar or herbs.
    Herb-Ox is broth/bouillon powder. It comes both as a packet of powder and as a cube of compressed seasonings and extract. The instant bouillon is available as chicken, beef or vegetable flavors.
    **Jubes**
    Tue Feb 15, 2011 2:45 pm
    Forum Host
    Have been asked to sticky this old thread as many members have found it useful

    In reading throught the thread again..........such a great reference source for our non-Aussie/Kiwi members

    Julie
    JoyfulCook
    Tue Feb 15, 2011 4:19 pm
    Forum Host
    I think its a great idea - and I am an Aussie!
    I'mPat
    Tue Feb 15, 2011 6:14 pm
    Forum Host
    In full agreeance, I have it added to My Favourites as I quite often refer to it.


    Pat
    Alexey007
    Fri Apr 29, 2011 6:57 pm
    Newbie "Fry Cook" Poster
    These dishes look great! I really love meat based food, and I find these images are quite hunger generating. I recently had some bad experiences while cooking, and I could not understand why I wasn't feeling that well.
    I always liked going after recipes, and cooking dishes and dishes, and I recently bought a teflon pan which found quite easy to clean and use.
    After some medical exams, and analisis, I found out that the problem was generated from a quite unexpected source!
    After researching some aspects, I found out that teflon contains a chemical called per-flouro-octanoid-acid also known as PFOA, which can cause cancer.
    If you over heat teflon coated pans, to 260 degrees Celsius, you get the risk of releasing that chemical...and this is a risk not worth taking.
    So although teflon coated pans are easier to use, they imply high risks on our health...so it is advised that they be used properly.
    **Jubes**
    Mon May 02, 2011 6:25 am
    Forum Host
    Hi Alexey

    I think you've posted your reply to the wrong thread

    THere is a recent thread that you started in this forum that was moved to the gadgets forum- on this same topic

    Here's the link
    http://www.food.com/bb/viewtopic.zsp?t=356329
    Tisme
    Sat Jul 02, 2011 9:05 pm
    Food.com Groupie
    I have something for the list. icon_biggrin.gif
    Smarties, evidentaly the are different here than overseas. icon_eek.gif
    I think they are a candy overseas whereas here they are chocolate.
    Just a thought because I was asked about them for one of my recipes.
    I'mPat
    Sat Jul 02, 2011 9:37 pm
    Forum Host
    Hi Tisme - that actually came up in another thread a long time ago comparing ingredients from around the world and the American smarties are more like our fruit tingles (can we still get them icon_exclaim.gif ) forget what they called what we call smarties but refer to them as being similar to M&M's.


    Pat
    **Jubes**
    Sat Jul 02, 2011 11:53 pm
    Forum Host
    We can still get Fruit Tingles, though they must have different ingredients now than when I was a child. I remember them having much more of a tingle than they seem to have now.

    My girls call the multi-coloured speckled ones "magic tingles"
    I'mPat
    Sat Aug 13, 2011 8:24 am
    Forum Host
    **Jubes** wrote:
    We can still get Fruit Tingles, though they must have different ingredients now than when I was a child. I remember them having much more of a tingle than they seem to have now.

    My girls call the multi-coloured speckled ones "magic tingles"


    Maybe the extra tingle came from what would be considered "banned substances" these days - maybe not so bad icon_exclaim.gif


    Pat
    Kerfuffle-Upon-Wincle
    Sun Jan 06, 2013 8:56 pm
    Food.com Groupie
    wave.gif I've enjoyed reading this thread! Is there an equivalent Auzzie cracker that is about the same as graham crackers in the US?

    Graham Crackers
    **Jubes**
    Sun Jan 06, 2013 9:11 pm
    Forum Host
    Mostly we just substitute a graham cracker for a plain biscuit -- like Nice, Milk Arrowroot, Marie, Granita or similar plain bickie
    I'mPat
    Sun Jan 06, 2013 9:23 pm
    Forum Host
    I did a swap and got some graham crackers a couple of years ago, the closest I can think of for taste and texture is a biscuit my DM used to buy (not even sure if they are still on the market) but they were round and called DIGESTIVE BISCUITS.


    Pat
    **Jubes**
    Sun Jan 06, 2013 11:35 pm
    Forum Host
    I'mPat wrote:
    I did a swap and got some graham crackers a couple of years ago, the closest I can think of for taste and texture is a biscuit my DM used to buy (not even sure if they are still on the market) but they were round and called DIGESTIVE BISCUITS.


    Pat


    I'm sure that you can still buy Digestives
    Kerfuffle-Upon-Wincle
    Mon Jan 07, 2013 5:55 am
    Food.com Groupie
    Thanks peeps!
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