Cooking ForeignersFor Engineers has a great article on how to go about Tempering Chocolate.

I always knew chocolate was great, but I didn’t know it was so complex, and the stuff you buy in bars is actually a crystalline object.

Cybele, the blogger behind Candy Blog, went to a product launch for CocoaBella’s “Worlds Greatest Box of Chocolates”.

The review, is… irresistable. Tissues/Napkin to wipe off the drool is highly recommended.

From Slashdot, there’s an article about NEC’s new “electromechanical sommelier”.

Upon being given a sample, he will speak up in a childlike voice and identify what he has just been fed. The idea is that wineries can tell if a wine is authentic without even opening the bottle,

Apparently NEC were showing it off to a bunch of reporters, when one smartass put his hand into the robot, and was identified as Bacon. A Cameraman was identified as prosciutto*… Very interesting.

It just proves Cameramen and Photographers are of a higher grade than Reporters.

* = The reports differ in who was actually identified as what, but I’m going with this version of events.

This is really just an excuse to test out the Windows Live Writer thingy… seems  quite nice, acutally.

Some of the pictures I took from the recent Scrams.org meeting.

The story I wrote about yesterday has made it to digg (little wonder with News.com.au having the digg icon on it).
digg - Vegemite banned in the United States.

Some funny comments on there:

“ojk007″ offers some helpful hints on how to eat vegemite:

How to eat vegimite!

1. Get a piece of bread or a cracker.
2. Spread as much on as possible. (the more you put on the better it tastes! Trust me im an Aussie!)
3. Eat as Slowly as possible.

A Funny thread on whether A Current Affair or Today Tonight would take up the story.

“Young Aussie battlers stripped of their pride through unnecessarily outrageous bans on Vegimite”

Angostura obviously has no idea what kind of fight they’re getting into, and should be divorced shortly:

Ah. As a Brit married to an Australian, you can imagine that there is an ongoing ah - discussion about Marmite v Vegemite. Marmite was the original, and Vegemite is essentially a watered down version created for the delicate ozzie palate.

/Flame on

… flame on indeed.

JHawk24821 starts a funny thread with this comment:

When I read that it was banned, the first thought that came to mind that it was somehow related to terrorism. I was asking myself how Vegemite could be seen as dangerous, then it occurred to me that someone probably took it on a plane, or tried to at least, and the airports nut balls thought it was a bomb.

Finally, jumanous has a rather pointed comment.

That has to be the most ridiculous thing I have heard all year!! You can have a rocket launcher or an AK47, but God forbid you eat Vegemite on toast. I have now officially heard it all.

Ian points out an article on News.com.au that The US FDA have made Vegemite Illegal.

Apparently it’s because of Folic Acid, and border inspection guards are even searching people (presumably Australians) at entry for Vegemite.

Australian expatriates in the US said enforcement of the ban had been gradually stepped up and was now ruining lifelong traditions of Vegemite on toast for breakfast.

Kraft spokeswoman Joanna Scott said: “The (US) Food and Drug Administration doesn’t allow the import of Vegemite simply because the recipe does have the addition of folic acid.”

Crazy… just… crazy.

Chocolate Hazelnut Tart

Coconut Sorbet (3 ingredients, quick!)

Caramel Apple Cake

Peanut Butter Toffee Bars

Key-Lime Merangue Pie

Shaker Lemon Pie

I don’t know if I’ve posted this before… but Slashfood is a great site.

The whole Food Porn category has me (and some relatives) drooling quite regularly. Both from the great sounding/looking recipes, to the amazing photography.

For instance - this Kiwi, Mango, and Pineapple Coconut Cake looks great.
Then there’s these Chocolate Chip blondies (modified brownies). They’re vegan too - how they got vegan chocolate chips I don’t know, maybe they’re carob.
An an interesting looking Seeded Orange Soda Bread caught my eye too.
For a simple, but still great photo - check out these Chocolate-Covered Marshmallows.
There’s also Kylie Lambert in Sydney making amazing looking cakes/cupcakes for Le Cupcake - and posting the pictures on flickr. (The phone number of the bakery is in this photo, if you were interested)

But it’s not all about deserts, there’s an interesting looking Rockin’ Guacamole and a Pesto, Artichoke, Prosciutto and Asiago Panini too.
There’s also a whole series of sandwiches from their Sandwich Day last month.

Mmm…

Slashfood (not to be confused with Slashdot) is having a sandwich day.

They’re off to a roaring start with this artery hardening French Toast and Bacon Sandwich.

It looks like the US version of the McMuffins are different too — theirs is an Egg McMuffin, which has ham on it.

For any non-Aussie readers: The Australian Egg McMuffins come as one of Sausage & Egg McMuffin*, Bacon & Egg McMuffin, or just a regular old Egg McMuffin.

* = The “Sausage” component is really just a “spiced” burger patty… not a real sausage snag.

I disagree with their inclusion of the McMuffin and a Wrap in the sandwich category. See their definition of a Sandwich. To me, a sandwich is one or more pieces of bread with one or more fillings. (NB: In the case of using one piece of bread, it must be folded over the contents).

Eating with the hands is entirely optional - larger sandwiches may require structural support and a triple degree in engineering, biology and physics.

Wraps, Burgers, Muffins, Pita-Breads are all good - but they’re not a sandwich. Rolls are a borderline issue — they’re technically a single piece of bread. Oh, and things like melted cheese on toast are not sandwiches either… Unless you get two and uhh… sandwich ‘em together (or fold one in half).
Yes, it’s different… damnit!

I was given a freebie sample of the new Mountain Fresh Fruit Juices “Premium” Dark Grape & Apple Juice, by George from Civic Lunch Delights (my regular lunch destination).

Least I can do is give it a bit of a review

I’m a regular consumer of the Mountain Fresh juice line, so the new variety is good to see.

Like their other juice lines, this is presented in a dark green screw-top glass bottle, the only visible difference being the replacement of the cream-background and gold-coloured eding with a white-background label and gold foil edging

Again, like their other juice lines - this is made from fresh Australian fruit - not concentrate, pulp, or imported juices.

The ingredients should give an indication of how little they fiddle with their juices: 70% Dark Grape Juice. 29.9% Direct Pressed Apple Juice, Vitamin C (300).

The actual taste of the juice is quite pleasent - if you like those large dark seedless grapes you get at the supermarket, then this is for you. It’s not too sweet, and there’s a little hint of sharpness from the grape skin (or possibly the apple). The apple taste is pretty much drowned out by the Grape though (as should be evident by the ingredient mix).

Unlike some other juices out there which use Pear Juice as their base - this has a very clean taste. No particles or pulp is able to be felt, and it doesn’t leave much in the way of an after taste.

All in all - a very good product, living up to the Mountain Fresh standard.
My only suggestion would be for them to try a more tart apple for their juice. (possibly slightly unripe Granny Smiths, or a mix of Crab Apple and their regular apple juice)

Overall Rating: 8/10
Product: Mountain Fresh Juices Premium Dark Grape & Apple Juice.
Manufacturer: Mountain Fresh Fruit Juices
Price: (unknown - the other lines usually retail at AUD$3.20 for 400ml)