Thursday, October 23, 2008

Some Days Life Is Right

Today at Oakleigh Cakes, Oakleigh after a chicken souvlaki nearby at Orexi.

Click on the picture for a ridiculously mouthsharting, detailed image.

Om nom nom nom nom zzzzzzzzzz.......

Sunday, October 19, 2008


Chicken schnitzel, lettuce, margarine, salt and pepper from the milkbar around the corner (click image for the full experience).

$5.10, thank you very much.

And a further $7,365 ambulance and hospital fees for my imminent heart attack.

Old favorite, the mixed grill at The Rose, Fitzroy.

What's under the egg?

More meat, that's what's under the egg.

First course at a footy function last week in the club rooms at Windy Hill, the home of the Essendon Football Club.

The menu described it as:
"Roast Lamb served with Roasted Potatoes and Seasonal Vegetables."
I described it as:
"Gee, she's stodgy. Thank Gawd for the mint sauce. What the fark's going on with this potato?"
I didn't get to finish the "carrots".

The pavlova wasn't too bad, especially the passionfruit sauce.

Well, the passion was good but the fruit, ordinary.

There's a Very Good Reason Coleslaw Rhymes With Coldsore

Via SMS, Jack asks:
"Dear Om Nom Nom Nom, Is coleslaw bogue unless it is homemade?"
Jack, I'm glad you asked. Even if you had Canadian hipster recording artist, Gonzales make it for you in his Paris apartment, ALL COLESLAW IS BOGUE.

Add cheese to your coleslaw and you'll get your meal so bogue, Shannon Noll will use his magic, teleporting Leyland P76 to make an unscheduled stopover and nom nom nom nom all the old condiments out of your pantry.

It's a pain in the jatsy when he does that.

Thursday, October 16, 2008

Sage Advice

Now that I mention sage, fry a few leaves of the stuff in a big knob (!) of butter and a little olive oil. Once the leaves go crispy, pour over just a minute ago fried, white fish fillet.

Serve with good bread for sopping up the stuff.

Tuesday, October 14, 2008

The Salt is Confusing Me

I think Nigella Lawson penned these thoughtful words when she was really really drunk on sake.

Monday, October 13, 2008

Pedro's Dirty Chorizo Omelette

Serves one bastardo gordo.

This is a tasty breakfast dish I picked up from Seville’s cult bistro, El Canario Deslizadizo. Thanks Pedro for letting me publish. I owe you one. Come to think of it, I think you owe me a couple more. Nurse!?

1 chorizo sausage
1 big anchovy or sardine
3 eggs
1 handful of fresh and chopped parsley
red wine vinegar
olive oil
salt & pepper
1 Ween Chocolate & Cheese album
1 slice of bread (for toast)

Heat pan. Turn on Ween record and return to kitchen. Slice chorizo sausage thick and put into hot, oiled pan. Lightly beat eggs with some of that parsley. Don’t toss too much or you’ll go blind. When Ween start Can’t Put My Finger On It, its time to add a big splash of red wine vinegar and the anchovy or sardine. And when the song finishes add the egg mix and put the toast on. When the toast pops up, hassle the omelette a bit with a blunt implement and then serve on top the toast. Sprinkle more parsley, salt and pepper and put it on a table ready to eat. Go to the record player, switch to Buenas Tardes Amigo and enjoy Pedro’s Dirty Chorizo Omlette!

For ‘clean’ version, omit the fish bits.

Sunday, October 12, 2008


When killjoy nutritionist Rosemary Stanton saw me about to tuck into this fried scallop stuffed hamburger with the lot, she tried to punch me in the man breast. Because her punching bones weren't ready for action after the transplant with the punching bones of a retired fighting cock, Rosemary's attack was hilarious.

Humiliated, she floated away.

Like a ghost.

In the frenzy some fat dripped out of the burger, burning a hole into my trousers.

Om nom nom nom nom.

An unfortunate use of the inverted commas.

Bill Grainger's Mysterious Reducing Hair Trauma

Sydney celebrity chef, Bill Grainger disturbs me.

His books and cooking shows check out. Bit prancy but mostly easy to follow recipes. Saw him live at one of those cooking shows. He did scrambled eggs. Use cream, butter and a hot pan. Don't muck around. Fry eggs quick, flip and get the hell out. Good advice.

Nope, there's nothing wrong with Bills (his books and restaurants don't use an apostrophe) cooking.

It's Bills hair that winds me up.

Bills paranoid about balding. Pick up any of his books, look at the photos and I'll guarantee you won't see the top of his head. The shot is either from a strange upwards angle, from behind, in a strange light, far away or even cropped at the forehead, chopping off the top of his head altogether.

Watch his cooking shows and the same thing happens. He comes across onscreen as almost effete but sheesh, he must run his shoots with anger a la Monsieur Mick Malthouse.

"If you so much as show a teaspoon sized bit of my bald spot I will shove this spatula so far down your cakehole you'll be ordering porridge everyday until first day of cherry season!"

A Dud Root (Vegetable)

Grown by a proud Mrs Hilary Nellist of Bedford, this parsnip is Britain's ugliest vegetable.

Via Boing Boing.

The Man Who Inspired Om Nom Nom Nom Nom

From Sad Guys on Trading Floors

Let The Noms Begin

Peters'/COCK BRAND Fish Curry
serves 2
two fish fillets chopped up to big pieces
salt & pepper
1/2 teaspoon of cayenne or paprika or cajun spice mix
1/4 cup flour
1 cup vegetable oil
1/4cup shopped spring onion greens
1/2 cup green beans
1/4 cup chopped fresh coriander
1 teaspoon chopped lemon grass
1 or 2 kaffir lime leaves chopped up all nice
1 small green chili seeded and chopped or 1/2 teaspoon crushed green chilli
1/2 teaspoon bottled crushed ginger
2 teaspoons ground coriander
1 can of coconut cream or milk
1 tablespoon grated lemon rind
1 splash of COCK Brand fish sauce (optional)

Prep by cutting everything up. Thai curries should be cooked real farken quick with the vegetables still a bit crunchy and fresh tasting, which means prepping is super essential. Remember, not prepping is bogue.

Season the fish with cayenne or paprika, salt and pepper, and dust lightly with flour. heat the oil in a pan and fry the fish until lightly golden on both sides and cooked through (about 4 minutes, depending on thickness of fish). Remove fish with a slotted spoon and set aside.

Drain out the oil, wipe out the pan and return about 1 tablespoon of the oil. Saute the greens, herbs, chili, lemongrass, lime leaves and ginger for about 30 seconds. It's good when the lemongrass gets crispy so put in the lemongrass first.

Add the ground coriander, coconut cream and water. Splash in a bit of COCK brand Fish sauce if you want. Simmer for 5-6 minutes, stirring, until the herbs are all fucked up, add the lemon rind and if you want you can puree in a blender to a smooth sauce. Add water if needed.

Return sauce to pan and check seasoning, adding salt and pepper to taste. Place fish in the sauce to warm gently (don't fully submerge), then serve over white rice.