Prepping some lamb birria to start in the slow cooker tomorrow morning.
Needed two whole cloves. Can’t find my cloves. Sub a quarter tsp of ground cloves.
Go to get something out of the pantry. Knock out a thing of toothpics. Bend down to pick them up. Find the jar with the whole cloves in it on the floor of the pantry …
I’ve always been curious about that place, it never looks like it is open.
It’s terrific. He’s not really open much over weekends but pretty normal weekday hours. It is shut for Christmas each year - from mid/late December to late March usually though….
Made Britany style bean stew the other day , a Polish dish, tonight. Essentially, a whole load of garlic, onions, beans, polish smoked sausages, including pork belly and then a tomato/passata sauce. Has to be one of the best dishes for winter!
That guy at Stanmore is cash only as well. 
While we’re on local specialties, on the way back to Bathurst from Sydney on the weekend, stopped by Zanetti’s in Haberfield for some antipasto items. Could have quite easily spent hours and hundreds of dollars in that place!
Also stopped at Papa’s for some arancini and cannelloni for lunch. Still got another butcher to visit next time we’re down.
I can’t stand Papa’s anymore. They’ve just gone very commercial and cheap! There’s an amazing baker right next door to the IGA. Small place, but good bread and still normally priced! The only downside is their policy of putting bread into a paper bad and then a plastic bag.
There’s a nice antipasto place in North Ryde, Delitalia on Coxs Road. Meats are amazing, although the service can be a bit slow. They used to have an amazing cheese cake till they changed the recipe. This thing was so good I ate half of one by myself after my birthday and there was zero guilt.
Yeah, we saw the bakery I think you’re talking about - line was out the door and up the street!
Why am I not surprised… /taps nose.
I’d eat that!
Oooft, looks good.
Next Taco night I’ll have another crack at them
Made one last night with a huge pot of buttery mash. C’est superb.
Too many mushrooms (ie more than one)
Cook em right and you don’t notice their foul taste so much.
But where’s the mash!
In my belly!
So tempted to post I didn’t have crusty bread …
Had a mate give me some crayfish tails from his recent catch.
Cooked them sous vide in butter and tarragon then served them with fondant potatoes, grilled asparagus and cognac butter sauce.
Living a champagne lifestyle on a beer budget.
How are you finding the sous vide?
