Bad Mo Pho`

I love Pho` and it loves me. There are moments when I am in a Asian grocer and I want to buy just about everything knowing it could significantly shorten my life or those around me. I press on and buy stuff that looks good, I usually stick with some consistent brands like the Pantainorasingh Brand or Ayam. Generally the brands that get the spelling correct and label the ingredients accurately. On this occassion there was a nice mix of Chinese English or chinglish (even though being made in Thailand) I read the ingredients in this Pho` paste and saw Monosodium Glutamate E621.

Is my love of Pho` real or is it synthetically enhanced by the MSG that potentially could be tricking my brain into thinking this shit is good! I will still eat and enjoy Pho` but I think I might avoid the jar paste variety and attempt to make my own... Truth is the jar paste wasn't bad but again the mystery remains was it the MSG or was it the heady brew of spice and beefy goodness? Could be a rough night ahead: sweating, shaking, hallucinations and thats just the Aussie playing One Day Cricket!!

This video is backed up by Food Standards Australia document on MSG...
http://www.foodstandards.gov.au/_srcfiles/MSG%20Technical%20Report.pdf#search=%22msg%22

Giles

Failhouse Rock!

Prospect Road has a number of reasonable venues that are occupied by some fairly cluey operators. They obviously can run a small business. Sadly, some have succumbed to competitive pressure, more often than not a little competition can sort the men from the boys. We said goodbye to "Simply Salubrious" a small indy style venue with no clear identity - a Cibo opened up next door and you can guess the rest. Oh, it wasn't very salubrious. One venue that has me a little worried is the old court house (No. 89 Prospect Rd.) it has had so many different types of venues in it it has ceased to be attractive in any way... A good friend of mine would say the venue has "cancer" - it may not be the business it self suffering the disease. Although I saw some new garish signage plastered on the front walls, inviting us to the "JailHouse Rock", well I read on (intrigued that the previous persona did not last long at all -"Bobby Dazzlers" or was it Johnny Rottens? lasted 2 weeks) I chuckled and then I laughed! Such desperation to get punters in the door and someone has made some pretty rash choices.Caterered?? Pizzaria?? Aside from the obvious spelling FAIL I think Prospect could do without another Pizza joint... I will let the punters be the judge of that.
What's wrong with some Cheese-burgers, Fries and Soda's??
I give them 4 weeks to live...

Giles

Hobby Habit - Editorial

The Age (Epicure) has a habit of focusing on what could be seen as hobby farming, I admit a very good way to engage a reader in the love affair with food. BUT - It skews the reality of what the average Australian farmer produces and the way they go about their toil!

An example of what is totally unrealistic and frankly a little bit hypocritical in my opinion is the pig farmer who is happy enough to slaughter her pigs but won't sell them to just anyone based merely on the way that person is potentially going to prepare her beloved produce! WHAT is this person farming pigs for if not to be slaughtered and eaten? Farmers all over the country deal with these issues everyday and have to learn to live with it - I think a broader view of primary producers is required by the media in general. It may not be the most intriguing cover story, but certainly truthful which is important particularly in the meat industry.

"...pigs she raises for meat are never given names. "That would be too much," she says. "But when I send them off (to be slaughtered) I thank them that they are helping us all survive."
Like Andrew Wood, Behrendt came to farming later in life. She was born in Kew and grew up in Glen Waverley. "There's something that draws you to the land. You can't describe it but it's a powerful feeling that you can't deny," she says. "And next thing you know you're a pig farmer!"
Behrendt's respect for her pigs continues long after they have oinked their last oink. She has been known to refuse to sell her pork to people she doesn't think meet her criteria.
"Some people come to my market stall and throw the meat around," she says. "I refuse to sell it to them. Others tell me how they are going to cook a certain cut and I just know they are going to stuff it up so I don't let them have it. I raised those pigs. I knew them. I am never going to see their flesh abused in my market stall or in the kitchen when someone cooks the crap out of it. I can do everything right on my farm but it only takes a few minutes from a crap cook to ruin the meat from my pigs."... Read the full article, follow the link below.
http://www.theage.com.au/articles/2009/09/07/1252201176498.html

What's Glen Waverly like? Does it meet your criteria?

Giles

Food file - What has been happening?

You know there is going to be good story with a string of photos. Well there is no apparent link to loop them all together in a tenuous daisy chain of foodie fatness and over indulging....

This photo is on the balcony in Townsville with my Brothers in laws and our family having just arrived from the south... Nothing says welcome like a shit load of seafood! I think I made that door stop of a cheese board in the centre of the table... I might have to make another to avoid them suing me for sever spine pain?!

Coopers Vintage Ale has sort of had a mental block for me - like the times you went to the fridge with the munchies and completely decimate the weekly shop and wonder how why what? Well I just think they (Coopers) should just hold onto it longer and it would sell better - or do as the Belgians do - use "Bret" yeast...

Well here is a calorie count that is truly off the scale - A Tart ta tin (spelling? TinTin?) with a crushed macadamia magnum in the guts - not for the faint of heart cos that faint heart would surely fizzle to a painful stop. It was rich creamy and crispy - I was well pleased with my tart!

The Royal Adelaide Show has many hidden treats, most of which should remain hidden - but the SA branch of the CWA is truly a haven for the inevitably disillusioned show goer! Scones, Jam and cream, pot of tea and a cup of soup with buttered wholemeal bread for a morning tea $11 You beauty! Thanks Nana!

My fathers love affair with any sort of Sauternais wine continues - and I do not mind when he leaves the odd bottle behind.

Giles

Estia Restaurant - Review

I admire few cultures less than ours here in the South of Australia. The climate alone is more congenial to socialising. Only a few worldly locations seem more enticing when you consider their native cuisine. Greece always appears when I write any sort of list of favourites, I don’t have to think it merely etches itself onto my foolscap. Recently I have sought after newer Greek venues to see if they have what it takes to test the real performers in Adelaide, the answer is no. Real performers are not so boisterous or bloated that they forget their place, but they’re industrious in their accumulation of golden stars, loyal clientele and success! Estia Restaurant has achieved a little niche on Henley square just adjacent to a hotel with so much spoilt testosterone it shall go unnamed. I am sure Estia has seen its fair share of bulging arms beneath obscenely small shirts yet they maintain a steady course for their ultimate goal of customer service and flavourful Greek Food. We booked well in advance and warned that there could be a toddler and the odd pram involved. No problem – yet when we arrived we were at the front door. That’s a small problem. Straight off the bat it is a standard order of dips and bread – of course, get to know your Greek restaurant by their dips and pita. (Dips $12.5 Pita $1.50/serve) Sparkling Ale will start you right for the afternoon especially on such a spectacular spring day. I know I never should do such a thing but I order without looking at the menu, knowing each of my favourites is set in stone on this menu. Loukaniko, grilled sausage ($14), and Pickled Octopus ($17.5) are my first predictions. Once again I would happily judge a lazy Saturday Greek restaurant on these dishes, and would be intrigued if they did not. There was a relatively small bowl of Prawn Saganaki for $17.5 which was quickly overlooked when I noticed the grilled meat had arrived. A large stainless oval platter with miniature Greek salad and a bed of brown rice or buck wheat set the scene for some superbly tender BBQ Lamb ($16.9) and even better BBQ Quail ($15) quarters. The little creatures had certainly not suffered in vain, I was revelling in such terrific morsels of meat I failed to tuck into any Patates ($9) and just got some Greek Salad (small $7). But neither mattered I was still enjoying the bird and bleating lamb, it almost momentarily distracted me from the toddler cracking his head repeatedly without a wince on low flying furniture. Hilarious! There was one small hitch, a Moussaka ($16.9) with meat which is another Greco catering test. Our very particular dining partner made very sure there would be no review of it so it shall remain a mystery, but the fact this individual is not willing to share this dish on any occasion must be a compliment to the dish, or else my name isn’t George-Yeah!?
Socialising is what the Greeks do best... gees, they created the whole concept of sitting around eating, drinking and generally having a good old time. And now in ’09 they charge others for the experience, did they create that one too? When Greek food is good it seems effortless, food rolls out the kitchen, the staff are well honed and you wonder why you would ever need to eat anything else. Estia achieved this on a sunny September lunch service, they are clearly a real performer without being distracted by the testosterone ‘guns’.

Giles