About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Who's Six Then?
Small Mercies
Party Daze
Weather Change
Leftover Rollups
Cast The First Stone
Cure All
Whack Wednesday - one day late.
The Nugget Man

1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Thursday, April 13, 2006
Happy Easter
Well Easter is here and I'm off for a few days, not going anywhere, just kicking back. I've found some beautiful Scottish kippers to have on Good Friday - yum! We've got the egg dyes to colour our eggs along with some transfers that daughter M chose. Our roasting shoulder of lamb has been ordered; this is my favourite cut, it's full of gelatine that keeps it juicy and moist, very much like the juicy nugget of meat at the bone end of a leg of lamb, which at our house only goes to those in the know, as it never makes it to the table, just like chicken oysters.

After the raging success of the flourless chocolate birthday cake, we've decided to make another one for Sunday lunch, which leads me to a request. When I was purchasing the chocolate, there on a shelf were bags of light and dark Muscovado sugar from Mauritius. Never having seen it before, but hearing a lot about it, I purchased a bag of the dark. Apparently it is sugar before the molasses is taken out. After a taste I swooned, it was sweet and full of the most amazing flavours, a fresh molasses character full of different notes. It was all clumped up into little balls and I can't wait to cook with it.

In my blog travels, I recall that one of you wrote about Muscovado sugar and also gave a recipe. If anyone knows who it was, could you let me know?

Now if anyone out there is thinking of making a cup of tea or coffee and is thinking to boil some distilled water in the microwave to do it, don't. The boys did it on Mythbusters last night, maybe they had been watching Steven Segal movies or something. Anyway, they boiled a cup of tap water first, no problem. Apparently impurities in the water cause it to boil normally, but when they went to distilled water, it didn't boil, only becoming superheated i.e. hotter than 100 c (212 F) and as soon as they dropped some sugar into it, the water exploded.

I know another fact, you can't kill an ant in a microwave.

Here's an Easter joke for you. Stolen from Do you know what it means to miss New Orleans. Who stole it from someone else.

Jesus is on the cross and calls to John.

"John, John come here."

"Yes, my Lord I'm coming."

John tries to make his way up the hill to Jesus, but is pushed back down by the Roman guards. Jesus calls him again, so again John tries to get up the hill, but is repulsed once more by the guards, who threaten him with their swords. So John works his way to the other side and makes his way up to the back of the cross.

"Yes my Lord, I'm here."

"Is that you John?"

"Yes Lord, it is I."

"John, John I can see your house from here."

Anyway, hope you all have a happy and safe Easter, may all your eggs or bunnies be solid Lindt or better. Take care.
  posted at 9:59 am

At 2:07 pm, Blogger Reb said...

I use light Moscovado for things like chutney (http://cucinarebecca.blogspot.com/2006/03/peach-chutney.html) and fruit mince and fruit cake - maybe that was it?


Post a Comment

<< Home


Recipe Categories
Cakes & Desserts

November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet

Site Feed

counter easy hit

Blog Design by:

Image created by:
Ximena Maier

Powered by:

Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter