Bushwalk Australia

Remembering I will be asking for a donation to cover my cost but I don't expect to or want to make a profit
I am offering to do this as I love to cook

It might not be fair if I vote. After all, I know the cook.

Cecile wrote:It might not be fair if I vote. After all, I know the cook.

Go on Cecile, just quietly, what's your recomendation

Why not? I voted and I'm not even going to be there.
Mind you, Kangaroo Tail would be even better . . . *drool*

Made kangaroo tail soup a few times and to be honest I'm not a fan, Kangaroo stew tho is a totally different kettle of hoosh

I'd go for wichetty grub soup from Peter Beattie on the riverboat restaurant 'Gem' at Swan Hill. (don't know if he's still around, but the soup was excellent)

photohiker wrote:I'd go for wichetty grub soup from Peter Beattie on the riverboat restaurant 'Gem' at Swan Hill. (don't know if he's still around, but the soup was excellent)

No fair voting and not coming NNW, the poll is so I'm able to bring enough but not to much
Bring me the grubs and I'll see if I can find the recipe, did it taste like lightly roasted almonds?

neilmny wrote:

Cecile wrote:It might not be fair if I vote. After all, I know the cook.

Go on Cecile, just quietly, what's your recomendation

I love the barley broth best of all (lamb shank,) plus although not on the me-n-u (me and you, U N mee, menu, got it ) his chicken noodle zoop is also OMG wonderful for a cool-weather dinner.

Someone else will have to make the damper. Last time we made it, it charred on the outside and was raw inside. A rare failure.

Borshch?

I make really good borscht but I know of about a dozen types.Which variant?
I like the Romanov myself, the one served chilled.
Polish uses no tomato and often has potatoes added

The very simple eastern Polish/Ukrainian variant with which I grew up: a good strong broth made from bacon bones and onion, then just add beetroot. No potatoes, no tomato, just a little sour cream as a garnish.
May not be entirely traditional, but my mother had to make do with what she could get.

Your mother must have used cabbage tho, cabbage plus beets are the defining ingredients for borscht.
I never thought of adding borscht to the list and I think it's too late now
I just saw I got 3 votes for soubise, I'd better slaughter some chooks to make chicken stock, I wonder if my neighbor would miss a few?

photohiker wrote:I'd go for wichetty grub soup from Peter Beattie on the riverboat restaurant 'Gem' at Swan Hill. (don't know if he's still around, but the soup was excellent)

....Blast from the past,this....Peter & me used to run wild down Footscray way,many years ago...I don't know if he's still around,often wonder......

Moondog55 wrote:Your mother must have used cabbage tho, cabbage plus beets are the defining ingredients for borscht.
I never thought of adding borscht to the list and I think it's too late now

When there was enough left over from making the sauerkraut and . . . aaaaarrrrggghh, I have no idea how to spell it . . . the stuffed cabbage leaves. Do you make pirogi?
Come to think of it, the borscht was usually also with . . . again, the spelling has me stumped . . . [phonetically, then] ooschkies. Little dumpling type things stuffed with a mix of mashed potato, onion and minced (canned) fish. You make them as a triangle and then turn the two base corners over so they're joined.

Oh dear. I'm salivating over childhood memories. Sad.

I had the fellers from Hevilift as customers for a year when in Nuigini so I have done a bit of that stuff and my beloved Cecile comes from an Eastern European background so I can cook Polish stodge.

Stuffed cabbage leaves can be called many things [ not all of them complimentary] my favourite pirogi is the one stuffed with pickled cabbage and mushrooms
Did those little triangle thingummies with pork not fish and I cannot remember what the Russians called them but they had them deep fried and crunchy
Hevilift is the Russian business that uses those huge re-purposed tank transport helicopters to move oil drilling rigs and pre-made structures where roads do not exist

It's not stodge if it's prepared properly. My mother's attempts at meat and three veg was overcooked stodge, the Polish/Ukrainian stuff wasn't.

Pirogi. Cottage cheese, sauteed onion, mashed potato, from memory. Sometimes some cabbage, fresh mushroom if we'd collected some. Simple. And then you smother the serving with sour cream and melted butter . . . it's a wonder my arteries made it this far.
Time for a little fresh fruit to clear the air.

Vego lentils not much of a hit. Lol

Just to keep taking this way off topic (soup) is the spelling "pirogi" or "pierogi" ?

My favourite is cabbage and mushroom. And since MD and NNW have been rabbiting on about this stuff my bionic hard drive has tossed up the word "palomini" (spelling uncertain) which I think is what pierogi are called in Russia.

And I like borscht (spelling again uncertain). Obviously all this stuff must be accompanied with good quality white vodka if cultural correctness is to be maintained at the table.

Stick all that in your useless information file.

Dunno about the white vodka part, the fellers from Hevi-lift were mainly Ukrainians and they drank brandy or fruit flavoured vodka
Although helicopter de-icing fluid can be mixed with orange juice in a pinch
Actually they drank anything they could get their hands on but that's another story
never heard of palomini but piroshki, I have which is the Russian version, but pickled cabbage not fresh
A favourite of the helicopter pilots was mashed hard boiled eggs and butter [ that is mashed together] on black bread very heavily salted and peppered
" is the spelling "pirogi" or "pierogi" I think both are correct

stry wrote: Obviously all this stuff must be accompanied with good quality white vodka if cultural correctness is to be maintained at the table.

If you're eating, it has to be Zubrowka.
Polish White Spirit (which I assume is what you meant by the 'white vodka') is seriously deadly stuff & only for serious drinking; it just doesn't mix well with a meal. I think it's what gave Douglas Adams the idea for the Pan-Galatic Gargle Blaster.

north-north-west wrote:

stry wrote: Obviously all this stuff must be accompanied with good quality white vodka if cultural correctness is to be maintained at the table.

If you're eating, it has to be Zubrowka.
Polish White Spirit (which I assume is what you meant by the 'white vodka') is seriously deadly stuff & only for serious drinking; it just doesn't mix well with a meal. I think it's what gave Douglas Adams the idea for the Pan-Galatic Gargle Blaster.

Polish white spirit equals helicopter de-icing fluid, 94% ethanol

No, no MD - definitely NOT suggesting Polish White Spirit !!!!!

By white vodka, I mean the varieties without added flavourings, such as Luksusowa and Debowa (Crystal Oak). Zubrowka has that strand of bison grass in it, which gives it a tinge of flavour - not that I would spit it out, mind you

Thanks for the spelling thoughts. The pilots egg/bread etc would be excellent snow fare. Perhaps you should consider it as a replacement for the herrings ? No vodka in that application obviously.

Why not herrings in strong vodka For emergency use only of course
The strangest spirit I have personally drunk was chillie and ??? vodka; the other spice may have been cumin
Due to me nor drinking much these days I'll stick to non-spirituous beverages

Lamb shank and barley is the only clear winner so far

South indian sambhar and rasam. I like the 'double horse' brand packet mix. Just add cubed vegetables and 1 L of water and boil.

paidal_chalne_vala wrote:South indian sambhar and rasam. I like the 'double horse' brand packet mix. Just add cubed vegetables and 1 L of water and boil.

Not sure a litre of soup will feed 40 people but please bring it along for us to try

If it helps a little with numbers, it's looking like I will not be a starter.

stry wrote:If it helps a little with numbers, it's looking like I will not be a starter.

That's a shame but we'll drink your share of the port for you if that will make you feel better.

As the poll has finished and Barley Broth was the clear winner I will bring the fixings for making a big pot of that.
Just in case tho I will bring a second big pot in case, we may get to make a big pot of Mulligan Stew

Just in case I have decided to bring the ingredients and making for a vegetarian soup as our Widget has coeliac and can't have the barley broth. As I have sweet potato and tomato here guess what it will be.