Food and Drinkies

[tllwd]

What is the difference between Greek and Turkish coffee?

[Jasin]

The Anatolian coffee used to taste Greek?

[mellie]

Well, our meals are pretty ordinary, but healthy.

Breakfast: cornflakes with half banana sliced over it.
Lunch : cucumber, cheese and ham sandwich on wholemeal bread and an orange afterwards.
Dinner: pork snitzel, mashed sweet potato, beans half cob of corn. Apple & cranberry sauces.

I just finished crumbing pork , ( panko breadcrumbs) with a simple egg- wash now this will wait in fridge to set crumbs until 5pm'ish

Desert: my famous bread & butter pudding with cherry jam

[tllwd]

I just finished crumbing pork , ( panko breadcrumbs) with a simple egg- wash

You can use mustard of your choice instead of egg, crumbs stick well to it and you don't taste mustard after pork cooked.
But if you want smoky grill flavor add vegemite to mustard.

[tllwd]

The Anatolian coffee used to taste Greek?

Neither Plato nor Aristotle have anything about the subject.

[Jasin]

The Anatolian coffee used to taste Greek?

Neither Plato nor Aristotle have anything about the subject.

I always feel like I'm drinking from the Murray R, whenever I'm given a Moslem coffee. Never had a Greek one, so I can't comment.

[mellie]

Ok, this is just a guess.... the grain?

Turkish is pulverised, comes in a fine powder, not granules or ground, but I haven't had a Greek coffee to be able to compare, but I'm guessing it's more like other Mediterranean countries, so would be ground coffee, not powdered like Turkish coffee. I didn't like Turkish coffee myself, to me they powder the crap stuff that is too poor grade to sell as ground or instant. Has a poo taste, but perhaps it was just the Turkish coffee I tried.

[mellie]

I just finished crumbing pork , ( panko breadcrumbs) with a simple egg- wash

You can use mustard of your choice instead of egg, crumbs stick well to it and you don't taste mustard after pork cooked.
But if you want smoky grill flavor add vegemite to mustard.

I can see how mustard would be a winner, particularly with pork , but not so sure about Vegemite, so how is this done, do you mix Vegemite and mustard together, and I am guessing the mustard would be smooth mustard to make sure it sticks, doesn't fall away from meat?

I love my Vegemite. Especially with a strong tea in the morning. Something about Vegemite toast and tea, perfect combination in the morning.

Breakfast is real porridge for us, we have a big day tomorrow, need something that will stick to our ribs, Dance photos, and rehearsals for church production, back-to-back.
Hope it's cooler tomorrow.

We have air-conditioning, but it's not fun being out and about in it, unless you sit in the car, engine running, windows up and air-conditioning on.
Has been very humid here today also, feels weird, in Sydney, hot humid days were usually followed up with a dazzling evening storm. I do miss my storms, we are heading back to Sydney for a holiday soon, and am really looking forward to an evening storm. A REAL storm, something that you never get in Melbourne or Ballarat.
Lol

[mellie]

The Anatolian coffee used to taste Greek?

Neither Plato nor Aristotle have anything about the subject.

I always feel like I'm drinking from the Murray R, whenever I'm given a Moslem coffee. Never had a Greek one, so I can't comment.

Yes!!!!

Definitely tastes earthy/ muddy, pooish lol....the Turkish coffee my ex bought in a jar from the supermarket once was gross, it has a horrible gritty mouth feel and I still think it's the casings off the coffee beans that noone else wants that they pulverise with dirt.

I like espresso, and am really very fussy about my coffee.
I am a tea drinker, but really enjoy a nice espresso when out, if it's well made. We are lucky here in Ballarat, spoilt for choice, many cafes and tea rooms with mini- book or antique shops attached.. . The best kind of Cafe is one inside a book store.

[tllwd]

I can see how mustard would be a winner, particularly with pork , but not so sure about Vegemite, so how is this done, do you mix Vegemite and mustard together, and I am guessing the mustard would be smooth mustard to make sure it sticks, doesn't fall away from meat?