Month: July 2009
Maple Bacon and pancetta… Mmmm… bacon!
More from Mr Neil, Master Butcher: Here’s the Maple Bacon, in its finished form. You can see the bits of maple sugar…they look like corn kernels. They say the reason it’s important to have a rather tight fit in the container is to aid in the curing process. The salts draw the liquid out of … Read more
Curing details
(Some more details about the pork belly curing from Mr Neil, Master Butcher): Here are the two curing mixes for comparison. Both use the Basic Dry Cure mix as a base, with slightly different proportions. Then there are various spices and sugars. On the right, the Maple Bacon cure. It features maple sugar flakes, just … Read more
Adelaide institutions #3 – Haigh’s chocolates
Aaah – Haigh’s Chocolates. The name evokes thoughts of silky smooth chocolates in the shape of frogs: and chocolate teddies: On a trip to the factory store today, I also spotted these: Haigh’s is truly an Adelaide institution, established in 1915. You can read about their history here. My all-time favourite chocolates from Haigh’s would … Read more
Adelaide institutions #2 – Menz
Mmmmm – Menz Confectionery! The mere mention brings back happy memories of mouths filled with delicious treats from my childhood… Treats such as Apricot Delight: Milk bottles: Witchetie grubs: (ok, confession here, I never ate these “grub shaped white and yellow confection” but couldn’t resist the picture!). Candy bananas: (yes cos they look very natural… … Read more
Adelaide institutions #1 – Balfour’s frog cakes
Aren’t they lovely??? But what are they?? Why it’s a frog cake, of course – they even have a Wikipedia entry! It’s a basic sponge cake square with a jam layer in the middle coated in thick fondant (brown, pink or green) icing with a round “head” made of sticky sweet cream and slit to … Read more