{"id":391,"date":"2010-04-05T00:14:46","date_gmt":"2010-04-04T14:14:46","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=391"},"modified":"2010-04-05T23:36:12","modified_gmt":"2010-04-05T13:36:12","slug":"radio-show-5-april-2010-marketsfat-ladiesaries-and-pineapples","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=391","title":{"rendered":"radio show 5 April 2010 – markets,fat ladies,Aries and pineapples"},"content":{"rendered":"

TOPICS<\/strong><\/span> : markets, in season April, cooking with the stars – Aries, choosing pineapples<\/p>\n

GUEST<\/span><\/strong> : Lilith, astrogourmet and hula queen
\n
\nPRESENTERS<\/strong><\/span> : sister T and sister B<\/p>\n

FARMER’S TIP : PINEAPPLE TRICKS <\/strong><\/span><\/p>\n

A second generation pineapple farmer at the local market told sister T that – shock horror – the famous pull-the-leaf-out-to-see-if-the-pineapple-is-ripe trick is all a lie.\u00a0 He remembers a pineapple ad when he was a child recommending this, and his pineapple farmer father scoffing : “Rubbish!”.\u00a0 Apparently they just come out when the pineapple has been picked for 1 to 2 weeks.\u00a0 Or it gets sick of getting its leaves pulled I suppose, and lets go.
\nPineapples should be picked ripe, they don’t ripen after picking as they have no starches to convert into sugars, they just soften.
\nSo – smell your fruit, should smell ripe but not fermenting.
\nAnd look at the base, where it was cut from the plant : moist and clean means cut ripe within a day of getting to you, dark or mottled with a little fungal growth means cut ripe within 2-3 days.\u00a0 Totally dry and clean means cut unripe.
\nStraight from the farmer’s mouth – may your pineapples be always sweet and juicy.<\/p>\n

GUEST RECIPE<\/span><\/strong> : an Aries recommendation by Lilith<\/p>\n

Speedy Aries are fond of no fuss meals they can whip up in minutes, but
\nfast needn’t mean nasty.\u00a0 So in the spirit of their love for red, hot,
\nquick, raw and politically unpc food in this anti-cattle, semi-vegetarian
\ncommunity, I have a recipe for Steak Tartare – raw beef – as taught to me by
\na Belgian boyfriend.<\/p>\n

TARTARE STEAK <\/strong><\/span><\/p>\n

Ingredients:<\/p>\n

Best quality eye fillet beef
\n1 egg per person
\nred onion, finely chopped
\ncapers
\nflat leaf parsley, very finely chopped
\npaprika, fine salt crystals, cracked black pepper
\nWorcester sauce, Tabasco, Dijon mustard, home made mayonnaise
\nOptional: anchovy fillets<\/p>\n

Method:<\/p>\n

Mince beef as finely as you can by hand, never in a mincer, and mound each
\nportion in centre of a plate.
\nBreak an egg in half, separate whites and retain yolk in the half shell.
\nPlace eggshell in centre of the meat mound.
\nSurround central mound with smaller mounds of red onion, capers, parsley,
\npaprika, black pepper, salt crystals (mortar and pestled if they’re too
\ncoarse), mustard, mayo and if you like them, anchovy fillets.
\nServe with Worcester, Tabasco, pommes frites with lashings more mayo \u00ad and
\nbecause there’s nothing like blood, heat and alcohol to excite an Aries,
\nplenty of chilled chili vodka.<\/p>\n

FROM THE BELLY LAB<\/strong><\/span><\/p>\n

Sister T loves to play with raw meat too, but in the slightly more mellow form of carpaccios – an Italian classic that is easily adapted and improvised.<\/p>\n

CLASSIC CARPACCIO<\/strong><\/span><\/p>\n

is just thinly sliced beef fillet or rump – as thin as you can get it, easier if the meat is slightly frozen.\u00a0 You lay the slices on a plate and dress with salt, pepper, good olive oil and lemon juice at the last minute.\u00a0 On top you can add slivers of Parmesan and\/or some rocket leaves.<\/p>\n

NEO-CLASSIC CARPACCIO<\/strong><\/span><\/p>\n

Carpaccios are popular in restaurants because they are so easy to do at the last minute, and to change. They can be a light and flavourful entree, or a light main with green leaves (or more of those pommes frites)<\/p>\n

You can play with different herbs and dressings, but don’t let them sit on the meat and cook it.\u00a0 Or you can use a slab of thinly sliced fish like tuna or salmon, or sear the meat or fish on the outside before slicing.
\n
\nEDIBLE QUOTES<\/strong><\/span> :<\/p>\n

“Delicious, despite its vegetarian overtones”
\n“That’s what I like to see, a whole jug of double cream!”<\/p>\n

both by Jennifer Paterson, of the Two Fat Ladies cooking show
\n
\nCONTACTS<\/strong><\/span> :<\/p>\n

belly@belly.net.au – get in touch with the bellysisters<\/p>\n

Renee Searles cd launch – at the Drill Hall, Mullum, April 16
\ntickets from bruns hds health foods…yummy homemade chai and cakes….7pm…$20
\nRenee Searles\u00a0\u00a0 PO Box 27\u00a0 Brunswick Heads NSW 2483\u00a0 Phone: 02 6685 0223
\nEmail:\u00a0 renee@divineshe.com\u00a0 www.divineshe.com
\nfarmers markets and weekend markets links and info – see markets page of
\nwww.belly.net.au<\/p>\n

http:\/\/www.youtube.com\/watch?v=s9EwIRp-76U&feature=related – video of the “Two fat ladies” at the Cotswold pony club
\nlots more 2FL on youtube<\/p>\n","protected":false},"excerpt":{"rendered":"

TOPICS : markets, in season April, cooking with the stars – Aries, choosing pineapples GUEST : Lilith, astrogourmet and hula queen PRESENTERS : sister T and sister B FARMER’S TIP : PINEAPPLE TRICKS A second generation pineapple farmer at the local market told sister T that – shock horror – the famous pull-the-leaf-out-to-see-if-the-pineapple-is-ripe trick is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,6,33,25],"tags":[87,44,88,89],"class_list":["post-391","post","type-post","status-publish","format-standard","hentry","category-beef-roo","category-cooking-with-the-stars","category-radio-show-posts","category-tropical-fruits-more","tag-beef","tag-lilith","tag-pineapple","tag-raw-meat"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=391"}],"version-history":[{"count":6,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/391\/revisions"}],"predecessor-version":[{"id":396,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/391\/revisions\/396"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=391"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}