tag:blogger.com,1999:blog-301791108611372665.post7091808375334700768..comments2024-01-29T03:04:24.219+11:00Comments on Flinders Family Freer: Olives!Anonymoushttp://www.blogger.com/profile/12315551718688781746noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-301791108611372665.post-19579002598939240812010-04-30T17:18:05.294+10:002010-04-30T17:18:05.294+10:00My own stove (not this... POS I am using) gas- com...My own stove (not this... POS I am using) gas- commercial small catering unit, has 4 plates and a long center burner - I love it. I get the motie syndrome too (and chopping and mixing and...) It's only 80 cm - but the center burner splits things nicelyAnonymoushttps://www.blogger.com/profile/12315551718688781746noreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-10542342599444714532010-04-30T14:00:47.921+10:002010-04-30T14:00:47.921+10:00The sad thing is that _I_ would be the primary use...The sad thing is that _I_ would be the primary user of said commercial kitchen. Yet, I would really love to have a 48" stove. I get too many pots going on a 30" and the heat from one spills over to the other. Which kinda sucks if you're trying to make certain sauces. Ideally a Béchamel should be done on a stand alone burner. Oh, and if you add cheese to make a Mornay and one part of the pan is hotter....because it's cousin is going through a similar trial by fire...the troubles you have! One would wish to be Motie with enough arms to stir everything!<br /><br />So yes, for me, a 48". We all have dreams. :)Quilly_Mammothhttps://www.blogger.com/profile/17233071648647457818noreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-19326565958598673092010-04-30T10:57:22.667+10:002010-04-30T10:57:22.667+10:00No, I do not think I could cope with a commercial ...No, I do not think I could cope with a commercial kitchen, I do not do red tape well. We will just have to share our produce with friends and swop for what we do not have. Olives for meat??Barbshttps://www.blogger.com/profile/05356146279347458771noreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-72715123980168331342010-04-30T09:59:55.848+10:002010-04-30T09:59:55.848+10:00I've been promising myself that next time we m...I've been promising myself that next time we move, we look to build our own place and I'm going to insist on a commercial kitchen. No animals allowed and only limited access to MicroMammoths.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-4199392218672934142010-04-30T08:37:39.188+10:002010-04-30T08:37:39.188+10:00Yes, thank you, a kitchen gadget we don't have...Yes, thank you, a kitchen gadget we don't have, I will look into it for Dave's birthday!<br /><br />I am really looking forward to the recipe, I love it when Dave tries new ones, and we are going to have enough olives to stock a small shop. But of course we can't sell them as our kitchen is not certified!<br /><br />So far there is no oil, so I still have no idea of what colour it would be!Barbshttps://www.blogger.com/profile/05356146279347458771noreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-13193698223979104802010-04-30T00:00:11.700+10:002010-04-30T00:00:11.700+10:00wow!
Maybe there's a kitchen utensil you need...wow!<br /><br />Maybe there's a kitchen utensil you need -- not so much for olives ;-) but it's occasionally extremely useful, enough to make up for its awkward size and shape in storing. It's a sort of cone-shaped strainer on legs, with a wooden pestle. Let's see if I can find a pic online ...<br /><br />Ha! it has a name! I never knew -- it's a China Cap, the second implement in this article:<br />http://en.wikipedia.org/wiki/ChinoiseAbigailMhttps://www.blogger.com/profile/12711968417378358738noreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-20015493584473881572010-04-29T22:54:10.893+10:002010-04-29T22:54:10.893+10:00Good for you for trying, Barbs! I'll have to h...Good for you for trying, Barbs! I'll have to have Jody post his chicken recipe that uses black olives. Mmmm - maybe I can get him to make it for our anniversary.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-7877103252551067882010-04-29T20:48:58.264+10:002010-04-29T20:48:58.264+10:00Grin. It was the ultimate You-tube video moment op...Grin. It was the ultimate You-tube video moment opportunity I missed. We seriously don't expect more than about 20 ml Francis. It was just 'see if we can' with the blemished and wrinkled olives which would have been wasted.Anonymoushttps://www.blogger.com/profile/12315551718688781746noreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-64486533902379549382010-04-29T19:32:39.437+10:002010-04-29T19:32:39.437+10:00The oil will be yellow with a tint of pruple I gue...The oil will be yellow with a tint of pruple I guess. But to be honest I don't think it'll be worth it. In a mill where they really crush the olives 3kg will get you a bit under half a litre of oil. I expect you'll be lucky to get half of that....Francis Turnerhttps://www.blogger.com/profile/09239588633595604498noreply@blogger.com