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The next time you see a café menu listing a “satay tofu burger”, please remember this Venn diagram.
Truly, there is no such thing as a “satay tofu burger”.
A burger has meat in it. Tofu is not meat, even if you cut it into little animal shapes — and that’s just self-deception anyway.
Satay is a peanut sauce for grilled or barbecued meat. If it’s not meat, it should not have satay sauce on it. End of story.
And even if you were using meat, a satay burger? What a wanker!
Last night’s episode of Stilgherrian Live is now online for your viewing pleasure.
I reckon this was one of the smoothest-running programs ever, with more controlled ranting — or do you prefer the uncontrolled rants?
Senator Stephen Conroy was our clear winner of “Cnut of the Week” for his continued involvement in the creation of Australia’s Internet censorship regime.
I’d like to do next week’s program from outside the office. Not the Manly Ferry, as @JonoH wants, because it’ll be dark at 9.30pm. I’ll save that for a special Saturday or Sunday afternoon edition — which would be better? So where should I pick? Somewhere that’ll be accessible and interesting after 9.30pm on a Thursday night.
Oh, and did you see the special impromptu edition the other night? It’s in four parts, episode 30A parts 1, 2, 3 and 4. There’s a naked bottom to be seen, amongst other things.
Stilgherrian’s links for 22 June 2008 through 24 June 2008, gathered with care and compassion:
Stilgherrian’s links for 20 June 2008 through 21 June 2008, collected as automatically as the sunrise:
Or, as we say in English, “Kangaroo red curry stir-fry is very yummy!” And it is. Kangaroo goes so well with curry you’d almost think they were Thai beasts to begin with.
The Marrickville Organic Food Market provided both the kangaroo rump and most of the vegetables this morning — snow peas, capsicum, Swiss brown mushrooms and green pepper.
The Chinese greengrocer told us that kangaroo meat smells too strongly. She feeds it to her dogs. She has no idea what she’s missing. Still, her fresh vegetables are one of the bonuses of the Markets, as are the fresh steamed dumplings from Chinese Dim Sum King. The King will do your catering, too: chinese_dim_sum@hotmail.com or 0411 456 750.
Now I’m wondering whether I should get ’Pong to write up the recipe. Maybe it should stay our secret.
Here are the web links I’ve found over the last few days, posted a bit later than I’d intended. Cope.
The package, according to my amateur knowledge of German, says: “Sea hake fillet in dill sauce with spinach leaf and carrot purée”. Sounds great, eh? The contents, alas…
This is one photo from a series of 100 called werbung gegen realität where the photographer has juxtaposed images from the packaging of processed food with what’s actually inside. This may be Germany, but I reckon it ain’t any different here in Australia. (Hat-tip to Boing Boing.)
Everyone needs to know — you need to know — that the answer to all of the world’s problems is tub waan (ตับหวาน). I learned this after wide-ranging discussions in Bangkok with ’Pong’s friends. And about six bottles of whisky. So it must be true.
Yesterday’s experimental lunch at Kelly’s on King, the Irish theme pub at 285 King Street, Newtown, was a success.
Previously, Kelly’s got their food from Cafe C next door. Recent renovations added their own kitchen, so I figured it was worth a try.
“I’d better start thinking like a backpacker then,” snarked the Snarky Platypus. And yes, like most pretend-Irish pubs, late at night Kelly’s is full of loud, drunken arseholes. Avoid. But during the day it’s quiet, perfect for a cleansing ale and watching the world. A newspaper and conversation pub, if you like.
We had a perfectly adequate chicken penne (pictured) and a “Portuguese” chicken with rocket, sun-dried tomatoes and a few well-made potato wedges — the latter a not-too-fattening serving size. Great presentation.
The wine list is minimal — only four whites, for example. An Irish pub is about beer and whiskey. However with two decent sauvignon blancs that’s acceptable.
The Platypus and I have added Kelly’s on King to our regular rotation.
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