The Moose Factory - Virtual Bar and Grill - Version 3

[ROFLyoshi 1,760]

 

As far as I know, he doesn't.

I fancy some chips with cheese and gravy. Om nom nom!

Here in southern James Bay that is called poutine.  Served.  The cheese curds are very fresh, made this morning.  Should squeak against your teeth when you bite into them.

 

Oh, and next time try Om mane padme hum.  My mantra for TMing.

 

YOU HAVE A NAME FOR THAT!?!

Was quite nice. Altough a bit late for a meal, I would ask your recommendations on a winter dessert. Might furnish it with a chai latte if I could trouble the barista, please.

[A Nonny Moose 8,262]

We can import some Ontario strawberries for you and make you a serving of Strawberries Romanoff:  That's strawberries marinated in Grand Marnier then stirred into softened French vanilla ice cream and whipped cream, and served in a chilled bowl for something more or less cold.  For hot, Crêpes Suzette:  Crêpes served with a orange-lemon caramel sauce, flambée at your table.  You can have your tea while watching the show.  Both of these desserts, with the exception of the marination, are made and served at the table.

 

We suggest a warmed snifter of Grand Marnier with either, or, if you prefer, Champagne.

[ROFLyoshi 1,760]

I think the Grand Mariner would compliment the Crêpes well. I'll take an order of that, please.

I could only dream of snow... it's only happened once at my house, surprisingly Christmas Day. Don't ask me how that happened in the middle of summer.

[A Nonny Moose 8,262]

Served.  Bon appetit.

 

One of the nice things about the Moose Factory is that all the calories are virtual and you pay with virtual Simoleans.

[Durfsurn 539]

Do you guys make a good bacon and cheese pie?

 

I'd love one of them for a cold Melbourne winters night. 

[ROFLyoshi 1,760]

More like cold Melbourne morning... I don't know where abouts you are but it hit -1 at my house.

I'll second that!

[A Nonny Moose 8,262]

OK, OK, you guys.  We do make a nice bacon and cheese quiche.  The general recipe is a normal egg quiche but full of crumbled crisp bacon bits, and loaded with shredded cheddar and Swiss cheese.  Grated onion is optional.  Served piping hot from the oven with either a chili sauce or catchup.

[ROFLyoshi 1,760]

Trust me, a bacon and cheese quiche is very different from what we think of as a bacon and cheese pie.

Nonetheless, I will take one, sans onion.

[A Nonny Moose 8,262]

Got a recipe for your bacon and cheese pie?  We'd make it for you if we could find the recipe.  Actually sounds full of nasty fats and quite delicious from the name.  Antipodean recipes are often very hard to find.

[ROFLyoshi 1,760]

http://www.taste.com.au/recipes/11987/basic+meat+pie

Pretty much this, but with bacon and cheese mixed into the mince. Pies here are served hot in just about any bakery anywhere, often with twists on the standard. My local one does ones from steak and mushroom ranging to things like pizza or even tandoori chicken.

Wait til I tell you about a chiko roll, that's an interesting one...

[A Nonny Moose 8,262]

Well, an out of hand pie is not what we had in mind.  If you want that, there is a food truck outside that will serve anything.  It is run by the KK dragon for people who don't want to have a table meal.  It is called The Dragon Eats Well.  You should try his fish and chips.  Got the recipe from the Frying Scotsman.  Had to threaten to eat him on the spot to get it.

 

Mind you, it isn't as if we couldn't make that in the autosystem, but a pie is one thing, a pasty is something else.  I was envisioning something like a bacon-lined cheese pie with the mix of cheeses used for a fondue but thickened, with chives, and a little garlic and topped with thinly sliced tomatoes and fresh basil.  Salt and pepper, and served hot with some chopped cilantro on top.  So the cheese filling would be a little flour, Emmenthal, Gruyère, flavoured with a splash of Kirschwasser, and maybe a little Mozzarella.  A kind of single crust bacon, cheese and tomato sandwich on a plate.  These could be made as tartes or tartelettes.  I'd like to try it with both smoked and unsmoked bacon.

[ROFLyoshi 1,760]

Wow! That sounds really neat.

Oh in terms of Aussie cuisine, are you familiar with lamingtons, Anzac biscuits, Vo vo's or fairy bread? Take a guess at what makes up those.

If you're after an old fashioned burger, we generally do them with pineapple and beetroot along with the standard ingredients. Sometimes a fried egg too.

[A Nonny Moose 8,262]

Not much, so enlighten us, oh sage.

 

I've been doing my own cooking most of my life but beyond some European and American cuisines with a little foray into Mexico, I am not very much internationally trained.  The Antipodes completely escapes me.  The land of Vegemite can get pretty exotic I figure.

 

Most people eat to live, but I live to eat.  This doesn't mean you have to become a two ton Tony.  Most gourmets I know are relatively slender because while they enjoy fine food, we don't pig out. 

 

At the moment I am enjoying a few fresh sweet cherries (US), and a watered glass of white wine (Pinot Grigio from Italy).  The wine is cut about 50/50 with soda water.  I like the taste of the wine but can do without the effects of the alky.  I've been nursing this one since about two o'clock (three hours ago) and it is nearly gone.  Just as well, it is time to think about dinner.

 

Dinner for the Kalends of June at the Moose Factory.

 

(Tomorrow is the first day of summer up here so ...)

 

Cold cucumber soup

 

Sliced Black Forest Ham Plate with crudites and dressing (cold)

 

Flavoured yogurt.

 

Another glass of my watered pinot grigio.

 

Supper at about 2200.

[ROFLyoshi 1,760]

lamingtons are sponge cake covered with chocolate and coconut. Vo Vo's are a biscuit with a marshmallow, jam and coconut topping, whereas fairy bread is basically buttered white bread with, 100s and 1000s sprinkled on top. Sounds weird, be we all that them at birthday parties as a kid.

[A Nonny Moose 8,262]

Have you ever heard of 'smores?  A 'smore is a graham cracker sandwich with a toasted marshmallow and a sauce, usually chocolate. 

 

Then there is pain perdu (aka French toast) which is cinnamon and/or raisin bread dunked in milk containing beaten egg, fried golden brown on a flat top, then served with maple syrup and/or crème fouettée (whipped cream).

 

Either of these, on a festive occasion, can have as many sprinkles as you like.

 

Pain perdu can also be made up in a savoury rather than sweet version.

 

All kinds of stuff can be added to pain perdu to make it an eggy bread of distinction.  Basically a kind of quick pan cake.

 

'Smores on the other hand are a popular items around camp fires.

[Durfsurn 539]

I know of and have eaten Smores (Australian Version) and I also love some good French Toast

 

Lamington's and Chiko Rolls are so Australian. While I'm here I might as well order a bacon and eggs plate with a side dish of lightly toasted bread. 

[ROFLyoshi 1,760]

Not sure on the source, but apparently the reason they are called Chiko rolls despite having no chicken, is they were derogatorily called Chinko rolls, being a take of the Chinese spring roll.

We get enough media to be familiar with smores, but we generally don't eat them. Besides I really don't like marshmallows.

Traditional camp fire food consists of damper and Billy tea.

[A Nonny Moose 8,262]

I know of and have eaten Smores (Australian Version) and I also love some good French Toast

 

Lamington's and Chiko Rolls are so Australian. While I'm here I might as well order a bacon and eggs plate with a side dish of lightly toasted bread. 

Served.

 

<snip>

Traditional camp fire food consists of damper and Billy tea.

Billy tea I've made a lot of.  My first boat only had a camp stove hanging on the bulkhead.  What is damper?  And what about spit-roast Jumbuck?

[ROFLyoshi 1,760]

A type of bread cooked on hot coals.

[A Nonny Moose 8,262]

Aha!  I've known that as camp bread, flat bread, and if it is corn based, Johnny cake.  Usually made on a flat hot rock pulled out of the fire.  Usually leavened with baking powder.

[AkemiAzula 280]

or Guiness if you have the guts.

 

I like Guinness. However it is quite expensive. I drink London Pride which is a nice ale tho

[A Nonny Moose 8,262]

When I can get it, I like Alexander Keith's India Pale Ale.  Brewed in Halifax.  Toured the brewery last summer.  Good story goes with this very nice ale.

[NMUSpidey 3,956]

My favorite beer in the world is Sapporo Black Label.  Unfortunately, beer in Japan is quite expensive so I don't drink it as often as I would like.  I don't really do dark beers, though.

 

EDIT: Thinking of beer, there is a snack here called takoyaki, balls of batter grilled crisp on the outside with pieces of octopus and some other stuff still mushy on the inside, topped with this awesome, dark-colored Japanese sauce (not soy sauce) and thin flakes of dried bonita fish.  A most excellent low-brow food here in Japan.  Anything similar to that on the menu that would go nicely with a Sapporo beer?

[A Nonny Moose 8,262]

Interesting stuff.  Reminds me of the Japanese version of the song "Molly Malone".  ... "Cabbages, octopus, rice, and dried squid".

[ROFLyoshi 1,760]

How would you rate Asahi? It seems to be a hugely pushed beer over here.

Although, it seems notable that most people don't actually drink the beer that is mainly associated with their country. Foster's tastes like bin water and dirt, and I've heard few Americans touch Bud.

[AkemiAzula 280]

How would you rate Asahi? It seems to be a hugely pushed beer over here.

Although, it seems notable that most people don't actually drink the beer that is mainly associated with their country. Foster's tastes like bin water and dirt, and I've heard few Americans touch Bud.

Lol. I never tried Foster's till I came to England. It's ok but I prefer VB. It's funny how on tv here they have Fosters ads with all Australian type stuff but it's actually brewed in the UK what they sell at Sainsburys...

 

I like Newcastle Brown Ale... Quite a few ales... Prefer dark beer to light. I've also tried Budweiser but I reckon it's mediocre and not all it's cracked up to be.

[ROFLyoshi 1,760]

Ehh VB. Not the greatest one but people seem to like it. I'm partial to Boags, not too bitter like all the Victorian lagers are.

[AkemiAzula 280]

Haven't tried Boags yet. (and now maybe never will...)

 

I've been trying lots of local (i.e British) ales this year and have collected the bottlecaps there's like thirty now in a plastic bag lol.

 

Yeah well I guess VB aint nothing special, but I like it as like a regular run of the mill type beer. If somebody gave me a stubbie of VB and a ham sandwich for lunch I wouldn't complain.

 

I can taste the difference between beers but I'm not a connoiseur or nothing and really there has, truth be told, only been one beer I have tried that I actually didn't like in that I would never buy it, and that was Blue Moon. It had some weird citrus/oregano? flavouring... 

[A Nonny Moose 8,262]

I was last in the UK in the early 1970s, so I am sure much has changed.  I usually drank whatever was on draft in the pub.

 

Here, the big brewers are either owned or own the Americans and the brews have suffered.  That yellow yechwasser that the yanks call beer is good for rinsing pigs and not much else.  Up here in the frozen north you need to find a local microbrewery if you want decent beer or ale.  Some of the local guys are amazing.

[Thande 10]

I would like a sooflay.