The MysteryGirl travel/food thread!

[budz]

When you go out to eat - the tip here is generally between 15% - 20% of the price of the bill.

Holy geez!! That is a lot! That means if we had a family dinner we would have to tip over $20!! Thats a bloody lot!

 

[chileman]

My mate in Kansas only tipped 10% of the bill but he said it varies state to state....thankgoodness you don't have to tip at Taco Bell, Subway and Wendys :mrgreen: we lived on them

 

[MysteryGirl]

That's true - you only tip when people bring the food to you. Fast food is tip free.

Your mate in Kansas is a tightwad ;-)

You have to remember, budz, it's a bit cheaper here. An average everyday meal at a sit down place for 2 adults and 2 kids would be in the neighborhood of $30-$40.
You'd tip $6 - $8

Waitresses make out like bandits!

 

[chileman]

Yes the food is alot cheaper.....plus it does encourage better service from the waiters/tresses as they want to not only stay in employment with good standing with the bosses but also they want to get a good tip off you! MG, just a question, when we went to this Chinese Restaurant in Kansas we never tipped, is this the norm with the Chinese or we just went to the right place and got out of tipping Mind you I find chinese food alot better here than in the US.....and this place had a very good reputation!

 

[MysteryGirl]

If it was a buffet you don't have to tip.
We don't have good Chinese food unless you go to a place that is run by people who are of Asian decent.

Mexican food however....yummmmmmy!

 

[Andy]

Mexican... Mmmmm...

When i was in SF last year I found this shmicko mexican restaurant where you can eat as much as you want for only 9 bucks.

the food was amazing too

 

[MysteryGirl]

Yummm!! I'm getting hungry now.

 

[chileman]

Yummmmmm, I love mexican food, lots of avocado guacamole.....fajitas are my favorite! =P~

 

[chileman]

So what's your favourite Candy MG, or as we call it, lollies Before they made their way to Australia, my fav US candy was the Gummy Bears...we have them now here but I'd eat a packet in 1 sitting ;-) Something we don't get here I use to ejoy was these hot cinnamon red lollies, I think they were called Hot Tams or something like that!

 

[FeezGiggles]

Well I travelled with chile through Europe and we lived off candy his mate had bought from a US base in Germany, cant say I really had a favourite, when you are looking for a sugar fix they are all good!

 

[MysteryGirl]

Hot Tamales. They are yummy!
I really don't eat candy that often. I like M&Ms little pieces of candy coated chocolate.

I had a friend from Australia visit me and he brought those caramel filled koalas. Now THOSE were yummy!!!

Wanna work out a trade Chileman? I'll send you Hot tamales - I get koalas in return. :lol: :lol:

 

[madunit]

Caramello Koala's?

They are awesome

 

[Z]

caramello koalas!

they rock

 

[MysteryGirl]

YES!!!!
You guys have some good stuff there!

 

[Z]

like vegemite

 

[MysteryGirl]

And then you have other stuff....as noted above. :lol:

 

[madunit]

we also have lamingtons, you gotta try em.

madunit will find a recipe for you.

 

[madunit]

SPONGE CAKE

3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water

Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved.
Fold in sifted SR flour and cornflour, then combined water and butter.
Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).

Bake in moderate oven approximately 30 mins.
Let cake stand in pan for 5 min before turning out onto wire rack.

CHOCOLATE ICING
3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa
15g (1/2oz) butter
1/2 cup milk

Sift icing sugar and cocoa into heatproof bowl.
Stir in butter and milk.
Stir over a pan of hot water until icing is smooth and glossy.

Trim brown top and sides from cake.
Cut into 16 even pieces.
Holding each piece on a fork, dip each cake into icing.
Hold over bowl a few minutes to drain off excess chocolate.
Toss in coconut or sprinkle to coat.
Place on oven tray to set.

(Cake is easier to handle if made the day before.
Sponge cake or butter cake may be used.
May be filled with jam and cream.)

 

[madunit]

and if we're discussing great Aussie tucker, we must have Anzac bikkies.

INGREDIENTS
1 cup rolled oats
3/4 cup desiccated coconut
1 cup plain flour
1 cup sugar
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon water

Preheat oven to 300F (150C)

Mix oats, flour, sugar and coconut together.
Melt syrup and butter together.
Mix soda with boiling water and add to melted butter and syrup.
Add to dry ingredients.
Place 1 tablespoonfuls of mixture on greased tray (allow room for spreading).
Bake for 20 minutes.
Loosen while warm, cool on trays.
(makes about 35)

 

[madunit]

And last but not least, Pavlova

TRADITIONAL PAVLOVA
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour

Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
Turn oven off, leave pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired.

castor sugar/superfine sugar cornflour/cornstarch