Friends Of Australia Friday Deviled Eggs, Brie, Chops & Pinot Grigio

It’s once again an Australia Time Friday! It’s FRIDAY!!!!

The Tucker

Tonight started with a starter of deviled eggs & brie wedges. To make deviled eggs, I cut a hard boiled egg in half, put the yolks in a bowl, add a thin line of mustard across each yolk, add a volume of mayo equal to the size of the yolk, then stir it all together. Fill the empty whites with this mix. Then sprinkle a little salt and pepper on them. You can use any kind of pepper you like, black, red, whatever.

Brie is just brie. Cut wedges and onto the plate. I’ve never quite figured out if you are supposed to eat the rind or not. Usually I trim it off the top and bottom of the wedge, but leave it around the outside. Then eat everything anyway ;-)

I repeated the Loin Chops Skillet. These are short squat things, so I just stand them up on the bone end in a cast iron skillet rather like the standing stones of Stone Henge (Lamb Henge? ;-) and into a 400 F to 425 F oven for 15 to 25 minutes. How long depends a lot on starting temperature (room temp or fresh from the fridge) and thickness, along with how done you like them. Usually I’m doing “from the fridge” at about 20 minutes with a bit of pink left in the thicker ones and some red in the juices on the plate. 25 minutes gives gray all the way through. 15 for quite rare.

The vegetable was once again eSteamed Broccoli with butter.

But the desert! I found an interesting ice cream. Tillamook Malted Moo Shake.
https://www.tillamook.com/products/ice-cream

This is a malted vanilla base with small chunks of chocolate floating in it. It was being sold as overstock at the Bargain Market Grocery Outlet store for something like $3 / 1.75 qt. (the size their industry shrunk the 1/2 gallon to be about a decade+ back). That’s a very nice price.

It is a stellar ice cream. Then again, I’m very fond of a malted milk shake.

This was topped with a hand full of fresh raspberries.

Can you say “YUM!”?… I knew you could ;-)

The Wine

Tonight is the Barrimundi Pinot Grigio. When first opened, I thought it a bit sour. Turns out it is just heavily treated with sulfite gas. I did the “shake and vent” fast “breathing” of it, and got the level down fairly well.

This is a very clear wine with hints of yellow amber, but not a lot of color. The flavor is also rather mild compared to other Pinot Grigio I’ve had. A bit of acid on the tongue gives it some lift. It doesn’t really stand up to lamb and brie, and would be better with a white fish and provalone.

Nose impresses me as typical Pinot Grigio, but again lighter than expected. This would be a good “starter wine” for folks just familiarizing themselves with wines and looking to “move up” from sweet wines. Those of us with jaded palate who find Merlot a bit light compared to Shiraz may find this wine also a bit thin.

Overall, It’s a “nice little wine” for crackers & mild cheese, along with some white fish and tartar sauce, or by itself next to the pool early in the evening. Once you are looking at spiced foods, strong cheeses, or after the first few drinks are out of the way, a jaded sense of taste will ask to move on to something more heavily flavored.

Yeah, I know, why in heck did I pair a white wine with lamb? Well, frankly, I’m running out of locally available Australian Red Wines to review. Can’t really change the “Australian Lamb” theme, so I’m just going to have some odd mixes.

In Other News

The BBC seems to think Australia is up their ankles in mice. Is it really that bad?

(No link because the link offered is a dynamic page that gives a different story each time).

Mouse plague deals fresh blow to Australian farmers

Warning: This video contains graphic content.

CNN Says it is happening too:

https://www.cnn.com/2021/05/20/australia/australia-mouse-plague-dst-intl-hnk/index.html

Millions of mice are swarming Australian towns. Now there’s a plan to end the plague with poison
By Angus Watson and Paul Devitt, CNN

Updated 4:05 AM ET, Fri May 21, 2021

Canowindra, Australia (CNN)”The only good mouse is a dead mouse,” Australia’s deputy prime minister declared this week, as New South Wales stepped up its war on mice with a plan to poison the plague infesting large parts of the state.

For months, mice have ravaged fields and infested homes in eastern Australia, from the Victoria border in the south all the way to the country’s northern state of Queensland, causing millions of dollars of damage to crops and machinery.
As winter approaches, the hungry rodents are even seeking shelter inside people’s houses, according to professional cleaner Sue Hodge.
In the small town of Canowindra, a four-hour drive west of Sydney, Hodge spends her days disposing of dead mice from traps in her clients’ homes. She cleans mouse excrement out of people’s kitchens, children’s rooms, and even their beds.

Some months back, there were reports of increased rodent populations on American farms. IIRC this is supposedly tied to cooler weather in some way. More rain making more food leading to more mice.

The video in the CNN piece does show a lot of mice running about. There’s many interesting mass mouse traps on Youtube… A common theme is a walk of some sort over a bucket that suddenly dumps the mouse into water, where it drowns. Bait the end of the “plank” and it just keeps dunking mice, several gallons at a time.

I think maybe the good folks of Australia need to start studying up on DIY Bulk Mouse Traps!

Subscribe to feed

About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
This entry was posted in cooking, Food, News Related. Bookmark the permalink.

37 Responses to Friends Of Australia Friday Deviled Eggs, Brie, Chops & Pinot Grigio

  1. billinoz says:

    Mice ? Haven’t sen one for months here in South Australia.. Maybe in NSW the cool Summer and unseasonal rain allowed mice populations to build up. But I suggest it;s got more to do with the huge grain harvests of last November with lots of late harvesting & spilled grain happening as a result.

    The other story the BBC has been pushing is how we Aussies are getting sick of living in our closed borders ‘fortress’ sheltered from Covid. Yeah sure ! Utter bloody BS for the foreigners in overseas.

    I’ll be frank : the government which opens our borders before all of us are properly vaccinated will get a steel spike thrust it’s the bum so far that we’ll all be able to see the tip coming out of it’s mouth.

    Meanwhile the city of Melbourne is in hard lockdown fighting off the pandemic again. Why ? Because somehow an Indian Australian got infected in quarantine here in Adelaide but was released after 14 days as he had no symptoms.

    He then flew to Melbourne and spent 10-12 days spreading the disease before offering to get tested again & going into isolation….And yes it’s the Indian variant.

    Methinks the Australian government should have stopped all persons entering from India EARLIER than it did and kept the ban for much LONGER than it did…

  2. H.R. says:

    A few years ago, we had a thread on mouse traps of various sorts. I think it was a standalone thread.

    I had brought up the one-rat-rock trap that one of my math professors told us about. He was a Viet Nam vet and his outfit had one of those traps to pass the time. After a while, you wound up with one very large and mean rat in that trap. He declined to say what they would then do with those rats, but I suspect new-to-the-theatre 2nd Lieutenants were probably involved.

    IIRC, E.M. found a video of a plastic 2-liter bottle on a rod all suspended over a bucket of water with a bit of very tempting bait hung over the middle. A ramp led up to the bottle. The rat or mouse would venture out onto the bottle for the bait, and soon the critter was doing an imitation of the loser of a Northwoods Lumberjack log rolling contest.

    I believe it was billed as the best mouse trap ever.

    There were a few other contraptions added to the thread and then we moved on to other topics.

  3. Peter says:

    Yes the mouse plague in Aus really is that bad. In western NSW they are absolutely everywhere and heading towards Sydney. Someone had their house burned down as mice chewed throught the wiring and caused a short. Its horrific

  4. philjourdan says:

    I have not seen the latest on the mice problem, but saw a documentary from the 70s where a farmer overturned a piece of plywood in a field (I think it was plywood – may have just been a sheet of wood) and a bazillion mice ran out! That was impressive! They are going to need a bigger trap!

    As for Brie, I never got the hang of it. I guess I just do not know how to eat it or appreciate it. I like my cheese to have a sharp taste, and brie does not (it is more like pasteurized milk). Of course to find some really sharp cheeses, you have to go to specialty shops as the American palate is for mild cheeses. But I was wondering about the skin. I know the effete snobs avoid it. I guess that is to display their conspicuous consumption. I have tried it. It has more taste than the soft stuff inside.

  5. E.M.Smith says:

    @Philjourdan:

    I like the creamy part with a bit of “tang” to it, but not frequently. Edam and Gouda are more common for me. There’s a Smoked Gouda that goes great on a burger… Cheddar is, IMHO, best melted on toast, as in a grilled cheese sandwich. No other cheese makes one quite as right.

    Quasi pointless are Monterey Jack and Provolone. I’ll stick them in a sandwich when I want more sandwich but not a lot of change of the flavor of it… So I’ll get an Italian sub with Provolone just so the cheese doesn’t mask the salami, pepperoni, ham, etc.

    Per the rind on Brie: I think it is mostly the mold that gives the cheese a soft texture. It has a very different flavor. More musty. Plus it is modestly dry and harder. I treat the thing as 2 different cheeses. A soft creamy one with ‘tang’, and a white hard musty one. But like I said, not sure what you are “supposed” to do ;-)

  6. philjourdan says:

    AHHHH!!!! Smoked Gouda! Yes, that is my favorite “mainstream” cheese. But I also like Limburger so you may disregard my taste preferences! :-)

    I agree about Cheddar. But it has to be extra sharp! And yes, provolone and jack are like Mexican cheese – just a filler.

  7. cdquarles says:

    Best mouse trap? A ginger cat named Rascal ;). Re cheese, I like pretty much any kind, from clotted cream cheese to yogurt to cottage cheese to all of the others, including limburger. There are times when a strongly flavored cheese is needed and there are times when a mild one is needed.

  8. Ed Forbes says:

    Mice invasions there are nothing new. Saw a utube sometime back showing a farm being overrun with the critters.

  9. H.R. says:

    @E.M. re: the “A Boy, A Bottle, A Pipe & Tape: Mice!” post:

    Yup. Thar she blows! I figured it might be of some help to the Aussie contingent here.

    Maybe they can flash fry the little critters and export them to Ecuador. Call them, ‘Petite Guinea Pigs® [Country of Origin: Australia]. 😜

    Might as well make a little money from a bad situation.

  10. Paul, Somerset says:

    A modestly interesting description of all the various types of vitamin K2, and their presence or absence in various types of cheese (and other foods) – scroll down to the Tables to see the results:
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5946231/
    ” It is clear that cheese is the richest source of vitamin K2 in the Western diet and almost the only source of the long-chain menaquinones.”

  11. TattyMane says:

    In case anyone’s wondering, Canowindra is pronounced ‘Ca nown dra’.

  12. Paul, Somerset says:

    And the Conclusion:
    “In general, hard cheeses contain more menaquinones than soft cheeses. Given the fact that several authors have reported poor vitamin K status to be a risk factor for cardiovascular diseases while the most recent meta-analyses suggest no clear evidence for adverse cardiovascular effects of dairy fats, cheese should be considered as a recommendable component in a heart-healthy diet.”

  13. beththeserf says:

    Those devilled eggs, yes! When I have dinner guests I often do them as a starter along with smoked oysters – go down like hot cakes! A cheese I like is Grana Padano.

  14. H.R. says:

    @Paul, Somerset – Then I’m probably golden on vitamin K.

    Since I was diagnosed with Type II diabetes in early 2017, I’ve steered my snacks to meats and cheeses, all to cut down the carbs from the salt- crunchy food group.

    As with my love of hot (spicy hot) things, so too is my love of cheeses with strong flavours. For example, I just picked up some fresh mozzarella marinated with hatch peppers. I also scored some smoked gouda dip; coarsely shredded smoked gouda, a bit of mayo, and some bits of diced red onion. I like Camembert (rotten cheese!), Limburger, Liederkranz, all things blue or green cheese (Roquefort and Gorgonzola as well as bog standard blues).

    I love Mexican quesadilla cheese – unbelievably mild – because they are perfectly melty on a folded tortilla, with or without other fillings.

    Emmentaler, Port Salut, Aged parmesan, Asiago, Smoked provolone, dilled Havarti, horseradish cheddar, aged Cheddar, all sharp-sharp-sharp cheddars… well, I suspect you are beginning to get the picture.

    I got this love of cheeses from my dad. He loved them all and I acclimated my taste to them as a kid trying the little nibbles of them he’d allow us. If I’d have ad big bites all at once, I’d probably have wound up not liking half so many cheeses.
    ,
    ,
    N.B. – I’m with the majority of denizens here on Monterey Jack cheese. It’s just something you put on a sandwich when you don’t want anything intrusive on the other flavors, or you’re desperate and it’s the only thing in the ‘fridge. Oh wait… I buy some ‘Jack with Habanero peppers. I like that.
    .
    .
    So…. all this time and I didn’t know it was good for me.

    Thanks, Paul!

  15. H.R. says:

    beththeserf: “A cheese I like is Grana Padano.”

    Ha! Never seen it, never heard of it…. gotta try it!

    What’s it like?
    .
    .
    .
    .
    P.S. A couple of years ago, my brother-in-law ran across this variation of devilled eggs. You do the standard deviled egg mayo/yolk seasoning thingy, but you also mix in bits of fine crumbled bacon. Make the bacon crumbles yourself or, at least here in the States, you can buy them in a package for sprinkling on salads or whatnot.

    Bacon & eggs! What’s a more natural fit than that?

    That’s how I do mine now.

  16. Jim Masterson says:

    @H.R.:

    You made my mouth water for bacon-Devil eggs! I can hardly wait. Or as John Wayne’s Big Jake’s character said: “Not Hardly.”

  17. H.R. says:

    @Jim Masterson – Yeah, it was one of those DOH! moments when I first had them.

    I think it was at Thanksgiving (He and I do ALL of the cooking. Our wives don’t cook.) and he made some of those deviled eggs.

    It’s so easy either way; save the last piece of bacon in the pan and cook it longer so you can make crumbles for later, or just buy a 4 oz, bag of bacon crumbles.

    It’s all good!

  18. Nic says:

    Daisy Couzens had a video on her youtube channel that showed the mouse infestation. It looked horrific.

  19. beththeserf says:

    There you go, H.R’, H.R https://www.thespruceeats.com/grana-padano-italian-cheese-591249
    I like it because it tastes wholesome like French hot pot. It has a nutty taste that makes me say mmm…

  20. beththeserf says:

    Apropos devilled eggs… lotsa’ things are better with bacon.
    If we are experiencing a change from Republic (or Constitutional Democracy to a globalist oligarchy, might as well take consolation from the delights of the kitchen … (while we can.)

  21. E.M.Smith says:

    @Paul, Somerset:

    Interesting you would bring up K2. I’ve been digging into it the last few weeks. Also worth noting that a lot of Green Leafy stuff increases your production of Vit. K in the gut as your bacteria work on it. We’ve added kale (wilted in bacon bits & grease) along with some other cabbage dishes too. Feel better and has had a noticeable overall improvement in things like joint discomfort.

    We’re also quite happy to eat extra cheese and eggs ;-)

    @H.R:

    Golly! Why didn’t I think of that?… I’ve been known to put a few cheese sprinkles on top from the Mexican Cheese Mix bag… but bacon? Oh my!

    @Beththeserf:

    So a slightly milder form of “The Usual” Italian dry / grated cheeses. Nice. I’me fond of the real Pecorino Romano made from sheeps milk. Not only is it more flavored, but has a much better short chain fatty acid content that is very good for you. If one likes cheeses with extra flavor in them, try the sheeps milk and goat milk cheeses. (Not for everyone though…)

    @Per Buying Bacon Crumbles:

    Watch out for the not-really-bacon stuff. Just isn’t the same. MUCH better to just cook your bacon slowly at lower temperature to avoid burn spots, all the way to very crisp, then chop it. It will crumble as you chop. I’ve also been known to take the last bit of sandwich ham and chop it to 1 cm or so squares and fry it up. Either in omelets or as topper on stuff. Just discovered that a “Smoked Turkey” sandwich meat does VERY well in the same use. Smoky flavor reminds of bacon…

    When the sandwich meat has been in the fridge several days, and it isn’t going to be used for sandwiches before the time runs out, it ends up in breakfast or as bits on a Chef’s Salad or some other dish.

    Hmmm…. Smoked Turkey Deviled Eggs?…

  22. E.M.Smith says:

    @Nic:

    I get this mental image of a farm cat, stuffed to bloated, watching all the mice run ;-)

    BTW, dogs love to eat mice. Is there a shortage of farm dogs? Our dog was just ecstatic when a small “double mouse sized” rat came into the house. I’d never seen her move so fast. Carried it around like a trophy…

  23. u.k.(us) says:

    All you need is a cat, they kill them for sport :)

  24. another ian says:

    SDA had a video up a while back. Here is another

    https://www.abc.net.au/news/2021-05-15/mouse-plague-wreaks-havoc-farmers-fight-desperate-battle/100124084

    At a grain growing airport we saw a bulka bag of mouse bait going into an ag plane

    Regulations have doubled the strength of one active agent allowed in baits and likely release of another new one

    We’ve got an increase here but not a plague like that – yet. They come in waves into the house – tally over the last 3 nights 16, 2, 1 from 6 traps

    Best conventional traps we’ve found are US made Victor – now seem unobtanium

    Mini Foxie’s are dedicated mousers – ours had her special “mouse bark” meaning “get out of bed and come and lift the freezer – I’ve got one”. She taught the outside kelpie to be a mouser. Current mostly mini-sausage dog bitsa is not a mouser.

    And don’t forget the original ball bearing mouse trap

  25. another ian says:
  26. E.M.Smith says:

    My Dachshund is absolutely compulsive about anything rodent. I will wake up at 1 AM to incessant barking from her in her crate in the Living Room as “There is a RODENT in NOSE RANGE!!!!”

    Doesn’t matter if it is in the house, in the yard, in the garage, under the house, on the power line. She is READY! to go get it.

    She’s the one that, when one was in the house an under a Pantry Cabinet box, was sniffing an wining and barking and INSISTING i come move the cabinet. When I did, and shone a flashlight under the floor of it, a very small rat ran (at incredible speed… realize I’m trained to catch and block kicks and strikes in flight in Karate… and I didn’t know what happened until it was over…) up my arm, down my back, and down the hall toward the bedroom. The Dachshund pivoted on the dot (realize she is 14 year old, “senior”, and slow) and caught it before it could reach safety.

    Just OMG what a performance.

    If you have a dog, you ought not have a rodent problem.

  27. Pingback: Do NOT feed Brie Cheese to Dogs! | Musings from the Chiefio

  28. another ian says:

    H.R.

    “So…. all this time and I didn’t know it was good for me.

    Thanks, Paul!”

    At that time if you’d listened you’d have likely been told officially it was bad for you

  29. philjourdan says:

    @HR

    As with my love of hot (spicy hot) things, so too is my love of cheeses with strong flavours. For example, I just picked up some fresh mozzarella marinated with hatch peppers. I also scored some smoked gouda dip; coarsely shredded smoked gouda, a bit of mayo, and some bits of diced red onion. I like Camembert (rotten cheese!), Limburger, Liederkranz, all things blue or green cheese (Roquefort and Gorgonzola as well as bog standard blues).

    Damn! You sound like me! I could not have said it better!

  30. philjourdan says:

    @EMS – Those dog noses know more than we do! Trust the dog nose! :-)

  31. another ian says:

    philjourdan

    From an expert wild dog trapper here – a dog can pick up scent on a peeing post at least 18 months after it was last used

  32. E.M.Smith says:

    @Another Ian:

    One that amazed me:

    They took a cadaver dog out on a lake in some kind of putter boat. He found the body under a bunch of feet of water. 20 ish or something like that. Think how much dead stuff and stinky stuff can be on the bottom of a lake, and with water absorbing most of it and spreading it around, then wind drift for what does reach the surface. Yet the dog found the strongest spot in a sea of nearly nothing…

  33. YMMV says:

    The dog nose. They can even smell covid in your sweat.
    Search for “dogs smell covid” and there are lots of hits. Here is just one:
    https://news.sky.com/story/trained-dogs-can-detect-odour-of-covid-19-with-accuracy-rate-of-up-to-94-study-12315426

  34. philjourdan says:

    Surprisingly, the most keen sense of smell is held by the African (A Frickin) Elephant. However, they are not as agile as dogs and harder to train to use their snout. :-)

  35. H.R. says:

    @phil

    …. and be very careful when you tell your elephant to “Sit!”
    😜

  36. philjourdan says:

    Yes said flat pants

Anything to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.