I was pretty grumpy when our nanny state decided to tell me I cant have plastic bags from my dairy or takeaway. Mainly because I had to go and buy plastic bags for my home rubbish bins, when I used to use the bag I got from the shop. Last night I went for takeaways and was given plastic bags to carry it home. I said I thought you couldn't do this any more, she replied no its ok if the bag doesn't have handles. Go figure, plastic bags with handles are more dangerous than plastic bags without handles who'd have thought. Mind you I'm happy again because guess where they fit, you got it, in my rubbish bin under the sink, outstanding.
Speed reductions on around 700 Auckland roads will be decided this afternoon.
Some of the dangerous roads considered for the reductions include Dairy Flat Highway, Whitford Rd, Hobson St and Karangahape Rd.
People are divided on whether reductions should be enforced. What are your thoughts?
Stucko or Plasterboard houses - Banks Won't Sell Your House (if selling) with Stuck O Around Your House
Hi Neighbourly, I heard something from my family member which will shock people with Plasterboard houses or Stuck O!
Apparently, anyone now who has got Plasterboard or Stuck O houses, if you want to sell your house, the banks won't let you sell your house because of the Plasterboard or Stuck O that is around and outside of your house. Not sure if this is New Zealand issue or maybe just Auckland, not sure on the exact details though.
The picture here is just an example of what a plasterboard or Stuck O is like.
Has anyone got further ideas or more in detail about Plasterboard houses and why banks can't sell with this material?
350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
125 gr Butter per 500 ml liquid.
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.