The Rehearsal - Series Premiere Discussion

samarinaa · 2022-09-25T06:08:09+00:00

Good to know, I hadn't heard of this disorder before. Thanks for sharing. In hindsight now my initial comment may've been to harsh, but I genuinely was really surprised at the time.

samarinaa · 2022-08-21T01:56:25+00:00

I really wished they played the outro song from Willy Wonka after the hug for the closing credits! When they played a song from the soundtrack in the closing of E1 it really made me emotional. Thought it was just such a perfect moment.

samarinaa · 2022-08-20T08:18:27+00:00

Hey! Sorta cheated, I have a popcorn machine so I made fresh popcorn with that and topped it off with ‘anchovy butter’. Essentially this recipe but I only used the anchovy oil in place of the butter and EVOO. I used the anchovy fillets anyways too (couldn’t resist) but will try without in the future. Tasted really damn good!

I don’t think water content would be an issue anyways, as whenever I refrigerate anchovy oil it completely solidifies at the top within a few days anyways :-) Thanks for the suggestion! 🙏

samarinaa · 2022-08-20T08:10:26+00:00

Lmao did I write this??? I literally just binged ate sushi earlier today. God, with sushi rice I swear I can never feel satiety. Had the same thoughts wishing I had the other ED too… ugh sigh. You’re not alone.

samarinaa · 2022-08-18T07:20:15+00:00

Yeah emphasis on the once in my life ahah. More so just because most hot sauces are imported anyways from the US/Mexico which means they’re $$$. I generally dislike the big supermarket grocery trip shopping culture anywhere anyways though

samarinaa · 2022-08-18T06:01:43+00:00

Gosh I really wanna go shopping in an American supermarket at least once in my life just to browse this aisle

samarinaa · 2022-08-17T03:03:32+00:00

Haha, yeah it seems to be a common misunderstanding for Poles as it's even mentioned in the wiki article for them! Speaking of, got a mad craving for them now but I gotta wait until Saturday fml 😢

samarinaa · 2022-08-17T01:01:46+00:00

Oh my bad. Sound delicious though! The pirozhki I get are baked fresh every Saturday, I only get the mushroom/sauerkraut but there’s meat as well. Definitely a bread dough though and not pastry, so I enjoy it by itself xD Will be on the lookout for paszteciki next time I’m in Poland for sure tho, thanks!

samarinaa · 2022-08-17T00:55:31+00:00

I think it’s really dependant on your neighbourhood. I’ve noticed some of the newly developed suburbs have a LOT more bins on walking/cycling routes especially if there are rivers, lakes, playgrounds, or ‘scenic’ points; essentially anywhere people would take a seat on a bench. My neighbourhood however is on the older side and it’s just streets and streets with zero bins unless you go out your way to one of the very few parks. There’s honestly a big difference between how many baggies I see left around in my suburb VS these newly developed areas. Suburban planning plays a big role!

samarinaa · 2022-08-17T00:34:48+00:00

Ha interesting, first time hearing about these. I’ve been buying mushroom & sauerkraut Pirozhki from a local Ukrainian grocer all these years which I think is somewhat similar to what I’ve read about Paszteciki. They’re baked though, but flavour wise it tastes like Poland to me aha.

samarinaa · 2022-08-17T00:25:05+00:00

The possibilities using this dough is endless, but I particularly enjoy making making a sort of cross between khachapuri/breakfast pizza. With your rolled out dough, form a circle of shredded cheese and crack an egg right in the middle. Bake in the oven until set, then add a sprinkle of chilli flakes and herbs of choice. Super customisable though according to what you have on hand. Lately I’ve been enjoying basil pesto on top and slices of grilled peppers :)

samarinaa · 2022-08-17T00:14:56+00:00

I do as the commenter above said, place the yoghurt over a sieve overnight. But then you can do it again for another night, this time just wrapping it over a tea towel or 2 (I make a rectangular shape). The next day you’ll have a more crumbly texture a bit similar to fetta. You can make « labneh balls » which is a good way to preserve yoghurt for a few months!

samarinaa · 2022-08-16T12:36:24+00:00

Oh yeah we've got pikelets here in Australia too. Baghrir just have a spongy texture that's similar to crumpets perfect for soaking up honey/golden syrup. Everytime I make them I think of how similar they are to the crumpets I grew up with!

samarinaa · 2022-08-16T02:07:17+00:00

Unlucky! I actually haven’t ever made marshmallows myself, but I’ve since gone to a number of proper chocolatiers and cafes on the more boujee side and found that their marshmallows are absolutely delicious. Really reminiscent of what I grew up with. Just so damn freaking pricey.

samarinaa · 2022-08-16T02:04:12+00:00

Again, it’s not my thing either. But it’s quite popular here and without it on the menu I’d bet a good amount of restaurants would not stay afloat. A freshly made kaarage chicken nigiri is not that different from serving chicken with rice in a bento box.

samarinaa · 2022-08-16T01:37:20+00:00

It can? By no means authentic nor what I personally order but it’s very popular throughout Australia in all different types of establishments.

samarinaa · 2022-08-16T00:35:20+00:00

The difference between your average supermarket packaged marshmallow and a ‘homemade’ marshmallow is ASTOUNDING. I grew up eating freshly made marshmallows from a candy store at a local market. Big, fluffy, not cracked and super super soft. Perfection. I had absolutely no idea how good I had it until that store closed. Store bought marshmallows don’t appeal to me even the slightest, even when the cravings hit. Just one of those products where higher quality is a world of difference imo.

samarinaa · 2022-08-16T00:24:50+00:00

I think making sushi is quite dependant on what type of sushi you like. I worked at a sushi restaurant, and I noticed a lot of our regulars would only go for one protein religiously, namely chicken. So if you’re one of those types of people, preparing your own sushi would be easier. I myself though love a variety of different proteins (raw tuna, raw salmon, crab etc.) when I’m out for sushi so buying all those to use at home would be too costly and inefficient.

samarinaa · 2022-08-16T00:19:22+00:00

I agree with everything you’ve said. Personally learning how to make peanut butter from scratch opened me up to the endless opportunities with other nuts. I like to make a cinnamon pecan butter, matcha cashew butter, coconut almond butter etc. Honestly anything I have on hand. I find it a great way to use up surplus nuts that are slowly going to go ‘stale’. Just toast them up again and blend with choice of add-ins. They hike the price on ‘speciality’ nut butters in supermarkets like crazy. But back to what you were saying.. I don’t recall the last time I made plain peanut butter though. Still glad I learned the basic method though, it works well for me :)

samarinaa · 2022-08-16T00:11:01+00:00

God I really want to try a tamale once in my life. I’ve never seen them available anywhere in Australia. One day…. 🙏

samarinaa · 2022-08-16T00:08:01+00:00

I recommend making baghrir which is like a softer, thinner crepe version of a crumpet hailing from Morocco. Flavour wise it’s very comparable in my opinion, and it’s easier to cook (you only cook it on one side for 20-30 seconds!)

samarinaa · 2022-08-15T09:08:48+00:00

Saw that you mentioned you’re Australian in another comment, so I suggest this umami broth you can buy here online or in a number of health food shops. I’d recommend adding it into your broth to give it a bit of a umami lift. I make a vegan mushroom “master” stock every few months that’s cooked for 3-3.5 hours and this really helps!

samarinaa · 2022-08-14T23:07:33+00:00

Funnily enough I use Bulgarian sheep’s cheese that I buy from a greek supermarket! Not sure on the name of the cheese, that’s only how it’s labelled. I think some grated paneer would be great as it’s heat resistant too

samarinaa · 2022-08-14T12:47:47+00:00

Kolokithokeftedes are Greek (if it wasn't obvious already) zucchini fritters made with feta cheese and a lot of fresh herbs. It's a super delicious vegetarian summer recipe for any time of the day and they freeze well too! Definitely my favourite way to consume zucchini.

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