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Submitted 1 month ago. 
3 comments.
3 comments. 
Mysterix's Page
Foodies /
7
Joined 1 year, 2 months ago. 
From Adelaide, Australia - Not USA Anymore!, MD US
GroupRank 7
I'm a self proclaimed Intermediate cook.
I have 18 cooking friends
My recipes have 42379 views with a 5 average.
Currently lovin' Fresh, fruity, sometimes meaty, comforting, springtime grub.
Tagline: I'm a
Southern-raised Chinese-loving Australian-living Traditional Folk Grub foodie
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About me
I'm an American living Down Under in Australia and having fun learning a whole new style of cookery (And things like the use of the word "cookery"!) I love to cook, especially for someone I love, or just for the adventure of it! I excel in creole, southern american, and fusion foods and have been desperately scrambling to learn good, traditional Mandarin and Shanghai styles. I prefer "peasant food" to the fancy stuff, especially in my Chinese quest.. but I'll never turn down the chance to cook (or eat!) a good duck.
I'm an American living Down Under in Australia and having fun learning a whole new style of cookery (And things like the use of the word "cookery"!) I love to cook, especially for someone I love, or just for the adventure of it! I excel in creole, southern american, and fusion foods and have been desperately scrambling to learn good, traditional Mandarin and Shanghai styles. I prefer "peasant food" to the fancy stuff, especially in my Chinese quest.. but I'll never turn down the chance to cook (or eat!) a good duck.
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Ahmed1 3 weeks, 5 days ago said:
That's interresting!! I am sure you are now familiar with many M.Eastern food. Thank you so much my friend for checking my Kataifi cake.
Ahmed1 4 weeks ago said:
Glad you liked the fondant cake. Thanks for stopping by!
22566 1 month ago said:
But you do it with style,I might add!
Thank-you for the reply.
Hope you have a good Saturday.
Kind Regards
Toleliz 1 month ago said:
Thanks Mysterix-that is exactly the sauce that I was talking about. Have you ever eaten Balmain Bug? I think that it is spelled right. I saw a recipe in Woman's Weekly for it and it is some kind of shell fish. It looked interesting.
Yardsailor 1 month ago said:
Hi thanks for the info on the chili sauce, I will check it out at my market.
Chefelaine 1 month ago said:
Hi again, Mysterix:
You're more than welcome on the tip re the carrot cake.
You can buy rice flour at mot any supermarket, or a health food store, but they will charge more there! Happy baking :+D
Ahmed1 1 month ago said:
Thanks for the invite...Looking forward to share recipes with you.
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People are Talking
Posted by Morninlite about Creamy Cabbage Pudding
Always looking for new ways to fix cabbage! Great recipe.
Posted by Chefmeow about Sweet Mustard Chicken Din
This looks and sounds fantastic. Great post and a high 5. Yummers.
Posted by Momo_55grandma about Buttery Rainforest Chicke
great tasty recipe
Posted by Chefelaine about Sinless Sweet Carrot Cake
Hi, Mysterix:
Lovely recipe, and FIVE forks to you.
Re your question about lightening the density of the cake---- if you try using 1/2 cup cake and pastry flour, wi
Lovely recipe, and FIVE forks to you.
Re your question about lightening the density of the cake---- if you try using 1/2 cup cake and pastry flour, wi
Posted by Richdaddycookies about Sweet Mustard Chicken Din
sounds good!!
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Suecake 3 weeks, 6 days ago said:
Thanks for being my cooking buddy. I printed out the sharecroppers Hash, added it to my Group recipe cook book that I keep on my counter. I can't wait to try this. Thanks again for the recipe. Sue