Posted: 3 Days, 15 Hours ago
Baking Pav
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#301895 |
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That famous Kiwi invention, the pav, is a delicacy that demands skill and patience to bring to fruition. The right combination of raw material, finesse, knowledge and technique...
some may remember Pav's first two kicks as an AFL player, out at the WACA. I do, soared in a pack, took the grab and goaled. An auspicious beginning that had us in raptures. Well, we nodded knowingly at each other, remember?
Then came the extended preparation with the big fella playing all over the place. For ages, it seemed. Now, we sit back and enjoy the result of all that work as Pav cruises around wherever he sees fit and dealing retribution, justice and punishment in equal measure.
Quietly, until now I guess, someone is working with some fresh meringue. There's a baby Pav on the loose and I think Shane already pointed him out last week. Another bloke who looks like he might just take a little time to find his footing in this caper but will deliver the sweets from wherever he damn well feels like it.
I reckon he'll be ready before the end of the year, too. He's bloody good.
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Posted: 3 Days, 15 Hours ago
Re:Baking Pav
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#301898 |
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What a load of old crock....next you'll be saying Crowded House are Kiwi to. But loving Baby Pavs choice work around the packs. Seems to be a find? Who did the toasters pick up?
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Posted: 3 Days, 15 Hours ago
Re:Baking Pav
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#301899 |
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I just had a vision of these 2 Pav's running around in the same team together for the next 5 years and causing plenty of havoc on the big stage in September for at least a couple of those years
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Posted: 3 Days, 13 Hours ago
Re:Baking Pav
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#301927 |
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First look against the Crowbots last week and I thought he did a couple of good things. Watched the replay and realised he did a lot of good things
Yesterday he did some fantastic things without trying. It's clear he is still learing a few things and building confidence but when he does piece it together...
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Posted: 3 Days, 12 Hours ago
Re:Baking Pav
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#301934 |
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Next week he will probably spend time on Ablett, Selwoood, Bartel and co. Good learning experience and going to be a delight watching him win a fair few of those contests. I can picture Ablett and Ling chasing him as he strolls towards 50 and boots the game winner.
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Posted: 3 Days, 12 Hours ago
Re:Baking Pav
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#301937 |
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Which new Pav are you talking about? The one with leather poisoning, the one that's kicked 2 goals from full-back, or the one that keeps unloading on goals from 60m after dashing through the centre?
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Posted: 3 Days, 12 Hours ago
Re:Baking Pav
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#301954 |
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or the one holding down a key defensive position in his first season?
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Posted: 3 Days, 11 Hours ago
Re:Baking Pav
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#301959 |
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It's meringue heaven out there right now, isn't
it?
Old man Barlow is too old. Silvagni is the new something else, but at the risk of getting egg on
my face, I'd say Morabito will flourish under Harves and alongside Pav and co. He's got the look of something good about him.
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Posted: 3 Days, 11 Hours ago
Re:Baking Pav
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#301962 |
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What is totally brilliant about Mora is something a few of our others need to learn - the 20m powerful handball that hits the team mate on the chest.
Still get tired of U10 handballs that go so little distance the same defender just turns around to tackle the receiver and finds him bent over at his feet trying to pick up the handpass.
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Posted: 3 Days, 11 Hours ago
Re:Baking Pav
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#301965 |
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Pavlova was invented at the Esplanade Hotel in Perth in 1935 by Bert Sachse, the head chef in honour of one of the guests at the time, Anna Pavlova. Ref Australia's Yesterdays, p 33.
Those Kiwi's can jam it up their jacksey if they think it's theirs.
and Pav is obviously playing in the right part of the country with a name like his.
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Posted: 3 Days, 11 Hours ago
Re:Baking Pav
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#301966 |
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Yeah, I know the Esplanade story. Pavlova recipes were published in a NZ cookbook 2-3 years before that. Trust me, I know my Pav.
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Posted: 3 Days, 10 Hours ago
Re:Baking Pav
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#301968 |
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"All currently available research suggests the recipe originated in New Zealand. Keith Money, a biographer of Anna Pavlova, wrote that a New Zealand chef in a hotel in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour.
Professor Helen Leach, a culinary anthropologist at the University of Otago in New Zealand, has researched the pavlova, and has compiled a library of cookbooks containing 667 pavlova recipes from more than 300 sources. Her book, The Pavlova Story: A Slice of New Zealand’s Culinary History, contains a timeline of pavlova history which gives 1935 for the first Australian pavlova recipe and 1929 for the recipe in the rural magazine NZ Dairy Exporter Annual.
A "Pavlova Time Line" also appears on the Australian website "Australian Flavour" and gives an even earlier date, 1926, when Home Cookery for New Zealand, by E Futter, contained a recipe for “Meringue with Fruit Filling.” It wasn't named but the recipe was similar to today's Pavlova."
Trust Guy. Pavlova is ours. You can have Russell Crowe, and we'll throw in Rebecca Gibney for good measure. But we're keeping The Pav.
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