--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01702 Date: 04/30/98 From: DAVE SACERDOTE Time: 05:18am \/To: BOBBIE BEERS (Read 0 times) Subj: Hey there! The voices in my head sounded like Bobbie Beers when they said: BB> People *never* joke about fire ants! I told him pretty much the same thing. Welcome back, it's been awhile since I've seen anything from you. Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01703 Date: 04/30/98 From: DAVE SACERDOTE Time: 05:30am \/To: STEVE OSTROFF (Read 0 times) Subj: honey cake The voices in my head sounded like Steve Ostroff when they said: SO> Hi, I am knew to this bbs , hello all. I am looking for a receipe for SO> honey cake with lots of honey taste. If anyone has one I would like to SO> try it. Hi Steve, and welcome to the National Cooking Echo. I see you've got several recipes for honey cake already, but I'll see if I can add a few. In the meantime, glad you could join us. Make yourself at home. :-) Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01704 Date: 04/30/98 From: DAVE SACERDOTE Time: 05:48am \/To: MICHAEL LOO (Read 0 times) Subj: Pignoli The voices in my head sounded like Michael Loo when they said: ML> Okay, folks, listen up. The best pesto does feature pine nuts ML> (pignoli), but they are OPTIONAL. You can substitute other nuts ML> (real nuts - peanuts probably would be strange) macadamias, blanched ML> walnuts, blanched almonds, etc. You are looking for a subtle-flavored ML> nut with a hint of sweetness; my favorite for this purpose when pine ML> nuts are not available or affordable is almonds. Macadamias work great - even the texture is similar - but you're running into the cost factor again (I think the concern raised was that of price.) If people are concerned about the high price of pignoli, they should look for the large packages sold at the warehouse stores like Costco or Sam's. Half a kilo for about $7.00. They're imported from China, and to my palate there is not a great deal of difference between those and the very expensive ones packed in Italy. They're also delicious as a snack, when toasted golden brown in a hot, dry skillet (toss constantly!) and dusted with some sea salt. Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01705 Date: 04/30/98 From: DAVE SACERDOTE Time: 06:35am \/To: DALE SHIPP (Read 0 times) Subj: Shark The voices in my head sounded like Dale Shipp when they said: DSh> What I got was a piece of solid white meat (no grain or flakes at DSh> all) about 1x3x1 inches -- apparently grilled. Ah. "Nouvelle cuisine". That's French for "leave hungry." :-) DSh> The appetizer was fairly good though. It was a mixture of cold DSh> seafood -- mussels, calamari strips (a bit tough though), shrimp, DSh> baby octopus, and a few other assorted fish hunks. All was on a bed DSh> of very mixed greens, about five sorts. The calamari strips were probably cooked too long before cooking. In a cold appetizer, I would have stripped out the calamari and left it raw; it would have been deliciously tender and offered a fresh brininess that would have complimented the rest of the creatures. Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01706 Date: 04/30/98 From: DAVE SACERDOTE Time: 06:42am \/To: PAT STOCKETT (Read 0 times) Subj: Tomato cages The voices in my head sounded like Pat Stockett when they said: DS>But I've never had problems with birds on my tomato plants, and I DS>certainly have never seen a bird pecking at a ripe tomato, not even PS> Our peacocks used to do just that. :( We just planted extra though PS> cause he didn't go from plant to plant. Once he found a ripe one he'd PS> stay there. Well I know I'm going to have to be careful of the chickens, too, because they'll eat a garden down to stumps. Speaking of peacocks, are you going to be getting more of them to patrol the new property? Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01707 Date: 04/30/98 From: DAVE SACERDOTE Time: 06:47am \/To: BURTON FORD (Read 0 times) Subj: Trust the body & A Good D The voices in my head sounded like Burton Ford when they said: BF> It's kinda funny, you of all people I would expect to be going on BF> about Cuban, Blue Mountain, Nubian, Chilean, African, etc., etc., BF> coffee and espresso, and you can't even drink it black -- a necessity BF> for a connoisseur, I believe. [g] Why? I can taste the difference in coffees even through the half-and-half and sugar. ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01708 Date: 04/30/98 From: DAVE SACERDOTE Time: 11:05am \/To: ANTON MAKHANOV (Read 0 times) Subj: B-52 Here ya go, the recipe for a B-52. B-52 (Cocktail) 2 cl Kahlua 2 cl Bailey's 2 cl Cointreau Layer the liquers in the order mentioned. Serve it with a short straw and set fire to the Cointreau. Careful there, don't singe your beard! :-) Dave --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01709 Date: 04/30/98 From: DAVE SACERDOTE Time: 11:07am \/To: STEVE OSTROFF (Read 0 times) Subj: Honey Cake @@@@@ Apolonia's Polish Honey Cake 1/2 cup shortening 2 egg yolks 1 cup sugar 1 whole egg 1 lb. honey 3 1/2 cups all-purpose flour 1 tsp salt 1/2 tsp ginger 2 tsp baking powder 1 tsp baking soda 1 tsp allspice 1 cup coffee 2 egg whites, beaten stiffly Cream shortening and sugar. Add egg yolks, whole egg and honey. Add rest of dry ingredients with coffee. When well mixed, fold in egg whites. Bake at 350 degree oven in well-greased tube pan, 50 minutes or until done. @@@@@ --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01710 Date: 04/30/98 From: DAVE SACERDOTE Time: 08:15pm \/To: JOAN MACDIARMID (Read 0 times) Subj: Re: Offline Readers -> Off-topic again! Although considering the instigators.... Well, I dunno about Dale, but *I* was making an exception... Joan, if anyone in your SIG gets some brilliant ideas for keeping small BBSes alive, you know my email address...I'm listening. Dave --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01711 Date: 04/30/98 From: DAVE SACERDOTE Time: 08:19pm \/To: JOAN MACDIARMID (Read 0 times) Subj: Re: Shark -> I've bought shark and fixed it, and I liked the meaty texture and -> the flavor. The guy at the Fish counter suggested marinating it in -> regular Italian Dressing (not Creamy!) and frying or grilling it. How unusual to find a Guy At The Fish Counter who knows what he's talking about. I've also had some good results with marinating shark. It helps take out some of the ammoniac taste that it often has. Dave --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736)