--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01755 Date: 04/30/98 From: BURTON FORD Time: 03:18pm \/To: FRED BALL (Read 0 times) Subj: Re: A thousand stories Hi Fred 04-30-98 03:10p HS*>Ich finde Demokratie............. FB>>Please the translation of the above.. Just in case he doesn't get your msg, here's a rough translation via the Internet: "I find democracy amazingly. One has not a yard fool, who maintains the king, but a few hundreds, who amuses the people. (Stefan Hager into de.talk.bizarre)" Bizarre indeed. I found the translation so riveting I thought you might enjoy it Fred. I can hardly wait his translation to see what he said. [g] Referring to politicians, maybe? 'Til we read again. Burt /~~. burton at redsuspenders dot com ,~*~ | * = Newark, New York, USA `-------.;__ --- KMail 3.10o * Origin: T.O.I.L. BBS Newark,NY (1:2613/607) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01756 Date: 04/30/98 From: BURTON FORD Time: 03:42pm \/To: IAN HOARE (Read 0 times) Subj: Conjecture *cr* Hello Ian 04-30-98 03:24p ML> even she doesn't seem to want to conjecture. Of course, scientists ML> are often uncomfortable with conjecturing. IH>>About the only group who are (with apologies to RH). Mmmmmm. As an ex-scientist may I ask if you chaps have run across the words theorem, or research? 8-)> Here's an example of the use of the word "Research": MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: HOT RUM TODDY Categories: Drinks, Usenet Yield: 12 Servings 1 lb Dark brown sugar 1/2 lb Butter, salted 1 ts Nutmeg, ground 1 ts Cinnamon, ground 1 ts Cloves, ground 1 ts White cardamom, -ground Dark rum, top-quality -(a standard "fifth" -will serve 12) MAKING THE BATTER: Put all batter ingredients (everything but the rum) in a food processor and run it until the mixture turns creamy. Fold it down once with a rubber spatula to make sure the spices are blended in, and run the food processor some more. Scoop the mixture into a plastic container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter. MAKING THE DRINKS: Fill a coffee mug half full of boiling water. The easiest way to do this is to put a mug of hot water in the microwave. If you don't have a microwave, then fill the mug with boiling water, pour it out, then fill it half full of boiling water. Add about 2 generous tablespoons of batter. Stir until the batter dissolves in the hot water. I use a small wire whisk for this stirring. Add 2 jiggers (about 3 oz) of the best rum you can afford. When I make this in quantities for parties I like to use Myers Dark Rum. NOTES: * Ultimate hot buttered rum recipe -- I started making hot buttered rum from a Trader Vic recipe 15 years ago, and I have gradually evolved it by adding more spices, more butter and less rum. The way you make a hot buttered rum is to add some "batter" to some rum, and heat it. I like to keep a made-up batch of the batter in the refrigerator in an old margarine tub. For parties I make up a fresh batch. * One theory of hot-toddy making is that it is impossible to use too much batter, and you should keep stirring more in until you are bored with stirring. Another theory of hot-toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends panic. : Difficulty: easy. : Time: 5 minutes. : Precision: no need to measure. : Brian Reid : DEC Western Research Laboratory, Palo Alto, CA : Copyright (C) 1986 USENET Community Trust : reid@decwrl.DEC.COM U/l to NCE by Burt Ford 4/98. MMMMM 'Til we read again. Burt /~~. burton at redsuspenders dot com ,~*~ | * = Newark, New York, USA `-------.;__ --- KMail 3.10o * Origin: T.O.I.L. BBS Newark,NY (1:2613/607) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01757 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: ANTON MAKHANOV (Read 0 times) Subj: B-52 B-52 1 oz Bailey's Irish Cream 1 oz Kahlua 1 oz Cointreau or Grand Marnier Layer in the order given (pour Bailey's first). May be shaken with ice instead. Amaretto may be substituted for the Cointreau. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01758 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: AUDREY LESCHINSKI (Read 0 times) Subj: Pine Nuts GS> 1 c Toasted pinenuts AL> Honey, this is where I go broke. Don't know about your neck of the ... AL> Around these parts, pine nuts ARE considered pignoli. Yeah, that's right. Did you know that just about any pine seeds are edible - some taste like resin, but all are nutritious and non-toxic (unless someone sprayed them). I have eaten the little tiny seeds from the pine cones we have here, and they taste fine (although it is a lot of work to eat them). Of course, I am also the guy who tasted dates from ornamental palms in a cemetery in California (these were also fine). ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01759 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: AUDREY LESCHINSKI (Read 0 times) Subj: Louisiana Food DS> We had several different etoufee dishes. They are often rich and DS> creamy. The one that I make is a bit thinner with less butter. AL> I'm beginning to have my suspicions about that. Do all these rich AL> ingredients simply mask the "Swampiness" of the crawfish out of the AL> bayou? >LOL> Good question. I have to tell you, though, that the swampiest crawfish I have tasted have been from China, and the sweetest (like lobster meat only more delicate) have been right off the Louisiana bayous. SEAFOOD FRITTERS http://www.backhaul.netok/scotfish.htm serves 4 These fritters can be made with almost any white fish such as salmon, halibut, plaice or cod, or shellfish such as lobster or crab. 1 lb fish or shellfish 2 T flour, heaped 2 eggs, beaten 4 oz cream salt and cayenne pepper oil for frying Flake, bone, skin, boil, fish; or shell, boil shellfish. In bowl, mix flour, beaten eggs, cream. Add enough cream mixture to fish to soften batter to sponge dough-like consistency. Season to taste. Heat oil in skillet to very hot. Drop in batter by tablespoons, fry until golden brown on both sides. Drain on paper, keep warm. Sauce: 2 T cream 2 t flour 4 oz melted butter 2 t soy sauce 2 t mushroom ketchup Mix cream with flour, add to melted butter, heating and stirring constantly. When sauce thickens slightly, add soy sauce, mushroom ketchup. Mix well. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01760 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: JOAN MACDIARMID (Read 0 times) Subj: Dandelions! JM> The Buffalo News carried an article on the use of dandelions in JM> cooking, written by our local food editor, so it will probably not JM> have been seen elsewhere. Please note that dandelions, although tasty and a good source of vitamins, are also laxative and diuretic. The French name pissenlit pays homage to that characteristic. I once made the mistake of eating a quarter pound of fried dandelion blossoms ... sat on the can for an hour. HAIRST BREE [harvest broth] www.utbm.fr/les.personnes/thierry.vignaud/galleg/cuisine/scotcook.htm serves 6 1 kg neck of lamb collops 10 c water 1 t salt 4 md carrots, chopped 4 sm yellow turnips, chopped 1 c broad beans 6 spring onions, chopped 2 c green peas 1 hd cauliflower, in flowerets 1 sm lettuce, shredded 2 t mint, chopped 1 t sugar 1/2 t pepper 1 T parsley, chopped Simmer lamb in water and salt for 1 hr, covered, skimming occasionally. Add carrots, onions, beans, turnips and half the peas. Simmer 1 1/2 hr more, covered. Add remaining ingredients except parsley. Correct seasoning. Simmer for another 1/2 hr or until meat and vegetables are tender (not mushy) and the soup is good and thick. Stir in parsley just before serving. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01761 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: KRISTY DUNN (Read 0 times) Subj: Catering KD> I already have been doing weddings for a couple of KD> years, just for friends, it is usually my gift to them, sounds like KD> I'm cheapen out on a gift, but really I'm not! Haha, anyone who has ever cooked for a party knows that that's a very sizable and generous gift. The biggest party I ever did was this last new year's eve, 75-odd people. Luckily I had 4 helpers including Joell and Larry Abbott from this echo. This reminds me. Joell and Larry have lost their feed and are trying to figure out Internet access to FIDO. They are both extremely busy, however, and doing pretty well. Jim Bodle is also very busy but promises to be back soon. SCOTCH RAREBIT [rabbit] http://www.backhaul.net/scotcook/scothigh.htm serves 2 4 sl bread 8 oz Cheddar cheese 1 T butter 2 t Worcestershire sauce 2 t flour 1/2 t dry mustard powder 1 pn pepper 3 T whisky Toast bread on one side. [M says toast bread on both sides.] Grate cheese into a saucepan. Add butter, Worcestershire, flour, mustard, pepper. Mix well, add whisky. Heat slowly until cheese and butter have melted. When mixture separates from side of pan, spread on untoasted sides of bread. Place under grill, brown, serve immediately. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01762 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: HAP NEWSOM (Read 0 times) Subj: Brrrmmm HN> I've only known one person who *liked* airline food...and he liked HN> hospital food as well....ewwww! The hospitals have a tough job. After all, making lowfat lowsalt lowthisthat for a zillion people at a time, well, I wouldn't want to have to do it. Airlines, I don't know what their excuse is. They probably should quit serving food altogether, or else serve stuff with no pretensions at all. United, the most corporate of airlines (proudly serving Starbuck's Coffee, etc. etc.) took a step in the right direction when they started serving McDonald's Happy Meals to kids. Not that there's any nutritional or esthetic value, but because they're cheap and keep kids quiet. Then they took a step in the wrong direction by doing a huge expensive experiment with Lufthansa Flight Kitchens to figure out how to make food more palatable without spending more money on it. So you get really weird horrible stuff (horseradish mashed potatoes made with dried horseradish and dried potatoes) in Economy, which is the only way I will pay to fly; in Business (so-called Connoisseur), they have tolerable food, but a thousand bucks for a meal I could cook myself, better, is a bit much. In First, there's more of the same but you get Dom Perignon instead of Domaine Chandon. I'd have ideas about how to make First worth the fare, but the cuter and younger flight attendants tend to work Business class. By the way, should you fly transpacific in Conn class on United, you will get meals developed by Martin Yan. ML>seats. I wish we could just perfect the transporter ML>beam; then I'd be happy. HN> Hmmm, which parts of airline travel did you say you were *fond* of HN> again? Seeing places like Puget Sound and seeing people like you. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01763 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: KAREN STONE (Read 0 times) Subj: Hello KS> hello people i'm me am karen stone i'm here new this cooking KS> section i'm one recipe i'm try new i'm like it easy do i'm me KS> will type talk again soon good time have please good bye Hi, Karen, glad you could join us. I see you are translating sign into written English - doing a pretty good job of it, too. What kinds of things do you like to cook? Here's an easy recipe from Scotland: Cranachan - soft fruit brose http://www.ifb.net/webit/recipes.htm serves 4 Cranachan was the traditional celebration, harvest-home dish. For a communal celebration round the table, the oatmeal, fruit, and cream were put onto the table and everyone made his/her own mix, lubricating it with whisky and honey. It was also eaten on other special occasions such as weddings. This recipe combines traditional Scottish produce to good effect, creating an excellent pudding that is a delightful treat in late summer. Whisky is of course distilled across Scotland, heather honey is produced whereever there is suitable heather moors and excellent raspberries are grown in the Nairn valley (near Inverness) and the northeast. 2 oz medium oatmeal 10 fl heavy cream 3 T heather honey 3 T good whisky (Scotch, of course) 12 oz fresh raspberries Toast the oatmeal under a grill (or in a pan), turning occasionally with a spoon, until it is golden. Allow to cool. Whip the cream until stiff and then mix in the honey, whisky, and oatmeal. Layer the raspberries with the cream in four tall glasses, cover, and refrigerate. Allow to come to room temperature for 30 min before serving and decorate with a few raspberries. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01764 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: JOSEPH VANICEK (Read 0 times) Subj: Hibachi Cooking JV> Ahhh, Scotland. What I wouldn't give...... Some day. Ireland too. I don't know what your financial situation is like. The only reason that I can take all these trips is that most of them are deductible for me, playing music or doing musical research. But, when traveling becomes closer than just a pipe dream, bear in mind the following (you can save your hotel cost if you are astute in shopping for airfares). For best prices to Ireland, check out travel agents in a neighborhood that has lots of Irish people. They may get you a good fare on Aer Lingus; otherwise, try for an American carrier such as Delta, which undersells Aer Lingus by a few dozen bucks. If you need accommodations, etc. etc., and don't have the energy to do the work yourself, look into a package tour - I never did one until I discovered that Irnrod Eireann (Irish Railways) puts together some spectacular tours for not too much money. Scotland? Fly into Glasgow rather than Edinburgh, Aberdeen, or Inverness. At last check, the cheapest fares (high season) to Glasgow were in the $650 range. The cheapest fares to those other airports was in the $850 range. Alternatively, you can fly to London and then take a British Regional flight from Gatwick; that may or may not save you a chunk of change, depending on if there is a good fare to London at the time. Also, try consolidator fares. These are not so good as the best off-season fares, but they beat the peak-season fares by a good margin. Check out www.tiss.com for details. I spent a few minutes checking fares just now, not that I have time or money to go anyplace else this year. Fares for the late summer and beyond are pretty high now, but there are some bargains to be had for May and June travel. I'm talking coast-to-coast USA for 300 or less, or you might want to go to Basel-Muhlhouse and bug Denis Clement for 550. Best fare to Lyon or Strasbourg - just over 500 on Swissair. POTATO SCONES WITH CHEESE http://www.backhaul.net/scotcook/scothigh.htm serves 4-6 2 c mashed potatoes 2/3 c flour 1/2 t salt 3 T melted butter or bacon fat 2 well-beaten eggs 1 c grated cheese (optional) Mash potatoes well, add melted fat and salt. Mix in eggs and cheese. Add as much flour as potatoes will take without becoming dry. Flour amount varies with potato used; the floury kind needs less than others. Shape into 12 little round cakes, dip in breadcrumbs. Shallow-fry in hot oil on both sides until golden. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101)