--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01765 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: HAP NEWSOM (Read 0 times) Subj: Back Home Again HN> I even had to water the lawn! No, I can hardly believe that. HN> Hope the tendonitis is better...that is some painful stuff in the HN> achilles...I've gotten it there before. How did you get it? Did you laugh at a plump but cute flight attendant who forgot her lines in the safety lecture and have her put a hex on you? Potato "Tattie" Scones http://www.weblink.co.uk/taste/ makes 20 8 oz salted mashed potato 1 oz butter or margarine 4 oz plain flour Mix ingredients and separate into 5 pieces. Roll into 8" rounds, cut into four, flatten slightly. Place on a lightly greased hot griddle and cook until golden on both sides, turning once. ___ 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: F5G01766 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: PAT STOCKETT (Read 0 times) Subj: London Again 2 PS> You do such interesting things. I do. It was a lifestyle choice, plus I sort of fell into it. I've been lucky. I didn't use to write about my adventures and never took pictures either; used to remember every little detail, but I discover that after some years, memories get a bit blurry. One of the reasons for writing, besides letting other folks live a bit of it with me, is to fix the memories in my own mind. It's sort of a diary, but a public one. There are things people can take from my stories. You can be envious, of course, because I've had much more freedom and some more opportunities than most; but one thing to learn is that if you plan the framework of your vacations (or whatever) carefully, doing loads of research, getting the best fares, and so on, you can have more freedom when you go, not worrying too much about stuff, just letting things happen. And let me tell you, if you don't do something stupid like going to bad neighborhoods or Afghanistan or anything, most of the things that will happen are going to be good things. Also, if you are careful with the advance planning, you can get off fairly cheap. I had some fancy meals and some supermarket bread meals, but on this last trip I ended up spending less than a grand all told, including airfare, for a week. Of course, if you have kids to pay for, you probably can't do this much if at all: I don't have kids; sometimes I wish I did, but I'm taking advantage of the opportunities opened up by not having them. = = = For when you feel like making candy again: BUTTERSCOTCH www.utbm.fr/les.personnes/thierry.vignaud/galleg/cuisine/scotcook.htm Makes about 2 lb 2 lb brown sugar 1 c butter, creamed 1 lemon; juice of - or 1 t ground ginger Melt sugar in a saucepan. When liquid, add butter and flavouring. Bring to a boil stirring constantly; keep gently boiling for 20 min or until a little blob hardens when dropped in ice-cold water. Beat well for 5 min, pour in a buttered tin and after cooling, score into squares with a knife. When set, tap the bottom with a rolling pin to break up into pieces. ___ 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: F5G01767 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: TERESA VANDERHILL (Read 0 times) Subj: Scots Recipe TV> P.S. Thanks for the interesting recipes that you always seem to find TV> and post. Well, recipes aren't so much my thing as just thinking about food, but I felt guilty! so not only did I pick up a few recipes there, but I hunted around the web ... here's more - SCOTCH TOAST http://www.backhaul.net/scotcook/scothigh.htm Serves 2 This little savoury sounds rather odd when scanning the ingredients, but it's really very tasty. If nothing else it will give you the opportunity to sample an interesting and delicious fish paste, quite unlike the commercial varieties. 4 toasted oatcakes 2 T butter 2 egg yolks 1 egg white fish paste 1 pn cayenne pepper 2 T browned breadcrumbs Make sure oatcakes are hot. Melt butter in a pan, add egg yolks, egg white, fish paste, pepper. Stir until thick. Pile mixture on top of oatcakes. Sprinkle with browned breadcrumbs; serve immediately. = = = FISH PASTE http://www.backhaul.netok/scot rd.htm Makes 1 3/4 lb The paste below is not a Scottish dish; it's Chinese. It's included because Scotch Toast calls for it and most of the commercial fish or 'bloater' pastes available are mediocre. Scottish cooking has a long tradition of borrowing from other cultures and this recipe is being borrowed from China because it's easily made, versatile, has no fishy flavour and most importantly, is delicious! 2 lb any white fish * 2 T dry sherry 2 T light soy sauce 2 green onions, chopped 1 in piece fresh ginger, grated 1 T sesame oil 1 egg salt and pepper to taste * If you put in a piece of salmon it will add great flavour! Carefully remove all bones from the fish. Place the fish pieces in a processor, grind to a smooth paste. Scrape the paste into a bowl and add the other ingredients. Mix carefully. * M's note: I think this means cooked fish. ___ 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: F5G01768 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: BURTON FORD (Read 0 times) Subj: Re Uk BF> I would surely question you and comment more but my eyes are bothering BF> me for a few days now Hope you're doing better. ___ 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: F5G01769 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: TERI CHESSER (Read 0 times) Subj: Grits TC> stages had a "strong herbal smell" .... right in front of city TC> hall, between it and the reflecting pool (if you remember TC> downtown). There was lots of incense and flavored oil being TC> sold at several of the booths.... maybe that's the reference? Doubt it. TC> Title: Loquat Freezer Preserves Are they growing loquat in Texas now ... I had them in Taiwan, and they were one of my favorites; the only thing I brought back from there besides a couple pounds of belly fat was a jar of loquat stuff. EDINBURGH ROCK www.utbm.fr/les.personnes/thierry.vignaud/galleg/cuisine/scotcook.htm This brightly coloured rock candy is another traditional favourite and is fun to make with children on a wet day. The following colours can be used: a few drops of each: raspberry - pink peppermint - green vanilla - white lemon - pale yellow orange - orange or yellow ginger - light brown (You can also cheat with a little food colouring, but in addition to the flavours, of course.) 2 c granulated sugar 1/2 t cream of tartar 3/4 c water Heat sugar in water in a saucepan until dissolved. Just before boiling, add cream of tartar and boil without stirring until temperature reaches 120C or until it forms a hard ball in cold water. ___ 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: F5G01770 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: JOAN MACDIARMID (Read 0 times) Subj: The Old Sod ML> Safeway shortbread. Cheaper and tastier than Walker's. Yes, ML> this is the same company as we have here in the States. JM> World's getting smaller and less varied all the time! Shaw's supermarkets, one of the big 3 chains in New England, is owned by Sainsbury's, a big British food conglomerate. I had guessed that they were affiliated with Tesco, because of the dead similarity of products, but Tesco is I discover Sainsbury's biggest competitor. ML> Thank heaven nobody expected me to eat sheep's cheese, ML> though - yuk. JM> Have you tried it before? How do you know it's yuk, if not? I have had many kinds of sheep's cheese in my lifetime - I've not found any that I liked, with the possible exception of Gjetost, which tastes like Kraft caramels stewed in lamb fat. Basically, when I smell sheep's cheese, I say "ewe." I go into and out of liking muttony things. The worst part of it, I guess, is that there are people who smell muttony - and I've never met anyone who smelled like beef (although my sister smells like fresh cream). ___ 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: F5G01771 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: JOAN MACDIARMID (Read 0 times) Subj: Paprikas JM> I almost wonder, if someone does have a Picnic in this JM> quadrant of the country that I could get to, if I should solicit a JM> shopping list for the things that I can get here for various people, JM> and bring stuff along? Is the hot paprika something you'd want JM> especially? Well. There is to be a Lobsterfest in Connecticut. I think that Dave Sac will make an announcement fairly soon; we're looking in the October 15 range. I'm hoping that the Bodles and the Fords can make it, so if you could get yourself to the Rochester or Syracuse area, you might be able to carpool from there. But actually, I don't need the hot paprika - what I've been doing is mixing the noble sweet half and half with the Pendery's 60000 ground chile. This of course is still quite a bit hotter than the commercial eros paprika, but it tastes mighty good. I just thought that it was peculiar that stores one place sell only the one, and stores another place sell only the other. A quick swap might have been fun for the irony value as well as for the products themselves, but no need to go to any trouble. By the way, you can get several kinds of paprika as well as several dozen kinds of hot chiles and chili blends from Pendery's, 1221 Manufacturing, Dallas TX 75207, 1 800 533 1870. ML> Cullen Skink with Mussels JM> I've enjoyed reading your Cullen Skinks! Cool name, too. Which is why I ordered it in the first place. Tasted like thinned-out creamed finnan haddie with something green in it. I liked the stuff. HAM AND HADDIE http://www.backhaul.netok/scotfish.htm Serves 2 Another dish from the Moray Firth, an unlikely combination of fish and pork, but really delicious. For convenience, first place the haddock in a pan, skin side down, barely cover with water, bring to a boil, simmer 2 min per side, take out, remove skin and bones. The large pale Moray Firth haddock tastes best, but any smoked haddock is, of course, fine. This dish is often served with a poached egg in Scotland. As an additional luxury, pour 1/2 c cream on top of the cooked dish and brown under the grill before serving... 2 T butter 2 lg slices smoked ham 1 lg smoked haddock freshly ground black pepper a little water 1 poached egg if desired Heat butter in a skillet, add ham slices, turning once. Put fish on top, add pepper and a dash of water. Cover, simmer gently for about 3 min. Serve topped with egg. ___ 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: F5G01772 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: SERGE CYR (Read 0 times) Subj: Tiramisu SC> That's my favorite Eyetalian dessert Michael. :) Here's another nice one. Hope you're having an interesting (but good) time of it this spring, after that difficult winter. GELATO CON CREMA DI ALBICOCCHE http://www.newmedia.it/ricette Le Ricette di Mamma Cioffi Serves 4 600 g vanilla ice cream 1000 g apricots 75 mL apricot brandy 100 mL orange juice 100 g sugar 100 mL whipped cream 2 T raspberry syrup Rinse the apricots and steam 5 min. Set 4 aside for garnish. Cut the rest in half. I think that this must mean dried apricots, otherwise what would the steaming be for? In a small stainless saucepan, caramelize the sugar and add the apricot brandy and the orange juice. Put the apricots in a casserole and cook with the sugar mixture for 5 min, stirring. Puree this when cooled. Divide the ice cream into 12 scooplets; keep cold. Divide the garnish apricots into thirds. Divide the apricot goo among 4 dessert plates. Rim each plate with blobs of whipped cream alternating with dots of raspberry syrup (done with a syringe). Within this frame, put 3 scooplets of ice cream alternating with 3 wedges of apricot, in a flower shape. ___ 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: F5G01773 Date: 05/01/98 From: MICHAEL LOO Time: 07:25am \/To: ALL (Read 0 times) Subj: Roastit Bubblyjock ROASTIT BUBBLY-JOCK http://www.backhaul.netok/scotpoul.htm 12 lb hen turkey 1 lb sausage meat 5 T good poultry dripping 4 T melted butter salt and pepper to taste 1 T redcurrant or cranberry jelly 2 c giblet stock Stuffing: 1 c breadcrumbs 6 lg oysters fresh or canned 8 lg peeled chestnuts 1 sm chopped celery heart 5 fl milk chopped raw turkey liver 1 t chopped parsley Soak breadcrumbs in milk, combine all other ingredients. Stuff well into body of bird, securing with a skewer. Put sausage meat into crop opening and skewer also. Put bird in roasting tin, brush all over with melted butter, put dripping around. Cover with foil, roast in oven, 300F/150C, 20-25 min per lb. Baste halfway through cooking time, add salt, pepper. Remove foil 15 min before turkey is cooked to allow to brown. Baste again, then remove bird to a warmed dish. Pour off excess fat from pan, add stock, jelly. Adjust seasoning, boil rapidly on stove top to reduce. Carve bird and serve with sauce on the side. Serve with bread sauce as well. = = = BREAD SAUCE http://www.backhaul.netok/scotsauc.htm Yield 2 c Bread sauce is a uniquely Scottish invention and absolutely delicious. It is almost always served with roasted poultry or game birds, in particular roast turkey, known in Scotland as Roastit bubbly-jock. 1 md onion 4 cloves 1 pt milk 1 pn mace 4 peppercorns 8 T white breadcrumbs, heaped 1 t butter 2 T cream salt and pepper to taste Stick cloves in onion. Put in a saucepan with milk, mace, peppercorns. Bring to boil, put aside, let infuse for 1/2 hour. Strain milk into a second saucepan. Add crumbs. Heat and stir until boiling and quite thick. Season to taste, stir in butter and cream. Do not reboil; serve hot. ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) -=> On 04-29-98 23:00, Ian Hoare <=- -=> spoke to Dale Shipp about Hopping about <=- IH> It might amuse you to know that after wanting to try it for IH> years, I've finally made some Hopping John soup from the IH> recipe you post. Of course, being me, I had to have a Good -- that is one of our favorites. It is hearty enough to make a meal, especially if you serve a good crisp baguette on the side. IH> little fiddle with it, but one which - on reading more Fiddle with it -- how dare you! Thought you always tried to follow a recipe exactly the first time. IH> generally, is completely in accordance with tradition. IH> Firstly, I didn't use ham, but some slab bacon (whew, still IH> remembered) which I cut into 3/4" cubes. These I fried gently while IH> the peas were having their hour's soaking in stock, to allow the IH> bacon to render out much of it's fat. In that fat I first Sounds reasonable -- I assume you pretty well rendered it down to where there was only the meat part left. That would have added the smoked meat flavor. IH> of all fried the garlic, straining it out and adding it IH> with the bacon and pepper to the beans for the long IH> simmering. Then I chopped the green pepper and onion and IH> sweated them in the fat a few minutes, before adding them IH> with the remaining ingredients (except the greens) for the IH> second 25 mins cooking. I see that you are from the other DS school of thought -- keep using that bacon fat. Tis good fer shur. IH> We don't have V8, so I did my best, I put some concassee tomato in the IH> jar of the liquidiser, together with some onion, celery, carrot IH> and bell pepper, and whirled the whole thing together to IH> make a smooth puree, which I added. I used basmati Don't know what concassee tomato is. But V8 is a mix of vegetable juices, most likely close to what you used. I don't have a can handy to look up the ingredients list. IH> (unauthentic, but it's all we have) rice. As for collard You've seen our discussions on rice. It seems that Gail & I are off the main stream of Dave & Michael in our preference for using Uncle Ben's converted for just about everything. We do have basmati rice and use it with Indian sometimes. IH> greens I don't even know what they ARE, let alone not IH> having a chance of finding them. So I used some rather IH> tough leaves from some purple sprouting brocolli that I've IH> got growing in the garden. If I'd not had that, I'd have IH> used some kale, (chou fourrager) which I suspect would have Collards can have a rather large leaf, perhaps more than a foot long and nearly that wide -- with a large fibrous vein in the middle. We try to pick much smaller and more tender leaves. They are not as tough nor bitter as the large ones. Collards are flat leaves. Kale is more ruffled. I have not had kale, but have heard that it is similar. IH> been functionally equivalent. Given that the collard greens IH> were supposed to be cut into a chiffonnade I guessed that Another word that is new to me -- although I suspect that is what we do. We trim the veins out. Lay a stack of leaves on the cutting board and trim off slices that are about 1/4 inch wide and 2-3 inches long. By stacking the leaves we can do a whole bunch in one swipe of the knife. IH> they were pretty tough. Anyway, we had to cook the IH> chiffonnade about 10 mins for it to be soft enough. THE The true southern style of cooking collard greens as a side dish would be for several hours, with ham or ham hock in them, and perhaps some vinegar. As it cooked down the leaves would eventually get tender and the broth would get quite strong (aka pot liqueur). IH> SOUP WAS GORGEOUS. Jacquie said "I'd have this twice a IH> week". I hope this was because she liked it, and not IH> because she didn't have to cook it. :-)) IH> Now THAT's a dish which is entirely authentically american, There are a range of dishes that are called "hoppin john". All are black-eyed peas and ham. That one is a soup. I'll look for others for you. IH> and is quite as good, if very different, as the bean and IH> cabbage soup stews of France. And I'm extremely fond of the IH> Garbure family. Anyway, thanks for posting that recipe. Which family is that? IH> It's going to be another of our staples. We'll probably be IH> sterilising it at the stage before adding the greens, and IH> offering it as a main course, followed by bread & cheese IH> and home made ice cream, for people arriving late, and in IH> need of a quick meal. That does sound like a plan to me. Glad that you liked it. dale (at) min (dot) net (1:261/1466) ... Shipwrecked on Hesperus in Columbia, Maryland. 20:25:36 30 Apr 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01774 Date: 05/01/98 From: DALE SHIPP Time: 01:47pm \/To: IAN HOARE (Read 0 times) Subj: Re: Hopping about -=> On 04-29-98 23:00, Ian Hoare <=- -=> spoke to Dale Shipp about Hopping about <=- IH> It might amuse you to know that after wanting to try it for IH> years, I've finally made some Hopping John soup from the IH> recipe you post. Of course, being me, I had to have a Good -- that is one of our favorites. It is hearty enough to make a meal, especially if you serve a good crisp baguette on the side. IH> little fiddle with it, but one which - on reading more Fiddle with it -- how dare you! Thought you always tried to follow a recipe exactly the first time. IH> generally, is completely in accordance with tradition. IH> Firstly, I didn't use ham, but some slab bacon (whew, still IH> remembered) which I cut into 3/4" cubes. These I fried gently while IH> the peas were having their hour's soaking in stock, to allow the IH> bacon to render out much of it's fat. In that fat I first Sounds reasonable -- I assume you pretty well rendered it down to where there was only the meat part left. That would have added the smoked meat flavor. IH> of all fried the garlic, straining it out and adding it IH> with the bacon and pepper to the beans for the long IH> simmering. Then I chopped the green pepper and onion and IH> sweated them in the fat a few minutes, before adding them IH> with the remaining ingredients (except the greens) for the IH> second 25 mins cooking. I see that you are from the other DS school of thought -- keep using that bacon fat. Tis good fer shur. IH> We don't have V8, so I did my best, I put some concassee tomato in the IH> jar of the liquidiser, together with some onion, celery, carrot IH> and bell pepper, and whirled the whole thing together to IH> make a smooth puree, which I added. I used basmati Don't know what concassee tomato is. But V8 is a mix of vegetable juices, most likely close to what you used. I don't have a can handy to look up the ingredients list. IH> (unauthentic, but it's all we have) rice. As for collard You've seen our discussions on rice. It seems that Gail & I are off the main stream of Dave & Michael in our preference for using Uncle Ben's converted for just about everything. We do have basmati rice and use it with Indian sometimes. IH> greens I don't even know what they ARE, let alone not IH> having a chance of finding them. So I used some rather IH> tough leaves from some purple sprouting brocolli that I've IH> got growing in the garden. If I'd not had that, I'd have IH> used some kale, (chou fourrager) which I suspect would have Collards can have a rather large leaf, perhaps more than a foot long and nearly that wide -- with a large fibrous vein in the middle. We try to pick much smaller and more tender leaves. They are not as tough nor bitter as the large ones. Collards are flat leaves. Kale is more ruffled. I have not had kale, but have heard that it is similar. IH> been functionally equivalent. Given that the collard greens IH> were supposed to be cut into a chiffonnade I guessed that Another word that is new to me -- although I suspect that is what we do. We trim the veins out. Lay a stack of leaves on the cutting board and trim off slices that are about 1/4 inch wide and 2-3 inches long. By stacking the leaves we can do a whole bunch in one swipe of the knife. IH> they were pretty tough. Anyway, we had to cook the IH> chiffonnade about 10 mins for it to be soft enough. THE The true southern style of cooking collard greens as a side dish would be for several hours, with ham or ham hock in them, and perhaps some vinegar. As it cooked down the leaves would eventually get tender and the broth would get quite strong (aka pot liqueur). IH> SOUP WAS GORGEOUS. Jacquie said "I'd have this twice a IH> week". I hope this was because she liked it, and not IH> because she didn't have to cook it. :-)) IH> Now THAT's a dish which is entirely authentically american, There are a range of dishes that are called "hoppin john". All are black-eyed peas and ham. That one is a soup. I'll look for others for you. IH> and is quite as good, if very different, as the bean and IH> cabbage soup stews of France. And I'm extremely fond of the IH> Garbure family. Anyway, thanks for posting that recipe. Which family is that? IH> It's going to be another of our staples. We'll probably be IH> sterilising it at the stage before adding the greens, and IH> offering it as a main course, followed by bread & cheese IH> and home made ice cream, for people arriving late, and in IH> need of a quick meal. That does sound like a plan to me. Glad that you liked it. dale (at) min (dot) net (1:261/1466) ... Shipwrecked on Hesperus in Columbia, Maryland. 20:25:36 30 Apr 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466)