--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01805 Date: 05/01/98 From: LIZ GUNN Time: 01:47pm \/To: IAN HOARE (Read 0 times) Subj: What we did on our hols Pt 1 IH> Hello Liz! Hiya Ian! IH> Here you are, complete with original recipe. Many thanks for this. It sounds like you had a wonderful trip. Here's another really tasy lamb recipe. Lamb With Parsley Sauce 2 kg Neck Chops (4.4 lb) 1 ts Salt 2 c Water Pepper 1 1/2 Tb Flour 1-2 Tb Lemon Juice 3/4 c Parsley, chopped Place chops in a large saucepan with salt & water, & simmer gently, covered, for 1 hour or until tender. Lift chops onto a serving dish, season with salt & pepper & keep hot. Blend flour with a little water & stir into cooking liquid in saucepan. Bring to boil, stirring constantly & simmer for a few minutes. Add parsley & lemon juice to taste & spoon over chops. Serve with potatoes & vegetables as desired. Serves 6. Source: Unknown Best Wishes Liz 8-> --- Terminate 5.00/Pro * Origin: Liz's Pointing the way, Tuai/Waikaremoana NZ (3:774/605.17) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01806 Date: 05/01/98 From: LIZ GUNN Time: 02:34pm \/To: IAN HOARE (Read 0 times) Subj: Bisque "authenticity IH> Hello Liz! Hi there Ian! LG>> Hmm, don't know that I like the sound of shell. IH> Oh, don't be put off. I'll explain. You take the shell of a few pounds f IH> shellfish, usually lobster, and crush it up well before using it with he IH> usual kind of flavouring veg to make some stock Then you strain, first IH> through a colander or coarse sieve, then through a very fine sieve or IH> even muslin, to take out any trace of shell. Why not just place all the crushed shells into a muslin bag at the beginning. I'm sure that'd save a lot of hassles. IH> All you've got left is a richly shellfish flavoured stock. So it ain't IH> that terrifying I think I've got over my initial shock. ;-) LG>> Chicken Koulibiaca IH> Russian influence, no less. I don't have very many Russian recipes at all. That one just happened to be the next one I came across. Pot luck as it were. 8-) This next recipe I haven't tried yet, but it looks lovely. Honeyed Lamb Chops 8 Lamb Chops Butter for frying 125 g Cheese, finely -grated (5 oz) 1/2 c Walnuts, chopped 1/4 c Honey 1 ts Dried Rosemary or Thyme Salt & Pepper Heat butter in large heavy based frying pan. Add chops & fry over high heat until brown on both sides, about 5 minutes. Remove chops from pan & place in a large greased casserole dish. Mix together cheese, walnuts, honey, rosemary/thyme, salt & pepper to taste. Spread evenly over chops, cover & bake at 180C (350F) for 40-50 minutes until tender. Serves 4-6. Source: Unknown Best Wishes Liz 8-> --- Terminate 5.00/Pro * Origin: Liz's Pointing the way, Tuai/Waikaremoana NZ (3:774/605.17) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01807 Date: 04/25/98 From: HAP NEWSOM Time: 07:52pm \/To: MICHAEL LOO (Read 0 times) Subj: Brrrmmm Hello Michael! ML> HN> I've only known one person who *liked* airline food...and he liked ML> HN> hospital food as well....ewwww! ML>The hospitals have a tough job. After all, making lowfat lowsalt ML>lowthisthat for a zillion people at a time, well, I wouldn't want ML>to have to do it. Airlines, I don't know what their excuse is. I guess they are hiring the people who couldn't even get hospital cooking right ! ML>They probably should quit serving food altogether, or else serve ML>stuff with no pretensions at all. United, the most corporate of ML>airlines (proudly serving Starbuck's Coffee, etc. etc.) took a ML>step in the right direction when they started serving McDonald's ML>Happy Meals to kids. Not that there's any nutritional or esthetic ML>value, but because they're cheap and keep kids quiet. Then they ML>took a step in the wrong direction by doing a huge expensive ML>experiment with Lufthansa Flight Kitchens to figure out how to ML>make food more palatable without spending more money on it. Fresh fruit buffet! ML>So you get really weird horrible stuff (horseradish mashed ML>potatoes made with dried horseradish and dried potatoes) in ML>Economy, which is the only way I will pay to fly; in Business ML>(so-called Connoisseur), they have tolerable food, but a ML>thousand bucks for a meal I could cook myself, better, is a ML>bit much. In First, there's more of the same but you get ML>Dom Perignon instead of Domaine Chandon. I'd have ideas about ML>how to make First worth the fare, but the cuter and younger ML>flight attendants tend to work Business class. I too fly the cheapest fare I can get... and pray to be bumped up to first class ...but as you know, it don't happen often enough ! ML>By the way, should you fly transpacific in Conn class on ML>United, you will get meals developed by Martin Yan. Wokka Wokka! Still see him on TV occaisionally, I really liked his show, it made chinese cooking available to a lot of people who weren't familiar with it. ML> ML>seats. I wish we could just perfect the transporter ML> ML>beam; then I'd be happy. ML> HN> Hmmm, which parts of airline travel did you say you were *fond* of ML> HN> again? ML>Seeing places like Puget Sound and seeing people like you. Now who could argue with such logic as that! I imagine that we'll rack up some miles in the next year just checking out colleges for AJay...Hmmmm have Harvard give us a call ! Where is Smith College located? chat with you soon! hap ML>___ Blue Wave/386 v2.30 ML>--- ML> * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101 * SLMR 2.1a * Mind? yeah I have one around here somewher....I think --- Maximus 2.02 * Origin: Outdoor Focus - University Place, WA (206)565-7730 (1:138/123) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01808 Date: 04/25/98 From: HAP NEWSOM Time: 07:56pm \/To: MICHAEL LOO (Read 0 times) Subj: Back Home Again Hey Michael! ML> HN> I even had to water the lawn! ML>No, I can hardly believe that. It's running as I type! ML> HN> Hope the tendonitis is better...that is some painful stuff in the ML> HN> achilles...I've gotten it there before. ML>How did you get it? Did you laugh at a plump but cute flight attendant ML>who forgot her lines in the safety lecture and have her put a hex on you? I first got it as a high school cross country runner..and it effectively ended that career in a hurry. Got it once again a few years later as a baseball player...but was only benched for a couple of weeks and back on the field...I hate cortisone! ML>Potato "Tattie" Scones ML>http://www.weblink.co.uk/taste/ ML>makes 20 ML>8 oz salted mashed potato ML>1 oz butter or margarine ML>4 oz plain flour ML>Mix ingredients and separate into 5 pieces. Roll ML>into 8" rounds, cut into four, flatten slightly. ML>Place on a lightly greased hot griddle and ML>cook until golden on both sides, turning once. Hmmm, looks just like my potato pancakes! I love to do this with leftover mashed potatoes....and add a bit of diced hame, and pimentoes to it and it's wunnnerful! chat with you soon! hap * SLMR 2.1a * If thine enemy offends thee, giveth his child a drum. --- Maximus 2.02 * Origin: Outdoor Focus - University Place, WA (206)565-7730 (1:138/123) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01809 Date: 04/30/98 From: IAN HOARE Time: 06:39pm \/To: DALE SHIPP (Read 0 times) Subj: Chicken Hello Dale! Maybe I was dreaming, but didn't you say this on Friday April 24 1998 IH>> the oyster will detach with the legs. DS> Horrors! You would deprive the backbone eaters of their favorite DS> delicacy? Well goodness me. You mean you serve _bones_ to your guests? I joint in such a way that most of the carcase is not served. This allows me to use it for making stock - I know - I spend my life talking about making the stuff. DS> When cooked with the thigh, it might get dried out and loose DS> its special nature. It only does that when the thigh is woefully overcooked. DS> feigned shock mode off> Grin. Well _I'm not kidding_ =================================Dumpling============================= IH>> by leaps and bounds, and J is out already in the garden. DS> And you said that you did not approve of shortening her name! For DS> shame on you. That's an initial letter, not shortening the name. So grin right back to you. DS> no idea what Jao-Tze might mean in English (or French) but I'll wager DS> that it is probably close to "dumpling". Probably means "son in law's eggs". DS> three recipes, one boiled, one steamed and this one which is fried. DS> Title: Fried Jao-Tze === Cut === Nice ones too. These remind me a little of a rather more substantial version of a Won Ton. DS> Yield: About 18 - 20 dumplings (figure 8 or 9 per serving) DS> Source: "The Chinese Cookbook" by Craig Claiborne & Viginia Lee Hah!!! I _thought_ this looked vaguely familiar, but hadn't found it in my Database. I've got that book. DS> to send up a flair for anyone else to guess what it might have been. No need MMMMM===== Recipe for Meal-Master Title: Jao-Tze Sauces 1 & 2 Categories: Sauces, Chinese, Dumpling Yield: 2 servings MMMMM===== Sauce 1 ======================================== 1/4 c Dark soy sauce 1/4 c White vinegar 1 tb Sesame oil 2 tb Fresh ginger; minced 1 tb Garlic; minced 1/2 ts Sugar 2 tb Hot oil; optional MMMMM===== Sauce 2 ========================================= 2 tb Garlic; chopped 4 tb Light Soy Sauce 8 tb Red wine vinegar 1 ts Sugar 1/2 ts MSG; optional Stir all the ingredients for either sauce in a mixing bowl to mix well and use as a dipping sauce with any of the three types of Jao-Tze, fried, steamed or boiled. Recipe "The Chinese Cookbook" Craig Claiborne & Virginia Lee MMed IMH c/o LeMarYol BBS 2:325/3.2 MMMMM As for the use, the authors say "... one of the most delectable of northern Chinese dishes, the dumplings known as Jao=Tze .. may be fried, or steamed or boiled, and they are generally served as an appetizer or as part of an assortment of foods known as dim seum or dem sem or deem seem or any of numerous other spellings to indicate the same thing. Jao-Tze are generally served with a combination of light sauces .... Some addicts (and it is easy to become one) eat twenty dumplings at a sitting. All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01810 Date: 04/30/98 From: IAN HOARE Time: 05:32pm \/To: BURTON FORD (Read 0 times) Subj: I'm so sweet Hello Burton! Maybe I was dreaming, but didn't you say this on Saturday April 25 1998 IH>>> No I won't - I take sweeteners instead. I don't LIKE sweeteners, but I IH>>> prefer them to unsweetened coffee, which I find bleurgh worthy. BF> It's kinda funny, you of all people I would expect to be going on about Going on??? I don't ___GO ON__. I might expostulate, some have even accused me of haranguing, but I NEVER go on. Well .... hardly ever. BF> Cuban, Blue Mountain, Nubian, Chilean, African, Chilean eh? Never had any of that, what's it like? BF> and espresso, and you can't even drink it black -- a necessity for a BF> connoisseur, I believe. [g] Oh I CAN drink it black, and as I get older I'm liking it better black than I used to. It all depends on the circumstances. But when in doubt I tell people that I can't - for reasons more concerned with not giving offense than much else. The on thing I can't ABIDe, is coffee unsweetened, and there I just have to accept your strictures. I know that connoisseurs are supposed to prefer it without, I can't drink it like that. All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01811 Date: 04/30/98 From: IAN HOARE Time: 05:42pm \/To: JANICE GLAB (Read 0 times) Subj: Another Remaulade Hello Janice! Maybe I was dreaming, but didn't you say this on Friday April 24 1998 JG> Ian, here's another one that I received from a friend on a listserve to JG> pass on to your friend. JG> but it seems there is an older French sauce that yours is based on. JG> So here is a classic white Remoulade for you: Thanks very much Janice. That's in fact the recipe I use and that I typed in and sent once. I think, as it happens that this version isn't my typing, as I call the authors Beck Bertholle & Child, in strict alphabetical order. =============================visits & stuff=========================== JG> Yes, I presently live 90 miles down the road from NOLA in Baton JG> Rouge, and yes Burt and Michael will be here and I couldn't be more JG> pleased... You'll be exhausted by the time they go. !! Seriously, they're wonderful company and you won't regret meeting them. Burt and Shirley twinkle a lot, and he teases a lot less in person than he does in print. You'd have trouble, looking at Michael, realising how astonishingly erudite he is. I guess it's protective camouflage. JG> I'm reserving one bar stool to my left for Burt and one to JG> my right for Michael. Shirley will just have to fend for herself. JG> She can sit on YOUR bar stool! All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01812 Date: 04/30/98 From: IAN HOARE Time: 05:53pm \/To: DAVE DRUM (Read 0 times) Subj: Test run......... Hello DAVE! Maybe I was dreaming, but didn't you say this on Saturday April 25 1998 DD> When I saw this I thought, "Ian's fairly adventurous. I've just the DD> thing for him to use to run-in his new bean pot". Here 'tis - A very kind thought, Dave. In fact we've not yet had a chance to do any cooking in a bean pot recently, so it may be that this recipe is a suitable impetus to spur us onto trying it out. Tell you what I found fascinating yesterday. All this week one of the TV companies has been doing a brief series of reports on regional french cooking during the lunch-time news prog. Yesterday, they were talking about cooking from the Toulouse/Carcasonne area, and cassoulet. OK. So far, nothing exciting, but when I saw the archi-traditional pot the lady was using, it was almost _identical_ to the bean pot that David gave me. Rounded bottom part, with a short cylindrical section leading to a small top, Closer still, it only had a single handle, just like the beanpot. So if, by chance I don't get round to your tangy BB, I can always try a cassoulet. All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01813 Date: 04/30/98 From: IAN HOARE Time: 06:06pm \/To: MICHAEL LOO (Read 0 times) Subj: Grits Hello Michael! Maybe I was dreaming, but didn't you say this on Sunday April 26 1998 TC>> Saturday they had the Art Car Parade...... Some great autos and TC>> bicycles on display! ML> How does a '57 Chevy taste? A bit steely. All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5G01814 Date: 04/30/98 From: IAN HOARE Time: 06:06pm \/To: MICHAEL LOO (Read 0 times) Subj: Commanderia Hello Michael! Maybe I was dreaming, but didn't you say this on Sunday April 26 1998 JY>> back in the UK when I returned to Cranwell and my wife and I enjoyed JY>> it for the remainder of our assignment. ML> Sounds like Commanderia (perhaps Kommanderia), Yes, I think so. I first discovered it when working in my first power station as chemist. My boss had some kind of account somewhere and used to get a lot of booze in at Christmas for colleagues at some kind of discount. Well, one of the regular items to be ordered was Commanderia. It is an undemanding very sweet fortified red wine. Imagine a cross between a ruby port and a malaga. All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4)