--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00023 Date: 05/14/98 From: BURTON FORD Time: 11:01am \/To: DALE SHIPP (Read 0 times) Subj: Re: I'm so sweet-my coff Hi Cousin Dale 05-13-98 09:58p BF> I just made my second espresso with the new grinder. The espresso BF> came out much slower and is much stronger than what I was making BF> before. I am sipping it now and it is very good indeed. DS>> Careful there "eat". Between ABM and Expresso makers, you are getting >> very close to being upgraded to "cook". Have no fear, I'm still an "eat!" Calling me or cook for those two reasons is like calling an outhouse floor and fence painter an Artiste. Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00024 Date: 05/14/98 From: BURTON FORD Time: 11:01am \/To: DAVE SACERDOTE (Read 0 times) Subj: Apple Logic&Tomato Bits Hi Cousin 05-13-98 10:02p BF> cut side down and pressed it with his palm. Removed the seeds. DS>>That's the same way we do it too. DS>>Does Shirley remove the skins as well? When I'm making sauce, I always >>try to get rid of the tomato skins - they have an uncomfortable side >>effect sometimes, especially if they've been cooked long and slowly. No, we never noticed any side affects of the skin. I have to be careful not to eat too many seeds of any kind, that's why she removes the seeds. You ought to see her picking out strawberry seeds for me. Kidding everyone. (Too many people here would bop me side of the head for making Shirley wait on me like that) Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00025 Date: 05/14/98 From: BURTON FORD Time: 11:11am \/To: DAVE SACERDOTE (Read 0 times) Subj: Scrapple Hi Dave 05-13-98 10:08p DS>>Well you know, your message about the buckwheat got me thinking, too. >>I figured there had to be some reason why you would have automatically >>thought "buckwheat" when you thought "scrapple". So off I went to the >>supermarkup, and sure enough...they had two brands of commercial >>scrapple, and *both* of them contained only buckwheat as the grain. shirley remembered where I got the idea -- when I was in a carpool one of the guys went home to PA every year and he brought back his Dad's scrapple that he made after pig butcher. And his Dad used buckwheat. BF> corn meal mush. Fresh out of the Micro with a pat of butter, it is BF> fit for a.., a...., well at least a Duke. And with honey added before BF> nuking, oh......... DS>>Oh, I know, and I have tried many different kinds of porridge. But I reall >>like it fried. The fat adds some flavor, and I kinda like that crispy >>crunch. (You get the crunchies from the stuff you sprinkle in, right? ut >>that's not quite the same to my palate.) Yes, the 1/2 tbls of 7 grain cereal spreads a nice texture and crunch thru the gruel. DS>>Tell ya what, though, when you come to the Lobsterfest in October I'll >>make a point of letting you prepare some of your Gruel for breakfast. >>And I'll even eat some. A little, anyway. Well, we didn't think we would be able to make it. The date of this and a couple of messages are so close it's confusing. Maybe we can though? Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00026 Date: 05/14/98 From: BURTON FORD Time: 11:02am \/To: GAIL SHIPP (Read 0 times) Subj: Douville Hi Cousin Gail 05-13-98 10:18p BF> at a long table in back. I remember someone came in when we were BF> almost done eating and sat next to me on the end of the table -- Jeff BF> Pruitt? Was that who it was? Darn my memory. We had that pulled pork BF> BBQ and it was delicious -- the first BBQ I ever had. GS>> Richard Douville was the one that came in late. He and his wife also >> dropped into the crab dinner a bit late as well. That was him! He was a pleasant fellow. He's kinda disappeared hasn't he? At least from my echo area. He was a cook too, a pro? Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00027 Date: 05/14/98 From: BURTON FORD Time: 11:03am \/To: DAVE SACERDOTE (Read 0 times) Subj: Crusty Scrapple Hi Dave 05-13-98 10:41p BF> Title: CRUSTY SCRAPPLE DS>>What a marvelous recipe. You've been doing some homework (searching >>for that buckwheat, eh? ). I've snagged it for testing next >>week. Wish I could take credit, but I'm sure I was just doing my usual database search for a word that appeared in the post. But it sounded good. Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00028 Date: 05/14/98 From: BURTON FORD Time: 11:03am \/To: DAVE SACERDOTE (Read 0 times) Subj: Ewe's milk cheeses Hi Dave 05-13-98 10:43p BF> made from from Ewe's milk. This list does not include cheeses made BF> with ewe's milk and/or other milks. (By alphabetic Cheese Name): DS>>"Not much of a Cheese Shop, is it?" DS>> ,,Finest in the district, Sir.'' DS>>"And what leads you to that conclusion?" DS>> ,,It's so clean.'' DS>>"Well it certainly is uncontaminated by cheese." Hmmmm, yes, my typo did kinda rule out cheeses, didn't it. [g] I hope folks realized I meant to say "This list does not include cheeses made with milk and/or other milks." Good catch. You actually this stuff! (brightly) You haven't asked me about Limburger, sir. Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00029 Date: 05/14/98 From: BURTON FORD Time: 11:04am \/To: DAVE SACERDOTE (Read 0 times) Subj: Pollen *cr* Hi Dave 05-13-98 10:59p BF> so my golf ball has released a cloud of pollen when it bashed into the BF> evergreen trees. It looks just like smoke as it drifts away in the DS>>Well, OK, I know the purpose of golfing is to get the balls into the little >>holes, but if I ever noticed that phenomena, I would be shanking them nto >>the trees *on purpose* just to see the cool puff of pollen. It was pretty, but I've been there often enough not to have to go there on purpose. DS>>that?!?" he asked. God just shrugged, ,,So who's he gonna tell?'' LOL! I was lucky. I got my hole in one in a league, with two witnesses with me and four on the tee by the green. I got even luckier when most everyone of the 110 member Senior League had gone home by the time I got to the clubhouse. It only cost me about $15 for the round of drinks. DS>>I did a search thru the database on "golf", and came up with this... DS>> Title: Butterscotch Chocolate Chunk Cookies DS>> Form into small (walnut sized) or large (golf ball sized) balls as [chuckle] When that system works it works good! I'll see your golf ball and raise you a corn meal mush. (And I would like to know what "slanina" is?) MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Mamaliga Umpluta(Stuffed Mush) Categories: Meats, Romanian Yield: 1 Servings 1 x Recipe,goes with stuffed pep Make cornmeal mush with hot water to firm consistency. Roll into golf-ball sized balls make hole in center of ball and stuff with ham, chopped cooked bacon or slanina, sautee'd mushrooms, chopped boiled eggs, sunflower seeds or walnuts, crushed, fresh basil, parsley or other herbs and/or any combination of the above. Close opening and bake on cookie sheet in medium(325F) oven for thirty minutes. Serve with cold sour cream topper or yogurt on the side, with braised cabbage on the side(stir fry). For lent or vegans you can use mushrooms fried with the onions. Or they also work good with any fresh fish, filetted boneless, with a tartar(1/4ts cream of tartar, sweet pickle relish and mayo to taste) sauce on the side, or to get really gross I would use ground fresh chicken, beef or venison liver braized in butter or bacon fat, and add sharp cheddar or feta cheese ,drain and stuff as above. Author unknown. U/l to NCE by Burt Ford 5/98. MMMMM Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00030 Date: 05/14/98 From: BURTON FORD Time: 11:09am \/To: DENIS CLEMENT (Read 0 times) Subj: I babble on. Again. Hi Denis 05-13-98 11:26p BF>> burton at redsuspenders dot com ,~*~ | * = Newark, New York, DC>>> Why did this address sorta ring a belt to me? :-) BF> "Sorta ring a bell..." Denis your English is very good and you are BF> even descending into slang! Delightful! "sorta" even sounds sorta DC>>I was even descending at the joke level. [grin] DC>>Would you mind if I signal you that you missed the point? I wasn't >>referring to the Newark part of the line, that belT was completely >>intentionnal....... (Grin) Anytime I'm that thick I don't mind in the least being pointed in the right direction! [chuckle] I never even noticed you said "belT" instead of bell. Clever play on words. It tickles me to see people making jokes in my language. Hats off! Just for your edification, the ISP guy is a short, stout fella named Dennis, who wears big, red suspenders in the computer store he runs. I don't know which came first the store name or the red suspenders. BF> By the way, I ran your blurb thru a translator and it came up: BF> "It is the foot of the BBS which one see the Maryol." DC>>It is at the foot of the BBS that one can see Le_MarYol Yes, I figured that out from what Ian told me. I just wanted you to see how the Internet translator spit it out. translate much better than the translator. BF> a few French phrases, and can't understand what is said back to me. I BF> really do admire you for your english. DC>>No admiration needed. English is the lingua franca of our times, and >>I have many opportunities of being forced to use it. That does seem to be the key -- needing to use it. BF> and even thousands of miles to places where we have any need to speak BF> foreign languages. DC>>Hundreds, yes. Thousands... Errm, the province of Qubec is not so far >>way from the NYS, is it? Well, we can't just "run over" but we went there once for a few days. (Old timers can skip a few paragraphs now) Shirley and I took Conversational French in night school just for the fun of it. We learned things like "Where is the Hotel White Horse?" And we learned a reply "Two blocks ahead and turn left for one block." Very good, unless the answer in french came back "Go down to the tobacco shop and turn towards the river." Blank stares on our part. We were in a Quebec diner for breakfast and they spoke no English. The menu was bilingual so we pointed. But the other couple wanted water so I girded my loins and said in very bad French "Voule vous porte moi catre l'aue?" (forgive the spelling, we didn't learn that) The waitress assumed I spoke French and burst out with a half dozen questions. I suppose like "How do you want your eggs" and so forth. So I had to reply again in my poor French "J'ai parl un pooh Francaise, may j'ai ne compre pah." She nodded and said "Ah, oui." So we all got hard eggs. But we did get four waters. I have been since told that they most assuredly spoke English, but that they wouldn't -- they were protesting being a part of legal English Canada back then, and weren't too crazy about we English speakers. I kind of doubt it though, she was awfully nice to us. DC>>But watching TV in these languages helped me a lot either. We see a Spanish channel, but that's all. My, they speak fast. I know a few words but hardly ever identify them. BF> will put them in a separate message. Don't you or any of the good BF> cooks here expect much, especially from my recipe. DC>>As Michaels has pointed several times, good cooks that do not cook >>professionnally also like comfort food, especially when they have not >>those several hours to spend :-) Gracefully said, thank you. Salut Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00031 Date: 05/14/98 From: BURTON FORD Time: 11:05am \/To: IAN HOARE (Read 0 times) Subj: Various things. *cr* Hi Cousin Ian 05-14-98 00:04a IH>>> Err, I'm not sure that you aren't winding me up here, but just in IH>>> case... BF> No, I never heard that Portuguese expression, so I wasn't winding your BF> stem. IH>>Ah good. But you must admit, Burt, you might have been! Who, me? Surely you jest! I neither wind nor spin. BF> Rose' was explained to me as the wine for people who couldn't decide BF> whether they should drink red or white wine with a meal. BF> ... it colored my perception, and I never drank Rose'. IH>>Yes, and for 99% of Ross, you'd not be far wrong. (Mateus included) >>The GREAT exception for me was (and is) Tavel, particularly Ch Trinquevedel I never had Tavel. On your recommendation I'll have to see if I can find a reasonably priced one. BF> luckily my taste has adjusted rapidly so that I have always enjoyed the BF> wine I could afford. IH>>That's a recipe for happiness. Yes, I have a few acquaintances who will never be happy, even if they hit the Lottery. BF> Hello Old Bean IH>>How old is an old bean? BF> Or should I call you Ianie? IH>>Nope. [chuckle] Pay no mind Ian, I just like to play with names. I have been told very stiffly here a few times that "my name is whatever." Your "Nope" was very gentle. 'Course I may ignore it some day. [g] BF> * A rough, livery, crusty scrapple. Yield: 6 to 8 servings. IH>>looks lovely. Vaguely reminiscent of a Brit dish called A faggot. VERY >>vaguely. Gulp! Uh, could you explain that faggot bit? Never mind I just looked it up and found it refers to a bundle of sticks. That doesn't help much -- go ahead and explain please. [g] Old bean? Hmmmmm. An impossible search? Nah! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Impossible Green Bean Pie Categories: Main dish, Vegetables, Pies Yield: 6 Servings 8 oz Green Beans; Fresh* 4 oz Mushroom: Stems and Pieces* 1/2 c Onion; Chopped 2 Garlic Cloves; Crushed 1 c Cheddar Cheese; Shredded 1 1/2 c Milk 3/4 c Bisquick Baking Mix 3 Eggs 1 ts Salt 1/4 ts Pepper * 8 Ounces fresh green beans, cut lengthwise into strips. * 1 can (4 ounces) mushroom stems and pieces, drained. Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Heat beans and 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Makes 6 to 8 servings. Recipe from The Bisquick "No Time To Cook" Recipe booklet featuring Impossible Pies. FOOD AND WINE CLUB Judy Garnett. U/l to NCE by Burt Ford 5/98. MMMMM 'Til we read again. Burt /~~. burton at redsuspenders dot com ,~*~ | * = Newark, New York, USA `-------.;__ --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5J00032 Date: 05/14/98 From: BURTON FORD Time: 11:05am \/To: LORI CUNNINGHAM (Read 0 times) Subj: Error, Phrasing & Pie. Hi Lori! 05-14-98 00:38a BF> I adore Shepherd's Pie, but have only had it in Toronto in several BF> English pubs. I am reasonably certain the ones I've had were beef, not BF> lamb. LC>>If you'd like, I can search through some of my cookbooks and provide you wi >>several authentic versions of either Shepherd's or Cottage Pies. They're ev >>so easy to make. I may have answered this once Lori, and if I have forgive the repeat. But, you see, I am one of the resident non-cooks, and survive here by the sufferance of the real cooks. I don't even like to cook. However, don't hesitate, ever, to post a recipe. will love it. And I save recipes that I hope my wife Shirley will make some day. She says she is no cook, but she is a dab hand at following instructions in recipes. (note: not instructions.) Burt --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/bbs.never (1:3618/555)