--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00604 Date: 05/18/98 From: MICHAEL LOO Time: 01:26am \/To: HAP NEWSOM (Read 0 times) Subj: The Stuff You Got ML>I'll have a dish of bull balls this weekend in honor of you. HN> Now *thats* amazing! And you aren't anywhere near the Rocky HN> mountains! Had a big plate of Rocky Mountain oysters today with green chile sauce. Watched the Brewers lose to the Rockies 2-1. Felt pretty rocky myself after glugging down 8 beers. Called Joell Abbott on the phone (no answer). Is that close enough? --- * Origin: Lost in the SuperMarket - Peabody, MA - (978) 531-8416 (1:101/101) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00605 Date: 05/18/98 From: MICHAEL LOO Time: 01:26am \/To: IAN HOARE (Read 0 times) Subj: May All Your Ends Be Tigh IH> Well, speaking purely for ME, I rate food (with wine included) as IH> being of fundamental importance in a restaurant. A max of 80 marks. Naturally, food is the rub ... but other factors can affect one's perceptions and enjoyment of food, factors that change with the circumstances, the purpose of the meal, the phases of the moon ... . IH> Then, far behind in importance come the service which needs to be IH> pleasant, polite without being servile (which personally I detest), I IH> do like to be welcomed, but again, I can live without it. 12 marks IH> max. I have had service that has been so poor - incompetent or supercilious or both - that Alain Senderens in the kitchen wouldn't have redeemed the meal. And once in a while really pleasant and intelligent service can make a lackluster meal into a better than onerous experience. I'd say 15-20 percent. Lastly comes "ambiance". Not much importance for me. What I DO IH> care about is that they do NOT have "mood music". Again, as above, there are some really dreadful settings out there, as well as some very charming ones. These can affect the state of the meal quite a bit - I'd say 10-15 percent. As far as mood music goes, I as well prefer not to hear any. = = = The guidebooks these days rate food, decor, and service, counting them equally or at least parallel. When I read the books, I take note of the places with high food ratings in preference to those with high other ratings. But I won't go someplace where the service is given a rock-bottom rating - too much opportunity to make the food go to ashes in your mouth. ___ 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: F5W00606 Date: 05/17/98 From: BURTON FORD Time: 07:01pm \/To: MODERATORS AND ALL (Read 0 times) Subj: Re-post (Cross post??) Hi Moderators and all. This is an Email from Kevin that he seemed to want posted here in the Echo. I don't think it's against echo policy. I don't intend to do this on a regular basis, but I too was wondering what happened to Kevin. Moderators you might update me on the policy if there is one, as I have a post or two from Glen Jamieson, in his little Pacific Island kingdom, that I think are very interesting. He can't get to the Echo from there. I asked him if he wanted to be posted here, so please let me know. I'm sure Glen would not be upset if your answer were that I'd better not. So, here is Kevin's Email: (please don't ask me to translate - grin) ================ re-post ===================================== I do not know what the heck is happening over here Burt. I seem to be losing it... as in being robbed! There was only ONE bottle of my wine collection left after the last episode. A 1987 PENFOLDS ST HENRI... It was a nice drop. I drank it as I phoned the police. [Officer VIRGO/2243] I most suredly DID NOT type the 'bs' statement/letter to you, and am still trying to ascertain who was in my household at the said time of typing... [NOTE from Burt: I got a very strange post admiring my "honesty and BS" and asked him what in the world he was talking about] As for my Finn friend... It is now about 15 weeks and he still has not been forthcoming on ANY front. The $$$ is worrying. I have paid over $30 in taxi fares for him to get to work this week alone!!! I have $1.65 to last me the fortnight. The gas and electricity will be cut of shortly, I presume. Some old friends [actually an old 'boss' at Golden North, and friends from the Royal Hotel] have kindly brought around some pasta and etc. [He is in the Salvation Army] One can live by love alone for just so long... and then the creditors catch up. I have not been on the cooking echo... that uses money. My apologies to everyone.. I hope to get back on key when things settle down... I love you all... I think.... I am just drinking my very first bottle of LICORICE/CHOCOLATE PORT Dated July 5th 1983... The combination of flavours creates an almost Black Forest Cake, Xxxxxxxx edit over by Burt to keep Kevin's secret xxxxxxxxx! [And that is a TRADE SECTRET that made me famous... and I never thought that I would be typing...] Maybe it is 0127ora, but what the heck. Take care Burt, and love to Shirley... I guess you can post this if you wish, if you wish... Cooee, [yes, new doves are slowly coming up and eating UTGT... but the thermometer has been broken...] I guess it is about 18^C UTGT, at the moment. ================ end of re-post ================== --- KMail 3.10o * Origin: T.O.I.L. BBS Newark,NY (1:2613/607) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00607 Date: 05/15/98 From: RUSTEM RAHIMJANOV Time: 01:06pm \/To: ALL (Read 0 times) Subj: Thanks ddt.demos.su!f400.n5020!f21.n5083!mail.kit.kz!f21.n5083!f500.n5088!nurik.nbk.k z!f7.n5088.z2!f52.n5083.z2!f53.n5083!not-for-mail Hi All! Thanks you all. Bye- Rustem! ... ⢥ 뫮 pls! --- (ਡ嫨 GoldED 2.50) WRITEONLI POINT! UNREG * Origin: New_Agent-New_thought (2:5083/53.39) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00608 Date: 05/14/98 From: JIM WELLER Time: 11:47pm \/To: ROGER MORENO (Read 0 times) Subj: Can eating too much salt increase ones s23:47:5905/14/98 -=> Quoting Roger Moreno to All <=- RM> Can eating too much salt increase ones sensitivity to pain? RM> Or sodium or MSG increase ones sensitivity to pain? Hi Roger, Welcome to our little food conference. I haven't heard of such a thing. I did a quick look in my home reference books and did a short web search; I couldn't come up with anything. Jim Weller, Yellowknife, NWT. [jweller at ssimicro dot com] ... I caught myself etching the name Gates into a 9mm shell casing... --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00609 Date: 05/17/98 From: JIM WELLER Time: 08:07pm \/To: ALL (Read 0 times) Subj: Barbecue recipes Hi all you Q hounds and grillers. I just put together all the recipes I have that relate to barbecue, smokers, and grilling into a single file. Also some not-really-bbq dishes that are flavoured with bbq sauce. If anyone wants a copy sent by e-mail just give me a holler. I have also uploaded it to Neysa's home page where it can be grabbed as well. As a bonus I included the entire recipe archives of the Bubba-L mail list. Sample recipe: MMMMM-----Meal-Master - formatted by MMCONV 2.10 Title: [Bubba-L] Barbeque (Gas Grill Method) Categories: Maincourses, Pork, Bbq, Smoked Servings: 1 1 pork roast BASTING SAUCE: 1/2 c cider vinegar 1/4 c vegetable oil 1/3 c honey 1 ts dry mustard salt and pepper Simplicity is the secret to good Barbecue. This is a gas grill method. It will work great in Canada. Start by soaking about a cup of wood chips (I prefer Hickory) in water for about 20-40 minutes. Prepare a smoker. For example use an aluminum pie pan, place soaked chips in pan, cover with Heavy-duty Aluminum foil. Poke several holes in foil cover. Or roll chips into HD Aluminum foil "cigar". Leave ends open. Light only one side of the gas grill. Pre-heat the grill to 325-350 degrees. An oven thermometer will help you "get to know" your grill. After doing this a few times you'll know where to set the controls without a thermometer. Place the smoker directly on the lit side's briquettes. Place a drip pan on the unlit side's briquettes. Now for the meat. Pork, what else. Use a pork roast (Boston shoulder, Picnic shoulder, Sirloin, Loin, Fresh Ham). Properly insert a meat thermometer in the roast. Place the roast on the unlit side of the grill over the drip pan. THAT'S RIGHT, DON'T PUT ANYTHING ON THE MEAT! Cook with the grill cover down. Prepare a sauce for basting. Try this one. 1/2 c. cider vinegar, 1/4 c. veg. oil, 1/3 c. honey, 1 tsp. dry mustard, salt and pepper. You can adlib on this recipe but, NEVER, NEVER use tomato ketchup. (I love ketchup but it burns too easily on the grill.) Brush or mop the meat ever so often, your choice; but each time you raise that lid the heat and smoke escapes. Cook the meat to an internal temperature of 170-185 degrees. It will take about 30-45 minutes per pound depending on the cut of meat. About a six pack of Budweiser is a good guage of time too. The results can be sliced, chopped or pulled. Hopefully the meat will be so juicy and tasty you won't even think of eating it with sauce. Serve with slaw, potatoes, bread and sugar sweetened iced tea with a twist of lemon. Recipe By : Chuck White MMMMM------------------------------------------------- Jim Weller, Yellowknife, NWT. [jweller at ssimicro dot com] ... URA True Northerner if you have ever BBQ'd in a blizzard. --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00610 Date: 05/17/98 From: JIM WELLER Time: 08:10pm \/To: MICHAEL HACKMANN (Read 0 times) Subj: Pies CR* Hi Michael, Re: Pie month -=> Quoting MICHAEL HACKMANN to DAVE SACERDOTE <=- MH> Oatmeal Pie MH> Fold in the oats and coconut....This tastes similar to pecan pie. This sound intriguing; I gonna try it. MH> Crazy Pie Dough MH> 1 1/4 c. lard (you can sub. shortening but it won't be as flaky) So true! Lard does have its place in the scheme of things no matter the Food Nazis decree. MH> 1 t. vinegar I know it sounds crazy but that vinegar works. That's one of my two favourite pastry recipes. The other one is the extremely rich one with butter that Julia Child uses in Mastering the Art Seeing as it's still pie month and you're from the South and I have just downloaded the Bubba-L recipe archive, I've got to post these next: MMMMM-----Meal-Master - formatted by MMCONV 2.10 Title: [Bubba-L] Bourbon And Chocolate Pecan Pie Categories: Pies, Southern, Nuts, Alcohol, Chocolate Servings: 8 1 c sugar 1/4 c butter -- melted 3 eggs -- slightly beaten 3/4 c light corn syrup 1/4 ts salt 2 TB bourbon 1 ts vanilla 1/2 c pecans -- chopped 1/2 c chocolate chips 1 9 inch pie shell Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. POUR FILLING INTO SHELL. Bake in 375-degree oven for 40-50 minutes. Recipe By : Peggy Madison MMMMM------------------------------------------------- MMMMM-----Meal-Master - formatted by MMCONV 2.10 Title: [Bubba-L] Chess Pie Categories: Pies, Southern Servings: 8 1 stick butter at room temperature 1 3/4 c sugar 3 egg yolks 2 whole eggs 1 c heavy cream 2 ts ground cinnamon 2 ts grated nutmeg 1 unbaked pie shell Preheat the oven at 450 degrees. Cream the butter and sugar. Add the egg yolks and whole eggs separately, then beat them until you get a lemony mixture. It's best to beat the yolks and the eggs as you add them. Add the heavy cream with the cinnamon and nutmeg. Pour the ingredients into the pie shell. Bake for 15 minutes; at this time, reduce the heat to 350 degrees. Continue baking for 35 minutes (use your own judgement--if the pie looks burnt, it's burnt) until a crusty, brown top forms. Insert a toothpick in the centre of your pie and see if it comes out clean. You could serve 8 moderate eaters or 3 bubbas. Recipe By : Alphonse Vinh MMMMM------------------------------------------------- Jim Weller, Yellowknife, NWT. [jweller at ssimicro dot com] ... When subtlety fails us, we must resort to cream pies. --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125)