--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100116 Date: 05/19/98 From: RUTH HANSCHKA Time: 11:22pm \/To: RUTH HAFFLY (Read 0 times) Subj: mutating junque RH> That would do it. My father remembers the 1939 World's Fair about as RH> well as he remembers college. RH> My dad graduated high school in 39, worked for a couple of years for the RH> same lumber yard his dad did, then went active duty (Navy) during WWII. RH> Don't think he saw a World's Fair till the 64-65 one in New York. My parents went to that one too, while they were either engaged or just dating.:-) I wasn't around yet, for obvious reasons. RH> Not really, in a lot of ways. A lot of the same products, and the RH> seasonings weren't all that different, except that a good Jewish cook RH> True, but the methods must have been overwhelming at first. Possibly; she never said much about it. She picked up some good stuff ough. RH> knows how to use garlic and onions.:) RH> Just like Italians; I kid Steve that Italian and Jewish mamas are the RH> same breed. You mean they aren't? RH> Well, the cheesecake anyway. The key lime sounds good! A lime RH> dreamsicle! RH> I had the chocolate, never cared for dreamicles in the orange, but it's RH> a matter of taste. I've always loved them, and I ordinarily don't go for the milk/citrus combo. It must be a nostalgia thing. --- Maximus 2.02 * Origin: A Bit Of Light In Your Night 860/290-8578 10p-8a Only (1:142/578) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100117 Date: 05/19/98 From: RUTH HANSCHKA Time: 11:25pm \/To: RUTH HAFFLY (Read 0 times) Subj: Swiss Steak Cr RH> I wouldn't know, not having lived in either.:) I've been through the RH> Deleware Water Gap enough times though! RH> I was born & raised in Delaware County, NY so I'm a bit partial. (G) I guess so. I was raised in Hartford County, CT, and thing Delaware County, NY might have been a better place to grow up! RH> It was, when I could get it. RH> Wonder how it compares to a good German rye. Dunno. Never had German bread, since I've never been to Germany. RH> We always had brown bread of some sort around, or white bread if mom RH> was in the mood, and either rye or pumpernickel. RH> My folks always got what was cheapest; with 5 kids there was little room RH> for "fancy" stuff for meals. We never considered rye bread as "fancy"; it was a "staple".:-) --- Maximus 2.02 * Origin: A Bit Of Light In Your Night 860/290-8578 10p-8a Only (1:142/578) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100118 Date: 05/19/98 From: RUTH HANSCHKA Time: 11:27pm \/To: RUTH HAFFLY (Read 0 times) Subj: Swiss Steak Cr RH> My mother loves shellfish too, but we have enough of a time feeding RH> Dad sole or catfish! My grandmother loved raw oysters - one of the RH> My folks aren't too keen on any fish; guess had to bone too much free RH> stuff as we were kids. My dad caught his own as a kid, when possible. That he'd eat, but as a grownup...forget it. It came from being a Depression Kid, I guess. RH> Jewish families she worked for did NOT keep kosher. RH> I like them but think I'd have trouble dealing with raw. OTOH, steamed RH> go down easy. THey were popular raw for a time, especially if you were a New Yorker and wanted to show off. RH> YEP! It's 1.99 here and that's relatively cheap. RH> Doubt I'll get any; time, money, etc. Got enough to keep me busy that RH> real cooking will be scarce again for a week or so. Me too. I just got a temp job for two weeks. Who'll be home to cook? --- Maximus 2.02 * Origin: A Bit Of Light In Your Night 860/290-8578 10p-8a Only (1:142/578) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100119 Date: 05/19/98 From: RUTH HANSCHKA Time: 11:30pm \/To: MICHAEL LOO (Read 0 times) Subj: Mutating Junque RH2> That would do it. My father remembers the 1939 RH2> World's Fair about as RH2> well as he remembers college. ML> Heck, I remember the 1939 World's Fair about as well as I remember ML> college, and I wasn't born until the 1950s. You're weird. How well do you remember the Kennedy Assasination? All I know is what I've seen on PBS and read in books...:-) I remember Nam pretty well though, for similar reasons. ML> Checking out recent Chile Pepper magazines, and I find them quite ML> disappointing. The June 1998 issue didn't have anything worth keeping, ML> and each issue has weird errors - a misprint of "cherry" for "celery" Somebody was asleep at the switch! ML> Russian potato salad ML> Chile Pepper magazine 6-98 Looks about right, actually. It also actually looks like something a Russian might cook. OTOH, it looks even more like something a Pole would do. ML> This goes with shashlik; unfortunately, the magazine's shashlik ML> recipe kinda sux out loud, so I don't include it. ML> M's note. The Russians I know use beets in addition to or instead ML> of the carrots. Possibly. That's why I thought it almost looked Polish. Russians might also throw in cucumbers. --- Maximus 2.02 * Origin: A Bit Of Light In Your Night 860/290-8578 10p-8a Only (1:142/578) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100120 Date: 05/19/98 From: RUTH HANSCHKA Time: 11:33pm \/To: DENIS CLEMENT (Read 0 times) Subj: Tokay -> RH>> Cognac Laced Lobster in a Spiced Plum Tomato Sauce ->> ->> Laced? :-) RH> You serve it in tennis shoes! DC> Oh, fine. DC> I feared it was serving it in a basque. Funny, it would go straight to the waistline at that! [women's fashion terminology joke...] DC> Which could be dangerous, if he disagree. He'd disagree? With drinking a good cognac, or eating it with lobster? ->> 1/2 c Bench flour RH> ???? This is one I don't recognize. I've been reading a bunch RH> translated, rather imperfectly, from German lately but this one never RH> came up. DC> I wonder if it has loosen some sense after passing through an OCR, DC> could it be "bleach flour" originally? DC> ["bland flour" is another possibility :-)] More likely bleached flour.:-) --- Maximus 2.02 * Origin: A Bit Of Light In Your Night 860/290-8578 10p-8a Only (1:142/578) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100121 Date: 05/19/98 From: RUTH HANSCHKA Time: 11:35pm \/To: DENIS CLEMENT (Read 0 times) Subj: veal price RH> Like the lobster, this is a recipe Americans will probably collect, RH> but not use. Veal and proscuitto are both in the $16/kilo range.;-( DC> About the same prices that here, but I do not see the point? DC> At about 3 oz of veal per guest, it is something way reasonnable, from DC> time to time. DC> And if it still costs too much, or your guests prefer quantity, try the DC> recipe using pork or turkey (but do not cut on the prosciutto! :-)) I guess it would be a good party recipe at that. My parties are rarely formal enough to serve anything like this though. As for the prosciutto...you can keep mine; I've never liked it much.:-) --- Maximus 2.02 * Origin: A Bit Of Light In Your Night 860/290-8578 10p-8a Only (1:142/578) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100122 Date: 05/20/98 From: RUTH HANSCHKA Time: 10:43pm \/To: JOE KOFRON (Read 0 times) Subj: Cheese -> RH>I'd love the limburger, if I could ever try it. -> -> I tried it years ago, and as I remember it was extremely good -> but when you would burp it tasted like a garbage dump. Ever had durian? --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100123 Date: 05/20/98 From: RUTH HANSCHKA Time: 10:46pm \/To: MICHAEL LOO (Read 0 times) Subj: Chivas De Danu? -> ML> With a name like Chivas, I would guess Scots. -> RH> And those single-malt brewers let it out of the country? SHAME -> RH> them! -> -> Most Scotches started out as single malt in one way or another. Then they added stuff so the 'Murricans would drink it. I'm going to start with the single malts, thanks, once I hit the big time and can afford to buy the good stuff. Wild Irish Rose at Lobsterfests aside, I leave the cheap stuff to my college days when I didn't know any better.:) OTOH, I really haven't learned much since then..... -> Arbroath smokies -> knob of butter -> freshly ground black pepper One guess - fish? Sounds good to me! --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100124 Date: 05/20/98 From: RUTH HANSCHKA Time: 10:51pm \/To: DENIS CLEMENT (Read 0 times) Subj: Long -> RH> Oh Dawgfood, French Spaghettios! -> -> Explanations for the poor Denis confused and loosen in the dark? [Now there's an image....no comment!] Spaghetti-Os [or Ohs, I don't recall] are canned pasta shapes in what pretends to be spaghetti sauce. There's also something called Chef Boy-Ar-Dee, spelling approximate. Tinned spaghetti. It was marketed to kids back in the 60s and early 70s, and is still on the market. I don't know how anyone, kids included, can swallow the stuff... --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100125 Date: 05/20/98 From: RUTH HANSCHKA Time: 10:53pm \/To: DENIS CLEMENT (Read 0 times) Subj: German Recipes 1/4 -> RH> German/English dictionary. Keine Prise anywhere. -> -> Mine have. -> Die Prise, -n, pinch (of salt, spice, etc...) or snuff (of tobacco). -> I didn't checked at first because thinking, as Michael possibly did, -> that it was a non-existing in german taken directly from french. -> It seems it is a real german word; presumably coming from french? It could have gone either way. It actually has a similar meaning in English, or did about 200 years ago. Given the habit of the English languages to pick up bits from everywhere, that's not exactly a clue.:) --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736)