--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100159 Date: 05/21/98 From: MICHAEL LOO Time: 01:56am \/To: JOE KOFRON (Read 0 times) Subj: Crock Pots JK> One thing I do like about the removable liner is to put it in JK> a hot oven to get it up to temp., if I'm cooking something that JK> might have a lot of bacteria growth if it stays at a warm temp JK> too long. And then back to the Crock Pot for long slow JK> cooking. Sounds like a good idea. Something for your slow cooker MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BEAN AND SAUSAGE SOUP Categories: Soups Yield: 4 servings 1/2 lb Dry small white beans -- (navy or great northern) -- soaked 5 c Water 1/2 c Chopped onion 1/2 ts Salt 1 ts Chicken bouillon granules [M says be a real man and use real tock] 1/4 ts Ground cumin 1/8 ts Pepper 1 Bay leaf 8 oz Hot sausage -- sliced 1/2 inch thick 8 3/4 oz Canned garbanzo beans -- drained 8 3/4 oz Canned cream-style corn Chopped parsley Drain and rinse soaked beans. Saute onion and garlic in oil until tender. Add water, onion and seasonings. Simmer, covered, about 30 minutes or until beans are almost tender. Add sausage, garbanzo beans and corn. Return mixture to boil; simmer 30 minutes or until beans are tender. Remove bay leaf. Garnish with parsley. Makes 4 or 5 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 MMMMM ___ 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: FA100160 Date: 05/21/98 From: MICHAEL LOO Time: 01:56am \/To: TERI CHESSER (Read 0 times) Subj: Grits TC> Courtney is even getting into Red Drawf, one of Gene's favorites. I TC> watch it when it's on but he's a Fan. Well, I watch it when it's off, har har har. What is Red Srawg ... Red Deawf ... I'll get it rignt one of these days ... Red Drawf ... Red Dwarf anyway? Don't make your description too enticing; I don't have a TV (although thanks to Mr. Sacerdote I now have a 21" monitor for my computer). Plum Chutney (oh, I thought it said Courtney) Terry Mitchell, http://www.mitchell.demon.nl/ 900 gm (2 lb) plums, stoned and quartered 900 gm (2 lb) cooking apples, peeled cored and roughly chopped 2 onions, sliced 2 cl garlic, crushed 600 ml (1 pint) malt vinegar 175 gm (6 oz) golden syrup 75 gm (6 oz) demerara sugar 2 t salt 2 T pickling spices in a muslin bag Simmer the plums, apples, onions, and garlic in the vinegar for 20 min. Add the remaining ingredients and simmer for 90 min more, stirring occasionally. The mixture should be quite thick. Should the chutney seem to be a little liquid, then taste the liquor and check for seasoning. It may taste perfectly seasoned. If this is the case then it cannot be reduced any further as it will become too strong. If there is still room for reduction, then increase the heat and cook for another 30 min or so until thicker. If the flavour is too strong to reduce further, simply pour off some of the excess liquor. This can then be mixed with a jus or gravy to make a rich plum sauce. Once cooked, store in the jars and keep refrigerated. This chutney eats very well with hot or cold meats. ___ 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: FA100161 Date: 05/21/98 From: MICHAEL LOO Time: 01:56am \/To: STEVE GOBER (Read 0 times) Subj: Barbeque Sauce Title: Steve's Parris Island BBQ Thanks for this. SG> Yield: approx 40-50 oz SG> 1 case Miller Genuine Draft Well, up here a case is 288 oz, and I was wondering if you meant what we call a 6-pack (72 oz). Of course, we could pour 72 oz in the stockpot and drink the rest! ___ 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: FA100162 Date: 05/21/98 From: MICHAEL LOO Time: 01:56am \/To: IAN HOARE (Read 0 times) Subj: Ooops! IH> That's a relief. At a dinner the other day, we had a '75 Lynch-Bages IH> and a 86 Montrose. Here's a question! Which of those two would you IH> serve first? We were eating "Gigot de lapin" with asparagus fritters, IH> followed by cheese. Both these wines had been opened, but the host IH> wanted ME to say which wine should be served when! I'll tell you more IH> about the wines later, suffice it to say that I know (knew) Montrose IH> as a pretty tannic sort of wine, needing years to come round. The normal answer is '75 then '86. But of course you are describing this situation to elicit some thought. Well. Of the '86s I can recall, the Pichon-Baron is about ready to drink, the Pichon-Lalande not even close. I haven't had an '86 St-Estephe. The '75 Lynch should be immortal, though. Think, think. Be that as it may, I'd do the Lynch to bridge between the hors d'oeuvre and the lapin and the Montrose at the tail end of the lapin going into the cheese. This despite what you are clearly leading up to, and despite that Hugh Johnson says that Montrose made lighter wines in the '80s. That is, '75 then '86, anyway. ___ 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: FA100163 Date: 05/21/98 From: MICHAEL LOO Time: 01:56am \/To: JOAN MACDIARMID (Read 0 times) Subj: Oleocapsicum JM> I appreciated the mention...the same thing happened to me, too! And JM> yes, with the cayenne. That's something we use often enough to have JM> taken the shaker top off several times for accurate measuring, and I JM> guess it doesn't always seat back on well enough to be reliable. My The funny thing. It's 8:30 am as I write this, and thinking of stew with a shakerful of cayenne in it has got me salivating like crazy wondering when's the next time I can make chili. Others are going eww gross, and I'm thinking drool drool drool. JM> only emergency response beyond scraping off the removable residue was JM> to include lots of potatoes...they seem to be a pretty good emergency JM> sponge. Potatoes are standard for that - they do wonders with a too-salty or too-vinegary soup or stew (you may want to discard the potatoes once they have done their thing, or at least fish them out and save them to make pancakes out of or to throw at your dog or something). CHICKEN STOVIES http://www.backhaul.netok/scotpoul.htm serves 4 3 lb young chicken 2 lg sliced onions - or (better) 12 small, whole shallots 2 1/2 lb old potatoes 2 T butter, heaped 2 c stock made from the boiled giblets salt and pepper to taste 3 T chopped parsley garnish (optional) Cut chicken into serving pieces. Melt 1 heaped T butter in a saucepan. Brown chicken lightly on both sides, remove. Slice old potatoes in med-thick rounds. Layer saucepan bottom as follows: salt and pepper and dot each layer with little knobs of butter: potatoes, sliced onion or whole shallot, chicken. Continue until all food is used up, end with a layer of potatoes. Pour stock over, cover with buttered greaseproof paper, then with lid. Either simmer, or cook in oven at 275F/135C for 2 1/2 hr, adding a little hot stock or water at halftime if liquid dries up too much. Sprinkle generously with chopped parsley 5 min before serving. ___ 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: FA100164 Date: 05/21/98 From: MICHAEL LOO Time: 01:56am \/To: RUTH HANSCHKA (Read 0 times) Subj: German Book -> I wouldn't mind having some German recipes, especially what he would -> have eaten during the war. RH> I do have some floating around,but they're all fairly modern. 1960s RH> and up, and most 1980s and forward. THe ones I know how to find in RH> German aren't even necessarily German recipes. They're Chinese, RH> French, Spanish, Russian, or American...translated into German.:-) All the 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: FA100165 Date: 05/21/98 From: MICHAEL LOO Time: 01:56am \/To: DALE SHIPP (Read 0 times) Subj: Are You Ok? DS> More than once, Gail and I have had an after-reaction from a DS> restaurant that we believe might be attributable to a salad bar. The DS> reaction is a sort of super MSG reaction -- swollen hands and feet DS> plus general bloated feeling. Suspect that there is some "green DS> freshener" product that gets used that we are slightly allergic to. Are you affected by sulfites? That sounds like maybe a sulfite reaction. ___ 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: FA100166 Date: 05/21/98 From: MICHAEL LOO Time: 01:56am \/To: AUDREY LESCHINSKI (Read 0 times) Subj: Most Embarrassing Moment WG> Good luck with your dental problem. AL> No to tell you how this turned out: I woke up early one morning in AL> pain, but I fifn't have anything to take for the ooth pain. So I AL> stumbled into the bathroom for some Ambesol (a numbing liquid ... AL> rubbed the white spot off, I noticed that it was actually AL> layers of skin coming off! I put on all the lights, and I AL> strained my eyes to read the label: CVS WART REMOVER! (I AL> wanted to throw the bottle across the room, but instead I AL> tried as best I could to read the Active Ingredients: I am sorry to have to say so, but the way you tell your story makes it so FUNNY that I can hardly see for the laughing. AL> Salicyllic Acid! GREAT! Now where to find a base to neutralize AL> the acid? I grabbed for my Mentadent toothpaste (with baking soda AL> & hydrogen peroxide). The good part is that this acid actually is a bit of a pain killer as well. AL> I then made my ay to the phone & called the New Jersey Poison AL> Control Center. It was now about 4:30 a.m. I sheepishly AL> told them what happened & what I had done. They informed AL> me that I did the right thing & that I'd be alright. Good choice. Both your emergency treatment and your calling for professional advice. AL> Then they asked for 2 pieces of information for their files: AL> (1) My zip code (for demographic studies), and (2) My age! AL> I WAS SO EMBARRASSED!! But I managed to say, "45, going AL> on 2!" You're my age?? I wouldn't have guessed. Oh, well, maybe next year they will put us on solid food [g]. Frico's Rosemary-Lemon Bean Puree NY Times, 4-29-98 makes 2 c 2 c cooked white beans, like cannelini, drained but moist 1-3 cl garlic, peeled salt and freshly ground black pepper to taste 1/4 c plus 1 T extra virgin olive oil 2 t minced fresh rosemary 2 lemons, rind of, grated Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add 1/4 c olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then puree the mixture again. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining T of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days. ___ 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: FA100167 Date: 05/21/98 From: MICHAEL LOO Time: 01:56am \/To: JOELL ABBOTT (Read 0 times) Subj: The Stuff You Got 2 This message isn't really particularly to Joell but rather is addressed to her to see if she will come out of the woodwork. In fact, this message isn't really for her at all, because she already knows all this. After installing the modem for Ann (onto the hand-me-down 486 active-color notebook she got from her computer jock brother at Unisys, doesn't your heart bleed), which took about 10 minutes with Windows 95 plug and play (improved my opinion of pirate king Gates a little), we got a call from Larry, Joell's husband, who was in town for some medical tests. We picked him up at the medical center, and since he hadn't eaten anything all day, we rushed him to the seoul food house (actual Seoul Korean Smokeless Barbeque), where we fed him (and us) Turnip-brisket soup, quite good actually. Tasted like corned beef and cabbage, sort of. Salad with soy-sugar-vinegar dressing. Korean sukiyaki - rib eye, Chinese cabbage, glass noodles, surimi, rice cakes, tofu, and mushrooms boiled in a flavory broth - unfortunately, boiled rib eye is not substantially more appetizing than it sounds; aside from that, this was a decent dish, especially when taken up a notch* with that pre-Emeril BAMmer, soy sauce. * one thing that Ann and Bill made me do was watch Food TV. I found the dining out show sort of interesting, although I think Alan Richman is sort of an idiot; but the centerpiece, I guess, is Emeril, who acts as though he were on cocaine - I figure, if any of us decided to become rich and famous all we'd have to do is make a heavy initial investment in speed and similar drugs. He doesn't seem to teach any great new secrets or plow new rows with his presentations, but the greatest secret is that there aren't any great secrets, anyway, so that's okay: this is more or less what Ian and I keep preaching. What bothers me is that the audience is more looking adoring at the guy than taking in what he has to say, most of which is sensible. BBQ marinated pork - marinated in dou ban jiang, or the Korean equivalent thereof, this was very savory. Ann had lured us to the restaurant with the claim that the food was "Michael Loo hot"; in reality, it was sort of "Dave Sacerdote hot" - hot enough, but certainly not chilehead material. To quote Ann: "Here's Miss White Bread over here, and I'm like ready to die, and the rest of you are just going "naah-na-naah-na-naah" [singsong voice, shaking head from side to side, blondewise] like you were eating pudding or something." BBQ marinated boneless beef rib meat - marinated in a standard teriyaki-type soy-sugar-wine, this was also quite savory, but in a completely different way; the up-a-notcher here was a sweet-hot yellow bean sauce served on the side. Other sides: marinated bean sprouts, pickled zucchini and carrots, several kinds of kimchi including turnip and cabbage, lotus root stewed in sweet soy, spinach, pickled shredded daikon, I forget a couple things maybe. Afterwards, we got little bowls of sweet soup with a pine nut floating on top: Ann, being blonde, asked if those were finger bowls. Good meal. With all the OB beer and iced tea we could drink, it came to under 20 a head. We left Joell and Larry off at their car, and we ended the evening with our friends the Beckmanns at Vartan's jazz club, where we heard the Joel Kaye Neophonic Orchestra and drank various kinds of beer (the only thing they had on tap was Guinness, so that's what I drank; the rest of the sissies just had bottled stuff). ___ 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: FA100168 Date: 05/20/98 From: DUC TRAN Time: 08:04pm \/To: CAROL SHENKENBERGER (Read 0 times) Subj: Re: The dreaded MSG CS> I have no idea how it is produced. I seem to recall it CS> is merely a chemical, simular in some ways to salt. CS> Monosodium Glutimate? Right on the dot. CS> Some people are sensitive to it, and have to avoid it. CS> Others, dont notice it at all, and appear to take no CS> harm. It's merely a tenderizer/flavor enhancer. All CS> those 'meat enhanser' shakers are mostly MSG. CS> xxcarol So it's just bad for those who have allergic reactions, eh? I thought it would do something to blood pressure or something, but that's just speculation. Thanks. :) Cheers, Duc Tran --- Maximus 2.01wb * Origin: Basic'ly Computers: Mooo-ing Right Along. (1:153/9)