--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100477 Date: 05/23/98 From: IAN HOARE Time: 05:04pm \/To: JOELL ABBOTT (Read 0 times) Subj: Rices Hello JOell! Maybe I was dreaming, but didn't you say this on Tuesday May 19 1998 IH>> indian restaurants and italian restaurants feel obliged to offer IH>> chips (french fries) with their dishes. There is a JA> Never had curry with chips, but the pubs in the UK we ate at all JA> seemed to have lasagna and chips, everyday, no matter where you had JA> stopped off on the menu. Yes, that's very much the norm for Pub food. A bit (!) heavy on the starch, if you ask me. JA> salmon and chips on the menu, if you were lucky, Now that was the best JA> pub food I ever had! Best I ever had was ham egg and chips in a pub in Yorkshire - it was the _most_ expensive item on the menu, and that was sufficiently unusual for me o try it - after all ham egg and chips isn't that special, is it? But it was. Home cooked home cured ham, free range eggs (3 of them) and chips (french fries) freshly cooked and piled high. WONderful grub. 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: FA100478 Date: 05/23/98 From: IAN HOARE Time: 05:10pm \/To: MICHAEL LOO (Read 0 times) Subj: Affluence of Incohol Hello Michael! Maybe I was dreaming, but didn't you say this on Thursday May 21 1998 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. ML> Well, I watch it when it's off, har har har. What is Red Srawg ... ML> Red Deawf ... I'll get it rignt one of these days ... Red Drawf ... ML> Red Dwarf anyway? It's a television series, your honour. ML> Plum Chutney (oh, I thought it said Courtney) WHAT have you been taking? I hope it's just a bit too much of the old Vino ML> Terry Mitchell, http://www.mitchell.demon.nl/ ^^^^^ ^^ Interesting. An english sounding name and an English sounding recipe from a english domain name based in Holland! Nice looking recipe too. I might try that this autumn. We need some more plum chutney. 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: FA100479 Date: 05/23/98 From: IAN HOARE Time: 11:29pm \/To: MICHAEL LOO (Read 0 times) Subj: Ooops! Hello Michael! Maybe I was dreaming, but didn't you say this on Thursday May 21 1998 IH>> That's a relief. At a dinner the other day, we had a '75 Lynch-Bages IH>> and a 86 Montrose. ML> The normal answer is '75 then '86. Exactly. And that was my first instinct. ML> Of the '86s I can recall, the Pichon-Baron is about ready to drink, ML> the Pichon-Lalande not even close. Not too much to go by! ML> The '75 Lynch should be immortal, though. Yes, they really are an astonishing chateau - they've been about my favourite non 1 cru ever since I bought a lot of the '64's. (And NO they weren't chaptalised that year despite Penning machin's gross canard). The 75 was wonderful. Loooooonnnngggg long mouth, still a lovely hint of ripe tannins, underlying a cedar nose and long fruit. JUST what we buy clarets in the hope of getting. ML> Think, think. Be that as it may, I'd do the Lynch to bridge between ML> the hors d'oeuvre and the lapin and the Montrose at the tail end of ML> the lapin going into the cheese. The hors d'oeuvre was ris de veau and we'd had a Chablis Grd Cru with that. Lovely wine, but I'd have looked to a Corton-Charlemagne as the perfect white accompaniment. You're right though, the ris would have been well complimented by a red too. ML> leading up to, and despite that Hugh Johnson says that Montrose made ML> lighter wines in the '80s. That is, '75 then '86, anyway. Well, I dithered and dithered. Normally I would serve the older wine first, of course, to go from delicate to more powerful. But I was mistrustful of '86, somehow, dunno why. Anyway the Montrose was almost without tannins, violets and fruit, but nowhere near as powerful as the '70s I used to drink. As for the L-B, it was monolithic and wonderful. FAR bigger than the Montrose, so in the event we served the '86 first, with the rabbit, and then had the L-B almost on its own and with the cheese. For dessert wines, we had an '88 Tokay 5 putts (state wine, but marketed by Disznoko) and then an '86 Sauternes La Tour Blanche. The Tokay didn't show very well, but that was because the desert (I KNEW you were going to ask me what it was) didn't really suit it. The Tour Blanche was delightful. The last one I had was a '70 and it had been pretty light - typical single or two trie wine that did nothing to reinforce the reputation. This (admittedly a very good year) was quite a different kettle of fish, plenty of length and concentration, lovely balance between fruit, acidity and sugar - almost creamy. So, as you suspected, we did drink those wines "out of order", and I'm pretty sure we were right to do so. However the Montrose was a surprise, because I remember the wine as austere and tannic with immense power, and this wasn't at all in that mould. 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: FA100480 Date: 05/23/98 From: IAN HOARE Time: 11:51pm \/To: JAMES YOUNG (Read 0 times) Subj: Collards/Kale Hello James! Maybe I was dreaming, but didn't you say this on Wednesday May 20 1998 JY> Collards and kale, as mentioned below, are close kin. Thanks very much for that, James - and for the recipes. 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: FA100481 Date: 05/23/98 From: ROBERT MILES Time: 10:19am \/To: DAVE DRUM (Read 0 times) Subj: Re: The dreaded MSG&*CR2* -=> Quoting Dave Drum to Duc Tran <=- DD> So far as I know there are no direct substitutes for MSG except to DD> cook food that is flavourful enough that it doesn't need MSG to DD> "enhance" weak flavour. I've heard of mono-potassium glutamate and mono-ammonium glutamate being used as an MSG substitute in low sodium foods. However, if it's the glutamate part you need to avoid and not the sodium part, then you'd better avoid these too. By the way, I've seen small jars of a powder labelled as an MSG substitute, with no clear statement on what it was made from. I tried one. It had a faint chocolate odor, less taste than white flour, and no effect on the taste of food. I haven't seen any for a few years, though. Now, on to something tastier: Impossible Pumpkin Pie 1 (1 lb.) can pumpkin 1 large can evaporated milk 2 eggs 3/4 c. sugar 1/2 c. Bisquick 2 Tbsp. margarine (butter) 2 tsp. spice 1 tsp. vanilla Mix together. Pour into 9 inch or 10 inch greased pie plate. Bake for 55 or 60 minutes at 350 F in center of oven. Contributed by Pauline R. Steele to Caldwell Favorites (C) 1986 Compiled by Caldwell Memorial Hospital Auxiliary (Caldwell County, NC) Typos and following comment by Robert Miles: I assume that the spice is pumpkin pie spice. Old Fashioned Raisin Pie 2 c. Sun-Maid raisins 2 c. water 1/2 c. brown sugar 2 Tbsp. cornstarch 1/2 tsp. cinnamon 1/4 tsp. salt 1 Tbsp. vinegar 1 Tbsp. butter or margarine Pastry for double 9 inch crust Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and butter. Cool slightly. Turn into pastry shell. Cover with lattice strips. Bake at 425 F about 30 minutes. Contributed by Pearl Miller to Caldwell Favorites (C) 1986 Compiled by Caldwell Memorial Hospital Auxiliary (Caldwell County, NC) Typos by Robert Miles ... In loving memory of WES PITTS, defender of chili w/o beans. ___ Blue Wave/386 v2.30 --- 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: FA100482 Date: 05/23/98 From: ROBERT MILES Time: 07:18pm \/To: ALL (Read 0 times) Subj: Strawberry Pies *CR2* Strawberry Glaze Pie 1 1/2 qt. strawberries, washed and hulled 1 c. sugar 3 Tbsp. cornstarch 1/2 c. water 1 Tbsp. lemon juice Whipped cream 1 baked (9 inch) pie shell Crush enough strawberries to make one cup. Combine sugar and cornstarch in saucepan. Add crushed strawberries and water; cook, stirring constantly, until thick. Blend in lemon juice. Cover. Cool to lukewarm. Place 3 cups sliced strawberries in baked pastry shell. Pour glaze over berries. Chill. Serve with whipped cream. Contributed by Ruth Rader to Caldwell Favorites (C) 1986 Compiled by Caldwell Memorial Hospital Auxiliary (Caldwell County, NC) Typos by Robert Miles Strawberry Pie Pie Crust: 1 1/4 c. graham cracker crumbs 1/4 c. sugar 1/4 c. margarine or butter Pie Filling: 1 (10 oz.) pkg. frozen strawberries 1 (3 oz.) pkg. strawberry Jell-O 1 pt. strawberry ice cream Blend ingredients for pie crust and press into a 9 inch pie plate. (For 8 or 10 inch crusts vary the crumbs by 1/4 cup and the sugar and butter by 1 tablespoon.) For pie filling drain the juice from the berries and add enough water to make 1 cup. Heat to boiling. Add Jell-O and dissolve. Add ice cream and dissolve. Allow the mixture to cool in the refrigerator until it begins to set. Add strawberries; stir, and pour into pie shell. Return to the refrigerator and allow to set. You may top with whipped cream or Dream Whip. Contributed by Byrd Mount to Caldwell Favorites (C) 1986 Compiled by Caldwell Memorial Hospital Auxiliary (Caldwell County, NC) Typos by Robert Miles ... Postal Worker = Self-powered Rotweiler toy. ___ Blue Wave/386 v2.30 --- 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: FA100483 Date: 05/23/98 From: STEVE GOBER Time: 10:05pm \/To: CAROL SHENKENBERGER (Read 0 times) Subj: Re: Hello & Essence CR* CS>Grin, gotcha! I know how that goes. I prefer the salsa version, but CS>wont turn my nose up at the onion dip! I've seen some of your other posts in this conference... are you Navy or Marine? See ya later, Steve Why is "abbreviation" such a long word? --- CMPQwk #1.4 UNREGISTERED EVALUATION COPY * Origin: The Classic BBS * Upper Darby, PA, USA * 610-394-9392 (1:273/416) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100484 Date: 05/23/98 From: STEVE GOBER Time: 10:11pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Barbeque Sauce DS>Does this call for one three-ounce can of each? Or three x-ounce DS>cans of each? Three 3oz cans of tomato paste and three 8oz cans of tomato sauce. DS> SG> 1 case Miller Genuine Draft DS>A case of Miller is a lot more than 50 ounces. Do you mean a 6-pack? DS>(Up here, a case is 24 cans. 24 12-ouncers would be 288 oz. and DS>that's five times the yield of your total recipe, and even reducing DS>to half yields almost triple it...) Like I said in a previous post... when making the sauce we reserved another two cases for drinking. I could be way off on the yield but it's definitely worth the time, effort and price. I won't deny that it's expensive to make but it should last you all summer long... unless you BBQ for at least two meals a day! Take it easy, Steve "God is dead"-Nietzche "Nietzche is dead"-God --- CMPQwk #1.4 UNREGISTERED EVALUATION COPY * Origin: The Classic BBS * Upper Darby, PA, USA * 610-394-9392 (1:273/416) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100485 Date: 05/23/98 From: STEVE GOBER Time: 10:17pm \/To: DAVE DRUM (Read 0 times) Subj: Re: Barbeque Sauce DD>SG> 3 oz cans Hunts tomato paste DD>SG> 3 oz cans Hunts tomato sauce DD>How big a can of sauce and/or paste do you want three each of? I DD>think something got lost here. And given the anticipated yield and DD>the cooking time given - I think maybe a 6 pack would be closer to DD>what one would need. I might suggest that one drink the MGD and cook DD>with Old Milwaukee or Wiedemann's or Stroh's (any cheap beer). Three 3oz cans of tomato paste and three 8oz cans of tomato sauce. Also about the choice of beer, it seems to turn out the best with MGD. Feel free to experiment with it. If you get a better result with a less expensive brew let me know. See my post to DAVE SACERDOTE for more on that. I'm game to cook anything except that Blowfish that'll kill you if you prepare it wrong. Take it easy, Steve Originality is the art of concealing your source. --- CMPQwk #1.4 UNREGISTERED EVALUATION COPY * Origin: The Classic BBS * Upper Darby, PA, USA * 610-394-9392 (1:273/416) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100486 Date: 05/23/98 From: STEVE GOBER Time: 10:33pm \/To: CAROL SHENKENBERGER (Read 0 times) Subj: Need Low-fat, Low-salt, F CS>Hi folks. CS>Throw me ideas folks.... The only thing I can throw you is sympathy right now Carol!! But I'll look at some of my books to see what I can find. I'll post you ASAP with any results. Take care, Steve Of course I'm sane. The voices said so. --- CMPQwk #1.4 UNREGISTERED EVALUATION COPY * Origin: The Classic BBS * Upper Darby, PA, USA * 610-394-9392 (1:273/416)