--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300199 Date: 05/26/98 From: MARTY ADKINS Time: 04:54am \/To: DALE SHIPP (Read 0 times) Subj: Grape Nuts 1/2 CR*2 DS> Title: Lei's Grapenut Pudding Yummmmm!!!! Thanks, Dale. This will definitely get a try. --- OLX 2.2 TD God is love. Love is blind. Ergo, Ray Charles is God. --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300200 Date: 05/26/98 From: MARTY ADKINS Time: 04:55am \/To: PHIL VANDEPEER (Read 0 times) Subj: night drink PV>Hi all, I am asking anyone to sagest a hot drink, to helping in sleeping t PV>night, I used to drink coffee for a while during the day, and it cept me w PV>so I am now off the coffee and am back drinking tea as I used to, so now I PV>somthing I can drink b4 going to bed at night, I used to and still do to o PV>dagree, drink milo befor going to bed, as some of my friends do. PV>I don't want any oucahole drinks pleas just somthing that I can have befor PV>time. Well, I'm from the '50s, and I still like Postum. But several herb teas are also good for helping you sleep. I think the best-tasting is Sleepytime by Celestial Seasonings; it's mostly chamomile and mint, and chamomile is a fine relaxer. The other ones that are easy to find at healthfood stores are catnip, mugwort, lemon balm, and skullcap. Any of these can be mixed with mint if you don't like the taste, but I find all of them except skullcap fairly pleasant. Lemon balm is the best tasting but least effective of the four; skullcap tastes worst and works best. Generally I stick to the two in the middle, especially since mugwort is a weed around here and free for the picking. :) A safety note: it's possible to overdose on mugwort, so don't overdo it. One cup is probably enough anyway; it's very relaxing. Be aware that it also makes some people's dreams a bit more vivid. I find this aspect entertaining and useful, but some folks don't like it. Obviously, you can't expect any of these teas to put you to sleep if you're drinking regular tea all through the evening, or doing stressful stuff at bedtime. But if you're not full of caffeine and/or adrenalin, they should help. :) --- OLX 2.2 TD All other sports are only filler between baseball seasons --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300201 Date: 05/26/98 From: MARTY ADKINS Time: 04:55am \/To: DAVE DRUM (Read 0 times) Subj: Bean Commission DD>SG> Idaho has a Bean Commission?!?!?!?!? DD>Sure, just write to Rudy Tute, Department of Musical Fruit, Breaking DD>Wind, Idaho. How fartunate that you thought to post us the address. :) --- OLX 2.2 TD All other sports are only filler between baseball seasons --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300202 Date: 05/26/98 From: MARTY ADKINS Time: 04:55am \/To: RUTH HANSCHKA (Read 0 times) Subj: Oh Yes, The Recipe! RH>You can't be fooled into thinking it's meat anyway, at least I can't. RH>Presented as TVP stew, a vegetarian "chili" might not be that bad, but RH>it sure shouldn't be called chilli! Why not? Chili's a very diverse, pan-American dish that has grown far beyond its simple roots and flowered in unexpected and wonderful ways. I mean, heck, in Cincinnati they put *cinnamon* in it. :) In New Mexico I hear some people use goat. There are the hardline, one-true-wayist no-beans-or-tomatoes factions, and then there are the everything-but- the-kitchen-sink folks. Here in Louisville it often comes with spaghetti and sometimes with cheese and chopped raw onion. It's all chili to somebody somewhere. So if I can use something other than meat and make it taste like and have the mouthfeel of meat chili (and I guarantee you I can), why shouldn't I call it "vegetarian chili"? "Here, have a bowl of majorly chili-esque TVP and bulghur stew" seems a bit unwieldy. :) --- OLX 2.2 TD 668: The Neighbor of the Beast! --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300203 Date: 05/24/98 From: BURTON FORD Time: 08:43pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Seeds Hi Dave 05-24-98 08:36p BF> You ought to see her picking out strawberry seeds for me. DS>>You crack me up sometimes. Thank the good lord. DS>>Raspberries must be a nightmare for you. (smile) It's sort of like Michael and his milk problem, in that small amounts are a gamble (altho' the results are not similar). I can eat a couple small strawberries or a pastry with raspberries, but it's a gamble and I don't push my luck. Except with popcorn -- my doctor told me the little thingy on the end of a popped kernel could be like seeds. But I have a microwave bag of popcorn once in a while. Moderation in all things. Well...........I try. Burt --- KMail 3.10o * Origin: T.O.I.L. BBS Newark,NY (1:2613/607) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300204 Date: 05/24/98 From: BURTON FORD Time: 09:00pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Ewe's milk cheeses Hi Dave 05-24-98 08:48p BF> (brightly) You haven't asked me about Limburger, sir. DS>>Is it worth it? Not really.......... In the interest of saving bandwidth: Burt: No cheese at all. Not a scrap. I was deliberately wasting your time,sir Dave: Well I'm sorry, but I'm going to have to shoot you. Burt: Right-0, sir. The customer (Dave)takes out a gun and shoots the owner (Burt). Burt: What a *senseless* waste of human life. Dave and I have been entertaining each other with excerpts from the end of Monty Python's Cheeseshop skit. It was inspired by Dave after reading my list of cheeses made from ewe's milk. Burt --- KMail 3.10o * Origin: T.O.I.L. BBS Newark,NY (1:2613/607) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300205 Date: 05/24/98 From: BURTON FORD Time: 09:13pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Scrapple Hi Dave 05-24-98 09:09p BF> Well, we didn't think we would be able to make it. The date of this BF> and a couple of messages are so close it's confusing. Maybe we can BF> though? DS>>Remind me of when you are going to New Orleans; the lobsterfest is after >>that, but I forget the date now. I don't remember either date either, but if everything is ok -- I practically guarantee we will make the Lobsterfest. Burt --- KMail 3.10o * Origin: T.O.I.L. BBS Newark,NY (1:2613/607) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300206 Date: 05/25/98 From: BURTON FORD Time: 02:19pm \/To: ALL (Read 0 times) Subj: Glen's second msg from Na Hello Burton, gj>I am very glad that your reply finally got through to me, after an unfortunate hiccup with the Nettamer program - an improvement that didn't improve. I would have no objection if you thought that my ramblings would be of interest to the other Cooking echo readers. Some judicious editing would probably be in order, in case I get a bit too off-topic, but I would be happy to leave that up to you. bf> Yes, I read all thru the WWW site for your newest, bf>temporary homeland. It is a tiny place, isn't it. gj>Before I leave here, I am determined to walk right around the country; it should take about 4 or 5 hours, if I take it easy. Recently the local athletics club held a cross-country run - a real one - right across the country! bf> Haven't had a coconut in years. They are not common around bf> here. Sounds pretty good. gj>With the current water shortage, I went hunting around the hotel for green coconuts, and eventually found an "almost green" one, which allowed me to have some juice with my rum, and a snack of coconut and vegemite with my tea. GJ>> After suffering a surfeit of blowflies with my breakfast I made a GJ>tour .................The kitchen is a bit cleaner, however, bf>> Brrrrr! You there were blowflies your breakfast? gj>They just kept buzzing around, looking for a landing, and their numbers increased day by day. They had already had breakfast in the kitchen on their way to the dining room. What really had me worried, however, was when a cat that used to feed on kitchen scraps was found dead in the garden near the garbage trailer! I wondered what it had been eating! bf>I figured from the site that the officials there seem to be bf>very complacent. The mines will run out in ten years and they bf>haven't figured out how to replace the business yet, or handle the bf>reconstruction of the Island? Mhhhhhhh - what will be there in 12 bf>>years? Two hundred natives? It's getting a bit late, and the rum gj>I have been talking to another part time hotel resident (at present relieving acting chief magistrate,) who is on the board of Air Nauru, and an advisor to the president, and he has been trying to get the government to do something about developing Nauru as a tourist destination, but without success so far. The island has had a fascinating geological history, and the forest of huge pinnacles remaining after the removal of the phosphate is quite eerie. The deep water fishing is excellent around the island, with large bluefin and yellowfin tuna, wahoe, and marlin to be caught. There is also a lot of evidence of the Japanese occupation during WW2, with fairly well preserved pill boxes, guns, etc. Even the huge cantilever phosphate loading facilities at the world's deepest deep water anchorage are of considerable engineering interest. It would make an ideal stopover destination for a cruise ship, if day tours were organized. The ancient coral limestone of the pinnacles is extremely dense, and polishes up like marble, but much harder and long lasting, and would be excellent for grave headstones tiles or jewellery and other artifacts for sale. Unfortunately no one seems to be much interested in the future. gj>The hotel is magnificently situated, right on the beach front, and when everything works, and there is water, the rooms are very comfortable, now I have got the sewage treatment tank to operate properly. The food could be a lot better, although the Tongan chef can make some good fish dishes when he puts his mind to it. I have been told that he is going on leave soon, and the Filipino assistant chef will be taking over, so I will work on him to get some different items on the menu. On Sundays a large buffet lunch is put on, and up to 100 local people come in after church to eat plenty. Last Sunday one of the Filipina waitresses came rushing up to me to say that they had pork adobo, so I had to have some. It wasn't bad, but not as good as mine. gj>The supply ship from Australia is running 3 weeks late, and is now due 'early April', and we have run out of orange juice, bacon, pre-pack butter, cornflakes and quite a few other essentials. I couldn't understand why we were down to 4 eggs this morning, when these are one of the few items available locally. gj>Last week we had a goodwill visit by 2 ships and 800 crew of the Republic of China (Taiwan) Navy, and a special lunch was put on by the hotel for them. The Indian baker was asked to make a cake in the shape of a battleship for them, and he agreed, but then asked what a battleship looked like! The manager found a picture of one and gave it to the baker, who produced a cake which won great acclaim from the Navy. gj>Fortunately it was not crewed by any of the cockroaches which inhabit the walls of the bakery. 8-0> gj>Cheers from Glen in Nauru, Central Pacific Cross posted by Burt Ford. --- KMail 3.10o * Origin: T.O.I.L. BBS Newark,NY (1:2613/607) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300207 Date: 05/25/98 From: BURTON FORD Time: 03:16pm \/To: HAP NEWSOM (Read 0 times) Subj: Our Alaska Trip Plans Hi Hap 05-25-98 02:58p BF>We are sort of invited guests in a way, so I won't even mention seeing BF>Hap. But maybe a call, if I get a chance in the area. Good idea. HN>>Certainly a good idea ...even if you are only going to be local for a Email me with your phone number, and what the heck town you live in Hap, I admit to not knowing. Here's a "good idea": MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Ceviche Categories: Starters, Fish, Shell, S. american, Fruits Yield: 4 Servings 500 g Fish; * see note 6 Limes ** Salt 2 Bay leaves 1 Hot red chilli -=OR=- Chilli flakes 1 md Onion; sliced MMMMM-------------------1) TAHITI GARNISH -=OR------------------------ 300 ml Coconut milk 1 Garlic clove; fine chopped 2 Spring onion; fine chopped