--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5K00115Date: 05/13/96 From: MARK SATTERLY Time: 10:06am \/To: CHRIS BEHNSEN (Read 3 times) Subj: Recipes 4/4 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Millet Stew Categories: Main dish, Stews, Vegetarian Yield: 6 servings 1 c Millet 4 c Water 2 ea Onions, cut in wedges 2 ea Potatoes, cut in chunks 2 ea Carrots, sliced 1 c Celery, sliced 1/2 lb Mushrooms, chopped 2 ea Bay leaves 1/2 ts Basil 1/2 ts Thyme Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low. Source: McDougall Cookbook - Volume 1 Posted by Elisabeth Freeman MMMMM ... "Fact is a folk concept with an aristocratic ancestry" - MacIntyre --- Blue Wave/TAG v2.20 * Origin: Beaver Keeper BBS Hamilton, Ont. Canada 28.8 v34 (1:244/442) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5K00116Date: 05/13/96 From: MARK SATTERLY Time: 08:35am \/To: ALL (Read 3 times) Subj: Tomato & Bell Pepper Salad * Crossposted from: GOURMET MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tomato & Bell Pepper Salad Categories: Salads, Moroccan, Vegetables Yield: 8 servings 3 lg Tomatoes, cubed 2 lg Green bell peppers, cubed 1 ea English cucumber, thinly -- sliced 2 ea Garlic cloves, minced 1/4 c Parsley, chopped 4 tb Olive oil 4 tb Lemon juice 1/2 ts Salt 3/4 ts Cumin 1/4 ts Pepper Toss together all ingredients in a large, glass, salad bowl. Marinate in the refrigerator for at least 3 hours before serving. Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style" MMMMM ... "When you pray, God listens, when you study, God speaks" R. Joel Marcu --- GEcho 1.11+ * Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5K00117Date: 05/14/96 From: MARK SATTERLY Time: 02:14pm \/To: ALL (Read 3 times) Subj: Saffi * Crossposted from: GOURMET MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Saffi Categories: Salads, Lebanese, Vegetables Yield: 5 servings 1 c Chick peas, cooked 1 1/2 c Bulgar 1 c Cold water 1/2 c Green onions, finely chopped 1 ea English cucumber, finely -- chopped 2 tb Mint, chopped 1 c Parsely, chopped 1/3 c Lemon juice 1/3 c Olive oil 1 ts Salt 1/4 ts Pepper 1/4 ts Cinnamon Romaine lettuce Drain chick peas. Put the bulgar & cold water in a large salad bowl, stir & set aside for 15 minutes. Ad chick peas & all the remaining ingredients, excpet for the lettuce. Toss well. Serve with romaine lettuce torn into bite-sized pieces & used to scoop out the salad for eating. Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style" MMMMM ... I just collect taglines, I don't analyze them! --- GEcho 1.11+ * Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5L00000Date: 05/13/96 From: IAN HOARE Time: 08:50pm \/To: GREG WEBSTER (Read 4 times) Subj: Eating mushrooms 2 Hello Greg! Friday May 10 1996 10:34, you wrote to ask: GW> I just started reading the 'eating mushrooms' thread, and was GW> wondering if someone might be able to give me a bit of help for GW> something I'd had a while ago... GW> wild mushrooms for dinner. They were quite large, I'd say the tops GW> were 4-6 inches, and she fried them up like steaks. GW> These were absolutely incredible! But I have no way now of finding GW> out what kind they were, or how to tell them for picking, or whether GW> they grow down here in the lower mainland at all. You'll understand that your info is a little sketchy for identificaton purposes! :-))) Nevertheless, I'll hazard a couple of guesses. 1 If what you were served was a whole cap, (fried, as you said) and if they were relatively flat, (rather than being dome shaped etc,) then I would think they probably be the parasol mushroom. (Macro)lepiota procera. Or possibly the shaggy parasol (Macro)lepiota rhacodes. 2 If, on the other hand you had a slice taken from a round mushroom (a bit like taking a cut of steak off the whole) then you'll almost certainly have had the giant puffball - langermannia gigantea. If you really liked it, I guess it was the first. The giant puffball is OK, but it isn't really anything to write home about. My Aunt Isabel loved them, but that was probably a) cos they were free and b) cos she was able to identify it without trouble. GW> Any help would be great. I can't give you ANY idea where in the US they grow, obviously, except to say that here, they grow in fields which sometimes have (or have had) cattle, ie in grassland, and probably uncultivated grassland at that. The saying here, is that when the coulemelle shows, it's the end of that flush of cepes. (Coulemelle is the french name for parasol mushroom). Be extremely wary about picking the lepiota family. Botanists give the two main edible members (and a couple of others) the different name of "Macrolepiota", but that's somewhat disputed. Some others still call them "Lepiota". the point is that although the two parasols grow large - I've got a photo of one larger than my mushrooming basket - about 12" or so in diameter, they can also grow relatively small, and that's where the risk lies. Some of the smaller members of the family - it IS possible to make a correct identification, but it isn't obvious at first sight - are lethally toxic. So be absolutely 100% sure that the mushroom that you _think_ you've picked is what you should have picked. But, as Michael says elsewhere, one should _always_ be 100% certain. And that isn't looking at them with the eye of faith either. The major identifying features are that it is a large mushroom, usually more or less solitary, standing up high above the grass with a long very fibrous brittle stem. The cap is flattish when mature, with a small boss at the centre. The cap surface is distinctively peeling back, or with striking scales and is white in the background, with a peeling brown skin or scales and is usually darker towards the boss. The gills are white and brittle, and the stalk has a twin ring which is sufficiently loose to allow it/them to slide up and down the stipe (This is important, as it distinguishes the right one from others). Lastly, the stipe detaches from the cap relatively easily, leaving a "cup and ball" joint. Frankly, I've not had much trouble either finding, nor identifying them, as there aren't many others whose stipes are longer than their caps. Most important of all, if you _ever_ go picking mushrooms, which is great fun, and good exercise, make sure that you take a top class field guide, and go right through the full identification process as they recommend. Michael, or John Prather, to name but two, can give you the names of guides available in, and relevent to, the States. Take it with you, and USE it. Last piece of advice. If in doubt, don't eat it. Mushroom poisoning (the bad kind) takes a long time to show, and by time it has, there's no remedy. You die, after a relatively long and extremely unpleasant illness. I make no apology for quoting from my own guide. "Phalloidian Syndrome. There are two consistent features: delayed onset of symptoms, from some hours up to 1 or 2 days after ingestion; and the gravity of the poisoning - which without quick treatment usually proves fatal. At first there is the delayed onset of a troublesome, indefinable discomfort. Then acute gastroenterits with vomiting, painful diarrhoea, foetid or bloody, sometimes for several days with profuse sweating, dehydtration and intense thirst. Periods of apparent recovery follow, in which the patient feels much better - imagines himself cured. but this is illusory: the earlier symptoms reappear, with hypothermia, shivering, and a corpse-like pallor (the clinical picture of cholera) followed by prostration, coma and death. Howver, don't let this stop you picking and eating good mushrooms. Just let it make you determined NEVER to get it wrong :-)) All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5L00001Date: 05/13/96 From: IAN HOARE Time: 09:32pm \/To: MICHAEL LOO (Read 4 times) Subj: Eating Mushrooms Hello Michael! Thursday May 09 1996 18:19, you wrote to say: IH>> How very odd. Normally mycologists are VERY accurate over naming ML> Odd and disconcerting. I am not going to pick an Amanita of any sort, ML> except under the most expert of guidance and possibly not even then. Sensible. There's no point in scaring yourself into indigestion for a mushrooms. EVEN for Caesars Agaric - though it's very close. IH>> "Texas" for a frenchman is a low level transfer bid ML> That's okay, 'cause Texas over here means an Italian sub roll ML> (petit pain sort of thing) quartered, smeared with garlic butter, ML> and grilled. The bids you speak of are called, I think, Jacoby ML> transfers, and a very good idea they are. Yup, except that they don't really play them as Mr J intended - but then, neither do I! ML> This is the only ontopicizer I have handy: What's an ontopicizer? That's not a word in my vocabulary, and I lack the imagination to decode it. I know about the onto- prefix, but that leaves me with the rather unhelpful "Picize", and I can't make head nor tail of that either! ML> Little Patti tomatoes, Graham Kerr Thanks for the recipe... even if I don't know what it is? I saw elsewhere that you're moving. Good luck with it. I HATE moving - with a passion. All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5L00002Date: 05/14/96 From: IAN HOARE Time: 05:51pm \/To: RC MANN (Read 4 times) Subj: Help! Hello RC! Thursday May 02 1996 21:22, RC Mann wrote to All: RM> Does anyone have a recipe for Chicken Francaise? RM> I'd really like to try this one at home. I've not heard from you since I wrote last, and since Christine Krasupki and I also talked about it. However on the assumption that what you wanted was what I know as "French roast Chicken", here's a recipe for it. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: French Roast Chicken Categories: Main dish, Poultry, French Yield: 1 servings 1 Roasting chicken (3-4lb) 2 oz Butter 1 Sprig herbs * 10 fl Stock made from giblets 5 fl Dry white wine (optional) MMMMM--------------------------GARNISH------------------------------- 1 bn Watercress NB* Tarragon or rosemary are best. Pre-heat the oven to 400F (200C). Clean the chicken as usual, making sure no feather remains or hairs still remain on the bird. Wipe the bird inside & out and dry well. Rub the chicken well with butter, put a good knob inside the cavity, together with the herbs, some salt and a good grind or two of black pepper. Truss, and set in a roasting tin breast side up together with half the stock. Cover with greaseproof paper, and set to roast in the centre of the oven. Depending upon the size of the bird, the total roasting time will vary between 1 hour and 1 hour 30 mins. Calculate on the basis of about 20 mins per pound oven ready weight. Divide this time by 5 and start timing. When the first 1/5th time is up, turn the bird onto one side, (balancing carefully) baste and cover again with the greaseproof, and continue cooking. Repeat for a further 1/5 of the total time, then turn onto the other side and baste again. When the second side has had its time, turn the bird breast side down, baste, cover and repeat. Finally, turn the bird breast side up, remove greaseproof and pour over the optional wine, or baste if not using it. Roast for a final 12 to 18 minutes uncovered, basting from time to time. When the total cooking time is up, remove chicken from pan and make sure to tip any cooking juices from the vent - check the bird is fully cooked. Split away a leg to about 45 degrees. The meat down at the joint shouldn't be red or pink at all. Remove trussing strings and keep the chicken warm while finishing the sauce. Remove excess fat from the pan (fat separator) and pour in the remaining stock. Bring to a fast boil, and incoporate all the solidified chicken juices (crusty bits) from the sides and bottom of the pan. Boil down hard, to reduce somewhat. There should only be a few spoonfuls of reduced sauce per person. Correct seasoning. Either joint (more common in France) or carve the chicken, arrange on a pre-heated serving dish, garnish with watercress, moisten with a little of the sauce, and pass the rest separately. Recipe after "The Cordon Bleu Cookery Book" Rosemary Hume & Muriel Downes Mmed IMH Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5L00003Date: 05/15/96 From: KAREN MINTZIAS Time: 08:26pm \/To: MARK SATTERLY (Read 4 times) Subj: Foccacia 4/4 [CONTAINS 2 RECIPES] -=> On May 10, 1996, Mark Satterly wrote to Karen Mintzias: MS> Hope they all make it to you this time. :) They did indeed! All sounded good, but the tomato and the potato versions looked particularly interesting to me. I haven't any suggestions for the extra "zing" you were looking for with that potato foccacia, but I'll think about it when I get a chance to try out the recipe. It's been nothing but hot weather here the past month, so salads and chilled dishes sound appetizing to me. There were several nice ideas in this month's issue of Bon Appetit that I managed to type up today. Hopefully you'll be having summer weather up there soon too. :) MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mango, Jicama and Corn Salad Categories: Salads, Side dish Yield: 8 servings 4 c Corn kernels, cooked -- preferably fresh 6 sm Mangoes; peeled, pitted, -- coarsely chopped 2 lb Jicama; peeled & chopped 1 c Diced red onion 1/2 c Chopped fresh cilantro 1/2 c Fresh lime juice Toss together all ingredients in a medium bowl. Season with salt and pepper to taste. Serve well-chilled. Adapted by Karen Mintzias from a recipe in: "Bon Appetit" (June 1996) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Black Bean and Bell Pepper Salad Categories: Salads Yield: 8 servings MMMMM------------------------VINAIGRETTE----------------------------- 1/2 c Water 16 Dates, pitted -- finely chopped 1/2 c Fresh lime juice 6 tb Extra-virgin olive oil 2 tb Dried oregano 4 ts Honey or other sweetener 4 ts Ground cumin 4 ts Ground coriander MMMMM---------------------------SALAD-------------------------------- 60 oz Canned black beans -- rinsed, drained 1/2 c Chopped red bell pepper 1/2 c Chopped yellow bell pepper 1/2 c Chopped green bell pepper 1/2 c Chopped red onion 1/2 c Chopped fresh parsley FOR VINAIGRETTE: Place water and dates in a small saucepan and boil 2 minutes. Remove from heat and let stand, covered, for 1 hour. Tranfer date mixture to blender or food processor. Add lime juice, oil, oregano, honey, cumin and coriander. Process until smooth. Season with salt and pepper to taste. FOR SALAD: Mix together all ingredients in a large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Adapted by Karen Mintzias from a recipe in: "Bon Appetit" (June 1996) MMMMM --- timEd-B10 * Origin: Salata * Redondo Beach, CA * 310-543-0439 28.8k (1:102/125)