--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DD500002Date: 09/02/96 From: PAT BRADLEY Time: 11:34am \/To: RANDY MILLIS (Read 4 times) Subj: tzatziki Hello Randy - the dish is tzatziki (pron. dzadzeekee), and like all local dishes there are many variations from household to household. I learnt my variation in Saloniki many years ago: 1x pot (about 500g/1pint) greek-style yogurt - ie thick and tasty, sheep milk if you can get it. 1x apple cucumber (or ordinary, no worries!) 1-2x cloves of garlic (to taste - all the following ingredients are to taste) pinch black pepper 1x tbspn olive oil 1x tbspn lemon juice 1x pinch of dried dill (or fresh to taste) Grate the cucumber, and leave it in a colander/sieve to drain (30-60 min). Squeeze the cucumber to remove remaining excess juice, and mix in the yogurt. Add garlic and pepper to taste (salt if you must). Add olive oil and lemon juice a little at a time, tasting until you find the balance you like. Add dill. Chill in the fridge. I find this will keep for several days (not often, not with my family, it's all gone in the first 2 days!) in the fridge. I think you will find that this is more flavoursome than most restaurant tzatzikis, which are often made with cream to thicken, and with added sweetener. Some home cooks add mint, rather than dill or fennel. Some add a dash of hot paprika. Experiment! Good luck, and enjoy! Regards, Pat. --- FLAME v1.1 * Origin: Braintap BBS Adelaide, Oz +61-8-239-0497 (3:800/449) (3:800/449) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DD500003Date: 09/02/96 From: JURRY WEIJMER Time: 07:15pm \/To: HEATHER TUCKER (Read 4 times) Subj: Re: TOMATOES -=> Quoting Heather Tucker to Jurry Weijmer <=- HT> We have tomatoes in the grocery store year round, but I don't like HT> them. They don't have the as much flavor as the ones I grow myself. HT> The tomatoes grown for the grocery stores are grown in greenhouses and HT> therefore don't have the same exposure to minerals that would be found HT> naturally in soil. That was also a big problem here whith the dutch tomatoes. That problem has been solved. The problem was not the greenhouses but mainly the speed of growth and the amount off minerals in the water. Winter and spring the tomatoes come from the greenhouses, summer an autumn they come from Spain and North-Africa. Jurry Weijmer --- FMail 1.0g * Origin: FredNet, For Local Access Restriction (038-4227167) (2:282/103) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DD500004Date: 09/02/96 From: SJOERD DE BOER Time: 11:42pm \/To: ALL (Read 4 times) Subj: Cheese! Hallo All, I'm looking for recepy's (is this english?) with cheese. Any cheese that is. Greetings, Sjoerd --- FMail 1.0g * Origin: FredNet For National Access Restriction 038-4227167 (2:282/103) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DD500005Date: 09/03/96 From: GREG MAYMAN Time: 04:53am \/To: FERTIG SHAHAR (Read 4 times) Subj: Pancakes -=> Fertig Shahar mumbled something to Delores E Rowe <=- -=> on 22 Aug 96 03:29:00 about "Pancakes" <=- DR> Personally speaking, my favorite way to eat pancakes is squeeze fresh DR> lemon juice over them and sprinkle with a fine, granulated sugar. Mmmm! FS> hmmm..... i'll try this (: FS> i usually spread chocolate, coconut and nuts over FS> the pancake (: I use lemon juice and honey. Mmmmm! Or try pulped or grated apple or virtually any fruit that has been processed fine enough to spread. Berry jams and cream are DELICIOUS! And you can use minced meat, with the addition of whatever herbs and spices you like. These can be rolled up in the pancake and held in the hands to eat. Although usually a crepe (V. thin pancake) is used for this. Greg ... Mankind has less tenacity than crabgrass. --- Blue Wave/Max v2.21 * Origin: Computer Connection (+618) 8326 2388 (3:800/809.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDA00000Date: 09/03/96 From: IAN HOARE Time: 07:14pm \/To: HEATHER TUCKER (Read 4 times) Subj: TOMATOES Hello Heather! Saturday August 31 1996 20:10, Heather Tucker wrote to Jurry Weijmer: HT> *** Quoting Jurry Weijmer to Greg Mayman dated 08-28-96 *** >> Just a question, is there in youre country a problem with round the >> year delivery??? HT> We have tomatoes in the grocery store year round, but I don't like HT> them. They don't have the as much flavor as the ones I grow myself. Yes, you're absolutely right. There's no comparison at all is there... You would think that some bright enterprising company would work out a way of getting decent tomatoes into the shops at an affordable price. It's amazing that we live in a world which can send people to the moon, but can;t get ripe tasty tomatoes into the shops! But of course out of season, any tomatoes are going to be boring, which is why I sterilise mine (canning). I have to admit that it is a little time consuming the way I do them, but it saves immense amounts of time later. I grow a lot of plants so that I can supply my entire year's needs for cooking, tomato ketchup, tomato sauce, chutney, and soup. Every few days we do a pick and I either cook them directly in various ways (ketchup, sauce etc) or I prepare them for bottling as tomato pulp - what the french call "Concassee". If it interests anyone, we do this. After weighing, to know how many jars to can into. (1 jar per lb of tomatoes "as picked"). 1. Peel them (8 secs in boiling water, straight out into cold water. Skins peel off without the flesh cooking at all. 2. Halve equatorially and deseed. We find that with long cooking seeds can give a bitter taste, so we remove them and their surrounding liquid. 3. Lightly salt the flesh (inside and out) and leave to drain 1/2 an hour (the french call this disgorging). 4. Chop very roughly. 5. Weigh again and divide weight by the number of jars, so we can fill evenly into jars. 6 Fill into sterile jars and sterilise by slow water bath method. 90 mins to come from cold to 90C then 40 minutes with temperature at 90C. (190F). 7. Next day, remove screw rings and check seal, dry and label. The advantage of this for us, is that if ever our recipes call for tomatoes (and most french recipes call for concassee tomatoes) we just open a jar and use them without any hassle. 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: DDA00001Date: 09/03/96 From: IAN HOARE Time: 07:42pm \/To: RUTH HANSCHKA (Read 4 times) Subj: Branston Pickle Hello Ruth! Saturday August 31 1996 02:07, Ruth Hanschka wrote to Florence Thompson: RH> Sounds interesting. I'd love to see the recipe for that! FT>> I haven't gotten to try the BP recipe yet, as it's not harvest FT>> time here. Here we are (again) === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Garden Relish (Branston Pickle) Categories: Relishes, Preserves, Chutney Yield: 20 servings 1 c Chopped cucumbers 1 c Chopped stoned dates 1 c Chopped green peppers 1 c Chopped cabbage 1 c Chopped onion 1 c Green tomatoes, chopped 1 c Chopped carrots 1 c Chopped celery 2 c Vinegar 2 c Sugar 2 ts Turmeric 2 ts Mustard seed 1 ts Celery seed Soak cucumbers and tomatoes in salt water while grinding the rest. Drain. Mix everything and boil for 20 minutes. Fill clean, sterile bottles and seal. Something's Cooking in Uncle Dirty Dave's Kitchen 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: DDA00002Date: 08/30/96 From: ELEANOR CREIGHTON Time: 09:09pm \/To: RANDY MILLIS (Read 4 times) Subj: Greek Taziki? -=> Quoting Randy Millis to All <=- RM> Hello All! RM> Anyone have a recipe for a greek dip called taziki (SP?)? Here are some recipes that were in my database. I hope these help you MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tzatziki Sauce Categories: Garlic, Appetizers Yield: 2 servings Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tzatziki II Categories: Appetizers Yield: 2 c 2 c plain yogurt 2 ea Large cucumbers Salt to taste 2 ea Large cloves garlic, minced 1 1/2 tb White wine vinegar 1 tb Olive oil Fresh ground pepper(2 taste) Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Satziki Categories: Greek, Spreads, Appetizers Yield: 6 servings 2 c Thick yogurt 1 c Cucumber, finely chopped 1 Clove Garlic, crushed 2 tb Olive oil 1 tb Dill or mint, fresh 1 tb Lemon juice To thicken yogurt, place 3 1/2 cups yogurt mixed with 1 tsp salt in a dish towel. Hang over bowl until dripping stops, about two hours. Sprinkle salt over cucumber; let stand 15 minutes and press dry. Combine all ingredients; chill. Makes: 3 cups Source: The Florence MMMMM These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster Fidonet Address 1:251/17 Internet address anastasia@atlantic-online.com ... Backup not found: (A)bort (R)etry (S)lap nearest innocent bystander. ___ Blue Wave/386 v2.30 [NR] --- Synchronet+SBBSecho v1.22 * Origin: MetroCity BBS 902.864.6026 -- Sackville, NS,Canada (1:251/17) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDA00003Date: 08/30/96 From: ELEANOR CREIGHTON Time: 09:14pm \/To: RANDY MILLIS (Read 4 times) Subj: Greek Taziki? -=> Quoting Randy Millis to All <=- RM> Hello All! RM> Anyone have a recipe for a greek dip called taziki (SP?)? Here a couple more for you MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: TZATZIKI Categories: Herbs/spice, Vegetables, Appetizers Yield: 2 Servings 2 c Plain Yogurt 2 Large Cucumbers Salt To Taste 2 Large Cloves Garlic, Minced 1 1/2 tb White Wine Vinegar 1 tb Olive Oil Fresh Ground Pepper(2 Taste) Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tzatziki 2 Categories: Sauce, Appetizer, Greek Yield: 4 Servings 2 c Plain yogurt 1 md Cucumber * 1 Garlic clove; minced 2 ts Fine olive oil (or more) 1 tb White vinegar 1 tb Finely chopped fresh dill 1 ts Finely chopped fresh mint 1 pn Salt *Note: Cucumber should be peeled, seeds removed, and diced or grated. Drain excess juice if grated. Combine all the ingredients in a glass or earthenware bowl and chill; to allow flavors to penetrate cucumber. Serve as a "dip", or on lettuce leaves as a salad, or with fried zucchini, eggplant, or fish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS MSG#: 1856 MMMMM These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster Fidonet Address 1:251/17 Internet address anastasia@atlantic-online.com ... Taglines are irrelevant. You will be assimilated into the Blue Wave. ___ Blue Wave/386 v2.30 [NR] --- Synchronet+SBBSecho v1.22 * Origin: MetroCity BBS 902.864.6026 -- Sackville, NS,Canada (1:251/17) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDA00004Date: 09/04/96 From: STEVE HAISHA Time: 10:31pm \/To: IAN HOARE (Read 4 times) Subj: Romanian Food Hello Ian! Sunday August 11 1996 21:46, Ian Hoare wrote to Steve Haisha: IH> I've been looking through one of my cookbooks, and have found these IH> recipes, IH> Stewed Crayfish IH> Ciorba de Pui (Sour Chicken soup) IH> Chicken Pot roast IH> Duck with Cucomber IH> Tokana (Shepherd's Stew) IH> Mititei (Grilled Sausages with peppers) IH> Ciorba de Fasole (Bean soup) IH> Mamaliga (Corn mush) IH> Cabbage Soup with bacon IH> Sibiu Saxon Soup IH> Sibiu Saxaon Salad Soup IH> Stuffed vine or cabbage leaves IH> Mushroom Rice (wild mushrooms) IH> Walnut pie IH> Papanasi (Fresh cheese fritters) IH> Sloe syrup I was wondering how you were doing with the recipes ????? I currently have these ... Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon) Walnut Crescents Varza cu Cartofi in Sos (Creamed Cabbage) Zama de Pasole Verde (Green String Bean Soup) Mititei (Mih-Tih-Tay) Romanian Eggplant Salad Ciorba de Pui (Sour Chicken Soup) Talciu (Potato Loaf) Tocana de Vita(Romanian Beef Stew) Ciuperci Umplute (Stuffed Mushrooms) Pifti de Pasare (Aspic) Mamaliga Umpluta(Stuffed Mush) Saramura (Brioled Chicken) Cotlete de Vaca cu Sos de Smantana(Cutlets in Cream Sauce) Tocana Taraneasca (Native Stew) /r Steve " The ICEMAN " --o-- Net 202, HUB 1500 --- GEcho 1.00 * Origin: >>*<< ICEMAN BBS (619)442-7552 >>*<< ZyXel U-1496E+ (1:202/1501) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDA00005Date: 09/05/96 From: STEVE HAISHA Time: 01:02pm \/To: IAN HOARE (Read 4 times) Subj: Romanian Food Hello Ian! Sunday August 11 1996 21:46, Ian Hoare wrote to Steve Haisha: IH> I've been looking through one of my cookbooks, and have found these IH> recipes, IH> Stewed Crayfish IH> Ciorba de Pui (Sour Chicken soup) IH> Chicken Pot roast IH> Duck with Cucomber IH> Tokana (Shepherd's Stew) IH> Mititei (Grilled Sausages with peppers) IH> Ciorba de Fasole (Bean soup) IH> Mamaliga (Corn mush) IH> Cabbage Soup with bacon IH> Sibiu Saxon Soup IH> Sibiu Saxaon Salad Soup IH> Stuffed vine or cabbage leaves IH> Mushroom Rice (wild mushrooms) IH> Walnut pie IH> Papanasi (Fresh cheese fritters) IH> Sloe syrup I was wondering how you were doing with the recipes ????? I currently have these ... Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon) Walnut Crescents Varza cu Cartofi in Sos (Creamed Cabbage) Zama de Pasole Verde (Green String Bean Soup) Mititei (Mih-Tih-Tay) Romanian Eggplant Salad Ciorba de Pui (Sour Chicken Soup) Talciu (Potato Loaf) Tocana de Vita(Romanian Beef Stew) Ciuperci Umplute (Stuffed Mushrooms) Pifti de Pasare (Aspic) Mamaliga Umpluta(Stuffed Mush) Saramura (Brioled Chicken) Cotlete de Vaca cu Sos de Smantana(Cutlets in Cream Sauce) Tocana Taraneasca (Native Stew) /r Steve " The ICEMAN " --o-- Net 202, HUB 1500 --- GEcho 1.00 * Origin: >>*<< ICEMAN BBS (619)442-7552 >>*<< ZyXel U-1496E+ (1:202/1501)