--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3G00005Date: 03/10/97 From: IAN HOARE Time: 12:58pm \/To: JOHN PRATHER (Read 4 times) Subj: This Echo Hello John! Maybe I was dreaming, but didn't you say this on Friday March 07 1997 JP> Helen Peagram wrote it for All to answer.. HP>> To all my friends on this echo, [snip] HP>> you and swapping recipes. I will look for another avenue, but can't HP>> promise anything at this time. JP> Helen, I will miss your input. You'll be glad to hear that Helen has managed to use a route that a number of others have found, so it seems as if her days aren't numbered finally. JP> Unfortunately it appears that the days of the BBS are numbered. I truly hope not. I intend to continue to use them for a number of years yet. I can't begin to enumerate the reasons why. I know that a number of BBS which carried "interesting" gfx closed in some disarray after some threats (and worse) of prosecution. This has certainly damaged the network, but I have noticed that on the whole, things are improved of late. I, too, am very sad that Intercook is not more used, and try to do my bit to post recipes from time to time. Certainly the volume of traffic here is way down on what it was when I first started taking it. It seemed to happen while I was away about 15 months ago, and never seemed to pick up since. Of course what happens is something of a vicious circle. An echo becomes used less, so people read it less, which leads to them writing less. Then a regular user may go away for a while, and his Sysop decides to remove it from his Board, for lack of access. That means no new users know it exists, and so on. Finally, it can get dropped from a national feed, and that's the whole country cut off. I can understand that the guy who has to pull in God knows how many megs a day long distance, may want to keep his feed to those echos which have some activity in the country he's feeding. I have that trouble in France to some extent, where the readership of an English speaking echo is strictly limited. Fortunately I still can get this area for the moment. JP> Hope to see you on the web. If you use the web, there are ways to get this echo, even if your BBS drops it. I don't know too much about it, but I expect that Dale Shipp will tell you. All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3G00006Date: 03/10/97 From: IAN HOARE Time: 02:03pm \/To: JOHN PRATHER (Read 4 times) Subj: Irish Recipes (CR 2) Hello John! Maybe I was dreaming, but didn't you say this on Friday March 07 1997 JP> I am going to a party very soon for ST. Patricks day. The host asked JP> that everyone bring a traditional Irish dish. Tough. JP> Does anyone have any good ones? Several. The difficulty I have is deciding what to choose for you. Given the importance of the potato in Irish life, I think I'll start with three potato dishes. Colcannon, Champ and Boxty. Colcannon is (or can be made) very like the english Bubble & Squeak, and that's one of the all time greats. So having sent these, I'll think about starters. (The first recipe doesn't say it's Irish, but there's almost no difference, an Irishman might use leeks instead of onions). === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Colcannon -the northern Bubble & Squeak Categories: Side dish, Vegetables, British Yield: 1 Recipe 1 Bowlful potatoes; * 1 Bowlful cabbage; * 1 lg Onion; sliced or chopped Dripping, lard or butter Salt, pepper NB * cooked, lightly in the case of the cabbage. "It is best to make this from freshly cooked vegetables, best of all from cabbage and potatoes straight from the garden. J.G." Push the potatoes through a mouli-legumes, sieve or ricer. Chop the cabbage. Mix the two together thoroughly. Cook the onion in the fat in a frying pan - a non-stick one if possible. When it is soft and lightly browned, press in the potato and cabbage to form an even layer. Sprinkle with salt and pepper. When it is nicely coloured underneath and crusted, cut into pieces - with a wooden spatula if you're using a non-stick pan - and turn them over to form a fresh layer. Repeat until you have a green and white marbled cake, specked with crisp brown bits. Turn it onto a heated dish to serve, with lightly fried slices of beef if you like. We sometimes have it with sausages. Or have it on its own with a bit of butter. Note. Brussels sprouts and other forms of cabbage can also be used. Recipe "Jane Grigson's Vegetable book" MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Champ (Or Poundies) (Irish) Categories: Side dish, British, Vegetables Yield: 8 servings 4 lb Potatoes 1/2 lb Chopped scallions 10 fl Milk 4 oz Butter Pepper Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter. Peel potatoes and cook in boiling water. Simmer milk and scallions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the scallions, salt and pepper, and half the butter. The traditional implement used for pounding potatoes was a wooden masher, pestle-shaped, called a "beetle." The poem says: There was an old woman that lived in a lamp; she had no room to beetle her champ. . She's up'd with her beetle and broke the lamp, and now she has room to beetle her champ. From: Spohara@inetg1 (O'hara Shun Ping MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3G00007Date: 03/10/97 From: IAN HOARE Time: 02:04pm \/To: JOHN PRATHER (Read 4 times) Subj: Irish Recipes 2 (CR) Hello John! This is the last of the potato recipes. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Boxty (Potato Griddle Cakes) (Irish) Categories: Side dish, British, Vegetables Yield: 8 servings 1/2 lb Raw potato 1/2 lb Mashed potato 1/2 lb Plain flour Milk 1 Egg Salt and pepper Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread... . An old poem says: . Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. . (The accuracy of the poem is uncertain.) From: Spohara@inetg1 (O'hara Shun Ping MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3G00008Date: 03/10/97 From: IAN HOARE Time: 02:05pm \/To: JOHN PRATHER (Read 4 times) Subj: Irish 1st Courses (CR 2) Hello John! Here's a couple of soups for you. You can trust both of the people who posted the recipes, they're reliable. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Irish Mushroom Soup Categories: Starters, Vegetables, British, Soups Yield: 8 Servings 1 lb Mushrooms, quartered 4 Scallions, thinly sliced 1 c Parsley, fresh, chopped 4 tb Butter 2 c Heavy cream 1 c Flour Salt to taste 8 c Chicken stock 6 ts Freshly ground pepper 1/2 md Onion, finely chopped Finely chop onions and parsley; slice mushrooms. Melt butter in heavy saucepan over medium heat. Add onions and mushrooms to melted butter and saute until onions are golden brown, about 10-12 minutes. Add chicken stock and simmer. Stir in flour mixture, mix well. Stir in heavy cream. Add scallions and parsley and stir to mix. Add salt & pepper, stir thoroughly. Add flour as needed for thickening. Cook on medium heat, stirring occasionally. When it reaches low boil, cover and reduce heat to low, simmering 20 minutes. Makes 8 servings. Source: Unknown TV Cooking Show (recipe from Gaynor Manor in Killarney Ireland); Joseph Ortiz' memory. MM by Lyn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Parsnip and Apple Soup (Irish) Categories: Starters, British, Fruits, Vegetables, Soups Yield: 6 Servings 1 tb Butter 1 lb Parsnips; thinly sliced 1 lb Apples; peeled/cored/sliced 1 md Onion; chopped 2 ts Curry powder 1 ts Ground cumin 1 ts Ground coriander 1/2 ts Cardamom 1 lg Garlic clove; crushed 1 1/4 l Beef or chicken stock 150 ml Cream Salt and pepper Chopped chives or parsley Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let them color. Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for about half an hour, or until the parsnips are quite soft. Taste for seasoning. Sive or liquidize, and if it seems too thick, dilute with a little stock or water. Add the cream and reheat, but do not let it boil. Serve garnished with chopped chives or parsley. From: Michael Loo Date: 03-30-95 (10:09) MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3G00009Date: 03/10/97 From: IAN HOARE Time: 03:06pm \/To: JOHN PRATHER (Read 4 times) Subj: Irish Recipes (CR 3) Hello John! So here are three main course dishes, I cheated, because they've all just been uploaded on Cooking by Dan Klepach - all I had to do was bring them into MM format for you. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Pork Ciste Categories: Irish, Traditional, Pork Yield: 1 servings 6 Pork Chops 2 Pork Kidneys 1 lg Onion 1 lg Carrot Mixed Herbs Salt And Pepper 1/2 lb Flour 1/4 lb Grated Suet 1/4 pt Milk 1/2 ts Baking Powder Salt Slice the kidney and the vegetables, then place in a pot with the chops. Cover with water and cook over a low heat for about half an hour. Make a pliable dough with the flour, suet, baking powder, salt and enough milk to mix. Roll out on to a floured board and place on top of the meat. Cover with a lid, allowing room to rise. Cook for an hour and a half over a low heat. Recipe By : Traditional Irish Recipes - John Murphy ISBN 0-517-67562-x From : Dan Klepach MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Spiced Beef And How To Boil Categories: Beef, Irish, Traditional Yield: 1 servings 1 1/2 lb Salt 1 oz Saltpetre 1 lb Brown Sugar (Moist) 6 lb Middle Rib; Rolled & Boned 6 ts Mixed Spices * MMMMM===== To Boil Spiced Beef============================= 1 Onion 3 Carrots 1 sm Turnip 1 Stick Celery Parsley Peppercorns 6 lb Spiced Beef (See Above) * Thyme, mixed herbs, mace, nutmeg, cloves and allspice, black pepper and bay leaves. Pound the herbs and spices together and mix well with the salt, sugar, saltpetre and minced onion. Take the beef, boned , rolled and tied up well, and place in an earthenware crock. Cover the meat with the spice mixture, rubbing it well in by hand for several minutes. Replace the lid. Repeat every day for a fortnight, turning the meat once a day. TO BOIL SPICED BEEF: Dice the vegetables and place them in the bottom of a pot. Place the meat on top and cover with cold water. Boil (approx. 30 mins per lb. and 30 mins over). When tender take out and press between two plates with a weight on top. Leave overnight. Recipe By : Traditional Irish Recipes - John Murphy ISBN 0-517-67562-x From : Dan Klepach MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Irish Stew Categories: Dinner, Irish, Traditional Yield: 1 servings 1 pt Water 1 lb Onions 2 lb Potatoes 2 lb Mutton, Breast or leg chops Salt And Pepper Trim the meat and place in the bottom of a stewing pan. Add some sliced potatoes and onion, season with slat and pepper, and add the water. Bring to the boil and simmer for about an hour. Add the remaining sliced potatoes and onions, cover and simmer for a further hour. When cooked, serve on a hot dish with the potatoes and onion surrounding the meat. Recipe By : Traditional Irish Recipes - John Murphy ISBN 0-517-67562-x From : Dan Klepach MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3G00010Date: 03/10/97 From: IAN HOARE Time: 03:08pm \/To: JOHN PRATHER (Read 4 times) Subj: Just Irish desserts 1 (CR 2) Hello John! Finally, here are some desserts for you. Two in this one and two the next. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Black Caps Categories: Fruits, Irish, Traditional Yield: 1 servings 1/2 lb Sugar 18 Pippins 2 tb Orange Flower Water Juice And Rind Of 1 Lemon Halve the apples. Set them together, cut side down, in a dish. Pour the lemon juice, rind and orange flower water over the apples. Sprinkle with sugar, and bake in a moderate oven for half an hour. Recipe By : Traditional Irish Recipes - John Murphy ISBN 0-517-67562-x From : Dan Klepach MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Carrigeen Moss Blancmange Categories: Irish, Traditional Yield: 1 servings Lemon Rind 1 1/2 pt Milk 2 tb Sugar 1/2 oz Carrigeen Moss Wash the moss. Place in a saucepan with milk and lemon rind. Bring slowly to the boil and add the sugar. Strain into a wetted mold. Turn out when set and serve with stewed fruit. Recipe By : Traditional Irish Recipes - John Murphy ISBN 0-517-67562-x From : Dan Klepach MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3G00011Date: 03/10/97 From: IAN HOARE Time: 03:15pm \/To: JOHN PRATHER (Read 4 times) Subj: Irish Desserts 2 (CR 2) Hello John! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Stirabout Categories: Desserts, Irish, Traditional Yield: 1 servings 1 ts Salt 3 oz Oatmeal 2 pt Water Bring the water to boil and sprinkle on the oatmeal. Add the salt. Simmer, gently on a low fire for two hours. Serve with honey, butter or milk. Recipe By : Traditional Irish Recipes - John Murphy ISBN 0-517-67562-x From : Dan Klepach MMMMM === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Syllabub Categories: Beverages, Irish, Traditional Yield: 1 servings 2 oz Sugar 25 1/3 fl Sweet white wine 32 fl Double Cream 2 Lemons Beat the cream with the sugar. Add the grated rind and the juice of the lemon to the wine. Beat all together. Serve in glasses. Recipe By : Traditional Irish Recipes - John Murphy ISBN 0-517-67562-x From : Dan Klepach MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3G00012Date: 03/10/97 From: IAN HOARE Time: 03:16pm \/To: GREG MAYMAN (Read 4 times) Subj: Psychic Hello Greg! Maybe I was dreaming, but didn't you say this on Wednesday March 05 1997 GM> Today 12, but all from you. Is there anyone else reading it apart GM> from us? Difficult for me to know (:-))) === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Donegal Oatmeal Cream (Irish) Categories: Desserts, British Yield: 4 servings 15 fl Milk 1/2 c Medium oatmeal* 1 lg Egg (beaten) 1 Orange; juice & grated rind 2 ts Sugar (to taste) 1/2 oz Gelatine 2 tb Water 8 oz Heavy cream** Fruit sauce of choice*** NB *"Pinhead" if you can get it. This is cracked oat groat, not rolled. ** Whipped. *** Thin your favorite jam slightly with warm water. Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatine in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 T of chosen fruit sauce on top. From: Spohara@inetg1 (O'hara Shun Ping MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3H00000Date: 03/11/97 From: GREG MAYMAN Time: 07:52am \/To: PAT BRADLEY (Read 4 times) Subj: A BISQUE? -=> Pat Bradley said this about "A BISQUE?" -=> to Greg Mayman on 07 Mar 97 17:13:26.... PB> Hello Greg - yes, I'm reading - & attempting to write on occasions, PB> too. Unfortunately Braintap has been operating glitchily 8^) since PB> early January & I have no idea how much is getting out - hope this PB> is!! Regards, Pat Yes, gotcha, Pat. I've been having trouble with a lot of the COOKING echo mail disappearing. I'm told the average mail has been about 150/day consistently since the new year, but I've been averaging about 50/day, with occasional peaks (284) and several lows to zero since then. Obviously a lot has been getting lost. I certainly hope it can be fixed. I have been considering changing to another BBS, although the sysop on this one has been very good in helping me with a number of problems I have had. However, so far he hasn't been able to fix this one, so I'm looking around for a BBS with Bluewave Door, that gets the COOKING, GARDENING and INTERCOOK echoes consistently and completely! a word from Greg, in Adelaide, South Australia ... No matter how thin you slice it, it's still baloney. --- Blue Wave/Max v2.21 * Origin: Ground Zero BBS - 61 8 8325 1822 SouthNet Mail Host (3:800/409) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3H00001Date: 03/11/97 From: GREG MAYMAN Time: 07:55am \/To: JOHN PRATHER (Read 4 times) Subj: This Echo -=> John Prather said this about "This Echo" -=> to Helen Peagram on 07 Mar 97 19:33:31.... JP> Unfortunately it appears that the days of the BBS are numbered. Oh dear God, I hope not. But I have a nasty feeling you're right. JP> Hope to see you on the web. I still think we should organize a JP> list server on the internet to keep this group together. The However, there are a lot of echo users who, like me, just can NOT afford to lay out for the up-market hardware and software needed to get on the web, nor the $300/year or more that most servers want for a base level connection. At present, registered shareware at under $100 a time, a second-hand 386, a $99 modem, $25/year BBS membership, and one local phone call per day for FIDOmail I certainly _CAN_ afford, but that's about it. a word from Greg, in Adelaide, South Australia ... Remember: Wherever you go, there you are! --- Blue Wave/Max v2.21 * Origin: Ground Zero BBS - 61 8 8325 1822 SouthNet Mail Host (3:800/409)