--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3W00000Date: 03/25/97 From: SABINE BECKER Time: 08:24pm \/To: IAN HOARE (Read 4 times) Subj: Re: recipe wanted Hallo Ian, IH>thought I knew what the recipe meant! I've seen a similar product IH>on sale here in France, though I don't remember what it was IH>called, nor what was in it. Ups, I didn't look at your address, so I thought you are in the US ;-) IH>Well, the problem is not getting cream stiff, but keeping it IH>stable in something like a cake for a couple of days. I've not IH>found that sugar is much of a help in this either. Hm, I think I should ask my mother-in-law. She can make fastastic butter cream cakes - she made one for our marriage last year. One piece - and you don't need any more food for some hours :-) IH>That's right. You know that some Moselle wines can throw a few IH>crystals on the cork, or round the neck, that's the same stuff. I really don't know anything about wine. I know which sorts I like (the more sweeter ones), but that's all. IH>Ansolutely right. Though the general rule is to avoid fat of any IH>kind, even from your fingers. When I used to demonstrate cooking, Oh, that's a new information for me, thank you. Normally I don't touch the egg yolk and white when I separate them. I beat the egg carefully against the border of a bowl and break it into 2 pieces without losing the ingrediences. Then I let the white flew into the pot and put the yolk from one half shell to the other and back for a few times. If the egg is fresh, the yolk stays in one piece and the egg is easy to separate. If not, I just don't use the egg, because it is not fresh any more. Of course this method needs some training :-) IH> I was taught that you should always add the tiniest pinch of IH>salt and cream of tartar to whites to make them lift to their IH>maximum size. The salt makes the whites get more liquid quickly, Never heard about that. But I never needed it, too :-) IH>that down. I was taught that it compensated fof the fact that we IH>don't use copper bowls for beating whites as we used to. The IH>copper also helped the whites keep stiff longer. Am I allowed to translate these informations to German, put them into Meal Master and post them to German echoes and newsgroups? I think this could be new and interesting for some other people. Schoene Gruesse Sabine e-mail: frosch@seerose.kristall.de --- ZCFIGATE V1.11 * Origin: Fido/ZConnect-Gate SEEROSE +49-621-408064 (2:2468/9952.41) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3W00001Date: 03/21/97 From: KAREN MINTZIAS Time: 04:13pm \/To: IAN HOARE (Read 4 times) Subj: This Echo -=> On Mar 18, 1997, Ian Hoare wrote to Greg Mayman: IH> Neither, it's just that Dale pops in here from time to time IH> and I've seen him give tips of how to get "Cooking" at IH> least, via mail packets from Salata in California, I think. That's correct, Ian. And while I'm here, I'd like to mention that free email and ftp feeds for this and other Fidonet echoes are always available here, to those with Internet access who are in need of an alternate method of accessing Fidonet. If anyone needs more details, please email me, as this is off-topic here. Karen km@salata.com MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Carmelized Garlic Risotto Categories: Appetizer, Grains Yield: 6 Servings 24 Garlic cloves (unpeeled) 1 tb Olive oil 4 tb Unsalted butter -OR- olive/vegetable oil 1 1/2 c Arborio rice 1/2 c Dry white wine 5 c Vegetable stock 1/2 c Chopped fresh chives -OR- green onions Preheat oven to 350 F. In a medium saucepan, heat 3 or 4 cups of water until boiling. Add garlic and let cook 30 seconds. Drain off water. Bring a fresh batch of water to a boil and blanch garlic a second time. Drain. Transfer garlic to a shallow baking pan and drizzle with 1 tablespoon oil. Toss to coat cloves evenly with oil. Bake until lightly browned, about 25 minutes. Cool. Peel and chop garlic; set aside. In a medium saucepan, saute onion in butter (or oil) about 5 minutes on medium-low heat. Add rice. Cook and stir 1 minutes, then add white wine. Simmer until liquid is almost completely absorbed. Add vegetable stock and continue to simmer, stirring often, about 30 minutes, until rice is tender. Stir in garlic and chives and season with salt and pepper to taste. Adapted by Karen Mintzias from a recipe in: Bon Appetit (October 1993) MMMMM --- timEd-B10 * Origin: Salata * Redondo Beach, CA * 310-543-0439 28.8k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3W00002Date: 03/21/97 From: JIM WELLER Time: 09:34pm \/To: BOB GILBERT (Read 4 times) Subj: Recipe databases -=> Quoting Bob Gilbert to All <=- BG> I read it and have for a long time. I just don't have any kind of a BG> program to arrange recipes so it is too hard to post them. I use a BG> Mac and know of no program such as Meal Master. I have seen a few people in echoes or on ngs post recipes in a format exactly the same as MasterCook except that the header says "Exported by MasterCook Mac". MasterCook is a commercial program not shareware so you will want to check out computer software stores for it. If you have internet access, I don't remember the URL but, if you do a quick Yahoo search for "MasterCook" you should find the maker's home page quickly. It has a demo version you can play with before you decide to buy it. Now I love Meal Master myself but Mastercook also seems like a good recipe database program. Jim Weller jweller@ssimicro.com --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3W00003Date: 03/24/97 From: JIM WELLER Time: 11:41pm \/To: MARTIN Q LARSSON (Read 4 times) Subj: Quebec pea soup CR -=> Quoting Martin Q Larsson to all <=- MQL> As I gather the most of You are Americans, maybe you would be MQL> interested in an exotic typical swedish dish, the Yellow pea-soup. I am actually Canadian not American but from where you are that's practically the same thing. And I am interested in yellow pea soup. MQL> I have no idea whatsoever how common it is around the world A slightly different version is a French regional specialty in Quebec. MQL> In Sweden we only eat it on thursdays. In Quebec it is always Fridays; I don't know why. MQL> 2-5 Cloves MQL> 3-10 corns of Allspice MQL> 1 dried piece of Ginger These are different seasonings. I must try them in my pea soup next time I make it. MQL> Marjoram and thyme Yes! This recipe may not be exactly the way they do it in Quebec [I live in Yellowknife up in the Northwest Territories], but I like it. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jim's Yellow Split Pea Soup Categories: Soups, Beans, Pork, Jw, Tnt Yield: 6 servings 2 c Split Peas 1 Ham bone or 2 pork hocks 1 Large Onion, chopped 1 Large Carrot, diced 2 Celery Stalks w/ leaves 1 cl Garlic, minced 1 Bay leaf 1 Chile pepper, crushed 1/2 ts Thyme 2 tb Flour, opt'l Salt, pepper, and hot -sauce to taste Simmer the peas with the ham bone 2 1/2 hrs. Add the other ingredients and simmer 1/2 hr more. Remove the bone and cut off the meat. Return the meat to the pot. Scoop out a 1/2 cup of the pea mixture, puree and return to the pot OR make a slurry or water and 2 Tablespoons flour and add; cook until soup thickens. Adjust the seasonings and serve. Variations: Use a chicken or turkey carcass and chopped bacon. Add chopped cooked sausage at the end of the cooking process. Add a small amount of turnip. Add oregano, marjoram or sage. Add a tablespoon of tomato paste. Jim Weller MMMMM Jim Weller jweller@ssimicro.com --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3W00004Date: 03/25/97 From: SUE TURO Time: 11:31pm \/To: JR BYERS (Read 4 times) Subj: Re: Cheesecake -=> Quoting Jr Byers to Sue Turo <=- JB> Sue, these are the only ones I have that have Jello in them. Hope one JB> of these are the one. Thank you so much....well if this isn't it...my SO will just have to make due...they sound delicious to me...;) --- Blue Wave/Opus v2.12 [NR] * Origin: The BULLET Inn-V.34-Pittsburgh, PA (412) 264-3175 (1:129/112.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3W00005Date: 03/25/97 From: GREG MAYMAN Time: 11:43am \/To: RICHARD BOWERMASTER (Read 3 times) Subj: This Echo -=> Richard Bowermaster said this about "This Echo" -=> to Greg Mayman on 23 Mar 97 02:42:46.... RB> Are you on a low fat diet ? :) I think FIDO is; certainly not by MY choice! My sysop is chasing up to find what's been happening to messages on another echo, but I think the problem is more widespread than just here. a word from Greg, in Adelaide, South Australia ... Honesty pays, but not enough for some. --- 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: E3Y00000Date: 03/26/97 From: GREG MAYMAN Time: 04:27pm \/To: DALE SHIPP (Read 3 times) Subj: this echo -=> Dale Shipp said this about "this echo" -=> to Greg Mayman on 24 Mar 97 17:53:04.... DS> The moderator here is Perry Lowell. She has been here for at least DS> as long as we have been echoing. Gail & I do read this echo and post DS> here, especially when we see a request that we can help on. The reason I asked is because I have seen _VERY_ few posters here apart from Ian, and a few from you and Gail, and a couple of others, and I have never seen the echo rules posted. But then, judging by the standard of the messages, there doesn't seem to be any need to remind anyone of things like rules... a word from Greg, in Adelaide, South Australia ... Reality-ometer: [\........] Hmmph! Thought so... --- 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: E4200000Date: 03/27/97 From: KIELD BLUHME Time: 11:46pm \/To: EVERYBUDDY (Read 3 times) Subj: Minestrone Hi... all you Italians' or whatever ! Need a recipe on Minestrone. I know water and the adding of Parmesan cheese in the end, but I lack the inbetween Venlig hilsen Ŀ ield luhme bluhme@vip.cybercity.dk --- GEcho 1.00 * Origin: C U later Everybuddy (FidoNet 2:238/18.17) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E4200001Date: 03/25/97 From: MICAEL BAERENS Time: 11:41am \/To: ALL (Read 3 times) Subj: Sushi Hello All Can anybody tell me how you make sushi, and which fishes you use for it (I've heard something about salmon and tuna..) - Leander - --- SpicePower! * Origin: ..."BeerWheel" lspil - under udvikling... (2:236/333.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E4200002Date: 03/31/97 From: GAIL SHIPP Time: 05:37pm \/To: KIELD BLUHME (Read 3 times) Subj: Minestrone cr 2 -=> On 03-2797 23:46, Kield Bluhme <=- -=> spoke to Everybuddy about MINESTRONE <=- Here are two versions for you. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Minestrone Categories: Soup, Italian Yield: 4 serv 1/2 c Dried navy beans; or white Kidney beans, soaked 1 tb Olive oil 2 md Onions; chopped 1 ts Parsley 1 ts Basil 2 Zucchini; chopped 1 c Hard white cabbage; chopped 1 md Turnip; chopped 2 Carrots; chopped 2 md Potatoes; chopped 3 Stalks celery; chopped 4 Tomatoes 1 tb Tomato paste 2 c Water 1/2 c Macaroni ;Salt and pepper to taste 1/2 c Parmesan; grated 2 cl Garlic; crushed Drain beans and rinse. Boil fast 5-10 mins, then turn down the heat and simmer gently for 50-60 mins. Heat the oil in a very large saucepan and saute the onion and garlic. Add the herbs and continue to saute. Add the prepared veggies to the saucepan and stir over a medium heat for about 5 minutes. Peel tomatoes . Chop tomatoes finely, removing the larger seeds. Add the tomatoes and the tomato paste to the vegetable mix and cover with all the water. Put a lid on the pan and simmer slowly for 45-60 mins, until veggies are tender. Add the macaroni and the cooked beans to the soup, with a little extra water if necessary, and cook another 15 mins, stirring well. Season with salt and pepper. Ladle into soup bowls and sprinkle with parmesan. Good source of vitamin A, B group, C, and potassium. Linda McCartney's Cookbook From: Barb Harkins Date: 01-28-95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Minestrone Toscano (Tuscan Vegetable Soup) Categories: Italian, Soup, Vegetable Yield: 6 servings 2 c Dried white (haricot) beans; -soaked overnight 1/2 c Olive oil 2 cl Garlic; finely chopped 1 sm Onion; thinly sliced 2 Stalks celery; diced 1 Carrot; diced 2 Sprigs rosemary; finely -chopped 1/2 c Bacon; finely chopped -optional 5 ts Tomato paste 1/2 Head Savoy cabbage; shredded 2 To 3 leeks; chopped 3 Zucchini; diced Finely chopped Basil to -taste 2 Sprigs parsley; finely -chopped 1 Clove Salt and pepper 2/3 c Rice or noodles, or pieces -of toasted bread : Cook the beans in their soaking water for about 2 hours, or until tender. Drain, reserving the liquid, and put about half of them through a fine sieve (or blender). Put aside. Heat the oil in a large pan and gently saute the garlic, onion, celery, carrot, rosemary and bacon until they begin to brown. Dilute the tomato paste with a little warm water, stir it into the pan, then add the cabbage, leeks, zucchini (courgettes), basil, parsley, and clove, as well as the pureed and whole beans, and their cooking water. Add a little extra hot water if needed. Check seasoning. Cook slowly for 30 minutes. : If using rice or noodles, add them to the broth at this point and cook until tender. Otherwise, serve the thick soup poured over slices of toast, adding a little extra olive oil. From _Italian Regional Cooking_ by Ada Boni Crescent Books, 1989 ISBN 0-517-69349-6 From: Jeff Pruett Date: 05-06 Cooking MMMMM ... Shipwrecked on Hesperus in Maryland. 12:20:31 31 Mar 97 ___ Blue Wave/DOS v2.30 --- InterEcho 1.18 * Origin: The GreyHawk BBS Columbia, MD 410-720-5083 USR V.34 (1:261/1116)