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BS: Recipes - what are we eating?

Stilly River Sage 19 Nov 19 - 02:36 PM
Helen 19 Nov 19 - 02:07 PM
Steve Shaw 19 Nov 19 - 12:21 PM
Mrrzy 19 Nov 19 - 10:12 AM
Charmion 19 Nov 19 - 09:34 AM
Steve Shaw 18 Nov 19 - 04:39 PM
Stilly River Sage 18 Nov 19 - 11:15 AM
BobL 16 Nov 19 - 02:40 AM
Steve Shaw 15 Nov 19 - 07:48 PM
Charmion 15 Nov 19 - 06:38 PM
Steve Shaw 15 Nov 19 - 02:21 PM
Charmion 15 Nov 19 - 11:27 AM
Donuel 15 Nov 19 - 10:58 AM
Stilly River Sage 15 Nov 19 - 10:23 AM
Mrrzy 14 Nov 19 - 12:01 PM
Mrrzy 14 Nov 19 - 08:59 AM
Steve Shaw 13 Nov 19 - 06:34 PM
Charmion 13 Nov 19 - 02:20 PM
Steve Shaw 13 Nov 19 - 02:00 PM
Charmion 13 Nov 19 - 11:37 AM
Mrrzy 13 Nov 19 - 10:31 AM
Charmion 13 Nov 19 - 10:24 AM
BobL 13 Nov 19 - 03:16 AM
Steve Shaw 12 Nov 19 - 06:13 AM
BobL 12 Nov 19 - 02:59 AM
Steve Shaw 11 Nov 19 - 02:49 PM
Helen 10 Nov 19 - 06:01 PM
Charmion 10 Nov 19 - 05:51 PM
Donuel 10 Nov 19 - 05:13 PM
Helen 10 Nov 19 - 03:06 PM
Helen 10 Nov 19 - 02:08 PM
Donuel 10 Nov 19 - 10:05 AM
Mrrzy 10 Nov 19 - 09:41 AM
Steve Shaw 10 Nov 19 - 06:15 AM
Helen 10 Nov 19 - 12:58 AM
Charmion 09 Nov 19 - 10:11 PM
Steve Shaw 09 Nov 19 - 08:18 PM
Helen 09 Nov 19 - 06:24 PM
Mrrzy 09 Nov 19 - 01:44 PM
Charmion 09 Nov 19 - 10:00 AM
leeneia 08 Nov 19 - 10:59 PM
Charmion 08 Nov 19 - 09:40 PM
Steve Shaw 08 Nov 19 - 07:08 PM
Stilly River Sage 08 Nov 19 - 07:05 PM
Steve Shaw 08 Nov 19 - 06:04 PM
Mrrzy 08 Nov 19 - 01:48 PM
Stilly River Sage 08 Nov 19 - 10:23 AM
Charmion 08 Nov 19 - 07:50 AM
Steve Shaw 08 Nov 19 - 04:45 AM
BobL 08 Nov 19 - 04:34 AM
Steve Shaw 08 Nov 19 - 04:28 AM
Steve Shaw 08 Nov 19 - 04:24 AM
Charmion 07 Nov 19 - 08:49 PM
Steve Shaw 07 Nov 19 - 06:49 PM
Stanron 07 Nov 19 - 06:48 PM
Charmion 07 Nov 19 - 06:07 PM
WalkaboutsVerse 07 Nov 19 - 02:56 PM
Donuel 07 Nov 19 - 02:50 PM
Raedwulf 06 Nov 19 - 05:31 PM
Janie 06 Nov 19 - 04:03 PM
Stilly River Sage 06 Nov 19 - 10:21 AM
Donuel 06 Nov 19 - 09:42 AM
Donuel 06 Nov 19 - 09:30 AM
Charmion 06 Nov 19 - 08:06 AM
Stilly River Sage 05 Nov 19 - 06:56 PM
Steve Shaw 05 Nov 19 - 06:39 PM
Mrrzy 05 Nov 19 - 05:48 PM
Stilly River Sage 05 Nov 19 - 11:42 AM
Steve Shaw 05 Nov 19 - 10:50 AM
Steve Shaw 05 Nov 19 - 09:59 AM
Charmion 04 Nov 19 - 03:42 PM
Mrrzy 04 Nov 19 - 03:33 PM
Steve Shaw 04 Nov 19 - 01:44 PM
Stilly River Sage 04 Nov 19 - 10:51 AM
EBarnacle 02 Nov 19 - 12:18 AM
Stilly River Sage 01 Nov 19 - 11:19 PM
Black belt caterpillar wrestler 01 Nov 19 - 06:55 PM
Charmion 01 Nov 19 - 05:55 PM
Steve Shaw 01 Nov 19 - 02:06 PM
Mrrzy 01 Nov 19 - 01:31 PM
Stilly River Sage 31 Oct 19 - 04:12 PM
Stilly River Sage 15 Oct 19 - 01:45 PM
Mrrzy 15 Oct 19 - 12:57 PM
Charmion 15 Oct 19 - 10:05 AM
Steve Shaw 13 Oct 19 - 07:44 PM
Steve Shaw 13 Oct 19 - 07:07 PM
Mrrzy 13 Oct 19 - 10:46 AM
BobL 13 Oct 19 - 08:17 AM
Charmion 12 Oct 19 - 04:11 PM
WalkaboutsVerse 12 Oct 19 - 02:16 PM
Steve Shaw 12 Oct 19 - 01:55 PM
Jon Freeman 12 Oct 19 - 01:17 PM
Mrrzy 12 Oct 19 - 12:49 PM
Stilly River Sage 12 Oct 19 - 12:27 PM
Jon Freeman 12 Oct 19 - 11:46 AM
Steve Shaw 11 Oct 19 - 07:46 PM
Raggytash 10 Oct 19 - 03:02 PM
leeneia 10 Oct 19 - 02:25 PM
Stilly River Sage 09 Oct 19 - 08:32 PM
Steve Shaw 08 Oct 19 - 05:40 AM
Stilly River Sage 08 Oct 19 - 12:01 AM
Steve Shaw 07 Oct 19 - 02:12 PM
Charmion 07 Oct 19 - 01:40 PM
WalkaboutsVerse 07 Oct 19 - 12:28 PM
Stilly River Sage 07 Oct 19 - 11:34 AM
Steve Shaw 07 Oct 19 - 09:54 AM
Mrrzy 07 Oct 19 - 09:51 AM
Charmion 06 Oct 19 - 09:16 PM
WalkaboutsVerse 06 Oct 19 - 03:10 PM
WalkaboutsVerse 06 Oct 19 - 03:03 PM
Steve Shaw 06 Oct 19 - 03:02 PM
Jon Freeman 06 Oct 19 - 02:35 PM
WalkaboutsVerse 06 Oct 19 - 01:46 PM
Stilly River Sage 06 Oct 19 - 01:23 PM
Stilly River Sage 06 Oct 19 - 11:33 AM
Mrrzy 06 Oct 19 - 10:51 AM
WalkaboutsVerse 06 Oct 19 - 08:51 AM
Mrrzy 06 Oct 19 - 07:49 AM
WalkaboutsVerse 06 Oct 19 - 07:28 AM
Steve Shaw 06 Oct 19 - 05:38 AM
Stanron 06 Oct 19 - 04:57 AM
Dave Hanson 06 Oct 19 - 02:25 AM
Stilly River Sage 05 Oct 19 - 10:56 PM
Steve Shaw 05 Oct 19 - 08:56 PM
Jon Freeman 05 Oct 19 - 08:00 PM
Jon Freeman 05 Oct 19 - 07:19 PM
Charmion 05 Oct 19 - 07:03 PM
Jon Freeman 05 Oct 19 - 06:10 PM
WalkaboutsVerse 05 Oct 19 - 05:58 PM
Stilly River Sage 05 Oct 19 - 05:18 PM
Charmion 05 Oct 19 - 04:41 PM
Mrrzy 05 Oct 19 - 02:10 PM
WalkaboutsVerse 05 Oct 19 - 10:20 AM
Charmion 05 Oct 19 - 09:38 AM
WalkaboutsVerse 04 Oct 19 - 05:01 PM
WalkaboutsVerse 04 Oct 19 - 04:46 PM
Mrrzy 04 Oct 19 - 04:34 PM
WalkaboutsVerse 04 Oct 19 - 02:53 PM
Stanron 04 Oct 19 - 12:16 PM
Mrrzy 04 Oct 19 - 11:55 AM
Stilly River Sage 03 Oct 19 - 07:29 PM
Stanron 03 Oct 19 - 07:09 PM
Stilly River Sage 03 Oct 19 - 07:07 PM
Steve Shaw 03 Oct 19 - 06:07 PM
WalkaboutsVerse 03 Oct 19 - 03:24 PM
Steve Shaw 03 Oct 19 - 05:54 AM
Stilly River Sage 02 Oct 19 - 11:42 PM
Steve Shaw 02 Oct 19 - 06:48 PM
Stilly River Sage 02 Oct 19 - 05:21 PM
Stilly River Sage 02 Oct 19 - 05:15 PM
WalkaboutsVerse 02 Oct 19 - 02:04 PM
Steve Shaw 02 Oct 19 - 12:21 PM
Mrrzy 02 Oct 19 - 12:18 PM
Steve Shaw 02 Oct 19 - 12:01 PM
Jon Freeman 02 Oct 19 - 02:03 AM
leeneia 02 Oct 19 - 01:06 AM
Steve Shaw 01 Oct 19 - 06:52 PM
WalkaboutsVerse 01 Oct 19 - 06:48 PM
WalkaboutsVerse 01 Oct 19 - 06:43 PM
Steve Shaw 01 Oct 19 - 06:29 PM
WalkaboutsVerse 01 Oct 19 - 06:04 PM
Steve Shaw 01 Oct 19 - 05:50 PM
WalkaboutsVerse 01 Oct 19 - 02:49 PM
Stilly River Sage 01 Oct 19 - 02:32 PM
leeneia 01 Oct 19 - 02:01 AM
Stilly River Sage 30 Sep 19 - 08:42 PM
Steve Shaw 30 Sep 19 - 07:30 PM
Mrrzy 30 Sep 19 - 04:55 PM
Stanron 30 Sep 19 - 04:53 PM
Steve Shaw 30 Sep 19 - 04:22 PM
Mrrzy 30 Sep 19 - 03:42 PM
WalkaboutsVerse 29 Sep 19 - 12:52 PM
Mrrzy 29 Sep 19 - 12:07 PM
Stilly River Sage 28 Sep 19 - 10:58 PM
WalkaboutsVerse 28 Sep 19 - 05:12 PM
Steve Shaw 28 Sep 19 - 12:11 PM
Charmion 28 Sep 19 - 10:41 AM
Steve Shaw 28 Sep 19 - 10:04 AM
Stilly River Sage 28 Sep 19 - 09:51 AM
Steve Shaw 28 Sep 19 - 05:43 AM
Stilly River Sage 27 Sep 19 - 11:26 AM
Mrrzy 27 Sep 19 - 09:43 AM
Steve Shaw 25 Sep 19 - 04:28 PM
Mrrzy 25 Sep 19 - 01:54 PM
Steve Shaw 25 Sep 19 - 10:27 AM
Mrrzy 25 Sep 19 - 10:14 AM
leeneia 24 Sep 19 - 11:28 AM
Steve Shaw 23 Sep 19 - 04:35 PM
Charmion 23 Sep 19 - 03:51 PM
Steve Shaw 23 Sep 19 - 02:00 PM
Mrrzy 23 Sep 19 - 11:17 AM
Steve Shaw 23 Sep 19 - 09:34 AM
Steve Shaw 23 Sep 19 - 09:28 AM
Charmion 22 Sep 19 - 07:28 AM
Steve Shaw 22 Sep 19 - 06:32 AM
Charmion 21 Sep 19 - 10:15 AM
Mrrzy 21 Sep 19 - 09:59 AM
Steve Shaw 20 Sep 19 - 06:32 PM
Steve Shaw 20 Sep 19 - 06:29 PM
WalkaboutsVerse 20 Sep 19 - 03:56 PM
Charmion 20 Sep 19 - 10:12 AM
Mrrzy 20 Sep 19 - 10:11 AM
WalkaboutsVerse 19 Sep 19 - 04:06 PM
Stilly River Sage 19 Sep 19 - 12:41 PM
Steve Shaw 19 Sep 19 - 11:29 AM
Stilly River Sage 19 Sep 19 - 11:11 AM
Jon Freeman 19 Sep 19 - 07:40 AM
Steve Shaw 19 Sep 19 - 07:27 AM
Stilly River Sage 18 Sep 19 - 11:30 PM
Stilly River Sage 18 Sep 19 - 05:44 PM
Stilly River Sage 18 Sep 19 - 11:40 AM
Mrrzy 18 Sep 19 - 09:23 AM
Mrrzy 18 Sep 19 - 09:21 AM
Steve Shaw 17 Sep 19 - 09:43 PM
Stilly River Sage 17 Sep 19 - 07:15 PM
Steve Shaw 17 Sep 19 - 06:41 PM
WalkaboutsVerse 17 Sep 19 - 05:51 PM
Stilly River Sage 17 Sep 19 - 10:37 AM
Charmion 17 Sep 19 - 10:03 AM
Steve Shaw 17 Sep 19 - 04:48 AM
BobL 17 Sep 19 - 03:10 AM
Steve Shaw 16 Sep 19 - 07:51 PM
Steve Shaw 16 Sep 19 - 05:42 PM
WalkaboutsVerse 16 Sep 19 - 04:21 PM
Stilly River Sage 16 Sep 19 - 01:13 PM
Steve Shaw 16 Sep 19 - 12:13 PM
WalkaboutsVerse 16 Sep 19 - 12:09 PM
Stilly River Sage 16 Sep 19 - 11:03 AM
Mrrzy 16 Sep 19 - 10:18 AM
Charmion 16 Sep 19 - 08:37 AM
Steve Shaw 16 Sep 19 - 05:18 AM
Stilly River Sage 15 Sep 19 - 10:39 PM
Mrrzy 15 Sep 19 - 09:39 PM
leeneia 15 Sep 19 - 09:28 PM
WalkaboutsVerse 15 Sep 19 - 03:51 PM
Steve Shaw 15 Sep 19 - 03:46 PM
WalkaboutsVerse 15 Sep 19 - 03:16 PM
Steve Shaw 14 Sep 19 - 03:25 AM
Charmion 13 Sep 19 - 08:57 PM
Steve Shaw 13 Sep 19 - 07:34 PM
Steve Shaw 13 Sep 19 - 02:40 PM
Charmion 13 Sep 19 - 12:54 PM
Jon Freeman 13 Sep 19 - 10:37 AM
Steve Shaw 12 Sep 19 - 06:11 PM
Jon Freeman 12 Sep 19 - 02:45 PM
Stilly River Sage 12 Sep 19 - 11:48 AM
Steve Shaw 12 Sep 19 - 10:56 AM
Charmion 12 Sep 19 - 09:55 AM
Steve Shaw 12 Sep 19 - 04:31 AM
Steve Shaw 12 Sep 19 - 04:23 AM
Stanron 12 Sep 19 - 03:13 AM
The Sandman 12 Sep 19 - 01:05 AM
Stilly River Sage 11 Sep 19 - 11:42 PM
Stanron 11 Sep 19 - 06:16 PM
Steve Shaw 11 Sep 19 - 05:49 PM
BobL 11 Sep 19 - 02:07 AM
Stilly River Sage 10 Sep 19 - 09:44 PM
Steve Shaw 10 Sep 19 - 09:16 PM
open mike 09 Sep 19 - 02:21 PM
Stilly River Sage 09 Sep 19 - 12:12 PM
Stilly River Sage 08 Sep 19 - 03:02 PM
Jon Freeman 08 Sep 19 - 12:47 PM
Charmion 07 Sep 19 - 07:11 PM
Steve Shaw 06 Sep 19 - 07:05 PM
Jon Freeman 06 Sep 19 - 12:56 PM
Charmion 06 Sep 19 - 12:27 PM
Stilly River Sage 06 Sep 19 - 12:24 PM
Jon Freeman 06 Sep 19 - 12:08 PM
Stilly River Sage 05 Sep 19 - 04:58 PM
Dave Hanson 05 Sep 19 - 02:39 PM
Charmion 05 Sep 19 - 11:47 AM
Steve Shaw 04 Sep 19 - 05:46 AM
Mrrzy 03 Sep 19 - 09:35 PM
Stilly River Sage 03 Sep 19 - 09:32 PM
Steve Shaw 03 Sep 19 - 07:02 PM
Charmion 03 Sep 19 - 04:20 PM
Steve Shaw 03 Sep 19 - 01:18 PM
Charmion 03 Sep 19 - 10:10 AM
Raggytash 02 Sep 19 - 01:59 PM
Jon Freeman 02 Sep 19 - 11:28 AM
Stilly River Sage 01 Sep 19 - 11:43 PM
Steve Shaw 01 Sep 19 - 02:42 PM
Stilly River Sage 01 Sep 19 - 02:24 PM
Jon Freeman 01 Sep 19 - 10:58 AM
Steve Shaw 01 Sep 19 - 10:27 AM
Stilly River Sage 01 Sep 19 - 10:06 AM
Stilly River Sage 01 Sep 19 - 09:57 AM
Jon Freeman 01 Sep 19 - 08:15 AM
Steve Shaw 31 Aug 19 - 12:26 PM
Steve Shaw 30 Aug 19 - 06:21 PM
Stilly River Sage 30 Aug 19 - 01:29 PM
Neil D 29 Aug 19 - 04:01 PM
Steve Shaw 29 Aug 19 - 04:27 AM
BobL 29 Aug 19 - 03:47 AM
Steve Shaw 28 Aug 19 - 08:06 PM
Charmion 28 Aug 19 - 07:46 PM
Mrrzy 28 Aug 19 - 03:29 PM
Stilly River Sage 28 Aug 19 - 12:59 PM
Mrrzy 28 Aug 19 - 12:44 PM
Steve Shaw 28 Aug 19 - 10:40 AM
Charmion 28 Aug 19 - 09:54 AM
Steve Shaw 27 Aug 19 - 07:46 PM
Stilly River Sage 27 Aug 19 - 07:29 PM
Steve Shaw 27 Aug 19 - 05:03 PM
Steve Shaw 26 Aug 19 - 07:20 PM
Stilly River Sage 26 Aug 19 - 06:43 PM
Steve Shaw 24 Aug 19 - 04:44 AM
Steve Shaw 24 Aug 19 - 04:36 AM
leeneia 23 Aug 19 - 11:03 AM
Stilly River Sage 22 Aug 19 - 10:43 PM
Mrrzy 22 Aug 19 - 10:42 PM
Steve Shaw 22 Aug 19 - 08:34 PM
Charmion 22 Aug 19 - 07:19 PM
Steve Shaw 22 Aug 19 - 06:28 PM
Charmion 22 Aug 19 - 09:39 AM
Mrrzy 21 Aug 19 - 11:36 PM
Stilly River Sage 21 Aug 19 - 08:18 PM
Steve Shaw 21 Aug 19 - 06:59 PM
Stilly River Sage 21 Aug 19 - 03:59 PM
Dave Hanson 21 Aug 19 - 03:19 PM
Steve Shaw 21 Aug 19 - 03:12 PM
keberoxu 21 Aug 19 - 03:08 PM
Jon Freeman 21 Aug 19 - 12:53 PM
Stilly River Sage 21 Aug 19 - 11:08 AM
Mrrzy 20 Aug 19 - 09:59 PM
Steve Shaw 20 Aug 19 - 06:02 PM
leeneia 20 Aug 19 - 12:28 PM
Stilly River Sage 20 Aug 19 - 11:17 AM
gillymor 20 Aug 19 - 10:17 AM
Charmion 20 Aug 19 - 09:51 AM
BobL 20 Aug 19 - 03:59 AM
Jon Freeman 19 Aug 19 - 11:51 PM
Stilly River Sage 19 Aug 19 - 10:50 PM
Charmion 19 Aug 19 - 09:27 AM
Jon Freeman 18 Aug 19 - 06:58 AM
Mrrzy 16 Aug 19 - 01:12 PM
Stilly River Sage 16 Aug 19 - 09:55 AM
Charmion 16 Aug 19 - 09:23 AM
Mrrzy 15 Aug 19 - 10:33 AM
David Carter (UK) 15 Aug 19 - 03:28 AM
Stilly River Sage 14 Aug 19 - 05:44 PM
Thompson 14 Aug 19 - 02:14 PM
Thompson 14 Aug 19 - 02:09 PM
Thompson 14 Aug 19 - 02:08 PM
Mrrzy 14 Aug 19 - 11:05 AM
Steve Shaw 13 Aug 19 - 11:27 AM
Mrrzy 13 Aug 19 - 11:00 AM
leeneia 13 Aug 19 - 01:37 AM
Stilly River Sage 12 Aug 19 - 10:09 PM
Mrrzy 12 Aug 19 - 10:51 AM
Charmion 12 Aug 19 - 10:45 AM
Stilly River Sage 11 Aug 19 - 11:51 AM
Stilly River Sage 10 Aug 19 - 04:59 PM
Mrrzy 09 Aug 19 - 03:21 PM
leeneia 09 Aug 19 - 03:16 PM
Megan L 08 Aug 19 - 12:23 PM
Mrrzy 08 Aug 19 - 11:58 AM
SPB-Cooperator 07 Aug 19 - 07:12 AM
Stilly River Sage 06 Aug 19 - 09:53 AM
Stilly River Sage 05 Aug 19 - 09:51 AM
leeneia 05 Aug 19 - 12:45 AM
leeneia 05 Aug 19 - 12:34 AM
Mrrzy 04 Aug 19 - 07:11 PM
Steve Shaw 04 Aug 19 - 12:59 PM
Jon Freeman 04 Aug 19 - 11:19 AM
Mrrzy 04 Aug 19 - 11:02 AM
Jon Freeman 04 Aug 19 - 10:46 AM
Stilly River Sage 04 Aug 19 - 10:23 AM
Jon Freeman 04 Aug 19 - 10:05 AM
Stilly River Sage 02 Aug 19 - 12:11 PM
leeneia 02 Aug 19 - 10:55 AM
Stilly River Sage 01 Aug 19 - 10:03 PM
Steve Shaw 01 Aug 19 - 07:07 PM
Stilly River Sage 01 Aug 19 - 09:41 AM
Steve Shaw 01 Aug 19 - 09:30 AM
Charmion 01 Aug 19 - 08:55 AM
Thompson 01 Aug 19 - 06:17 AM
leeneia 01 Aug 19 - 12:41 AM
Charmion 31 Jul 19 - 12:54 PM
Mrrzy 31 Jul 19 - 10:57 AM
Thompson 31 Jul 19 - 04:57 AM
Stilly River Sage 30 Jul 19 - 09:42 PM
Steve Shaw 30 Jul 19 - 12:06 PM
Stilly River Sage 30 Jul 19 - 11:13 AM
leeneia 30 Jul 19 - 11:12 AM
Mrrzy 30 Jul 19 - 10:44 AM
Charmion 30 Jul 19 - 08:58 AM
Mrrzy 30 Jul 19 - 12:11 AM
Mrrzy 29 Jul 19 - 01:16 PM
Charmion 29 Jul 19 - 12:31 PM
Stilly River Sage 29 Jul 19 - 10:54 AM
Charmion 29 Jul 19 - 10:40 AM
Dave Hanson 29 Jul 19 - 07:24 AM
Steve Shaw 29 Jul 19 - 06:47 AM
Stilly River Sage 28 Jul 19 - 08:52 PM
leeneia 28 Jul 19 - 08:13 PM
Charmion 28 Jul 19 - 07:48 PM
Charmion 28 Jul 19 - 07:44 PM
Mrrzy 28 Jul 19 - 06:48 PM
Steve Shaw 28 Jul 19 - 11:20 AM
Stilly River Sage 28 Jul 19 - 09:41 AM
Stilly River Sage 27 Jul 19 - 10:41 PM
leeneia 27 Jul 19 - 09:46 PM
Stilly River Sage 26 Jul 19 - 11:26 AM
Charmion 26 Jul 19 - 10:20 AM
Charmion 26 Jul 19 - 10:13 AM
Thompson 26 Jul 19 - 05:04 AM
Charmion 25 Jul 19 - 09:30 AM
BobL 25 Jul 19 - 06:35 AM
Steve Shaw 25 Jul 19 - 04:35 AM
Stilly River Sage 24 Jul 19 - 11:47 PM
Mrrzy 24 Jul 19 - 10:24 PM
Thompson 24 Jul 19 - 04:33 PM
punkfolkrocker 24 Jul 19 - 01:10 PM
Charmion 24 Jul 19 - 09:58 AM
BobL 24 Jul 19 - 02:42 AM
Charmion 23 Jul 19 - 10:24 AM
Mrrzy 23 Jul 19 - 10:05 AM
Steve Shaw 22 Jul 19 - 07:36 PM
Stilly River Sage 22 Jul 19 - 05:21 PM
Steve Shaw 22 Jul 19 - 04:32 PM
Mrrzy 22 Jul 19 - 01:41 PM
Stilly River Sage 22 Jul 19 - 12:47 PM
punkfolkrocker 22 Jul 19 - 12:32 PM
Steve Shaw 22 Jul 19 - 11:59 AM
Thompson 22 Jul 19 - 11:32 AM
Steve Shaw 22 Jul 19 - 10:09 AM
Charmion 22 Jul 19 - 09:43 AM
Steve Shaw 22 Jul 19 - 06:05 AM
BobL 22 Jul 19 - 03:43 AM
Steve Shaw 21 Jul 19 - 05:44 PM
Stilly River Sage 21 Jul 19 - 03:03 PM
Steve Shaw 21 Jul 19 - 02:58 PM
Steve Shaw 21 Jul 19 - 02:25 PM
Thompson 21 Jul 19 - 02:24 PM
Thompson 21 Jul 19 - 02:22 PM
Bonzo3legs 21 Jul 19 - 12:42 PM
Steve Shaw 21 Jul 19 - 12:06 PM
Jon Freeman 21 Jul 19 - 11:22 AM
Stilly River Sage 21 Jul 19 - 11:16 AM
Steve Shaw 21 Jul 19 - 05:44 AM
Thompson 21 Jul 19 - 02:30 AM
Bonzo3legs 20 Jul 19 - 12:36 PM
Stilly River Sage 20 Jul 19 - 09:47 AM
leeneia 19 Jul 19 - 12:22 PM
Mrrzy 18 Jul 19 - 06:23 PM
Stilly River Sage 18 Jul 19 - 04:30 PM
Charmion 18 Jul 19 - 01:32 PM
Stilly River Sage 18 Jul 19 - 11:02 AM
Stilly River Sage 17 Jul 19 - 02:08 PM
Mrrzy 16 Jul 19 - 03:17 PM
Stilly River Sage 16 Jul 19 - 11:17 AM
Jon Freeman 16 Jul 19 - 11:08 AM
Mrrzy 16 Jul 19 - 10:53 AM
Charmion 16 Jul 19 - 10:33 AM
Stilly River Sage 15 Jul 19 - 09:40 PM
Charmion 13 Jul 19 - 01:56 PM
Steve Shaw 13 Jul 19 - 12:44 PM
leeneia 12 Jul 19 - 02:24 PM
Stilly River Sage 12 Jul 19 - 10:55 AM
Dave Hanson 12 Jul 19 - 10:12 AM
Charmion 12 Jul 19 - 10:03 AM
Mrrzy 12 Jul 19 - 09:03 AM
Charmion 12 Jul 19 - 07:59 AM
Big Al Whittle 10 Jul 19 - 02:31 AM
Steve Shaw 09 Jul 19 - 06:41 PM
Mrrzy 09 Jul 19 - 11:05 AM
Charmion 09 Jul 19 - 09:02 AM
Steve Shaw 08 Jul 19 - 06:20 PM
Mrrzy 08 Jul 19 - 03:29 PM
Charmion 08 Jul 19 - 11:08 AM
Steve Shaw 07 Jul 19 - 10:17 PM
Stilly River Sage 07 Jul 19 - 10:05 PM
Steve Shaw 07 Jul 19 - 09:43 PM
Stilly River Sage 07 Jul 19 - 12:41 PM
Charmion 07 Jul 19 - 12:24 PM
Charmion 07 Jul 19 - 12:15 PM
Big Al Whittle 06 Jul 19 - 11:57 AM
Stilly River Sage 06 Jul 19 - 11:19 AM
Big Al Whittle 06 Jul 19 - 02:00 AM
Stilly River Sage 05 Jul 19 - 09:47 PM
Mrrzy 05 Jul 19 - 08:19 PM
Big Al Whittle 05 Jul 19 - 04:11 PM
Stilly River Sage 05 Jul 19 - 11:40 AM
Big Al Whittle 05 Jul 19 - 11:31 AM
Charmion 05 Jul 19 - 08:48 AM
WalkaboutsVerse 03 Jul 19 - 05:58 PM
Mrrzy 03 Jul 19 - 02:45 PM
Charmion 02 Jul 19 - 09:02 AM
Stilly River Sage 01 Jul 19 - 10:18 PM
Charmion 01 Jul 19 - 08:34 PM
Joe_F 01 Jul 19 - 06:24 PM
Mrrzy 01 Jul 19 - 11:32 AM
Stilly River Sage 01 Jul 19 - 11:15 AM
Stilly River Sage 16 Jun 19 - 10:54 AM
Mrrzy 16 Jun 19 - 09:03 AM
leeneia 15 Jun 19 - 10:14 PM
WalkaboutsVerse 15 Jun 19 - 06:37 PM
Stilly River Sage 15 Jun 19 - 12:26 AM
Stilly River Sage 12 Jun 19 - 11:42 PM
Charmion 12 Jun 19 - 09:18 AM
Mrrzy 09 Jun 19 - 05:11 PM
Thompson 09 Jun 19 - 01:08 PM
Dave Hanson 08 Jun 19 - 03:45 PM
Dave the Gnome 08 Jun 19 - 02:00 PM
Stilly River Sage 08 Jun 19 - 01:22 PM
Mrrzy 06 Jun 19 - 09:45 AM
Charmion 06 Jun 19 - 09:12 AM
Mrrzy 05 Jun 19 - 11:14 PM
Charmion 05 Jun 19 - 08:39 PM
Thompson 05 Jun 19 - 05:42 PM
Stilly River Sage 05 Jun 19 - 11:39 AM
Mrrzy 05 Jun 19 - 10:35 AM
Charmion 05 Jun 19 - 10:01 AM
Mrrzy 05 Jun 19 - 09:07 AM
mg 05 Jun 19 - 12:57 AM
Stilly River Sage 04 Jun 19 - 09:55 PM
Charmion 04 Jun 19 - 08:36 PM
Mrrzy 04 Jun 19 - 10:50 AM
Stilly River Sage 03 Jun 19 - 04:39 PM
mg 03 Jun 19 - 03:46 AM
Jos 02 Jun 19 - 12:41 PM
Steve Shaw 02 Jun 19 - 12:31 PM
Mrrzy 02 Jun 19 - 08:17 AM
Jos 01 Jun 19 - 01:27 PM
Joe_F 31 May 19 - 06:02 PM
Steve Shaw 31 May 19 - 04:49 PM
Dave Hanson 31 May 19 - 10:15 AM
Mrrzy 31 May 19 - 09:08 AM
Stilly River Sage 30 May 19 - 10:59 AM
Thompson 30 May 19 - 10:07 AM
Stilly River Sage 29 May 19 - 09:26 PM
Thompson 28 May 19 - 12:09 PM
Jos 28 May 19 - 02:32 AM
Steve Shaw 27 May 19 - 08:33 PM
Jos 27 May 19 - 04:01 PM
Stilly River Sage 27 May 19 - 11:41 AM
Thompson 25 May 19 - 10:29 AM
Steve Shaw 25 May 19 - 09:45 AM
Charmion 25 May 19 - 09:31 AM
Steve Shaw 25 May 19 - 09:10 AM
Thompson 25 May 19 - 07:21 AM
BobL 21 Mar 19 - 03:50 AM
Bonzo3legs 20 Mar 19 - 12:38 PM
leeneia 20 Mar 19 - 11:59 AM
Mrrzy 20 Mar 19 - 10:26 AM
Stilly River Sage 19 Mar 19 - 10:05 PM
Jos 19 Mar 19 - 03:44 PM
leeneia 19 Mar 19 - 02:33 PM
Steve Shaw 18 Mar 19 - 09:53 AM
Jos 18 Mar 19 - 09:11 AM
Jos 18 Mar 19 - 09:06 AM
Mrrzy 18 Mar 19 - 08:29 AM
Stilly River Sage 16 Mar 19 - 05:42 PM
Stanron 15 Mar 19 - 09:44 PM
Steve Shaw 15 Mar 19 - 01:59 PM
Mrrzy 15 Mar 19 - 12:54 PM
Charmion 13 Mar 19 - 12:23 PM
Jos 12 Mar 19 - 10:22 AM
Steve Shaw 12 Mar 19 - 09:24 AM
Jos 12 Mar 19 - 05:45 AM
Steve Shaw 12 Mar 19 - 05:10 AM
Thompson 12 Mar 19 - 01:44 AM
Thompson 12 Mar 19 - 01:37 AM
Jos 11 Mar 19 - 02:49 AM
leeneia 10 Mar 19 - 11:18 PM
Stilly River Sage 10 Mar 19 - 08:02 PM
Jon Freeman 10 Mar 19 - 01:43 PM
leeneia 09 Mar 19 - 11:24 AM
leeneia 09 Mar 19 - 11:23 AM
Stilly River Sage 08 Mar 19 - 11:35 PM
Steve Shaw 08 Mar 19 - 06:38 PM
Mrrzy 08 Mar 19 - 10:50 AM
Jon Freeman 08 Mar 19 - 09:26 AM
Big Al Whittle 08 Mar 19 - 05:50 AM
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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Nov 19 - 02:36 PM

I use my Romertopf for roasting chicken with vegetables around it (carrots, potatoes, onions - no matter how many vegetables I add I always run out of veg before I run out of chicken when it comes to eating). I'll have to try the rice, that sounds good. The thing about the chicken in that clay baker is that it's falling off of the bone but still moist, unlike most other forms of cooking to the falling-off-the-bone stage.


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Subject: RE: BS: Recipes - what are we eating?
From: Helen
Date: 19 Nov 19 - 02:07 PM

Charmion, I think I'll try your Romertopf recipe. I bought one so long ago I can't remember when but it has been in the cupboard unused for quite a while. I used to roast lamb with rosemary and garlic surrounded by veges in it. Yum!

Steve, I don't know the science of it, but years ago I was told to pre slice or mince garlic and leave it for a few minutes before using it. Some strange alchemy to do with the air changing the chemicals in the garlic. When I say that I mince the garlic, I mean by cutting it fairly fine and crushing it with the flat of the knife.

Allright, well that was a test of my Googling skills but here is one article by Tara Parker-Pope about leaving the minced or chopped garlic for a while before using it, however this is to boost the beneficial health effects:

"Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus. To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic."

I also throw the garlic in for the last few minutes only after I have fried the onions to the stage that I want them so that the garlic doesn't burn and get that bitter/acrid flavour.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Nov 19 - 12:21 PM

It is far too assertive in any Italian dish I've ever cooked. All the powerful and strident raw garlicky hit is released into the dish at the beginning. Way too harsh for me. Gently squashed or finely sliced garlic releases its lovely aromatic sweetness into the food. Squashed for long cooking and sliced for a 10-minute sauté. You can also bake whole cloves, skin on, for half an hour wrapped in foil with olive oil, then squeeze out the lovely soft middles for mixing into a bruschetta topping. Or you can just throw whole unpeeled cloves into your baking tray with 1/2-inch diced unpeeled potatoes, seasoning, olive oil and rosemary sprigs for Mediterranean-style roast potatoes to go with your grilled burger. You can put two whole heads' worth of cloves in there and just suck out the middles as you eat the spuds. We fight over them. I tend to give the garlic a bit less time than the spuds so as not to burn them. Someone mentioned garlic soup. Delicious.

I do make Delia Smith's seafood sauce with minced garlic, used with caution, but I always make it the day before so that the garlic and other flavours blend. It's an assertive dish with horseradish and cayenne as well as the garlic, so the garlic sits quite well in it. Apart from that my garlic crusher never gets used. A small amount of garlic goes into my mini-blender when I'm making pesto, but I emphasise a small amount!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 19 Nov 19 - 10:12 AM

I don't get the issue with minced garlic. Tastes fine to me...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 19 Nov 19 - 09:34 AM

Last night I made our clay-pot version of baked chicken and rice, in which I replace the Arborio called for in the original recipe with brown rice. It took me a while to figure it out, but the brown rice comes out perfect if you parboil it for about ten minutes before putting it in the pot.

This technique involves a cooking vessel made of unglazed terra cotta. Ours is the type called a Romertopf.

Essential ingredients are rice, chicken stock, onion, bone-in chicken parts, salt, pepper and thyme. The advanced class may choose also to add lemon juice or white wine (dry vermouth works well), garlic, mushrooms, bell pepper, and Old Bay seasoning.

Put the clay pot in the sink to soak for at least 15 minutes, but half an hour is better. While it is soaking, parboil one cup of brown rice in two cups of chicken stock, smash the garlic, and dice the onion, mushrooms and pepper.

When the pot has finished soaking, put the parboiled rice with its stock in the bottom. Add the lemon juice or wine, the thyme, salt and pepper, and all the vegetables, and stir it all up. Lay the chicken pieces skin-side-up on top and sprinkle Old Bay seasoning all over them.

Put the lid on the clay pot and put it in the COLD oven. Bake at 425 degrees Fahrenheit for about an hour, maybe a tick more.

This reliably delicious dish is both cheap and particularly nice in winter. It also reheats well.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Nov 19 - 04:39 PM

Thick, sloppy, sludgy...My tomato sauces might have garlic but not onions, except for Marcella's onion and butter sauce, but you take out the onion at the end anyway.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Nov 19 - 11:15 AM

I looked up "claggy." I don't think American tomato sauce does that, Steve. :-)

I'm preparing to store some fresh mushrooms for myself; I slice them then saute them in butter till wilted and freeze them in the small takeout plastic containers in portions that can go on some of my favorite dishes (topping on pizza, put into soup, etc.).


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 16 Nov 19 - 02:40 AM

I'll have to dig out my infamous Garlic Soup recipe sometime - six cloves per person, crushed and lightly sautéed before being simmered in chicken stock. I got it from Car magazine of all places - the author, a car stylist, used it as an unfair way of winning arguments.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Nov 19 - 07:48 PM

I tend to avoid onion in most pasta sauces as I feel it makes them a bit claggy. Ragu for Bolognese is different. In that case the cooking is so long and slow that the onions are completely assimilated. I wouldn't put garlic in there but Mrs Steve wants it, and it's caused furious rows. My compromise is to throw in a handful of bashed garlic cloves. That way, we get the sweetness of the garlic without the acrid harshness that the minced thing adds. I think that if garlic is ever the point of the thing, then it has to be the fresh young cloves of spring garlic that haven't even had time to grow a papery skin yet. I adore the whole garlic cloves in olive oil that come Marché style in jars. I can easily eat half a jar of those at a sitting. I say this to emphasise that I'm a garlicophile par excellence. But mincing garlic is akin to drinking dry white wine at room temp or decanting warm champagne until it's as flat as a witch's t*t. Philistinism personified.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Nov 19 - 06:38 PM

Yes, our Parm is the real thing, and the mozza comes from an Italian-method cheesery.

Fortunately, I am not at present cooking for any doctrinaire vegetarians, so rennet is not an issue today. But I’m glad to know, as we have veggie friends who I do not wish to offend.

The anchovies are also problematical for those who prefer not to eat anything with a face.

So maybe I should call this dish less-meat-arian.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Nov 19 - 02:21 PM

If your Parmesan is genuine Parmigiano Reggiano, I have to tell you that it can't be vegetarian. The law states that it must be made with calf rennet. That's fine for you and me, but if I'm cooking a pasta bake or anything else that is meat-free for vegetarians I ask them in advance without pressure whether Parmesan is acceptable. You may need to check out your mozzarella on this score too. Several other cheeses are, as far as I know, always made with animal rennet, including pecorino romano, emmenthal, Gorgonzola, manchego and gruyere. Of course, what the eye don't see... But I can't work that way!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Nov 19 - 11:27 AM

"Grains de paradis" is how I have it written on the masking tape label in my spice drawer, most likely because I bought this wonderful pepper from a French-speaking Burundian woman selling central African products in the By Ward Market in Ottawa. It is particularly good on pan-fried salmon, and I reserve it for that purpose as I have no idea where to find more here in Perth County, where the people of central Africa do not tend to settle.

Today's supper is a vegetarian lasagne featuring portobello mushrooms and three kinds of cheese (ricotta, mozzarella and Parmesan). I doubt that Italians would recognize it as food fit for their families, but it works for us, not least because it goes well with our favourite red plonk and the Le Creuset baker I make it in holds enough for six ample servings. Himself easily vanishes two servings at a sitting, so one batch does two meals.

As Steve Shaw reminds me, dried oregano is a critical staple. Without rather a lot of it, our veggie lasagne would not be worth eating.

The essential ingredients are: olive oil, two bell peppers (I like the red ones), one yellow onion, two or three celery ribs and about a pound of mushrooms, all diced; oregano and thyme ad lib, with salt and freshly ground black pepper; a large (28 fl oz) tin of diced tomatoes; eight raw lasagna noodles; and 500 g of ricotta, 350 g of shredded mozza, and rather a lot of grated Parmesan.

Discerning punters might like to jazz up the sauce with a couple of anchovy fillets mashed into the olive oil at the beginning, a sprinkle of dried chillies, and a small (5 fl oz) tin of tomato paste. I also put garlic in the sauce, and I know Steve would not because of the onion.

Sauté the diced veg in the olive oil, add the herbs and salt and pepper, add the tomatoes, simmer for a few minutes. To assemble, take a large flat baking dish and ladle in enough sauce to cover the bottom, then put down the first layer of lasagne. On top of the raw noodles spread half the ricotta cheese and half the grated mozza, then ladle on another layer of sauce evenly across the cheese. Next, the rest of the noodles, the rest of the ricotta, about half the remaining mozza, and the last of the sauce. Finally, dress the top with the last of the mozza and all the Parmesan, carefully covering the entire top surface with cheese. Sprinkle dried oregano liberally on top of the Parmesan.

Bake at 375 degrees Fahrenheit for 45 minutes and rest for 15 minutes before serving.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 15 Nov 19 - 10:58 AM

I am currently making soup from the last iteration of left overs.
Chicken cheese and veggies. The cheese is added last before serving on very low heat.
Because much of the added chicken was made with sour cream there was plenty of room for seasoning with sesame oil, celery salt, garlic powder, pepper, carrot threads, old bay and salt to taste.

Its a white soup with lots of color from multi colored peppers, corn, carrots and a few peas. I give it a B.

Anybody heard of grains of paradise? great name.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Nov 19 - 10:23 AM

Good one, Mrrzy! (Too bad I'm allergic to coconut)

Last night I made a batch of the chicken and vegetable filling that goes in chicken pot pie (onion, carrot, potato, peas). Alas, I didn't have any frozen peas to add, and to give it more heft I added a single parsnip, not usually featured in my chicken pot pie.

When my children were small and I started making this from scratch instead of buying store-bought highly-processed pot pies, they were at first reluctant to eat the stew. So I made pie crust, rolled it out, and used cookie cutters to create shapes to bake. They sat down to dinner the first time I did this and wanted to dive into the crust characters but were told they had to be placed on top of the bowl of stew. This worked well, and as often happens, was something they insisted upon and participated in for future chicken pot pie meals. There were lots of holiday shapes used over the winter months. Making an entire crust and baking this dish like a pie is just too much work and too many carbs. I didn't make pie crust for myself last night, I used some of my favorite large whole wheat crackers instead.

I don't usually add garlic to this did, but did last night. I grow my own and it saves very well in a paper bag in a dark place in the pantry. It added a nice bright touch.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 14 Nov 19 - 12:01 PM

We like drinks too? DC is apparently serving subpoena coladas. I laughed.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 14 Nov 19 - 08:59 AM

Baking is chemistry. I don't mess with those recipes.
I like dried marjoram.
I love garlic and often mince it.
I am a heretic.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Nov 19 - 06:34 PM

I don't really do Indian food from scratch so I'll take your word for it apropos of the garlic, sceptic though I am. Dried oregano is indispensable. We've had a dingdong here about dried thyme. I won't use that. I have several pots of lemon thyme in my garden at all times, and that's the stuff I always use. Mint too, though it needs a bit of management if you want it in winter. I have a pot of sage, though I seldom use it, and there's always a rosemary bush if I need a sprig or two for roast lamb or for Mediterranean roast potatoes with whole garlic cloves. It's fresh or nothing. We appear to agree on other dried stuff. The point is that you can always leave herbs out if you haven't got fresh. Another good thing to do is think ahead and freeze chopped herbs. I always have some frozen parsley. As for basil, you can buy windowsill pots all year found. It's admittedly not quite as good as your own, but it's not bad at all. I've found that most cooked dishes that require basil don't suffer too much if you just leave it out. Basil is indispensable for tearing raw on to tomato and mozzarella salads, on certain pizzas and on bruschetta toppings. The baby leaves are always the best. And pesto of course. Basil cooked for a long time might as well not be there, unless you go for the abominable dried version. Note that Marcella agrees with me on this!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Nov 19 - 02:20 PM

I agree with you on dried basil. Also dried chervil, marjoram and parsley.

I smash and dump my garlic, too, mostly on account of laziness. But the over-trained in our midst will often default to the most labour-intensive preparation method available to them, thus qualifying as Stakhanovites. I have moments when I slip in that direction.

Minced garlic does have a true home, however, and that is in Indian food, especially dal. The blandness of boiled peas cries out for the brutality of minced garlic in large quantities, not to speak of vicious little chillies, lots of grated ginger, lashings of lime juice and heaps of chopped coriander leaf. Bring it on!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Nov 19 - 02:00 PM

Garlic is very cheap. Any dish that I cook that undergoes longer or slow cooking that has garlic in the recipe will contain far more garlic than you could ever add if you minced it - but it will not have that harsh whiff or acrid garlicky taste. I just peel a small handful of cloves and either bash them with my fist or squash them with the flat of a knife. In they go, more or less whole but busted a bit, and in that state they release their lovely fragrant sweetness slowly and gently into the dish. Finely-sliced garlic is best in pasta sauces that sauté in the same time as the pasta boils. Garlic mincing is just brutal. Almost as brutal as using dried basil. That stuff should be illegal.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Nov 19 - 11:37 AM

I always do the recipe by the numbers the first time, but I almost always end up changing the order of tasks and the proportion of some ingredients, especially sugar, salt and fat, which can often be cut without harming flavour. Veg content and herbs I usually increase, sometimes by a lot.

The big exception is baking with non-yeast leavens, a chemistry-based process with which I am reluctant to meddle. I understand the workings of baking soda well enough to know how much of what is necessary, and most published recipes get it right.

Baking with yeast is quite another story. Flours can be highly variable, and temperature has a strong effect on yeast performance, so the behaviour of a specific recipe can differ sharply from winter to summer, say. So I add "enough flour to make a firm dough", one of my favourite phrases from Victorian cookery. Yesterday's bread was made with no-name flour from the supermarket, and I must have used a good half-pound more than I did with the last batch I made with the stone-ground stuff from the Arva mill. The weight difference probably comes from water content; the supermarket flour is much drier.

But the real thing is you have to pay attention to what your ingredients are doing. A decent cook can't be asleep at the switch!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 13 Nov 19 - 10:31 AM

That lamb with cabbage sounds marvy.

I also try to follow recipes the first time and then add my spin but it doesn't aways work, and there I am, spinning.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Nov 19 - 10:24 AM

I, too, worship at the shrine of Marcella Hazan. Her big book, "Essentials of Classic Italian Cooking", is a revelation, not least because so many of her dishes are not only supremely delicious but also not at all difficult to make. Marcella leads my personal household pantheon along with Mark Bittman, who also came to public attention through the New York Times. Unlike Bittman, who never saw a new food he did not want to wedge into (North) American foodways, Marcella never strayed from her native heath, the cuisine of Italy.

Tonight we are eating lamb, specifically a Norwegian soul-food dish called fårikål -- literally, lamb with cabbage. Mr Wrong, to whom I was married for a few frankly unpleasant years, was Norwegian, and the silver lining of that cloud was that he was nice to cats and a good cook. I owe this recipe to him.

The essential ingredients are lamb, bacon fat, cabbage, peppercorns and salt. Nice-to-have extras are lardons (instead of the bacon fat), minced garlic (which is not canonical but a major umami booster) and celery root. Some people add water to reduce the risk of scorching and flour to thicken the gravy, but I do not.

Take a kilo or more of lamb shoulder and cut it up into hunks a bit bigger than bite-sized. Core and slice a small cabbage into fork-manageable pieces. Crack the peppercorns -- a tablespoon or so.

In a dutch oven or a large skillet with a close-fitting lid, brown the lamb well in the bacon fat, and salt it liberally. Scatter the cracked peppercorns on the lamb, then pile the cabbage on top. Put on the lid, and turn down the heat to minimum or put the pot into a low oven. Leave it alone for at least 45 minutes, then take off the lid and stir up the pot -- juice from the cabbage will have generated a fair amount of gravy by this point. Check the texture of the cabbage (and celery root, if used). If it's tender, the dish is ready to eat; if not, put the pot back on the hob or in the oven until it is.

If you want to use lardons, add them to the pot first and render out as much fat as you can without scorching them, then add the lamb. If you want to add garlic, slice it (if you're Steve Shaw) or mince it finely and add it to the pot while the lamb is browning. If you want to add celery root, peel and dice it into one-inch cubes and mix it into the lamb before piling on the cabbage.

Serve fårikål with boiled potatoes, which you mash into the gravy with the back of your fork, and red wine or any kind of beer you like.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 13 Nov 19 - 03:16 AM

I always asked myself three questions before buying stuff that had taken my fancy:

1) Do I really need it, or can I get by without it?
2) Can I afford it?
3) Have I got somewhere to keep it?

To go ahead with the purchase three yesses were necessary whilst I was married, thereafter two sufficed.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Nov 19 - 06:13 AM

Why not? In essence, I was just shoving the bacon into the folds at each end of the roll. Which is sort of what you're suggesting, except that my method is less efficient! I wasn't going to cut all that neatly-tied string... I think Marcella wants the bacon to be in more intimate contact right through the meat. The recurring philosophical kitchen question arises: do I buy a special piece of kit just for one recipe that I might use once or twice a year at most...?


...Unless, of course, I can dig out a few more dishes that call for a larding needle... :-)


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 12 Nov 19 - 02:59 AM

Steve, could the bacon be laid on the flat brisket and rolled up with it? Easier than using a larding needle, especially if you don't have one.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 11 Nov 19 - 02:49 PM

Ever since Mrs Steve bought me the book a couple of years ago, I've become a massive fan, a disciple almost, of Marcella Hazan. To be honest, the first time I follow a recipe I'm a slave to it (after that I'm a terrible rebel). So tonight I followed, trepidaciously, her recipe for beef braised with onions. Normally, if I have a hunk of a cheap cut of beef, it gets browned, then put in a pot with carrots, onions and celery, with some stock and/or red wine and a big bunch of herbs, then bunged in the oven for several hours at low temp. Very nice....

Well forget that. This was a revelation, so simple, and so different from those general (very nice) beef casseroles...

You need a heavy pot with a good lid. You need a piece of brisket weighing about two pounds. Don't even think of using a cheap topside roasting joint. It won't work. Get brisket or forget it. I know that yanks can get flat brisket. I much prefer to roll it and tie it with string, but it's up to you.

You need to incorporate about two ounces of pancetta/streaky bacon into the meat. Just shove some bacon pieces into the ends. She suggests using one of those needle jobbies that can thread the bacon deep into the joint. Sod that. She says to shove a few cloves into the meat. I didn't have any and I concluded that it matters not a jot.

Next, you need three or four big onions that you slice very thinly. Put the onions into your casserole. Layer a few rashers of pancetta/streaky bacon on top. Put the piece of beef on top of that then season well. It goes in at 150C for about three and a half hours. It needs turning occasionally. Just mash some spuds and boil up some greens. Voila.

The big thing is the lovely, slushy, brown onion sauce. No other gravy needed. This sets this dish apart from all those lovely pot roasts and casseroles.


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Subject: RE: BS: Recipes - what are we eating?
From: Helen
Date: 10 Nov 19 - 06:01 PM

Boiling the whole orange makes it nice & mushy to add to the cake mix, but also incorporates the tang of the orange peel without being overpowering.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 10 Nov 19 - 05:51 PM

There’s a first time for everything, Donuel.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 10 Nov 19 - 05:13 PM

Orange chocolate is a foundation of my marriage but I've never boiled an orange before.


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Subject: RE: BS: Recipes - what are we eating?
From: Helen
Date: 10 Nov 19 - 03:06 PM

Mrrzy, I meant to say a block of cooking chocolate in Oz is 200 grams or 7 ounces. I usually go for the type which is a high percentage of chocolate, i.e. not as much sugar.


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Subject: RE: BS: Recipes - what are we eating?
From: Helen
Date: 10 Nov 19 - 02:08 PM

Now you are asking, Mrrzy. I would probably just use one block of dark cooking chocolate for that amount of cake. To ramp up the chocolatey-ness you could also add a couple of heaped teaspoons of cocoa.

I would mix the cake ingredients together and add the melted chocolate at the end.

I usually melt chocolate on half power in the microwave one minute at a time and stir it after each minute. It usually takes about 3 minutes all up.

I'm tempted to try this out, but using the orange as well. I love orange and chocolate flavours together.

Also, when I boil the oranges I keep the water in a bottle in the fridge and add a bit to cold mineral or soda water, usually with a splash of Angostura bitters. Yum in summer. Very refreshing.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 10 Nov 19 - 10:05 AM

I'm glad Steve and others are about the joy of cooking and not the precision of cooking. The sense of transient accomplishment is far more pungent and delicious than mowing the lawn.
Many of the skills take only a few extra minutes to do with grand results. I was briefly an Italian cook but never a chef with a myriad of techniques.
For those willing to devote the time to writing a cookbook I would like chapters on how to feed 20 or more or how to feed 2. Then instead of recipes a series of skills that would apply to many recipes at a time so people could mix and match.
Some-many failsafe recipes would build confidence and ambition.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 10 Nov 19 - 09:41 AM

That cake sounds marvy, thanks! How much chocilate (dark, I assume) do you add when?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 10 Nov 19 - 06:15 AM

Charmion, use double cream instead. If you can't get dolcelatte, use Gorgonzola (either piccante or dolce). The original recipe was cream and Gorgonzola, but we just like it a bit lighter, that's all, which is why I changed it to creme fraiche and dolcelatte.


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Subject: RE: BS: Recipes - what are we eating?
From: Helen
Date: 10 Nov 19 - 12:58 AM

Mrrzy, this is my favourite flourless cake recipe. It's not chocolate, but I've used similar ingredients but less eggs and added melted chocolate to make chocolate brownies. I have used the processed almonds & eggs idea for a few different experiments including a crumb base for a chocolate ganache tart and I've liked the results of everything I've tried so far.

The main idea is to use processed almonds or almond meal instead of flour and lots of eggs to bind it together and slow cook it in the oven to allow the eggs to do their thing. Variations on flavour can be made by using a different fruit, e.g. stewed apples, peaches or apricots, etc.

Orange & almond cake

Note: I also make the orange syrup from a slightly different cake recipe to pour over the cake. See below.

Makes 1 cake
Ingredients
•        2 large navel oranges, (choose oranges with unblemished skins as the whole fruit is used in this recipe)
•        5 eggs
•        1 1/4 cups (250g) caster sugar
•        2 1/2 cups (250g) ground almonds OR whole almonds processed in a food processor to the desired crumb size
•        1 tsp gluten-free baking powder*
•        Pure icing sugar to serve
Method
1.        Preheat oven to 170°C. Grease and line the base of a large cake pan.
2.        Place the two whole oranges in a large microwave safe bowl, cover with water and put a plate on top to keep the oranges under water. Bring to the boil and simmer, covered, for 20 minutes ensuring that the oranges remain covered with water. Drain and cool. Chop the oranges into quarters, discard any seeds, then place the chunks including the rind into a blender and puree until smooth.
3.        Beat the eggs with the sugar until thick, then add the orange puree, ground or processed almonds and GF baking powder and mix well.
4.        Pour into prepared pan and bake for 1 hour. Leave the cake to firm up in the pan for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake definitely mellows with a little time and can be prepared up to 48 hours in advance.
5.        To serve, sift icing sugar on top and decorate with orange zest and almonds. OR poke a some holes in the cake pour orange syrup over the top. See recipe below for orange syrup.
Source

Orange & almond cake

Orange Syrup
•        1 orange
•        155g (3/4 cup) caster sugar
To make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.
7.        Step 7
Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
8.        Step 8
Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 09 Nov 19 - 10:11 PM

Aaah, Steve. The day I find crème fraîche in a supermarket in Stratford will be the great gettin’-up mornin’ after the Foodie Party finally seizes power in Ontario. For that matter, dolcelatte is a thing I know only from reading the New York Times cooking pages — on line, of course.

I might try making your chicken dish with cultured sour cream ... but then it would not be your chicken dish. Sigh.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 09 Nov 19 - 08:18 PM

For two.

Cut 300g free-range skinless boneless chicken breasts into strips. Stir-fry them fairly gently in 2tbsp extra virgin olive oil in a frying pan. After four minutes, add a glass of dry white wine and let it bubble for a minute or two. Then add 150g of chopped-up dolcelatte cheese and about 150g of creme fraiche (if you have the low-fat stuff, throw it in the bin and rush to the supermarket to get the real stuff). Simmer for three or four minutes, remove from the heat, add 2tbsp snipped chives and season (easy on salt, plenty of freshly-ground black pepper).

In the meantime you need to boil up 250g of flat pasta. It could be pappardelle or fettuccini, in which case you need to sit at the table, or something shorter if you want to eat it off your knee with a fork in front of Strictly. But flat it must be. Gigli would be good. When al dente, drain quickly and throw into the chicken sauce. You may or may not need a bit of pasta water, so keep some back just in case. Mix well, add a bit of pasta water if it needs it (it tends to thicken as you eat it), put it in warm bowls and top with more freshly-ground pepper. The ultimate winter comfort food. Flavours incredible.


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Subject: RE: BS: Recipes - what are we eating?
From: Helen
Date: 09 Nov 19 - 06:24 PM

I haven't read this thread or posted to it for a while so I can't remember whether I have posted this recipe here before but I made them again a week ago and they are tasty and satisfying.

I tried frying some in the frypan but they were a bit mushy so I added an egg, but then I had the oven on for something else the next day so I baked the rest of the mix anyway.

Note: If you are vegan, try using aquafaba instead. That's the water from a can of chickpeas or white or butter beans - not sure if the water from the black beans works. You can whisk the bean water until it resembles egg white and use it as an egg substitute. (Makes great meringues too. You'd never guess it was not egg based and it doesn't taste like beans at all.)

Black Bean-Quinoa Burgers

Black Bean-Quinoa Burgers

Serves 8
Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.

•        ½ cup quinoa
•        1 small onion, finely chopped (1 cup)
•        6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
•        1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
•        2 cloves garlic, minced (2 tsp.)
•        2 tsp. dried steak seasoning
•        8 whole-grain hamburger buns

1. Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.)
2. Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
3. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.
4. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 09 Nov 19 - 01:44 PM

Looking for a good flourless chocolate cake recipe. Dont want to try all the internet ones...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 09 Nov 19 - 10:00 AM

Baking parchment deserves an ode in its honour. I started using it much too late in life; when I think of the hours wasted in greasing and scouring bakeware over more than 40 years of cooking, I heave a sigh of regret. But it just wasn’t widely available in Canada until recently, although my 1935 English cookbook mentions it as The Thing for covering pudding basins and baking meringues on.

I used to use the broad side of a paper grocery bag, but then the supermarkets all went to plastic.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 08 Nov 19 - 10:59 PM

Tonight we had meatloaf flavored with Mideast spice from the corner market. It was delicious.


1/4 cup oatmeal
one-half of a can of diced, salt free tomatoes
1 tsp mideast spice
about 1 1/4 lb ground beef (we like the 80%, more flavor)

In a big bowl, stir together the oatmeal, tomatoes and spice. Add the ground beef, breaking it into lumps about the size of a tangerine, so it's easier to mix. Spray the beaters of an electric mix with Pam spray for easier clean-up, then mix the batch at low speed.

Put parchment paper (for easier clean-up) on a rimmed baking sheet, mold the meatloaf into a meatloaf shape and bake at 350 for one hour.
===========
Make a second meatloaf with an additional 1.25 pounds ground beef, the second half of the tomatoes and one tsp dried rosemary or Italian seasoning. You can bake both loaves side by side at 350 for one hour.

After the hour, gently transfer loaves to oven rakes over a second pan or tray to rest. When pans have cooled down, drain fat into a grease can, then discard on garbage day. Roll up parchment paper and put in a plastic bag left over from something else, freeze and discard on garbage day.

These freeze well in a one-gallon plastic bag.
===========
On a day when you're feeling tired, it's so nice to simply take a meatloaf out, warm it in the oven 300, zap a vegetable or two, and dine.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 08 Nov 19 - 09:40 PM

With big joints, I usually do like you, Steve, with the low temperature method, but the single most important getting-it-right tool I have for meat is an instant-read probe thermometer.

With birds, I roast at a fairly high temperature, baste like a bastard, and leave em in the oven or barbecue until the ankles look right.

Yeah, I know. Not very precise, but in some 50 years of making dinner I have yet to poison anyone.

With any large piece of meat, or even a thick steak, I find things go better if I take it out of the fridge well in advance so the middle isn’t near frozen when i5 goes in the oven. Himself is not a fan of overly rare anything.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Nov 19 - 07:08 PM

Very true, but those things are definitely Mrs Steve's department!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Nov 19 - 07:05 PM

That works with most things, but not baking (breads, cakes, pies, souffle, etc.). That's the chemistry formula you have to be careful with, in many instances.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Nov 19 - 06:04 PM

To be honest I'm not a weigher or a measurer. When I follow a recipe for the very first time I'll stick to the prescribed amounts, but after that I'm a rebel. I never stick to prescribed cooking times for meat. Big joints are always slow cooked at really low temperatures (not chickens). I never look at those so-many-minutes-to-the-pound-plus-20-minutes-over suggestions.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 08 Nov 19 - 01:48 PM

I have been known to order wonton soup, hold the wontons.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Nov 19 - 10:23 AM

I weigh more food than I used to, but haven't gotten to the dry ingredients yet.

Charmion, you wrote:
Boil the potatoes till just tender, then crush them slightly with the back of a spoon on a plate, or between your hands. Toss them in olive oil, season with salt and pepper, then spread them on a baking sheet. Bake at 400F (I don’t know what that is in the other money) until brown and crisp.

I'm sure I described the boil the small potatoes until just tender in my "smashed potato" recipe that I probably shared here. But my version (from Martha Stewart) is that once it is slightly smashed, then slip it into a skillet with melted butter and saute it on both sides. That buttery goodness makes the edges crispy, and all it needs is salt and pepper to make it perfect.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 08 Nov 19 - 07:50 AM

Steve, if you were Canadian (of a certain age), you would have, not only the American cups, but also the Imperial gill/pint/quart measures that belonged to your English immigrant grandmother, the government-approved beakers with both American and metric graduation on them, and an electronic scale that does both metric and U.S. Standard, and for all you know troy weight as well.

So, with all this clag in your kitchen, of course you measure everything with your Mark I human eyeball and your good right hand.

Many of my recipes, especially for bread, have metric weights written in over the American cups and tablespoons. Weighing the ingredients is far more precise (important with baking) and saves washing up all those volume measures (important when one is lazy).


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Nov 19 - 04:45 AM

I bought a cheap second-hand copy of Nigella Bites on Amazon. It was the American edition! I still can't get my head round this "cups" malarkey. Mrs Steve bought me a set of "cups" measurers!


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 08 Nov 19 - 04:34 AM

I printed a little conversion chart (degC, degF, gas#) onto a label which I stuck to a kitchen unit next to the oven. I'm still trying to invent one for calculating microwave times at different power levels.

OTOH when the computer world went metric half a lifetime ago, I had to learn the 25.4 times table...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Nov 19 - 04:28 AM

I know off by heart all the temperature conversions within the UK meteorological limits. Beyond that, if I'm reading an American recipe I just ask Siri what it is in Celsius!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Nov 19 - 04:24 AM

This post surely should be about Thousand Island dressing...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Nov 19 - 08:49 PM

Steve, I learned all that calculation in Grade 9 science at the age of thirteen, and promptly put it right out of my head. Like most Canadians, I live with three different systems of measurement simultaneously, hardly ever bothering to convert because each system applies to only certain aspects of life.

So temperature is Celsius unless it’s the oven, in which case it’s Fahrenheit because the stove is American. Beer comes by the Imperial pint (20 fluid ounces) at the pub because the glass is British, and many Canadians still have a vestigial memory of what a real pint and quart are. Milk comes in four-litre packages, put up in three plastic pouches in a plastic bag. Why three plastic pouches and not four? Because when the system was designed, people were accustomed to Imperial quart bottles, and 1.33 litres is quite close to that. I weigh myself in pounds, but I buy cheese and meat by the kilo. I buy gasoline (petrol) by the litre, but understand fuel efficiency best when expressed in terms of miles per American gallon.

When the government converted us to the metric system back in the late ‘70s, the change was supposed to simplify our lives. It did no such thing.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Nov 19 - 06:49 PM

Using olive oil is the Mediterranean way. You could also throw in some unpeeled garlic cloves and a sprig or two of rosemary. In fact, you could even skip the par-boiling. We do it that way quite a lot! Just cut the unpeeled spuds up quite small and bake them for half an hour. My family love spuds done that way to accompany barbecues, but with anything really.


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 07 Nov 19 - 06:48 PM

Charmion wrote: I don’t know what that is in the other money
I learned this between 55 and 60 years ago so it might have got a bit twisted since then but I seem to remember -32 x5 /9.

400-32= 368

368/9 = 40.9

40.9 x 5 = 204

call it 200 C

Off topic reference to another thread but this is a result of a Grammar school education.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Nov 19 - 06:07 PM

I made a variant of Steve Shaw’s oven chips the other day, using the teeny-tiny potatoes that French-speaking Canadians call “grelots”.

Boil the potatoes till just tender, then crush them slightly with the back of a spoon on a plate, or between your hands. Toss them in olive oil, season with salt and pepper, then spread them on a baking sheet. Bake at 400F (I don’t know what that is in the other money) until brown and crisp.

Boffo, I tell ya.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 07 Nov 19 - 02:56 PM

I used to be a moulder! My instructional poem, from WalkaboutsVerse, "Diedactic"


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 07 Nov 19 - 02:50 PM

I made a tool to make an impression in tin foil for a mold and not to eat the impression tool. You silly goose, I guess you are not a tool and die maker or death mask maker or hollywood face mold maker.

I suppose you could mold your exact face for a birthday cake but the notion of eating one's face seems morbid.

We have about 10 recipe channels on TV and the food looks scrumptious


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Subject: RE: BS: Recipes - what are we eating?
From: Raedwulf
Date: 06 Nov 19 - 05:31 PM

Peperonata. I say peperonata, but I'm sure some will have conniptions about what I made! The recipe I have (naturally, I don't follow it; where would be the fun?!) says a couple of red bell peppers, a can of Pomodoro tomatoes, the right amount of chili (it doesn't say "the right amount of chili" but that's what it means, as every recipes does, right?).

So, naturally, I ignore this. Green peppers are added because A) they're to hand & B) Why not enjoy the contrasting colours? Onion. Oooo! Wrong! Yet, the first google you hit for peperonata has garlic & basil in the ingredients. Can't stand garlic meself, but onion I love, so why not. And yes, basil was included (the plant will not last much longer; it's already dropping leaves all over).

So, peppers (various), onion, tomatoes (not Pomodoro), basil, chili. It won't be peperonata by somebody's standards, but it's damn tasty! ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Janie
Date: 06 Nov 19 - 04:03 PM

One can certainly use regular milk instead of evaporated milk to make pumpkin pie. But there will be some differences. Pumpkin contains a lot of water. It will often require longer cooking times, and the texture and flavor of the custard will be different and less creamy if regular milk is used.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Nov 19 - 10:21 AM

The risk of someone accidentally eating clay or epoxy is great - why not use a jelly bean or something the right size and shape that is food?


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 06 Nov 19 - 09:42 AM

Use a hardening clay instead of epoxy paste like I did if you are more familiar with clay.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 06 Nov 19 - 09:30 AM

I used to make Xmas treats like whiskey balls or schwedy balls but now I make a treat inspired by Monty Python called Crunchy Frog.
I take whole half walnuts, that look like the body of a small frog and in a double boiler I melt Dove chocolate to dip the walnuts and set down on wax paper. For the chocolate head I make a head out of epoxy, this takes bit of sculpting skill, to make a mold out of several thick aluminum foil sheets and pressing the head shape into the foil. I dab the chocolate into the mold and attach the head with some more melted chocolate. For the eyes I use a tiny round confectionary before the chocolate is cold.

You can make brown red or brown green versions but who cares, they taste alike unless you add peppermint oil to one batch or a hint of cinnamon to another.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Nov 19 - 08:06 AM

Mrzzy, you should eat more in Italian, Chinese (actually, Cantonese) and Japanese restaurants if you are in search of brothy soup. Their cuisines have never heard of the blender as a soup-maker’s tool.

Tortellini in brodo and egg-drop soup are my faves.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Nov 19 - 06:56 PM

Chicken soup is the one I'm most likely to leave "brothy," with mostly stock, though I'm as likely to make chicken pot pie (very thick/stewlike) as I am to make chicken soup these days.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Nov 19 - 06:39 PM

Well we had the Marcella pesto stirred into spaghetti this evening. It needed to be loosened with a splash of pasta water (Marcella suggests that), and we grated a bit of extra Parmesan on top. It was an utter class act, and so simple. That woman was a bloody genius. I have her book and will rely on it muchly from now on!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Nov 19 - 05:48 PM

I miss brothy soups in restaurants. They seem to think thick and full of stuff is better. And while a good stew is delish, it is not Soup. (I feel like Eeyore or zpooh or Piglet here.)


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Nov 19 - 11:42 AM

I made a robust batch of tomato beef vegetable soup last night; I sometimes use a ham hock in soup, but didn't want to dig one out so did a mix of a half-pound of beef chuck roast and two slices of thick-sliced hickory smoked bacon, run through the grinder attachment on the stand mixer. Because of the recent freezer change out I had a quart of tomato juice (from garden tomatoes last year or the year before) to use as much of the liquid, along with a couple of pints of canned tomatoes that I need to finish up this year.

I started out sauteing chopped onion, then added the meat to brown along with it, then started adding vegetables according to how long they take to soften. Diced carrots and green beans spent the most time that way, then I added a bit of water so other things could steam (potatoes, kidney beans I prepared a couple of days ago) and then started adding the tomato stuff. I dehydrated mushrooms last year so I threw a handful in. The rule of thumb that I *think* came from Lynne Rossetto Kasper (The Splendid Table cookbook and long-running radio show) is to not add any tomato products until things like onion are at the point you want them, because once tomato is in the onions won't soften any more. Seasoning was (as usual) a hefty grind of black pepper, salt, oregano, and a dollop of Balsamic vinegar.

I finished with slivers of cabbage stirred in. It's a nice beefy/smoky/tomatoey soup. Great smell, great mouth-feel. More stuff than liquid, but not as thick as a stew.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Nov 19 - 10:50 AM

Yikes, omission red alert!!! Right at the end of making Marcella's, you add about an ounce of soft butter (I melted it slightly in a pan), just after the cheese. I mixed it in with my fingers again. What Mrs Steve's eye don't see...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Nov 19 - 09:59 AM

I don't buy shop pesto. I've never tasted any that wasn't greasy, salty and a little bit bitter. I happened to have three or four windowsill pots of basil lying around so I've used them up today before they went downhill. I have done pesto the traditional way with my pestle and mortar, but I honestly can't be arsed these days as I have a very nifty hand blender with its own jug.

I made one lot of Marcella Hazan's, which I'll stir into some spaghetti this evening after the fireworks at the old people's home. The ingredients are fresh basil, extra virgin olive oil (my best Tuscan), pine nuts, garlic and salt. That gets whizzed into a paste, then I added a hearty grating of parmesan cheese and a slightly less hearty grating of pecorino Romano. Following Marcella, I worked the cheese in with my hand (which was very clean), which keeps the mix airy and light. The bonus is that you can lick your fingers after you've finished.

I made another lot which we'll have on crostini on Friday evening. This is one of Gino d'Acampo's recipes. It's basil, pine nuts, garlic, extra virgin olive oil, parmesan and a goodly amount of sundried tomatoes drained of their oil (I hate the salty, dry-packed ones). You can whizz it all in one go but it's better to do the whizzing in two steps, leaving the cheese and oil until stage two. The paste is quite thick, ideal for spreading on to bruschetta or crostini. The finishing touch is to sprinkle some deseeded, finely-chopped tomato and some baby basil leaves on top. I'll need another topping for Friday night but I haven't decided on one as yet. I'm a bit weird with my bruschetta and crostini. I always brush both sides very lightly with garlicky oil before toasting. The rubbing with garlic method can tear the bread, but that's just me being clumsy, and I'm not changing now. The bread quality is paramount. I normally use Crosta Mollusca pane pugliese, but if I haven't got any a nice sliced ciabatta will do the job.


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Subject: RE: BS: Recipes - what are we eating
From: Charmion
Date: 04 Nov 19 - 03:42 PM

I always make cranberry sauce from the berries; it’s easy and far better than what comes out of a tin. And you can buy fresh cranberries for cheap at the supermarket at this time of the year (the harvest is on now) and chuck ‘em in the freezer for future reference. Commercial cranberry sauce is always too sweet, and I like to put just a bit of orange zest in it.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Nov 19 - 03:33 PM

My grandmother used to make cranberry sauce from fresh cranberries... We have the recipe. Someone makes "gran's cran" every year... My only job this year is a dessert that is both chocolate and not pie, as we have apple, cherry, maybe pumpkin, and pecan, at least...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 04 Nov 19 - 01:44 PM

Mrs Steve makes cranberry sauce every year. I think the cranberries come from the US. I'm not that keen on sharp, sour things on a plate of what is generally comfort food, but I always have some of hers. Much better than what comes out of jars.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 04 Nov 19 - 10:51 AM

I started making my own cranberry sauce from fresh berries a couple of years ago - there is a world of difference and it's much better than the jellied can stuff.

I have a container of defrosted sweet potato so this afternoon will steam my pumpkins and make some pumpkin/sweet potato bread and freeze it. I have whole dates here to chop and walnuts and butter - it all comes out quite rich.


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 02 Nov 19 - 12:18 AM

Thanksgiving is coming. Lady Hillary and I have agreed on a pumpkin risotto [Arborio rice] with pine nuts.
We also generally make a tomatillo, cranberry and jicama salsa in place of ordinary boring, cranberry sauce. We're adding some pomegranate vinegar to the salsa.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Nov 19 - 11:19 PM

There's a recipe I like in the old Better Homes & Gardens cookbook a friend gave me in 1974 that I still use. No branded products, and though it calls for evaporated milk (that I did actually buy last year and still have) I often just use regular milk for the entire amount. I have no idea why evaporated milk is called for, it's just a custard.


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Subject: RE: BS: Recipes - what are we eating?
From: Black belt caterpillar wrestler
Date: 01 Nov 19 - 06:55 PM

Well, we had soul cakes.

Interesting taste, probably the vinegar that does it.

Robin


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 Nov 19 - 05:55 PM

I can’t remember when I last made a pumpkin pie, but Himself came home yesterday with three little pie pumpkins instead of one of the great watery ones we normally use to make a jack-o’-lantern. So this morning I steamed them in the electric pressure cooker (a Very Useful Device) and ended up with a little over a kilo of orange mash.

Now, until today I was under the impression that pumpkin pie is a fairly standard item — custard with mashed pumpkin stirred into it baked in pastry. I was so wrong. I made the mistake of Googling for recipes and ended up with at least ten variations, some requiring a pre-baked shell and calling for molasses, bourbon and fresh ginger root, and others forbidding a pre-baked shell and calling for maple syrup, heavy cream and extra egg yolks. Finally, in desperation, I Googled for the recipe that used to be printed on the label of Libby’s canned pumpkin, a staple of Ontario cuisine circa 1965, which called for evaporated milk (how post-war!) and always worked, especially if you doubled the ginger.

And I found it. The Libby trade name now belongs to Nestlé (boo!), and the recipe irritatingly tells you to use branded ingredients, all from the Nestlé stable. So I used what we had in the house — except evaporated milk, which I haven’t bought since about 1968 — and it just came out of the oven both looking and smelling precisely as it should.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Nov 19 - 02:06 PM

We're having bacon and three-bean risotto tonight. I'll use about half chicken stock and half veg-boiling water, which I won't salt. The "three beans" are a variable feast. Tonight it will be 150g each of broad beans, sugar snap peas and peas. They get boiled first in enough water to give me about 400 ml water, and I'll have to use an organic stock pot this time as I haven't got any stock in the freezer. I need around 700 ml on standby. I put a big knob of butter in my cast-iron small casserole and fry about 100g snipped streaky bacon or pancetta until almost crisp. Then I add about three chopped banana shallots and fry for another five minutes. Into that goes a few sprigs of fresh thyme and about 275g of risotto rice. I turn up the heat and add a small glass of white wine. After this toasting of the rice I add the hot stock.

Now here's the cheat. I add the stock all at once. That much rice needs about 600 ml of stock, keeping a bit in reserve. Season (easy on salt) stir like mad, bring to a gentle simmer and put the lid on for fourteen minutes. Drink the rest of that bottle (share). When time is up remove the lid and stir really vigorously for at least two energetic minutes. Test for al dente. When you're happy, add the cooked veg, a big grating of fresh Parmesan cheese, some chopped fresh parsley and either a big knob of butter or two tablespoons of full-fat creme fraiche. You may need a bit of extra stock, depending on how you like your risotto. Stir and allow to sit off the heat for a few minutes. As long as you've done that vigorous stirring, it will be just as good as a risotto made the laborious way.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 01 Nov 19 - 01:31 PM

Big noodly soups. Getting cold.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 31 Oct 19 - 04:12 PM

The old freezer died and some things got soft, but not too much defrosted completely, and today the new freezer was delivered, set up, and after chilling for four hours, is stuffed with the perishables that were in coolers since this morning when I emptied the old one. It was still working, but barely. Now that 50-year-old freezer is going to be recycled.

And I have some cooking to do with things that should be used soon. I can make baked goods and refreeze them, to start with. I do a mix of pumpkin and sweet potato in a spicy bread that is amazing, and some of the frozen sweet potato can go in with the fresh pumpkin here that I'll steam soon. The original recipe is just pumpkin, but I was short on the recipe a while back and added sweet potato to make up the volume and the results were mindblowingly good!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Oct 19 - 01:45 PM

My Scandihoovian mother who grew up in the relatively white bread Pacific Northwest made awful curry. It involved one can of Coleman's curry that was in the cupboard, and though I lived in NYC for several years and ate in Indian restaurants, I need to work on developing an interest in anything called "curry" because of those early years. You don't want to know what her chili tasted like (think spaghetti sauce over beans). There were several other attempts at international cooking, more or less successful, but usually mispronounced. My Puerto Rican husband was in stitches when I told him about growing up with Mom's 'Arrows con polo' (pronounced that way).

How mild was the Northwestern diet? I remember what a big deal it was when you could finally buy bagels.

There was a lot of Asian food, primarily Chinese and occasional Japanese, when I was growing up in said Pacific Northwest, but not a lot of curry (not in those places.)

I've had a lot of interest in the wide range of Middle Eastern and Mediterranean foods, and most of the ingredients are easy to get here (so is Indian and Asian, because this is a highly multicultural area in urban North Texas).

This isn't to say there was nothing good to eat there. After all, when the tide is out the table IS set. Clams, oysters, crabs, mussels, etc., and lots of fresh and saltwater fish.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Oct 19 - 12:57 PM

Lots of things are better reheated. Mom said to leave things overnight so the flavors can marry.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Oct 19 - 10:05 AM

Himself loves curry, which his mother learned to make in Malaya (as it then was) where the family was posted in 1958. (By herself, my mother-in-law travelled by air from Colchester Barracks to Singapore with four children, including Himself in nappies. I remain amazed.) I grew up on an Anglo-Indian version of curry that my father's family learned from one Mrs Mott, who had been in service in Poona before becoming my grandmother's cook circa 1930.

Most curry dishes are even better reheated, too.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Oct 19 - 07:44 PM

We don't have curries very often and I get fed up of throwing out jars of spices that I bought in a flush of enthusiasm, used once, only to discard years after they expired. We get our spicy hits mostly from chili con carne or from Italian dishes such as arrabbiata or orecchiette con cime di rape. Or from Spice Tailor cheat recipes. ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Oct 19 - 07:07 PM

BobL, try Spice Tailor curry mixes. There's a good number of varieties and, to my way of thinking, they are better than those jars of curry sauce, which I find are overcooked, dull and claggy. A typical pack consists of a sachet of dried spices, including a dried chilli, a base sauce that you stir-fry the meat/veg with and a main sauce to do the final simmer until the meat/veg is cooked through. If you like it hot, the Fiery Goan is very nice. I've been known to add a dash of creamed coconut and I always cut up the spices a bit with scissors. Very good with diced chicken breast, chick peas and whatever rice/naan/pappadoms you prefer. And mango chutney and raita, of course.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 13 Oct 19 - 10:46 AM

I ask because I made something once with lots of spices and when it was done it tasted like curry. Accidentally but deliciously.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 13 Oct 19 - 08:17 AM

I used to make curries from scratch using the individual spices, but gave up when decent bottled sauces such as Patak's appeared on the market and gave better results. How do you tell which are the decent ones, other than by trying them all? Rule of thumb: check the list of ingredients, and if they include modified starch, reject.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Oct 19 - 04:11 PM

Yes, Mrrzy, I mix curry spices for each recipe. I buy them ready-ground — I’m not sufficiently hard-core to roast and grind whole spices at home — but the variations from recipe to recipe are great enough that I don’t bother with mixes except garam masala. Southern Ontario has so many people who make South Asian food at home that most supermarkets carry ground and whole turmeric, cumin, coriander, cardamom and cinnamon in large cellophane packets.

I have a couple of Mahur Jaffrey books and I’m not afraid to use them.

Can’t remember when I last had any use for pre-mixed curry powder.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 12 Oct 19 - 02:16 PM

I lived in Newcastle for more than a dozen years but never got around to trying panhaggerty, Steve, but yours sounds good - I'd be tempted to stuff some of it in a stottie (much easier to find there in Greggs, e.g.).


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Oct 19 - 01:55 PM

I just sliced the spuds thinly by hand. I do have a mandoline but in this case the thickness (or thinness) wasn't too crucial and I don't like to make extra washing up! The vegetables in my way of doing it are mostly in liquid or sticking out into steam, so they didn't take long to cook. It wasn't like a gratin that you bake uncovered. I have a 24cm sauté pan with a vented glass lid (I like to see what's going on) which was ideal for two and which will do for three when my sisters here next week. I used a bit too much stock (I served the panhaggerty with a slotted spoon so as not to have it too sloppy in the bowl) but now I'm left with a small amount of thick and delicious gravy which I can always find a use for. My pan is ancient with loose rivets so I've just ordered a new one. I'm not too keen on non-stick, which seems to be the thing with the type of pan I want unless I pay £150 for a Le Crueset, but I suppose my new one will at least let go of my frittatas a bit more easily. It's crucial that I have a handle that won't suffer heatstroke as it sticks out of the front of the grill, so no plastic.

Anyway, slow-roasted whole shoulder of lamb tomorrow! I'll join Extinction Rebellion NEXT week...


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 12 Oct 19 - 01:17 PM

Things vary for me, mrzzy.

It varies.

At one rare end I might try to follow a recipe.

At the other and often used for a meal with Quorn fillets, I’m using a jar of a Korma sauce mixed with chopped tomato and onion.

Something like my root veg curry things are a bit random but would at least start with frying onion, adding cumin, coriander and a mild chilli powder. Maybe some root ginger, maybe turmeric… it’s just how it goes at the time. No expertise and they differ but they all seem to come out OK, and better if they are made a day in advance.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 12 Oct 19 - 12:49 PM

Do you guys make your own curry (the spice, not the dish)?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Oct 19 - 12:27 PM

Steve, on your panhaggerty, you slice the potatoes and carrots but don't do shaved slices - they're thick enough to be a little firm? Sounds interesting.

I made two lemon meringue pies yesterday and my daughter stopped by to pick up hers. We had intended to make them the evening before but took too long over dinner. I don't use shortening for crusts any more, I use butter.

It was quite cool this morning, almost down to a frost but with a couple of degrees to spare. It's time for soups, and I have some frozen turkey pieces to start out with.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 12 Oct 19 - 11:46 AM

None that hungry so just the simple Cheshire cheese (we used to call Welsh Rarebit but I now think that is something more involved) on toast for tea today. Bit of mustard powder and milk in a pan. Crumble in a pack of supermarket (nothing fancy) Cheshire and heat up. I’d not attempt a complete melt with this, in fact I think a touch of “bittiness” is part of the enjoyment. I don’t think it works with Cheddar – that can turn out a bit stringy and I think it suits the tang of Cheshire better.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 11 Oct 19 - 07:46 PM

Bejaysus, I did my take on the Northumbrian dish panhaggerty tonight, and what a triumph it was! You do need a pan that you can put under a hot grill...

Here's what I did, for two, bearing in mind that Mrs Steve and I are greedy buggers...

Grab a pack of streaky bacon, preferably unsmoked and dry-cured, about 200g. Cut the rashers in half and carefully fry them in a sauté pan in a little glug of oil. I had to do mine in two batches. You want the bacon almost crispy with the fat rendered. Put the bacon to one side. You need that pan with all its fat.

Grab two good-size carrots, peel them and slice them thinly. Grab two medium onions, peel and slice thinly. Grab about 500g of potatoes, peel them and slice them fairly thinly. No need to overdo it. You also need 350ml chicken stock.

In the bacon pan put in a thin layer of your sliced spuds. Add a layer of onions, then carrots, then bacon. Season lightly. Repeat these layers until you've used everything up. The very top layer should be potato. Pour in the stock. Simmer that lot under a lid for about 15-20 minutes.

Check that the spuds and carrots are done, then grate at least 150g of strong cheddar on top. Put the pan under a hot grill for six or seven minutes until the cheese is bubbling and going golden.

There, you've done it. We had ours with some greens, but you could just eat it on its own or with a bit of crusty bread. Brilliant for a miserable winter's evening. As with anything I ever cook, the quality of the ingredients was paramount. Silk purse, sow's ear, etc....


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 10 Oct 19 - 03:02 PM

10 portions of Murghi Dopiaza made today, two to eat 8 for the freezer.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 10 Oct 19 - 02:25 PM

Yesterday, the temperature plunged and the sky turned gray. It rained a lot. It was a perfect day to fire up the oven. A supplement in the newspaper had an article about a woman who bills herself as "The Pioneer Cook." She had moved from San Diego to a ranch in Oklahoma, and apparently the media think that when she moved, she not only traveled miles but went back a century or so.

Well, she offered a recipe for curried cauliflower, which is baked in a 450-degree oven. (That's really hot.) How she could think that the pioneers had access to curry powder, kosher salt and red wine vinegar is a mystery, but she did. Nonetheless, I made the recipe and it was good.

I made the usual modifications. Didn't add salt; in our house, we never put salt in anything because of the DH's blood pressure. If you want salt, you can use the salt shaker. I cut the amount of curry powder, and the food still burned my mouth.

The recipe said to bake the cauliflower for ten minutes, then take it out, turn it over and bake it a further 10 minutes. I decided "the heck with that". A 450-degree pan is dangerous to handle, and opening the oven loses a lot of heat. So I just let the food cook for 20 minutes, let the pan cool some, and it came out fine.

In the nice, warm kitchen the DH made chicken salad with poppy seeds in it, and we served it over cut-up garden tomatoes. It worked well.

So there are two ideas for you: curried cauliflower and chicken salad with tomato.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 09 Oct 19 - 08:32 PM

We're so close to autumn weather, finally, that I can almost taste it. . . this weekend begins cooking season.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Oct 19 - 05:40 AM

We're not even allowed to put "champagne-style" or "made by the champagne method" on the label. Interesting that you say that your superior sparklers are never the ones to indulge in this chicanery. Inferior stuff piggybacking on famous names is annoying.   The cheap discounter supermarkets here (Aldi and Lidl) produce own-brand stuff with labels as similar to Heinz, Campbell's, etc, as they can legally get away with making them.The trouble with champagne is that much of it is overpriced and disappointing. For a quarter of the price you can often get a vintage Cava that's every bit as good, and other French regions make a "cremant" that is indistinguishable from champers but about three or four times cheaper. And don't get me started on cheese names...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Oct 19 - 12:01 AM

Hmmm.

Most sparkling wine from the US is called sparkling wine. There does seem to be an exception:

http://blog.wine.com/2013/01/inaugural-california-champagne-controversy/

    Korbel Wine Cellars began producing “California Champagne” in the late 1800s, when using the term “champagne” on wine labels outside of champagne caused no worldwide ire. They have continued to do so, even with the sale of the company, a sale that mandated continuation of the term “champagne” on the label. They are old school. They’ve been using the term for years and have no reason – or requirement by law – to change. But other wineries who produce sparkling wine in California who are “grandfathered” in do not use the term, mostly out of respect for the Champagne region. Interestingly, the majority of California sparkling wines who continue to use “California Champagne” on their labels are priced below $15. Those pricing their wines in the $30+ brand themselves as California sparkling wine. It reflects the fact that the majority of wine consumers on the market most likely do not understand the difference of Champagne and sparkling wine.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Oct 19 - 02:12 PM

From the Vinepair website (google):

The 100-Year-Old Loophole That Makes California Champagne Legal

I had a furious row online once with a yank who vigorously defended this deception. It wasn't on Mudcat!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Oct 19 - 01:40 PM

My aunt is considerably older than the EU and sometimes I think she will outlive it. If I tried to tell her she makes mere “Cornish” pasties, I’d get a snort for my trouble.

When leaving her house, facing a drive of four to five hours on the autoroute, she always me a packed lunch, often a pasty. No eating in motorway cafes for her kin-group!


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 07 Oct 19 - 12:28 PM

You tell 'em Steve...picturing you with a Cornish pasty in hand, it brought to mind that song from school/boy scouts about "tomatoes are soft and they won't hurt your skin"!!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 07 Oct 19 - 11:34 AM

The US winemakers have to call the fizzy wine "Sparkling Wine."

This morning I have chicken tenders thawing for something for dinner and a piece of Copper River salmon thawing for lunch.

For the salmon we don't gild the lily around here, it's a simple matter of sauteing in butter with salt, pepper, and a little garlic powder. Perfect!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Oct 19 - 09:54 AM

There are rules.

From the Cornish Pasty Association website:

ON THE INSIDE

Just good, wholesome ingredients, put together with love and care

Roughly diced or minced beef
Sliced or diced potato
Swede (turnip)
Onion
Seasoning to taste (mainly salt & pepper)
No meat other than beef, and no vegetables apart from those listed can be used in the filling. There must be at least 12.5% beef and 25% vegetables in the whole pasty. All the ingredients must be uncooked when the pasty is assembled and then slowly baked to develop all that famous Cornish pasty taste and succulence.

ON THE OUTSIDE

The pastry can be shortcrust, rough puff or puff, but it has to be savoury and able to withstand baking and handling without breaking. Pasties went down the mines, across the fields and out to sea, so they had to be up to the job. It can be glazed with egg, or milk, or both, to give the finished pasty its wonderful golden colour.

THE CRIMP

Here’s where the pasty comes into its own. Once it’s assembled, the edges are sealed by crimping them to one side, creating the characteristic Cornish pasty shape. If it’s not crimped, it’s not Cornish.

WHERE WAS IT BORN?

Any product sold using the Cornish pasty name must be produced west of the Tamar, in the wonderful county of Cornwall.

WHAT DOES
PGI STATUS MEAN?

SINCE 1993, THE EUROPEAN UNION (EU) HAS PROVIDED A FRAMEWORK THAT GIVES LEGAL PROTECTION FOR NAMED REGIONAL FOOD PRODUCTS AGAINST IMITATION ACROSS THE EU.


So, even if your aunt is sticking strictly to the rules, in Quebec she can only make a "Cornish" pasty, never a Cornish pasty. I know she's not in the EU, but I sincerely hope you won't be condoning a similar thing to what the yanks do when they call their fizzy wine "champagne." ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 07 Oct 19 - 09:51 AM

Nokedli! Wonderful Hungarian spatzlish stuff. Also csipetke, irregular-shaped pinched-off kinda egg noodly stuff.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Oct 19 - 09:16 PM

My aunt makes the best Cornish pasty in Creation. She's Canadian, of mostly Irish descent, and lives in the Eastern Townships of Quebec.

So there.

Himself came home with an unfamiliar sort of pasta the other day, in a plastic bag with a label in Hungarian. Boiled up, it's a bit like spaetzel, a staple of the southern German diet, but somewhat smaller. Tonight we had lamb stew ladled over heaps of it. With beer. Sunday supper at its best.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 06 Oct 19 - 03:10 PM

Diverging slightly, I wrote this poem about the Cornish pasty "Tin-Miners' Lunch"


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 06 Oct 19 - 03:03 PM

Long time ago, but I've also enjoyed Lemon meringue pie, JF - very moreish...

And, further to the above, if in England someone is seemingly carrying a few extra pounds, the question may be raised "Who's eaten all the pies?!"


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 06 Oct 19 - 03:02 PM

The homity pie can be a thing of beauty, as can the steak and kidney topped with a vast crust. But, as a northerner living in north Cornwall, there can for me be only one of two numero uno pie-like objects: the Greenhalgh's meat and potato pie (or preferably two), purchased on Bury Market or from Dominic's in Radcliffe, or the Chough bakery's large steak pasty from their tatty harbour-front shop in Padstow. Either must be eaten slightly too hot, in the street, absolutely never taken home to reheat.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 06 Oct 19 - 02:35 PM

I guess terms vary Wav but mum used to do her own lemon merengue pie, a bigger one to be divided rather than individual and it was delicious. It’s not something I remember having in a long while though.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 06 Oct 19 - 01:46 PM

Don't know a lot about pies but in Adelaide, South Australia, they plonk a pie on a bed of peas and call it a pie floater.

In Wigan, England, I think a lobby is a potato pie without a crust.

At school in Sydney, after eating one from the corner shop, we'd often say "live by the pie, die by the pie"!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Oct 19 - 01:23 PM

Last night I was watching the local PBS "Create" channel and there was a program about all of the great homemade pies that are sold at roadside stands, particularly in New England. I watched those pies being made and knew I had to do something soon. I called my daughter and we have a date this week to have dinner and she'll bring a pie pan over and we'll make two pies, one for each of us.

Lemon meringue, I think.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Oct 19 - 11:33 AM

You could blend chamomile withe something else, ginger would probably be good. I drink a strong cup of it before bedtime if I'm a bit wound up from the day. I do like the flavor and I buy it in bulk and spoon enough into the tea sieve that it's a fairly strong flavor.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 06 Oct 19 - 10:51 AM

It was yum, though I do say so myself.

Meanwhile I had a nice hot cup of rooibos this morning. Not sure I like the actual flavor but a hot cuppa was soooo nice. Will keep trying, though. Again open to suggestions for herbal comfort... Soothing. Don't like the taste of chamomile unfortunately.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 06 Oct 19 - 08:51 AM

Wouldn't mind joining you, Mrrzy - with you having some extra bison!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 06 Oct 19 - 07:49 AM

When I was still college professing, I did not allow my students to [rudely, to my training] eat nor drink during class. In the latter years I would hear that they literally could not go one hour without water.
Bullshit. Spoiled brats. You just don't need to have constant water intake. Well, maybe some medical conditions, but just regular folks? Nonsense.
I miss my job!
Meanwhile I have purchased but not tried rooibos. It still scares me.
Made some kickass bison and mushroom spaghetti, though.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 06 Oct 19 - 07:28 AM

By the way, nice place Bude, in my opinion - my late auntie and uncle from Manchester retired there; hence my poem, from WalkaboutsVerse, "Birdwatchers' Bude"


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 06 Oct 19 - 05:38 AM

You see people round here, taking a stroll on the sea cliffs or around the Bude Canal (it never gets that hot round here), lugging two-litre plastic water bottles with 'em! I suppose I shouldn't judge...


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 06 Oct 19 - 04:57 AM

Dave Hanson wrote: Carrying a bottle of water around all the time in the UK is just fashion.
As with many things this all depends on context. When I worked as a volunteer steward for folk festivals (you know, the real folk police) I always took a small bottle of water or cold tea with lemonade on my duties.

If I'm sitting around the house all day or nipping to the shops there is no need. Intensity of hangover can increase the likelihood but I'm having a sober month right now so no bottled drinks.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 06 Oct 19 - 02:25 AM

Carrying a bottle of water around all the time in the UK is just fashion.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Oct 19 - 10:56 PM

Over the years there were staff events at my university where they gave away a number of BPA-free insulated tumblers (they're translucent and have air between the layers) with a lid and acrylic straw. I also bought a batch of acrylic straws (and a couple of extra brushes for cleaning them). These do for me around the house and in the car and they're sturdier and more durable than the soft plastic water bottles. Ice in the fridge is filtered and I usually fill it up from the tap. For some reason water coming through the fridge filter tastes more like chlorine than the tap water does. I use the filtered water for the glass kettle but I fill it the night before so it sits on the counter and any chlorine dissipates.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Oct 19 - 08:56 PM

Weak tea is called gnat's piss round here, Charmion. I regard caffeine-free tea and coffee as not tea and not coffee. I can't understand this need to lug water around all the time that afflicts some people. The only time I'll do that is on my holidays in the Med on hot summer days, and then it's just a 500ml bottle that I can refill at drinking fountains, which is occasionally only. Some people think that drinking a ton of water is good for you, that it somehow flushes you out. It doesn't. Your body just chucks it back out almost straight away so that your blood doesn't get diluted (we call it homeostasis), down the lavvy or in a hedge somewhere, and any toxins that are inside you end up still there, awaiting your body's natural systems to delete them at their leisure. I'll admit that drinking when you're thirsty should never be ignored. The main sign that you're not drinking enough is constipation. I rarely tote water around and I never suffer from the aforementioned issue.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 05 Oct 19 - 08:00 PM

Anyway, to try to get back more to food. Just a reheat with more rice today. I did a root veg curry thing on Thursday night for Friday tea and nearly always make enough for two meals. Everyone is happy with this 2 days in a row.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 05 Oct 19 - 07:19 PM

Sure, Charmion. That applies more to dad but mum’s hands and arms aren’t what they were either. Both find these 500ml containers with a press button flip top nice to handle.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Oct 19 - 07:03 PM

I go about with a water bottle, too, Jon Freeman. I keep one in the car, and I have one in my shopping basket. For older folks whose hands shake or have lost strength, a bottle may be easier to manage than a glass.

Besides, I’m a tightwad who resents paying good money for water that I have for my taxes at home.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 05 Oct 19 - 06:10 PM

My decaf coffee consumption has gone down a bit lately. Partly as I was drinking too much anyway and partly as I’m advised not to have one (or tea…) within a certain time of the iron tablets I’m taking 3 times a day Apparently some things can interfere with the iron absorption.

We still have cups of tea/coffee but plain water in “sports” water bottles is “in” here at the moment. Thinking it might be handy in the future, I got one from Amazon when I was asked to drink a quantity of water over the 45 minutes before an appointment. I liked it and thought one might be better for dad than having a glass of water at his table. We’ve each got one now. Mum’s travels with her depending on whether she is in the study, living room or trying to do something outside.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 05 Oct 19 - 05:58 PM

I think a beer mug would be better for your tea than the folkie cliche of drinking from a pewter tankard, Charmion...although I have seen someone turn up at a bar with a tankard hooked to his trousers/belt.

I myself have more than just keys hooked to my trousers - when the strap of an otherwise good watch wore out, I tried adding it to my key ring and have stuck with that method ever since.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Oct 19 - 05:18 PM

I was drinking way too much tea, probably a quart every morning in my very large (16 ounce) mug. I'm now using a 10 ounce cup and limit myself to two of them. They're small enough they don't have time to get cold before they're finished.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Oct 19 - 04:41 PM

It is the aroma of coffee that yanks me from the arms of Morpheus most mornings, but when Himself is away and I’m on my own I would rather have tea. For me, coffee requires company, but tea goes well with solitude. Besides, when Himself is at home, he brings me cup after cup of coffee, as my lap is usually full of cats and he is far too normative to allow the large beer mug for coffee-drinking. The beer mug is necessary for tea because, again, my frequently cat-besat situation prevents refills. Besides, a small cup goes cold too quickly.

When is a beer mug a tankard, Walkies? My tea mug is earthenware, and I have always believed that a tankard was made of metal — traditionally pewter or silver. Am I wrong?


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Oct 19 - 02:10 PM

A stein of tea. I like the idea.

I find it entertaining that I miss tea more than I miss coffee when awake, but what I dream about is coffee.

Gonna get me some rooibos (always read that as roobios) later today. We shall see.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 05 Oct 19 - 10:20 AM

...rather than a tankard, Charmion?!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Oct 19 - 09:38 AM

The Norwegian expression for weak tea is “danserinatiss” — ballerina’s pee. This never fails to make me snicker.

I drink smoked tea, Lap-sang sou chong. I’m told that Chinese people make it for foreigners who had their tastebuds shot off in the war and never really liked tea anyway, but I just love the stuff. It is the flavour of my father’s tea, selected when I was about 10 and my family moved from the country, where we had our own well, to the city, where the water came from the river and stank of chlorine. On the one hand, no fear of typhoid, but on the other, your Earl Grey was a little too much like swimming pool.

I put milk in it, and sweetener. I drink it out of a large beer mug. So sue me.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 04 Oct 19 - 05:01 PM

In Fiji, I joined some locals with a nice cup of kava/yaqona...and soon went a bit numb in the mouth.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 04 Oct 19 - 04:46 PM

I have drinking chocolate in the cupboard as a change from tea and coffee, but each with soya rather than milk.

Never tried nor heard of rooibos until now.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Oct 19 - 04:34 PM

Yes, I don't know why I am afraid of roobios. I should get me some, thanks.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 04 Oct 19 - 02:53 PM

Re packet noodles, I usually put the sachet of flavouring into a mug, stir, then add it to the noodles in a pan; I often add tofu as well as soya sauce for a bit of protein but today, for the first time, I had noodles with baked beans - not bad.


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 04 Oct 19 - 12:16 PM

Mrrzy wrote: Open to suggestion here
Try rooibos tea.

https://en.wikipedia.org/wiki/Rooibos

like normal tea but no caffeine and low tannin content and can be taken with milk.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Oct 19 - 11:55 AM

Walkaboutsverse, the French call herbal tea granny pee, which I find hysterical.

I like vervain/verbana, and that cherry thing from the red zinger people, but neither take milk well. Open to suggestion here. I actually like a cup of chicken broth [better than bouillon] polluted with hot sauce and lemon (from a horrible bottlel) but want a real coffee or tea substitute. Apparently Postum still exists but eewww.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 03 Oct 19 - 07:29 PM

Yes, I let the water stop boiling and give it a little while to still before I pour it over the cup. I use a different strainer for green tea (so I don't get residual from the black tea; I soak them in a water and bleach mix only periodically.) And making this in a white cup is helpful; if it's a dark cup you can't see that the tea has brewed, and it's usually a very light color (though it has a rich flavor).


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 03 Oct 19 - 07:09 PM

If you make green tea the in same way as you make black tea it will be way too bitter. Black tea is made with boiling water. Green tea should be made with boiled water which has been left to cool a little bit. You can find the precise details on-line. I usually wait until the kettle has stopped singing and that works for me.

Incidentally, If you drink tea without milk you should really drink it from a glass cup. It won't enhance the taste but it does look good. There are plenty of heat proof glass cups available these days. You can use a normal glass with green tea if you put a spoon in the glass before pouring or put some lemonade in first.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 03 Oct 19 - 07:07 PM

There are lots of great green teas. My daughter was in Japan last year and brought back a gift of samples of several types; the largest bag was the least expensive, the smaller ones are quite pricey.

I stopped by a restaurant supply business near my house this afternoon to look at their frozen sausages. They carry a variety, and I can get some of the really good Czech varieties there. I wasn't disappointed today. I use them in dishes as flavoring, I don't usually eat just the whole sausage, though on occasion a plate of sausage and sauerkraut is nice.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Oct 19 - 06:07 PM

I tried green tea for a while. I found it to be bitterly unenjoyable. Fruit teas, so-called, consist of viciously-powdered dried fruits that retain nothing of the vitamins and fruity charms of their original ingredients. I don't know about herby teas because I haven't tried them. Wild chamomile grows round here and I like to crush a flower and sniff it. Lovely. I love the heady vanilla perfume of winter heliotrope and I can cup and sniff the blossoms of meadowsweet until the cows come home. The Rosa rugosa in my garden is exquisitely scented. Gorgeous. I rub the leaves of scented pelargoniums and sniff my fingers. Orgasmic. And what's better than a rubbed handful of basil leaves raised to the nose? But that's how I want these things left. Not boiled in water to be drunk. Whoever came up with that, I ask myself. Enjoy nature's fragrances as they are meant to be enjoyed. But give over boiling them in water. Grab yourself a builder tea bag and enjoy life!


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 03 Oct 19 - 03:24 PM

My poem on "Spearmint Tea"


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Oct 19 - 05:54 AM

'Tonight I thawed a package of organic boneless skinless chicken breasts (I shop at a place that has all meat frozen, it came from the grocery distributors near its sell-by date, so was frozen)."

Oddly, just twenty minutes ago I did the exact opposite with two packs of organic boneless skinless chicken breasts that Sainsbury's were selling off cheap on the chicken's use-by date. I snipped 'em into bite-size, portioned them into "feeds two" and whacked them in the freezer. :-)


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Oct 19 - 11:42 PM

Two-fold - they do sound interesting (an Asian flavor) and turmeric and ginger are particularly healthy for you and are good with chicken. It sounds like a wonderful departure from the usual chicken soup.

Tonight I thawed a package of organic boneless skinless chicken breasts (I shop at a place that has all meat frozen, it came from the grocery distributors near it's sell-by date, so was frozen). A lovely small batch of Teriyaki chicken with the last of some white rice left from a Puerto Rican dish (that calls for white rice, not my usual Basmati rice).

This is a simple recipe I learned from The Frugal Gourmet, a wonderful cooking show that had a long run until it had it's own version of #MeToo leveled at the host. Disappointing (but I kept the cookbooks, and I have a branded tall brass pepper mill that was probably part of a PBS package during a fundraiser).


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Oct 19 - 06:48 PM

Well you and I agree on most things culinary, Maggie (bar dried basil and minced garlic). I must say, though, that I'm at a loss as to why anyone would wish to pollute lovely, hearty, homely chicken broth with ginger and turmeric. Yikes. If you have a good stock and you start with a soffritto (for soup, not TOO finely chopped), you can hardly go wrong. As for the chicken, leave some nice big chunks in there. The angel hair is a nice idea, though I've used ordinary noodles to good advantage. I've also used basmati rice instead. I've found that a few drops of Tabasco lifts any soup. I would only ever make chicken soup with stock made from the carcass from which the meat was taken, and I don't skim the stock. If I think it's a bit fatty I'll reduce the amount of oil used for the soffritto.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Oct 19 - 05:21 PM

I pulled it out of the web page and formatted for print:

Turmeric-Ginger Chicken Soup

1 thinly sliced garlic clove
1/4 teaspoon turmeric
1 teaspoon grated ginger
1 teaspoon extra-virgin olive oil
6 cups Basic Chicken Stock or store-bought low-sodium chicken broth
3 ounces angel-hair pasta, broken in half
1 cup shredded cooked chicken
1 tablespoon fresh lemon juice
Microgreens and thinly sliced scallions, for serving

DIRECTIONS

In a saucepan over medium-high heat, saute garlic, turmeric, and ginger in oil until fragrant, about 30 seconds. Add stock; bring to a simmer. Add pasta; cook 1 minute less than per package instructions. Add chicken; heat through, 1 minute. Remove from heat. Stir in lemon juice. Serve with microgreens and scallions.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Oct 19 - 05:15 PM

Martha Stewart's Facebook page pushed out this recipe today; it was originally published in the magazine last year. I can't do anything about the video, and these days they bounce all over the screen if you try to scroll past it. You can click to turn it off. And if you get the same ad I did, I will say here and now that I don't eat Spam. We had too much of it when we were kids.

Turmeric ginger chicken soup sounds wonderful and is quite beautiful. I'm going to try this soon; I have some chicken broth in the freezer but don't have any chicken in the fridge at the moment. I'll have to cook some, or pick up a rotisserie chicken next time I'm at Costco. (I like the seasoning on Sam's Club's chickens better, it's saltier and more complex, but the Costco chicken is better for putting in other things because of the light seasoning.)

https://www.marthastewart.com/1524910/turmeric-ginger-chicken-soup


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 02 Oct 19 - 02:04 PM

Mrrzy - how about a nice cup of herbal tea? I'm not so keen but notice a lot in the office are.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Oct 19 - 12:21 PM

Here's what I've made for this evening, to have with some Puglian toast (the stuff you might use for bruschetta), some cherry tomatoes and some cheese and crackers. I got this pâté recipe from Hugh Fearnley-Whittingstall years ago. It's so easy and quick, as long as you have a stick blender:

Two cans of unsmoked mackerel fillets in olive oil, drained
One tablespoon creme fraiche (full fat or I'll never talk to you again)
One teaspoon of hot made mustard (Colman's English for choice)
The juice of just over half a lemon*
Freshly-ground black pepper (no salt needed)
A few drops of Tabasco

Put everything in a jug and blend, pushing it down the sides once or twice. You don't want it lumpy but don't overdo it. Ideally you should make this the day before and keep it in the fridge, or at the very least a few hours in advance. Just before serving it I like to grate the lemon zest over it.

Any decent bread will do, but I do think toasted is best.

*The lemon juice is the one thing that can make this go out of balance. You need some, but if you add too much it's spoiled somewhat. So go easy. And lemon juice comes out of a lemon, never out of a bottle or a plastic squeezy pretend lemon. Why would anyone use that.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 02 Oct 19 - 12:18 PM

I so miss coffee and tea, but any tiny amount of caffeine turns me into a violent and horrible person I cannot be, so there you have it.
I have *dreams* about coffee though, where either I crave it desperately, or I drink it and it's marvelous, then sometimes it turns into a nightmare of me having had coffee.
I had been a (decaf) tea drinker for over a decade before that caffeine started getting to me too... Love tea (milk and suhgar) but it is coffee I dream about...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Oct 19 - 12:01 PM

I'm thinking of extirpating the terms "reduced fat," "low alcohol," "sugar-free" and "decaffeinated" from my lexicon.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 02 Oct 19 - 02:03 AM

Leenia, thinking of parents sat with coffee. I’m not sure my mother has ever liked coffee as a drink or flavour. Even in childhood and with a box of chocolates, she’d have to be sure she wasn’t getting one with a coffee centre.

Back to hot drinks. One I enjoy but virtually never get round to making (but what do I? Instant decaf coffee has long been a bit of a habit with me…) is a cup of cocoa made with milk heated in a saucepan. I’ve never really been a fan of the drinking chocolates but I could get something I liked from the cocoa powder.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 02 Oct 19 - 01:06 AM

How fondly I remember sitting at their kitchen table with my mother and father, both in their eighies, talking and drinking instant coffee. Both are dead now. I would drink any amount of instant coffee to have them back.

There are detective novels set in Canada by Dean Kaplan. In them, the tec often mentions sitting at the kitchen table with his mother and father, talking and passing around a single tea bag. He doesn't know how lucky he is.

Their other son, the doctor who lives hundreds of miles away and is too busy to call home, is the golden boy, of course. Silly people.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Oct 19 - 06:52 PM

Well I've only ever bought the one, a Delonghi Caffe Corso. I'm very happy with it. You can get a refurbished one on eBay for about £160. For others read the reviews or look them up on the Which? website. And no, I won't give you my Which? login.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 01 Oct 19 - 06:48 PM

...but there is still quite a lot of "devil's vomit" in the cupboard to use up! Azera Intenso, which I do quite like.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 01 Oct 19 - 06:43 PM

...I've just gone as far as looking at the cheapest bean to cup machine at Argos - Morphy Richards, £80...tempting.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Oct 19 - 06:29 PM

They roast and grind the fresh beans. As far as I'm concerned, instant coffee is devil's vomit. Until we went to Venice in 2010 we didn't drink any coffee at all. One day we stopped off at a bar in Burano. We asked for two cups of tea. They brought us two small cups of not-very-hot water, a tiny jug of milk and two tea bags. We could not get a decent mash. In despair, we traipsed along to another bar and plucked up the courage to order two cappuccinos. We didn't even know what a cappuccino was. It was a Damascene moment. Within weeks of arriving home we'd bought a cheap espresso machine (with milk frother) with our Tesco vouchers and a separate grinder. What a faff, but what a revelation. That machine did us proud but it capitulated via huge leakiness after a couple of years. We dispensed with the separate grinder and bought a bean-to-cup machine for ourselves as a mutual Christmas present. We've never looked back. Making coffee from fresh beans isn't the cheapest way but it's a damn sight cheaper than going to a coffee shop and the coffee is delicious. Keep your beans airtight in the fridge!


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 01 Oct 19 - 06:04 PM

Ouch! But you then, Steve, may appreciate the care they put into the Ethiopian coffee ceremony - wiki
.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Oct 19 - 05:50 PM

I'd sooner hack off the family jewels wth a rusty machete than drink instant coffee.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 01 Oct 19 - 02:49 PM

I actually drink sweetened soya, Mrrzy, but accept, as Steve and Stanron suggest, that it may not be that environmentally friendly - slash and burn, etc.

I've bean! tempted by a coffee machine but still only have a percolator as an occasional change from instant, I'm afraid.

I like Darjeeling tea but it is much more difficult to get hold of than Earl Grey, e.g.

Never tried tea with lemondade....

At uni, I wrote a 5000 word essay on chanoyu - the Japanese tea ceremony - but have only experienced the earlier but less famous Chinese tea ceremony (photos attached to my poem here).


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Oct 19 - 02:32 PM

I fried some of the okra from the garden, but I cooked in in the used oil I'd already fried some fish in, so as expected, it was a richer taste, not bad, but I think I prefer it just corn oil with the cornmeal-coated okra slices. It was an experiment.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 01 Oct 19 - 02:01 AM

Tonight we had broccoli souffle with a little ham on the side. Salad. Fruit for dessert.

Just in case you are looking for an idea for tomorrow's dinner.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 Sep 19 - 08:42 PM

I buy loose tea (my kitchen has a cart full of many varieties here) and use a stainless steel strainer over the lip of the cup I'm going to drink out of. Measure the proper amount then pour water just off the boil over it. I usually have a second cup, so I use the same tea plus a half-portion added to it for the second.

I've been drinking a Middle Eastern brand (Alwazah) that comes in various qualities, from tiny fragments to the larger leaf pieces. I used to drink an English tea (Yorkshire Gold) that was the tiny fragments and cost more than the Alwazah. Several years I took one of our student employees to lunch at a buffet restaurant affiliated with the Middle Eastern grocery store next door, and we walked through the store - she pointed at a can and said this was her mother's favorite. I picked up a can and she protested that I didn't need to buy it for that reason, but I trust that the mother in this Iraqi family has tried different teas and settled on a good one. I started researching the grades of teas, and it's quite fascinating. And that store is interesting; I was talking with a young man one day about a jar of loose tea from this company and I realized that as we handed it back and forth we each turned the side we could read to the front to make our point - so I used the English language side and he used the Arabic side. (I love this store for this very reason - people bond over food.)

I have a lot of Chinese teas, purchased at a very good tea and spice import store in Seattle's Pike Place Market. I've bought Chinese tea at a large Asian grocery in the city where I used to work, and I've bought other Indian teas at the Middle Eastern store. So much of the world drinks tea and they import and flavor it in different ways. Jasimine tea at the Asian market versus cardamom tea or Earl Grey from the Middle Eastern market (that is across the street from the Asian market). I love living in a multi-cultural community.

Earlier this year the Middle Eastern grocery switched suppliers and started bringing in a different type of tea, from Turkey. I tried it and it was awful - reading the package it says it has to brew for a really long time. I despaired getting my good tea anywhere else, but I think their tea-drinking customer base protested and the next time I was over they had all of my old favorites. And I poured that Turkish tea into the compost pile.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 30 Sep 19 - 07:30 PM

I drink far too many cups of tea per day to arse about with elaborate brewing regimes, so, for my sins, I'm a confirmed pyramid or Yorkshire teabag man, and I like it a bit stewed and not too much milk, thanks. No sugar. I know that proper leaf tea is grand, but all that mess six times a day...? The coffee, on the other hand, is just a once-a-day ritual, generally late morning. From shovelling the beans into the top to sitting down with a nice frothy brew takes about three minutes. A strong espresso, just over a minute.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 30 Sep 19 - 04:55 PM

I am afraid of Roobios.


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 30 Sep 19 - 04:53 PM

I used to use oat milk in tea, having previously tried various kinds of soya and hemp milk. Soya is environmentally bad and hemp milk is expensive. There was just one oat milk that was labelled 'made in the uk' so I stuck with that, until I discovered tea with lemonade.

Revelation.

Not your standard floor sweepings tea bags but proper whole leaf tea. Ceylon long leaf black tea can be bought on ebay and Gunpowder Green Tea from a Rusholme Indian deli. These are continental style teas, less bitter than the teas marketed to be drunk with milk in the UK.

I've treated myself to a glass teapot with a diffuser which can be closed off to prevent stewing and makes clear up simple. Tea with lemonade is amazing. About one quarter to one third lemonade depending on taste. It still works when the tea is cold, in hot weather it is better.

The only tea bags I use now are for Rooibus tea if I want one at night, with lemonade of course.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 30 Sep 19 - 04:22 PM

Literally the only reduced-fat substance we allow in the house is semi-skimmed milk, and then only because it's the best thing for a mug of tea. For years we used it for our cappuccinos (we have a bean-to-cup coffee machine with built-in milk frother).   Recently I've discovered that full-fat milk is better for cappuccinos: more body and more reliable froth. If Mrs Steve is out I just make meself a very large espresso. We don't use milk on cereal. We've taken to using Alpro unsweetened oat "milk." You can usually find it for a quid a litre somewhere or other on special offer. The unsweetened light soya equivalent is very nice but I've taken to worrying as to whether I should be using soya, the way the world is going. I doubt whether those tetrapaks are ethical, come to think of it.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 30 Sep 19 - 03:42 PM

Is that full-fat lo-fat lower-fat skim? Thanks Walkies!


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 29 Sep 19 - 12:52 PM

I don't like the farming of fish either, SRS - as in this poem "On Fishing Regulation"

And, being full of the milk of human kindness, here is Mrrzy's link.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 29 Sep 19 - 12:07 PM

Ooh I found this y'all might like... I wanna try the toaster. Must make toast yummy for weeks.

https://www.youtube.com/watch?v=Jpd_CUX2o98

I apparently don't know how to use the blicky button.


Fixed! ----mudelf


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Sep 19 - 10:58 PM

Farmed catfish is one that I've eaten for years, it's a good choice, as is tilapia. The salmonoid fish don't fare so well when they're farm raised. And I find it an offense against all that is holy amongst fisherpeople to see my local high-end grocery offer "farm-raised steelhead." Steelhead can't be sold, it is only a game fish (at least in Washington state, but probably a federal USFW rule in the entire Pacific Northwest) and steelhead is the anadromous larger older fish that was once a rainbow trout. Farming a fish with such a wonderful life history, keeping it in pens all of its life - bah!

I'm ignoring the bad poetry being dropped into the thread.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 28 Sep 19 - 05:12 PM

The Spanish - paella - and Italian - risotto - are, of course, world famous European ways of using rice; occasionally, I simply use the absorption method in one pan then add and stir it into my usual pottages.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Sep 19 - 12:11 PM

I would always use wild sockeye if I wanted a nice fried slab of salmon. I never buy farmed fish of any kind and I always ask the question before I buy. Around here farmed seabass is common. Wild bass is much more expensive. I must confess to not being a fan of smoked salmon. I eat it when it's served up but I wonder what the fuss is about. It still feels like I'm eating raw fish. In Kefalonia last year I was miffed to see all the fish farm enclosures around the coast. I suppose most restaurants there that serve fish use farmed. If you ever go to Kefalonia, drop in at Ellie's restaurant in Fiskardo and have the kleftiko lamb. You'll be in heaven.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Sep 19 - 10:41 AM

I live far inland, where most fresh fish is either insanely expensive or farmed. (Fresh fish from the Great Lakes is available only in summer, and it's still pricey because the fishery itself is under threat and the supply is limited.) Keta salmon (Onchorhynchus keta, sold in Ontario as chum salmon) and pink salmon (Onchorhynchus gorbuscha) are among the few wild species we can get fresh that don't cost the earth.

I like to use these species to make gravlax. Whatever they lack in flavour and texture is overcome by the curing process.

And I am becoming resigned to farmed fish. Carefully.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Sep 19 - 10:04 AM

I know it doesn't but on the other hand you eat dried basil...   ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Sep 19 - 09:51 AM

If you want to eat dog salmon that's fine with me; I've bought a lot of pieces frozen over the years. Just don't pretend the pink stuff tastes anything like the darker red varieties of fish!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Sep 19 - 05:43 AM

We had the salmon version last night of the arrabbiata dish I mentioned on 10 September. You make the tomato sauce in exactly the same way but just add the little cubes of salmon a minute before the end. By the time you've drained the pasta and thrown it into the sauce the salmon is nicely cooked. This is one of my best and most reliable recipes and it's very healthy (no cheese!).

Maggie won't like this, but I use wild keta salmon in this dish. It's half the price of the wild sockeye and, let's face it, the flavours in the dish are hardly subtle enough to allow the taste of expensivo salmon to shine through. To get the salmon neat and clean in little cubes, rather than all raggity, I deal with it semi-frozen: easy to skin and easy to snip into little half-inch cubes. I'm thinking 200g salmon before skinning per person, which is generous, but I need me omega 3 innit...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 27 Sep 19 - 11:26 AM

As a rule I despise and avoid farm raised salmon, but there is one variety from the north of Norway that is very good, is raised differently than most of it, and my ex has been buying it every so often for smoking. We had Copper River salmon last summer and the fish sold to Costco were smaller so they didn't have the fat reserves of larger fish, something that makes it taste even better. He brought by some fish he had prepared for smoking (cut into the size strips he prefers) and I made the brine and did all of that, then smoked it yesterday morning. He came by in the evening and left some with me and we packaged the rest for himself and our daughter. Yes, I did most of the work but I own the smoker and the brine is cheap and the amount left here was perfect for breakfast this morning.

I'm working on convincing him it's time to retire so he can borrow the smoker and smoke fish on his own schedule.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 27 Sep 19 - 09:43 AM

Ooh, good one.

Anybody try Impossible Burger? It is at my store now. I read the ingredients. Big mistake as I had wanted to try it...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 25 Sep 19 - 04:28 PM

One man's fish is another man's poisson...


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 25 Sep 19 - 01:54 PM

Which has to be added when serving, and not cooked into the dish.

I remember taking fairly small twins to an Italian place that offered oregano, and one child asked what it was. The waiter kind of froze so I said, it's an herb that makes everything taste like spaghetti. The mildly surprised waiter totally agreed.

Mom grew herbs (except dill, which tended to lie down once it was a cm tall) so I do know the difference. Dried are fine and smell marvelous when in hand, so most of the aromatics are still there, concentrated even, so use less of them...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 25 Sep 19 - 10:27 AM

Nope. Drying loses the aromatics that makes fresh herbs so gently fragrant. Maybe I'm lucky to have a climate conducive to herb growing. Once you get into the habit of fresh only you won't go back to dried. Except for dried oregano.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 25 Sep 19 - 10:14 AM

Love dried thyme, especially with mushrooms. Dried rosemary, marjoram, marvy. You are supposed to use less dried than fresh, maybe you're not measuring "properly" and that's why they seem harsh and aggressive?


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 24 Sep 19 - 11:28 AM

I've been cooking with dried herbs for fifty years, and I think they're fine. When guests come for dinner, the food always disappears, so it's not just my opinion.

I add the herbs shortly before serving the meal. The flavors and aroma of herbs come from huge, delicate molecules, and long or hot cooking is bad for them.

There is (was) a store near me that sells nothing but spices and herbs from big jars. One day I put my nose at the top of one and smelled the contents. Ewww! I bet that pot had not been washed for years. I'll get my spices another way, thank you.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 23 Sep 19 - 04:35 PM

Dried thyme is harsh and aggressive. Fresh sprigs are the easiest things in the world to strip the leaves from twixt finger and thumb, and there's no harm if tiny bits of softer stalk stay in there. 30 seconds'-worth of snipping with scissors in a cup is all you need. Easy and fragrant, no trace of the flavour of a Mediterranean dusty hot old drought. Most of the time I just thrown in the sprigs anyway, leaving the job of pulling out the stalks at the end (count 'em in, count 'em out!). And it's so easy to grow.

I never want herbs to be the point of the thing. They should be adding subtle je ne sais quoi, not a massive herby hit. If you put something like dried basil in a dish, no matter how little, it will taste of dried basil. For the same reason I never use a garlic crusher. All that harshness going in all at once and bad breath tomorrow. I'll use three times as much and either smash it a bit with my fist or crack the cloves with the flat of a knife blade, then in it goes in big bits to release its fragrance gently. For a pasta sauce I just slice the cloves into thin slices with a sharp knife then sauté gently in extra virgin olive oil. It mustn't go brown. It does need a bit more busting up for a pesto, I'll admit, but still not minced. In m'humble (good expression, that, eh, Charmion!)


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 23 Sep 19 - 03:51 PM

If dried thyme is okay for all my Lebanese neighbours back in Ottawa, who seemed to eat it by the kilo, it's okay for me. Picking the leaves off the stems is a little too much like separating fly shit from pepper for my taste. I put dried thyme in cockaleekie stew -- actually, in most chicken dishes -- and on potroasts, rub it into steaks and spray it all over the place (with oregano) when I'm making lasagna or pizza. The fresh article is a fine thing in a bouquet garnie, with which one has a string to pull out the woody stem, but for ease of use and perfectly adequate flavour (in m'humble) I'm happy with the dried version. I keep it in a Mason jar with the lid tight shut and go through it quickly; maybe that makes a difference.

The climate of Ontario, even in balmy Stratford, is much too cold for bay and rosemary, so I have to settle for what I can find at the supermarket. I now have sage, tarragon and a patch of oregano in the garden, and next spring I'll find a spot where I can cultivate mint without risking a Mongol-style invasion of the rest of the property. As for parsley, that will go into the new bed behind our new patio, where I can pop out of the kitchen for it at the last minute.

Last night, I had a rather spectacular success with a leg of lamb in the barbecue, at low temperature with a smoker. I rubbed the outside liberally with garlic and thyme (yes, dried) and Montreal steak spice, and sprayed it lightly with olive oil before putting it in the barbie just as the first puffs of smoke were emerging. I let it be for almost two hours and took it out to rest when the meat thermometer said 140 degrees Fahrenheit -- just a bit pink.

The flavour was amazing.

We ate it with corn on the cob -- probably the last of the season, a salad of tomatoes and cucumbers, and a bottle of respectable Spanish red. There's lots left, and we'll be eating it all week.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 23 Sep 19 - 02:00 PM

Dried oregano is fine. A must-have on a Margherita. All the rest are acrid, dusty powders which insult the flavours of the fresh articles. The climate is poor here for basil but there is always a pot of it on my windowsill. I grow a lot of parsley, and any excess can be frozen as is. I have a big clay pot of sage, three big pots of mint (two sorts) and two big pots of lemon thyme in my garden. I have a bush of bay which I don't let grow too big. There's a nice rosemary bush out there and I have more growing from cuttings. I can always buy a little bag of fresh of anything I'm lacking. In m'humble, if all you have is dried (except for oregano), your food will taste a lot better if you just leave it out. In several visits to Italy I've found far less use of herbs than I expected. As ever, one man's fish is another man's poisson...


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Sep 19 - 11:17 AM

What's all this fuss about dried herbs?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 23 Sep 19 - 09:34 AM

By the way, I didn't thicken all the gravy as I wanted all options for the prospective ragu to remain open. I ladled enough out for the two of us and thickened just that amount with a teaspoon of plain flour which I made into a thin paste before adding it. I'll not buy gravy granules or browning or anything like that. Banned from the house, as with margarine, low-fat-anything and dried basil. :-)


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 23 Sep 19 - 09:28 AM

Well I gave it four hours in the low oven and it was glorious. Carving not needed - just gently prise chunks away, and any fat or sinew came away really easily. I did have to thicken the gravy just a little bit. Brisket is my very favourite cut for pot roasting in the piece. Lovely flavour, and slow cooking doesn't dry it out like some of those other cuts such as topside or silverside. I use thickish slices of top rump when I make Elizabeth David's boeuf en daube, but that's just two and a half hours in the oven.

I have more than enough for cold meat with jacket spuds this evening, and anything left will go back in the leftover gravy to make a sort of ragu to stir into ribbon pasta, with Parmesan on top. Mrs Steve will want a clove or two of garlic in there. Thinly sliced, never minced!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 22 Sep 19 - 07:28 AM

Your house should smell wonderful, Steve.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Sep 19 - 06:32 AM

I have a flat-cut piece of brisket, about 2.5 pounds. I've rolled and tied it as tightly as I can. I'll melt some fat (dripping or butter - haven't decided yet) in my Le Creuset casserole and sear the meat all round until it's all nice and crusty. I'll put the meat aside and sear some coarsely-sliced celery and onions in the fat. Off the heat I'll put the meat back in with the veg and add about 3/4 pint of stock (I might use a beef cube or some porcini soaking water or a mixture). The liquid needs to come up to about three-quarters the height of the meat. I'll add some seasoning and a few sprigs of thyme (not dried - I'd rather leave it out than use that) and a fresh bayleaf from my bush.

I don't know how long it'll need, but I'll be guessing at about three hours or a bit more in the oven at a cool 130C. I cover the pan with foil before putting the lid tightly on. I'll give it a quick check after a couple of hours to make sure it isn't drying out. If it is, I'll add boiling water. When I reckon it has an hour to go I'll throw in some little carrot batons. You can put these in at the start but they'll be a bit squidgy (or just put very big bits in at the start). At the same time I'm thinking of putting in some roasties. Or I might do mash. I'll see how thick the liquid is at the end. If it's too thin I might thicken it with a bit of flour but it shouldn't need it. Some nice thick slices of meat with greens and spuds and that gravy. Yum. Oh, and a bottle of Negroamaro...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 21 Sep 19 - 10:15 AM

Last night we were eating frittata again, the result of turning out the right-hand veg bin in the fridge. (Left-hand veg bin is stuff that keeps -- i.e., roots 'n' tubers.) Eggs are cheap in Perth County, where poultry production runs a close second to hogs. (Yes, the cooked breakfast is a thing here.)

As I shovelled the eggy, cheesy, veggy forkfuls down my neck, I said to Himself, "You know, a lot of great food is downright easy to make." Himself is wary of such pronouncements, as I tend to misoverestimate his familiarity with certain domestic tasks, but for once asked me to elaborate. "Frittata, for example, requires exactly two cooking skills: chopping veg to uniform size, and adding hot food to raw egg without curdling the egg."

"Ah," he said, in his lawyerly way, "but you also have to know when to stop cooking, and that is the hard part."

Come to think of it, knowing when to stop is the secret to many -- dare I say most? -- things in life.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 21 Sep 19 - 09:59 AM

Fill the hole with a good vinaigrette.

My beef was superb. Never again marinate a whole steak and slice after. All that lost juice (sigh)!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 20 Sep 19 - 06:32 PM

Er, the avocados are au naturel, not me. Though I won't guarantee that the two conditions never collide...

Down, girls...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 20 Sep 19 - 06:29 PM

If I see avocados on special offer I buy them and, unbeknowns to Mrs Steve, scoff them au naturel with a furtive teaspoon. Our typical avo dish is avos with Delia Smith's seafood sauce and prawns, with a liberal sprinkling of sweet or smoked paprika. The sauce tastes fifty times better if you make it a few hours in advance. Another one is tricolore salad, devastatingly simple yet devastatingly delicious. Take two ripe avocados and slice them thinly. Take two big blobs of mozzarella (maybe 200g) and slice them thinly. Take a big handful or two of the best cherry tomatoes you can lay your hands on and cut them in half. Get a big shallow dish and arrange the slices of avo and cheese artistically. Alternatively, just chuck them into the dish at random. Scatter the chopped tomatoes on top. Grind a few grinds of black pepper on top. Sprinkle a couple of tablespoons of your finest extra virgin olive oil over the whole thing and finish off with a few torn baby basil leaves. As with everything, the quality of your ingredients here is paramount. No shitty shop tomatoes, no rock-hard or blackened avocados, no bog-standard olive oil, no bloody dried basil (this should not ever infest your kitchen at all, frankly). It's an amazing dish as long as you stick to those rules. And you don't need buffalo mozzarella. You never do. Get this right, which is easy, and you have a healthy summery supper for two. It needs wine..

Actually, Mrs Steve accuses me of always planning meals "that need wine." Don't tell her, but she could be right...


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 20 Sep 19 - 03:56 PM

Sounds good, Charmion - I'd have those peaches on cereal, with soya and maple syrup.

Another thing I like to do is fill the hole left after removing the large stone from an avocado with maple syrup, then tuck in with a teaspoon.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 20 Sep 19 - 10:12 AM

Steve, we might have to visit you in Food Smugglers' Gaol. In Canadian airports, the Department of Agriculture deploys beagles in little green jackets to locate luggage packed with bacon and sausages by scoff-law foodies. I hate to think how our fiercer neighbours to the south respond to that problem ... Werewolves. I'll bet that's it. Werewolves with steel teeth.

It is harvest season in southwest Ontario, and the landscape is almost obscenely lush with bounty. The corn is as high as a mastodon's eye, and the peaches ... Oh, the peaches! The muskmelons! Oy! Tomatoes! I have eaten a tomato with every meal since the middle of August. It doesn't get better than this.

But soon enough the frost will hit and soup season will return. A review of the pantry produced several Mason jars with a few ounces of black-eyed peas or half a pound of Great Northern beans. There's a beef rib in the freezer, left over from the tomahawk steak a few weeks ago, and pot barley. Not to speak of the usual litter of carrots and celery. But that can wait till after the first frost.

Until then, peaches!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 20 Sep 19 - 10:11 AM

Planning a kind of medley of flank steak and beef Stroganoff, with accents of gulyas. Guess who just learned how to spell StrogAnoff. Mushrooms, sour cream, bacon fat. Who even needs the beef...


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 19 Sep 19 - 04:06 PM

Into my usual "One-Pot Cooking" (reheated in the office microwave) I added edamame instead of baked/haricot beans today - their nutty flavour makes a nice change.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Sep 19 - 12:41 PM

Fat back is probably the closest that is easily available, but that's all pork fat.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Sep 19 - 11:29 AM

Oh dear! I couldn't live without unsmoked streaky bacon. If I ever come to the States, I'll smuggle a few packs over in the hold bag inside my socks...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Sep 19 - 11:11 AM

Most of our bacon here is hickory smoked, so I hoped the ham would be a bit less smoky and have the flavor. Every so often I see other types of bacon so I'll have to look carefully for a while.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 19 Sep 19 - 07:40 AM

I had quite a few leftover boiled potatoes yesterday. So it was shallow fried reheats here too. We just had baked beans and veggie burger/bakes with them.

Apple crumble for pudding plus I stewed the remaining cooking apples we’d bought for the freezer.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Sep 19 - 07:27 AM

Gino's ingredient list:

4 tablespoons extra virgin olive oil.
250g diced pancetta.
700g white onions, peeled and finely sliced.
1.5 litres chicken stock, made with stock cubes.
1 x 400g tin chopped tomatoes.
to taste salt and black pepper.
4 tablespoons fresh parmesan cheese shavings.
6 fresh basil leaves.

I just googled "Gino D'Acampo tomato and onion soup" for that (I'm out and about today). You can use any onions or shallots but you need that amount. Like you I prefer to use my own stock. Turkey would be fine. Ham doesn't sound right. The best sub for pancetta would be streaky bacon. He says cubes but snipped-up rashers are fine. The basil leaves add a nice herby touch at the end. They're a bit wasted if you just cook them in.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Sep 19 - 11:30 PM

Steve, I had to substitute for the pancetta, a mix of bacon and diced ham (and it had the smoke you cautioned about) and the bottle of stock I had in the freezer that was close to the correct amount was turkey stock (I have cubes, but preferred to use the real stock). And I ended up with more tomatoes (proportionately) than your recipe calls for, but I get the drift. I'll hunt for the non-smoked greasy pork to try it again later. This was okay, but I can see how it would be much better non-smokey, so I'll work on it. I made a half-size batch because I didn't have enough onion to make full sized. And that is a LOT OF ONION. Did you really mean a pound and a half?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Sep 19 - 05:44 PM

This is a food thread, let's keep it that way.

Nice lunch today, I thawed a piece of that Copper River salmon (I smoked about 2/3 of what I bought and froze the rest in portion sizes), some steamed cauliflower, and reheated pan-fried potatoes. The dogs follow closely when I cook and know the smells of the foods they are liable to get trimmings from (salmon skin, edge of steaks, primarily). When I'd eaten the last of the cauliflower I picked up the knife to cut the salmon skin in half and both dogs popped up like magic - I really must be predictable, that they know the motion that leads to their treat!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Sep 19 - 11:40 AM

While looking for something else I came across a couple of old food threads.

YouTube chefs and, though I didn't link it, my old thread on broccoli cornbread.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Sep 19 - 09:23 AM

Oh and thanks, Stilly. It was a new article but that did not make it new news.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Sep 19 - 09:21 AM

Wait, canola isn't a plant?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Sep 19 - 09:43 PM

I know, I know...

Anyway...

Tomorrow evening it's risotto made with leftover chicken. It's adapted from an idea of Nigel Slater's (I don't really do recipes but I often do "adapted-froms"...). I'll let you know...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Sep 19 - 07:15 PM

Beyond offering the name of the oil to round out information in a remark, I always ignore WAV. I don't read his poems and I don't bother with his weird philosophy on anything.

I have a chicken breast baking in the toaster oven, that will probably go into something like fajitas or sliced and used on top of a pizza. Cooking a whole chicken when you live alone is rarely practical.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Sep 19 - 06:41 PM

Not wishing to inject too much controversy into this lovely thread, but I find more than a little hypocrisy in the criticism of the slaughtering methods of other cultures from denizens of those western countries that tolerate industrial-size abattoirs which terrorise soon-to-die animals, battery-egg or barn chickens with hardly enough room to move and which have to endure the stench of their dead compatriots, not to speak of treading over their dead bodies, pigs reared "intensively" in what John Seymour called Belsen-houses, and all manner of animals transported hundreds of miles packed like sardines in huge trucks to slaughterhouses. Speaking of killing animals for food, and John Seymour, I remember reading in one of his books that the kindest way way of killing a pig for food is to have have the animal peacefully rooting around in a field one minute, then dispatched unsuspectingly straight to heaven the next via a shotgun to the head. You're a veggie, grand, so we let you off. But why focus on the one culture whilst ignoring your own?


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 17 Sep 19 - 05:51 PM

Frankly, I have not looked into how environmentally unfriendly growing rapeseed oil is...I have only thought the opposite because it grows locally.

I have heard that soya has resulted in a lot of slash-and-burn of virgin forest in South America.

Thanks, SRS, but to again be frank, I don't like halal or kosher due to the cruelty involved - even though I majored in anthropology, I think some customs should be outlawed by the UN.

Some anthropologists would rationalise that you have to take a part/whole approach etc. - I hate such unnecessary suffering, as suggested in my poem from WalkaboutsVerse "A Good Life"


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Sep 19 - 10:37 AM

I stopped using Canola a dozen years ago when I discovered the Middle Eastern grocery (Halal) where I buy olive oil. I get peanut oil across the street at the large Asian market. In each instance they sell so much that what they have on the shelves is so fresh it will last once I take it home (and I buy the 3-litre bottle of olive oil). I only posted the name in case it was something that WAV was seeing in his store.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 17 Sep 19 - 10:03 AM

"Vegan" butter is margarine, renamed by today's cool kids.

Corn-oil margarine was what my Jewish classmates had on their all-beef salami (Shopsy's, with the rabbinical seal of approval on the wrapper) sandwiches back in 1965. Parev, so okay with meat. Roll the calendar forward about half a century and lo! it's being marketed to a new dietary minority.

That's fine, as long as I don't have to eat it.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 17 Sep 19 - 04:48 AM

I suppose so. Grunt.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 17 Sep 19 - 03:10 AM

Vegan butter is in good, or at any rate acceptable, non-dairy company: peanut butter, apple butter, shea butter.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Sep 19 - 07:51 PM

Canola is controversial in the UK. Last time I heard, most canola grown in Canada was GM, enabling farmers to use glyphosate weedkiller on the growing crop. Well we don't allow GM crops here. Oilseed rape is lovely and yellow but it is environmentally unfriendly, requiring lots of pesticide input, and it requires heavy nitrogen fertilising. I haven't researched the other oils as much in these regards, but I won't be buying canola/rapeseed oil any time soon.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Sep 19 - 05:42 PM

The only oils I use these days are groundnut oil for really hot frying, everyday extra virgin olive oil such as Napolina for general cookery and a top-quality extra virgin olive oil for salad dressing and sprinkling on a finished pasta dish or pizza (a bottle lasts for ages). For certain dishes it has to be butter, for example in risottos, and for frying eggs it's butter for me every time. There are some shortcuts I simply don't take. I don't use tomato or garlic purée. The only dried herb I will ever use is oregano. If a recipe calls for lemon juice, it comes out of a real lemon, never a bottle, and cheap watery balsamic vinegar has no place in my house. An expensive bottle of that lovely, thick balsamic lasts for ages, and it's great for mixing with olive oil as a salad dressing or to dip your bread into (which they never do in Italy) or sprinkling on a bowl of strawberries, though round here it has to compete with good old Cornish clotted cream.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 16 Sep 19 - 04:21 PM

Never been to Canada, SRS, but I imagine some of the land and climate there would be similar to where it is grown here.

Also, whatever you spread your toast with, next time you make beans on toast, try dabbing in some mint sauce.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Sep 19 - 01:13 PM

Rape seed oil is labeled "Canola" in the US - an abbreviation for Canadian Oil Association


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Sep 19 - 12:13 PM

Well it's not butter, in the same way that a Linda McCartney sausage is not a sausage and a nut cutlet is not a cutlet.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 16 Sep 19 - 12:09 PM

Thanks Leeneia - when my bottle of rapeseed runs out I will look to give walnut oil a go (a few years ago, I spent quite a while looking for rapeseed oil in a supermarket, before realising it was labelled vegetable oil).

And, sorry Steve, I still can't think of a better term than "vegan butter"...maybe not Full Monty Margarine?!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Sep 19 - 11:03 AM

Mrrzy, it's probably in this thread somewhere. We covered just about every aspect of the topic in 400+ posts.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Sep 19 - 10:18 AM

Man I saw an article on whiskey versus whisky and now can't find it.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 16 Sep 19 - 08:37 AM

Steve, the first carbonara I ever ate, made by my Norwegian first husband (aka Mr Wrong), had streaky bacon, rather a lot of frozen peas, bechamel sauce, and no egg. I liked it then, but have since learned better.

Of course, Norwegians would put bechamel sauce on a peach Melba if you let them.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Sep 19 - 05:18 AM

There's nothing weird about pancetta. It's the Italian take on streaky bacon, and many an hotel restaurant in Italy will serve it fried for breakfast. Delicious. You can occasionally buy it in the piece, but generally it's sold either as a small dice (cubetti) or as very thin slices, which look just like a fine version of streaky bacon. Pancetta is cured pork belly (as is streaky bacon) with no rind. Drape a slice or two over your baked chicken pieces for the last ten minutes for a lovely salty crunch. I can't imagine a meaty ragu, or a meaty risotto, that doesn't start with some sautéed pancetta that adds flavour depth as well as some lovely rich fat to fry your onions. I generally use the unsmoked version. Like most cured meats, it carries that baggage of nitrites/nitrates that worry some people. Not me. Streaky bacon is a good substitute though it may need a bit more cooking.

For me, pork belly is the tastiest part of the pig with the possible exception of guanciale (cured pig's cheek). You can use pancetta cubes instead of guanciale in carbonara, though the latter is more traditional (and even more delicious). I've even used sliced pancetta when the shops are closed and I've felt the urgent need for carbonara. It works. If you put cream in your carbonara, though, I may never speak to you again...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Sep 19 - 10:39 PM

I have also printed up Steve's tomato soup recipe to try soon. I'll work out something to use instead of pancetta (I don't know if I've seen it around here, I'll have to look.)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Sep 19 - 09:39 PM

Does a flank steak marinade have to have a salt component? I find oil, vinegar or lemon, and spices/herbs to be just ducky. Am I missing something?


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 15 Sep 19 - 09:28 PM

I looked up what pancetta is. Raw pork belly, salted and hung for at least three weeks in a cool place. That is not going to fly in my house.

Walkie, I have cracked-wheat toast with walnut oil on it for breakfast every weekday morning. That's similar to your toast and rapeseed oil. (Walnut oil is said to be good for the heart.) A friend of mine learned to do it on a trip to France and shared the idea.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 15 Sep 19 - 03:51 PM

What would you call it then, Steve?! Vegan margarine? Vegan spread (but that could other spreads). The brand Vitalite call it Dairy Free Spread.

I drink soya milk...is that okay?!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Sep 19 - 03:46 PM

"Vegan butter"? Call it sommat else! I can't believe it's not not butter!


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 15 Sep 19 - 03:16 PM

Out of vegan butter today, I drizzled rapeseed oil on toast, topped with mushrooms, beans and rice plus, as ever, plenty of tomato sauce. My poem "My Diet".


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 14 Sep 19 - 03:25 AM

You could use streaky bacon, which I suppose is what pancetta is anyway. Go easy on the olive oil at the beginning, as you'll get a fair bit of fat from the bacon/pancetta, and you'll get more still if you use your home-made chicken stock. Chef's instinct!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Sep 19 - 08:57 PM

Steve Shaw, I’m a-gonna make that this week.

I have chicken stock in the freezer and a bowlful of tomatoes on the sideboard, but pancetta requires a trip to Kitchener, 40 km away. I also want pignoli, so the trip won’t be wasted.

I’m always in the market for a great soup recipe.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Sep 19 - 07:34 PM

Here's Gino's amazing soup. Apologies for the fact that it's not exactly a pure tomato soup, but it's so good...

For four people, you need half a pound of pancetta (not smoked, and it can be little cubes or, as I prefer, snipped-up thin slices), a pound and a half of finely-sliced onions (he sez white, but I use banana shallots), peeled weight, two and a half pints of chicken stock (feel free to use organic stock cubes), and a 400g can of good-quality tomatoes (or use your own) and a big glug of extra virgin olive oil.

Gently fry the onions and bacon in the oil for a good fifteen minutes until all is soft and squishy. Throw in the tomatoes and stock. Season, bearing in mind the saltiness of the pancetta. Simmer for a good half-hour. At the end, check the seasoning again.

Serve this with some parmesan shavings on top together with a few torn basil leaves. Keep the EV olive oil bottle to hand. Given a huge hunk of crusty bread with abundant butter and you have a meal, not just a starter. If there's a better soup, I've yet to meet it.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Sep 19 - 02:40 PM

Admittedly not a pure tomato soup, but Gino D'Acampo's tomato, onion and pancetta soup is as good as soup gets. I could give the recipe but I'm in a bit of a hurry right now. Then, for a different take, there's pappa al pomodoro, a lovely thick Tuscan tomato soup made with stale bread.

Just one thing: if you use good quality canned Italian plum tomatoes, your soup will be as good or better than soup made with fresh. "Good quality" is paramount. Here in the UK I've used Cirio, Napolina and Waitrose own-brand to good advantage. No canned tomatoes should contain salt or herbs or garlic. If you want any of that, use plain canned tomatoes and add the other stuff yourself. A half-teaspoon of sugar added to ANY tomato sauce or soup is a touch of magic. All right, don't believe me...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Sep 19 - 12:54 PM

Tomato soup is surprisingly challenging, Jon Freeman, largely because its success depends entirely on the quality of the tomatoes. (Fresh, ripe Romas are the best.) Do too much to a tomato soup, and it fails because it's not actually tomato soup; it's a something-else soup with tomatoes in it. But if you do too little, the taste is off unless you're very lucky. Tomatoes need salt and sometimes a touch of sugar to get the flavour right.

It's cream of tomato soup that I loathe. Even when made lovingly from scratch by a kitchen expert, its flavour often has an undernote of library paste, and the texture is awful unless you purée it perfectly and strain out every seed, which is way more work than it's worth. In restaurants, the "home-made" tomato soup never is.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 13 Sep 19 - 10:37 AM

Well our plumb tomatoes have gone to tomato soup, some for freezing. Not tasted yet as mum is still working on it but feel confident will come out nice.

I’m not sure what it is with me and tomato soup but I’d go as far as to say that I've had some (including the Heinz tins) that I either don’t think much of or actively dislike. The simple Delia recipe (or the combination of that and the fresh ripe Roma?) she’s using is however one I’ve enjoyed in the past.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Sep 19 - 06:11 PM

Tonight I cooked Mrs Steve and me a simple steak dinner. The steak was thin-cut sirloin, which I trimmed of most of its rim of fat and carefully removed the veinings of that translucent connective tissue that doesn't render with flash-frying. I don't understand that stuff on a rare-to-medium-rare steak. It doesn't render at all in that short cooking time and I'm not up for chewing rubber. Anyway, I put the fatty trimmings in a small saucepan, heated it gently for half an hour and ended up with enough lovely beef fat to cook the steaks in my best frying pan. No flavour of the fat lost, and a decent cook's nibble for me... Don't tell her...

Before I cooked the steak I got my accompaniments sorted out. First, the chips. I had some lovely salad potatoes which I cut into chips (skin on). They were par-boiled in well-salted water for seven minutes, drained, roughed up then coated in hot groundnut oil on a baking tray. They went into a very hot oven for about 20 minutes. The veg was tenderstem broccoli, which was boiled for about six minutes in salted water (I don't believe in steaming). I also chopped up a big handful of my home-grown cherry tomatoes, adding a tablespoon of capers, seasoning and a good pinch of dried oregano. Stand by...

The steaks were fried in a very hot pan (my best one) in a smearing of that beef fat I mentioned. 60 seconds per side, then on to a hot plate which I covered up and then put into a warm oven to rest. The tomato mix went straight into the frying pan with the meaty juices, and the broccoli went on.

Six minutes later, chips went on warm plates, then the steak, then the broccoli then the tomato sauce. Bejaysus, we ate well tonight...


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 12 Sep 19 - 02:45 PM

I suspect the naming extends beyond supermarkets. I’d doubt that Buttercup Farm (from whom we got some quite reasonable outdoor furniture), Farbrook Farms (sometimes used for bird food) or Wiltshire Farms (frozen meals, probably targeted at the less able) have much to do with farming.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Sep 19 - 11:48 AM

That sounds amazing, Charmion! I had to pull up a conversion table to figure the proportion of the veg to the eggs (we don't do grams down here very often.)

We also had eggs last night. I made a modified Quiche Lorraine for friends - no crust, baked in a Bundt pan. And I decided I wanted to increase it from 2 cups of milk to three, adding an extra egg. I realized I had only 2 1/4 cups of milk after I'd added the extra egg, so I scooped some whole milk yogurt into the cup, thinned with a little water, and mixed it all into the milk. Onions had been sauteed and small florets of broccoli added (I have a vegetarian friend so no bacon). The Swiss cheese was in a stack of slices so I ran them over the slicing edge of the grater and ended up with long thin strips that I spread around.

The resulting quiche was delicious, and interesting, but probably not typical. The cheese wasn't really mixed around much so there was a stringy layer in there, so we had to pull each serving loose from the rest like a stingy piece of pizza or lasagna.

I winged it for the rest of the meal - I'd picked up some small (but not new) red lasoda potatoes and simmered them to the point where I could easily pierce with a knife, then cooled. When it was close to time to eat I put a couple of tablespoons of butter (and kept adding as needed) into a skillet, took each potato and leaned on it just enough until the skin was split and it was a bit smashed but not broken apart. They were lowered into the butter and sauteed on both sides, and ground pepper and salt over the top. These went so nicely beside the quiche, and the rest was a fruit salad a friend bought. Various types of iced tea (we are in Texas!) accompanied it.

Dessert was cranberry bars that I have probably describe before in this thread. Weeks ago I used my steam juicer to get the juice from several pounds of frozen cranberries and kept the pulp sweet/tart complement to the meal.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Sep 19 - 10:56 AM

You can also slip the frittata on to a large plate, then invert it back into the pan to cook the top. Most times when I've tried that I've failed abysmally. So I resort to your grilling-the-top method. I always worry about how "done" the underneath is. Good grub though, even if you've managed to wreck it!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Sep 19 - 09:55 AM

We have that same "farms" branding in Canada and the U.S. I assume that the corporate behemoths behind most of the cheese we see in supermarkets (such as Kraft in this country) want us to be so distracted by nostalgic visions of milkmaids and farm wives meditatively turning cheeses in breezy creameries that we don't ever bother to look at, let alone think about, their real production methods.

This summer I added frittate, learned from the famous Marcella Hazan, to our rotation of supper dishes. It's not exactly low-cal, but what really good dish is?

Frittata is an Italian egg dish that includes grated Parmesan or Pecorino Romano cheese and rather a lot of cooked veg. For two people, four to six eggs (depending on appetite and what else is to be served), 20 to 30 grams of cheese, and a substantial heap (250 to 300 grams) of steamed broccoli, blanched haricots verts, blanched asparagus or what you will, as long as it's not what I think of as a wet veg -- i.e., not tomatoes. (I often use a mix we call "veg haché", which includes cauliflower, broccoli, zucchini (aka courgette) and red onion, all sliced fairly fine and sautéed fast with olive oil and garlic.)

First, turn on the broiler so it's good and hot when you want it.

Then beat the eggs in a large bowl, add the grated cheese and then the cooked veg. If the veg has cooled, good for you for thinking ahead. If not, add it gradually while beating so the egg doesn't curdle.

Use a skillet than can go under the broiler. Put it on the hob, add a substantial knob of butter, and let the butter foam and get a bit brown, as for omelette. Add the egg-and-veg mixture and cook as for omelette.

When the sides are cooked but the top is still runny, pop the skillet under the hot broiler and leave it there until the entire top of the frittata is brown and puffy.

Frittate can be served either hot or at room temperature, as the main dish with bread, or cut in wedges as part of a selection of antipasti.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Sep 19 - 04:31 AM

And I know that there IS an Oakham, but the M&S chickens bearing that name come from nowhere near the real Oakham.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Sep 19 - 04:23 AM

Supermarkets here invent suitably rustic-sounding fake names to make it sound like their produce comes from rural idylls. In truth, much produce comes from dozens or hundreds of farms. There are names like Willow Farms, Ashfield Farm, Oakham Chickens, Birchwood Farm, Farm Stores, Lochmuir Salmon. These places simply don't exist, and the names are used to fool us into thinking that their produce ISN'T produced on an industrial scale in locations they'd rather we didn't see. Cathedral City cheese is produced not far from us, an hour's drive from the nearest cathedral city, and its milk comes from around 300 farms, arriving in massive articulated tankers. A few years ago its advertising included lovely photos of the Cornish coast at Bedruthan Steps and made great play of the association with the wild Atlantic Ocean. Well it would take you a good hour to drive from the cheese factory to Bedruthan Steps, and the extremely ugly factory, owned by Dairy Crest, is close to a disused airfield miles from the nearest seaside and certainly not within sight of it.


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 12 Sep 19 - 03:13 AM

Stilly River Sage wrote: Is that Mt. St. Helens in Washington State? )
This is a UK cheese. There's a place called St Helens, note no apostrophe, near Liverpool UK but this product is labelled made in York. YO42 4NP. Nice cheese, soft and crumbly, a bit like Cheshire cheese.


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Subject: RE: BS: Recipes - what are we eating?
From: The Sandman
Date: 12 Sep 19 - 01:05 AM

if god had intended us to follow recipes, He wouldn't have given us Fanny Craddock.”


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 11 Sep 19 - 11:42 PM

Is that Mt. St. Helens in Washington State? We seem to be having a lot of cross-pollination of our cooking cheeses in this thread. (I grew up near there, even climbed that one before it blew it's top.)


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 11 Sep 19 - 06:16 PM

St Helen's Farm mild goats milk cheese, as sold by Tesco, melts nicely for cheese on toast and makes a very good cheese sauce for cauliflower cheese. I'll be nibbling thin slices with a glass or two of port tomorrow night.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 11 Sep 19 - 05:49 PM

"I don't object to goat cheese, I just don't have much experience with it. It comes in things and I eat it, but I haven't learned enough about it to really know what to do with it other than crumble on salad."

It could have been me saying that. In my case I wouldn't even crumble it on salad, but I wouldn't crumble any cheese on salad...


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 11 Sep 19 - 02:07 AM

Try it (goat cheese) melted it on mushrooms - big flat ones - under the grill.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 10 Sep 19 - 09:44 PM

I have a casserole thing I make with zucchini or yellow squash or calabash, any of the type where you don't seed or peel them; onions, peppers (bell peppers of whatever color is available - there are some beautiful jewel colors, not just green any more), a cut up link of Italian sausage, tomatoes (usually home canned or a store-bought can), cut up squash, some cheese (provolone, mozzarella, etc.) melted into the mix, a little wine if I have it, and at the end add a little water if I need so I can add some pasta to simmer. Parmesan cheese is good added also, at the end. Today I had a little container of crumbled goat cheese a friend had left here on her last visit and she's coming again tomorrow so I figured I ought to use it up. It's different, it melted into the juices and it's creamy; I wouldn't do it again intentionally but I'm not throwing it away either.

I don't object to goat cheese, I just don't have much experience with it. It comes in things and I eat it, but I haven't learned enough about it to really know what to do with it other than crumble on salad.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 10 Sep 19 - 09:16 PM

I never overcook my fish, Stilly...

We had my somewhat unconventional chicken arrabbiata on Sunday. For two of us I used about 300g of skinless, boneless free-range chicken breast cut into bite size, a can and a half of Italian plum tomatoes (or skin your own ripe ones), two cloves of garlic, sliced (not minced, not ever!), a good pinch of chilli flakes, or chopped up chillis, to taste (I like it hot), four tablespoons of extra virgin olive oil and some chopped fresh parsley. The pasta we had was bronze-die pennone (big tubes). I don't care for those slippery little penne pasta tubes. I want more bite. 200g is more than enough.

Sauté the chilli and garlic gently in the oil in a big heavy frying pan for a couple of minutes. Turn the heat up a bit and add the tomatoes, parsley and some seasoning. At this point, put on the pasta in loads of salted boiling water and set the timer for what it says on the packet. No self-respecting Italian cook EVER adds oil to the pasta water. Keep stirring that sauce to break up the tomatoes and simmer it gently uncovered. When the pasta has about seven or eight minutes to go, stir-fry the chicken in a bit of hot oil in a separate pan (don't let olive oil smoke though). When the chicken is nicely coloured all over (two minutes) stir it into the tomato sauce. Let that simmer gently for a few minutes until the pasta is ready. Drain the pasta, retaining a mug full of pasta water just in case (I usually need a little bit for this). Throw the pasta into the sauce and turn off the heat. Mix thoroughly: you want the sauce to coat the tubes inside and out. Add a splash of pasta water if you think it's a bit too dry. Serve on warm bowls, sit on the sofa, lean over your bowl and devour with a fork whilst watching Strictly Come Dancing.

I got the idea of adding something proteinaceous to arrabbiata from Gino D'Acampo. He uses raw skinless salmon, cut up into small cubes, instead of the chicken. You just throw the fish into the sauce at the end, one minute before adding the pasta. The salmon cooks perfectly in the hot mix in less than two minutes. Trust me!

No cheese needed either. I suppose you could add Parmesan or pecorino to the chicken version, but in Italy it's a mortal sin to put Parmesan anywhere near fish.


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Subject: RE: BS: Recipes - what are we eating?
From: open mike
Date: 09 Sep 19 - 02:21 PM

For pizza i like the various vegetarian pepperoni options avaialable.
the weather is turning cchilly....nearly frost time....and the house could use a warming from the oven being on...I plan todo a Mock Mince Meat pie with green tomatoes, apples and raisins today. A traditional fall recipe....my mom often made it for her uncle.

Also i will be making a sauce from strawberries and rhubarb...maybe even a pie from that too.

A couple of days ago i made a cheese cake....to take to a memorial for a friend who has passed away. It was a Kentucky Derby Cheese cake with graham cracker crust, and a topping of caramel with nuts and bourbon.    i added cocoanut to the topping, too. sort of llike german cake frosting.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 09 Sep 19 - 12:12 PM

Friends are coming over for an informal dinner this week (we alternately talk about everything in the world and bitch about our old employer) so the challenge of making things that a vegetarian can eat that doesn't make him feel like an afterthought. The quiche will be made without bacon (he is okay with eggs and milk) and other things will have meat options (if we have pizza we make them each ourselves and the toppings are various.) Usually this time of year I would be using the copious tomatoes and eggplants from the garden, but the garden just never took off this year. I'm lucky I have herbs.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Sep 19 - 03:02 PM

That "white stuff" is some of the fat from the salmon and is very healthy for you if you eat it, but there should be plenty more in the meat. Depending on how thick that fillet is, you may be cooking it a bit too long. Let it be flaky but it doesn't need to turn completely solid pink from being well-done.

Quiche isn't a whole bunch of ingredients, just a few. I saute and crumble bacon that is combined with chopped and sauteed onions, add it to the pan, then it's the usual custard mix of eggs and milk. I usually sink some kind of vegetable in there, like small florets of broccoli. You could make them with all sorts of stuff, but those are the basics. You could make a crust and bake it like a tart or a pie, but I make it in a non-stick bundt pan.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 08 Sep 19 - 12:47 PM

Not cooking yet but might be tomorrow. Dad said he a got me a nice birthday cake yesterday. I didn’t feel like the cake, perhaps as I’d eaten too much chocolate, but took a look at the cake today. What he thought was a cake is a packet of “Betty Crocker Supermoist Triple Chocolate Fudge cake mix” he must have found on Amazon!

I’m not 100% sure I fancy something that says “Partially Produced with Genetic Engineering” but I’ll give it a whirl and should be able to persuade mum to make some chocolate butter icing to go with it (possibly easy but I’ve never made it).


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Sep 19 - 07:11 PM

Last night, we had a Russian friend in for dinner and gave him a completely American meal — the ribs I wrote about a few days ago with corn on the cob, a big green salad and cornbread (which is indissoluble from barbecue), followed by mixed berry cobbler.

Himself and our guest, who is young and therefore sturdy of digestion, ate themselves into a shared food coma.

It’s been a while since I fed a man in the prime of his life, and it ain’t half amazing to watch the groceries vanish.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 06 Sep 19 - 07:05 PM

Quiche??

I can only do simple cooking. I can't do stuff with big lists of ingredients. If I have a piece of fish, or a steak, I need to know how long it needs, not what esoteric additives might enhance it (unless I can do them in advance). That doesn't mean I'm timid. Far from it. I always try to get the best quality ingredients and I want to keep the cooking simple.

Tonight we had some thick skin-on fillets of wild Alaskan sockeye salmon. It isn't river salmon, the preserve of the hooray Henrys this end, but it's pretty good. For me, it's gentle pan-frying in butter for ten minutes, with a quick flip with two minutes to go. I don't know what that white stuff is, but it's easy enough to gently scrape it off.

We had that with tenderstem broccoli and a tangy tomato sauce made from my own Sungold tomatoes. And salad potatoes (the bigger ones cut in half) baked for half an hour with extra virgin olive oil and seasoning in a hot oven.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 06 Sep 19 - 12:56 PM

I think others might call that meal a tart but it is a (savoury) flan at home.

Today’s was a bit of a “use up” job. Shallots had hung in the porch for months, mushrooms needed using and the number of ripe tomatoes in the kitchen has been increasing.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Sep 19 - 12:27 PM

Jon Freeman, you will have soggy-bottom problems any time you put raw tomatoes -- or, indeed, any other fruit -- into a pastry case without something to either absorb or thicken the juice. Tapioca does the job nicely with berries, stone fruit, apples or pears, but I've never tried to put tomatoes in a pie (other than pizza) so that one's a bit of a poser for me. Perhaps a tablespoon of seasoned flour would work ... or just live with the sog, since it tastes good.

Major kudos for extempore cookery, though.

Can something be a flan if it doesn't involve custard? Colour me Canadian, and consequently ignorant.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Sep 19 - 12:24 PM

Over the last couple of years I've been making quiche in a non-stick bundt pan instead of a pie pan with a crust. It comes out great, was gluten free when I was avoiding such things, and looks really pretty. (We dish it out of the pan, we don't turn it out.)


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 06 Sep 19 - 12:08 PM

I got today’s tea, an attempt at a flan, a bit wrong. I don’t think I baked the case I made first from frozen pastry long enough and perhaps my filling (sliced shallots and mushrooms softened in the pan, a bit of lemon thyme, some of our salad tomatoes sliced added uncooked and topped with a cheese sauce) was a bit wet. It looked good coming out of the oven and tasted nice but was spoiled a bit by the pastry having a soggy bottom.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Sep 19 - 04:58 PM

Today my daughter was describing a grilled or fried cauliflower with tahini sauce that she's enjoyed recently. That sounds like a great way to eat it, and I have a recipe to test. I will report back.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 05 Sep 19 - 02:39 PM

Remember Charmion, growing OLD is compusory, growing up is optional.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Sep 19 - 11:47 AM

Unfortunately, Steve, that oven method works only with sticky sauce. Dry-rub technique means barbecue all the way, with all the nuisance pertinent thereto, but the results are GREAT.

I have also heard of pre-cooking ribs in an electric pressure-cooker, such as the Instant Pot, and finishing them under the broiler with a coating of the aforementioned sticky sauce. I'm not sure it's worth the trouble -- the photographs posted on Facebook by fanatic Ipotheads look kinda grim to me -- but there is a large segment of the North American population that considers pork ribs just one step short of ambrosia. I'll leave the pressure-cooked version to them.

Last night we dined out at one of Stratford's better eateries to celebrate my birthday (I turned 65 yesterday and am still slightly stunned at the very thought). For the first time in recorded history, I turned down not only the six-course tasting menu but also the port and the post-prandial brandy in favour of a clear head and co-operative digestive system in the morning. (It worked.) Himself was gobsmacked, and was still shaking his head when we got home. Sad to say, I might finally be growing up a little.

Tonight's supper is baked fish with wax beans and sliced tomatoes. Earth has not anything to show more fair than an Ontario tomato in the last couple of weeks before the first frost.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 04 Sep 19 - 05:46 AM

I think tightly-wrapped in foil and very slow-cooked is well worth a try. I've only done it the once and we had lovely, tender meat falling off the bone: just a few minutes on the barbie at the end. You can do the oven-cooking part well in advance too, then all your mates at the barbecue will think you're a genius.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 03 Sep 19 - 09:35 PM

I have found oven-cooked ribs have a preferable texture to me if cooked dry then slathered at the end, say, last 15-20 mn.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 03 Sep 19 - 09:32 PM

My parents had an oven version of ribs that was very good, it was a specialty Dad cooked for some of the Song Circle meetings held at his house. I wonder if I have a copy of that recipe somewhere? (They were divorced in 1970 but had joint custody of that recipe.) Now I'll have to go poke around in the cook books and boxed files I have from their houses.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Sep 19 - 07:02 PM

Heartily agreed. I have this strange historical agreement, lost in the mists of time, whereby I have TWO propane cylinders at any one time within my contract, therefore I can't run out of gas.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 03 Sep 19 - 04:20 PM

Our barbecue uses gas from the house supply, by way of an outside tap. It is an almost unspeakably better arrangement than the bottled kind, which always gives out at the most inconvenient time.

The sticky sauce version of pork ribs is most common in Canada, but once I had tried the dry rub technique I could never go back. It’s less messy, and far less likely to scorch.

That said, I never turn up my nose at barbecued ribs, however they’re dressed. That would be beyond foolish.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Sep 19 - 01:18 PM

I cooked my last lot of ribs, in their marinade (which must have something in it that will go sweet and sticky), wrapped tightly in foil in a very low oven for about two and a half hours, then barbecued them fairly gently for a few minutes, with a bit of baste that I'd reserved. They were grand, and I saved money by not using all that barbecue gas! They do need long, slow cooking, whatever you do.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 03 Sep 19 - 10:10 AM

I think I'm due a change in dietary tone, and the postings about South Asian-style grub are giving me ideas.

The other day I did pork ribs, and my digestion is still a little stunned from the experience. Himself asserts that my ribs are "the best", but if we ate them more often bad things would happen.

But they are very delicious.

This recipe requires an entire pig's worth of back ribs and a barbecue. I have a gas-fired one.

Lay out the racks of ribs on a large platter or tray, and pat them dry. Using a shaker and the back of a spoon, rub into every surface the following mixture:

1/4 cup sweet red paprika
1 1/2 tablespoons freshly ground black pepper (this is tiresome)
1 1/2 tablespoons packed dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin

Let the ribs sit for a while: an hour or two on the counter, or up to eight hours in the refrigerator. (Who has that much space in their refrigerator? Not I.)

When it's time to cook, set up the barbecue with a large pan under the grill, laid on the tiles that cover the burners. Edge the pan over to one side and fill it with water. In the space beside the pan set a smoker, which in my case is a half-open packet of aluminum foil containing wet wood chips. Light the barbecue, close the lid, and heat it until the first puffs of smoke appear.

Then lay the racks of ribs on the grill and turn down the gas as low as it will go. Depending on the efficiency of your barbecue, you may choose to turn off one burner completely -- not the one under your smoker. Go away and leave it be.

At this point, make the vinegar-based "mop sauce" that is essential to this style of barbecue. This sauce consists of either a large spoonful of American-style ballpark mustard and about a teaspoon of salt, or a spoonful of the spice mix, dissolved in about half a cup of cider vinegar.

When the ribs have been cooking for about an hour, take a small mop or pastry brush (I have a silicone one that does the job perfectly) and slop the mop sauce over the ribs. Cook for about half an hour longer, until you see the meat pulled away from the ends of the bones.

To serve, lift the racks off the barbecue and lay them on a platter or board. You can bring them to the table whole, for maximum effect, or cut the racks in half. I prefer to cut all the bones free so the diners can eat as many or as few as they want.


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 02 Sep 19 - 01:59 PM

Murghi Badami tonight. Just need to add a touch of cream and a tad of butter, served with various accompniaments, flat bread, lime pickle, mango chutney etc .............


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 02 Sep 19 - 11:28 AM

Porridge, for which Flahavan’s is chosen, is a quite popular winter breakfast food for my parents. At the moment though, dad is on Weetabix and mum on Mini Shreddies. Jordans Original Crunchy was once a favourite of mine but I don’t have the teeth for the stuff or the breakfast appetite at least not usually – if I was (almost never) away and someone offered me a cooked bacon and sausage meal I’d likely jump at it...


Made another aubergine mess the other day. This time a bit of stock and basil together with sweet pepper and courgette..


I’ve got (and it’s probably my lot) about a guess of 3lb of Roma plumb tomatoes coming up to ripe. Not sure yet whether they will become a soup or a ketchup.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 11:43 PM

As close as I get to rabbit food is cooking oatmeal for breakfast. Slow cooking, in a small crockpot so it's creamy. I use Old Fashioned rolled oats or steel cut (Irish) oats. And add raisins or cut up figs or cut up dates.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Sep 19 - 02:42 PM

How odd that, despite the planetary gulf between us, we both relish cheddar cheese from the same dairy. Also, for the record Mrs Steve makes banana loaves all the time, and we freeze them too. I'll pass on the tip for breakfast but I fear we'll be sticking to that "healthy" rabbit food with wood dust in the bottom of every box that goes by the name "muesli..." :-(


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 02:24 PM

They only deliver to England and Wales, but I think the fact that they show the Coastal cheese in the wrapper means they load it up and send it abroad. That's the same wrapper we get here. That producer has some very nice varieties - I hope you all enjoy sampling them! That ballcap looks nice, but it is a bit pricey, though they say they ship free.

Costco buys things in bulk to sell in their warehouse clubs and they don't buy every brand that's out there, they try to get the best value for what they charge and this cheese is (so far) always in stock. That can't be said about everything they carry.

Two small loaves of banana bread are in the oven since I had three very large bananas one step away from the compost and I already have at least three pints of frozen bananas already. I'll freeze one of these and use the other for breakfast for a couple of days. A slightly warmed up slice of banana nut bread with a cuppa tea is a very nice way to start the day.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 01 Sep 19 - 10:58 AM

It's available from their online shop

It's one I'd considered trying if (not yet done...) also ordering a bit of the Cave Aged Cheddar.

(A small order of 2 or 3 online makes more sense to me with our transport limitations than say trying to get to Aylsham M&S).


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Sep 19 - 10:27 AM

Well whaddya know, SRS: your Rugged Coastal is made at the same dairy, Ford Farm, as our very favourite cheddar, Wookey Hole cave-aged. I don't recall seeing it anywhere but I'll be looking out for it from now on.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 10:06 AM

Steve and Jon, my favorite sharp cheddar is a UK import they sell in the Costco warehouse club here. Coastal Rugged Mature English Cheddar Cheese. Even better than this is one of the aged blond cheddars that comes out of the Ag school at Washington State University. Cougar Gold is my favorite. Since it's so hot here right now they let you know they won't ship until it's cooler weather.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 09:57 AM

There is a long-lived cooking show on Public Television here in the US called Cooks Country and it's companion America Test Kitchen. They ditched the host who established the program a few years ago; too bad. But they still make some pretty interesting dishes, and on a repeat program yesterday they did a pretty interesting Eastern North Carolina Fish Stew.

I logged in to the free part of the site but this recipe isn't appearing. The description is:

    Locals have loved this hearty, tomatoey, bacon-infused stew for decades. For our version, we staggered the cooking of the onions and potatoes instead of dumping them both in at once. In a handful of tests we found that any mild, firm whitefish worked as long as it was cut into chunks of equal size and added toward the end of cooking. An oddball addition to this dish is poached eggs, which are layered atop the stew and cooked in a covered pot over medium-low heat until silky in texture.


You can set up a free account, and once you're in, try navigating to the recipe via the search box. I couldn't get to the video or recipe I first landed on, I had to log on and search again to get to it, and with a free account I can only see the video. Take notes if you want to try cooking it.

This is the video if you already have an account.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 01 Sep 19 - 08:15 AM

Here’s a link to the BBC article.

Drifting a little… Cheese came in briefly in conversation with brother in oz (a bit NE of Brisbane) on his last visit. Apparently he can find some very nice cheese but he’s never managed to find something along the lines of a simple Cheshire.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 31 Aug 19 - 12:26 PM

Dunno whether you Americans can get the BBC News website (not the TV one), but there's an interesting item on there today entitled "American cheese: does it deserve its bad reputation?"

Because of tariffs it's unlikely that we'll be tasting each other's cheeses any time soon, but I'd be interested to hear your comments about the item and the cheeses mentioned, or not mentioned, therein. Don't worry, it's quite sympathetic!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 30 Aug 19 - 06:21 PM

Must confess that I'm a winter soup man mostly. In summer I've rarely made gazpacho, but I've often made salmorejo, the Andalucian thick tomato bready stuff that's probably more a tapa than a soup, served cold with breadsticks and a topping of chopped hard-boiled egg and scraps of Serrano ham. I'll hang on for colder weather before telling y'all about me hot soups...

But keep making that real stock. Utterly paramount...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 Aug 19 - 01:29 PM

We had a respite from summer with a couple of rainy days earlier this week, so I pretended it was back to "cooking weather" and made a batch of turkey stock and later a batch of chicken stock (from the carcass of the rotisserie chicken). The chicken stock will go into the freezer but I'm planning to make a very small batch of turkey soup. Just because it's so long since I've had soup.


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Subject: RE: BS: Recipes - what are we eating?
From: Neil D
Date: 29 Aug 19 - 04:01 PM

My wife just made low-carb turkey schnitzel using breading made from crushed pork rinds and almond flour. This morning I made a sloppy Joe omelet.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 29 Aug 19 - 04:27 AM

They're pretty rare round here, unfortunately. I remember once picking hatfuls of them from hedges in South Wales. They make glorious jam, and the stones all float conveniently to the top in the preserving pan.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 29 Aug 19 - 03:47 AM

Selling damsons? Good grief Steve, they're free for the taking round here (Aylesbury Vale). There were orchards full of them back in the days when their juice was used to dye straw for the Luton hat industry, and they're still to be found a-plenty in the local hedgerows.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Aug 19 - 08:06 PM

I've done it quite a lot with raspberries. I love the end-product but no-one else does. So I have a secret personal supply of raspberry gin unmonitored by Mrs Steve... :-)

Damsons are like small, dark plums, about the size of a large cherry tomato, quite tart in the mouth but excellent for jam - and for damson gin or vodka. I use them in the same way as sloes, tiny wild plum-like things that ripen in late autumn on blackthorn bushes. They are very astringent in the mouth but they make superb sloe gin. The general formula is 12 oz pricked sloes or damsons to one 70cl bottle of vodka or gin, along with 6oz sugar (you can always add more later). Keep for at least three months in a wide-necked jar, shaking occasionally, then decant into clean bottles. The cloudy residue looks unattractive but is what I regard as "cook's treat"... you can profitably freeze the fruit for a day or two first, which obviates the need for pricking.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Aug 19 - 07:46 PM

Steve, I do that vodka thing with sour cherries or raspberries. Never tried damsons — are they what we call Italian or prune plums?


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 28 Aug 19 - 03:29 PM

Also check the Italy thread if you aren't hungry enough.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Aug 19 - 12:59 PM

I've never made it, I buy it from a couple of local sources.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 28 Aug 19 - 12:44 PM

Ceviche. First attempt yummy but not cevichy, more like a salad with yummy fish in it. Advice?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Aug 19 - 10:40 AM

Stumbled across a shop selling damsons this afternoon. I'll prick 12oz of them and put them in a jar containing a bottle of vodka and 6oz sugar. By Christmas I'll have a bottle of beautiful liqueur to wash down the Christmas cake.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Aug 19 - 09:54 AM

Tomatoes are in season in Perth County, and therefore cheap, cheap, cheap.

I bought a three-litre punnet of Romas from down the road yesterday, and spent a messy hour rendering them into sauce with oregano and basil from the garden. A heavenly scent permeated the house, bringing Himself out of his study with a distinctly greedy glint in his eye. Pasta for supper, with grated Parm and chorizo, and a green salad on the side.

That batch of tomatoes produced enough sauce for four meals, if I don't let myself at it with a spoon.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 27 Aug 19 - 07:46 PM

Yep, peanut equals groundnut.

The hardest bit of cooking skin-on fish in the oven is the timing. Tonight, my pollack fillets, which were quite thick, took about nine minutes in a 200C oven. They tell you to test whether the fish is opaque all through and going flaky. That is not easy! Much better slightly underdone, rather than dry and tough because you've lost your nerve. I nearly always get it right these days.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 27 Aug 19 - 07:29 PM

"Groundnut" - would that be peanut on this side of the pond?

I found some pollack buried in the back of the freezer. It won't be as wonderful as yours, but it makes a great breaded and fried fish to go with pan-fried potatoes (cut into chunks and sauteed in olive oil and seasonings), a homemade form of fish and chips.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 27 Aug 19 - 05:03 PM

Tonight we had line-caught pollack from Bude Bay. Our fishmonger prepared it beautifully for us, fresh as a daisy it was. I made some oven chips from "Jazzy" potatoes (cut into wedges, parboil for eight minutes in salted water, drain well, coat with groundnut oil and bake for 20 minutes in a very hot oven). Meanwhile I made some mushy peas from the frozen Morrison's article, 20 minutes' boiling in sparse water. I basted the skin-on fish fillets in olive oil, lemon juice, fresh thyme and a whiff of garlic, plus seasoning, then baked them open for about nine minutes in the hot oven (turned it down a tad first) on the chip tray (I put the chips on another tray first). Nirvana.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 26 Aug 19 - 07:20 PM

Last night we had a food emergency. I was going to barbecue some rather magnificent cod loins, skin on, but I'd misjudged the amount of time needed for it to thaw. Normally, that wouldn't matter, but I found that pinboning half-frozen cod is impossible without wrecking the fish. I therefore abandoned the fish, returning it to the freezer (discuss...), and we had cheese instead. But what cheese. Aside from the small lump of Mrs Kirkham's Lancashire that we had lying around, we tried a French one that we'd never tried before, namely blue d'Affinois. What a magnificent cheese. With those two to hand, we were in cheese heaven. The d'Affinois is a soft blue, double-cream cheese. You don't need much as it's very rich, but, begod, it's a beauty....


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 26 Aug 19 - 06:43 PM

I've been over to my local one-off gourmet surplus grocery that sells deeply discounted foods, many that came from the grocery store supplier because they weren't sold to the stores, others that are extra after big events (there's a high-end store that does cheese and fish and fruit and chile and other events during the year; the extra ends up here.) I'm concluding a frugal month and the purchases were mostly to restore dwindling supplies of fresh vegetables. I'll be eating a lot of asparagus because I couldn't resist buying two bunches for ten cents each. Green and yellow bell peppers and poblano peppers will be sliced and frozen.

Yesterday I brought home a rotisserie chicken and I'll be using it this week in various dishes - with these fresh peppers the first thing I'll do is pull a breast apart and mix the shreds in with sauteed sliced onions and poblanos for fajitas. I have frozen corn tortillas that will go with those. I top it with some of my thawed homemade guacamole, lebne (works like sour cream) and a few dashes of Tapatio hot sauce.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Aug 19 - 04:44 AM

That was yesterday evening. I started the message last night and finished it this morning. Don't ask... :-)


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Aug 19 - 04:36 AM

We did a very simple barbecue this evening. Very basic, very delicious. The main player was mackerel fillets, three each, quite large. I had to spend half an hour pin-boning the buggers, but it was worth it. I made a baste of lemon juice (fresh lemons or forget it), a squidge of garlic, a sprig of thyme, a dash of Tabasco and, not least, extra virgin oil. We had salad potatoes, cut in half, coated in extra virgin olive oil and seasoned, baked on a tray in a hot oven for half an hour, and cherry tomatoes skewered and done for five minutes on the grill. It was a beautiful evening too. Lit the fire pit and dotted a few citronella tea lights to ward off the mozzies. Bliss.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 23 Aug 19 - 11:03 AM

We have made the cauliflower steaks with olive oil both fried in a skillet and baked in the oven. Both are good.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 22 Aug 19 - 10:43 PM

I've been tempted to put some links at the top of the thread to various recipes posted here, but there are so many that are casual yet actionable descriptions I wouldn't know where to start.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 22 Aug 19 - 10:42 PM

Um, cooking things twice as long as the recipe says usually does result in dry/acrid/burned, in my experience. I have had great experiences with grilled cauliflower steaks, oh do try again. Maybe thinner slices? I'd hate for you to miss out...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Aug 19 - 08:34 PM

Well as you can imagine, Charmion, I possess Marcella's "bible," and as soon as I saw your post I looked up that cauliflower recipe. It will be next on my cauliflower hit-list and I shall report back. I must have posted our favourite Yotam Ottolenghi cauliflower recipe before, the one with chorizo, sliced olives, pumpkin seeds and paprika. I really must get to bed now but I'll post it tomorrow if I haven't already.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 22 Aug 19 - 07:19 PM

Thanks for the report, Steve. I thought it looked too good to be true.

Marcella’s cauliflower — the one where you boil the entire head whole, then smush it up with olive oil, Parmesan, salt and pepper — was such a revelation to me that I’ll never eat it any other way again.

Oh, except for that Madhur Jeffrey recipe where you break a whole cauliflower into florets and cook it in a wok with turmeric and nigella (no kidding!) seed. I could eat the whole thing myself, cooked like that.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Aug 19 - 06:28 PM

I wish to report a culinary failure. I bought a beautiful big cauliflower yesterday for a quid. The weather later on today was unexpectedly benign, so we thought we'd have a barbecue. I found a recipe for barbecued cauliflower steaks. You cut the whole cauliflower into thick vertical slices, baste them with garlicky olive oil and barbecue them gently (I used one of those perforated aluminium trays) for six or seven minutes each side.

Well what a waste of a good cauliflower. Dry, acrid, ruined. And it took twice as long as the recipe said. Binned it. Never again.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 22 Aug 19 - 09:39 AM

I stopped buying margarine when I finally managed to persuade Himself that butter would not take him to an early grave with heart disease. I haven't eaten the stuff myself since I was a child, and my parents bought it because it was cheap.

I must confess that it took me way to long to learn that, with respect to food, "both good and cheap" typically applies only to what's in season where you live, if you're lucky.

Yesterday I went out to Canadian Tire and bought myself a Food Saver vacuum-sealer. This is a gadget that vacuum-packs food for storage in heat-sealed plastic bags. As soon as I brought it home, I set it up in the kitchen and promptly packed up two trays of chicken legs bought on special the day before. This task normally takes a great deal of fiddling around with clingfilm, zipper bags and masking tape, with mediocre results. With the Food Saver, time on task was cut by at least half, with much less accompanying mess. The resulting packages look just like the vacuum-sealed items in the butcher's freezer, and I expect them to be as resistant to damage. Himself tells me that vacuum-sealers are very popular with "preppers" -- the people who think they can survive the Zombie Apocalypse if they only pack away enough freeze-dried soup mix in their basements. I hope the Food Saver is the only thing we have in common ...

All this was brought on by the discovery of a package of chicken parts damaged by freezer burn. I remember that package, an awkward thing of corners and odd angles, and it was a damnable nuisance to wrap. I hope that's my last freezer-burned item. It would also be nice to reduce our holdings of baggies and clingfilm, which I loathe because it can't be recycled and it always twists into useless clumps.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 21 Aug 19 - 11:36 PM

Hee hee that was supposed to be mdash but mash was way more culinary!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 21 Aug 19 - 08:18 PM

That sounds like a wonderful Wednesday tradition!

I'm still clearing the freezer so I had the last two small pieces of cod, breaded and pan fried with homemade tartar sauce and I'll nibble something more later. I also defrosted half a multi-grain baguette that I toasted for a crostini later in the week. I made some carrot salad yesterday (ground carrots, raisins, mayonnaise) and I baked some sweet potatoes, so it could be something like that. It has been up to or over 100o for the last three weeks and I just don't feel like sitting down to one meal all at once.

A single malt Scotch (better for me to drink after a meal) finishes the evening.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Aug 19 - 06:59 PM

Mrs Steve and I have this tradition of not cooking on Wednesday nights. The core of the menu is always cheese with Bath Olivers. We have a repertoire of accompaniments/starters. It could be avocado with prawns and Delia Smith's seafood sauce, or my version of mackerel pate* with toasted Crosta Mollusca Puglian bread (two quid from Waitrose, does us twice, freeze half of it), or just assorted nibbles.

Tonight it was assorted nibbles. We had a pot of Greek olives with feta and sun-dried tomatoes (M&S), a small pot of habas fritas, a small pot of almonds, half a jar of caperberries, some Sungold tomatoes from my greenhouse and some baby cucumbers, sliced longways, also from my greenhouse. The cheeses were a hunk of Montagnolo (a soft blue triple-creme cheese from Germany) and a hunk of Mrs Kirkham's Lancashire. My God, we ate well. We washed it down with a bottle of Puglian Primitivo (oddly, the label said Zinfandel, genetically identical). Sweet dreams, dearest...

*The mackerel pate is disgustingly delicious and disgustingly easy. Make it the day before for best flavour. If you have a hand blender it takes about four minutes not counting the washing up. If you haven't got a hand blender, there's something seriously wrong with you...

You need two cans of mackerel in olive oil, which you should drain and discard the oil, one heaped teaspoon of hot mustard (Colmans English innit, not that grainy stuff), one tablespoon of full-fat creme fraiche, a grinding of black pepper (no salt, please), a dash of Tabasco and the juice of a good half of lemon. Do not use that abomination which is bottled lemon juice. Get yourself a fresh unwaxed lemon. You won't regret it.

Put the whole lot into a jug and blitz it to almost death with your hand blender. You will have to shove it down the side of the jug a couple of times. It's very quick. Scoop into a nice ornamental pot (I have a lovely collection that I bought in Andalucía). Just before you serve it up to your beloved, coarsely grate some lemon zest on top. You need some really good hot toast and butter to go with it. The Puglian toast is magnificent if you can get it.

As with many things, I can't tell you how much better this is if you make it the day before and stick it in the fridge...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 21 Aug 19 - 03:59 PM

I would think pressure cooking would overdo the corn. One point I took from Nero Wolfe was that "American housewives murder corn on the cob" or something along those lines, by boiling it for 10 minutes or more. I took note and usually only have it in the water long enough to get hot, probably 5 minutes.

My dogs love corn on the cob and my Labrador retriever is particularly adept at eating it off the ear row by row, human-style. The other dog it's a bit of a wrestling match to keep her from taking the entire cob to consume. Yes, it is possible to have leftover corn, and this is how I dispatch it. You should see those two gobble it down if there is butter on it. (Agreed about margarine, I haven't used it for years. I adopted friend's policy, who once pointed out that she didn't use much to spread, etc., so she might as well use butter. I also cook with it and have stopped using shortening. I use butter or oil instead.)


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 21 Aug 19 - 03:19 PM

My wife left me 20 years ago, not had margerine in the house since.

Horrible stuff.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Aug 19 - 03:12 PM

Margarine will considerably shorten your life. It has not been allowed in our house for 25 years. Butter is the word you're looking for.


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Subject: RE: BS: Recipes - what are we eating?
From: keberoxu
Date: 21 Aug 19 - 03:08 PM

One more reminiscence about sweet corn on the cob.

How my mom found out about
corn on the cob
and pressure cookers, I do not know,
but the two went together, in her kitchen,
as strictly as white with rice.

We gobbled it down as though we had all changed into hogs.
(provided sufficient margarine/butter and salt, that is)

The pressure cooker, I reckon,
would shorten considerably the cooking time.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 21 Aug 19 - 12:53 PM

I found an aubergine “in hiding” today. The other fruit that have formed are much smaller but this one somehow got to about 10 inches unnoticed. I chopped it up together with a courgette and a tub of mushrooms and cooked it it some (in the recycling bin now and I can’t remember what it was) “cook in” sauce. Parents seem to be tucking away happily as I type.

One thing I’m sometimes in two minds about with this sort of hash up is whether to do rice or some pasta with it. I’m none too sure that some of my “cooking” would go down to well with some here but I’m curious anyway. Rice would usually be preferred here but I think either could be used and wonder about others.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 21 Aug 19 - 11:08 AM

I froze this year's wild grape juice because so far I haven't gotten around to making jelly. And while I was in there I evicted a gallon freezer bag of mystery meat, probably cooked turkey. I had some turkey legs and thighs from 2016 that were sealed in the Food Saver vacuum bags and they're a different story&mash;stuff saved that way really does last a long time. I think tonight I'll try making some soup with the thighs; if it isn't any good tomorrow is trash day (though I expect it to be just fine).

This is a "Frugal" month, where I'm trying to spend as little as possible beyond the usual bills and gas and occasionally picking up fresh fruit and vegetables. I'm coming up with some interesting meals with frozen items. I'd forgotten I had a couple of pounds of Jimmy Dean sausage in the freezer so I had a few ounces of that alongside my bowl of oatmeal this morning. All of this cooking is better-aligned with cool-weather, but still delicious.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 20 Aug 19 - 09:59 PM

Them mussels were YUMMY without the Pernod!

And yet still I crave. Vitamin deficiency or something?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 20 Aug 19 - 06:02 PM

Supermarkets here sell corn on the cob that goes by the name "supersweet." It can be very nice, though it's been known to be a bit chewy. Ten or fifteen minutes on the barbecue, not too roaring, renders it delicious. No need to wrap it in foil or anything. Just keep it turning.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 20 Aug 19 - 12:28 PM

I find that corn on the cob from local supermarkets is quite good. We shuck it, pull off the silk, put it on a plate with 2T of water and microwave it on high for 5 minutes. You have to let it cool off before you can eat it.

Nero Wolfe's instructions (IIRC) were to bake the corn unhusked, in the hottest possible oven for 45 minutes. I would never do it; it's unthinkable to run a hot oven on a hot summer day.

Cook's Illustrated magazine just had a recipe for country ribs, Spanish style, and we are going to try them today with corn on the cob and fresh tomatoes. "Spanish style" calls for lots of spices from my spice collection.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 20 Aug 19 - 11:17 AM

There was a Nero Wolfe novella in Trio For Blunt Instruments that was made into the TV episode Murder Is Corny. He has specific requirements that the corn be picked and delivered very quickly (and then other information about how to cook it.)

My Facebook page is messed up so I asked the question about the source of this story in the Wolfe Pack page then had to go there via my pitbull's account to read their answer since my original post disappeared. (This is getting really old!)

As a kid in Seattle one of my favorite meals every summer was when Mom would get the fresh corn (she grew up on a farm so I imagine had a good idea of what fresh corn was all about) and boil it and keep bringing it to the table. We got one dinner each summer of just corn on the cob, as much as we wanted to butter and salt and gobble down. With six of us I imagine that must have amounted to a case of corn. :)


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 20 Aug 19 - 10:17 AM

When I lived near the shore in Delaware during summers we'd catch a bunch of blue crabs and then run out to a u-pick farm and gather up some Silver Queen corn and within a couple of hours they'd both be on the boil (not in the same pot) and I can't imagine corn that tasted any better.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 20 Aug 19 - 09:51 AM

BobL, my family practised your first method (run-not-walk-back-to-the-kitchen) of corn preparation when I was young and, since we grew a tender white variety called Country Gentleman (now long disappeared), that was just about right. (My mother would probably have started a grass fire if she had ever been given custody of a camp stove.)

The corn we eat these days comes from local farmers who bring it to market in great heaps in the back of pick-up trucks. It is picked just after dawn, cooked within the day, and eaten before dark. Not optimum by the standards of true corn purists, but okay for our aging olfactory senses.

I never buy corn on the cob at the supermarket. That's just sad, and totally unnecessary in southwestern Ontario, where corn has grown since time immemorial. I see it there, all wrapped in plastic, and wonder if the people who buy it come from Mars or Antarctica, or perhaps had their tastebuds (and common sense) shot off in the war.

Jon Freeman's remark about teeth is very pertinent, however. I thank every higher power there is that I still have a full set of natural-grown, original-to-me choppers, inelegant as they may be, for at the age of 65 I can still gnaw a bone or a corn cob to good effect. Mind you, I have to set aside enough time later for a close encounter with the dental floss, but there you go.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 20 Aug 19 - 03:59 AM

"best cooked very soon after harvest"

Which gives me an excuse to repeat an old tale about some folks discussing the best way of ensuring their (home-grown) corn was at its freshest when cooked.

The first said "I get the water on the boil, go and pick the corn and run - not walk - with it back to the kitchen, and put it straight in."
The second said "I set up a camping stove next to the corn patch, get some water boiling, and can cook the corn the instant it's picked."
The third said "I set up a camping stove right in the corn patch. When the water boils, I bend the plants over so that the cobs dangle in it. That way, they're cooked even before they're picked!"


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 19 Aug 19 - 11:51 PM

back to the corn... I think the only sweet corn we have at home these days comes from a Birds Eye frozen packet where it is mixed with peas – to me it’s not a bad standby to have in the freezer.. Years ago, I remember cans of a “Jolly Green Giant” brand.

As for it on the cob, it never was common here but we did have a few seasons of growing about 6 plants. From that, I do believe it’s a veg best cooked very soon after harvest (something that wouldn’t be achievable with supermarket produce) so it was worthwhile for a few treats. A problem now though is none of us have the teeth that would enable munching into the cob as I’d like to.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Aug 19 - 10:50 PM

I made cranapple juice last week after steam-juicing cranberries from my freezer. I wanted to use the pulp so I found a cranberry bar online that uses a boxed yellow cake mix for the flour portion of the recipe. Lots of sugar and butter in it - these are rich so cut them small, but they sure are good! I tried making something one time before and it was way too complicated. This was easy, and the house smelled marvelous by the time they came out of the oven. Allrecipes cranberry bars.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 19 Aug 19 - 09:27 AM

We had a feed of corn (on the cob, maize to you Brits) last night, a variety new to me called Trinity Bicolor. Sweet as all corn seems to be these days, and only a bare whisper of true corn taste. The strongly flavoured yellow corn varieties of my youth seem to have vanished, probably because they ripened later and produced fewer cobs per stalk. Sigh.

Unwilling to set loose a storm of husks and cornsilk in the kitchen, I tried baking the cobs in their husks in the oven. It worked, and now I doubt that I will ever boil corn again.

Trim the hanging bits of corn husk off each cob, and the top of the silk tassel. Fill the sink or a bucket with water and soak the corn for about 15 minutes. Heat the oven to 350 degrees Fahrenheit, and lay the cobs on the rack in the middle of the oven. Bake for 25 to 30 minutes. Using tongs, lift out the cobs and lay them on a heat-proof surface to cool for a few minutes. When you can handle the corn without pain, peel off the husk (it will come off easily, taking the silk with it) and get busy eating.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 18 Aug 19 - 06:58 AM

Wasn’t feeling hungry the other day so I just had a few of the cooked potatoes on a plate with some butter. I don’t know what they were except not Charlotte, planted late here and as our one sample for the year and in a spot we later had doubts about… They were wonderful – firm flesh and great sweet and nutty flavour. Not a great crop (not that we try for much) but say 2/3 a carrier bag left and I look forward to eating more of these “new potatoes”.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Aug 19 - 01:12 PM

When you said Use the book as an icebreaker I thought of As an icepick. The visual did not work.

I am still on a mussel hunt. But I am afraid to cook them myself. So I might go back to the place that tried to sneak in Pernod. Ugh. But I think if they skip just the Pernod it might be quite good...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Aug 19 - 09:55 AM

Though my recipe calls for a less lean meet, I have an eggplant, tomato, and pork casserole that is a favorite cold weather dish and I use tenderloin because it's relatively inexpensive and very easy to cut up for the dish. I start making it in the fall when the eggplants are still producing and the weather has cooled. I serve it with mashed potatoes. This is a recipe I scanned for someone ages ago and I have it in my Flickr account. I landed on this recipe when I was trying to find a way to use as many things from my garden as possible and I had lots of tomatoes and eggplants. It comes from Tess Mallos' The Complete Middle East Cookbook, a book I have given to all of my family members. My mother liked it and years ago gave copies to her sisters (one who is married to a Turkish immigrant who loved these recipes).

The funny thing about this book is that the newer editions are expensive paperback, but I go to Bookfinder.com and I search for the book using "The" in the title (my librarian friends scratch their heads on this one - it should drop out and not affect the search, but that isn't how this works) and I choose "used or out of print" then look for the hardcover editions. I can usually get them for under $10; I just ordered another one for under $5. I keep extra copies to use as gifts. I had a copy at the library where I worked and we had lots of international student employees. Sometimes that book was used as the ice breaker, other times it was used to compare recipes, because Mallos has it broken down by country so the same general recipe appears in different forms several times in the book. I gave that office copy to a co-worker when I retired because though it sometimes was a distraction, the bonding that people do over food is one of the fastest methods I can think of.

BTW: When I have extra eggplants I peel and cut them up and cook and then freeze them, so I always plan for a few for that casserole by cutting them in quarters length-wise, browning all sides, and freezing. Then they're ready for the casserole even out of eggplant season.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 16 Aug 19 - 09:23 AM

Grilled pork tenderloin.

Here in Hog Heaven (Stratford in the headquarters of the Ontario Pork Council for a reason), pork tenderloin is often on special at the supermarket. It doesn't taste like much if simply roasted, so it's a good idea to marinate it in something fairly acid, such as fifty-fifty lemon juice and olive oil, and to add lots of garlic and thyme.

I dislike the fiddly task of stripping the fascia (the silvery skin of connective tissue) off the tenderloin, so I cut it into medallions before putting it into the marinade. After about half an hour of immersion at room temperature (longer in the fridge), take out the meat, shake off the excess marinade, and lay the medallions on a cutting board. Cover them with a sheet of waxed paper and flatten them like schnitzel. I prefer the rolling pin method.

Then grill the medallions (now more like ovals) either on the barbecue or under the broiler. They cook fast, so don't leave them unattended for a minute. Very good with rosé and a heap of grilled or stir-fried veg.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Aug 19 - 10:33 AM

Fried green tomatoes are too big, I think, to be tomatillos. Here in Virginia, at least. Tomatilloes?


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Subject: RE: BS: Recipes - what are we eating?
From: David Carter (UK)
Date: 15 Aug 19 - 03:28 AM

Green tomatoes are used in some south east asian recipes. They go well with chicken.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 14 Aug 19 - 05:44 PM

There are recipes for green tomatoes that use just that - green (unripe) tomatoes. I make relish when I have enough green tomatoes in the fall (picked before the first frost). Tomatillos are similar, but they have that husk (calyx) and aren't in the same genus, though they're all Solanaceae family. They're apparently more tart, though when they're quite ripe they're sweeter and similar to the tomato and can be substituted.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 14 Aug 19 - 02:14 PM

And mussels: for me it's white wine and butter and lots of garlic and finely-chopped parsley, let them release their liquor and cook for a very few minutes till sweet, then remove the mussels (or pour out the liquor) and reduce the liquor/wine/garlic/parsley and add a slosh of cream. Serve with crusty French bread.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 14 Aug 19 - 02:09 PM

Ooh, avocado soup sounds good!

If you want them exactly ripe, cheat and buy them frozen; Aldi does them, as does Iceland.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 14 Aug 19 - 02:08 PM

My understanding is that "green tomatoes" in American recipes usually refers to tomatillo(e)s, a thing I've heard of and even tried to grow, but never tasted.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 14 Aug 19 - 11:05 AM

Steve Shaw: shame, shame.

I am still craving mussels.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Aug 19 - 11:27 AM

I took my Chopin Liszt to the supermarket and left Mrs Steve a note saying I'd be Bach in a fugue minuets...


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 13 Aug 19 - 11:00 AM

Saw the avocado thing on a friend's fridge, who also had a magnet pad labeled Chopin Liszt. How musical and food-related!


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 13 Aug 19 - 01:37 AM

Mrrzy - loved your avocado joke. How true.

My tomatoes have not been ripening. A website says it's because the weather here is too hot. (Never heard of that one!) But I collected several as a test and have put them on the wide windowsill along with an apple to supply ethelyne gas. They said to put them in a brown paper bag, but if I did that, I would forget to check them.

Wish me luck. My own theory is that we are going on a trip in two weeks, so they are waiting for us to go out of town, and then they will turn a beautiful ripe red and be devoured by squirrels.

Maybe tomorrow would be a good day for fried green tomatoes.

Slice green tomatoes about 1/2 inch thick.
Melt butter in a skillet.
Dip tomatoes in corn starch.
Fry tomatoes in hot butter till outside is crisp and inside is soft.
Grate a little pepper on top.

If you have never had them, green tomatoes are tart. They make a nice contrast to mild foods like chicken.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Aug 19 - 10:09 PM

I picked up a jar of garlic Alfredo sauce (Aldi's brand) and will use that with the tandoori bread to make some small personal pizzas. Chicken, basil, Parmesan, fresh sliced tomatoes, etc.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 12 Aug 19 - 10:51 AM

Avocado: not ripe not ripe not ripe not ripe aha you went to the bathroom so I rotted. But when they are good they are very very good.
Made a great chicken soup (no noodles) with mirepoix and thighs and a lot of Berbere spice. Leftovers made a lovely noodle dish (no broth).


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Aug 19 - 10:45 AM

What am I eating? Not much today; we just returned from a week of restaurant meals on holiday.

It's high summer in southwestern Ontario, so my shopping objective is corn (maize). In its husk, to be eaten off its cob after steaming on the barbecue.

Oh, and tomatoes.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 11 Aug 19 - 11:51 AM

Last week I bought a solitary mango from a local large chain grocery store (employee owned, and good prices, but not always the most knowledgeable about how to handle some produce). It is still on the counter waiting to ripen or rot; I suspect it was refrigerated in such a way to mess up the ripening process.

A few days later I was in a Middle Eastern grocery store (many of the employees barely speak English) that knows exactly how to handle all of it's produce, and I bought a case of mangoes of the typical size, large but not gigantic, and they're ripening beautifully and are sweet and juicy. These were a good price - the case of 9 was $6 and I shared them with a friend (who is Puerto Rican, grew up with his own mango trees, and knows exactly when they're perfectly ripe).

The same thing happens when I by large avocadoes at the Mexican grocery up the road from my house; again, it's an ethnic store where they barely speak English but they know how to handle the food they carry and you can be sure the aguacate are beautifully ripe and ready to use when they say so (there is a box stacked with the fruit on the counter next to each cash register). Those guacs are expensive, $5 each, but they are large and perfect. The same Puerto Rican friend also had avocado trees, so is a perfectionist about buying them.

Produce as a category isn't one-size-fits-all like many of the big-box grocery stores treat it. More and more I try to buy from the stores that know what they're doing with their fruit and veggies—and you can often learn from other customers. I was looking at plantains one day in the Fiesta grocery store near me (a chain that serves Mexican/Central American shoppers) and a tall black woman, from Jamaica, and I were talking about them. She reached out and took the green banana from my hand and set it aside, and handed me a different one. "This -look at the skin, those spots on the other one aren't a good sign." When they're green they're cooked like a potato (tostones), when they're ripe, they're baked and have a wonderful sweet banana flavor (a dessert, with butter and a little cinnamon sugar if you like), but if you get a bad one they just dry out and aren't much good for either use.

This isn't to say that no one who grew up with the typical US grocery-store environment knows how to handle produce, but there's a learning process that many of them seem to have missed, or the system of fruit and vegetable delivery and storage doesn't make possible.

/rant off/


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 10 Aug 19 - 04:59 PM

I pulled a package of a half-dozen large organic chicken thighs from the freezer and they're marinating now in sherry, soy sauce, a little sugar, and some grated ginger. Cook it up later in peanut oil and I'll put some basmati rice in the rice cooker and steam some cauliflower or broccoli in the top compartment. This time of year always make more than you'll eat at one meal so you don't have to heat up the house as often.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 09 Aug 19 - 03:21 PM

Thanks MeganL...


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 09 Aug 19 - 03:16 PM

Chuck roast was on sale, so I bought a big piece and cooked two dishes in slow cookers - Mexican pot roast and chuck roast stewed in beer. We froze most of it, but tonight we will be having Mexican pot roast, corn on the cob and guacamole.

What is Lincoln sausage? I see it has its own festival.


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Subject: RE: BS: Recipes - what are we eating?
From: Megan L
Date: 08 Aug 19 - 12:23 PM

Mrrzy I do them a few ways cider (or apple juice for my tt friends) with a finely chopped shallot and a little cream at the end. There is also a nice thai inspired one with lemongrass coconut milk OI found at food republic, Im not great with chillies and couldn't get kafir lime leaves or galangal so I used some grated ginger and lime zest


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 08 Aug 19 - 11:58 AM

Is there a better sauce for mussels than white wine amd butter, with or without onions or even mirepoix, with or without cream? I am a seeker. No beer, no Pernod (gaaah)... Thanks.


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Subject: RE: BS: Recipes - what are we eating?
From: SPB-Cooperator
Date: 07 Aug 19 - 07:12 AM

Last night - Lincoln Sausage and chestnut mushroom risotto.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Aug 19 - 09:53 AM

I didn't think to make more oatmeal overnight (I use a small crockpot and it comes out so creamy after barely simmering all night) and I don't feel like cooking anything so I had a slice of apple pie for breakfast. There's one slice left and it might make it to tomorrow, but there is no guarantee.

I love pie for breakfast.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Aug 19 - 09:51 AM

My mother used to make soft boiled eggs for us and serve them in the little egg cup with the top chipped off by tapping with a spoon. That egg-filled top was left sitting beside the cup for the contents to be scraped out as the first bite.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 05 Aug 19 - 12:45 AM

What we are eating at my house:

My brother and SIL sent four packages of Wisconsin cheese, and we are going to have Welsh rabbit made with beer. (I believe the recipe is in the Joy of Cooking.) I will make a round loaf of crusty bread for dipping.

A friend of mine just sent me the link to this video. He makes good no-knead bread using this recipe:

https://www.youtube.com/watch?v=I0t8ZAhb8lQ


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 05 Aug 19 - 12:34 AM

I have a friend who grew up in England and eats strange things like a soft-boiled egg standing upright in a little stand. One morning I saw her dip a piece of toast in the egg, and the oily, glistening, slimy yellow yoke blooped out of the top and gooshed down the eggshell. (At way too early in the morning yet!) At the site, my stomach heaved in its moorings, and I spent the rest of breakfast staring at my own knees.

So I'm with you if you say you don't like eggs.

If thoroughly disguised, say in a Quiche Lorraine, I like them.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Aug 19 - 07:11 PM

Jon Freeman, look up conditioned taste aversion. One-trial learning, no extinction. In my case it's Bailey's Irish Cream. But also I prefer my eggs hidden.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 04 Aug 19 - 12:59 PM

I can consume eggs with relish in any shape or form. When I was a student I drank them straight out of the shell for breakfast. Delicious, and no washing up. I hadn't heard of Salmonella at the time.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 04 Aug 19 - 11:19 AM

Mrzzy, I'm just odd with eggs. I don't remember the event but I believe it stems from me being violently sick after eating a (soft) boiled egg (free range and supplied by my grandmother) when I was very young.

I'm fine with egg in cooking but the more it resembles an egg, the more I struggle and I can heave at the smell of a hard boiled one.

As part of a family who has in the past kept chickens, ducks and geese for eggs, maybe that is a shame. But that's how it is.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Aug 19 - 11:02 AM

I can do hardboiled eggs if I can eat just the yolks. Like the devil part out of deviled eggs (Mimosa eggs, in French). I need a partner who only likes the whites...


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 04 Aug 19 - 10:46 AM

Nice when your own grown stuff can make some contribution, SRS.

Mum’s (who deal's with these things) previous main herb area (both sides of the uncovered part of a pigsty and needing access for logs stored in the sheltered part) collapsed last winter so it’s been a rebuild. We got 8ft of metal staging for one side and were able to reuse an old aquarium stand with 2x2 timber on top for the other. All container grown, say up to 10” pots with some space on the ground for 6 larger tubs.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 04 Aug 19 - 10:23 AM

This week I made several small single-serving pizzas using portions of a large tandoori (Iraqi) bread, and each evening I was able to use herbs and sweet banana peppers from the garden.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 04 Aug 19 - 10:05 AM

I enjoyed the salad visiting (oz again) brother made last evening.

1 bowl of basmati rice with chopped/cubed tomato, sweet pepper, onion, cucumber, pine nuts, mint, chives and parsley mixed in.

1 bowl divided into sliced beetroot, sliced tomato and nice small lettuce leaves (from the garden. I’m behind and no tomatoes starting to ripen yet… but could at least supply that, and mum, the herbs).

Also available, olives, sliced buttered baguette and, for those who can stand them, hard boiled eggs.

Simple again but I seemed to get lots of different and interesting “mouthfuls”.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Aug 19 - 12:11 PM

Thank you - and I agree, that is a good-looking grill. Back in the 1970s I worked for the Forest Service at a station that had a crew house but didn't want to deal with the problems of a kitchen. They put a couple of the standard-issue USFS fire grills in the ground outside the building, expecting we would go to the trouble to build a fire each time we wanted to eat. We got resourceful with hot plates and electric saucepans instead.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 02 Aug 19 - 10:55 AM

Hi, SRS. The grill came from the RJ Thomas Mfg Co., which also uses the brand name Pilot Rock.

https://www.pilotrock.com/userdocs/Pilot%20Rock%20Catalog_250.pdf

Ours is an infinitely adjustable one with a single shelf. Two shelves might be better.

You have to dig a big hole and bury the base. It takes a robust person to do that. (Parks don't want people going off with their grills.)


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Aug 19 - 10:03 PM

I'm doing a frugal "No Spend" month this August, so am making meals as much as possible from the cupboards and fridge and freezer. Tonight was a thawed tandoori bread and I used 1/3 of it to make what amounted to three thin-crust pizza slices. I still allow myself to pick up fresh fruit and vegetables, gas for the car, dog food, etc., but am being more resourceful with the materials already here. I'll make a crock pot of oatmeal with chopped dates that will be my breakfast for the next few mornings.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Aug 19 - 07:07 PM

It was a perfect barbie night tonight. Normally we have a burger followed by a.n. other but I rang the changes tonight. We had mackerel fillets with skewered veg and a weird but very nice Waitrose "Mexican-inspired bean burger" wot I'd got cheap, froze and forgot about. It was just right. I didn't marinade the mackerel but I just made a baste of olive oil, fresh lemon juice, thyme and seasoning.

Everything was delicious.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Aug 19 - 09:41 AM

Leeneia, what is the brand of grill your husband likes?

It looks like the John Dory is everywhere EXCEPT North and South America.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Aug 19 - 09:30 AM

I have a feeling that they don't inhabit your waters.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 Aug 19 - 08:55 AM

Thanks for the link, Thompson. That is definitely not a critter I have ever seen laid out on ice in this country.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 01 Aug 19 - 06:17 AM

John Dory, reputedly from jaune dorée, or yellowy goldy, is this. Verra tasty. The BBC has a rake of recipes here. Of course, eating shellfish now that we've poisoned the sea with plastic is probably not a good idea, so some might be avoided…


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 01 Aug 19 - 12:41 AM

Yesterday I didn't give a thought to dinner until the last minute. Fortunately we had the wherewithal for that summer favorite, the BLT. (bacon, lettuce and tomato sandwich). Homegrown tomatoes made them especially good.

My dear husband, the DH, loves to cook over a wood fire. Years ago we came across a grill in a county park in Iowa that he really liked. Fortunately, it still had the manufacturer's name on it, and we ordered one for ourselves. (The company acted surprised. They were used to selling to parks.) He makes excellent steaks, hamburgers and pork chops on it.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 31 Jul 19 - 12:54 PM

Steve Shaw, we eat chicken often, and in summer I always cook it on the barbecue. To prevent that chicken-leather effect, you put a beat-up old roasting tin on the tiles of the gas barbecue -- i.e., under the grids, but over the burner -- and fill it with water. Put the grids back, and light the barbecue. When it's hot enough to do the business, the water in the pan will be simmering. Thus, the chicken is bathed in steam while it cooks -- obviously with the lid down -- and the meat comes out wonderfully moist. The steam does not result in soggy skin; it emerges crisp and delicious.

Twice recently you've mentioned John Dory. That's a species I have never seen in a shop; is it a strictly European fish, or is it perhaps called something else on this side of the Herring Pond?


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 31 Jul 19 - 10:57 AM

Not a lack of flavor, Steve Shaw, but a quite different flavor. I love gas-grilled anything, but I *LOVE* anything charcoal-grilled.

The mussels were great. Crab tonight.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 31 Jul 19 - 04:57 AM

I always steam potatoes rather than boiling them, then put a clean teacloth over them to absorb the steam after taking the steamer off the salty boiling water.

New potatoes are delicious with salty butter and chopped dill.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 Jul 19 - 09:42 PM

Shish kabobs on the grill are amazing; beef or lamb, small onions that were parboiled before being skewered to speed the cooking, and quartered bell peppers (small enough that they cook with everything else. Small tomatoes or quartered large tomatoes round it out.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 30 Jul 19 - 12:06 PM

Gas is a lot cheaper than charcoal and I haven't noticed any lack of flavour. My barbie is a somewhat ancient Weber Q220 job with a lid. Using the best quality ingredients is the way to go. Buy the best butcher's sausages and never buy burgers from a shop. I buy top-quality minced steak from an online Scottish butcher (Donald Russell, Brits) and a pound of that makes four superb, beefy-flavoured burgers that cook quickly. No onion, no mustard, no seasoning, no nothing. Just open the pack and gently form four burgers. I make a big dint in the middle so that they're shaped like a huge red blood cell. I baste them on the grill with something oily and spicy, but that's it. I want to taste beef. I don't baste the sausages at all. Other good things to barbecue are cobs of sweetcorn and halloumi cheese cut into large slices. I use a griddle plate for delicate stuff such as fish (mackerel fillets are really good, with a garlicky and herby marinade of olive oil and lemon juice), best cooked with the lid down. Any fish with skin on. John Dory is brilliant. Tuna steaks aren't the easiest things to get just right. Albacore/yellowfin is much nicer than skipjack, which I find a bit coarse. Swordfish cooks well, if you like its flavour. I found last week that cherry tomatoes on a skewer are lovely and they don't take long. Peppers are good but they take much longer. I don't barbecue chicken very often. Strong barbie flavours override the delicate flavour of the chicken for me, and breast meat dries out way too fast.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 Jul 19 - 11:13 AM

I try not to keep onions and potatoes in the fridge, but in the hot time of year, it becomes a necessity to keep them from spoiling fast. This morning I checked out a bag of white potatoes on the counter and found a couple too far gone to save and a couple that needed a bad spot trimmed.

I have a recipe that originally came from Martha Stewart Living on one of the cards she has in each issue—four items you can make that add up to a nice meal and the cards are perforated so they are recipe cards to keep. The salmon meal she recommended that had grilled fish, steamed asparagus, and potatoes (I don't remember the dessert) is one we eat often.

The small or new potatoes are simmered until you can pierce them easily with a sharp knife. Let them cool a few minutes (or save them in the fridge to finish later) then heat a small skillet with a generous pat of butter and each potato is put on a work surface and using the heel of your hand gently compress it until the skin splits and some of it extrudes, but the potato is still in one piece. Place these in the gently heated butter and let them cook until they are browned on each side and those little edges sticking out have started to crisp a little. I use salt and fresh ground pepper and that's it. I always thought of them as Martha Stewart's potatoes, but my son and his girlfriend were telling me about a meal they made that included "smashed potatoes" and I asked what that was. Apparently they needed a name for that MS recipe and it works. So I'm making smashed potatoes to use for meals this week.

I also have some larger potatoes that I cut into chunks (usually about an inch on one side is the largest) and they saute in olive oil and get the salt, fresh pepper, and some seasoning (sometimes smoked paprika) treatment. They reheat nicely. And this is what I use to put in tacos when vegetarian friends come over and can't eat the fish or beef.

Cooking things in the morning so you don't have to heat up the house during the afternoon or evening is a practice in this hot climate. It's going to be in the high-90s or low 100s (in the 37C range) for the next few weeks. Cooking outside is also popular. See Charmion's discussion of spatchcocked chicken, for starters.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 30 Jul 19 - 11:12 AM

Hold on. I think 2 tsp chili is too much for the Nogales chicken stew recipe I put above.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 30 Jul 19 - 10:44 AM

I habe great shears for spatchcocking, which always sounds deviant. However, coming back from 10 days at the beach, I find I did not have enough seafood. Moules Mariniere [accent grave] happening tonight but at a restaurant...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 30 Jul 19 - 08:58 AM

Spatchcocking is a great technique, Mrrzy. With a non-trivial investment of skill and effort in the kitchen before the company comes, you get a faster-cooking, moister bird that you can quarter quickly and efficiently when it's time to get dinner on the table.

I use a Cutco knife with a sturdy, seven-inch serrated blade for the initial prep, and a pair of poultry shears to quarter the bird when it comes out of the oven.

Cookbooks focussed on barbecuing are the best source of recipes for spatchcocked chicken. I like Steven Raichlen's "The Barbecue Bible", which introduced me to the whole world of spice rubs and smoke cooking.

Yeah. You need a barbecue. If you live in quarters where you can use one without risk of burning down the building, what are you waiting for?

By the way, Raichlen actually favours charcoal as a barbecue fuel; he thinks gas is for wussies. Gas is efficient, however, and I recommend it if cooking is a thing you do primarily to feed yourself and family and not as a hobby activity.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 30 Jul 19 - 12:11 AM

I grew up eating pasta with a fork only, but slurping was not allowed!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 29 Jul 19 - 01:16 PM

Charmion... I don't play with barbies. Ha ha ha ha ha! I need to get me one, though- and make that chicken!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 29 Jul 19 - 12:31 PM

Stilly, I have tried cutting down the middle of the breast, but the result was much drier breast meat. Also, I found cutting along the sternum to be more awkward than along the backbone. Finally, it looked even more deeply weird than the other way.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 29 Jul 19 - 10:54 AM

You don't need to cut out the spine and flatten the breast, if you want you can cut down the middle of the breast and flatten it at the spine. The point is to flatten the bird, either way works.

I agree, Steve's pasta dish sounds good. Maybe I should pick up some anchovies, I think I have the rest.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 29 Jul 19 - 10:40 AM

I learned spatchcocked chicken from a book, and it took me a while (and a few nicked fingers) to perfect the technique. The New York Times article recommends pressing down on the centre of the breast to flatten the bird, but this method is unreliable for two reasons.

First, the flattening manoeuvre is designed to break or dislocate one or both of the clavicles at the sternum, and this always happens at the weakest point -- which may not be at the sternum, where you want the break to be. Second, most fryer chickens (the best size for spatchcocking) are so young that their joints are very flexible, so pressing might not achieve the aim at all.

So the better method is to take your stiff, very sharp knife (the one you used to cut the ribs away from the backbone) and cut the cartilage that covers the point where the clavicles join the sternum. (Note that shears won't do this job.) Then turn the bird over and press it flat, with your knuckles or the heel of your hand on that joint. The result will be a firm snap, at the sternum.

Steve, I would love to try your puttanesca recipe, but I would have to do it with somebody else's husband. Mine won't touch it -- or arrabiata, either. One of his few flaws is a prejudice against hot peppers.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 29 Jul 19 - 07:24 AM

It would be better with whole black olives chopped up, pitted olives all seem tasteless to me.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 29 Jul 19 - 06:47 AM

Did I ever tell you about my whore's pasta, spaghetti alla puttanesca? Takes as long as it takes the spaghetti (dried, not fresh - this dish is store cupboard only!) to boil.

For two people. Get 250g spaghetti on to boil in salted water. No oil. Get a big, heavy, shallow pan and put two big glugs of extra virgin olive oil in it. Add dried chilli flakes to taste (it's supposed to be pretty spicy), two cloves of garlic finely sliced (not crushed) and three or four anchovy fillets out of a tin. Sauté that lot for a couple of minutes then add about 2/3 of a tin of tomatoes, a tablespoon of capers, about 100g of pitted black olives out of a tin (chop them up a bit), a handful of chopped fresh parsley (optional) and some pepper. When the spag is al dente, drain it and quickly throw it into the sauce (it's always worth keeping a splash of pasta water in reserve). Mix thoroughly. No Parmesan. Get it right and it's a masterpiece. Nigella suggests serving it wearing a tight low-cut dress and garish red lipstick with a cigarette hanging out of your mouth.

We've taken to eating any pasta dish the Italian way. Just a fork, no spoon, no knife, just a lot of slurping keeping over the bowl. Ottimo! We're having gnocchi alla Sorrentina tonight. Lovely long stringy bits of mozzarella, a challenge to the consumer!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Jul 19 - 08:52 PM

That flattened chicken is "spatchcocked." Like this.

I felt like something for dinner, but not fancy. There was a cup of buttermilk in the fridge that needed using so I made a batch of pancakes. The leftovers are wrapped and frozen for future meals. It didn't take long to make and hit the spot.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 28 Jul 19 - 08:13 PM

You're so perspicacious, Mrrzy, you had me fooled.

Charmion, thanks for the chicken idea.

Now I'm all set up to make Nogales chicken stew, a recipe I got from a Hispanic grandmother at church.

Brown some chicken pieces in a big skillet. (I use thighs)
Remove chicken, saute chopped yellow onion.
Replace chicken.
Add tomatoes, either from the garden or canned, no-salt tomatoes.
Add the juice from a can of high-quality canned corn. The canned corn taste is essential.
Cover and let simmer.
After a while, add chopped zucchini.
Add chopped green pepper.
Let cook till chicken is tender.
Season with chili powder to taste, prob. 1 to 2 tsp.
Just before serving, add the corn kernels and let them warm up.

*The idea is not to cook the zucchini and green pepper to death.

The original recipe called for dredging the chicken in flour, but I don't bother.

Serve with corn bread, avocados, guacamole, watermelon and other summery stuff.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Jul 19 - 07:48 PM

The first peaches of the summer appeared in the Stratford market yesterday, very early cultivar. Freestone varieties usually come in late August, and these are, indeed, a cling-ish peach. But deee-licious!

After eating three over the sink, I put in some quality time with the dental floss. Worth it.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Jul 19 - 07:44 PM

Mrrzy — chicken off the barbie. Split up the back and flattened, laid out on the grill over a pan of water set on the tiles (gas barbie, BTW), skin well dressed with the same spice rub as for Memphis-style pork ribs. Smoker. Gas up high until the smoke starts to roll, then whack the chicken down. After about fifteen minutes, turn the gas low. Leave it alone with the lid down for as long as it takes.

Hack the cooked chicken into quarters and serve with crusty bread and good beer.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 28 Jul 19 - 06:48 PM

I am not a female. Just fyi. Given the choice I prefer They to He but She does not apply. Luvs. Feed me something yummy now! I've been traveling and nothing was truly delish except one salmon-on-a-salad...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Jul 19 - 11:20 AM

White peach juice + prosecco = Bellini. Mmmm!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Jul 19 - 09:41 AM

White peaches are in the grocery store now; when they're ripe they have a more intense peach flavor. I tend to look for freestone peaches, whatever variety I buy, just because they're easier to eat or cut up for cooking, though I'll eat the others if that's all that is available.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 27 Jul 19 - 10:41 PM

I finally pulled the three large tomato plants when I realized the grower must have started them from seeds harvested from a hybrid. They were sterile, large plants and not a single tomato. Even with blossom set (that forces fruit without pollination.) I'm hoping for a fall garden but I doubt I'll get any tomatoes this year.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 27 Jul 19 - 09:46 PM

At last I am getting homegrown tomatoes from my garden, so tonight we had a Chinese dish, tomato beef. It has other vegetables as well - green pepper, onion, snow peas. We had it with "rice blend", (a whole grain food similar to rice). Watermelon for dessert.

It's a delicious dish, but it takes a lot of prep. I had help.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 26 Jul 19 - 11:26 AM

Tilapia is a mild-flavored white fish that is sustainably raised, as is much of the catfish sold in the marketplace these days. I cook it much as I might red snapper, it can be baked, sauteed, fried, etc. I've used it in fish tacos (which are filled with so many other flavors that the fish is essentially like Charmion said, the protein base for the layered meal.)

Catfish is something I've always eated fried, when it was breaded in a seasoned cornmeal. Whole-skinned or filleted. With lots of lemon.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 26 Jul 19 - 10:20 AM

Thompson, I just looked at the BBC recipes, and they seem to have drawn the same conclusion I did: tilapia is so bland that it can take literally any combination of flavours, the more assertive the better. In future, I will definitely go the curry route.

You may find tilapia in both fresh and frozen form at your local supermarket. Here in Ontario, frozen tilapia is about as cheap as fish gets, but the fillets run very, very small. The fillets I cooked yesterday were fresh, and ran about half a pound each. I cooked them as I would sole, without flour or bread crumbs and in an open pan.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 26 Jul 19 - 10:13 AM

Thompson, I was very interested to read the Wikipedia entry on the species, from which I learned that, as a food fish raised in captivity, tilapia has literally millennia of history. As a cook, I am here to tell you that tilapia has nothing much to offer in the way of flavour, and seems to function best as a proteiny backdrop to whatever seasonings and veg with which one cares to cook and/or serve it.

The lime juice, garlic and cilantro version worked, but only because we were hungry and we like cilantro. I should have used rather more garlic and lime juice, and started with a reduction to intensify the flavours before putting the fish in the pan. It now occurs to me that tilapia would work well in a curry sauce ...


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 26 Jul 19 - 05:04 AM

Tilapia were a hippie thing - the ideal life included a conservatory with a fish pond in it, in which tilapia would be raised as food, and the water regularly used for enriching the vegetable patch and renewed from a clean water supply.

How to eat them is another question; I've never actually met one. The BBC has a bunch of recipes; the coconutty one sounds nice. I wait in anticipation for news…


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 25 Jul 19 - 09:30 AM

I went shopping yesterday and bought two kinds of fish that are sorta new to me.

The first is tilapia, which Steve Shaw would presumably reject outright because it is widely farmed. I assume these fillets were not from wild-caught fish because I could buy them without feeling a deep pang in the wallet. I have read that tilapia is very popular with people who make (and, presumably, eat) fish tacos, so I plan to cook them à la Méxique (or my idea thereof), with lime juice, garlic and cilantro.

The other is a big packet of frozen fillets -- it was on special, of course -- of a species marketed here as "basa", which Wikipedia tells me is Pangasius bocourti, a catfish native to the delta of the Mekong River. Now, I know that our neighbours to the south consider catfish to be a staple food and, often, a great treat, but I have a hard time overcoming prejudice against the species that thrives in the Ottawa River and its tributaries. I was brought up to consider catfish (called barbotte where I come from) to be dangerously inedible because of its bottom-dwelling, scavanger nature -- but then, when I was young, the Rideau River was but a step up from an open sewer. Thanks to public health efforts and stern regulation, things are better now.

Back to the basa. Anyone out there with a good catfish recipe they'd care to share?


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 25 Jul 19 - 06:35 AM

"...visited the Roadkill Thread right before she came here"

Using the other hand I hope.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 25 Jul 19 - 04:35 AM

Gosh, I've assumed for years that Mrrzy was a bloke! Deluded I have been by those first two letters...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 24 Jul 19 - 11:47 PM

I note that Mrrzy visited the Roadkill Thread right before she came here - leaving me wondering if she had a flattened squirrel recipe. :)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 24 Jul 19 - 10:24 PM

Try this? I liked both... https://dinnerthendessert.com/sweet-sour-sauce/


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 24 Jul 19 - 04:33 PM

Request from a friend. Anyone have any recipes for sweet-and-sour that taste all sticky like those in Chinese takeaways?


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Subject: RE: BS: Recipes - what are we eating?
From: punkfolkrocker
Date: 24 Jul 19 - 01:10 PM

Several years working in photographic dark rooms
left me with ingrained methodical discipline regarding keeping my bare hands out of bad stuff,
and avoiding cross contamination...

Handy transferrable kitchen skills...

My mrs however, is a food poisoning disaster waiting to happen...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 24 Jul 19 - 09:58 AM

"Clean hand, messy hand" is also the thing to do when wrapping servings of meat -- such as chicken pieces -- for the freezer. Around here, we can get "portion-size" bags (actually the right size for three to four portions); I like to turn the bag inside-out over my clean left hand, stack the contents in the palm, then turn the bag right way round.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 24 Jul 19 - 02:42 AM

The "Clean hand, messy hand" method can come in useful, in my case usually when jointing a chicken.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 23 Jul 19 - 10:24 AM

I spent a bunch of years working in hospitals, so I developed a bit of a thing about keeping my hands clean. Also, I'm the person who cleans everything in this house, and I'm keenly aware of how often one is interrupted when up to the elbows in something really messy -- Sod's Law is always at work. Consequently, I'm not crazy about hand-mixing wet and/or sticky foods, preferring to use a silicone spatula. For tossing salad, I have a pair of large, long-handled serving spoons. They work just fine.

I'm not shy about kneading bread or cleaning a fish, so it's not a phobia or nothin'.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Jul 19 - 10:05 AM

I have salad servers-tossers that work- but most definitely don't.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 07:36 PM

You are intimately touching the food that you're about to cook and give people. Won't it be so much better for your caresses? What's more erotic than that!

Well, I can think of....


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 22 Jul 19 - 05:21 PM

I'm not hands-on quite so much, but a friend taught me that trick for making baking powder biscuits, and I also do that for pie crust. It breaks the butter into the flour perfectly, better than a wire pastry blender.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 04:32 PM

I just love getting my hands into food. Much better than stirring with spoons, etc. I make huge amounts of stuffing for freezing. Get yer hands in there! You can make far better burgers if you do the mix by hand. You get the feel of gently combining and forming by hand without crushing. Tossing a salad? Only hands will do a proper job! If I need to squidge canned plum tomatoes, my hands are by far the best tools. Squeeze a lemon through your fingers to catch the pips. You can even separate egg yolks and whites through your fingers. A fish pie mix is best when you get your hands in there. If I'm doing stuffed jacket potatoes with cheese, only your hands can get the blend right. Enjoy your cooking!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 22 Jul 19 - 01:41 PM

I did not see an answer but wet hand dry hand is, use one hand to dip in milk/egg and the other hand for flour etc. Keeps your hand(s) from getting all eggy/floury. I am bad at this technique as I forget in the middle and just use my right hand which ends up looking as if it needs to be fried... Also this is for dipping multiple things; if it's just one thing, who cares.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 22 Jul 19 - 12:47 PM

I don't eat bacon often enough to go through the package before it gets old, so I buy it and re-wrap it in plastic wrap, two slices at a time. I suppose I could freeze it on waxed paper first then put it in a single container (for the person bound to protest the use of so much plastic.) I get the thick-sliced variety so that's enough to go with eggs or to break and fit onto a sandwich that benefits from bacon.


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Subject: RE: BS: Recipes - what are we eating?
From: punkfolkrocker
Date: 22 Jul 19 - 12:32 PM

"what are we eating? give peas a chance..."...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 11:59 AM

Buy some salad spuds such as Charlotte or Nicola. Cut them into wedges. Don't peel. Par-boil in well-salted water for seven minutes then drain in a sieve. Let them dry off for a minute then return to the pan and rough them up, as with roasties. Put on an oven tray and coat with groundnut oil. They need about 20 minutes in a very hot oven, around 230C. Turn them around just once. Better by miles than any oven chips you can buy in shops and a healthy way to eat spuds as they don't take up too much oil.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 22 Jul 19 - 11:32 AM

I've never tried (consciously) oven chips before, but on a lone night last week got oven sweet potato chips in Aldi. They were ace!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 10:09 AM

We eat lots of fish but I won't buy farmed fish of any kind. A couple of weeks ago we had black bream from our local fishmonger. Several times in the spring we had dabs. All lovely. Anything I've never tried before gets fried in butter, as with sockeye salmon fillets, which never fails. A very good fish for the barbie is John Dory. I get the fishmonger to render the beasts into two skin-on fillets which I grill with the two halves put back together. I do like to taste the actual fish so I never overdo the marinade/baste. Maybe a bit of olive oil and a squeeze of a lemon and a whiff of garlic. Only a whiff. Maybe a sprinkling of fresh thyme leaves. I season it just before cooking. Delicate fish on the barbie can go on one of those perforated alumin(i)um trays. I think the best way to cook a thick piece of fillet, something like hake, cod, haddock or pollack, skin on, is to open-bake it, well basted, skin side down, on your oven tray just after you've done your oven chips, which you keep warm after decanting on to another tray. Getting the timing right is always fun, but better slightly underdone than overdone. Skinless and boneless fillets can go in the oven wrapped in foil with some butter and salt, or poached on top in milk. The latter is very nice with mashed potato, green beans and parsley sauce, which I make using Delia's all-in-one method. Easy enough.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 22 Jul 19 - 09:43 AM

Funny, as I get older I've rather gone off bacon, at least as a breakfast item. My stomach wants a gentle introduction to the day, and bacon is a bit abrupt. An orange and a bowl of muesli is about my limit, plus coffee.

The other day, I bought a couple of trout fillets at the supermarket, on special. They were a bit on the thin side, and just a shade too long to fit in our larger non-stick skillet, so I put them under the broiler.

Gas-fired cookers sold in Canada traditionally did not have broilers, so I never developed that skill. But then we renovated our kitchen and bought an up-to-the-minute cooker with a broiling burner, and now I'm having regular flashes of the culinary obvious.

So the fish fillets. I laid them skin-side-down on a cookie sheet, sprinkled them with a comparatively subtle barbecue rub (supermarket trout needs all the help it can get, such as a tasty crust), and very gently misted them with olive oil from a spray bottle so they would not dry out. Then I popped them under the broiler for maybe seven minutes. No turning.

Effing delicious.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 19 - 06:05 AM

If you have any bacon fat! I have bacon butties but for some reason I seldom cook bacon and eggs at the same time. Could be because I have this predilection for the occasional all-day full-works breakfast in The Lounge when I visit my daughter in Truro. Can't have heart-attack-on-a-plate TOO often! But I concur...


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 22 Jul 19 - 03:43 AM

Eggs? Bacon fat!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 05:44 PM

I think it comes down to flavour. In Italian cookery I want olive oil, or butter if it's a northern Italy recipe. For really hot frying, an oil that doesn't easily smoke. I'm happy with groundnut oil but I'm sure there are others. I've tried the received-wisdom method of frying eggs in an olive oil/butter mixture. But with eggs I want butter, and, once I remove the eggs to a warm plate I can quickly whack up the heat and use the residual butter to fry my bread, on to which I can then dump my eggs. Breakfast in four minutes flat. My God, it's good...

Pancakes, butter. Nothing else will do for me. As for fish, some olive oil is a bit too assertive for delicate fish flavours. I tend to use butter. Jayz, I love butter.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 21 Jul 19 - 03:03 PM

Steve, I wouldn't use that much olive oil to fry the eggplant, just like I don't use it if I'm breading and frying fish. It uses too much of it. Corn oil is cheaper for that kind of use.

If I'm frying eggs or cooking pancakes or just about anything that just requires a splash of oil, then I do cook in olive oil.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 02:58 PM

I'm fruity enough, a little ripe perhaps, but blue? Don't tempt me...!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 02:25 PM

Bought pasta sauces are generally claggy and terrible overcooked mush. Make your own!


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 21 Jul 19 - 02:24 PM

Oh, and that church gate? Something old will be some aged cheese, something new a fruity little prosecco, something borrowed, perhaps a particularly nice traybake, and something blue…?


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 21 Jul 19 - 02:22 PM

What is wet hand dry hand?


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Subject: RE: BS: Recipes - what are we eating?
From: Bonzo3legs
Date: 21 Jul 19 - 12:42 PM

Sainsburys delivered a vegan pasta source last week, not ordered by us I might add, and I have never tasted anything so vile in all my life.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 12:06 PM

Funny you should say that about olive oil. In this weekend's Guardian Rachel Roddy, one of my very favourite writers on Italian food, blows the myth that you shouldn't cook with olive oil right out of the water (sorry, Maggie!). For years now I've kept two types of extra virgin olive oil in the house, one of them usually the bog-standard Napolina/Berio type and the other a superior Tuscan oil. The first is used for most of my cooking and the second for salad dressings and sprinkling on pizza or pasta dishes at the end. Only ever extra virgin. I won't use the over-refined non-virgin stuff. The only rule is to avoid letting the oil smoke, so stand with it and go gently. If I need really hot oil, say for frying a steak or for making my oven chips, I use groundnut oil, which has a high smoke point and a neutral flavour. Eggs and salmon are fried only in butter in my house. That's about the extent of my frying armoury. If I'm making a soffritto or if I'm sautéing sliced garlic and dried chilli flakes at the start of making a pasta sauce, for arrabbiata for example, a good trick is to put the garlic and chilli flakes, or the chopped veg, into the pan of cold oil. You can do that hours in advance if you stir it around a bit. We purists who make life tough by refusing to mince garlic save time later by doing that. Usually, you can then make your sauce in the time it takes to get the pasta al dente. An unspoken rule of Italian cooking in any case is to never leave the kitchen while the pasta is boiling. And always save a bit of pasta water when you drain, in case the sauce needs loosening.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 21 Jul 19 - 11:22 AM

I prefer our home grown aubergines when we have them. I choose a small variety called Hansel. I usually pick them at about 3 – 4 inches long.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 21 Jul 19 - 11:16 AM

I know people eat the skin, but I never do, it seems to have a bitter taste. If I'm cooking a homegrown eggplant (none in the yard this year - the garden is a hot mess) I don't bother with the salt and sit and rinse step because I don't let them grow huge, I pick them around 12 to 16 ounces.

If you're making babaghanouj, then roast them in a medium oven (350 - 375) for 45 minutes to an hour until you can see the skin starting to slip. Sometimes they'll burst (warning!) but usually once they've baked enough you can pierce it and start pulling and the skin will slip off. Do your mashing and add ingredients from there.

If you're making eggplant Parmesan, peel it, leave them in a bowl of water, and take them from there to a plate of white flour then a bowl of egg then a plate of seasoned bread crumbs, using the "wet hand, dry hand" approach. I thought I'd invented that myself, but it seems some of those cooks on TV talk about it also. :)

Use shallow corn oil (1/2 inch) and add a generous pat of butter for great flavor. As much as I love olive oil, it isn't for frying.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 19 - 05:44 AM

Good heavens, you really know how to charm a chap! :-). See you at the church gate...

I've got nothing against bought stuff every now and again. I cheated with some lasagne last week by using cheap jars of M&S bechamel instead of making my own, and I've just devoured three Warburtons crumpets for breakfast. I did buy some shop burgers and "chicken flatties" for an emergency barbecue last week and was very disappointed with both. Short cuts don't always do the trick. Ready meals are nearly always terrible but I make an exception for M&S moussaka, which is very nice with a bit of salad and garlic bread.

As for aubergines/egg plants, they consistently defeat me. They always look great and feel plump, but I can never seem to get the skins tender enough to eat. And there's so much conflicting advice as whether to salt or not, how to oil them... Last September we found a taverna on Kefalonia that served gorgeous wafer-thin battered aubergine slices deep-fried. I put about ten pounds on that week.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 21 Jul 19 - 02:30 AM

I want Steve Shaw for a wife. Though I'd be in trouble when he caught me sneakily crushing garlic. Wait - what am i saying? Would I ever cook with Steve for a wife? No, I'd be out gathering roses to present to him!

Leeneia, thanks so much for the handy tip about cutting meat in strips with the kitchen shears!

Do people have any tips on cooking aubergines? I imagine myself like Nero, sending the legions toiling across Africa, Palestine, Judea, Spain and Italy with amphorae of oil enough to supply me every time I cook an aubergine.

We're increasingly skipping meat on various days; Steve will flinch, but I love Aldi's vegan bangers (cauliflower- or pepper-based).


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Subject: RE: BS: Recipes - what are we eating?
From: Bonzo3legs
Date: 20 Jul 19 - 12:36 PM

Friday night desert is Vanilla Swedish Glace ice cream with a sticky toffee or blueberry muffin!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 20 Jul 19 - 09:47 AM

I cooked ahead for breakfast this week by making a batch of buttermilk pancakes, then freezing them two at a time. They're better if they defrost on their own, then 30 seconds in the microwave. I know, for purists this is probably an abomination, but homemade warmed over is better than anything you can buy (horrors!) but it's a quick way to pamper myself. I'll make more soon to use up the rest of the buttermilk.

Often buttermilk is sold in quart or half-gallon containers that means all but a cup or two goes to waste. There is a local high-end grocery that has a pint bottle. It isn't my favorite brand, but it is package for my kind of use. (I prefer to buy cultured dairy products without gelatin, guar gum, etc. I want it cultured to reach the proper consistency and without the various additives.)


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 19 Jul 19 - 12:22 PM

I have a new cooking approach that saves energy. My energy. When I bring home a package of meat, I cook it all, freeze it in portions, and finish prep on the day we eat.

Recntly I bought a package of pork steak. The DH grilled it all over a wood fire. That night, we had the pork steak, corn on the cob and cole slow. (There's a hot-weather menu for you.)

Two weeks later, we used some for Grampa's Pork and Beans. Cut the pork steak into strips. (Kitchen shears work well for this.) Flavor a jar of B&M beans with onions, ketchup and maybe brown sugar. Add the pork and heat gently.

One day I thought, why not be more natural and add real tomatoes instead of ketchup? The DH was so upset, you would have thought I had given his puppy away. Now I let him flavor the pork and beans himself.

A couple more weeks passed. We had the pork with an Indonesian flavor. Sizzled the strips with onion, made a sauce with peanut butter, lime juice, soy sauce, garlic, ginger root, black pepper. Served with fried sweet potato, avocado, salad.

I get tried a lot. I find that cooking meals in steps this way makes mealtime more fun.

When I cook pasta, I cook the whole package, eat some and freeze some in plastic bags. It is so much easier to pull out the package and heat it with the sauce than to cook up a small batch from scratch.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Jul 19 - 06:23 PM

Hot soup (spicy hot and temperature hot) is my go-to hot weather food.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Jul 19 - 04:30 PM

I like chef's salads - the combination of a lot of ingredients on top of a bed of torn or chopped lettuce. It usually involves at least one form of julienne-type cut up meat (ham and chicken are my favorites), chopped green onion, grated (using the big holes for long strips) cheese, and around the outer rim alternating segments (depending on the size of the tomato) of tomato and halved hard boiled eggs. Usually one or two tomatoes and two boiled eggs. I have a mix of sesame seed, pepitas, sunflower seeds and sliced almonds called "Tours mix" that is roasted briefly then stored in the fridge for salads. Zesty Italian goes on top. Yes, I know, store bought, but it is pretty good.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 18 Jul 19 - 01:32 PM

Pasta, with fresh tomato sauce. It involves a fair amount of boiling and simmering, but it's light and savory.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 18 Jul 19 - 11:02 AM

So what are you all eating when the weather is really hot?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Jul 19 - 02:08 PM

My first batch was in longer than needed—because this is a fairly lean salmon it dried out and is a little jerky-like. The next batch spent only about 3 hours in the smoker and is perfect and quite moist. Another batch is in now, and I have one more scheduled for the day. I smell like fish for some reason.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Jul 19 - 03:17 PM

Last year at the beach I suddenly found that I had eaten the last shrimp I ever wanted to.
I got over it. Off to beach tomorrow! Yum!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Jul 19 - 11:17 AM

Jon, I found some Lean Cuisine Chile Lime Chicken with rice frozen meals at my local discount grocery (2 for $3) and loaded up as long as they had them. I figure $1.50 for a 250 calorie lunch or dinner is pretty good, and they were actually quite good. Up until this point I never bothered with frozen meals. Now I glance into that frozen food section to see if anything interesting turns up.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 16 Jul 19 - 11:08 AM

Wiltshire Farms tonight as neither mum or I (both had bad nights and a few daytime things to deal with) feel like cooking. These frozen meals aren’t brilliant but pretty acceptable all the same and I think are used a fair bit particularly amongst elderly and other groups that might find cooking difficult. We order 10 meals at a time and that stock probably lasts a month and I suppose we regard them as a useful standby.

Hopefully I’ll do a Quorn mince “cottage pie” tomorrow.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Jul 19 - 10:53 AM

You can go with a friend, Charmion. I do that every coupla years. And echalion is a great word. Makes me think of the onion knight... A shallot escutcheon. On a stallion.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 16 Jul 19 - 10:33 AM

Wow, SRS. Bounty indeed. We don't have a Costco membership, mostly because I find the place profoundly intimidating, but occasionally I regret that policy.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Jul 19 - 09:40 PM

Copper River salmon - sockeye salmon from a particular river drainage in Alaska. They're running now, so get them while you can. A rich red meat, and usually very expensive. It came in today at Costco for a modest $12 a pound, so I bought a couple for myself, called my ex and bought a couple for him and tomorrow I'll get two for my daughter and one for a friend. They're about 2.5 - 3.0 pounds per package. I have three fillets cut into pieces and brining overnight. I'll smoke them tomorrow. And my ex will use the same brine for overnight tomorrow and I'll smoke his on Wednesday. Repeat for daughter. Friend wants to freeze what she can't eat.

The high end grocery store up the road will have the larger fish whole or in larger fillets, and it will be half again or double the price per pound. I wish Costco had the larger fillets, you really get the good fat flavor out of those.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Jul 19 - 01:56 PM

Thanks, Steve. I’ll try that next week.

Echalions are unknown to me, at least by that name, but I have noticed that the shallots sold around here are much bigger and longer than shallots (échallottes) we’re back in the day. Maybe what Sobey’s Is peddling as shallots are actually the other thing.

Dave H’s point about Chinese sauces is spot on. There’s the real stuff, and then there’s the imitation made for non-Asian Americans and Canadians who want to believe they’re cooking a bit on the wild side without running any risk of an unfamiliar flavour. I find that a good way to identify the real stuff is to look for Chinese or Japanese characters on the label. Fortunately, North American cuisine has integrated enough Asian dishes that a basic range of real Chinese, Indian and Japanese ingredients is available in most supermarkets, alongside the fake sugary American version.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Jul 19 - 12:44 PM

Banana shallots are also called echalions. They're bigger then typical shallots and are elongated. The traybake chicken idea comes from Nigella's book How To Eat. She puts everything in at the start. I found that if I do that the peppers and garlic cloves burn. That's why I delay putting them in for the first 15 minutes.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 12 Jul 19 - 02:24 PM

Long ago, the newspaper had a recipe for Alabama white sauce. It's delicious on chicken. Some people use lots of ingredients, including hot sauce, but I don't.

Roast, saute or grill some chicken
Mix the following:

one-half cup good mayonnaise (serves 2-3 people)
about 4 tsp apple-cider vinegar
12-15 grindings of black pepper
Stir till smooth. Consistency should be that of gravy.

Serve the chicken and spoon the Alabama white sauce over it.

Since measuring mayonnaise in a measuring cup is a pain, I just take a big spoon and eyeball approx half cup. After that, amounts are a judgment call. Cooks here can handle it.

We had this on the 4th of July with a tossed salad and carrots with butter and ginger. Watermelon for dessert.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Jul 19 - 10:55 AM

The tomato plants in my yard are large but producing zero, so I bought some "vine ripe" tomatoes a while back. Didn't get around to using them all for slicing, so now they're simmering for sauce. And I realize this is a summer smell I've missed - cooking tomatoes as I prepare for canning.

The grapes across the road survived the clear-cut by bulldozer, but they're still not ripe. It's a late year for them, mostly because of the overcast and extra rain. They're usually ready around the Fourth of July. I make mustang grape jelly, and the house smells wonderful with the steam juicer perking away.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 12 Jul 19 - 10:12 AM

I buy Pakistani/Indian ingrediants at the Halal Supermarket in Bradford and Chinese ingrediants at the Chinese Supermarket in Leed, NEVER EVER buy British supermarket oriental sauces [ Tesco etc ] I once ran out of preserved black beans so to save a trip to Leeds I got a sachet of black bean sauce from Tesco's, it tasted like it was made with 4 ounces of sugar in it, bloody awful, so sickly sweet it was unpalatable to me.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Jul 19 - 10:03 AM

Why not, Mrrzy? With enough olive oil, most anything will roast nicely.

Stronger-tasting members of the cabbage family might not be so successful, however — oh, wait. Perhaps Brussels sprouts?


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 12 Jul 19 - 09:03 AM

That sounds great, with all that garlic. Would be good with cauliflower, ya think?


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Jul 19 - 07:59 AM

Steve, that sheet-pan chicken thing looks like a cousin to half a dozen recipes in any given Jamie Oliver collection. I make it without the slices of red pepper; next time, I'll toss those in, too. Roasted red pepper is always good. (Except, of course, when I burn it a bit too much. But hey.)

Yes, shallots are onions, but they taste slightly different from yellow onions, and they caramelize faster -- presumably because they are sweeter. I like the combined effect, which I'm sure is lost on others. YMMV. By the way, what's a banana shallot? I have never seen anything of that name in an Ontario supermarket.


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 10 Jul 19 - 02:31 AM

The thing I never understand about Italian cooking is those sachets of pasta they sell in the supermarket. They all reputedly have things in them that I like - but I can never taste what its supposed to be.

I have a friend who lived in Italy a number of years and she eats the sachets with a bit of olive oil.

Mind you, she is a weird cook - she made me a fish pie once and I swear to God, I reckon there was maybe one fish finger in the whole bloody thing.

That lasagne thing in Goodfellas that they did in prison looked good.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 09 Jul 19 - 06:41 PM

My point was that Italian dishes rarely if ever contain both onion and garlic. Non-Italian dishes may differ. I don't see the point of using both onions and shallots in a dish. Shallots are onions. In fact, I use banana shallots instead of onions in most dishes. If you like crispy chicken skin, which I do, you'll like this one-tray dish. And it has garlic AND onion, but not as you know it.

Per person, you need either two large or three smaller free-range chicken thighs, bone-in, skin on. Not legs, which, unless part of a whole roast chicken, are cat food. You also need some best-quality salad potatoes, about 250g per person, scrubbed (not peeled) and cut into small chunks. You also need a few shallots OR onions, cut into big chunks or wedges. That'll do for now, but later you'll need one bell pepper per person cut into four large pieces, a generous amount of fresh parsley and two heads of garlic broken into unpeeled cloves.

Get one, two or three large oven trays. Your stuff needs to be spread out. Slick the chicken, onion and potatoes with extra virgin olive oil. Season. Chicken skin side up. That goes into a 200C oven for fifteen minutes. After that time, throw in the unpeeled garlic cloves and the pieces of red pepper. Slick them with the oil in the trays. You may need to loosen the spuds and onion pieces. Put the trays back in the oven for another 25-30 minutes.

Your chicken will be beautifully cooked and will have crispy skin. Sprinkle the whole lot with chopped parsley and serve up. It's gorgeous but will stink out an unventilated kitchen all the next day. Thanks to Nigella Lawson for the inspiration. Make sure everyone gets a fair share of the garlic cloves. You can suck out the incredibly sweet, soft middles with gay abandon. Now THAT'S how to eat garlic. And chicken skin, Mrrzy.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 09 Jul 19 - 11:05 AM

Chick fric. A fave but the skin is never crispy.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 09 Jul 19 - 09:02 AM

Chicken fricassee. The Monday night supper when imagination has hit bottom and people must still be fed.

One chicken leg or two chicken thighs per person
Olive oil
At least one onion
Garlic ad lib
Shallots if you have them
Dried thyme and oregano, if liked
Salt and black pepper
Zest and juice of one lemon, or about half to three-quarters of a cup of wine if you happen to have it lying around.

1. Slice up the onion, shallot and garlic (note Steve Shaw, above).
2. Put a tablespoon or so of olive oil in a sauté pan and brown the chicken pieces. Salt and pepper them liberally, and scatter with herbs.
3. Add the sliced onion, shallot and garlic to the pan around the chicken pieces and scatter the lemon zest over the chicken. Put the lid on the pan and turn the gas to a low murmur. Leave it alone until the chicken is cooked.
4. Take the chicken pieces out of the pan and add the lemon juice; turn up the gas and reduce the contents of the pan (the onions etc) to a thick sauce. Spoon it over the chicken and serve.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Jul 19 - 06:20 PM

Soffritto is the basis of many an Italian dish, including bolognese ragu (great for lasagne too) and some soups. It includes extra virgin olive oil, onions, celery and carrots. Maybe some pancetta, depending on the recipe. But never garlic. Never. Not in Italian dishes. Marcella's onion and butter sauce is so simple and so amazing. We have it as is on spaghetti with parmesan. The best thing is to buy a white onion. It's easier to remove at the end. I made a large batch two days ago. I'm thinking of using it in gnocchi alla sorrentina. There'll be basil in there and a ton of mozzarella (never buffalo - not worth the money). I never bake that gnocchi dish. Not worth the hassle.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 08 Jul 19 - 03:29 PM

When I was in Ireland in the 90's they hardly ever cooked with garlic, but fed it to their pigs.
You have taught me a new word: claggy.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 08 Jul 19 - 11:08 AM

You get no argument from me on dried basil, Steve, or the onion-or-garlic issue with respect to pasta sauce. Most non-Italians attempting to cook Italian food are using inferior ingredients (well, inferior to Italian standards), especially tasteless tomatoes, hence the effort to boost the flavour any way they can. I like Marcella Hazan's advice to put an onion in whole and fish it out when the sauce is done, thus avoiding the claggy texture.

I made her tomato, butter and onion sauce the other day to eat with linguine. But I had only Mexican tomatoes shipped all the way to Ontario to work with (they were on special!), so I tossed in a bunch of fresh oregano from the garden to help out. The result was so good I wanted to eat it with a spoon right out of the saucepan -- but not Marcella's classic sauce. So sue me.

Sofrito, on the other hand, is not Italian, and does require both onions and garlic. I know it as the first stage of paella and a whole lot of other Spanish dishes; I have never been to Puerto Rico and never expect to go, but I'm not at all surprised to learn that PR cooking starts with sofrito.

The other cuisine I attempt that goes in for both onion and garlic in the same dish is Indian -- practically every dal dish in Madhoor Jaffrey calls for both, plus a whole whack of other stuff to add flavour to otherwise pretty well tasteless, if nourishing, legumes and grains. The function of onions in a dal dish often seems to be to thicken the sauce; you chop them so finely that they go into the pan as a mass of aromatic fibre. Garlic, on the other hand, goes in at the end, with the spices fried in oil that make up the tarka.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Jul 19 - 10:17 PM

You can mix onion with garlic in non-Italian dishes, but honest-to-goodness Italian chefs don't mix them. Feel free to check it out. The onion makes pasta sauces too claggy/gloopy. You're not disagreeing with me. You're disagreeing with Italian tradition! And no self-respecting Italian would ever use the abomination which is dried basil...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 07 Jul 19 - 10:05 PM

We will have to agree to disagree. Not only do onion and garlic go together, they are essential parts of many dishes I make (and the Puerto Rican dishes I learned from my mother-in-law; her sofrito is based on peppers, onion, garlic, and cilantro).

I picked up ceviche (various spellings - it's a Mexican dish, raw fish marinated in citrus with onions and peppers and cilantro) for lunch with friends yesterday and had the rest for dinner tonight. Mmmmm!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Jul 19 - 09:43 PM

I cook a good number of Italian dishes these days. I can't be bothered with a pasta machine so I buy dried pasta. I've found that the bronze-die pasta, especially from Gragnano in Campania, is by far the best (try Tesco!). There are some unwritten rules. First, garlic and onions shouldn't be in the same dish. Mostly, it's onion that is left out. Second, pasta dishes don't need half as much sauce as some Brits think. Third, pasta sauces from jars are invariably way too claggy. Too much onion and tomato. It's so bloody easy to make your own! Fourth, no parmesan with fish, ever. Fifth, do not use a garlic crusher. Use more garlic but slice it up. Even better, use four times as much but just smash the peeled cloves with your fist. Sixth, don't bother skinning tomatoes. If the skin bothers you, just cut the toms up first. But tinned plum tomatoes are brilliant anyway. Seventh, any dish that contains any amount of tomatoes is infinitely improved by the addition of half a teaspoon of sugar. Eighth, ignore the idiots who tell you not to cook with extra virgin olive oil. Use it but just don't let it smoke. Any other oils are simply inferior. Ninth, never use dried basil. Vile. Dried oregano is fine, especially on pizzas. Most Italians use far less herbs than you'd think. We spent a week in Puglia, eating at superb restaurants in Lecce, and hardly whiffed a herb all week. Tenth, any pasta dish is improved in the serving with a goodly drizzle of your best olive oil on top. Eleventh, parmesan absolutely must be freshly grated on top of the dish. No need to give anyone any choice here. Twelfth, there is no such dish as spaghetti bolognese. Use tagliatelle or pappardelle or fettuccini instead, and. mix the sauce with the pasta. A pile of pasta with a puddle of sauce on top is just risible. Last, always conserve a cupful of pasta water. More often then not your sauce will be too dry/thick. The pasta water is used to thin the sauce to the correct consistency.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 07 Jul 19 - 12:41 PM

Charmion is correct&mash;I live in Texas where there is "TexMex" that I'm not particularly fond of (it's a stylized mashup where everything is greasy and topped with gobs of tomato sauce and melted cheese) and then there is the closer to authentic regional food from different parts of Mexico and further south. I lived in Arizona for a couple of years, right at the border. There was a town two miles across the border that had excellent little restaurants (versus the nearest American town 35 miles away that didn't have such great restaurants). So I ate out in Mexico several times a week. And we were about an hour's drive from the northern end of the Sea of Cortez, so there was a lot of fish on the menu along with the typical chicken, beef, pork, etc.

My side of town here in North Texas has a lot of large grocery stores that serve clientele from South of the Border. Not just Mexico, but Central and South America as well, but I'd say the lion's share of customers are from Columbia northward. The grocery store a couple of miles north of me has a tortilla bakery running every day that has excellent quality flour and corn tortillas and a few other flattened breads I'm not sure what they're called.

This is in contrast to many Middle Eastern stores near the campus where I worked, where I bought a different array of spices and foods, and the flat breads are pita and tandoori (Iraqi flat bread - the size of a modest pizza).

There are plenty of American grocery stores here with all of the advertised products and brands, and they try to carry International foods, but really, if you want a better selection and fresher products, you go to the store frequented by that particular segment of the immigrant culture here.

I didn't grow up down here, I grew up in the Pacific Northwest where the International food at the time was Chinese and Japanese, and then I lived for a while in New York City where you eat just about anything that suited you, you simply needed to travel to the right neighborhood.

The fastest way to get to know people is to share your food and their food while you speak together and listen. Trump needs to stop going to McDonalds and KFC and eating those tough over-cooked steaks of his and get out into neighborhoods and eat a more International diet.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Jul 19 - 12:24 PM

Big Al, your recipes remind me of my Dad, whose cooking always began with chopping up an onion. I don't honestly remember him making anything that did not have onions in it. That might be a Brit thing.

Dad made five dishes: beans out of a can with stuff added (starting with onions); omelette; curry according to a British Army recipe; lasagna from the recipe on the side of the pasta box; and coq au vin for when people came to dinner. He could also fry an egg, more or less.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Jul 19 - 12:15 PM

She lives in Texas, Big Al, where that stuff is normal grub.


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 06 Jul 19 - 11:57 AM

you got Mexicans coming round, or do you eat that stuff regularly?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Jul 19 - 11:19 AM

Fish tacos today for lunch with friends; the corn tortillas are still hot from the Mexican grocery store that has a bakery inside. Cebeche appetizer and guacamole and pico de gallo to go with them.


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 06 Jul 19 - 02:00 AM

I use a medium curry powder. It helps the onions caramelise.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Jul 19 - 09:47 PM

. . . or onions.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Jul 19 - 08:19 PM

Don't like curry much, do you...


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 05 Jul 19 - 04:11 PM

just stuff. nothing clever.

i fry spanish onions in a wok add curry powder. can of sweet corn uncle bens rice. can of tuna.

or fry spanish onions in a wok add curry powder. can of tomatoes. can of red beans. two veg oxo cubes. quorn mince.

or fry spanish onions in a wok add curry powder. shredded cheese. put in 5 minute chef - add whipped up egg.

or fry spanish onions in a wok add curry powder, add corned beef. add baked beans, serve on toast or baked spud.

got a pressure cooker, when i feel adventurous. the pressure cooker is good and quick for cassweoles. but you've got to boil off the watery consistency - cos the water can't escape.

we like oven fish and chips.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Jul 19 - 11:40 AM

Big Al, what do you eat when you eat?


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 05 Jul 19 - 11:31 AM

Just reading through this thread. Very impressed Steve Shaw with all this posh stuff you know about food.

I find it all quite hard to relate to.

I think maybe one's attitude to food says something about your character. I think maybe one chooses ones battles. The thing you tussle with. To me its all about six fucking strings and a lump of wood - a conundrum, I face up to every day - and never seems to resolve itself.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Jul 19 - 08:48 AM

Mrrzy, Poland and Belarus also have bison, known to science as Bison bonasus, but they are too endangered to eat. Here's a Wikipedia article about them.

I like Zubrowka Bison vodka, which is flavoured with Hierochloe odorata (buffalo grass) harvested from the Bialowieza Forest, home of the last herd of European bison. Both the bison and the forest are very, very protected, if Wikipedia is to be believed.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 03 Jul 19 - 05:58 PM

I do love a peanut butter and jam sandwich and will be packing one for the office tomorrow (4/7/19) morning - the other will have iceberg lettuce, vegan cheese, black olives, butter beans and ketchup (photo here ).


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 03 Jul 19 - 02:45 PM

Bison or venison spaghetti tonight? Bison feels more American somehow... Not that deer-hunting isn't American... But deer are international. Happy 4th to you ex-colonials!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 02 Jul 19 - 09:02 AM

SRS, I make that pilaf often because Himself just loves it. It's easy, savoury and nourishing, and it usually generates a substantial quantity of leftover rice that makes a great lunch when nuked with an egg in it.

Yesterday, Himself drove all the way home to Stratford from Altamont, NY, a suburb of Schenectady, where he had been camping at the Old Songs festival. A freaky wind that pushed the tent around meant he got little to no sleep, so he was running on fumes. I worry about that man.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Jul 19 - 10:18 PM

Charmion, I make a variety of rice and chicken in my rice cooker that sounds similar. I start sauteing the chicken pieces (thighs, cut up chicken breast, any of it without skin) and let it finish cooking in the rice cooker (I usually use brown Basmati rice). I like to add sliced mushrooms to the chicken cooking then that is also put in with the rice.

Comfort food. :)


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 Jul 19 - 08:34 PM

Brown rice pilaf with chicken — onion, garlic, olive oil, sun-dried tomatoes, sauté until the onion is soft, add a cup of brown rice and stir it around for a while until the grains look a bit translucent on the ends, then add about two and a half cups of chicken stock. Bring to a boil, then clap a lid on and turn down the burner as low as it will go. When the rice is about half cooked (try with a fork), brown some chicken pieces — legs are best— and put them on top of the rice. Put the lid back on and cook until all is done.

I use a large sauté pan for this. If you put Old Bay seasoning on the chicken, it’s extra good.


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Subject: RE: BS: Recipes - what are we eating?
From: Joe_F
Date: 01 Jul 19 - 06:24 PM

Chili as before, but dessert will be

F DESSERT

On a slice of pound cake, pour a capful of brandy or rum. Cover with sour cream. Spread jam or marmalade on top. Sprinkle with Brownulated & cinnamon.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 01 Jul 19 - 11:32 AM

Sounds yummy. Big fan of cornbread here, don't make it well though. Like gazpacho. Found some single-serve gazp online, delish. But I am ashamed.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Jul 19 - 11:15 AM

This morning a quick breakfast of a square of broccoli cornbread. Here is my recipe, using a gluten-free mix of a brand called Firenza. It's a sweet recipe, and is one of many products I've had in my freezer from when I was eating a pretty exclusively gluten-free diet.

The full recipe here is meant to be baked in a 9" by 13" cake pan. I half the recipe and bake it in an 8" x 8" glass pan.

2 boxes Jiffy (popular American brand) cornbread mix
1 medium onion, chopped
2 sticks butter (American sticks are 4 oz or 1/2 cup)
1 carton (16 oz) small curd cottage cheese (I used ricotta)
4 eggs
1 small box or bag of chopped frozen broccoli, thawed.

  • Spray 9" x 11" pan with spray oil (Pam is a brand here; I spread on ghee)
  • Saute the chopped onion in the melted butter until just tender. Don't worry about the amount of butter, you need it for liquid in the mix.
  • Combine everything and still until well mixed.
  • Put in greased pan and bake at 350o oven for 43-45 minutes.


My observations: I fry the onion in a small amount of butter and melt the rest carefully in the microwave so it isn't super warm, just melted. There is so much butter in this that greasing the pan seems redundant. I usually have to bake for about 50 minutes.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Jun 19 - 10:54 AM

I've been aware of that for a long time. However, smoke flavor is like smoke - not good for you if you do too much too often.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Jun 19 - 09:03 AM

I heard that yesterday, and was also surprised.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 15 Jun 19 - 10:14 PM

I was surprised to read that Liquid Smoke is actually made with smoke. I had assumed it was just a bunch of flavorings.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 15 Jun 19 - 06:37 PM

Another thing to do with avocado - after you remove the kernel, fill the cavity formed with honey or, in my case, maple syrup..."My Diet"


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Jun 19 - 12:26 AM

Leftover chicken breast was pulled apart and added to a skillet of sauteed slices of onion and bell peppers, plus a little smoke flavor, resulting in a nice filling for fajitas. Corn tortillas came out of the freezer and were heated then filled. Topped with guacamole and shredded lettuce. Taptatio sauce added a great accent.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Jun 19 - 11:42 PM

I buy avocados when they're on sale, make guacamole, then freeze it in an ice cube tray, heaped up on each cube space. I store the green "cubes" in a zip lock freezer bag, pulling out one or two at a time. They defrost fairly quickly at room temperature; microwaving them can go from frozen to cooked quickly. Only do a few second bursts at a time if you must defrost that way.

  • Avocados
  • Lemon Juice
  • grated onion (my son used to refuse to eat onion if he could see it)
  • garlic (through a garlic press)
  • salt
  • finely diced seeded jalapeno peppers (I use ~ 1 pepper per 2 avocados)
  • cilantro, chopped small if fresh (I freeze it in a zip lock bag, flatten with the air out, so I can break off a portion and quickly crumble it into what I'm making


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Jun 19 - 09:18 AM

Chicken legs on the barbecue! With Old Bay seasoning!

Green salad, and maybe some boiled patates tossed in butter with black pepper and chopped green onion.

And a bottle of rosé. The Liquor Control Board of Ontario sent me an email declaring Rosé Day on Saturday, but I was too sick then to take part -- and besides, surely that is a moveable feast? If not, it should be.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 09 Jun 19 - 05:11 PM

That sounds marvy.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 09 Jun 19 - 01:08 PM

A friend passing through today said she'd found a wonderful way to serve fizzy water on ice: add long slivers of cucumber and shreds of fine-chopped mint. A party in your mouth, she says.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 08 Jun 19 - 03:45 PM

Wow, that sounds great Dave, must try it.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Dave the Gnome
Date: 08 Jun 19 - 02:00 PM

I discovered a wonderful breakfast the other day. Toasted bagel spread with chopped herring and beetroot and horseradish chutney. Must be my East European heritage coming out :-)


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Jun 19 - 01:22 PM

Not much in the garden yet, everything was planted late so it's still small. But it's time to start thinking about cooking with all of the herbs I have out there and dry some of that mint for tea.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 06 Jun 19 - 09:45 AM

Aha, tempering. I just didn't think of it. Thanks all, I had fears of it coming back out of the disposall and doing The Blob on my cat in the middle of the night.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Jun 19 - 09:12 AM

Absent a contaminant such as E. coli, cooked blood will not make you sick, Mrrzy, but the texture you describe makes it unlikely to integrate pleasantly into most dishes I am familiar with.

When making a dish that includes blood, such as the really old-fashioned version of coq-au-vin in which the blood of the elderly rooster is used to thicken the sauce, you handle it like raw egg. You don't just dump a beaten egg into hot milk and expect to end up with custard; you add the hot milk slowly to the egg while beating the mixture vigorously to retard the cooking process and, thus, prevent the egg protein from curdling. Likewise, the coq-au-vin is made by stewing an old cock in wine and, when the meat is cooked, beating the winy cooking liquid into a bowl of the reserved blood of the bird, then adding it back to the stewpot. Cook a bit more to integrate the whole, then serve.

You will notice that this process assumes that you have killed and bled the cock yourself -- not common in this day and age, except perhaps among people who raise poultry in a somewhat nineteenth-century way.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Jun 19 - 11:14 PM

I knew the blood was, that's why I was gonna cook with it. But could I trust the jellyfish zombie?


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Jun 19 - 08:39 PM

Yes, Mrrzy, blood is edible, if not particularly palatable to most people without some help from the rest of the ingredients of a black pudding. Nomadic herders such as the Masai get much of their dietary protein from blood at certain times of the year, bleeding rather than killing their cattle.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 05 Jun 19 - 05:42 PM

Many thanks for the vegan recipes; I ended up making Pasta Alla Norma, the Ottolenghi version but without ricotta, and will make it again; it was very nice! Smoothies (made fattened with almond butter, in absence of yogurt) went down well as an aperitif.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Jun 19 - 11:39 AM

If it seems gross don't add it or you won't enjoy the dish as much, no matter how delicious. ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Jun 19 - 10:35 AM

Was it edible? I knew it was blood but I never saw the like.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Jun 19 - 10:01 AM

The "juice" that leaked onto the plate was watery blood, Mrrzy, and you cooked the protein in it when you added hot water to the cup. Hence the strings.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Jun 19 - 09:07 AM

Ok I have a question: I was defrosting some steak for stroganoff, on a plate, and some juice collected on the plate so I thought I'd use it in the sauce, so I put it in the measuring cup. I added hot water but when I came back with my Better Than Bouillon there was something like a jellyfish in my measuring cup. What happened?


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Subject: RE: BS: Recipes - what are we eating?
From: mg
Date: 05 Jun 19 - 12:57 AM

i rarely encounter cilantro but i don't think i get a bad taste from it.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 04 Jun 19 - 09:55 PM

Charmion, that sounds wonderful. I don't think I've ever eaten farro. I've used quinoa in place of rice a few times.

Saccharine is my fall-back sweetener if Stevia isn't available. There was a Facebook discussion about sweeteners, and Mudcat's own Max Spiegel popped in to offer his opinion about artificial sweeteners, and it was something like "sphincter leak" - enough of a remark to send me researching these things more. Splenda was quickly dropped off of my "acceptable" list.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 04 Jun 19 - 08:36 PM

I like stevia. I also like aspartame, which tastes so much better than that stuff it replaced: saccharine. Now, that was just nasty.

Last night, I made a really good chicken-and-rice-type dish using farro instead of rice. I browned some chicken pieces (sprinkled with Old Bay seasoning) and set them aside, then added garlic, onion and reconstituted porcini to the pan, followed by farro. For liquid, I used stock, and the water from soaking the porcini, with some lemon juice, seasoned with salt, pepper and thyme. The proportion of liquid to farro is the same as for rice.

I let the farro cook in the big sauté pan for half an hour before putting the chicken pieces on top of the half-cooked grain, put the lid back on and let it alone until the farro was done. It was just delicious — the grains plump and tender, but chewy. With a cheap bottle of Provençal rose, it was a terrific meal. Definitely a recipe to add to the rotation.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Jun 19 - 10:50 AM

Mg, how are you on cilantro (the leaves)?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 03 Jun 19 - 04:39 PM

Glad to hear that, Mary! I buy bulk jars at the Vitamin Shoppe in town and decant it into a smaller container on my tea preparation tray.

Smoothie for lunch today, and to appease the taste buds wanted a salty snack, I had a couple of slices of hard salami and a couple of slices (they're all fairly small) of smoked gouda, leftover from lunch this weekend, brought by a friend. I've been making a decaff version of Market Spice Tea (Mary should know that one!) that I use for iced tea. A hint of Stevia in it and it's great instead of soda pop, fruit drinks, and other sugary drinks. (My father would be shocked that I add any sweetener to Market Spice tea, it was his favorite and he drank it without anything added. Mary also knew my father.)


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Subject: RE: BS: Recipes - what are we eating?
From: mg
Date: 03 Jun 19 - 03:46 AM

people vary with response to stevia. i thrive on it...


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 02 Jun 19 - 12:41 PM

Another food plant causing sweetness problems is globe artichoke. It affects the taste buds so that whatever you eat or drink soon after eating the artichoke will taste sweet, whether you want it to or not.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Jun 19 - 12:31 PM

Stevia is a plant in the dandelion family. It contains glycosides in its leaves that are hundreds of times "sweeter" than sugar. You're welcome to it.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 02 Jun 19 - 08:17 AM

Some nondiet pops [sodas] have it now.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 01 Jun 19 - 01:27 PM

I mistakenly tried Heinz 'no added sugar' baked beans, thinking that meant they would be less sweet. How wrong I was. They were incredibly sweet, having been sweetened with stevia, and the sauce had a vile, slimy, jelly-like texture. Totally inedible.


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Subject: RE: BS: Recipes - what are we eating?
From: Joe_F
Date: 31 May 19 - 06:02 PM

Half a can of Hormel's chunky chili, with a slice of onion chopped & mixed into it, zapped, then garnished with cubes of seriously sharp cheddar.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 31 May 19 - 04:49 PM

I ate a very small amount of sweets sweetened with Stevia a couple of years ago. They turned my stomach into a fair copy of a cement mixer.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 31 May 19 - 10:15 AM

Never heard of stevia, what's that then ?


Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 31 May 19 - 09:08 AM

Ew stevia... Tastes like saccharine or aspartame or other artificial sweeteners. I know stevia isn't artificial but ick. I envy those who can eat it. Wonder if it's like cilantro, genetic taster non-taster thing?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 May 19 - 10:59 AM

I use smoothies for breakfast most times - I use yogurt (only the varieties that are all cultured milk, I like some milkfat in there but will use non-fat if that's all that is available) with really ripe banana and a generous handful of frozen fruit, usually strawberries, but I'll use blueberries if I have no strawberries. A touch of honey or stevia if the bananas aren't super sweet. Into the blender, and there you have it.

I love bread pudding for dessert, apple cobbler, or quick (soda leavening) breads like banana bread, pumpkin bread, zucchini bread, etc. All homemade. And the breads can be made in bulk then stored in the freezer.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 30 May 19 - 10:07 AM

But dessert?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 29 May 19 - 09:26 PM

I weeded one corner of the garden where herbs sprawl through the tall grass, and some mint is drying hanging over the kitchen sink (the strands pulled out by accident with the grass. I'll harvest it for real in a day or two.)

My garden has oregano, rosemary, bay laurel, cilantro, lemon balm, thyme (though I think it needs replanting, the patch got shaded out and disappeared last year), garlic, onions, and more I'm probably not remembering right now. I'm not seeing basil yet this year (it usually reseeds itself) so I'll have to plant more. I love being able to step outside to pick fresh what goes into my cooking, but I realized this spring that I've been doing less cooking after I went through 18 months of steroid treatment for PMR (finished tapering last fall). After research I was careful about what I ate (avoiding foods that are considered a source of inflammation - since we didn't know why I had this, it seemed wise to avoid foods that might be cuplrits.) I eat less wheat than before, but I'm resuming a more "normal" diet. Now to lose the weight I gained during the couple of years of PMR (it took a while to realize there was a problem and wait on doctors to diagnose it.)

I love things like focaccia with olive oil, herbs, and Parmesan cheese, made with herbs from the garden. If friends are coming over and that is underway when the arrive, it's one of the most welcoming smells imaginable. I'll probably make it for friends coming for lunch on Saturday.

On the other side of the driveway are the tomatoes, peppers, eggplant, okra, potatoes, sweet potatoes, and again, more that I've forgotten to catalog. It's going it late, but it's going in, and if I can keep the stink bugs from demolishing my crops, maybe I'll do more cooking this year. Pardon me while I go pour the watering can with added organic Spinosad over the top of things I planted yesterday . . .


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 28 May 19 - 12:09 PM

How's about desserts? And normally I'd make smoothies, but is there any alternative to yogurt? (My go-to smoothie is made in a Nutrabullet with orange juice, almond milk, yogurt, frozen mango, frozen mixed berries including blackcurrants and blackberries, and a banana and a couple of passionfruit, oh, and a squish of honey.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 28 May 19 - 02:32 AM

That's great Steve, thank you.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 27 May 19 - 08:33 PM

Right then, Jos. This is my recipe using the best vine-ripened tomatoes you can get your hands on. They must be fully red-ripe, not green about the gills, but mustn't have started to go soft and squishy. You can use canned plum tomatoes instead, but they must be the best. Cirio is a good brand.

Salmorejo is a cousin of gazpacho, but it's thicker and is served very cold in small quantities as a tapa, best on a hot, sunny day. The quality of your ingredients is paramount. Any one ingredient that is below par will ruin the dish. Silk purse, sow's ear, etc.

For four, you need:

About a pound and a half of vine-ripened tomatoes
The yolks of two hard-boiled eggs
At least 100ml of the very best extra virgin olive oil
A goodly dash of sherry vinegar (essential)
One smallish ciabatta, slightly stale is best, no hard crusts left on
Half a teaspoon of sugar
Two peeled garlic cloves
Salt

First step: blend everything except the bread into a rustically smooth paste. Ps. Don't bother to skin the tomatoes!

Second step: break up the bread and soak it in your paste for ten minutes. Best to slightly underdo the bread if you're not sure how much to use. You can always tweak with a bit extra later on.

Third step: blend again now that the bread is in. If it seems a bit runny, add a bit more bread. Taste for seasoning, then just chill for a few hours or overnight.

Salmorejo is always served with a sprinkling of chopped hard-boiled egg and a pinch of finely-chopped Serrano ham on top. A mini-breadstick or two is generally served. It should be served very cold, maybe in a glass that has also been chilled. It will keep and Improve for a day or two in the fridge.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 27 May 19 - 04:01 PM

Apologies if I missed it, but:

On 14 November last year, Steve Shaw said: ‘I have my own salmorejo recipe but I couldn't possibly post it in November in the northern hemisphere. Ask me again in May.’

So I'm asking ...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 27 May 19 - 11:41 AM

Though it isn't exactly soup weather, I made a small batch of chicken soup last night to use for lunches this week. Soup and salad for warmer summer days.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 25 May 19 - 10:29 AM

Thanks! I hadn't thought of pasta!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 25 May 19 - 09:45 AM

A few pasta dishes are vegan until it comes to the cheese on top at the end. I'm thinking of the Sicilian dish pasta alla Norma, which has a delicious tomato and aubergine sauce. You'd normally sprinkle some salted ricotta (ricotta salata) on top, but often in Sicily they would replace the expensive cheese with toasted breadcrumbs on pasta dishes. I haven't tried that on that dish but it could work. It works on pasta con la sarde well enough.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 25 May 19 - 09:31 AM

Like Steve said.

We have pasta-and-greens for supper sometimes, usually with cheese but sometimes with toasted pine nuts, which would be vegan. I've never been to Puglia and never expect to go, so I have no idea if that's canonical.

This dish also works with boiled potatoes, especially leftovers. For greens, use literally anything a bit bitter, even kale (which needs steaming before it goes in the pan). Instead of tomatoes, I like to add the juice of a lemon if I have any lying around idle.

The other vegan dish I like well enough to serve to guests is Madhur Jaffrey's channa dhal with meat spices, served with rice and a cilantro=and-lime chutney. Jaffrey also has a terrific recipe for channas with tomato and spinach. In fact, if you plan to entertain the vegans often, Thompson, "Vegetarian India" by Madhur Jaffrey is well worth buying.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 25 May 19 - 09:10 AM

Orecchiette con cime di rape. It contains olive oil, cherry tomatoes (in my version), chilli, parsley, garlic and seasoning, as well as the main ingredient, which in Puglia is rather stringy turnip tops or similar greens but which I replace with tenderstem broccoli. I leave the florets whole but chop the stems into small pieces.

Put on the orecchiette pasta (or other short pasta, but I wouldn't use tubes) in boiling salted water in a big pan. Slice the garlic thinly and sauté gently in the olive oil with chilli to taste (I use chilli flakes). You want a bit of heat. When it starts to sizzle (it mustn't go brown), add a handful of halved cherry tomatoes and a handful of chopped fresh parsley. Season. When the pasta has two minutes to go, throw the broccoli into the pasta pan (honest: some recipes have you cooking the greens separately but you absolutely don't need to do that). When the pasta is al dente and the broccoli is cooked but still with slight crunch, drain, retaining a bit of the pasta water. Add the pasta/broccoli mix to the sauce. Stir well, adding a bit of the retained water if needed. There you go. We have this with parmesan but that is completely optional and would typically be served without in Puglia unless you ask for some. A final dressing of extra virgin olive oil is good.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 25 May 19 - 07:21 AM

A vegan coming to lunch or dinner - any good main courses? I'm going to make some ratatouille, and steam fennel over orange juice and white wine, but what's a wow-worthy main course?


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 21 Mar 19 - 03:50 AM

You can get microwaveable individual ones in M&S. They're not bad either.


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Subject: RE: BS: Recipes - what are we eating?
From: Bonzo3legs
Date: 20 Mar 19 - 12:38 PM

How do I make myself a sly treacle pudding while my is in hospital recovering from a hip replacement?


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 20 Mar 19 - 11:59 AM

A tiny jot of mayonnaise will do it. Less than half a teaspoon. If you make a small batch and eat it all right away, you may not need it.

h=Here's my basic recipe:

Two parts oil of your choice. Corn, canola, olive. I like Smart Balance with omega 3.

One part of something astringent. Lemon juice, lime juice, juice from a garden tomato, some kind of vinegar. You might want to dilute the vinegar.

Some black pepper.

An herb. I like tarragon with lime juice. Basil with lemon juice.

Put everything in a medium-sized bowl and whisk till the mayo disappears.
=============
I'm asking myself how pineapple juice, orange juice or pureed strawberries would do as an astringent ingredient.

For our small family, I find that 1/4 cup oil plus 2 T of juice makes a useful small batch of salad dressing.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 20 Mar 19 - 10:26 AM

If one wants to make a vinaigrette without mustard, how does one emulsify it?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Mar 19 - 10:05 PM

Last year I made homemade corn tortillas for a taco lunch that friends were coming over to share. When they arrived I put some tilapia fillets into the oven and while those baked I prepared the rest of the toppings for fish tacos. I'd never eaten fish tacos, let alone made them, but as it happened the last friend to arrive brought a cold black bean salad with tomatoes, onion, cilantro, and a vinegar dressing that was PERFECT as the topping to finish our tacos.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 19 Mar 19 - 03:44 PM

There are lots of attractive mint flavours - apple mint, pineapple mint, strawberry mint, etc. and plain old garden mint - but the two that I never use in food are spearmint (tastes of chewing gum - horrible) and peppermint (tastes of toothpaste - not what I want in my dinner).


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 19 Mar 19 - 02:33 PM

Two days ago I invented a real taste treat. i made cole slaw with a dressing of vegetable oil and lemon juice. Then I put in some dried spearmint leaves. We had some and I thought, "Meh".

The next day we had spicy Mexican food, and I got ought the rest of the cole slaw. The spearmint had had time to infuse the entire dish. A mouthe
ful of that cold, minty cole slaw after spicy, tomatoey meat dish was an absolute treat.

I feel that sure that finely minced peppermint would taste as good.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 18 Mar 19 - 09:53 AM

Yep, freshly-squeezed lemon juice instead of balsamic is good. However, you wouldn't be using much balsamic anyway. You wouldn't notice the sweetness. Don't use bottled lemon juice and only use the finest extra virgin olive oil.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 18 Mar 19 - 09:11 AM

For the dressings, just use white wine vinegar, cider vinegar (said to be good for arthritis), or lemon juice (extra vitamin C) instead of the balsamic.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 18 Mar 19 - 09:06 AM

I blame the television chefs: for example, Nigella Lawson said she would excommunicate anyone who used green peppers, because red ones were sweeter and therefore 'better'.
Even though, from my point of view, the green ones taste more interesting and are better because they are less sweet.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Mar 19 - 08:29 AM

Balsamic vinegar is too sweet for me... Any vinaigrettes with nothing added for sweetness?

As a separate question, when did everything savory start including sweet?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Mar 19 - 05:42 PM

Last night I made an 8" x 8" pan of cornbread using a gluten-free mix (with other types of flours, like rice and potato, instead of wheat for that part of the recipe). It's a sweet cornbread, and takes a lot longer to bake than the box says, but it's tasty. And a lot for one person, so I cut it in quarters and took a quarter to my elderly neighbors across the street and we visited about various topics, then I took a quarter to the not elderly but older neighbors next door, and we visited about various things. I took her the box so she could see the contents because he is on a diet low in the foods that his kidneys use to make stones.

I didn't really need to take food to go check on them, but it always makes for a more well-rounded conversation. And I won't be eating the entire pan of bread by myself. (I got home from next-door to find my ex's car in the driveway; since I'd left the door unlocked and the gate open, he'd headed in to visit with the dogs until I got back, and he also had some cornbread with tea.)

Food (whatever you have on hand) is a great way to initiate and sustain conversations. It's probably how we will eventually achieve world peace.


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 15 Mar 19 - 09:44 PM

I've experimented with salad dressings quite a bit over the years. My current favourite starts with three big table spoons full of plain soya yogurt, a teaspoonful of marmite or propriety yeast extract well mixed in and finely chopped garlic and chili. After that I just chop up whatever salad stuff I have until the bowl is full. I usually include a tomato for sweetness and part of a red or yellow capsicum for colour.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 15 Mar 19 - 01:59 PM

Our go-to is one part balsamic vinegar to three parts of extra virgin olive oil. The quality of those two ingredients is paramount: I use the thick syrupy type of balsamic that costs about ten or twelve quid for 500 ml, never that watery cheap stuff, and an Italian EVOO that costs about ten quid. Cheaper extra virgin is for cooking gently with, not for dipping or dressing.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Mar 19 - 12:54 PM

Any salad dressings that have neither sugar nor cream? I make mustard vinaigrette but there must be others...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Mar 19 - 12:23 PM

I have silicone lids that form an airtight seal on a bowl or saucepan. They really help on the cutting down on clingfilm thing.

I loathe clingfilm, not for environmental reasons (I'm ashamed to say), but because it's expensive and so damnably hard to handle. Waxed paper! Zip-lock bags!

I wash zip-lock bags. Really.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 12 Mar 19 - 10:22 AM

But how many people do wash plastic bags nowadays?
Though I remember how thrilled my mother was when plastic bags first appeared, probably sometime in the 1950s, and how she washed them and hung them to dry on the rail in front of the cooker.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Mar 19 - 09:24 AM

So no clingfilm?

You can wash and reuse plastic bags...


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 12 Mar 19 - 05:45 AM

The effect is the same using a covered bowl or a plastic bag - both trap the steam and loosen the skins - but if you are trying to cut down on using plastic, the bowl is the way to go.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 12 Mar 19 - 05:10 AM

I do the pepper-skinning trick too, but I rapidly put the hot, blackened peppers into a polythene bag which is then sealed for a few minutes. Keeping them all steamy seems to be the secret.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 12 Mar 19 - 01:44 AM

By the way, Aldi have started selling frozen avocados, very good.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 12 Mar 19 - 01:37 AM

I do this with close-to-the edge peppers: cut them up in big pieces, put these under the grill, skin side up. When the skin blackens, put them in a bowl, close covered. When they’re cool, pull off the skin & discard it..put the pepper pieces in olive oil. Delicious as a tasty extra on things like cheese sandwiches.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 11 Mar 19 - 02:49 AM

I think I might replace the 'smoke flavor' and the garlic powder (neither of which I have) with smoked paprika and with garlic.
I can't eat guacamole (much as I would love too) so perhaps a few slices of tomato instead.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 10 Mar 19 - 11:18 PM

I think I'll try those fajitas. Thanks.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 10 Mar 19 - 08:02 PM

I had two beautiful organic bell peppers that needed to be used soon so I took ribeye steak out of the freezer, used the rest of an onion in the fridge, and made a batch of fajitas (served in tortillas that I buy from a bakery up the street and freeze a few hours after they were made). I didn't want to set up the grill outside so I added some smoke flavor, a little Hoisin sauce, and salt, pepper, and garlic powder. Saute the beef but take it out still pink, then fry the onions and peppers in the oil the beef seasoned. Add it all back together for a couple of minutes and it's dinner. (The term "fajita" is "skirt" in Spanish, and these are traditionally made with skirt state that is grilled then sliced thin. I didn't have that, but I did slice the steak very thin.) Everything is cut into long strips to cook and it lines up easily in the tortilla. I topped them with some Tapatio hot sauce and a couple of tablespoons of guacamole on each one.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 10 Mar 19 - 01:43 PM

I did my dad a “birthday treat” on Friday. It had been a long day for him as he had an appointment at the city hospital and (accompanied by mum) was away from about 2pm, getting back a while after 7pm. I suggested that as it was so late that some (deep fried frozen chunky) chips and I for one had snacked might be nice. I then learned that he’d asked on the way home in the ambulance if he could have chips when he got home! Sometimes the simplest of things are the best.


Another OT thing. One I was pondering a couple of months ago and don't think I've mentioned here... My basic attempts are in a fairly small but I’d think reasonably well equipped kitchen and based around cooking for three. I wonder how people do more of more with less.

I think the hardest kitchen we had would have been the original (I later managed to move the kitchen out to an existing extension) kitchen in the second house we lived when in N Wales. It was a long thin corridor of a room with a spiral ring radiant electric cooker at one end and the sink at the other. I don’t remember anything in the way of work top space other than a little around the sink side. Microwaves weren’t around (or at least not a common feature of a UK kitchen) then.

She’d still manage to present a 3 course Christmas dinner with all the trimmings (and touches like glazed carrots, etc. as well as something veggie for herself) probably for ten (six in the immediate family for starters) with everything served perfectly warm.

Maybe it’s easy to some but the juggling acts I’d think it must involve seem beyond me.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 09 Mar 19 - 11:24 AM

Big Al - about that ham. Was it pre-cooked or not? Sometimes it's hard to tell from the packaging.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 09 Mar 19 - 11:23 AM

I love avocados. I don't peel them, however. I scoop the flesh out with a teaspoon. It's easy and leaves only a thin film of flesh behind.

I like the sound of your recipe for avocado toast, Steve.
============

Yesterday my Dear Husband hoisted himself into the dark, dusty attic of my old church to check for leaks and seal up new holes. I thanked him and asked, "Would you like something special for dinner as a reward?"

I had some possibilities in mind: roast pork with baked sweet potatoes, steak aux poivre, baked chicken with herbes de Provence... He had his own possibility; he wanted tuna and noodles.

the DH's tuna and noodles

Boil up some noodles or other form of pasta
While pasta is getting ready, drain one can of tuna in water
Make a cup of cream sauce
Chop or grate 3/4 cup cheddar cheese or other cheese of your choice Melt the cheese in the hot cream sauce
When pasta is done and drained, mix the drained tuna, cheesy sauce and noodles in a big serving bowl. Serve.

We haven't made this in 25 years. To me, tuna and noodles is a recipe for kids. The DH used to make it without the cream sauce. He simple threw the cheese onto the hot noodles, which clumped together in blobs. I like this way better.

It seems to me that some herb or flavoring ought to be added, but I don't know what.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Mar 19 - 11:35 PM

I wait till avocados are on sale then I let them ripen and make a large batch of guacamole and freeze it in ice cube trays. These are then stored in a freezer zip lock bag, and when needed I one or two cubes and let them defrost at room temperature or carefully zap them a few seconds at a time in the microwave. There is so much oil in them that it doesn't take long to soften. Don't put tomatoes in guacamole you're going to freeze, they are weird when it thaws.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Mar 19 - 06:38 PM

I told you about that stash of extra avocados I accidentally bought. Well I peeled a couple of them tonight (they were perfect) and mashed them up roughly with a fork. I added a good squeeze of lime juice, a small pinch of chilli flakes and some salt and pepper and mixed it all up. I set that aside for an hour. Then I took a good handful of some particularly nice cherry toms (I bought them in M&S and tried to ignore the fact that they were almost certainly grown in the plasticos in Almería province in Spain), chopped them into little pieces and put them in a bowl with a little bit of my very finest Tuscan extra virgin olive oil and a pinch of salt.

Next, I took a few slices of panna Pugliese, a lovely, elastic, gluten-rich toasting bread from Puglia (you can buy it in Waitrose). You could use a good ciabatta instead. While the grill was heating, I basted, very slightly, each slice with a garlicky olive oil of my own making (easy - just smash a garlic clove with your fist and soak it in a few glugs of olive oil for a bit). Grill the toast on one side, flip then baste the other side and grill again. Cut the toast into pick-uppable pieces and top some with the avo mix and the rest with the tomato mix. Sprinkle a bit of chopped cilantro or parsley (I used parsley out of my garden) on the avo toasts and, optional, some baby basil leaves on the tomato toasts. An extra drizzle of your best olive oil on the tomato toasts is a sine qua non.

I'll tell you what. This is SO easy. The whole thing took me twenty minutes (and I've never done it before). It's food fit for a king, it fills you up, it goes great with any wine of a Friday night and it's vegan to boot!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 08 Mar 19 - 10:50 AM

Help! Savoury pie for Pi Day ideas? Not sheperd's.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 08 Mar 19 - 09:26 AM

I remember when about 19/20, trying to grab every overtime hour on offer. I was setting and operating machines making ball pins for track rod ends then. I made a few mistakes including starting a machine up on myself and figured I was becoming a danger to myself and those around me.

More recently, my sleep has been erratic with nights with no sleep for quite a while. It does affect me but I don’t think it’s led to mistakes in cooking recently. That’s mum’s department lately. She stuck a load of sauce to the bottom of my favourite pan the other day. Yesterday’s casualty was MaMade and the big pan. A lot of the marmalade was salvageable but a bit discoloured. I think the remaining stuff should clean out of the pot with another go today. I think we put these down to another enemy, stress…

Onto food. I did try the Sag Aloo last week. A couple of changes: I opted to use a salad (said Jazzy on the packet) potato instead of the Maris Piper and didn’t bother peeling, mild chill powder (fearing the other might be to hot for here) and the whole packet (500 vs 400g) of spinach. The illustration seems to show small chunks of aubergine but mine (not that I mind this) wound up as part of the gravy. It was liked here and is one I’ll do again.


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 08 Mar 19 - 05:50 AM

I don't know why I'm screwing up.

1) I left a pasta bake in the oven so long the cheese top was like a frisbee. Couldn't get your teeth into it.

2) I basted a ham i honey/clove powder and brown sugar. Then to warm it up before serving. I microwaved it. The knife, I'd just had sharpened literally bounced off it. Another recipe that defied humam dentistry.

that's so far. I'm not sure its lack of sleep. I sleep, but I'm still on 'musician's hours'.. I was still gigging occasionally up to last month. Though its about six years since i did it as a full time job.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 07 Mar 19 - 10:07 AM

Big Al, you say you are making mistakes. The first question is, Are you getting enough sleep? Think about it.
=========
I just read a book about the brain, and it said that brain states persist. I find that sleep persists in my brain. That is, after I wake up, I remain foggy for a while. I wait to take a shower (which requires good balance), take medication or drive until I know I am fully awake.

This would apply to cooking, too.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 07 Mar 19 - 08:53 AM

Stilly River Sage, once the cilantro is in the bag, throw that nasty stuff away, bag and all. Parsley I preserve in garlic butter...

Yes, I have the genetic deficiency of Cilantro Is Repulsive.

Just kidding for you others.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 07 Mar 19 - 06:13 AM

I like to make sweet and hot or sweet and sour chicken stews.
I start with pre cooked chicken.

The sweet is crushed and chunk pineapple and the sour is aa little vinegar.
The hot ingredient is up to you and the rest is all your favorite veggies. I use piquant hot sauce, sausage bits and a touch of ghost pepper.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Mar 19 - 05:09 AM

That's a good idea. I do the same thing with parsley, which is just as good out of the freezer as fresh as long as you don't need it for a sprinkly green appearance on top of the finished dish. I just had a breakfast of two mini-piada (Italian flatbreads), heated in a dry pan then used as a sort of sandwich with a squashed avocado in the middle. I didn't think I'd enjoy it as I was just using up excess purchases, but it was very nice. I suppose I could have manned up the avo with some seasoning and lemon. I'd needed two ripe avocados last night but Sainsbury's were selling off all their ripe 'n' readies half price. You do have to be suspicious of avocados at times (stringy, blackened middles) so, considering the cheap price, I bought extra. They are all perfect, so I now have a stash. I can afford another avocado brekkie tomorrow and I might make my chunky guacamole for Friday. Or we could have a tricolore salad, with slices of avocado, halved cherry tomatoes (the southern European ones have been good all winter) and chopped-up mozzarella, dressed with the finest extra virgin olive oil and a dash of freshly-ground black pepper. Tricolore because it has the three colours of the Italian flag. It's a bit like an insalata Caprese but with cojones...

I rarely bother with buffalo mozzarella. It's expensive and a bit too milky-sloppy for me.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Mar 19 - 09:17 PM

Charmion, wash the cilantro, pull the leaves off of the stems, then fill a heavy-duty ziplock bag with the leaves. Zip it almost completely closed and then press down on the bag to remove as much air as possible and finish the zip close. Freeze that flat green bag, and any time you need some, go through the rapid operation of opening the bag and breaking off a chunk of the leaves. Put the bag in the freezer as soon as possible and before the chunk has thawed, give it a rough crumble with your fingers and palms into whatever you're cooking. It's as close to fresh as you'll get if you don't want to buy fresh and toss out 90% of it each time. The entire operation has to take about 20 seconds or the bag and the broken piece begin to rapidly soften.


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 06 Mar 19 - 02:21 PM

I've made some really shit meals recently. Really sodding stupid mistakes.

I just do really stupid things sometimes! Idiot!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Mar 19 - 12:53 PM

It’s Ash Wednesday, the beginning of Lent. Every year, Himself and I undertake some form of dietary discipline during this season, and this year, as well as booze, we’re avoiding meat. So I brought Madhur Jaffrey’s “Vegetarian India” upstairs and turned out the pantry to see what we have in the way of lentils and beans — and it’s lots. We could go till summer.

On the other hand, I foresee a significant uptick in consumption of coriander leaf, most of 2hich ends up in the composted because Sobey’s sells it only in huge bunches. Parsley, likewise.

Phooey.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 06 Mar 19 - 11:57 AM

I know what you mean. After a while, you long for something crunchy. Here's a recipe I got from my in-laws, RIP. It's good.

Chicken Piquant
Sauce: Whisk together 4 T lime juice, 2T veg oil, 2T dried tarragon, 1 t paprika.

Put parchment paper on a baking sheet. Put chicken thighs on sheet, spoon some sauce over.

Bake at 375 for 25 minutes. Turn pieces over and spoon the rest of the sauce on. Continue to bake 25-35 mins more, till well done.

Remove from oven, set on a rack 10 minutes to rest, serve.
==========
And while you have the oven going, why not cook squash or potatoes on the other rack? If squash, poke a hole in it with a corkscrew to let the steam out.
===========
The parchment paper may not be necessary, but it makes for easier clean up.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Mar 19 - 11:45 AM

The horrible deep freeze has passed and now we can get on with spring. Perhaps this year I'll get seeds started early enough to get some beans and lettuce. Most of our gardening season is too hot for those tender plants.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Mar 19 - 01:07 PM

This week if the freezer died I could move the contents outside and they'd stay frozen. It's cooking weather, though I haven't decided what is for dinner? I don't want to eat stew every day.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Mar 19 - 05:22 PM

Stew it is. Defrosted enough 1-pound chunks of chuck roast (I freeze it that way because I typically use it to make my own ground beef and 1 pound is the amount I usually need.) I'll let it braise for a while and may not eat much today but it'll be ready for tomorrow and Monday when we're down to 21o.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 02 Mar 19 - 08:54 AM

I made a marvy roast pork loin by disobeying all instructions... Berbere spice, into hot oven, turn down to normal after 15 mn. So juicy!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Mar 19 - 12:39 AM

The best ice cream hands-down is Kroger's Private Selection