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#41
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OT - cold weather food and beverage questions
On 20 Feb 2006 16:01:18 -0800, "Dee in Oz"
wrote: Okay what is catsup? I Know ketchup is tomato sauce and grape jelly is grape jam, but catsup ? It is a fancified spelling of ketchup. Usually used by those companies that don't season the stuff enough. Or so it seems to me. In India, ketchup is regarded as a tomato chutney. Or so my friends are are from or who have been there tell me. NightMist -- The wolf that understands fire has much to eat. |
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#42
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OT - cold weather food and beverage questions
"Sandy Foster" wrote in message ... I'm a tea lover, too! Except that I more often have mine in the morning, after I've finished my housework and have dressed. Then I can settle down with my tea and email. G Wait. You finish housework? How does that work, exactly. Cindy |
#43
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OT - cold weather food and beverage questions
I bought a crock pot for the following recipe.
1 cheap roast. Mix together: 1 package (DRY) Hidden Valley Ranch Dressing. 1 package (DRY) Brown Gravy mix. 1 package (DRY) Good Seasons Italian Dressing - I like zesty Italian. Pour this over the roast and pour about a cup of water over that. Let it cook for 8 - 10 hours. I've cooked it as long as 14 hours. Just makes it more tender. Remove roast from cockpot and thicken liquid with flour/water mixture after bringing it to a boil/. Best damn roast you will ever eat. Cindy |
#44
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OT - cold weather food and beverage questions
Ummm Chicken and lice? No thanks, rice maybe though. (VBG)
-- Sharon from Melbourne Australia (Queen of Down Under) http://www.geocities.com/shazrules/craft.html (takes a while to load) http://pg.photos.yahoo.com/ph/shazrules/my_photos (same as website but quicker) "Georg" wrote in message ... Tina wrote: question #1. Dh and I are having a bit of a tit-a-tat as to true "English" tea. He swears "with lemon" - I'm sure my friend from England told me a spot of cream. I'm just one dollop of honey myself, but have discovered lately that I like the occassional spot of cream in my tea. So which is it? However you like to drink it. I like mine with sugar or a saccrin and a bit of milk or cream, and lemon in the tea is okay too as long as the milk doesn't curdle. question #2. What is YOUR favorite cold weather food item? My crock pot meals: Cheesey chicken - one package of chicken boobs and a jar of yellow ragu sauce (or cheeze whiz or velveeta). Folks who prefer a true roux shudder at the very idea. Add another jar of milk and half a cup of rice or dry potatoes. Ham and cheese- one ham steak or cubed ham bits, or a chopped bunch of hot dogs. Add one box mix of taters au gratin or however you like. Add whatever the box tells you to add, but let it cook in the crockpot. Baked roast - line the crockpot with tin foil. Drizzle about a tablespoon of a nice oil on the bottom. Rub a roast with garlic and onion powder and your fav seasonings. Plop roast on the oil. Pile on small taters and carrots and a chopped onion if it's convenient. Chicken and lice - Bunch of chicken legs in the bottom. Dust liberally with onion and garlic powder or your fav spices. Let that cook for about two hours on its own, then add about 3 cups of water and one cup of rice and let it finish. BBQ ribs. Line with tin foil. Add ribs. Cover with BBQ sauce. Let it cook on low for a very long time. -georg |
#45
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OT - cold weather food and beverage questions
Oh please do, Kathyl, you'd be most welcome.
We could use the bone china (not dishwasher safe) cups - with a teapot!! Not as formal as the Japanese tea ceremony, but a tradition nevertheless. I'll go and put the kettle on. What time does your plane land? Try for Birmingham International rather than Heathrow (much nearer!). .. In message nXrKf.568543$084.101094@attbi_s22, KJ writes Oh Patti! You make me wish I could come enjoy a spot of tea with you! I'm not really a tea drinker, but I think you could convert me. DD has started drinking more tea after her teaching stint in Scotland. She was "homesick" last week after we went to a program at our cultural center of "The Pipes, Drums and Highland Dancers of 1st Battalion The Black Watch and the Band of the Welsh Guard". She came home and had tea right after. What an enjoyable program! KJ -- Best Regards pat on the hill |
#46
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OT - cold weather food and beverage questions
Earl Grey is one of the bergamot scented teas, Tina.
If you enjoy Early Grey already, then I think most people would frown on drinking it with milk (I often do, though!!). If I don't use milk with it, I don't use lemon either - clash of 'scents' - just as it comes with a tiny bit of sugar. .. In message .com, Tina writes Wow Patti, thanks so much for this reply. I guess I shouldn't have said "cream" when I really meant milk - but I am grateful for the clarification. And BeckyFaz (my local friend from England) also told me if you have milk with the tea, that you must put the milk in first. I love Earl Gray, but don't know that I have tried a bergamot tea. I may have and just not known it. We have tons of tea around here. DH has his own collection, which I sometimes sample from - then I have my own collection, which he sometimes samples from. He seems to prefer the fruity and flavored teas, while I am more partial to the spiced teas or plain Earl Gray or English Tea Time or my fav, Constant Comment. Of course, when I am in the mood for a "sweeter" tea, then I have a chai! Thank you all for your wonderfully informative responses! Hugs, Tina -- Best Regards pat on the hill |
#47
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OT - cold weather food and beverage questions: Jugged hare recipe
Tina wrote:
Ok Kate - I must know..... What is Jugged Hare? Isn't that something akin to what the folks in the Ozarks or the swamps cook in a still, then jug and run cross the border? curiosity killed the Domestic American Cat! LOL Hugs, Tina, who LOVES fresh venison but hasn't had any in ages! Jugged hare is a rich dark hare stew, traditionally thickened with the hare's blood. It is so called because it was cooked in a tall jug with a lid, placed in a deep pan of water for cooking. I use the slow cooker/crock pot, and it is just as fine without the blood. 1 hare, jointed, seasoned with salt and pepper, and placed in the crock pot Mix together the following ingredients and add them to the pot: 4 oz rindless bacon, chopped fine 4 oz smoked ham, chopped fine 6 shallots, chopped fine 1 large onion, diced quarter of a pint (5 fl oz) dry red wine the same of beef or game stock juice of 1 Seville orange (or of half a lemon and half a sweet orange) 2 teaspoons each of chopped fresh parsley, marjoram, and thyme quarter teaspoon ground mace quarter teaspoon ground nutmeg 4 whole cloves Cook gently for 4-6 hours. Once cooked, remove the pieces of hare from the juices, and set aside in a warmed dish. Strain the fat off the top of the juices (if there is any), and thicken either with a heaped teaspoon of cornflour mixed with a little cold water (low fat method), or a tablespoon of flour kneeded with the same of butter (richer traditional method). If you want to use the blood, keep it cool while waiting to use it, and add a teaspoon of flour to it, mixed in well, to prevent it curdling. Add to the juices the hare cooked in and heat VERY GENTLY (or is will clot in clumps!) to thicken. The joy of jugged hare is that it doesn't matter how old and tough the hare was to start with, by the time it is cooked, it will be tender and delicious. Like venison, hare is a dark meat and has little or no natural fat, Slow juicy cooking means that it doesn't dry out. Hare is, traditionally, peasant fa the food of the poor poacher! Lordly tables eschewed it in favour of more tender meats. It didn't become fashionable until the end of the 16th C, and by the mid 18th C it had acquired respectability. It has fallen into disfavour (along with many other things like rabbit and offal) since the war. -- Kate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! |
#48
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OT - cold weather food and beverage questions
goulash
pies and for a lunch time comfort food snack: table spoon of marg/butter 1 small tin of tomato paste 3 oz cheese - a good melting one - I use gouda as that is what is locally available but cheddar would be great too! melt butter in a saucepan put in tomato paste and stir till they are mixed and are bubbling slowly add the cheese on a lower heat spread on toast drop empty pan into cold water enjoy!! -- Jessamy In The Netherlands Take out: so much quilting to reply. Time to accept, time to grow, time to take things slow www.geocities.com/jess_ayad http://uk.pg.photos.yahoo.com/ph/jes...pson/my_photos ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I have discovered that I am a tea addict. Have loved the stuff for ages, but have discovered recently that I must have my afternoon tea. About 2 in the afternoon, if I haven't started the tea kettle for a English Teatime or a Constant Comment... I start to lose steam and feel a bit sluggish! question #1. Dh and I are having a bit of a tit-a-tat as to true "English" tea. He swears "with lemon" - I'm sure my friend from England told me a spot of cream. I'm just one dollop of honey myself, but have discovered lately that I like the occassional spot of cream in my tea. So which is it? question #2. What is YOUR favorite cold weather food item? I've run out of meal plan ideas this week and quite frankly I'm tired. If it would work in the crock pot or in a big dutch oven, that would even be a plus. We've already had: stew chili split pea soup corned beef and cabbage - which I started in the crock pot yesterday morning before Billy and I left for the day. The corned beef didn't have enough fat in it, and I didn't add enough liquid (counting on the fat) so the cabbage burnt! Can you say GeeeeROSSSSSS! Nothing smells worse than coming home to a house that reaks of burned cabbage! BLEK! So before DH gets home and wants my weekly grocery list......you guys got any swell ideas or answers? TIA and Hugs, Tina |
#49
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OT - cold weather food and beverage questions
Jessamy wrote:
goulash pies and for a lunch time comfort food snack: table spoon of marg/butter 1 small tin of tomato paste 3 oz cheese - a good melting one - I use gouda as that is what is locally available but cheddar would be great too! melt butter in a saucepan put in tomato paste and stir till they are mixed and are bubbling slowly add the cheese on a lower heat spread on toast drop empty pan into cold water enjoy!! Another one I like: Make 2 slices of toast. Spread with lightly pesto and top with thinly sliced mozzarella. Grill to melted... Yum! -- Kate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! |
#50
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OT - cold weather food and beverage questions
My cold-weather favorite is any kind of soup. Made pumpkin soup yesterday.
We weren't too hungry, so I just served it with a little bread for a vegetarian supper. But it would be good with grilled open-face tuna sandwiches: spread tuna salad on bread slices, top with sliced tomato and cheese, run under the grill until the cheese browns a bit. Toast the bread first if you like. I like tea too, normally without anything added, but then I'm not British. Drinking lots of herbal teas lately -there's a locally-grown peppermint that's really good! Roberta in D "Tina" schrieb im Newsbeitrag oups.com... I have discovered that I am a tea addict. Have loved the stuff for ages, but have discovered recently that I must have my afternoon tea. About 2 in the afternoon, if I haven't started the tea kettle for a English Teatime or a Constant Comment... I start to lose steam and feel a bit sluggish! question #1. Dh and I are having a bit of a tit-a-tat as to true "English" tea. He swears "with lemon" - I'm sure my friend from England told me a spot of cream. I'm just one dollop of honey myself, but have discovered lately that I like the occassional spot of cream in my tea. So which is it? question #2. What is YOUR favorite cold weather food item? I've run out of meal plan ideas this week and quite frankly I'm tired. If it would work in the crock pot or in a big dutch oven, that would even be a plus. We've already had: stew chili split pea soup corned beef and cabbage - which I started in the crock pot yesterday morning before Billy and I left for the day. The corned beef didn't have enough fat in it, and I didn't add enough liquid (counting on the fat) so the cabbage burnt! Can you say GeeeeROSSSSSS! Nothing smells worse than coming home to a house that reaks of burned cabbage! BLEK! So before DH gets home and wants my weekly grocery list......you guys got any swell ideas or answers? TIA and Hugs, Tina |
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