OT - cold weather food and beverage questions

Tina wrote:

Kate - DH has one question - that I must clarify because I don't want
him buying a case of different beers to try each one and figure which
would be the best (this was his suggestion).......

in the recipe for the carbonade, you specify 1 pint of rich dark beer

he is asking, would that be a stout? or a dark lager?

I use bitter or ale rather than stout or lager. I prefer a real live
ale, or even porter. Use something from the Anchor Steam brewery your
side of the pond and you won't go wrong. Don't use a smoked beer.

From the looks of some of the beers he has had me try in the past - I
would think the answer would be a stout - but I told him I would ask
you first!

Stout will do at a pinch, but try to do it with bitter or ale.

Hugs,
Tina, who would also love to share the salmon with you........ but
phooey on those WW points, I'll pass on the yogurt and fruit!

I just love fruit. Fresh real locally grown English apples and pears
make a great dessert.

--
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!

I think the English mustard in my Welsh rarebit is Colmans - it isn't
supposed to be enough to be hot, but it does add something to the
cheesy flavour. Its somewhere amongst these 85 + posts!

Its certainly different from other mustards and very hot - definitely
not for wimps like me! and its made in Norfolk just north of Suffolk!
On Tue, 21 Feb 2006 19:36:46 +0100, "Jessamy"
wrote:

you have obviously never had Coleman's

the Dutch think they cope well with mustard.. well they did till I
introduced them to Coleman's - and oh dear... I forgot to mention it was
rather hotter than they were used to so they all used a HUGE dollop on their
cheese

*snicker*

--
Sally at the Seaside ~~~~~~~~~~ (uk)
http://community.webshots.com/user/sallyswin

Oops - pressed send instead of siggy
--
Sally at the Seaside ~~~~~~~~~~ (uk)
http://community.webshots.com/user/sallyswin


On Tue, 21 Feb 2006 19:36:46 +0100, "Jessamy"
wrote:

you have obviously never had Coleman's

the Dutch think they cope well with mustard.. well they did till I
introduced them to Coleman's - and oh dear... I forgot to mention it was
rather hotter than they were used to so they all used a HUGE dollop on their
cheese

*snicker*

Sally Swindells wrote:

According to one of my stewards (who was a flight steward for the Queen) the
Royal protocol is to pour water straight from a "rolling boil" into the
warmed pot with tea leaves, and allow to brew for at least 2 minutes. The
tea should be poured within 5 minutes, always into an empty cup. Any milk,
sugar and lemon is added after.


I saw a programme recently by a royal butler who gave this description
of the Queen's tea. Apparently she actually does it all herself. The
milk bit is the way the Queen does it - everyone else puts the milk in
first!!

Milk in first can have the effect of 'cooking' the milk and giving the
tea an odd flavour, but milk in first was the tradition when bone china
cups were so delicate that they could crack if you poured hot tea
straight into the cup.

As most people here seem to use semi-skimmed milk as opposed to fully
skimmed or whole milk, that is now fairly normal. Shops now seem to
have much more shelf space for semi skimmed.

Cream with tea - never, ever, yuk. I gave up sugar 35 years ago and
now can't stand it in tea.

Some people have their tea without milk and that is when lemon can be
used. However most people don't bother unless they are feeling
particularly 'posh'. However, 98% of people take their tea with milk.

When the British talk about tea it is always tea from the Camelia
sinensis. Fruit and herbal teas are recognised as a different drink.
In cafes you can always get tea, but not always the fruit/herbal.

There is a good site that tells you everything

http://www.tea.co.uk/

or for fun
http://www.nicecupofteaandasitdown.com/

Personally we have either Yorkshire Tea or Typhoo - straightforward
tea! The most important thing though is - boil the water and let it
still be boiling as it hits the tea.

Ahhh tea - my favourite subject! (except for choccies and a bit of
quilting thrown in).

I like my tea pale and delicate: our 'every day' tea is Earl Grey. I
also like other teas occasionally, but that is our standard! We use
bone china and porcelain for tea. You get a good big mug! Even the
queen would get a mug - I don't own any cups and saucers for tea!


--
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!

Jessamy wrote:

you have obviously never had Coleman's

the Dutch think they cope well with mustard.. well they did till I
introduced them to Coleman's - and oh dear... I forgot to mention it was
rather hotter than they were used to so they all used a HUGE dollop on their
cheese

*snicker*

You are a cruel woman! Has much the same effect as spreading Marmite
like jam!

--
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!

Put a couple of teaspoons of the powder into the bottom of a cup and
add a little water (very little) and stir like mad until it becomes
mustard like. Then put it in your silver mustard pot and serve with a
tiny silver spoon.

Ready prepared Colemans mustard was considered sacrilage until fairly
recently (I wonder if it needs to be freshly made to be strong). When
I was little it was my job to make it. Traditionaly served with ham in
sandwiches and with roast meats.

--
Sally at the Seaside ~~~~~~~~~~ (uk)
http://community.webshots.com/user/sallyswin


On Tue, 21 Feb 2006 20:15:18 GMT, "Bonnie NJ"
wrote:

I've only had Colleman's dry mustard. I never realized that they had a
prepared mustard also. I throw the dry mustard in salad and anything that
needs a little zing ;-)

Better still do it with what we call "Chocolate Ripple biscuits" (made by
arnotts) or butternut snaps. Ginger snaps would work the same.

Depending on how many you have to feed, whip up 600ml thickened cream,
sweeten slightly, until stiffish. Then take a chocky ripple bicky spread
with cream and press together with another bicky and stand on it's edge on a
serving plate. Spread more cream on another bickie and add to the line. Do
this for a whole packet of biscuits then take the extra cream and spread
over the top and sides. Cover loosely with cling wrap or foil and put in
the fridge for 4 hours or overnight. During this rest time the bickies will
soften and become cake like. Before serving decorate with choc shavings,
strawberries whatever and cut into slices to serve. Mmmmmmmmm yummy

--
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)

"Pati Cook" wrote in message
nk.net...
And for a fast 'sweet" try layering cookies and fruit pie filling in a
microwave safe casserole and zap until hot. Use interesting combination
of cookies and pie filling, like chocolate wafers and cherry pie
filling, peach filling with gingersnaps or blueberry with lemon cookies.
Add a bit of ice cream or whipped cream or whatever.

Pati, in Phx

NightMist wrote:

On 20 Feb 2006 12:10:20 -0800, "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?


Dunno how they do in England, but with me it depends on the tea.
Lapsang Souchong or Darjeeling I prefer black. Greens I prefer with a
hint of rich honey. Plain Red Rose I will often have with a dab of
cream if we have it or evaporated milk.
Celestial Seasonings I might add anything from a spoon of jam to cream
to honey or nothing at all.

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 and dumplings is the standard favorite for cold weather at my
house. Especially since it often gets too cold in my kitchen for
bread to rise properly. My usual bread bowl doesn't fit in the oven,
I have a weeny oven, but sometimes I will make a little batch in a
smaller bowl and set it to rise in the oven on warm. Dinner pies are
also big favorites. My oven often does not react well to being turned
down, so I often put a layer of cream cheese over the bottom crust so
the gravy doesn't turn it soggy.

Here is my dumpling recipe:
1 cup of flour
2 teaspoons of baking powder
1/2 cup milk
a bit of whatever herbs or spices go well with what they are going on.
Just slap it all together till everything is moistened and drop
spoonfuls onto what you are cooking at a low simmer, cover and leave
it alone for 20-25 minutes.
That recipe multiplies just fine, never tried to divide it.

I thought everybody knew how to do a grunt or a slump, I have
discovered that this was a misconception on my part. Those are
another winter favorite at my house.
Take a can or two of peaches or other fruit, and put them in a
saucepan. Bring that to a boil and then turn it down to a simmer, top
it with the dumpling recipe as above. That is a grunt, for a slump
use applesauce instead. You may have to add a wee bit of water to
your applesauce, depends on the applesauce. Some people prefer to use
baking powder biscuits, me I'm to lazy for that. (G)
Though if it is cold enough that you want to run the oven, you put
your fruit in a baking pan and roll out the bicuits and put them on
top, bake til the biscuits are done, and call it a pandowdy.
Cream goes marvelous well with any of these fruit things.

NightMist

"Sandy Foster" wrote in message
...

I *detest* housework, Cindy, so I've come up with a method that works
for me.


Whew! You scared me there for a minute, Sandy. I thought you became one of
the pod people.

Cindy

In article 8mOKf.18128$Ug4.17113@dukeread12,
"teleflora" wrote:

"Sandy Foster" wrote in message
...

I *detest* housework, Cindy, so I've come up with a method that works
for me.


Whew! You scared me there for a minute, Sandy. I thought you became one of
the pod people.

Cindy


Not unless I'm a quilting pod person! g
--
Sandy in Henderson, near Las Vegas
my ISP is earthlink.net -- put sfoster1(at) in front
http://home.earthlink.net/~sfoster1

AKA Dame Sandy, Minister of Education

Well, when I make it with beer or ale, then it is Welsh rarebit.
When I make it without, then it is cheese rarebit.
When I make it with jarlsburg or lorraine cheese and white wine, it is
fondue.

Take your pick of yummies.
It is all I can do to keep the family from licking out the pan when I
make any of them.

I confess I seldom make proper Welsh rarebit. American beer ought to
be banned by the Geneva Convention, european beer tends to be
expensive and y'all tend to want to send us the wimpy stuff anyway.
I have friends who make beer and now and again I will swap pints
(usually a mead) with them to get some for cooking with. We are not
great beer drinkers at my house.

NightMist

On Tue, 21 Feb 2006 15:48:02 +0100, "Jessamy"
wrote:

cheese rarebit? that's Welsh rarebit!

--
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
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sort of a tomato rarebit.
Which reminds me that cheese rarebit is another cold weather favorite
around here.

NightMist
now knows whats for supper

--
The wolf that understands fire has much to eat.



--
The wolf that understands fire has much to eat.