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BS: Recipes - what are we eating?

Mrrzy 23 Jul 20 - 06:48 PM
Mrrzy 23 Jul 20 - 04:30 PM
Charmion 23 Jul 20 - 11:23 AM
Mrrzy 23 Jul 20 - 10:54 AM
Charmion 23 Jul 20 - 09:31 AM
Mrrzy 22 Jul 20 - 04:14 PM
JennieG 22 Jul 20 - 07:46 AM
Jos 22 Jul 20 - 07:37 AM
Dave Hanson 22 Jul 20 - 07:28 AM
Steve Shaw 22 Jul 20 - 06:51 AM
Dave Hanson 22 Jul 20 - 06:18 AM
Steve Shaw 22 Jul 20 - 04:40 AM
Steve Shaw 22 Jul 20 - 04:27 AM
Mrrzy 22 Jul 20 - 12:25 AM
Charmion 21 Jul 20 - 10:02 PM
Steve Shaw 21 Jul 20 - 07:45 PM
Stilly River Sage 21 Jul 20 - 07:08 PM
Mrrzy 21 Jul 20 - 09:53 AM
Charmion 21 Jul 20 - 08:56 AM
Steve Shaw 21 Jul 20 - 04:46 AM
Charmion 20 Jul 20 - 09:14 PM
Steve Shaw 20 Jul 20 - 03:44 PM
Stilly River Sage 20 Jul 20 - 11:58 AM
Mrrzy 20 Jul 20 - 10:39 AM
Charmion 20 Jul 20 - 09:56 AM
Mrrzy 18 Jul 20 - 12:35 PM
Mrrzy 16 Jul 20 - 05:11 PM
leeneia 15 Jul 20 - 01:13 PM
Stilly River Sage 15 Jul 20 - 10:27 AM
Charmion 14 Jul 20 - 10:16 AM
Steve Shaw 13 Jul 20 - 08:53 PM
Stilly River Sage 13 Jul 20 - 08:37 PM
Steve Shaw 13 Jul 20 - 07:21 PM
Jos 13 Jul 20 - 04:47 PM
Charmion 13 Jul 20 - 04:13 PM
Mrrzy 13 Jul 20 - 02:34 PM
Donuel 13 Jul 20 - 09:48 AM
Charmion 13 Jul 20 - 09:32 AM
Mrrzy 13 Jul 20 - 09:15 AM
Charmion 12 Jul 20 - 09:22 PM
Jos 12 Jul 20 - 04:13 PM
Stilly River Sage 12 Jul 20 - 04:07 PM
Charmion 10 Jul 20 - 02:22 PM
Mrrzy 10 Jul 20 - 11:33 AM
Donuel 10 Jul 20 - 10:34 AM
Dave Hanson 10 Jul 20 - 02:28 AM
leeneia 10 Jul 20 - 12:55 AM
Stilly River Sage 10 Jul 20 - 12:50 AM
JennieG 09 Jul 20 - 10:07 PM
Charmion 09 Jul 20 - 09:07 PM
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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Jul 20 - 06:48 PM

Read this article on using kitchen gadgets in new ways, and lemme tell you, trying to get corn off the cob using a Bundt pan did not even work a little bit. And I am still cleaning the Bundt pan. The kernels squished and clung to the cob, I ended up with some corn juice and just went back to the knife.
But some ideas were cool!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Jul 20 - 04:30 PM

I don't have cable either, this one showed up on PBS over the air.

Yeah, I agree wholeheartedly with just making the recipe and not trying to find a long way round.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 23 Jul 20 - 11:23 AM

I don't watch cooking shows -- no cable -- but I once owned a cookbook by Paul Prud'homme. He was one of the chefs swept by the no-fat, no-salt, no-sugar fads, so that'll be where I saw it.

I gave that cookbook away when I saw the huge efforts (and vast lists of ingredients) he prescribed in his quest for ways to imitate traditional dishes without cooking them the traditional way. I concluded that I would rather make them the traditional way and just eat less.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 23 Jul 20 - 10:54 AM

Yeah, I think the concept is you don't need [the lovely] fat *and* shorter cooking time as the flour is already cooked.
I saw it in that New Orleans chef show, so yeah, we might have seen the same source.
He did it in a 375°F oven with flour laid out less than an inch high and not within an inch of the sides of the sheet pan, stirring occasionally. Once it's toasted, the flour keeps, so I might toast some just to see ce que ça donne. I'll report back, if I do. I don't usually thicken with flour but it looked yummy, somehow, done this way.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 23 Jul 20 - 09:31 AM

Mrrzy, I think I remember an American -- perhaps Cajun? -- recipe calling for dry (or dark) roux, but I have never used it myself. Toasted flour would not clump the way the raw article does when added to hot liquid, but its flavour would be comparatively strong.

However ... I would not like the job of toasting dry flour even in a very low oven. It would take very close watching, and some of it would scorch anyhow. On the whole, the whole idea strikes me as something to do only if flour is the only potential thickener you have and even bacon fat is pretty scarce.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 22 Jul 20 - 04:14 PM

I like the leaves all taken apart and roasted, toss in oil and whatever you like first. Don't crowd the pan.

But meanwhile -and this us why I like cooking shows- y'all ever heard of, or use, a dry roux? Toast plain flour in hot oven till dark, use for thickening but later in recipe than a usual roux?


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Subject: RE: BS: Recipes - what are we eating?
From: JennieG
Date: 22 Jul 20 - 07:46 AM

Get some sprouts, cut in half lengthwise discarding any wrinkled outer leaves. Slice thinly across the width - I don't use the last bit, the thick stalk, just the finely sliced leaves. Slice a couple of bacon rashers, more or less, into very thin strips.

Heat a small saute pan, and throw in (not literally, of course - more like gently place in pan) your bacon and sprouts. Cook, stirring, until bacon is done and sprouts are tender. Season to your taste. Yum.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 22 Jul 20 - 07:37 AM

I love sprouts, but it would never ever occur to me to look for frozen ones, or to use them if I did come across them by accident.
And I much prefer fresh peas rather than the frozen ones everyone else seems to take for granted.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 22 Jul 20 - 07:28 AM

I agree about frozen sprouts Steve, they always defrosted very soggy.

Dave


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 20 - 06:51 AM

I like 'em done any which way, as long as they're those nice tight ones and not overcooked. Never from frozen. It don't work.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 22 Jul 20 - 06:18 AM

I love Brussel sprouts, par boiled then sauteed in garlic and chilli.


Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 20 - 04:40 AM

In any family gathering it's axiomatic that someone "won't like" something you had in mind to serve up. With us, one person won't eat prawns. Another can't stand peas. Another, broad beans. Someone else, tuna. Yet another, cauliflower. "Er, does this have anchovies in it?" Olives...blue cheese...raw tomatoes...parsnips...chorizo...And don't get me started on Brussels sprouts...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 22 Jul 20 - 04:27 AM

The tourist areas of Italy have spag bol on their English-translated menus, but Italians don't eat that. Ragù of that sort needs a ribbon pasta or lasagne. Another Brit outrage is to dump the spaghetti on a plate then just pile the sauce on top. Yikes.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 22 Jul 20 - 12:25 AM

I think it might be Murrican. But bol in Italy would never be matched with spag. Wrong shaped pasta for the sauce's consistency.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 21 Jul 20 - 10:02 PM

Feeding the family is often a mixed blessing. Among my many reasons to enjoy the company of The Brothers and their excellent wives is that they happily eat what I set before them with evident pleasure and no argument. But the relative who still wants to smoke at the table, or eats only this and never that and has a new food phobia at every visit ... That’s when one must flex that hospitality muscle and tough it out.

I get the impression that spag bol is not actually Italian at all, but Brit, like chicken tikka masala. Is that in fact true?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 20 - 07:45 PM

We have family here. They all believe in spag bol except for me. I make tons of ragù which I freeze, ready to go. My ragù is half pork, half beef. They've never heard of ragù with pork in it. Yes, that red thing is a piece of carrot. My ragù starts with a soffritto of onion, celery, carrot and pancetta. Theirs are just onion, minced garlic (ugh) and beef. My ragù shouldn't have garlic in it but Mrs Steve insists, so I bash a few cloves with my fist and throw them in. My ragù doesn't have herbs, but theirs has dried basil. I'd rather hack off the family jewels with a rusty machete than add dried basil, so I offer torn fresh basil leaves at the end. They think I'm mad. Bolognese sauce served with spaghetti does not exist in Italy, so I offer the finest pappardelle instead. Nope, it has to be spaghetti. Anyway, it was a triumph. A plethora of empty dishes!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 21 Jul 20 - 07:08 PM

The afternoon was spent mowing and trimming the back yard and it's in the low 90s (this is a "cool spell") so a big dish of salty potato chips and a bottle of Topo Chico sparkling mineral water hit the spot for a late afternoon snack.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 21 Jul 20 - 09:53 AM

The chicken skin on a roast chicken doesn't usually make it to the table [say I, licking blistered fingers]. Cook's perks.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 21 Jul 20 - 08:56 AM

I love chicken skin, too. Those diet nazis who threaten coronary collapse if we eat a gram of avoidable fat have a great deal to answer for.

But why steal it? I eat chicken skin right in front of God and everybody, even going so far as to take it from Himself's plate, and so far have not suffered for the practice. (Himself is known to wield his cutlery defensively when he detects untoward interest in the grub in front of him.) Is Mrs Steve so fierce a competitor?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 21 Jul 20 - 04:46 AM

As an avid consumer of chicken skin in whatever state it's in (as I've cooked the bird, I steal skin in any case during that resting phase in a most surreptitious way...), I'll stick with giving it a rest...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 20 Jul 20 - 09:14 PM

Steve, I normally agree with you on resting a roast chicken, but this Marcella recipe is an exception. If the stars are in alignment, the skin puffs up most marvellously, and it’s nice to get it to the table like that — it deflates within a few minutes.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 20 Jul 20 - 03:44 PM

I don't agree with carve and serve immediately. A rest of up to half an hour is extremely beneficial in m'humble.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 20 Jul 20 - 11:58 AM

Cooking is piecemeal right now; a fillet of haddock for dinner last night, an omelette for lunch, the morning oatmeal in a crockpot. There haven't been any large cooking operations beyond the steam-producing canning of a case and 1/3 of homegrown tomatoes (16 pints). The irony of canning is that it happens when the house is already too hot.

I made hummus last week that has been a nice late afternoon snack before a light dinner.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 20 Jul 20 - 10:39 AM

I am a big fan of poking holes in things and sticking them into poultry cavities. Cherry tomatoes in game hens, lemons in chickens, larger tomatoes in ducks...


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 20 Jul 20 - 09:56 AM

Himself affects to dislike grilled tomatoes, Mrrzy, but I bet he'll like your Mum's recipe.

We had ferocious thunderstorms with tornado warnings yesterday, so no barbecue. Instead, I roasted the Sunday dinner chicken Marcella Hazan's way, with a lemon inside.

Heat the oven to 375F.

Take a chicken of medium size -- 1.5 to 2 kg (three to four pounds), pat it dry, and pull out the pad of fat from the vent. Take one large or two small lemons and stab them through and through with a skewer, making at least 20 holes in each. Put the lemon(s) in the cavity of the chicken and close the vent with a skewer. Truss the chicken just tightly enough to keep the legs and wings from sprawling, and set the chicken breast down on a rack in a smallish roasting pot. Salt and pepper all the surfaces you can reach, and put the blob of fat on the chicken's back.

Roast for half an hour, then turn the chicken over. Salt and pepper again, and baste if you feel like it. Roast for another hour or so, cranking up the heat to 400F for the last 20 minutes to brown the breast. Total roasting time should be 25 to 30 minutes per pound, or a hair over an hour per kilo. Carve and serve immediately.

If you're a bit of an overachiever, you could ream the lemon and use the juice in soup, especially avgolemono.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Jul 20 - 12:35 PM

Tomates provençales:

Slice tomato[es] in half, set skin-side down/cut side up on baking dish. Salt, pepper, some parsley, some basil, more garlic, glug of olive oil on cut sides. Bake in hot-ish oven, 15-20 mn. Then don't try to eat them, they are little pools of lava. Wait. Have patience. THEN eat.

Most recipes have bread crumbs but mom's never did.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Jul 20 - 05:11 PM

I would like to thank whoever taught me that picking over crabmeat for shells is best done in a *metal* bowl, so you can *hear* the shell pieces your eyes and fingers missed.
So had crab set aside in lime juice, chopped a shallot, crushed some garlic, cut up a half-zucchini and a defrosted cod fillet into pieces that ranged from small dice to large chunks. Melted a rather lot of butter, turned on kettle, cooked shallots in the butter with some smoked paprika and a smidge of cayenne, after a bit added garlic, after a bit added zucch, tossed till small zucch pieces almost done, then added rather a lot of white wine, cooked down till big zucch chunks almost cooked, added fish, tossed till big fish pieces almost done, then added some boiling water and chicken [better than] bouillon, and when it came back to the boil added the crab and lime juice, stirred, turned off, did something else for about 5 mn, then ate. Yum, yum, yum.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 15 Jul 20 - 01:13 PM

Mac & cheese with Italian sausage in it. I like that idea, Stilly.

We still don't have a stove (renovation) so I can't roast or bake. But recently I bought a flat piece of rump roast and loaded it with lemon pepper. Put it in the slow cooker and strewed sauteed garlic thereupon. Cooked it on low about 7 hours. Probably could have been six.

Took it out. Refrigerator overnight. Sliced thinly across the grain, removed fat, made sandwiches. Excellent. Tomorrow we will use the rest with noodles and the liquor from the cooking.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Jul 20 - 10:27 AM

It's really hot here now but I finally got some good cheese so I'm thinking a batch of macaroni and cheese, with crumbled Italian sausage in it, would be a quick dish. It reheats fairly well (add a little milk, microwave at a medium high and stir several times).


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 14 Jul 20 - 10:16 AM

Professional cooks make "white" and "brown" meat stocks, the difference being whether the bones have been roasted before going into the pot.

White stock is for all those dishes in which the meat flavour is subordinate to vegetables, such as most veggie soups (leek & potato, carrot & ginger), or the meat is mildly flavoured -- pork, most poultry, rabbit -- and the primary flavouring is mildly acidic (especially white wine, lemon, lime and apple) or aromatic (e.g., tarragon, oregano, marjoram or thyme). Brown stock is for dishes with caramelized ingredients, especially onions and seared red meats, and bitter flavourings, including the tannins in red wine. Of course, lots of exceptions apply, especially for non-European cuisines.

French onion soup is traditionally made with the beef shin that on other days would go into the pot au feu, and the onions must be carefully browned (caramelized) before the stock goes into the kettle. It's a "poor folks" dish that reached its present form in 19th-century Paris, where people crowded into industrial neighbourhoods would eat in cheap brasseries because their inadequate homes did not provide much in the way of cooking facilities. I think its popularity in North America is almost entirely due to Julia Child and Simone Beck; I imagine that Elizabeth David and her cohort probably did the same in Britain.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Jul 20 - 08:53 PM

Agreed, though oddly I don't have much call for beef stock in my cooking. I don't think that you really need to roast bones for a chicken stock. I don't suppose you can beat a damn good beef stock for French onion soup...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 13 Jul 20 - 08:37 PM

If you have bones you want to make broth with then it is much improved if you bake them before you put them in a pot with liquid. Especially beef bones.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 13 Jul 20 - 07:21 PM

If I have a chicken carcass I boil it up for a couple of hours with whatever scrappy bits of onion, celery and carrot I have to hand. A bay leaf will go in there, along with some fresh thyme and some black pepper. Not salt. Parsley if I have it. Strain that lot and you have lovely stock. It should go without saying that the chicken should be free-range. If I have the giblets they can go in, but not the liver.

I won't use that awful Marigold vegetable bouillon. Used in the recommended amounts, it's way too salty. For veg stock I boil up some scrappy old outer celery stalks, some carrots with their peelings, an onion or two, a bay leaf and whatever herbs I have. Super!


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 13 Jul 20 - 04:47 PM

Just what I was thinking - stock is an ingredient.
If I wanted a light supper and was offered a bowl of broth and some crusty bread - well that's what I have just eaten. If I was offered a bowl of stock I might be less enthusiastic, even with crusty bread.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Jul 20 - 04:13 PM

I’ve been cooking a long, long time, and I first heard the phrase “bone broth” about 2015. As far as I can tell, it’s what I’ve always called stock, or meat stock, if I’m talking to vegetarians.

Now, stock and broth are different things. Stock is what you get when you put bones and vegetables in water, boil them for an extended period, and strain out the solids. It becomes broth when you add it to fresh ingredients and cook ‘em up into soup. Concentrate and clarify it, and you get bouillon. Concentrate it to a gluey consistency and the result is demi-glace.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 13 Jul 20 - 02:34 PM

Ran across an article on the diff between stock (made with bones) and broth (made with meat), so there is no such thing as "bone broth" - true?

Discounting veg stock/broth for this question.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 13 Jul 20 - 09:48 AM

Love swordfish but in the last 20 years they have gone from huge adult steaks to tiny baby steaks and I don't have the heart to buy it anymore.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Jul 20 - 09:32 AM

On the rare occasions when I have seen swordfish for sale in Canada, it was fresh (or at least not frozen), cut into steaks, and paralytically expensive. About the only wild-caught fish we can afford nowadays is local pickerel and smelt, in season, or haddock trucked from the coast. The last time I bought cod, it came from Iceland and cost the earth.

Sigh.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 13 Jul 20 - 09:15 AM

I love my frozen swordfish fillets... In a toaster-oven with butter and spiced, in half an hour you have meltingly delish swordfish and a tasty sauce. Yum yum.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Jul 20 - 09:22 PM

Flash-frozen fish fillets = fish planks. Typically sold in heavy plastic bags in quantities up to a kilo, depending on where you shop. Pollock, basa, tilapia, perch, sometimes haddock, rarely cod nowadays.

The fish plank was preceded by the fish brick, a pound or so of fish fillets packed into a rectangular waxed-cardboard box and frozen. My mother, who could ruin rations for NATO, would set the oven at 350F, put a frozen fish brick in a baking tin lined with tin-foil, smear the top of the brick with corn-oil margarine, and bung it in the oven “until done”.

No wonder I started cooking at the age of 12 — in self-defence!


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 12 Jul 20 - 04:13 PM

As soon as I read 'fish planks' I knew exactly what it meant, even though I had never come across it before - it's such a good description.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Jul 20 - 04:07 PM

"Fish planks" is simply referring to the frozen fillets that have a board-like consistency.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 10 Jul 20 - 02:22 PM

See what I mean, Steve?

I don't get it, myself, but I'm not American either. In fact, the festive desserts of my far distant youth were trifle, mince pies, and Christmas pudding with "hard sauce" (aka brandy butter), and if that ain't a cultural throwback to the Empire I don't quite know what is!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 10 Jul 20 - 11:33 AM

Thansgiving > $mas


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 10 Jul 20 - 10:34 AM

We fry fish coated in a crispy panko egg coating. It tastes fancier than it is. Flounder is quick and other fish take longer at lower heat.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 10 Jul 20 - 02:28 AM

' Fish planks ' that's a new concept for us here in the UK

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 10 Jul 20 - 12:55 AM

You bring back the memories, Stilly. My mother used to cook fish that way, and I always liked it.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 10 Jul 20 - 12:50 AM

I love pumpkin pie, and in my book, Thanksgiving is a better holiday than xmas. I loved the gathering of family and friends as I was growing up, and it still is the holiday I am most interested in celebrating as fully as possible. Not to do with pilgrims, everything to do with my loved-ones getting together. Even if it isn't exactly on the date of the official US holiday.

That said, my ex is from Puerto Rico, and squash/pumpkin gets used in savory dishes, like as an addition to bean dishes. No spice seasonings, it vanishes into the dish, simply providing nutrition and thickening.

This evening I had a 6oz piece of Haddock that I've had in the freezer. I bought a couple of packages of frozen fish planks at my favorite discount/gourmet grocery, and gave one to a friend. I heard from him that they're really good, so I dug it out and thawed some. And the simple butter in the skillet, flour, salt and pepper on the fish was just perfect. Lemon squeezed over it, with an extra grind of pepper, and it's a rich white fish.


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Subject: RE: BS: Recipes - what are we eating?
From: JennieG
Date: 09 Jul 20 - 10:07 PM

I don't mind the pumpkin spice taste. Although there are squillions (well, nearly) of recipes to make your own, I thought I would try a ready-made one so brought a little box back from Canada with me. Brand is Club House, ingredients are listed as cinnamon, ginger, nutmeg, allspice, cloves, and it smells good.

I usually drink my coffee black with three drops of milk, but have tried pumpkin spice latte. Not bad, but I couldn't drink it every day all year round.

The link to the information on gramma, aka crookneck squash, was interesting. Nanna's sisters lived in the Hunter Valley a couple of hours north of Sydney, which is where gramma pie seems to have been very popular - and it may have been unknown in other parts of Oz. When Nanna left her first husband she went to the town where her sisters lived, so perhaps picked up the idea from there. She earned her living as a cook and her pies were good.

Except that I was never quite sure if I liked gramma pie.......


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 09 Jul 20 - 09:07 PM

The thing about pumpkin, Steve, is pie, and that’s associated with the American Thanksgiving holiday, which is massively more emotive and/or evocative than English harvest festivals or the Canadian version of Thanksgiving. Almost as powerful as Christmas. I am quite satisfied to eat pumpkin pie about once per year, myself. Himself, on the other hand, would eat it every week if I would make it that often.

Now squash is another matter. (Yes, I know it’s botanically almost indistinguishable from pumpkin.) I cannot get squash past Himself’s teeth unless it’s in a certain Moroccan stew I make occasionally and serve with couscous. I like it baked, stewed, steamed, roasted before a quick fire — you name it, but I have to eat it alone. I haven’t tried mixing it with custard and serving it in a pastry case, however. Not that desperate yet.


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Mudcat time: 15 August 10:49 AM EDT

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