mudcat.org: BS: Recipes - what are we eating?
Lyrics & Knowledge Personal Pages Record Shop Auction Links Radio & Media Kids Membership Help
The Mudcat Cafeawe

Post to this Thread - Printer Friendly - Home
Page: [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] [39] [40] [41] [42] [43] [44]


BS: Recipes - what are we eating?

Steve Shaw 05 Aug 20 - 04:12 PM
Charmion 05 Aug 20 - 09:35 AM
Charmion 05 Aug 20 - 09:33 AM
Raggytash 05 Aug 20 - 09:08 AM
Mrrzy 05 Aug 20 - 08:59 AM
Steve Shaw 05 Aug 20 - 05:39 AM
Jos 05 Aug 20 - 04:14 AM
Steve Shaw 04 Aug 20 - 06:15 PM
Raggytash 04 Aug 20 - 06:14 PM
Dave Hanson 04 Aug 20 - 04:06 PM
Jos 04 Aug 20 - 04:01 PM
Charmion 04 Aug 20 - 03:37 PM
Mrrzy 04 Aug 20 - 07:49 AM
Jon Freeman 04 Aug 20 - 07:48 AM
Raggytash 04 Aug 20 - 07:30 AM
JennieG 04 Aug 20 - 06:51 AM
Steve Shaw 04 Aug 20 - 03:57 AM
Jos 04 Aug 20 - 03:27 AM
Mrrzy 03 Aug 20 - 10:42 PM
Charmion 03 Aug 20 - 10:38 AM
JennieG 02 Aug 20 - 10:10 PM
Charmion 02 Aug 20 - 08:09 PM
Jos 02 Aug 20 - 03:41 PM
Dave Hanson 02 Aug 20 - 03:15 PM
Stilly River Sage 02 Aug 20 - 11:42 AM
Jon Freeman 02 Aug 20 - 09:23 AM
Steve Shaw 02 Aug 20 - 08:32 AM
Raggytash 02 Aug 20 - 08:00 AM
Raggytash 01 Aug 20 - 01:44 PM
Stilly River Sage 01 Aug 20 - 01:42 PM
Dorothy Parshall 01 Aug 20 - 12:56 PM
Charmion 01 Aug 20 - 12:14 PM
Mrrzy 01 Aug 20 - 11:08 AM
Dave Hanson 01 Aug 20 - 09:57 AM
Jos 01 Aug 20 - 08:56 AM
Charmion 01 Aug 20 - 08:41 AM
Jos 01 Aug 20 - 07:30 AM
Mrrzy 01 Aug 20 - 07:20 AM
Charmion 31 Jul 20 - 12:51 PM
Raggytash 31 Jul 20 - 12:24 PM
Mrrzy 31 Jul 20 - 08:39 AM
Charmion 30 Jul 20 - 08:23 PM
Raggytash 30 Jul 20 - 12:30 PM
Raggytash 30 Jul 20 - 11:18 AM
Stilly River Sage 30 Jul 20 - 11:10 AM
Mrrzy 30 Jul 20 - 09:40 AM
Charmion 29 Jul 20 - 07:53 PM
Stilly River Sage 29 Jul 20 - 03:30 PM
Charmion 29 Jul 20 - 02:54 PM
Stilly River Sage 29 Jul 20 - 01:02 PM
Lyrics & Knowledge Search [Advanced]
DT  Forum
Sort (Forum) by:relevance date
DT Lyrics:






Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Aug 20 - 04:12 PM

It's the pope's nose on a turkey at Christmas. I know, because Terry Wogan said so. Once your chicken/turkey has rested for a few minutes, you, the chef, go into the kitchen on your own to remove and devour said appendage. There is a certain way of pulling off the "nose" so as to also remove an immoral amount of the skin just behind it. You are perfectly justified in doing this, and the beauty is that no-one will know that you've done it. It makes your aperitif glass of white wine taste twice as good. Lines the stomach too, so to speak. Shhh...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Aug 20 - 09:35 AM

Sorry, that wasn't Steve's question but Raggy's. But the answer stands.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Aug 20 - 09:33 AM

The oyster bone was a particular treat for a small child in my family, and the chicken's tail was the parson's nose, or the Pope's nose, or (when we were feeling extra ecumenical) the Moderator's nose.

Now that I carve the chicken, the oysters and the Moderator's nose are MINE. Himself gets the legs.

Answering Steve's question about the egg yolks: They went into the rich French pastry I made for Saturday's sour-cream cherry tart. It's a fairly ridiculous recipe with a quarter pound of butter and three yolks, and a damnable nuisance to roll out, but I've never found anything better for a fruit-and-custard pie.

The cherries were the light red Montmorency type known around here as "pie cherries", and I made the custard with crŤme fraÓche (now available in Perth County!) instead of American-style sour cream, and it was boffo.

I probably won't make another pie until Thanksgiving, when I will use the frozen remainder of the pumpkin pulp yielded by last year's Hallowe'en shrunken heads. For that, English-style plain pastry is best.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 05 Aug 20 - 09:08 AM

Decades ago when I was still working as a chef we used to roast up to a 100 chickens at a time.

The chefs would descend upon them like a plague of locusts when they came out of the oven to pick out the oysters.

The clientele NEVER saw them!!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Aug 20 - 08:59 AM

We called it the pope's nose.

I read in a Chinese cookery book that the best meat on the chicken is in the middle joint of the wing. I still like thighs and those nuggets the Shaws wrassle over. Those go to the person who gets the chicken out of the oven.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 05 Aug 20 - 05:39 AM

No she isn't, though one can never rule out the occasional rummaging in my history. I neither know nor care! I've always felt that investigating your partner's online interactions would be a certain path to misery.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 05 Aug 20 - 04:14 AM

Is Mrs Steve not a mudcatter then? Otherwise you've given the game away now.

(My mother always had the parson's nose, but didn't say why.)


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 04 Aug 20 - 06:15 PM

The thighs, wings and underneath meat are the best. On every roast chicken there are two little oysters of underneath meat that we wrestle each other for in our house. But Mrs Steve has yet to discover the sheer joy of the parson's nose, which is by far the tastiest bit of a chicken, but which no-one in our house has ever discovered, apart from me. Long may that remain so.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 04 Aug 20 - 06:14 PM

I've been thinking Charmion ...........an unusual event for me I might add! .......... if you made Meringues what did you do with the egg yolks?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 04 Aug 20 - 04:06 PM

I fully agree with Jos, the thighs are the tastiest part of a chicken.

Dave H


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 04 Aug 20 - 04:01 PM

Neither the chicken breast nor the legs are the best part. The best part is the thighs. And always keep the skin on, it's the other best part.
And it's good for you.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 04 Aug 20 - 03:37 PM

I roasted a chicken yesterday, so today I must make chicken salad.

I've been told that "most people" prefer the breast meat, so I guess that's yet more proof (as if I needed it) that we're weird chez nous -- we like the legs and the wings best, and eat the breast last. So it often becomes chicken salad, especially in summer.

Cold roast chicken breast, sans skin, cut up in half-inch cubes
chopped celery
chopped apple (don't peel it)
finely sliced onion
thyme (dried or fresh, your choice)
garlic salt
freshly ground black pepper
mayonnaise thinned with vinaigrette

The amount (by volume) of apple & veg should be equal to or a bit greater than the amount of meat.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Aug 20 - 07:49 AM

Hmmm... Basil in excess has a licoricey flavor I don't like, but I am always curious to try new things.

Mom used a knife to chiffonade other herbs. Just basil has to have scissors.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 04 Aug 20 - 07:48 AM

Yep Raggy. I've neither made this in a while nor had close to the same success with the plant (and have no basil of any sort planted this year) but the best pesto we ever made used the Greek Basil.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 04 Aug 20 - 07:30 AM

Good on you Charmion, told you it wasn't difficult!!

Anyone ever had Greek Basil, it has much smaller leaves than normal but with an intense flavour. I much prefer it when on the rare occasions I can get hold of it.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: JennieG
Date: 04 Aug 20 - 06:51 AM

No, I would add the grated chocolate once all has cooled down. If you serve with whipped cream, just sprinkle on top of the cream.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 04 Aug 20 - 03:57 AM

Snipping herbs with scissors in a cup or jug saves washing up. The exception is basil. Keep the baby leaves to sprinkle on the finished dish but tear the bigger leaves with your fingers and add them just before the end. And always include the leaf stalks of most herbs. Just cut them up small, that's all.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 04 Aug 20 - 03:27 AM

I use scissors for most herbs. Nobody taught me, I worked it out for myself.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 03 Aug 20 - 10:42 PM

Son failed. I whacked it harder and heard it pop, then it was bare-hand openable.

Something came up on another thread ... Were any of you taught to use scissors rather than a knife, with basil?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 03 Aug 20 - 10:38 AM

Jennie, I always try to avoid crappy stuff, which is sometimes surprisingly expensive.

The chocolate idea will appeal to Himself, who would eat a bushel basket if it came with chocolate on it. Do you add that when the meringue is still warm?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: JennieG
Date: 02 Aug 20 - 10:10 PM

Charmion, a little finely-grated chocolate atop your pav is not bad either. Of course it needs to be good quality, preferably dark if you like it......not cheap crappy stuff.

(Places tips of fingers together in front of mouth and blows kiss to pav)


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 02 Aug 20 - 08:09 PM

Raggytash, I made the Pavlova and it was boffo. It was also easy, as advertised.

I started with a recipe by Nigella Lawson, but that did not take me far ó for one thing, I had only three egg whites and she wanted four, but a little arithmetic fixed that. Also, we had no whipping cream, and I had neither the time nor the inclination to make a fruit sauce, so I dressed it with vanilla ice cream and sweetened thawed strawberries.

I can definitely see myself doing that again.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 02 Aug 20 - 03:41 PM

Yesterday I started with the recipe for Jansson's Temptation from Donuel's link back in June, then added garlic, leek, courgette, a bit of left-over cauliflower and some fresh herbs.
Not that I'm wedded to the 'five-a-day' mantra, but I like to add a few extras.
I made a lot, so guess what I'm having tonight.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 02 Aug 20 - 03:15 PM

It was so hot yesterday I saw a dog chasing a cat and they were both walking.

Dave H


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Aug 20 - 11:42 AM

It's so hot right now in Texas I could put meringues on parchment and slide it onto the afternoon hot pavement to cook.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 02 Aug 20 - 09:23 AM

We've had something like this for opening the odd stuck jam jar or bottle lid for over 20 years and while not used often, it's been very useful to have around.

We also have an electric jar opener somewhere but I took it out of circulation. It's beyond me why but both parents were capable of thinking it was the tin opener and getting it quite stuck - I had some struggles freeing it.

Oh and I don't know if others do it but a family thing anyway. When you do pass the item with the top to someone else and they open it with ease, you say "I must have loosened it".


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Aug 20 - 08:32 AM

Scotsman went into the bakers shop. Pointing to a confection in the window, he asked the baker, "Is that cake or a meringue?"

"No, you're right, it's a cake..."


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 02 Aug 20 - 08:00 AM

Well Charmion, how did you get on with making Meringues?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 01 Aug 20 - 01:44 PM

Go for it Charmion, it really is very easy ..............honest!!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Aug 20 - 01:42 PM

Something about the contents of a jar that is so reluctant to open - just so it wasn't swollen and shut!

I have one of those rubber-lined multi-size lid grip things that I bought while I was in the throes of PMR - weak hands were a feature of it; I use a pliers on small bottle screw tops if it won't open. I suppose the "pierce the lid" tip would work - just such a hazard to work around that now sharp metal. Rubber gloves work. I have a flat thin rubber disk that I think was meant as a sink stopper but that also works on some jars. That doorway method sounds effective but I'd be afraid of leaving a mark on the wood.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Dorothy Parshall
Date: 01 Aug 20 - 12:56 PM

When a jar is difficult, I turn it upside down in a bowl or pan of HOT water and leave it until it opens. Usually works.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 Aug 20 - 12:14 PM

Raggytash, I suddenly find myself in possession of three egg whites at the height of soft fruit season. So I shall make a Pavlova or blow up the kitchen trying!

You have inspired me. Itís your fault.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 01 Aug 20 - 11:08 AM

Oh, I whacked it, hot-watered it, and I even have the thingie that usually works, that improves grip and increases moment arm [who says you never use high school physics?] but noooo. Tonight Imma sic my son on it. Then next time I'll be ready.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 01 Aug 20 - 09:57 AM

Rubber gloves will help to hold then tightly.

Dave H


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 01 Aug 20 - 08:56 AM

A technique with bottles with narrow necks and small screw tops is to grip the bottle top between a door and the door frame at the hinge side of the door. This holds the bottle very tightly while you put all your strength into turning it.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 Aug 20 - 08:41 AM

Back in the mid-70s, I worked in the Navy hospital in Halifax. Sterile distilled water came in cylindrical 80-oz brown glass bottles with short, narrow necks and small screw-on lids that were always stuck fast after their trip through the autoclave. To open such a bottle, we would upend it and gently rap the edge of the lid on the hard terrazzo floor. This technique never failed, and I use it to this day when I have to open a large jar. Itís less effective with small jars and bottles; dunno why.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 01 Aug 20 - 07:30 AM

When I can't open a jar with a metal lid, usually when it has been sitting in the cupboard for some time (years), I usually find that hitting the lid with a sharp object to pierce it will do the trick.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 01 Aug 20 - 07:20 AM

This is why the mise en place is so important: I had most of the ingedients for my sauerkraut soup already sizzling when I realized I could *not* open the jar of sauerkraut!

Still, it was a yummy sausage-and-veg concoction...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 31 Jul 20 - 12:51 PM

Then, Raggy, I think you may have committed Pavlova.

I have read about these elegant confections but never attempted to construct one myself. I stand in awe of those who do -- especially since they always insist that "it's so EASY!"

Sez they. I remain impressed.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 31 Jul 20 - 12:24 PM

Charmion, an Eton Mess is when it's all smashed up together.

I much prefer something that looks aesthetically pleasing.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 31 Jul 20 - 08:39 AM

Felt a little iffy so had a large mug of chicken Better Than Bouillon with a dash each of lemon and hot sauce. Mmmm.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 30 Jul 20 - 08:23 PM

Raggy, you are a Good Spouse. Isnít that an Eton Mess?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 30 Jul 20 - 12:30 PM

Had some egg whites going spare so I'm made some meringues that it will fill with strawberrys and cream for my good lady later!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 30 Jul 20 - 11:18 AM

I've just made some Mayonnaise to go into a coleslaw I will be making later to accompany the stuffed crust pizzas I made last week and froze.

Looking forward to our evening meal with a glass or several of wine!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 Jul 20 - 11:10 AM

Mrrzy, I understand that sentiment about liking your own cooking. There are so many options right here in front of me, though it is nice some days to let someone else cook. And I choose those takeout orders strategically, something that reheats well and isn't messy to divide into storage containers for several meals.

A friend brought just a quart Baggie with a few cherries so they will be the "sit in front of the TV and eat then pitch the pits into a bowl" snack today or tomorrow.

The paste e fagiole came out good; it was a smaller batch than made previously but it wasn't small. I had about 8 ounces of meat (that ground steak and a piece of Italian sausage also run through the meat grinder) for seasoning. This is a soup that could easily be made vegetarian so it doesn't really matter if I didn't have the full amount the recipe calls for. And ground as fine as it was it gives the flavor while being barely detectable by sight.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 30 Jul 20 - 09:40 AM

I am enjoying my own cooking so much I have been failing in my endeavors to support local restaurants by ordering delivery. I look at online menus and thing But I could make that here, and better. Last night had a simple salad -farmer's market lettuces, red tomato, yellow tomato, handful of almonds, homemade vinaigrettes [not a typo: a little of my garlic-herbs one and more of my mustard one].
Vinaigrette: start with red wine vinegar, add salt and, if using because you're not using good Dijon mustard, garlic and/or herbs, in a clear glass jar. Fill jar about 1/4 - 1/3 full if planning on mustard, and between 1/3 and 1/2 full if not. Swirl jar, looking up at bottom, every few minutes or whenever, and progress only when salt has completely dissolved. Then add mustard till jar is about half-full if going that way, and stir or kinda fold in, till unified with vinegar. Either way, pour olive oil in, in really thin stream while stirring vigorously, till jar almost full. Close jar lid tightly and shake, starting with a gentle turn of the wrist and progressing to vigorously, to emulsify. Don't just add all the oil and shake, or you won't get the right texture.
If you used mustard it should stay emulsified. If not, shake vigorously before each use.
This yields a close to 1:1 ratio of vinegar [and mustard if using] to oil; some prefer closer to 1:2. Adjust as needed.
This also takes more than a pinch of salt.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 29 Jul 20 - 07:53 PM

Himself brought home another bucket of cherries ó marked down!

So, as well as about six litres of fruit Ďní booze hiding away in the darkest corner of the basement, we have a batch of plain-Jane cherry jam, a batch of fancy compote that becomes Cherries Jubilee with only a little help, and four litres in the freezer to become pie in the fullness of time.

Iím tired and my feet hurt, but the kitchen still looks like a bombed-out bordello so I have a ways to go yet.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 29 Jul 20 - 03:30 PM

The okra plants are still small, producing only a couple of pods a week so far. I expect that to change soon, but in the meantime, I decided to enjoy the little amount by piggybacking their prep on another dish. Today I made breaded chicken strips and got a small bowl for mixed cornmeal fish fry with a little flour. Roll the damp cut-up pieces of okra in it and add it to the oil at the end of the chicken. It's a modest amount of friend okra, but that means it gets eaten when it's fresh.

Breaded chicken is a treat I don't make often. Most of the time I bake chicken breasts to use in several dishes - some of it diced to go on a salad, a few slices on a sandwich, or cut into pieces that are put on top of a pizza. It's good cut up and added to marinara sauce over pasta. A source of protein in a dish without the entire meal being just chicken.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 29 Jul 20 - 02:54 PM

If itís fermenting, youíre a jailbird and youíre making prune-o!

Really. No kidding; thatís how itís done in the Big House.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 29 Jul 20 - 01:02 PM

This is something different from that, it was supposed to keep fermenting as long as the fruit was added regularly. We had to go in and pull out fruit (and of course eat it) to make room for the new fruit that was added. It sounds like a deadly experiment now, doesn't it? Brandied fruit? That pops into my head, but doesn't necessarily make sense with this process.


Post - Top - Home - Printer Friendly - Translate
Next Page

 


You must be a member to post in non-music threads. Join here.


You must be a member to post in non-music threads. Join here.



Mudcat time: 30 November 9:55 PM EST

[ Home ]

All original material is copyright © 1998 by the Mudcat Cafť Music Foundation, Inc. All photos, music, images, etc. are copyright © by their rightful owners. Every effort is taken to attribute appropriate copyright to images, content, music, etc. We are not a copyright resource.