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BS: Recipes - what are we eating?

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
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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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