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Cat Forum / Cat Anecdotes / August 2007rec.pets.cats.anecdotes scheduled for sporge flood
Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. Supernews filters out this sporgery spam. Get a better Usenet experience. Sign up for our risk-free trial today! https://www.supernews.com/signup -- How did Murad confine the status beyond the compulsory deadline? > Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. > > This will render rec.pets.cats.anecdotes useless. For an example, see Sci.Crypt. > > Supernews filters out this sporgery spam. Get a better Usenet > experience. Sign up for our risk-free trial today! This is being spammed all over the place (well, with the newsgroup changed as appropriate). Its got nothing to do with Supernews. It seems to have something to do with sci.crypt - so if you do post a recipe please be careful as to the newsgroup line. Just hitting 'reply' will send your post off to sci.crypt rather than RPCA. Yowie > <supern...@rec.pets.cats.anecdotes> wrote in message > [quoted text clipped - 15 lines] > > Yowie In other words, other newsgroups will have threads whose replies are redirected to RPCA? I envision a bunch of plonked threads, if that's the case. Thanks for the head's up. Donna, Captain, and Stanley. >> Sporge flooding of rec.pets.cats.anecdotes will commence in a few >> hours. [quoted text clipped - 12 lines] > > Yowie This the season for Vichyssoise - a chilled potato and leek soup which originated in the U.S. in 1917 but has a french name because the chef who created it was born in Vichy, France (or so the legend goes). Actually, I prefer my potato-leek soup (and prefer it hot, regardless of the outside temp) so you're going to get that recipe instead :) Call it Vichyssoise if you serve it cold; call it potato-leek soup if you serve it hot. (My original recipe calls for serving it hot in toasted sourdough bread bowls.) 2 large white potatoes, peeled and diced 2 large leeks, washed well and thinly sliced. Finely chop the green parts. 4 c. chicken broth or stock 1/2 tsp. salt 1/4 tsp. pepper 1/4-1/2 c. heavy cream (I use half & half most of the time) dash grated nutmeg 1 Tbs. dried parsley for garnish (optional) In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper (to taste, really). Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes or until the vegetables are tender. Strain the soup into a large mixing bowl or another pan. Blend the potatoes and leeks with about 1/4 broth until smooth (I use my stick blender for this). Return blended mixture to pan with remaining liquid. Stir in cream and nutmeg and heat through. Spoon into prepared bread bowls. Sprinkle with parsley to garnish. Serves 4 Jill >>> Sporge flooding of rec.pets.cats.anecdotes will commence in a few >>> hours. [quoted text clipped - 46 lines] > > Jill Dee-lishus! >>>> Sporge flooding of rec.pets.cats.anecdotes will commence in a few >>>> hours. [quoted text clipped - 22 lines] >> > Dee-lishus! You bet yur bippy! Another of my signature dishes. Too bad I have no ambition to be a professional chef :) Nor to compete on Hell's Kitchen! Jill >>>>> Sporge flooding of rec.pets.cats.anecdotes will commence in a few >>>>> hours. [quoted text clipped - 27 lines] > > Jill I think you'd have to be a *very* ambitious masochist to compete on that show. ;-) Your soup sounds delicious! I've never been able to get my mind around the idea of cold soup, so I'd definitely want it hot. Joy > "jmcquown" <jmcquown@bellsouth.net> wrote in message >> You bet yur bippy! Another of my signature dishes. Too bad I have [quoted text clipped - 5 lines] > get my mind around the idea of cold soup, so I'd definitely want it > hot. I'm not a big chilled soup fan, either. Gaspacho has never been my idea of a good time. LOL Jill > > "jmcquown" <jmcqu...@bellsouth.net> wrote in message > >> You bet yur bippy! Another of my signature dishes. Too bad I have [quoted text clipped - 8 lines] > I'm not a big chilled soup fan, either. Gaspacho has never been my idea of > a good time. LOL Me neither...I'm gonna try the recipe but it will definitely be for a cold winters day with a whole French stick (or some sort of crusty bread) on the side Cold soup? Never tried it and never wanted to- soup should be hot Lesley Slave of the Fabulous Furballs >>> "jmcquown" <jmcqu...@bellsouth.net> wrote in message >>>> You bet yur bippy! Another of my signature dishes. Too bad I have [quoted text clipped - 18 lines] > > Slave of the Fabulous Furballs Try it served hot in the bread bowls I mentioned. Get four small sourdough rounds. Cut a lid off the top, rather like you're cutting a pumpkin :) Scoop out the center and use the bread to make breadcrumbs or croutons for salad. Take 2-3 cloves of garlic, peeled and mashed and rub them on the inside of the hollowed out bread and on the "lids". Brush with olive oil. Bake the "bowls" (and lids) at 350F until slightly toasted. Serve the soup in the bowls. It's an all in one meal - you get to have the soup and eat the bowl, too! (Of course, you should place it in a deep soup bowl or on a plate so it doesn't get all sloppy.) Jill > Try it served hot in the bread bowls I mentioned. Get four small sourdough > rounds. Cut a lid off the top, rather like you're cutting a pumpkin :) Sounds fantastic but what is sourdough? We don't have it over here I think Lesley Slave of the Fabulous Furballs >> Try it served hot in the bread bowls I mentioned. Get four small >> sourdough rounds. Cut a lid off the top, rather like you're cutting [quoted text clipped - 6 lines] > > Slave of the Fabulous Furballs Oh dear. Well, it's um... a yeast bread made famous in San Francisco. I've actually no idea how to make it. I'm not a baker; I buy it store-bought. Here's a link. http://en.wikipedia.org/wiki/Sourdough You could use any small bowl-sized loaves of bread. Jill >>> Try it served hot in the bread bowls I mentioned. Get four small >>> sourdough rounds. Cut a lid off the top, rather like you're cutting [quoted text clipped - 17 lines] > > Jill You can make your own sourdough starter, and make it from scratch. I did, once. The problem is, you have to be someone who is willing to bake at least once a week. The reason for that is, you have to feed the starter weekly, to keep it alive. That means you add more flour and, I think, water. (It's been a few decades) So you'd soon be overrun by the stuff unless you take some of it out to bake with. It makes good bread with a slightly sour taste. You can also use the starter for other things like pancakes and even a chocolate cake. I used to have the instructions for making the starter, and a bunch of recipes. I'm sure anyone who is interested in going to all that work could find instructions and recipes on the Internet. Joy >>> what is sourdough? We don't have it over here I think >> Oh dear. Well, it's um... a yeast bread made famous in San >> Francisco. It doesn't use added yeast, the yeast is whatever falls into the starter from the air. > You can make your own sourdough starter, and make it from scratch. > I did, once. The problem is, you have to be someone who is willing > to bake at least once a week. The reason for that is, you have to > feed the starter weekly, to keep it alive. It also works much better in some places than others, partly due to climate and partly to whatever wild yeasts are in the air. It worked very well for me in old houses I lived in in central Auckland and north Edinburgh, out here a few miles to the south of in Edinburgh in a house that's nearly as old it doesn't work at all. Whereas houseplants grow better here than any other place I've lived. ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 >>>> Try it served hot in the bread bowls I mentioned. Get four small >>>> sourdough rounds. Cut a lid off the top, rather like you're [quoted text clipped - 31 lines] > > Joy A co-worker once gave me some sourdough "starter". You had to "feed" it on a regular basis, rather like a cat <G>. It was more trouble than it was worth and cats are more fun! Back in my teens and 20's I used to bake bread frequently but I don't have the strength in my hands to knead dough anymore and I don't own one of those KitchenAid Mixers with dough hooks. Nor do I have a bread machine, which, I'm told, will do the kneading for you. It's easier just to buy it at the supermarket :) >>Sporge flooding of rec.pets.cats.anecdotes will commence in a few hours. >> [quoted text clipped - 10 lines] > careful as to the newsgroup line. Just hitting 'reply' will send your post > off to sci.crypt rather than RPCA. Am I the only one here who is looking forward to school starting again, so the adolescents with nothing better to do but create internet nuisances will depart (until the next school holidays)? > Am I the only one here who is looking forward to school > starting again, so the adolescents with nothing better to do > but create internet nuisances will depart (until the next > school holidays)? You are *definitely* not the only one. Remember, pre-computer days, when summer break meant you went outside and *did* something? If it's hot outside, maybe swim in the neighbor's pool? If no pool available, run through a sprinkler or simply douse your friends with water filled balloons! As a teenager, I'd go to a movie matinee with a girlfriend and eat popcorn and jujubees. Then we'd walk around the shopping mall, trying on some new clothes. Maybe play some pinball or fooseball or video games at the arcade. Buy some cheap slices of cardboard pizza and a big fat pretzel, or some chocolates at the candy store. I also took great pleasure in simply kicking back and reading a book that wasn't on an assigned reading list :) (I still do.) Disrupting newsgroups wasn't on my list of "things to do this summer". Jill > so if you do post a recipe please be > careful as to the newsgroup line. It's mushroom season, and this is a good year for forest mushrooms. The shops are full of chanterelles, especially. Mmmm! This is is a very simple dish I made the other day: Zucchini au gratin 1 large zucchini/marrow (make sure it's fresh - it has to be hard as a rock - or it will taste bitter) ½ litre chanterelles olive oil 1 large onion salt, pepper Parmesan or other strong cheese Trim the ends off the zucchini/marrow and cut it in half lengthwise. With a spoon, scoop out the innards and chop the pulp. Sprinkle with salt and set aside. Sprinkle some salt on the halves and set aside to 'weep'. Chop the chanterelles roughly. Put them in a dry, hot frying pan. Let them cook in their own juices until the pan is almost dry, then add the chopped zucchini pulp and cook until the pan is almost dry again. Add oil and the chopped onion. Cook until the onion is soft. Add salt and pepper. While the filling is cooking, pre-bake the zucchini halves for 5 minutes in the oven at 200 C. Take them out, scoop the filling into the halves, sprinkle cheese on top, and gratinate for 15 minutes or until the cheese has melted. Serve with new potatoes and a salad. When I make this in the winter, I have to use factory-grown mushrooms, and to spice it up, I add some chili powder to the filling. But these fresh chanterelles are so mild in taste, I don't want to spoil them with too many spices.  SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. >> so if you do post a recipe please be >> careful as to the newsgroup line. [quoted text clipped - 33 lines] > fresh chanterelles are so mild in taste, I don't want to spoil them > with too many spices. Sounds delicious! If you can get yellow (crookneck) squash try this southern US specialty. Squash casserole: 2 c. sliced yellow (crookneck) squash 1 c. grated Parmesan cheese 1 c. cornbread stuffing crumbs 1 c. milk 1 small minced onion 1 Tbs. butter 2 eggs, lightly beaten 1/2 tsp. salt 1/4 tsp. pepper Place the squash in a 1-1/2 quart baking dish. Combine remaining ingredients and gently stir into the squash. Bake at 350F for 1 hour until set. Serves 6 YUM and YUMMER YOU ALL ARE MAKING ME HUNGRY ;-) >>> so if you do post a recipe please be >>> careful as to the newsgroup line. [quoted text clipped - 56 lines] > > YUM and YUMMER > YOU ALL ARE MAKING ME HUNGRY ;-) I think that was the plan ;) Signaturehttp://www.firstgiving.com/nalee1131964 About my charity: Monroe County Humane Association Established in 1956, the MCHA is the longest standing animal welfare organization in Monroe County. The MCHA is dedicated to "Leading, Advocating and Educating for Animal Welfare." Find out more at www.monroehumane.org. You all got me to go in the kitchen this morning Made golden hominy, turkey bacon, wheat toast and a ham,cheese, spinach and mushroom omelet >> YOU ALL ARE MAKING ME HUNGRY ;-) > > I think that was the plan ;) > You all got me to go in the kitchen this morning > Made golden hominy, Okay what's golden hominy? I've vaguely heard of hominy and grits is it? Grits being some parts of a chicken I gather that I wouldn't eat? Not that I'm being rude about American cuisine- I live in East London, home of pie n'mash (As long as the liquor is good) and we eat faggots (Before anyone gets any strange ideas (as Adrian A once said "popping out for a fag" might sound strange in some parts of the World) they're a sort of dumpling made from some sort of meat and spices- (best served piping hot on a bed of pease pudding wiht is a nectar of the Gods!) Lesley Slave of the Fabulous Furballs >> You all got me to go in the kitchen this morning >> Made golden hominy, > > Okay what's golden hominy? I've vaguely heard of hominy and grits is > it? Grits being some parts of a chicken I gather that I wouldn't eat? LOL No grits is ground corn :-). You would know it as a porridge. Golden hominy is a variety of corn they prepare in a certain way. Grits is basically soaked corn kernels in a salt based solution that have been grounded up. http://en.wikipedia.org/wiki/Grits You are thinking of gizzards( ??) which are great if deep fried > Not that I'm being rude about American cuisine- I live in East London, > home of pie n'mash (As long as the liquor is good) and we eat faggots I know how overseas way of life is. I introduced some friends to real sweet breads after they devored it and said they loved I told them what it was. You could see them turn green I thought a fag was a cigarette in the UK till someone introduced me to faggots and peas. It was very good but it was a little different from normally it had liver and onions in it. I had in a form of casserole they guys called it ducks I think > (Before anyone gets any strange ideas (as Adrian A once said "popping > out for a fag" might sound strange in some parts of the World) [quoted text clipped - 5 lines] > > Slave of the Fabulous Furballs > LOL No grits is ground corn :-). You would know it as a porridge. Golden > hominy is a variety of corn they prepare in a certain way. Grits is > basically soaked corn kernels in a salt based solution that have been > grounded up.http://en.wikipedia.org/wiki/Grits Sounds quite nice > I know how overseas way of life is. I introduced some friends to real sweet > breads after they devored it and said they loved I told them what it was. > You could see them turn green I'm queasy just thinking about it- I know what sweet breads are! > I thought a fag was a cigarette in the UK It is till someone introduced me to > faggots and peas. It was very good but it was a little different from > normally it had liver and onions in it. I had in a form of casserole they > guys called it ducks I think Don't know that one and you don't have faggots with peas (the thought!) but pease pudding (Delicious stuff) Then again some people like jellied eels (Another East End "Delicacy") and I don't even like the look or smell of them. A couple of years back my cousin graduated and we had a party and as a special treat for him, someone brought a huge bucket of the things, which took pride of place on the buffet....I should buy some as a diet aid, I could barely bring myself to go within ten feet of the buffet and hardly ate a thing all night Lesley Slave of the Fabulous Furballs >> LOL No grits is ground corn :-). You would know it as a porridge. >> Golden [quoted text clipped - 24 lines] > Don't know that one and you don't have faggots with peas (the > thought!) but pease pudding (Delicious stuff) That was what it was pea type porridge. All I know it was delicious > Then again some people like jellied eels (Another East End "Delicacy") > and I don't even like the look or smell of them. A couple of years [quoted text clipped - 7 lines] > > Slave of the Fabulous Furballs There are some food like that over here like chitins; which is pig intestines http://en.wikipedia.org/wiki/Chitlin some like chicken innards which is their intestines I can eat the gizzard or liver deep fried but that is it >> You all got me to go in the kitchen this morning >> Made golden hominy, > > Okay what's golden hominy? I've vaguely heard of hominy and grits is > it? Grits being some parts of a chicken I gather that I wouldn't eat? Um, no. Grits are made from corn and so is hominy, but hominy isn't grits, although some people call grits "hominy grits". It's sort of a misnomer. http://www.grits.com/ Jill >>> You all got me to go in the kitchen this morning >>> Made golden hominy, [quoted text clipped - 9 lines] > > Jill Ask a northerner if they want grits or hash browns and they look at you like you committed murder. Than get the look on their face and ask what is grits. Every one always stress the word so it sounds like gggriiittttssss I still like pozole better specially with Florida rock shrimp >>> You all got me to go in the kitchen this morning >>> Made golden hominy, [quoted text clipped - 9 lines] > > Jill OK, I know hominy is kernels of dried of corn that have been soaked in an alkali solution of some kind to remove the outer hull. It is used more in Mexico and Central America than in the United States and is also called pozole. It can be served a a side dish, or used in stews. Once the hulls have been removed, the hominy can then be dried again and ground coarsely to make hominy grits. (Think polenta) Or they can be ground more finely to make mesa flour. That is used to make tamales and corn tortilla's. Since the hulls nave been removed, hominy and hominy grits and mesa flour are more digestible than corn or polenta or corn meal mush. Jo > >>> You all got me to go in the kitchen this morning > >>> Made golden hominy, [quoted text clipped - 23 lines] > > Jo- Right. Hominy grits is...grits made from hominy, or corn that's been processed the way you described. "Grits" can also be made from unprocessed dried corn, which is different from hominy grits, but still "grits". I've never tasted hominy, except for commercially canned hominy, and never had grits except in restaurants. Matthew needs to teach me how to make it, just so I can say I've done it. I like both, but grits only with sugar as a breakfast thing. The name is just so off-putting. I never would try it as a kid because it sounded, and even looked a little, like the stuff we used to throw on the bottom of the parakeet's cage to aid digestion. Sherry >> >>> You all got me to go in the kitchen this morning >> >>> Made golden hominy, [quoted text clipped - 43 lines] > > Sherry Teach you what how to make hominy or grits or pozole ? > "Sherry" <sridd...@aol.com> wrote in message > > Sherry > > Teach you what how to make hominy or grits or pozole Grits. LOL. I think making hominy is beyond my level of dedication. Sherry >> "Sherry" <sridd...@aol.com> wrote in message >> > Sherry [quoted text clipped - 4 lines] > > Sherry Mine too last time I made it from scratch was 20 years ago. It is easy to do but time consuming I hate to say this grits are the easiest thing to make. Msot people use intant grits takes about 5 minutes. Being here in the south I can go places and get fresh stone grounded grits which are the best same with the cornmeal. Making grits is this easy Instructions Difficulty: Easy Things You'll Need 1/4 tsp. salt butter or margarine or milk, for serving saucepans 2 c. cold water 1/2 c. quick-cooking grits Steps 1 Step One Bring water and salt to a boil in a saucepan. 2 Step Two Slowly add grits, stirring constantly. 3 Step Three Cook and stir until mixture returns to a boil. 4 Step Four Reduce heat and cook, stirring, 5 to 6 more minutes, or until water is absorbed and mixture is thick. 5 Step Five Serve, if desired, with margarine, butter or milk. You can add ham, sausage to them with ease But here is a southern comfort food called shrimp and cheese grits 2 cups water 1 (14 1/2 ounce) can chicken broth 3/4 cup half-and-half 3/4 teaspoon kosher salt 1 cup regular grits (I used quick grits and they were fine) 3/4 cup shredded kraft cheddar cheese ( don't use cheap cheese the oil casue a problem) 1/4 cup grated parmesan cheese ( fresh is the best) 2 tablespoons butter ( I add a little kick to it by using honey butter) 1/2 teaspoon Tabasco sauce 1/4 teaspoon white pepper 3 slices bacon ( real bacon no fake stuff) make sure it has a good fat on it 1 lb medium shrimp, peeled and deveined ( I use Florida rock shrimp; taste like lobster) 1/4 teaspoon black pepper Another1/8 teaspoon kosher salt 1/4 cup flour ( I use stone ground flour fresh from the mill is the best) 1 cup sliced mushrooms ( canned is fine but drain real well ) portobello or shitakee is fine 1/2 cup sliced green onions 2 cloves garlic, minced 1/2 cup fat-free low-sodium chicken broth 2 tablespoons fresh squeezed lemon juice Another1/4 teaspoon Tabasco sauce lemon wedges( about 5 lemons cuts up) Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside. ( now you see why you need the fat on it) Sprinkle shrimp with pepper and salt; dredge in flour. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges. I use a little extra cheese at the end add a little more on top while it is still hot allow it to melt Now this is comfort food. It is from a popular recipe but a few extras on my taste added > Mine too last time I made it from scratch was 20 years ago. It is easy to > do but time consuming [quoted text clipped - 3 lines] > and get fresh stone grounded grits which are the best same with the > cornmeal. snipped for brevity Ooookay. I didn't know you could buy quick-cooking grits. Probably near the oatmeal and malt-o-meal in the store? I can do that. I had visions of beginning with dried corn, crushing it up, etc. etc. Ha! Okay, I'm an idiot. Sherry >> Mine too last time I made it from scratch was 20 years ago. It is easy >> to [quoted text clipped - 14 lines] > > Sherry Same place in the store as oatmeal and cream of wheat, etc. In parts of the country you can even get instant in the pouches like instant oatmeal. Quick cooking usually come in a box like cream of wheat or a round box like regular oatmeal. I wish I had access to real, not quick cooking grits, but the trade off is we can get really nice polenta here. I still can't get over that polenta is considered "classy". We ate corn meal mush after school of cold winter afternoons. A comfort food from my mom's childhood. Most polenta recipes work with grits and vice versa. We also ate fried green tomatoes. I was grown before I realized that cooking a green tomato is almost identical to cooking an eggplant. Again the same recipes work for both. Now if I could just find a place that made decent buckwheat pancakes. Jo >>> Mine too last time I made it from scratch was 20 years ago. It is easy >>> to [quoted text clipped - 34 lines] > > Jo Fried green tomatoes another southern weird food always had a bit to bitter taste for me. But I am the type that likes deep fried pickles I miss living in Kentucky right down the road there was a mill could get fresh ground flour, corn meal etc daily if you needed it. Also miss the farm fresh milk, fresh churned butter delivered to your door. I think I miss the honey and honey combs from our bees the most > >> Mine too last time I made it from scratch was 20 years ago. It is easy > >> to [quoted text clipped - 34 lines] > > Jo Ooo! I love buckwheat pancakes. I buy the "box mix" and make them often. So much better than regular pancakes. Sherry Also Paula Dean does a great recipe http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33221,00.html?rsrc=search >> "Sherry" <sridd...@aol.com> wrote in message >> > Sherry [quoted text clipped - 4 lines] > > Sherry |
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