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Cat Forum / Cat Anecdotes / October 2007Food translation?
Having read the Survey thread, there were lots of foods I didn't recognise. So, people, please describe or explain: Enfilade - what is a Cottage Roll? Will in New haven - what is Chicken Murphy? Granby - well, I've found out recently that biscuits in gravy is not the same as cookies in gravy and that what you call 'biscuit' I'd probably call 'damper' so whilst 'biscuits in gravy' still sounds very weird to me, its not as weird as I first thought (what I call a 'biscuit' you'd call a 'cookie'). So, how does one make 'biscuits in gravy'? Christine K. - could you describe 'creamy mince sauce', please? Bettina - butter cream cakes sound yummy - you got a recipe? moonglow minnow - what is an apple crisp? Matthew (and Sam) - dumb question but what is 'cornbread' as opposed to regular bread? Yowie - a bit ignorant of international foodstuffs. > Having read the Survey thread, there were lots of foods I didn't > recognise. So, people, please describe or explain: [quoted text clipped - 18 lines] > > Yowie - a bit ignorant of international foodstuffs. About the only one of these I can answer (and I know you didn't "call" on me), is the one about cornbread. Cornbread is technically 'unleavened' in the sense that it contains no yeast (doesn't rise) - it rises more in the way that a cake would. And it is made from not wheat flour - but CORN "meal" (rough ground corn). Here's the Wikipedia page if that helps http://en.wikipedia.org/wiki/Cornbread  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. >> Having read the Survey thread, there were lots of foods I didn't >> recognise. So, people, please describe or explain: [quoted text clipped - 27 lines] > Here's the Wikipedia page if that helps > http://en.wikipedia.org/wiki/Cornbread Wow! Thanks. That *is* informative. The only two similar things I've had is polenta, which is made with the yellow corn and tends to be Italian. Its has no particular flavour and struck me as just a form of carbohydrate that ones 'adds' flavour over rather than savouring its flavour for its own. The other is semolina pudding, which in Australia is eaten as a breakfast but in England where my family is from, is eaten as a dessert. it is made out of wheat, but its grainy (in the same way polenta is grainy) and is boiled in sweetened milk until it goes thick (like porridge does). My family used to eat it hot and with 'murder in the snow' - ablob of strawberry or raspberry jam in the middle of the otherwise white pudding. One day I'm going to *have* to do a culinary tour of the USA, although no matter what, I am *not* sucking the yellow muck out of crawdad heads!. Yowie >The other is semolina pudding, which in Australia is eaten as a breakfast >but in England where my family is from, is eaten as a dessert. Oh thanks I am in the middle of my lunch and you've just mentioned the most awful substance in the World! We used to have it for school dinner served with prunes....our school had a rule that you had to take at least a small portion of everything and you had to eat the lot. One day the headmistress caught me ducking out of the dessert queue and stood over me and forced me to eat a large helping of semolina and prunes Maybe she shouldn't have stood over me, I did warn her that a safe distance might be a good idea..I was sick all over her! Lesley Slave of the Fabulous Furballs > One day I'm going to *have* to do a culinary tour of the USA, although no > matter what, I am *not* sucking the yellow muck out of crawdad heads!. Then be *sure* to go through New Orleans - best cooking in the US (and, I think, even better than French cooking since we have the spicy "Cajun" cuisine thrown in). But you don't know what you're missing if you refuse to suck the heads! ;> Hugs, CatNipped > Yowie blech, Lee, who helped her dad use these for catfish bait > > One day I'm going to *have* to do a culinary tour of the USA, although no > > matter what, I am *not* sucking the yellow muck out of crawdad heads!. [quoted text clipped - 9 lines] > > > Yowie >> One day I'm going to *have* to do a culinary tour of the USA, >> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 10 lines] > >> Yowie Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way overrated. They put more hot than taste into it. (I do love boudin, though.) On the French side the beignets are nice. But then again so are my Scottish grandmothers' scones served with clotted cream. So sorry about Hurricane Katrina. But the be all, end all of cooking is not Lousiana. Jill > >> One day I'm going to *have* to do a culinary tour of the USA, > >> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 23 lines] > > - Show quoted text - Dating a Cajun is *NOT* the same as fine dining in New Orleans. I can't believe anyone would disagree that it is the best dining in the US. Have any of you ever been to Arnaud's or Brennan's or Antoine's or Broussard's? These are rated by food critics as the top restaurants in the country! And any mom and pop restaurant there can serve better food than most "five star" restaurants anywhere else! Hugs, CatNipped My recipe for sausage gravy isn't so fancy but, here goes. Come to think of it, it may be a blind thing the way I do it but it works. Brown about 1 pound of sausage (sage or hot.) Reserve about 1/4 cup of the drippings. In a large bowl put 6 Tablespoons flour 3 cups of milk Wisk until flour is all mixed in. Add the sausage drippings to a skillet, pour in the milk mixture and stir until begins to thicken, salt and pepper to taste, add sausage and continue cooking until desired thickness. Pour over split biscuits or mashed potatoes. >> >> One day I'm going to *have* to do a culinary tour of the USA, >> >> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 38 lines] > > CatNipped This ain't funny all this talk about food I am going to have to go cook and it still is too hot during the day to rally cook here in Florida ;-) Biscuits and Gravy Cornbread some good old crawdads topped off with a apple pie maybe some cake Well there goes my arteries ;-) > This ain't funny all this talk about food I am going to have to go cook and > it still is too hot during the day to rally cook here in Florida ;-) [quoted text clipped - 5 lines] > > Well there goes my arteries ;-) Me too, Matthew. And my DW is upstairs fixing dinner as I type (and smell!) Pardon the drool! Sam, closely supervised by Mistletoe >> This ain't funny all this talk about food I am going to have to go >> cook and it still is too hot during the day to rally cook here in [quoted text clipped - 11 lines] > > Sam, closely supervised by Mistletoe Make mine biscuits, gravy, grits and sausage. Heck may as well get a few runny eggs over the grits while we are at it. Andy its ok I went over my points last week but am blaming you guys, Lee > This ain't funny all this talk about food I am going to have to go cook and > it still is too hot during the day to rally cook here in Florida ;-) [quoted text clipped - 5 lines] > > Well there goes my arteries ;-) > My recipe for sausage gravy isn't so fancy but, here goes. Come to think > of it, it may be a blind thing the way I do it but it works. [quoted text clipped - 11 lines] > > Pour over split biscuits or mashed potatoes. Ok, now I"m thinking that your 'sausage' isn't the same as our 'sausage'. *Sigh* - never heard of a 'sage' sausage or 'hot' sausage. Yowie sausage is ground pork, kind of like hamburger which is beef. The sage and Hot are seasonings. >> My recipe for sausage gravy isn't so fancy but, here goes. Come to think >> of it, it may be a blind thing the way I do it but it works. [quoted text clipped - 16 lines] > > Yowie >> My recipe for sausage gravy isn't so fancy but, here goes. Come to >> think of it, it may be a blind thing the way I do it but it works. [quoted text clipped - 16 lines] > > Yowie Breakfast sausage in the U.S. is often seasoned with sage. "Hot" sausage is seasoned with spicy chili peppers. Either way, in this context it's generally ground pork blended with fat and seasonings. >>> My recipe for sausage gravy isn't so fancy but, here goes. Come to >>> think of it, it may be a blind thing the way I do it but it works. [quoted text clipped - 21 lines] > seasoned with spicy chili peppers. Either way, in this context it's > generally ground pork blended with fat and seasonings. Ahhhh. See, our sausages are usually made with *very* finely ground *beef* with lots of cereal and a few spices in them - so finely ground that the 'meat' is an homogoenous pinky-brown paste. It is difficult these days to find a 'traditional' sausage that still has 'bits' in it - and once again, they'd be beef sausages. Pork sausages are a speciality item here, but once again, most likely be very finely ground with alot of cereal so that the inside 'meat' is an homogenous paste, rather than having 'bits' in them. Yowie Yowie, if you ever get to "this neck of the woods" I will make you biscuits and gravy but ONLY IF, you will wear the outfit you described and walk down our main street. Not much of a walk only two bocks long ;-) >>>> My recipe for sausage gravy isn't so fancy but, here goes. Come to >>>> think of it, it may be a blind thing the way I do it but it works. [quoted text clipped - 33 lines] > > Yowie >Pork sausages are a speciality item here, but once again, most likely be >very finely ground with alot of cereal so that the inside 'meat' is an >homogenous paste, rather than having 'bits' in them. In the old days in the South farm families ate more pork than beef. When you kill a pig you get a reasonable amount of meat, while a cow is a lot to deal with. You preserved sausage by canning the sausages in pork fat or by smoking the sausage. Bud SignatureThe night is just the shadow of the Earth. >> My recipe for sausage gravy isn't so fancy but, here goes. Come to think >> of it, it may be a blind thing the way I do it but it works. [quoted text clipped - 16 lines] > > Yowie Oops. Probably part of why biscuits and sausage gravy sound a little weird. The sausage referred to is a breakfast sausage made of ground pork with some seasoning. One brand is pretty popular and comes in "regular" flavor, or with a heavier amount of sage "Sage" or with more red pepper "hot". Usually sold in bulk in one pound packages. Its usually fried in patties for breakfast, or sometimes sold and cooked in links and fried for breakfast. Jo (Once we get this one straight, someone can explain scrapple) would like a traditional recipe for that, Lee > >> My recipe for sausage gravy isn't so fancy but, here goes. Come to think > >> of it, it may be a blind thing the way I do it but it works. [quoted text clipped - 30 lines] > > (Once we get this one straight, someone can explain scrapple) >>> My recipe for sausage gravy isn't so fancy but, here goes. Come to >>> think of it, it may be a blind thing the way I do it but it works. [quoted text clipped - 31 lines] > > (Once we get this one straight, someone can explain scrapple) Scrapple... ugh! Pig offal combined with cornmeal and flour into a mush and then pan fried. Seems to be a Pennsylvania thing. My family came from PA but they didn't ever serve me scrapple. The name suggests it all... scraps. Jill Looks like scraps, tastes like scraps, smells like fried scraps!! >>>> My recipe for sausage gravy isn't so fancy but, here goes. Come to >>>> think of it, it may be a blind thing the way I do it but it works. [quoted text clipped - 39 lines] > > Jill On Oct 18, 1:02 pm, CatNip...@comcast.net wrote: > > >> One day I'm going to *have* to do a culinary tour of the USA, > > >> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 37 lines] > > - Show quoted text - Never been to N.O., but I would *love* to go. Just to have some authentic food! I have a friend who grew up there...her cooking is absolutely to die for. (BTW, her last name is Broussard, is that a common name there?) Sherry > On Oct 18, 1:02 pm, CatNip...@comcast.net wrote: >> [quoted text clipped - 48 lines] > (BTW, her last name > is Broussard, is that a common name there?) Yes, very! ;> Hugs, CatNipped > Sherry > On Oct 18, 1:02 pm, CatNip...@comcast.net wrote: >> [quoted text clipped - 50 lines] > > Sherry Yes, Broussard is a common name in N.O. Years ago -- on my first trip to New Orleans -- we had the traditional "breakfast at Brennan's." Yummy! Of course, a few meals like that would probably kill a person, but it sure was good. Then we made our way through various restaurants for lunch, for dinner...and of course for the requisite snacks. We even came across one place that specialized in "boiled beef." I thought it sounded terrible -- I pictured watery or tough beef in water. But it was absolutely delicious, and so tender it fell apart to the touch. Served with lots of veggies, of course. MaryL > Dating a Cajun is *NOT* the same as fine dining in New Orleans. > I can't believe anyone would disagree that it is the best dining in > the US. The concept of "best", in terms of food, is always, always, **always** a subjective term. How can it not be? If someone doesn't like New Orleans cuisine, then they don't like it. That says far more about the person who's expressing a preference than it does about the cuisine. But if they say it's "not so great" or "overrated", just because they personally don't like it, then they are trying to give a personal preference more authority than it has. I know that most people consider asparagus to be a delicacy. But I don't care how carefully and lovingly it's grown and prepared, to me it tastes like rotting garbage. It's just gross-tasting, slimy muck to me. Does that mean that asparagus is overrated?? No, it just means that I don't like it. There are many wonderful cuisines in the country (since we're talking about American cuisines), and New Orleans certainly seems to have some talented chefs making food that is very popular. But that doesn't mean that everyone's going to like it. Just my very subject opinion. :) Joyce > > Dating a Cajun is *NOT* the same as fine dining in New Orleans. > [quoted text clipped - 24 lines] > > Just my very subject opinion. :) Sorry, I didn't mean to imply that everyone would like it - I was only saying that it has been *rated* "best" by food critics around the country. Everywhere I've traveled, when I have talked to people about New Orleans, those who have been there mention the fantastic cuisine more than anything else (including Mardi Gras and the Jazz Fest). And, personally, I've never found anywhere else that has better (to *me*) food. So, yes, if anyone is thinking of doing a food tour of the U.S., why *wouldn't* I recommend a visit to New Orleans? My subjective opinion is that it is the best food in the U.S. which is why I stated it that way. Hugs, CatNipped > Joyce sorry just have to disagree, it is good but to me best means variety and that to me in the NO area is definitely lacking, to me the best food in the country is by far served at my mother's house, second to that, any mid range restaurant in Chicago with a twenty page menu is definitely a better deal for me, but food is YMMV, Lee > > >> One day I'm going to *have* to do a culinary tour of the USA, > > >> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 35 lines] > > CatNipped Hey Lee, this is just for you: Buy a tube of Biscuits, regular or the "Grands" Beke"em Buy a package (single serving size) Tennessee Pride Sausage Gravy. cut a slit in the middle of the plastic container of sausage gravy. Nuke for 5 minutes if frozen, 2 if not. Cut off corner of container and spread over 4 of the small biscuits split, 2 of the big ones split. Replace in microwave for 30 seconds. Ain't home made but isn't bad! > sorry just have to disagree, it is good but to me best means variety and > that to me in the NO area is definitely lacking, to me the best food in [quoted text clipped - 47 lines] >> >> CatNipped You trying to get her stuck in the bathroom again ;-) > Hey Lee, this is just for you: > [quoted text clipped - 62 lines] >>> >>> CatNipped somone asked about scrapple. Do a google search for scrapple. If I were describeing it, no one would eat it. Grandma used to amke it with the tid bits left after butchering. Actually it started in Philadelphia (althouth why someone would brag about something that was like corn meal must with meat in it is beyond me) diffeent strokes for different folks they say. > Hey Lee, this is just for you: > [quoted text clipped - 62 lines] >>> >>> CatNipped It is know different than sweet breads. Cow tongue is pretty descent if done right > somone asked about scrapple. Do a google search for scrapple. If I were > describeing it, no one would eat it. Grandma used to amke it with the tid [quoted text clipped - 68 lines] >>>> >>>> CatNipped > It is know different than sweet breads. Cow tongue is pretty descent if > done right Add in venison and you will have a list of things I like, but I can either prepare them or enjoy them. Not both. Jo >> It is know different than sweet breads. Cow tongue is pretty descent if >> done right [quoted text clipped - 3 lines] > > Jo Oh I love venison there is a local deer farm nearby that once in a while I get a order. I buy some from hunters during season here. I do a awesome venison stew I will eat almost anything at least once. My exceptions is that if it looks at me such as an eyeball, something still alive when prepared except for seafood. A animal that is considered a pet. If it is still moving when served I have tried insects and many other items considered exotic. grasshoppers are excellent fried nice and crispy. haven't tried cockroaches yet but don't ever play to either. > >> It is know different than sweet breads. Cow tongue is pretty descent if > >> done right [quoted text clipped - 16 lines] > are excellent fried nice and crispy. haven't tried cockroaches yet but > don't ever play to either. Gator? I haven't tried it even though I've been to Florida several times. When I go to Florida I do have grouper (type of fish), you can't get decent grouper up here. Suz&Spicey >> >> It is know different than sweet breads. Cow tongue is pretty descent >> >> if [quoted text clipped - 26 lines] > can't get decent grouper up here. > Suz&Spicey So many times I lost count gator is a almost served as an appetizer on bar menus. It usually is deep friend with a honey Dijon horseradish sauce. You really have to go more out towards the west coast northern part of Florida and towards the everglades to get it in fillets and steaks. Blackened grouper is always great it as another item on almost all menus. Seafood is very popular in the months that end in R. I have had elk, moose, bear. crocodile, rattlesnake, buffalo, almost every type of fish; don't like raw fish. Reindeer. They have a wild game festival here in the fall and almost every type of meat is brought and cooked up. You name it I have probably tried it >> >> It is know different than sweet breads. Cow tongue is pretty descent >> >> if [quoted text clipped - 25 lines] > times. When I go to Florida I do have grouper (type of fish), you > can't get decent grouper up here. Alligator probably tastes alot like croc. Which tastes like rubbery chicken. I wasn't impressed. Kangaroo though, is delicious, and water buffalo is great. Yowie >>> >> It is know different than sweet breads. Cow tongue is pretty descent >>> >> if [quoted text clipped - 33 lines] > > Yowie Water buffalo sounds good. I used to love moose and caribou when we could get it. Jo >>>> >> It is know different than sweet breads. Cow tongue is pretty >>>> >> descent if [quoted text clipped - 40 lines] > > Jo You still can you just have to order it offline >>>> >> It is know different than sweet breads. Cow tongue is pretty >>>> >> descent if [quoted text clipped - 38 lines] > Water buffalo sounds good. I used to love moose and caribou when we could > get it. I can't describe 'roo meat, but it is a very dark read, and I guess it has a 'gamey' flavour - but I have never had venison, moose or whatnot so can't compare. Water Buffalo tastes to me like beef *ought* to taste - beefy! I had it as a steak with Australian Bush Plum sauce, but I think it would have made a wonderful Buffalo & Barley stew, too :-) Yowie At butchering time because of my sight I wasn't much help. They always handed me the tongue to take into grandma!!! Yuck. Liver is another eat or cook thing. Not both. >> It is know different than sweet breads. Cow tongue is pretty descent if >> done right [quoted text clipped - 3 lines] > > Jo and I might not get charged with any crime if I buy it precooked, Lee... there is a law or commandment that disallows my gravy > Hey Lee, this is just for you: > [quoted text clipped - 62 lines] > >> > >> CatNipped > and I might not get charged with any crime if I buy it precooked, Lee... > there is a law or commandment that disallows my gravyGranby <s...@joink.com> wrote in message Heh. I've used packaged gravy many times. My gravy-making skills aren't that hot. DH used to say "Kids, get some of this gravy before it "sets up" and I have to sell it to Halliburtons" (a local oil well cementing company) Sherry when I was a kid we had a garbage disposal, one of those industrial jobs, it took anything, and you sharpened the blades by running an old glass coke bottle down it... a batch of gravy I made sent it to the bridge, Lee > > and I might not get charged with any crime if I buy it precooked, Lee... > > there is a law or commandment that disallows my gravyGranby <s...@joink.com> wrote in message [quoted text clipped - 6 lines] > > Sherry On Oct 18, 1:02?pm, CatNip...@comcast.net wrote: > > >> One day I'm going to *have* to do a culinary tour of the USA, > > >> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 37 lines] > > - Show quoted text - OK how about a foodfight by US regions ;o) Here in New England we have excellent seafood prepared simply. The joy of a loster roll or New England Clam Chowder are hard to beat. Suz&Spicey > On Oct 18, 1:02?pm, CatNip...@comcast.net wrote: > [quoted text clipped - 46 lines] > > - Show quoted text - PS Whoops meant Lobster Rolls. Lost cast members are not and ingredient. s&s IWANT IT NOW!!! Lee > > On Oct 18, 1:02?pm, CatNip...@comcast.net wrote: > > [quoted text clipped - 50 lines] > Whoops meant Lobster Rolls. Lost cast members are not and ingredient. > s&s > On Oct 18, 1:02?pm, CatNip...@comcast.net wrote: > [quoted text clipped - 46 lines] > > - Show quoted text - Yum! Sounds wonderful, especially when you're landlocked like us! I think what you said "prepared simply" is the key thing to good food. I don't like most "gourmet" food and wouldn't take the time to prepare it. It's wonderful to try new things (my Cajun friend introduced me to "Dirty Rice", I'd never heard of it and love it) But all in all, I like food prepared simply with very little "messing" with it, the best. Especially seafood. Traditional food for us is basically southern cooking. This is a big beef state. I don't touch beef or fried things anymore, so that really limits me in most "home cooking cafe" type restaurants! Sherry > > On Oct 18, 1:02?pm, CatNip...@comcast.net wrote: > [quoted text clipped - 66 lines] > > - Show quoted text - You could make a decent clam chowder using canned clams and bottled clam juice. Even in Michigan where I was raised my Dad made a good chowder. Lobster is more available here, but not cheap. My local grocery store has small lobster rolls in the summer (deli 5.99 for 2). In the winter, fohget about it. Note accent :o) You r's go funny hehre. Suz&Spicey On Oct 18, 12:02 pm, CatNip...@comcast.net wrote: > I can't believe anyone would disagree that it is the best dining in > the US. Have any of you ever been to Arnaud's or Brennan's or > Antoine's or Broussard's? These are rated by food critics as the top > restaurants in the country! And any mom and pop restaurant there can > serve better food than most "five star" restaurants anywhere else! > CatNipped- My dh was chef at Court of Two Sisters before he went on to be executive chef at The Fairmont in Denver, but we went back to NO when we could. The food and the atmosphere were definitely tied in together-and we loved both. Our one negative experience was with Antoine's, which was so disappointing as I was a big Francis Parkinson Keyes fan back then. We were seated badly and our waiter was rude to the point of snotty. All in all, good memories of those years though. PatM > together-and we loved both. Our one negative experience was with > Antoine's, which was so disappointing as I was a big Francis Parkinson > Keyes fan back then. We were seated badly and our waiter was rude to > the point of snotty. All in all, good memories of those years though. We also had a so-so experience at Antoine's. There are better old-school french restaurants in the US, including here in Austin. That said, we had fabulous meals in NOLA, including at Mother's, Napoleon House and Emeril's. Austin has an unusually high number of great restaurants, for a city this size, so we're very spoiled. I really want to go back to NOLA, but I'm afraid I'll be heartbroken when I go. I lived one year there, during college, a time that I'll always remember with fondness. SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com >>>> One day I'm going to *have* to do a culinary tour of the USA, >>>> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 36 lines] > > CatNipped I've done a lot of travelling. Have to say the worst food is in Southern California, unless you like Mexican cuisine, then you can find some really great stuff! I was not impressed by anything in New Orleans. Ridiculously overpriced and generally over-spiced to play to the tourists. Ray was a hell of a good Cajun cook but he wasn't from New Orleans. He was born and raised on Pecan Island (teeny tiny place LOL). Most of his remaining family was in Bay St. Louis, Mississippi. It's where Katrina made landfall. Frankly, I have no idea if he's still alive. He was always doing reckless things like rushing into a hurricane to offer his skills as a carpenter. I've had some of the best (and surprising!) food in small-town diners. There's a little place in Highland, Illinois called 'Buzzie's (again)'. I was served the most spectacular bacon, spinach and brie omelet there. The coffee was spectacular (I don't do au lait, give it to me straight) and they didn't feel the need to put chickory in it. LOL Shall we agree to disagree? :) Jill love highland IL, lived there for a bit, perhaps agreeing to disagree might be a good idea, Lee > >>>> One day I'm going to *have* to do a culinary tour of the USA, > >>>> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 57 lines] > > Jill >>> One day I'm going to *have* to do a culinary tour of the USA, >>> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 22 lines] > > Jill I have a couple of Paul Prudhomme's books; also have JustinWilson and quite a few from the Mississippi gulf coast. It's simply NOT where cooking begins and ends, sorry. > >>> One day I'm going to *have* to do a culinary tour of the USA, > >>> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 26 lines] > a few from the Mississippi gulf coast. It's simply NOT where cooking begins > and ends, sorry.- Hide quoted text - That's *your* opinion! You can say what you want, but I think you'd be hardpressed to find anything that compares. It's not just the food. It's everything that goes along with it--the music, the whole culture. I had the chance to visit N.O. once when my sis-in-law lived there. I've always regretted not going. Sherry it is a fabulous place for a visit but even at it heyday I wouldn't live there, I would get too bored too quick, my aunt lived there most of my life. Lee > > >>> One day I'm going to *have* to do a culinary tour of the USA, > > >>> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 36 lines] > > Sherry > it is a fabulous place for a visit but even at it heyday I wouldn't live > there, I would get too bored too quick, my aunt lived there most of my > life. > Lee I'm not understanding why people are saying all the food there is the same. I see variety from a simple dish like "Red Beans and Rice (with either pork sausage, hot sausage, or pickled pork)", to a more complex "File Gumbo". Then there's the simple "po' boys" - fried shrimp, or fried oyster, or roast beef with gravy (BTW what the rest of the US calls "French bread" is more like hot dog buns, not real "French bread") to "Muffulettas". Dinners vary from something with seafood like "Crawfish Etoufree" or "Crawfish Bisque" or "Jambalaya" to something like "Honey Roasted Duck". Desserts vary from a fancy "Bananas Foster" to (mostly eaten at breakfast or brunch) "beignets", or our famous "King Cakes". Here are some of the more famous food dishes created in New Orleans and southern Louisiana (and some food terms defined) - they seem very varied to me: Andouille (ahn doo' e) - A spicy pork sausage used in gumbo, jambalaya or with red beans and rice Beignet (ben yay') - Lighter than a doughnut, and square (no holes), sprinkled with powdered sugar Bisque (Bisk) - A thick creamy spicy soup served with crawfish, oysters, or shrimp (fantastic with mud bugs!) Boudin (boo dan') - Hot, spicy pork mixed with onions, cooked rice, herbs. Two types: boudin blanc is pork and rice, boudin rouge is a blood sausage Bread Pudding - Custard baked french bread - often served with raisins and rum sauce Cafe au Lait (caf ay' oh lay') Coffee served with steamed milk. Chicory based coffee is often used. Calas - Sweet fried rice cakes Court Bouillon (coo' boo yon) A rich, spicy fish soup Crawfish (craw' fish) - Spicy fresh water shell fish, also known as "mudbugs" from the bayous - Bisque / Etouffee / Pie Creme Caramel - A glazed custard Dirty Rice - Pan-fried rice cooked with green peppers, onions, celery, stock and giblets Eggs Sardou - Poached egg served with artichoke hearts, and hollandaise sauce Etouffee' (ay' too fay) - "Smothered" with a dark roux (tomato-based sauce) of seasoned vegetables, poured over rice--usually served with Crawfish File' (fee' lay) - Ground sassafras leaves used to season gumbo and other dishes Grillades (gree' yads) - Thin slices of beef served with a tomato roux Gumbo (Gum bow) - Thick file' soup stock served with rice, duck, chicken, okra, shrimp, crabs (See New Orleans Gumbo recipe--gotta try it!) Jambalaya (Jum' ba lie' ya) - Rice based dish with just about everything thrown in! Poultry, tomatoes and cooked rice, ham, shrimp, chicken, celery, onions & and just about every seasoning. (See New Orleans recipes for a great one!) King Cake - Extra-large oval doughnut pastry dusted with colored candied sugar and often filled with cream cheese, apple filling, etc. A plastic baby doll is hidden inside the cake--the lucky person who gets the piece of cake with the doll inside buys the kingcake for the next party throughout the Mardi Gras season! Mirliton (Mirl' a tawn) - Pear-shaped vegetable, cooked like squash and stuffed with ham, shrimp and spicy dressing Muffuletta (Muf' a lotta) and a lotta it is! - Super-large, round, fat sandwich filled with salami-type meats, mozzarella cheese, pickles, and olive salad Pain Perdu (Pan pair do) - French bread served in similar fashion to french toast Plantain (plan' ten) - Vegetable banana side dish--cooked like candied yams, served wih meats; sometimes for breakfast (great!) Po-Boys - French Bread sandwich split open and served with oysters, shrimp, ham, roast beef and gravy, soft shelled crabs-- the list goes on.... "Dressed" means using lettuce, tomato, and mayonaise on the sandwich (see above). Praline (Praw leen') - Brown sugar, pecan-filled, candy patty. (Very sweet and so delicious you can't eat just one! ) Red Beans and Rice - Monday night tradition in New Orleans--Kidney beans served with rice, seasonings, spices and chunks of hot sausage Remoulade Sauce (Rum a laud) - Spicy mustard based cocktail sauce Sauce Piquante (Sauce pee kont) - Spicy red gravy or sauce Shrimp Creole - Shrimp dish served with a garlic, onion, bell pepper and tomato sauce Tasso - Smoked red pepper ham Trout Meuniere (trout men-yare) - Trout served with a rich butter sauce Geez - now I'm hungry and 300 miles away from my home town cooking!! ;> Hugs, CatNipped I guess its because most of what you listed is available in St.Louis at any medium range restaurant, and the foster and sausages are so common that they are served at our casino buffets, don't get me wrong, its all fine food but its just not that uncommon, Lee > > it is a fabulous place for a visit but even at it heyday I wouldn't live > > there, I would get too bored too quick, my aunt lived there most of my [quoted text clipped - 111 lines] > > CatNipped btw if I got something with a hotdog bun as French bread there would be a rumble, I never heard of this as a substitution before, Lee > I guess its because most of what you listed is available in St.Louis at any > medium range restaurant, and the foster and sausages are so common that they [quoted text clipped - 130 lines] > > > > CatNipped > btw if I got something with a hotdog bun as French bread there would be a > rumble, I never heard of this as a substitution before, Lee Think "Subway" sandwiches. Hugs, Lori >> I guess its because most of what you listed is available in St.Louis at > any [quoted text clipped - 157 lines] >> > >> > CatNipped another blech for me, that isn't even real food, Lee > > btw if I got something with a hotdog bun as French bread there would be a > > rumble, I never heard of this as a substitution before, Lee [quoted text clipped - 166 lines] > >> > > >> > CatNipped I make better sandwiches. I use better bread also >> btw if I got something with a hotdog bun as French bread there would be a >> rumble, I never heard of this as a substitution before, Lee [quoted text clipped - 175 lines] >>> > >>> > CatNipped >I guess its because most of what you listed is available in St.Louis at any > medium range restaurant, and the foster and sausages are so common that > they > are served at our casino buffets, don't get me wrong, its all fine food > but > its just not that uncommon, Lee It's just really hard for me to believe that you could get a good crawfish etouffee in St. Louis! ;> And you're saying that they have Boudin and Andouille there? I life in Houston now - not that far away from N.O. - and I can't find Boudin or Andouille here. Anyway, if I were a tourist looking for some world-famous N.O. cuisine I think I'd go to the source and not somebody else's imitation of it. I've yet to find any restaurant in the U.S. whose New Orleans' recipes tasted anything like real N.O. cooking. Just MHO. Hugs, CatNipped have seen the crawfish on several menus and its in lots of dishes, but as to taste I haven't a clue... didn't try it in NO and won't try it anywhere else... the just took the sausage off the menu because these wimps couldn't handle the heat... fosters is about the same anywhere I have ever eaten it, only the flame makes the difference... now if we were bringing people to tour the food of the country going to the source, NO for crawfish, Chicago for their dogs, STILL for ribs, not only is the food important but the atmosphere and history is important, in Springfield IL they have a sandwich called a horse shoe, supposedly invented there and not served many other places, I would want a visitor to look at it, but I wouldn't be bothered one bit if they refused to eat it, also in STL there is a sandwich called a St. Paul sandwich, Chinese in nature that I have never seen served anywhere else, Lee > >I guess its because most of what you listed is available in St.Louis at any > > medium range restaurant, and the foster and sausages are so common that [quoted text clipped - 16 lines] > > CatNipped > have seen the crawfish on several menus and its in lots of dishes, but as > to [quoted text clipped - 15 lines] > Paul sandwich, Chinese in nature that I have never seen served anywhere > else, Lee I agree 100%. Although I personally think N.O. has the best food I've ever eaten, I don't think it's the only place in the U.S. with great food. There's the Philly Cheese Steak, (as you mentioned)Chicago hot dogs, Maine lobsters, New England clam chowder, etc. Hugs, CatNipped >> >I guess its because most of what you listed is available in St.Louis at > any [quoted text clipped - 19 lines] >> >> CatNipped > >I guess its because most of what you listed is available in St.Louis at any > > medium range restaurant, and the foster and sausages are so common that [quoted text clipped - 16 lines] > > CatNipped Well, you can't find it here. I've never seen a restaurant with *any* of the dishes you've listed (save the more common ones in the first graph). I doubt there's a restaraunt here who can spell or prounounce them, let alone prepare them. We have Pearl's chain restaurants, that's the closest thing. I don't doubt that many places in many cities offer a reasonable facsimile of authentic Cajun cooking. But it's probably comparable to pizza served at a Mom n Pop Italian restaurant in the middle of New York City, to buying from Pizza Hut in the middle of Oklahoma City. (My Long Island friend said the sauce tasted like petroleum byproducts to her) Sherry Sherry >> >I guess its because most of what you listed is available in St.Louis at >> >any [quoted text clipped - 36 lines] > (My Long Island friend said the sauce tasted like petroleum byproducts > to her) LOL! Yep. When Ben and I first moved to Houston we were dying for boiled crawfish. We went to Landry's Seafood one night and were surprised to find it on the menu! Oh boy, yum - give us some. *YUCK* - they were boiled in plain, unseasoned water and then the shells were coated with cayenne pepper - *DOUBLE YUCK*. I just have this sneaking suspicion that people who say they don't like N.O.'s cuisine have only had lame imitations to judge by. Had I never had real N.O. boiled crawfish I would have sworn it was a really nasty tasting dish judging by what we were served at Landrys (note, since so many New Orleanians have moved to Houston over the years, we're *finally* starting to get some decent boiled crawfish here - but most places *still* coat the shells in cayenne pepper! SHEESH! Hugs, CatNipped > Sherry > > Sherry Since the hurricane in No.O. the chefs of that city have out all over the U.S/ and this type of dineing is not that rare anymore, even in little old Terre Haute Indiana. >I guess its because most of what you listed is available in St.Louis at any > medium range restaurant, and the foster and sausages are so common that [quoted text clipped - 137 lines] >> >> CatNipped >> One day I'm going to *have* to do a culinary tour of the USA, although no >> matter what, I am *not* sucking the yellow muck out of crawdad heads!. [quoted text clipped - 7 lines] > > CatNipped I wouldn't call it the best cooking in the US ;-). I would call it the place with so many varieties on one type of food. When I went there I have seen over 100 varieties of gumbo all using the same ingredients all be called something different. All tasting about the same. Same thing goes for the po'boys >>> One day I'm going to *have* to do a culinary tour of the USA, although >>> no matter what, I am *not* sucking the yellow muck out of crawdad [quoted text clipped - 14 lines] > be called something different. All tasting about the same. Same thing > goes for the po'boys Gumbo? po'boys? <whimper> Yowie >>>> One day I'm going to *have* to do a culinary tour of the USA, although >>>> no matter what, I am *not* sucking the yellow muck out of crawdad [quoted text clipped - 20 lines] > > Yowie Gumbo is a Louisiana cuisine Gumbo is usually made with some type of seafood; shrimp, crawfish etc. It also has pork and chicken in it with okra and Roux; flour and butter mixed together. Some add a lot of vegetables to it onions, bell peppers it depends on the chef. Tomatoes are a key to if it is a Creole or Cajun. The stock used to make it is usually chicken or seafood depending on which variety you are having. I have seen over a hundred varieties it all depends on the cook A po'boy is another Louisiana delicacy. It a submarine sandwich with some type of fried seafood in it using Louisiana French bread. The seafood is usually shrimp, oysters, crawfish, trout, crab or catfish A thing about po'boys is you have two types of ways to order it naked or dressed hot or regular. If you order it dressed you get lettuce tomatoes pickles and mayo onions are optional. If you order it hot you get coarse Creole mustard ( hot stuff) But now a days po'boys have taken on new items such as roast beef and pastrami Yu can read about it. It is very interesting http://www.gumbopages.com/food/po-boys.html over 35 years ago my aunt took us to a place with the pooboy and it was beef then, Lee > >>>> One day I'm going to *have* to do a culinary tour of the USA, although > >>>> no matter what, I am *not* sucking the yellow muck out of crawdad [quoted text clipped - 44 lines] > Yu can read about it. It is very interesting > http://www.gumbopages.com/food/po-boys.html > "CatNipped" <CatNip...@PossiblePlaces.com> wrote in message > [quoted text clipped - 7 lines] > called something different. All tasting about the same. Same thing goes > for the po'boy LOVED the muffalattas! That's another one for Yowie. :) PatM >>> Having read the Survey thread, there were lots of foods I didn't >>> recognise. So, people, please describe or explain: Sorry I know you asked a few others about these jsut pipping in >>> Enfilade - what is a Cottage Roll? http://www.recipezaar.com/100268 >>> Will in New haven - what is Chicken Murphy? >>> http://www.recipezaar.com/36822 >>> Granby - well, I've found out recently that biscuits in gravy is not the >>> same as cookies in gravy and that what you call 'biscuit' I'd probably >>> call 'damper' so whilst 'biscuits in gravy' still sounds very weird to >>> me, its not as weird as I first thought (what I call a 'biscuit' you'd >>> call a 'cookie'). So, how does one make 'biscuits in gravy'? A excellent breakfast item a recipe for you For the biscuits: 2 cups all purpose flour 4 teaspoons baking powder ¼ teaspoon baking soda pinch of salt 3 oz. cold butter, diced 8 oz buttermilk Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients. Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don't make them too high or the outside could become over browned by the time the inside is cooked. Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven. Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color. For the gravy: ½ pound ground breakfast sausage. 2 tablespoons butter 4 tablespoons all purpose flour 3 cups cold milk Salt and pepper to taste Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You'll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste. Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man. A few points here. The perfect roux has equal amounts of fat and flour. If for some reason your sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux you will need more milk so have extra on hand. Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown the roux, just cook out the floury taste. Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process. You must add cold milk to the hot roux. You must incorporate the milk a little at a time. And finally, keep the heat at no more than medium. You can adjust the consistency however you like, but a thick creamy gravy is the target viscosity. >>> Christine K. - could you describe 'creamy mince sauce', please? >>> >>> Bettina - butter cream cakes sound yummy - you got a recipe? Yowie most butter cream cakes can be found at a supermarket. You would recognize them as birthday cakes, wedding cakes http://www.yumyum.com/recipe.htm?ID=15169 >>> moonglow minnow - what is an apple crisp? Also known as Apple crumble http://en.wikipedia.org/wiki/Apple_crisp >>> Matthew (and Sam) - dumb question but what is 'cornbread' as opposed to >>> regular bread? This is a souther cusine even though kentucky is not a southern state. Corn bread uses corn meal to make the item. It is also known as quick bread If you have had hushpuppies you have had a version of cornbread http://en.wikipedia.org/wiki/Cornbread I love to cook mine in a black iron skillet. Sometimes I add sugar to day old cornbread and some milk and have it as a cereal A couple recipes for you Ingredients: 2 cups stone-ground cornmeal, white or yellow 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons flour 2 large eggs, lightly beaten 2 cups buttermilk 2 tablespoons canola oil or corn oil (I prefer bacon drippings or melted lard, but I don't have to worry about cholesterol and I know a lot of folks won't use it) Preheat oven to 450. Grease skillet and place in oven to heat. (If using lard, melt it in the skillet) Combine all the dry ingredients and whisk to mix. Add eggs, buttermilk and oil. (If using lard, pour the melted lard into a metal cup to measure, make sure there is some still in the skillet). Mix just enough to be sure all the dry ingredients are moist and there are no dry lumps. Pour into hot, well-greased skillet, return to oven and bake for 30 minutes or until cake tester inserted in center comes out clean. Turn out onto wire rack if not serving immediately or onto a cutting board. Do not cut in the skillet! Cut into 8 wedges. serve hot with fresh butter. Ingredients 2 1/2 cups (12 ounces) Coarse White or Yellow Cornmeal 1 teaspoon fine sea salt 1 1/2 teaspoons baking powder 4 tablespoons unsalted butter, melted and lukewarm 1 large egg, room temperature, beaten 1 1/2 cups whole milk, room temperature 1 1/2 teaspoons vegetable oil Directions 1. Adjust the racks to the lower-middle and upper-middle positions and heat the oven to 425 degrees. Heat an empty 8- to 9-inch cast iron skillet over medium-high heat for 10 minutes. 2. While the skillet heats, turn the cornmeal, salt, and baking powder into a large bowl and whisk to combine. 3. Pour the melted butter into a 4-cup glass measure. Add the egg and whisk until smooth. Add the milk and whisk until smooth. (If the surface of the liquid appears beaded with butter, warm the glass measuring cup and its contents in the microwave for 20 seconds.) 4. Pour the wet ingredients into the dry and whisk lightly until smooth. The batter will be fairly thin. Add the vegetable oil to the hot skillet and tilt to distribute the oil. Scrape the batter into the skillet with a rubber spatula-it should sizzle. Immediately place the skillet on the lower oven rack and bake for 15 minutes. Transfer the skillet to the upper rack and continue baking until the cornbread is golden brown on top and tests clean with a toothpick, 5 to 10 minutes more. Remove the skillet from the oven and invert the cornbread onto a cutting board. Cut into wedges and serve with butter and honey or apple butter. >>> Yowie - a bit ignorant of international foodstuffs. No you are not just inexperienced. If you ever want recipes just ask. I will gladly share my knowledge specaily with holiday season around the corner. >> About the only one of these I can answer (and I know you didn't "call" on >> me), is the one about cornbread. [quoted text clipped - 22 lines] > > Yowie Oh come on! You got to suck a little head eat a little tail ;-) It is better than sh@t on a shingle. I make no jest that is what it is called. http://en.wikipedia.org/wiki/Shit_on_a_shingle http://www.misterherman.com/recipes/shit.html just gained five pounds, Lee > >>> Having read the Survey thread, there were lots of foods I didn't > >>> recognise. So, people, please describe or explain: [quoted text clipped - 197 lines] > called. http://en.wikipedia.org/wiki/Shit_on_a_shingle > http://www.misterherman.com/recipes/shit.html What are you telling me I got some good recipes ;-) "Stormmee" <rgrass@consolidated.net> wrote in message yes and I have never met a well made biscuit of any kind I didn't like... to excess, although I would probably not use butter because they get too flat for me if I do... but that gravy... oh man I love gravy... Lee > What are you telling me I got some good recipes ;-) > > "Stormmee" <rgrass@consolidated.net> wrote in message >>> Having read the Survey thread, there were lots of foods I didn't >>> recognise. So, people, please describe or explain: [quoted text clipped - 45 lines] > > Yowie Just come to Florida and go to Epcot. You can tour the whole world in one park. Right now they got the international wine and food festival going on. http://disneyworld.disney.go.com/wdw/parks/specialEvents?id=EpcotInternationalFo odAndWineFestivalSpecialEventPage I can't wait for the holiday season to start there "Matthew" <Iamacatslave@proudtoserve.com> wrote in message news:47178fa2$0$28814 > Just come to Florida and go to Epcot. You can tour the whole world in one > park. Right now they got the international wine and food festival going > on. > http://disneyworld.disney.go.com/wdw/parks/specialEvents?id=EpcotInternationalFo odAndWineFestivalSpecialEventPage > > I can't wait for the holiday season to start there This time of years is my sisters favorite at Mouse World. Only she loves both the wine and food things and the holiday things. They really don't overlap, and they live just far enough away they kind of have to choose one or the other. They have a brand new great granddaughter to visit as of yesterday near Orlando, so I'm guessing this year it will be the wine and food. With lots of years to come to take the little one to the the holiday decorations. Jo > This time of years is my sisters favorite at Mouse World. "Mouse World"?? Sounds like a food festival for our 4-footed friends. :) Joyce > > This time of years is my sisters favorite at Mouse World. > > "Mouse World"?? Sounds like a food festival for our 4-footed friends. :) > > Joyce Ever notice that till Lion king there was really no Disney cat Characters >> > This time of years is my sisters favorite at Mouse World. >> [quoted text clipped - 3 lines] > > Ever notice that till Lion king there was really no Disney cat Characters Maybe one or two the only one that sticks out is Cheshire Cat and Tigger but compared to how many dogs, ducks, birds ,mice Even with the Muppets no cats the closest they come to it is animal for he acts like a cat stoned on catnip band in lady and the tramp, cat in that darned cat... Lee > > > This time of years is my sisters favorite at Mouse World. > > [quoted text clipped - 3 lines] > > Ever notice that till Lion king there was really no Disney cat Characters > One day I'm going to *have* to do a culinary tour of the USA, although no > matter what, I am *not* sucking the yellow muck out of crawdad heads!. > > Yowie You're not the only one. I have lived in Texas for more than 40 years (lived in Ohio before that), and there is *no way* anyone could ever convince me to suck that muck out of crawdad heads -- no matter how "good" someone tells me it is!!! MaryL On Oct 18, 12:31 pm, "Yowie" <yowie9644.DIESPAM...@yahoo.com.au> wrote: > The other is semolina pudding, which in Australia is eaten as a breakfast > but in England where my family is from, is eaten as a dessert. it is made > out of wheat, but its grainy (in the same way polenta is grainy) and is > boiled in sweetened milk until it goes thick (like porridge does). My family > used to eat it hot and with 'murder in the snow' - ablob of strawberry or > raspberry jam in the middle of the otherwise white pudding. > Yowie We had semolina at school dinners, it wasn't great, but it was edible, I remember it as being smooth and without any particular taste. The really yucky stuff was tapioca pudding, which looked like congealed, infected frogspawn, and made me gag to look at it. It was very lumpy and purely disgusting, Jeanette >>> Having read the Survey thread, there were lots of foods I didn't >>> recognise. So, people, please describe or explain: [quoted text clipped - 45 lines] > > Yowie What about yabby heads? ;) >>>> Having read the Survey thread, there were lots of foods I didn't >>>> recognise. So, people, please describe or explain: [quoted text clipped - 48 lines] > > What about yabby heads? ;) I"ve never eaten a yabby, they're getting rarer and are now being turned into exotic aquarium pets. Yowie <snip> > One day I'm going to *have* to do a culinary tour of the USA, although no > matter what, I am *not* sucking the yellow muck out of crawdad heads!. Me, neither! Ever! > Yowie Ginger-lyn SignatureHome Pages: http://www.spiritrealm.com/summer/ http://www.angelfire.com/folk/glsummer (homepage & cats) http://freepages.genealogy.rootsweb.com/~summer/index.htm (genealogy) http://www.movieanimals.bravehost.com/ (The Violence Against Animals in Movies Website) > One day I'm going to *have* to do a culinary tour of the USA, although no > matter what, I am *not* sucking the yellow muck out of crawdad heads!. Will someone please enlighten me? Apparently (according to Dave anyway) a crawdaddy is a kind of shrimp but neither of us can work out the reference to sucking the yellow muck out of their heads beyond it sounds unpleasant Lesley Slave of the Fabulous Furballs to me they aren't even close to shrimp, they are catfish bait, and it looks and sounds unpleasant, I who will try almost anything won't touch these things, the idea of it gags me, Lee > > One day I'm going to *have* to do a culinary tour of the USA, although no > > matter what, I am *not* sucking the yellow muck out of crawdad heads!. [quoted text clipped - 7 lines] > > Slave of the Fabulous Furballs >> One day I'm going to *have* to do a culinary tour of the USA, although no >> matter what, I am *not* sucking the yellow muck out of crawdad heads!. [quoted text clipped - 7 lines] > > Slave of the Fabulous Furballs It is how you eat them suck a little head eat a little tail. Crawdads ,crawfish crawdaddy, crays are all the same thing it is fresh water crustacean it is closer to a miniature lobster than a shrimp. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, however, other portions may be eaten. Claws of larger boiled specimens are often pulled apart to get at the meat inside. Another favorite is to suck the head of the crayfish, as seasoning and flavor can collect in the boiled interior. A popular double entendre laden phrase heard around crawfish season in Louisiana derives from this practice: "Suck the head, eat the tail http://en.wikipedia.org/wiki/Crawfish >> One day I'm going to *have* to do a culinary tour of the USA, although no >> matter what, I am *not* sucking the yellow muck out of crawdad heads!. [quoted text clipped - 3 lines] > the reference to sucking the yellow muck out of their heads beyond it > sounds unpleasant Its also reference to a very old thread, involving GraceCat I believe, when sucking the yellow muck out of crawdad heads was first mentioned. I wonder if Google has it archived? Nope, can't find it in the Google archive. But sucking the yellow much out of the heads made such a 'ewwwwwwwwww' impression on me, I've never forgotten it. Yowie >> One day I'm going to *have* to do a culinary tour of the USA, although no >> matter what, I am *not* sucking the yellow muck out of crawdad heads!. > Will someone please enlighten me? Apparently (according to Dave > anyway) a crawdaddy is a kind of shrimp but neither of us can work out > the reference to sucking the yellow muck out of their heads beyond it > sounds unpleasant "Unpleasant" is putting it mildly. I think it sounds disgusting. I don't even like shellfish to begin with, so I wouldn't even want to eat the "normal" parts. :) Joyce A crawldaddy is fish bait where I come from! > >> One day I'm going to *have* to do a culinary tour of the USA, although > >> no [quoted text clipped - 10 lines] > > Joyce >> One day I'm going to *have* to do a culinary tour of the USA, >> although no matter what, I am *not* sucking the yellow muck out of [quoted text clipped - 4 lines] > out the reference to sucking the yellow muck out of their heads > beyond it sounds unpleasant It's a seasonal delicacy in Scandinavia, too. I have sucked crawfish as a teenager, but didn't care for it much then, and now I'm a vegetarian, so don't touch them. But we have big crayfish feasts in August-September. The crayfish are boiled in a big pot of water with various seasonings. They are then served with toast. People shell the crayfish and pile the meat on toast. It's a very sociable sort of situation, as the shelling takes a lot of time and there's a lot of chit-chat in the meantime. Here's are a couple of pictures of the spread for one of our feasts. Don't know why this one is on its side. That's dill sticking out of the crayfish and my BIL sitting at the table. http://www.flickr.com/photo_zoom.gne?id=31968944&size=m Mum and me: http://www.flickr.com/photo_zoom.gne?id=31968943&size=m&context=photostream The left-over shells: http://www.flickr.com/photo_zoom.gne?id=31968945&size=m SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. > Here's are a couple of pictures of the spread for one of our feasts. > Don't know why this one is on its side. That's dill sticking out of the > crayfish and my BIL sitting at the table. > http://www.flickr.com/photo_zoom.gne?id=31968944&size=m I'm sorry, but to me, eating crayfish and lobster and the like is basically eating bugs. Very *big* bugs. :) When I was a kid, my parents got something with "lobster sauce" from a Chinese restaurant. I don't even think there was any real lobster in it, because it was as inexpensive as all the other ishes were. But as a kid, I didn't know the difference. All I knew was that lobsters were those monsters swimming in a tank in the supermarket, and I wanted no part of it. But I couldn't tell my parents I was *afraid* of my dinner, so I said I didn't like it, and fortunately, they didn't make me eat it. Now I just feel sad when I see the lobsters swimming in the tank (not at supermarkets anymore, but I do see them in restaurants sometimes). Then I realize how hypocritical I'm being, feeling sorry for lobsters when I feel fine about eating chicken and beef. But that's a whole other subject. :) > Mum and me: > http://www.flickr.com/photo_zoom.gne?id=31968943&size=m&context=photostream You look great! Was that taken recently? Joyce > > Mum and me: > > > http://www.flickr.com/photo_zoom.gne?id=31968943&size=m&context=photostream > > You look great! Was that taken recently? <blush> Thanks. I think I look terrible in the picture, but decided to post the link anyway (my sister took the picture). It was taken out on the island two years ago. SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. If you have ever cooked a live lobster you will know why you feel the way you do. You know, head first into the boiling water. I did it once and never again. I will eat it, gladly, but someone else has to hear that sound not me. > > Here's are a couple of pictures of the spread for one of our feasts. > > Don't know why this one is on its side. That's dill sticking out of the [quoted text clipped - 26 lines] > > Joyce >> Having read the Survey thread, there were lots of foods I didn't >> recognise. So, people, please describe or explain: [quoted text clipped - 25 lines] > Cornbread is technically 'unleavened' in the sense that it contains no > yeast (doesn't rise) - it rises more in the way that a cake would. It's not a yeast-rising bread, true. However, it's not really "unleavened" because it contains baking-powder - which is also considered "leavening" by any kosher cook! And > it is made from not wheat flour - but CORN "meal" (rough ground corn). All the "cornbread" I've ever had contained flour as well as cornmeal. (I think you're confusing it with "hush-puppies" which are deep fried, not baked.) Here is the Biscuit recipe, Will have to make the sausage gravy and write it down as I go. Got this recipe from Lee and it is close to what I always make only fluffier. Grand Biscuits (meaning big ones) 2 Cups all purpose flour 1 Tablespoon Baking Powder 1/2 Teaspoon salt 1 Tablespoon White sugar 1/3 Cup shortening (I use Crisco) 1 Cup Milk Preheat oven to 425 degrees F (220 degrees C) Combine all the dry ingredients and mix well. Add the shortening and cut with fork or pastry cutter until feels like coarse meal. Slowly add milk, mix until dough pulls away from the side of bowl. Pour out on surface with a thin layer of flour. Knead 15 or 20 times. Patr out or rill until 1 inch thick. Cut with large cutter or juice glass dipped in flour. (actually, I use a 5.5 oz cat food tin!) Brush off any excess flour, bake on ungreased cookie sheet in preheated over for13-15 until golden brown. Says it makes six, I get five so, I usually double the recipe. They are big, but one split in half makes a good size serving when covered with Sausage gravy. > Having read the Survey thread, there were lots of foods I didn't > recognise. So, people, please describe or explain: [quoted text clipped - 19 lines] > > Yowie - a bit ignorant of international foodstuffs. > Here is the Biscuit recipe, Will have to make the sausage gravy and > write it down as I go. Got this recipe from Lee and it is close to [quoted text clipped - 10 lines] > > 1/3 Cup shortening (I use Crisco) "shortening" might need more description, as would "Crisco" with is a vegetable shortening sold in the U.S. Butter is the best subsitute but lard comes a close second. Lard is rendered pork fat. > 1 Cup Milk > [quoted text clipped - 13 lines] > are big, but one split in half makes a good size serving when covered > with Sausage gravy. That's a whole different thing! I've never been very good at sausage gravy, but country fried steak in cream gravy is different. I'll have to dig up the recipe from my (now dead) computer. Jill >> Having read the Survey thread, there were lots of foods I didn't >> recognise. So, people, please describe or explain: [quoted text clipped - 20 lines] >> >> Yowie - a bit ignorant of international foodstuffs. Y'know, that sounds an aweful lot like the Yorkshire Pudding and the stuff my mother used to make "Toad in the hole" with. So maybe its not so 'weird' to me after all. Yowie (who would pay a large sum to taste my grandmother's yorshire pud one more time) > Here is the Biscuit recipe, Will have to make the sausage gravy and write > it down as I go. Got this recipe from Lee and it is close to what I always [quoted text clipped - 52 lines] >> >> Yowie - a bit ignorant of international foodstuffs. > Y'know, that sounds an aweful lot like the Yorkshire Pudding and the stuff > my mother used to make "Toad in the hole" with. So maybe its not so [quoted text clipped - 3 lines] > (who would pay a large sum to taste my grandmother's yorshire pud one more > time) I can tell you how to make one, if you want. I make one every Sunday. I eat all sorts of food during the week but Sunday I have to have a roast dinner with Yorkshire pudding. Unlike the purists who think YP should only be had with beef, I am daring enough to eat it with whatever roast meat I decide to have on a Sunday. Chicken, whatever. Sunday dinner is impossible without Yorkshire pudding. My brother will happily eat a curry for his Sunday meal. Now that's beyond the pale for a traditional Brit. Tweed would love that, Lee > > Y'know, that sounds an aweful lot like the Yorkshire Pudding and the stuff > > my mother used to make "Toad in the hole" with. So maybe its not so [quoted text clipped - 15 lines] > > Tweed >> Y'know, that sounds an aweful lot like the Yorkshire Pudding and the >> stuff my mother used to make "Toad in the hole" with. So maybe its not so [quoted text clipped - 7 lines] > eat all sorts of food during the week but Sunday I have to have a roast > dinner with Yorkshire pudding. OOOH, please? Next time I do a roast lamb, I'll try to make one (or small ones in my muffin tin) > Unlike the purists who think YP should only be had with beef, I am daring > enough to eat it with whatever roast meat I decide to have on a Sunday. > Chicken, whatever. Sunday dinner is impossible without Yorkshire pudding. > > My brother will happily eat a curry for his Sunday meal. Now that's > beyond the pale for a traditional Brit. I couldn't be bothered doing a roast every Sunday, but for a special treat I will. Mostly I do garlic & rosemary stuffed leg of lamb. If I remember, I soak it a bottle of red wine the night before, too. Yowie >>> Y'know, that sounds an aweful lot like the Yorkshire Pudding and the >>> stuff my mother used to make "Toad in the hole" with. So maybe its not [quoted text clipped - 10 lines] > OOOH, please? Next time I do a roast lamb, I'll try to make one (or small > ones in my muffin tin) I make mine in an rectangular enamel pie dish 8x6x2" deep. It's enough for 2 people. It works equally well in a pyrex one. Any tin will do, really. I never bother with the small ones, made in muffin type tins - I want too many ;-) You will need: 2 heaped tablespoonsful of plain flour (do NOT use self-raising) 1 egg third of a pint (UK version) milk (I use skimmed but any will do) walnut sized piece of lard large pinch salt (I use low sodium version) Put your flour and salt into a basin and make a well in the middle. Break the egg into it and use a fork as you go round and round the basin until you are sure all the flour is absorbed. Then add the milk gradually beating it with the fork as you go. The amount of milk is not critical, some people I know use up to half a pint. I just splash it in, really.. Then beat it hard for a couple of minutes with your fork until a lot of bubbles appear on the surface. It then needs to "rest" for an hour or so. Then put your tin in the oven with the lard in it, about 230C. It needs to be almost smoking hot before you get the tin out of the oven, beat the batter very slightly again with your fork and pour the YP mixture in, you will know you have it right if the mixture starts to climb the side of the tin slightly and curl at the top. There are two main reasons why people fail with Yorkshire Puddings. They do not get the fat hot enough to start with, or they open the oven to check on the meat while the YP is cooking, they end up with a flat biscuit. It is absolutely fatal to open the oven when a YP is in there unless it is a couple of minutes away from being fully cooked. I hope these instructions will enable you to cook as good a YP as your grandmother made. I like them best smothered in gravy from the joint. Get back to me with the result ;-) Tweed > Having read the Survey thread, there were lots of foods I didn't recognise. > So, people, please describe or explain: > > Enfilade - what is a Cottage Roll? > > Will in New haven - what is Chicken Murphy? Chicken Murphy is an Italian-influenced method of preparing chicken, called "Murphy" because it employs potatos in a manner not common in Italian cooking. It seems to be native to the east coast of the U.S. below New England and above the Mason-Dixon line. It looks like this: Four or five cut up potatos, some salt, garlic, some fresh peppers, some hot vinegar peppers, a can of tomatoes, enough chicken to feed the people expected, olive oil, pepper. This is how my brother makes it. Obviously, more tomatoes would be needed if you were using more than three pounds or so of chicken, as would be true with the other ingredients. It is sometimes, often, made with hot or sweet or hot and sweet sausage replacing about a quarter of the chicken. Sid doesn't usually do that but he has. It is sometimes made without the hot vinegar peppers. No one would talk to Sid if he ever did that. The vinegar peppers are key. If no one in the area has them for sale, we make something else. I have never made this dish but I think I could swing it if I had to. But why have a brother if you have to make the Chicken Murphy yourself? Will in New Haven -- > Granby - well, I've found out recently that biscuits in gravy is not the > same as cookies in gravy and that what you call 'biscuit' I'd probably call [quoted text clipped - 12 lines] > > Yowie - a bit ignorant of international foodstuffs. >> Having read the Survey thread, there were lots of foods I didn't >> recognise. [quoted text clipped - 24 lines] > But why have a brother if you have to make the Chicken Murphy > yourself? What are vinegar peppers? And what sort of 'italian sausage' - a salami, or the stuff you fry up and eat with mashed potato? Yowie > What are vinegar peppers? Small hot peppers, pickled in vinegar. They are usually small enough to be served whole, and nibbled on as a condiment or side item. Peppers that are about half the size of your finger, or smaller, are commonly pickled whole; larger ones are usually sliced up into rings before being pickled, and are more likely to be used in sandwiches than the whole peppers. The flavor varies from mildly hot to extremely hot, depending upon which variety of pepper was used. "Banana peppers" have a pale yellow-green color and a mild flavor, mild enough to eat the whole pepper with one bite. Jalapeños are hotter, enough so that I would recommend eating them only in nibbles. Eating a jalapeño whole, if you aren't acclimated to hot peppers, can be an unpleasant experience. Varieties hotter than the jalapeño are commonly used in sauces, not eaten whole. SignatureJohn F. Eldredge -- john@jfeldredge.com "Reserve your right to think, for even to think wrongly is better than not to think at all." -- Hypatia of Alexandria Like jalipino pappers I think. >> What are vinegar peppers? > [quoted text clipped - 10 lines] > hot peppers, can be an unpleasant experience. Varieties hotter than the > jalapeño are commonly used in sauces, not eaten whole. Yowie kirjoitti: > Having read the Survey thread, there were lots of foods I didn't recognise. > So, people, please describe or explain: > > Christine K. - could you describe 'creamy mince sauce', please? That's no official name or anything...just a description. Within the family, we call it "quick sauce", as it's fairly fast to make. Finely chop and fry some onions until they turn translucent. Add about a pound of mince meat and brown it up too. Add spices to taste (salt, pepper, paprika, whatever else tickles your fancy). Add some flour as thickening agent. Add cream (about 4 dl) and water. (at this stage I sometimes add a beef stock cube, but then I've gone easy on the seasonings earlier, and I may add some tomato puree too) Allow the flour to thicken the sauce. Serve with pasta of your choice (and ketchup). SignatureChristine in Laitila, Finland christal63 (at) gmail (dot) com photos: http://s208.photobucket.com/albums/bb108/christal63/ photos: http://community.webshots.com/user/chkr63 > Yowie kirjoitti: > [quoted text clipped - 8 lines] > Finely chop and fry some onions until they turn translucent. > Add about a pound of mince meat and brown it up too. Another semantic difficulty, Christine - in the US, "mincemeat" is a sweet concoction often used for pies - it consists mainly of raisins and "dessert" spices like cinnamon, cloves, etc., although it may contain candied citrus peel and brandy, also. (Originally, it also contained ground suet - which is why it's called minceMEAT - although I'm not sure the commercial product does.) I think "mince" or "mincemeat" in the rest of the world is what we'd call "ground" meat, here. > Another semantic difficulty, Christine - in the US, > "mincemeat" is a sweet concoction often used for pies - it [quoted text clipped - 5 lines] > "mince" or "mincemeat" in the rest of the world is what we'd > call "ground" meat, here. Oh, thanks for that information, Evelyn. Whenever someone from the UK talks about a "mince pie", I always imagine it's full of dried fruits and those weird "fruitcake" candies. More recently I realized that "mince meat" is what we would call hamburger or ground beef. (I know that technically, a "hamburger" is the patty, but most people I know also call the raw ground beef "hamburger", too - it's just the way that language tends to evolve.) Joyce jXwXeXrXmXoXnXt@sonic.net kirjoitti: > > Another semantic difficulty, Christine - in the US, > > "mincemeat" is a sweet concoction often used for pies - it [quoted text clipped - 16 lines] > > Joyce Thank you, Evelyn, and yes, Joyce, mince to me is ground meat, usually beef, or beef and pork, or just pork, depending on what I happened to buy. The sauce can be made with any variety of mince (ground meat). SignatureChristine in Laitila, Finland christal63 (at) gmail (dot) com photos: http://s208.photobucket.com/albums/bb108/christal63/ photos: http://community.webshots.com/user/chkr63 > > Another semantic difficulty, Christine - in the US, > > "mincemeat" is a sweet concoction often used for pies - it [quoted text clipped - 9 lines] > UK talks about a "mince pie", I always imagine it's full of dried > fruits and those weird "fruitcake" candies. It is. >More recently I realized > that "mince meat" is what we would call hamburger or ground beef. That's minced meat, aka mince. We buy it as pork mince, lamb mince, beef mince etc. The fruit stuff is mincemeat (all one word) > (I know that technically, a "hamburger" is the patty, but most people > I know also call the raw ground beef "hamburger", too - it's just > the way that language tends to evolve.) I always think it very strange that a (US) hamburger is not made of ham - or at least pork! What do you call beefburgers, then? ;-) Tweed >> > Another semantic difficulty, Christine - in the US, >> > "mincemeat" is a sweet concoction often used for pies - it [quoted text clipped - 26 lines] > > Tweed Mad Cow ;-) actually the patties is a called a beef burger Blame Hamburg, Germany for this they used to put pork on a bun or roll. There is a little conterversary about this in the history books. A German vender at the worlds fair ran out of pork sausage patties they only thing on hand was beef. They called the Hamburg Sandwich after their home town. And just like most things it got shortened to the hamburger just like the hot dog it used to be a dachshund; which means little dogs. A guy in the newspaper could not spell it so it got shortened to a hot dog. If you want to know how I know I say it on food network >>> > Another semantic difficulty, Christine - in the US, >>> > "mincemeat" is a sweet concoction often used for pies - it [quoted text clipped - 36 lines] > on hand was beef. They called the Hamburg Sandwich after their home > town. And just like most things it got shortened to the hamburger That's very interesting. Thank you. I've visited Hamburg, no sign of a hamburger in 2003 ;-) > just like the hot dog it used to be a dachshund; which means little dogs. Dachs in German means badger. They were bred to hunt badgers underground hence the short legs. This is the standard dachshund, of course, not the miniatures. If standard dachshunds had long legs they would actually be quite a big dog. Klein is the German word for small or little, so small dog would be kleinhund. > A guy in the newspaper could not spell it so it got shortened to a hot > dog. If you want to know how I know I say it on food network Well, they told you that wrong, then ;-) Tweed >>>> > Another semantic difficulty, Christine - in the US, >>>> > "mincemeat" is a sweet concoction often used for pies - it [quoted text clipped - 57 lines] > > Tweed http://en.wikipedia.org/wiki/Hot_dog Sorry for got to add popular belief >>>>> > Another semantic difficulty, Christine - in the US, >>>>> > "mincemeat" is a sweet concoction often used for pies - it [quoted text clipped - 61 lines] > > Sorry for got to add popular belief I know what a hot dog is, we eat them here. I read your link and didn't notice a dachshund mentioned. Tweed >>>>>> > Another semantic difficulty, Christine - in the US, >>>>>> > "mincemeat" is a sweet concoction often used for pies - it [quoted text clipped - 65 lines] > notice a dachshund mentioned. > Tweed The city of Vienna traces the lineage of the hot dog to the wienerwurst or Viennese sausage, the city of Frankfurt to the frankfurter wurst, which it claims was invented in the 1480s; the hot dog has also been attributed to Johann Georghehner, a 17th century butcher from the Bavarian city of Coburg who is said to have invented the "dachshund" or "little-dog" sausage and brought it to Frankfurt.[1] >Blame Hamburg, Germany for this they used to put pork on a bun or roll. >There is a little conterversary about this in the history books. A German [quoted text clipped - 4 lines] >newspaper could not spell it so it got shortened to a hot dog. If you want >to know how I know I say it on food network Das dachs is the badger. Dachshunds were badger dogs - bred to dig into badger holes to go after badgers. It's hard to believe my neighbor's dachshund ever catching badgers. I don't know whether they ever had hot dogs (wieners) in Vienna (Wien). Bud SignatureThe night is just the shadow of the Earth. > On Fri, 19 Oct 2007 13:19:59 -0400, "Matthew" > [quoted text clipped - 16 lines] > > Bud Off the original topic, but that's real interesting about Doxies. Our dachshund would have taken on a badger, I have no doubt; he had a pretty high opinion of his butt-whipping abilities. Some nights he was a one-dog killing maching. We'd find as many as six gophers piled up at the back door. Sherry >>>>Another semantic difficulty, Christine - in the US, >>>>"mincemeat" is a sweet concoction often used for pies - it [quoted text clipped - 30 lines] > > actually the patties is a called a beef burger The reason it got the name "hamburger" was for Hamburg, Germany! (Although it is not particularly naitive there, any more than wiener sausage is Viennese ("Wien" is the German name for Vienna). > Blame Hamburg, Germany for this they used to put pork on a bun or roll. > There is a little conterversary about this in the history books. A German [quoted text clipped - 4 lines] > newspaper could not spell it so it got shortened to a hot dog. If you want > to know how I know I say it on food network > <jXwXeXrXmXoXnXt@sonic.net> wrote in message >> Whenever someone from the >> UK talks about a "mince pie", I always imagine it's full of dried >> fruits and those weird "fruitcake" candies. > It is. Oh. OK. The plot thickens. :) >> More recently I realized >> that "mince meat" is what we would call hamburger or ground beef. > That's minced meat, aka mince. We buy it as pork mince, lamb mince, beef > mince etc. The fruit stuff is mincemeat (all one word) Ah, then I was right to begin with. There's no actual meat in mincemeat, then? > I always think it very strange that a (US) hamburger is not made of > ham - or at least pork! What do you call beefburgers, then? ;-) A "hamburger" was named after the German city of Hamburg, and it is actually the name of the sandwich consisting of a patty made from ground beef on a roll (with whatever you like to put on that). Similarly, a "frankfurter" - commonly known as a hot dog - was named after the German city of Frankfurt. I don't know why they have those names - maybe they were specialties in those cities? Or maybe there's a colorful story to it? Joyce >>> More recently I realized >>> that "mince meat" is what we would call hamburger or ground beef. [quoted text clipped - 4 lines] > Ah, then I was right to begin with. There's no actual meat in > mincemeat, then? There was meat in the original recipe going back to the middle ages. SignatureAdrian (Owned by Snoopy & Bagheera) Cats leave pawprints on your heart http://community.webshots.com/user/clowderuk > >>> More recently I realized > >>> that "mince meat" is what we would call hamburger or ground beef. [quoted text clipped - 4 lines] > > Ah, then I was right to begin with. There's no actual meat in > > mincemeat, then? > There was meat in the original recipe going back to the middle ages. But not anymore? Joyce > > >>> More recently I realized > > >>> that "mince meat" is what we would call hamburger or ground beef. [quoted text clipped - 10 lines] > >Joyce I haven't made any for more years than I like to remember, but there was definitely meat in it. As I recall I think there was meat, chopped apples, raisins, apple cider and spices. SignatureHugs and Purrs, Nan and the Furkids >>> There was meat in the original recipe going back to the middle ages. >> But not anymore? > I haven't made any for more years than I like to remember, but there > was definitely meat in it. As I recall I think there was meat, > chopped apples, raisins, apple cider and spices. Actually, that sounds really good. I like sweet-savory combinations, but I've never had this particular combo - I should try it. As long as it doesn't have those fruitcake candies - are those actually food? :) Joyce >> I haven't made any for more years than I like to remember, but there >> was definitely meat in it. As I recall I think there was meat, >> chopped apples, raisins, apple cider and spices. > Actually, that sounds really good. I like sweet-savory combinations, > but I've never had this particular combo - I should try it. I also meant to say, could someone post a recipe? Thanks, Joyce This is the same recipe my grandma used, It makes about a gallon. Now, don't have a cow, she made it to last all through the pie bakeing season. I found it again on google and it is from the same year, 1910, and probably same book. I just don't have to retype everything. a.. 3 cups golden raisins b.. 3 cups raisins c.. 3 cups currants d.. 2 1/2 pounds Granny Smith apples e.. 1 pound beef, cooked and minced f.. 3/4 cup citron g.. 1 1/2 tablespoons cinnamon h.. 1/2 teaspoon mace i.. 2 teaspoons grated nutmeg j.. 3 cups brown sugar, packed k.. 2 teaspoons salt l.. 1 quart apple cider m.. 1/2 pound beef suet, minced n.. 1/2 cup brandy METHOD Roughly chop the dried fruit. Peel, core and chop apples into half inch dice. Put all ingredients, except for brandy, into a 8 quart pot. Mix well, and bring to a simmer. Cook, uncovered, until apples are soft, stirring frequently. When softened, cook for 30 minutes, partially covered. Season with brandy. Pack into sterilized jars. Distribute freely in neighborhood, wishing everyone a happy holiday. Yield: About 1 gallon or enough for about 10 pies. > >> I haven't made any for more years than I like to remember, but there > >> was definitely meat in it. As I recall I think there was meat, [quoted text clipped - 7 lines] > Thanks, > Joyce > >> I haven't made any for more years than I like to remember, but there > >> was definitely meat in it. As I recall I think there was meat, [quoted text clipped - 7 lines] >Thanks, >Joyce This was my FIL's recipe and he probably got it from his mother. 6 lbs peeled & cored apples 15 oz box seeded Muscat raisins 11 oz box dried currants 2 c sugar 3 T cinnamon 1 t cloves 1 t allspice Chop apples with a coarse chopper (food grinder) Put raisins & currants in saucepan. Pour 1 qt water over & bring to a boil. Boil for 5 minutes. Mix sugar & spices together and pour over chopped apples. Then pour raisins & currants while still boiling over chopped applies. Let stand in a cool place over night. Cook 2 lbs of lean beef & 1/4 lb of suet with 1 t salt. (I used a slow cooker for this and didn't add any water.) Let get cold and grind through a fine chopper. Mix with apple mixture. Thin to desired consistency with sweet cider. SignatureHugs and Purrs, Nan and the Furkids > This was my FIL's recipe and he probably got it from his mother. [snip mincemeat recipe] Thank you!! I'm going to try this. Joyce Those around me who make their own and the stuff I buy at the store still has meat in it wouldn't like it if it didn't. > > >>> More recently I realized > > >>> that "mince meat" is what we would call hamburger or ground beef. [quoted text clipped - 10 lines] > > Joyce >>>>> More recently I realized >>>>> that "mince meat" is what we would call hamburger or ground beef. [quoted text clipped - 10 lines] > > Joyce Not in the stuff sold ready made but I think some people still make their own using traditional recipes. SignatureAdrian (Owned by Snoopy & Bagheera) Cats leave pawprints on your heart http://community.webshots.com/user/clowderuk > moonglow minnow - what is an apple crisp? It's also known as apple crumble - apples and spices like cinnamon, nutmeg, etc. baked with a brown sugar topping. The recipe usually includes oats as well, but since I can't have oats I have a modified recipe to try. Now, to get up the motivation to peel and slice apples... Maeve >^..^< Signaturehttp://volatiledreams.deep-ice.com http://www.flickr.com/photos/minnow/ >Granby - well, I've found out recently that biscuits in gravy is not the >same as cookies in gravy and that what you call 'biscuit' I'd probably call >'damper' so whilst 'biscuits in gravy' still sounds very weird to me, its >not as weird as I first thought (what I call a 'biscuit' you'd call a >'cookie'). So, how does one make 'biscuits in gravy'? Biscuits are made from flour, milk, butter, baking powder. Pour gravy made from sausage over the biscuits and listen to your arteries harden while you eat. Bud SignatureThe night is just the shadow of the Earth. >>Granby - well, I've found out recently that biscuits in gravy is not the >>same as cookies in gravy and that what you call 'biscuit' I'd probably [quoted text clipped - 8 lines] > > Bud You can make biscuits with butter, but I sure wouldn't. Lard if you can get the good stuff, or shortening. I like them better with buttermilk when I can get it too. Often I'll add just a little bit of lemon juice for the acid to help them to rise if I don't have buttermilk. For biscuits and gravy I like the biscuits more fluffy and less flaky. (Less fat) And don't forget the salt. Shortcake is just biscuit dough with sugar added and baked in a circle instead of cut out into biscuits. (Soda bread is a lot like biscuits) Jo > Having read the Survey thread, there were lots of foods I didn't > recognise. So, people, please describe or explain: [quoted text clipped - 19 lines] > > Yowie - a bit ignorant of international foodstuffs. >> Having read the Survey thread, there were lots of foods I didn't >> recognise. So, people, please describe or explain: [quoted text clipped - 19 lines] >> > Yowie, have you notices the llength of this thread, is wonderful!!! Its a food thread.... For a food thread, its short :-) Yowie give her time, she so fits in here, we don't spend our "girl time discussing clothes much, its all about the food!!!, Lee > >> Having read the Survey thread, there were lots of foods I didn't > >> recognise. So, people, please describe or explain: [quoted text clipped - 25 lines] > > Yowie > Having read the Survey thread, there were lots of foods I didn't recognise. > So, people, please describe or explain: [quoted text clipped - 19 lines] > > Yowie - a bit ignorant of international foodstuffs. Sorry Yowie, doing rpca via Google means that sometimes I don`t get to see answering posts. So this question of yours I found by sheer accident. Here's a site with a recipe you might have a look on: http://allrecipes.com/Recipe/Butter-Cream-Frosting-I/Detail.aspx And here`s another loved german cake, not butter cream but nonetheless yummy: http://www.freiburg-home.com/articles/About_Freiburg/Culture/Black_Forest_gateau /review/ Here`s my aunt's recipe for butter cream: 3 eggs 250 gr. butter 250 gr. sifted powdered sugar (icing sugar) whip together eggs and sugar until frothy and mix with butter, i.e. put in little pieces of butter which was outside the fridge for some time (plain butter, no substitutions like margarine or so) You can vary this ground cream by adding coffee (for Mocca butter cream cake). Strawberries, Cocoa or any other taste you like. There`s a variety of butter cream cake I'd do anything for. It is called "Zuger Cherry Cake", where "Zug" is a town in Switzerland. It is with lots of butter cream and "kirsch brandy", which adds an slightly alcoholic air to the cake. Not for children. Picture here: http://www.flickr.com/photos/kochtopf/241444516/ I didn`t find a recipe in english up to now but will search on. Bettina >> Having read the Survey thread, there were lots of foods I didn't >> recognise. So, people, please describe or explain: [quoted text clipped - 61 lines] > > Bettina That looks delicious! I should know better than to read this group when I'm hungry. ;o) SignatureAdrian (Owned by Snoopy & Bagheera) Cats leave pawprints on your heart http://community.webshots.com/user/clowderuk > >> Having read the Survey thread, there were lots of foods I didn't > >> recognise. So, people, please describe or explain: [quoted text clipped - 69 lines] > > - Zitierten Text anzeigen - Worth every gram on the hips.<g> |
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