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Cat Forum / Cat Anecdotes / March 2005Hi Guys. First Time Poster
Hi guys. First time poster long time reader. Just wanted to say "Hi" ;) On a side note my Hubby is REAL excited about this new IPO stock GRDX. They just started trading this one like 2 days ago. It's already almost doubled in just 2 days! My Husband is really excited about this stock. Say's it could make us some really BIG money. You guys should check it out. Just spreading the wealth ;) Go to http://www.otcbb.com and check symbol : GRDX you will see how big the growth is :) Let me know what you guys think ; -- tracy412 "tracy412" <tracy412.1m2c53@news.catbanter.com> wrote in message > growth is :) Let me know what you guys think ;) I think you are a sick troll who knows nothing of usenet protocols. "Jo Firey" <JAfirey@NETZERO.NET> had some very interesting things to say about Re: Hi Guys. First Time Poster: >I think you are a sick troll who knows nothing of usenet protocols. Not necessarily a troll, but a blatant spammer, IMO.  Signature"The universe is quite robust in design and appears to be doing just fine on its own, incompetent support staff notwithstanding. :-)" - the Dennis formerly known as (evil), MCFL > Hi guys. First time poster long time reader. > Just wanted to say "Hi" ;) < <snipped garbage> > Got this from a friend on another group (for pen-pals) Stilton Chicken for 2. Two skinned chicken breasts 4 slices of Parma ham 4oz oz blue Stilton cheese one of those tall thin pots of fresh double cream a good shake of paprika pepper, black pepper and salt (to taste) A shake of Maggie or Lea and Perrins Method Cut a small slit in the top of each chicken breast and push in a 1/4" sliver of the stilton into each one. (The rest of the stilton goes in the sauce) Wrap each chicken breast in two slices of Parma ham. (If you sort of *spiral* it round the chicken, two slices will completely cover each one). Bake in an ovenproof dish for 20 - 30 mins on a preheated 200* oven until you are confident the chicken is cooked through. Either keep it hot on a very low heat with foil over it, or re-heat it in the microwave for 2 minutes just before serving. I Prefer the latter - it stays more moist that way, To make the Sauce, warm the cream over a medium hob heat and add all the other ingredients as it starts to heat up, stirring to distribute everything evenly. Add any juices from the cooked chicken, then pour the hot sauce over the chicken breasts to serve. I'm not 100% sure what all the ingredients are (though I do know Lea & Perrins). The friend is from the UK. Smokie Darling (Annie) >> Hi guys. First time poster long time reader. >> Just wanted to say "Hi" ;) [quoted text clipped - 38 lines] > > Smokie Darling (Annie) I live only 12 miles away from Melton Mowbray where Stilton cheese is made. It's yummy, comes in white and blue forms. If you cannot get it, you could use Gorgonzola, which is a bit similar, but Stilton is better ;-) And if you can't get Parma ham - which I don't particularly like - I'm sure a good quality smoked ham would do just as well. Lea & Perrins is Worcestershire sauce, a secret UK recipe that I hope you can get in the USA. Put a few shakes of W sauce in a glass of tomato juice for a nice drink. Tweed > >> Hi guys. First time poster long time reader. > >> Just wanted to say "Hi" ;) [quoted text clipped - 48 lines] > > Tweed Oh I adore Lea & Perrins. It's been around as long as I can remember, so the US has been importing it for years and years. It's actually a nice marinade for beef as well, mixed with a bit of bottled water. Smokie Darling (Annie) > Oh I adore Lea & Perrins. It's been around as long as I can remember, > so the US has been importing it for years and years. It's actually a > nice marinade for beef as well, mixed with a bit of bottled water. > > Smokie Darling (Annie) And in meatloaf. >>> Hi guys. First time poster long time reader. >>> Just wanted to say "Hi" ;) [quoted text clipped - 48 lines] > > Tweed Our refridgerator has never been without Lea& Perrins. > Lea & Perrins is Worcestershire sauce, a secret UK recipe that I hope > you can get in the USA. Put a few shakes of W sauce in a glass of > tomato juice for a nice drink. > > Tweed DH sent me to the store for Worchestershire (I can't pronounce or spell that to save my life) sauce a few months ago. I brought home ... some brand. Not L&P. What did I know? Well, apparently not much. "What's this?" sniffed DH. "This isn't W sauce." *sigh* Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >> Lea & Perrins is Worcestershire sauce, a secret UK recipe that I hope >> you can get in the USA. Put a few shakes of W sauce in a glass of [quoted text clipped - 5 lines] > that > to save my life sauce a few months ago. Wustersheer. I brought home ... some brand. Not > L&P. What did I know? Well, apparently not much. "What's this?" sniffed > DH. > "This isn't W sauce." > > *sigh* There is only one W sauce and you need to find it <bg> I'm not sure why it's called sauce. It is thin, like brown water but could blow your head off if you added too much. Tweed >>> Lea & Perrins is Worcestershire sauce, a secret UK recipe that I >>> hope you can get in the USA. Put a few shakes of W sauce in a [quoted text clipped - 20 lines] > > Tweed Lea & Perrins is *great* stuff. However, some American companies (French's, I believe) make what they call Worcestershire sauce and it costs less. Similar taste but it's just not the same thing as L&P. Jill > Lea & Perrins is *great* stuff. However, some American companies (French's, > I believe) make what they call Worcestershire sauce and it costs less. > Similar taste but it's just not the same thing as L&P. > > Jill Funny, I still think Lea & Perrins is the "only" place that made Worcestershire sauce. The rest is NOT right. Pam S. >> Lea & Perrins is *great* stuff. However, some American companies >> (French's, [quoted text clipped - 7 lines] > > Pam S. Absolutely. It might even be illegal to call sauce "Worcestershire" if it's not made where it should be, in the UK. It's illegal to call cheese Stilton unless it's made around Melton Mowbray in Leicestershire. See all about wonderful Stilton cheese here: http://www.stiltoncheese.com/ Tweed >> DH sent me to the store for Worchestershire (I can't pronounce or spell >> that to save my life sauce a few months ago. > > Wustersheer. I just call it "wuh ... wurster ... wustah ..." until DH (or whoever) says it for me. I'm pretty good with pronouncing words, but skipping entire syllables in the middle just throws me for a loop! >> I brought home ... some brand. Not L&P. What did I know? Well, >> apparently not much. "What's this?" sniffed DH. "This isn't W [quoted text clipped - 3 lines] > why it's called sauce. It is thin, like brown water but could blow > your head off if you added too much. Yup, we have the real deal in our pantry now. I'll admit there's a big difference in "zip" between the subpar stuff I bought in ignorance and the real L&P stuff. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >>> DH sent me to the store for Worchestershire (I can't pronounce or >>> spell that to save my life sauce a few months ago. [quoted text clipped - 21 lines] > > pictures: http://www.bounceswoosh.org/rpca Have you read how L&P *makes* this stuff? I went to their web site, and while they don't list *all* of their ingredients (like Col. Sander's, it's a 'secret recipe'), they do tell a lot of it, and the process. "The main ingredients involved in the making of our famous Lea & Perrins Worcestershire sauce (as listed on the bottle) are: Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarinds, Shallots or Onions, Garlic, Spices and Flavouring. The first step is to lightly crush the British onions, French garlic and Danish shallots. These are then stored and aged in barrels of malt vinegar. Once they are sufficiently matured, they are transferred to huge vats and mixed with Spanish salted anchovies, black tamarinds from Calcutta, red hot chillies from China, cloves from Madagascar and black strap molasses from the Caribbean. The process of mixing, stirring and pumping continues until the sauce is ready, at which point it is strained and bottled. It takes up to two years to make a bottle of Lea & Perrins Worcestershire Sauce. " http://www.leaperrins.com/about/how.php --? The ONE and ONLY lefthanded-pathetic-paranoid-psychotic-sarcastic-wiseass-ditzy former-blonde in Bloomington! (And proud of it, too)? email me at nalee1964 (at) insightbb (dot) com http://community.webshots.com/user/mgcmdjeep On 2005-03-19, Magic Mood Jeep© penned: > The process of mixing, stirring and pumping continues until the sauce is > ready, at which point it is strained and bottled. It takes up to two years > to make a bottle of Lea & Perrins Worcestershire Sauce. " Well, then, I guess it's a good thing it's so yummy! Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >>Hi guys. First time poster long time reader. >>Just wanted to say "Hi" ;) [quoted text clipped - 38 lines] > > Smokie Darling (Annie) <delurk> Sounds way too good to be wasted on this weak troll attempt. Anyone remember to bring the (obvious) Spam (tm)? Where are the Vikings when you need 'em? ;) Tch....they didn't even bring up tu-tu's. Very disappointing. Now I'm going to go try that recipe...:) Purrs all! Chris, Tripper, Katie, and Hazard </delurk> >>Hi guys. First time poster long time reader. >>Just wanted to say "Hi" ;) [quoted text clipped - 36 lines] > I'm not 100% sure what all the ingredients are (though I do know Lea & > Perrins). The friend is from the UK. Sounds wonderful! I think by "Maggie" she may mean "Maggi" - a brand of bottled sauce I've seen here in the U.S., also. I'm not sure you can GET the "double cream" here, though - Trader Joe Markets have a "heavy cream" in their dairy case, but I'm not sure that would be the same thing. (As long as the Stilton would give it a tang, anyway, I think I'd be inclined to use commercial sour cream, if I couldn't find anything labeled "double" cream.) > Sounds wonderful! I think by "Maggie" she may mean "Maggi" > - a brand of bottled sauce I've seen here in the U.S., also. [quoted text clipped - 4 lines] > inclined to use commercial sour cream, if I couldn't find > anything labeled "double" cream.) Double cream is basically plain cream that is heavier, and you could use it for whipping if you wanted. It isn't sour cream (and not sweetened either). I think you are right in comparing it to heavy cream. I checked on a website and it gave this explanation: "In general, it means a fairly thick, relatively high-butterfat cream. Double cream is the British designation for super-rich cream — with 48% butterfat. By contrast, whipping cream in the United States has between 30% and 40% butterfat. Light creams, or single cream in Britain, which average around 20% butterfat, are not as stable for cooking, are more prone to curdling in the presence of acids or high heat, and so are not called for as often in recipes." Parma ham is a type of dry cured, *very* thinly sliced ham from one region of Italy. Very delicious on its own, or sometimes served with melon. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > > Sounds wonderful! I think by "Maggie" she may mean "Maggi" > > - a brand of bottled sauce I've seen here in the U.S., also. [quoted text clipped - 12 lines] > "In general, it means a fairly thick, relatively high-butterfat cream. > Double cream is the British designation for super-rich cream - with 48% > butterfat. By contrast, whipping cream in the United States has between > 30% and 40% butterfat. Light creams, or single cream in Britain, which [quoted text clipped - 12 lines] > "He looked a fierce and quarrelsome cat, but claw he never would; > He only bit the ones he loved, because they tasted good." S. Greenfield Ooooh, this is so wonderful, I was hoping that if I printed that recipe here, someone would see the "Britishisms" and explain them to me. You are all the most wonderful people (aside from being cat fiends)! Oops, I'm gushing, and that isn't appropriate. I do apologize. Smokie Darling (Annie) -- Honestly, I went to the doctor's office the other day. After filling out 40 or 50 forms, I was then escorted to an examination room. At which point, the Physician's Assistant (sorry, the Physician's @ss) asks me, "Do you suffer from your Rhuematoid Arthritis?" "No," I said, "I am a masochist, so I enjoy the gut wrenching pain. Thank you for asking." > Parma ham is a type of dry cured, *very* thinly sliced ham from one region > of Italy. Very delicious on its own, or sometimes served with melon. Sounds like proscuitto? (sp?) Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >> Parma ham is a type of dry cured, *very* thinly sliced ham from one >> region of Italy. Very delicious on its own, or sometimes served with >> melon. > > Sounds like proscuitto? (sp?) Very much like it. I think Parma is a region in Italy (but don't quote me on that). Jill >>> Parma ham is a type of dry cured, *very* thinly sliced ham from one region >>> of Italy. Very delicious on its own, or sometimes served with melon. [quoted text clipped - 3 lines] > Very much like it. I think Parma is a region in Italy (but don't quote me > on that). Is it as salty as proscuitto? Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >>>> Parma ham is a type of dry cured, *very* thinly sliced ham from >>>> one region of Italy. Very delicious on its own, or sometimes [quoted text clipped - 6 lines] > > Is it as salty as proscuitto? I believe so. I tend not to buy either one. In fact, I have no idea if Persia likes ham since I rarely if ever buy it. Jill >>> Parma ham is a type of dry cured, *very* thinly sliced ham from one >>> region of Italy. Very delicious on its own, or sometimes served with [quoted text clipped - 6 lines] > >Jill Exactly. It's where Parmesan cheese comes from too. Theresa Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh My Blog: http://www.humanitas.blogspot.com > Sounds like proscuitto? (sp?) Yes, I think it is also called 'Proscuitto de Parma' (also, sp? ;-) ) deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield >>Sounds like proscuitto? (sp?) > > Yes, I think it is also called 'Proscuitto de Parma' (also, sp? ;-) ) "Prosciuto". Language lesson: In Italian "c" followed by an "e" or an "i" is soft like "ch" in English (and even softer if the "c" is preceded by an "s"). To get its pronounciation of "proh-SHOO-toh", the "i" has to follow the "c", not come trailng after the "u". (I have trouble remembering spelling rules for English, but that one stuck from singing Italian opera most of my life.) ;-) > "Prosciuto". Language lesson: In Italian "c" followed by > an "e" or an "i" is soft like "ch" in English (and even [quoted text clipped - 3 lines] > remembering spelling rules for English, but that one stuck > from singing Italian opera most of my life.) ;-) Grazie ;-)) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > I'm not 100% sure what all the ingredients are (though I do know Lea & > Perrins). The friend is from the UK. Haha. I was reading this wondering, what's stilton and parma ham? "maggie or lea and perrins" is most likely "maggi" or worchestire sauce, right? Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > > I'm not 100% sure what all the ingredients are (though I do know Lea & > > Perrins). The friend is from the UK. [quoted text clipped - 8 lines] > > pictures: http://www.bounceswoosh.org/rpca Yep, I know Lea & Perrins, and that's what I'd use. I'm just glad that we have an international group, now I even know what all the other stuff is (yeehaw). Guess what I've decided to fix for supper? Smokie Darling (Annie) |
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