"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > <Snip some (drool!) food talk!>
> >
> > Made a good meal last night, just from 'end of shopping week' odds and
> > ends - chopped a large onion and a leek, sweated down in olive oil and
> > butter until slightly caramelised - and all nice and sweet, added 4
creamed
> > cloves of garlic, a sprinkle of salt and some black pepper, some milk
after
> > another few mines, then half a vegetable stock cube (no art. ingredients
in
> > these), then grated a _small_ amount of *very* powerful, full flavoured
> > cheddar to it, added a couple big spoon's full of cream cheese (cheese
> > flavour was kept mild over all), tiny bit of wild oregano, some parsley,
> > thickened it some with (sacrilige!) 'corn starch', then added some
chopped
> > up smoked Scottish salmon, more black pepper, and served it on pasta
> > twists - didn't turn out like a thrown-together from odds and ends meal
at
> > all - it was absolutely delicious! Only thing it was maybe missing, was
a
> > squeeze or two of fresh lemon juice, and it could have taken, *of
course*,
> > some nice wild mushrooms too! Heheheh... Made Kath happy as it was
though -
> > she was expecting something lke cheese on toast, since we had all but
> > nothing in the cupboards!
> >
> > Damn I love to cook...
>
> Me too!
> the above sounds wunderful. Probably would have gone well with chicken
> too1

Smoked chicken! ',;~}~

> > > Any hints for poppy seed?
> > > They go well over steamed asparagus and brocolli!!!
> >
> > Afraid not - I don't really use them! Far as I know though, they don't
> > benefit from roasting any, since their flavour is already apparent in
the
> > 'raw' state?
>
> Seem to be.
> I'll add them with some melted butter and/or cheese to brocolli,
> asparagus, and other greens.

I shall have to tray that, thanks.

> > My favourite cracker-buiscuits are actually poppy and sesame seed
thins -
> > love them with some really strong cheese and a couple slices of hot
chile on
> > top (preferabley red habaneros!), as a 'TV' snack with a cold beer or 5,
> > heheheh...
>
> MMmmmm!!!
> How are your hab' bushes looking?

Still green, still have afew peppers on them ripening, but I harvested 1 1/4
lb from the hab and 1 3/4 from the 'bonnet only a couple weeks ago. The ones
still on will I'm sure, be the last until next year - just don't think they
get enough warmth and light to flower now, despite the gas heater being in
there - can't afford to run that flat-out 24/7 to even try.

They're looking green, bushy and healthy still though!

> > > > > > > The oil is VERY strong and rich so I use maybe a teaspoon max.
in
> > a
> > > > > > > recipe and that is not much! But it's enough. <lol>
> > > > > >
> > > > > > Oh aye - I use the stuff quite a bit with fried soft noodles -
love
> > it,
> > > > but
> > > > > > like you say, gotta go easy with it! Learned that to my
detriment my
> > > > first
> > > > > > time with the stuff, heheheheh...
> > > > >
> > > > > Now you know why it comes in such small bottles. ;-)
> > > >
> > > > I thought t was just because of the marketing cheapskates ',;~}~
> > >
> > > Yeah, right! <G>
> >
> > Heheheh, yeah well, well Tobasco do it with their hot sauces, and the're
not
> > exactly volcanic ones to start with! Well, maybe the Carribean one with
Habs
> > in it is on its way there...heheh...
>
> I've never had tobasco. Ever.

It has quite a unique flavour to it, from the fermentation process - I
really do enjoy it for that. There's nothing else to be used for a good
bloody mary!

> Jalapenos now, that's another story!
> I just love poppers!
> Jalapenos with the seeds removed, stuffed with cream cheese or cheddar,
> then coated in a cornmeal batter and deep fried.
>
> They are a common treat here in the south!

Oh hells yeah - made similar myself over here!

Not done the batter/fry thing though.

Last time we stuffed the peppers with cream cheese, black pepper, a little
mixed herbs and roasted creamed 'mono' garlic and theye were delicious!


Shaun aRe