cybercat wrote:
> As I have said too many times, I drain mine in a collander over
> a larger pot and dispose of the grease in the garbage.

I see it!

"Ophelia" > wrote in message
...
> cybercat wrote:
>> As I have said too many times, I drain mine in a collander over
>> a larger pot and dispose of the grease in the garbage.
>
> I see it!

Hi Ms. O! How is your evening going? We are having a dreary, cold morning,
but having some glorious rain.

I made penne and cheese (like mac and cheese but with penne!) last night
with half and half and cheddar and salt and pepper. It was very nice, homey
comfort food.

Today, it is a nice beef stew.

How about you?

cybercat wrote:
> "Ophelia" > wrote in message
> ...
>> cybercat wrote:
>>> As I have said too many times, I drain mine in a collander over
>>> a larger pot and dispose of the grease in the garbage.
>>
>> I see it!
>
> Hi Ms. O! How is your evening going?

Just late afternoon here

We are having a dreary, cold
> morning, but having some glorious rain.

Sunny and strong winds. I expect that rain is very welcome during your
drought!

> I made penne and cheese (like mac and cheese but with penne!) last
> night with half and half and cheddar and salt and pepper. It was very
> nice, homey comfort food.

I like penne too

Last night I roasted shoulder of lamb with rosemary and served it with a
nice minty gravy, steamed new pototoes with mint and butter and steamed
white cabbage with chopped leeks.

> Today, it is a nice beef stew.
> How about you?

Today I made spaghetti. For the sauce I used chopped onions, garlic,
carrots softened. I then added a can of chopped tomatoes and a good glug of
Merlot Later I added cubed venison and mushrooms.

Hmmm what are you making tomorrow? I haven't decided yet

In article >,
"Ophelia" > wrote:

> Last night I roasted shoulder of lamb with rosemary and served it with a
> nice minty gravy, steamed new pototoes with mint and butter and steamed
> white cabbage with chopped leeks.

No potatoes and carrots roasted with the lamb? For shame.

Miche

--
Electricians do it in three phases

Miche wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Last night I roasted shoulder of lamb with rosemary and served it
>> with a nice minty gravy, steamed new pototoes with mint and butter
>> and steamed white cabbage with chopped leeks.
>
> No potatoes and carrots roasted with the lamb? For shame.

Not this time)

Another time I will not only roast potatoes with the lamb but I will roast
parsnips and carrots too)

In article >,
"Ophelia" > wrote:

> Miche wrote:
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Last night I roasted shoulder of lamb with rosemary and served it
> >> with a nice minty gravy, steamed new pototoes with mint and butter
> >> and steamed white cabbage with chopped leeks.
> >
> > No potatoes and carrots roasted with the lamb? For shame.
>
> Not this time)
>
> Another time I will not only roast potatoes with the lamb but I will roast
> parsnips and carrots too)

Roast parsnip is one of my very favourite things.

Oooh ooh if you can get pumpkin or butternut squash, they're fantastic
roasted too.

And sweet potatoes, ditto. And garlic (obviously).

Miche

--
Electricians do it in three phases

Miche wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Miche wrote:
>>> In article >,
>>> "Ophelia" > wrote:
>>>
>>>> Last night I roasted shoulder of lamb with rosemary and served it
>>>> with a nice minty gravy, steamed new pototoes with mint and butter
>>>> and steamed white cabbage with chopped leeks.
>>>
>>> No potatoes and carrots roasted with the lamb? For shame.
>>
>> Not this time)
>>
>> Another time I will not only roast potatoes with the lamb but I will
>> roast parsnips and carrots too)
>
> Roast parsnip is one of my very favourite things.

hehe you have good taste)

> Oooh ooh if you can get pumpkin or butternut squash, they're fantastic
> roasted too.

Ooh i haven't tasted that one. I can buy them here, how do I prepare them
for roasting?

>
> And sweet potatoes, ditto. And garlic (obviously).

yessssssssssssss yummmmmmmmmmmm

In article >,
"Ophelia" > wrote:

> Miche wrote:

> > Oooh ooh if you can get pumpkin or butternut squash, they're fantastic
> > roasted too.
>
> Ooh i haven't tasted that one. I can buy them here, how do I prepare them
> for roasting?

Cut into wedges and remove the seeds. Leave the skin on.

Miche

--
Electricians do it in three phases

Miche wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Miche wrote:
>
>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>> fantastic roasted too.
>>
>> Ooh i haven't tasted that one. I can buy them here, how do I
>> prepare them for roasting?
>
> Cut into wedges and remove the seeds. Leave the skin on.

Plain? No additions?

On Sat 08 Mar 2008 01:39:42a, Ophelia told us...

>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>>> fantastic roasted too.
>

I prefer them cut in half, then liberally coated with butter and a sprinkling
of brown sugar and a dash of nutmeg, then roasted til tender. You can baste
the halves with the melted sugar and juices from the squash.

--
Wayne Boatwright
-------------------------------------------
Saturday, 03(III)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 1dys 22hrs 10mins
-------------------------------------------
I don't believe in reason, objective
reality or collective farming.
-------------------------------------------

In article >,
"Ophelia" > wrote:

> Miche wrote:
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Miche wrote:
> >
> >>> Oooh ooh if you can get pumpkin or butternut squash, they're
> >>> fantastic roasted too.
> >>
> >> Ooh i haven't tasted that one. I can buy them here, how do I
> >> prepare them for roasting?
> >
> > Cut into wedges and remove the seeds. Leave the skin on.
>
> Plain? No additions?

No additions, except for a little salt and black pepper.

Miche

--
Electricians do it in three phases

In article 4>,
Wayne Boatwright > wrote:

> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>
> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
> >>>> fantastic roasted too.
> >
>
> I prefer them cut in half, then liberally coated with butter and a sprinkling
> of brown sugar and a dash of nutmeg, then roasted til tender. You can baste
> the halves with the melted sugar and juices from the squash.

But they're so sweet as they are -- why add more sugar?

Miche

--
Electricians do it in three phases

Wayne Boatwright wrote:
> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>
>>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>>>> fantastic roasted too.
>>
>
> I prefer them cut in half, then liberally coated with butter and a
> sprinkling of brown sugar and a dash of nutmeg, then roasted til
> tender. You can baste the halves with the melted sugar and juices
> from the squash.

That sounds nice! Is it a main course or a 'side' If so, with what do you
eat it:?)

Miche wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Miche wrote:
>>> In article >,
>>> "Ophelia" > wrote:
>>>
>>>> Miche wrote:
>>>
>>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>>>> fantastic roasted too.
>>>>
>>>> Ooh i haven't tasted that one. I can buy them here, how do I
>>>> prepare them for roasting?
>>>
>>> Cut into wedges and remove the seeds. Leave the skin on.
>>
>> Plain? No additions?
>
> No additions, except for a little salt and black pepper.

Good, that is two ways to try ) thank you

Miche wrote:
> In article 4>,
> Wayne Boatwright > wrote:
>
>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>
>>>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>>>>> fantastic roasted too.
>>>
>>
>> I prefer them cut in half, then liberally coated with butter and a
>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>> tender. You can baste the halves with the melted sugar and juices
>> from the squash.
>
> But they're so sweet as they are -- why add more sugar?

But what do you serve with it please?

In article >,
"Ophelia" > wrote:

> Miche wrote:
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Miche wrote:
> >>> In article >,
> >>> "Ophelia" > wrote:
> >>>
> >>>> Miche wrote:
> >>>
> >>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
> >>>>> fantastic roasted too.
> >>>>
> >>>> Ooh i haven't tasted that one. I can buy them here, how do I
> >>>> prepare them for roasting?
> >>>
> >>> Cut into wedges and remove the seeds. Leave the skin on.
> >>
> >> Plain? No additions?
> >
> > No additions, except for a little salt and black pepper.
>
> Good, that is two ways to try ) thank you

Butternut squash is one of my very favourite vegetables. It also makes
fabulous soup.

Miche

--
Electricians do it in three phases

Miche > wrote in
:

> In article 4>,
> Wayne Boatwright > wrote:
>
>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>
>> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>> >>>> fantastic roasted too.
>> >
>>
>> I prefer them cut in half, then liberally coated with butter and a
>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>> tender. You can baste the halves with the melted sugar and juices
>> from the squash.
>
> But they're so sweet as they are -- why add more sugar?
>
> Miche
>

I like to cut butternut (skin on; seeds and goop removed)into managable
chunks and drizzle with oil and toss/sprinkle with salt and pepper,
italian herb mix or terragon and roast at 400F till just starting to
brown up nicely. I remove the skin while eating...it is easier thar way.

Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
Dressing and maybe 2 tbsp Maggi sauce this makes way more than you need
but it keeps in the fridge nicely. And it is also good brushed on other
grilled veggies.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hahabogus wrote:
> Miche > wrote in
> :
>
>> In article 4>,
>> Wayne Boatwright > wrote:
>>
>>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>>
>>>>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>>>>>> fantastic roasted too.
>>>>
>>>
>>> I prefer them cut in half, then liberally coated with butter and a
>>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>>> tender. You can baste the halves with the melted sugar and juices
>>> from the squash.
>>
>> But they're so sweet as they are -- why add more sugar?
>>
>> Miche
>>
>
> I like to cut butternut (skin on; seeds and goop removed)into
> managable chunks and drizzle with oil and toss/sprinkle with salt and
> pepper, italian herb mix or terragon and roast at 400F till just
> starting to brown up nicely. I remove the skin while eating...it is
> easier thar way.
>
> Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
> Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
> Dressing and maybe 2 tbsp Maggi sauce this makes way more than you
> need but it keeps in the fridge nicely. And it is also good brushed
> on other grilled veggies.

Thanks Alan. I bought a butternut squash while shopping today

In article >,
hahabogus > wrote:

[butternut squash]

> Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
> Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
> Dressing and maybe 2 tbsp Maggi sauce this makes way more than you need
> but it keeps in the fridge nicely. And it is also good brushed on other
> grilled veggies.

What's "Maggi sauce"?

Miche

--
Electricians do it in three phases

Ophelia wrote:

>
> >
> > Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
> > Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
> > Dressing and maybe 2 tbsp Maggi sauce this makes way more than you
> > need but it keeps in the fridge nicely. And it is also good brushed
> > on other grilled veggies.
>
> Thanks Alan. I bought a butternut squash while shopping today

Use it for soup. Sauté some chopped celery onion and peppers, through in
chunks of carrot and squash, season with salt and pepper and add chicken or
vegetable broth and simmer it for about 20 minutes. Then puree. Just
before serving, add a bit of whipping cream.... but only add cream to what
you are going to eat right away or else it will seperate later.

Dave Smith wrote:
> Ophelia wrote:
>
>>
>>>
>>> Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
>>> Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
>>> Dressing and maybe 2 tbsp Maggi sauce this makes way more than you
>>> need but it keeps in the fridge nicely. And it is also good brushed
>>> on other grilled veggies.
>>
>> Thanks Alan. I bought a butternut squash while shopping today
>
> Use it for soup. Sauté some chopped celery onion and peppers, through
> in chunks of carrot and squash, season with salt and pepper and add
> chicken or vegetable broth and simmer it for about 20 minutes. Then
> puree. Just before serving, add a bit of whipping cream.... but only
> add cream to what you are going to eat right away or else it will
> seperate later.

mmmmMMMMmmmm thanks Dave

On Sun, 09 Mar 2008 06:23:38 +1300, Miche >
wrote:

>In article >,
> hahabogus > wrote:
>
>[butternut squash]
>
>> Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
>> Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
>> Dressing and maybe 2 tbsp Maggi sauce this makes way more than you need
>> but it keeps in the fridge nicely. And it is also good brushed on other
>> grilled veggies.
>
>What's "Maggi sauce"?
>

I'm not a Maggi fan, but some people love it.
http://www.importfood.com/sama6701.html


--
See return address to reply by email
remove the smile first

sf wrote on Sat, 08 Mar 2008 10:34:18 -0800:

??>> In article >,
??>> hahabogus > wrote:
??>>
??>> [butternut squash]
??>>
??>>> Grilled on the BBQ and repeatedly brushed with 1/4 cup of
??>>> a mix of Italian Salad dressing and Maggi sauce is nice
??>>> too. Mix is 1 bottle Dressing and maybe 2 tbsp Maggi
??>>> sauce this makes way more than you need but it keeps in
??>>> the fridge nicely. And it is also good brushed on other
??>>> grilled veggies.
??>>
??>> What's "Maggi sauce"?
??>>
s> I'm not a Maggi fan, but some people love it.
s> http://www.importfood.com/sama6701.html

Can't say I use it much but it's sort of a flavored soy sauce.
The authority on Miso, William Shurtleff, claimed that Maggi
sauce was the result of a Swiss guy, Albert Langgard, filching
the Soy Sauce recipe of the Japanese Mogi family in 1870. I've
never come across the Mogis (perhaps it was spelled Moggy :-)
but Shurtleff also claimed that Miso could be used as a
treatment for radiation sickness.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

sf wrote:
> On Sun, 09 Mar 2008 06:23:38 +1300, Miche >
> wrote:
>
>> In article >,
>> hahabogus > wrote:
>>
>> [butternut squash]
>>
>>> Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
>>> Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
>>> Dressing and maybe 2 tbsp Maggi sauce this makes way more than you
>>> need but it keeps in the fridge nicely. And it is also good
>>> brushed on other grilled veggies.
>>
>> What's "Maggi sauce"?
>>
>
> I'm not a Maggi fan, but some people love it.
> http://www.importfood.com/sama6701.html

I use it.

On Sat, 8 Mar 2008 18:53:03 -0000, "Ophelia" > wrote:

>sf wrote:
>> On Sun, 09 Mar 2008 06:23:38 +1300, Miche >
>> wrote:
>>
>>> In article >,
>>> hahabogus > wrote:
>>>
>>> [butternut squash]
>>>
>>>> Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
>>>> Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
>>>> Dressing and maybe 2 tbsp Maggi sauce this makes way more than you
>>>> need but it keeps in the fridge nicely. And it is also good
>>>> brushed on other grilled veggies.
>>>
>>> What's "Maggi sauce"?
>>>
>>
>> I'm not a Maggi fan, but some people love it.
>> http://www.importfood.com/sama6701.html
>
>I use it.
>
Following up on the link, it looks that it might just be Swiss Soy
Sauce????

On Sat, 8 Mar 2008 18:53:03 -0000, "Ophelia" > wrote:

>sf wrote:
>> On Sun, 09 Mar 2008 06:23:38 +1300, Miche >
>> wrote:
>>
>>> In article >,
>>> hahabogus > wrote:
>>>
>>> [butternut squash]
>>>
>>>> Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
>>>> Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
>>>> Dressing and maybe 2 tbsp Maggi sauce this makes way more than you
>>>> need but it keeps in the fridge nicely. And it is also good
>>>> brushed on other grilled veggies.
>>>
>>> What's "Maggi sauce"?
>>>
>>
>> I'm not a Maggi fan, but some people love it.
>> http://www.importfood.com/sama6701.html
>
>I use it.
>
Do you use it in gravy? I prefer good old L&P instead.

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remove the smile first

sf wrote:
> On Sat, 8 Mar 2008 18:53:03 -0000, "Ophelia" > wrote:
>
>> sf wrote:
>>> On Sun, 09 Mar 2008 06:23:38 +1300, Miche >
>>> wrote:
>>>
>>>> In article >,
>>>> hahabogus > wrote:
>>>>
>>>> [butternut squash]
>>>>
>>>>> Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
>>>>> Italian Salad dressing and Maggi sauce is nice too. Mix is 1
>>>>> bottle Dressing and maybe 2 tbsp Maggi sauce this makes way more
>>>>> than you need but it keeps in the fridge nicely. And it is also
>>>>> good brushed on other grilled veggies.
>>>>
>>>> What's "Maggi sauce"?
>>>>
>>>
>>> I'm not a Maggi fan, but some people love it.
>>> http://www.importfood.com/sama6701.html
>>
>> I use it.
>>
> Do you use it in gravy? I prefer good old L&P instead.

No I use it in stuff like stir fry. I use L&P and also Mushroom Ketchup
too.

On Sat, 8 Mar 2008 19:27:59 -0000, "Ophelia" > wrote:

>Mushroom Ketchup

Whazzat? I've heard of mushroom soy before, but not catsup.

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remove the smile first

In article >, sf wrote:

> On Sun, 09 Mar 2008 06:23:38 +1300, Miche >
> wrote:
>
> >In article >,
> > hahabogus > wrote:
> >
> >[butternut squash]
> >
> >> Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
> >> Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
> >> Dressing and maybe 2 tbsp Maggi sauce this makes way more than you need
> >> but it keeps in the fridge nicely. And it is also good brushed on other
> >> grilled veggies.
> >
> >What's "Maggi sauce"?
> >
>
> I'm not a Maggi fan, but some people love it.
> http://www.importfood.com/sama6701.html

Thanks.

I think we used to have that here when I was little, but I haven't seen
it in years. (Must admit I haven't really been looking, either.)

Miche

--
Electricians do it in three phases

sf wrote:
> On Sat, 8 Mar 2008 19:27:59 -0000, "Ophelia" > wrote:
>
>> Mushroom Ketchup
>
> Whazzat? I've heard of mushroom soy before, but not catsup.

It is not like tomato ketchup. It is thin black liquid

http://thefoody.com/mrsbpreserve/mketchup.html

http://www.ochef.com/133.htm

On Sat, 8 Mar 2008 21:08:34 -0000, "Ophelia" > wrote:

>sf wrote:
>> On Sat, 8 Mar 2008 19:27:59 -0000, "Ophelia" > wrote:
>>
>>> Mushroom Ketchup
>>
>> Whazzat? I've heard of mushroom soy before, but not catsup.
>
>It is not like tomato ketchup. It is thin black liquid
>
>http://thefoody.com/mrsbpreserve/mketchup.html
>
>http://www.ochef.com/133.htm
>
HUH! Sounds like it would be useful at my house. Is it commercial or
just home made?

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On Wed, 05 Mar 2008 22:48:32 -0800, Dan Leifker >
wrote:

>I have a recipe that calls for cooked ground beef. I'd like to remove
>as much fat as possible before I add other ingredients.
>
>Friend #1 told me to boil (!) the ground beef and stir until the meat is
>browned, and then pour off all the water. I tried this, and the meat
>disintegrates into very tiny pieces, almost like coarse sand. (That
>turned my sloppy Joes into sludge.)
>
>Friend #2 said cook the meat as usual, and then add a quart of two of
>ice water. The fat solidifies and rises to the top, and then I pour off
>all the liquid.
>
>Friend #3 said the advice from Friend #2 was utter nonsense, and that I
>should just cook the darn meat, pour off the fat, and proceed with the
>recipe.
>
>Any suggestions for the best way to drain fat from ground beef? Friend
>#3 also said not to waste money on high-grade ground beef with less fat,
>because you can pour off all the fat after cooking.

If I have ground beef that needs draining I cook it up in the pan as
usual but without adding any liquid or any seasoning except onion,
garlic and salt and pepper (just because seasoned ground beef smells
MUCH nicer cooking than beef by itself...) then when it looks like the
fat has all come out of the meat, I tip it into a colander - OVER A
BOWL - and let it sit there and drain for a few minutes. Most of the
fat will drain away through the holes, and you won't be losing flavour
the way washing/boiling it does.

"Karen AKA Kajikit" > wrote in message
news
> On Wed, 05 Mar 2008 22:48:32 -0800, Dan Leifker
> >
> wrote:
>
>>I have a recipe that calls for cooked ground beef. I'd like
>>to remove
>>as much fat as possible before I add other ingredients.
>>
> If I have ground beef that needs draining I cook it up in the
> pan as
> usual but without adding any liquid or any seasoning except
> onion,
> garlic and salt and pepper (just because seasoned ground beef
> smells
> MUCH nicer cooking than beef by itself...) then when it looks
> like the
> fat has all come out of the meat, I tip it into a colander -
> OVER A
> BOWL - and let it sit there and drain for a few minutes. Most
> of the
> fat will drain away through the holes, and you won't be losing
> flavour
> the way washing/boiling it does.

I don't know if you noticed my early suggestion, which iwas to
cook with water, strain, separate off the fat and repeat. The
final strained broth is rich in taste and can be concentrated
and added back to the meat for further cooking.



--
Jim Silverton
Potomac, Maryland

On Sat 08 Mar 2008 03:26:10a, Ophelia told us...

> Miche wrote:
>> In article 4>,
>> Wayne Boatwright > wrote:
>>
>>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>>
>>>>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>>>>>> fantastic roasted too.
>>>>
>>>
>>> I prefer them cut in half, then liberally coated with butter and a
>>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>>> tender. You can baste the halves with the melted sugar and juices
>>> from the squash.
>>
>> But they're so sweet as they are -- why add more sugar?
>
> But what do you serve with it please?
>
>
>

It's the "yellow" vegetable for the meal. Serve along with a meat and a
green vegetable. Usually no potatoes.

--
Wayne Boatwright
-------------------------------------------
Saturday, 03(III)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 1dys 5mins
-------------------------------------------
Sturgeon's Law: Ninety percent of
everything is crud.
-------------------------------------------

On Sat 08 Mar 2008 02:17:22a, Miche told us...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>
>> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>> >>>> fantastic roasted too.
>> >
>>
>> I prefer them cut in half, then liberally coated with butter and a
>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>> tender. You can baste the halves with the melted sugar and juices from
>> the squash.
>
> But they're so sweet as they are -- why add more sugar?
>
> Miche
>

Because I like it that way? I don't really find any winter squash all that
sweet on its own. It's a common preparation in the US.

Of course, there are savory preparations, too. Some would include garlic
and herbs.

It's all a matter of choice, AFAIC.

--
Wayne Boatwright
-------------------------------------------
Saturday, 03(III)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 1dys 5mins
-------------------------------------------
Sturgeon's Law: Ninety percent of
everything is crud.
-------------------------------------------

On Sat 08 Mar 2008 02:20:45a, Ophelia told us...

> Wayne Boatwright wrote:
>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>
>>>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>>>>> fantastic roasted too.
>>>
>>
>> I prefer them cut in half, then liberally coated with butter and a
>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>> tender. You can baste the halves with the melted sugar and juices
>> from the squash.
>
> That sounds nice! Is it a main course or a 'side' If so, with what do
you
> eat it:?)
>
>
>

Definitely a side dish when prepared this way. A meat and green veggie are
good companions.

--
Wayne Boatwright
-------------------------------------------
Saturday, 03(III)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 1dys 5mins
-------------------------------------------
Sturgeon's Law: Ninety percent of
everything is crud.
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In article 4>,
Wayne Boatwright > wrote:

> On Sat 08 Mar 2008 02:17:22a, Miche told us...
>
> > In article 4>,
> > Wayne Boatwright > wrote:
> >
> >> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
> >>
> >> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
> >> >>>> fantastic roasted too.
> >> >
> >>
> >> I prefer them cut in half, then liberally coated with butter and a
> >> sprinkling of brown sugar and a dash of nutmeg, then roasted til
> >> tender. You can baste the halves with the melted sugar and juices from
> >> the squash.
> >
> > But they're so sweet as they are -- why add more sugar?

>
> Because I like it that way? I don't really find any winter squash all that
> sweet on its own. It's a common preparation in the US.

Huh. Nobody in NZ would think of adding sugar to them unless they were
making muffins or etc.

> Of course, there are savory preparations, too. Some would include garlic
> and herbs.

I make butternut soup with Thai-style spices and chunky peanut butter.
Sooo good.

> It's all a matter of choice, AFAIC.

Well yeah, but some choices mystify me.

Miche

--
Electricians do it in three phases

On Sun 09 Mar 2008 12:42:39a, Miche told us...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> On Sat 08 Mar 2008 02:17:22a, Miche told us...
>>
>> > In article 4>,
>> > Wayne Boatwright > wrote:
>> >
>> >> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>> >>
>> >> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>> >> >>>> fantastic roasted too.
>> >> >
>> >>
>> >> I prefer them cut in half, then liberally coated with butter and a
>> >> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>> >> tender. You can baste the halves with the melted sugar and juices
>> >> from the squash.
>> >
>> > But they're so sweet as they are -- why add more sugar?
>
>>
>> Because I like it that way? I don't really find any winter squash all
>> that sweet on its own. It's a common preparation in the US.
>
> Huh. Nobody in NZ would think of adding sugar to them unless they were
> making muffins or etc.

Different worlds. :-)

>> Of course, there are savory preparations, too. Some would include
>> garlic and herbs.
>
> I make butternut soup with Thai-style spices and chunky peanut butter.
> Sooo good.

That really does sound good. Recipe?

>> It's all a matter of choice, AFAIC.
>
> Well yeah, but some choices mystify me.

As they do me. I've heard some recipes that seem popular that I couldn't
imagine eating. :-)

--
Wayne Boatwright
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Sunday, 03(III)/09(IX)/08(MMVIII)
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Countdown till Memorial Day
11wks 22hrs 25mins
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Winston Peters, a rebel without a caucus.
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sf wrote:
> HUH! Sounds like it would be useful at my house. Is it commercial or
> just home made?

In my very young and keen to make everything from scratch days, I made it
myself. I buy it now
this is the one I use and I see they send it abroad!

http://www.britsuperstore.com/acatalog/Geo_Watkins.html

Wayne Boatwright wrote:
> On Sat 08 Mar 2008 03:26:10a, Ophelia told us...
>
>> Miche wrote:
>>> In article 4>,
>>> Wayne Boatwright > wrote:
>>>
>>>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>>>
>>>>>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>>>>>>> fantastic roasted too.
>>>>>
>>>>
>>>> I prefer them cut in half, then liberally coated with butter and a
>>>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>>>> tender. You can baste the halves with the melted sugar and juices
>>>> from the squash.
>>>
>>> But they're so sweet as they are -- why add more sugar?
>>
>> But what do you serve with it please?
>>
>>
>>
>
> It's the "yellow" vegetable for the meal. Serve along with a meat
> and a green vegetable. Usually no potatoes.

thanks Wayne