In article >,
(Victor Sack) wrote:

> notbob > wrote:
>
> > Mom bought some parsnips. What the heck do ya' do with 'em?
>
> Two or three years ago, I posted the ultimate parsnip recipe, one that
> has long become Barb's favourite. The fabulous recipe comes from
> <http://www.foodandwinelovers.com.au/...=4&episodeID=4
> 5>.
>
> Victor
>
> Blackberry Beetroot Soup with Parsnip Ice Cream
> Raymond Capaldi
>
> Ingredients:
> Blackberry Beetroot Soup
> 500g blackberries
> 800g cooked beetroot
> 60g icing sugar
> 100ml mineral water
>
> Parsnip Ice Cream
> 400g small parsnips
> 100g sugar
> Egg yolks
> Vanilla pod
> UHT milk or sheep's milk
> 5 coffee beans
> Cream
>
> Suggested garnishes
> 100g candied beetroot
> 18 blackberries
> Mint
> 50g lemon curd
> Coffee salt
>
> Method:
> Blackberry Beetroot Soup
> The blackberry soup is better made 24 hours before. Place the
> blackberries in a bowl with a cooked beetroot. Sprinkle with icing
> sugar. Leave in warm place for one hour, then break up with fork. Do not
> use liquidisers as this will lose the colour. Pass through muslin
> overnight.
>
> Parsnip Ice Cream
> 1. Roast the parsnips with the sugar on slow oven, 100°C, until cooked.
> Stir the parsnips every 10 minutes so that they are covered all round,
> cool down once ready
> 2. Simmer the milk to 60°C with the vanilla pod and coffee beans in a
> heavy-based pan
> 3. Whisk on to the eggs. Place the parsnips/egg mix in liquidisers,
> blend for 10 mins until smooth. Pass through muslin
> 4. Return to cleaned saucepan, place on low heat
> 5. Stir continuously with wooden spoon, until the mixture coats back of
> spoon
> 6. Pass through a fine strainer into a bowl
> 7. Freeze in an ice cream machine
>
> Plating
> Place candied beetroot in bowl, quenelle lemon curd, then pour chilled
> soup into the bowl. Quenelle the ice cream, sprinkle the coffee salt.
> Serve
>
> TIP Coffee beans bring out the flavour of vanilla


Where in hell do you come up with these things, Bubba? JAYzuzz!! Icing
sugar? Beets? Coffee beans? Lemon curd? Just when i think I've
seen the most revolting thing you've invented, you come up with some
anew. You can get help for this, you know.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

In article 4>,
Wayne Boatwright > wrote:

> On Sat 26 Apr 2008 03:49:28p, Melba's Jammin' told us...
>
> > In article 4>,
> > Wayne Boatwright > wrote:
> >
> >> On Sat 26 Apr 2008 01:12:47p, Melba's Jammin' told us...
> >>
> >> > In article <e_6dnUMxOMRjHY7VnZ2dnUVZ_sWdnZ2d@rawbandwidth>,
> >> > "The Ranger" > wrote:
> >> >
> >> >> Melba's Jammin' > wrote in message
> >> >> ... [snip]
> >> >> > I like them but I've never eaten them as a side vegetable.
> >> >>
> >> >> That's cuz you've deprived you'se'f of some grand eats!
> >> >> Roast'em and be treated!
> >> >>
> >> >> The Ranger
> >> >
> >> >
> >> > One of those things I never think about doing. I come from boiled
> >> > vegetables, not roasted ones. You roast chicken. Pork roast. Pot
> >> > roast. Weenies. Marshmallows. Not wegetables.
> >>
> >> You don't roast vegetables with pot roast? Amazing!
> >
> > Yeah, yeah, yeah.
> > Funny, but I don't think of them as "roasted vegetables." And
> > technically, since they are in a covered pot, ARE they "roasted"?
>
> Well, I don't know if, technically, they are "roasted", but it is a pot
> *roast*.

Right. The cut of meat is a roast. <b>

> Actually, I often do pot roasts in the oven in a roasting bag,
> and the vegetables and roast do, indeed, get "roasted" and brown.
>
> > I DO do red-skin potatoes, quartered, oiled and herbed. Hmmmmm. Why do
> > I "roast" those but "bake" a russet as a carrier for sour cream and
> > butter/ '-)
>
> The little difference I see is the prep, but I would agree as to terms.
> Similarly to your red-skins, you can oil and roast parsnips and carrots the
> same way. Much different flavor than cooked stovetop.

OK, so maybe I'll try it sometime. I think I roasted some vegetables
once, perhaps incorrectly. I remember being completely underwhelmed.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

"Melba's Jammin'" > wrote in message
...
> In article >,
> (Victor Sack) wrote:
>> Blackberry Beetroot Soup with Parsnip Ice Cream
>> Raymond Capaldi

>
> Where in hell do you come up with these things, Bubba? JAYzuzz!! Icing
> sugar? Beets? Coffee beans? Lemon curd? Just when i think I've
> seen the most revolting thing you've invented, you come up with some
> anew. You can get help for this, you know.

But why would he want to when he can elicit such perfect responses from
Yourself?

TammyM

On Sat, 26 Apr 2008 18:01:35 GMT, notbob > wrote:

>Mom bought some parsnips. What the heck do ya' do with 'em?

Peel them, cut off the woody end, and roast them. Yum! They come out
lovely and sweet...

Melba's Jammin' wrote:
>
> I DO do red-skin potatoes, quartered, oiled and herbed. Hmmmmm. Why do
> I "roast" those but "bake" a russet as a carrier for sour cream and
> butter/ '-)

If you want a taste of heaven, try roasting wedges of yams (dark
orange sweet potatoes) tossed with olive oil and your favorite spice blend.
No sugar; they have their own that becomes very pronounced when they are
cooked this way.

gloria p

notbob wrote:
>
> Mom bought some parsnips. What the heck do ya' do with 'em?
>
> nb

Roast and glaze them.
Steam/sauce them.
Cook with carrots and/or apples and puree.
Slice and deep fry.
Cook until overdone and mash into a puree.
Add to veg soup.
Do anything to them that would work with carrots or potatoes.

On Sat 26 Apr 2008 06:53:23p, Gloria P told us...

> Melba's Jammin' wrote:
>>
>> I DO do red-skin potatoes, quartered, oiled and herbed. Hmmmmm. Why do
>> I "roast" those but "bake" a russet as a carrier for sour cream and
>> butter/ '-)
>
> If you want a taste of heaven, try roasting wedges of yams (dark
> orange sweet potatoes) tossed with olive oil and your favorite spice
blend.
> No sugar; they have their own that becomes very pronounced when they are
> cooked this way.
>
> gloria p
>

I bet that's delicious, and I'll give it a try. My usual favorite way with
those dark orange yams is to simply rub the skin with solid shortening and
roast at 325 or 350 for a long time, like an hour and a half. When I start
to see the juices they exude begin to caramelize, then I know they're done.
Perfect plain or especially with some butter.

--
Wayne Boatwright
-------------------------------------------
Saturday, 04(IV)/26(XXVI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
4wks 1dys 4hrs 30mins
-------------------------------------------
What do you mean, *you're* a solipsist?
-------------------------------------------

In article >, artisan2
@ix.netcom.com says...
> On Sat, 26 Apr 2008 19:39:28 -0400, Dave Smith
> > wrote:
>
> >Me too. I was never a fan of parsnip, having only had them boiled and finding
> >them really nasty. A few years ago we tried them roasted and they are
> >incredible. It is hard to believe it is the same vegetable. Usually when we
> >roasted them we also do some carrots, also much better roasted than boiled.
>
> It's the same way with cauliflower. It is wonderful roasted..and as
> you said, hard to believe it is the same vegetable as when
> boiled/steamed.
>
> Christine
>

So true. Don't get me wrong I like it raw to steamed to boiled but
roasted just kicks it up a few levels in terms of sweetness.

On Sat, 26 Apr 2008 20:35:36 GMT, hahabogus > wrote:

>sf <.> wrote in :
>
>> Take one, grate it up and throw it into
>
>I'm with you this far... But I throw mine into garbage can.
>
>I dispise parsnips. If they didn't add that certain thing to chicken stock
>I would gladly remain parsnip free for a life time.

A little parsnip goes a long way and I love it in winter soup!

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

On Sat, 26 Apr 2008 18:41:52 GMT, notbob > wrote:

>On 2008-04-26, The Ranger > wrote:
>
>> butter, salt and pepper to taste, broil over 400°F heat for 40
>> minutes (or until browned to your taste); serve with slab o'
>> meat of your choosing and Arrogant *******.
>
>O0oh! ..sounds real tasty. Great combo, too. If it don't turn out, you can
>toss the neeps and toast the AB.
>
>Unfortunately, Mom is well away to destroying them. Gonna boil first, then
>fry 'em. I'm afraid to look.
>
Let her do it in peace. After she's gone you're going to wish you had
her to rag about with us.

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

sf wrote:
> On Sat, 26 Apr 2008 18:41:52 GMT, notbob > wrote:
>
>> On 2008-04-26, The Ranger > wrote:
>>
>>> butter, salt and pepper to taste, broil over 400°F heat for 40
>>> minutes (or until browned to your taste); serve with slab o'
>>> meat of your choosing and Arrogant *******.
>>
>> O0oh! ..sounds real tasty. Great combo, too. If it don't turn out,
>> you can toss the neeps and toast the AB.
>>
>> Unfortunately, Mom is well away to destroying them. Gonna boil
>> first, then fry 'em. I'm afraid to look.
>>
> Let her do it in peace. After she's gone you're going to wish you had
> her to rag about with us.
>
I don't see where he posted what she did with them turned out *great* We
were in chat when he tasted them (she'd also sauteed some mushrooms to death
and added some strips of bell pepper). And it was a winning combination!

Jill

"Melba's Jammin'" > wrote in message
news:barbschaller-> I DO do red-skin potatoes, quartered, oiled and herbed.
Hmmmmm.

Barb, if you treat parsnips exactly the way you do your potatoes, they will
be delicious.

I hate parsnips other than roasted and I could never put them in soup.

"Dave Smith" > wrote in message >

Me too. I was never a fan of parsnip, having only had them boiled and
finding
> them really nasty. A few years ago we tried them roasted and they are
> incredible. It is hard to believe it is the same vegetable. Usually when
> we
> roasted them we also do some carrots, also much better roasted than
> boiled.

Absolutely!!

Wayne Boatwright wrote:
> My usual favorite way with
> those dark orange yams is to simply rub the skin with solid shortening and
> roast at 325 or 350 for a long time, like an hour and a half. When I start
> to see the juices they exude begin to caramelize, then I know they're done.
> Perfect plain or especially with some butter.


That's the trick with sweet potatoes. (We're talking about the same
vegetable. In my world, a "yam" is different, a root vegetable with a
cream color.) Anything that cooks them, then cooks them longer, brings
out that caramelized sweet flavor. It's heaven.


I like to bake them until they're soft, then mix with other ingredients
including a very little bit of brown sugar, pour into a pie crust, then
bake again in a pie. Delicious.


--Lia

In article >,
"TammyM" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > (Victor Sack) wrote:
> >> Blackberry Beetroot Soup with Parsnip Ice Cream
> >> Raymond Capaldi
>
> >
> > Where in hell do you come up with these things, Bubba? JAYzuzz!! Icing
> > sugar? Beets? Coffee beans? Lemon curd? Just when i think I've
> > seen the most revolting thing you've invented, you come up with some
> > anew. You can get help for this, you know.
>
> But why would he want to when he can elicit such perfect responses from
> Yourself?
>
> TammyM

True, true. I'm cheaper than therapy.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

In article >,
"Ophelia" > wrote:

> "Melba's Jammin'" > wrote in message
> news:barbschaller-> I DO do red-skin potatoes, quartered, oiled and herbed.
> Hmmmmm.
>
> Barb, if you treat parsnips exactly the way you do your potatoes, they will
> be delicious.
>
> I hate parsnips other than roasted and I could never put them in soup.

Thanks, O. Will they take longer than my potatoes to roast? In a hot
oven, they can be done in maybe 20 minutes or so. I love the flavor of
parsley.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

On Sun 27 Apr 2008 05:00:12a, Julia Altshuler told us...

> Wayne Boatwright wrote:
>> My usual favorite way with
>> those dark orange yams is to simply rub the skin with solid shortening
>> and roast at 325 or 350 for a long time, like an hour and a half. When
>> I start to see the juices they exude begin to caramelize, then I know
>> they're done. Perfect plain or especially with some butter.
>
>
> That's the trick with sweet potatoes. (We're talking about the same
> vegetable. In my world, a "yam" is different, a root vegetable with a
> cream color.) Anything that cooks them, then cooks them longer, brings
> out that caramelized sweet flavor. It's heaven.
>
>
> I like to bake them until they're soft, then mix with other ingredients
> including a very little bit of brown sugar, pour into a pie crust, then
> bake again in a pie. Delicious.
>
>
> --Lia
>
>

Oh, yes, Sweet Potato Pie, one of my very favorites!

--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Rogation Sunday
Countdown till Memorial Day
4wks 16hrs 40mins
-------------------------------------------
'It's not funny; I'm just pointing it
out.' -- Tom Servo
-------------------------------------------

Melba's Jammin' wrote:
> In article >,
> "Ophelia" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> news:barbschaller-> I DO do red-skin potatoes, quartered, oiled and
>> herbed. Hmmmmm.
>>
>> Barb, if you treat parsnips exactly the way you do your potatoes,
>> they will be delicious.
>>
>> I hate parsnips other than roasted and I could never put them in
>> soup.
>
> Thanks, O. Will they take longer than my potatoes to roast? In a hot
> oven, they can be done in maybe 20 minutes or so. I love the flavor
> of parsley.

You might want to steam them or boil for a few minutes just to soften them
first

On Apr 26, 8:09*pm, Christine Dabney > wrote:
> On Sat, 26 Apr 2008 19:39:28 -0400, Dave Smith
>
> > wrote:
> >Me too. I was never a fan of parsnip, having only had them boiled and finding
> >them really nasty. *A few years ago we tried them roasted and they are
> >incredible. It is hard to believe it is the same vegetable. Usually when we
> >roasted them we also do some carrots, also much better roasted than boiled.
>
> It's the same way with cauliflower. *It is wonderful roasted..and as
> you said, hard to believe it is the same vegetable as when
> boiled/steamed.

I never heard of that before. It sounds well worth trying. Thanks.

John Kane Kingston ON Canada

On Apr 26, 4:07*pm, "jmcquown" > wrote:
> Ophelia wrote:
> > notbob wrote:
> >> Mom bought some parsnips. *What the heck do ya' do with 'em?
>
> > Roast them with goose fat and sprinkle with parmesan
>
> I'm pretty sure nb doesn't have goose fat sitting around

Doesnt' take all that much time to nip out, scrag a goose and get some
goose fat.
John Kane Kingston ON Canada

John Kane wrote:
> On Apr 26, 4:07 pm, "jmcquown" > wrote:
>> Ophelia wrote:
>>> notbob wrote:
>>>> Mom bought some parsnips. What the heck do ya' do with 'em?
>>
>>> Roast them with goose fat and sprinkle with parmesan
>>
>> I'm pretty sure nb doesn't have goose fat sitting around
>
> Doesnt' take all that much time to nip out, scrag a goose and get some
> goose fat.

LOL. We can buy it in jars. But any fat or oil will do a good job. I am
afraid Jill likes to thinks she is 'clever'. In any case, this would only
be relevent if nb to told us that he can't find goose fat

On Sun 27 Apr 2008 09:10:45a, Janet Baraclough told us...

>
> I forgot spicy parsnip soup.
>
> Chop an onion, a celery stick, 3 peeled parsnips,and a cooking apple
> and sweat them in a little olive oil in your soup pot. Add a teaspoon of
> Madras curry powder and a half teaspoon of cumin and stir around. Add
> stock, bring just to the boil and simmer until the veg are cooked.
> Liquidise and adjust seasoning. If you want you can stir in cream.
>
> Janet

That sounds very good, Janet, especially with a bit of cream!

--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Rogation Sunday
Countdown till Memorial Day
4wks 11hrs 40mins
-------------------------------------------
I never remember a face, but I always
forget a name.
-------------------------------------------

Christine Dabney wrote:

> >Me too. I was never a fan of parsnip, having only had them boiled and finding
> >them really nasty. A few years ago we tried them roasted and they are
> >incredible. It is hard to believe it is the same vegetable. Usually when we
> >roasted them we also do some carrots, also much better roasted than boiled.
>
> It's the same way with cauliflower. It is wonderful roasted..and as
> you said, hard to believe it is the same vegetable as when
> boiled/steamed.
>

I don't put cauliflower and parsnip in the same category. I love parsnips roasted,
but find them vile when boiled. Cauliflower is good when roasted, but it is also
good boil. It can also be done on the BBQ grill. Toss them in yoghurt with some
curry powder and let them marinate for an hour or so and slap them on the grill.
Delicious.

Melba's Jammin' > wrote:

> (Victor Sack) wrote:
>
> > Two or three years ago, I posted the ultimate parsnip recipe, one that
> > has long become Barb's favourite. The fabulous recipe comes from
> > <http://www.foodandwinelovers.com.au/...riesID=4&episo
> > deID=4 5>.
> > Blackberry Beetroot Soup with Parsnip Ice Cream
> > Raymond Capaldi
>
> Icing
> sugar? Beets? Coffee beans? Lemon curd?

I am extremely gratified by your intense interest in this magnificent
dish, resulting in such a detailed analysis of its ingredients.
Considering that it is Orthodox Easter Sunday today, this can mean only
one thing: you are serving the dish at the celebratory dinner. This is
a very good choice, for not only is the dish festive, it is fittingly
wholesome for the occasion.

Bubba

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > (Victor Sack) wrote:
> >
> > > Two or three years ago, I posted the ultimate parsnip recipe, one that
> > > has long become Barb's favourite. The fabulous recipe comes from
> > > <http://www.foodandwinelovers.com.au/...riesID=4&episo
> > > deID=4 5>.
> > > Blackberry Beetroot Soup with Parsnip Ice Cream
> > > Raymond Capaldi
> >
> > Icing
> > sugar? Beets? Coffee beans? Lemon curd?
>
> I am extremely gratified by your intense interest in this magnificent
> dish, resulting in such a detailed analysis of its ingredients.
> Considering that it is Orthodox Easter Sunday today, this can mean only
> one thing: you are serving the dish at the celebratory dinner. This is
> a very good choice, for not only is the dish festive, it is fittingly
> wholesome for the occasion.
>
> Bubba

Bubba, my extended family no longer gathers for Pascha. Nor does my
immediate family for that matter. I made a small hrutka for the western
Easter celebration a month ago. Could have made it smaller, even. I
wound up tossing half of it. I picked up some kolbasa, a 1" thick slab
of their double smoked ham (it was only $3/lb!!, some Krakowska, a
horseradish root, a poppyseed roll, a poor excuse for a kolach, an
eggtwist loaf, and a couple other sausages at Kramarczuk's on Friday. I
forgot to bring June and Steve the prepared horseradish I made from the
root. And I forgot to bring JunieBug some Proper Pirohy, too. She's
ready for The Little Bundle to be here (Oh, I remember the feeling well)
and it was really nice to see folks again before she delivers (within a
month). They are going to be such fine parents. Lucky baby!!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

Ophelia wrote:
> John Kane wrote:
>> On Apr 26, 4:07 pm, "jmcquown" > wrote:
>>> Ophelia wrote:
>>>> notbob wrote:
>>>>> Mom bought some parsnips. What the heck do ya' do with 'em?
>>>
>>>> Roast them with goose fat and sprinkle with parmesan
>>>
>>> I'm pretty sure nb doesn't have goose fat sitting around
>>
>> Doesnt' take all that much time to nip out, scrag a goose and get
>> some goose fat.
>
> LOL. We can buy it in jars. But any fat or oil will do a good job.
> I am afraid Jill likes to thinks she is 'clever'. In any case, this
> would only be relevent if nb to told us that he can't find goose fat

I wasn't being 'clever'. I was in chat with nb at the time and I know he
didn't have goose fat. I also knew exactly what his mother was doing with
the parsnips. You're the one who was speculating.

Jill

Janet Baraclough wrote:
> The message
> >
> from John Kane > contains these words:
>
>> On Apr 26, 4:07 pm, "jmcquown" > wrote:
>>> Ophelia wrote:
>>>> notbob wrote:
>>>>> Mom bought some parsnips. What the heck do ya' do with 'em?
>>>
>>>> Roast them with goose fat and sprinkle with parmesan
>>>
>>> I'm pretty sure nb doesn't have goose fat sitting around
>
>> Doesnt' take all that much time to nip out, scrag a goose and get
>> some goose fat.
>> John Kane Kingston ON Canada
>
> Even easier to just buy a jar or tin of goose fat in the
> supermarket.
>
> Janet
>
Yeah, right. Point that out to me (or nb) at the grocery store. Might as
well say "Just go to TJ's!" LOL

jmcquown wrote:
> Ophelia wrote:
>> John Kane wrote:
>>> On Apr 26, 4:07 pm, "jmcquown" > wrote:
>>>> Ophelia wrote:
>>>>> notbob wrote:
>>>>>> Mom bought some parsnips. What the heck do ya' do with 'em?
>>>>
>>>>> Roast them with goose fat and sprinkle with parmesan
>>>>
>>>> I'm pretty sure nb doesn't have goose fat sitting around
>>>
>>> Doesnt' take all that much time to nip out, scrag a goose and get
>>> some goose fat.
>>
>> LOL. We can buy it in jars. But any fat or oil will do a good job.
>> I am afraid Jill likes to thinks she is 'clever'. In any case, this
>> would only be relevent if nb to told us that he can't find goose
>> fat
>
> I wasn't being 'clever'. I was in chat with nb at the time and I
> know he didn't have goose fat. I also knew exactly what his mother
> was doing with the parsnips. You're the one who was speculating.

I could only go by what was said. Instead of saying you were pretty sure...
he had no goose fat, why did you not say, I know he has no goose fat.

You are being disingenuous to degree!

Perhaps you are on the bottle again.

On Apr 27, 10:41 am, "Ophelia" > wrote:
> "Melba's Jammin'" > wrote in message
>
> news:barbschaller-> I DO do red-skin potatoes, quartered, oiled and herbed.
> Hmmmmm.
>
> Barb, if you treat parsnips exactly the way you do your potatoes, they will
> be delicious.
>
> I hate parsnips other than roasted and I could never put them in soup.

I often roast parsnips with parmesan and shove 'em in a blender with
stock and a little milk: they make a great soup!

On Sun 27 Apr 2008 11:50:03a, Ophelia told us...

> John Kane wrote:
>> On Apr 26, 4:07 pm, "jmcquown" > wrote:
>>> Ophelia wrote:
>>>> notbob wrote:
>>>>> Mom bought some parsnips. What the heck do ya' do with 'em?
>>>
>>>> Roast them with goose fat and sprinkle with parmesan
>>>
>>> I'm pretty sure nb doesn't have goose fat sitting around
>>
>> Doesnt' take all that much time to nip out, scrag a goose and get some
>> goose fat.
>
> LOL. We can buy it in jars. But any fat or oil will do a good job. I
> am afraid Jill likes to thinks she is 'clever'. In any case, this
> would only be relevent if nb to told us that he can't find goose fat
>
>
>

Ophelia, in the US it would be virtually unheard of to find goose fat in
jars. It's even difficult to find chicken fat in jars unless you go to a
Jewish/kosher market. Most folks would never having it on hand. The same
goes for clotted cream, fresh gooseberries and any color of fresh currants.
Once in a blue moon you might find either of those in some obscure country
market or farm stand, but even that's iffy. I'm sure that's true of other
food items, too. IIRC, "corned beef" in the UK is what folks associate
with a canned meat product. Here we buy entire corned (but uncooked)
briskets of beef for cooking at home.

--
Wayne Boatwright
-------------------------------------------
Monday, 04(IV)/28(XXVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 6dys 16hrs 15mins
-------------------------------------------
Whatever happened to Rodney Allen
Rippy? Check your Jumbo Jack.
-------------------------------------------

Wayne Boatwright wrote:
> Ophelia, in the US it would be virtually unheard of to find goose fat
> in jars. It's even difficult to find chicken fat in jars unless you
> go to a Jewish/kosher market. Most folks would never having it on
> hand. The same goes for clotted cream, fresh gooseberries and any
> color of fresh currants. Once in a blue moon you might find either of
> those in some obscure country market or farm stand, but even that's
> iffy. I'm sure that's true of other food items, too. IIRC, "corned
> beef" in the UK is what folks associate with a canned meat product.
> Here we buy entire corned (but uncooked) briskets of beef for cooking
> at home.

Thanks Wayne Yes I knew about the corned beef. Shame about the goose fat
though, it takes roasted veggies to a whole new level)

It would work with bacon fat too. I believe some people save theirs?

It is a big shame about berries. My David usually has porridge for his
breakfast with fruit; blackberries, blueberries, blackcurrants, raspberries
and sometimes strawberries.

I know you can't grow them where you are, but would it not be possible to
grow them in cooler areas?

Ophelia wrote:
> jmcquown wrote:
>> Ophelia wrote:
>>> John Kane wrote:
>>>> On Apr 26, 4:07 pm, "jmcquown" > wrote:
>>>>> Ophelia wrote:
>>>>>> notbob wrote:
>>>>>>> Mom bought some parsnips. What the heck do ya' do with 'em?
>>>>>
>>>>>> Roast them with goose fat and sprinkle with parmesan
>>>>>
>>>>> I'm pretty sure nb doesn't have goose fat sitting around
>>>>
>>>> Doesnt' take all that much time to nip out, scrag a goose and get
>>>> some goose fat.
>>>
>>> LOL. We can buy it in jars. But any fat or oil will do a good job.
>>> I am afraid Jill likes to thinks she is 'clever'. In any case,
>>> this would only be relevent if nb to told us that he can't find
>>> goose fat
>>
>> I wasn't being 'clever'. I was in chat with nb at the time and I
>> know he didn't have goose fat. I also knew exactly what his mother
>> was doing with the parsnips. You're the one who was speculating.
>
> I could only go by what was said. Instead of saying you were pretty
> sure... he had no goose fat, why did you not say, I know he has no
> goose fat.
>
> You are being disingenuous to degree!
>
> Perhaps you are on the bottle again.
>
You and a gazillion others find "the bottle" to be the quick, easy answer to
everything. I get tired of it. I really do.

Did it ever occur to you nb didn't want me to say exactly what his mother
was doing with the parsnips? I said he didn't have goose fat; whether you
thought it was cute or not, he didn't. How much more plainly could I have
said it?

Jill

jmcquown wrote:
>>>
>>> I wasn't being 'clever'. I was in chat with nb at the time and I
>>> know he didn't have goose fat. I also knew exactly what his mother
>>> was doing with the parsnips. You're the one who was speculating.
>>
>> I could only go by what was said. Instead of saying you were pretty
>> sure... he had no goose fat, why did you not say, 'I know he has no
>> goose fat'.
>>
>> You are being disingenuous to degree!
>>
>> Perhaps you are on the bottle again.
>>
> You and a gazillion others find "the bottle" to be the quick, easy
> answer to everything. I get tired of it. I really do.

You can't blame us when you act the way you do!!!!!!!!


> Did it ever occur to you nb didn't want me to say exactly what his
> mother was doing with the parsnips?

Bullshit! He said it himself

"Unfortunately, Mom is well away to destroying them. Gonna boil first, then
fry 'em. I'm afraid to look"

Why would he tell only you? Is goose fat a banned substance in your
country??

"Hah! Jill and I are on chat. She knows what my mom has in store.
*** I posted it elsewhere***"

I said he didn't have goose fat;
> whether you thought it was cute or not, he didn't. How much more
> plainly could I have said it?

No you didn't!

"I'm pretty sure nb doesn't have goose fat sitting around "

But you weren't just pretty sure, you now say you knew. Had you been told
not to tell, you would have said nothing. That is what most people would
do. So you told a lie???

Psst guess what, we have no goosefat, but don't tell anyone ok! This will
be our little secret!

Pah, you wonder why we think you are on the bottle, either that or you are
just plain stupid

I really can't be bothered with your prevarications. Grow up!

On 2008-04-28, Ophelia > wrote:

> Instead of saying you were pretty sure...
> he had no goose fat, why did you not say, I know he has no goose fat.


> You are being disingenuous to degree!
>
> Perhaps you are on the bottle again.

You, madam, are being just plain mean spirited and ill mannered. Jill was
not trying to be clever. She was just relating what she knew to be true.
Besides, since when do any of us have to check in with you on how we phrase
our posts? Also, the rest of your comments are also uncalled for and quite
out of line.

If you want to pick a fight, madam, I am humbly at your service.

nb

notbob wrote:
> On 2008-04-28, Ophelia > wrote:
>
>> Instead of saying you were pretty sure...
>> he had no goose fat, why did you not say, I know he has no goose fat.
>
>
>> You are being disingenuous to degree!
>>
>> Perhaps you are on the bottle again.
>
> You, madam, are being just plain mean spirited and ill mannered.
> Jill was not trying to be clever. She was just relating what she
> knew to be true. Besides, since when do any of us have to check in
> with you on how we phrase our posts?

You don't, but it is probably best if you don't tell all before she starts
making thing up.

Also, the rest of your comments
> are also uncalled for and quite out of line.
>
> If you want to pick a fight, madam, I am humbly at your service.
>
> nb

Nahh. you keep your little secrets safe. I can't be bothered any more.

On Mon 28 Apr 2008 08:16:31a, Ophelia told us...

> Wayne Boatwright wrote:
>> Ophelia, in the US it would be virtually unheard of to find goose fat
>> in jars. It's even difficult to find chicken fat in jars unless you
>> go to a Jewish/kosher market. Most folks would never having it on
>> hand. The same goes for clotted cream, fresh gooseberries and any
>> color of fresh currants. Once in a blue moon you might find either of
>> those in some obscure country market or farm stand, but even that's
>> iffy. I'm sure that's true of other food items, too. IIRC, "corned
>> beef" in the UK is what folks associate with a canned meat product.
>> Here we buy entire corned (but uncooked) briskets of beef for cooking
>> at home.
>
> Thanks Wayne Yes I knew about the corned beef. Shame about the goose
> fat though, it takes roasted veggies to a whole new level)
>
> It would work with bacon fat too. I believe some people save theirs?

Yes, I save mine. We don't eat a lot of bacon for health reasons, but I
never throw away the fat when we do have it.

> It is a big shame about berries. My David usually has porridge for his
> breakfast with fruit; blackberries, blueberries, blackcurrants,
> raspberries and sometimes strawberries.

I can get all the ones you mentioned except for the blackcurrants. And, as
I wrote earlier, cannot get fresh gooseberries. As far as fresh berries
go, neither gooseberries nor currant seem to be popular in the US. I can
buy canned gooseberries, but they come out of the can looking like snot
(ugh!) I can buy imported black currant jam and red currant jam is made
here in the US.

We do have a few berries that I don't think you have. Huckleberries,
Marionberries, Loganberries, Boysenberries, and Mulberries, but they're not
always available at the shops.

>
> I know you can't grow them where you are, but would it not be possible
> to grow them in cooler areas?

They are grown commercially in cooler climates, but they never seem to
reach the marketplace as fresh fruit. I suspect, too, that individiuals to
have gooseberries and currants in their gardens, but they're not available
to me. When we lived in Ohio I had redcurrant bushes that produced large
volumes fruit. What I didn't use fresh I made into jam and conserve. I
love a good redcurrant tart!

It's been nearly 20 years ago that I bought fresh gooseberries. We had
gone one a short driving vacation to Kentucky and stopped at a country
store just before heading home in order to buy some country cured ham.
They had beautiful gooseberries, and I bought every carton they had. :-)



--
Wayne Boatwright
-------------------------------------------
Monday, 04(IV)/28(XXVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 6dys 13hrs 25mins
-------------------------------------------
Useless Invention: Cat flap for the fridge.
-------------------------------------------

CP wrote:

>> I hate parsnips other than roasted and I could never put them in soup.
>
> I often roast parsnips with parmesan and shove 'em in a blender with
> stock and a little milk: they make a great soup!

I once added too many to a chicken soup though.. and it sweetened the
entire soup entirely too much. I've learned to be more restrained with
the parsnips.

Melba's Jammin' > wrote:

> Bubba, my extended family no longer gathers for Pascha. Nor does my
> immediate family for that matter. I made a small hrutka for the western
> Easter celebration a month ago.

Do you put raisins in your hrutka?

> And I forgot to bring JunieBug some Proper Pirohy, too. She's
> ready for The Little Bundle to be here (Oh, I remember the feeling well)
> and it was really nice to see folks again before she delivers (within a
> month). They are going to be such fine parents. Lucky baby!!

Well I don't know... just imagine having old Josh for a mother!

Bubba

Victor Sack wrote:

> Melba's Jammin' > wrote:
>
>> Bubba, my extended family no longer gathers for Pascha. Nor does my
>> immediate family for that matter. I made a small hrutka for the western
>> Easter celebration a month ago.
>
> Do you put raisins in your hrutka?

Not knowing what a hrutka is, my imagination makes that question sound
either dirty or painful or both.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On Mon 28 Apr 2008 07:32:19p, Blinky the Shark told us...

> Victor Sack wrote:
>
>> Melba's Jammin' > wrote:
>>
>>> Bubba, my extended family no longer gathers for Pascha. Nor does my
>>> immediate family for that matter. I made a small hrutka for the
western
>>> Easter celebration a month ago.
>>
>> Do you put raisins in your hrutka?
>
> Not knowing what a hrutka is, my imagination makes that question sound
> either dirty or painful or both.
>
>

"Egg cheese", one way of making it:

http://www.recipezaar.com/174728

--
Wayne Boatwright
-------------------------------------------
Monday, 04(IV)/28(XXVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 6dys 3hrs 45mins
-------------------------------------------
Best diet: Eat as much as you want,
but don't swallow it.
-------------------------------------------