Wayne Boatwright wrote:

> 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:

Well, you sure took all the fun out of *that*...

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

Ophelia wrote:
> 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!

Good lord! And to think I thought I liked you. He posted what his mother
was doing while we were in chat, in fact, he said I'd outed him because we
were talking about it. We were having fun with it.

We were also talking about how everyone accuses everyone of drinking. Seems
to be the favourite thing around here. You don't know me so don't run off
at the mouth. Goose fat indeed. I'll bet you're full of it.

Jill

Ophelia wrote:
> 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.

She obviously can't take being "outed". Goose fat, indeed. Like it's oh so
common on U.S. shelves. Or maybe she doesn't like the fact that we were
chatting and I was having fun with you and the parsnip episode. That's more
like it. Jealous.

Jill

On Tue 29 Apr 2008 02:59:28a, Blinky the Shark told us...

> Wayne Boatwright wrote:
>
>> 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:
>
> Well, you sure took all the fun out of *that*...
>

I have my ways. :-))

--
Wayne Boatwright
-------------------------------------------
Tuesday, 04(IV)/29(XXIX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 5dys 19hrs 25mins
-------------------------------------------
I embrace poverty! To annoy me, send money.
-------------------------------------------

> We were also talking about how everyone accuses everyone of drinking.
> Seems to be the favourite thing around here. You don't know me so
> don't run off at the mouth. Goose fat indeed. I'll bet you're full
> of it.

You weren't saying that when I was asking people to cut you some slack

Goose fat is good Being a shithead is not!

Just so you know, I will say what I like, when I like, so as you so coarsely
put it, I will run off at the mouth whenever I so wish

I am finished with you. Get back to your bottle, shithead!

jmcquown wrote:
> She obviously can't take being "outed". Goose fat, indeed. Like
> it's oh so common on U.S. shelves. Or maybe she doesn't like the
> fact that we were chatting and I was having fun with you and the
> parsnip episode. That's more like it. Jealous.

Outed!! As what?? Jealous? of you........LOLOL

Your brain is pickled.

Ophelia wrote:
>> We were also talking about how everyone accuses everyone of drinking.
>> Seems to be the favourite thing around here. You don't know me so
>> don't run off at the mouth. Goose fat indeed. I'll bet you're full
>> of it.
>
> You weren't saying that when I was asking people to cut you some
> slack
>
When did I ever ask you to cut me some slack? I don't require your
approval.

> Goose fat is good Being a shithead is not!
>
Goose fat isn't common in the U.S. and you damn well know it.

> Just so you know, I will say what I like, when I like, so as you so
> coarsely put it, I will run off at the mouth whenever I so wish
>
> I am finished with you. Get back to your bottle, shithead!

Oh pooh. You probably drink me under the table you stupid wench.

jmcquown wrote:
>>
> Goose fat isn't common in the U.S. and you damn well know it.

As a matter of fact I didn't know it until you got nasty! It is available
here in jars in most supermarkets.

All I was doing was contributing to the thread. Your reaction I did not
expect.

I shall not respond again to your crass stupidity.

On Tue, 29 Apr 2008 16:25:15 +0100, Ophelia wrote:

> jmcquown wrote:
>>>
>> Goose fat isn't common in the U.S. and you damn well know it.
>
> As a matter of fact I didn't know it until you got nasty! It is
> available here in jars in most supermarkets.
>
> All I was doing was contributing to the thread. Your reaction I did not
> expect.
>
> I shall not respond again to your crass stupidity.

O, forgive me if I am wrong, but wasn't it you who said "I am finished
with you" (to Jill) in an earlier post, or was that your 'alter ego' at
the keyboard? Just curious.

OBFood: Toasted ham/pineapple/cheese sandwiches tonight...

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy wrote:
> On Tue, 29 Apr 2008 16:25:15 +0100, Ophelia wrote:
>
>> jmcquown wrote:
>>>>
>>> Goose fat isn't common in the U.S. and you damn well know it.
>>
>> As a matter of fact I didn't know it until you got nasty! It is
>> available here in jars in most supermarkets.
>>
>> All I was doing was contributing to the thread. Your reaction I did
>> not expect.
>>
>> I shall not respond again to your crass stupidity.
>
> O, forgive me if I am wrong, but wasn't it you who said "I am finished
> with you" (to Jill) in an earlier post, or was that your 'alter ego'
> at the keyboard? Just curious.

... and your input to this is... exactly what?

On Tue, 29 Apr 2008 19:54:53 +0100, "Ophelia" >
wrote:

>ChattyCathy wrote:
>> On Tue, 29 Apr 2008 16:25:15 +0100, Ophelia wrote:
>>
>>> jmcquown wrote:
>>>>>
>>>> Goose fat isn't common in the U.S. and you damn well know it.
>>>
>>> As a matter of fact I didn't know it until you got nasty! It is
>>> available here in jars in most supermarkets.
>>>
>>> All I was doing was contributing to the thread. Your reaction I did
>>> not expect.
>>>
>>> I shall not respond again to your crass stupidity.
>>
>> O, forgive me if I am wrong, but wasn't it you who said "I am finished
>> with you" (to Jill) in an earlier post, or was that your 'alter ego'
>> at the keyboard? Just curious.
>
>.. and your input to this is... exactly what?

I saw it as her telling you that you're a nutcase.

Lou

"Ophelia" > wrote in message
...
> ChattyCathy wrote:
>> On Tue, 29 Apr 2008 16:25:15 +0100, Ophelia wrote:
>>
>>> jmcquown wrote:
>>>>>
>>>> Goose fat isn't common in the U.S. and you damn well know it.
>>>
>>> As a matter of fact I didn't know it until you got nasty! It is
>>> available here in jars in most supermarkets.
>>>
>>> All I was doing was contributing to the thread. Your reaction I did
>>> not expect.
>>>
>>> I shall not respond again to your crass stupidity.
>>
>> O, forgive me if I am wrong, but wasn't it you who said "I am finished
>> with you" (to Jill) in an earlier post, or was that your 'alter ego'
>> at the keyboard? Just curious.
>
> .. and your input to this is... exactly what?
>

Cathy and Lou are both assholes. But of course you know that.

Lou Decruss wrote:
> On Tue, 29 Apr 2008 19:54:53 +0100, "Ophelia" >
> wrote:
>
>> ChattyCathy wrote:
>>> On Tue, 29 Apr 2008 16:25:15 +0100, Ophelia wrote:
>>>
>>>> jmcquown wrote:
>>>>>>
>>>>> Goose fat isn't common in the U.S. and you damn well know it.
>>>>
>>>> As a matter of fact I didn't know it until you got nasty! It is
>>>> available here in jars in most supermarkets.
>>>>
>>>> All I was doing was contributing to the thread. Your reaction I
>>>> did not expect.
>>>>
>>>> I shall not respond again to your crass stupidity.
>>>
>>> O, forgive me if I am wrong, but wasn't it you who said "I am
>>> finished with you" (to Jill) in an earlier post, or was that your
>>> 'alter ego' at the keyboard? Just curious.
>>
>> .. and your input to this is... exactly what?
>
> I saw it as her telling you that you're a nutcase.

Awwwww isn't that sweet)) I wonder if I ought to tell you what I think of
her?? )

btw you are not exactly brain of the north either)

So far as I can see, you are both a couple of stirrers Guess what,I don't
actually care about what you, or the lassie with the big wooden spoon
think)

cybercat wrote:
> "Ophelia" > wrote in message
> ...
>> ChattyCathy wrote:
>>> On Tue, 29 Apr 2008 16:25:15 +0100, Ophelia wrote:
>>>
>>>> jmcquown wrote:
>>>>>>
>>>>> Goose fat isn't common in the U.S. and you damn well know it.
>>>>
>>>> As a matter of fact I didn't know it until you got nasty! It is
>>>> available here in jars in most supermarkets.
>>>>
>>>> All I was doing was contributing to the thread. Your reaction I
>>>> did not expect.
>>>>
>>>> I shall not respond again to your crass stupidity.
>>>
>>> O, forgive me if I am wrong, but wasn't it you who said "I am
>>> finished with you" (to Jill) in an earlier post, or was that your
>>> 'alter ego' at the keyboard? Just curious.
>>
>> .. and your input to this is... exactly what?
>>
>
> Cathy and Lou are both assholes. But of course you know that.

I am finding that out, very quickly ) They really don't have the
intelligence to see what has really gone on here, they just like wiggling
those big wooden spoons LOL

I already knew it about Lou. I must admit I was surprised at Cathy

"cybercat" wrote
> "Ophelia" > wrote in message

>>>>> Goose fat isn't common in the U.S. and you damn well know it.
>>>>
>>>> As a matter of fact I didn't know it until you got nasty! It is
>>>> available here in jars in most supermarkets.

Quite true that Ophelia wouldnt know that. I came acrsoos the fact that in
the EU, such is available and thought it was neat. Duckfat too. Like we'd
go out for a lb of butter, they can get a bit of duck or goose fat. Jarred
I think normally?

> Cathy and Lou are both assholes. But of course you know that.

Not always, but this time they were mistaken. It's kinda like asking an OZ
person what their favorite brand of grape jelly is. They will look at you
confused. Grape jelly there isnt sold except possibly in some specialty
stores and apt to be an import then.

Either way, I liked the idea of the parsnips roasted with goose fat. I have
no goose fat but I do make a duck every 6-8 weeks and save the fat up for
other dishes. It could be we can also find goosefat in specialty ethic
stores here. My local 'Star of Israel' store may well have it.

I would like to try a goose as I've never had one, but so far the only time
I've seen them, they have been close to 4$/lb. I get my frozen domestic 5lb
ducks instead for 8.80 each and am quite happy.

On Tue, 29 Apr 2008 19:54:53 +0100, Ophelia wrote:

> ChattyCathy wrote:
>> On Tue, 29 Apr 2008 16:25:15 +0100, Ophelia wrote:
>>
>>> jmcquown wrote:
>>>>>
>>>> Goose fat isn't common in the U.S. and you damn well know it.
>>>
>>> As a matter of fact I didn't know it until you got nasty! It is
>>> available here in jars in most supermarkets.
>>>
>>> All I was doing was contributing to the thread. Your reaction I did
>>> not expect.
>>>
>>> I shall not respond again to your crass stupidity.
>>
>> O, forgive me if I am wrong, but wasn't it you who said "I am finished
>> with you" (to Jill) in an earlier post, or was that your 'alter ego'
>> at the keyboard? Just curious.
>
> .. and your input to this is... exactly what?

Guess you missed the OBFood part (as usual), but I'll post it again:

OBFood: Toasted ham/pineapple/cheese sandwiches tonight...

Extra OBFood: no parsnips - sorry.

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

In article >,
(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?

Good Lord, NO! Is that yet another perversion of yours you're going to
try to pass off as authentic? Talk to the hand. Doesn't kulich have
raisins in it? We didn't do kulich.
>
> > 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

Lucky baby!! :-P

--
-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.

cshenk wrote:
> "cybercat" wrote
>> "Ophelia" > wrote in message
>
>>>>>> Goose fat isn't common in the U.S. and you damn well know it.
>>>>>
>>>>> As a matter of fact I didn't know it until you got nasty! It is
>>>>> available here in jars in most supermarkets.
>
> Quite true that Ophelia wouldnt know that. I came acrsoos the fact
> that in the EU, such is available and thought it was neat. Duckfat
> too. Like we'd go out for a lb of butter, they can get a bit of duck
> or goose fat. Jarred I think normally?

Yes indeed.

>> Cathy and Lou are both assholes. But of course you know that.
>
> Not always, but this time they were mistaken. It's kinda like asking
> an OZ person what their favorite brand of grape jelly is. They will
> look at you confused. Grape jelly there isnt sold except possibly in
> some specialty stores and apt to be an import then.
>
> Either way, I liked the idea of the parsnips roasted with goose fat. I
> have no goose fat but I do make a duck every 6-8 weeks and save the
> fat up for other dishes. It could be we can also find goosefat in
> specialty ethic stores here. My local 'Star of Israel' store may
> well have it.

I haven't tried duck fat but I expect it would work.

> I would like to try a goose as I've never had one, but so far the
> only time I've seen them, they have been close to 4$/lb. I get my
> frozen domestic 5lb ducks instead for 8.80 each and am quite happy.

If you roast a goose, make sure you put a large pan/dish underneath it. You
will have plenty of fat for a long time)

Thank you.

ChattyCathy wrote:
> On Tue, 29 Apr 2008 19:54:53 +0100, Ophelia wrote:
>
>> ChattyCathy wrote:
>>> On Tue, 29 Apr 2008 16:25:15 +0100, Ophelia wrote:
>>>
>>>> jmcquown wrote:
>>>>>>
>>>>> Goose fat isn't common in the U.S. and you damn well know it.
>>>>
>>>> As a matter of fact I didn't know it until you got nasty! It is
>>>> available here in jars in most supermarkets.
>>>>
>>>> All I was doing was contributing to the thread. Your reaction I
>>>> did not expect.
>>>>
>>>> I shall not respond again to your crass stupidity.
>>>
>>> O, forgive me if I am wrong, but wasn't it you who said "I am
>>> finished with you" (to Jill) in an earlier post, or was that your
>>> 'alter ego' at the keyboard? Just curious.
>>
>> .. and your input to this is... exactly what?
>
> Guess you missed the OBFood part (as usual)

As usual eh? I take it your egotistical personality is in full flow

"Ophelia" wrote
> cshenk wrote:

>> Quite true that Ophelia wouldnt know that. I came acrsoos the fact
>> that in the EU, such is available and thought it was neat. Duckfat
>> too. Like we'd go out for a lb of butter, they can get a bit of duck
>> or goose fat. Jarred I think normally?
>
> Yes indeed.

Can you validate something another once said to me? That it can sometimes
also be found in sticks like butter? Marked by mL for metric cooking and in
wax paper so you can just cut off a few pats for cooking? One of my friends
said they had seen a recipe that used it that way and it sounded so neat!

>> Either way, I liked the idea of the parsnips roasted with goose fat. I
>> have no goose fat but I do make a duck every 6-8 weeks and save the
>> fat up for other dishes. It could be we can also find goosefat in
>> specialty ethic stores here. My local 'Star of Israel' store may
>> well have it.
>
> I haven't tried duck fat but I expect it would work.

It should! Not having ever tried duck fat, I am unsure of the favor
difference. I got the impression duck fat was a little 'stronger' so many
of my recipes cut it with some other fat but goosefat ones seem to not do
that. Could also be I am selecting on ones that cut it a bit for cholestrol
reasons.

>> I would like to try a goose as I've never had one, but so far the
>> only time I've seen them, they have been close to 4$/lb. I get my
>> frozen domestic 5lb ducks instead for 8.80 each and am quite happy.
>
> If you roast a goose, make sure you put a large pan/dish underneath it.
> You will have plenty of fat for a long time)

I am sure! Same with Duck. In fact, I have a special roasting pan just for
it.

Want killer tastey fried rice? Use a mix of duckfat and butter. Not
'authentic asian' at all but gosh it's good!

"cshenk" > wrote

> It should! Not having ever tried duck fat, I am unsure of the favor
Typo alert. Not having tried GOOSEFAT' not Duckfat. Pretty obvious in the
thread i verbal-burbbled there <g>.

cshenk wrote:
> "Ophelia" wrote
>> cshenk wrote:
>
>>> Quite true that Ophelia wouldnt know that. I came acrsoos the fact
>>> that in the EU, such is available and thought it was neat. Duckfat
>>> too. Like we'd go out for a lb of butter, they can get a bit of
>>> duck or goose fat. Jarred I think normally?
>>
>> Yes indeed.
>
> Can you validate something another once said to me? That it can
> sometimes also be found in sticks like butter? Marked by mL for
> metric cooking and in wax paper so you can just cut off a few pats
> for cooking? One of my friends said they had seen a recipe that used
> it that way and it sounded so neat!

I have never seen it like that so I don't know. The fat in the jars is very
soft, so I wonder how they would solidify it enough to keep it in sticks.

>
>>> Either way, I liked the idea of the parsnips roasted with goose
>>> fat. I have no goose fat but I do make a duck every 6-8 weeks and
>>> save the fat up for other dishes. It could be we can also find
>>> goosefat in specialty ethic stores here. My local 'Star of Israel'
>>> store may well have it.
>>
>> I haven't tried duck fat but I expect it would work.
>
> It should! Not having ever tried duck fat, I am unsure of the favor
> difference. I got the impression duck fat was a little 'stronger' so
> many of my recipes cut it with some other fat but goosefat ones seem
> to not do that. Could also be I am selecting on ones that cut it a
> bit for cholestrol reasons.

As I said in another post, I would think bacon fat would be very good too.


>>> I would like to try a goose as I've never had one, but so far the
>>> only time I've seen them, they have been close to 4$/lb. I get my
>>> frozen domestic 5lb ducks instead for 8.80 each and am quite happy.
>>
>> If you roast a goose, make sure you put a large pan/dish underneath
>> it. You will have plenty of fat for a long time)
>
> I am sure! Same with Duck. In fact, I have a special roasting pan
> just for it.

I look forward to hearing how you like goose fat)


> Want killer tastey fried rice? Use a mix of duckfat and butter. Not
> 'authentic asian' at all but gosh it's good!

heh thanks

On Tue, 29 Apr 2008 20:08:08 +0100, Ophelia wrote:


>
> I already knew it about Lou. I must admit I was surprised at Cathy

Lemme 'splain something to you, O. I wasn't referring to whether goose fat
is available in jars or not (FWIW, I haven't seen it here either). I was
referring to your habit of claiming to be 'finished' with somebody or
something, yet you carry on replying to their posts. Make up your
mind, FFS.

BTW, I *am* finished with you, and that's no maybe...
--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

cshenk wrote:
> "cshenk" > wrote
>
>> It should! Not having ever tried duck fat, I am unsure of the favor
> Typo alert. Not having tried GOOSEFAT' not Duckfat. Pretty obvious
> in the thread i verbal-burbbled there <g>.

Fear not Anyone with half a brain would have got that)

ChattyCathy wrote:
> On Tue, 29 Apr 2008 20:08:08 +0100, Ophelia wrote:
>
>
>>
>> I already knew it about Lou. I must admit I was surprised at Cathy
>
> Lemme 'splain something to you, O. I wasn't referring to whether
> goose fat is available in jars or not (FWIW, I haven't seen it here
> either). I was referring to your habit of claiming to be 'finished'
> with somebody or something, yet you carry on replying to their posts.
> Make up your
> mind, FFS.

LOL what a shame you are so affected by it. Even though it wasn't directed
at you) Still looking for the popular vote?

>
> BTW, I *am* finished with you, and that's no maybe...

Oh thank goodness for that. Maybe now you will mind your own business)
Pah. poking your nose in............................ it really is getting
very long and pointy...............

"Ophelia" wrote
> cshenk wrote:

>>>> too. Like we'd go out for a lb of butter, they can get a bit of
>>>> duck or goose fat. Jarred I think normally?
>>>
>>> Yes indeed.
>>
>> Can you validate something another once said to me? That it can
>> sometimes also be found in sticks like butter? Marked by mL for
>> metric cooking and in wax paper so you can just cut off a few pats
>> for cooking? One of my friends said they had seen a recipe that used
>> it that way and it sounded so neat!
>
> I have never seen it like that so I don't know. The fat in the jars is
> very soft, so I wonder how they would solidify it enough to keep it in
> sticks.

Dunno. Except if they sold it frozen or something like that? The duck fat
in my fridge is pretty solid.

>> difference. I got the impression duck fat was a little 'stronger' so
>> many of my recipes cut it with some other fat but goosefat ones seem
>> to not do that. Could also be I am selecting on ones that cut it a
>> bit for cholestrol reasons.
>
> As I said in another post, I would think bacon fat would be very good too.

Humm! I do potatoes that way often enough. See, I'm a sorta 'waste not,
want not' cook. If I think there is a use for the 'leftovers' I tend to
save them for a bit and experiment. What didnt work for me was baconfat
used with fried rice. Nope.

But bacon fat is exceptional in pancit! Being where you are, pancit
probably is not something you are used to and describing it can lead to much
confusion because the english words for the items used can double with other
products that are not the same at all.

Pancit can be made from many noodle types but it's very rare to see a pasta
type noodle used. Think intead a hard wheat based noodle from a type of
wheat you would make bread from but never boil. I use what is called
'cantonese noodles' which are thicker and wheat based. Other pancit
'noodles' are made from rice or sweet potatoes or even taro (eddo). These
are then added to a fat base with a little broth (more for the cantonese
type, less for the rice glass type) at a fairly high heat and then bits of
just about anything get tossed in. Let simmer til the broth is absorbed and
serve hot or cold. Normally with at least 5 different veggies and 5
different 'meats' (seafood based meats) plus a few eggs added in such a way
as to have distinct scrambed egg bits (can prescramble them then add later).

>>>> I would like to try a goose as I've never had one, but so far the
>>>> only time I've seen them, they have been close to 4$/lb. I get my
>>>> frozen domestic 5lb ducks instead for 8.80 each and am quite happy.
>>>
>>> If you roast a goose, make sure you put a large pan/dish underneath
>>> it. You will have plenty of fat for a long time)
>>
>> I am sure! Same with Duck. In fact, I have a special roasting pan
>> just for it.
>
> I look forward to hearing how you like goose fat)

If I can find it in an affordable way! Thats ok, I probably will
eventually. I keep my eyes open and look about. Some things that are cheap
for you where you are, are realtively expensive here. I doubt for example
you can find the same price for a 5lb duck that I have.

>> Want killer tastey fried rice? Use a mix of duckfat and butter. Not
>> 'authentic asian' at all but gosh it's good!
>
> heh thanks

Might work with goosefat too?

When I first got married, Don thought I was crazy to save baconfat. He
ceased that the 2nd week when I made him a batch of fried potatoes.

Don also thought I was crazy to save chicken carcasses until 4 weeks later
and he had his first taste of home made stock....

cshenk wrote:
> Dunno. Except if they sold it frozen or something like that? The
> duck fat in my fridge is pretty solid.

I expect there are ways to facilitate that.

>> As I said in another post, I would think bacon fat would be very
>> good too.
>
> Humm! I do potatoes that way often enough. See, I'm a sorta 'waste
> not, want not' cook. If I think there is a use for the 'leftovers' I
> tend to save them for a bit and experiment. What didnt work for me
> was baconfat used with fried rice. Nope.

I bet it would work with your roast veggies though


> But bacon fat is exceptional in pancit! Being where you are, pancit
> probably is not something you are used to and describing it can lead
> to much confusion because the english words for the items used can
> double with other products that are not the same at all.
>
> Pancit can be made from many noodle types but it's very rare to see a
> pasta type noodle used. Think intead a hard wheat based noodle from
> a type of wheat you would make bread from but never boil.

I do make bread. I haven't used it to make noodles though.

I use what
> is called 'cantonese noodles' which are thicker and wheat based. Other
> pancit 'noodles' are made from rice or sweet potatoes or even
> taro (eddo). These are then added to a fat base with a little broth
> (more for the cantonese type, less for the rice glass type) at a
> fairly high heat and then bits of just about anything get tossed in. Let
> simmer til the broth is absorbed and serve hot or cold. Normally
> with at least 5 different veggies and 5 different 'meats' (seafood
> based meats) plus a few eggs added in such a way as to have distinct
> scrambed egg bits (can prescramble them then add later).

I sounds most interesting I would like to hear more about it.

>> I look forward to hearing how you like goose fat)
>
> If I can find it in an affordable way! Thats ok, I probably will
> eventually. I keep my eyes open and look about. Some things that
> are cheap for you where you are, are realtively expensive here. I
> doubt for example you can find the same price for a 5lb duck that I
> have.

I see the prices of various foods here, which always seems so inexpensive.
I think we pay in pounds, what you pay in dollars

>
>>> Want killer tastey fried rice? Use a mix of duckfat and butter. Not
>>> 'authentic asian' at all but gosh it's good!
>>
>> heh thanks
>
> Might work with goosefat too?

I can't see why not Experimenting is always good


>
> When I first got married, Don thought I was crazy to save baconfat. He
> ceased that the 2nd week when I made him a batch of fried potatoes.

Heh. I need say more))

> Don also thought I was crazy to save chicken carcasses until 4 weeks
> later and he had his first taste of home made stock....

I bet you have converted him))

"Ophelia" > wrote
>> Cathy and Lou are both assholes. But of course you know that.
>
> I am finding that out, very quickly ) They really don't have the
> intelligence to see what has really gone on here, they just like wiggling
> those big wooden spoons LOL
>
> I already knew it about Lou. I must admit I was surprised at Cathy

I was too, but even the bits I get from her through my killfile when others
reply demonstrate that she is pretty consistent with her assholiness.

"Ophelia" wrote
> cshenk wrote:
>> Dunno. Except if they sold it frozen or something like that? The
>> duck fat in my fridge is pretty solid.
>
> I expect there are ways to facilitate that.

Sounds reasonable. I simply do not recall where in Erope the person was
though.

>> tend to save them for a bit and experiment. What didnt work for me
>> was baconfat used with fried rice. Nope.
>
> I bet it would work with your roast veggies though

Sure does! Sausage fat too.

>> But bacon fat is exceptional in pancit! Being where you are, pancit
>> probably is not something you are used to and describing it can lead
>> to much confusion because the english words for the items used can
>> double with other products that are not the same at all.
>>
>> Pancit can be made from many noodle types but it's very rare to see a
>> pasta type noodle used. Think intead a hard wheat based noodle from
>> a type of wheat you would make bread from but never boil.
>
> I do make bread. I haven't used it to make noodles though.

With these noodle types, it's easier by far to just get them premade.
Although I have made udon (a soft japanese fat noodle type) it's just as
good to get both premade.

> I use what
>> is called 'cantonese noodles' which are thicker and wheat based. Other
>> pancit 'noodles' are made from rice or sweet potatoes or even
>> taro (eddo). These are then added to a fat base with a little broth
>> (more for the cantonese type, less for the rice glass type) at a
>> fairly high heat and then bits of just about anything get tossed in. Let
>> simmer til the broth is absorbed and serve hot or cold. Normally
>> with at least 5 different veggies and 5 different 'meats' (seafood
>> based meats) plus a few eggs added in such a way as to have distinct
>> scrambed egg bits (can prescramble them then add later).
>
> I sounds most interesting I would like to hear more about it.

Well, noodles of various sorts seem common to all cultures. Some are pretty
much pasta (udon is a soft glutenous pasta-like type rarely sold dried) and
some are not. Cantonese pancit noodle is not at all like pasta. It's brown
and though long and thin (almost like spagetti) the texture is different in
ways i do not have words to explain. The cooking of cantonese pancit
noodles is very different. They will for example absorb all liquid to the
point of becoming mush so do not cook then in advance in other liquids.
I've even seen a few odd recipes say to pre-soak them (not good, ignore if
the package says so).

Here's 3 versions. Last one uses 'glass noodles' (rice based clear ones).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pancit (Filipino)
Categories: Oriental, Pasta, Stir fry, Fish, Leftover
Yield: 1 Servings

1 lb Rice noodles, thicker white
Or brown best
1 pk Pancit seasoning -- *
3 tb Olive or light sesame oil --
Or mixed types **
1 c Chopped Bok Choy, Napa, --
Or head cabbage ***
1/2 c Leftover meats, cut small --
**** (optional)
1 lg Onion, chopped rough --
*****
4 Green onion, chop it all --
(mostly for color)
8 oz Mushrooms -- (optional)
2 Scrambled or hard boiled
Eggs, chopped --
(optional)
1/2 c Water -- (or less)
Anything else in your fridge
About to die,
But still alive enough for
Use

Warning: This recipie is relatively high in sodium. Those on sodium
restricted diets should avoid this one, or ask their Doctor about it
first. It's the sauces which are high in sodium.

Suitable for most diabetics and hypoglycemics, who are allowed complex
carbohydrates. Cholersterol free except for some of the optional
garnishes.

** Cannola ok. Avoid thicker corn oils, please. *** Bok Choy best.
**** Fish and other seafoods preferred. ***** Leek as alternative
wonderful!

Put all in a BIG cast iron skillet, teflon type pan, or wok. Preheat
pan first. Add oil first, then the rest. Stir til done.

This dish makes LOTS but the leftovers are wonderful microwave fast
food, and many love it cold. Its normally served just 'barely still
warm'. It classifies as a 'noodle' dish, and if you use the
wholegrain noodles, might classify as a bread serving as well.

* Pancit seasoning packets. Hard to find except in specialty stores.
Can be hard even in those unless it has a good sized oriental
section. Fix according to directions. A decently servicable
alternative if you can't find it is the following:
1/4 cup shoyu (soy sauce)
1/4 cup oyster sauce
1/4 teaspoon black pepper Dash of brown Worcestershire sauce

When done, the noodles will be soft, warm, and there will be just a
tiny bit of liquid at the bottom of the pan. Stir it constantly as
it cooks. Takes about 5 mins from start to end to cook. If it takes
longer, no worry, it just means you either made a bigger batch, or
cooked at a lower temp, and neither will affect the outcome
adversely. If it starts to burn but isn't soft, add that water
mentioned above, a bit more than listed.
I've been known to need as much as an extra 1/2 cup due to the
'optional ingredients' soaking up much before the noodles had their
chance at it.

It's one of my series of 'leftover madness' recipies for home use <g>.

Carol Shenkenberger 1/24/96

Recipe By :

From: Marjorie Scofield Date: 04-09-96 Recipes

MMMMM

You will note a shift in the pancit seasoning if you do not have packages of
dry seasonaing available. Both are valid, just different.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Refined Pancit
Categories: Xxcarol, Philippeno
Yield: 6 Servings

1/2 c Chopped cabbage, bok choy
1/2 c Baby carrots
1/2 c Chopped green bell pepper
1/2 c Chopped brocolli bits
4 c Water
1 ea Pack Pancit seasoning
8 oz Dry pancit noodles (wheat)
6 ea Large shrimp, shelled

Oh my! I make pancit all the time. This rendition is one that is
easy to make in the average American/Canadian kitchen. To me, this
is 'outastuff cooking' if you know what I mean. It uses just a bit
of everything.

Chop up all the veggies (feel free to add more!). The cabbage is more
authentic if Bok Choy but it can be Nappa or just normal 'head
cabbage'. b The bell pepper doesnt have to be green. In fact, a
yellow or red would look better. The carrots do not have to be baby,
just chop them up small if not using whole baby carrots.

Cant find Pancit seasoning? Its a mix of garlic salt, black pepper,
a bit of a mild chile powder, and soy sauce. Take about 1/3 cup soy
sauce and add about 1 teaspoon of the other spices each, and you will
be close enough. When I make my own, I add some oyster sauce but
that isnt essential.

The noodles are those hard dry brown thickish looking ones as opposed
to the thin white ones that look like (and are sometimes labeled as)
'angel hair' or 'glass noodles'. These are the more substantial
ones. The recipe will not work right with the glass type as they do
not absorb enough water.

A side note, the noodle pack will tell you to soak them first. Do not
bother with this version.

Put all but the noodles into a pan that is low and wide and flat. A
big cast iron skillet will do. This is a big recipe so cut down the
size to fit the pan if you have only a little 9 inch skillet with a 2
inch high rim.

Set this to boil for about 5 mins, then add the dry noodles and turn
the heat off. About 5 mins later, stir it then add 1-2 TB oil if
desired.

Optional additions: Pancit is like soup. Anything can go in there!

From the Sasebo kitchen of: xxcarol 23NOV2003

MMMMM

This next one uses rice noodles hence the soaking. I find even this one
works best without soaking.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PANCIT PALABOK
Categories: Filipino, Asian, Pasta, Shrimp, Chicken
Yield: 6 Servings

1 pk Noodles, thick
1/4 c Shrimps, shelled & deveined
2 Chinese sausage, sliced thin
1 Tofu, box, cubed
1/2 c Pork or chicken, cubed
1/2 c Annato seed extract
1 c Pork rinds, ground
2 Eggs, hard boiled (garnish)
3 tb Cornstarch in 1/4 c water
1/4 c Green onion, chopped
1 Onion, medium, thin sliced
1/2 Garlic head, crushed,shelled
1 Egg, beaten
4 c Chicken stock
1/4 c Oil, cooking
S & P to taste

Soak noodles for one hour in cold water.

Fry garlic in oil in a skillet. Set aside some of the fried garlic
when golden brown in a small dish. Add the sliced thin onion in the
skillet, stirring constantly. Add the meat and Chinese sausage.
Simmer. Add tofu. Stir and simmer for 10 minutes. Pour in a portion
of the annato seed extract. Season with salt and pepper. Stir and
simmer for 10 more minutes. Add 1/2 cup chicken stock, let boil. Add
shrimps. Stir and cover. Turn off fire.

In a separate sauce pot, boil chicken stock. Drain noodles from cold
water where it was soaked and put all noodles in boiling chicken
stock. Stir gently and keep noodles in boiling chicken stock for 15
seconds only. Drain immediately.

SAUCE: Boil 2 cups water with dash of salt. Add remaining annato
seed extract. Add ground pepper. Set boil. Stir in dissolved
cornstarch, stirring constantly until thickened. Pour in beaten egg.
Stir and turn off fire after 10 seconds.

TO SERVE: In a large oval platter, spread noodles. Sprinkle remaining
fried garlic over noodles. Scoop some of the cooked ingredients and
pour over noodles. Next, pour some sauce over noodles and cooked
ingredients. Sprinkle ground pork rinds over all. Garnish with
chopped green onion and sliced hard boiled eggs. Bon Appetit!

: Discovered by xxcarol.
: Typed by Glen, December, '03 From: Glen Jamieson Date:
12-25-03

MMMMM

Ok, so thats an idea of pancit.

>>> I look forward to hearing how you like goose fat)
>>
>> If I can find it in an affordable way! Thats ok, I probably will
>> eventually. I keep my eyes open and look about. Some things that
>> are cheap for you where you are, are realtively expensive here. I
>> doubt for example you can find the same price for a 5lb duck that I
>> have.
>
> I see the prices of various foods here, which always seems so inexpensive.
> I think we pay in pounds, what you pay in dollars

USA food prices are cheaper compared to living wage than the majority of the
world. Many here have never been outside the country (excepting a few
vacations) so do not really grasp this.

>> When I first got married, Don thought I was crazy to save baconfat. He
>> ceased that the 2nd week when I made him a batch of fried potatoes.
>
> Heh. I need say more))
>
>> Don also thought I was crazy to save chicken carcasses until 4 weeks
>> later and he had his first taste of home made stock....
>
> I bet you have converted him))

Oh yes! Many years ago. Worst aspect of moving stateside was waiting for
my stuff to arrive. We had to use canned broth. Amazing how bad that stuff
is when you have a comparison!

Melba's Jammin' > wrote:

> (Victor Sack) wrote:
>
> > Do you put raisins in your hrutka?
>
> Good Lord, NO! Is that yet another perversion of yours you're going to
> try to pass off as authentic? Talk to the hand. Doesn't kulich have
> raisins in it? We didn't do kulich.

Not kulich. Think paskha. It is much superiour to the bland egg
overload that is hrudka. Here is a good recipe based on _The Russian
Cookbook_ by Nina Nikolaieff and Nancy Phelan. Personally, I prefer to
omit candied fruit.

Paskha

1 pound fresh unsalted farmer's cheese, not too moist
1/2 pound unsalted butter
1/2 pound castor sugar
4 egg yolks
vanilla essence to taste
1 pound mixed chopped sultanas, glacé pineapple, cherries, angelica and
almonds

Put the farmer's cheese through a very fine sieve. In another bowl,
cream the butter, sugar and egg yolks together until all the sugar has
dissolved. Add vanilla essence and, gradually, the farmer's cheese.
Mix well, add fruit and almonds and mix them in lightly.
If you have a pyramid paskha-mould line it with a damp cloth, leaving
enough cloth to cover the top. Put in the mixture, cover with the cloth
and a small board and put a 2-pound weight to press on it for 24 hours.
When ready, unmould on to a dish or compôte, with the pointed side up,
and serve.
If there is no pyramid mould, use a colander lined with a damp cloth
or a large clean lined flower-pot, also covered and weighted. Do not
use ordinary basins for if the pressed-out moisture cannot escape the
paskha will be soggy and start to separate.
A colander gives a round paskha, a flower-pot gives a slightly
chimney-shaped one; But if you want the traditional shape and cannot get
the wooden mould with detachable sides, form into a pyramid with a
knife, after removing from colander or flower-pot.

Bubba

Blinky the Shark > wrote:

> Victor Sack wrote:
> >
> > 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.

It is both and very kinky on top of it.

The correct spelling is actually "hrudka" and the word means "cake" in a
very general sense. In this instance, it is "Easter cheese(cake)". In
the context (Easter), no explanatory adjectives are necessary.
Otherwise, the dish is called Velkonocna hrudka (Easter cake),
tvarohova/syrová hrudka (cheese cake), vajecna hrudka (egg cake), or
Liptovská hrudka (Liptov-style cake). Yet another name of the same
thing is syrec (from "syr", cheese).

Victor

On Tue, 29 Apr 2008 20:03:28 +0100, "Ophelia" >
wrote:

>Lou Decruss wrote:
>> On Tue, 29 Apr 2008 19:54:53 +0100, "Ophelia" >
>> wrote:
>>
>>> ChattyCathy wrote:

>>>> O, forgive me if I am wrong, but wasn't it you who said "I am
>>>> finished with you" (to Jill) in an earlier post, or was that your
>>>> 'alter ego' at the keyboard? Just curious.
>>>
>>> .. and your input to this is... exactly what?
>>
>> I saw it as her telling you that you're a nutcase.
>
>Awwwww isn't that sweet)) I wonder if I ought to tell you what I think of
>her?? )

I'm sure you think very highly of her.

>btw you are not exactly brain of the north either)

I was wondering about that. Thanks for clearing it up.

>So far as I can see, you are both a couple of stirrers Guess what,I don't
>actually care about what you, or the lassie with the big wooden spoon
>think)

I think you care a lot more than your shrink tells you is good for
your feeble mental state.

Lou

On Tue, 29 Apr 2008 20:08:08 +0100, "Ophelia" >
wrote:

>cybercat wrote:
>> "Ophelia" > wrote in message
>> ...
>>> ChattyCathy wrote:
>>>> On Tue, 29 Apr 2008 16:25:15 +0100, Ophelia wrote:
>>>>
>>>>> jmcquown wrote:
>>>>>>>
>>>>>> Goose fat isn't common in the U.S. and you damn well know it.
>>>>>
>>>>> As a matter of fact I didn't know it until you got nasty! It is
>>>>> available here in jars in most supermarkets.
>>>>>
>>>>> All I was doing was contributing to the thread. Your reaction I
>>>>> did not expect.
>>>>>
>>>>> I shall not respond again to your crass stupidity.
>>>>
>>>> O, forgive me if I am wrong, but wasn't it you who said "I am
>>>> finished with you" (to Jill) in an earlier post, or was that your
>>>> 'alter ego' at the keyboard? Just curious.
>>>
>>> .. and your input to this is... exactly what?
>>>
>>
>> Cathy and Lou are both assholes. But of course you know that.
>
>I am finding that out, very quickly ) They really don't have the
>intelligence to see what has really gone on here, they just like wiggling
>those big wooden spoons LOL
>
>I already knew it about Lou. I must admit I was surprised at Cathy

You and your pal cyber-scat are so cute when you console each other.
But I must say I'm very proud to be put in a class with Cathy. Maybe
if you do some self improvement you can be there too someday. Or
maybe not.......

Lou

On Tue, 29 Apr 2008 20:54:13 +0100, "Ophelia" >
wrote:

>ChattyCathy wrote:
>> On Tue, 29 Apr 2008 20:08:08 +0100, Ophelia wrote:
>>
>>
>>>
>>> I already knew it about Lou. I must admit I was surprised at Cathy
>>
>> Lemme 'splain something to you, O. I wasn't referring to whether
>> goose fat is available in jars or not (FWIW, I haven't seen it here
>> either). I was referring to your habit of claiming to be 'finished'
>> with somebody or something, yet you carry on replying to their posts.
>> Make up your
>> mind, FFS.
>
>LOL what a shame you are so affected by it.

The real shame is you're so dense she had to explain it to you.

>Oh thank goodness for that. Maybe now you will mind your own business)

You post here it's everyone's business. There are no private
conversations. Except maybe the ones between you and cyber-scat
because normal people won't take part.

Lou

"cshenk" > wrote in message
...
> "Ophelia" wrote
>> cshenk wrote:

<snip> recipes saved. Thank you

>>> Don also thought I was crazy to save chicken carcasses until 4 weeks
>>> later and he had his first taste of home made stock....
>>
>> I bet you have converted him))
>
> Oh yes! Many years ago. Worst aspect of moving stateside was waiting for
> my stuff to arrive. We had to use canned broth. Amazing how bad that
> stuff is when you have a comparison!

Bleh)
>
>

On Wed, 30 Apr 2008 01:05:40 +0000, Lou Decruss wrote:

> You and your pal cyber-scat are so cute when you console each other. But
> I must say I'm very proud to be put in a class with Cathy. Maybe if you
> do some self improvement you can be there too someday. Or maybe
> not.......
>
> Lou

Heh. Very nice of you to say so, Lou. But as one of our wiser posters
pointed out recently: "r.f.c. is cheaper than therapy" - I think I see why
she said it now

OBParsnips: Not something I usually buy as I have always associated them
with soup, and even then I'm not wild about them - however, folks 'round
here have convinced me that I just have to try them roasted. They're on my
shopping list...

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > (Victor Sack) wrote:
> >
> > > Do you put raisins in your hrutka?
> >
> > Good Lord, NO! Is that yet another perversion of yours you're going to
> > try to pass off as authentic? Talk to the hand. Doesn't kulich have
> > raisins in it? We didn't do kulich.
>
> Not kulich. Think paskha. It is much superiour to the bland egg
> overload that is hrudka.

Sure, but paskha is dessert, no? And it is not cooked; hrutka is cooked.


Hrutka is not dessert, Bubba Vic. No way, no how would anyone ever
attempt to offer it as dessert.

Proper consumption of hrutka is with the meal. When it's ham sandwich
time in the evening after the noon feast, one might add a slice of
hrutka to the sandwich. Pretty tasty. Bland, yes, and maybe an
acquired taste * one of those fond childhood memories. But I'm not
thinkin' paskha.

And both kulich and paskha are Russian, aren't they? I don't know if
the Russians ever get involved with hrutka but the Rusins and Slovaks
(maybe the western Ukrainians, too) do.

Among "our people," paska is Easter bread * an egg-rich dough (not
unlike challah, though Mom never braided hers).

> Here is a good recipe based on _The Russian Cookbook_ by Nina
> Nikolaieff and Nancy Phelan. Personally, I prefer to omit candied
> fruit.

> Paskha
(recipe snipped)
> Bubba
--
-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.

"Lou Decruss" > wrote in message

Maybe
> if you do some self improvement you can be there too someday. Or
> maybe not.......

Definitely not Why in the world would I, or anyone else, want to be like
you ????

If you think I care about what you or anyone else thinks about
me.............

Usenet has toughened me up considerably! I don't allow anyone to upset me
now. The egotists think they are looked upon as something special. I think
not and they can take their conceited and self important opinions and stick
'em where the sun doesn't shine! Personally, I don't care. it means nothing
to me



Life is good, be happy

"Ophelia" wrote
> "cshenk" wrote in message

(pancit noodles, cantonese)
> <snip> recipes saved. Thank you

If you are interesting in perusing a web link or so, here's a few that
seemed likely.

Located in the UK: http://www.wingyip.com/page-496.html (multiple
locations, chain store)

Their online sto http://www.wingyipstore.co.uk/

Closest I can see to Cantonese Pancit:
http://www.wingyipstore.co.uk/displa...ntpageref=2436

Other interesting links:

http://www.ethnicgrocer.com/

http://www.asianfoodgrocer.com/

>> my stuff to arrive. We had to use canned broth. Amazing how bad that
>> stuff is when you have a comparison!
>
> Bleh)

Yup. Super blech.

cshenk wrote:
> "Ophelia" wrote
>> "cshenk" wrote in message
>
> (pancit noodles, cantonese)
>> <snip> recipes saved. Thank you
>
> If you are interesting in perusing a web link or so, here's a few that
> seemed likely.
>
> Located in the UK: http://www.wingyip.com/page-496.html (multiple
> locations, chain store)
>
> Their online sto http://www.wingyipstore.co.uk/
>
> Closest I can see to Cantonese Pancit:
> http://www.wingyipstore.co.uk/displa...ntpageref=2436
>
> Other interesting links:
>
> http://www.ethnicgrocer.com/
>
> http://www.asianfoodgrocer.com/
>
>>> my stuff to arrive. We had to use canned broth. Amazing how bad
>>> that stuff is when you have a comparison!
>>
>> Bleh)
>
> Yup. Super blech.

LOL. Thanks for these