Loosely based on the George Bernard Shaw approach, I
made a cottage pie as follows:

Bottom layer: carrots, onion, black beans, wild rice, one
habanero, guajillo, sage, Mexican oregano, salt, black pepper,
vegan stock.

Top layer: potatoes, one sweet potato, sauteed green garlic,
salt, and a small amount of buttermilk, mashed.

This we consumed with a condiment called "Ploughman's Pickle",
roughly similar to Branston's.

(Of the various combinations of cottage pie ingreidents I've tried
so far, this one worked out the best -- possibly due to the
wild rice giving it more structural integrity.)

Steve

On Sun, 31 Jan 2010 06:07:42 +0000 (UTC),
(Steve Pope) wrote:

>Loosely based on the George Bernard Shaw approach, I
>made a cottage pie as follows:
>
>Bottom layer: carrots, onion, black beans, wild rice, one
>habanero, guajillo, sage, Mexican oregano, salt, black pepper,
>vegan stock.
>
>Top layer: potatoes, one sweet potato, sauteed green garlic,
>salt, and a small amount of buttermilk, mashed.
>
>This we consumed with a condiment called "Ploughman's Pickle",
>roughly similar to Branston's.
>
>(Of the various combinations of cottage pie ingreidents I've tried
>so far, this one worked out the best -- possibly due to the
>wild rice giving it more structural integrity.)
>
>Steve

But did it taste like chicken?

Lou

Lou Decruss > wrote:

>But did it taste like chicken?

It was roughly the size of a chicken...


S.

On Sun, 31 Jan 2010 00:38:59 -0600, Lou Decruss wrote:

> On Sun, 31 Jan 2010 06:07:42 +0000 (UTC),
> (Steve Pope) wrote:
>
>>Loosely based on the George Bernard Shaw approach, I
>>made a cottage pie as follows:
>>
>>Bottom layer: carrots, onion, black beans, wild rice, one
>>habanero, guajillo, sage, Mexican oregano, salt, black pepper,
>>vegan stock.
>>
>>Top layer: potatoes, one sweet potato, sauteed green garlic,
>>salt, and a small amount of buttermilk, mashed.
>>
>>This we consumed with a condiment called "Ploughman's Pickle",
>>roughly similar to Branston's.
>>
>>(Of the various combinations of cottage pie ingreidents I've tried
>>so far, this one worked out the best -- possibly due to the
>>wild rice giving it more structural integrity.)
>>
>>Steve
>
> But did it taste like chicken?
>
> Lou

a very refined, pacifist chicken.

your pal,
blake

blake murphy wrote:

> On Sun, 31 Jan 2010 00:38:59 -0600, Lou Decruss wrote:
>
>> On Sun, 31 Jan 2010 06:07:42 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>>> Loosely based on the George Bernard Shaw approach, I
>>> made a cottage pie as follows:
>>>
>>> Bottom layer: carrots, onion, black beans, wild rice, one
>>> habanero, guajillo, sage, Mexican oregano, salt, black pepper,
>>> vegan stock.
>>>
>>> Top layer: potatoes, one sweet potato, sauteed green garlic,
>>> salt, and a small amount of buttermilk, mashed.
>>>
>>> This we consumed with a condiment called "Ploughman's Pickle",
>>> roughly similar to Branston's.
>>>
>>> (Of the various combinations of cottage pie ingreidents I've tried
>>> so far, this one worked out the best -- possibly due to the
>>> wild rice giving it more structural integrity.)
>>>
>>> Steve
>>
>> But did it taste like chicken?
>>
>> Lou
>
> a very refined, pacifist chicken.


Ya mean "pussy" chicken, blake...???


--
Best
Greg

Arri London > wrote:

>Steve Pope wrote:

>> Loosely based on the George Bernard Shaw approach, I
>> made a cottage pie as follows:

>You need to rename this. It bears no resemblance whatsoever to a cottage
>pie.

I'm just using GBS's name for it.

>Why not just call it vegetable pie?

Wait a minute... didn't you have the George Bernard
Shaw quote in your .sig, or is that someone else?

Steve

Steve Pope wrote:
>
> Loosely based on the George Bernard Shaw approach, I
> made a cottage pie as follows:

You need to rename this. It bears no resemblance whatsoever to a cottage
pie.

Why not just call it vegetable pie?

>
> Bottom layer: carrots, onion, black beans, wild rice, one
> habanero, guajillo, sage, Mexican oregano, salt, black pepper,
> vegan stock.
>
> Top layer: potatoes, one sweet potato, sauteed green garlic,
> salt, and a small amount of buttermilk, mashed.
>
> This we consumed with a condiment called "Ploughman's Pickle",
> roughly similar to Branston's.
>
> (Of the various combinations of cottage pie ingreidents I've tried
> so far, this one worked out the best -- possibly due to the
> wild rice giving it more structural integrity.)
>
> Steve

Just don't call it cottage pie, cos it isn't LOL.

Lou Decruss wrote:
>
> On Sun, 31 Jan 2010 06:07:42 +0000 (UTC),
> (Steve Pope) wrote:
>
> >Loosely based on the George Bernard Shaw approach, I
> >made a cottage pie as follows:
> >
> >Bottom layer: carrots, onion, black beans, wild rice, one
> >habanero, guajillo, sage, Mexican oregano, salt, black pepper,
> >vegan stock.
> >
> >Top layer: potatoes, one sweet potato, sauteed green garlic,
> >salt, and a small amount of buttermilk, mashed.
> >
> >This we consumed with a condiment called "Ploughman's Pickle",
> >roughly similar to Branston's.
> >
> >(Of the various combinations of cottage pie ingreidents I've tried
> >so far, this one worked out the best -- possibly due to the
> >wild rice giving it more structural integrity.)
> >
> >Steve
>
> But did it taste like chicken?
>
> Lou

It didn't taste like cottage pie either

Steve Pope wrote:
>
> Arri London > wrote:
>
> >Steve Pope wrote:
>
> >> Loosely based on the George Bernard Shaw approach, I
> >> made a cottage pie as follows:
>
> >You need to rename this. It bears no resemblance whatsoever to a cottage
> >pie.
>
> I'm just using GBS's name for it.

While he was known to be a vegetarian, don't think he was known to be a
good *cook*, was he?

>
> >Why not just call it vegetable pie?
>
> Wait a minute... didn't you have the George Bernard
> Shaw quote in your .sig, or is that someone else?
>
> Steve

Nope not me. 'There is no love sincerer than the love of food' did you
mean?

Arri London > wrote:

>Steve Pope wrote:

>> I'm just using GBS's name for it.

>While he was known to be a vegetarian, don't think he was known to be a
>good *cook*, was he?

I don't think he cooked at all. He had domestic servants doing it.
Nor did he actually write any cookbook, it was written in his name.

>> Wait a minute... didn't you have the George Bernard
>> Shaw quote in your .sig, or is that someone else?

>Nope not me. 'There is no love sincerer than the love of food' did you
>mean?

Yes, not you. It was Koko.


Steve

On Mon, 1 Feb 2010 01:53:54 +0000 (UTC), Steve Pope wrote:

> Arri London > wrote:
>
>>Steve Pope wrote:
>
>>> I'm just using GBS's name for it.
>
>>While he was known to be a vegetarian, don't think he was known to be a
>>good *cook*, was he?
>
> I don't think he cooked at all. He had domestic servants doing it.
> Nor did he actually write any cookbook, it was written in his name.
>
>>> Wait a minute... didn't you have the George Bernard
>>> Shaw quote in your .sig, or is that someone else?
>
>>Nope not me. 'There is no love sincerer than the love of food' did you
>>mean?
>
> Yes, not you. It was Koko.
>
> Steve

our boy g.b.s. might be off the beam sometimes, but he surely got that
right.

your pal,
blake

blake murphy > wrote:

>On Mon, 1 Feb 2010 01:53:54 +0000 (UTC), Steve Pope wrote:

>> Arri London > wrote:

>>>Steve Pope wrote:

>>>> I'm just using GBS's name for it.
>>
>>>While he was known to be a vegetarian, don't think he was known to be a
>>>good *cook*, was he?

>> I don't think he cooked at all. He had domestic servants doing it.
>> Nor did he actually write any cookbook, it was written in his name.

>>>> Wait a minute... didn't you have the George Bernard
>>>> Shaw quote in your .sig, or is that someone else?

>>>Nope not me. 'There is no love sincerer than the love of food' did you
>>>mean?

>> Yes, not you. It was Koko.

>our boy g.b.s. might be off the beam sometimes, but he surely got that
>right.

I'm curious to know whether the quote dates from before, or
after he became vegetarian.

I also think I know why I assume a vegetarian cottage pie is
a normal sort of thing -- much of the time I have spent in the
U.K. was duing the bovine encephalopathy scare, and many
people quit eating beef; and so while a shepherd's pie would still
have lamb, a cottage pie would often be vegetarian. I
see where Tesco, etc. have "vegetarian cottage pies".
But no "vegetarian shepherd's pies".


Steve

"Steve Pope" > wrote in message
...
> Loosely based on the George Bernard Shaw approach, I
> made a cottage pie as follows:
>
> Bottom layer: carrots, onion, black beans, wild rice, one
> habanero, guajillo, sage, Mexican oregano, salt, black pepper,
> vegan stock.
>
> Top layer: potatoes, one sweet potato, sauteed green garlic,
> salt, and a small amount of buttermilk, mashed.
>
> This we consumed with a condiment called "Ploughman's Pickle",
> roughly similar to Branston's.
>
> (Of the various combinations of cottage pie ingreidents I've tried
> so far, this one worked out the best -- possibly due to the
> wild rice giving it more structural integrity.)
>
> Steve


Boy, that George Bernard Shaw was sure ahead of his time! Did he really
make cottage pie like you described? I didn't see anything remotely
resembling the cottage pie I've ever made, other than a mention of mashed
potatoes. Wild rice? Why?! I don't see any mention of beef. Cottage pie
isn't vegetarian or vegan. It's beef with a nice meaty seasoned gravy,
maybe some vegetables but not anything resembling 'California cuisine',
topped with mashed potatoes. If you enjoyed that recipe, fantastic. But
you should probably call it something else. That was not traditional
'cottage pie'.

Jill

jmcquown > wrote:

> Boy, that George Bernard Shaw was sure ahead of his time!
> Did he really make cottage pie like you described? I didn't see
> anything remotely resembling the cottage pie I've ever made,
> other than a mention of mashed potatoes. Wild rice? Why?!
> I don't see any mention of beef. Cottage pie isn't vegetarian
> or vegan. It's beef with a nice meaty seasoned gravy, maybe some
> vegetables but not anything resembling 'California cuisine',
> topped with mashed potatoes. If you enjoyed that recipe,
> fantastic. But you should probably call it something else.
> That was not traditional 'cottage pie'.

This isn't California cuisine _at all_ ... it's classic
UK vegetarian. It's much too filling and satisfying to be CC!



Steve

Don Martinich > wrote:

> What is "classic UK vegetarian"?

Things like vegetarian cottage pie, nut loafs, basically
dense lumps of vegetarian food, that has been around for
120 years or so.

The New England, Mollie Katzen style of vegetarian food
builds upon this, and is equally heavy, but is a little
more pan-European.

Both are older than, heavier than, and not that similar
to California Cuisine.

Steve

jmcquown > wrote:

>Ah! But 'vegetarian' is not typical or traditional UK cottage pie I

Vegetarian cottage pie is one tradition of UK cottage pie.

Steve

"Steve Pope" > wrote in message
...
> jmcquown > wrote:
>
>>Ah! But 'vegetarian' is not typical or traditional UK cottage pie I
>
> Vegetarian cottage pie is one tradition of UK cottage pie.

I've never heard of it, but then I am not a vegetarian


--
--
https://www.shop.helpforheroes.org.uk/

Christine Dabney > wrote:

>On Tue, 2 Feb 2010 04:07:07 +0000 (UTC), (Steve

>>The New England, Mollie Katzen style of vegetarian food
>>builds upon this, and is equally heavy, but is a little
>>more pan-European.

>Mollie Katzen has lightened up quite a bit, since she got to
>California.

True. Which was only 20 years ago or so.

Steve