I just prepared a favourite rissole recipe of mine for tonight....I don't
usually prepare for my evening meal so early in the day, but have been
feeling lazy and weary lately when it comes to the end of the day!......

I put my new car (that has been outside since purchasing it early last
October) in to have a Diamond Glaze put over the paintwork, which will help
protect the paint work and gives it the highest polished gloss I have seen
on cars, and it only needs washing and not polishing.....A lifetime
guarantee (wonder how long a life guarantee is for a car).... I also had the
Leather and vinyl and carpets treated as well with a protective coating.....
Again, a lifetime guarantee......

My double garage is full of old furniture and just plain rubbish, together
with an old 1975 'Mini Clubman' car that needs repairs, and my son insists
that he wants to keep it and so time in the future restore it again!! .....
In the meantime my 2 cars sit outside of the garage on the drive with no
protection from the weather at all....I nearly have a fit everytime that
'Hail' is predicted!.... Unfortunately, my son is interstate and has no
immediate plans to return home!...... Meantime, the grass has grown too high
for me to attempt to mow it, and the backyard is full of unfinished backyard
work, started and not completed!....

His cat is driving me mad her grieving for him to return, and follows me
like a shadow.... I have nearly fallen down the stairs a couple of times
when I have decended, she will even run in front of me as I ascend as well!

I also have another car of his, a 1995 'Puegeot' 403 that again needs
repairing and re-registering, but he wants to sell it, but has put it
outside of my property on the roadway, and now I have the police onto me to
move it within 7 days, or else!!

I absolutely 'hate' being in the house by myself for so long, but he feels
some duty to stay with his sisters to help them still with their moves onto
a new acreage property, and neglect his responsibilities here in Sydney!

Now, these are only a very small amount of my problems at the moment..... I
have to let a little steam off sometimes!!

NOW, that recipe.....I will post it here as compensation of listening to my
rant!!


500g Minced (Ground) Beef.
1 Tspn Dried Tarragon Leaves.
1 Tspn Dried Basil Leaves.
2 Table Spoon (40Ml) Honey.
1 Tablespoon (20Ml) Dark Soya Sauce.
2 Tablespoons (40Ml) Full Cream.
1 Onion, finely chopped.
1 Good Sized Clove of Garlic, crushed.
2 Chicken Stock Cubes, crumbled.
1/2 Cup Fresh Breadcrumbs.
1 Large Egg, lightly beaten.

And Oil for shallow frying.

Combine all the ingredients together (Except of course, the Oil) in a bowl.

Shape the mixture into small Rissoles.
Shallow fry in hot oil until golden brown on both sides and cooked through.

***Note.....I usually have them with Mashed Creamed Mashed Potatoes, Carrots
and a green vegetable, usually Peas!....


Give them a try, they have been a favourite of mine for many years now!
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

"Bigbazza" > wrote in
:


>
> My double garage is full of old furniture and just plain rubbish,
> together with an old 1975 'Mini Clubman' car that needs repairs, and my
> son insists that he wants to keep it and so time in the future restore
> it again!! ..... In the meantime my 2 cars sit outside of the garage on
> the drive with no protection from the weather at all....I nearly have a
> fit everytime that 'Hail' is predicted!.... Unfortunately, my son is
> interstate and has no immediate plans to return home!



Push the Clubman outside and cover with a tarp. Call the Salvos and get them
to come collect the furniture. Do a dump run and get rid of all the shit.

Then park *your* cars in *your* garage.



> ...... Meantime,
> the grass has grown too high for me to attempt to mow it,


Pleanty of Lawn Mowing services around the place. Try James' Lawnmowing
or even Jim's Lawnmowing.


> and the
> backyard is full of unfinished backyard work, started and not
> completed!....


James' and Jims both do garden care.maintenace.


>
> His cat is driving me mad her grieving for him to return, and follows me
> like a shadow.... I have nearly fallen down the stairs a couple of times
> when I have decended, she will even run in front of me as I ascend as
> well!


Put a big bloody bell aound it's neck!! Then you can at least hear where the
little mongrel is!!


>
> I also have another car of his, a 1995 'Puegeot' 403 that again needs
> repairing and re-registering, but he wants to sell it, but has put it
> outside of my property on the roadway, and now I have the police onto me
> to move it within 7 days, or else!!


Push into the yard and cover with a tarp....... and then charge him bloody
storage fees!!

That'll make him think twice next time :-)


>
> I absolutely 'hate' being in the house by myself for so long, but he
> feels some duty to stay with his sisters to help them still with their
> moves onto a new acreage property, and neglect his responsibilities here
> in Sydney!


Sounds like he just wants to get away from you for awhile ;-P


>
> Now, these are only a very small amount of my problems at the
> moment..... I have to let a little steam off sometimes!!
>
> NOW, that recipe.....I will post it here as compensation of listening to
> my rant!!
>
>
> 500g Minced (Ground) Beef.
> 1 Tspn Dried Tarragon Leaves.
> 1 Tspn Dried Basil Leaves.
> 2 Table Spoon (40Ml) Honey.
> 1 Tablespoon (20Ml) Dark Soya Sauce.
> 2 Tablespoons (40Ml) Full Cream.
> 1 Onion, finely chopped.
> 1 Good Sized Clove of Garlic, crushed.
> 2 Chicken Stock Cubes, crumbled.
> 1/2 Cup Fresh Breadcrumbs.
> 1 Large Egg, lightly beaten.
>
> And Oil for shallow frying.
>
> Combine all the ingredients together (Except of course, the Oil) in a
> bowl.
>
> Shape the mixture into small Rissoles.
> Shallow fry in hot oil until golden brown on both sides and cooked
> through.
>
> ***Note.....I usually have them with Mashed Creamed Mashed Potatoes,
> Carrots and a green vegetable, usually Peas!....
>
>
> Give them a try, they have been a favourite of mine for many years now!


Certainly will try that one soon, but I'll just leave the onion out :-)

Thanks Barry.



--
Peter Lucas
Brisbane
Australia


We're all scared. You hid in that ditch because you think there's still hope.
But soldier, the only hope you have is to accept the fact that you're already
dead. And the sooner you accept that, the sooner you'll be able to function
as a soldier is supposed to function. Without mercy. Without compassion.
Without remorse. All war depends on it.




Without mercy. Without compassion. Without remorse.

Bigbazza wrote:

>
> NOW, that recipe.....I will post it here as compensation of listening
> to my
> rant!!
>
>
> 500g Minced (Ground) Beef.
> 1 Tspn Dried Tarragon Leaves.
> 1 Tspn Dried Basil Leaves.
> 2 Table Spoon (40Ml) Honey.
> 1 Tablespoon (20Ml) Dark Soya Sauce.
> 2 Tablespoons (40Ml) Full Cream.
> 1 Onion, finely chopped.
> 1 Good Sized Clove of Garlic, crushed.
> 2 Chicken Stock Cubes, crumbled.
> 1/2 Cup Fresh Breadcrumbs.
> 1 Large Egg, lightly beaten.


Quite the concoction!

I take exception only to the honey, soya sauce & stock cubes.

>
>
> And Oil for shallow frying.
>
> Combine all the ingredients together (Except of course, the Oil) in a
> bowl.
>
> Shape the mixture into small Rissoles.
> Shallow fry in hot oil until golden brown on both sides and cooked
> through.
>
> ***Note.....I usually have them with Mashed Creamed Mashed Potatoes,
> Carrots
> and a green vegetable, usually Peas!....
>
>
> Give them a try, they have been a favourite of mine for many years now!

You dont egg & foulr or breacrumb before frying?

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot

"Mr. Joseph Littleshoes Esq." > wrote in news:33634
:

> Bigbazza wrote:
>
>>
>> NOW, that recipe.....I will post it here as compensation of listening
>> to my
>> rant!!
>>
>>
>> 500g Minced (Ground) Beef.
>> 1 Tspn Dried Tarragon Leaves.
>> 1 Tspn Dried Basil Leaves.
>> 2 Table Spoon (40Ml) Honey.
>> 1 Tablespoon (20Ml) Dark Soya Sauce.
>> 2 Tablespoons (40Ml) Full Cream.
>> 1 Onion, finely chopped.
>> 1 Good Sized Clove of Garlic, crushed.
>> 2 Chicken Stock Cubes, crumbled.
>> 1/2 Cup Fresh Breadcrumbs.
>> 1 Large Egg, lightly beaten.
>
>
> Quite the concoction!
>
> I take exception only to the honey, soya sauce & stock cubes.



Don't knock it till you try it!!

I usually just use fresh basil, red onion (used to anyway!!) and grated
cheese in mine, but I'll be giving this one a whirl sometime soon.



>
>>
>>
>> And Oil for shallow frying.
>>
>> Combine all the ingredients together (Except of course, the Oil) in a
>> bowl.
>>
>> Shape the mixture into small Rissoles.
>> Shallow fry in hot oil until golden brown on both sides and cooked
>> through.
>>
>> ***Note.....I usually have them with Mashed Creamed Mashed Potatoes,
>> Carrots
>> and a green vegetable, usually Peas!....
>>
>>
>> Give them a try, they have been a favourite of mine for many years now!
>
> You dont egg & foulr or breacrumb before frying?
>


A 'rissole' is basically a piece of flavoured steak....... and we don't
(usually) crumb our steak.

With rissoles, you want that cooked/charring on the outside, it adds to
the flavour.


--
Peter Lucas
Brisbane
Australia


We're all scared. You hid in that ditch because you think there's still
hope. But soldier, the only hope you have is to accept the fact that
you're already dead. And the sooner you accept that, the sooner you'll be
able to function as a soldier is supposed to function. Without mercy.
Without compassion. Without remorse. All war depends on it.




Without mercy. Without compassion. Without remorse.

On Wed, 3 Feb 2010 15:56:52 +1100, "Bigbazza" >
wrote:

>I put my new car (that has been outside since purchasing it early last
>October) in to have a Diamond Glaze put over the paintwork, which will help
>protect the paint work and gives it the highest polished gloss I have seen
>on cars, and it only needs washing and not polishing.....A lifetime
>guarantee (wonder how long a life guarantee is for a car)

I wonder if they have that here in the US?


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >, PeterL1
@home.upstairs.in.brissie.aus said...
:
:"Bigbazza" > wrote in
:
:
:
:>
:> My double garage is full of old furniture and just plain rubbish,
:> together with an old 1975 'Mini Clubman' car that needs repairs, and my
:> son insists that he wants to keep it and so time in the future restore
:> it again!! ..... In the meantime my 2 cars sit outside of the garage on
:> the drive with no protection from the weather at all....I nearly have a
:> fit everytime that 'Hail' is predicted!.... Unfortunately, my son is
:> interstate and has no immediate plans to return home!
:
:
:
:Push the Clubman outside and cover with a tarp. Call the Salvos and get them
:to come collect the furniture. Do a dump run and get rid of all the shit.

Yeah, like he hadn't already considered that option.
Are you trying to help him or insult him?

:Then park *your* cars in *your* garage.
:> ...... Meantime,
:> the grass has grown too high for me to attempt to mow it,
:
:
:Pleanty of Lawn Mowing services around the place. Try James' Lawnmowing
r even Jim's Lawnmowing.

Again...
Like he isn't already aware of such businesses.
Are you trying to help him or insult him?


:> and the
:> backyard is full of unfinished backyard work, started and not
:> completed!....
:
:
:James' and Jims both do garden care.maintenace.

And again...
Are you trying to help him or insult him?

:> His cat is driving me mad her grieving for him to return,
:> and follows me
:> like a shadow.... I have nearly fallen down the stairs a couple of times
:> when I have decended, she will even run in front of me as I ascend as
:> well!
:
:
:Put a big bloody bell aound it's neck!! Then you can at least hear where the
:little mongrel is!!

So... according to Lucas, the cat in question is a "mongrel".
Perhaps it's a barking cat, or Lucas claims to know via osmosis it's
pedigree. LOL.

:> I also have another car of his, a 1995 'Puegeot' 403 that again needs
:> repairing and re-registering, but he wants to sell it, but has put it
:> outside of my property on the roadway, and now I have the police onto me
:> to move it within 7 days, or else!!
:
:
:Push into the yard and cover with a tarp....... and then charge him bloody
:storage fees!!
:
:That'll make him think twice next time :-)

It'll make him think 'something' alright.
You're really full of handy tips today, hey Peat?

:> I absolutely 'hate' being in the house by myself for so long, but he
:> feels some duty to stay with his sisters to help them still with their
:> moves onto a new acreage property, and neglect his responsibilities here
:> in Sydney!
:
:
:Sounds like he just wants to get away from you for awhile ;-P

A bit like Ruth and all the overtime she just can't seem to avoid

In article >, PeterL1
@home.upstairs.in.brissie.aus said...
:
:"Mr. Joseph Littleshoes Esq." > wrote in news:33634
<snip>
:> You dont egg & foulr or breacrumb before frying?
:>
:
:A 'rissole' is basically a piece of flavoured steak....... and we don't
usually) crumb our steak.

Say what?!?

A rissole can be made out of *any* meat - or fish - or *no* meat for
that matter.

Jesus H Christ and LOL...

"Mr. Joseph Littleshoes Esq." > wrote in message
.. .
> Bigbazza wrote:
>
>>
>> NOW, that recipe.....I will post it here as compensation of listening to
>> my
>> rant!!
>>
>>
>> 500g Minced (Ground) Beef.
>> 1 Tspn Dried Tarragon Leaves.
>> 1 Tspn Dried Basil Leaves.
>> 2 Table Spoon (40Ml) Honey.
>> 1 Tablespoon (20Ml) Dark Soya Sauce.
>> 2 Tablespoons (40Ml) Full Cream.
>> 1 Onion, finely chopped.
>> 1 Good Sized Clove of Garlic, crushed.
>> 2 Chicken Stock Cubes, crumbled.
>> 1/2 Cup Fresh Breadcrumbs.
>> 1 Large Egg, lightly beaten.
>
>
> Quite the concoction!
>
> I take exception only to the honey, soya sauce & stock cubes.
>
>>
>>
>> And Oil for shallow frying.
>>
>> Combine all the ingredients together (Except of course, the Oil) in a
>> bowl.
>>
>> Shape the mixture into small Rissoles.
>> Shallow fry in hot oil until golden brown on both sides and cooked
>> through.
>>
>> ***Note.....I usually have them with Mashed Creamed Mashed Potatoes,
>> Carrots
>> and a green vegetable, usually Peas!....
>>
>>
>> Give them a try, they have been a favourite of mine for many years now!
>
> You dont egg & foulr or breacrumb before frying?
>
> --
>
> Mr. Joseph Littleshoes Esq.
>


Yes, I roll them in flour before frying them....I though that would be
obvious, Joseph, to do that...

Also, as Peter has commented, don't 'knock' them, until you have tried them
:-)

One comment though... I sometimes like a little extra Tarragon and Basil
with them!
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

"sf" > wrote in message
...
> On Wed, 3 Feb 2010 15:56:52 +1100, "Bigbazza" >
> wrote:
>
>>I put my new car (that has been outside since purchasing it early last
>>October) in to have a Diamond Glaze put over the paintwork, which will
>>help
>>protect the paint work and gives it the highest polished gloss I have seen
>>on cars, and it only needs washing and not polishing.....A lifetime
>>guarantee (wonder how long a life guarantee is for a car)
>
> I wonder if they have that here in the US?
>
>

Hi, SF....... Similar coatings would be available in the USA, I would be
surprised if they weren't!..... Protective coatings for car exteriors and
interiors are available in the UK and Europe....

My one that I had my car treated with are the below products... Have a read
up.. It wasn't cheap though....

http://www.sentryas.com.au/index2.ph...&type=exterior

http://www.sentryas.com.au/index2.ph...&type=interior

http://www.sentryas.com.au/index.php?page=products
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

In article >,
"Bigbazza" > wrote:

> NOW, that recipe.....I will post it here as compensation of listening to my
> rant!!

What makes you think we listened? <=8-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; new entries posted 2-2-2010

In article >,
"Bigbazza" > wrote:

> I just prepared a favourite rissole recipe of mine for tonight....I don't
> usually prepare for my evening meal so early in the day, but have been
> feeling lazy and weary lately when it comes to the end of the day!......
>
<snipped>

> Now, these are only a very small amount of my problems at the moment..... I
> have to let a little steam off sometimes!!
>
> NOW, that recipe.....I will post it here as compensation of listening to my
> rant!!
>
<snipped>
>
> Give them a try, they have been a favourite of mine for many years now!

At least your life is not boring...<g>
Thanks for the recipe, AND the rant.

I generally post my troubles on tx.guns.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Wed, 3 Feb 2010 22:38:24 +1100, "Bigbazza" >
wrote:

> My one that I had my car treated with are the below products... Have a read
> up.. It wasn't cheap though....
>
> http://www.sentryas.com.au/index2.ph...&type=exterior
>
> http://www.sentryas.com.au/index2.ph...&type=interior
>
> http://www.sentryas.com.au/index.php?page=products
> --
Thanks for the links, Barry!
>
> "Happiness is never an accident. It is the prize we get when we choose
> wisely from life's great stores"

I like your sig line, it's all too true.

--
I love cooking with wine.
Sometimes I even put it in the food.

PeterL1 wrote:
> "Mr. Joseph Littleshoes Esq." wrote:
>
>
>>Bigbazza wrote:
>>
>>
>>>NOW, that recipe.....I will post it here as compensation of listening
>>>to my
>>>rant!!
>>>
>>>
>>>500g Minced (Ground) Beef.
>>>1 Tspn Dried Tarragon Leaves.
>>>1 Tspn Dried Basil Leaves.
>>>2 Table Spoon (40Ml) Honey.
>>>1 Tablespoon (20Ml) Dark Soya Sauce.
>>>2 Tablespoons (40Ml) Full Cream.
>>>1 Onion, finely chopped.
>>>1 Good Sized Clove of Garlic, crushed.
>>>2 Chicken Stock Cubes, crumbled.
>>>1/2 Cup Fresh Breadcrumbs.
>>>1 Large Egg, lightly beaten.
>>
>>
>>Quite the concoction!
>>
>>I take exception only to the honey, soya sauce & stock cubes.
>
>
>
>
> Don't knock it till you try it!!
>
> I usually just use fresh basil, red onion (used to anyway!!) and grated
> cheese in mine, but I'll be giving this one a whirl sometime soon.
>
>
>
>
>>>
>>>And Oil for shallow frying.
>>>
>>>Combine all the ingredients together (Except of course, the Oil) in a
>>>bowl.
>>>
>>>Shape the mixture into small Rissoles.
>>>Shallow fry in hot oil until golden brown on both sides and cooked
>>>through.
>>>
>>>***Note.....I usually have them with Mashed Creamed Mashed Potatoes,
>>>Carrots
>>>and a green vegetable, usually Peas!....
>>>
>>>
>>>Give them a try, they have been a favourite of mine for many years now!
>>
>>You dont egg & flour or breacrumb before frying?
>>
>
>
>
> A 'rissole' is basically a piece of flavoured steak....... and we don't
> (usually) crumb our steak.

Ever hear of "Steak ranchero"? its a "Tex-Mex dish. With the ground met
in your recipe it reminds me of

>
> With rissoles, you want that cooked/charring on the outside, it adds to
> the flavour.
>
>

Hmmmmmm.....The Larusse Gastronomique classifies them (rissoles) as a
"pastry" a pastry dough of "many kinds" but usually a pull pastry filled
with highly seasoned meat or meat/veg/sesonings mix, a "forcemeat" which
is then deep fried. A pastry dough "ravioli" that is deep fried rather
than boiled?

What was i thinking of? Croquettes? yes, sorry i was mixing up
croquettes & rissoles.

I remember "rissoles" was a rather common culinary reference on the old
BBC sit com "Are you being served" usually uttered in a disparaging manner.

With a weary sigh and lifting of the eyebrows "...rissoles."

I have ran across the term in other places, and it seemed to assign a
usage that almost implied something incorrectly or badly cooked,
especially a bungled 'foreign' recipe, not to be confused with
cromesqui's which can be made out of a pigs ear

According to the larusse, rissoles are small pastries. Croquettes can
be made of many vegetables and rice, which can formed into a highly
seasoned ball of rice thickly bound with a highly seasoned sauce, a
depression or hole made with a finger and the filled with a piece of
meat (seafood), the stuffed rice ball is massaged back into a spherical
shape, rolled in grated parmesan cheese, then egged and bread crumbed
and deep fried - Croquettes de riz a la maniere anciene.

Interestingly enough, "La Varenne" croquettes start with a 'crepe' a
thin French pancake, spread that with a seasoned mushroom pate, rolled
up, cut into several pieces, egged and bread crumbed and deep fried.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot

Bigbazza wrote:
>
> "Mr. Joseph Littleshoes Esq." > wrote in message
> .. .
>
>> Bigbazza wrote:
>>
>>>
>>> NOW, that recipe.....I will post it here as compensation of listening
>>> to my
>>> rant!!
>>>
>>>
>>> 500g Minced (Ground) Beef.
>>> 1 Tspn Dried Tarragon Leaves.
>>> 1 Tspn Dried Basil Leaves.
>>> 2 Table Spoon (40Ml) Honey.
>>> 1 Tablespoon (20Ml) Dark Soya Sauce.
>>> 2 Tablespoons (40Ml) Full Cream.
>>> 1 Onion, finely chopped.
>>> 1 Good Sized Clove of Garlic, crushed.
>>> 2 Chicken Stock Cubes, crumbled.
>>> 1/2 Cup Fresh Breadcrumbs.
>>> 1 Large Egg, lightly beaten.
>>
>>
>>
>> Quite the concoction!
>>
>> I take exception only to the honey, soya sauce & stock cubes.
>>
>>>
>>>
>>> And Oil for shallow frying.
>>>
>>> Combine all the ingredients together (Except of course, the Oil) in a
>>> bowl.
>>>
>>> Shape the mixture into small Rissoles.
>>> Shallow fry in hot oil until golden brown on both sides and cooked
>>> through.
>>>
>>> ***Note.....I usually have them with Mashed Creamed Mashed Potatoes,
>>> Carrots
>>> and a green vegetable, usually Peas!....
>>>
>>>
>>> Give them a try, they have been a favourite of mine for many years now!
>>
>>
>> You dont egg & foulr or breacrumb before frying?
>>
>> --
>>
>> Mr. Joseph Littleshoes Esq.
>>
>
>
> Yes, I roll them in flour before frying them....I though that would be
> obvious, Joseph, to do that...
>
> Also, as Peter has commented, don't 'knock' them, until you have tried
> them :-)
>
> One comment though... I sometimes like a little extra Tarragon and Basil
> with them!

The recipe above seems more to me like a 'salisbury steak' than what i
have read about 'rissoles".

But i could be wrong in that there might be some UK or even more broadly
European usage of the term "Rissole" that i am not familiar with.
Perhaps a vernacular usage not found in the more common texts on the
subject, the best i can find of its etymology is 'little reddish brown
meat pies" its from old french variants back to church latin, from OF
ruissole, roussole ult. f. LL russeolus reddish f. L russus red.

My guess was the Italian for rice, riz, but apparently not. I just
assumed there would be some connection, at least etymologically, to
risotto, but from what little i have found it seems not to be the case.



--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot

Mr. Joseph Littleshoes Esq. wrote:
>
>
> PeterL1 wrote:
>
>> "Mr. Joseph Littleshoes Esq." wrote:
>>
>>
>>
>> A 'rissole' is basically a piece of flavoured steak....... and we
>> don't (usually) crumb our steak.
>
>

Sorry! my thoughts got ahead of my typing and in the following statement
i make it seem like im saying "Steak Ranchero" is made from ground beef.

It of course is not, it is a beaten, tenderized steak set to braise in a
tomato based sauce till fork tender.

> Ever hear of "Steak ranchero"? its a "Tex-Mex dish. With the ground met
> in your recipe it reminds me of

And there i should have finished the sentence with the words "salisbury
steak."

>
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot

Mr. Joseph Littleshoes Esq. > wrote:

> Hmmmmmm.....The Larusse Gastronomique classifies them (rissoles) as a
> "pastry" a pastry dough of "many kinds" but usually a pull pastry filled
> with highly seasoned meat or meat/veg/sesonings mix, a "forcemeat" which
> is then deep fried.

Larousse Gastronomique has always been known for navel-gazing,
concentrating on French food and French definitions. Often enough, it
gets it wrong when it condescends to comment on "foreign" food.
Rissoles (variously spelt) are known far and wide.

As I posted before, other dictionaries tend to define the word
differently and some contradict themselves. For example, the Oxford
English Reference Dictionary (published by the OUP, just as the OED is)
defines rissoles as a meat dish, yet defines felafel as a rissole, too.

So, here, again, is an attempt at a definition, a unifying one, most of
it also posted befo A rissole is made of any minced ingredient(s)
(forcemeat) formed into a ball or patty-like form. It may or may not be
enclosed in a pastry shell or coated in breadcrumbs or flour. It is
usually deep-fried or pan-fried.

So, I would say that "rissole", as used out there in the world, is a
rather broad term, encompassing such foods as hamburger patties,
meatballs, croquettes, pasties, etc.

Victor