Been awhile, been busy as a one legged man in an arse kicking competition.

Here's some food I threw together for the SO the other night. The 'Cajun'
spice mix is a Tassie blend with Tasmanian Pepper Berries in it...... from
all reports, *very* nice.

The dark stuff in the first two pics is grilled and marinated eggplant.....
which I did, and which is why she went out and bought another eggplant
today!!



http://i41.tinypic.com/2hrz5i0.jpg


http://i44.tinypic.com/6r1qpv.jpg



http://i44.tinypic.com/f9nvw0.jpg



.......
Peter
Tasmania
Australia

Captain Peter Swallows gushed:

> Been awhile, been busy as a one legged man in an arse kicking competition.
>
> Here's some food I threw together for the SO the other night. The 'Cajun'
> spice mix is a Tassie blend with Tasmanian Pepper Berries in it...... from
> all reports, *very* nice.
>
> The dark stuff in the first two pics is grilled and marinated
> eggplant..... which I did, and which is why she went out and bought
> another eggplant today!!
>
> http://i41.tinypic.com/2hrz5i0.jpg
>
> http://i44.tinypic.com/6r1qpv.jpg
>
> http://i44.tinypic.com/f9nvw0.jpg


Tomatoes aren't quite ripe enough. And is that a light-skinned cucumber?

Bob

Steve wrote:

>> Captain Peter Swallows gushed:
>>
>>> Been awhile, been busy as a one legged man in an arse kicking
>>> competition.
>>>
>>> Here's some food I threw together for the SO the other night. The
>>> 'Cajun' spice mix is a Tassie blend with Tasmanian Pepper Berries in
>>> it...... from all reports, *very* nice.
>>>
>>> The dark stuff in the first two pics is grilled and marinated
>>> eggplant..... which I did, and which is why she went out and bought
>>> another eggplant today!!
>>>
>>> http://i41.tinypic.com/2hrz5i0.jpg
>>>
>>> http://i44.tinypic.com/6r1qpv.jpg
>>>
>>> http://i44.tinypic.com/f9nvw0.jpg
>>
>> Tomatoes aren't quite ripe enough. And is that a light-skinned cucumber?
>>
>> Bob
>
> I don't see the use in posting pics of the same plate from different
> angles and of food you haven't personally tasted/eaten and then
> bragging about it secondhand.


Well, I hadn't known about the Tasmanian pepperberry before reading this
thread. From browsing spice site descriptions, I can see how it would form a
very nice basis for a Cajun-style spice mix. For that reason Swallows' post
wasn't a complete waste for me, though as you imply the pics were a waste of
time and bandwidth.

The eggplant comment isn't necessarily bragging: Suppose Swallows had
prepared a frozen pizza from a box, and the next day her SO went out and
bought a dozen more frozen pizzas. Does that really reflect well on
Swallows' cooking? Maybe by buying the eggplant, Swallows' "mate" is hinting
that the eggplant was the only part of the meal which was worth doing again.

Bob

On Fri, 23 Dec 2011 19:34:52 -0800, "Bob Terwilliger"
> wrote:

> Well, I hadn't known about the Tasmanian pepperberry before reading this
> thread. From browsing spice site descriptions, I can see how it would form a
> very nice basis for a Cajun-style spice mix. For that reason Swallows' post
> wasn't a complete waste for me, though as you imply the pics were a waste of
> time and bandwidth.
>
> The eggplant comment isn't necessarily bragging: Suppose Swallows had
> prepared a frozen pizza from a box, and the next day her SO went out and
> bought a dozen more frozen pizzas. Does that really reflect well on
> Swallows' cooking? Maybe by buying the eggplant, Swallows' "mate" is hinting
> that the eggplant was the only part of the meal which was worth doing again.

This is case in point why people don't post about food in rfc usenet.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"sf" > ha scritto nel messaggio
...
> On Fri, 23 Dec 2011 19:34:52 -0800, "Bob Terwilliger"
> > wrote:
>
>> Well, I hadn't known about the Tasmanian pepperberry before reading this
>> thread. From browsing spice site descriptions, I can see how it would
>> form a
>> very nice basis for a Cajun-style spice mix. For that reason Swallows'
>> post
>> wasn't a complete waste for me, though as you imply the pics were a waste
>> of
>> time and bandwidth.
>>
>> The eggplant comment isn't necessarily bragging: Suppose Swallows had
>> prepared a frozen pizza from a box, and the next day her SO went out and
>> bought a dozen more frozen pizzas. Does that really reflect well on
>> Swallows' cooking? Maybe by buying the eggplant, Swallows' "mate" is
>> hinting
>> that the eggplant was the only part of the meal which was worth doing
>> again.
>
> This is case in point why people don't post about food in rfc usenet.

Agreed. It's been taken over by the dark forces.

sf wrote:

>> Well, I hadn't known about the Tasmanian pepperberry before reading this
>> thread. From browsing spice site descriptions, I can see how it would
>> form a very nice basis for a Cajun-style spice mix. For that reason
>> Swallows' post wasn't a complete waste for me, though as you imply the
>> pics were a waste of time and bandwidth.
>>
>> The eggplant comment isn't necessarily bragging: Suppose Swallows had
>> prepared a frozen pizza from a box, and the next day her SO went out and
>> bought a dozen more frozen pizzas. Does that really reflect well on
>> Swallows' cooking? Maybe by buying the eggplant, Swallows' "mate" is
>> hinting that the eggplant was the only part of the meal which was worth
>> doing again.
>
> This is case in point why people don't post about food in rfc usenet.

That wasn't posting about cooking. There was no mention of what went into
the salad. There was no discussion (or disclosure) of how long the salmon
had been cooked, or at what temperature. What she did was post pictures of
food and needily preen for approval.

As an easy contrast, compare Swallows' post with any post by koko. koko
takes the trouble to talk about *how* her dishes are prepared -- you know,
*cooking* rather than *exhibiting.*

Bob

"Bob Terwilliger" > ha scritto nel messaggio
> sf wrote:
>
>>> Well, I hadn't known about the Tasmanian pepperberry before reading this
>>> thread. From browsing spice site descriptions, I can see how it would
>>> form a very nice basis for a Cajun-style spice mix. For that reason
>>> Swallows' post wasn't a complete waste for me, though as you imply the
>>> pics were a waste of time and bandwidth.
>>>
>>> The eggplant comment isn't necessarily bragging: Suppose Swallows had
>>> prepared a frozen pizza from a box, and the next day her SO went out and
>>> bought a dozen more frozen pizzas. Does that really reflect well on
>>> Swallows' cooking? Maybe by buying the eggplant, Swallows' "mate" is
>>> hinting that the eggplant was the only part of the meal which was worth
>>> doing again.
>>
>> This is case in point why people don't post about food in rfc usenet.
>
> That wasn't posting about cooking. There was no mention of what went into
> the salad. There was no discussion (or disclosure) of how long the salmon
> had been cooked, or at what temperature. What she did was post pictures of
> food and needily preen for approval.
>
> As an easy contrast, compare Swallows' post with any post by koko. koko
> takes the trouble to talk about *how* her dishes are prepared -- you know,
> *cooking* rather than *exhibiting.*

Koko BLOGS her cooking. Most people who do not also do not elaborate until
someone asks.

Giusi wrote:

>> That wasn't posting about cooking. There was no mention of what went into
>> the salad. There was no discussion (or disclosure) of how long the salmon
>> had been cooked, or at what temperature. What she did was post pictures
>> of food and needily preen for approval.
>>
>> As an easy contrast, compare Swallows' post with any post by koko. koko
>> takes the trouble to talk about *how* her dishes are prepared -- you
>> know, *cooking* rather than *exhibiting.*
>
> Koko BLOGS her cooking. Most people who do not also do not elaborate
> until someone asks.


I'm sure you're right. Must just be homophobia on my part.

Bob

Your phorum post on Food and drink forum - FoodBanter.com offers the same submit as another article author but i much like your far better.

sf > wrote in
:

> On Fri, 23 Dec 2011 19:34:52 -0800, "Bob Terwilliger"
> > wrote:
>
>> Well, I hadn't known about the Tasmanian pepperberry before reading
>> this thread. From browsing spice site descriptions, I can see how it
>> would form a very nice basis for a Cajun-style spice mix. For that
>> reason Swallows' post wasn't a complete waste for me, though as you
>> imply the pics were a waste of time and bandwidth.
>>
>> The eggplant comment isn't necessarily bragging: Suppose Swallows had
>> prepared a frozen pizza from a box, and the next day her SO went out
>> and bought a dozen more frozen pizzas. Does that really reflect well
>> on Swallows' cooking? Maybe by buying the eggplant, Swallows' "mate"
>> is hinting that the eggplant was the only part of the meal which was
>> worth doing again.
>
> This is case in point why people don't post about food in rfc usenet.


ROFLMAO!!!!

I find it quite funny, and then quite sad and pathetic, that Boobie
Twitlilliger *actually* thinks that everyone is waiting with bated
breath for its 'judgement' on a post!!

Several other words spring to mind whilst reading Boobies crap....
jealous, intimidated, postulation.... as you said Barb, it's probably
why a lot of people don't post about food here, when there's ******s
like Boobie and its equally little 'friend' Spurtz who seek to drag down
anyone who posts anything to do with food.

One wonders why they keep posting here, when it's well known they are
both keyboard cooks.

But one thing that is going to make me smile over Christmas Day, is the
fact that Boobie and Spurts are going to be *absolutely* slavering
thinking about me, looking for any posts I make, wanting to reply to me,
thinking about me when they wake up, all through the day, and as they go
to sleep!!

I wonder if they realise that openly shows their gayness?


Anyways Barb, enough of talking about the shit...... have a great
Christmas celebration. I've started on my Christmas lunch already.....
made the prawn spread for the prawn toasts, also got some *DAMN* good
Chorizo and made some paprika mayo for Prawn Pinchos........

http://www.taste.com.au/recipes/2629...moky+paprika+m
ayonnaise

Got the two types of chooks ready for the spit roaster, and the veges
ready for the oven, and dessert is almost done, just have to make some
Baileys truffles in the morning (if I feel like it).

We're having an 'orphans' Christmas lunch, as I'm on duty, and the SO
goes back to work Boxing Day, so we've got 6-7 friends coming over that
are also either working, or too far from home with not enough leave to
get there and back in time.

Enjoy you day.


Peter
Tasmania
Australia

"Giusi" > wrote in
:

>
> "Boobie Twitiliger" > ha scritto nel

>>
>> That wasn't posting about cooking. There was no mention of what went
>> into the salad. There was no discussion (or disclosure) of how long
>> the salmon had been cooked, or at what temperature. What she did was
>> post pictures of food and needily preen for approval.
>>
>> As an easy contrast, compare Swallows' post with any post by koko.
>> koko takes the trouble to talk about *how* her dishes are prepared --
>> you know, *cooking* rather than *exhibiting.*
>
> Koko BLOGS her cooking. Most people who do not also do not elaborate
> until someone asks.
>
>
>



Seems Boobie needs step by step instructions on how to make a salad, and
how to cook a piece of fish. How sad for him that he doesn't know even the
basics of cooking.


Cheeze,

Peter
Tasmania
Australia

"I'm Back!!" wrote:
> ROFLMAO!!!!
>
> it's probably
> why a lot of people don't post about food here, when there's ******s
> like Boobie and its equally little 'friend' Spurtz who seek to drag down
> anyone who posts anything to do with food.

They did get a bit critical. I looked at your 3 pictures and was....YUM!
Wish that was served to me. Your recipe would be very welcome here. :-D

Gary > wrote in :

> "I'm Back!!" wrote:
>> ROFLMAO!!!!
>>
>> it's probably
>> why a lot of people don't post about food here, when there's ******s
>> like Boobie and its equally little 'friend' Spurtz who seek to drag
>> down anyone who posts anything to do with food.
>
> They did get a bit critical. I looked at your 3 pictures and
> was....YUM! Wish that was served to me. Your recipe would be very
> welcome here. :-D
>



The salad ..... just whatever salady stuff I had in the fridge, along with
some grilled and marinated eggplant..... and the salmon steaks were
marinated in the 'cajun spice' blend (mixed with EVOO) in a ziplock bag for
about 30mins.

The salad was drizzled with EVOO, then a balsamic glaze.

Quick, simple......... and *very* tasty.


Peter
Tasmania
Australia

Reve46 > wrote in
:

>
> Your phorum post on 'Food and drink forum - FoodBanter.com'
> (http://www.foodbanter.com) offers the same submit as another article
> author but i much like your far better.
>
>
>
>



?????????????????????????


Peter
Tasmania
Australia

On Sat, 24 Dec 2011 14:24:04 GMT, "I'm Back!!"
> wrote:

> have a great
> Christmas celebration. I've started on my Christmas lunch already.....
> made the prawn spread for the prawn toasts, also got some *DAMN* good
> Chorizo and made some paprika mayo for Prawn Pinchos........
>
> http://www.taste.com.au/recipes/2629...moky+paprika+m
> ayonnaise

Those are right up my alley, simple and delicious! I like that they
gave permission to use something other than chorizo, because Spanish
style is almost as scarce as hen's teeth in these parts. Mexican
style is the norm here.
>
> Got the two types of chooks ready for the spit roaster, and the veges
> ready for the oven, and dessert is almost done, just have to make some
> Baileys truffles in the morning (if I feel like it).

I have to pry myself away from the computer and get going (after the
house warms up a bit). I made my doughs, filled spice jars with
homemade seasoning mixes and labeled them last night, but the rubber
needs to hit the road this morning. Here is an appetizer recipe
that's been sitting overnight in the refrigerator, waiting for me to
cut it into rounds (I made a log to slice) and bake.

Stilton and Rosemary Shortbread
http://www.closetcooking.com/2011/12...hortbread.html

Makes 18-36 cookies

A buttery savory shortbread with tangy stilton cheese, rosemary and a
touch of pepper.

Ingredients

1 cup stilton, rooms temperature and crumbled
1/2 cup (1 stick) butter, room temperature
1 cup flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon coarse grain pepper
1 tablespoon rosemary, chopped


Directions

1. Cream the cheese and butter.

2. Mix in the flour, cornstarch, salt and pepper.

3. Mix the dry ingredients into the wet ingredients followed by the
rosemary.

4. Shape the cookies as you like and place them on a parchment lined
baking sheet with an inch of space between them.

5. Place the baking sheet in the fridge and chill for at least 30
minutes.

6. Bake in a preheated 350F oven until they just start to turn a light
golden brown, about 8-14 minutes, remove and let cool.

Note: The shortbread will still be soft when it is done but it will
crisp up as it cools.

*The recipe doesn't give dimensions, so I made the log between 1.5 and
2 inches in diameter and plan to cut the rounds a "generous" quarter
inch, but not over .5 inches thick.


--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf > wrote in news:11qbf7hls599pvvv8rupdr1t40trjh7o5a@
4ax.com:

> On Sat, 24 Dec 2011 14:24:04 GMT, "I'm Back!!"
> > wrote:
>
>> have a great
>> Christmas celebration. I've started on my Christmas lunch already.....
>> made the prawn spread for the prawn toasts, also got some *DAMN* good
>> Chorizo and made some paprika mayo for Prawn Pinchos........
>>
>> http://www.taste.com.au/recipes/2629...moky+paprika+m
>> ayonnaise
>
> Those are right up my alley, simple and delicious!


I made the mayo first off, and gave some to the SO to try and she turned
her nose up and said it was too tart!!

Then I put together a couple of 'testers'..... and the verdict was "WOW!!
All those flavours 'go'!!"



> I like that they
> gave permission to use something other than chorizo, because Spanish
> style is almost as scarce as hen's teeth in these parts. Mexican
> style is the norm here.



Don't know what style Bocks is, but it rocks the SO's boat!! :-)


http://www.boksbacon.com.au/index.html


It has Fennel seeds in it, as well.



>>
>> Got the two types of chooks ready for the spit roaster, and the veges
>> ready for the oven, and dessert is almost done, just have to make some
>> Baileys truffles in the morning (if I feel like it).
>
> I have to pry myself away from the computer and get going (after the
> house warms up a bit).



I have to go to bed!!


Ciao4now.


Peter
Tasmania
Australia

On Sat, 24 Dec 2011 14:57:59 GMT, "I'm Back!!"
> wrote:

> The salad ..... just whatever salady stuff I had in the fridge, along with
> some grilled and marinated eggplant..... and the salmon steaks were
> marinated in the 'cajun spice' blend (mixed with EVOO) in a ziplock bag for
> about 30mins.
>
> The salad was drizzled with EVOO, then a balsamic glaze.
>
> Quick, simple......... and *very* tasty.

Please tell me more about the grilled & marinated eggplant. I
realized I stopped eating eggplant when my green grocer changed hands.
The previous owner usually had 4 or 5 different types at any one time,
so it was fun to go in and choose the type I wanted to eat, but this
owner hardly ever carries eggplant at all - which is kind of odd
considering he's Greek.

Glad you mentioned mixing EVOO with a Cajun spice mix because that's
one of the home made mixes I'm giving. I'll put that down as a
suggestion of what to do with it.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sat, 24 Dec 2011 15:44:34 GMT, "I'm Back!!"
> wrote:

>
>
> Don't know what style Bocks is, but it rocks the SO's boat!! :-)
>
It's precooked, so it should be Spanish style.
>
> http://www.boksbacon.com.au/index.html
>
>
> It has Fennel seeds in it, as well.

Interesting tweak; sounds like they're tipping their hat to Italy too.

Merry Christmas!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sat, 24 Dec 2011 14:27:05 GMT, "I'm Back!!"
> wrote:

>"Giusi" > wrote in
:
>
>>
>> "Boobie Twitiliger" > ha scritto nel
>
>>>
>>> That wasn't posting about cooking. There was no mention of what went
>>> into the salad. There was no discussion (or disclosure) of how long
>>> the salmon had been cooked, or at what temperature. What she did was
>>> post pictures of food and needily preen for approval.
>>>
>>> As an easy contrast, compare Swallows' post with any post by koko.
>>> koko takes the trouble to talk about *how* her dishes are prepared --
>>> you know, *cooking* rather than *exhibiting.*
>>
>> Koko BLOGS her cooking. Most people who do not also do not elaborate
>> until someone asks.
>>
>>
>>
>
>
>
>Seems Boobie needs step by step instructions on how to make a salad, and
>how to cook a piece of fish. How sad for him that he doesn't know even the
>basics of cooking.

Well, some can kook anything with a keyboard.

Your salad and salmon look fine... only things I'd do differently is
to make it more of a composed salad (neater knife work) and serve it
on a larger plate. If the salmon is cold then it's fine but if hot I
wouldn't like it atop a cold salad... I'd rather hot salmon on a bed
of rice, wild rice if you got it and salad as a side in its own
dish/bowl. I'd serve the eggplant on its own as an appetizer, w/good
crusty bread... the eggplant (down under caponata) will lose its
identity all fercockt with salad dressing.

Gary > wrote in :

> "I'm Back!!" wrote:
>> ROFLMAO!!!!
>>
>> it's probably
>> why a lot of people don't post about food here, when there's ******s
>> like Boobie and its equally little 'friend' Spurtz who seek to drag
>> down anyone who posts anything to do with food.
>
> They did get a bit critical. I looked at your 3 pictures and
> was....YUM! Wish that was served to me. Your recipe would be very
> welcome here. :-D



Not much of a recipe..........

http://roaringfortiesrubs.com/creole.html

Mix the rub with oil, coat the fish for the desired amount of time, and
cook.


And yes, I've got the laptop set up in the kitchen for those last minute
recipe ideas/rethinks.
I'm hoping to have everything ready in an hours or so, so that I can just
throw it all on to cook, and then sit down with the rest of the orphans and
enjoy the day.

Well, apart from having to make the starters as needed.




Peter
Tasmania
Australia

Clueless AOL newbie Sheldon "Pussy" Katz blathered stupidly:

> Your salad and salmon look fine...

As I commented, the tomatoes aren't quite ripe, and the cucumber (if that's
what it is) looks a bit weird.

Bob

sf wrote:

> Stilton and Rosemary Shortbread
> http://www.closetcooking.com/2011/12...hortbread.html
>
> Makes 18-36 cookies
>
> A buttery savory shortbread with tangy stilton cheese, rosemary and a
> touch of pepper.
>
> Ingredients
>
> 1 cup stilton, rooms temperature and crumbled
> 1/2 cup (1 stick) butter, room temperature
> 1 cup flour
> 1/2 cup cornstarch
> 1/4 teaspoon salt
> 1/2 teaspoon coarse grain pepper
> 1 tablespoon rosemary, chopped
>
>
> Directions
>
> 1. Cream the cheese and butter.
>
> 2. Mix in the flour, cornstarch, salt and pepper.
>
> 3. Mix the dry ingredients into the wet ingredients followed by the
> rosemary.
>
> 4. Shape the cookies as you like and place them on a parchment lined
> baking sheet with an inch of space between them.
>
> 5. Place the baking sheet in the fridge and chill for at least 30
> minutes.
>
> 6. Bake in a preheated 350F oven until they just start to turn a light
> golden brown, about 8-14 minutes, remove and let cool.
>
> Note: The shortbread will still be soft when it is done but it will
> crisp up as it cools.
>
> *The recipe doesn't give dimensions, so I made the log between 1.5 and
> 2 inches in diameter and plan to cut the rounds a "generous" quarter
> inch, but not over .5 inches thick.

Before Cook's Illustrated, there was Cooks magazine. It folded after only a
few years, but after a hiatus (and a presumed restructuring) it came back as
Cook's Illustrated. In that first incarnation, one of the issues contained
an article about a restaurant in Northern California which made heavy use of
its herb garden. In that article it mentioned a rosemary shortbread which
I've made fairly often, but it also gave a variation using lavender. The
lavender version seems like it would be good in the recipe above.

Bob

Captain Peter Swallows assumed:

> Seems Boobie needs step by step instructions on how to make a salad, and
> how to cook a piece of fish. How sad for him that he doesn't know even the
> basics of cooking.

How sad for Swallows that her fantasies about me are so at odds with
reality.

Bob

Captain Peter Swallows pouted:

> Several other words spring to mind whilst reading Boobies crap....
> jealous, intimidated, postulation

Well, at least you've finally admitted to those feelings!


> One wonders why they keep posting here, when it's well known they are
> both keyboard cooks.

"Well known" is your code phrase for "only in a fantasy world", isn't it?


I'm sure your Christmas will be merry! And ***!


Bob

On Sat, 24 Dec 2011 17:59:52 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> Stilton and Rosemary Shortbread
>> http://www.closetcooking.com/2011/12...hortbread.html
>>
>> Makes 18-36 cookies
>>
>> A buttery savory shortbread with tangy stilton cheese, rosemary and a
>> touch of pepper.
>>
>> Ingredients
>>
>> 1 cup stilton, rooms temperature and crumbled
>> 1/2 cup (1 stick) butter, room temperature
>> 1 cup flour
>> 1/2 cup cornstarch
>> 1/4 teaspoon salt
>> 1/2 teaspoon coarse grain pepper
>> 1 tablespoon rosemary, chopped
>>
>>
>> Directions
>>
>> 1. Cream the cheese and butter.
>>
>> 2. Mix in the flour, cornstarch, salt and pepper.
>>
>> 3. Mix the dry ingredients into the wet ingredients followed by the
>> rosemary.
>>
>> 4. Shape the cookies as you like and place them on a parchment lined
>> baking sheet with an inch of space between them.
>>
>> 5. Place the baking sheet in the fridge and chill for at least 30
>> minutes.
>>
>> 6. Bake in a preheated 350F oven until they just start to turn a light
>> golden brown, about 8-14 minutes, remove and let cool.
>>
>> Note: The shortbread will still be soft when it is done but it will
>> crisp up as it cools.
>>
>> *The recipe doesn't give dimensions, so I made the log between 1.5 and
>> 2 inches in diameter and plan to cut the rounds a "generous" quarter
>> inch, but not over .5 inches thick.
>
>Before Cook's Illustrated, there was Cooks magazine. It folded after only a
>few years, but after a hiatus (and a presumed restructuring) it came back as
>Cook's Illustrated. In that first incarnation, one of the issues contained
>an article about a restaurant in Northern California which made heavy use of
>its herb garden. In that article it mentioned a rosemary shortbread which
>I've made fairly often, but it also gave a variation using lavender. The
>lavender version seems like it would be good in the recipe above.
>
>Bob
>
Here are two of Ina Garten's cracker recipes. similar to above

Parmesan and Thyme Crackers

2006, Ina Garten, All Rights Reserved
..
Prep Time:15 minInactive Prep Time:30 minCook Time:25
minLevel:EasyServes:30 to 36 crackers.

Ingredients
1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Directions

Place the butter in the bowl of an electric mixer fitted with a
paddle attachment and mix until creamy. Add the Parmesan, flour, salt,
thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long
log. Wrap the log in plastic wrap and place in the freezer for 30
minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the
slices on a sheet pan and bake for 22 minutes.

..Blue Cheese and Walnut Crackers

2008, Ina Garten, All Rights Reserved
..
Prep Time:45 minInactive Prep Time:30 minCook Time:22
minLevel:EasyServes:30 crackers.

Ingredients
1/4 pound (1 stick) unsalted butter at room temperature
8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room
temperature
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
1/2 cup roughly chopped walnuts

Directions
In the bowl of an electric mixer fitted with the paddle attachment,
cream the butter and Stilton together for 1 minute, or until smooth.
With the mixer on low speed, add the flour, salt and pepper and mix
until it's in large crumbles, about 1 minute. Add 1 tablespoon of
water and mix until combined.

Dump the dough onto a floured board, press it into a ball, and roll
into a 12-inch long log. Brush the log completely with the egg wash.
Spread the walnuts in a square on a cutting board and roll the log
back and forth in the walnuts, pressing lightly, and distributing them
evenly on the outside of the log. Wrap in plastic and refrigerate for
at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the
crackers on a sheet pan lined with parchment paper. Bake for 22
minutes until very lightly browned. Rotate the pan once during baking.
Cool and serve at room temperature.

Brooklyn1 <Gravesend1> wrote in
:

> On Sat, 24 Dec 2011 14:27:05 GMT, "I'm Back!!"
> > wrote:

>>
>>Seems Boobie needs step by step instructions on how to make a salad,
>>and how to cook a piece of fish. How sad for him that he doesn't know
>>even the basics of cooking.
>
> Well, some can kook anything with a keyboard.



Yep, Boobie Twitiliger, chief kook and keyboard chef extraordinaire.



>
> Your salad and salmon look fine...


Thanks.


> only things I'd do differently is
> to make it more of a composed salad (neater knife work) and serve it
> on a larger plate. If the salmon is cold then it's fine but if hot I
> wouldn't like it atop a cold salad... I'd rather hot salmon on a bed
> of rice, wild rice if you got it and salad as a side in its own
> dish/bowl. I'd serve the eggplant on its own as an appetizer, w/good
> crusty bread... the eggplant (down under caponata) will lose its
> identity all fercockt with salad dressing.
>


I plate up and serve what the SO wants :-)


Peter
Tasmania
Australia

On Sat, 24 Dec 2011 12:11:29 +0100, "Giusi" >
wrote:

>
>"Bob Terwilliger" > ha scritto nel messaggio
>> sf wrote:
>>
>>>> Well, I hadn't known about the Tasmanian pepperberry before reading this
>>>> thread. From browsing spice site descriptions, I can see how it would
>>>> form a very nice basis for a Cajun-style spice mix. For that reason
>>>> Swallows' post wasn't a complete waste for me, though as you imply the
>>>> pics were a waste of time and bandwidth.
>>>>
>>>> The eggplant comment isn't necessarily bragging: Suppose Swallows had
>>>> prepared a frozen pizza from a box, and the next day her SO went out and
>>>> bought a dozen more frozen pizzas. Does that really reflect well on
>>>> Swallows' cooking? Maybe by buying the eggplant, Swallows' "mate" is
>>>> hinting that the eggplant was the only part of the meal which was worth
>>>> doing again.
>>>
>>> This is case in point why people don't post about food in rfc usenet.
>>
>> That wasn't posting about cooking. There was no mention of what went into
>> the salad. There was no discussion (or disclosure) of how long the salmon
>> had been cooked, or at what temperature. What she did was post pictures of
>> food and needily preen for approval.
>>
>> As an easy contrast, compare Swallows' post with any post by koko. koko
>> takes the trouble to talk about *how* her dishes are prepared -- you know,
>> *cooking* rather than *exhibiting.*
>
>Koko BLOGS her cooking. Most people who do not also do not elaborate until
>someone asks.
>
The reason I BLOG is a result of my having posted elaborate food posts
here and on abf. Those not interested in elaborate posts learned to
ignore me. I would post step by step along with photos that I ran
through tinypic and the recipes. It got a bit tedious, that's why I
started blogging; also my friends and family that aren't on the
newsgroups wanted to see what I was doing.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sat, 24 Dec 2011 21:08:50 -0700, Janet Bostwick
> wrote:

> Here are two of Ina Garten's cracker recipes. similar to above
>
> Parmesan and Thyme Crackers
>
> 2006, Ina Garten, All Rights Reserved
> .
<snippity>
>
> .Blue Cheese and Walnut Crackers
>
> 2008, Ina Garten, All Rights Reserved
> .
<snip>
>
> Meanwhile, preheat the oven to 350 degrees F.
> Cut the log 3/8ths-inch thick with a small, sharp knife and place the
> crackers on a sheet pan lined with parchment paper. Bake for 22
> minutes until very lightly browned. Rotate the pan once during baking.
> Cool and serve at room temperature.

Thanks a million! I'm going to try the parmesan and thyme soon -
maybe for NYE. Thyme is my favorite seasoning and I always have some
type of Parmesan in the refrigerator. Those directions are much
closer to what I ended up doing. I cut them slightly over 1/4" - I'd
say 3/8 and ended up cooking them longer than 14 minutes. I was doing
it in two or three minute increments and didn't keep track of the
time, but it had to be at least 20 minutes if not longer.

End result was mixed. Hubby hated them, as predicted but the kids had
an open mind about it and we were able to critique. The conclusion
was to use a milder blue or less of it if I used the same type (this
was an exercise in using up what I had on hand - not an excuse to go
shopping).
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sun, 25 Dec 2011 12:40:40 -0800, sf > wrote:

>On Sat, 24 Dec 2011 21:08:50 -0700, Janet Bostwick
> wrote:
>
>> Here are two of Ina Garten's cracker recipes. similar to above
snip
>Thanks a million! I'm going to try the parmesan and thyme soon -
>maybe for NYE. Thyme is my favorite seasoning and I always have some
>type of Parmesan in the refrigerator. Those directions are much
>closer to what I ended up doing. I cut them slightly over 1/4" - I'd
>say 3/8 and ended up cooking them longer than 14 minutes. I was doing
>it in two or three minute increments and didn't keep track of the
>time, but it had to be at least 20 minutes if not longer.
snip
I've watched her make them a couple of times. It seems really easy --
basically a refrigerator cookie that is savory. I keep meaning to try
them, but there is so much out there that I want to try and I forget.
Janet US

On Sat, 24 Dec 2011 14:24:04 GMT, "I'm Back!!"
> wrote:
>ROFLMAO!!!!
>
>I find it quite funny, and then quite sad and pathetic, that Boobie
>Twitlilliger *actually* thinks that everyone is waiting with bated
>breath for its 'judgement' on a post!!
>
>Several other words spring to mind whilst reading Boobies crap....
>jealous, intimidated, postulation.... as you said Barb, it's probably
>why a lot of people don't post about food here, when there's ******s
>like Boobie and its equally little 'friend' Spurtz who seek to drag down
>anyone who posts anything to do with food.
>
>One wonders why they keep posting here, when it's well known they are
>both keyboard cooks.
>
>But one thing that is going to make me smile over Christmas Day, is the
>fact that Boobie and Spurts are going to be *absolutely* slavering
>thinking about me, looking for any posts I make, wanting to reply to me,
>thinking about me when they wake up, all through the day, and as they go
>to sleep!!
>
>I wonder if they realise that openly shows their gayness?
>Peter
>Tasmania
>Australia

And so there goes the neighborhood. Again :-(

wrote in
:

> On Sat, 24 Dec 2011 12:11:29 +0100, "Giusi" >
> wrote:
>

>>
>>Koko BLOGS her cooking. Most people who do not also do not elaborate
>>until someone asks.
>>
> The reason I BLOG is a result of my having posted elaborate food posts
> here and on abf. Those not interested in elaborate posts learned to
> ignore me. I would post step by step along with photos that I ran
> through tinypic and the recipes. It got a bit tedious, that's why I
> started blogging; also my friends and family that aren't on the
> newsgroups wanted to see what I was doing.
>
> koko
> --


At the end of the day, it's all about food...... something which several of
the detractors seems to forget in their haste to deride and abuse.

And some 'recipes' are sooo simple, (ie, fish and salad), if you need step
by step instructions, well............


I had a look at your Shark Steak recipe...... I bought the SO about 30kgs
of shark awhile back, and she's slowly working her way through it.
One way I did it was steaming with asian type herbs/spices. I'll have to
see if I took any pics and try and remember what I put in it. Then I'll
post and let you know.


Peter
Tasmania
Australia

On Sun, 25 Dec 2011 15:15:25 -0700, Janet Bostwick
> wrote:

> On Sun, 25 Dec 2011 12:40:40 -0800, sf > wrote:
>
> >On Sat, 24 Dec 2011 21:08:50 -0700, Janet Bostwick
> > wrote:
> >
> >> Here are two of Ina Garten's cracker recipes. similar to above
> snip
> >Thanks a million! I'm going to try the parmesan and thyme soon -
> >maybe for NYE. Thyme is my favorite seasoning and I always have some
> >type of Parmesan in the refrigerator. Those directions are much
> >closer to what I ended up doing. I cut them slightly over 1/4" - I'd
> >say 3/8 and ended up cooking them longer than 14 minutes. I was doing
> >it in two or three minute increments and didn't keep track of the
> >time, but it had to be at least 20 minutes if not longer.
> snip
> I've watched her make them a couple of times. It seems really easy --
> basically a refrigerator cookie that is savory. I keep meaning to try
> them, but there is so much out there that I want to try and I forget.
> Janet US

You're right, they are super easy. I'd say try the parm version first
(if you're not cleaning out the cheese bin like I was).
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf > wrote in
:

> On Sat, 24 Dec 2011 14:57:59 GMT, "I'm Back!!"
> > wrote:
>
>> The salad ..... just whatever salady stuff I had in the fridge, along
>> with some grilled and marinated eggplant..... and the salmon steaks
>> were marinated in the 'cajun spice' blend (mixed with EVOO) in a
>> ziplock bag for about 30mins.
>>
>> The salad was drizzled with EVOO, then a balsamic glaze.
>>
>> Quick, simple......... and *very* tasty.
>
> Please tell me more about the grilled & marinated eggplant.


Basically, I just pick a nice fresh unblemished eggplant, slice it, and
grill/fry it in a fry pan. Sometimes a griddle pan, but usually just a
flat one.

I have never salted an eggplant (supposedly to take out the
'bitterness') and just use EVOO when I cook it.
Once it starts to brown, I usually give it a press with a spatula which
releases a lot of the juice/water which then aids in the cooking.

When it's all cooked, I put it in a jar and top with some more EVOO and
some herbs (usually whatever is on hand, most times a bit of oregano,
garlic, thyme, and sometimes some chilli) that I have heated up in a
saucepan together.

Keeps for ages in the fridge.,


> I
> realized I stopped eating eggplant when my green grocer changed hands.
> The previous owner usually had 4 or 5 different types at any one time,
> so it was fun to go in and choose the type I wanted to eat, but this
> owner hardly ever carries eggplant at all - which is kind of odd
> considering he's Greek.


That *is* odd!!



>
> Glad you mentioned mixing EVOO with a Cajun spice mix because that's
> one of the home made mixes I'm giving. I'll put that down as a
> suggestion of what to do with it.


I just throw a couple teaspoons of the rub in a ziploc bag, put some oil
in, moosh it all up to mix it, put the salmon steak in the bag and
gently move it around to coat it all over, then put it in the fridge
till required.



--
Peter Lucas
Brisbane
Australia

Skydiving: Where immortality is touched through danger,
where life meets death on equal plane;
where man is more than man, and existence both supreme and valueless at
the
same instant.

--- Charles A. Lindbergh ---

sf > wrote in news:8ctbf7dbndsojgdn1tkb177vchio0451iu@
4ax.com:

> On Sat, 24 Dec 2011 15:44:34 GMT, "I'm Back!!"
> > wrote:
>
>>
>>
>> Don't know what style Bocks is, but it rocks the SO's boat!! :-)
>>
> It's precooked, so it should be Spanish style.
>>
>> http://www.boksbacon.com.au/index.html
>>
>>
>> It has Fennel seeds in it, as well.
>
> Interesting tweak; sounds like they're tipping their hat to Italy too.


Whichever way they have gone, the SO is absolutely *raving* about Boks
chorizo!! She has proclaimed it the best she has tasted in her life.... and
she has tried a few different types, even 'original' Spanish chorizo from a
Spanish deli!!


>
> Merry Christmas!


Thanxs, hope you had a good one, and hope you have a great New Year (Eve).


--
Peter Lucas
Brisbane
Australia

Skydiving: Where immortality is touched through danger,
where life meets death on equal plane;
where man is more than man, and existence both supreme and valueless at the
same instant.

--- Charles A. Lindbergh ---

On Tue, 27 Dec 2011 01:48:14 GMT, "I'm Back!!"
> wrote:

> I just throw a couple teaspoons of the rub in a ziploc bag, put some oil
> in, moosh it all up to mix it, put the salmon steak in the bag and
> gently move it around to coat it all over, then put it in the fridge
> till required.

Easy enough, thanks!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Peter wrote:

> Seems Boobie needs step by step instructions on how to make a salad, and
> how to cook a piece of fish. How sad for him that he doesn't know even the
> basics of cooking.

If it's so basic, why post about it in the first place? I don't post about
how I put milk on breakfast cereal.

Steve C.

"Esteban Cordoba" > wrote in
:

> Peter wrote:
>
>> Seems Boobie needs step by step instructions on how to make a salad,
>> and how to cook a piece of fish. How sad for him that he doesn't know
>> even the basics of cooking.
>
> If it's so basic, why post about it in the first place? I don't post
> about how I put milk on breakfast cereal.
>
> Steve C.
>
>
>


This *is* a food group, isn't it you moron troll?

Now, don't go away angry, just go away.

PLONK.





--
Peter Lucas
Brisbane
Australia

Skydiving: Where immortality is touched through danger,
where life meets death on equal plane;
where man is more than man, and existence both supreme and valueless at the
same instant.

--- Charles A. Lindbergh ---

On Tue, 27 Dec 2011 21:58:13 +0000 (UTC), "I'm Back!!"
> wrote:

> "Esteban Cordoba" > wrote in
> :
>
> > Peter wrote:
> >
> >> Seems Boobie needs step by step instructions on how to make a salad,
> >> and how to cook a piece of fish. How sad for him that he doesn't know
> >> even the basics of cooking.
> >
> > If it's so basic, why post about it in the first place? I don't post
> > about how I put milk on breakfast cereal.
> >
> > Steve C.
> >
> >
> >
>
>
> This *is* a food group, isn't it you moron troll?
>
> Now, don't go away angry, just go away.
>
> PLONK.

Well, I had never thought about mixing Cajun seasoning with EVOO or
putting it on salmon. Thanks.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf > wrote in news:6qelf755nmrm86fgprpu84nuid48p8dt4r@
4ax.com:

> On Tue, 27 Dec 2011 21:58:13 +0000 (UTC), "I'm Back!!"
> > wrote:
>
>> "Esteban Cordoba" > wrote in
>> :
>>
>> > Peter wrote:
>> >
>> >> Seems Boobie needs step by step instructions on how to make a
salad,
>> >> and how to cook a piece of fish. How sad for him that he doesn't
know
>> >> even the basics of cooking.
>> >
>> > If it's so basic, why post about it in the first place? I don't
post
>> > about how I put milk on breakfast cereal.
>> >

>
> Well, I had never thought about mixing Cajun seasoning with EVOO or
> putting it on salmon. Thanks.



No worries :-)


The SO also has a 'Fish Pepper' made by this bunch..........

http://www.spicetasmania.com/

As it says in the blurb, the Tassie Pepperberries are 5 times hotter
than ordinary pepper, so they mix it with some other spices, and the
'recipe' says to sprinkle it on the fish and then drizzle with lemon
juice.

The SO tried it first without the lemon and went "Yeah, OK. I can taste
it but it's not doing anything." Then we sprinkled some fresh lemon
juice on, she tried the fish and went "WOW!!!!! HOLY CRAP!!! There's a
party happening in my mouth!!"

Must be some sort of 'chemical reaction' that brings out a multitude of
flavour layers. She was astounded :-)

(I rekon it's because it was "Hand ground by cheerful trollops in Hobart
Town, Van Diemans Land"... it says so on the packaging.)


--
Peter Lucas
Brisbane
Australia

Skydiving: Where immortality is touched through danger,
where life meets death on equal plane;
where man is more than man, and existence both supreme and valueless at
the
same instant.

--- Charles A. Lindbergh ---

Peter wrote:

> This *is* a food group, isn't it you moron troll?
>
> Now, don't go away angry, just go away.
>
> PLONK.


This is case in point why people don't post about food in rfc usenet.

Steve C.