"sf" > wrote in message
...
> On Tue, 9 Sep 2014 16:12:48 +0100, "Ophelia"
> > wrote:
>
>> Since I don't measure ... I don't have a recipe I just use what I
>> fancy
>> on the day. I *always* use fatty pork or add fat to lean meat! After
>> that
>> whatever I like. Onions, garlic, herbs, apples, mushrooms ... I dunno,
>> what
>> flavours take your fancy? I expect you will like hot peppers, seasonings
>> etc?
>>
>> When I try something new, I mince/grind my pork first, then taking a
>> small
>> amount of the meat, I add a little of what I want to try, and then fry it
>> up. If I like I will do the same to the rest of the meat.
>
> Thanks. Never thought of adding mushrooms to sausage meat: mushrooms
> make everything better.
>
> I made a really nice meatloaf once that was maybe half (by volume to
> the naked eye) ground mushrooms, must try that again sometime.... or
> make a hamburger (sandwich) that way.

I am with you on the mushrooms I always add some diced to my meat loaf
mix)

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

On 9/9/2014 7:44 AM, wrote:
> On Tue, 9 Sep 2014 14:02:13 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Cheryl" > wrote in message
>> eb.com...
>>> On 9/3/2014 10:26 AM, Helpful person wrote:
>>>
>>>> On Tuesday, September 2, 2014 8:53:01 PM UTC-4, Travis McGee wrote:
>>>>>
>>>>> When I was a kid IHOP had "pigs in a blanket" that were pancakes rolled
>>>>> around sausage links. They were great.
>>>>
>>>> In England we have Toad in the Hole. It's
>>>> sausage inside a Yorkshire pudding batter.
>>>> It's really good.
>>>>
>>>
>>> That sounds absolutely decadent.
>>
>> Old recipe still used today)
>>
>> http://www.celtnet.org.uk/recipes/mi...ad-in-the-hole
>
> The only problem here in NA is the sausages, they are not like
> sausages in the UK - used to make Toad for David - would bring the
> sausages back from UK and start straight in cooking it
>

Have you read some of the exposes on UK supermarket sausages? Apparently
cereal filler is a real issue.

http://www.justhungry.com/2004/07/england_part_1_.html

Bright and early (10am on a holiday is bright and early) I heated up a
frying pan and put in the sausages. There’s something about the size of
English sausages that makes them so appealing; about 15 centimeters or
six inches long, 1.5 cm (three-quarters of an inch) in diameter, they
are about the size of the fingers of a large man’s hand. They are easy
to roll about in a frying pan. I don’t think there’s any question that
one pan-frys these types of sausages rather then grilling them or such.

In just a few minutes the sausages were ready, and I eagerly sliced into
one. There was a promising little spurt of juices from within… But alas,
the taste was still not lovely. Disappointed, I fished the wrapper out
of the trash and looked at the ingredients. Ground pork was listed
first, but there was also a list of things that don’t seem to belong in
a meaty product. Oatmeal? Flour? Hydrogenated onions could be forgiven.
Preservatives and color-enhancers or whatever may be inevitable in a
supermarket product. But the oatmeal and other starchy fillers probably
account for the non-loveliness. I sighed. Was my favorite butcher from
my youth also using fillers? Do all English sausages contain starchy
fillers?



Best bet, as it always was, make your own or find a quality butcher you
can trust.

On 9/9/2014 11:12 AM, Ophelia wrote:
>
> When I try something new, I mince/grind my pork first, then taking a
> small amount of the meat, I add a little of what I want to try, and then
> fry it up. If I like I will do the same to the rest of the meat.

This is a very smart approach for many new recipes. I appreciate that
you wrote it.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Sunday, September 7, 2014 3:49:57 PM UTC-5, Mayo wrote:
> On 9/7/2014 2:29 PM, Bryan-TGWWW wrote:
>
> > On Saturday, September 6, 2014 5:08:55 PM UTC-5, Mayo wrote:
>
> >> On 9/6/2014 4:02 PM, dsi1 wrote:
>
> >>
>
> >>> On 9/6/2014 10:48 AM, Mayo wrote:
>
> >>
>
> >>>> On 9/6/2014 2:33 PM, dsi1 wrote:
>
> >>
>
> >>>>> On 9/6/2014 6:44 AM, Mayo wrote:
>
> >>
>
> >>>>>> On 9/6/2014 3:28 AM, dsi1 wrote:
>
> >>
>
> >>>>>>> On 9/5/2014 11:24 PM, JohnJohn wrote:
>
> >>
>
> >>>>>>>>
>
> >>
>
> >>>>>>>> A Vienna sausage is a wiener, which is called a Frankfurter in
>
> >>
>
> >>>>>>>> Austria, which is also called a Frankfurter in Frankfurt.
>
> >>
>
> >>>>>>>>
>
> >>
>
> >>>>>>> I wonder what that call a Norwegian rat in Norway. My guess is
>
> >>
>
> >>>>>>> "Swedish
>
> >>
>
> >>>>>>> rat." My understanding is that Chinese food is called "food" in China.
>
> >>
>
> >>>>>>
>
> >>
>
> >>>>>> LOL!
>
> >>
>
> >>>>>>
>
> >>
>
> >>>>>> I think it's the same with Italy and "Italian food" - so what else
>
> >>
>
> >>>>>> would
>
> >>
>
> >>>>>> one eat there?
>
> >>
>
> >>>>>
>
> >>
>
> >>>>> I'm not a big fan of pasta so I guess I'm screwed. :-)
>
> >>
>
> >>>>
>
> >>
>
> >>>> Not for a moment, you'd be finding wonderful grilled mackarel,
>
> >>
>
> >>>> Neopolitan pizzas, sublime grilled lamb, pork, and all manner of prawns
>
> >>
>
> >>>> and such.
>
> >>
>
> >>>>
>
> >>
>
> >>>> They have a very broad food spectrum.
>
> >>
>
> >>>
>
> >>
>
> >>> I love those Italians - maybe not so much their food but their cars and
>
> >>
>
> >>> films. Two out of three ain't bad. :-)
>
> >>
>
> >>
>
> >>
>
> >> Spoken like man who hasn't owned a FIAT yet...
>
> >>
>
> > I've owned a 128 sedan (Italian taxi), and a Bertone X 1/9. The X 1/9
>
> > had a faulty generator, and I ended up getting rid of it over wiring
>
> > harness issues, but that car was super fun to drive, and I like Italian
>
> > food too, but prefer French films.
>
> >>
>
> >> ;-)
>
> >
>
> > --Bryan
>
> >
>
> Over Fellini and Bertolucci?
>
>
>
> Pagan!

I am a Pagan either way. Have you seen *Blue is the Warmest Colour*?

--Bryan

On 9/9/2014 7:07 PM, Bryan-TGWWW wrote:
> On Sunday, September 7, 2014 3:49:57 PM UTC-5, Mayo wrote:
>> On 9/7/2014 2:29 PM, Bryan-TGWWW wrote:
>>
>>> On Saturday, September 6, 2014 5:08:55 PM UTC-5, Mayo wrote:
>>
>>>> On 9/6/2014 4:02 PM, dsi1 wrote:
>>
>>>>
>>
>>>>> On 9/6/2014 10:48 AM, Mayo wrote:
>>
>>>>
>>
>>>>>> On 9/6/2014 2:33 PM, dsi1 wrote:
>>
>>>>
>>
>>>>>>> On 9/6/2014 6:44 AM, Mayo wrote:
>>
>>>>
>>
>>>>>>>> On 9/6/2014 3:28 AM, dsi1 wrote:
>>
>>>>
>>
>>>>>>>>> On 9/5/2014 11:24 PM, JohnJohn wrote:
>>
>>>>
>>
>>>>>>>>>>
>>
>>>>
>>
>>>>>>>>>> A Vienna sausage is a wiener, which is called a Frankfurter in
>>
>>>>
>>
>>>>>>>>>> Austria, which is also called a Frankfurter in Frankfurt.
>>
>>>>
>>
>>>>>>>>>>
>>
>>>>
>>
>>>>>>>>> I wonder what that call a Norwegian rat in Norway. My guess is
>>
>>>>
>>
>>>>>>>>> "Swedish
>>
>>>>
>>
>>>>>>>>> rat." My understanding is that Chinese food is called "food" in China.
>>
>>>>
>>
>>>>>>>>
>>
>>>>
>>
>>>>>>>> LOL!
>>
>>>>
>>
>>>>>>>>
>>
>>>>
>>
>>>>>>>> I think it's the same with Italy and "Italian food" - so what else
>>
>>>>
>>
>>>>>>>> would
>>
>>>>
>>
>>>>>>>> one eat there?
>>
>>>>
>>
>>>>>>>
>>
>>>>
>>
>>>>>>> I'm not a big fan of pasta so I guess I'm screwed. :-)
>>
>>>>
>>
>>>>>>
>>
>>>>
>>
>>>>>> Not for a moment, you'd be finding wonderful grilled mackarel,
>>
>>>>
>>
>>>>>> Neopolitan pizzas, sublime grilled lamb, pork, and all manner of prawns
>>
>>>>
>>
>>>>>> and such.
>>
>>>>
>>
>>>>>>
>>
>>>>
>>
>>>>>> They have a very broad food spectrum.
>>
>>>>
>>
>>>>>
>>
>>>>
>>
>>>>> I love those Italians - maybe not so much their food but their cars and
>>
>>>>
>>
>>>>> films. Two out of three ain't bad. :-)
>>
>>>>
>>
>>>>
>>
>>>>
>>
>>>> Spoken like man who hasn't owned a FIAT yet...
>>
>>>>
>>
>>> I've owned a 128 sedan (Italian taxi), and a Bertone X 1/9. The X 1/9
>>
>>> had a faulty generator, and I ended up getting rid of it over wiring
>>
>>> harness issues, but that car was super fun to drive, and I like Italian
>>
>>> food too, but prefer French films.
>>
>>>>
>>
>>>> ;-)
>>
>>>
>>
>>> --Bryan
>>
>>>
>>
>> Over Fellini and Bertolucci?
>>
>>
>>
>> Pagan!
>
> I am a Pagan either way. Have you seen *Blue is the Warmest Colour*?
>
> --Bryan
>
Can't say that I did.

I'm not viewing a lot of trendy stuff these days, was it good?

"Cheryl" > wrote in message
eb.com...
> On 9/9/2014 11:12 AM, Ophelia wrote:
>>
>> When I try something new, I mince/grind my pork first, then taking a
>> small amount of the meat, I add a little of what I want to try, and then
>> fry it up. If I like I will do the same to the rest of the meat.
>
> This is a very smart approach for many new recipes. I appreciate that you
> wrote it.

That is very kind, thank you


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

Julie Bove wrote:
>
> I made the White Castle casserole because I find White Castles to be okay.
> I don't really like them or really any hamburger but it is one way for me to
> get protein. And I can digest them. I actually liked the casserole better
> than I do the White Castles themselves but daughter refused to eat it so
> there were leftovers. Leftovers that just went soggy and didn't reheat well
> at all. I did eat the rest on subsequent days but would rather have eaten
> something else.

Julie. Please tell us/me about White Castle casserole. If you've
described it in the past, I don't remember. I would like to know the
recipe or your process. I'm seriously interested in trying it if it
sounds doable to me.

I assume you are buying 6-paks of frozen White Castle burgers. What do
you do with them to make a casserole?

G. :-D

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I made the White Castle casserole because I find White Castles to be
>> okay.
>> I don't really like them or really any hamburger but it is one way for me
>> to
>> get protein. And I can digest them. I actually liked the casserole
>> better
>> than I do the White Castles themselves but daughter refused to eat it so
>> there were leftovers. Leftovers that just went soggy and didn't reheat
>> well
>> at all. I did eat the rest on subsequent days but would rather have
>> eaten
>> something else.
>
> Julie. Please tell us/me about White Castle casserole. If you've
> described it in the past, I don't remember. I would like to know the
> recipe or your process. I'm seriously interested in trying it if it
> sounds doable to me.
>
> I assume you are buying 6-paks of frozen White Castle burgers. What do
> you do with them to make a casserole?
>
> G. :-D

No, it doesn't involve them and I did give the recipe here before, I think.
I will repost.

http://www.lovebakesgoodcakes.com/20...casserole.html

I did not put any cheese or condiments on mine, and I also had a slight
issue. I used the Neely's pan to bake it in and it flares out at the top.
So I wound up having to use an extra can of rolls for the top. I just
overlapped them. This was not a problem. What was a problem was the
leftovers. This stuff just plain doesn't keep well. It goes soggy in the
fridge. I still ate it and while it wasn't horrible it sure was a lot
better when freshly baked.

This really doesn't bear too much resemblance to a real White Castle beyond
the meat and onions. I guess to do that you'd have to use raw meat, a
different kind of bread and find a way to steam it. Husband really seemed
to like it and it was okay for me (You know I'd rather eat Mexican food!),
so when I make it again, I will use a smaller pan and make 1/2 of the
recipe.

On Sunday, September 7, 2014 4:18:50 PM UTC-5, Mayo wrote:
> On 9/7/2014 2:55 PM, Ophelia wrote:
>
> >
>
> >
>
> > "Mayo" > wrote in message ...
>
> >> On 9/7/2014 1:54 PM, Ophelia wrote:
>
> >>>
>
> >>>
>
> >>> "Mayo" > wrote in message ...
>
> >>>> On 9/7/2014 1:29 PM, Ophelia wrote:
>
> >>>>>
>
> >>>>>
>
> >>>>> "Mayo" > wrote in message
>
> >>>>> ...
>
> >>>>>> On 9/7/2014 12:33 PM, Ophelia wrote:
>
> >>>>>>>
>
> >>>>>>>
>
> >>>>>>> "Mayo" > wrote in message
>
> >>>>>>> ...
>
> >>>>>>>> On 9/7/2014 11:19 AM, Ophelia wrote:
>
> >>>>>>>>>
>
> >>>>>>>>>
>
> >>>>>>>>> "dsi1" > wrote in message
>
> >>>>>>>>> ...
>
> >>>>>>>>>> On 9/6/2014 11:47 PM, Ophelia wrote:
>
> >>>>>>>>>>>
>
> >>>>>>>>>>>
>
> >>>>>>>>>>> I had a wee Fiat spider but that was more than 30 years ago.
>
> >>>>>>>>>>>
>
> >>>>>>>>>>
>
> >>>>>>>>>> Was the engine in the front or the back?
>
> >>>>>>>>>
>
> >>>>>>>>> Oh crumbs, now you've got me there. I can't remember. I've had
>
> >>>>>>>>> too
>
> >>>>>>>>> many cars. It was a very wee sports car though.
>
> >>>>>>>>>
>
> >>>>>>>>>
>
> >>>>>>>> Front.
>
> >>>>>>>>
>
> >>>>>>>> The 500 was in the back.
>
> >>>>>>>
>
> >>>>>>> Okay I can't remember but I will take your word for it)
>
> >>>>>>>
>
> >>>>>> Here, have a wee look:
>
> >>>>>>
>
> >>>>>> http://www.motorbase.com/profiles/pi...hp?i=325922285
>
> >>>>>
>
> >>>>> I can't say I ever take too much interest in the engines of my cars,
>
> >>>>> but
>
> >>>>> looking at some of those pics... YES) Mine was a red one, just like
>
> >>>>> one in those pics)
>
> >>>>> .
>
> >>>>> Ahhh such lovely memories and I did enjoy it, but my best one of all
>
> >>>>> was
>
> >>>>> still the Spitfire )))
>
> >>>>>
>
> >>>> Those were so very cool, and so uniquely British as well.
>
> >>>>
>
> >>>> I retain an affinity for the TR6 - we saw quite a few stateside.
>
> >>>
>
> >>> Oh yes I have never driven one, but nice cars!
>
> >>>
>
> >> And the sparkling Sunbeam Tiger, with the small V8, that's another
>
> >> beauty!
>
> >
>
> > I remember Sunbeam but not that model.
>
>
>
> https://en.wikipedia.org/wiki/Sunbeam_Tiger
>
>
>
> Cute little buggy, no?
>
>
>
> So many really cool looking cars came out of the UK back in the day.
>
>
>
> The original XKE is still for my money the sexiest sports car ever made.
>
I agree, but only the convertible, not the fastback.

--Bryan

On 9/11/2014 2:52 PM, Bryan-TGWWW wrote:
> On Sunday, September 7, 2014 4:18:50 PM UTC-5, Mayo wrote:
>> On 9/7/2014 2:55 PM, Ophelia wrote:
>>
>>>
>>
>>>
>>
>>> "Mayo" > wrote in message ...
>>
>>>> On 9/7/2014 1:54 PM, Ophelia wrote:
>>
>>>>>
>>
>>>>>
>>
>>>>> "Mayo" > wrote in message ...
>>
>>>>>> On 9/7/2014 1:29 PM, Ophelia wrote:
>>
>>>>>>>
>>
>>>>>>>
>>
>>>>>>> "Mayo" > wrote in message
>>
>>>>>>> ...
>>
>>>>>>>> On 9/7/2014 12:33 PM, Ophelia wrote:
>>
>>>>>>>>>
>>
>>>>>>>>>
>>
>>>>>>>>> "Mayo" > wrote in message
>>
>>>>>>>>> ...
>>
>>>>>>>>>> On 9/7/2014 11:19 AM, Ophelia wrote:
>>
>>>>>>>>>>>
>>
>>>>>>>>>>>
>>
>>>>>>>>>>> "dsi1" > wrote in message
>>
>>>>>>>>>>> ...
>>
>>>>>>>>>>>> On 9/6/2014 11:47 PM, Ophelia wrote:
>>
>>>>>>>>>>>>>
>>
>>>>>>>>>>>>>
>>
>>>>>>>>>>>>> I had a wee Fiat spider but that was more than 30 years ago.
>>
>>>>>>>>>>>>>
>>
>>>>>>>>>>>>
>>
>>>>>>>>>>>> Was the engine in the front or the back?
>>
>>>>>>>>>>>
>>
>>>>>>>>>>> Oh crumbs, now you've got me there. I can't remember. I've had
>>
>>>>>>>>>>> too
>>
>>>>>>>>>>> many cars. It was a very wee sports car though.
>>
>>>>>>>>>>>
>>
>>>>>>>>>>>
>>
>>>>>>>>>> Front.
>>
>>>>>>>>>>
>>
>>>>>>>>>> The 500 was in the back.
>>
>>>>>>>>>
>>
>>>>>>>>> Okay I can't remember but I will take your word for it)
>>
>>>>>>>>>
>>
>>>>>>>> Here, have a wee look:
>>
>>>>>>>>
>>
>>>>>>>> http://www.motorbase.com/profiles/pi...hp?i=325922285
>>
>>>>>>>
>>
>>>>>>> I can't say I ever take too much interest in the engines of my cars,
>>
>>>>>>> but
>>
>>>>>>> looking at some of those pics... YES) Mine was a red one, just like
>>
>>>>>>> one in those pics)
>>
>>>>>>> .
>>
>>>>>>> Ahhh such lovely memories and I did enjoy it, but my best one of all
>>
>>>>>>> was
>>
>>>>>>> still the Spitfire )))
>>
>>>>>>>
>>
>>>>>> Those were so very cool, and so uniquely British as well.
>>
>>>>>>
>>
>>>>>> I retain an affinity for the TR6 - we saw quite a few stateside.
>>
>>>>>
>>
>>>>> Oh yes I have never driven one, but nice cars!
>>
>>>>>
>>
>>>> And the sparkling Sunbeam Tiger, with the small V8, that's another
>>
>>>> beauty!
>>
>>>
>>
>>> I remember Sunbeam but not that model.
>>
>>
>>
>> https://en.wikipedia.org/wiki/Sunbeam_Tiger
>>
>>
>>
>> Cute little buggy, no?
>>
>>
>>
>> So many really cool looking cars came out of the UK back in the day.
>>
>>
>>
>> The original XKE is still for my money the sexiest sports car ever made.
>>
> I agree, but only the convertible, not the fastback.
>
> --Bryan
>

Heh, we'll diverge there, slightly. Yes on the convertible, but also a
yes on the 2+2 fastback.