Katra > wrote:
>In article >,
> Blair P. Houghton > wrote:
>
>> Katra > wrote:
>> > Blair P. Houghton > wrote:
>> >>
>> >> You love the sharks so much, go french-kiss one.
>> >
>> >I'm not overly fond of sharks myself, but making ANY creature suffer a
>> >slow death for a specialty food item is wrong!!!
>> >They should be killed before removing a body part...
>>
>> A shark typically takes a chunk out of what it catches as
>> "food" and leaves the rest to float away, living or dead.
>> If the maimed prey is lucky, there are more sharks around.
>>
>> Sharks, like their anthropomorphic counterparts, Lawyers,
>> need no sympathy from humanity.
>>
>> "A moose once bit my sister."
>
>May be...
>but compassion is what separates animals from humans right? :-)

No, fences are.

--Blair
"There's no compassion at 1600 PA Ave."

Katra > wrote:
>In article >,
> Blair P. Houghton > wrote:
>
>> Katra > wrote:
>> > Blair P. Houghton > wrote:
>> >>
>> >> You love the sharks so much, go french-kiss one.
>> >
>> >I'm not overly fond of sharks myself, but making ANY creature suffer a
>> >slow death for a specialty food item is wrong!!!
>> >They should be killed before removing a body part...
>>
>> A shark typically takes a chunk out of what it catches as
>> "food" and leaves the rest to float away, living or dead.
>> If the maimed prey is lucky, there are more sharks around.
>>
>> Sharks, like their anthropomorphic counterparts, Lawyers,
>> need no sympathy from humanity.
>>
>> "A moose once bit my sister."
>
>May be...
>but compassion is what separates animals from humans right? :-)

No, fences are.

--Blair
"There's no compassion at 1600 PA Ave."

Katra > wrote:
>In article >,
> Blair P. Houghton > wrote:
>
>> Katra > wrote:
>> > Blair P. Houghton > wrote:
>> >>
>> >> You love the sharks so much, go french-kiss one.
>> >
>> >I'm not overly fond of sharks myself, but making ANY creature suffer a
>> >slow death for a specialty food item is wrong!!!
>> >They should be killed before removing a body part...
>>
>> A shark typically takes a chunk out of what it catches as
>> "food" and leaves the rest to float away, living or dead.
>> If the maimed prey is lucky, there are more sharks around.
>>
>> Sharks, like their anthropomorphic counterparts, Lawyers,
>> need no sympathy from humanity.
>>
>> "A moose once bit my sister."
>
>May be...
>but compassion is what separates animals from humans right? :-)

No, fences are.

--Blair
"There's no compassion at 1600 PA Ave."

ilaboo > wrote:
>plants feel the same thing as animals or any living thing--they have a
>nervous system also and react to pain

No. They. Do. Not.

You might as well say my light switch "reacts to pain" every
time I turn off the light and a spark crosses the gap and vaporizes
a little of the contact.

--Blair
"Poor little dimmer. Poor poor..."

Blair P. Houghton wrote:
> ilaboo > wrote:
>
>>plants feel the same thing as animals or any living thing--they have a
>>nervous system also and react to pain
>
>
> No. They. Do. Not.


references from the botanical literature would be apprciated
tia



>
> You might as well say my light switch "reacts to pain" every
> time I turn off the light and a spark crosses the gap and vaporizes
> a little of the contact.
>
> --Blair
> "Poor little dimmer. Poor poor..."

Blair P. Houghton wrote:
> ilaboo > wrote:
>
>>plants feel the same thing as animals or any living thing--they have a
>>nervous system also and react to pain
>
>
> No. They. Do. Not.


references from the botanical literature would be apprciated
tia



>
> You might as well say my light switch "reacts to pain" every
> time I turn off the light and a spark crosses the gap and vaporizes
> a little of the contact.
>
> --Blair
> "Poor little dimmer. Poor poor..."

In article >,
ilaboo > wrote:

> Katra wrote:
> > In article > ,
> > "Peter Aitken" > wrote:
> >
> >
> >>"Katra" > wrote in message
> ...
> >>
> >>>Picked up a new item at the thai store tonight to try...
> >>>I'm adventurous about foods and there is a LOT of stuff at that market
> >>>that is still new and different, as well as being low carb and low cal.
> >>><lol> I'll get around to trying shark fin one of these days...
> >>
> >>You might want to think twice about the shark fins. Most of them come from
> >>commercial boats that catch large numbers of sharks, cut the fins off, and
> >>throw the shark back to slowly die. It's a bit too cruel and wasteful for
> >>me.
> >
> >
> > Ew. I see what you mean. :-P
> > At least they could kill the poor things and use them for bait!
> >
> > K.
> >
> sounds like it is dried ear mushrooms--white/creamy/brown under and
> black on top--they also come in strips--they are very chewwy and mild
> taste---i understand that they have a blood anticoagulant chemical in
> them--part of their chemistry--not something that is added--this might
> be of some concern to people on anticoagulants--i am not sure on this
> but i recall reading something about it years ago.
>
> i use them in all sorts sofr rice dishes and stir fry
>
> hth
>
> peter

I googled, they are white wood ear. :-)
Reconstitute to a crispy/chewy texture.

But, after eating them, my face broke out in hives and has taken 4 days
to heal. :-P I'm not 100% sure that they are the culprit but I've never
had my face break out like this before and these were the only "new"
foods I've added to my diet this week.

I'll let my poor itchy sore face heal up, then try them once again to
pin it down...
--
K.

In article >,
ilaboo > wrote:

> Katra wrote:
> > In article > ,
> > "Peter Aitken" > wrote:
> >
> >
> >>"Katra" > wrote in message
> ...
> >>
> >>>Picked up a new item at the thai store tonight to try...
> >>>I'm adventurous about foods and there is a LOT of stuff at that market
> >>>that is still new and different, as well as being low carb and low cal.
> >>><lol> I'll get around to trying shark fin one of these days...
> >>
> >>You might want to think twice about the shark fins. Most of them come from
> >>commercial boats that catch large numbers of sharks, cut the fins off, and
> >>throw the shark back to slowly die. It's a bit too cruel and wasteful for
> >>me.
> >
> >
> > Ew. I see what you mean. :-P
> > At least they could kill the poor things and use them for bait!
> >
> > K.
> >
> sounds like it is dried ear mushrooms--white/creamy/brown under and
> black on top--they also come in strips--they are very chewwy and mild
> taste---i understand that they have a blood anticoagulant chemical in
> them--part of their chemistry--not something that is added--this might
> be of some concern to people on anticoagulants--i am not sure on this
> but i recall reading something about it years ago.
>
> i use them in all sorts sofr rice dishes and stir fry
>
> hth
>
> peter

I googled, they are white wood ear. :-)
Reconstitute to a crispy/chewy texture.

But, after eating them, my face broke out in hives and has taken 4 days
to heal. :-P I'm not 100% sure that they are the culprit but I've never
had my face break out like this before and these were the only "new"
foods I've added to my diet this week.

I'll let my poor itchy sore face heal up, then try them once again to
pin it down...
--
K.

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
>
> > > Sounds good to me!
> > >
> > > I was thinking of picking one of those packs of mixed fresh mushrooms
> up,
> > > maybe some chestnut mushrooms too to up the numbers, sautéing them in a
> > > little butter for a minute or two, then adding them to a pan containing
> some
> > > Japanese dark soy, dash rice wine vinegar, water or delicate stock,
> maybe a
> > > hint of garlic, some finely sliced dried sea weed (kombu (sp?)), a
> little
> > > sugar or honey, black pepper (or maybe Szechuan pepper), simmering for a
> > > bit, then throwing some finely sliced red chiles and spring onions in,
> ~30
> > > seconds to 1 min more in the pan then serve.
> > >
> > > How's that sound, any hints/tips/additions to make it turn out better?
> > >
> > > Cheers!
> > >
> > > Shaun aRe
> > >
> > >
> >
> > Just a very small bit of sesame oil, and some fresh grated ginger root.
> >
> > Server over stock cooked rice or maybe shredded chicken or beef?
> >
> > I'd go easy on chile/peppers for mushrooms as their flavor is very
> > delicate.
>
> Thanks Kat - This is supposed to be a thin, slightly sweet soup, for a
> starter or just as a warming bowl with chunks of bread, so I wouldn't use
> any rice or anything. As for meat, I wondered if just a scattering of prawns
> might help move it in the right direction without taking it over - I really
> want this to be about the mushrooms though...

Prawn is mild enough, so would a small amount of shredded chicken?
Salad shrimp are so very mild, they may work also and are pretty
inexpensive as well. I think they add more texture than flavor.

>
> I'd thought about ginger too ('cos I love the stuff!), but decided against
> it for the same reason you mention the chiles - chiles might be hot, but I
> find if used reasonably, they don't mask subtle flavours at all...well, at
> least not for me heheheheh ',;~}~

Well, i go light on ginger. It complements garlic nicely!

>
> The sesame oil - now that's something, thanks! Either that, or I could fresh
> toast some sesame seeds and serve it with those sprinkled over the top!
> Whatcha think?

Perhaps... I've just not been that impressed with sesame seed. :-)
The oil is VERY strong and rich so I use maybe a teaspoon max. in a
recipe and that is not much! But it's enough. <lol>


>
> Shaun aRe getting damned hungry now!
>
>
--
K.

ilaboo > wrote:
>Blair P. Houghton wrote:
>> ilaboo > wrote:
>>
>>>plants feel the same thing as animals or any living thing--they have a
>>>nervous system also and react to pain
>>
>>
>> No. They. Do. Not.
>
>references from the botanical literature would be apprciated

Tell you what.

When you find a credible "reference from the botanical
literature" that indicates the finding of a NERVE CELL in
a PLANT, I'll think about maybe treating plants the way
I treat animals.

--Blair
"Extraordinary claims, etc."

On Mon, 22 Nov 2004 08:29:25 -0600, Katra
> wrote:

> I have insulin resistance. I need to avoid starch and sugar, but I have
> an allergy to wheat as well. All wheat protiens. Even spelt has that.

eeeeGAD, what's left to eat? No wonder you're so open to
foods that other people might dislike!




sf
Practice safe eating - always use condiments

On Mon, 22 Nov 2004 08:29:25 -0600, Katra
> wrote:

> I have insulin resistance. I need to avoid starch and sugar, but I have
> an allergy to wheat as well. All wheat protiens. Even spelt has that.

eeeeGAD, what's left to eat? No wonder you're so open to
foods that other people might dislike!




sf
Practice safe eating - always use condiments

On Fri, 26 Nov 2004 10:43:34 -0600, Katra
> wrote:

> I googled, they are white wood ear. :-)
> Reconstitute to a crispy/chewy texture.
>
> But, after eating them, my face broke out in hives and has taken 4 days
> to heal. :-P I'm not 100% sure that they are the culprit but I've never
> had my face break out like this before and these were the only "new"
> foods I've added to my diet this week.
>
> I'll let my poor itchy sore face heal up, then try them once again to
> pin it down...
> --

I hope all is well soon! Sorry to hear you had a bad
reaction... but as they say - it coulda been worse, at least
you lived through it. So in keeping with the season, count
your blessings (or you can count your hives).

) (if you're in the mood)

sf
Practice safe eating - always use condiments

On Fri, 26 Nov 2004 10:43:34 -0600, Katra
> wrote:

> I googled, they are white wood ear. :-)
> Reconstitute to a crispy/chewy texture.
>
> But, after eating them, my face broke out in hives and has taken 4 days
> to heal. :-P I'm not 100% sure that they are the culprit but I've never
> had my face break out like this before and these were the only "new"
> foods I've added to my diet this week.
>
> I'll let my poor itchy sore face heal up, then try them once again to
> pin it down...
> --

I hope all is well soon! Sorry to hear you had a bad
reaction... but as they say - it coulda been worse, at least
you lived through it. So in keeping with the season, count
your blessings (or you can count your hives).

) (if you're in the mood)

sf
Practice safe eating - always use condiments

In article >,
sf > wrote:

> On Mon, 22 Nov 2004 08:29:25 -0600, Katra
> > wrote:
>
> > I have insulin resistance. I need to avoid starch and sugar, but I have
> > an allergy to wheat as well. All wheat protiens. Even spelt has that.
>
> eeeeGAD, what's left to eat? No wonder you're so open to
> foods that other people might dislike!

'zactly... :-)
If I want any kind of variety, I have to be "creative".
The Thai store has been a wealth of new flavors and textures...

Fortunately, I happen to love fresh produce!
And mushrooms are an entire world unto themselves...


>
>
>
>
> sf
> Practice safe eating - always use condiments
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
sf > wrote:

> On Mon, 22 Nov 2004 08:29:25 -0600, Katra
> > wrote:
>
> > I have insulin resistance. I need to avoid starch and sugar, but I have
> > an allergy to wheat as well. All wheat protiens. Even spelt has that.
>
> eeeeGAD, what's left to eat? No wonder you're so open to
> foods that other people might dislike!

'zactly... :-)
If I want any kind of variety, I have to be "creative".
The Thai store has been a wealth of new flavors and textures...

Fortunately, I happen to love fresh produce!
And mushrooms are an entire world unto themselves...


>
>
>
>
> sf
> Practice safe eating - always use condiments
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
sf > wrote:

> On Fri, 26 Nov 2004 10:43:34 -0600, Katra
> > wrote:
>
> > I googled, they are white wood ear. :-)
> > Reconstitute to a crispy/chewy texture.
> >
> > But, after eating them, my face broke out in hives and has taken 4 days
> > to heal. :-P I'm not 100% sure that they are the culprit but I've never
> > had my face break out like this before and these were the only "new"
> > foods I've added to my diet this week.
> >
> > I'll let my poor itchy sore face heal up, then try them once again to
> > pin it down...
> > --
>
> I hope all is well soon! Sorry to hear you had a bad
> reaction... but as they say - it coulda been worse, at least
> you lived through it. So in keeping with the season, count
> your blessings (or you can count your hives).
>
> ) (if you're in the mood)
>
> sf
> Practice safe eating - always use condiments

<snicker> The face is pretty well healed up now. ;-)
I'm not entirely sure it was the white woodears, it's just that I had
not introduced anything else new that I can think of.

We shall see! They add an interesting texture to some dishes, and they
rehydrate well.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
sf > wrote:

> On Fri, 26 Nov 2004 10:43:34 -0600, Katra
> > wrote:
>
> > I googled, they are white wood ear. :-)
> > Reconstitute to a crispy/chewy texture.
> >
> > But, after eating them, my face broke out in hives and has taken 4 days
> > to heal. :-P I'm not 100% sure that they are the culprit but I've never
> > had my face break out like this before and these were the only "new"
> > foods I've added to my diet this week.
> >
> > I'll let my poor itchy sore face heal up, then try them once again to
> > pin it down...
> > --
>
> I hope all is well soon! Sorry to hear you had a bad
> reaction... but as they say - it coulda been worse, at least
> you lived through it. So in keeping with the season, count
> your blessings (or you can count your hives).
>
> ) (if you're in the mood)
>
> sf
> Practice safe eating - always use condiments

<snicker> The face is pretty well healed up now. ;-)
I'm not entirely sure it was the white woodears, it's just that I had
not introduced anything else new that I can think of.

We shall see! They add an interesting texture to some dishes, and they
rehydrate well.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Katra wrote:
> In article >,
> sf > wrote:
>
>
>>On Fri, 26 Nov 2004 10:43:34 -0600, Katra
> wrote:
>>
>>
>>> I googled, they are white wood ear. :-)
>>> Reconstitute to a crispy/chewy texture.
>>>
>>> But, after eating them, my face broke out in hives and has taken 4 days
>>> to heal. :-P I'm not 100% sure that they are the culprit but I've never
>>> had my face break out like this before and these were the only "new"
>>> foods I've added to my diet this week.
>>>
>>> I'll let my poor itchy sore face heal up, then try them once again to
>>> pin it down...
>>> --
>>
>>I hope all is well soon! Sorry to hear you had a bad
>>reaction... but as they say - it coulda been worse, at least
>>you lived through it. So in keeping with the season, count
>>your blessings (or you can count your hives).
>>
>>) (if you're in the mood)
>>
>>sf
>>Practice safe eating - always use condiments
>
>
> <snicker> The face is pretty well healed up now. ;-)
> I'm not entirely sure it was the white woodears, it's just that I had
> not introduced anything else new that I can think of.
>
> We shall see! They add an interesting texture to some dishes, and they
> rehydrate well.
i once had an allergic ractionto chinese herbal toothpaste that only
affected the back of my thorat--could almost not swollow

tooth paste had a heavy pine taste and i brobably got a chemical
reaction to it

would not try to determine if you where allergic to the ear mushrooms as
you could get a severe reaction which means 911 and possible intubation

hth

Blair P. Houghton wrote:
> ilaboo > wrote:
>
>>Blair P. Houghton wrote:
>>
>>>ilaboo > wrote:
>>>
>>>
>>>>plants feel the same thing as animals or any living thing--they have a
>>>>nervous system also and react to pain
>>>
>>>
>>>No. They. Do. Not.
>>
>>references from the botanical literature would be apprciated
>
>
> Tell you what.
>
> When you find a credible "reference from the botanical
> literature" that indicates the finding of a NERVE CELL in
> a PLANT, I'll think about maybe treating plants the way
> I treat animals.
>
> --Blair
> "Extraordinary claims, etc."
blair
you do not need a nerve cell to indicate "feelings"
ameba do not have nerve cells neither does venus fly trap or the mimosa

we could go on forever back and forth on this--i stand corrected


ps
i agree
extraordinary statements require extraordinary evidence

i think carl sagan said it

In article . net>,
ilaboo > wrote:

> Katra wrote:
> > In article >,
> > sf > wrote:
> >
> >
> >>On Fri, 26 Nov 2004 10:43:34 -0600, Katra
> > wrote:
> >>
> >>
> >>> I googled, they are white wood ear. :-)
> >>> Reconstitute to a crispy/chewy texture.
> >>>
> >>> But, after eating them, my face broke out in hives and has taken 4 days
> >>> to heal. :-P I'm not 100% sure that they are the culprit but I've never
> >>> had my face break out like this before and these were the only "new"
> >>> foods I've added to my diet this week.
> >>>
> >>> I'll let my poor itchy sore face heal up, then try them once again to
> >>> pin it down...
> >>> --
> >>
> >>I hope all is well soon! Sorry to hear you had a bad
> >>reaction... but as they say - it coulda been worse, at least
> >>you lived through it. So in keeping with the season, count
> >>your blessings (or you can count your hives).
> >>
> >>) (if you're in the mood)
> >>
> >>sf
> >>Practice safe eating - always use condiments
> >
> >
> > <snicker> The face is pretty well healed up now. ;-)
> > I'm not entirely sure it was the white woodears, it's just that I had
> > not introduced anything else new that I can think of.
> >
> > We shall see! They add an interesting texture to some dishes, and they
> > rehydrate well.
> i once had an allergic ractionto chinese herbal toothpaste that only
> affected the back of my thorat--could almost not swollow
>
> tooth paste had a heavy pine taste and i brobably got a chemical
> reaction to it
>
> would not try to determine if you where allergic to the ear mushrooms as
> you could get a severe reaction which means 911 and possible intubation
>
> hth
>

Wellllll... That is probably good advice, but all I got was hives. No
respiratory symptoms.

I need to know what I'm allergic to so that I can avoid similar foods in
the future.

If I am allergic to white wood ears, I'd probably be allergic to the
black ones as well, and possibly other polypores.


Thanks!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article . net>,
ilaboo > wrote:

> Katra wrote:
> > In article >,
> > sf > wrote:
> >
> >
> >>On Fri, 26 Nov 2004 10:43:34 -0600, Katra
> > wrote:
> >>
> >>
> >>> I googled, they are white wood ear. :-)
> >>> Reconstitute to a crispy/chewy texture.
> >>>
> >>> But, after eating them, my face broke out in hives and has taken 4 days
> >>> to heal. :-P I'm not 100% sure that they are the culprit but I've never
> >>> had my face break out like this before and these were the only "new"
> >>> foods I've added to my diet this week.
> >>>
> >>> I'll let my poor itchy sore face heal up, then try them once again to
> >>> pin it down...
> >>> --
> >>
> >>I hope all is well soon! Sorry to hear you had a bad
> >>reaction... but as they say - it coulda been worse, at least
> >>you lived through it. So in keeping with the season, count
> >>your blessings (or you can count your hives).
> >>
> >>) (if you're in the mood)
> >>
> >>sf
> >>Practice safe eating - always use condiments
> >
> >
> > <snicker> The face is pretty well healed up now. ;-)
> > I'm not entirely sure it was the white woodears, it's just that I had
> > not introduced anything else new that I can think of.
> >
> > We shall see! They add an interesting texture to some dishes, and they
> > rehydrate well.
> i once had an allergic ractionto chinese herbal toothpaste that only
> affected the back of my thorat--could almost not swollow
>
> tooth paste had a heavy pine taste and i brobably got a chemical
> reaction to it
>
> would not try to determine if you where allergic to the ear mushrooms as
> you could get a severe reaction which means 911 and possible intubation
>
> hth
>

Wellllll... That is probably good advice, but all I got was hives. No
respiratory symptoms.

I need to know what I'm allergic to so that I can avoid similar foods in
the future.

If I am allergic to white wood ears, I'd probably be allergic to the
black ones as well, and possibly other polypores.


Thanks!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

On Sun, 28 Nov 2004 09:48:04 GMT, ilaboo
> wrote:

> intubation

Although I don't have a clue what that is, I'm sure Katra
does.... she's in da business.


sf
Practice safe eating - always use condiments

On Sun, 28 Nov 2004 04:58:03 -0600, Katra
> wrote:

> and possibly other polypores

Oh, my aren't we getting downright scientific!?!
<ducking and running>

sf
Practice safe eating - always use condiments

In article >,
sf > wrote:

> On Sun, 28 Nov 2004 09:48:04 GMT, ilaboo
> > wrote:
>
> > intubation
>
> Although I don't have a clue what that is, I'm sure Katra
> does.... she's in da business.
>
>
> sf
> Practice safe eating - always use condiments

Yah... I do indeed.
Severe allergic reactions can cause what is called anaphylactic shock.

http://www.hon.ch/Library/Theme/Alle...ary/shock.html

Not pretty. If you don't get a nice big dose of Epinephrine, they may
need to put you on a breathing machine (intubation).

Bee stings and peanut allergies are the two most common things to cause
this. Death can happen pretty fast.

This is why some food allergies are nothing to screw around with. ;-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
sf > wrote:

> On Sun, 28 Nov 2004 09:48:04 GMT, ilaboo
> > wrote:
>
> > intubation
>
> Although I don't have a clue what that is, I'm sure Katra
> does.... she's in da business.
>
>
> sf
> Practice safe eating - always use condiments

Yah... I do indeed.
Severe allergic reactions can cause what is called anaphylactic shock.

http://www.hon.ch/Library/Theme/Alle...ary/shock.html

Not pretty. If you don't get a nice big dose of Epinephrine, they may
need to put you on a breathing machine (intubation).

Bee stings and peanut allergies are the two most common things to cause
this. Death can happen pretty fast.

This is why some food allergies are nothing to screw around with. ;-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
sf > wrote:

> On Sun, 28 Nov 2004 04:58:03 -0600, Katra
> > wrote:
>
> > and possibly other polypores
>
> Oh, my aren't we getting downright scientific!?!
> <ducking and running>
>
> sf
> Practice safe eating - always use condiments

<snicker> Sorry, been hanging around too much on
alt.nature.mushrooms.......
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
sf > wrote:

> On Sun, 28 Nov 2004 04:58:03 -0600, Katra
> > wrote:
>
> > and possibly other polypores
>
> Oh, my aren't we getting downright scientific!?!
> <ducking and running>
>
> sf
> Practice safe eating - always use condiments

<snicker> Sorry, been hanging around too much on
alt.nature.mushrooms.......
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

On Mon, 29 Nov 2004 01:07:33 -0600, Katra
> wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 28 Nov 2004 04:58:03 -0600, Katra
> > > wrote:
> >
> > > and possibly other polypores
> >
> > Oh, my aren't we getting downright scientific!?!
> > <ducking and running>
> >
> > sf
> > Practice safe eating - always use condiments
>
> <snicker> Sorry, been hanging around too much on
> alt.nature.mushrooms.......

AHA! That explains it.



sf
Practice safe eating - always use condiments

On Mon, 29 Nov 2004 01:07:33 -0600, Katra
> wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 28 Nov 2004 04:58:03 -0600, Katra
> > > wrote:
> >
> > > and possibly other polypores
> >
> > Oh, my aren't we getting downright scientific!?!
> > <ducking and running>
> >
> > sf
> > Practice safe eating - always use condiments
>
> <snicker> Sorry, been hanging around too much on
> alt.nature.mushrooms.......

AHA! That explains it.



sf
Practice safe eating - always use condiments

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > > > Sounds good to me!
> > > >
> > > > I was thinking of picking one of those packs of mixed fresh
mushrooms
> > up,
> > > > maybe some chestnut mushrooms too to up the numbers, sautéing them
in a
> > > > little butter for a minute or two, then adding them to a pan
containing
> > some
> > > > Japanese dark soy, dash rice wine vinegar, water or delicate stock,
> > maybe a
> > > > hint of garlic, some finely sliced dried sea weed (kombu (sp?)), a
> > little
> > > > sugar or honey, black pepper (or maybe Szechuan pepper), simmering
for a
> > > > bit, then throwing some finely sliced red chiles and spring onions
in,
> > ~30
> > > > seconds to 1 min more in the pan then serve.
> > > >
> > > > How's that sound, any hints/tips/additions to make it turn out
better?
> > > >
> > > > Cheers!
> > > >
> > > > Shaun aRe
> > > >
> > > >
> > >
> > > Just a very small bit of sesame oil, and some fresh grated ginger
root.
> > >
> > > Server over stock cooked rice or maybe shredded chicken or beef?
> > >
> > > I'd go easy on chile/peppers for mushrooms as their flavor is very
> > > delicate.
> >
> > Thanks Kat - This is supposed to be a thin, slightly sweet soup, for a
> > starter or just as a warming bowl with chunks of bread, so I wouldn't
use
> > any rice or anything. As for meat, I wondered if just a scattering of
prawns
> > might help move it in the right direction without taking it over - I
really
> > want this to be about the mushrooms though...
>
> Prawn is mild enough, so would a small amount of shredded chicken?

> Salad shrimp are so very mild, they may work also and are pretty
> inexpensive as well. I think they add more texture than flavor.

Hmmm, I don't know about the chicken - I find it can have quite a strong
flavour in soups - I was thinking prawn/shrimp for the texture too - keep it
leaning toward the oriental...

> > I'd thought about ginger too ('cos I love the stuff!), but decided
against
> > it for the same reason you mention the chiles - chiles might be hot, but
I
> > find if used reasonably, they don't mask subtle flavours at all...well,
at
> > least not for me heheheheh ',;~}~
>
> Well, i go light on ginger. It complements garlic nicely!
>
> >
> > The sesame oil - now that's something, thanks! Either that, or I could
fresh
> > toast some sesame seeds and serve it with those sprinkled over the top!
> > Whatcha think?
>
> Perhaps... I've just not been that impressed with sesame seed. :-)

Do you toast yours in a dry pan until quite dark first?

> The oil is VERY strong and rich so I use maybe a teaspoon max. in a
> recipe and that is not much! But it's enough. <lol>

Oh aye - I use the stuff quite a bit with fried soft noodles - love it, but
like you say, gotta go easy with it! Learned that to my detriment my first
time with the stuff, heheheheh...

Shaun aRe

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...

> >
> > Prawn is mild enough, so would a small amount of shredded chicken?
>
> > Salad shrimp are so very mild, they may work also and are pretty
> > inexpensive as well. I think they add more texture than flavor.
>
> Hmmm, I don't know about the chicken - I find it can have quite a strong
> flavour in soups - I was thinking prawn/shrimp for the texture too - keep it
> leaning toward the oriental...

I know what you mean.
Then there is always a bit of chopped duck?
It's milder than chicken.

Might just go with straight veggies and no meat tho'.
Bamboo shoots, water chestnuts, bean sprouts...

>
> > > I'd thought about ginger too ('cos I love the stuff!), but decided
> against
> > > it for the same reason you mention the chiles - chiles might be hot, but
> I
> > > find if used reasonably, they don't mask subtle flavours at all...well,
> at
> > > least not for me heheheheh ',;~}~
> >
> > Well, i go light on ginger. It complements garlic nicely!
> >
> > >
> > > The sesame oil - now that's something, thanks! Either that, or I could
> fresh
> > > toast some sesame seeds and serve it with those sprinkled over the top!
> > > Whatcha think?
> >
> > Perhaps... I've just not been that impressed with sesame seed. :-)
>
> Do you toast yours in a dry pan until quite dark first?

No, I'd actually added them towards the end.
Hmmmmm... Maybe if I toasted them with the onions first.

>
> > The oil is VERY strong and rich so I use maybe a teaspoon max. in a
> > recipe and that is not much! But it's enough. <lol>
>
> Oh aye - I use the stuff quite a bit with fried soft noodles - love it, but
> like you say, gotta go easy with it! Learned that to my detriment my first
> time with the stuff, heheheheh...

Now you know why it comes in such small bottles. ;-)

>
> Shaun aRe
>
>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...

> >
> > Prawn is mild enough, so would a small amount of shredded chicken?
>
> > Salad shrimp are so very mild, they may work also and are pretty
> > inexpensive as well. I think they add more texture than flavor.
>
> Hmmm, I don't know about the chicken - I find it can have quite a strong
> flavour in soups - I was thinking prawn/shrimp for the texture too - keep it
> leaning toward the oriental...

I know what you mean.
Then there is always a bit of chopped duck?
It's milder than chicken.

Might just go with straight veggies and no meat tho'.
Bamboo shoots, water chestnuts, bean sprouts...

>
> > > I'd thought about ginger too ('cos I love the stuff!), but decided
> against
> > > it for the same reason you mention the chiles - chiles might be hot, but
> I
> > > find if used reasonably, they don't mask subtle flavours at all...well,
> at
> > > least not for me heheheheh ',;~}~
> >
> > Well, i go light on ginger. It complements garlic nicely!
> >
> > >
> > > The sesame oil - now that's something, thanks! Either that, or I could
> fresh
> > > toast some sesame seeds and serve it with those sprinkled over the top!
> > > Whatcha think?
> >
> > Perhaps... I've just not been that impressed with sesame seed. :-)
>
> Do you toast yours in a dry pan until quite dark first?

No, I'd actually added them towards the end.
Hmmmmm... Maybe if I toasted them with the onions first.

>
> > The oil is VERY strong and rich so I use maybe a teaspoon max. in a
> > recipe and that is not much! But it's enough. <lol>
>
> Oh aye - I use the stuff quite a bit with fried soft noodles - love it, but
> like you say, gotta go easy with it! Learned that to my detriment my first
> time with the stuff, heheheheh...

Now you know why it comes in such small bottles. ;-)

>
> Shaun aRe
>
>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

ilaboo > wrote:
>Blair P. Houghton wrote:
>> ilaboo > wrote:
>>
>>>Blair P. Houghton wrote:
>>>
>>>>ilaboo > wrote:
>>>>
>>>>
>>>>>plants feel the same thing as animals or any living thing--they have a
>>>>>nervous system also and react to pain
>>>>
>>>>
>>>>No. They. Do. Not.
>>>
>>>references from the botanical literature would be apprciated
>>
>>
>> Tell you what.
>>
>> When you find a credible "reference from the botanical
>> literature" that indicates the finding of a NERVE CELL in
>> a PLANT, I'll think about maybe treating plants the way
>> I treat animals.
>>
>> "Extraordinary claims, etc."
>
>you do not need a nerve cell to indicate "feelings"

"reaction" and "feeling" are not the same; nor is "pain".

>ameba do not have nerve cells neither does venus fly trap or the mimosa

They have reflexive reactions to stimuli. They do not
have nervous systems nor do they feel pain.

>we could go on forever back and forth on this--i stand corrected

Stand, sit, doesn't matter.

--Blair
"I'm gonna go chew some sense into
a carrot."

ilaboo > wrote:
>Blair P. Houghton wrote:
>> ilaboo > wrote:
>>
>>>Blair P. Houghton wrote:
>>>
>>>>ilaboo > wrote:
>>>>
>>>>
>>>>>plants feel the same thing as animals or any living thing--they have a
>>>>>nervous system also and react to pain
>>>>
>>>>
>>>>No. They. Do. Not.
>>>
>>>references from the botanical literature would be apprciated
>>
>>
>> Tell you what.
>>
>> When you find a credible "reference from the botanical
>> literature" that indicates the finding of a NERVE CELL in
>> a PLANT, I'll think about maybe treating plants the way
>> I treat animals.
>>
>> "Extraordinary claims, etc."
>
>you do not need a nerve cell to indicate "feelings"

"reaction" and "feeling" are not the same; nor is "pain".

>ameba do not have nerve cells neither does venus fly trap or the mimosa

They have reflexive reactions to stimuli. They do not
have nervous systems nor do they feel pain.

>we could go on forever back and forth on this--i stand corrected

Stand, sit, doesn't matter.

--Blair
"I'm gonna go chew some sense into
a carrot."

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > > Prawn is mild enough, so would a small amount of shredded chicken?
> >
> > > Salad shrimp are so very mild, they may work also and are pretty
> > > inexpensive as well. I think they add more texture than flavor.
> >
> > Hmmm, I don't know about the chicken - I find it can have quite a strong
> > flavour in soups - I was thinking prawn/shrimp for the texture too -
keep it
> > leaning toward the oriental...
>
> I know what you mean.
> Then there is always a bit of chopped duck?
> It's milder than chicken.
>
> Might just go with straight veggies and no meat tho'.
> Bamboo shoots, water chestnuts, bean sprouts...

Yeah, that sounds good to me too ',;~}~

> > > > I'd thought about ginger too ('cos I love the stuff!), but decided
> > against
> > > > it for the same reason you mention the chiles - chiles might be hot,
but
> > I
> > > > find if used reasonably, they don't mask subtle flavours at
all...well,
> > at
> > > > least not for me heheheheh ',;~}~
> > >
> > > Well, i go light on ginger. It complements garlic nicely!
> > >
> > > >
> > > > The sesame oil - now that's something, thanks! Either that, or I
could
> > fresh
> > > > toast some sesame seeds and serve it with those sprinkled over the
top!
> > > > Whatcha think?
> > >
> > > Perhaps... I've just not been that impressed with sesame seed. :-)
> >
> > Do you toast yours in a dry pan until quite dark first?
>
> No, I'd actually added them towards the end.
> Hmmmmm... Maybe if I toasted them with the onions first.

Plain 'raw' sesame seeds have all but zero flavour - they need to be
toasted. The strong flavoured sesame oil you mention, is pressed from the
(dry) toasted/roasted seeds - there's a sesame oil from un-toasted seeds,
but that has almost no flavour too.

I find the best way is to just put a dry pan on the stove, get it fairly
hot, then just sprinkle the seeds into it. Shake them about constantly until
they gain the desired colour (not long at all), remove from the heat and
immediately put into a dish - they'll stop roasting then and you can taste
some to decide if you've done them enough to your taste - done like this,
you can then throw a sprinkle or so onto the top of a soup, into a stir-fry,
use with flour/bread crumbs etc. to crust meat/fish prior to cooking
(although you don't need to toast them so much for this, or even at all,
depending how hot and long the meat will be cooking).

They're really useful when toasted - add a nice texture as well as wonderful
flavour.

Hope that helps!

',;~}~

> > > The oil is VERY strong and rich so I use maybe a teaspoon max. in a
> > > recipe and that is not much! But it's enough. <lol>
> >
> > Oh aye - I use the stuff quite a bit with fried soft noodles - love it,
but
> > like you say, gotta go easy with it! Learned that to my detriment my
first
> > time with the stuff, heheheheh...
>
> Now you know why it comes in such small bottles. ;-)

I thought t was just because of the marketing cheapskates ',;~}~

Shaun aRe

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
>
> > > > Prawn is mild enough, so would a small amount of shredded chicken?
> > >
> > > > Salad shrimp are so very mild, they may work also and are pretty
> > > > inexpensive as well. I think they add more texture than flavor.
> > >
> > > Hmmm, I don't know about the chicken - I find it can have quite a strong
> > > flavour in soups - I was thinking prawn/shrimp for the texture too -
> keep it
> > > leaning toward the oriental...
> >
> > I know what you mean.
> > Then there is always a bit of chopped duck?
> > It's milder than chicken.
> >
> > Might just go with straight veggies and no meat tho'.
> > Bamboo shoots, water chestnuts, bean sprouts...
>
> Yeah, that sounds good to me too ',;~}~
>
> > > > > I'd thought about ginger too ('cos I love the stuff!), but decided
> > > against
> > > > > it for the same reason you mention the chiles - chiles might be hot,
> but
> > > I
> > > > > find if used reasonably, they don't mask subtle flavours at
> all...well,
> > > at
> > > > > least not for me heheheheh ',;~}~
> > > >
> > > > Well, i go light on ginger. It complements garlic nicely!
> > > >
> > > > >
> > > > > The sesame oil - now that's something, thanks! Either that, or I
> could
> > > fresh
> > > > > toast some sesame seeds and serve it with those sprinkled over the
> top!
> > > > > Whatcha think?
> > > >
> > > > Perhaps... I've just not been that impressed with sesame seed. :-)
> > >
> > > Do you toast yours in a dry pan until quite dark first?
> >
> > No, I'd actually added them towards the end.
> > Hmmmmm... Maybe if I toasted them with the onions first.
>
> Plain 'raw' sesame seeds have all but zero flavour - they need to be
> toasted. The strong flavoured sesame oil you mention, is pressed from the
> (dry) toasted/roasted seeds - there's a sesame oil from un-toasted seeds,
> but that has almost no flavour too.

I'll have to get more and try that now. :-)
At the moment, I just use a few drops of the oil..

>
> I find the best way is to just put a dry pan on the stove, get it fairly
> hot, then just sprinkle the seeds into it. Shake them about constantly until
> they gain the desired colour (not long at all), remove from the heat and
> immediately put into a dish - they'll stop roasting then and you can taste
> some to decide if you've done them enough to your taste - done like this,
> you can then throw a sprinkle or so onto the top of a soup, into a stir-fry,
> use with flour/bread crumbs etc. to crust meat/fish prior to cooking
> (although you don't need to toast them so much for this, or even at all,
> depending how hot and long the meat will be cooking).
>
> They're really useful when toasted - add a nice texture as well as wonderful
> flavour.

Cool!

Any hints for poppy seed?
They go well over steamed asparagus and brocolli!!!

>
> Hope that helps!
>
> ',;~}~
>
> > > > The oil is VERY strong and rich so I use maybe a teaspoon max. in a
> > > > recipe and that is not much! But it's enough. <lol>
> > >
> > > Oh aye - I use the stuff quite a bit with fried soft noodles - love it,
> but
> > > like you say, gotta go easy with it! Learned that to my detriment my
> first
> > > time with the stuff, heheheheh...
> >
> > Now you know why it comes in such small bottles. ;-)
>
> I thought t was just because of the marketing cheapskates ',;~}~

Yeah, right! <G>

>
> Shaun aRe
>
>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
>
> <Snip some (drool!) food talk!>
>
> Made a good meal last night, just from 'end of shopping week' odds and
> ends - chopped a large onion and a leek, sweated down in olive oil and
> butter until slightly caramelised - and all nice and sweet, added 4 creamed
> cloves of garlic, a sprinkle of salt and some black pepper, some milk after
> another few mines, then half a vegetable stock cube (no art. ingredients in
> these), then grated a _small_ amount of *very* powerful, full flavoured
> cheddar to it, added a couple big spoon's full of cream cheese (cheese
> flavour was kept mild over all), tiny bit of wild oregano, some parsley,
> thickened it some with (sacrilige!) 'corn starch', then added some chopped
> up smoked Scottish salmon, more black pepper, and served it on pasta
> twists - didn't turn out like a thrown-together from odds and ends meal at
> all - it was absolutely delicious! Only thing it was maybe missing, was a
> squeeze or two of fresh lemon juice, and it could have taken, *of course*,
> some nice wild mushrooms too! Heheheh... Made Kath happy as it was though -
> she was expecting something lke cheese on toast, since we had all but
> nothing in the cupboards!
>
> Damn I love to cook...

Me too!
the above sounds wunderful. Probably would have gone well with chicken
too1

>
> > > > > Do you toast yours in a dry pan until quite dark first?
> > > >
> > > > No, I'd actually added them towards the end.
> > > > Hmmmmm... Maybe if I toasted them with the onions first.
> > >
> > > Plain 'raw' sesame seeds have all but zero flavour - they need to be
> > > toasted. The strong flavoured sesame oil you mention, is pressed from
> the
> > > (dry) toasted/roasted seeds - there's a sesame oil from un-toasted
> seeds,
> > > but that has almost no flavour too.
> >
> > I'll have to get more and try that now. :-)
> > At the moment, I just use a few drops of the oil..
>
> ',;~}~
>
> > > I find the best way is to just put a dry pan on the stove, get it fairly
> > > hot, then just sprinkle the seeds into it. Shake them about constantly
> until
> > > they gain the desired colour (not long at all), remove from the heat and
> > > immediately put into a dish - they'll stop roasting then and you can
> taste
> > > some to decide if you've done them enough to your taste - done like
> this,
> > > you can then throw a sprinkle or so onto the top of a soup, into a
> stir-fry,
> > > use with flour/bread crumbs etc. to crust meat/fish prior to cooking
> > > (although you don't need to toast them so much for this, or even at all,
> > > depending how hot and long the meat will be cooking).
> > >
> > > They're really useful when toasted - add a nice texture as well as
> wonderful
> > > flavour.
> >
> > Cool!
> >
> > Any hints for poppy seed?
> > They go well over steamed asparagus and brocolli!!!
>
> Afraid not - I don't really use them! Far as I know though, they don't
> benefit from roasting any, since their flavour is already apparent in the
> 'raw' state?

Seem to be.
I'll add them with some melted butter and/or cheese to brocolli,
asparagus, and other greens.

>
> My favourite cracker-buiscuits are actually poppy and sesame seed thins -
> love them with some really strong cheese and a couple slices of hot chile on
> top (preferabley red habaneros!), as a 'TV' snack with a cold beer or 5,
> heheheh...

MMmmmm!!!
How are your hab' bushes looking?

>
> > > > > > The oil is VERY strong and rich so I use maybe a teaspoon max. in
> a
> > > > > > recipe and that is not much! But it's enough. <lol>
> > > > >
> > > > > Oh aye - I use the stuff quite a bit with fried soft noodles - love
> it,
> > > but
> > > > > like you say, gotta go easy with it! Learned that to my detriment my
> > > first
> > > > > time with the stuff, heheheheh...
> > > >
> > > > Now you know why it comes in such small bottles. ;-)
> > >
> > > I thought t was just because of the marketing cheapskates ',;~}~
> >
> > Yeah, right! <G>
>
> Heheheh, yeah well, well Tobasco do it with their hot sauces, and the're not
> exactly volcanic ones to start with! Well, maybe the Carribean one with Habs
> in it is on its way there...heheh...

I've never had tobasco. Ever.
Jalapenos now, that's another story!
I just love poppers!
Jalapenos with the seeds removed, stuffed with cream cheese or cheddar,
then coated in a cornmeal batter and deep fried.

They are a common treat here in the south!

>
> Shaun aRe
>
>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > <Snip some (drool!) food talk!>
> >
> > Made a good meal last night, just from 'end of shopping week' odds and
> > ends - chopped a large onion and a leek, sweated down in olive oil and
> > butter until slightly caramelised - and all nice and sweet, added 4
creamed
> > cloves of garlic, a sprinkle of salt and some black pepper, some milk
after
> > another few mines, then half a vegetable stock cube (no art. ingredients
in
> > these), then grated a _small_ amount of *very* powerful, full flavoured
> > cheddar to it, added a couple big spoon's full of cream cheese (cheese
> > flavour was kept mild over all), tiny bit of wild oregano, some parsley,
> > thickened it some with (sacrilige!) 'corn starch', then added some
chopped
> > up smoked Scottish salmon, more black pepper, and served it on pasta
> > twists - didn't turn out like a thrown-together from odds and ends meal
at
> > all - it was absolutely delicious! Only thing it was maybe missing, was
a
> > squeeze or two of fresh lemon juice, and it could have taken, *of
course*,
> > some nice wild mushrooms too! Heheheh... Made Kath happy as it was
though -
> > she was expecting something lke cheese on toast, since we had all but
> > nothing in the cupboards!
> >
> > Damn I love to cook...
>
> Me too!
> the above sounds wunderful. Probably would have gone well with chicken
> too1

Smoked chicken! ',;~}~

> > > Any hints for poppy seed?
> > > They go well over steamed asparagus and brocolli!!!
> >
> > Afraid not - I don't really use them! Far as I know though, they don't
> > benefit from roasting any, since their flavour is already apparent in
the
> > 'raw' state?
>
> Seem to be.
> I'll add them with some melted butter and/or cheese to brocolli,
> asparagus, and other greens.

I shall have to tray that, thanks.

> > My favourite cracker-buiscuits are actually poppy and sesame seed
thins -
> > love them with some really strong cheese and a couple slices of hot
chile on
> > top (preferabley red habaneros!), as a 'TV' snack with a cold beer or 5,
> > heheheh...
>
> MMmmmm!!!
> How are your hab' bushes looking?

Still green, still have afew peppers on them ripening, but I harvested 1 1/4
lb from the hab and 1 3/4 from the 'bonnet only a couple weeks ago. The ones
still on will I'm sure, be the last until next year - just don't think they
get enough warmth and light to flower now, despite the gas heater being in
there - can't afford to run that flat-out 24/7 to even try.

They're looking green, bushy and healthy still though!

> > > > > > > The oil is VERY strong and rich so I use maybe a teaspoon max.
in
> > a
> > > > > > > recipe and that is not much! But it's enough. <lol>
> > > > > >
> > > > > > Oh aye - I use the stuff quite a bit with fried soft noodles -
love
> > it,
> > > > but
> > > > > > like you say, gotta go easy with it! Learned that to my
detriment my
> > > > first
> > > > > > time with the stuff, heheheheh...
> > > > >
> > > > > Now you know why it comes in such small bottles. ;-)
> > > >
> > > > I thought t was just because of the marketing cheapskates ',;~}~
> > >
> > > Yeah, right! <G>
> >
> > Heheheh, yeah well, well Tobasco do it with their hot sauces, and the're
not
> > exactly volcanic ones to start with! Well, maybe the Carribean one with
Habs
> > in it is on its way there...heheh...
>
> I've never had tobasco. Ever.

It has quite a unique flavour to it, from the fermentation process - I
really do enjoy it for that. There's nothing else to be used for a good
bloody mary!

> Jalapenos now, that's another story!
> I just love poppers!
> Jalapenos with the seeds removed, stuffed with cream cheese or cheddar,
> then coated in a cornmeal batter and deep fried.
>
> They are a common treat here in the south!

Oh hells yeah - made similar myself over here!

Not done the batter/fry thing though.

Last time we stuffed the peppers with cream cheese, black pepper, a little
mixed herbs and roasted creamed 'mono' garlic and theye were delicious!


Shaun aRe

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > <Snip some (drool!) food talk!>
> >
> > Made a good meal last night, just from 'end of shopping week' odds and
> > ends - chopped a large onion and a leek, sweated down in olive oil and
> > butter until slightly caramelised - and all nice and sweet, added 4
creamed
> > cloves of garlic, a sprinkle of salt and some black pepper, some milk
after
> > another few mines, then half a vegetable stock cube (no art. ingredients
in
> > these), then grated a _small_ amount of *very* powerful, full flavoured
> > cheddar to it, added a couple big spoon's full of cream cheese (cheese
> > flavour was kept mild over all), tiny bit of wild oregano, some parsley,
> > thickened it some with (sacrilige!) 'corn starch', then added some
chopped
> > up smoked Scottish salmon, more black pepper, and served it on pasta
> > twists - didn't turn out like a thrown-together from odds and ends meal
at
> > all - it was absolutely delicious! Only thing it was maybe missing, was
a
> > squeeze or two of fresh lemon juice, and it could have taken, *of
course*,
> > some nice wild mushrooms too! Heheheh... Made Kath happy as it was
though -
> > she was expecting something lke cheese on toast, since we had all but
> > nothing in the cupboards!
> >
> > Damn I love to cook...
>
> Me too!
> the above sounds wunderful. Probably would have gone well with chicken
> too1

Smoked chicken! ',;~}~

> > > Any hints for poppy seed?
> > > They go well over steamed asparagus and brocolli!!!
> >
> > Afraid not - I don't really use them! Far as I know though, they don't
> > benefit from roasting any, since their flavour is already apparent in
the
> > 'raw' state?
>
> Seem to be.
> I'll add them with some melted butter and/or cheese to brocolli,
> asparagus, and other greens.

I shall have to tray that, thanks.

> > My favourite cracker-buiscuits are actually poppy and sesame seed
thins -
> > love them with some really strong cheese and a couple slices of hot
chile on
> > top (preferabley red habaneros!), as a 'TV' snack with a cold beer or 5,
> > heheheh...
>
> MMmmmm!!!
> How are your hab' bushes looking?

Still green, still have afew peppers on them ripening, but I harvested 1 1/4
lb from the hab and 1 3/4 from the 'bonnet only a couple weeks ago. The ones
still on will I'm sure, be the last until next year - just don't think they
get enough warmth and light to flower now, despite the gas heater being in
there - can't afford to run that flat-out 24/7 to even try.

They're looking green, bushy and healthy still though!

> > > > > > > The oil is VERY strong and rich so I use maybe a teaspoon max.
in
> > a
> > > > > > > recipe and that is not much! But it's enough. <lol>
> > > > > >
> > > > > > Oh aye - I use the stuff quite a bit with fried soft noodles -
love
> > it,
> > > > but
> > > > > > like you say, gotta go easy with it! Learned that to my
detriment my
> > > > first
> > > > > > time with the stuff, heheheheh...
> > > > >
> > > > > Now you know why it comes in such small bottles. ;-)
> > > >
> > > > I thought t was just because of the marketing cheapskates ',;~}~
> > >
> > > Yeah, right! <G>
> >
> > Heheheh, yeah well, well Tobasco do it with their hot sauces, and the're
not
> > exactly volcanic ones to start with! Well, maybe the Carribean one with
Habs
> > in it is on its way there...heheh...
>
> I've never had tobasco. Ever.

It has quite a unique flavour to it, from the fermentation process - I
really do enjoy it for that. There's nothing else to be used for a good
bloody mary!

> Jalapenos now, that's another story!
> I just love poppers!
> Jalapenos with the seeds removed, stuffed with cream cheese or cheddar,
> then coated in a cornmeal batter and deep fried.
>
> They are a common treat here in the south!

Oh hells yeah - made similar myself over here!

Not done the batter/fry thing though.

Last time we stuffed the peppers with cream cheese, black pepper, a little
mixed herbs and roasted creamed 'mono' garlic and theye were delicious!


Shaun aRe