On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:

>
> "Nancy Young" > wrote in message
> ...
>>
>> "Ophelia" > wrote
>>>
>>> "Wayne Boatwright" > wrote
>>
>>>> PS - If you add just a mere pinch of cayenne, it's neither too spicy
>>>> or hot.
>>>
>>> Hummm maybe)
>>
>> True, I also add cayenne to my mac n cheese, more than the recipe
>> calls for. Adds that little extra something, but by no stretch of the
>> imagination is it hot or spicy.
>
> Ok.. I will buy some but if it burns my mouth you and Wayne are in BIG
> trubble

Oh, I'm always in trouble anyway. :-) Try adding just 1/8 teaspoon at
first. Add additional 1/8 teaspoon amounts until you reach your threshold.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:

<snip>

> Green
>
>>>beans in the garden can really get ahead of you unless you use them with
>>>imagination, freeze them or give them away.
>>
>>Isn't that the truth. I canned them, froze them, gaven some away, made
>>dilly beans, and we ate them fresh as is, in soups, and in stews. And
>>the beans just kept comming. There are still a few stragglers out there
>>now. Green beans especially the pole varieties are very proliferic
>>little buggers!
>
>
> But they're sooo good! Especially fresh.

Oh they are wonderful. I prefer them fresh as well but don't mind
frozen or canned. I canned up a fair amount to save freezer space.
They certainly are an easy and rewarding crop to grow. Pole beans will
grow great in pots so are perfect for those living in apartments with
balconies or for those with little growing space.
>

"Wayne Boatwright" > wrote in message
...
> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:
>
>>
>> "Nancy Young" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote
>>>>
>>>> "Wayne Boatwright" > wrote
>>>
>>>>> PS - If you add just a mere pinch of cayenne, it's neither too
>>>>> spicy
>>>>> or hot.
>>>>
>>>> Hummm maybe)
>>>
>>> True, I also add cayenne to my mac n cheese, more than the recipe
>>> calls for. Adds that little extra something, but by no stretch of
>>> the
>>> imagination is it hot or spicy.
>>
>> Ok.. I will buy some but if it burns my mouth you and Wayne are in
>> BIG
>> trubble
>
> Oh, I'm always in trouble anyway. :-) Try adding just 1/8 teaspoon at
> first. Add additional 1/8 teaspoon amounts until you reach your
> threshold.

Hummm I dunno.. I think I will listen to kili)))

"kilikini" > wrote in message
.. .
>
> "Ophelia" > wrote in message
> . ..
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>> > On Sun 06 Nov 2005 10:15:22a, Ophelia wrote in rec.food.cooking:
>> >
>> >>
>> >> "Wayne Boatwright" > wrote in message
>> >> ...
>> >>> On Sun 06 Nov 2005 09:58:56a, Mr Libido Incognito wrote in
>> >>> rec.food.cooking:
>> >>>
>> >>>> Wayne Boatwright wrote on 06 Nov 2005 in rec.food.cooking
>> >>>>
>> >>>>> In the previous recipe, however, 1 tablespoon of cayenne pepper
>> >>>>> sounds like it would kill just about anything.
>> >>>>>
>> >>>>>
>> >>>>
>> >>>> That's why I suggested ground chipotle instead. Less heat...more
>> >>>> flavour.
>> >>>>
>> >>>
>> >>> Unfortunately for me, I'm not overly fond of chipotle. I'd
>> >>> probably
>> >>> stick with the cayenne, but much less of it.
>> >>>
>> >>
>> >> *sigh* I can't take spicey or hot. Am I a lost cause?
>> >
>> > O, you *are* spicy. You don't need to add any! :-)
>>
>> Aww fanks ))
>>
>> >
>> > PS - If you add just a mere pinch of cayenne, it's neither too
>> > spicy
>> > or
>> > hot.
>>
>> Hummm maybe)
>>
>>
>
> Personally, *I* wouldn't do it, Ophelia. I think my taste buds and
> your
> taste buds are best friends. :~)

Phew thanks kili)

"Wayne Boatwright" > wrote in message
...
> On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:
>>>
>>>>
>>>> "Nancy Young" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote
>>>>>>
>>>>>> "Wayne Boatwright" > wrote
>>>>>
>>>>>>> PS - If you add just a mere pinch of cayenne, it's neither too
>>>>>>> spicy or hot.
>>>>>>
>>>>>> Hummm maybe)
>>>>>
>>>>> True, I also add cayenne to my mac n cheese, more than the recipe
>>>>> calls for. Adds that little extra something, but by no stretch of
>>>>> the imagination is it hot or spicy.
>>>>
>>>> Ok.. I will buy some but if it burns my mouth you and Wayne are in
>>>> BIG
>>>> trubble
>>>
>>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8 teaspoon
>>> at
>>> first. Add additional 1/8 teaspoon amounts until you reach your
>>> threshold.
>>
>> Hummm I dunno.. I think I will listen to kili)))
>
> Betcha if I made it for you, neither of you would know it was in there
> except for the subtle flavor.

Well, we are on our way for dinner eh kili? )

On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Nancy Young" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote
>>>>>
>>>>> "Wayne Boatwright" > wrote
>>>>
>>>>>> PS - If you add just a mere pinch of cayenne, it's neither too
>>>>>> spicy or hot.
>>>>>
>>>>> Hummm maybe)
>>>>
>>>> True, I also add cayenne to my mac n cheese, more than the recipe
>>>> calls for. Adds that little extra something, but by no stretch of
>>>> the imagination is it hot or spicy.
>>>
>>> Ok.. I will buy some but if it burns my mouth you and Wayne are in
>>> BIG
>>> trubble
>>
>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8 teaspoon at
>> first. Add additional 1/8 teaspoon amounts until you reach your
>> threshold.
>
> Hummm I dunno.. I think I will listen to kili)))

Betcha if I made it for you, neither of you would know it was in there
except for the subtle flavor.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 06 Nov 2005 11:51:04a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "Nancy Young" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Ophelia" > wrote
>>>>>>>
>>>>>>> "Wayne Boatwright" > wrote
>>>>>>
>>>>>>>> PS - If you add just a mere pinch of cayenne, it's neither too
>>>>>>>> spicy or hot.
>>>>>>>
>>>>>>> Hummm maybe)
>>>>>>
>>>>>> True, I also add cayenne to my mac n cheese, more than the recipe
>>>>>> calls for. Adds that little extra something, but by no stretch of
>>>>>> the imagination is it hot or spicy.
>>>>>
>>>>> Ok.. I will buy some but if it burns my mouth you and Wayne are in
>>>>> BIG
>>>>> trubble
>>>>
>>>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8 teaspoon
>>>> at first. Add additional 1/8 teaspoon amounts until you reach your
>>>> threshold.
>>>
>>> Hummm I dunno.. I think I will listen to kili)))
>>
>> Betcha if I made it for you, neither of you would know it was in there
>> except for the subtle flavor.
>
> Well, we are on our way for dinner eh kili? )

Use the door knocker, the doorbell doesn't work. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > wrote in message
...
> On Sun 06 Nov 2005 11:51:04a, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:
>>>
>>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> ...
>>>>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:
>>>>>
>>>>>>
>>>>>> "Nancy Young" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> "Ophelia" > wrote
>>>>>>>>
>>>>>>>> "Wayne Boatwright" > wrote
>>>>>>>
>>>>>>>>> PS - If you add just a mere pinch of cayenne, it's neither too
>>>>>>>>> spicy or hot.
>>>>>>>>
>>>>>>>> Hummm maybe)
>>>>>>>
>>>>>>> True, I also add cayenne to my mac n cheese, more than the
>>>>>>> recipe
>>>>>>> calls for. Adds that little extra something, but by no stretch
>>>>>>> of
>>>>>>> the imagination is it hot or spicy.
>>>>>>
>>>>>> Ok.. I will buy some but if it burns my mouth you and Wayne are
>>>>>> in
>>>>>> BIG
>>>>>> trubble
>>>>>
>>>>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8
>>>>> teaspoon
>>>>> at first. Add additional 1/8 teaspoon amounts until you reach
>>>>> your
>>>>> threshold.
>>>>
>>>> Hummm I dunno.. I think I will listen to kili)))
>>>
>>> Betcha if I made it for you, neither of you would know it was in
>>> there
>>> except for the subtle flavor.
>>
>> Well, we are on our way for dinner eh kili? )
>
> Use the door knocker, the doorbell doesn't work. :-)

ta

"Ophelia" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> ...
> > On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:
> >
> >>
> >> "Wayne Boatwright" > wrote in message
> >> ...
> >>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:
> >>>
> >>>>
> >>>> "Nancy Young" > wrote in message
> >>>> ...
> >>>>>
> >>>>> "Ophelia" > wrote
> >>>>>>
> >>>>>> "Wayne Boatwright" > wrote
> >>>>>
> >>>>>>> PS - If you add just a mere pinch of cayenne, it's neither too
> >>>>>>> spicy or hot.
> >>>>>>
> >>>>>> Hummm maybe)
> >>>>>
> >>>>> True, I also add cayenne to my mac n cheese, more than the recipe
> >>>>> calls for. Adds that little extra something, but by no stretch of
> >>>>> the imagination is it hot or spicy.
> >>>>
> >>>> Ok.. I will buy some but if it burns my mouth you and Wayne are in
> >>>> BIG
> >>>> trubble
> >>>
> >>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8 teaspoon
> >>> at
> >>> first. Add additional 1/8 teaspoon amounts until you reach your
> >>> threshold.
> >>
> >> Hummm I dunno.. I think I will listen to kili)))
> >
> > Betcha if I made it for you, neither of you would know it was in there
> > except for the subtle flavor.
>
> Well, we are on our way for dinner eh kili? )
>
>

I dunno. I'm game if you are!

kili

"kilikini" > wrote in message
m...
>
> "Ophelia" > wrote in message
> ...
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>> > On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:
>> >
>> >>
>> >> "Wayne Boatwright" > wrote in message
>> >> ...
>> >>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:
>> >>>
>> >>>>
>> >>>> "Nancy Young" > wrote in message
>> >>>> ...
>> >>>>>
>> >>>>> "Ophelia" > wrote
>> >>>>>>
>> >>>>>> "Wayne Boatwright" > wrote
>> >>>>>
>> >>>>>>> PS - If you add just a mere pinch of cayenne, it's neither
>> >>>>>>> too
>> >>>>>>> spicy or hot.
>> >>>>>>
>> >>>>>> Hummm maybe)
>> >>>>>
>> >>>>> True, I also add cayenne to my mac n cheese, more than the
>> >>>>> recipe
>> >>>>> calls for. Adds that little extra something, but by no stretch
>> >>>>> of
>> >>>>> the imagination is it hot or spicy.
>> >>>>
>> >>>> Ok.. I will buy some but if it burns my mouth you and Wayne are
>> >>>> in
>> >>>> BIG
>> >>>> trubble
>> >>>
>> >>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8
>> >>> teaspoon
>> >>> at
>> >>> first. Add additional 1/8 teaspoon amounts until you reach your
>> >>> threshold.
>> >>
>> >> Hummm I dunno.. I think I will listen to kili)))
>> >
>> > Betcha if I made it for you, neither of you would know it was in
>> > there
>> > except for the subtle flavor.
>>
>> Well, we are on our way for dinner eh kili? )
>>
>>
>
> I dunno. I'm game if you are!

yep) I might take some time though cos I am in Scotland

"Ophelia" > wrote in message
...
>
> "kilikini" > wrote in message
> m...
> >
> > "Ophelia" > wrote in message
> > ...
> >>
> >> "Wayne Boatwright" > wrote in message
> >> ...
> >> > On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:
> >> >
> >> >>
> >> >> "Wayne Boatwright" > wrote in message
> >> >> ...
> >> >>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:
> >> >>>
> >> >>>>
> >> >>>> "Nancy Young" > wrote in message
> >> >>>> ...
> >> >>>>>
> >> >>>>> "Ophelia" > wrote
> >> >>>>>>
> >> >>>>>> "Wayne Boatwright" > wrote
> >> >>>>>
> >> >>>>>>> PS - If you add just a mere pinch of cayenne, it's neither
> >> >>>>>>> too
> >> >>>>>>> spicy or hot.
> >> >>>>>>
> >> >>>>>> Hummm maybe)
> >> >>>>>
> >> >>>>> True, I also add cayenne to my mac n cheese, more than the
> >> >>>>> recipe
> >> >>>>> calls for. Adds that little extra something, but by no stretch
> >> >>>>> of
> >> >>>>> the imagination is it hot or spicy.
> >> >>>>
> >> >>>> Ok.. I will buy some but if it burns my mouth you and Wayne are
> >> >>>> in
> >> >>>> BIG
> >> >>>> trubble
> >> >>>
> >> >>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8
> >> >>> teaspoon
> >> >>> at
> >> >>> first. Add additional 1/8 teaspoon amounts until you reach your
> >> >>> threshold.
> >> >>
> >> >> Hummm I dunno.. I think I will listen to kili)))
> >> >
> >> > Betcha if I made it for you, neither of you would know it was in
> >> > there
> >> > except for the subtle flavor.
> >>
> >> Well, we are on our way for dinner eh kili? )
> >>
> >>
> >
> > I dunno. I'm game if you are!
>
> yep) I might take some time though cos I am in Scotland
>
>

Cool. I'll jump on the next plane first, we'll have a pint together in
Scotland, I can do some family tree searching, and THEN we'll fly to
Arizona. :~)

kili

On Sun 06 Nov 2005 01:04:43p, Ophelia wrote in rec.food.cooking:

>
> "kilikini" > wrote in message
> m...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>> > On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:
>>> >
>>> >>
>>> >> "Wayne Boatwright" > wrote in message
>>> >> ...
>>> >>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in rec.food.cooking:
>>> >>>
>>> >>>>
>>> >>>> "Nancy Young" > wrote in message
>>> >>>> ...
>>> >>>>>
>>> >>>>> "Ophelia" > wrote
>>> >>>>>>
>>> >>>>>> "Wayne Boatwright" > wrote
>>> >>>>>
>>> >>>>>>> PS - If you add just a mere pinch of cayenne, it's neither
>>> >>>>>>> too spicy or hot.
>>> >>>>>>
>>> >>>>>> Hummm maybe)
>>> >>>>>
>>> >>>>> True, I also add cayenne to my mac n cheese, more than the
>>> >>>>> recipe calls for. Adds that little extra something, but by no
>>> >>>>> stretch of the imagination is it hot or spicy.
>>> >>>>
>>> >>>> Ok.. I will buy some but if it burns my mouth you and Wayne are
>>> >>>> in BIG
>>> >>>> trubble
>>> >>>
>>> >>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8
>>> >>> teaspoon at first. Add additional 1/8 teaspoon amounts until you
>>> >>> reach your threshold.
>>> >>
>>> >> Hummm I dunno.. I think I will listen to kili)))
>>> >
>>> > Betcha if I made it for you, neither of you would know it was in
>>> > there except for the subtle flavor.
>>>
>>> Well, we are on our way for dinner eh kili? )
>>>
>>>
>>
>> I dunno. I'm game if you are!
>
> yep) I might take some time though cos I am in Scotland

And she's a slow swimmer!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"kilikini" > wrote in message
. ..
>
> "Ophelia" > wrote in message
> ...
>>
>> "kilikini" > wrote in message
>> m...
>> >
>> > "Ophelia" > wrote in message
>> > ...
>> >>
>> >> "Wayne Boatwright" > wrote in message
>> >> ...
>> >> > On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:
>> >> >
>> >> >>
>> >> >> "Wayne Boatwright" > wrote in message
>> >> >> ...
>> >> >>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in
>> >> >>> rec.food.cooking:
>> >> >>>
>> >> >>>>
>> >> >>>> "Nancy Young" > wrote in message
>> >> >>>> ...
>> >> >>>>>
>> >> >>>>> "Ophelia" > wrote
>> >> >>>>>>
>> >> >>>>>> "Wayne Boatwright" > wrote
>> >> >>>>>
>> >> >>>>>>> PS - If you add just a mere pinch of cayenne, it's neither
>> >> >>>>>>> too
>> >> >>>>>>> spicy or hot.
>> >> >>>>>>
>> >> >>>>>> Hummm maybe)
>> >> >>>>>
>> >> >>>>> True, I also add cayenne to my mac n cheese, more than the
>> >> >>>>> recipe
>> >> >>>>> calls for. Adds that little extra something, but by no
>> >> >>>>> stretch
>> >> >>>>> of
>> >> >>>>> the imagination is it hot or spicy.
>> >> >>>>
>> >> >>>> Ok.. I will buy some but if it burns my mouth you and Wayne
>> >> >>>> are
>> >> >>>> in
>> >> >>>> BIG
>> >> >>>> trubble
>> >> >>>
>> >> >>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8
>> >> >>> teaspoon
>> >> >>> at
>> >> >>> first. Add additional 1/8 teaspoon amounts until you reach
>> >> >>> your
>> >> >>> threshold.
>> >> >>
>> >> >> Hummm I dunno.. I think I will listen to kili)))
>> >> >
>> >> > Betcha if I made it for you, neither of you would know it was in
>> >> > there
>> >> > except for the subtle flavor.
>> >>
>> >> Well, we are on our way for dinner eh kili? )
>> >>
>> >>
>> >
>> > I dunno. I'm game if you are!
>>
>> yep) I might take some time though cos I am in Scotland
>>
>>
>
> Cool. I'll jump on the next plane first, we'll have a pint together
> in
> Scotland, I can do some family tree searching, and THEN we'll fly to
> Arizona. :~)

Yayyyyyyyyyyyyyyy)

"Wayne Boatwright" > wrote in message
...
> On Sun 06 Nov 2005 01:04:43p, Ophelia wrote in rec.food.cooking:
>
>>
>> "kilikini" > wrote in message
>> m...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> ...
>>>> > On Sun 06 Nov 2005 11:39:16a, Ophelia wrote in rec.food.cooking:
>>>> >
>>>> >>
>>>> >> "Wayne Boatwright" > wrote in message
>>>> >> ...
>>>> >>> On Sun 06 Nov 2005 10:50:16a, Ophelia wrote in
>>>> >>> rec.food.cooking:
>>>> >>>
>>>> >>>>
>>>> >>>> "Nancy Young" > wrote in message
>>>> >>>> ...
>>>> >>>>>
>>>> >>>>> "Ophelia" > wrote
>>>> >>>>>>
>>>> >>>>>> "Wayne Boatwright" > wrote
>>>> >>>>>
>>>> >>>>>>> PS - If you add just a mere pinch of cayenne, it's neither
>>>> >>>>>>> too spicy or hot.
>>>> >>>>>>
>>>> >>>>>> Hummm maybe)
>>>> >>>>>
>>>> >>>>> True, I also add cayenne to my mac n cheese, more than the
>>>> >>>>> recipe calls for. Adds that little extra something, but by
>>>> >>>>> no
>>>> >>>>> stretch of the imagination is it hot or spicy.
>>>> >>>>
>>>> >>>> Ok.. I will buy some but if it burns my mouth you and Wayne
>>>> >>>> are
>>>> >>>> in BIG
>>>> >>>> trubble
>>>> >>>
>>>> >>> Oh, I'm always in trouble anyway. :-) Try adding just 1/8
>>>> >>> teaspoon at first. Add additional 1/8 teaspoon amounts until
>>>> >>> you
>>>> >>> reach your threshold.
>>>> >>
>>>> >> Hummm I dunno.. I think I will listen to kili)))
>>>> >
>>>> > Betcha if I made it for you, neither of you would know it was in
>>>> > there except for the subtle flavor.
>>>>
>>>> Well, we are on our way for dinner eh kili? )
>>>>
>>>>
>>>
>>> I dunno. I'm game if you are!
>>
>> yep) I might take some time though cos I am in Scotland
>
> And she's a slow swimmer!

LOL.. I do my best

Janet Bostwick wrote:

> Is the addition of green beans an East Coast thing? I had never heard of it
> until a friend from Long Island talked of adding green beans to her stew.
> Or maybe my section of the mid-West just didn't do it; it was just carrots
> and potatoes. Onions went in the pot just after the meat was browned and
> became part of the cooking liquid.
> Janet

Broad italian style green beans are good in stews.
Goomba

"Goomba38" > wrote in message
...
> Janet Bostwick wrote:
>
>> Is the addition of green beans an East Coast thing? I had never heard of
>> it until a friend from Long Island talked of adding green beans to her
>> stew. Or maybe my section of the mid-West just didn't do it; it was just
>> carrots and potatoes. Onions went in the pot just after the meat was
>> browned and became part of the cooking liquid.
>> Janet
>
> Broad italian style green beans are good in stews.
> Goomba

I love the broad Italian green beans. They're so meaty and have a different
flavor. I haven't grown any in a couple of years. I think I'll do that
next year -- all I have to do is pull the seeds out of the seed file.
Janet

In article >, "Nancy Young"
> wrote:
>"Phred" > wrote
>> "Nancy Young" > wrote:
>
>>>What possible reason has Mr. Libido given you to dislike him?
>>>He's always polite to you and you go and say something horrid
>>>like this? Man.
>>
>> I think it was the idea of making a beef stew with brisket that
>> brought out the worst in me.
>
>I think that sounds good. Like a pot roast only cut up.

Here, brisket is the corned beef of choice (of everyone except the fat
avoidance freaks who buy that tasteless, dry, corned silverside).
I've never considered brisket as a "fresh" beef cut.

I use topside or round steak for beef stews -- though have tried shin
too, now that it's priced beyond dog food and my old standards are
priced beyond reason. Also, ox tail makes a *great* stew, though not
sure if you would classify that as "beef" or as "offal". [See second
chart below, if you can afford the download. The first one is just
the Oz "primal" cuts; the second shows some "derivatives" too.]

<http://www.ausmeat.com.au/Sales/images/Beef_Eng.jpg>
[116 KB]

<http://www.cwb.com.au/Wholesale_no_order/john/images/beefchart4.jpg>
[175 KB]

>> I'll try to keep my sordid concoctions
>> to myself in future. (Did I mention I always chuck in a handful of
>> raisins too? Oops... Sorry.)
>
>Probably the chocolate covered kind,

Chocolate covered raisins? Is there no limit to your excesses?
Gawd, I won't even buy choc-chip muesli bars!

>along with some beets... Some people.

Never tried to cook beets, with or without other stuff. In fact
fresh beets have only "recently" become available around here.
(Say in the past 20 years or so?)
Some people seem to think they're very good. Not you?

Cheers, Phred.

--
LID

Nancy Young wrote:
> "~patches~" > wrote
>
> > Nancy Young wrote:
>
> >> What possible reason has Mr. Libido given you to dislike him?
> >> He's always polite to you and you go and say something horrid
> >> like this? Man.
>
> > Oh no nancy, that is a sign of liking someone quite a bit. Turnips and
> > parsnips add a real nice flavour to the stew and taste nothing like they
> > do on their own!
>
> I remember the day I was craving beef stew, that was some time ago
> for sure, and I'd never made beef stew and neither had ron. Amazing
> I made it to that age without ever having made that, but that's another
> story. Well, he set out to make it, he got the recipe from ? Betty Crocker
> cookbook? and lo and behold, turnips. No, please no turnips, use
> potatoes, I *hate* turnips. Mr. 'follow the recipe' had to make it with
> turnips.
>
> He wound up picking them out of the stew too, acknowledging the
> error of his ways, and nary a turnip has darkened my door since.
>
> Nor a rutabega, or a parsnip.
>
> nancy (doesn't like turnips)

I enjoy raw turnips, especially rutabagas... cut into sticks they make
great crudites for dips... but can't stand them cooked. I usually add
a small purple turnip and a small parsnip to chicken stock, adds great
flavor... but don't ask me to eat cooked parsnip, blech-gack-gag!

Sheldon

"Sheldon" > wrote in message
oups.com...
snip
> I enjoy raw turnips, especially rutabagas... cut into sticks they make
> great crudites for dips... but can't stand them cooked. I usually add
> a small purple turnip and a small parsnip to chicken stock, adds great
> flavor... but don't ask me to eat cooked parsnip, blech-gack-gag!
>
> Sheldon
>
When we were growing up, turnips, kohlrabi, onion, tomatoes, radishes,
cucumber -- were sliced raw and put out on the table for making sandwiches.
No meat or cheese. Just bread, butter and the raw veggies.
Janet

"Phred" > wrote

> In article >, "Nancy Young"
> > wrote:

>>> I think it was the idea of making a beef stew with brisket that
>>> brought out the worst in me.
>>
>>I think that sounds good. Like a pot roast only cut up.
>
> Here, brisket is the corned beef of choice (of everyone except the fat
> avoidance freaks who buy that tasteless, dry, corned silverside).
> I've never considered brisket as a "fresh" beef cut.

Ah, then I can see why that would sound awful in stew. I love
corned beef, but I also love beef brisket, with is not corned.
It's a treat.

> I use topside or round steak for beef stews -- though have tried shin
> too, now that it's priced beyond dog food and my old standards are
> priced beyond reason.

I use chuck roast, mostly

> Also, ox tail makes a *great* stew, though not
> sure if you would classify that as "beef" or as "offal". [See second
> chart below, if you can afford the download.

Just curious, do you mean afford as in money?

> The first one is just
> the Oz "primal" cuts; the second shows some "derivatives" too.]

Interesting, though presented with a slaughtered side of
beef, I'd never manage to cut it up into anything you'd recognise
here. I also saw something called oyster, I remember once I'd
inquired here, what is this I saw at the store, oyster cut? Now
I know.

>>> I'll try to keep my sordid concoctions
>>> to myself in future. (Did I mention I always chuck in a handful of
>>> raisins too? Oops... Sorry.)
>>
>>Probably the chocolate covered kind,
>
> Chocolate covered raisins? Is there no limit to your excesses?
> Gawd, I won't even buy choc-chip muesli bars!

Raisinettes! You eat them at the movies! (laugh) No,
it's not health food, but I doubt raisins alone are all that
much in the health department, either.

>>along with some beets... Some people.
>
> Never tried to cook beets, with or without other stuff. In fact
> fresh beets have only "recently" become available around here.
> (Say in the past 20 years or so?)
> Some people seem to think they're very good. Not you?

Beets all my life meant canned beets. Not wild about them to
start with, then they get that annoying red juice all over the good
food.

Year or so ago, I thought I'd try fresh beets, maybe I'd like them.
I roasted them. They were so sweet they almost made me nauseated.
Queasy. I'll try it again sometime, maybe I wasn't feeling well to
start with. I'm really not that picky about vegetables as it might seem.

Turnips, no, bad experience being forced to eat them growing up.
Well, I don't have to eat them now. I fail to see the allure.

nancy

"Sheldon" > wrote

> Nancy Young wrote:

>> He wound up picking them out of the stew too, acknowledging the
>> error of his ways, and nary a turnip has darkened my door since.
>>
>> Nor a rutabega, or a parsnip.
>>
>> nancy (doesn't like turnips)
>
> I enjoy raw turnips, especially rutabagas... cut into sticks they make
> great crudites for dips...

I'm reminded of jicama. My sil had one, she asked me to cut it
up for crudites. All the time I'm cutting (man, those suckers are hard)
I'm thinking, this is going to taste like raw potato, I know it. Sure
enough. I mention that because wouldn't raw turnip be kinda similar?
I might like it that way but I'll never find out.

> but can't stand them cooked. I usually add
> a small purple turnip and a small parsnip to chicken stock, adds great
> flavor... but don't ask me to eat cooked parsnip, blech-gack-gag!

(laugh) Do you grow them anyway, just for stock? I see how they
are grown in terracotta chimney liners or something because they are
too hard to dig up out of the ground.

nancy

"Nancy Young" > wrote in message
...
snip
> I'm reminded of jicama. My sil had one, she asked me to cut it
> up for crudites. All the time I'm cutting (man, those suckers are hard)
> I'm thinking, this is going to taste like raw potato, I know it. Sure
> enough. I mention that because wouldn't raw turnip be kinda similar?
> I might like it that way but I'll never find out.
snip
> nancy
Kohlrabi, turnip and rutabaga are all a little spicy/hot and sweet. More
like a mild, dryer textured radish. Although, just like radish, if the
growing conditions are too hot and/or dry, the vegetable can really develop
some real bite.
Janet

Nancy Young wrote:
> "Sheldon" wrote
>
> > but don't ask me to eat cooked parsnip, blech-gack-gag!
>
> (laugh) Do you grow them anyway, just for stock? I see how they
> are grown in terracotta chimney liners or something because they are
> too hard to dig up out of the ground.

Nah... I don't use enough to bother... mostly I'll buy a few when they
look fresh and freeze them, I get the large ones and cut them in two or
three chunks before freezing. I think I once read somewhere how
there's actually a contest for who can grown the largest parsnip.

http://www.vintageassessments.com/rawf_2003.html

Sheldon

On Mon 07 Nov 2005 08:56:34a, Janet Bostwick wrote in rec.food.cooking:

>
> "Sheldon" > wrote in message
> oups.com...
> snip
>> I enjoy raw turnips, especially rutabagas... cut into sticks they make
>> great crudites for dips... but can't stand them cooked. I usually add
>> a small purple turnip and a small parsnip to chicken stock, adds great
>> flavor... but don't ask me to eat cooked parsnip, blech-gack-gag!
>>
>> Sheldon
>>
> When we were growing up, turnips, kohlrabi, onion, tomatoes, radishes,
> cucumber -- were sliced raw and put out on the table for making
> sandwiches. No meat or cheese. Just bread, butter and the raw veggies.
> Janet

When I was growing up, a friend's mother from Germany used to buy those
huge black radishes, and we'd make radish and sweet butter sandwiches on
dark pumpernickel bread. Sometimes we'd have cheese to eat with it, but
not in the sandwich.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
snip
> When I was growing up, a friend's mother from Germany used to buy those
> huge black radishes, and we'd make radish and sweet butter sandwiches on
> dark pumpernickel bread. Sometimes we'd have cheese to eat with it, but
> not in the sandwich.
>
> --
> Wayne Boatwright *¿*
Radish sandwiches and green onion sandwiches were my favorites. I haven't
had a radish sandwich in years because it is difficult to grow mild radishes
here -- our season tends to go from just barely tolerable for seedlings to
hot overnight and the radishes (turnips and kohlrabi) develop too much of a
bite.
Janet

In article >, "Nancy Young"
> wrote:
>"Phred" > wrote
>> In article >, "Nancy Young"
>> > wrote:
>
>>>> I think it was the idea of making a beef stew with brisket that
>>>> brought out the worst in me.
>>>
>>>I think that sounds good. Like a pot roast only cut up.
>>
>> Here, brisket is the corned beef of choice (of everyone except the fat
>> avoidance freaks who buy that tasteless, dry, corned silverside).
>> I've never considered brisket as a "fresh" beef cut.
>
>Ah, then I can see why that would sound awful in stew. I love
>corned beef, but I also love beef brisket, with is not corned.
>It's a treat.

I checked out our local supermarket this morning, and it seems you
*can* get fresh brisket here these days -- we're gradually becoming
more and more like you Yanks -- "Ugly Australian" included. :-(
The stuff I saw was presented as a long roll tied with twine (much the
same as the corned stuff in fact, but these rolls were longer). Maybe
I should give it a try. How do you cook the stuff? (Other than
stewed.

>> I use topside or round steak for beef stews -- though have tried shin
>> too, now that it's priced beyond dog food and my old standards are
>> priced beyond reason.
>
>I use chuck roast, mostly
>
>> Also, ox tail makes a *great* stew, though not
>> sure if you would classify that as "beef" or as "offal". [See second
>> chart below, if you can afford the download.
>
>Just curious, do you mean afford as in money?

Not really, mainly referring to time on dialup. Dialup is still very
common here. However, many of the cheaper plans (both dialup and
broadband) have a download limit (typically around 400 MB/month) after
which you start paying for the surplus volume at around 15c/MB, so
largish downloads can be an issue for some folk.

>> The first one is just
>> the Oz "primal" cuts; the second shows some "derivatives" too.]
>
>Interesting, though presented with a slaughtered side of
>beef, I'd never manage to cut it up into anything you'd recognise
>here. I also saw something called oyster, I remember once I'd
>inquired here, what is this I saw at the store, oyster cut? Now
>I know.
>
>>>> I'll try to keep my sordid concoctions
>>>> to myself in future. (Did I mention I always chuck in a handful of
>>>> raisins too? Oops... Sorry.)
>>>
>>>Probably the chocolate covered kind,
>>
>> Chocolate covered raisins? Is there no limit to your excesses?
>> Gawd, I won't even buy choc-chip muesli bars!
>
>Raisinettes! You eat them at the movies! (laugh) No,
>it's not health food, but I doubt raisins alone are all that
>much in the health department, either.

It's funny to see people scoffing huge quantities of "healthy" dried
fruit with little recognition of what they're eating. People who
might eat 2 or 3 fresh apricots to finish off a work lunch will
happily throw down 5 or 6 of the dry ones! The sugar content of dried
fruit is very high. In the case of those raisins it's 69%.

>>>along with some beets... Some people.
>>
>> Never tried to cook beets, with or without other stuff. In fact
>> fresh beets have only "recently" become available around here.
>> (Say in the past 20 years or so?)
>> Some people seem to think they're very good. Not you?
>
>Beets all my life meant canned beets. Not wild about them to
>start with, then they get that annoying red juice all over the good
>food.
>
>Year or so ago, I thought I'd try fresh beets, maybe I'd like them.
>I roasted them. They were so sweet they almost made me nauseated.
>Queasy. I'll try it again sometime, maybe I wasn't feeling well to
>start with. I'm really not that picky about vegetables as it might seem.

You weren't using those nasty sugar beets that compete with our lovely
sugar cane were you? ;-)

>Turnips, no, bad experience being forced to eat them growing up.
>Well, I don't have to eat them now. I fail to see the allure.

I don't recall eating them as a kid (we pretty much only had spuds,
carrots, pumpkin, beans, peas, and cabbage) and I only use them in
stews now. (And I have *no* idea why I started doing that!)

Cheers, Phred.

--
LID

In article .com>,
"Sheldon" > wrote:
[snip]
>
>I enjoy raw turnips, especially rutabagas... cut into sticks they make
>great crudites for dips... but can't stand them cooked. I usually add
>a small purple turnip and a small parsnip to chicken stock, adds great
>flavor... but don't ask me to eat cooked parsnip, blech-gack-gag!

G'day Sheldon,

The term "rutabagas" is not familiar to me. I gather it's a type of
turnip?

Here in Oz we have "turnips" and "swedes" (or "swede turnip").

IIRC the "swedes" are rather yellowish and the "turnips" almost pearly
white.

Here's a photo of the two types that I think I recognise:

<http://www.hort.purdue.edu/ext/senior/vegetabl/turnip1.htm>

I would call the top image swede and the lower one turnip.
Is your rutabagas like our swede?

Cheers, Phred.

--
LID

"Phred" > wrote

> In article >, "Nancy Young"
> > wrote:

>>Ah, then I can see why that would sound awful in stew. I love
>>corned beef, but I also love beef brisket, with is not corned.
>>It's a treat.
>
> I checked out our local supermarket this morning, and it seems you
> *can* get fresh brisket here these days -- we're gradually becoming
> more and more like you Yanks -- "Ugly Australian" included. :-(

Wait, we're guilty of using fresh meat right out of the cow? Wow, we
should be flogged, stupid Americans, what's next? Raw onions? My
word! (laugh)

> The stuff I saw was presented as a long roll tied with twine (much the
> same as the corned stuff in fact, but these rolls were longer). Maybe
> I should give it a try. How do you cook the stuff? (Other than
> stewed.

I defer to people who have actually made it ... beef brisket is a wonderful
dish you tend to see around Passover ... Sheldon might have a good recipe.
But, it is braised, if I'm not mistaken. I would make brisket except I only
see the fresh brisket whole ... meaning a lot more meat than I could
possibly
use in a reasonable time. Perhaps I'll get one and freeze half next time I
see it.

>>Just curious, do you mean afford as in money?
>
> Not really, mainly referring to time on dialup. Dialup is still very
> common here.

I have dialup.

> However, many of the cheaper plans (both dialup and
> broadband) have a download limit (typically around 400 MB/month) after
> which you start paying for the surplus volume at around 15c/MB, so
> largish downloads can be an issue for some folk.

Gotcha, no, nothing like that here.

>>> Chocolate covered raisins? Is there no limit to your excesses?
>>> Gawd, I won't even buy choc-chip muesli bars!
>>
>>Raisinettes! You eat them at the movies! (laugh) No,
>>it's not health food, but I doubt raisins alone are all that
>>much in the health department, either.
>
> It's funny to see people scoffing huge quantities of "healthy" dried
> fruit with little recognition of what they're eating. People who
> might eat 2 or 3 fresh apricots to finish off a work lunch will
> happily throw down 5 or 6 of the dry ones! The sugar content of dried
> fruit is very high. In the case of those raisins it's 69%.

Exactly. Grapes are pretty much all sugar, then you eat an entire
bunch shrunk down and don't realize it. Just a little box of raisins!

>>Year or so ago, I thought I'd try fresh beets, maybe I'd like them.
>>I roasted them. They were so sweet they almost made me nauseated.
>>Queasy. I'll try it again sometime, maybe I wasn't feeling well to
>>start with. I'm really not that picky about vegetables as it might seem.
>
> You weren't using those nasty sugar beets that compete with our lovely
> sugar cane were you? ;-)

(laugh!) I don't think so. The leaves were gorgeous, I bet I would
have liked them cooked up.

nancy

On Tue, 8 Nov 2005 09:00:10 -0500, "Nancy Young" >
wrote:

>I defer to people who have actually made it ... beef brisket is a wonderful
>dish you tend to see around Passover ... Sheldon might have a good recipe.
>But, it is braised, if I'm not mistaken. I would make brisket except I only
>see the fresh brisket whole ... meaning a lot more meat than I could
>possibly
>use in a reasonable time. Perhaps I'll get one and freeze half next time I
>see it.

Don't you have Kay Hartman's Aunt Irene's recipe that was done on
Calling All Cooks? If not, I will post it.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

"The Cook" > wrote

> On Tue, 8 Nov 2005 09:00:10 -0500, "Nancy Young" >
> wrote:
>
>>I defer to people who have actually made it ... beef brisket is a
>>wonderful
>>dish you tend to see around Passover ... Sheldon might have a good recipe.

> Don't you have Kay Hartman's Aunt Irene's recipe that was done on
> Calling All Cooks? If not, I will post it.

I'm sure it must have been posted at some point ... I'll check google.

Courtesy Kay Hartman and her aunt.

Aunt Irene looks at a recipe when she makes her brisket. She doesn't
follow this recipe, she just looks at it. The recipe she gave to the
food network is the recipe she looks at, not the recipe she makes.
That's what they put on their web page. I am in contact with them
about this and hopefully they will change the page to reflect what
Aunt Irene does when she makes her brisket. In the meantime, here is
her real and true recipe.


Uncle Irving says that Aunt Irene uses the chile sauce that comes in
the little round bottle. He's not sure what the brand it is but he
says it's the most expensive one. Right.


I would take a tip from the way my mother makes brisket and chill the
brisket in the gravy. This will let the fat congeal. I would remove
the fat. When I removed the beef to slice (against the grain) I would
puree the liquid along with any vegetables (onion) that had not
completely disintegrated. I'm not sure it's important for the gravy
to be pureed while hot. If it is, it's not difficult to reheat it
before pureeing.


Put the sliced beef and gravy back into the roasting pan and cover
with foil to reheat.


Kay


Aunt Irene's Brisket


1 4-pound beef brisket
Kosher salt
Pepper
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer


Salt and pepper both sides of the meat. Place beef in a roasting pan.
Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
and beer. Pour mixture over meat. Cover securely with foil. Bake at
300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
and bake uncovered for an additional 35 to 40 minutes. Chill the
brisket separately from the gravy. Puree the gravy while hot.

In article >, "Nancy Young"
> wrote:
>"Phred" > wrote
>> In article >, "Nancy Young"
>> > wrote:
>
>>>Ah, then I can see why that would sound awful in stew. I love
>>>corned beef, but I also love beef brisket, with is not corned.
>>>It's a treat.
>>
>> I checked out our local supermarket this morning, and it seems you
>> *can* get fresh brisket here these days -- we're gradually becoming
>> more and more like you Yanks -- "Ugly Australian" included. :-(
>
>Wait, we're guilty of using fresh meat right out of the cow? Wow, we
>should be flogged, stupid Americans, what's next? Raw onions? My
>word! (laugh)

Oh god! It's worse than I thought... I *like* raw onions -- on
sangers, in mashed spuds, in salads. I must be more Americanised than
I thought. Damn! (Put it down to 3 months spent there 30 something
years ago I guess... Well, that's my excuse. What's yours? ;-)

>> The stuff I saw was presented as a long roll tied with twine (much the
>> same as the corned stuff in fact, but these rolls were longer). Maybe
>> I should give it a try. How do you cook the stuff? (Other than
>> stewed.
>
>I defer to people who have actually made it ... beef brisket is a wonderful
>dish you tend to see around Passover ... Sheldon might have a good recipe.
>But, it is braised, if I'm not mistaken. I would make brisket except I only
>see the fresh brisket whole ... meaning a lot more meat than I could possibly
>use in a reasonable time. Perhaps I'll get one and freeze half next time I
>see it.
>
>>>Just curious, do you mean afford as in money?
>>
>> Not really, mainly referring to time on dialup. Dialup is still very
>> common here.
>
>I have dialup.
>
>> However, many of the cheaper plans (both dialup and
>> broadband) have a download limit (typically around 400 MB/month) after
>> which you start paying for the surplus volume at around 15c/MB, so
>> largish downloads can be an issue for some folk.
>
>Gotcha, no, nothing like that here.
>
>>>> Chocolate covered raisins? Is there no limit to your excesses?
>>>> Gawd, I won't even buy choc-chip muesli bars!
>>>
>>>Raisinettes! You eat them at the movies! (laugh) No,
>>>it's not health food, but I doubt raisins alone are all that
>>>much in the health department, either.
>>
>> It's funny to see people scoffing huge quantities of "healthy" dried
>> fruit with little recognition of what they're eating. People who
>> might eat 2 or 3 fresh apricots to finish off a work lunch will
>> happily throw down 5 or 6 of the dry ones! The sugar content of dried
>> fruit is very high. In the case of those raisins it's 69%.
>
>Exactly. Grapes are pretty much all sugar, then you eat an entire
>bunch shrunk down and don't realize it. Just a little box of raisins!
>
>>>Year or so ago, I thought I'd try fresh beets, maybe I'd like them.
>>>I roasted them. They were so sweet they almost made me nauseated.
>>>Queasy. I'll try it again sometime, maybe I wasn't feeling well to
>>>start with. I'm really not that picky about vegetables as it might seem.
>>
>> You weren't using those nasty sugar beets that compete with our lovely
>> sugar cane were you? ;-)
>
>(laugh!) I don't think so. The leaves were gorgeous, I bet I would
>have liked them cooked up.

One of my rellies serves up young pumpkin leaves. They're quite
palatable too. (Have to fight off the bloody taipans to get them
though, and the death adders.)

Cheers, Phred.

--
LID

In article >, "Nancy Young"
> wrote:
>Courtesy Kay Hartman and her aunt.
>
>Aunt Irene looks at a recipe when she makes her brisket. She doesn't
>follow this recipe, she just looks at it. The recipe she gave to the
>food network is the recipe she looks at, not the recipe she makes.
>That's what they put on their web page. I am in contact with them
>about this and hopefully they will change the page to reflect what
>Aunt Irene does when she makes her brisket. In the meantime, here is
>her real and true recipe.
>
>Uncle Irving says that Aunt Irene uses the chile sauce that comes in
>the little round bottle. He's not sure what the brand it is but he
>says it's the most expensive one. Right.
>
>I would take a tip from the way my mother makes brisket and chill the
>brisket in the gravy. This will let the fat congeal. I would remove
>the fat. When I removed the beef to slice (against the grain) I would
>puree the liquid along with any vegetables (onion) that had not
>completely disintegrated. I'm not sure it's important for the gravy
>to be pureed while hot. If it is, it's not difficult to reheat it
>before pureeing.
>
>Put the sliced beef and gravy back into the roasting pan and cover
>with foil to reheat.
>
>Kay
>
>Aunt Irene's Brisket
>
>1 4-pound beef brisket
>Kosher salt
>Pepper
>1 onion, thinly sliced into half moons
>1/2 cup ketchup
>1/2 cup prepared chile sauce
>3 tablespoons brown sugar
>6 cloves garlic, minced
>1 12-ounce bottle beer
>
>Salt and pepper both sides of the meat. Place beef in a roasting pan.
>Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
>and beer. Pour mixture over meat. Cover securely with foil. Bake at
>300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
>and bake uncovered for an additional 35 to 40 minutes. Chill the
>brisket separately from the gravy. Puree the gravy while hot.

You know, that's not all that different to the way I treat my corned
brisket -- right down to letting it sit in the liquid until cool if
you plan on eating it cold as leftovers. However, mine is simmered,
not baked. And I chuck other vegies in (usually spuds, cabbage [gotta
have cabbage with hot corned beef -- it fills the kitchen with
tradtional house flies while cooking] and carrots or pumpkin) in
something like the order required for their cooking times. {Prefer
carrots to pumpkin as timing is less critical while waiting around
with a stubby or two of Fourex. ]

Also, I use a few cloves; and half a cup of good vinegar rather than
that ketchup and chilli sauce. I usually just chuck the onions in
whole too. They soften up pretty well in a few hours. And you can
mash one into the white sauce you need for serving the brisket hot.



Cheers, Phred.

--
LID

"Phred" > wrote in message
...
> In article >, "Nancy Young"
> > wrote:
> >"Phred" > wrote
> >> In article >, "Nancy Young"
> >> > wrote:
> >
> >>>Ah, then I can see why that would sound awful in stew. I love
> >>>corned beef, but I also love beef brisket, with is not corned.
> >>>It's a treat.
> >>
> >> I checked out our local supermarket this morning, and it seems you
> >> *can* get fresh brisket here these days -- we're gradually becoming
> >> more and more like you Yanks -- "Ugly Australian" included. :-(
> >
> >Wait, we're guilty of using fresh meat right out of the cow? Wow, we
> >should be flogged, stupid Americans, what's next? Raw onions? My
> >word! (laugh)
>
> Oh god! It's worse than I thought... I *like* raw onions -- on
> sangers, in mashed spuds, in salads. I must be more Americanised than
> I thought. Damn! (Put it down to 3 months spent there 30 something
> years ago I guess... Well, that's my excuse. What's yours? ;-)
>
> >> The stuff I saw was presented as a long roll tied with twine (much the
> >> same as the corned stuff in fact, but these rolls were longer). Maybe
> >> I should give it a try. How do you cook the stuff? (Other than
> >> stewed.
> >
> >I defer to people who have actually made it ... beef brisket is a
wonderful
> >dish you tend to see around Passover ... Sheldon might have a good
recipe.
> >But, it is braised, if I'm not mistaken. I would make brisket except I
only
> >see the fresh brisket whole ... meaning a lot more meat than I could
possibly
> >use in a reasonable time. Perhaps I'll get one and freeze half next time
I
> >see it.
> >
> >>>Just curious, do you mean afford as in money?
> >>
> >> Not really, mainly referring to time on dialup. Dialup is still very
> >> common here.
> >
> >I have dialup.
> >
> >> However, many of the cheaper plans (both dialup and
> >> broadband) have a download limit (typically around 400 MB/month) after
> >> which you start paying for the surplus volume at around 15c/MB, so
> >> largish downloads can be an issue for some folk.
> >
> >Gotcha, no, nothing like that here.
> >
> >>>> Chocolate covered raisins? Is there no limit to your excesses?
> >>>> Gawd, I won't even buy choc-chip muesli bars!
> >>>
> >>>Raisinettes! You eat them at the movies! (laugh) No,
> >>>it's not health food, but I doubt raisins alone are all that
> >>>much in the health department, either.
> >>
> >> It's funny to see people scoffing huge quantities of "healthy" dried
> >> fruit with little recognition of what they're eating. People who
> >> might eat 2 or 3 fresh apricots to finish off a work lunch will
> >> happily throw down 5 or 6 of the dry ones! The sugar content of dried
> >> fruit is very high. In the case of those raisins it's 69%.
> >
> >Exactly. Grapes are pretty much all sugar, then you eat an entire
> >bunch shrunk down and don't realize it. Just a little box of raisins!
> >
> >>>Year or so ago, I thought I'd try fresh beets, maybe I'd like them.
> >>>I roasted them. They were so sweet they almost made me nauseated.
> >>>Queasy. I'll try it again sometime, maybe I wasn't feeling well to
> >>>start with. I'm really not that picky about vegetables as it might
seem.
> >>
> >> You weren't using those nasty sugar beets that compete with our lovely
> >> sugar cane were you? ;-)
> >
> >(laugh!) I don't think so. The leaves were gorgeous, I bet I would
> >have liked them cooked up.
>
> One of my rellies serves up young pumpkin leaves. They're quite
> palatable too. (Have to fight off the bloody taipans to get them
> though, and the death adders.)
>
not to mention drop bears and bunyips...they're rather fond of young pumpkin
leaves. oh, and the giant cats.....
> Cheers, Phred.
>
> --
> LID
>

In article >, "meee" > wrote:
>"Phred" > wrote in message
...
[snip]
>>
>> One of my rellies serves up young pumpkin leaves. They're quite
>> palatable too. (Have to fight off the bloody taipans to get them
>> though, and the death adders.)
>>
>not to mention drop bears and bunyips...they're rather fond of young pumpkin
>leaves. oh, and the giant cats.....

I thought that big cat had been shot recently?

But to return to Joe Blakes, I wasn't being entirely flippant...
I know a bloke who stepped into a feral pumpkin patch to pick one and
got bitten on the foot by a small taipan for his trouble. It took
nearly half an hour to get him to hospital. He was unconscious by
then and needed a massive amount of antivenin to pull him through.

Cheers, Phred.

--
LID

"Phred" > wrote in message
...
> In article >, "meee"
> wrote:
> >"Phred" > wrote in message
> ...
> [snip]
> >>
> >> One of my rellies serves up young pumpkin leaves. They're quite
> >> palatable too. (Have to fight off the bloody taipans to get them
> >> though, and the death adders.)
> >>
> >not to mention drop bears and bunyips...they're rather fond of young
pumpkin
> >leaves. oh, and the giant cats.....
>
> I thought that big cat had been shot recently?
>
> But to return to Joe Blakes, I wasn't being entirely flippant...
> I know a bloke who stepped into a feral pumpkin patch to pick one and
> got bitten on the foot by a small taipan for his trouble. It took
> nearly half an hour to get him to hospital. He was unconscious by
> then and needed a massive amount of antivenin to pull him through.
>
> Cheers, Phred.
>
> --
> LID
>
ooh, that's no good. we all joke around about 'australias deadly critters'
but unfortunately it's true, did he pull through ok? we've had problems with
feral guinea pigs in pumpkin patches, but never taipans!

In article >, "meee" > wrote:
>
>"Phred" > wrote in message
...
>> In article >, "meee"
> wrote:
>> >"Phred" > wrote in message
>> ...
>> [snip]
>> >>
>> >> One of my rellies serves up young pumpkin leaves. They're quite
>> >> palatable too. (Have to fight off the bloody taipans to get them
>> >> though, and the death adders.)
>> >>
>> >not to mention drop bears and bunyips...they're rather fond of young
>> >pumpkin leaves. oh, and the giant cats.....
>>
>> I thought that big cat had been shot recently?
>>
>> But to return to Joe Blakes, I wasn't being entirely flippant...
>> I know a bloke who stepped into a feral pumpkin patch to pick one and
>> got bitten on the foot by a small taipan for his trouble. It took
>> nearly half an hour to get him to hospital. He was unconscious by
[ Checking my reference - see below - it was officially 40 minutes.]
>> then and needed a massive amount of antivenin to pull him through.
>>
>ooh, that's no good. we all joke around about 'australias deadly critters'
>but unfortunately it's true, did he pull through ok? we've had problems with
>feral guinea pigs in pumpkin patches, but never taipans!

Yeah, he's okay now. That was some years ago, and he did have a bit
of a problem with a "wandering eye" for a few years after -- though I
don't know how much that actually worried him, but people talking to
him sometimes noticed it.

In anyone's that interested, the case was written up in _The Medical
Journal of Australia_, Vol. 155, 2/16 Dec 1991: King, Geoffrey K. and
Smith, I. May "Taipan envenomation". [May Smith is also an Australian
expert on _Mycobacterium ulcerans_ occurrence and treatment. This
bacterium is the dreaded "flesh-eating" organism that causes a form of
very hard to control skin ulceration and, in Australia, has the very
strange disjunct distribution of occurring only in north Queensland
and in south east Victoria!]

Cheers, Phred.

--
LID