My first attempt at photographing food (other than Birthday cakes...)
These are two dishes I make fairly frequently, although not so often
for the potates as they are rich and *way* fattening!

http://pg.photos.yahoo.com/ph/usenetlyn/my_photos

For the potates, I peeled 6 or 7 regular Idaho white potates, and
soaked them a bit in some water. Drained ands sliced, and layered them
in a dish with a few small chunks of canola margerine (Canola Harvest),
shredded Bandon medium cheddar, freshly ground pepper, and garlic
powder. For the sauce, I sauteed a half-cup of onions in margerine,
made a basic white sauce using margerine, flour and whole milk and
melted some "metable cheddar" cheese into it, and added a little bit of
smoked gouda, colby and pepper jack. I then poured the sauce over the
tatoes, and baked for 45 minutes at 350-375. TRhis particular batch
was quite tasty - the gouda added a little sweetness, and of course the
smokey flavor. I only used probably 1-2 ounces of gouda.

For the cabbage, I clean and chop (tear) a head of green cabbage, and
then sautee it in 1-3 T Canola margerine until wilted and slightly
browned. I sprinkle on a little garlic powder, freshly ground black
pepper, and a T or so of Italian salad dressing - either homemade or
kraft Zesty Italian (when I am being lazy). Cover to steam a bit and
serve while still *very* slightly al dente.

Sorry my "recipes" don't give amounts - I don't really cook from
recipes, but more accurately by eye./taste/experience. (That's why I
don't post a lot of recipes.) Feel free to ask any questions.

-L.

On 22 Apr 2006 23:23:54 -0700, "-L." > wrote:

>My first attempt at photographing food (other than Birthday cakes...)
>These are two dishes I make fairly frequently, although not so often
>for the potates as they are rich and *way* fattening!
>
>http://pg.photos.yahoo.com/ph/usenetlyn/my_photos
>
I love photos

When the recipe doesn't look appealing, the photo often is (I'm not
saying that is the case in this instance).

I do like to see the finished product. Well done.

Kathy in NZ

-L. wrote:
>
> My first attempt at photographing food (other than Birthday cakes...)
> These are two dishes I make fairly frequently, although not so often
> for the potates as they are rich and *way* fattening!
>
> http://pg.photos.yahoo.com/ph/usenetlyn/my_photos
>

Nice photos. Potatoes look good. Pity DH doesn't like cheese or I'd make
them myself!

--
Cheers
Chatty Cathy

On Sat 22 Apr 2006 11:23:54p, Thus Spake Zarathustra, or was it -L.?

> My first attempt at photographing food (other than Birthday cakes...)
> These are two dishes I make fairly frequently, although not so often
> for the potates as they are rich and *way* fattening!
>
> http://pg.photos.yahoo.com/ph/usenetlyn/my_photos

I could dive into both those dishes! The photos are very appetizing!

Dinner tonight was fried sauerkraut and grilled beef franks. Your au gratin
potatoes would have been perfect with it. Alas, I can't eat them just now.
:-(

--
Wayne Boatwright @¿@¬
_____________________

Chatty Cathy wrote:
> -L. wrote:
> >
> > My first attempt at photographing food (other than Birthday cakes...)
> > These are two dishes I make fairly frequently, although not so often
> > for the potates as they are rich and *way* fattening!
> >
> > http://pg.photos.yahoo.com/ph/usenetlyn/my_photos
> >
>
> Nice photos. Potatoes look good. Pity DH doesn't like cheese or I'd make
> them myself!
>
> --
> Cheers
> Chatty Cathy

Thank you Kathy and Cathy. I can't imagine not liking cheese. I have
to fight myself not to eat too much!
-L.

-L wrote:

> I can't imagine not liking cheese. I have to fight myself not to eat too
> much!

I wasn't fond of cheese up to a few years ago, when I had some really
world-class cheese as part of a cheese plate at a very high-end restaurant.
Since then, I've liked the expensive stuff, but in general I don't care much
for it.

Bob

Bob Terwilliger wrote:
> -L wrote:
>
>> I can't imagine not liking cheese. I have to fight myself not to eat too
>> much!
>
> I wasn't fond of cheese up to a few years ago, when I had some really
> world-class cheese as part of a cheese plate at a very high-end restaurant.
> Since then, I've liked the expensive stuff, but in general I don't care much
> for it.
>
> Bob
>
>
I like cheese in general - but DH only eats feta in a salad. But he does
not like any other cheese. So I don't cook with it (often). I made some
of those stuffed mushroom caps recently, and put a bit of grated cheddar
in the stuffing.. he actually ate that - but I didn't use much.

Prawns today (I hope). Had a bit of a "funny tummy" for the last few
days, so have not been able to eat much. Very annoying.

--
Cheers
Chatty Cathy

Dishes looked delicious - well done -L.

Cheers
Bronwyn

Chatty Cathy wrote:
> -L. wrote:
>
>
> Nice photos. Potatoes look good. Pity DH doesn't like cheese or I'd make
> them myself!
>
> --
Great photos! Here's a classic Dauphinois recipe from Elizabeth David
that uses no cheese (some do and some don't: strictly speaking gratinee
does not mean with cheese!) and is absolutely delicious:

Turn the oven to 300.
Peel 1lb of potatoes and slice them thinly, using a mandoline if you
have one.
Rinse them thoroughly in cold water and shake them dry in a cloth.
Rub a shallow dish with garlic and butter it well.
Layer the potatoes in the dish, season with salt and pepper and pour 10
ozs thick cream over them: strew with little pieces of butter.
Cook for 1 1/2 hours, turning the oven to high for the last ten minutes
to give a golden crust.

In my potato eating days, now sadly past, we used to enjoy this dish
quite often.

"Anthony" > wrote in message
ups.com...
>
> Chatty Cathy wrote:
>> -L. wrote:
> >
>>
>> Nice photos. Potatoes look good. Pity DH doesn't like cheese or I'd make
>> them myself!
>>
>> --
> Great photos! Here's a classic Dauphinois recipe from Elizabeth David
> that uses no cheese (some do and some don't: strictly speaking gratinee
> does not mean with cheese!) and is absolutely delicious:

Ahhh another Elizabeth David fan)) I learned all my cooking and yeast
cookery from here many years ago)

O

"-L." > wrote in message
ups.com...
> My first attempt at photographing food (other than Birthday cakes...)
> These are two dishes I make fairly frequently, although not so often
> for the potates as they are rich and *way* fattening!
>
> http://pg.photos.yahoo.com/ph/usenetlyn/my_photos

Ooh they look absolutely delicious.... is there any left??

I am on my way)

O

"-L." > wrote in message
ups.com...
> My first attempt at photographing food (other than Birthday cakes...)
> These are two dishes I make fairly frequently, although not so often
> for the potates as they are rich and *way* fattening!
>
> http://pg.photos.yahoo.com/ph/usenetlyn/my_photos

YUM!! I'm about to head out to the store in a bit. Think I'll add cabbage to
my list...

Mary

Ophelia wrote:
>
> Ahhh another Elizabeth David fan)) I learned all my cooking and yeast
> cookery from here many years ago)
>
Absolutely! She has been one of my principle sources both of
pleasurable reading about food and of recipes for a very long time!

"Anthony" > wrote in message
ups.com...
>
> Ophelia wrote:
>>
>> Ahhh another Elizabeth David fan)) I learned all my cooking and yeast
>> cookery from here many years ago)
>>
> Absolutely! She has been one of my principle sources both of
> pleasurable reading about food and of recipes for a very long time!

))))

"-L." > wrote in message
ups.com...
> My first attempt at photographing food (other than Birthday cakes...)
> These are two dishes I make fairly frequently, although not so often
> for the potates as they are rich and *way* fattening!
>
> http://pg.photos.yahoo.com/ph/usenetlyn/my_photos

> Sorry my "recipes" don't give amounts - I don't really cook from
> recipes, but more accurately by eye./taste/experience. (That's why I
> don't post a lot of recipes.) Feel free to ask any questions.
>
> -L.
>

Oh yum!! They both look really, really good. I miss potatoes! But my
blood sugar really can't handle them.

I don't cook from recipes either.

Ms P

"Anthony" > wrote in message
ups.com...
>
> Ophelia wrote:
>>
>> Ahhh another Elizabeth David fan)) I learned all my cooking and yeast
>> cookery from here many years ago)
>>
> Absolutely! She has been one of my principle sources both of
> pleasurable reading about food and of recipes for a very long time!

And at O's recommendation, I bought the book also. Thanks again, O.
Dee Dee

"Dee Randall" > wrote in message
...
>
> "Anthony" > wrote in message
> ups.com...
>>
>> Ophelia wrote:
>>>
>>> Ahhh another Elizabeth David fan)) I learned all my cooking and yeast
>>> cookery from here many years ago)
>>>
>> Absolutely! She has been one of my principle sources both of
>> pleasurable reading about food and of recipes for a very long time!
>
> And at O's recommendation, I bought the book also. Thanks again, O.

Do you like it Dee?

"Ophelia" > wrote in message
.. .
>
> "Dee Randall" > wrote in message
> ...
>>
>> "Anthony" > wrote in message
>> ups.com...
>>>
>>> Ophelia wrote:
>>>>
>>>> Ahhh another Elizabeth David fan)) I learned all my cooking and
>>>> yeast
>>>> cookery from here many years ago)
>>>>
>>> Absolutely! She has been one of my principle sources both of
>>> pleasurable reading about food and of recipes for a very long time!
>>
>> And at O's recommendation, I bought the book also. Thanks again, O.
>
> Do you like it Dee?
Yes, I do. However, they sent me the paperback instead of the hardback which
I thought I was getting. It's not as fun to look thru, assuming that I
recall seeing the hardback and that it was easier to maneuver. This is
just one recipe printed one-right-after-another without any significant page
layout. Sort of like a community cookbook.
Thanks for asking.
Dee Dee

"Dee Randall" > wrote in message
...
>
> "Ophelia" > wrote in message
> .. .
>>
>> "Dee Randall" > wrote in message
>> ...
>>>
>>> "Anthony" > wrote in message
>>> ups.com...
>>>>
>>>> Ophelia wrote:
>>>>>
>>>>> Ahhh another Elizabeth David fan)) I learned all my cooking and
>>>>> yeast
>>>>> cookery from here many years ago)
>>>>>
>>>> Absolutely! She has been one of my principle sources both of
>>>> pleasurable reading about food and of recipes for a very long time!
>>>
>>> And at O's recommendation, I bought the book also. Thanks again, O.
>>
>> Do you like it Dee?
> Yes, I do. However, they sent me the paperback instead of the hardback
> which I thought I was getting. It's not as fun to look thru, assuming
> that I recall seeing the hardback and that it was easier to maneuver.
> This is just one recipe printed one-right-after-another without any
> significant page layout. Sort of like a community cookbook.

Oh dear I haven't seen one of her books like that. Usually, she chats
about various things between recipes.

Which one did you buy?

O

"Ophelia" > wrote in message
.. .
>
> "Dee Randall" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> .. .
>>>
>>> "Dee Randall" > wrote in message
>>> ...
>>>>
>>>> "Anthony" > wrote in message
>>>> ups.com...
>>>>>
>>>>> Ophelia wrote:
>>>>>>
>>>>>> Ahhh another Elizabeth David fan)) I learned all my cooking and
>>>>>> yeast
>>>>>> cookery from here many years ago)
>>>>>>
>>>>> Absolutely! She has been one of my principle sources both of
>>>>> pleasurable reading about food and of recipes for a very long time!
>>>>
>>>> And at O's recommendation, I bought the book also. Thanks again, O.
>>>
>>> Do you like it Dee?
>> Yes, I do. However, they sent me the paperback instead of the hardback
>> which I thought I was getting. It's not as fun to look thru, assuming
>> that I recall seeing the hardback and that it was easier to maneuver.
>> This is just one recipe printed one-right-after-another without any
>> significant page layout. Sort of like a community cookbook.
>
> Oh dear I haven't seen one of her books like that. Usually, she chats
> about various things between recipes.
>
> Which one did you buy?
>
> O
http://tinyurl.com/qukac

My paperback shows basil on front and says in the introduction that "This
1987 edition of Italian Food differs from several of its predecessors
chiefly in that revisions made over many years in the form of footnotes to
recipes have now been incorporated into the main body of the text." etc.
I probably have benefited by buying this edition, but it certainly is an
uninteresting book to visualize.

Yes, she does get folksy for instance under "fritto misto milanese" she
gives the next "A Piedmontese Meal" for a page of discussion. I'm one of
those people who like presentation, as well. This book is a book to take
'on holiday.' A great little read and small enough to carry to waiting
rooms.

It and a book by Tony Bourdain are my favorite 'take along' books.'
Still glad you suggested it -- Thanks, O,
Dee Dee

Dee Randall wrote:
> Yes, I do. However, they sent me the paperback instead of the hardback which
> I thought I was getting. It's not as fun to look thru, assuming that I
> recall seeing the hardback and that it was easier to maneuver. This is
> just one recipe printed one-right-after-another without any significant page
> layout. Sort of like a community cookbook.
> Thanks for asking.
> Dee Dee

Well that's strange. I have ten ED books, five of which are paperback,
and all of which are a combination of recipes and stories or
information about food.

ms_peacock wrote:
> Oh yum!! They both look really, really good. I miss potatoes! But my
> blood sugar really can't handle them.
>
> I don't cook from recipes either.
>
> Ms P

Thanks everyone for your kind comments. I will try to share more
photos/recs in the future. (And thanks for forgiving my typos - I
don't see too well and don't have spell check.
-L.

"Dee Randall" > wrote in message
...
> My paperback shows basil on front and says in the introduction that "This
> 1987 edition of Italian Food differs from several of its predecessors
> chiefly in that revisions made over many years in the form of footnotes to
> recipes have now been incorporated into the main body of the text." etc.
> I probably have benefited by buying this edition, but it certainly is an
> uninteresting book to visualize.
>
> Yes, she does get folksy for instance under "fritto misto milanese" she
> gives the next "A Piedmontese Meal" for a page of discussion. I'm one of
> those people who like presentation, as well. This book is a book to take
> 'on holiday.' A great little read and small enough to carry to waiting
> rooms.
>
> It and a book by Tony Bourdain are my favorite 'take along' books.'
> Still glad you suggested it -- Thanks, O,

Oh good I was afraid I had pointed to something you didn't like)

O xx

"Anthony" > wrote in message
oups.com...
>
> Dee Randall wrote:
>> Yes, I do. However, they sent me the paperback instead of the hardback
>> which
>> I thought I was getting. It's not as fun to look thru, assuming that I
>> recall seeing the hardback and that it was easier to maneuver. This is
>> just one recipe printed one-right-after-another without any significant
>> page
>> layout. Sort of like a community cookbook.
>> Thanks for asking.
>> Dee Dee
>
> Well that's strange. I have ten ED books, five of which are paperback,
> and all of which are a combination of recipes and stories or
> information about food.

Yes mine also. I don't know how many I have but I think I have them all.

O who will count them when she remembers)
>

How d'ya reckon a few bacon rashers "crisp chipped" and tossed
through the cabbage would go with this recipe?

In article . com>,
"-L." > wrote:
>My first attempt at photographing food (other than Birthday cakes...)
>These are two dishes I make fairly frequently, although not so often
>for the potates as they are rich and *way* fattening!
>
>http://pg.photos.yahoo.com/ph/usenetlyn/my_photos
>
>For the potates, I peeled 6 or 7 regular Idaho white potates, and
>soaked them a bit in some water. Drained ands sliced, and layered them
>in a dish with a few small chunks of canola margerine (Canola Harvest),
>shredded Bandon medium cheddar, freshly ground pepper, and garlic
>powder. For the sauce, I sauteed a half-cup of onions in margerine,
>made a basic white sauce using margerine, flour and whole milk and
>melted some "metable cheddar" cheese into it, and added a little bit of
>smoked gouda, colby and pepper jack. I then poured the sauce over the
>tatoes, and baked for 45 minutes at 350-375. TRhis particular batch
>was quite tasty - the gouda added a little sweetness, and of course the
>smokey flavor. I only used probably 1-2 ounces of gouda.
>
>For the cabbage, I clean and chop (tear) a head of green cabbage, and
>then sautee it in 1-3 T Canola margerine until wilted and slightly
>browned. I sprinkle on a little garlic powder, freshly ground black
>pepper, and a T or so of Italian salad dressing - either homemade or
>kraft Zesty Italian (when I am being lazy). Cover to steam a bit and
>serve while still *very* slightly al dente.
>
>Sorry my "recipes" don't give amounts - I don't really cook from
>recipes, but more accurately by eye./taste/experience. (That's why I
>don't post a lot of recipes.) Feel free to ask any questions.

Cheers, Phred.

--
LID

"Ophelia" > wrote in message
o.uk...
>
> "Dee Randall" > wrote in message
> ...
>> My paperback shows basil on front and says in the introduction that "This
>> 1987 edition of Italian Food differs from several of its predecessors
>> chiefly in that revisions made over many years in the form of footnotes
>> to recipes have now been incorporated into the main body of the text."
>> etc.
>> I probably have benefited by buying this edition, but it certainly is an
>> uninteresting book to visualize.
>>
>> Yes, she does get folksy for instance under "fritto misto milanese" she
>> gives the next "A Piedmontese Meal" for a page of discussion. I'm one of
>> those people who like presentation, as well. This book is a book to take
>> 'on holiday.' A great little read and small enough to carry to waiting
>> rooms.
>>
>> It and a book by Tony Bourdain are my favorite 'take along' books.'
>> Still glad you suggested it -- Thanks, O,
>
> Oh good I was afraid I had pointed to something you didn't like)
>
> O xx
Au contraire. <G>
Dee Dee