On Thu 27 Mar 2008 10:33:10p, told us...

On Fri, 28 Mar 2008 01:37:32 GMT, Wayne Boatwright
wrote:

On Thu 27 Mar 2008 06:34:01p, told us...

On Thu, 27 Mar 2008 12:41:03 -0800, Blinky the Shark
wrote:

Someone brought up in chat, the other night, that he or (probably) she
had some cilantro that was soapy -- but that she wasn't *used* to it
tasting that way, and mentionted that it was kind of an old batch.
That's the first time I've seen anything that might point to "soapy"
only occurring some of the time. I dunno. But since the soapy people
probably won't ever taste it again, it would never become clear to them
that it *might* not be a universal characteristic.

I just remember cilantro as having an intense smell and flavor (no
soap involved).... not similar to anything I'd tried before. It was
hard to eat because it was so hard on my taste buds, but it also left
me thinking about the next time I'd try it (is that what heroin is
like?). Now I can eat it in mass quantities and still want more.
Yeah, cilantro must be the heroin of the culinary world!


You may need a 12 step program.

*BUT*..... I don't want to quit. I may need an intervention first.
LOLOL


Some folks might mistake it for a cilantro *convention*. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 03(III)/28(XXVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 2dys 19hrs 25mins
-------------------------------------------
Good work and mediocre work pay about
the same.
-------------------------------------------

On Thu 27 Mar 2008 10:36:55p, hahabogus told us...

Wayne Boatwright wrote in
3.184:

My new favorite baking book is Nigella Lawson's "How to Be a Domestic
Goddess." I

Most of her other books are good too...I didna care for her FOOD book
though. I tried a few of her recipes from various of her books and never
had a dish I disliked. Mind you her phraselogy takes some getting used
to.

I really like Nigella's books, and she is definitely unique. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 03(III)/28(XXVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 2dys 19hrs 25mins
-------------------------------------------
Good work and mediocre work pay about
the same.
-------------------------------------------

On Thu 27 Mar 2008 10:40:25p, told us...

On Fri, 28 Mar 2008 01:53:57 GMT, Wayne Boatwright
wrote:

On Thu 27 Mar 2008 06:46:40p, told us...

On Thu, 27 Mar 2008 08:36:14 +1300, Miche
wrote:


Apple, cheddar and madeira cake. A classic lunch. Even better if
washed down with a glass of stout.

Madeira cake? Do you have a recipe to post? I know someone who makes
kahlua cake, maybe it's similar.


This is a typical recipe, and rather tasty...

Nigella's Mother-in-Law's Madeira Cake
My new favorite baking book is Nigella Lawson's "How to Be a Domestic
Goddess." I picked this up over the holidays and am I ever happy that I
did. I love watching Nigella's shows; she has great ideas and is
down-to- earth in her family style cooking.

This cake is actually the very first recipe in the book. It has very
basic ingredients (I had all in my pantry!) and it creates a terrific
tasting loaf cake with a crackly, sugar-coated crust and golden-yellow
center. The lemon juice and zest create a nice subtle citrus flavor that
gives the cake that little, something extra to make it special.




Madeira cake gets it's name from both it's origin, the Madeira Islands,
and also that it is often served with Madeira wine or also can have
Madeira wine in the list of ingredients.


One important thing to remember about this recipe, as well as a lot in
the book, is that it calls for self-rising cake flour. I haven't seen
this in any stores in my area, but it is very easy to make. Just add
about 1 tsp of baking powder per 1 cup of cake flour. I also added a
pinch of salt.


Madeira Cake

1 cup softened unsalted butter
3/4 cup sugar, plus extra for sprinkling
grated zest and juice of 1 lemon
3 large eggs
1 1/3 cup self-rising cake flour
1/2 cup all-purpose flour

9x5" loaf pan, buttered and lined with parchment or wax paper

Preheat the oven to 350F.

Cream the butter and 3/4 cup sugar, and add the lemon zest. Add the eggs
one at a time, with a tablespoon of the flour for each. Then gently mix
in the rest of the flour and finally the lemon juice. Pour batter into
prepared pan. Sprinkle with sugar (about 2 Tbl. should do it,) as it
goes in the oven, and bake for 1 hour or until a cake tester comes out
clean. Remove to a wire rack and let cool in the pan before turning out.
Makes 8- 10 slices.

Note: You may add up to half a cup of mixed candied peel, if desired.

Thanks Wayne! I'll try that sometime. It's not at all like Kahlua
cake.


No, and the name is misleading to most USians, but it's quite good. It's
one you could easily use with the dessert I e-mailed you, subbing candied
ginger for the peel.

--
Wayne Boatwright
-------------------------------------------
Friday, 03(III)/28(XXVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 2dys 19hrs 25mins
-------------------------------------------
Good work and mediocre work pay about
the same.
-------------------------------------------

On Thu 27 Mar 2008 10:57:41p, told us...

On Fri, 28 Mar 2008 05:07:51 GMT, Wayne Boatwright
wrote:

On Thu 27 Mar 2008 10:00:16p, told us...

On Thu, 27 Mar 2008 22:53:03 -0400, "Nancy Young"
wrote:


sf wrote

On Thu, 27 Mar 2008 19:01:39 -0400, "Nancy Young"

wrote:

That's funny! They are so easy to confuse, never mind if you don't
know to check.

I still give them the "smell check" if they are located anywhere near
each other.

I always check the twist tie.

What does a twist tie have to do with it? My bunches are bound with
rubber bands.


Depending on the store, a lot of the twist ties have the name on them.

aha, thanks. We don't have that here.


It's probably a regional thing.

--
Wayne Boatwright
-------------------------------------------
Friday, 03(III)/28(XXVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 2dys 19hrs 20mins
-------------------------------------------
Digression is education.
-------------------------------------------

On Thu 27 Mar 2008 11:00:23p, hamburger helper told us...


"Wayne Boatwright" wrote in message
3.184...
On Thu 27 Mar 2008 05:33:08p, Goomba38 told us...

Nexis wrote:

Sounds really interesting! Quick maybe obvious question: Why do you
soak the onion?

HH

From what I understand, the soaking takes some of the bite off the
onions, and some of the pungency. I believe, if I remember correctly,
that some folks think it makes the onion sweeter too, though I guess
with the bite lessened, they would seem sweeter by comparison :-)

WHen I first started making guacamole, I used Rick Bayless' recipe from
"Mexico, One Plate at a Time" cookbook. He calls for rinsing the white
onion also. I've since slacked off a bit but it does seem to make a
difference.


My mom always soaked onions before using them raw in a recipe. IIRC,
she
also added a very small amount of salt to the water. They would sit in
a
bowl in the fridge for half an hour to an hour before she used them in
whatever she was making.

--
Wayne Boatwright

Thanks folks! I appreciate the help. Onions are probably my favorite
addition to food. Or, addiction.

HH



You're welcome. I can hardly imagine a meal where some form of onion isn't
included in something.

--
Wayne Boatwright
-------------------------------------------
Friday, 03(III)/28(XXVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 2dys 19hrs 20mins
-------------------------------------------
Digression is education.
-------------------------------------------

"Wayne Boatwright" wrote

On Thu 27 Mar 2008 10:00:16p, told us...

On Thu, 27 Mar 2008 22:53:03 -0400, "Nancy Young"
wrote:

I always check the twist tie.

What does a twist tie have to do with it? My bunches are bound with
rubber bands.

Came in handy that time I was shopping and these two teen girls were
going through the herbs ... maybe this is rosemary. How about this,
maybe this is rosemary. I finally intervened and said This is rosemary.
They looked horrified, are you *sure*??? Made me laugh, because of
the look on their face at this prickly looking stuff and because ... yeah,
I'm sure, there's no mistaking rosemary.

I showed them the twist tie. Oh!

nancy

Goomba38 wrote:
maxine in ri wrote:

Some combinations don't taste good to some taste buds. If a person
knows what
they like, and what they dislike, that's their choice.

If I told you that cilantro tastes like soap, would you insist I try
it again? It could be that Jill has tried sweet and mustard in the
past and disliked it.

maxine in ri

If you said you thought cilantro tasted like soap at least I knew
you'd tried it. But the discussion was about mixing fruit with savory
items (meats, etc) and is a lot broader than one flavor of cilantro.
I don't think a broad sweeping dislike of ALL possible combinations is
reasonable...unlike the specific dislike of cilantro.

I'm terribly sorry I didn't spell it out! I'm not a fan of mustard in
general. I use dijon from time to time in cooking; not often. I've had
raspberry glazes/sauces on chicken - didn't like it at all. So, combine
mustard with sweet raspberry jam and I'll still say no thank you

Jill

Nancy Young said...


"Wayne Boatwright" wrote

On Thu 27 Mar 2008 10:00:16p, told us...

On Thu, 27 Mar 2008 22:53:03 -0400, "Nancy Young"
wrote:

I always check the twist tie.

What does a twist tie have to do with it? My bunches are bound with
rubber bands.

Came in handy that time I was shopping and these two teen girls were
going through the herbs ... maybe this is rosemary. How about this,
maybe this is rosemary. I finally intervened and said This is rosemary.
They looked horrified, are you *sure*??? Made me laugh, because of
the look on their face at this prickly looking stuff and because ...
yeah,
I'm sure, there's no mistaking rosemary.

I showed them the twist tie. Oh!

nancy


Heh heh heh. Good for you! Well told!

One of my favorite herbs!

Andy
Creator of Andy's Almost Famous Rosemary Popovers!

Andy wrote:
Nancy Young said...


"Wayne Boatwright" wrote

On Thu 27 Mar 2008 10:00:16p, told us...

On Thu, 27 Mar 2008 22:53:03 -0400, "Nancy Young"
wrote:

I always check the twist tie.

What does a twist tie have to do with it? My bunches are bound
with rubber bands.

Came in handy that time I was shopping and these two teen girls were
going through the herbs ... maybe this is rosemary. How about this,
maybe this is rosemary. I finally intervened and said This is
rosemary. They looked horrified, are you *sure*??? Made me laugh,
because of
the look on their face at this prickly looking stuff and because ...
yeah, I'm sure, there's no mistaking rosemary.

I showed them the twist tie. Oh!

nancy


Heh heh heh. Good for you! Well told!

One of my favorite herbs!

Andy
Creator of Andy's Almost Famous Rosemary Popovers!

Hey Andy... guess what I found a photo of yesterday? You got it... that
antique car. It was a 1926 Dodge, not a Hudson. Beautifully restored by my
uncle, then sold by my dimwit cousin for $300. It's enough to make you cry.

OB Food: Roasted cornish game hen brushed with melted butter/lemon/tarragon

Jill

On Mar 27, 2:18 pm, blake murphy wrote:
On Thu, 27 Mar 2008 04:14:15 -0700 (PDT), maxine in ri

wrote:
On Mar 26, 12:14 pm, "James Silverton"
wrote:
Hello, All!

A recent post expressing dislike of orange creme and chocolate
caused me to wonder what are other's favorite flavor
combinations?

Garlic and cinnamon on popcorn!

maxine in ri

o.k, i thought the bologna on raisin bread was bizarre, but this is
really pushing it.

your pal,
blake

Try it, you'll like it! With maybe a little brewer's yeast thrown in
for good measure and umame

maxine in ri

In article ,
"jmcquown" wrote:

Separated at birth, I'm tellin' ya! I don't mind the orange garnish so
much, I take it off the plate because it gets in the way. But no applesauce
with pork for me, thanks.

Jill

What constitutes fruit with meat? Ever look at the ingredient list for
Heinz 57 sauce? I made Apple Ketchup once long ago and was stunned to
see that it tasted an awful lot like 57 sauce. Mainly apple pulp,
seasoned with spices and vinegar. Is that still a fruit product? Or is
it a fruit-based condiment and condiments don't count as fruit? :-)
Mango chutney? My fruit butters are wonderful accompaniments to meat.
To each one's own, eh?

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

In article ,
"jmcquown" j_mc
She did a thing, like what you do when you have just a little bit of
something left in a jar. Just happened to be raspberry jam. She added
dijon mustard, salt, pepper and (you guessed it) EVOO. Shook it all up,
said use it as a salad dressing or... and she drizzled it all over some
browned chicken breast halves. I cringed. Sorry, none for me!

Jill

I'm curious: Is it the thought of it that leaves you cold or have you
had something like that and didn't care for it?

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

jmcquown said...

Andy wrote:
Nancy Young said...


"Wayne Boatwright" wrote

On Thu 27 Mar 2008 10:00:16p, told us...

On Thu, 27 Mar 2008 22:53:03 -0400, "Nancy Young"
wrote:

I always check the twist tie.

What does a twist tie have to do with it? My bunches are bound
with rubber bands.

Came in handy that time I was shopping and these two teen girls were
going through the herbs ... maybe this is rosemary. How about this,
maybe this is rosemary. I finally intervened and said This is
rosemary. They looked horrified, are you *sure*??? Made me laugh,
because of
the look on their face at this prickly looking stuff and because ...
yeah, I'm sure, there's no mistaking rosemary.

I showed them the twist tie. Oh!

nancy


Heh heh heh. Good for you! Well told!

One of my favorite herbs!

Andy
Creator of Andy's Almost Famous Rosemary Popovers!

Hey Andy... guess what I found a photo of yesterday? You got it... that
antique car. It was a 1926 Dodge, not a Hudson. Beautifully restored
by my uncle, then sold by my dimwit cousin for $300. It's enough to
make you cry.

OB Food: Roasted cornish game hen brushed with melted
butter/lemon/tarragon

Jill


Jill,

If that BUM!!! ever sets foot in Pennsylvania, what should I do to/with
him???

OB Snack: 1 square 85% cocoa dark chocolate

Best,

Andy

sf wrote:


When I was a kid we ate a lot of cheese (sliced cheddar) and pickle sandwiches.
I always loved them but some people react strangely to the suggestion.

How about peanut butter and dill pickle?

Not for me thanks.

kilikini wrote:


My old granny liked sharp cheddar and jam sandwiches. Sometimes I
still have it as it reminds me of her.

I also like peanut butter and fig jam on toast, and a salad made of
cubed watermelon and finely chopped white onion.

JB


My dad used to love limburger with strawberry jam. We'd all have to leave
the room.

I had an interesting dessert once in a (local) Danish restaurant. It was deep
fried Camembert with with strawberry jam. It was delicious. One time in
Denmark I had a similar sort of thing, with the cheese baked in a pastry and
black currant jam, which was also delicious.