On Wed, 28 Dec 2005 21:44:09 -0500, "Dee Randall"
> wrote:

>
>>
>> Nigella is very easy on the eyes and is so British plummy!
>
>What is British plummy? "Upper crust? Monied? Aristocracy?

Oh no, plummy is not monied or upper crust or aristocracy - it's the
voice darling - it's so so upper class! Like the Queen doncha know?
Very very top drawer English with all those rounded vowels!
>
>> Not to offend, but I am unable to deal with Mexican food - it seems to
>> be at the cheap end - like what you do when the money runs out.
>
>Some people don't like Mexican food. Others have a misconception of it.
>There are a few cook books that might change your mind about preparation,
>technique and ingredients. I also find Central American and South American
>cooking quite diverse, and not within my expertise. Yum, Yum!

For me it's quite personal. I don't like refried beans. I don't
particularly like tortilas or buritos, and (in New Zealand anyway)
Mexican restaurants - few and far between as they are - are known for
very cheap food. However, I had some wonderful quesadilles (sp?)
somewhere in Southern California once that were to die for. What a
contradiction I am!! LOL
>
>>
>> There is a Delhi Belly program on UK TV - we get this as well here in
>> New Zealand - it's done by a guy called Kumar who used to be in some
>> English comedy program. The BBC site is quite good and you can find
>> lovely recipes there.
>
>I've seen Kumar on an English comedy program, although I don't watch BBC
>situation comedies as a rule. Now "Fawlty Towers" is another story!

You would absolutely hate "At Home with the Kumars" believe me! And
yes Fawlty Towers is something else isnt it? They only did 12 of
them did you know? Tragic!
>>
>> I wonder if this is the Rachel we get who is English and seems to only
>> do small TV bites. They are quite informative though and she's easy
>> to follow.
>
>If you distinguish between American and English -- well, Rachel Ray is
>American. No doubt about it.
>
>> How about this recipe for a quick and easy tasty pasta dish that I use
>> all the time:
>>
>> 1 clove garlic finely sliced. 2 anchovies crushed.
>> Good quality Extra Virgin olive oil.
>> Enough pasta for 2 people.
>> Salt and freshly ground black pepper.
>> Shake of dried chilli flakes (optional)
>>
>> While the pasta is cooking, heat the oil to medium only. Add the
>> garlic and stir once, then add the anchovies and stir again. Add the
>> chilli flakes if you are using them. Cook for about 2 minutes or so
>> on a medium to low heat. I find garlic is awful if it cooks fast and
>> goes too brown.
>>
>> Drain the pasta and return to the pot. Mix in the oil, garlic and
>> anchovies.
>>
>> Freshly grate parmesan cheese over the top and serve immediately.
>>
>> Cheers Dee
>
>Yep, thanks, I think I'll have this soon. With a little fresh spinach. Yum
>Yum!
>Dee Dee
>
I hope you do Dee - and enjoy!

Cheers
Daisy

Carthage demands an explanation for this insolence!