Bob Terwilliger wrote:
> Jill replied:
>
>> Bob Terwilliger wrote:
>>> Alan submitted:
>>>
>>>> Beef Bouillon from Gourmet
>>>>
>>>> 3-4 lbs oxtails, patted dry
>>>> Salt and pepper
>>>> 2 onions, peeled and quartered
>>>> 2 carrots, cut into 1-inch sections
>>>> the zest of one orange, removed in strips with a vegetable peeler
>>>> 1 cup dry white wine
>>>> 4 quarts water
>>>> 1/3 cup fresh cranberries
>>>> 10 oz mushrooms, chopped coarse
>>>> 3 ribs celery, cut into 1-inch sections
>>>> 4 sprigs of thyme or 1/2 teaspoon dried thyme
>>>> 1 bay leaf
>>>> 4 cloves
>>>> 1 teaspoon peppercorns
>>> <snip>
>>>> Reserve the oxtails for another use, such as oxtail pate.
>>>
>>>
>>> That's a fascinating recipe, what with the orange zest and the
>>> cranberries. I'm going to try it when it gets cold here. Anybody
>>> have
>>> a favorite recipe for oxtail pate?
>>>
>>> Bob
>>
>> Sure wasn't me who mentioned orange zest and cranberries or pate. My
>> recipe was strictly for soup/stew.
>
>
> Yes, I know. That's why I clearly wrote, "Alan submitted." I was
> giving the credit to Alan. Do you see your name ANYWHERE in my post?
>
> And what's the point of mentioning that you don't have a recipe for
> pate? When somebody asks, "Does anybody have a recipe for ____?" do
> you always reply, "No, I don't have that recipe"?
>
> Bob

What got your knickers in a twist? Alan replied to MY recipe post with a
recipe of his own. Fine, well, and good. Should have probably been a
separate thread, not a piggyback, but whatever. As for pate, you mentioned
it; I replied... it's not like I keep pate in the fridge. Sheesh. And here
I thought I was the only one out of medication

Jill