Having had this group in my list for ages and ages I thought I'd stick
myself on the map even though I can't remember posting. UK, South pointy out
bit called Devon.

So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals per
day for kids aged between 9 and 17 then weddings at weekends which might be
an Indian banquet or a "fine dining" 5 course silver service meal for 200!

I'm really interested in finding out a lot more about US food and further
afield. I had some steaks in LA last year they totally wiped out anything
I've had before (and I have a very good local butcher!).

So, newbie checking in.

Hi....

In article >,
"TonyK" > wrote:

> Having had this group in my list for ages and ages I thought I'd stick
> myself on the map even though I can't remember posting. UK, South pointy out
> bit called Devon.
>
> So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals per
> day for kids aged between 9 and 17 then weddings at weekends which might be
> an Indian banquet or a "fine dining" 5 course silver service meal for 200!
>
> I'm really interested in finding out a lot more about US food and further
> afield. I had some steaks in LA last year they totally wiped out anything
> I've had before (and I have a very good local butcher!).
>
> So, newbie checking in.
>
> Hi....

<waves>

Welcome to the asylum....... ;-D

What's for dinner?

I'm making barbacoa tacos. The meat is mellowing in the 'frige right now
with the chili powder and extra spices.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> "TonyK" > wrote:
>
> > Having had this group in my list for ages and ages I thought I'd stick
> > myself on the map even though I can't remember posting. UK, South pointy out
> > bit called Devon.
> >
> > So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals per
> > day for kids aged between 9 and 17 then weddings at weekends which might be
> > an Indian banquet or a "fine dining" 5 course silver service meal for 200!
> >
> > I'm really interested in finding out a lot more about US food and further
> > afield. I had some steaks in LA last year they totally wiped out anything
> > I've had before (and I have a very good local butcher!).
> >
> > So, newbie checking in.
> >
> > Hi....
>
> <waves>
>
> Welcome to the asylum....... ;-D
>
> What's for dinner?


I've had this in the crock pot since this morning. I snuck a little
Worchestershire sauce into the recipe. It's about done. It
smells...okay, I guess. It definitely needs something.

2 cans (16 oz) whole kernel corn, drained
2 to 3 medium potatoes, chopped
1 onion, chopped
1/2 teaspoon salt
pepper to taste
2 cups chicken broth
2 cups whole milk or half-and-half
1/4 cup butter or margarine
PREPARATION:

Combine first 6 ingredients in slow cooker. Cover and cook on low for 7
to 9 hours. Puree in a blender or food processor, if desired, then
return to pot. Stir in milk and butter; cover and cook on HIGH about 30
to 60 minutes longer.

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "TonyK" > wrote:
>
> > Having had this group in my list for ages and ages I thought I'd stick
> > myself on the map even though I can't remember posting. UK, South pointy
out
> > bit called Devon.
> >
> > So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals
per
> > day for kids aged between 9 and 17 then weddings at weekends which might
be
> > an Indian banquet or a "fine dining" 5 course silver service meal for
200!
> >
> > I'm really interested in finding out a lot more about US food and
further
> > afield. I had some steaks in LA last year they totally wiped out
anything
> > I've had before (and I have a very good local butcher!).
> >
> > So, newbie checking in.
> >
> > Hi....
>
> <waves>
>
> Welcome to the asylum....... ;-D
>
> What's for dinner?
>
> I'm making barbacoa tacos. The meat is mellowing in the 'frige right now
> with the chili powder and extra spices.
> --
> Peace, Om
>
> Remove extra . to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson


Tonight... Duck confit with spiced red cabbage and onion and chilli
marmalade on a bed of wholegrain mustard mash made with local potatos.

Followed by... beer and nacho chips with pickled Jalapenos! And a defrosted
chocolate torte if I'm still awake!

;-)

In article .com>,
"Christopher Helms" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "TonyK" > wrote:
> >
> > > Having had this group in my list for ages and ages I thought I'd stick
> > > myself on the map even though I can't remember posting. UK, South pointy
> > > out
> > > bit called Devon.
> > >
> > > So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals
> > > per
> > > day for kids aged between 9 and 17 then weddings at weekends which might
> > > be
> > > an Indian banquet or a "fine dining" 5 course silver service meal for
> > > 200!
> > >
> > > I'm really interested in finding out a lot more about US food and further
> > > afield. I had some steaks in LA last year they totally wiped out anything
> > > I've had before (and I have a very good local butcher!).
> > >
> > > So, newbie checking in.
> > >
> > > Hi....
> >
> > <waves>
> >
> > Welcome to the asylum....... ;-D
> >
> > What's for dinner?
>
>
> I've had this in the crock pot since this morning. I snuck a little
> Worchestershire sauce into the recipe. It's about done. It
> smells...okay, I guess. It definitely needs something.
>
> 2 cans (16 oz) whole kernel corn, drained
> 2 to 3 medium potatoes, chopped
> 1 onion, chopped
> 1/2 teaspoon salt
> pepper to taste
> 2 cups chicken broth
> 2 cups whole milk or half-and-half
> 1/4 cup butter or margarine
> PREPARATION:
>
> Combine first 6 ingredients in slow cooker. Cover and cook on low for 7
> to 9 hours. Puree in a blender or food processor, if desired, then
> return to pot. Stir in milk and butter; cover and cook on HIGH about 30
> to 60 minutes longer.

Sounds good. :-)

A little tip my mom taught me for soups/stews... If it seems like it
needs "something" and you are not sure what, try adding just 1/2 to 1
tsp. of sugar. Not entirely sure why that works, but it does most of the
time. And that's such a very small amount!

The Worcestershire sauce should have taken care of the "sweet" need tho'?
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"TonyK" > wrote:

> Tonight... Duck confit with spiced red cabbage and onion and chilli
> marmalade on a bed of wholegrain mustard mash made with local potatos.
>
> Followed by... beer and nacho chips with pickled Jalapenos! And a defrosted
> chocolate torte if I'm still awake!
>
> ;-)

What? No movie/DVD? ;-D

Sounds tasty...
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article .com>,
> "Christopher Helms" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > > In article >,
> > > "TonyK" > wrote:
> > >
> > > > Having had this group in my list for ages and ages I thought I'd stick
> > > > myself on the map even though I can't remember posting. UK, South pointy
> > > > out
> > > > bit called Devon.
> > > >
> > > > So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals
> > > > per
> > > > day for kids aged between 9 and 17 then weddings at weekends which might
> > > > be
> > > > an Indian banquet or a "fine dining" 5 course silver service meal for
> > > > 200!
> > > >
> > > > I'm really interested in finding out a lot more about US food and further
> > > > afield. I had some steaks in LA last year they totally wiped out anything
> > > > I've had before (and I have a very good local butcher!).
> > > >
> > > > So, newbie checking in.
> > > >
> > > > Hi....
> > >
> > > <waves>
> > >
> > > Welcome to the asylum....... ;-D
> > >
> > > What's for dinner?
> >
> >
> > I've had this in the crock pot since this morning. I snuck a little
> > Worchestershire sauce into the recipe. It's about done. It
> > smells...okay, I guess. It definitely needs something.
> >
> > 2 cans (16 oz) whole kernel corn, drained
> > 2 to 3 medium potatoes, chopped
> > 1 onion, chopped
> > 1/2 teaspoon salt
> > pepper to taste
> > 2 cups chicken broth
> > 2 cups whole milk or half-and-half
> > 1/4 cup butter or margarine
> > PREPARATION:
> >
> > Combine first 6 ingredients in slow cooker. Cover and cook on low for 7
> > to 9 hours. Puree in a blender or food processor, if desired, then
> > return to pot. Stir in milk and butter; cover and cook on HIGH about 30
> > to 60 minutes longer.
>
> Sounds good. :-)
>
> A little tip my mom taught me for soups/stews... If it seems like it
> needs "something" and you are not sure what, try adding just 1/2 to 1
> tsp. of sugar. Not entirely sure why that works, but it does most of the
> time. And that's such a very small amount!
>
> The Worcestershire sauce should have taken care of the "sweet" need tho'?
> --
> Peace, Om


It's not so much a sweet thing as a "lacking something" thing, although
the sugar idea sounds like it might be worth keeping "on file," for the
next time I get into a soup/stew problem that I can't quite resolve.
I'm wondering if Asparagus or some peas or something green might be
what it needed. Also, since it's more or less a chowder type thing,
maybe cooking it on the stovetop and letting it cook down and thicken a
bit would have been the way to go instead of slow cooking it.

"TonyK" > wrote in message
. uk...
> Having had this group in my list for ages and ages I thought I'd stick
> myself on the map even though I can't remember posting. UK, South pointy
> out
> bit called Devon.
>
> So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals
> per
> day for kids aged between 9 and 17 then weddings at weekends which might
> be
> an Indian banquet or a "fine dining" 5 course silver service meal for 200!
>
> I'm really interested in finding out a lot more about US food and further
> afield. I had some steaks in LA last year they totally wiped out anything
> I've had before (and I have a very good local butcher!).
>
> So, newbie checking in.
>
> Hi....
>
>

I think you'll discover that in the U.S. as in most countries, the further
south you get, the better the cuisine becomes. In my experience, this holds
true for virtually every country except Iceland where they do something
really bizarre shark which is waaaaaaaaaay past it's expiration date.

In article .com>,
"Christopher Helms" > wrote:

> OmManiPadmeOmelet wrote:
> > In article .com>,
> > "Christopher Helms" > wrote:
> >
> > > OmManiPadmeOmelet wrote:
> > > > In article >,
> > > > "TonyK" > wrote:
> > > >
> > > > > Having had this group in my list for ages and ages I thought I'd
> > > > > stick
> > > > > myself on the map even though I can't remember posting. UK, South
> > > > > pointy
> > > > > out
> > > > > bit called Devon.
> > > > >
> > > > > So... I'm a "wanna be" amateur chef who gets called on to cook 300
> > > > > meals
> > > > > per
> > > > > day for kids aged between 9 and 17 then weddings at weekends which
> > > > > might
> > > > > be
> > > > > an Indian banquet or a "fine dining" 5 course silver service meal for
> > > > > 200!
> > > > >
> > > > > I'm really interested in finding out a lot more about US food and
> > > > > further
> > > > > afield. I had some steaks in LA last year they totally wiped out
> > > > > anything
> > > > > I've had before (and I have a very good local butcher!).
> > > > >
> > > > > So, newbie checking in.
> > > > >
> > > > > Hi....
> > > >
> > > > <waves>
> > > >
> > > > Welcome to the asylum....... ;-D
> > > >
> > > > What's for dinner?
> > >
> > >
> > > I've had this in the crock pot since this morning. I snuck a little
> > > Worchestershire sauce into the recipe. It's about done. It
> > > smells...okay, I guess. It definitely needs something.
> > >
> > > 2 cans (16 oz) whole kernel corn, drained
> > > 2 to 3 medium potatoes, chopped
> > > 1 onion, chopped
> > > 1/2 teaspoon salt
> > > pepper to taste
> > > 2 cups chicken broth
> > > 2 cups whole milk or half-and-half
> > > 1/4 cup butter or margarine
> > > PREPARATION:
> > >
> > > Combine first 6 ingredients in slow cooker. Cover and cook on low for 7
> > > to 9 hours. Puree in a blender or food processor, if desired, then
> > > return to pot. Stir in milk and butter; cover and cook on HIGH about 30
> > > to 60 minutes longer.
> >
> > Sounds good. :-)
> >
> > A little tip my mom taught me for soups/stews... If it seems like it
> > needs "something" and you are not sure what, try adding just 1/2 to 1
> > tsp. of sugar. Not entirely sure why that works, but it does most of the
> > time. And that's such a very small amount!
> >
> > The Worcestershire sauce should have taken care of the "sweet" need tho'?
> > --
> > Peace, Om
>
>
> It's not so much a sweet thing as a "lacking something" thing, although
> the sugar idea sounds like it might be worth keeping "on file," for the
> next time I get into a soup/stew problem that I can't quite resolve.
> I'm wondering if Asparagus or some peas or something green might be
> what it needed. Also, since it's more or less a chowder type thing,
> maybe cooking it on the stovetop and letting it cook down and thicken a
> bit would have been the way to go instead of slow cooking it.

Or you could bring it up to a strong simmer and just add thickener......
:-)

I tend to lack patience on cooking stuff down sometimes. <G>

I have used mom's sugar hint on more than one occasion as I know that it
works well. What she did to teach me was to have me taste before and
after. It convinced me!
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Bubba wrote:
> "TonyK" > wrote in message
> . uk...
> > Having had this group in my list for ages and ages I thought I'd stick
> > myself on the map even though I can't remember posting. UK, South pointy
> > out
> > bit called Devon.
> >
> > So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals
> > per
> > day for kids aged between 9 and 17 then weddings at weekends which might
> > be
> > an Indian banquet or a "fine dining" 5 course silver service meal for 200!
> >
> > I'm really interested in finding out a lot more about US food and further
> > afield. I had some steaks in LA last year they totally wiped out anything
> > I've had before (and I have a very good local butcher!).
> >
> > So, newbie checking in.
> >
> > Hi....
> >
> >
>
> I think you'll discover that in the U.S. as in most countries, the further
> south you get, the better the cuisine becomes.

Yeah, South Brooklyn, South Philly... so how do you explain grits...
the tastiest version is scrapple. <g>

Bubba wrote:

> I think you'll discover that in the U.S. as in most countries, the further
> south you get, the better the cuisine becomes. In my experience, this holds
> true for virtually every country except Iceland where they do something
> really bizarre shark which is waaaaaaaaaay past it's expiration date.
>
I couldn't disagree more. In all parts of the country you'll find bits
of excellent cooking and cuisines, and some pretty shabby nasty stuff.

Bubba wrote:
> "TonyK" > wrote in message
> . uk...
> > Having had this group in my list for ages and ages I thought I'd stick
> > myself on the map even though I can't remember posting. UK, South pointy
> > out
> > bit called Devon.
> >
> > So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals
> > per
> > day for kids aged between 9 and 17 then weddings at weekends which might
> > be
> > an Indian banquet or a "fine dining" 5 course silver service meal for 200!
> >
> > I'm really interested in finding out a lot more about US food and further
> > afield. I had some steaks in LA last year they totally wiped out anything
> > I've had before (and I have a very good local butcher!).
> >
> > So, newbie checking in.
> >
> > Hi....
> >
> >
>
> I think you'll discover that in the U.S. as in most countries, the further
> south you get, the better the cuisine becomes. In my experience, this holds
> true for virtually every country except Iceland where they do something
> really bizarre shark which is waaaaaaaaaay past it's expiration date.

The uncured shark meat contains acids that make it inedible and
dangerous,
what is done to the shark meat makes it edible.

>
> A little tip my mom taught me for soups/stews... If it seems like it
> needs "something" and you are not sure what, try adding just 1/2 to 1
> tsp. of sugar. Not entirely sure why that works, but it does most of the
> time. And that's such a very small amount!
>
> The Worcestershire sauce should have taken care of the "sweet" need tho'?
> --
> Peace, Om
>
> Remove extra . to validate e-mails.

Om,

I've never tried sugar, but either wine or sherry can add that extra
bit as well. Be careful if you use red wine or port, it can turn
things an unappetizing brownish gray.

Ken

TonyK wrote:
> Having had this group in my list for ages and ages I thought I'd stick
> myself on the map even though I can't remember posting. UK, South pointy out
> bit called Devon.
>
> So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals per
> day for kids aged between 9 and 17 then weddings at weekends which might be
> an Indian banquet or a "fine dining" 5 course silver service meal for 200!
>
> I'm really interested in finding out a lot more about US food and further
> afield. I had some steaks in LA last year they totally wiped out anything
> I've had before (and I have a very good local butcher!).
>
> So, newbie checking in.
>

Welcome! Here you'd be referred to as a "lunch lady" for your
kiddie-cooking actiivities. I'd love some of your Indian recipes.

-L.

On Sun, 15 Oct 2006 14:35:52 -0500, Alan wrote:

>
>Weird as that sugar thing sounds, it frequently is an unexpected help
>in that situation.
>
>Hopefully, you'll find a time to try it on something you aren't
>afraid of "ruining" with the sugar, and you'll find out that tiny
>bit really does make a difference!


I've never used sugar for that purpose. However, I've found that a
pinch of salt can really perk up something you know you didn't bungle,
but still tastes "flat".
--
See return address to reply by email

> >> > 2 cans (16 oz) whole kernel corn, drained
> >> > 2 to 3 medium potatoes, chopped
> >> > 1 onion, chopped
> >> > 1/2 teaspoon salt
> >> > pepper to taste
> >> > 2 cups chicken broth
> >> > 2 cups whole milk or half-and-half
> >> > 1/4 cup butter or margarine
Nothing in your recipe suggests it needs to simmer for more than 45 minutes
on the stove then blended with an immersion blender, let alone crock pot for
7 to 9 hours. Cooking a chopped medium potato, kernel corn or chopped onion
for more than 30 minutes then blending it is overkill and a waste of energy.
If you'd like to add a some punch to the recipe caramelize the vegetables
first. Add some meat, the reason people cook tough cuts of meat for 7 to 9
hours in a crock pot is they are tough cuts of meat. You might cook Mutton
in a crock pot, not spring lamb chops. I've never meet a vegetable that
couldn't be cooked in less than a hour.
Try a teaspoon of red pepper flakes and a tablespoon of your favorite
vinegar to add the additional punch you desire.

<Alan > wrote in message
...
> On 14 Oct 2006 15:10:08 -0700, "Christopher Helms"
> > wrote:
>
> >
> >OmManiPadmeOmelet wrote:
> >> In article .com>,
> >> "Christopher Helms" > wrote:
> >>
> >> > OmManiPadmeOmelet wrote:
> >> > > In article >,
> >> > > "TonyK" > wrote:
> >> > >
> >> > > > Having had this group in my list for ages and ages I thought I'd
stick
> >> > > > myself on the map even though I can't remember posting. UK, South
pointy
> >> > > > out
> >> > > > bit called Devon.
> >> > > >
> >> > > > So... I'm a "wanna be" amateur chef who gets called on to cook
300 meals
> >> > > > per
> >> > > > day for kids aged between 9 and 17 then weddings at weekends
which might
> >> > > > be
> >> > > > an Indian banquet or a "fine dining" 5 course silver service meal
for
> >> > > > 200!
> >> > > >
> >> > > > I'm really interested in finding out a lot more about US food and
further
> >> > > > afield. I had some steaks in LA last year they totally wiped out
anything
> >> > > > I've had before (and I have a very good local butcher!).
> >> > > >
> >> > > > So, newbie checking in.
> >> > > >
> >> > > > Hi....
> >> > >
> >> > > <waves>
> >> > >
> >> > > Welcome to the asylum....... ;-D
> >> > >
> >> > > What's for dinner?
> >> >
> >> >
> >> > I've had this in the crock pot since this morning. I snuck a little
> >> > Worchestershire sauce into the recipe. It's about done. It
> >> > smells...okay, I guess. It definitely needs something.
> >> >
> >> > 2 cans (16 oz) whole kernel corn, drained
> >> > 2 to 3 medium potatoes, chopped
> >> > 1 onion, chopped
> >> > 1/2 teaspoon salt
> >> > pepper to taste
> >> > 2 cups chicken broth
> >> > 2 cups whole milk or half-and-half
> >> > 1/4 cup butter or margarine
> >> > PREPARATION:
> >> >
> >> > Combine first 6 ingredients in slow cooker. Cover and cook on low for
7
> >> > to 9 hours. Puree in a blender or food processor, if desired, then
> >> > return to pot. Stir in milk and butter; cover and cook on HIGH about
30
> >> > to 60 minutes longer.
> >>
> >> Sounds good. :-)
> >>
> >> A little tip my mom taught me for soups/stews... If it seems like it
> >> needs "something" and you are not sure what, try adding just 1/2 to 1
> >> tsp. of sugar. Not entirely sure why that works, but it does most of
the
> >> time. And that's such a very small amount!
> >>
> >> The Worcestershire sauce should have taken care of the "sweet" need
tho'?
> >> --
> >> Peace, Om
> >
> >
> >It's not so much a sweet thing as a "lacking something" thing, although
> >the sugar idea sounds like it might be worth keeping "on file," for the
> >next time I get into a soup/stew problem that I can't quite resolve.
> >I'm wondering if Asparagus or some peas or something green might be
> >what it needed. Also, since it's more or less a chowder type thing,
> >maybe cooking it on the stovetop and letting it cook down and thicken a
> >bit would have been the way to go instead of slow cooking it.
>
> Weird as that sugar thing sounds, it frequently is an unexpected help
> in that situation.
>
> Hopefully, you'll find a time to try it on something you aren't
> afraid of "ruining" with the sugar, and you'll find out that tiny
> bit really does make a difference!
>
> Alan
>
> ==========================================
> Haagen-Dazs translates roughly as:
>
> "one container, one serving"
>
> ==========================================