ravenlynne wrote:

> Steve Pope wrote:
> >Glasswalker > wrote:
> >
> > > "sf" wrote in message
> >
> > > > Is your family Romanian? Eastern Europe comprises a lot of
> > > > countries.
> >
> > > That's the odd part of it. As far as I know, there's nothing
> > > even close to that part of the world in my family. Irish,
> > > Welsh, Bohemian, Cherokee, typical American I guess.
> >
> > Wasn't Bohemia in Eastern Europe somewhere?
> >
> > Steve
>
> Apparently is used to be part of the Czech Republic...

Used to be?



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
unge (Little Malice) wrote:

> > >>>
> > >> Make that BROKEN glass.
> > >
> > > With bare feet...
> >
> > Really slowly and gently....
> >
> > Do we have to spell it *all* out? Everyone knows what it means
> > to "walk on glass"...
>
> Nah. I came up with two mental images -- trying not to slip and
> trying not get cut to shreds. The latter seems more appropriate
> to RFC, hence my clarification...
>
> --
> Jani in WA

I think that describes usenet in general. :-)

I have to honestly admit that usenet has been very, very good for me.
I've learned a lot of social skills, but most important, I've learned
not to take myself so seriously.

It's improved my RL social live drastically.
--
Peace, Om

Remove _ to validate e-mails.

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

In article > ,
"Glasswalker" > wrote:

> "Melba's Jammin'" > wrote>
> > Vitame vas!
> > What good Eastern European dishes are you interested in?
> > --
>
> Honestly, I don't really know off the top of my head (sorry, been a long
> day). I've tried making mititei before. Wasn't too bad, but I think it
> could have been better. I made a recipe (I'll post it as soon as I can find
> the paper it was scrawled on while cooking it) that uses pirogi, kielbasa,
> peppers and the kitchen sink. I also recall trying to make something that
> was like polenta, but turned out rather horrid. 'Authentic' stroganoff
> using buckwheat kasha wasn't a hit, but I enjoyed it.
>
> It's just one of those areas that you find yourself attracted to it in most
> every way, but there's no good reason for it.
>
> -Glasswalker-

Maybe in a former life. . . . .
I'll be interested to see what uses pirohy and kolbasa -- and peppers --
in the same recipe --- unless someone was telling you to fill the piroy
with kolbasa.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On Mon, 04 Jun 2007 15:08:52 GMT, "Glasswalker"
> wrote:

>"ravenlynne" > wrote in message
...
>>> Wasn't Bohemia in Eastern Europe somewhere?
>>>
>>> Steve
>>
>> Apparently is used to be part of the Czech Republic...
>>
>> http://education.yahoo.com/reference.../entry/Bohemia
>___________________________
>
>Hunh. Learn something new every day. However, when growing up, and being
>told by my mother that there was Bohemian blood in the line she was not
>meaning it this way. She meant from the Bahamas, and there was a
>possibility that one of our ancestors had land down there.
>
>So I guess Bahamian, maybe? (Not enough coffee, yet.) She was also known
>to butcher words, and not even realize it.

maybe she just meant she was the artistic type. did she drink and
stay up late?

your pal,
blake

"Melba's Jammin'" > wrote in message
news:barbschaller->
> Maybe in a former life. . . . .
> I'll be interested to see what uses pirohy and kolbasa -- and peppers --
> in the same recipe --- unless someone was telling you to fill the piroy
> with kolbasa.
>
Nope, it was basically a one skillet meal. I'll post it up here as soon as
we get the plumbing issue straightened out. (flange had a crack in it under
the house that attaches the main to the pressure reduction valve.)

-Glasswalker-

"Glasswalker" > wrote

> Actually, as odd as it sounds, I never have cared for 'island' or
> 'tropical' cuisine at all.

I'm with you. Whenever I see it, it always seems to be a
collection of my least favorite foods, and everything has coconut
and mango in it or is name poi.

nancy

"blake murphy" > wrote in message >
> maybe she just meant she was the artistic type. did she drink and
> stay up late?
>
> your pal,
> blake

Umm, that's not the way she meant it, even though she's taught art through
her life, and both her and her late mother were night owl types. What she
meant was...
<anti-offending anyone script>
Story has it, that at the funeral of a great-great (...) grandmother
A black man showed up with a mulato child.
When asked why he was there, he said he
Had as much right, if not more right to be
There as anyone else. (Implying a relation to said deceased
Not that he had a right as any other person
Regardless of origin, etc. to be there).
</anti-offending anyone script>

That as well as looking at some photos of my grandmother as a child, you
wonder if she belongs to the same family as everyone else in the photo, with
her kinky hair and swarthy skin.

Please, please, please, no harm was intended or meant by the above, just
simply trying to clarify what I meant from earlier.

(Sheesh talk about feeling like walking on glass, and that's not even where
the damn name came from.) :^)

-Glasswalker-

Nancy Young wrote:

>
> "Glasswalker" > wrote
>
> > Actually, as odd as it sounds, I never have cared for 'island' or
> > 'tropical' cuisine at all.
>
> I'm with you. Whenever I see it, it always seems to be a
> collection of my least favorite foods, and everything has coconut
> and mango in it or is name poi.

I'll take some nice jerk chicken with black beans and rice on the side.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> Nancy Young wrote:
>
>> "Glasswalker" > wrote
>>
>>> Actually, as odd as it sounds, I never have cared for 'island' or
>>> 'tropical' cuisine at all.
>> I'm with you. Whenever I see it, it always seems to be a
>> collection of my least favorite foods, and everything has coconut
>> and mango in it or is name poi.
>
> I'll take some nice jerk chicken with black beans and rice on the side.
>
I love Emeril's (yeah, I know!? Go figure?) Jamaican meat patties
filling, but wasn't impressed with his crust. I'm on the lookout for a
better crust recipe but you can't beat this filling, The spices and
flavors are incredible

Jamaican Meat Patties
Recipe courtesy Emeril Lagasse, 2001
For the pastry:
4 cups all-purpose flour
2 teaspoons dried turmeric or annatto
2 teaspoons salt
8 tablespoons vegetable shortening
4 ounces (1 stick) unsalted butter, cold
1/2 cup plus 2 tablespoons cold water

For the filling:
2 tablespoons vegetable oil or butter
1 large onion, finely chopped (1 1/2 cups chopped)
6 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 pound ground beef
1/4 teaspoon ground turmeric or annatto
3/4 teaspoon ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon ground cardamom
1 scotch bonnet pepper, seeded and finely chopped, optional
2 sprigs fresh thyme, finely chopped
3 scallions, finely chopped
1 tablespoon finely chopped parsley
1 pound ripe tomatoes, peeled and finely chopped
1 1/2 teaspoons salt
Freshly ground black pepper
3/4 cup water or beef stock
3 tablespoons Jamaican rum

To assemble the patties:
Flour for rolling out the dough
2 egg yolks, beaten with 1 teaspoon of rum

For the pastry: Sift the flour, turmeric, and salt into a large bowl.
Using your fingers, two knives, or a pastry blender, cut in the
shortening and butter until mixture resembles coarse crumbs. Working
quickly, add only enough water to form a firm dough. Do not overwork
pastry. Form dough into a disc, wrap in plastic, and refrigerate for at
least 1 1/2 hours or overnight.

In a large skillet, heat the oil until hot but not smoking. Add the
onion and cook until softened, about 4 minutes. Add the garlic and
ginger and cook for 1 minute. Add the ground beef, turmeric, cumin,
allspice, cardamom, hot peppers, and thyme and cook until the beef is
browned and spices are fragrant, about 10 minutes. Add the scallions,
parsley, tomatoes, and stock and simmer for about 25 minutes, until the
flavors have come together and almost all of the liquid has evaporated.
Season, to taste, with salt and pepper, remove from the heat and stir in
the rum. Set aside to cool before assembling the patties.

Preheat the oven to 400 degrees F.

On a lightly floured surface, roll out pastry and cut into circles about
6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling
onto the center of one side of each circle, and lightly brush the edges
of the circle with a little of the beaten egg yolk mixture. Fold the
other half of the pastry over so that the edges meet, and use a fork to
crimp the edges together. Lightly brush the top of each patty with a
little of the beaten egg yolk mixture. Place the patties on
parchment-lined baking sheets and bake until golden brown, about 30
minutes. Serve immediately.

"Default User" > wrote

> Nancy Young wrote:

>> "Glasswalker" > wrote
>>
>> > Actually, as odd as it sounds, I never have cared for 'island' or
>> > 'tropical' cuisine at all.
>>
>> I'm with you. Whenever I see it, it always seems to be a
>> collection of my least favorite foods, and everything has coconut
>> and mango in it or is name poi.
>
> I'll take some nice jerk chicken with black beans and rice on the side.

I confess, I dislike jerk, too. Island food makes me look like a
picky eater. Perhaps I am.

nancy

In article >,
"Glasswalker" > wrote:

> "Melba's Jammin'" > wrote in message
> news:barbschaller->
> > Maybe in a former life. . . . .
> > I'll be interested to see what uses pirohy and kolbasa -- and peppers --
> > in the same recipe --- unless someone was telling you to fill the piroy
> > with kolbasa.
> >
> Nope, it was basically a one skillet meal. I'll post it up here as soon as
> we get the plumbing issue straightened out. (flange had a crack in it under
> the house that attaches the main to the pressure reduction valve.)
>
> -Glasswalker-

Huh.
Thanks for posting the recipe. There are some similarities to this one
(noodle, kolbasa, kraut)


{ Exported from MasterCook Mac }

Kluski and Kraut

Recipe By: Posted again to r.f.cooking by Barb Schaller, 6-4-2007
Serving Size: 4

2 sticks butter
8 ounces Mrs. Weiss' Kluski Noodles
1 large can sauerkraut 28 oz.
1 large onion chopped
4 teaspoons MSG
Fresh mushrooms
Kielbasa
Caraway seed

Cook noodles according to directions. Drain and hold. In large
skillet, melt 1 stick butter and cook chopped onion. If you like, slice
some fresh mushrooms into it. Add drained kraut, S&P to taste, caraway,
and cook, covered for 30 minutes. Melt the other 1/2 cup butter and add
to kluski noodles with the MSG. Combine noodles and kraut; heat through.

Polish sausage (Kielbasa) can be added with kraut as it cooks.
‹‹‹‹‹
Notes: I don't actually use all that butter, or the MSG! This is the
recipe as it was given to me. Reames frozen egg noodles may be
substituted for the kluski noodles.
_____
--
-Barb, Mother Superior, HOSSSPoJ
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin' wrote:
>
> Kluski and Kraut
>
> Recipe By: Posted again to r.f.cooking by Barb Schaller, 6-4-2007
> Serving Size: 4
>

It needs more butter.

-bwg

In article om>,
-bwg > wrote:

> Melba's Jammin' wrote:
> >
> > Kluski and Kraut
> >
> > Recipe By: Posted again to r.f.cooking by Barb Schaller, 6-4-2007
> > Serving Size: 4
> >
>
> It needs more butter.
>
> -bwg


No lie. LOL! It tastes pretty darned good with about 1/3 the butter
the recipe called for, IIRC.
--
-Barb, Mother Superior, HOSSSPoJ
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On Mon, 04 Jun 2007 12:04:47 -0500, Omelet >
wrote:

>I have to honestly admit that usenet has been very, very good for me.
>I've learned a lot of social skills, but most important, I've learned
>not to take myself so seriously.
>
>It's improved my RL social live drastically.

As an official member of RFC, I will heartily say: You're Welcome!

--
See return address to reply by email

In article >, sf wrote:

> On Mon, 04 Jun 2007 12:04:47 -0500, Omelet >
> wrote:
>
> >I have to honestly admit that usenet has been very, very good for me.
> >I've learned a lot of social skills, but most important, I've learned
> >not to take myself so seriously.
> >
> >It's improved my RL social life drastically.
>
> As an official member of RFC, I will heartily say: You're Welcome!

<hugs>!!! :-)
--
Peace, Om

Remove _ to validate e-mails.

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

"Little Malice" > wrote in message
...
> One time on Usenet, Steve Wertz > said:
>> On Mon, 04 Jun 2007 05:05:02 GMT, Little Malice wrote:
>>
>> > One time on Usenet, said:
>> >> On Mon, 04 Jun 2007 03:58:48 GMT, Steve Wertz
>> >> > wrote:
>> >>
>> >>>On Mon, 04 Jun 2007 03:09:51 GMT, Glasswalker wrote:
>> >>>
>> >>>> "Steve Wertz" >
>> >>>>> On Sun, 03 Jun 2007 21:19:21 -0500, Becca wrote:
>> >>>>>>> -Glasswalker-
>> >>>>>>
>> >>>>>> Hello, from Louisiana! Care to tell us how you got your name?
>> >>>>>
>> >>>>> I figured it come from the fact he's been lurking here for a few
>> >>>>> days.
>> >>>>
>> >>>> Nope, my lurking habits have nothing to do with it. :^P
>> >>>
>> >>>Well, posting here is like walking on glass sometimes.
>> >>>
>> >> Make that BROKEN glass.
>> >
>> > With bare feet...
>>
>> Really slowly and gently....
>>
>> Do we have to spell it *all* out? Everyone knows what it means
>> to "walk on glass"...
>
> Nah. I came up with two mental images -- trying not to slip and
> trying not get cut to shreds. The latter seems more appropriate
> to RFC, hence my clarification...
>
> --
> Jani in WA

Try walking on a combo of hot coals, glass shards and eggshells, the whole
time trying to hike up your asbestos underpants in which the elastic has
failed......that about sums up posting here. If the flames don't get you
you'll end up cut to shreds.
-ginny

Glasswalker wrote:

> Hope to stay around and learn and share with everyone.

Hi and Welcome from Italy
--
Vilco
Think pink, drink rose'