[ChattyCathy]

Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
but tastes better) fillets, with roasted chilis, some lemongrass and
coconut milk...

You?

--
Cheers
Chatty Cathy

Monday is a lousy way to spend one seventh of your life.

[Ravenlynne]

ChattyCathy wrote:
> Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
> but tastes better) fillets, with roasted chilis, some lemongrass and
> coconut milk...
>
> You?
>

Jagershnitzel and roasted potatoes. Salad on the side and the stuffed
artichokes to pick on.

--
-Gina in Italy

All hail the pizza lord!

[The Ranger[_3_]]

ChattyCathy > wrote in message
...
> Fish curry here. Will use 'kingklip' (a firm white
> fish - bit like hake - but tastes better) fillets, with
> roasted chilis, some lemongrass and coconut milk...
>
> You?

Bangers 'n mash, Louisiana hot links with baked beans, and a
spinach salad with a hot bacon dressing. I'll grill the bangers
and hot links and have Daughter-unit Beta work the potatoes and
beans. Spawn'll do the small spinach salad since if there's a
leaf with grit still attached, she'll get it.

The Ranger

[Michael Kuettner]

"ChattyCathy" schrieb :
> Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
> but tastes better) fillets, with roasted chilis, some lemongrass and
> coconut milk...
>
> You?
>
Pollo in padella. (Chicken with majoram, white wine and cubed
tomatos).

Cheers,

Michael Kuettner

[PeterL[_6_]]

Spag Bol.



Busy as...... leftovers from a couple of nights ago.



--
Peter Lucas
Brisbane
Australia


"Thirty seven years ago, a Quarter Master, nearly knocked me over as he
thrust an L1A1 SLR into my hands and bellowed, "Keep that Rifle in Tip Top
Order so you can Kill your Countries Enemies with it before they Kill You.
These days, I do not have to visit exotic overseas countries as my
Countries Enemies are seen wallowing around our seats of government, they
guzzle and cavort at the Public trough so deeply they make Caligula and
Nero look like Church choir boys."


Mr Ron Owen, 2000, in a letter to then Premier Olsen.

[Zeppo[_1_]]

"ChattyCathy" > wrote in message
...
> Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
> but tastes better) fillets, with roasted chilis, some lemongrass and
> coconut milk...
>
> You?

Roast chicken (Judy Roger's recipe), Cous-cous made in chicken stock with
shallots and fresh dill, and steamed Brussels sprouts.

Jon

[Default User]

ChattyCathy wrote:

> Fish curry here. Will use 'kingklip' (a firm white fish - bit like
> hake - but tastes better) fillets, with roasted chilis, some
> lemongrass and coconut milk...
>
> You?

Sunday night was chicken stir-fry (Sunday is usually stir-fry night). I
don't know about tonight yet.




Brian

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

[jmcquown[_2_]]

ChattyCathy wrote:
> Fish curry here. Will use 'kingklip' (a firm white fish - bit like
> hake - but tastes better) fillets, with roasted chilis, some
> lemongrass and coconut milk...
>
> You?
>
Ground veal patties, breaded with seasoned crumbs & pan fried. Ground veal
(I don't care if it's "mystery veal" LOL) was cheaper than cutlets or veal
scallops. Sides: fettucini tossed with lots of butter, pepper, grated
parmesan, NO cream and damn, I don't think she has any nutmeg. Steamed
spinach, to which I might just add cream, garlic & parm

Jill

[ntantiques]

On Apr 7, 7:36 am, ChattyCathy > wrote:
> Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
> but tastes better) fillets, with roasted chilis, some lemongrass and
> coconut milk...
>
> You?
>
> --
> Cheers
> Chatty Cathy
>
> Monday is a lousy way to spend one seventh of your life.

Still cold & rainy here, so it's going to be home made pot pies -
using the last of an orange/rosemary stuffed chicken I roasted the
other night.

Nancy T

[Dan Goodman]

l, not -l wrote:

>
> On 7-Apr-2008, ChattyCathy > wrote:
>
> > Fish curry here.... You?
>
> My new refrigerator will be delivered tomorrow, late-afternoon; so,
> I'm trying to feed two of us on the current contents and restock on
> Wedneday, when the new fridge is in place. Dinner tonight will be
> whatever I can manage to cobble together from the following items in
> the fridge:
>
> - Sunday's left-over, home-made chicken pot pie
> - 3/4 cup of cottage cheese
> - 1/2 cup of chorizo flavored refried beans
> - 8 eggs
> - 3 ounces of thin-sliced, deli pastrami
> - 3 ounces of thin-sliced ham
> - 2 cups of left-over, fried, diced potatoes with onion
> - half a slab of neufchatel cheese
> - several slices of swiss and american cheese
> - grated Mexican Blend cheese
> - 1 cup sour cream
> - 1/4 cup salsa
> - 1/2 pound myzithra cheese
> - 4 ounce wedge of romano cheese
> - 2 cups pomodoro sauce
> - 1 each poblano pepper, green and yellow bell peppers
> - several ribs of celery
> - butter, Brummel and Brown tub margarine and honey butter
> - various condiments and jars of sauces (fish sauce, hoisin, etc)
>
> So, I'm thinking pot pie, green pepper halves stuffed with cottage
> cheese, and celery ribs filled with neufchatel.
> Or, a pasta dish; either spaghetti with browned butter and myzithra
> or penne with pomodoro with fresh grated romano. I can fill out the
> meal with vegetables from my freezer (stand-alone unit).
>
> That leaves a breakfast omelet stuffed with diced peppers, onions,
> ham and swiss. Diced potatoes and maybe a bit of fruit.
>
> Finally, a lunch of sandwiches; hot pastrami with neufchatel on rye
> for one and ham and swiss on rye for the other, with assorted bits of
> vegetable remnants. I have some tortilla chips on hand; I'll spread
> a few with the refried beans, top with Mexican Blend cheese and pop
> in oven to melt cheese and serve with the salsa and sour cream.
>
> That leaves a relatively small number of items to be packed on ice, in
> cooler(s) until its "out with the old" (32 year old JC Penny, made by
> Gibson) and in with the new (Frigidaire)

I remember reading once that a good cook could make a meal from
whatever was in the refrigerator.

I looked in the refrigerator. Peanut butter and cat food.

I decided I wasn't that good a cook.

--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
mirror 1: http://dsgood.insanejournal.com
mirror 2: http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

[sarah gray]

ChattyCathy > wrote in news:WjqKj.11161$Wf3.1795
@newsfe16.ams2:

> Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
> but tastes better) fillets, with roasted chilis, some lemongrass and
> coconut milk...
>
> You?
>

whole wheat spaghetti aglio e olio and steamed broccoli.

We walked to dunkin to get some doughnuts for dessert (Ellie's was jelly,
mine was a cruller with chocolate glaze)

[sf[_3_]]

On Mon, 07 Apr 2008 16:36:56 +0200, ChattyCathy
> wrote:

>Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
>but tastes better) fillets, with roasted chilis, some lemongrass and
>coconut milk...
>
>You?

We rarely have corned beef..... usually only on March 17th, but there
was another sale last week so we had one this weekend. Dinner tonight
will be corned beef hash - a meal that's always better than the
original, IMO.

--
See return address to reply by email
remove the smile first

[sf[_3_]]

On Mon, 7 Apr 2008 17:09:32 +0200, "Michael Kuettner"
> wrote:

>Pollo in padella. (Chicken with majoram, white wine and cubed
>tomatos).

Sounds good.... with tomatoes in moderation.

--
See return address to reply by email
remove the smile first

[Dan Goodman]

l, not -l wrote:

> From: "l, not -l" >
> Subject: Clean out fridge - Was: Another 'What's for dinner?'
> thread... Date: Tue, 8 Apr 2008 02:02:27 GMT
> Newsgroups: rec.food.cooking
> X-Complaints-To:
>
>
> On 7-Apr-2008, "Dan Goodman" > wrote:
>
> > I remember reading once that a good cook could make a meal from
> > whatever was in the refrigerator.
> >
> > I looked in the refrigerator. Peanut butter and cat food.
> >
> > I decided I wasn't that good a cook.
>
> What flavor was the cat food?

Don't remember; sorry.


--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
mirror 1: http://dsgood.insanejournal.com
mirror 2: http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

[sf[_3_]]

On 7 Apr 2008 16:49:12 GMT, "Default User" >
wrote:

>(Sunday is usually stir-fry night)

If it's Sunday, it must be stir fry - huh? What do you do on the
other days of the week?

--
See return address to reply by email
remove the smile first

[Wayne Boatwright[_4_]]

On Mon 07 Apr 2008 07:48:38p, sf told us...

> On Mon, 07 Apr 2008 16:36:56 +0200, ChattyCathy
> > wrote:
>
>>Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
>>but tastes better) fillets, with roasted chilis, some lemongrass and
>>coconut milk...
>>
>>You?
>
> We rarely have corned beef..... usually only on March 17th, but there
> was another sale last week so we had one this weekend. Dinner tonight
> will be corned beef hash - a meal that's always better than the
> original, IMO.
>

How do you make your corned beef hash?

--
Wayne Boatwright
-------------------------------------------
Monday, 04(IV)/07(VII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
6wks 6dys 3hrs 55mins
-------------------------------------------
The patient's taken a turn for the nurse.
-------------------------------------------

[sf[_3_]]

On Mon, 7 Apr 2008 17:27:52 -0400, "jmcquown" >
wrote:

>Sides: fettucini tossed with lots of butter, pepper, grated
>parmesan, NO cream and damn, I don't think she has any nutmeg.

No nutmeg, no problem (IMO).

>
>Steamed spinach, to which I might just add cream, garlic & parm

Creamed spinach is in my future this week too. I'm jonesing for it!
I don't think I'll add any cheese though.... not sure about adding
garlic either. Simple is good.

Steak was on sale today, I'll have the spinach with that.

--
See return address to reply by email
remove the smile first

[sf[_3_]]

On Mon, 7 Apr 2008 14:42:18 -0700 (PDT), ntantiques
> wrote:

>On Apr 7, 7:36 am, ChattyCathy > wrote:
>> Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
>> but tastes better) fillets, with roasted chilis, some lemongrass and
>> coconut milk...
>>
>> You?
>>
>> --
>> Cheers
>> Chatty Cathy
>>
>> Monday is a lousy way to spend one seventh of your life.
>
>Still cold & rainy here, so it's going to be home made pot pies -
>using the last of an orange/rosemary stuffed chicken I roasted the
>other night.
>
After all the chicken posts, I'm suddenly craving chicken. LOLOL!

--
See return address to reply by email
remove the smile first

[sf[_3_]]

On Tue, 08 Apr 2008 03:08:39 GMT, Wayne Boatwright
> wrote:

>How do you make your corned beef hash?

Nothing special, Wayne.... cut up the potatoes, shred the corned beef
and fry it all in a *small* amount of oil until crispy. Serve with
eggs. I prefer soft boiled, but it was over easy tonight. Also, when
I'm cooking for *me* - I like to top it with some Aunt Penny's
hollandaise (I don't make hollandaise from scratch).

--
See return address to reply by email
remove the smile first

[Wayne Boatwright[_4_]]

On Mon 07 Apr 2008 09:12:46p, sf told us...

> On Tue, 08 Apr 2008 03:08:39 GMT, Wayne Boatwright
> > wrote:
>
>>How do you make your corned beef hash?
>
> Nothing special, Wayne.... cut up the potatoes, shred the corned beef
> and fry it all in a *small* amount of oil until crispy. Serve with
> eggs. I prefer soft boiled, but it was over easy tonight. Also, when
> I'm cooking for *me* - I like to top it with some Aunt Penny's
> hollandaise (I don't make hollandaise from scratch).
>

Certainly sounds simple enough. Oddly, although I have cooked many a
corned beef, I've never made the hash. My mom used to make roast beef
hash, but I've never made that either.

--
Wayne Boatwright
-------------------------------------------
Monday, 04(IV)/07(VII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
6wks 6dys 2hrs 35mins
-------------------------------------------
Nothing is impossible for the man who
will not listen to reason. --Blutarsky
-------------------------------------------

[Wayne Boatwright[_4_]]

On Mon 07 Apr 2008 09:12:46p, sf told us...

> On Tue, 08 Apr 2008 03:08:39 GMT, Wayne Boatwright
> > wrote:
>
>>How do you make your corned beef hash?
>
> Nothing special, Wayne.... cut up the potatoes, shred the corned beef
> and fry it all in a *small* amount of oil until crispy. Serve with
> eggs. I prefer soft boiled, but it was over easy tonight. Also, when
> I'm cooking for *me* - I like to top it with some Aunt Penny's
> hollandaise (I don't make hollandaise from scratch).
>

Regarding the hallandaise, most of the time I make blender hallandaise,
quick and easy. Occasionally I will make it from scratch.

Blender Hollandaise

3 egg yolks
1/2 teaspoon salt
Dash of cayenne pepper
1 tablespoon cream
1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
1 tablespoon lemon juice or white wine vinegar

Place egg yolks, salt, pepper and cream in blender, blend for a few seconds
at high speed until you have a smooth frothy mixture. Still at high speed,
start adding hot butter in a thin, steady stream, not too slowly. As you
add butter, the sauce should thicken. When half the butter has been added,
add lemon juice or vinegar. Continue blending until all butter is used.

--
Wayne Boatwright
-------------------------------------------
Monday, 04(IV)/07(VII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
6wks 6dys 2hrs 30mins
-------------------------------------------
Thesaurus: ancient reptile with an
excellent vocabulary
-------------------------------------------

[jmcquown[_2_]]

sf wrote:
> On 7 Apr 2008 16:49:12 GMT, "Default User" >
> wrote:
>
>> (Sunday is usually stir-fry night)
>
> If it's Sunday, it must be stir fry - huh? What do you do on the
> other days of the week?
>
Don't laugh! My mom's parents (after grandpa retired) had a specific meal
for every night of the week. That would drive me crazy but it worked well
for them. Me, I'm likely to wake up thinking fish sounds like a plan for
dinner but by mid-afternoon I've decided to make pork chops instead

Jill

[Giusi[_2_]]

"jmcquown" > ha scritto nel messaggio
. ..
> sf wrote:
>> On 7 Apr 2008 16:49:12 GMT, "Default User" >
>> wrote:
>>
>>> (Sunday is usually stir-fry night)
>>
>> If it's Sunday, it must be stir fry - huh? What do you do on the
>> other days of the week?
>>
> Don't laugh! My mom's parents (after grandpa retired) had a specific meal
> for every night of the week. That would drive me crazy but it worked well
> for them. Me, I'm likely to wake up thinking fish sounds like a plan for
> dinner but by mid-afternoon I've decided to make pork chops instead
>
> Jill

I was thinking about this yesterday on a long drive. People have rotations
of a week, 2 weeks, a month. I don't know what to buy until I see what's
good, then make up a menu, but that can change up until the moment it hits
the table. Is it, I wondered, discipline, or is it boredom with the whole
responsibility? Which I do understand if you aren't into food.

[Rusty[_2_]]

jmcquown wrote:
> sf wrote:
>> On 7 Apr 2008 16:49:12 GMT, "Default User" >
>> wrote:
>>
>>> (Sunday is usually stir-fry night)
>>
>> If it's Sunday, it must be stir fry - huh? What do you do on the
>> other days of the week?
>>
> Don't laugh! My mom's parents (after grandpa retired) had a specific
> meal for every night of the week. That would drive me crazy but it
> worked well for them. Me, I'm likely to wake up thinking fish sounds
> like a plan for dinner but by mid-afternoon I've decided to make pork
> chops instead
>
> Jill


Jill - you make me think when my girls were young (in the 50's), they
always knew that was on the menu for a certain day.
Friday - fish sticks & French fries (it was the 50's remember),
Saturday - pizza,
Sunday - chicken (we had a cookbook called "100 ways to make chicken" -
they took turns making the meal)
Wednesday - spaghetti (there was an ad in New England - Wednesday is
Prince spaghetti day. Who remembers that?)

I'm sure the other days were planned but I don't remember them as well.
Maybe meatloaf, pot roast, etc. My daughters take great joy in teasing
me about my menu planning.

Now in my 70's, I do like you. I think of something to cook in the
morning, but as the day progresses, I may change my mind.

Rusty from MD (who came out of lurking to comment)

[Default User]

sf wrote:

> On 7 Apr 2008 16:49:12 GMT, "Default User" >
> wrote:
>
> > (Sunday is usually stir-fry night)
>
> If it's Sunday, it must be stir fry - huh?

Usually. The exceptions would be if I were out somewhere or did
barbecue. Sunday is a more leisurely day and I have time to do all the
prep that goes with stir-fry, as I like a lot of different vegetables.

> What do you do on the other days of the week?

Friday is usually pizza night, if My Friend the Vice President is
available. We've been doing that for about 20 years. If I have pizza on
Friday, Saturday is usually salad. If he's got family stuff or out of
town, then those become regular days.

Other than that I have no set menu. It will depend on what I have. This
week will feature a lot of ground beef and chicken recipes. Last night
was chicken leg simmered with tomatoes, white wine, and mushrooms,
served over rigatoni.




Brian

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

[Serene Sprat]

ChattyCathy wrote:
> Fish curry here. Will use 'kingklip' (a firm white fish - bit like hake -
> but tastes better) fillets, with roasted chilis, some lemongrass and
> coconut milk...
>
> You?
>

TVP tacos w/veggies and salsa

Serene

[Serene Sprat]

jmcquown wrote:
> sf wrote:
>> On 7 Apr 2008 16:49:12 GMT, "Default User" >
>> wrote:
>>
>>> (Sunday is usually stir-fry night)
>> If it's Sunday, it must be stir fry - huh? What do you do on the
>> other days of the week?
>>
> Don't laugh! My mom's parents (after grandpa retired) had a specific meal
> for every night of the week. That would drive me crazy but it worked well
> for them.

I did it for a while. It did make planning easy, but while I could
*eat* the same thing every day, I don't like to *cook* the same
thing all the time.

Serene

[ntantiques]

On Apr 7, 9:37 pm, Wayne Boatwright >
wrote:
> On Mon 07 Apr 2008 09:12:46p, sf told us...
>
> > On Tue, 08 Apr 2008 03:08:39 GMT, Wayne Boatwright
> > > wrote:
>
> >>How do you make your corned beef hash?
>
> > Nothing special, Wayne.... cut up the potatoes, shred the corned beef
> > and fry it all in a *small* amount of oil until crispy. Serve with
> > eggs. I prefer soft boiled, but it was over easy tonight. Also, when
> > I'm cooking for *me* - I like to top it with some Aunt Penny's
> > hollandaise (I don't make hollandaise from scratch).
>
> Regarding the hallandaise, most of the time I make blender hallandaise,
> quick and easy. Occasionally I will make it from scratch.
>
> Blender Hollandaise
>
> 3 egg yolks
> 1/2 teaspoon salt
> Dash of cayenne pepper
> 1 tablespoon cream
> 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
> 1 tablespoon lemon juice or white wine vinegar
>
> Place egg yolks, salt, pepper and cream in blender, blend for a few seconds
> at high speed until you have a smooth frothy mixture. Still at high speed,
> start adding hot butter in a thin, steady stream, not too slowly. As you
> add butter, the sauce should thicken. When half the butter has been added,
> add lemon juice or vinegar. Continue blending until all butter is used.
>
> --
> Wayne Boatwright

Same basic recipe I've used for years - but I've never added the cream
- I'll have to give that a try. Makes a pretty terrific Hollandaise
in the time it takes to melt the butter w/o all the fuss of the
traditional method. If you've been using Aunt Penny's, try Wayne's
recipe & I'll bet money you never open a can again.

Nancy T

[Wayne Boatwright[_4_]]

On Tue 08 Apr 2008 01:19:17p, ntantiques told us...

> On Apr 7, 9:37 pm, Wayne Boatwright >
> wrote:
>> On Mon 07 Apr 2008 09:12:46p, sf told us...
>>
>> > On Tue, 08 Apr 2008 03:08:39 GMT, Wayne Boatwright
>> > > wrote:
>>
>> >>How do you make your corned beef hash?
>>
>> > Nothing special, Wayne.... cut up the potatoes, shred the corned beef
>> > and fry it all in a *small* amount of oil until crispy. Serve with
>> > eggs. I prefer soft boiled, but it was over easy tonight. Also,
>> > when I'm cooking for *me* - I like to top it with some Aunt Penny's
>> > hollandaise (I don't make hollandaise from scratch).
>>
>> Regarding the hallandaise, most of the time I make blender hallandaise,
>> quick and easy. Occasionally I will make it from scratch.
>>
>> Blender Hollandaise
>>
>> 3 egg yolks
>> 1/2 teaspoon salt
>> Dash of cayenne pepper
>> 1 tablespoon cream
>> 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not
>> brown 1 tablespoon lemon juice or white wine vinegar
>>
>> Place egg yolks, salt, pepper and cream in blender, blend for a few
>> seconds at high speed until you have a smooth frothy mixture. Still at
>> high speed, start adding hot butter in a thin, steady stream, not too
>> slowly. As you add butter, the sauce should thicken. When half the
>> butter has been added, add lemon juice or vinegar. Continue blending
>> until all butter is used.
>>
>> --
>> Wayne Boatwright
>
> Same basic recipe I've used for years - but I've never added the cream
> - I'll have to give that a try. Makes a pretty terrific Hollandaise
> in the time it takes to melt the butter w/o all the fuss of the
> traditional method. If you've been using Aunt Penny's, try Wayne's
> recipe & I'll bet money you never open a can again.
>
> Nancy T
>
>

Nancy, the cream isn't essential, but it does keep the sauce from
"breaking".

--
Wayne Boatwright
-------------------------------------------
Tuesday, 04(IV)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
6wks 5dys 10hrs 15mins
-------------------------------------------
In the early days, all I hoped was to
make a living out of what I did best.
But, since there's no real market for
masturbation, I had to fall back on my

[ntantiques]

On Apr 8, 1:48 pm, Wayne Boatwright >
wrote:
> On Tue 08 Apr 2008 01:19:17p, ntantiques told us...
>
>
>
> > On Apr 7, 9:37 pm, Wayne Boatwright >
> > wrote:
> >> On Mon 07 Apr 2008 09:12:46p, sf told us...
>
> >> > On Tue, 08 Apr 2008 03:08:39 GMT, Wayne Boatwright
> >> > > wrote:
>
> >> >>How do you make your corned beef hash?
>
> >> > Nothing special, Wayne.... cut up the potatoes, shred the corned beef
> >> > and fry it all in a *small* amount of oil until crispy. Serve with
> >> > eggs. I prefer soft boiled, but it was over easy tonight. Also,
> >> > when I'm cooking for *me* - I like to top it with some Aunt Penny's
> >> > hollandaise (I don't make hollandaise from scratch).
>
> >> Regarding the hallandaise, most of the time I make blender hallandaise,
> >> quick and easy. Occasionally I will make it from scratch.
>
> >> Blender Hollandaise
>
> >> 3 egg yolks
> >> 1/2 teaspoon salt
> >> Dash of cayenne pepper
> >> 1 tablespoon cream
> >> 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not
> >> brown 1 tablespoon lemon juice or white wine vinegar
>
> >> Place egg yolks, salt, pepper and cream in blender, blend for a few
> >> seconds at high speed until you have a smooth frothy mixture. Still at
> >> high speed, start adding hot butter in a thin, steady stream, not too
> >> slowly. As you add butter, the sauce should thicken. When half the
> >> butter has been added, add lemon juice or vinegar. Continue blending
> >> until all butter is used.
>
> >> --
> >> Wayne Boatwright
>
> > Same basic recipe I've used for years - but I've never added the cream
> > - I'll have to give that a try. Makes a pretty terrific Hollandaise
> > in the time it takes to melt the butter w/o all the fuss of the
> > traditional method. If you've been using Aunt Penny's, try Wayne's
> > recipe & I'll bet money you never open a can again.
>
> > Nancy T
>
> Nancy, the cream isn't essential, but it does keep the sauce from
> "breaking".
>
> --
> Wayne Boatwright

Wayne,

Have only had this recipe break on me once - my inlaws were terribly
late for brunch & I had to hold the sauce over hot water for an
extended time & it overheated. I'll try it with the cream - after
all, as long as you're having Hollandaise, what's another few
calories. Broken Hollandaise is a sad thing to behold.

Nancy T

[Wayne Boatwright[_4_]]

On Tue 08 Apr 2008 10:59:00p, ntantiques told us...

> On Apr 8, 1:48 pm, Wayne Boatwright >
> wrote:
>> On Tue 08 Apr 2008 01:19:17p, ntantiques told us...
>>
>>
>>
>> > On Apr 7, 9:37 pm, Wayne Boatwright >
>> > wrote:
>> >> On Mon 07 Apr 2008 09:12:46p, sf told us...
>>
>> >> > On Tue, 08 Apr 2008 03:08:39 GMT, Wayne Boatwright
>> >> > > wrote:
>>
>> >> >>How do you make your corned beef hash?
>>
>> >> > Nothing special, Wayne.... cut up the potatoes, shred the corned
beef
>> >> > and fry it all in a *small* amount of oil until crispy. Serve with
>> >> > eggs. I prefer soft boiled, but it was over easy tonight. Also,
>> >> > when I'm cooking for *me* - I like to top it with some Aunt Penny's
>> >> > hollandaise (I don't make hollandaise from scratch).
>>
>> >> Regarding the hallandaise, most of the time I make blender
hallandaise,
>> >> quick and easy. Occasionally I will make it from scratch.
>>
>> >> Blender Hollandaise
>>
>> >> 3 egg yolks
>> >> 1/2 teaspoon salt
>> >> Dash of cayenne pepper
>> >> 1 tablespoon cream
>> >> 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not
>> >> brown 1 tablespoon lemon juice or white wine vinegar
>>
>> >> Place egg yolks, salt, pepper and cream in blender, blend for a few
>> >> seconds at high speed until you have a smooth frothy mixture. Still
at
>> >> high speed, start adding hot butter in a thin, steady stream, not too
>> >> slowly. As you add butter, the sauce should thicken. When half the
>> >> butter has been added, add lemon juice or vinegar. Continue blending
>> >> until all butter is used.
>>
>> >> --
>> >> Wayne Boatwright
>>
>> > Same basic recipe I've used for years - but I've never added the cream
>> > - I'll have to give that a try. Makes a pretty terrific Hollandaise
>> > in the time it takes to melt the butter w/o all the fuss of the
>> > traditional method. If you've been using Aunt Penny's, try Wayne's
>> > recipe & I'll bet money you never open a can again.
>>
>> > Nancy T
>>
>> Nancy, the cream isn't essential, but it does keep the sauce from
>> "breaking".
>>
>> --
>> Wayne Boatwright
>
> Wayne,
>
> Have only had this recipe break on me once - my inlaws were terribly
> late for brunch & I had to hold the sauce over hot water for an
> extended time & it overheated. I'll try it with the cream - after
> all, as long as you're having Hollandaise, what's another few
> calories. Broken Hollandaise is a sad thing to behold.
>
> Nancy T
>

Agreed, and the cream does help prevent it breaking. However, here's a tip
if you need to hold the sauce for a long period of time... Transfer the
sauce to a glass or plastic storage container. Wrap the covered container
in a heating pad set on low. Whisk occasionally. If it seems too cool to
serve, turn the heating pad up to high for a bit before serving.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 04(IV)/09(IX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
6wks 4dys 18hrs 30mins
-------------------------------------------
Useless Invention: Money with negative
face value.
-------------------------------------------

[ChattyCathy]

Wayne Boatwright wrote:

>
> Regarding the hallandaise, most of the time I make blender hallandaise,
> quick and easy. Occasionally I will make it from scratch.
>
> Blender Hollandaise
>
> 3 egg yolks
> 1/2 teaspoon salt
> Dash of cayenne pepper
> 1 tablespoon cream
> 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
> 1 tablespoon lemon juice or white wine vinegar
>
> Place egg yolks, salt, pepper and cream in blender, blend for a few seconds
> at high speed until you have a smooth frothy mixture. Still at high speed,
> start adding hot butter in a thin, steady stream, not too slowly. As you
> add butter, the sauce should thicken. When half the butter has been added,
> add lemon juice or vinegar. Continue blending until all butter is used.
>

This sure looks nice and easy, thanks Wayne. One silly question: what is
'sweet' butter? I've never seen butter called 'sweet' around here. We
get salted or unsalted - so would it be safe to assume that unsalted
will do the trick?

--
Cheers
Chatty Cathy

Monday is a lousy way to spend one seventh of your life.

[Sheldon]

ChattyCathy wrote:
> Wayne Boatwright wrote:
>
> > Blender Hollandaise
>
> > 3 egg yolks
> > 1/2 teaspoon salt
> > Dash of cayenne pepper
> > 1 tablespoon cream
> > 1 cup (1/2 pound) melted sweet butter,
>
>
> One silly question: what is
> 'sweet' butter? I've never seen butter called 'sweet' around here. We
> get salted or unsalted - so would it be safe to assume that unsalted
> will do the trick?

If your butter is like that in the US then "sweet butter" is a
misnomer.

butter
Made by churning cream until it reaches a semisolid state, butter must
by U.S. law be at least 80 percent MILK FAT. The remaining 20 percent
consists of water and milk solids. The U.S. Department of Agriculture
(USDA) grades butter quality based on flavor, body, texture, color and
salt. Butter packages bear a shield surrounding the letter grade (and
occasionally the numerical score equivalent) indicating the quality of
the contents. The grades, beginning with the finest, are AA (93
score), A (92 score), B (90 score) and C (89 score). AA and A grades
are those most commonly found at the retail level. Butter may be
artificially colored (with natural ANNATTO); it may also be salted or
unsalted. Unsalted butter is usually labeled as such and contains
absolutely no salt.

It's sometimes erroneously referred to as "sweet" butter -- a misnomer
because any butter made with sweet instead of sour cream is sweet
butter.

Therefore, expect packages labeled "sweet cream butter" to contain
salted butter. Unsalted butter is preferred by many for everyday
eating and baking. Because it contains no salt (which acts as a
preservative), it is more perishable than salted butter and therefore
stored in the freezer section of some markets. Whipped butter has had
air beaten into it, thereby increasing volume and creating a softer,
more spreadable consistency when cold. It comes in salted and unsalted
forms. Light or reduced-calorie butter has about half the fat of
regular butter, possible through the addition of water, skim milk and
gelatin. It shouldn't be substituted for regular butter or margarine
in frying and baking. Storing butter: Because butter absorbs flavors
like a sponge, it should be wrapped airtight for storage. Refrigerate
regular butter for up to 1 month, unsalted butter for up to 2 weeks.
Both can be frozen for up to 6 months.

(c) Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

[ChattyCathy]

Sheldon wrote:
> ChattyCathy wrote:
>> Wayne Boatwright wrote:
>>
>>> Blender Hollandaise
>>> 3 egg yolks
>>> 1/2 teaspoon salt
>>> Dash of cayenne pepper
>>> 1 tablespoon cream
>>> 1 cup (1/2 pound) melted sweet butter,
>>
>> One silly question: what is
>> 'sweet' butter? I've never seen butter called 'sweet' around here. We
>> get salted or unsalted - so would it be safe to assume that unsalted
>> will do the trick?
>
> If your butter is like that in the US then "sweet butter" is a
> misnomer.
>

Ah. Thanks Sheldon.

Cheers
Chatty Cathy

Monday is a lousy way to spend one seventh of your life.

[jmcquown[_2_]]

Rusty wrote:
> jmcquown wrote:
>> sf wrote:
>>> On 7 Apr 2008 16:49:12 GMT, "Default User" >
>>> wrote:
>>>
>>>> (Sunday is usually stir-fry night)
>>>
>>> If it's Sunday, it must be stir fry - huh? What do you do on the
>>> other days of the week?
>>>
>> Don't laugh! My mom's parents (after grandpa retired) had a specific
>> meal for every night of the week. That would drive me crazy but it
>> worked well for them. Me, I'm likely to wake up thinking fish sounds
>> like a plan for dinner but by mid-afternoon I've decided to make pork
>> chops instead
>>
>
> Jill - you make me think when my girls were young (in the 50's), they
> always knew that was on the menu for a certain day.
> Friday - fish sticks & French fries (it was the 50's remember),
>
With my grandparents Friday was fish sticks & tater tots and it was the 70's
Mom, one brother and I lived with them for a few months while Dad
finished his tour of duty in Bangkok and my oldest brother stayed to
graduate from high school. I still love fish sticks & tater tots from time
to time!

Jill

[Andy[_2_]]

jmcquown said...

> Rusty wrote:
>> jmcquown wrote:
>>> sf wrote:
>>>> On 7 Apr 2008 16:49:12 GMT, "Default User" >
>>>> wrote:
>>>>
>>>>> (Sunday is usually stir-fry night)
>>>>
>>>> If it's Sunday, it must be stir fry - huh? What do you do on the
>>>> other days of the week?
>>>>
>>> Don't laugh! My mom's parents (after grandpa retired) had a specific
>>> meal for every night of the week. That would drive me crazy but it
>>> worked well for them. Me, I'm likely to wake up thinking fish sounds
>>> like a plan for dinner but by mid-afternoon I've decided to make pork
>>> chops instead
>>>
>>
>> Jill - you make me think when my girls were young (in the 50's), they
>> always knew that was on the menu for a certain day.
>> Friday - fish sticks & French fries (it was the 50's remember),
>>
> With my grandparents Friday was fish sticks & tater tots and it was the
> 70's
> Mom, one brother and I lived with them for a few months while Dad
> finished his tour of duty in Bangkok and my oldest brother stayed to
> graduate from high school. I still love fish sticks & tater tots from
> time to time!
>
> Jill


I liked fish sticks until the day, in my youth, I carefully peeled the
outer crust off one and found a perfect rectangle of pressed fish. That
ended that love affair!

A year ago or so I bought Mrs. Pauls frozen fried clams. They came out like
rubber bands! ICK!!!

I did tater tots recently, after ages. You can't go wrong there, no matter
what's in 'em!

Andy

[jmcquown[_2_]]

Andy wrote:
> jmcquown said...
>
>> With my grandparents Friday was fish sticks & tater tots and it was
>> the 70's
>> Mom, one brother and I lived with them for a few months while Dad
>> finished his tour of duty in Bangkok and my oldest brother stayed to
>> graduate from high school. I still love fish sticks & tater tots
>> from time to time!
>>
>
> I liked fish sticks until the day, in my youth, I carefully peeled the
> outer crust off one and found a perfect rectangle of pressed fish.
> That ended that love affair!
>
Heh. I know they're made of minced, formed fish and I don't care

> I did tater tots recently, after ages. You can't go wrong there, no
> matter what's in 'em!
>
I love tater tots And they're minced and formed, too.

Jill

[Andy[_2_]]

jmcquown said...

> Andy wrote:
>> jmcquown said...
>>
>>> With my grandparents Friday was fish sticks & tater tots and it was
>>> the 70's
>>> Mom, one brother and I lived with them for a few months while Dad
>>> finished his tour of duty in Bangkok and my oldest brother stayed to
>>> graduate from high school. I still love fish sticks & tater tots
>>> from time to time!
>>>
>>
>> I liked fish sticks until the day, in my youth, I carefully peeled the
>> outer crust off one and found a perfect rectangle of pressed fish.
>> That ended that love affair!
>>
> Heh. I know they're made of minced, formed fish and I don't care
>
>> I did tater tots recently, after ages. You can't go wrong there, no
>> matter what's in 'em!
>>
> I love tater tots And they're minced and formed, too.
>
> Jill


Yeah but, tater tots aren't made of scraps of potato, if there's such a
thing, whereas fishsticks are scraps of fish, I think.

I should probably disect a tater tot now!?! Thanks a lot!

Andy

[Wayne Boatwright[_4_]]

On Wed 09 Apr 2008 06:06:42a, ChattyCathy told us...

> Wayne Boatwright wrote:
>
>>
>> Regarding the hallandaise, most of the time I make blender hallandaise,
>> quick and easy. Occasionally I will make it from scratch.
>>
>> Blender Hollandaise
>>
>> 3 egg yolks
>> 1/2 teaspoon salt
>> Dash of cayenne pepper
>> 1 tablespoon cream
>> 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not
>> brown 1 tablespoon lemon juice or white wine vinegar
>>
>> Place egg yolks, salt, pepper and cream in blender, blend for a few
>> seconds at high speed until you have a smooth frothy mixture. Still at
>> high speed, start adding hot butter in a thin, steady stream, not too
>> slowly. As you add butter, the sauce should thicken. When half the
>> butter has been added, add lemon juice or vinegar. Continue blending
>> until all butter is used.
>>
>
> This sure looks nice and easy, thanks Wayne. One silly question: what is
> 'sweet' butter? I've never seen butter called 'sweet' around here. We
> get salted or unsalted - so would it be safe to assume that unsalted
> will do the trick?
>

It's unsalted butter.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 04(IV)/09(IX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
6wks 4dys 14hrs 50mins
-------------------------------------------
Murphy's law needs to be repealed.
-------------------------------------------