Got a craving for Scotch eggs. I have everything I need for the eggs;
parsley, sausage, panko, breakfast sausage etc. What I need are some
serving ideas. I want a sauce. I used to just smear mustard on them.
Which is god. But I ant something more rich and flavorful. Hollandaise?

Ideas?



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On Friday, October 24, 2014 7:28:04 PM UTC-7, Paul M. Cook wrote:
> Got a craving for Scotch eggs. I have everything I need for the eggs;
> parsley, sausage, panko, breakfast sausage etc. What I need are some
> serving ideas. I want a sauce. I used to just smear mustard on them.
> Which is god. But I ant something more rich and flavorful. Hollandaise?
>
> Ideas?
>
>
>
> ---
> This email is free from viruses and malware because avast! Antivirus protection is active.
> http://www.avast.com

Hollandaise or Bearnaise?????

"ImStillMags" > wrote in message
...
> On Friday, October 24, 2014 7:28:04 PM UTC-7, Paul M. Cook wrote:
>> Got a craving for Scotch eggs. I have everything I need for the eggs;
>> parsley, sausage, panko, breakfast sausage etc. What I need are some
>> serving ideas. I want a sauce. I used to just smear mustard on them.
>> Which is god. But I ant something more rich and flavorful. Hollandaise?
>>
>> Ideas?
>>
>>
>>
>> ---
>> This email is free from viruses and malware because avast! Antivirus
>> protection is active.
>> http://www.avast.com
>
> Hollandaise or Bearnaise?????

You tell me. Hollandaise sounds too eggy.



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On 10/24/2014 10:28 PM, Paul M. Cook wrote:
> Got a craving for Scotch eggs. I have everything I need for the eggs;
> parsley, sausage, panko, breakfast sausage etc. What I need are some
> serving ideas. I want a sauce. I used to just smear mustard on them.
> Which is god. But I ant something more rich and flavorful. Hollandaise?
>
> Ideas?
>

My wife would probably make a cheese sauce. I'd use ketchup.

"Sqwertz" > wrote in message
...
> On Fri, 24 Oct 2014 23:29:54 -0500, Sqwertz wrote:
>
>> On Fri, 24 Oct 2014 19:41:33 -0700, Paul M. Cook wrote:
>>
>>> "ImStillMags" > wrote in message
>>> ...
>>>
>>>> Hollandaise or Bearnaise?????
>>>
>>> You tell me. Hollandaise sounds too eggy.
>>
>> Hollandaise is the way to go. Sure, it has egg, but isn't eggy. And
>> yes, they do need a sauce as those gut bombs are kinda dry.
>
> Oh, you can also just use a simple pepper gravy as you would for
> country fried steak.
>

Hmmmm ... I feel a stirring in the salivary glands.



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"Ed Pawlowski" > wrote in message
...
> On 10/24/2014 10:28 PM, Paul M. Cook wrote:
>> Got a craving for Scotch eggs. I have everything I need for the eggs;
>> parsley, sausage, panko, breakfast sausage etc. What I need are some
>> serving ideas. I want a sauce. I used to just smear mustard on them.
>> Which is god. But I ant something more rich and flavorful. Hollandaise?
>>
>> Ideas?
>>
>
> My wife would probably make a cheese sauce. I'd use ketchup.

Mmmmm .. not this time. Need something saucy.




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On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
wrote:

>
> "Sqwertz" > wrote in message
> ...
> >
> > Oh, you can also just use a simple pepper gravy as you would for
> > country fried steak.
> >
>
> Hmmmm ... I feel a stirring in the salivary glands.
>
You know what pepper gravy is?

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "Sqwertz" > wrote in message
>> ...
>> >
>> > Oh, you can also just use a simple pepper gravy as you would for
>> > country fried steak.
>> >
>>
>> Hmmmm ... I feel a stirring in the salivary glands.
>>
> You know what pepper gravy is?

Is there some eason why I shouldn't? I like it with white pepper. It's
milk, flour, butter and pepper. It's been known to go well with biscuits.



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On Friday, October 24, 2014 4:28:04 PM UTC-10, Paul M. Cook wrote:
> Got a craving for Scotch eggs. I have everything I need for the eggs;
> parsley, sausage, panko, breakfast sausage etc. What I need are some
> serving ideas. I want a sauce. I used to just smear mustard on them.
> Which is god. But I ant something more rich and flavorful. Hollandaise?
>
> Ideas?
>

This outta do the trick:

http://www.seriouseats.com/2013/10/s...se-recipe.html

>
>
> ---
> This email is free from viruses and malware because avast! Antivirus protection is active.
> http://www.avast.com

"Paul M. Cook" > wrote in message
...
>
> "ImStillMags" > wrote in message
> ...
>> On Friday, October 24, 2014 7:28:04 PM UTC-7, Paul M. Cook wrote:
>>> Got a craving for Scotch eggs. I have everything I need for the eggs;
>>> parsley, sausage, panko, breakfast sausage etc. What I need are some
>>> serving ideas. I want a sauce. I used to just smear mustard on them.
>>> Which is god. But I ant something more rich and flavorful. Hollandaise?
>>>
>>> Ideas?
>>>
>>>
>>>
>>> ---
>>> This email is free from viruses and malware because avast! Antivirus
>>> protection is active.
>>> http://www.avast.com
>>
>> Hollandaise or Bearnaise?????
>
> You tell me. Hollandaise sounds too eggy.

I wouldn't think it would be too eggy, but you could do a beurre blanc.

On 10/25/2014 7:02 AM, wrote:
> On Fri, 24 Oct 2014 19:28:01 -0700, "Paul M. Cook" >
> wrote:
>
>> Got a craving for Scotch eggs. I have everything I need for the eggs;
>> parsley, sausage, panko, breakfast sausage etc. What I need are some
>> serving ideas. I want a sauce. I used to just smear mustard on them.
>> Which is god. But I ant something more rich and flavorful. Hollandaise?
>>
>> Ideas?
>
> I have never put a sauce with a Scotch Egg - too rich.
>
Do you know about Nargisi Kofta? They are essentially Indian Scotch
Eggs. I've come across curry mayonnaise served with them.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

wrote:
>
> On Fri, 24 Oct 2014 19:28:01 -0700, "Paul M. Cook" >
> wrote:
>
> >Got a craving for Scotch eggs. I have everything I need for the eggs;
> >parsley, sausage, panko, breakfast sausage etc. What I need are some
> >serving ideas. I want a sauce. I used to just smear mustard on them.
> >Which is god. But I ant something more rich and flavorful. Hollandaise?
> >
> >Ideas?
>
> I have never put a sauce with a Scotch Egg - too rich.

Campbell's Cream of Mushroom soup. heheh
I said that in jest but I'll bet it *would* go
fairly well with the dry Scotch Eggs.

Personally, I'd make them deconstructed. Fry some sausage, couple of
fried eggs over easy, and some buttered toast. Saves a lot of cooking
time for the same thing.

G.

wrote:
>
> That's a thought, that curry mayo is vastly popular here with fried
> onion rings.

Got a recipe for that? My google is broken today - ;-)
Sounds interesting. I always make my own onion rings with tempura
batter but I've never dipped them in anything. I just salt and
heavily pepper them. Same with fries.

G.

On 10/25/2014 10:03 AM, Gary wrote:
> wrote:
>>
>> That's a thought, that curry mayo is vastly popular here with fried
>> onion rings.
>
> Got a recipe for that? My google is broken today - ;-)
> Sounds interesting. I always make my own onion rings with tempura
> batter but I've never dipped them in anything. I just salt and
> heavily pepper them. Same with fries.
>
> G.
>

Since uncooked curry spices have a raw taste, I make curry mayonnaise by
cooking chopped onion until soft, adding curry powder and cooking until
I smell the spices. I take the mix off the heat, add commercial
mayonnaise and add fresh lemon juice to taste. You can add salt but I
don't think it is needed with store-bought may.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2014-10-25 9:20 AM, wrote:
> On Sat, 25 Oct 2014 07:40:49 -0400, James Silverton
> > wrote:
>
>> On 10/25/2014 7:02 AM, wrote:
>>> On Fri, 24 Oct 2014 19:28:01 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>> Got a craving for Scotch eggs. I have everything I need for the eggs;
>>>> parsley, sausage, panko, breakfast sausage etc. What I need are some
>>>> serving ideas. I want a sauce. I used to just smear mustard on them.
>>>> Which is god. But I ant something more rich and flavorful. Hollandaise?
>>>>
>>>> Ideas?
>>>
>>> I have never put a sauce with a Scotch Egg - too rich.
>>>
>> Do you know about Nargisi Kofta? They are essentially Indian Scotch
>> Eggs. I've come across curry mayonnaise served with them.
>
> That's a thought, that curry mayo is vastly popular here with fried
> onion rings.
>


I think curry ketchup might go nicely with it.

James Silverton wrote:
>
> On 10/25/2014 10:03 AM, Gary wrote:
> > wrote:
> >>
> >> That's a thought, that curry mayo is vastly popular here with fried
> >> onion rings.
> >
> > Got a recipe for that? My google is broken today - ;-)
> > Sounds interesting. I always make my own onion rings with tempura
> > batter but I've never dipped them in anything. I just salt and
> > heavily pepper them. Same with fries.
> >
> > G.
> >
>
> Since uncooked curry spices have a raw taste, I make curry mayonnaise by
> cooking chopped onion until soft, adding curry powder and cooking until
> I smell the spices. I take the mix off the heat, add commercial
> mayonnaise and add fresh lemon juice to taste. You can add salt but I
> don't think it is needed with store-bought may.

Thanks for that, Jim. Next time I make onion rings, I'll make a small
batch of that. Sounds good to me. :-)

On a similar note, every time I cooked steamed/boiled shrimp, I mix up
some cocktail sauce but I end up rarely using it. The spiced shrimp is
so tasty by itself.

G.

On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
> > wrote:
> >
> >>
> >> "Sqwertz" > wrote in message
> >> ...
> >> >
> >> > Oh, you can also just use a simple pepper gravy as you would for
> >> > country fried steak.
> >> >
> >>
> >> Hmmmm ... I feel a stirring in the salivary glands.
> >>
> > You know what pepper gravy is?
>
> Is there some eason why I shouldn't? I like it with white pepper. It's
> milk, flour, butter and pepper. It's been known to go well with biscuits.
>

Never heard of it before. Must be a regionalism.

--

Never trust a dog to watch your food.

On Sat, 25 Oct 2014 17:49:20 +1100, JohnJohn >
wrote:

> On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
> wrote:
>
> >
> >"sf" > wrote in message
> .. .
> >> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
> >> wrote:
> >>
> >>>
> >>> "Sqwertz" > wrote in message
> >>> ...
> >>> >
> >>> > Oh, you can also just use a simple pepper gravy as you would for
> >>> > country fried steak.
> >>> >
> >>>
> >>> Hmmmm ... I feel a stirring in the salivary glands.
> >>>
> >> You know what pepper gravy is?
> >
> >Is there some eason why I shouldn't? I like it with white pepper. It's
> >milk, flour, butter and pepper. It's been known to go well with biscuits.
>
> Biscuits with gravy? The cultural divide widens as I type this.

It's a Southern thing that has bled into other parts of the country
with migration. I make the kind with sausage occasionally, but if
it's béchamel with white pepper, I'll pass. Biscuits and "gravy" with
no sausage is a waste of perfectly good baking powder biscuits.

--

Never trust a dog to watch your food.

sf wrote:
>
> On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
> wrote:
>
> >
> > "sf" > wrote in message
> > ...
> > > On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
> > > wrote:
> > >
> > >>
> > >> "Sqwertz" > wrote in message
> > >> ...
> > >> >
> > >> > Oh, you can also just use a simple pepper gravy as you would for
> > >> > country fried steak.
> > >> >
> > >>
> > >> Hmmmm ... I feel a stirring in the salivary glands.
> > >>
> > > You know what pepper gravy is?
> >
> > Is there some eason why I shouldn't? I like it with white pepper. It's
> > milk, flour, butter and pepper. It's been known to go well with biscuits.
> >
>
> Never heard of it before. Must be a regionalism.

It's just a plain roux and very bland for a gravy, imo. It's what
ruins a steak to make it a country fried steak and it would ruin
sausage too unless you also add some of the meat grease/dripping in. I
would at least use a strong meat broth instead of the milk....or at
least make it half and half.

G

On Sat, 25 Oct 2014 03:58:52 -0700, "Pico Rico"
> wrote:

>
> "Paul M. Cook" > wrote in message
> ...
> >
> > "ImStillMags" > wrote in message
> > ...
> >> On Friday, October 24, 2014 7:28:04 PM UTC-7, Paul M. Cook wrote:
> >>> Got a craving for Scotch eggs. I have everything I need for the eggs;
> >>> parsley, sausage, panko, breakfast sausage etc. What I need are some
> >>> serving ideas. I want a sauce. I used to just smear mustard on them.
> >>> Which is god. But I ant something more rich and flavorful. Hollandaise?
> >>>
> >>> Ideas?
> >>>
> >>>
> >>>
> >>> ---
> >>> This email is free from viruses and malware because avast! Antivirus
> >>> protection is active.
> >>> http://www.avast.com
> >>
> >> Hollandaise or Bearnaise?????
> >
> > You tell me. Hollandaise sounds too eggy.
>
> I wouldn't think it would be too eggy, but you could do a beurre blanc.
>
I don't think a hollandaise would be too eggy and so what? There's an
egg inside the scotch egg, so it would compliment not detract.

In any case, I think the replies are too refined. My choice would be
to serve a red sauce of some sort with it... I would pick something
spicy like an arrabbiata or diablo sauce, but it could be as simple as
crushed canned tomatoes spiced up with cayenne.


--

Never trust a dog to watch your food.

On Sat, 25 Oct 2014 01:05:27 -0700 (PDT), dsi1 >
wrote:

>
> This outta do the trick:
>
> http://www.seriouseats.com/2013/10/s...se-recipe.html

I didn't know there was a special Japanese mustard powder until I read
that recipe!
http://www.amazon.com/Hot-Mustard-Po.../dp/B0002YGSCI

--

Never trust a dog to watch your food.

sf wrote:
>
> On Sat, 25 Oct 2014 17:49:20 +1100, JohnJohn >
> wrote:
>
> > On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
> > wrote:
> >
> > >
> > >"sf" > wrote in message
> > .. .
> > >> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
> > >> wrote:
> > >>
> > >>>
> > >>> "Sqwertz" > wrote in message
> > >>> ...
> > >>> >
> > >>> > Oh, you can also just use a simple pepper gravy as you would for
> > >>> > country fried steak.
> > >>> >
> > >>>
> > >>> Hmmmm ... I feel a stirring in the salivary glands.
> > >>>
> > >> You know what pepper gravy is?
> > >
> > >Is there some eason why I shouldn't? I like it with white pepper. It's
> > >milk, flour, butter and pepper. It's been known to go well with biscuits.
> >
> > Biscuits with gravy? The cultural divide widens as I type this.
>
> It's a Southern thing that has bled into other parts of the country
> with migration. I make the kind with sausage occasionally, but if
> it's béchamel with white pepper, I'll pass. Biscuits and "gravy" with
> no sausage is a waste of perfectly good baking powder biscuits.

That bland "gravy" would also benefit if you threw in a tablespoon of
the bacon grease that many people save.

G.

wrote:
>
> On Sat, 25 Oct 2014 10:17:28 -0400, Dave Smith
> > wrote:
>
> >On 2014-10-25 9:20 AM, wrote:
> >> On Sat, 25 Oct 2014 07:40:49 -0400, James Silverton
> >> > wrote:
> >>
> >>> On 10/25/2014 7:02 AM, wrote:
> >>>> On Fri, 24 Oct 2014 19:28:01 -0700, "Paul M. Cook" >
> >>>> wrote:
> >>>>
> >>>>> Got a craving for Scotch eggs. I have everything I need for the eggs;
> >>>>> parsley, sausage, panko, breakfast sausage etc. What I need are some
> >>>>> serving ideas. I want a sauce. I used to just smear mustard on them.
> >>>>> Which is god. But I ant something more rich and flavorful. Hollandaise?
> >>>>>
> >>>>> Ideas?
> >>>>
> >>>> I have never put a sauce with a Scotch Egg - too rich.
> >>>>
> >>> Do you know about Nargisi Kofta? They are essentially Indian Scotch
> >>> Eggs. I've come across curry mayonnaise served with them.
> >>
> >> That's a thought, that curry mayo is vastly popular here with fried
> >> onion rings.
> >>
> >
> >
> >I think curry ketchup might go nicely with it.
>
> Ick ack !

Never tried it yet, but I've looked at recipes. I'll bet the UK's
mushroom ketchup would go well with Scotch Eggs. Sounds better than
my campbell's mushroom soup idea, eh?

G.

On Saturday, October 25, 2014 5:34:30 AM UTC-10, sf wrote:
> On Sat, 25 Oct 2014 01:05:27 -0700 (PDT), dsi1 <>
> wrote:
>
> >
> > This outta do the trick:
> >
> > http://www.seriouseats.com/2013/10/s...se-recipe.html
>
> I didn't know there was a special Japanese mustard powder until I read
> that recipe!
> http://www.amazon.com/Hot-Mustard-Po.../dp/B0002YGSCI
>
> --
>
> Never trust a dog to watch your food.

I think Japanese mustard powder is the same as Chinese mustard powder which is the same as Colman's mustard powder. I just buy the cheapest stuff I can find. OTOH, I don't know of any Japanese dish that uses mustard.

"sf" > wrote in message
...
> On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >>
>> >> "Sqwertz" > wrote in message
>> >> ...
>> >> >
>> >> > Oh, you can also just use a simple pepper gravy as you would for
>> >> > country fried steak.
>> >> >
>> >>
>> >> Hmmmm ... I feel a stirring in the salivary glands.
>> >>
>> > You know what pepper gravy is?
>>
>> Is there some eason why I shouldn't? I like it with white pepper. It's
>> milk, flour, butter and pepper. It's been known to go well with
>> biscuits.
>>
>
> Never heard of it before. Must be a regionalism.

It's not uncommon in these parts.



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On Sat, 25 Oct 2014 10:20:43 -0300, wrote:

> On Sat, 25 Oct 2014 07:40:49 -0400, James Silverton
> > wrote:
>
> >>
> >Do you know about Nargisi Kofta? They are essentially Indian Scotch
> >Eggs. I've come across curry mayonnaise served with them.
>
> That's a thought, that curry mayo is vastly popular here with fried
> onion rings.

Is curry mayo a commercial product, like curry ketchup?

--

Never trust a dog to watch your food.

On Sat, 25 Oct 2014 10:03:01 -0400, Gary > wrote:

> wrote:
> >
> > That's a thought, that curry mayo is vastly popular here with fried
> > onion rings.
>
> Got a recipe for that? My google is broken today - ;-)
> Sounds interesting. I always make my own onion rings with tempura
> batter but I've never dipped them in anything. I just salt and
> heavily pepper them. Same with fries.
>
I Googled and saved a tasty sounding recipe from the old Gourmet
magazine. If you want to make your own mayonnaise from scratch,
nobody will stop you, but this one begins with commercial.
http://www.epicurious.com/recipes/fo...yonnaise-11900

Curry Mayonnaise

1 cup bottled mayonnaise
2 teaspoons curry powder
1 tablespoon fresh lime juice
1/8 teaspoon cayenne
paprika for garnish

In a bowl stir together the mayonnaise, the curry powder, the lime
juice, and the cayenne. Chill the mayonnaise, covered, for 1 hour and
garnish it with the paprika. Serve with chicken or vegetables.

--

Never trust a dog to watch your food.

On 10/25/2014 11:29 AM, Gary wrote:
> sf wrote:
>>
>> On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
>>>> wrote:
>>>>
>>>>>
>>>>> "Sqwertz" > wrote in message
>>>>> ...
>>>>>>
>>>>>> Oh, you can also just use a simple pepper gravy as you would for
>>>>>> country fried steak.
>>>>>>
>>>>>
>>>>> Hmmmm ... I feel a stirring in the salivary glands.
>>>>>
>>>> You know what pepper gravy is?
>>>
>>> Is there some eason why I shouldn't? I like it with white pepper. It's
>>> milk, flour, butter and pepper. It's been known to go well with biscuits.
>>>
>>
>> Never heard of it before. Must be a regionalism.
>
> It's just a plain roux and very bland for a gravy, imo. It's what
> ruins a steak to make it a country fried steak and it would ruin
> sausage too unless you also add some of the meat grease/dripping in. I
> would at least use a strong meat broth instead of the milk....or at
> least make it half and half.
>

Curry mayonnaise is a traditional condiment for fondue-bourguignonne.
For example:
http://www.melindalee.com/recipes/fo...ipping-sauces/


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Saturday, October 25, 2014 6:34:03 AM UTC-10, sf wrote:
> On Sat, 25 Oct 2014 10:20:43 -0300, wrote:
>
> > On Sat, 25 Oct 2014 07:40:49 -0400, James Silverton
> > > wrote:
> >
> > >>
> > >Do you know about Nargisi Kofta? They are essentially Indian Scotch
> > >Eggs. I've come across curry mayonnaise served with them.
> >
> > That's a thought, that curry mayo is vastly popular here with fried
> > onion rings.
>
> Is curry mayo a commercial product, like curry ketchup?
>

I've made curry mayo - just mix curry powder with mayo. I keep some in a squeeze bottle. I also have a squeeze bottle of Sriracha and mayo. You have to give the curry powder some time to infuse with the mayo.

> --
>
> Never trust a dog to watch your food.

"Paul M. Cook" > wrote in message
...
> Got a craving for Scotch eggs. I have everything I need for the eggs;
> parsley, sausage, panko, breakfast sausage etc. What I need are some
> serving ideas. I want a sauce. I used to just smear mustard on them.
> Which is god. But I ant something more rich and flavorful. Hollandaise?
>
> Ideas?

Curried mayo sauce

3/4 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon yellow mustard powder
1 teaspoon water
1 teaspoon vinegar
1/4 teaspoon black pepper

Add together, stir. Chill.

It's a go!



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On Sat, 25 Oct 2014 12:25:50 -0300, lucretiaborgia wrote:

> I am at the moment making a spiced apple chutney a friend sent me the
> recipe for, smells excellent.

A nice, sharp chutney would be good with a Scotch egg. I'd like some
acid and spice to cut the richness.

Tara

On Sat, 25 Oct 2014 11:35:51 -0400, Gary > wrote:

> sf wrote:
> >
> > On Sat, 25 Oct 2014 17:49:20 +1100, JohnJohn >
> > wrote:
> >
> > > On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
> > > wrote:
> > >
> > > >
> > > >"sf" > wrote in message
> > > .. .
> > > >> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
> > > >> wrote:
> > > >>
> > > >>>
> > > >>> "Sqwertz" > wrote in message
> > > >>> ...
> > > >>> >
> > > >>> > Oh, you can also just use a simple pepper gravy as you would for
> > > >>> > country fried steak.
> > > >>> >
> > > >>>
> > > >>> Hmmmm ... I feel a stirring in the salivary glands.
> > > >>>
> > > >> You know what pepper gravy is?
> > > >
> > > >Is there some eason why I shouldn't? I like it with white pepper. It's
> > > >milk, flour, butter and pepper. It's been known to go well with biscuits.
> > >
> > > Biscuits with gravy? The cultural divide widens as I type this.
> >
> > It's a Southern thing that has bled into other parts of the country
> > with migration. I make the kind with sausage occasionally, but if
> > it's béchamel with white pepper, I'll pass. Biscuits and "gravy" with
> > no sausage is a waste of perfectly good baking powder biscuits.
>
> That bland "gravy" would also benefit if you threw in a tablespoon of
> the bacon grease that many people save.
>
Thanks, but it still wouldn't interest me. Carbs on top of carbs with
no protein. If I'm carb loading, I'd rather have my biscuits with
butter and honey.



--

Never trust a dog to watch your food.

> wrote in message
...
> On Sat, 25 Oct 2014 10:04:30 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Paul M. Cook" > wrote in message
...
>>> Got a craving for Scotch eggs. I have everything I need for the eggs;
>>> parsley, sausage, panko, breakfast sausage etc. What I need are some
>>> serving ideas. I want a sauce. I used to just smear mustard on them.
>>> Which is god. But I ant something more rich and flavorful. Hollandaise?
>>>
>>> Ideas?
>>
>>Curried mayo sauce
>>
>>3/4 cup mayonnaise
>>1 teaspoon curry powder
>>1/2 teaspoon yellow mustard powder
>>1 teaspoon water
>>1 teaspoon vinegar
>>1/4 teaspoon black pepper
>>
>>Add together, stir. Chill.
>>
>>It's a go!
>>
>
> Looks great!

Apparently it goes really well with french fries, too.



---
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On Sat, 25 Oct 2014 09:27:10 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
> >> > wrote:
> >> >
> >> >>
> >> >> "Sqwertz" > wrote in message
> >> >> ...
> >> >> >
> >> >> > Oh, you can also just use a simple pepper gravy as you would for
> >> >> > country fried steak.
> >> >> >
> >> >>
> >> >> Hmmmm ... I feel a stirring in the salivary glands.
> >> >>
> >> > You know what pepper gravy is?
> >>
> >> Is there some eason why I shouldn't? I like it with white pepper. It's
> >> milk, flour, butter and pepper. It's been known to go well with
> >> biscuits.
> >>
> >
> > Never heard of it before. Must be a regionalism.
>
> It's not uncommon in these parts.
>
Not surprised if you're in SoCal. Lots of transplanted Southerners
down there.

--

Never trust a dog to watch your food.

On Sat, 25 Oct 2014 08:51:57 -0700 (PDT), dsi1 >
wrote:

> I think Japanese mustard powder is the same as Chinese mustard powder which is the same as Colman's mustard powder. I just buy the cheapest stuff I can find. OTOH, I don't know of any Japanese dish that uses mustard.

I figured it must be the same as Chinese, but for some reason Chinese
always seems hotter than Coleman's to me. I'd just substitute
Coleman's anyway. If it turns out I want to make it again and think
it would benefit from more heat, then I'd buy some Japanese or Chinese
mustard powder.

--

Never trust a dog to watch your food.

On Saturday, October 25, 2014 7:25:53 AM UTC-10, sf wrote:
> On Sat, 25 Oct 2014 11:35:51 -0400, Gary > wrote:
>
> > sf wrote:
> > >
> > > On Sat, 25 Oct 2014 17:49:20 +1100, JohnJohn >
> > > wrote:
> > >
> > > > On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
> > > > wrote:
> > > >
> > > > >
> > > > >"sf" > wrote in message
> > > > .. .
> > > > >> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
> > > > >> wrote:
> > > > >>
> > > > >>>
> > > > >>> "Sqwertz" > wrote in message
> > > > >>> ...
> > > > >>> >
> > > > >>> > Oh, you can also just use a simple pepper gravy as you would for
> > > > >>> > country fried steak.
> > > > >>> >
> > > > >>>
> > > > >>> Hmmmm ... I feel a stirring in the salivary glands.
> > > > >>>
> > > > >> You know what pepper gravy is?
> > > > >
> > > > >Is there some eason why I shouldn't? I like it with white pepper. It's
> > > > >milk, flour, butter and pepper. It's been known to go well with biscuits.
> > > >
> > > > Biscuits with gravy? The cultural divide widens as I type this.
> > >
> > > It's a Southern thing that has bled into other parts of the country
> > > with migration. I make the kind with sausage occasionally, but if
> > > it's béchamel with white pepper, I'll pass. Biscuits and "gravy" with
> > > no sausage is a waste of perfectly good baking powder biscuits.
> >
> > That bland "gravy" would also benefit if you threw in a tablespoon of
> > the bacon grease that many people save.
> >
> Thanks, but it still wouldn't interest me. Carbs on top of carbs with
> no protein. If I'm carb loading, I'd rather have my biscuits with
> butter and honey.
>

I've had biscuits and gravy at Denny's a few time. It ain't too bad if that's about all you can stomach. I got it the first time because it's such a famous dish. Mostly, it's poor folk food. OTOH, I like that Denny's sells it for two bucks.

>
>
> --
>
> Never trust a dog to watch your food.

On 10/25/2014 1:47 PM, sf wrote:
> On Sat, 25 Oct 2014 08:51:57 -0700 (PDT), dsi1 >
> wrote:
>
>> I think Japanese mustard powder is the same as Chinese mustard powder which is the same as Colman's mustard powder. I just buy the cheapest stuff I can find. OTOH, I don't know of any Japanese dish that uses mustard.
>
> I figured it must be the same as Chinese, but for some reason Chinese
> always seems hotter than Coleman's to me. I'd just substitute
> Coleman's anyway. If it turns out I want to make it again and think
> it would benefit from more heat, then I'd buy some Japanese or Chinese
> mustard powder.
>
How do you make your mustard from powder? Mix with water and wait half
an hour seems to get the hottest. Made with vinegar is not as hot and
made with milk is mildest, IMHO.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Saturday, October 25, 2014 7:47:31 AM UTC-10, sf wrote:
> On Sat, 25 Oct 2014 08:51:57 -0700 (PDT), dsi1 <>
> wrote:
>
> > I think Japanese mustard powder is the same as Chinese mustard powder which is the same as Colman's mustard powder. I just buy the cheapest stuff I can find. OTOH, I don't know of any Japanese dish that uses mustard.
>
> I figured it must be the same as Chinese, but for some reason Chinese
> always seems hotter than Coleman's to me. I'd just substitute
> Coleman's anyway. If it turns out I want to make it again and think
> it would benefit from more heat, then I'd buy some Japanese or Chinese
> mustard powder.
>

Chinese style mustard is important over here. We need the stuff to eat with wonton min. Mostly, I've made it from Colman's. My dad told me to flip the bowl over after mixing it with water and let it sit for 20 minutes or so. It should get fairly hot.

> --
>
> Never trust a dog to watch your food.

On Sat, 25 Oct 2014 14:26:32 -0300, lucretiaborgia wrote:

> It's turned out well, going to use some tonight with a pork chop and let
> the rest mature a bit in the jars.

Apple chutney sounds like just the thing for a pork chop.

Tara

On 2014-10-25 2:12 PM, Tara wrote:
> On Sat, 25 Oct 2014 14:26:32 -0300, lucretiaborgia wrote:
>
>> It's turned out well, going to use some tonight with a pork chop and let
>> the rest mature a bit in the jars.
>
> Apple chutney sounds like just the thing for a pork chop.
>


I like cilantro and dried apricot chutney with pork chops.