.... which also doesn't involve pasta? Thanks for any ideas.

On 2017-01-04 11:12 AM, Je�us wrote:
> ... which also doesn't involve pasta? Thanks for any ideas.
>
Spanakopita triangles replacing the feta with ricotta.

http://www.epicurious.com/recipes/fo...akopita-107344

On 1/4/2017 10:12 AM, Je�us wrote:
> ... which also doesn't involve pasta? Thanks for any ideas.
>

Pastizzi.

On Wed, 4 Jan 2017 11:36:33 -0700, graham > wrote:

>On 2017-01-04 11:12 AM, Je?us wrote:
>> ... which also doesn't involve pasta? Thanks for any ideas.
>>
>Spanakopita triangles replacing the feta with ricotta.
>
>http://www.epicurious.com/recipes/fo...akopita-107344

mmm... I love those things, alas I have no filo here, I suppose I
could make some out of some spelt flour I have. Thanks for the
suggestion graham.

On 2017-01-04 3:21 PM, Je�us wrote:
> On Wed, 4 Jan 2017 11:36:33 -0700, graham > wrote:
>
>> On 2017-01-04 11:12 AM, Je?us wrote:
>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>
>> Spanakopita triangles replacing the feta with ricotta.
>>
>> http://www.epicurious.com/recipes/fo...akopita-107344
>
> mmm... I love those things, alas I have no filo here, I suppose I
> could make some out of some spelt flour I have. Thanks for the
> suggestion graham.
>
You're welcome. With a bit of yeast and the spelt flour, you could make
calzones or pizza pockets.
Graham

On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
> wrote:

>On 1/4/2017 10:12 AM, Je?us wrote:
>> ... which also doesn't involve pasta? Thanks for any ideas.
>>
>
>Pastizzi.

Thanks, they look great. Looks like I'll have to buy some pastry
soon...

On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:

>... which also doesn't involve pasta? Thanks for any ideas.

Here are a few recipes for you.

@@@@@ Now You're Cooking! Export Format

Spicy Crab Cakes

seafood

1/2 pound fresh lump crabmeat, picked over
1/4 cup mayonnaise
1 tablespoon asian chili sauce, such as sambal o; elek
1 teaspoon fresh lemon juice
1 teaspoon asian sesame oil
1 egg, beaten
1/2 teaspoon salt
1 cup panko
1/4 cup canola oil
2 tablespoons toasted sesame seeds
lemon wedges for garnish

1. In a bowl, combine crabmeat with mayonnaise, chili sauce, lemon
juice, sesame oil, egg, salt and 1/4 cup panko. Stir to blend. Cover
and refrigerate for 30 minutes.

2. Remove from refrigerator. Shape 1 heaping tablespoon mixture into
patty about 1 1/2 inches in diameter. It will be fragile. Repeat with
remaining mixture.

3. Pour remaining 3/4 cup panko in shallow bowl. Carefully coat the
cakes with panko.

4. Heat oil in non-stick (I used cast on the grill) over medium heat.
Working in batches, fry patties until golden, about 1 minutes per
side. Using a slotted metal spatula, transfer to paper towels to
drain briefly. Serve at once, sprinkled with toasted sesame seeds and
garnished with lemon slices.

Notes: Gar on rfc


** Exported from Now You're Cooking! v5.91 **


@@@@@ Now You're Cooking! Export Format

Salami Cups With Whipped Honey Ricotta And Fresh Figs

appetizers

24 thin slices salami
2 cups whole-milk ricotta cheese
4 ounces mascarpone cheese
2 tablespoons honey
grated zest of 1 lemon plus 1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
kosher salt
4 ripe fresh figs, sliced into thin 'coins; '
1/2 cup hazelnuts, toasted and crushed
fresh basil leaves, cut into chiffonade, for garnish

Special equipment: two 24-cup mini muffin tins and a piping bag,
optional
Preheat the oven to 400 degrees F.
Arrange the salami slices over the cups of a 24-cup mini muffin tin
(slightly overlapping is fine), then top with a second mini muffin
tin, pressing the salami slices into the cups and compressing them.
Flip the muffin tins over and put the whole thing on a baking sheet
upside down. Top with a cast-iron pan for more compression. Bake for
about 12 minutes, then remove the cast-iron pan carefully. Bake for an
additional 12 minutes. Let the salami cups cool completely, dabbing
any rendered fat with paper towels.
Using a hand mixer, whip the ricotta, mascarpone, honey, lemon juice,
crushed red pepper and some salt until light and fluffly, about 2
minutes.
Transfer the mixture to a piping bag (or make a piping bag using a
resealable plastic bag). Fill each salami cup with the some of the
whipped ricotta mixture, then top with a couple slices of fig and some
crushed hazelnuts. Garnish with the lemon zest and basil.
Recipe courtesy of

Notes: Jeff Mauro


** Exported from Now You're Cooking! v5.91 **


@@@@@ Now You're Cooking! Export Format

Moroccan Carrots

vegetables

2 lb. carrots, peeled
salt and pepper
1/2 tsp. cumin seeds
1/2 tsp. coriander seeds
3 tbsp. lemon juice
1/2 tsp. garlic, smashed to a paste with; a little salt
1 tsp. grated ginger
large pinch of cayenne
1/4 cup olive oil
2-3 oz feta cheese or ricotta salata; crumbled
a handful of olives
1 small preserved lemon rind; diced
2 tbsp. chopped cilantro
1 tbsp. thinly sliced scallion

Put the carrots in a pot of well-salted water, bring to a simmer, and
cook until tender, about 15 minutes. Drain and cool to room
temperature.
Toast the cumin and coriander seeds in a small dry pan over
medium-high heat until fragrant, about 1 minute. Coarsely grind the
seeds in a spice mill or with a mortar and pestle.
To make the vinaigrette, put the lemon juice in a small bowl, and
season with salt and pepper. Add the cumin and coriander seeds,
garlic, ginger, and cayenne. Whisk in the olive oil.
Put the carrots in a bowl and, using a potato masher, crush them a
bit, leaving them fairly chunky. Dress with the vinaigrette and
transfer to a serving platter. Garnish with the crumbled cheese and
olives. Sprinkle with the preserved lemon, if using, the cilantro, and
scallion. Serves 4 to 6

Notes: From “One Good Dish” by David Tanis


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard

On 1/4/2017 2:47 PM, Je�us wrote:
> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
> > wrote:
>
>> On 1/4/2017 10:12 AM, Je?us wrote:
>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>
>>
>> Pastizzi.
>
> Thanks, they look great. Looks like I'll have to buy some pastry
> soon...
>


If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.

On 2017-01-04 3:59 PM, Taxed and Spent wrote:
> On 1/4/2017 2:47 PM, Je�us wrote:
>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>> > wrote:
>>
>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>
>>>
>>> Pastizzi.
>>
>> Thanks, they look great. Looks like I'll have to buy some pastry
>> soon...
>>
>
>
> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.

I had to look it up! Pastizzi dough is an unusual way of making a type
of puff pastry.
Since it is of Maltese origin, Ophelia should be able to comment and advise.
Graham

On 1/4/2017 3:05 PM, graham wrote:
> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
>> On 1/4/2017 2:47 PM, Je�us wrote:
>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>>> > wrote:
>>>
>>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>>
>>>>
>>>> Pastizzi.
>>>
>>> Thanks, they look great. Looks like I'll have to buy some pastry
>>> soon...
>>>
>>
>>
>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
>
> I had to look it up! Pastizzi dough is an unusual way of making a type
> of puff pastry.
> Since it is of Maltese origin, Ophelia should be able to comment and
> advise.
> Graham



is Ophelia Maltese?

On 2017-01-04 4:30 PM, Taxed and Spent wrote:
> On 1/4/2017 3:05 PM, graham wrote:
>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
>>> On 1/4/2017 2:47 PM, Je�us wrote:
>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>>>> > wrote:
>>>>
>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>>>
>>>>>
>>>>> Pastizzi.
>>>>
>>>> Thanks, they look great. Looks like I'll have to buy some pastry
>>>> soon...
>>>>
>>>
>>>
>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
>>
>> I had to look it up! Pastizzi dough is an unusual way of making a type
>> of puff pastry.
>> Since it is of Maltese origin, Ophelia should be able to comment and
>> advise.
>> Graham
>
>
>
> is Ophelia Maltese?
No! She spent time there some years ago.

On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:

> ... which also doesn't involve pasta? Thanks for any ideas.

I wanted a ricotta specific recipe today, I'd consider ricotta
pancakes or ricotta gnocchi first, mainly because I haven't made them
before. Let me tell you that I've eaten ricotta gnocchi and they are
lighter than air - so delicious! You could also combine it with
spinach for spinach ricotta cakes or stuff mushrooms with a similar
mixture. Then there are ricotta cakes, quiche and cheesecakes.

I can share recipes for what I've made or tell you how I cobbled them
together, but they'll be in volume instead of weights.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:

> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
> > On 1/4/2017 2:47 PM, Je?us wrote:
> >> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
> >> > wrote:
> >>
> >>> On 1/4/2017 10:12 AM, Je?us wrote:
> >>>> ... which also doesn't involve pasta? Thanks for any ideas.
> >>>>
> >>>
> >>> Pastizzi.
> >>
> >> Thanks, they look great. Looks like I'll have to buy some pastry
> >> soon...
> >>
> >
> >
> > If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
>
> I had to look it up! Pastizzi dough is an unusual way of making a type
> of puff pastry.
> Since it is of Maltese origin, Ophelia should be able to comment and advise.
> Graham

The http://www.taste.com.au recipe makes it look like a baked
empanada. Tempting indeed!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 1/4/2017 5:17 PM, sf wrote:
> On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
>
>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
>>> On 1/4/2017 2:47 PM, Je?us wrote:
>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>>>> > wrote:
>>>>
>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>>>
>>>>>
>>>>> Pastizzi.
>>>>
>>>> Thanks, they look great. Looks like I'll have to buy some pastry
>>>> soon...
>>>>
>>>
>>>
>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
>>
>> I had to look it up! Pastizzi dough is an unusual way of making a type
>> of puff pastry.
>> Since it is of Maltese origin, Ophelia should be able to comment and advise.
>> Graham
>
> The http://www.taste.com.au recipe makes it look like a baked
> empanada. Tempting indeed!
>
>

They use puff pastry. No way!

On Wed, 04 Jan 2017 14:52:42 -0800, koko > wrote:

>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
>
>>... which also doesn't involve pasta? Thanks for any ideas.
>
>Here are a few recipes for you.
>
>@@@@@ Now You're Cooking! Export Format
>
>Spicy Crab Cakes
>
snippage

oops, I see I snagged the wrong recipe. Here's the one I meant to post

@@@@@ Now You're Cooking! Export Format

Spicy Corn Cakes

vegetables

1/2 T olive oil
1 c diced red onion
1 bag frozen roasted corn
1/4 t cayenne pepper
2 jalapeno peppers, seeded and diced
2 eggs, separated
1 c ricotta
1/2 c milk
1/2 c flour
1 t baking powder
3/4 c grated mozzarella cheese
more oil for the pan

Heat olive oil in a large skillet. Add the onion and 1/2 t salt and
saute until onion is soft. Add the corn, cayenne and jalapeno and
saute until corn is just warmed. Set aside.

In a bowl, beat the eggs whites until stiff peaks form. Set aside.

In a mixing bowl stir together the egg yolks, ricotta, milk, flour,
1/2 t salt and baking powder. Stir in the corn mixture and the
cheese. Fold in the egg whites.

Heat the skillet over medium-high heat. Lightly oil pan and drop
batter into pan to form 3" cakes. (I use an ice cream scoop) Cook
until cakes are golden on each side and cooked through.

Keep cakes warm in a 200 degree oven until all are cooked.

Served with salsa, sour cream and avocado.


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard

On Wed, 4 Jan 2017 17:58:56 -0800, Taxed and Spent
> wrote:

> On 1/4/2017 5:17 PM, sf wrote:
> > On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
> >
> >> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
> >>> On 1/4/2017 2:47 PM, Je?us wrote:
> >>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
> >>>> > wrote:
> >>>>
> >>>>> On 1/4/2017 10:12 AM, Je?us wrote:
> >>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
> >>>>>>
> >>>>>
> >>>>> Pastizzi.
> >>>>
> >>>> Thanks, they look great. Looks like I'll have to buy some pastry
> >>>> soon...
> >>>>
> >>>
> >>>
> >>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
> >>
> >> I had to look it up! Pastizzi dough is an unusual way of making a type
> >> of puff pastry.
> >> Since it is of Maltese origin, Ophelia should be able to comment and advise.
> >> Graham
> >
> > The http://www.taste.com.au recipe makes it look like a baked
> > empanada. Tempting indeed!
> >
> >
>
> They use puff pastry. No way!

Why should I believe you when you don't post a recipe link to what you
consider the real thing?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 04 Jan 2017 21:29:01 -0800, koko > wrote:

> Spicy Corn Cakes

That sounds good. Saved!



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Taxed and Spent" wrote in message news
On 1/4/2017 2:47 PM, Je�us wrote:
> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
> > wrote:
>
>> On 1/4/2017 10:12 AM, Je?us wrote:
>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>
>>
>> Pastizzi.
>
> Thanks, they look great. Looks like I'll have to buy some pastry
> soon...
>


If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.

============

In Malta they were sold everywhere) I had forgotten them)


--
http://www.helpforheroes.org.uk

"graham" wrote in message news
On 2017-01-04 3:59 PM, Taxed and Spent wrote:
> On 1/4/2017 2:47 PM, Je�us wrote:
>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>> > wrote:
>>
>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>
>>>
>>> Pastizzi.
>>
>> Thanks, they look great. Looks like I'll have to buy some pastry
>> soon...
>>
>
>
> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.

I had to look it up! Pastizzi dough is an unusual way of making a type
of puff pastry.
Since it is of Maltese origin, Ophelia should be able to comment and advise.
Graham

==================

No I can't, sorry, Graham. Not something I ever made because they were on
sale 'everywhere'

Real street corner stuff


--
http://www.helpforheroes.org.uk

"Taxed and Spent" wrote in message news
On 1/4/2017 3:05 PM, graham wrote:
> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
>> On 1/4/2017 2:47 PM, Je�us wrote:
>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>>> > wrote:
>>>
>>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>>
>>>>
>>>> Pastizzi.
>>>
>>> Thanks, they look great. Looks like I'll have to buy some pastry
>>> soon...
>>>
>>
>>
>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
>
> I had to look it up! Pastizzi dough is an unusual way of making a type
> of puff pastry.
> Since it is of Maltese origin, Ophelia should be able to comment and
> advise.
> Graham



is Ophelia Maltese?

===========

Noo but I lived there for 4 years back in the day



--
http://www.helpforheroes.org.uk

On 1/4/2017 9:41 PM, sf wrote:
> On Wed, 4 Jan 2017 17:58:56 -0800, Taxed and Spent
> > wrote:
>
>> On 1/4/2017 5:17 PM, sf wrote:
>>> On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
>>>
>>>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
>>>>> On 1/4/2017 2:47 PM, Je?us wrote:
>>>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>>>>>> > wrote:
>>>>>>
>>>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>>>>>
>>>>>>>
>>>>>>> Pastizzi.
>>>>>>
>>>>>> Thanks, they look great. Looks like I'll have to buy some pastry
>>>>>> soon...
>>>>>>
>>>>>
>>>>>
>>>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
>>>>
>>>> I had to look it up! Pastizzi dough is an unusual way of making a type
>>>> of puff pastry.
>>>> Since it is of Maltese origin, Ophelia should be able to comment and advise.
>>>> Graham
>>>
>>> The http://www.taste.com.au recipe makes it look like a baked
>>> empanada. Tempting indeed!
>>>
>>>
>>
>> They use puff pastry. No way!
>
> Why should I believe you when you don't post a recipe link to what you
> consider the real thing?
>
>

Why should I give a damn if you believe me or not?

"Taxed and Spent" wrote in message news
On 1/4/2017 9:41 PM, sf wrote:
> On Wed, 4 Jan 2017 17:58:56 -0800, Taxed and Spent
> > wrote:
>
>> On 1/4/2017 5:17 PM, sf wrote:
>>> On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
>>>
>>>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
>>>>> On 1/4/2017 2:47 PM, Je?us wrote:
>>>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>>>>>> > wrote:
>>>>>>
>>>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>>>>>
>>>>>>>
>>>>>>> Pastizzi.
>>>>>>
>>>>>> Thanks, they look great. Looks like I'll have to buy some pastry
>>>>>> soon...
>>>>>>
>>>>>
>>>>>
>>>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a
>>>>> pastizzi.
>>>>
>>>> I had to look it up! Pastizzi dough is an unusual way of making a type
>>>> of puff pastry.
>>>> Since it is of Maltese origin, Ophelia should be able to comment and
>>>> advise.
>>>> Graham
>>>
>>> The http://www.taste.com.au recipe makes it look like a baked
>>> empanada. Tempting indeed!
>>>
>>>
>>
>> They use puff pastry. No way!
>
> Why should I believe you when you don't post a recipe link to what you
> consider the real thing?
>
>

Why should I give a damn if you believe me or not?

===========

;-)



--
http://www.helpforheroes.org.uk

koko wrote:
>
> >Spicy Crab Cakes
> >
> snippage
>
> oops, I see I snagged the wrong recipe. Here's the one I meant to post

I've saved your spicy crab cake recipe though.
That's more than I would do with crabmeat but it sounds
interesting. Have you ever made those?

Do you have a personal review?

On Wed, 4 Jan 2017 14:59:13 -0800, Taxed and Spent
> wrote:

>On 1/4/2017 2:47 PM, Je?us wrote:
>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>> > wrote:
>>
>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>
>>>
>>> Pastizzi.
>>
>> Thanks, they look great. Looks like I'll have to buy some pastry
>> soon...
>>
>
>
>If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.


Oh well.

On Wed, 04 Jan 2017 14:52:42 -0800, koko > wrote:

>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
>
>>... which also doesn't involve pasta? Thanks for any ideas.
>
>Here are a few recipes for you.

Thanks very much koko, I like the Spicy crab cakes and *especially*
the Moroccan carrots, that sounds great to me I'll have to make up
some preserved lemon first, then I'll definitely be making it once the
it's ready to use. Cheers.



>@@@@@ Now You're Cooking! Export Format
>
>Spicy Crab Cakes
>
>seafood
>
>1/2 pound fresh lump crabmeat, picked over
>1/4 cup mayonnaise
>1 tablespoon asian chili sauce, such as sambal o; elek
>1 teaspoon fresh lemon juice
>1 teaspoon asian sesame oil
>1 egg, beaten
>1/2 teaspoon salt
>1 cup panko
>1/4 cup canola oil
>2 tablespoons toasted sesame seeds
> lemon wedges for garnish
>
>1. In a bowl, combine crabmeat with mayonnaise, chili sauce, lemon
>juice, sesame oil, egg, salt and 1/4 cup panko. Stir to blend. Cover
>and refrigerate for 30 minutes.
>
>2. Remove from refrigerator. Shape 1 heaping tablespoon mixture into
>patty about 1 1/2 inches in diameter. It will be fragile. Repeat with
>remaining mixture.
>
>3. Pour remaining 3/4 cup panko in shallow bowl. Carefully coat the
>cakes with panko.
>
>4. Heat oil in non-stick (I used cast on the grill) over medium heat.
>Working in batches, fry patties until golden, about 1 minutes per
>side. Using a slotted metal spatula, transfer to paper towels to
>drain briefly. Serve at once, sprinkled with toasted sesame seeds and
>garnished with lemon slices.
>
>Notes: Gar on rfc
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Salami Cups With Whipped Honey Ricotta And Fresh Figs
>
>appetizers
>
>24 thin slices salami
>2 cups whole-milk ricotta cheese
>4 ounces mascarpone cheese
>2 tablespoons honey
> grated zest of 1 lemon plus 1 tablespoon fresh lemon juice
>1 teaspoon crushed red pepper
> kosher salt
>4 ripe fresh figs, sliced into thin 'coins; '
>1/2 cup hazelnuts, toasted and crushed
> fresh basil leaves, cut into chiffonade, for garnish
>
>Special equipment: two 24-cup mini muffin tins and a piping bag,
>optional
>Preheat the oven to 400 degrees F.
>Arrange the salami slices over the cups of a 24-cup mini muffin tin
>(slightly overlapping is fine), then top with a second mini muffin
>tin, pressing the salami slices into the cups and compressing them.
>Flip the muffin tins over and put the whole thing on a baking sheet
>upside down. Top with a cast-iron pan for more compression. Bake for
>about 12 minutes, then remove the cast-iron pan carefully. Bake for an
>additional 12 minutes. Let the salami cups cool completely, dabbing
>any rendered fat with paper towels.
>Using a hand mixer, whip the ricotta, mascarpone, honey, lemon juice,
>crushed red pepper and some salt until light and fluffly, about 2
>minutes.
>Transfer the mixture to a piping bag (or make a piping bag using a
>resealable plastic bag). Fill each salami cup with the some of the
>whipped ricotta mixture, then top with a couple slices of fig and some
>crushed hazelnuts. Garnish with the lemon zest and basil.
>Recipe courtesy of
>
>Notes: Jeff Mauro
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Moroccan Carrots
>
>vegetables
>
>2 lb. carrots, peeled
> salt and pepper
>1/2 tsp. cumin seeds
>1/2 tsp. coriander seeds
>3 tbsp. lemon juice
>1/2 tsp. garlic, smashed to a paste with; a little salt
>1 tsp. grated ginger
> large pinch of cayenne
>1/4 cup olive oil
>2-3 oz feta cheese or ricotta salata; crumbled
> a handful of olives
>1 small preserved lemon rind; diced
>2 tbsp. chopped cilantro
>1 tbsp. thinly sliced scallion
>
>Put the carrots in a pot of well-salted water, bring to a simmer, and
>cook until tender, about 15 minutes. Drain and cool to room
>temperature.
>Toast the cumin and coriander seeds in a small dry pan over
>medium-high heat until fragrant, about 1 minute. Coarsely grind the
>seeds in a spice mill or with a mortar and pestle.
>To make the vinaigrette, put the lemon juice in a small bowl, and
>season with salt and pepper. Add the cumin and coriander seeds,
>garlic, ginger, and cayenne. Whisk in the olive oil.
>Put the carrots in a bowl and, using a potato masher, crush them a
>bit, leaving them fairly chunky. Dress with the vinaigrette and
>transfer to a serving platter. Garnish with the crumbled cheese and
>olives. Sprinkle with the preserved lemon, if using, the cilantro, and
>scallion. Serves 4 to 6
>
>Notes: From “One Good Dish” by David Tanis
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko

On Wed, 04 Jan 2017 21:29:01 -0800, koko > wrote:

>On Wed, 04 Jan 2017 14:52:42 -0800, koko > wrote:
>
>>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
>>
>>>... which also doesn't involve pasta? Thanks for any ideas.
>>
>>Here are a few recipes for you.
>>
>>@@@@@ Now You're Cooking! Export Format
>>
>>Spicy Crab Cakes
>>
>snippage
>
>oops, I see I snagged the wrong recipe.

Not to worry, I liked the recipe anyway

>Here's the one I meant to post
>
>@@@@@ Now You're Cooking! Export Format
>
>Spicy Corn Cakes

Thanks again koko.

>vegetables
>
>1/2 T olive oil
>1 c diced red onion
>1 bag frozen roasted corn

Hmm, frozen roasted corn, I'm not sure we have that here?
I'll have to check next shopping day.

On Wed, 04 Jan 2017 16:18:00 -0800, sf > wrote:

>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
>
>> ... which also doesn't involve pasta? Thanks for any ideas.
>
>I wanted a ricotta specific recipe today, I'd consider ricotta
>pancakes or ricotta gnocchi first, mainly because I haven't made them
>before. Let me tell you that I've eaten ricotta gnocchi and they are
>lighter than air - so delicious!

Yes, I love that sort of thing myself too.

>You could also combine it with
>spinach for spinach ricotta cakes or stuff mushrooms with a similar
>mixture. Then there are ricotta cakes, quiche and cheesecakes.
>
>I can share recipes for what I've made or tell you how I cobbled them
>together, but they'll be in volume instead of weights.

That's okay, your spinach ricotta cakes/stuffed mushrooms sound very
interesting. I would be interested to see your recipe, thanks.

On Thu, 05 Jan 2017 09:43:57 -0500, Gary > wrote:

>koko wrote:
>>
>> >Spicy Crab Cakes
>> >
>> snippage
>>
>> oops, I see I snagged the wrong recipe. Here's the one I meant to post
>
>I've saved your spicy crab cake recipe though.
>That's more than I would do with crabmeat but it sounds
>interesting. Have you ever made those?
>
>Do you have a personal review?

No, I haven't made them yet. They were next on my list and I was
planning on making them this weekend.
I'll report back.

koko

--

Food is our common ground, a universal experience
James Beard

On Fri, 06 Jan 2017 05:23:09 +1100, Jeßus > wrote:

>On Wed, 04 Jan 2017 21:29:01 -0800, koko > wrote:
>
>>On Wed, 04 Jan 2017 14:52:42 -0800, koko > wrote:
>>
>>>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
>>>
>>>>... which also doesn't involve pasta? Thanks for any ideas.
>>>
>>>Here are a few recipes for you.
>>>
snippage
>>
>>Spicy Corn Cakes
>
>Thanks again koko.
>
>>vegetables
>>
>>1/2 T olive oil
>>1 c diced red onion
>>1 bag frozen roasted corn
>
>Hmm, frozen roasted corn, I'm not sure we have that here?
>I'll have to check next shopping day.

I'd just roast some ears of corn on the grill or in the oven, cool,
then slice the kernels off the cob. The recipe doesn't state what size
bag, but looking at the amounts of the other ingerdients, I'd use a 16
ounces.

koko

--

Food is our common ground, a universal experience
James Beard

On Fri, 06 Jan 2017 05:20:11 +1100, Jeßus > wrote:

>On Wed, 04 Jan 2017 14:52:42 -0800, koko > wrote:
>
>>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
>>
>>>... which also doesn't involve pasta? Thanks for any ideas.
>>
>>Here are a few recipes for you.
>
>Thanks very much koko, I like the Spicy crab cakes and *especially*
>the Moroccan carrots, that sounds great to me I'll have to make up
>some preserved lemon first, then I'll definitely be making it once the
>it's ready to use. Cheers.
>
You are more than welcome.
Shame on you for not having any preserved lemons on hand. ;-) That
reminds me, I need to get another batch started.

Enjoy
koko

--

Food is our common ground, a universal experience
James Beard

On Wed, 4 Jan 2017 23:49:31 -0800, Taxed and Spent
> wrote:

> On 1/4/2017 9:41 PM, sf wrote:
> > On Wed, 4 Jan 2017 17:58:56 -0800, Taxed and Spent
> > > wrote:
> >
> >> On 1/4/2017 5:17 PM, sf wrote:
> >>> On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
> >>>
> >>>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
> >>>>> On 1/4/2017 2:47 PM, Je?us wrote:
> >>>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
> >>>>>> > wrote:
> >>>>>>
> >>>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
> >>>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
> >>>>>>>>
> >>>>>>>
> >>>>>>> Pastizzi.
> >>>>>>
> >>>>>> Thanks, they look great. Looks like I'll have to buy some pastry
> >>>>>> soon...
> >>>>>>
> >>>>>
> >>>>>
> >>>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
> >>>>
> >>>> I had to look it up! Pastizzi dough is an unusual way of making a type
> >>>> of puff pastry.
> >>>> Since it is of Maltese origin, Ophelia should be able to comment and advise.
> >>>> Graham
> >>>
> >>> The http://www.taste.com.au recipe makes it look like a baked
> >>> empanada. Tempting indeed!
> >>>
> >>>
> >>
> >> They use puff pastry. No way!
> >
> > Why should I believe you when you don't post a recipe link to what you
> > consider the real thing?
> >
> >
>
> Why should I give a damn if you believe me or not?

Ahhhh, got it. You're blowing it out your ass. Carry on.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 06 Jan 2017 05:25:54 +1100, Jeßus > wrote:

> That's okay, your spinach ricotta cakes/stuffed mushrooms sound very
> interesting. I would be interested to see your recipe, thanks.

That's a cobble together type recipe for me. Pick any size mushrooms
you want to stuff, destem and clean. Take one egg and some ricotta,
mix well, then add well squeezed spinach (steamed fresh or thawed
frozen), salt, pepper and a generous hand full or two of finely grated
parmesan (asiago or romano) cheese. Stir to combine. Stuff the
mushrooms and bake. My default baking temp is 400F.




--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 1/5/2017 12:08 PM, sf wrote:
> On Wed, 4 Jan 2017 23:49:31 -0800, Taxed and Spent
> > wrote:
>
>> On 1/4/2017 9:41 PM, sf wrote:
>>> On Wed, 4 Jan 2017 17:58:56 -0800, Taxed and Spent
>>> > wrote:
>>>
>>>> On 1/4/2017 5:17 PM, sf wrote:
>>>>> On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
>>>>>
>>>>>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
>>>>>>> On 1/4/2017 2:47 PM, Je?us wrote:
>>>>>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>>>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> Pastizzi.
>>>>>>>>
>>>>>>>> Thanks, they look great. Looks like I'll have to buy some pastry
>>>>>>>> soon...
>>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
>>>>>>
>>>>>> I had to look it up! Pastizzi dough is an unusual way of making a type
>>>>>> of puff pastry.
>>>>>> Since it is of Maltese origin, Ophelia should be able to comment and advise.
>>>>>> Graham
>>>>>
>>>>> The http://www.taste.com.au recipe makes it look like a baked
>>>>> empanada. Tempting indeed!
>>>>>
>>>>>
>>>>
>>>> They use puff pastry. No way!
>>>
>>> Why should I believe you when you don't post a recipe link to what you
>>> consider the real thing?
>>>
>>>
>>
>> Why should I give a damn if you believe me or not?
>
> Ahhhh, got it. You're blowing it out your ass. Carry on.
>
>

Yeah, like would fall for that one. Never heard of Google to find a
pastizzi recipe that makes its own dough, not bought dough?

Stuff it back in your ass, chump.

On Thu, 5 Jan 2017 13:04:48 -0800, Taxed and Spent
> wrote:

> On 1/5/2017 12:08 PM, sf wrote:
> > On Wed, 4 Jan 2017 23:49:31 -0800, Taxed and Spent
> > > wrote:
> >
> >> On 1/4/2017 9:41 PM, sf wrote:
> >>> On Wed, 4 Jan 2017 17:58:56 -0800, Taxed and Spent
> >>> > wrote:
> >>>
> >>>> On 1/4/2017 5:17 PM, sf wrote:
> >>>>> On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
> >>>>>
> >>>>>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
> >>>>>>> On 1/4/2017 2:47 PM, Je?us wrote:
> >>>>>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
> >>>>>>>> > wrote:
> >>>>>>>>
> >>>>>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
> >>>>>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
> >>>>>>>>>>
> >>>>>>>>>
> >>>>>>>>> Pastizzi.
> >>>>>>>>
> >>>>>>>> Thanks, they look great. Looks like I'll have to buy some pastry
> >>>>>>>> soon...
> >>>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
> >>>>>>
> >>>>>> I had to look it up! Pastizzi dough is an unusual way of making a type
> >>>>>> of puff pastry.
> >>>>>> Since it is of Maltese origin, Ophelia should be able to comment and advise.
> >>>>>> Graham
> >>>>>
> >>>>> The http://www.taste.com.au recipe makes it look like a baked
> >>>>> empanada. Tempting indeed!
> >>>>>
> >>>>>
> >>>>
> >>>> They use puff pastry. No way!
> >>>
> >>> Why should I believe you when you don't post a recipe link to what you
> >>> consider the real thing?
> >>>
> >>>
> >>
> >> Why should I give a damn if you believe me or not?
> >
> > Ahhhh, got it. You're blowing it out your ass. Carry on.
> >
> >
>
> Yeah, like would fall for that one. Never heard of Google to find a
> pastizzi recipe that makes its own dough, not bought dough?
>
Proving for the third time that you've got nothing.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 1/5/2017 10:58 PM, sf wrote:
> On Thu, 5 Jan 2017 13:04:48 -0800, Taxed and Spent
> > wrote:
>
>> On 1/5/2017 12:08 PM, sf wrote:
>>> On Wed, 4 Jan 2017 23:49:31 -0800, Taxed and Spent
>>> > wrote:
>>>
>>>> On 1/4/2017 9:41 PM, sf wrote:
>>>>> On Wed, 4 Jan 2017 17:58:56 -0800, Taxed and Spent
>>>>> > wrote:
>>>>>
>>>>>> On 1/4/2017 5:17 PM, sf wrote:
>>>>>>> On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
>>>>>>>
>>>>>>>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
>>>>>>>>> On 1/4/2017 2:47 PM, Je?us wrote:
>>>>>>>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
>>>>>>>>>> > wrote:
>>>>>>>>>>
>>>>>>>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
>>>>>>>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
>>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> Pastizzi.
>>>>>>>>>>
>>>>>>>>>> Thanks, they look great. Looks like I'll have to buy some pastry
>>>>>>>>>> soon...
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
>>>>>>>>
>>>>>>>> I had to look it up! Pastizzi dough is an unusual way of making a type
>>>>>>>> of puff pastry.
>>>>>>>> Since it is of Maltese origin, Ophelia should be able to comment and advise.
>>>>>>>> Graham
>>>>>>>
>>>>>>> The http://www.taste.com.au recipe makes it look like a baked
>>>>>>> empanada. Tempting indeed!
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> They use puff pastry. No way!
>>>>>
>>>>> Why should I believe you when you don't post a recipe link to what you
>>>>> consider the real thing?
>>>>>
>>>>>
>>>>
>>>> Why should I give a damn if you believe me or not?
>>>
>>> Ahhhh, got it. You're blowing it out your ass. Carry on.
>>>
>>>
>>
>> Yeah, like would fall for that one. Never heard of Google to find a
>> pastizzi recipe that makes its own dough, not bought dough?
>>
> Proving for the third time that you've got nothing.
>
>

as Stevie would say: "yawn".

On Thu, 05 Jan 2017 10:46:25 -0800, koko > wrote:

>On Fri, 06 Jan 2017 05:23:09 +1100, Jeßus > wrote:
>
>>On Wed, 04 Jan 2017 21:29:01 -0800, koko > wrote:
>>
>>>On Wed, 04 Jan 2017 14:52:42 -0800, koko > wrote:
>>>
>>>>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
>>>>
>>>>>... which also doesn't involve pasta? Thanks for any ideas.
>>>>
>>>>Here are a few recipes for you.
>>>>
>snippage
>>>
>>>Spicy Corn Cakes
>>
>>Thanks again koko.
>>
>>>vegetables
>>>
>>>1/2 T olive oil
>>>1 c diced red onion
>>>1 bag frozen roasted corn
>>
>>Hmm, frozen roasted corn, I'm not sure we have that here?
>>I'll have to check next shopping day.
>
>I'd just roast some ears of corn on the grill or in the oven, cool,
>then slice the kernels off the cob. The recipe doesn't state what size
>bag, but looking at the amounts of the other ingerdients, I'd use a 16
>ounces.

BBQing the corn sounds like a good idea, cheers.

On Thu, 05 Jan 2017 12:15:40 -0800, sf > wrote:

>On Fri, 06 Jan 2017 05:25:54 +1100, Jeßus > wrote:
>
>> That's okay, your spinach ricotta cakes/stuffed mushrooms sound very
>> interesting. I would be interested to see your recipe, thanks.
>
>That's a cobble together type recipe for me. Pick any size mushrooms
>you want to stuff, destem and clean. Take one egg and some ricotta,
>mix well, then add well squeezed spinach (steamed fresh or thawed
>frozen), salt, pepper and a generous hand full or two of finely grated
>parmesan (asiago or romano) cheese. Stir to combine. Stuff the
>mushrooms and bake. My default baking temp is 400F.

That sounds good to me, I'll try this when I get a chance to buy some
mushrooms. Thanks.

On Fri, 6 Jan 2017 04:21:12 -0800, Taxed and Spent
> wrote:

> On 1/5/2017 10:58 PM, sf wrote:
> > On Thu, 5 Jan 2017 13:04:48 -0800, Taxed and Spent
> > > wrote:
> >
> >> On 1/5/2017 12:08 PM, sf wrote:
> >>> On Wed, 4 Jan 2017 23:49:31 -0800, Taxed and Spent
> >>> > wrote:
> >>>
> >>>> On 1/4/2017 9:41 PM, sf wrote:
> >>>>> On Wed, 4 Jan 2017 17:58:56 -0800, Taxed and Spent
> >>>>> > wrote:
> >>>>>
> >>>>>> On 1/4/2017 5:17 PM, sf wrote:
> >>>>>>> On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
> >>>>>>>
> >>>>>>>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
> >>>>>>>>> On 1/4/2017 2:47 PM, Je?us wrote:
> >>>>>>>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
> >>>>>>>>>> > wrote:
> >>>>>>>>>>
> >>>>>>>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
> >>>>>>>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
> >>>>>>>>>>>>
> >>>>>>>>>>>
> >>>>>>>>>>> Pastizzi.
> >>>>>>>>>>
> >>>>>>>>>> Thanks, they look great. Looks like I'll have to buy some pastry
> >>>>>>>>>> soon...
> >>>>>>>>>>
> >>>>>>>>>
> >>>>>>>>>
> >>>>>>>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
> >>>>>>>>
> >>>>>>>> I had to look it up! Pastizzi dough is an unusual way of making a type
> >>>>>>>> of puff pastry.
> >>>>>>>> Since it is of Maltese origin, Ophelia should be able to comment and advise.
> >>>>>>>> Graham
> >>>>>>>
> >>>>>>> The http://www.taste.com.au recipe makes it look like a baked
> >>>>>>> empanada. Tempting indeed!
> >>>>>>>
> >>>>>>>
> >>>>>>
> >>>>>> They use puff pastry. No way!
> >>>>>
> >>>>> Why should I believe you when you don't post a recipe link to what you
> >>>>> consider the real thing?
> >>>>>
> >>>>>
> >>>>
> >>>> Why should I give a damn if you believe me or not?
> >>>
> >>> Ahhhh, got it. You're blowing it out your ass. Carry on.
> >>>
> >>>
> >>
> >> Yeah, like would fall for that one. Never heard of Google to find a
> >> pastizzi recipe that makes its own dough, not bought dough?
> >>
> > Proving for the third time that you've got nothing.
> >
> >
>
> as Stevie would say: "yawn".

Hahaha! Still nothing.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 07 Jan 2017 08:48:18 +1100, Jeßus > wrote:

> On Thu, 05 Jan 2017 10:46:25 -0800, koko > wrote:
>
> >On Fri, 06 Jan 2017 05:23:09 +1100, Jeßus > wrote:
> >
> >>On Wed, 04 Jan 2017 21:29:01 -0800, koko > wrote:
> >>
> >>>On Wed, 04 Jan 2017 14:52:42 -0800, koko > wrote:
> >>>
> >>>>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
> >>>>
> >>>>>... which also doesn't involve pasta? Thanks for any ideas.
> >>>>
> >>>>Here are a few recipes for you.
> >>>>
> >snippage
> >>>
> >>>Spicy Corn Cakes
> >>
> >>Thanks again koko.
> >>
> >>>vegetables
> >>>
> >>>1/2 T olive oil
> >>>1 c diced red onion
> >>>1 bag frozen roasted corn
> >>
> >>Hmm, frozen roasted corn, I'm not sure we have that here?
> >>I'll have to check next shopping day.
> >
> >I'd just roast some ears of corn on the grill or in the oven, cool,
> >then slice the kernels off the cob. The recipe doesn't state what size
> >bag, but looking at the amounts of the other ingerdients, I'd use a 16
> >ounces.
>
> BBQing the corn sounds like a good idea, cheers.

You can always use plain corn. Fire roasted corn is a yummy thing we
find in Trader Joe's freezer section. BTW: you don't need to BBQ corn
to roast it. You can make it several ways on your stovetop - cast
iron skillet, directly over the flame, etc. You could roast it under
the broiler in the oven, but IMO it overcooks when I do it that way.
https://drive.google.com/file/d/0B7T...ew?usp=sharing


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 06 Jan 2017 17:50:55 -0800, sf > wrote:

>On Sat, 07 Jan 2017 08:48:18 +1100, Jeßus > wrote:
>
>> On Thu, 05 Jan 2017 10:46:25 -0800, koko > wrote:
>>
>> >On Fri, 06 Jan 2017 05:23:09 +1100, Jeßus > wrote:
>> >
>> >>On Wed, 04 Jan 2017 21:29:01 -0800, koko > wrote:
>> >>
>> >>>On Wed, 04 Jan 2017 14:52:42 -0800, koko > wrote:
>> >>>
>> >>>>On Thu, 05 Jan 2017 05:12:15 +1100, Jeßus > wrote:
>> >>>>
>> >>>>>... which also doesn't involve pasta? Thanks for any ideas.
>> >>>>
>> >>>>Here are a few recipes for you.
>> >>>>
>> >snippage
>> >>>
>> >>>Spicy Corn Cakes
>> >>
>> >>Thanks again koko.
>> >>
>> >>>vegetables
>> >>>
>> >>>1/2 T olive oil
>> >>>1 c diced red onion
>> >>>1 bag frozen roasted corn
>> >>
>> >>Hmm, frozen roasted corn, I'm not sure we have that here?
>> >>I'll have to check next shopping day.
>> >
>> >I'd just roast some ears of corn on the grill or in the oven, cool,
>> >then slice the kernels off the cob. The recipe doesn't state what size
>> >bag, but looking at the amounts of the other ingerdients, I'd use a 16
>> >ounces.
>>
>> BBQing the corn sounds like a good idea, cheers.
>
>You can always use plain corn. Fire roasted corn is a yummy thing we
>find in Trader Joe's freezer section. BTW: you don't need to BBQ corn
>to roast it. You can make it several ways on your stovetop - cast
>iron skillet, directly over the flame, etc. You could roast it under
>the broiler in the oven, but IMO it overcooks when I do it that way.
>https://drive.google.com/file/d/0B7T...ew?usp=sharing

Thanks for that, I would avoid using the broiler too.