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Antheil
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« Reply #2551 on: 20:29:17, 16-07-2008 » |
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But gnocchi is taters. Innit?
So let's hear it for the Italian Irish
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #2552 on: 22:03:52, 16-07-2008 » |
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It was...  ...worth it! |
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Green. Always green.
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Andy D
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« Reply #2553 on: 22:13:49, 19-07-2008 » |
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When did you start your low-fat diet martle?  |
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Morticia
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« Reply #2554 on: 13:02:46, 20-07-2008 » |
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I've been googling for chilli recipes using chicken instead of lamb or beef. I remember seeing one years ago that looked rather nice, using white beans. I've gone right off the idea now. The recipes, mainly from American sites (sorry, Stateside posters  ) were deeply unappetising. Most seemed to involve canned sweetcorn (no, no, no!), readymade chilli mixes and one suggested four stock cubes plus a can of chicken broth  I think I'll just hoof it. Once I've got my appetite back ... |
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Turfan Fragment
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« Reply #2555 on: 13:39:28, 20-07-2008 » |
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Don't mean to speak for all stateside posters when I say I am not at all offended, Mo.
You must understand that canned food is a common ingredient in American cuisine, especially when you go over to a friend's home for dinner.
How did you make this? It's "delicious"! (One can't hear the quotes, mind you)
"Bla bla bla bla bla ... and then I poured a can of mushroom soup on top!" -- is a common response.
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strinasacchi
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« Reply #2556 on: 13:46:32, 20-07-2008 » |
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Ron Dough
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« Reply #2557 on: 13:49:27, 20-07-2008 » |
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From a nutritional point of view, isn't canned creamed sweetcorn considerably easier to digest? Bearing in mind that the food's main benefit is that (like oats) it contains a blood-soluble fibre, then there's supposed to be a benefit to having that rather than the natural version, which, let's face it, has a distressing ability to pass through the body unscathed....
(Polenta obviously affords the same benefit....) |
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strinasacchi
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« Reply #2558 on: 13:53:03, 20-07-2008 » |
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For everyone's amusement/horror, here is a classic American recipe: Ritz Mock Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays.
Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1. Roll out half the pastry and line a 9-inch pie plate. Place
cracker crumbs in prepared crust; set aside.
2. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes. Add lemon juice and peel;
cool.
3. Pour syrup over cracker crumbs. Dot with margarine or butter;
sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.
4. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden. Cool completely.
Makes 10 servings
NUTRITIONAL INFORMATION per serving
413 calories, 3 g protein, 63 g carbohydrate, 17 g total fat,
3 g saturated fat, 339 mg sodium, 0 g dietary fiber.
Preparation Time: 45 mins.
Cook Time: 30 mins.
Cooling Time: 3 hrs.
Total Time: 4 hrs. 15 mins. And here is a historical explanation for it that I never knew until googling just now: "April Fool!," my young neighbor cried with great glee. She had just baked a pie for her father, and she couldn't wait until he tasted it. It looked like apple pie. It tasted like apple pie, but there wasn't an apple in it. "It's made with Ritz crackers!," she announced triumphantly. He was appropriately impressed and declared she'd won the traditional tease.
It wasn't until some years later that I discovered that that recipe -- or one very much like it -- was invented around 1852 by a group of pioneer women for their children who missed the apple pie they'd had "back east." In Helen Evans Brown's West Coast Cookbook, she quotes Mrs. B. C. Whiting's How We Cook In Los Angeles (1894), "The deception was most complete and readily accepted. Apples at this early date were a dollar a pound, and we young people all craved a piece of Mother's apple pie to appease our homesick feelings." The recipe was referred to as "California Pioneer Apple Pie, 1852", and the crackers used at that time were "soda crackers" which were mixed with brown sugar, water and citrus acid and cinnamon.
After Ritz crackers were created in the early 1930's a recipe for Mock Apple Pie began appearing on the box. Apples were once again expensive and homemakers in those years were once again able to use crackers in order to give their children a taste of apple pie. |
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Antheil
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« Reply #2559 on: 14:09:52, 20-07-2008 » |
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I made a chillie last night, prime WELSH lamb, a whole bulb of green garlic, three fresh red chillies, seeds and all. Yet it lacked heat/punch  Hopefully after maturing for 24 hours it will be better this evening. Oh, as as to the sweetcorn ability to move swiftly etc ......... the other day I drank a whole litre of V8 juice .......... look away those of a nervous disposition  |
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« Last Edit: 14:13:10, 20-07-2008 by Antheil »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Antheil
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« Reply #2561 on: 14:35:19, 20-07-2008 » |
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Mort, Just checked the packaging. Chillies were grown in UK, no wonder they lacked bite  Never used dried chillies. How was your porcine delight? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #2562 on: 14:47:48, 20-07-2008 » |
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Mort, Just checked the packaging. Chillies were grown in UK, no wonder they lacked bite Never used dried chillies. How was your porcine delight? Deelightful!  As were the mashed pots. I keep a jar of dried chillies. No I lie, actually I have jars of different kinds of dried chillies, varying in strength. I make my own chilli oil with dried chillies - can't beat em. These chaps www.coolchile.co.uk have got more information on chillies than you could shake a stick at. They even sell you seeds so that you can grow your own. They have all sorts of recipes as well. Recommended for lovers of the feisty little capsicum. |
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Antheil
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« Reply #2563 on: 14:57:23, 20-07-2008 » |
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I keep a jar of dried chillies. No I lie, actually I have jars of different kinds of dried chillies Hmm. No hint of compulsive obession there then? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #2564 on: 15:01:42, 20-07-2008 » |
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I keep a jar of dried chillies. No I lie, actually I have jars of different kinds of dried chillies Hmm. No hint of compulsive obession there then? Just keeping a few aside for a rainy day ... |
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