Re: SOS -- Scottish Ex-Pat's Blether Bar & Grill

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, 4, 5, 6, 7, 8, [9], 10 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 11:32:55 03/30/10 Tue
Author: Gilly
Subject: Re: SOS
In reply to: Thingmy 's message, "Re: SOS" on 19:22:38 03/29/10 Mon

Sounds good to me. I make a lot of soup in the winter, but it is all meatfree, using onions, leeks, pots, carrots, parsnips, celery or celeriac (Ani, have you tried this way of cooking celeriac. A nice firm celeriac thinly sliced, and then slowly braised in a mixture of half milk and half water, with some seasoning, when it's just about cooked, strain the liquid into a jug, and put to one side, make a roux with some butter and flour, add the liquid and cook until thick, add some grated cheese,pour back over the celeriac, put some more grated cheese on top and then stick it back in the oven for the chees on top to brown. This is equally good with cooked leeks, parsnips, carrots, etc.) Don't get me started on the cooking thing though, as if any of my friends get stuck with some leftovers and don't know what to do, I get an urgent email asking for ideas. Cheese & onion pasties for lunch (readymade puff pastry). I've fried the onion off until it's soft, cooked some potato until that too is soft and mixed them together. Once they've cooled a bit I shall add some grated cheese and a a tad of cream chees just to bind the mix together, and then load it onto some pastry circles, make the circles into semi-circular pasties and then stick them in a hot oven until golden brown. Served with a nice hot cup of coffee, sounds good to me. Dinner will be a couple of pork steaks dry fried to seal them, add a sliced apple, a slice leek and some mushrooms, some sauce or other (probably a bit of cream cheese and sherry or something to thin it down a bit, in fact I've got a bottle of home made apple wine to finish so I'll use that), and then cook until the meat is falling to bits. BB, are you any further on with keeping bees? You could produce your own mead as well as honey, and the fruit meads are gorgeous!!

Gilly

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Replies:

Re: SOS -- Ani, 22:35:16 03/30/10 Tue