Listing /Naan ...
#855571 SIG HEADER: /Naan SIG-Op: Bandito Created: 06-DEC-96 03:41
SIG Topic: Lavazza? Illy? Andronicus?
Welcome to /Naan!!
This sig welcomes comments on various subjects. These include subjects
about foods, beverages, places to dine, recipes....
Please ensure messages are on topic, messages that I feel are
informative and good for the sig will be awarded generously.
I would also like to promote you guys to talk about places you have
eaten at - whether it be a cafe/resturant/takeaway and put up a small
review on it.
Have fun!
....dont restrict your messages just to food, but other lifestyle
subjects aswell - Places of interest, fashion...
Bandito!
Public Msg #855574 *Naan* 04:28 06-DEC-96 *EXEMPT*
From: Wheels
To: ** ALL **
Subj: Naan.
I'm not sure if this is the right Sig to post this recipe in, since the
texture of the bread is a little more like Pitta than Naan. But anyway.
To make about 8 pieces of bread,
15g Fresh yeast, or 2sp dried yeast.
15cl Cold Water
15cl Boiling Water
1/4tsp Sugar
2tbsp Olive Oil
500g Strong Plain Flour
1/2tsp Salt.
Put the yeast into a bowl. Mix the cold and boiling water with the sugar
and add about a quarter of it to the yeast, creaming the mixture
together with a fork. Leave the yeast in a warm place for about 10
minutes until it froths up. Meanwhile, add the opil to the remaining
water, and sift the flour and salt into a warmed bowl. Mix the flour to
a dough with the yeast mixture, then the water and oil. If necessary,
add a fraction more flour to make a firm dough. Turn the dough on to a
board and knead it for 10 minutes. Was, dry and oil the mixing bowl
lightly. Return the dough to it and put the bowl into a plastic bag.
Fasten tightly. Leave in a warm place for 1.5 to 2 hours or until the
dough has doubled in size.
Knock down the dough, and divide into lumps, each weighing about 90g.
Pat or roll out these lumps into ovals roughly 12cm across and 20 to
22cm long, and place them to rise on a lightly floured cloth in a warm
place for 20 to 30 minutes.
Turn the oven on to 260 degrees C and (500 degrees F or gas Mark 10) and
iet it heat for at least 15 minutes. For the last 2 minutes, put in two
greased baking sheets to heat up. Place as many naan as you can, without
them overlapping, on these very hot sheets, brish them with water, and
put them into the oven. After 3 minutes, lower the heat to 230 degrees
C, and leave for a further 3 minutes, or a little longer, until they are
puffed up and lightly spotted with brown. If there are any naan left,
bake them in the same way.
I hope you find this useful.
W
Public Msg #855575 *Naan* 05:23 06-DEC-96 *EXEMPT*
From: Akuma (6 Replies)
To: ** ALL **
Subj: Welcome to Naan-World! :)
Hello, and welcome to Naan-World :)
I am your friend SigOp, Akuma and am here to assist in your journey
throughout the world of food, and specifically - naan. If you have any
questions, queries or comments let me know :)
First off, a definition of "naan" is in order for those who don't know
what it is. So...
naan; nan
naan; nan [NAHN] An East Indian, white-flour flat bread
that is lightly leavened by a natural YEAST STARTER developed
from airborne yeasts. Naan is traditionally baked in a
TANDOOR OVEN. A flattened round of dough is placed on a
cloth puff that is used to slap the bread directly onto the side
of the special high-heat oven. In less than 60 seconds, the
bread puffs slightly, browns on the side touching the oven
wall and takes on a light smoky flavor. The bread is speared
with a skewer and removed from the oven wall to be served
hot.
Ahem :)
Hopefully that enlightens you somewhat.
Kicking off this Sig, a discussion on the best places to find naan
throughout Sydney would be spot-on :) Of course, feel free to throw in
any suggestions for places you like eating out at :)
Food-related files, or information is welcome also, which I shall be
doing in a few following messages for the naan-crazed :)
Until next time ...
-=> <=-
-=> <=-
-=> <=-
AKUMA
AKUMA
AKUMA
AKUMA
AKUMA
AKUMA
he's got the answers to ease my curiosity
Public Msg #907023 *Naan* 01:45 01-APR-97 *EXEMPT*
From: Nickz (3 Replies) (Awarded 1500 Credits)
To: Fred
Subj: Coffee
Reply to #906930
> What's the best coffee ?
>
> Is it from a special cafe? do you buy it in a tin and make it at home?
> do you mix different coffee together to create your own mix?
>
> So, what coffee do you most like and how do you go about getting it?
<laugh> :)
Ok, here's something that most people wouldn't know about making
coffee. It actually makes a difference whether you put the milk or hot
water first! I think it has something to do with scorching the coffee.
You should pour the milk first so the coffee isn't scorched and you end
up with a smoother coffee. Try it!
But with tea, you put the hot water first because you're supposed to
scorch the tea leaves.
Well, that's what I hear.
Here's another strange trick. You put the coffee into a cup and add
just a few drops of milk, and you start to beat this with a spoon.. It
forms a dark brown thick paste. Anyway, if you keep at it for several
minutes, it starts to turn into a thick light brown paste. Then you add
the milk/sugar/water and make a coffee out of it, and apparently it has a
really smooth taste to it.
I remember trying it years ago and it was very noticable. Mind you, I
just tried it while writing this message, and it doesn't taste any
different at all :) Mind you, I didn't do it quite right.. I had too
much milk and I couldn't get the paste to a light brown colour :(
Well, if you're bored and have time to kill, try it and tell me if it
makes any difference :)
...NickZ.
Public Msg #907731 *Naan* 15:56 02-APR-97 *EXEMPT*
From: Cloey (Awarded 1000 Credits)
To: Fred
Subj: Coffee
Reply to #906930
I bought this amazing bag of coffee beans from a shop in Rozelle. It was
Hazelnut beans..and they smell and taste Delish!. The shop has a range
of about 10 varieties of imported/flavoured beans..and they are about
$4 per 100 grams. I bought the hazelnut beans and the lady ground them
up...then i went into another shop..and the ppl said "is that amazing
fresh coffee smell from you"..and i said "yeh i just bought some fresh
beans"...
So yeah...
And when brewed it has a really nice after taste too :)
Cloey
Public Msg #968700 *Naan* 20:01 26-SEP-97 *EXEMPT*
From: Lestat (9 Replies) (Awarded 500 Credits)
To: ** ALL **
Subj: Hey! :) Cheese..!
Cheese is cool, hey? :)
Public Msg #968995 *Naan* 22:03 27-SEP-97 *EXEMPT*
From: Pyscho (Awarded 2000 Credits)
To: Lisa
Subj: votes for childrens recipies
Reply to #968787, Reply to #968535
> I would like to know how to make play doh :)
This is one that the Chidren's Hospital Makes:
1 cup of plain flour
1 cup of water
cup salt
2 tablespoons oil
2 teaspoons of Cream of Tartar
Food colouring
Mix all ingedients in a saucepan over a moderate heat. Keep stirring
until mixture thickens and becomes one lump. Keep in plastic bag in
airtight container. Can be kept in fridge. Lasts approx. 3-4 weeks.
This is excellent play dough and is extremely safe for children from the
ages 0-100 years (;
Have fun !!! .. I can see lots of ppl playing with play dough in the
next few weeks (;
Pys!(:
Public Msg #973214 *Naan* 00:50 13-OCT-97 *EXEMPT*
From: Evil (Awarded 2500 Credits)
To: Akuma
Subj: Squish!
Reply to #973200
> Guacamole - what's the best recipes around?
okay here's a pretty good one that my parents make frequently...:)
Ingredients:
salt
2 or more cloves garlic, sliced
4 avocadoes
2 onions, chopped fine or grated
2 tomatoes, blanched, peeled, and chopped fine
1 tablespoon lemon juice
2 teaspoons chili powder
1 tablespoon mayonnaise <optional>
Procedure:
1. Salt the bottom of a bowl and rub garlic into the salt.
2. Mash avocadoes well into bowl and combine with onions and tomatoes.
3. Add lemon juice, salt to taste, chili powder and a thin coating of
mayonnaise.
It's really yummy!!
EvilEvilEvil666
Public Msg #973649 *Naan* 12:53 14-OCT-97 *EXEMPT*
From: Pyscho (Awarded 1500 Credits)
To: Dinn
Subj: Ginger Beer. :)
Reply to #973643
> Hello. One of my favourite drinks is Bundaberg Ginger Beer, which is
> the only ginger beer I have ever found in the shops which contains
> ginger! (Even the "Traditional recipe" ones contain no ginger).
I have a recipe here that is really nice .. so try making it (:
OH ..but it is in old weight .. not metric.
GINGER BEER!
2 Gallons cold water
2lb Sugar
1 teaspoon each - cream oftartar
tartaric acid
compressed yeast
1 tablespoon ground ginger
pinch salt
Mix yeast in cup of water then add to other ingredients.
Allow to stand overnight. Strain through a fine cloth and bottle it.
Ready to use in a few days.
Enjoy (;
This is a really nice ginger beer recipe .. We drink bundaberg ginger
beer and this is as close or as similar to it. (;
pys!(;
Public Msg #974450 *Naan* 12:32 16-OCT-97 *EXEMPT*
From: Jedd (Awarded 1800 Credits)
To: Elysium
Subj: What's better than ice cream and caramello koalas?
Reply to #974395
If you want *really* pleasant ice-cream, head down to Serendipity
in Enmore . . . it's on Enmore Rd, just up from Addison St, opposite
the park. They supply any number of restaurants around Newtown and
Enmore with ice creams and sorbets. (I was talking to the guy in
there again a couple of weeks ago, and saying that I'd tried this
really nice raspberry sorbet in Has Beans (Newtown), and he just
nodded, and said 'yup - that's cos it's one of ours'. :)
But yeah .. huge range, all of them pretty danged spectacular. In
our fridge at the moment we've got a 5litre (well, what's left of
it) Mandarin Marmalade (ice cream), citrus crush (sorbet), sticky
date (i/c), pineapple, lemon, guava, raspberry (all sorbets), a
rum & raison (i/c), bavarian white chocolate, and a mud-cake
cheesecake style dark chocolate ice cream, and a mangoes & cream
ice-cream. I think that's about it . . . we haven't stocked
up for a while, you see.
Hmm.. prices? Well who cares about prices. They're cheaper than
buying it buy the scoop/bowlful at restaurants, and anyways, as
I may have mentioned, who cares about prices. Head on down, take
the eski with you, a bag of ice, and stock up for the next few
months. {nod}
Jedd.
Public Msg #995414 *Naan* 12:58 23-DEC-97 *EXEMPT*
From: Oracle (Awarded 1500 Credits)
To: ** ALL **
Subj: The yummiest dressing :)
This (I think) is TEH best dressing in the world. :)
1tsp of Sugar
1tsp of salt
1/4 tsp if dry mustard
1tsp garlic
1tsp of basil
1/4 tsp pepper
1/4cup of White wine vinigar
1/2cup of Virgin olive oil
Its YUMMY!
:)
Oracle !!
P.S. An alternative is that you dont put the basil in, instead you cut
tomato into abotu 1/2cm thich slices (Flat), on top of the tomato
peices, you put slices of Boccincini cheese. (This can be bought at any
Deli - Pronounced Boc-en-chini)
Top them off wit basil leaves, and then the dressing, serve immediatly.
This is called "Incelata Caprici" (sp) Is the YUMMIEST thing in the
world. I'd live off it if I could :):)
Public Msg #1036675 *Naan* 01:08 15-JAN-98 *EXEMPT*
From: Pyscho (Awarded 2000 Credits)
To: ** ALL **
Subj: A favourite for Attitude!
MANGO MOUSSE
1 pkt Lemon Jelly
1 cup boiling water
2 large mangoes
2 egg whites
cup castor sugar
1 x 300ml bottle thickened cream .. <whipped>
2 tablespoons lemon juice
1. Combine Jelly and boiling water, stir till dissolved, chill till
partially thickened.
2. Puree mangoes in electric mixer,<measure to yield 1 3/4 - 2 cups of
pulp>
3. Beat egg whites till stiff , gradually add sugar, beat to form smooth
meringue.
4. Fold in whipped cream, mango puree, thickened jelly and lemon juice
till smooth.
5. Pour into serving dish , refrigerate till set .. preferably
overnight.
I don't like mangoes .. but this is really nice. (: (:
also have a lemon mousse which when i can find i'll type up.
enjoy (;
Pys (: !!!!
Public Msg #1036815 *Naan* 11:43 15-JAN-98 *EXEMPT*
From: Pyscho (Awarded 2000 Credits)
To: ** ALL **
Subj: 1 of 2 of my faves (:
LEMON MOUSSE
.
2 tablsespoons water
2 level teaspoons gelatine
3 eggs - seperated
1/2 cup castor sugar
1/2 level teaspoon finely grated lemon rind
1/3 cup lemon juice
300ml thickened cream - whipped to soft peaks
1. Soften gelatine in water - dissolve OVER hot water.
2. Beat egg yolks and sugar till thick and creamy.
3. Add rind, juice & dissolved gelatine <to above whipped yolks>
4. Beat egg whites till stiff, fold into egg mixture with 2/3 of the
whipped cream.
5. Pour into serving dish or individual glasses and cover. Refrigerate
till set , <o'night if possible>
Whip remaining cream till firm enough to decorate top of mousse.
Serves approx 8 individual glasses.
IS extremely yummy and refreshing.
Pys!(:
Public Msg #1036822 *Naan* 11:58 15-JAN-98 *EXEMPT*
From: Pyscho (Awarded 2000 Credits)
To: ** ALL **
Subj: 2nd <hic> fave (:
1 pkt Italian sponge finger biscuits.
Tia Maria (: (: (:
Carton Fresh Cream
Place biscuits on bottom of a square/rectangle lasagne type dish.
Sprinkle each biscuit with Tia Maria. <approx. 1-2 teaspoonseach
biscuit>
Whip cream till thick and spread over biscuit mixture.
Place in refrigerator overnight.
NOTE: Italian Sponge Finger biscuits are hard. The Tia Maria and Cream
soaks into the biscuits overnight and turns them into a sponge cake
consistency. It is really yummy yummo fantastico deliciousio ..specially
because *I* like tia maria, but ther is no reason why you can't use
sweet sherry, grand marnier, kahlua or contreau.
Strawberries are nice with it as well.
Pys!(:
Public Msg #1037790 *Naan* 11:49 18-JAN-98 *EXEMPT*
From: Elysium (2 Replies) (Awarded 1569 Credits)
To: Mikez
Subj: Sangria.
Whilst flipping through the Bodgy Sunday Telegraph mag, I happened to
see a recipe that may just interest you.
Non Alcoholic :D Sangria.
1/4 cup castor sugar
1/2 freshly squeezed lemon juice
2 cups o.j.
750mL non alcholic rose
1 orange thinly sliced
1 line "" ""
that's lime. :)
1 punnet blueberries
ice.
Stir sugar, lemon and orange juice over gentle heat until dissolved.
Pour into a large pitcher and add rose, fruit and ice.
Serve well chilled.
:D
Public Msg #1045700 *Naan* 21:42 11-FEB-98 *EXEMPT*
From: Pyscho (Awarded 1200 Credits)
To: Couch
Subj: stoik deanna (:
Heya .. when I make it I buy fillet steak , cut it into small slices ,
sprinkle it with ground black pepper and I squish some fresh garlic, and
I don't , but you are supposed to leave it for awhile before you cook it
Cook steak in tiny amount of margarine/butter. Remove from pan.
Add required amount <I always guess it, depending on how much steak you
cook> of worcestershire sauce to pan juices, heat till it starts to
thicken and then add a squeeze or two of lemon juice.
Then you can either add the steak back into the sauce, or pour it over
the steak.
I'm sorry I don't have ratio of quantities, but you sorta can guess. I
do !! (:
Pys!(:
Public Msg #1047506 *Naan* 14:46 16-FEB-98 *EXEMPT*
From: Jedd (1 Reply) (Awarded 1100 Credits)
To: ** ALL **
FILE: recipe-bread
there's an idea - makes it easier to search for recipes
when quick-scan-brief-title-only-ing the sig.
[nod]
attached, and i'm sorry [in advance] for the formatting. if only
ms exchange wasn't so stupid. bah.
ps - taken from ian parmenter's book. if you don't catch him
on Consuming Passions (on the abc) every now and then, you don't
know what you're missing. utterly mad, but funnier than floyd,
and drinks less wine. but don't hold that against him. oh,
and he also likes white wine. peasant!
jedd.
Public Msg #1048105 *Naan* 05:26 18-FEB-98 *EXEMPT*
From: Nickz (1 Reply) (Awarded 3500 Credits)
To: Akuma
Subj: !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Reply to #1047946
> The Diary Farmers 600mL Full Cream Milk carton I have in front of me has
> a panel which is titled "101 Uses For Empty Milk Cartons" yet, in fact,
> only contains _five_ uses.
You can:
1. Store liquids in it
2. Burn it to keep you warm
3. Jump on it for a pop sound
4. Make things out of them in kindergarten
5. Open it and make a paper plane out of it
6. Use them for sound proofing in music rooms
7. Use them as an ash tray
8. Vomit into them if you feel sick
9. Use them as water bombs
10. Write on them as paper
11. Store milk in them
12. Throw them at your grandmother
13. Use them as a comdom if you have a large penis
14. Use them to piss into if you have a small penis
15. Use them to mix drinks in
16. Use them to frighten cows
17. Use it to prove to mum that you need more milk!
18. Draw on it with crayons
19. Draw with them when burnt
20. Put it on the footpath to trip people over!
21. Smuggle vodka into kindergarten with it!
22. Play footbal with it
23. Mix paints on it
24. Read it for entertainment
25. Make little cut-out men with it
26. Use it as an insulator
27. Seal it to keep things fresh in it
28. Drink milk from it
29. Make a walky-talk <with a piece of string>
30. Cut it down and have a drinking bird drink out of them
31. Juggle them
32. Turn them inside out and say "Look how smart I am!"
33. Scratch an itch with them
34. Eat them for a little fibre
35. Put them to your ear to hear the ocean
36. Build a non-carcinogenic house out of them
27. Wipe your arse with them
38. Put a note in them if you're stuck on a deserted island
39. Find out who is missing on the side of them
40. Cook them to prove you shouldn't cook them
41. Have sex with them, if you're desperate
42. Make confetti out of them
43. Send them back to the makers for a refund
44. Put helium gas in them so they float
45. Play tennis with them
46. Smell them to remember how nice milk can be
47. Smell them to see if the milk was off
48. Use them as somewhere to spit into
49. Use them as a pot plant
50. Put beeds in them to make maracas
51. Use them as a candle holder
52. Use them for drums
53. Throw them away
54. Keep pet snails in them!
55. Eat dinner out of them
56. Try to grow them, unsuccessfully
57. Use them as floats in a pool
58. Prop things up with them
59. Fill them with sand to use as paper weights
60. Show them at "Show and Tell"
61. Use them as shoes
62. Make a hat out of them
63. Use them as boxing gloves
64. Check how many calories milk is with them
65. Hang them as decorations
66. Hide things in them
67. Stick them up someone's nostril
68. Bounce them off bold people's heads
69. Mull in them
70. Keep goldfish in them
71. Tie them to wedding cars
72. Bury your dead pet mouse in them
73. make boms out of them
74. Make sound blaster speakers out of them
75. Blow your nose on them
76. Use them as a puppet
77. Use them as a money box
78. Staple them to your brother's head
79. Recycle them
80. Use them as a time capsule
81. Ferment beer in them
82. Use them as tooth picks
83. Make a clock out of them
84. Use them as an ornament
85. Fill them with ice to use as an ice pack
86. Decant wine in them
87. Use them as targets in riffle ranges
88. String them up to scare birds away from crops
89. Make a battery out of them (using beer)
90. Sleep under them on a park bench to keep warm
91. Keep your tooth brushed in them
92. Use them as a waste paper bin
93. Put them down your pants so you have a blulge
94. Put them in your bra so you have breasts
95. Make a Carton Man out of them
96. Play catch with your dog with them
97. Dip them in liquid nitrogen
98. Sit on them
99. Make a lamp out of them
100. Toss off into them
101. Write messages about them!
...NickZ.
Public Msg #1048561 *Naan* 15:03 19-FEB-98 *EXEMPT*
From: Dinn (Awarded 1500 Credits)
To: Arnie
Subj: Korma recipe
Reply to #1048503
Here's a Chicken Korma recipe. See what you can do with it.
Oh.
"A korma is a rich creamy Moghulai dish that originates from northern
India. This recipe uses a combination of yoghurt and cream which gives
the sauce a delicious, rich flavour."
Serves 4.
Ingredients.
675g chicken breasts, skinned
25g blanched almonds
2 garlic cloves, crushed
2.5cm piece root ginger, roughly chopped
2 tbsp oil
3 green cardamom pods
1 onion, finely chopped
2 tsp ground cumin
tsp salt
2/3 cup natural yoghurt
3/4 cup single cream
toasted flaked almonds + fresh coriander to garnish
Cut the chicken breasts into 1" cubes. Put the almonds, garlic and
ginger into a food processor or blender with 2 tbsp water and process to
a smooth paste. Heat the oil in a large frying pan and cook the chicken
for 8-10 minutes or until browned. Remove with a slotted spoon and set
aside. Add the cardamom pods and fry for 2 minutes. Add the onion and
fry for a further 5 minutes. Stir in the almond and garlic paste, cumin
and salt and cook, stirring, for a further 5 minutes. Add the yoghurt,
a tablespoonful at a time, and cook over a low heat, until it has all
been absorbed. Return the chicken to the pan. Cover and simmer over a
low heat for 5-6 minutes or until the chicken is tender. Add the cream
and simmer for a further 5 minutes.
Serve with plain rice and garnish with toasted flaked almonds and
coriander.
---
From "50 Classic Curries", by Manisha Kanani (published by Lorenz Books)
Anyway, I've found that the recipes from this book are a bit lacking in
sauce, so you might want to increase the amount of liquidy things, or
something.
Also, go to the supermarket and look for Patak curry pastes. They're
very good, and have instructions on the sides. Yum. :)
Dinn
Public Msg #1050058 *Naan* 22:53 23-FEB-98 *EXEMPT*
From: Kev (Awarded 1500 Credits)
To: ** ALL **
Subj: recipe: cocktail
<nods>
B 52:
1/3 kAHLUA
1/23 Kahlua
1/3 Baileys Irish Cream
1/3 Grand Marnier
Should be served in a Liqueur or Port glass
You should layer the above ingredients
How to layer:
pour your first ingredient... Take a small spoon, hold it slightly above
the line of the first ingredient, so the curvey face is up <i do believe
this makes it easier and so it doesn't splash everywhere>, and pour next
ingredient onto the spoon, turning the spoon over if need be :)
Slippery Nipple:
If you don't know this, you're stuffed :)
1/2 Sambuca
1/2 Baileys Irish Cream
Liqueur or Port glass
Layer them <again>
Lambroghini
30ml Kahlua
30ml Sambuca
15ml Cream
Served: 90ml Cocktail glass
layered
Grated chocolate as a garnish
Flaming Lambroghini <one type anyway>:
Lyaer Kahlua and Sambuca, Flame, then sprinkle with cinnamon. Top with
cream and chocolate. <put the flame out before you drink it kids!>
this is all for now :)
Public Msg #1050511 *Naan* 11:52 25-FEB-98 *EXEMPT*
From: Frodo (2 Replies) (Awarded 500 Credits)
To: ** ALL **
Subj: Stir Fry
Stir Fry is so good. :)
It is not even hard. Throwing all sorts of things in, and it always
comes out tasty. Atm, I have onions and carrots and chicken and soy
sauce and spices and chilli in a bowl. :) Oh, mushrooms too.
I didn't have any capsicum or noodles. But it doesn't even matter. :)
I can just sit and smile. :)
Public Msg #1050715 *Naan* 19:02 25-FEB-98 *EXEMPT*
From: Serenity (Awarded 1000 Credits)
To: Akuma
Subj: Pickle *this!*
Reply to #1050707, Reply to #1050005
> Right-o .. condiments - well, not so much a condiment, I don't think as
> a general topping that I love: SOUR CREAM and GUACAMOLE :) :)
I love sour cream, it makes the simplest foods taste delicious.
I love guacomole too. I use to lightly fry up some chicken in olive oil,
and put a few tablespoons of guacomole in with it. Really nice :)
> As for a salad dressing .. I'm really into Italian [creamy type thing] -
> Paul Newman's brand seems to be the best [I think it's his?] ... I
> couldn't have salad without dressing. [dribbles] :)
>
I like my own salad dressing I did a few weeks ago.
Lemon juice
2 cloves of garlic, finely chopped
A touch of olive oil
Lemon pepper
Lemon grass and chilli seasoning.
Chill for about hour, then serve with your favourite green salad :)
Serenity
Public Msg #1051052 *Naan* 16:10 26-FEB-98 *EXEMPT*
From: Snoggle (Awarded 1500 Credits)
To: ** ALL **
Subj: recipe: tomato soup
After all this talk of tomatoes, it has made me hungry for tomato soup.
So, I decided to make myself one. :) I hunted around for a good recipe
and found one. It tastes superb. :)
Ingredients are:
1 lb. Tomatoes
1 Onion
1 Carrot
1/2 oz. Margerine
1 oz. bacon
1 quart White Stock.
Bunch of Herbs
1/2 oz. Cornflour
Salt & Pepper (The ammout depends on how you like it)
Grated nutmeg (same thing here)
Lemon Juice (And again)
So basically, stick it in all the ingredients and stir it around for a
while, whilst bringing it to a simmer. Around then, add the salt and
pepper and keep stirring until close to boiled. When you have got it all
done, put a touch more salt & Pepper in and there you have it.
if presentation bothers you, put some cloves on top of the soup. But I
tell you, it tastes like crap when you do that. :)
And make sure, that when you make this, you have some of those little
bread rolls. They are great to rip up and dunk them in the soup. Tastes
BEAUTIFUL. :)
Oh well, that is all from me.
Chef Snoggle signing out. :) (well maybe not)
Public Msg #1051184 *Naan* 22:26 26-FEB-98 *EXEMPT*
From: Couch (Awarded 2000 Credits)
To: ** ALL **
Subj: recipe: stuffed squash
The other week, mum and I were trying to think of something "different"
to have for dinner... I came up with this:
Stuffed Squash..
Now, these aren't your normal sized squash.. These are my dads home
grown ones... On steroids... :)
Anyway, here's the recipe... :)
Stuffing:
As many squash that you want/need... I used four, because that is all
we needed...
Mince.. As much as you want.. :)
1 chopped onion
1 clove of garlic, chopped
I capsicum, chopped
2 teaspoons chopped parsley
Cut a hole in the top, removing the stalk. Scrape out all the
insides, and put aside.. It will be needed later... :)
Put the squash aside.
Heat a frypan, and cook some mince. When it has browned, drain off any
excess fat, and put
aside.
Replace frypan, and add onions, garlic, capsicum and parsley. Fry until
onions are transperent. Then add the squash insides. Turn the
hotplate down to low, and put a lid on the fry pan. Simmer
until the squash has cooked down, and has released most of its
moisture. Take off the lid, and simmer until most of the
moisture has eveporated. Then add the mince. Mix it all
together, and then let it cool.
Once the mince/squash mix has cooled, fill the empty squash,
and place on a baking tray. You can use pretty much any
vegetable, Mum and I also filled capsicums. Put them in the
oven, about 180 degrees celcius, until the squash are soft.
(You can find that out by pushing a skewer or knife into the
side.) I can't say a time, because I doubt the squash would
be as big as the ones we had.. Unless you grow them
yourself.. :)
Well, there it is... I hope you enjoy it.. :)
Couch
Public Msg #1051185 *Naan* 22:27 26-FEB-98 *EXEMPT*
From: Couch (1 Reply) (Awarded 1250 Credits)
To: ** ALL **
Subj: recipe: stuffed squash sauce
Sauce:
In a dish, mix:
two cups of red wine,
four tablespoons of tomato paste,
two tablespoons of soy sauce,
one tablespoon of sweet chili sauce (or however much you like),
fried fresh mushrooms, or tinned mushrooms (however many you would
like),
chopped basil,
parsley,
garlic chives,
mint.
<As much herbs as you like... You can use these, or your
favourites... :)>
Mix together, and then put in a saucepan and heat. When it is heated
through, let it sit, so that the flavours mix. When you are ready to
serve, heat the sauce again.
Enjoy!!
Couch
Public Msg #1053277 *Naan* 17:36 05-MAR-98 *EXEMPT*
From: Serenity (Awarded 2000 Credits)
To: ** ALL **
Subj: recipe: Kashmiri Buttered Chicken!
My mum got this recipe from the tv show Consuming Passions on the ABC.
1 Roasting chicken or 6 thighs
3 tablespoons of Tandoori Tikka Marinade
1/4 tsp of saffron strands
1 tablespoon of ghee
1 tablespoon of olive oil
1 cup of tomato puree (not paste)
1 tablespoon of sugar
1 tablespoon of ginger
cup of evaporated milk or cream
1/ tablesppon of frest coriander
Method:
Rub chicken with marinade and set aside for 30 minutes.
Lightly toast saffron in a dry pan for one minute. Place on saucer and
crush with back of spoon. Dissolve in one tablespoon of hot water.
Scrape excess marinade from chicken and reserve.
Put ghee and oil and fry chicken.
Stir together - remaining marinade, tomato puree, sugar, saffron and
pour over chicken. Put ginger in pan. Stir in milk/cream. Sprinkle
with coriander.
Serve with Rice Pilau which is rice with peas and pine nuts.
Serenity
Public Msg #1056972 *Naan* 12:19 19-MAR-98 *EXEMPT*
From: Jedd (1 Reply) (Awarded 2250 Credits)
To: Diablo
Subj: [slobber]
Reply to #1056898, Reply to #105668*
] I still haven't found any decent places to eat in the city.
My favourite haunts :
cheap and nasty your style? you can't go past (mon-fri) for
lunch or dinner, the pasta bar in bar ace. particularly if
you enjoy passive smoking. the good thing is, the people
behind the bar have now [finally] forgotten my name, so i
can start going there more often again now.
[ $5 pasta with bread roll - mains are nicely cooked, still
cheap, and come with a salad (you throw it into a bowl all
by yourself. ]
raucous and memorable your scene? you can't go past SJY's
(sir john young's) on the corner of george and liverpool (the
corner between cheers and hoyts). it's a pub at the front, but
just down a few metres on liverpool, you get the entrance to their
spanish restaurant. the paella is good, but the tapas is excellent
(positively huge). as long as you don't mind going there once a week
for lunch, and once a week for dinner, for several months in a row,
and having them *still* not recognize you (and as a result, not
going out of their way to get you a good table, squeeze you in when
they're busy, etc), it's a good place to eat with a bunch of people.
[ mains about $12, sangria (excellent) about $11 a jug, tapas (large
platters with lots of little dishes) about $10-$15 per person. ]
cafe style dining where you're at? just opposite and
down liverpool a smidge, is jackies (sp?) on the corner of .. ooh,
is it kent and liverpool? next to the spanish club, anyways. it
is reknowned for its nachos (sadly vegetarian only), but they usually
have some good cakes going, and according to apley, they do the
bestest iced chocolates anywhere in the metropolitan area. atmosphere
is fine, particularly if you like being surrounded by wannabe
sub-culturists (with a disproportionate number of would-be fat
leso's, imho).
[ prices are standard cafe prices - so is the fare, so there's
not much else to say ]
tried spanish, and can't give it up? then you've got to go to miro's
(further down liverpool st, just before you get to sussux, on the nth
side). down a few stairs, and there's this haven of superb cuisine.
the people there recognize me now (i suspect my three visits in one
week, earlier this month, refreshed their memories). the food is
superb, if a little pricey (compared to less stylish places only).
sangria is excellent, particularly after the third jug - several
months ago i ate there with akuma, apley, fred, johnz, mills, and
nickz - and after the third jug, *everything* got better. and in
january i was there with a bunch of melbournites, and we were all
impressed (though i had to hide it as nonchalantly as possible)
when nick greiner came in with katherine (at least i think it was
katherine), for a quiet bite to eat.
[ tapas (served in little dishes) are the best bet - just share
them amongst a few of you - working on the principle that you
normally go for (n + 2) dishes. prices for dishes range from
about $5 (for garlic mushroom level) through to $12-ish (for
bbq'd sardines level). ]
like to focus on the alcohol, and be distracted by food, instead?
slip inn (sussex, down on the corner of king) is great. it's
definitely more a bar than a restaurant (it's also the home of
the cave - one of the more esoteric nightclubs), but it has a
sit-down area dedicated to food, plus a good stock of wine.
if you're happy to eat a pizza or calzone style thing, though, out
in a nice courtyardy area, being surrounded by lots of aesthetically
pleasing girlies in business attire (but also with a complementary
collectioni of dorks with identical haircuts and pin-striped suits),
Public Msg #1056973 *Naan* 12:27 19-MAR-98 *EXEMPT*
From: Jedd (1 Reply)
To: Diablo
Subj: pt 2
collection of dorks with identical haircuts and pin-striped suits),
whilst getting rapidly sloshed on somewhat expensive alcoholic
beverages, then it's the place to be [seen]. example - domestic
beers (non-premiums) and finlandia pulps, stoly's, etc - $5.50.
a couple of pool tables upstairs if you get the urge. thursday
nights are the best bet - insofar as tradeoff between people and
emptiness. (friday it's just ludicrous - we once managed to grab
a table for 8 (that we seated 14 at) in the courtyard, but we
had to stake our claim for it at about 4pm .. the last of our
crowd didn't arrive until about 6ish. i had to look stern (which
is no east feat for yours truly) for 2 hours, just to fend off
the scavengers. anyways - you get the idea.
so you want to know where to avoid ?
alexanders or that other similar thing next to village. if you
desperately need to eat somewhere at 4 in the morning, during
the week, go to city extra - expensive, but okay quality (certainly
consistent quality). always avoid any and every macdonalds (though
discerning readers know to do that already). kfc can be bought
once every 6 months, but care should be taken you don't exceed
that level of intake. other than that, a rule of thumb that lilith
used to exercise (and one that has proven, disturbingly, fairly
accurate) is to avoid eating anywhere that has any neon out the front.
addendum - there's a couple of places around the rocks that are
good, too. bilsons is excellent, though there's probably only
8 people on active that could afford to look at the menu there,
and of those, only about 5 of them could dress appropriately. :)
phillips foot is goodly (but it's been ages since i've been there).
behind there, up that large alley thing, there's a nice inside/outside
italian place that seems popular (been there only a few times). and
an excellent pub, the name of which entirely escapes me, that has
a good bistro, just on george st, right near there (next to a
tessalated <sp?> laneway). the orient (or is it the obby...) has
a great restaurant upstairs. it's the one on the corner, opposite
the road that heads off george, and down to the main qe2-sized dock
thingy.
so there you go.
jedd.
Public Msg #1066507 *Naan* 19:42 19-APR-98 *EXEMPT*
From: Akuma
To: ** ALL **
Subj: recipe: swiss chicken
Okay ... this is meant to be a delish dish :)
Swiss Chicken [serves 4]
4 whole chicken breasts
flour
salt, pepper
90g butter
1 clove garlic
3/4 cup dry white wine
1 teaspoon french mustard
1/2 cut cream
3 shallots
8 slices ham
8 slices swiss cheese
Carefullly remove chicken meat from bones, giving eight individual
pieces. Dust chicken breasts lightly with flour seasoned with salt and
pepper. Heat butter in frying pan, add crushed garlic and chicken;
saute gently until chicken light golden brown. Add wine, bring to boil,
reduce heat. Simmer covered for 20 minutes or until chicken is tender;
remove chicken from pan. Put a slice of ham on each piece of chicken,
then top with a slice of cheese. Put on heatproof serving dish. Cook
in moderate oven, uncovered, for 10 minutes or until cheese has melted.
While chicken is in oven, bring liquid in pan to boil, boil uncovered
until approximately half-cup liquid remains in pan. Reduce heat, add
cream, chopped shallots and mustard; stir until combined. Season with
salt and pepper. Pour sauce over chicken and serve. :)
Sounds nummy, don't it? :)
Akuma
Public Msg #1067026 *Naan* 15:08 21-APR-98 *EXEMPT*
From: Couch (Awarded 1600 Credits)
To: ** ALL **
Subj: recipe: vegetable soup
Last weekend, Niina and I got in a Soup Mood... :) So, we made a veggie
soup.. It was YUMMMMMY!!! :) Here's the recipe <as well as I can
remember it>..:
About 4 potatoes.. Large ones, peeled and diced
One and a half zucchinis... Sliced, and then cut into quarters.
One large onion.. Diced.
Two large carrote, diced..
A quarter of a cauliflower, pulled apart into tiny flowerettes <?>
About three or four Beef Stock cubes...
Two large tomatoes, diced...
We cut everything up, and chucked it into a big pot, just barely covered
the veggies with water, and put it on the stove, on high, until it
boiled... Then, we turned the plate down, to low, and let it simmer
until all the veggies were soft... Oh, we also added some elbow pasta...
:)
And that was our soup! :) The veggies and such are all optional.. Just
put in what you like, and stuff... :)
Then, today, I made a pumpkin soup... :) Here's my recipe for it..:
Quarter a pumpkin, roughly diced.
Half a zucchini, roughly diced.
One large potato, roughly diced.
One onion, roughly diced.
Salt, pepper and herbs to taste.
The reason all the veggies are roughly diced, is because the soup is
going to be turned into mush... :) Either with a blender, food
processor, or a hand mixer thing... :)
Just put all the veggies in a pot, put in as much water as you like,
because most of it wont be used. Put it on the stove, on high, and wait
til it boils... :)
When it does, turn the hot plate down, and remove the lid... Let it
simmer until all the veggies are mushy, and easily mixed...
While waiting for the veggies to go mushy, get out a jug, or large bowl,
and place a strainer over it. When the veggies are done, pour the soup
into the strainer. You want to keep some of the water, to mix the soup
with... Pour the veggies in to a bowl or jug or whatever, to mix it
all... When it is all mixed, your soup is ready! :)
Enjoy!
CoucH
Public Msg #1067634 *Naan* 15:26 23-APR-98 *EXEMPT*
From: Couch (Awarded 1600 Credits)
To: ** ALL **
Subj: Recipe: Steak and Noodle Thing.
Steak and Noodles:
Ingredients:
Steak: How ever much you want... :) Cut in to strips.
Noodles: I used Maggi Two Minute things.. :)
Tomatoes: How ever many you want.. :) Cut in to cubes.
Mushrooms: How ever many you want.. :) Cut in to slices.
Gravy: How ever you make it.. :) I used two three teaspoons, and about
three quarters a cup of water.. :)
Soy and Garlic Sauce: How ever much you want.. :)
Herbs: What ever you want, and what ever quantities you want.. :)
Garlic: How ever much you want.. :)
I think that is all I used.. You can basically just chuck in what ever
you like... <Like all my recipes... :)>
Method:
Fry steak, and when nearly done, add tomatoes and mushrooms. Fry until
all cooked, and add herbs and garlic. Fry for a minute, and then add
the gravy and soy and garlic sauce. Simmer for a few minutes.
While beef stuff is simmering, put some water in a pot and place on hot
plate, with some herbs in it. When the water has boiled, place noodles
in it. Let them simmer for a while, until nice and soft. You wont be
needing the flavour satchet.
When the noodles are ready, drain and put in a bowl. Pour the steak
stuff over it, and there is your Steak and Noodle thing.. :)
Enjoy! :)
CoucH
Public Msg #1068026 *Naan* 18:00 24-APR-98 *EXEMPT*
From: Jedd (Awarded 1250 Credits)
To: Akuma
Subj: recipe: drink illusions alcohol cocktail
Reply to #1066243
> Right .. for my benefit - someone tell me exactly what goes into
> "Illusions" ... as in, the drink. :)
There are various recipes.
30ml malibu
15ml vodka
15ml gin
15ml midori (melon - the green one)
300ml pineapple juice
mix with ice (the finer it is, the better, but small cubs
will suffice) in a shaker, and shake like buggery for a
minute or so. best served in martini glasses. don't ask
me why - it just tastes better. (like how ginger beer
tastes better from a glass than a bottle or a can.)
no umbrella necessary.
i think this is the recipe that they use at bar ace.. and
is likely the place i got it from. [scratches memory] it'd
been a few months since they were in the habit of lining
them up for me. :)
jedd.
Public Msg #1069859 *Naan* 23:25 30-APR-98 *EXEMPT*
From: Serenity (Awarded 1250 Credits)
To: ** ALL **
Subj: Recipe: Shredded Chicken with Peppers!
The following recipes are from my "The Ken Hom Wok" cookbook.
SHREDDED CHICKEN WITH PEPPERS (Serves 4)
750g (1lb) Chicken breasts - Cut into fine shreds
250g (/b) red peppers - Finely shredded
1 tablespoon groundnut oil
1 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon hoisin sauce
2 tablespoons rice wine or dry sherry
2 teaspoons sesame oil
Method:
Heat your wok over moderate heat and add the oil. Stir fry the chicken
for 2 minutes and remove out with a slotted spoon, leaving the oil.
Set the chicken aside.
Add the peppers to the wok together with the salt, light soy sauce,
hoisin sauce and rice wine (or sherry). Stir-fry the mixture for about
3 minutes until the peppers bigin to soften. Return the chicken to the
wok, stir to mix well. Add the sesame oil to finish the mixture.
Serve at once.
SSSSS
eeeee
rrrrr
eeeee
nnnnn
iiiii
ttttt
yyyyy
Public Msg #1069868 *Naan* 23:54 30-APR-98 *EXEMPT*
From: Serenity (Awarded 1250 Credits)
To: ** ALL **
Subj: Recipe: Steamed Chicken with Coriander!
(serves 4-6)
1 small chicken - About 1.25kg -1.5kg (2 - 3lb)
1 teaspoon salt
2 tablespoons sprin onions - Finely chopped
2 tablespoons root ginger - peeled and finely chopped
4 star anise
1 bunch of fresh coriander
Dipping sauce:
2 tablesoons spring onions - finely chopped
1 tablespoon garlic - finely chopped
1 teaspoon salt
1 tablespoon groundnut oil
Method:
Wash the chicken in cold water and blot it dry.
Mix the salt, spring onion and ginger together on a small bowl. Rub this
mixture inside and outside of the chicken.
Stuff the chicken with the anise and coriander.
Put the chicken on a heatproof plate and steam for about 1 hour or until
the juices of the chicken run yellow when pierced in the thickest part.
Remove the chicken the wok.
In a small serving bowl, combine the spring onions, garlic and salt.
Heat the oil in wok until almost smoking. Carefully pour the hot oil
into the small serving bowl. Serve as a dipping sace with the chicken.
SSSSS
eeeee
rrrrr
eeeee
nnnnn
iiiii
ttttt
yyyyy
Public Msg #1069885 *Naan* 00:12 01-MAY-98 *EXEMPT*
From: Serenity (Awarded 1250 Credits)
To: ** ALL **
Subj: Recipe: Deep-fried Marinated prawns!
750g (1lb) King prawns - peeled and deveined.
Marinade:
2 tablespoons ginger - finely chopped
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice wine or sherry
1 tablespoon salt
2 teaspoons of sesame oil
Batter:
2 eggs - beaten
4 tablespoons cornflour
2 tablespoons cold water
1 tablespoon ginger - finely chopped
1 teaspoon salt
1 teaspoon sesame oil
Method:
In a medium sized bowl, combine the prawns with the marinade
ingredients. Mix well.
Cover the mixture with cling film and put it in the refrigerator for
about 2 hourss or overnight.
Mix the batter ingredients together and allow it to rest for 20 minutes
before using.
Heat the oil in wok until it is moderately hot. Mix the batter with the
marinated prawns.
Deep-fry them in several batches until the prawns are crispy and firm.
Serve at once. They make an excellent starter.
(Serves 4)
SSSSS
eeeee
rrrrr
eeeee
nnnnn
iiiii
ttttt
yyyyy
Public Msg #1070207 *Naan* 23:31 01-MAY-98 *EXEMPT*
From: Serenity (Awarded 1250 Credits)
To: ** ALL **
Subj: Recipe: Home-style Fried rice!
2 tablespoons of groundnut oil
2 teaspoons salt
250g (lb) long grain rice - cooked and cooled
125g (4oz) Chinese sausage or Parma ham - finely diced
3 tablespoons spring onions - finely chopped
4 eggs - beaten
1 tablespoon sesame oil
Method:
Heat the wok over high heat and add the oil. Add the salt and rice.
Stir-fry the mixture for 2 minutes. Then add the sausage or ham and
spring onions. Stir-fry another 2 minutes.
Combine the egg with the sesame oil in a small bowl. Pour this mixture
into the rice and mix it very well. The rice will turn a bright yellow.
Continue to cook another 4 minutes.
Serve at once.
SSSSS
eeeee
rrrrr
eeeee
nnnnn
iiiii
ttttt
yyyyy
Let's get wokked!
Public Msg #1070885 *Naan* 01:11 04-MAY-98 *EXEMPT*
From: Nickz (Awarded 2000 Credits)
To: Candy
Subj: :)
Reply to #1070826, Reply to #107082*
>
> > Spaghetti isn't the best pasta IMHO , bring on the Fettucine :)
>
> Fettucine isn't Spaghetti?
>
No... Ok... I'll explain :)
Basically, "Pasta" is a generic term which describes all of those
foods made from the same basic stuff that makes spaghetti etc.. the
dough. All of it, is called "Pasta!"
But then within pasta, there's lots of different types.. Most of it is
very similar, except for the "shapes" of the pasta!
So, the flat long pastas that look like tape worms, are called
"Fettuccini". The thin long pasta that looks like earth worms <noodles>
are traditionally called "spaghetti". The pasta that's wrapped up to
look a bit like a flower/bud and has meat, or chicken, or cheese/spinach
inside is called "Tortellini". The ones that look like little pillows
with meat etc inside are called "Ravioli".
All of these are PASTA!! But the specific names
<Fettuccini/spaghetti/Tortellini/Ravioli/etc> describes the type of pasta
that it usually is.
So, if you order a "Spaghetti Bolognese" or "Fettuccine Bolognese",
they'll taste exactly the same, except the first one is thin long
spaghettis, and the latter are those flat long spaghettis <called
"Fettuccine".
The term "Spaghetti" is sometimes used to describe all of them, but
it's actually not correct. "Spaghetti" is a specific type of Pasta.
Note also that Lasagna is a pasta dish.. It's flat square sheets of
pasta piled on top of one another, with like a bolognese type sauce/meat
between each layer, and cheese, etc. Cannelloni is another, which is
long wide pipes of pasta <like a large holow noodle> that is stuffed
with a meat/bread mince and covered with a tomato/cheese based sauce.
So yeah, "Pasta" is generic. "Spaghetti, Fettucine, Ravioli,
Tortellini, Lasagna, Cannelloni, etc" are specific types of pasta.
and *THEN* you have the sauces that go with Spaghetti/Fettuccini, etc.
Bolognese: A tomato and mince based sauce
Marinara: A seafood based sauce <sometimes it's a cream sauce,
sometimes a tomato sauce, depending on where>
Napoletana: very tomato based and has like olives and shit in it I
think.
Actually, I can't remember them all now, but you get the idea :) So
"Fettuccini Marinara" would be the flat long noodles with a seafood
sauce :) <nods>
...NickZ.
Public Msg #1071082 *Naan* 18:43 04-MAY-98 *EXEMPT*
From: Couch (Awarded 1250 Credits)
To: ** ALL **
Subj: Recipe: Marinated Steak Stir Fry Thing.. :)
For dinner, tonite, I decided to make something I haven't had for a
while.... Marinated Steak And Veggie Stir Fry... :)
Ingredients:
Steak <obviously> - cut in to strips
Oyster Sauce
Soy Sauce
Red Wine
Garlic - minced
Mixed Herbs
Onion - diced
Cauliflower - in small pieces
Carrot - diced
Rice
I think that is all I used, but, as always, you can use whatever veggies
you like... :)
Method:
Put as much oyster sauce, soy sauce, red wine, garlic, and herbs in a
dish. Stir a little bit, and then chop up the steak, and put in the
marinade. Leave for as long as possible.
Follow the directions on the packet of rice.. :) <I don't like it, so I
don't know how to cook it.. :)>
Heat a fry pan, and pour in a little oil, whatever oil you like using.
Add the onions, and fry for a minute. Add the cauliflower and carrots, and
then the steak. Fry for a few minutes, and then pour in some of the
marinade. Let it boil for about ten minutes, and then pour in some more
marinade. Let that boil for a few more minutes, or until the rice is
ready.
And that is all! :)
Enjoy!
CoucH
Public Msg #1074839 *Naan* 21:41 17-MAY-98 *EXEMPT*
From: Lisa (Awarded 1000 Credits)
To: ** ALL **
Subj: recipe: authentic chinese
For a chinese meal that tastes more chinese than the takeaway down the
road & takes less time to prepare than the takeaway can deliver you
something..
1 can of chinese vegetables
mushrooms (or a can of them)
hard tofu, or laksa
miso paste
lots of bokchoi <sp?> (that green leafy shit)
throw into a preheated wok (or a frypan if you're a pleb)
stir on occassion (unless you like carcinogenic charcoal for dinner)
If you use tofu, throw that in first with the miso paste.
If you use laksa, throw it in when everything else is just about done.
COmmunity service announcement: please remember to turn the hot
plate/electric wok (heh love those things..) off when you are done
cooking :)
If you don't like it, go back to watching Yan Can Cook. Or order that
"chinese" from the takeaway [nod].
Lisa!
Public Msg #1079364 *Naan* 17:58 02-JUN-98 *EXEMPT*
From: Mabster (Awarded 3069 Credits)
To: Pyscho
Subj: recipe: Potatoe Bake-a-la-mum!
This is a recipe mum got off our cousins, can be done in either the
microwave or oven. The parts in brackets are what you do differently
for hte oven, instead of microwave.
Peel and Slice potatoe into baking dish
Sprinkle with Chicken Stock Powder.
Add 1-2 tablespoons of cold water, cover, and bake in the microwave
for 8 minutes on high.
Turn potatoe slices over & bake further 6-8 mins
(Oven; Cook until tender)
Top with - Chopped ham mixed into 3-4 tablespoons of Mayonaise. Add
sprinkle grated Tasty Cheese.
Bake Microwave 3-4 mins on medium high
(Oven; Untill cheese melts)
The above is just what I got mummy to write down for me. I think
many of you will know this is just superb! Yet to find people who
don't absolutely love it. :)
Bastard sheep. 668
Public Msg #1079375 *Naan* 18:30 02-JUN-98 *EXEMPT*
From: Snoggle (1 Reply) (Awarded 1500 Credits)
To: ** ALL **
Subj: Recipe: Teriyaki Chicken.
Serves 4.
1/4 cup sesame seeds
6 teaspoons salt-reduced soy sauce
6 teaspoons honey
1 teaspoon pure seasame oil (optional)
1 teaspoon finely chopped fresh ginger
1 clove garlic, crushed
1/4 teaspoon freshly ground pepper
4 skinless single chicken breasts (wink chooky) fillets (125g each), cut
into 2.5 cm chunks
Spring Onions for garnish.
In a medium bowl, combine sesame seeds, soy sauce, honey, sesame oil,
ginger, garlic and pepper. Mix well. Set aside 2 tablespoons of
marinade. Add chicken to remaining marinade bowl and stir to coat. Cover
bowl with clear plastic wrap; refrigerate for 30 minutes, stirring
occasionaly.
Preheat the grill to hot. Remove the chicken from the marinade, place on
the rack of the grill pan. Discard marinade in the bowl. Grill the
chicken 12cm from the heat until no longer pink in centre, about 10 to
12 minutes. baste the chicken with reserved marinade and turn once.
Garnish chicken with spring onions. Serve immediately.
Snoggle.
Public Msg #1079382 *Naan* 18:38 02-JUN-98 *EXEMPT*
From: Snoggle (Awarded 1500 Credits)
To: ** ALL **
Subj: Recipe: Garlic King Prawn Kebabs.
Serves 4.
16 large green king prawns
8 teasponns olive oil
1/3 cup dry white wine
4 plump cloves garlic, crushed
Chives or fresh tarragon leaves for garnish.
Shell and devein the prawns. Leave the tail fan and last segment of
shell on.
Mix olive oil, wine and garlic in a medium bowl. Stir well.
Place prawns in in bowl, stir until all are coatedm then cover and
marinate in regrigerator for at least 1 hour. Meanwhile, soak bamboo
skewers in water to prevent burning while cooking.
Thread prawns onto the pre-soaked skewers, dividing them evenly.
Preheat a grill to high or prepare a hot barbecue.
Place prawns on a foil-covered grill rack, in a grill pan, about 7cms
below the grill, brush with marinade and grill for 2-3 minutes. Cook
until pink, turning once and brushing with marinade. Alternatively, BBQ
a hot plate for 2-3 minutes until pink, brushing with marinade during
cooking. Serve kebabs sprinkled with fresh chives, or sprinkled with
fresh taragon leaves.
Snoggle.
Public Msg #1079389 *Naan* 18:42 02-JUN-98 *EXEMPT*
From: Snoggle (Awarded 1569 Credits)
To: ** ALL **
Subj: recipe: spicy nacho snacks
Serves 4
32 Unsalted baked tortilla chips or bake your own using 8 corn
tortillas
1/4 cup grated reduced-fat Cheddar cheese
1/3 cup grated Red Leicester-style cheese
For the salsa:
2 large tomatoes, diced (about 2 cups)
1/4 cup thinly sliced spring onions
1 clove garlic, crushed
2 tablespoons chopped fresh parsley or coriander
4 teaspoons red wine vinegar or cider vinegar
Preheat grill to hot. Place tortilla chips in a single layer on a
non-stick baking tray. Set aside. In a small bowl, combine Cheddar
and Red Leicester-style cheeses. Mix well. Set aside.
To prepare the sala, combine tomatoes, spring onions, garlic, parsley
and vinegar in a medium bowl. Mix well. Place 2 teaspoons of salsa in
centre of each chip. Top each chip with 3/4 teaspoon cheese mixture.
Place baking tray on the grill rack. Grill 10cm from the hot grill
until cheese melts, about 1-2 minutes.
Using a palette knife, place nachos on a serving platter. Serve
immediately with the remaining salsa for dipping.
Snoggle.
Public Msg #1082578 *Naan* 02:17 14-JUN-98 *EXEMPT*
From: Pyscho (1 Reply) (Awarded 3069 Credits)
To: ** ALL **
Subj: Koomi
I think we should make an Akuma dessert.
Ingredients.
Akuma
Whipped cream
Shaved Chocolate
Strawberries
Bottle of the best Red wine available.
Method.
Saturate akuma in red wine internally.
Cover with whipped cream.
Sprinkle with shaved chocolate.
Strawberries placed appropriately.
Lick and enjoy (:
Pyschoo(:
Public Msg #1082846 *Naan* 00:18 15-JUN-98 *EXEMPT*
From: Serenity (Awarded 1250 Credits)
To: Akuma
Subj: Recipe: Tandoori Chicken.
6 chicken thighs
1 small onion, grated
3 garlic cloves crushed
juice of 1 lemon
2 teaspoons salt
3 dried chillis
1 teaspoon turmeric powder
1 teaspoon fenugreek seeds, ground
3 teaspoon of corriander
1 teaspoons cumin
1 teaspoons of black mustard seeds
2 teaspoons of chilli powder
teaspoon red colouring powder
3/4 cup plain yoghurt
softened ghee
dried green mango powder (amchur)
lemon wedges
onion rings
Method:
Prick chicken thighs with a skewer and remove skin.
Rub with a mixture of grated onion, garlic, lemon juice and salt. Leave
for 20 minutes.
Grind chillies with remaining spices and mix with colouring powder and
yoghurt. Rub this mixture well into the chicken, cover and leave
overnight.
Brush with ghee and bake in a moderately hoov oven or under a moderate
grill until cooked through. Brush with more ghee during cooking.
Sprinkle with mango powder and serve with lemon wedges and onion rings.
Enjoy,
SSSSS
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Public Msg #1082850 *Naan* 00:32 15-JUN-98 *EXEMPT*
From: Serenity (Awarded 1000 Credits)
To: ** ALL **
Subj: Recipe: Yoghurt salad with onion and Mint.
2 cups plain yoghurt
3 spring onions, minced
2 tablespoons finely chopped fresh mint
teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
teaspoon cummin, ground
Method:
Beat yoghurt until smooth then stir in all remaining ingredients. Beat
for 1 minute then refrigerate. Add 2 tablespoons thick cream for a
richer sauce. Serve as a side dish with any main course.
Yoghurt side dishes may include any of the following ingredients: Finely
chopped tomato or pineapple, grated cucumber, cooked peas with mint,
cooked diced potato, grated apple, chopped banana, or they can simply be
flavoured with spices.
SSSSS
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Public Msg #1083271 *Naan* 08:44 16-JUN-98 *EXEMPT*
From: Pringle (Awarded 1200 Credits)
To: Akuma
Subj: recipe: Indian curry
Okay well I have heard a lot of ppl talk about curries, so I
thought to myself...why not have a currie muncher such as myself
<bows> throw some spice onto the topic :)
For 1kg worth of diced beef...
Chop 3 onions into small pieces (((Recommend holding a match
stick in your mouth tip out if you find this difficult)))
Also dependant on how big they are :)
When onions are cooked and golden, add meat and spices...
as well as a dash of worcestishire sauce :)
1tp - Sweet Paprika (or HOT for a hot curry, with an extra hot
chillies)
1tp - Ground Corriander
1tp - Crushed Garlic
1tp - Garam Masala
1/2tp - Tumeric
2 cups of water (altrernatively use water obatined from an
empty or near empty sauce jar :) as this adds a little extra
flavour)
METHOD: cook on a high setting untill the meat is properly
cooked, add water whenever necassary, when the meat has cooked
add some salt and lower temperature so that the water no longer
boils, leave like this and stir continually throughout the whole
process for as long as you can, as this allows the meat to absorb
the juices making it soft and succulent :)
When you are nearly ready to have the meal, start the rice and
added any vegetables you want to the curry onto the top, where
they can steam in the juices evaporating :)
RICE TIP --> half way through the rice cooking process, take the
rice out and rince it and thgen restart with the remaining time,
this gives the rice (if you do so correctly, which would be hard
not to) a slight crisp freshness :)
***Pringle***
COOKING WITH PRINGLE HAS FINISHED! WE WILL
NOW RETURN YOU TO YOUR NORMAL VIEWING BROADCAST OF *HOT SEX* AN
INTERACTIVE DOCUMENTARY OF AN AVERAGE ACTIVITES SEX LIFE...
Public Msg #1085557 *Naan* 23:45 23-JUN-98 *EXEMPT*
From: Mills (Awarded 2069 Credits)
To: ** ALL **
Subj: Mills' wonderful recipies. :) Kinda.
OK!!!!!! :)
Over the years i've been enjoying some lovely taste sensations which
noone has the pleasure of knowing about apart from some select people.
:)
Number 1.!
Raw spaghetti!.. Fuck off, it's nice. :)
Number 2.!
Salsa sandwiches. :) Two slabs of bread, bit of butter, salsa (i stick
to mild cause i'm a woos) and you're set. :)
Number 3.!
Cookie Dough!!.. Uncooked. (This raw trick does wonders :)).. You've
more likely than not seen the ad on tv for Aunty Kath's bakery blah blah
cookie dough.. I rection the blue one with mini m&m's in it rocks my
world, but the choice is yours of course. :)..
Number 4.!
This is a home made recipe.. :) But wonderful :) It's a marinade :).. I
am going to effort here due to boredom. (Sigh)
Ingredients!-
Soy sauce (lots)
Oil (some)
Garlic (half tsp)
Teriyaki marinade base (ranges from some to lots, depends on the mood)
Wustershire sauce (see above)
Seasoned salt (half tsp)
Ground Cayenne pepper (little or else you'll burn)
Herbs & spices (whatever - go nuts)
Method! :)..
I used it as a marinade for steak, but yeah whatever. I marinaded it for
about 2-3 hours, then browned onions in a frying pan, then chucked in
the steak & sauce.. then made some more sauce the same way (maybe slight
variation whatever :)) and chucked that in too. Then i put about a cup
of boiling water in there and let it simmer for about an hour but that
was cause it was chuck steak, therefore taking a long time to cook. You
wouldn't need to cook it that long for normal steak, obviously. :)
Then put it on a plate with stir fried veggies or rice or whatever takes
your fancy and eat it. :) Or do whatever you'd usually do with food. :)
Thanks! :).. (I better get creds for this) :) I am a chef!! :)
Amoolya!
Public Msg #1086080 *Naan* 22:06 25-JUN-98 *EXEMPT*
From: Valiant (Awarded 1000 Credits)
To: ** ALL **
Subj: recipe: pan hagarty
Pan Hagarty.
~~~~~~
Ingredients :
Spuds, Onions, Bacon. You choose the amounts yourself, mix
and match to find your favorite flavour.
Method :
Pre cook all items as per normal (fry bacon, boil spuds after
slicing into flat slices, chop onions and throw on pan with
bacon)
Once done lay out the potatos into a pot of some form then
layer on bacon and onions. On top layer on potato slices and
repeat. Add a small amount of pepper on each layer for taste.
Fill to top of pot (my mother uses this one with a glass top,
it's about 12" round and 3" deep.) then put on hotplate at
higest heat until it starts to hiss and boil sort of.
Turn down to number two and let it simmer for fifteen minutes
or so, the longer the better, but don't take the lid off, you
want to keep that moisture in.
Once it's finished, cut and serve in slices (like you would a
cake almost).
It's good a day old (just reheat) or as a way to get rid of
the night befores leftovers. (similar to bubble and squeek).
One of the nicest tasting English dishes I've had in some
time. Enjoy.
ValiantValiantValiant*******
V*V*VV*V*V*V*V
a*a*a*a*a*a*a
l*l*l*l*l*l*l
i*i*i*i*i**i*i
a*a*a*a*a*a*a
n*n*n*n*n*n*n
t*t*t*t*t*t*t
n*n*n*n*n*n*n
a*a*a*a*a*a*a
i*i*i*i*i**i*i
l*l*l*l*l*l*l
a*a*a*a*a*a*a
V*V*VV*V*V*V*V
a*a*a*a*a*a*a
l*l*l*l*l*l*l
i*i*i*i*i**i*i
a*a*a*a*a*a*a
n*n*n*n*n*n*n
t*t*t*t*t*t*t
ValiantValiant
Valiantaliantliant
iantantnt
ttnaila
Public Msg #1086553 *Naan* 14:49 27-JUN-98 *EXEMPT*
From: Serenity (Awarded 1200 Credits)
To: ** ALL **
Subj: Recipe: Meatballs with fresh vegetable sauce.
For the meatballs you need:
kilo beef mince
Soya sauce
Lemon-grass and chilli seasoning (generous amounts)
McCormick Lemon Pepper seasoning
Basil (dried)
Making the meatballs is quite fun, it's where you can get your hands
dirty, but it's all in good taste. Just make sure you wash your hands
first.
Method:
Grab a little handful of mince, and rub it round your hands till you
have a little ball. Dip the meatball into the sauce until it's all
coated, then roll it in your hands one time, so it's nice and
round.
Repeat until you have enough cook with. I usually make 5-10 at a time.
Lightly, panfry the meatballs for about 10 minutes, or until they are
cooked.
Make up more if you need to, repeating the first part.
About 10 meatballs per person, I'd say. But if you're generous, give
them more.
I'll write up the sauce in another message.
SSSSS
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iiiii
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yyyyy
Public Msg #1086555 *Naan* 15:03 27-JUN-98 *EXEMPT*
From: Serenity (Awarded 1200 Credits)
To: ** ALL **
Subj: Recipe: Fresh Vegetable sauce (for Meatballs)
For the sauce you need:
1 onion
2 garlic
6 mushrooms
1 zucchinni
1 capsicum (green)
3 tomatoes
2 sticks celery
2 tablespoons of tomato paste
The rest of the marinade sauce
1 tablespoon of butter
Finely chop onion and garlic, saute in butter till cooked. Finely chop up
mushrooms, zucchini, capsicum and celery. Lightly fry with the onions
and garlic. Dice up the tomatoes. You need the juice and seeds. It's easier
if you cut the tomatos on a plate, that way nothing gets wasted.
When everythings cooked, add tomato paste, rest of the marinade sauce,
and about 1 cup of water.
Cook up some rice, any kind. When I first made this dish, I served it
with Sun Gold rice.
Reheat meatballs, just so that they're nice and hot.
When everything is ready, put rice on plate, and make sure you leave
room in the middle for the meatballs. Put about 10 (or more) meatballs
into the centre of the rice. Pour sauce on top.
The result, is a beautiful dish, slightly spicy, and very tasty. I love
it.
Hope you enjoy,
SSSSS
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yyyyy
Public Msg #1088908 *Naan* 22:33 04-JUL-98 *EXEMPT*
From: Serenity (Awarded 2500 Credits)
To: ** ALL **
Subj: Recipe: Tortilinne dish of some sort!
This is what I had for dinner, it was yummy and quite spicey :)
Ok you need:
Tortilinne about a pack
For sauce:
1 onion
2 cloves garlic
capsicum, diced
8 mushrooms, sliced
Lemon pepper, lots
Dried chilli flakes, lots
Powder ginger, a few shakes
Sweet soya sauce, just a little dribble
3 tablespoons of sour cream
Method:
Cook up tortilline in boiling water, with a dash of oil, for about 15
minutes, or until the pasta is floating.
Drain and rinse through, so there's no starch.
Finely chop up garlic, onions, capsicum. Lightly fry. Then add the
mushrooms to pan.
Add a dash of sweet soy sauce, chilli flakes, ginger, lemon pepper, to
the vegies. Stir well. When the vegies are cooked, add the tortilline
then the sour cream. Keep stiring till it's all cooked through.
Serve immediatly.
Tip:
Add your own herbs and spices. Don't be afraid to experiment.
I don't usually measure the amount I use, but it always tastes nice.
SSSSS
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yyyyy
Spice Girl!
Public Msg #1096617 *Naan* 14:37 01-AUG-98 *EXEMPT*
From: Annya (3 Replies) (Awarded 1069 Credits)
To: ** ALL **
Subj: recipe: vodka watermelon
Get a good sized watermelon and a 750ml bottle of vodka. Cut a small
hole in the side of the watermelon, drain the vodka in the hole, leave
it to soak for a few hours. Then, cut it open, scoop out the watermelon
into little balls. EAT!
Anyone one else have more recipes like this??
DDD
ooo
nnn
nnn
aaa
Annya
Public Msg #1096621 *Naan* 14:41 01-AUG-98 *EXEMPT*
From: Annya (Awarded 569 Credits)
To: ** ALL **
Subj: recipe: vodka orange
Another quick one...
Get an orange (or a few), cut the tops off, pour the vodka in until it
just starts to over-flow, put the top back on and leave to sit for a few
hours....
Lush!
DDD
ooo
nnn
nnn
aaa
Annya
Public Msg #1096907 *Naan* 16:39 02-AUG-98 *EXEMPT*
From: Kafka (1 Reply) (Awarded 550 Credits)
To: Annya
Subj: recipe: tequila jelly
Reply to #1096617
Tequila Sunrise -
Buy some orange flavoured jelly (Aeroplane Jelly of course).
Substitute vodka for water (without boiling it of course)
Make jelly.
Consume.
Umm consume after jelly sets of course.
haven't actually tried it myself yet, but heard the recipe a few years
ago from someone.....not sure if you don't need some ratio of vodka to
boiling water to actually get the gelatin to lactate or whatever ..
basically for the jelly to set....
Anyway ...
!Ēx
KaxF
K
Public Msg #1097614 *Naan* 05:27 04-AUG-98 *EXEMPT*
From: Bandito (1 Reply) (Awarded 500 Credits)
To: ** ALL **
Subj: Did you know?
Measurments.
Spoon:
1 spoon = 20ml
1 teaspoon = 5ml
Liquid measures:
1 cup = 250ml = 8fl.oz
0.5 cup = 125ml = 4fl.oz
Interesting huh?
Banana!
Public Msg #1103203 *Naan* 20:03 20-AUG-98 *EXEMPT*
From: Mikez (4 Replies) (Awarded 5000 Credits)
To: ** ALL **
Subj: Toast Recipe
1. Put bread in toaster
2. Press down lever
MikeZ.
Public Msg #1103205 *Naan* 20:05 20-AUG-98 *EXEMPT*
From: Mikez (3 Replies) (Awarded 5000 Credits)
To: ** ALL **
Subj: Boiling Water
1. Put saucepan of water on stove
2. Light stove
MikeZ.
Public Msg #1115154 *Naan* 10:35 11-OCT-98 *EXEMPT*
From: Spoonman (Awarded 650 Credits)
To: Serenity
Subj: Hmmm
Reply to #1115113
> We need more recipes in here. I've shifted through alot of the messages
> and realised that.
>
> So please, care to share? :)
SPOONMAN'S ENERGY BREAKFAST RECIPE
----------------------------------
Ingredients: Some toast, a banana. Some butter even, if you like it.
Directions: 1) Place toast in griller, cooking on both sides until
brown. Butter, if you like it.
2) Peel and fillet banana, removing all skin and stringy
bits, plus any bruises. Cut banana up into as many parts
as you have toast.
3) Mash banana on toast with a fork.
4) Eat toast. Milk with the toast compliments.
;)
"My job here, is done."
- SPOONMAN.
Public Msg #1115944 *Naan* 15:07 14-OCT-98 *EXEMPT*
From: Julia (Awarded 600 Credits)
To: ** ALL **
Subj: recipe: fluffy pancakes
2 cups self raising flour
1 cup icing mixture <icing sugar will do
4 eggs
milk
mix dry ingredients
add eggs and mix to form paste
add mils slowly.. the thicker the batter the thicker anf fluffier the
pancakes
cook on low heat
grease pan pour about .25 to .5 or a cup of batter onto the pan
when large bubbles form and burst flip over
cook till light-medium brown on both sides
makes aprox 10 pancakes
$
h HgH!
Public Msg #1116776 *Naan* 12:35 18-OCT-98 *EXEMPT*
From: Serenity (Awarded 1250 Credits)
To: ** ALL **
Subj: Recipe: Thai Style chicken stir fry!
Here is a nice recipe, please try it :)
You need:
250g chicken breasts
250g mushrooms
250g carrots
2 onions
250g broccoli
250g cauliflower
250g capsicum
4 sticks celery
2 zucchini
2 teaspoons garlic
1 teaspoon ginger
2 tablespoons teriyaki sauce, or oyster sauce
2 tablespoons soy sauce
1 tablespoon chilli sauce
2 tablespoons of chopped corriander
2 tablespoons of oil
Method:
1. Wash all vegetables. Slice mushrooms carrot and celery. Dice
capsicum and onion. Cut bruoccoli and cauliflower florets in half.
2. Cut chicken breasts into strips.
3. Heat one tablespoon of oil in pan. Add onion, garlic and ginger.
Fry for two minutes. Add chicken strips fry until lightly browned.
4. Remove chicken from pan. Heat remaining oil in pan add vegetables
stir fry for 5 minutes. Return chicken to pan. Pour in combined
sauces, heat through and serve with rice and sprinkled coriander.
SSSSS
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Public Msg #1127284 *Naan* 16:05 28-NOV-98 *EXEMPT*
From: Alt (Awarded 1000 Credits)
To: Akuma
Subj: recipe: grilled bacon mushrooms
Reply to #1127244, Reply to #112719*
> It's weird .. I love 'em :) Pretty tasteless overall, but garlic
> mushrooms tapas-style fucken rule. :)
Try this.
Get some mushrooms, and a rasher or two of bacon (depending on the
number of mushrooms).
Microwave the bacon, allowing around 30 seconds per rasher.
Dice the bacon into really small squares.
Remove the shaft from the mushroom, and put the bacon in there.
Grill the mushrooms until the mushrooms go to a darker grey (from the
usual light grey).
Add some salt/pepper, then serve. It tastes great.
You have to microwave the bacon. If you dice it raw and grill it, the
meat won't cook before the mushrooms burn. If you fry the bacon, it's
near impossible to dice. After you grill it, the bacon turns out crispy
anyway.
You just don't have to nuke the bacon until its properly cooked. 30
seconds should be more then enough.
Public Msg #1127975 *Naan* 12:23 01-DEC-98 *EXEMPT*
From: Mrindia (Awarded 1000 Credits)
To: ** ALL **
Subj: Recipe: mud cake
Ingredients:
250g butter
150g dark chocolate
2 cups sugar
1 cup hot water
cup whiskey
1 desert spoon coffee
1 cups plain flour
cup s.r. flour
cup cocoa
2 eggs lightly beaten
To Make:
Put first 6 ingrediants in double saucepan and boil until melted.
Cool.
Add flour and cocoa.
Add eggs and pour into greased pan
cook 1 hours at 180F
allow to cool [in pan]
Cover with melted dark chocolate.
Eat.
You may have to split the first 6 ingrediants into two double saucepans
to fit them all in.
keep cooking until the flour in the middle on the top is cooked [it
remains gooey and runny due to melted chockolate etc.]
Use good quality baking paper inside tin. If it refuses to move, slide
knife around edge and heat bottom of tin to melt the bottom layer of
chocolate like you would to remove a jelly.
This makes a lot of mud cake :)
enjoy :)
Mr India
Public Msg #1129659 *Naan* 17:14 08-DEC-98 *EXEMPT*
From: Alt (Awarded 800 Credits)
To: Mrindia
Subj: weird party foods!
Reply to #1129586
If you want to plan ahead for next year....
Get a 700mL bottle of vodka, and one of those 1L water containers (that
have the lids you can take completely off).
Drop a couple of peaches in there (say, 3-4) and put it away until
Christmas next year.
When you drink the vodka, it'll taste peachy.
Take a large bite out of the peach, and you may need a stomach pump.
:)
You can substitute other fruits in there. Preferably those with a more
porous skin.
You can always douse watermelon with vodka, of course. :)
Public Msg #1132439 *Naan* 16:58 19-DEC-98 *EXEMPT*
From: Annya (Awarded 800 Credits)
To: Laitha
Subj: recipe: mudslide cocktail
Reply to #1131989
Anyone else have any funky cocktail recipes with cool names that
they wouldn't mind sharing with lil ol' me ? :)
Mudslide!!
1 part Kahlua
2 part Baileys
1 part Cointreau
1 part Tia Maria
5 part Milk
Mix and pour over ice. Sprinkle shaved chocolate on top.
Bottoms up!!
Annya
Public Msg #1132528 *Naan* 02:56 20-DEC-98 *EXEMPT*
From: Elite (Awarded 800 Credits)
To: Laitha
Subj: recipe: brain haemorage cocktail
Reply to #1131989
Yeah Brain Haemorage
In a shot glass, put a bit of midori, then layer some white sambucca to
rest on top of that then layer some bailyes on top again.
Place a bit of grenadine into the glass so it streaks through the layers
to the bottom. Then slam it down :)
Yummy.
'leet
Public Msg #1132747 *Naan* 01:05 21-DEC-98 *EXEMPT*
From: Rex (2 Replies) (Awarded 1069 Credits)
To: ** ALL **
Subj: Chocolate and Pizza...
Good evening everyone,
I'd like to bring to your attention the fact that yet again, I've
subjected my body to odd forms of endurance, and have discovered
something that most certainly works.
Wnat you need:
1 x Normal, sorta, large, but not huge, slab of Snack chocolate.
2 x Pizzas [We had Marinara, Supreme and Pepperoni]
(Note: above refers to a full marinara and a half/half thing for the
other.)
Place one piece [random] of chocolate between teeth, and grab a slice of
pizza and begin eating.
The taste is quite nice.. If not adorable, and certainly a taste
experience you'll need to experience before you can reach climax again.
I *highly* recommend giving me lots of credits for this.
I also *highly* recommend trying it.
2 babbling idiots cant be wrong! [chuckle]
R e x . . .
Rex...
ReX...
Public Msg #1133106 *Naan* 02:18 22-DEC-98 *EXEMPT*
From: Nickz (Awarded 1000 Credits)
To: Dinn
Subj: recipe: eggnog
Here you go. I grabbed them randomly from the net, and both recipe's
are quite different <go figure>, so I'll paste them both here.
-----------------------------------------------------------------------
1 cup apple cider
3 cups milk
2 eggs, beaten
1/2 cup whipping cream
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons brandy
Combine all of the ingredients in a large cauldron or pot and cook over
medium heat for 13 minutes. Pour the hot eggnog into mugs and top each
serving with fresh whipped cream (if desired).
Country-Witch Eggnog is the perfect drink to serve your Wiccan friends
and family members at Yuletide (Winter Solstice) and Ostara (Spring
Equinox) sabbats. (This recipe yields two quarts.)
-----------------------------------------------------------------------
Ingredients:
12 eggs
1 lb powdered sugar
2 quarts cream (1/2 and 1/2 is ok)...depends on how thick/rich u
want it nutmeg
2 cups rum
1 cup peach brandy
Directions:
Separate yolks from the whites, set the whites aside(in fridge) Mix the
Sugar into the yolks slowly. As it gets sticky, add the rum. Put this
mix into the fridge for 2-3 hours. Mix the cream and the brandy. Put
that into the fridge. Whip egg whites until stiff. Mix the sugar and
yolks with the cream and brandy. Fold the whipped egg whites into the
main mixture. Try it out!!!!!
Sample the rum repeatedly during the preparation to ensure its quality!
-----------------------------------------------------------------------
Merry Xmas :)
...NickZ.
Public Msg #1152614 *Naan* 18:07 25-FEB-99 *EXEMPT*
From: Nickz (Awarded 669 Credits)
To: Mills
Subj: Food ??
Reply to #1152500, Reply to #1152491
> I love Indian :) yum!!!!!!! Butter chicken & gahlick naan :)
> (appropriate much).. and yeah.. lots :)............................
This reminds me of a quote from that Indian restaurant in the city :)
Read the waitor with a thick indian accent :)
Waitor: Excuse me sir but would you be wanting your pompadum with your
entree or your main meal?
Johnz: With the main meal thank you.
Waitor: Oh, most of our customers ask for them with the entree, but the
true indians have their pompadums with their mains.
Johnz: <smile>
Waitor: So tell me sir, which part of *you* is Indian?? <glances at
Johnz' lap> :)
It was amusing :)
...NickZ.
Public Msg #1175957 *Naan* 18:56 10-JUN-99 *EXEMPT*
From: Johnz (Awarded 3000 Credits)
To: ** ALL **
Subj: Bohemian Curry
Bohemian Curry (parody of Bohemian Rhapsody)
Naan-aa, just killed a man
Poppadom against his head
Had lime pickle, now he's dead.
Naan-aa, dinner just begun
But now I'm going to crap it all away.
Naan-aa, ooh-ooh
Didn't mean to make you cry,
Seen nothin' yet just see the loo tomorrow,
Curry on, Curry on,
'cause nothing really madras.
Too late, my dinner's gone
Sends shivers up my spine
Rectum aching all the time.
Goodbye every bhaji, I've got to go
Gotta leave you all behind and use the loo.
Naan-aa, ooh ooh,
This Dopiaza's mild,
I Sometimes wish we'd never come here at all...
(Guitar solo)
I see a little chicken tikka on the side,
Rogan Josh, Rogan Josh
pass the chutney made of mango.
Vindaloo does nicely
Very very spicey
ME!
Biryani (Biryani)
Biryani (Biryani)
Biryani and a naan,
(A vindaloo loo looo...)
I've eaten balti, somebody help me
He's eaten balti, get him to a lavatory
Stand you well back
Cause this loo is quarantined.
Here it comes,
There it goes,
technicolor yawn.
I chunder
No!
It's coming up again
(There he goes) I chunder
It's coming up again
(There he goes) It's coming up again, (Up again)
Coming up again (up again)
Here it comes again
No no no no no no no no no No).
On my knees, I'm on my knees, I'm on my knees
Oh there he goes
This vindaloo
Is about to wreck my guts
Poor me... Poor me... Poor me!
(Guitar solo)
So you think you can chunder and still it's alright?
So you want to eat curry and drink beer all night?
Ohh maybe, now you'll puke like a baby,
Just had to come out,
Just had to come right out in here....
(Guitar solo)
Korma, saag or bhuna,
Balti, naan, bhaji.
Nothing makes a difference
Nothing makes a difference to me
(Anyway my wind blow .)
JohnZ
Public Msg #1176686 *Naan* 21:59 14-JUN-99 *EXEMPT*
From: Johnz (Awarded 3300 Credits)
To: Bandito
Subj: Restaurants
Reply to #1176251, Reply to #1176249
> And anyway Im still waiting for a place with the perfect STEAK!
So am I. Vre, start a place up.
Armstrong's are supposed to have good steaks but I have not been yet.
Lane Cove River Steakhouse has the best rump I have had yet, but it
still isn't perfect. Their rump with mushroom sauce is really very good,
but the whole restaurant has gone off after thaving changed hands (the
steak cook is the same I believe). We've just had a few off oysters and
the like. Sad. I loved those steaks. As good as they are, the poor
services and other bad foods put me off.
JohnZ
Public Msg #1177298 *Naan* 23:45 16-JUN-99 *EXEMPT*
From: Nickz (2 Replies) (Awarded 5000 Credits)
To: ** ALL **
FILE: Health and Vitamin C
You'll be interested to know that Vitamin C is one of the few protiens
that the body can't actually store. That means, your body gets vitamin
C from the recent food you have eaten. If you stop your vitamin C
intake, then your body isn't getting any. Like fats and other things,
vitamin C isn't stored up for when it needs it.
Vitamin C is useful in helping the immune system some how :) I don't
know the details but I probably should considering I may be tested on it
next week :)
This is why "an apple a day" literally keeps the doctor away... if
you're not taking vitamin C each day, then the body isn't getting it.
The reason I'm writing this is because quite a few of us are a tad
sick from the last Clarke's Point :) So make sure you have orange
juice which is a good source of vitamin C. Having a jug today and none
for the next 5 days won't help, you need to have some every day <nods>
and your immune system will be better and fight all those little nasties
in your body :)
I thought I would attach a little diagram of what happens to you when
you're *NOT* taking your vitamin C :)
...NickZ <Ascii download to screen with option 1>
Public Msg #1178001 *Naan* 21:06 19-JUN-99 *EXEMPT*
From: Serenity (2 Replies) (Awarded 5000 Credits)
To: ** ALL **
Subj: Greek Restaurant!
Last night my mother and I went to a Greek Restaurant in Marrickville
Road Marrickville. I don't know the name of it, because it was written
in Greek.
We had Greek salad, which was really nice, and a grilled platter for two
which had shish kebabs, pork chops, quail, and lamb chops done in nice
herbs, served with chips. And nice hot crusty rolls.
The food was superb. I thoroughly enjoyed it.
SSSSS
eeeee
rrrrr
eeeee
nnnnn
iiiii
ttttt
yyyyy
Public Msg #1178020 *Naan* 23:50 19-JUN-99 *EXEMPT*
From: Mikez (1 Reply) (Awarded 10000 Credits)
To: Serenity
Subj: Greek Restaurant!
Reply to #1178001
> We had Greek salad, which was really nice, and a grilled platter for
> two which had shish kebabs, pork chops, quail, and lamb chops done in
> nice herbs, served with chips. And nice hot crusty rolls.
Ella Vre!
"shish kebab" is an Arabic word!! You had "souvlakis"!!
Don't Fuck With the Greeks
MikeZ.
Public Msg #1178154 *Naan* 19:30 20-JUN-99 *EXEMPT*
From: Angelove (2 Replies) (Awarded 1000 Credits)
To: Vead
Subj: !@#$
Reply to #1178152, Reply to #1178150
> Would you mind telling us how to make these lovely drinks?
Hazelnut Whirl:
Ice
Half a nip of baileys, kahlua, frangelico
Cream
Whip all that in a blender and then sprinkle some cocoa on the top
Cock Sucking Cowboy:
2/3 butterscotch schnapps
1/3 baileys
Layer the baileys on the top
Oh, and i also made a B52 last nite too...
Hmm...i think it was 1/3 kahlua, 1/3 baileys, 1/3 cointreau...it looked
soooo funkee... :)
And one shottie that looks hell cool is death! :)
Dont remember whats in that...i think its bottom layer of black sambucca
and cointreau (it was a clear inkahol on the top)
xoxo AngeL xoxo
Public Msg #1178847 *Naan* 22:14 22-JUN-99 *EXEMPT*
From: Angelove (1 Reply) (Awarded 500 Credits)
To: Kezza
Subj: !@#$
Reply to #1178217, Reply to #117815*
> Is a B52 the same as a QF?
No, a QF has 1/3 kahlua, 1/3 midori, 1/3 baileys...
They are sooo yummy! The baileys leave this coffee taste on your
lips... :)
xoxo AngeL xoxo
Public Msg #1182341 *Naan* 14:47 06-JUL-99 *EXEMPT*
From: Lisa (Awarded 3000 Credits)
To: Arnie
Subj: eggplant
Reply to #1178610
> does anyone have some decent recipes which incorporate eggplant
[nod]
Eggplant Fritters
It has beer in it! [yay]
Preparation time:: 40 minutes + 20 minutes standing time
Total cooking time: 15 - 20 minutes
Serves 4-6
(Yogurt Dip)
200g natural yoghurt
2 tablespoons finely grated onion
teaspoon dried mint leaves
teaspoon salt
pinch ground cumin
1 large, long eggplant
1 tablespoon salt
2 tablespoons besan flour (ckickpea flour)
cup self-raising flour
cup besan flour, extra
2 eggs, lightly beaten
cup cold beer
2 teaspoons lemon juice
2/3 cup olive oil, for shallow frying
1. To make Yughurt Dip: Beat all ingredients in a small bowl until well
combined. Cover bowl with plastic wrap and refrigerate.
2. Cut eggplant into 20 slices, each about 5mm thick. Sprinkle both
sides of each slice with salt. Leave in a colander for about 20
minutes. Rinse the eggplant, drain well and pat dry with paper towels.
3. Combine the 2 teaspoons besan flour and pepper on a sheet of
greaseproof paper. Dust the eggplant slices lightly in seasoned flour
and shake off excess.
4. Sift remaining flours into a medium bowl; make a well in the centre.
Add eggs, beer and lemon juice all at once. Beat until all liquid is
incorporated and batter is free of lumps.
5. Heat oil in a large heavy-based frying pan. Using forks, dip fluored
eggplants into batter a few pieces at a time, drain off excess. Cool in
oil over medium-high heat for 2 minutes or until underside is golden and
crisp. Turn fritter over, cook other side. Transfer to a large plate;
keep warm. Repaeat with remaining batter and eggplant. Serve with
chilled Yoghurt Dip.
A good way to keep the fritters warm is to heat up the plates in the
microwave (unless the plates are not microwavable).
Nickz you have no idea how frustrating it is to not be able to use
[control] [delete] when you make as many typos as I do. :(
Public Msg #1188370 *Naan* 18:33 30-JUL-99 *EXEMPT*
From: Nickz (2 Replies) (Awarded 5500 Credits)
To: Scarlet
Subj: Nicholas made a pie!!
Reply to #1188362
> Nicholas started off making a pie last night around 11pm, and it was
> ready by 5am to eat!!!!!!
Ok, here's how I made it :) This is for one LAARRRGE family pie.
I started with 1kg of mince meat, and defrosted it :)
I then put a little oil in a pan and fried a little more than half a
small onion until it browned. Then I added the mince and kept stiring
it until it browned. I added 5 dessert spoons of curry powder <it was a
curry pie> and little <half a teaspoon?> of chilli. I continued to cook
and stir it until the meat absorbed a lot of the juices.
THEN!! I grabbed a bowl and put into it 6 heaped dessert spoons of
Gravox, added a little water, and made it a paste. Then I added about
an extra cup or two of water and disolved it all. Then I poured the
gravy mix into the meat and shit while it was cooking. The purpose of
the gravox isn't just the flavour and the filler, but also the
thickener, so I added water after that and kept stiring until it was the
right consistency. Then I sprinkled a little sugar into it as well and
added salt to taste. Be careful because the gravox is salty already.
Then I continued heating it for another 2 mins, stiring occasionally,
and then left it to cool while I got started on the pastry :)
Making the pastry was by far the longest job because it takes AGES to
knead the dough, and makes your arms very sore while at it :)
Anyway, basically I sieved a lot of flour, like almost a whole packet
of it. I then grabbed about two thirds of it in a bowl, made a little
well in the center, put in a dab of melted butter, and then kept adding
water to the center while stirring it <from the center, like a whirlpool
:)>, as more flour got mixed in from the edges, I kept adding more
water, until all the flour was mixed in and it was a sticky dough
consistency. Then I had to start stirring and stirring and adding flour
until the wooden spoon was about to snap :)
Then its time to get in with the hands and start the kneading :)
Basically get a clean bench, pour flow down, dump the dough on it, and
knead and knead and knead for hours, while throwing more flour over it,
your hands, and the bench. It takes AGES... Eventually the dough loses
its stickiness, but you keep doing until it passes the Dough Test :)
That is, you roll it into a ball, poke it, and it should kinda spring
back slowly to close the hole. Then you know it's right.
I then took two thirds of this dough for the base. I grabbed a round
bowl <1 foot diameter??> and painted butter all over it. Then I rolled
out the dough as thin as possible and placed it into the bowl as the
base. Then I prick it with a fork so that air can escape during
cooking.
Then I needed to turn the rest of the dough into flake pastry for the
top. Basically you roll it out, paint the surface with butter, and fold
it. You repeat this process over and over again until its been
painted with butter and folded about 10 times, causing hundreds of
little layers :)
Then I rolled it out as flat as possible, poured my pie mixture into
the bowl, layed the flake pastry over it. Clamped the edges of the top
and bottom pastry together with my fingers all around, trimmed off the
excess pastry, poked holes in the top with a fork, and then baked it in
a pre heated oven, at a LOW temperature, for about 55 bloody minutes <or
until its nicely browned on top>.
Then let it cool a little and YOU HAVE A CURRY MEAT PIE FROM
SCRATCH!!! :)
If you eat it just after making it, the insides will run everywhere :)
if you let it cool though and then later <or the next day> just reheat
slices to eat, then the inside stays firm like a real pie.
Cheers! ... NickZ :)
Public Msg #1188807 *Naan* 02:23 02-AUG-99 *EXEMPT*
From: Rex (1 Reply) (Awarded 5000 Credits)
To: Nickz
Subj: Nicholas made a pie!!
Reply to #1188715, Reply to #118865*
> > > MAybe you should taste his pie first before you said that (:
> >
> > Good point! :)
>
> Rex saw and tasted my pie.
>
> REX!!! Give them a description please!!!
>
> ...NickZ.
The Pie NickZ created. (A Synopsis of Terrific Pie Making) [First Pub:
99]
The Pie:-
The pie looks amazingly and totally the same as a common Warner Bros
cartoon.. That being roughly 30 cm width, circular and marked with
holes.. It also contains the obligitory 'edging' lovingly pinched by
human fingers. It has an enormously high feel as a "Homestead Creation
packed deliciously high with natural ingredients and good ol' know how."
On closer inspection, the crust and indeed all the pastry are shown in
full glory as the level of completeness in cooking is shown. Truely this
pie was created by a handiman of great skill.
The Taste:-
The taste of this truely magnificent pie is unearthly, with all the
flavours of the curry bursting through in joy to tickle your tastebuds.
The meat is excellent, With not the smallest hint of fat, the
outstandingly juicy meat carries the flavours home and supplies the
perfect response to the need for culinary excellence.
The Summary:-
Truely an amazing feat demonstrated by Nicholas. The pie is
outstanding, and quite certainly supplies a feeling of "Moreish", After
the miniscule piece I managed to consume I definately wanted more. Sadly
I wasnt able to, though I am sure I will at some later stage.
Thank you and goodnight.
R e x . . .
Rex...
ReX...
Public Msg #1189301 *Naan* 22:20 04-AUG-99 *EXEMPT*
From: Johnz (1 Reply) (Awarded 5000 Credits)
To: ** ALL **
Subj: CURRY RECIPE
There are lots of different curries. Here's a generic style of
curry. I usually just make it up as I go. But here are some
ideas. You can totally vary it as you please. Ideally, spices
should be roasted and ground.
Serves 6
INGREDIENTS
============
1 kg chuck steak
1 tin (425g) whole peeled tomatoes
1 heaped Tbs tomato paste
3 large onions (sliced into segments)
ghee or butter for frying
500g tub fresh yoghurt
bunch fresh corriander (chopped)
2 bay leaves
12 small curry leaves
2 cm cubed fresh ginger (grated)
4 cloves garlic
2 small red chillies (adjust to taste)
1-2 Tbs tamarind puree
Salt and sugar to taste
CURRY PASTE (Use bottled like Patax or...)
============
2 Tsp turmeric
2 Tsp ground cummin seed
2 Tsp ground corriander seed
1 Tsp ground paprika
1 Tsp ground black pepper
Tsp ground cardamom
Tsp ground mustard seed
Tsp groun cloves
Tsp ground cinamon
Tsp ground nutmeg
Tsp fennel seeds
Tsp whole aniseed
METHOD
=======
Cube the beef and place in a bowl with 2 Tsp of the curry mix
(or additional spices). Mix in the yoghurt and leave for a few
hours to marinate. Grate the canned tomatoes and put aside with the
remaining juice in the can.
On a high flame, fry the garlic and ginger in the ghee (do not
brown). Add the chilli and onions and fry. When the onions
turn very light brown, add the spice mix and fry for a further
two minutes. Toss in the chopped corriander, bay leaf, and
curry leaves and cook for a further minute.
Add the meat and yoghurt mix and cook for 5 minutes. Add the
tomato and stir in the tomato paste.
Add salt and sugar to taste (could be as much as several
teaspoons of each). Add enough of the tamerind puree and lemon
juice to give a pleasing tang.
Simmer for at least an hour or until meat is tender,
occassionally stiring. Add water occassionally to stop it
drying up and burning.
Serve over steamed basmati (or jasmine) rice and pappadoms on
the side.
JohnZ
Public Msg #1190428 *Naan* 13:48 10-AUG-99 *EXEMPT*
From: Pengo (1 Reply) (Awarded 5000 Credits)
To: Nickz
Subj: Chicken and Vegetable Pie from scratch!!
I got hungry last night so I thought I'd make a pie from
scratch. But to top Nickz I thought I'd have to make it a
chicken pie. (and we didn't have any mince)
I started at 2:15am and worked away until 2:19am. Here's how I
did it:
First off I got all the ingredients ready: flour, chicken,
margarine, carrots, peas, full cream milk powder, modified
starch, soy protein, salt, whey, sugar, herbs & spices
(they're a secret, so private mail me if you need to know),
preservative (223), water.
I can't remember exactly how I made the pie. It sort of
just came together. But I do remember what I used to make the
pastry glaze: Milk solids non fat, mineral salts (500, 450),
maltodextrins, antifoam (900) and vegetable gum (464).
Okay, now you should have a pie with approximately the follow
nutritional information (per 100g): 970 kJ energy, 9g protein,
11.3g fat, 25.2g total carbohydrates (2.6g sugars), 330mg
sodium and 170mg potassium. If you've got radically different
figures then go back and start again.
Now the tricky part is the cooking. First off the pie should
be frozen but I'll give instructions for thawed pies too.
First off remove pie from tray. Wrap frozen pie in absorbent
paper and allow ends to be open. Place into microwave oven
towards outer edge of turntable. Select high power. If frozen
heat for approximately 3 - 3 minutes. If thawed: 2 minutes.
Allow 1 minutes for each additional pie. Allow pie to stand
for 2 minutes before serving.
I never let anyone else taste my pie so I can't tell you what
everyone thought, but it was tasty for me!
Pengo.
Public Msg #1190445 *Naan* 14:41 10-AUG-99 *EXEMPT*
From: Mrindia (Awarded 5000 Credits)
To: ** ALL **
Subj: crumpets
crumpets recipe:
15g compressed yeast
1 egg
1 cup milk
4 cups plain flour
1 tsp salt
CRUMBLE yeast into bowl
ADD slightly warm milk & eggs
GRADUALLY beat in flour and salt. Blend until smooth
ADD extra milk to make mixture slightly thicker than that for
pancakes
STAND mixture in a warm place or in frypan set at SIMMER and allow
to rise - 1 hours
HEAT frypan to 8-9 and grease lightly
POUR mixture into crumpet rings or egg rings
COOK until brown underneath and firm ontop.
and they come out JUST like the ones you buy in the shop!!
for an interesting change, add 1 cups of your prefered beer inplace of
milk. works well with stout.
enjoy :)
Mr India
Public Msg #1194484 *Naan* 19:31 02-SEP-99 *EXEMPT*
From: Midnight (Awarded 5000 Credits)
To: ** ALL **
Subj: Chicken Chilli Soup
This is a meal i have made on several occasions as a main, and never
fails to please. A substatial (if not warming) main meal soup of
Chicken, vegetables and beans flavoured with chilli.
accompany with garlic bread or crust maize bread.
ingredients
125g (2/3cup) red kidney beans
90g (1/2cup) haricotbeans
60g butter
1 medium onion, chopped
2 garlic cloves, crushed
4 boneless chicken thighs, skinned and chopped
1 bouqet garni,
625ml (2 1/2 cups) good chicken stock
400g (roughly, little less is ok) can chopped tomatoes
1-2 decent teaspoons chilli powder (vary accoding to
taste)vary chilli according to
taste)
(oops what happend there!)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 stick celery, sliceds of
celery
(double oops) ry=celery
250g turnip or swede
(diced)
2 courgettes (zucchini) sliced
1 tablespoon chopped parsley (fresh)
salt and peper to taste
1/ soak the kidney beans and haricot beans in cold water overnight.Drain
2/ put the soaked beans in a large pan, cover with water and bring to
the boil. Boil for about 10 mintues, then lower the heat, cover and
simmer for one hour, topping up boiling water as needed. Drain and set
aside
3/Melt the butter in a large pan. Add the oinion, garlic and chicken
and saute for about 5 minutes. Add the bouquet garni, stock, tomatoes,
chilli powder, tomato paste, Worcester sause and vegies. Stir well, and
bring to the boil. Cover and simmer for about 25 minutes, until
vegetables are tender
4/ dicard the bouquet garni. Stir in parsley and beans into the soup,
reheat and season with salt and pepper to taste. Serve hot.
for a variation, replace the turnip with diced carrots and flavour the
soup with one tablespoon of chopped fresh coriander instead of parsley.
Midnight
Public Msg #1194622 *Naan* 10:25 03-SEP-99 *EXEMPT*
From: Johnz (2 Replies) (Awarded 600 Credits)
To: ** ALL **
Subj: Tetsuya's
Tetsuya's is a restaurant in Rozelle and is meant to be the best in
Sydney (of course this is always subjective but I think even the other
restauranters take their hat off [pardon the pun] to Tetsuya).
Hey, I wonder if that's where the expression came from?
Anyway this guy serves up Japanese food with a French influence. It
really is bizarre and it's a set 7 course meal at $100 per head. Not
really a lot for a once off thing so you can say you have eaten food by
one of the best chefs in the world (he is internationally reknown).
You have to book over 3 months in advance (serious) and he is flooded
with international and local faxes alike from people wanting to secure
their next visit.
I am fortunate enough to have gone there (and been shouted) and it
really is clever artistic and unique food. But does it beat a good
steak? :-)
By the way, Tetsuya (yeah he's Japanese) is an untrained chef. He
started as a dish washer monkey boy and worked his way up (hehe). But he
has stated in an article I once read that he agonises over every
creation and sometimes spends a year getting it right before serving it
up - so don't feel too bad if your "spunds 'n cheese" attempt at home
doesn't work the first time :-)
Please reply else Bandito will cry :-)
JohnZ
Public Msg #1194623 *Naan* 10:39 03-SEP-99 *EXEMPT*
From: Johnz (Awarded 5000 Credits)
To: ** ALL **
Subj: NAAN RECIPE
I have posted a Naan recipe before but it was never exempted which
really amazes me because this one was:
---------------------------------------------------------------------
Public Msg #968700 *Naan* 20:01 26-SEP-97 *EXEMPT*
From: Lestat (9 Replies) (Awarded 500 Credits)
To: ** ALL **
Subj: Hey! :) Cheese..!
Cheese is cool, hey? :)
Public Message
---------------------------------------------------------------------
Ok, dummy spit over :-)
Ingredients: 50g yeast. 1 Tbls yoghurt. 675g plain flour. 2 Tsp sugar.
Water. (Garlic, butter and corriander leaf for variation.)
Method: Dissolve yeast in a little luke warm water.
Mix flour and sugar in bowl and make well in centre.
Add yeasty water mix.
Add youghurt to some lukewarm water and mix into flour to make
required dough.
Knead until well combined.
Leave to rise for 2 hours.
Knead back to original size.
Divide into 4 parts and roll into thin naans.
One at a time, put on foil and grill in griller (medium heat).
When it develops brown patches turn over and repeat.
You end up with perfect levened (layered) naan.
My improvement:
Make up garlic butter (to taste) as for garlic bread.
Instead of previous mehtod, grill one side of naan only.
Turn over and brush with garlic butter micture.
Grill till cooked.
Srpinkle with a little chopped fresh corriander leaf.
You will surprise yourself with this recipe!!
Note: Start 3 hours before you actually wanna eat them :-)
JohnZ
Public Msg #1194645 *Naan* 15:34 03-SEP-99 *EXEMPT*
From: Midnight (1 Reply) (Awarded 5000 Credits)
To: ** ALL **
Subj: Hot Chicken Salad With Mango
On a roll with the chicken here, this is a recipe shown to me by a chef
who works up at Noosa, German chap (good cooks those Germans)...
Mediallions of Chicken, crisp fresh Snow Peas, Cashews and ripe mango ;
the perfect tongue tempter! Espiecially mingled with the flovours of
Sesame, coriander and limes. Be certain the mango is ripe, golden and
ready to use. pick mangos with a good sweet scent.
125g snow peas
1 ripe mango (good size)
60g salted Cashews
3 skinned chicken fillet breasts
1 1/2 tablespoons of seasame oil
5 tablespoons groundnet oil
1/2 clove of garlic, crushed *avg size )
2 tablespoons sherry vinegar
grated rind and jiuce of 1/2 lime
pinch of sugar
pepper to taste
handful of coriander leaves
TO GARNISH
1 1/2 tablespoons of toasted sesame seeds
1/ top an tail the snow peas. Blanch in boiling water for a few
seconds then refresh in cold water and drain. Peel the mango, cut the
flesh away from the stone and slice thinly. Place in a salad bowl with
the snow peas and cashews
2/ Cut the chicken breasts crosswise into thick slices and, using a
rolling pin, flatten the slices between a couple sheets of greaseproof
paper or plastic wrap if your desparate to give thin "Mediallions"
3/ Heat the sesame oil and 2 tablespoons of Groundnut oil in a large
frying pan Add the chicken pieces, a few at a time, saute for 2-3
minutes, turning once until lightly browned and cooked right thru (a
moderate heat setting is avised so not to burn your meat) Trasfer to a
plate and keep warm until all pieces are cooked
4/ Add remaining oil to the pan with garlic, sherry vinegar, lime jiuce
and sugar. Season with peper to taste, and heat gently.
5/ Add the chicken pieces to the salad with the lime rind and coriander
leaves. Spoon over the dressing and toss gently into the mix. Sprinkle
with Sesame seeds and Serve Immediately.
Serves 4
This is one hella meal, so give it a shot.
Prove to mum you can cook
Midnight
Public Msg #1195262 *Naan* 16:40 06-SEP-99 *EXEMPT*
From: Midnight (Awarded 1500 Credits)
To: ** ALL **
Subj: prawn and leek rice
this meal will take baout 10 mins to prep up for, and 20 minutes to
cook, fast, and easy.
1 tbs olive oil
2 medium leeks, thinly sliced, washed and dried
3 celery sticks, diced wel
250 grams mushroom flats (tho i used oyster mushrooms! hehe), sliced
3 garlic cloves, finely chopped
330grams (1 1/2 cups) aborio rice
750 mls (3 cups) good chicken stock (use real stock if you can, not the
cube rubbish)
300 grams medium sized green prawns, peeled with tails intact, deveined
1 bunch fresh parsley, chopped
Salt and ground pepper to taste
Method
heat the olive oil in a large, heavy based saucepan over medium heat.
Add the leeks, celery, mushrooms and garlic. Cover and cook for roughly
5 minutes, stirring occasionally, until the leeks are softened slightly
Add the rice and cook, stirring, for 1 minute or until the rice looks
kinda glassy. Add the stock and bring to the boil, then reduce heat to
medium-low and simmer, covered for 10 minutes, or until almost all
liquid is absorbed and the rice is just tender.
Add the prawns, cover and cook for a further 3-4 minutes, or until just
cooked. Add the parsley, season well with salt and pepper, and stir
gently. Serve immediately.
Midnight
Public Msg #1195270 *Naan* 17:09 06-SEP-99 *EXEMPT*
From: Laitha (Awarded 2000 Credits)
To: ** ALL **
Subj: Melting Moments:)
Ingredients: 250g butter
1/3 cup icing sugar
1 cups plain flour
cup cornflour
Lemon Cream Ingredients: 60g butter
cup icing sugar
1 tsp grated lemon rind
3 tsps lemon juice
Cream (ehahea:)) butter and sugar until light and fluffy:) Add sifted
flours, mix well. put mixture into piping bag fitted with fluted tube.
Pipe rosettes on to lightly greased oven trays, bake in moderate oven
(190-200) 10-12 mins, until pale golden brown. Cool on wire rack. Join
biscuits with lemon cream (if you want:))
Lemon Cream : Beat butter until smooth, gradually add sifted icing
sugar, beat until mixture is light and creamy. Beat in lemon rind and
juice. :)
Makes about 30 complete biscuits (if you don't eat the uncooked
mixture.. hehe:))
Even I can make this.. obviously very easy,.. and tasty as:) [nods]
shellhellelllll
msh
Public Msg #1195271 *Naan* 17:25 06-SEP-99 *EXEMPT*
From: Laitha (1 Reply) (Awarded 1500 Credits)
To: ** ALL **
Subj: hmm.. :)
This might be pretty useless to the majority of people, but it's
helpful if you have no idea:) [nodding] :)
--- Oven Temperatures ---
_Electric_ _Gas_
Very Slow 120 120
Slow 150 140-150
Moderately slow 160-180 160
Moderate 190-200 180
Moderately hot 220-230 190
Hot 250-260 200-230
Very hot 270-290 250-260
Hehe:) Most recipe books these days say temperatures to cook at, but
some of the old ones use the above terms. :) [nods] If your recipe used
farenheit temperatures, get a new recipe book. :) :)
hehe:)
shellhellelllll
msh
Public Msg #1195682 *Naan* 20:12 07-SEP-99 *EXEMPT*
From: Scarlet (Awarded 3000 Credits)
To: ** ALL **
Subj: Pie? IMPOSSIBLE!! :)
Feel like something sweet after dinner, but you couldn't be bothered
cooking it?! Well, read on!!! :) <and you'll get a free set of steak
knifes!!> ...err... :)
Well, remember that "Impossible Pie" I raved on about a while ago??
Well, here's how you do it:
You'll need:
4 eggs 2 cups of milk
2 cups of milk 1 cup sugar
1 cup coconut 2 teaspoons vanilla
1/2 cup plain flour 1/2 cup margarine (melt it!)
Method:
MIX IT ALL! :)
And that's it!! It couldn't get more simple!! Bake it for 50-60mins in
a greazed 25cm pie plate. You can serve it hot, but I think it taste
better cold. :)
The flour falls to the bottom, forming the "crust" of the pie, the
coconut floats to the top, and the centre is a custard!! And it does all
this in the oven!!!!! Truely, it's *THE* best dessert - both in taste
and in preparation time. PLEASE - let me know if you like it as much
as I do!!!! :)
-*Scarlet*-
...In fact, I'm going to make one now!!
Public Msg #1196006 *Naan* 22:40 08-SEP-99 *EXEMPT*
From: Scarlet (Awarded 3000 Credits)
To: Bandito
Subj: French
Reply to #1195801, Reply to #1195539
> Vre what about the one at Broadway I think its called the Snail or
> somthing?!?!?!?!?!?! Whos been here?!?!?!?!?!?
<Nods> "The Little Snail", and Nicholas - it *was* my birthday!!!! :)
It's $25 for a three-course meal, and you have quite a large selection
(with a few dishes, like frogs legs, being additional to the $25).
Apparently it's quite popular now, and bookings are essential!! It's
135 Broadway, Ultimo. The phone number is 9212 7512.
-*Scarlet*-
Public Msg #1196321 *Naan* 14:02 10-SEP-99 *EXEMPT*
From: Johnz (1 Reply) (Awarded 3000 Credits)
To: Bandito
Subj: French
Reply to #1196264, Reply to #119596*
> Ive seen this resturant, often drive past this resturant often say "we
> should go in and try it out" but never have :)
OK. It is a French restaurant serving genrally French cuisine. It only
costs $25 for a three course meal, though some of the entree's are like
an extra $5.
Entrees are things like traditional snails, frog legs and slightly less
offensive stuff.
Mains are meats like emu/ostrich/kangaroo or less obscure ones like
chicken/beef. I find their sauces a bit over-powering and unsubtle.
Desserts are nice enough like the mango bavarois.
It's not a flash French restaurant by any means, but the food is decent
and the decore is noce. It's BYO which keeps the night "cheap", so it's
a really enjoyable dinner that everyone can afford.
The biggest let down is the coffee. It is not espresso type but just the
continual drip filter thingy like you have in a convention room. That
sucks cock. Else it's pretty good. Worth a try. It's have to be at the
top of a "Cheap Eats" category without being scummy.
JohnZ
Public Msg #1196409 *Naan* 22:32 10-SEP-99 *EXEMPT*
From: Nickz (1 Reply) (Awarded 5000 Credits)
To: Bandito
Subj: French
Reply to #1196264, Reply to #119596*
> SO WHERES OUR REVIEW MALAKA!?!?!?!?!?!?!?!?!?!??! :)
Review?????? Welllllllllllllll... it just so happens that tonight, we
went to "The Little Snail" <hic> :)
My review? Well I can't complain about the company :)
But besides that, at first I was looking at the portions of food I was
given and thinking "I may have to go for a hot dog after this!".. I
came to the conclusion that someone opening a hot dog stand down stairs
would made a lot of money from most people who left the restaraunt
hungry :) What can I say? I eat like Rosanne :)
However!!! I was mistaken! Because, the main <trout I think.. dunno,
that was too many glasses ago> was actually quite filling. But, looking
at Rex's dish <Kangaroo>, I think I would have been hungry after it.
How it works is, it's a fixed $26 which covers entree, main, and
dessert. For some reason I thought that the restaurant used to be on
the pricey side, however "$26" all up isn't too bad! <well it actually
cost $30 each by the end of it>.
The food was quite good. I can't say I was disappointed with the
quality of food. The wine I brought with me out of my cellar though was
another matter :)
As for the service, well, I've seen better. I can't even remember the
incidents though but there were a few, and for staff who were trying to
be "professional", they came across as "not too professional at all".
When he came up, he asked what we wanted, so Rex starts to tell him
and half way through Rex ordering the waitor babbles 2 words we couldn't
understand and then just walks off :) Rex was left blinking in
disbelief, as were the rest of us :) He returned a minute later though
and continued as if he never left. Not even an apology.
Also I remember he took my plate and left my dirty cutlery there.
However this *may* have been my fault because I may have taken them off
the plate. I can't remember. However, he did take them away later.
But either way, I had my bottle with me so I was happy :) Only cost
$30 for once, and the food wasn't too bad. Luckily I ordered the fish
as the main which was quite large, hence I wasn't hungry by the end of
it as I suspected, and as for the service, well, Jylz could have done a
better job of it :)
Now, where's your review on my review? :)
...NickZ.
Public Msg #1196410 *Naan* 22:38 10-SEP-99 *EXEMPT*
From: Mikez (1 Reply) (Awarded 6000 Credits)
To: Bandito
Subj: French
Reply to #1196264, Reply to #119596*
> Ive seen this resturant, often drive past this resturant often say
> "we should go in and try it out" but never have :)
We went tonight. I asked everyone who went to reply to your message but
not to read each others reply (so as not to be swayed).
Ok, it's not a great restaurant but it's not bad. There is a set "menu"
in the traditional French style. It costs $26 per head and you can pick
from a range of Entrees, Mains and desserts. Some dishes are an extra
$2. The waiters/waitresses are untrained and stupid. At one point,
while Anthony was actually speaking and ordering, he walked off...he
actually walked away in the middle of a sentence. Then they proceeded
to break a cork in the bottle. If you go to this place, be prepared for
bad service.
Now, the food isn't too bad. I had French Onion soup (good) and fried
liver in pepper sauce (also good). It's well prepared and decorated
like a French restaurant. The portions aren't huge so you may be a
little unsatisfied at the end.
All up, umm...6/10. Not bad and you won't hate it. All dishes were
good and well prepared but the small portions may annoy you. Order lots
of garlic bread and stuff to fill it out.
MikeZ.
Public Msg #1196896 *Naan* 01:07 14-SEP-99 *EXEMPT*
From: Johnz (Awarded 3000 Credits)
To: ** ALL **
Subj: BACON LIVER FLAN
Bacon Liver Flan with Croutons and Rhubarb Jus
==============================================
250g bacon rashes
400g liver (lambs fry)
1 onion
1 Tbsp gravox powder
3 Tbsp butter
1 Egg (60g)
4 Slices bread
Tsp garlic (crushed)
1 Fresh rhubarb stalk
cup Vegetable stock
cup Port wine
cup Plain flour
cup Self-raising flour
Salt and pepper to taste
The Flan filling
================
Chop the onion, bacon and liver into small portions and fry
with a little butter. When the onions are golden, add the
gravox and a little water and reduce to a thick casserole.
Salt and pepper to taste.
Mix the two flours. Bind in Tbsp butter and a pinch of salt.
Add water to make a thick but stringy dough. Lay this onto a
pie dish and spoon the cooled casserole mix on top. Beat the
egg and pour it on top to seal off the flan. Bake for 45 mins
at 180C or until cooked.
The Croutons
============
Cut the bread into little squares (1cm) and fry in the
remainign butter and garlic till they go crisp and light
brown. Take out and dry on paper towel.
The Jus
=======
Meanwhile, blend the rhubarb, vegetable stock and port into a
thin puree. Transfer to a pan and simmer this until it is
reduced by half. Should produce a dark thick sauce. If it is
too thin it will make the flan soggy, so be careful here.
Now, pour the jus into a plate till it covers the bottom. Put
a large slice of the flan on the plate and then decorate with
the croutons placed into the sauce at the sides of the pie
wedge.
This is an old Swiss favourite of mine!! Enjoy!
JohnZ
Public Msg #1197090 *Naan* 02:50 15-SEP-99 *EXEMPT*
From: Kev (Awarded 5000 Credits)
To: ** ALL **
Subj: Creme Caramels
They're creamy, they're caramelie, they're fabfuckingufuckinglous!
4 of the little thingies
250mls Milk
2 Eggs
25g Sugar
trace of vanilla essence
<caramel>
60g Sugar
45 mls water
Make the caramel by boiling the sugar and two thirds of the water to a
golden brown colour. Stop the cooking process by adding the rest of the
water <although don't add too much, because this can fuck your things up
good and proper>
Pour the caramel into the bottom of a mould.
<Custard stuff>
Warm the milk in a saucepan
Whisk the eggs and sugar together and pour into the milk. Mix well.
Strain through a fine strainer and pour into the moulds <try to layer
the custard on top of the caramel>
Clean the edges, put the moulds into a tray <water about 1/3rd the way
up the mould> and poach for about 45 minutes at 165degC
<nods> take out of the oven, chill, and serve
Easy as piss really :)
Public Msg #1200042 *Naan* 15:28 10-OCT-99 *EXEMPT*
From: Johnz (1 Reply) (Awarded 5000 Credits)
To: ** ALL **
Subj: BREAD MACHINES
I couldn't sleep this morning so I got up and made bread at 7am.
Why?: Because I have a bread machine.
Why?: 'Cause we bought it for mum. I thought they were a gimmick. I
thought I'd be the last one to own one.
Why?: 'Cause any cock can make bread for free.
Really?: No! The bread you (probably) make at home is doughy and usually
tastes too yeasty. The bread machine makes perfect professional-
tasting bread.
Really?: Yep! Even better than bread you buy because it is warm and
crusty.
How much?: Between $150 and $180 for a good one. Don't go beyond that.
Why get one?: You can't stuff up. It's great to create your own food.
And you can invent your own shit. You can decide, "I'm
gonna make chilli pumpkin linseed bread" and the fucker
can't go wrong.
JohnZ
Public Msg #1200860 *Naan* 00:10 16-OCT-99 *EXEMPT*
From: Mouse (3 Replies) (Awarded 5000 Credits)
To: ** ALL **
Subj: Dieting? ;-)
Pasta - Latina is ok
Grains - Rice, Couscous, Polenta, Oats and Barley
Breakfast Cereals - Special K, Sultana Bran are the best
Legumes - Chickpeas, Navy Beans, Barlotti Beans, Lentils,
Baked Beans
Vegetables - Potatoes!!!, Corn, Sweet Potato
Fruit
Breads
Speciality Breads - Bagels, Fruit Loaf, Turkish Bread, Pita Bread,
Low Fat Dairy - Kraft 98% fat free cheese slices & low fat
cottage cheese(only low fat cheese that is
actually low fat), Lite White/Shape Milk
Low Fat Desserts - Apple Pies, Ice Cream, Chocolate Mousses
Snack Items - Air Popped Popcorn, Pretzels, Breakfast Bars,
Snack Bars, Low Fat Crackers, Low Fat Chocolate,
Low Fat Cookies, Low Fat Muffins
These include : Players Pretzels, Lanes 97% fat free crackers,
Mars Bar Lites, Paradise 50% fat free biscuits
-green packet, Muffin Break-low fat muffins,
Uncle Toby's baked fruit bars.
Carbohydrate foods are the answer to being lean, well and free forever.
They give your body the energy that it needs without the excess fat. By
eating these foods now, you will start to lose weight and feel truly
nourished and sustained.
Protein options listen from lowest to highest fat.
Egg White - Omlettes
Turkey Breast
Chicken Breast
Fish - (preferrably not salmon, sardines, mackerel or
swordfish)
Legumes
Low Fat Tofu
Low Fat Dairy
The next two proteins are super high in fat.
Red Meat
Eggs-the yolk
Mouse.
Public Msg #1201583 *Naan* 21:08 19-OCT-99 *EXEMPT*
From: Greedy (Awarded 5000 Credits)
To: Mouse
FILE: Dieting? ;-)
Reply to #1201419, Reply to #120132*
> > High Carb, Low Protein foods increase the level of seratonin
> > available in your brain. :) :)
>
> What's seratonin and what is it's purpose? ;-)
Its in the attached file. :) :) ASCII download to read. :)
> Or, even more challenging, write up a diet that "I" would eat. ;-)
> ;-) ;-) ;-) ;-)
Umm....... Cheese? :) :)
Watch the traps though. :) :) Oh, that reminds me.... My boss found a
mouse trap at his house with 2 mice in it. :) One was prolly eating the
cheese and not setting it off, and the other one decided it must be
safe, so went and ate from the other side...
Greedy! :)
Public Msg #1201919 *Naan* 10:19 22-OCT-99 *EXEMPT*
From: Johnz (1 Reply) (Awarded 5000 Credits)
To: Bandito
Subj: Dieting? ;-)
Reply to #1201907, Reply to #120187*
> Somone get a guide of how tall to how much you should weigh thingo...
> Thanks! :)
It depends on your frame size. Generally though:
Height Weight (man) Weight (woman)
-------------------------------------------------------
155 51 - 64 48 - 61
160 53 - 67 50 - 64
165 56 - 71 54 - 68
170 60 - 75 57 - 72
175 64 - 79 61 - 76
180 67 - 84 63 - 79 (178 cm)
These are approximate and I know it's a wide range. If you're not sure
about your frame size, just pick the middle of the range as the
approximate weight you should be.
If you are shorter than 155cm or taller than 180cm and want these specs
for your height, email me privately and I'll check if they are on my
list.
JohnZ
Public Msg #1208931 *Naan* 15:12 07-DEC-99 *EXEMPT*
From: Mrindia (Awarded 2000 Credits)
To: ** ALL **
Subj: boiled chocolate cake
1 cup water
125g butter
1 cups sugar
2 tablespoons cocoa
teaspoon bi-carb
2 beaten eggs
1 cups s.r. flour
Boil first 5 ingredients for 3 minutes
Cool.
Add eggs and then flour
[you can add eggs and flour whilst still warm, just beat quickly!!!]
Cook in an eight inch cake tin for 1 hour in mod. oven.
eat,....
Mr India
[recipe c/of Shoalhaven Video store, Nth Nowra]
Public Msg #1209375 *Naan* 02:10 11-DEC-99 *EXEMPT*
From: Kodiak (1 Reply) (Awarded 3000 Credits)
To: ** ALL **
Subj: Cajun Chicken!!
Recipe for cajun chicken!
Ingredients!
1) 1kg Chicken Breast (or thigh)
2) Tobasco Sauce
3) Chilli Corns
4) Masterfoods Cajun Chicken Seasoning
5) 3 cups of Olive oil
Directions:
In a Large Mixing Bowl place the chicken breast in and add the seasoning
(A large Palmfull should do it), then grab a 3 finger pinch of chilli
corns and sprinkle in, add 7 shakes of Tobasco sauce and Mix thouroughly
(make sure the mix is in every fold of the chicken breast)
Then after about 10 mins of mixing (mixing is done best with clean
Hands) add the oil and mix that in aswell!
Then you grab a tray and Bunch the chiken in the corner of the tray.
Preheat the oven to 180 degrees and put the chicken in the oven (Fan
forced ovens work best) then let the chicken cook for about 20 mins and
then Voila!
Note:
For sandwiches Cut the chicken with a sharp knife in thin strips (tastes
best with sundried tomato pesto swiss cheese and avocado). and if you
are using thigh meat it can be all thrown into a frying pan and fried!
Hope you enjoy! :)
Kodiak!
P.S. And for god sakes when your mixing dont rub your eyes! :)
(Experience talking :)
Peace! :)
Public Msg #1211122 *Naan* 13:42 21-DEC-99 *EXEMPT*
From: Pyscho (Awarded 1500 Credits)
To: Bandito
Subj: Seafood
Reply to #1211074, Reply to #1211025
> > Ben Bobs. King Georges Rd. Beverly Hills..
>
> Take away!? Resturant!? Prices?? Thankyou :)
Retaurant - Dine In .. BYO
Entrees around $12.-
Mains around $20 unless you're going for the lobster or seafood platters
..think they were around $35 -$40 .. I think theseafood platter for 2
was around $75 ..but that included lobster ..
Desserts $7-12..
There were 3 of us we ordered ..
Entree 1 Garlic Prawns
1 Coconut Prawns
Mains 2 Lemon Sole
1 Avacado and Prawns [mains.size]
Desserts 2 Tiramisu
1 Pancakes something or other .. [with Brandy
[sauce and cream]
2 Flat Whites
1 Cappucino
oh and 1 serving of Roman Garlic Bread and 1 serving of Herb bread.
and that came to $ 108.-
And yes.. I ate 3 courses [piggy.me]
Pys! (:
Public Msg #1214354 *Naan* 12:00 10-JAN-00 *EXEMPT*
From: Serenity (2 Replies) (Awarded 1000 Credits)
To: Arrogance
Subj: stuff :):)
Reply to #1214299
> How does one make stuffing for chicken and stuff ;)
>
> I'm too lazy to find a cookbook :)
Okay, Instructions from my mother :)
5-6 slices of white bread
sage
Onion chopped
Tomato chopped
Water (to dampen bread with)
Mix all ingredients together until combined. Then stuff chook :)
SSSSS
eeeee
rrrrr
eeeee
nnnnn
iiiii
ttttt
yyyyy
Public Msg #1214443 *Naan* 18:48 10-JAN-00 *EXEMPT*
From: Pyscho (Awarded 1000 Credits)
To: Arrogance
Subj: stuff :):)
Reply to #1214299
/qiote 1
err/
> How does one make stuffing for chicken and stuff ;)
Breadcrumbs, mixed herbs ifya want , finely chopped onion and you can
add chopped diced tomato too ifya wanna .. then add a little bit of
water to bind it. (: then shove iy you know where (;
Pys! (:
Public Msg #1222388 *Naan* 01:48 08-MAR-00 *EXEMPT*
From: Abyss (2 Replies) (Awarded 2500 Credits)
To: ** ALL **
Subj: Monte Carlo
If you're ever in/near Riverwood, you should drop in for pizza/pasta etc
at Monte Carlo Pizzeria. :o)
If you're there on a Friday or Sunday night, come in for a meal, and
I'll be your waitress. :o)
I still haven't tried the food, but it looks/smells yummy and most
customers tell me how delicious it is. :o)
We have a wide variety of pizzas (including some new gourmet ones) and
pasta dishes. And there are also chicken and veal dishes, and salad,
garlic/herb bread, focaccia, gelato and coffee.
There.
End of promotion.
:o)
Public Msg #1222861 *Naan* 16:54 14-MAR-00 *EXEMPT*
From: Abyss (2 Replies) (Awarded 5000 Credits)
To: Bandito
Subj: Monte Carlo
Reply to #1222773, Reply to #122274*
> > The Bbq'd Calamari was quite different. :) Was heaps nice tho, except
> > for the tentacle bits?! :) What did they have with the sauce? Soy? It
> > was nice. :)
>
> What are they charging son?????/????? Is it good???/???? Where!?!??!?!
At the restaurant where I work! :o)
Chucky, Zuid and Spychoo had dinner there the other night. :o)
> Answer these questions and more for some good credits....
OK! :o)
> Place:
Monte Carlo Pizzeria-Restaurant.
> Adress:
208 Belmore Rd, Riverwood. ph. 9534 2711.
> Type of food:
Italian - pizza, pasta, veal, chicken, seafood, garlic/herb bread,
gelato, coffee.
> Prices for mains begin at:
Okay, Mains size pasta dishes are $9.50 and are very generous.
(they include things like: Penne Boscaiola, Mexicana, ConTonno; Gnocci
Lombarda; Fettucini Alfredo, Carbonara, Sicialiano, Napoletana,
Marinara, Alla Papalina, Modenese, etc; Lasagne, Canneloni...)
You can get any pasta with any sauce.
The Veal dishes (there are about 15 to choose from, such as Veal
Spezzatino, Parmiagiana, Alessandara, Capagnola, Schnitzel...) cost
$13.50.
The Chicken dishes - Alfredo, Princessa, Lemon, Mushroom, Romana - are
$11.50.
(the prices are slightly cheaper for take away)
There is a wide variety of pizzas, including standard types as well as
the new gourmet ones.....They range in price from m $6.00 to $17.00,
depending on the topping and the size. :o)
Gelatos are $3.50
Garlic/Herb Bread: $2.50 for 6 slices.
Coffee: $2.20
oh, Seafood....the BBQ Seafood (specials) is about $16.00 for mains, and
$10.50 for entree size.
__________________
Hungry yet? :o)
Public Msg #1224594 *Naan* 11:40 29-MAR-00 *EXEMPT*
From: Odo (1 Reply) (Awarded 5000 Credits)
To: ** ALL **
Subj: Restaraunt Review
Who: Keg & Castle Restaraunt & Bar
Where: 507 King Georges Rd. Beverly Hills
Considering this place is a steakhouse, I decided that I would be lucky
if they had even one vegetarian meal...and indeed they did! :)
Upon entering, we were promptly seated and served, the restaraunt has a
very nice atmosphere..and the waitresses were very pleasing on the
eyes. They also seemed to come by at the right frequency, ie not too
often and not too infrequently.
As the only vegetarian meal was the lasagne, I had no choice but to go
for it. Expecting something only mediocre, I was very surprised by the
meal, it was one of the best lasagnes I have ever had. My friends were
also very pleased with the size and quality of their meals.
The restaraunt has a bar, so you can go there for just a drink, they stock
a huge range of beers, wines, spirits, cocktails, and mocktails!
I bought the Psychotic Craze for dessert, and can also strongly
recommend it!!
Rating: 8.5/10.
odo
Public Msg #1227654 *Naan* 14:37 26-APR-00 *EXEMPT*
From: Mikez (1 Reply) (Awarded 2500 Credits)
To: Azriel
Subj: Tiramisu
Reply to #1227616
> Has anyone got a good recipe for a Tiramisu desert? :)
Hey, don't I know you? :)
I would never ever give a cake recipe to an Active chick but since
I know you're *never* going to get fat, here it is...
The Spongy bits:
2 Teaspoons Instant Coffee
3/4 Cup of water
1/4 Cup marsala (Optional. This is a sweet Italian wine. I reckon
you could try sweet sherry or port and it would be fine.
Note: every time Mum has made this she has NOT put marsala and
it's fine. If you don't use marasala, you have to double-up on
the instant coffee and water).
12 Sponge fingers <hehehe...fingers :)>
The Custard Cream:
2 x 250g soft philadelphia cream cheese
2 egg yolks
1/3 cup castor sugar
1/2 cup cream
1 punnet strawberries, hulled and halved. Reserve some for topping.
Method:
1. Combine coffee, water and dip the sponge fingers into the mixture.
Place 6 biscuits on base of serving bowl.
2. Stiffly beat the egg whites and set them aside. Beat the cream
cheese until soft for 4 minutes (try warming it in a microwave for
a moment beforehand). Beat in yolks, sugar and cream for another
minute, then add the beaten egg whites.
3. Spoon half the custard cream over the sponge fingers, arrange
strawberries on top. Top with the remaining sponge fingers and
spread <hehe> with custard cream. Chill.
4. Dust the top with sifted cocoa and decorate with strawberries.
5. Apply mixture to naked self and invite me over.
Mike :)
Public Msg #1230986 *Naan* 09:36 27-MAY-00 *EXEMPT*
From: Wessie (1 Reply) (Awarded 2000 Credits)
To: ** ALL **
Subj: Seasoning a Wok!
Well Jedd I assume you are serious about cooking in a Wok - everything
sticks to the damn things unless you season it correctly.
Take the brand new wok and clean it completely, using a scourer.
Heat the wok over a high gas until it is extremely hot. Drop into the
wok about two tablespoons of peant oil (don't worry it will smoke like
hell). Keep heating the wok - swirling the oil around the inside of the
wok. Continue this until the inside of the wok is completely black. Your
wok is now seasoned!
This bit is important - wipe the inside of the wok and rinse in warm
water.
Notes:
******
1. Do not wash your wok again with detergent or use a scourer on it.
2. Always clean it under hot running water - nothing else.
3. Each time you finish with the wok - coat the inside with a fine layer
of peanut oil - this stops it from rusting!
4. It is handy to have two woks - the smaller of the two is used for
making sauces.... usually one with a flat bottom.
5. Also try and get one with a wooden handle - avoiding burnt fingers!
Wessie.
Public Msg #1230987 *Naan* 09:46 27-MAY-00 *EXEMPT*
From: Wessie (Awarded 2000 Credits)
To: Jedd
FILE: Recipes.zip
If you are interested, Jedd, attached is a file containing some recipes
to try out in your new wok!
Wessie.
Public Msg #1231123 *Naan* 19:41 28-MAY-00 *EXEMPT*
From: Wessie (Awarded 500 Credits)
To: ** ALL **
Subj: Pea 'n' Ham Soup!
As winter approaches I thought some of you might like a great recipe
(Please note Pyscho - not from any book) for Pea 'N' Ham Soup.
What you will need:
*******************
Ham or Bacon bones (Obtained from any Butcher or Wollies)
1 Cup of Yellow split peas.
2 Pints (1/2 ltr) of boiling water.
1 Large carrot, grated.
1 Large parsnip, grated.
1 White or Brown Onion.
Salt & Pepper.
Preparation:
************
Soak the Split peas and Bones in the hot water, overnight, to soften the
peas.
Grate the carrot and parsnip.
Finely chop the onion.
Cooking:
********
Add carrot, parsnip, onion, Salt & pepper (to taste), to the soaked peas
and bones.
Bring to boil and simmer for about an hour.
Blend well in a mixer - if you don't have a blender then simmer for 2
hours.
Serving:
********
Remove bones and serve hot with bread rolls.
Results:
********
Great winter starter or for that late night (on Active) snack!
Bonus:
******
The cooked bones taste great as a snack!
TIP: Freezes ok (in one serve lots). If the weather is hot then cool
quickly and refrigerate (to prevent the peas fermenting)!
Bon Appetit
Wessie.
Public Msg #1231197 *Naan* 20:54 29-MAY-00 *EXEMPT*
From: Chucky (1 Reply) (Awarded 1000 Credits)
To: ** ALL **
Subj: Right.
This is much better than Wessie has to offer.
As I've mentioned in the past, buy a can of sprite and put it into the
freezer for 10minutes.
Now pull out a $10 note and go down to your local kfc and get some
chips, zinger burger and or a 6 pack of nuggets with sweet and sour
sauce.
Come home, take the sprite out.
And there you have it, a great meal.
Bon Appetit!
Chuck*.
Public Msg #1234370 *Naan* 05:04 28-JUL-00 *EXEMPT*
From: Bandito (1 Reply)
To: Nickz
Subj: Olympics
Reply to #1234233
/2
> So vre, what is the deal with the Olympics and 24 hour licenses???
Alot of coucils are pushing for 24 hour trading or close to it. In our
case the council suggested we think about 24 hour trading and we said
yes, but it doesnt nescarily mean we will be - but if we are busy it
will be close to.
I think the 24 hours trading is for resturants, and licenced places and
gaming venues.
The Olympics is predicting a big time for alot of priopritors and most
are happy. But after the olympics many businesses will be closing down
thus would be a good time to buy a cheap shop ;-)
And no Active is not invited to where I work. The reasons are obvious.
Guys please excuse my typing skills, I dont have any, and plus Im tired
:)
Bandito
Public Msg #1234579 *Naan* 05:39 30-JUL-00 *EXEMPT*
From: Kev (1 Reply) (Awarded 1500 Credits)
To: ** ALL **
Subj: Cred me vre! This is gross! :)
One of my friends ate at a "Lone Star" restaurant a couple of nights
back, not sure which one it was. But anyway.
She ordered a steak to be cooked "well done". A medium rare steak was
given to her, so, rightfully, she sent it back to the kitchen and asked
for a "well done" one. Knowing this person she would have asked nicely
and all that.
But anyway, minutes passed and she got her steak. She ate it happily
ignorant of what bollocks lay ahead. She decided that she was full after
eating said steak so she put some of it into a doggy bag to be taken
home. After a few hours she became violently ill. She gave the steak to
someone for testing. The test results came back.
Human semen was found on the steak. Not traces, but amounts. It didn't
come from the bag, as they tested the top of the bag for anything
strange <from what I understand>. So she ate a steak with semen on it.
Yeah, I find this quite discusting and makes me re-think of eating at
any dodgey chain restaurants <not that I do anyway come to think of it,
apart from maccas, but that hardly constitutes a restaurant>.
But yes. I want to find out which lone star it was, although no doubt it
will be shut down if the chick notified the proper authority.
<nods> Don't eat at Lone stars
Public Msg #1243031 *Naan* 17:22 29-OCT-00 *EXEMPT*
From: Odo (Awarded 3000 Credits)
To: ** ALL **
FILE: harvest.jpg
Harvest Vegetarian Restaurant
71 Evans Street,
Rozelle. NSW 2039
Telephone: (02) 9818 4201
Facsimile: (02) 9818 4332
Hours: Tuesday - Sunday from 6PM. BYO.
This is a gourmet vegetarian restaurant. If you eat at this restaurant
never again will you be able to say that vegetarian food is boring. (Yes
that is a challenge). The entrees and mains served at this restaurant
are equisite..and the desserts are the best I have ever had at ANY
Restaurant ever.
The restaurant itself has a very interesting character...the building is
a free-standing Victorian heritage building, with sandstone walls and 18
foot ceilings. And the inside of the building is painted sky blue with
painted fruit added to the walls. The backing is simple, however linen,
polished glassware, and imported dinnerware line the tables. See jpg.
All cheeses are rennet free (you'd never know it!), eggs are free range
and all produce is organic. I can strongly recommend the wattle seed
tea!! For more info check out: www.bestrestaurants.com.au/harvest/
odo
Examples of meals include:
Savoury Mushroom Pancake Stack with an English Spinach Sauce
Roman browns, Oyster and Button mushrooms are sauteed in Garlic and
added to fresh herbs and Parmesan to form the base of the Pancake.
Spring Onions roasted Rosemary Potatoes and marinated Mushrooms separate
the Pancakes and an English spinach sauce adds to the dish.
Soba Stir Fry (Vegan)
Japanese Soba Noodle with bok choy, spinach, mushrooms ad selected
vegetables stir fried in garlic, soy, ginger mix
Individual Lasagna with Mozzarella
Fresh lasagne sheet lay between the oven roasted tomatoes and basil
leaves. Kumara and Pontiac roasted in garlic and oil with fresh rosemary
fill the lasagna along with roasted and peeled red capsicums and tomato
concase. Covered with Mozzarella Cheese.
English Spinach & Kumara Gnocchi (Vby Request)
Sweet Potato Dumplings form the base of our Gnocchi which is served in a
Lemon and Garlic Cream sauce or a roasted Tomato and Sage Sauce and
topped with Grilled Parmesan
DESSERTS
Frangelico and Cointreau White and Dark Truffles
Our own Hazelnut (Frangelico) dark Chocolate Truffle served alongside a
white Cointreau Truffle.
Sticky Date Pudding with Butterscotch Sauce. Delight as the warm sauce
engulfs the pudding.
Public Msg #1250311 *Naan* 17:05 15-APR-01 *EXEMPT*
From: Nickz (2 Replies) (Awarded 3000 Credits)
To: ** ALL **
Subj: Beef Vindaloo Recipe
INGREDIENTS:
1 med onion, chopped
2 cloves garlic, peeled
1 tsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp turmeric
2 tsp chili powder
1/2 tsp light mustard seeds
1/2 tsp fenugreek
1 tsp ginger root, ground
salt to taste
1/4 C. vinegar
2 lbs boneless stewing beef, cut into 1" cubes
3 Tbsp ghee (clarified butter)
4 cups water
PREPARATION:
1) Put the onion and garlic in the workbowl of an electric blender.
Grind
the spices in a spice grinder. Add to the onion mixture. Blend, adding
enough of the vinegar to make a thick, stiff paste.
2) Pat the beef cubes dry with paper towels. Put the meat in a large
bowl.
Coat thoroughly with the paste. Marinate for between 4 and 12 hours.
3) Melt the ghee in a heavy casserole. Brown the beef carefully - don't
let it burn. Add the water. Cover.
4) Cook over low heat until tender (1 1/2-2 hours). Remove the cover and
turn up the heat to cook off excess liquid. Add more water if the curry
is too dry. Serve hot while watching your favorite episode of "Red
Dwarf".
A special thanks to Vampira for her bordom :)
...NickZ.
Public Msg #1250484 *Naan* 23:49 18-APR-01 *EXEMPT*
From: Serenity (1 Reply) (Awarded 3000 Credits)
To: Nickz
Subj: Recipe: Beef Vindaloo!
Hey Nick! Here is another beef vindaloo recipe I have.
Hope you enjoy!
1kg beef steak (chuck, round or knuckle)
or 1 kg oxtail
3 tablespoons coriander
1 tablespoon cummin
6 cloves
5cm (2 inch) stick cinnamon
1 teaspoons black peppercorns
2 teaspoons fenugreek seeds
1 teaspoon fennel seeds
6 dried chillies, soaked
8 cloves garlic
1 large onion
2.5 cm (1 inch) piece fresh ginger
cup vinegar
3 tablespoons ghee
2 bay leaves
2 cups beef stock
salt to taste
Method:
Trim meat and cut into 5cm (2 inch cubes. Set aside.
Grind spices from coriander to fennel to a fine powder.
Grind chillies with garlic, onion, and ginger. Mix spice powder
with vinegar and rub well into the meat. Pour on the onion paste and
leave meat to marinate for 2 hours.
Heat ghee and fry meat until very deeply coloured.
Add bay leaves and stock brin to the boil, then simmer until meat
is very tender. Season to taste with salt and leave overnight if time
permits. Reheat before using.
If using oxtail, cut into section and prepare in the same way, cooking
until the meat falls from the bones.
Note: Nick, after you've made both beef vindaloo recipes, tell me which
one you like the best.
You're going to be a beef vindaloo guinea pig :)
Serenity
Public Msg #1251285 *Naan* 15:34 08-MAY-01 *EXEMPT*
From: Laitha (3 Replies) (Awarded 1500 Credits)
To: Nickz
FILE: no more hyperdrinks, damnit!
Reply to #1251244, Reply to #125119*
> However, it just occurred to me that by striving for equal pay,
> they're creating a scenario where it's just as worth while for the
> female to work as the male, and in fact, the lextury of "staying home
> while the man works his guts out" can't be as easily justified if the
> female can bring home just as much... hmmm...
Nono, thanks to those brilliant women innovators in the 1960s who
decided we should be able to do everything men do, women now do
everything they used to (looking after the home, cleaning, cooking,
washing, shopping) plus!!!! they have the freedom to have a full time
job (which they'll be hassled for not accepting, if they dont), where
they have to struggle to earn the same pay that a man, even with less
skills, would earn.
Political correctness annoys me, but so does stereotyping and "boxing"
women. :) If a woman wants to stay home and look after her family, I
think thats great. But if a woman *has* to work, or even just *wants* to
work, why should you guys think less of her?
I grew up in a household where the woman was the one who did
*everything*.. My father couldn't, because the old guy's sick as a dog
from the war, you see. So my mother worked 60 hour weeks, cooked meals
whenever she could, cleaned the house on weekends, drove me and my
brother around everywhere, and supported dad. For my father to even
remember to get me dinner if mum wasnt home was a miracle. So you can
see I don't have much time for the whole "man is the provider" theory.
In my opinion, mothers are the ones who hold it all together. Women
are generally emotionally stronger in tough times then men too. Just
because women cry more (stereotypically) doesnt mean they arent.. in fact
I'd suggest its what helps a woman stay sane.
So what I'm saying is sure, have this view of the way things *should*
be done.. but dont for one second think that being a mum, either a
stay-at-home, or a working mum, is easy. Its hard bloody work, and if a
woman needs support from anybody, it's her loving husband.
As for staying home all day being a luxury, I wrote a little scenario
for you, Nicko. :) :)
read it. 1 to download. :)
Laifa.
PS: The scenario ----- 10 years down the track, you're working hard
at your little 5 day a week, 8 hours a day job. You dress well, earn a
fair amount, have a cute little obedient wife, have 2.4 children.
Public Msg #1251312 *Naan* 23:53 08-MAY-01 *EXEMPT*
From: Serenity (Awarded 1000 Credits)
To: ** ALL **
Subj: Recipe: Indian Lamb Rogan Josh!
This is a recipe for lamb rogan josh that Equinoxe kindly got for me.
3 tablespoons of butter
1 kg / 2.2 lbs of lamb steak, cut into 4 cm / 1 inch cubes
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 teaspoon of ground turmeric
1 teaspoon of chilli powder
2 teaspoons of minced ginger
2 - 4 cloves of garlic, peeled and crushed
225 to 275 grams / 8 - 10 oz onions, finely sliced
400 gram / 14 oz tin of tomatoes, chopped or whole
1 tablespoon of tomato puree
125 ml / 4 fl oz of warm water
1 teaspoons of salt or to taste
90 ml / 3 fl oz of cream
2 teaspoons of garam masala
2 tablespoons of chopped coriander leaves
In a large saucepan melt 2 tablespoons of the butter. Over a medium heat
fry the meat in 2 to 3 batches until it browns. Set each batch aside
after frying. Lower the heat and add the cumin, coriander, turmeric,
chilli powder, ginger and garlic. Fry for 30 seconds. Increase the heat
again and add the meat along with any juices. Fry for 3 to 4 minutes
then add the onions. Fry for another 5 to 6 minutes stirring frequently.
Now add the tomatoes and tomato puree - stir and cook for 2 to 3
minutes. Add the water and salt, bring to the boil, cover and simmer
until the meat is tender (around 60 minutes). If using a pressure
cooker, add the water and pressure cook for 30 minutes.
The mixture can be frozen at this stage. Defrost thoroughly before
reheating and bring to the boil.
Stir in the cream and remove from the heat. In a separate pan melt 1
tablespoon of butter over a medium heat and add the garam masala, stir
briskly and add to the meat. Transfer a little meat gravy to the pan in
which the garam masala was fried - stir thoroughly to ensure that any
remaining garam masala and butter mixture is fully incorporated into the
gravy and add this to the meat. Mix well. Stir in the coriander leaves.
Serve with Basmati rice.
Serenity
Public Msg #1251627 *Naan* 19:02 14-MAY-01 *EXEMPT*
From: Pyscho (Awarded 250 Credits)
To: Serenity
Subj: Dip.
Reply to #1251614, Reply to #1251613
> Buy it obviously ;) If I could make them I would :)
French onion dip is simple.
I pkt continental french onion soup.
1 carton of sour cream.
Mix together and let stand in the fridge for a few hours.
Corn Relish dip is the same. just mix corn relish with sour cream.
I have a great guacomole recipe soemwhere too, [thinks]
If i find it. I'll give it to yuo (:
Oh and a spinach dip recipe.. I really don't like spinach but the dip is
really morish.
Pys! (:
Public Msg #1251636 *Naan* 20:56 14-MAY-01 *EXEMPT*
From: Pyscho (Awarded 250 Credits)
To: Serenity
Subj: Rip the head off
Prawn Dip.
1 carton sour cream
3 tablespoons tomato sauce
3 drops tabasco sauce
3 ozs chopped prawns
1 teaspoon grated onion
1 teaspoon chopped chives
teaspoon salt
Combine all ingredients
EZE (: and YumE
Pys! (:
Public Msg #1251637 *Naan* 21:07 14-MAY-01 *EXEMPT*
From: Pyscho (Awarded 250 Credits)
To: Serenity
Subj: Another EZE 1
Curried Crudite Dip.
1 cup mayonnaise
1 clove garlic, crushed
1 dessertspoon curry powder
1 dessertspoon of fresh or dried parsley flakes [optional]
1 teaspoon lemon juice
2 drops tabasco sauce
salt and pepper [if desired]
Mix together. As all dips, its better left for several hours after
mixing. [in fridge] Serve with corn chips and/or blanched/raw
vegetables.
Pys! (:
Public Msg #1252072 *Naan* 00:17 20-JUN-01 *EXEMPT*
From: Serenity (Awarded 1500 Credits)
To: Snoopen
Subj: Recipe: Chicken and Sweet Corn Soup!
As requested by you, here is the recipe you wanted. I hope you like it.
You will need:
375g chicken breast (skinless)
375g canned cream-style sweet corn
2 teaspoons salt
1 tablespoon light soya sauce
teaspoon white pepper
2 egg whites
3 spring onions
1 clove garlic (optional)
4 cups of chicken stock
2 teaspoons of cornflour
chopped fresh coriander
Method:
Cut chicken breast into very small pieces (diced).
Pour sweet corn into a saucepan and season with salt, soya sauce and
white pepper. Gently heat through. Lightly beat egg whites. Chop
onions and garlic very finely.
Bring chicken stock to boil in a large saucepan and add onion, garlic
and chicken pieces. Boil for 3 minutes, then pour in beaten egg white.
Stir gently so egg forms white strings in the soup. Add warmed cream
style sweet corn and stir thoroughly. Thicken soup if neccesary with
cornflour mixed with a little cold water. Check seasonings.
Garnish with chopped fresh coriander and serve with soy sauce.
Source: All Asian Cookbook
Serenity
Public Msg #1252171 *Naan* 11:33 27-JUN-01 *EXEMPT*
From: Serenity (Awarded 1000 Credits)
To: Bandito
Subj: A quote for you!
Here is a quote I saw on Huey's Cooking. Don't know who its by
though:
There is nothing more exasperating than a wife who can cook and won't,
to a wife who can't cook and will.
Serenity