Quoting Michael Loo to Jim Weller <=-

... Jimmy Dean's Flapsticks: "Sausage and Pancakes on a Stick!"

Sometimes reality and parody are close to indistinguishable.
I had to go on the Internet to find that these things really
exist(ed),

I really thought that was a joke but then I hit the net too. It's
not!

how do they get away with calling something "100% whole wheat
bread" when it contains barley

In Canada they couldn't.

ENRICHED UNBLEACHED WHEAT FLOUR

That's white flour!

WHOLE WHEAT FLOUR

That's further down the list than the white flour adulterated with
barley so less than 50% whole wheat.

My ACE brand 100% whole wheat bread contains: "ORGANIC WHOLE WHEAT
FLOUR, WATER, ORGANIC HONEY, ORGANIC WHEAT BRAN, ORGANIC SUNFLOWER
OIL, WHEAT GERM, SALT, ORGANIC SOY FLOUR, YEAST".

I don't know why it has a tiny insignificant amount of soy flour in
it.

We need a Reinheitsgebot here.

No kidding!

A guy may drink a fruity alcohol drink only when on a tropical beach.

As I might have commented earlier, tiki bars count.

That's actually the previous line in my alphabetical tagline file!

Cheers

Jim

... Air-filled, unnutritious white bread is the pillar of white society.

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Quoting Michael Loo to Jim Weller <=-

My ACE brand 100% whole wheat bread contains: "ORGANIC WHOLE WHEAT
FLOUR, WATER, ORGANIC HONEY, ORGANIC WHEAT BRAN, ORGANIC SUNFLOWER
OIL, WHEAT GERM, SALT, ORGANIC SOY FLOUR, YEAST".

I don't know why it has a tiny insignificant amount of soy flour in
it.

Boost the protein numbers? Better than melamine.

There's less soy flour in that bread than salt so there would be
hardly any measurable improvement in protein or a noticeable change in
taste. There's just enough soy there to possibly irritate somebody
with an allergy.

Yorkshire pudding and Cornish pasty campaigner

Well, I won't say I'm exactly a denier, rather
a skeptic.

Title: Spiced Vegetable Pasties
210 g Chick peas
1/2 tb Ground coriander
1/2 ts Ground cumin
This recipe is also nice with filo pastry, or the samosa packets you
can buy.

An interesting modern take on it. It would certainly go nicely in a
samosa packet as it basically is a samosa. I wonder if this is a
deliberate Anglo-Indian fusion thing not unlike the haggis pakora I
alluded to the other day.

Scottish things with capers:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boiled Gigot of Lamb or Mutton
Categories: Scottish, Lamb, Sauces
Yield: 8 Servings

5 lb Leg of lamb or mutton
2 lg Onions
2 Carrots
1 Sprig rosemary
1 Sprig parsley
1 Sprig thyme
1 Bay leaf
6 Black peppercorns
Milk to cover
Salt to taste
SAUCE:
2 tb Flour
2 tb Butter
3 tb Capers and caper juice
1 1/2 pt Warm milk stock from
Lamb; fat skimmed off
Salt and pepper to taste

Remove all surplus fat from the meat. Place in a deep saucepan;
fill pan to 3/4s full with milk. Add sliced onions, carrots,
herbs; season to taste. Cover, bring gently to a boil. Simmer very
gently, 2 - 3 hours or until meat is tender. Take out meat, keep
hot.

Skim fat from milk; strain off 3 cups for sauce. Sauce: Melt
butter in a pan, stir in flour, cook 1 minute. Add 3 cups warm
milk stock. Stir constantly to prevent lumps. Add capers and juice
(1 tbsp). Stir again until well-mixed and creamy.

NOTES: Gigot is the French word for a leg of mutton and was
adopted by the Scots during the days of the 'Auld Alliance'

This dish is traditionally cooked by boiling lamb or mutton with
carrots AND turnips.

MMMMM


Cheers

Jim


... A wee dram of Scotch is really 10 drams

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