Canned spotted dick pudding... also found at Wegmans with the above, on clearance as it was being discontinued... the best by date is in either 2020 or 2021, so that wasn't the problem... I thought it might be appropriate to serve along with the steak and kidney pie... :)
That would be heavy on heavy, perhaps better for midwinter.
But we'd only each have had a small bit to taste, the can wasn't all
that big...
How mmy servings did the can say, probably 4-6, but for
me, 8 would make sense.
Ruth and I talked about using the instructions on the can to reheat by using the microwave, but somehow it just never happened... :)
There's but one relevant instruction: remove from can.
It also had instructions for steaming it in the oven... those seemed
more elaborate.... :)
You could have gone all authentic and wrapped it in a
clout and boiled it, I guess.
I'm glad we didn't see these. I find the whole pumpkin
spice thing silly. A pumpkin pie is okay enough (or
squash pie, or sweet potato pie), but lattes, cookies,
muffins, why?
You might have liked the dark chocolate covered vanilla wafers better, then... And pumpkin bread is also pretty good, hence muffins.... These wafers were delicately enough flavored that they didn't seem to really
be cashing in on the pumpkin spice rage, and were made with pumpkin....
I see no point in the lattes, though.... just using the flavor does seem silly to me, too...
I figure pumpkin bread is what happens if you have too
many squash around the farm and not enough eggs.
Mark brought a few bags of dried fruit that never did get opened... he
may have left one of those with Ruth...
Was it fruit that he'd done at home?
No, it was large-ish bags that apparently had been handed out at a food giveaway.... maybe he was hoping that someone could give him some clues
how to utilize the fruit, what to do with it....
Oh - I didn't get that.
Mark also brought a jar of mint jelly with bits of mint leaves suspended in the jelly... perhaps that was more for show and tell rather than
taste, though... :)
Why would that be? So I presume that he'd put that up himself.
No, that was commercial, too... I think it was just neat to see the
flecks of mint leaves suspended in the jelly....
One can do that by getting the density just right or by
cheating and laying down a layer of hot jelly, letting
it cool, sprinkling on some leaves, and repeating ad lib.
If you want the layered effect, just do that, otherwise
stir it around a bit.
And as far as I'm aware, the sous-vide that Steve had talked about demonstrating at the picnic never happened...
No big deal on that, though if we'd been looking for
time-occupiers that would have been fun.
And we certainly had plenty of other things to do... as usual for a
picnic... ;)
Anyhow, my preference is for somewhat more textury
food, though if I lose any more teeth, that may change.
MMMMM----- Meal-Master Recipe
TITLE: Alligator Sauce Piquante
Categories: Loo, Exotics, Reptile
Yield: 2 servings
1 lb alligator cutlets
2 C buttermilk or soured milk
1/2 C cornmeal
1/2 t thyme
Salt & Pepper
fat for frying
10 oz can Milder Ro-Tel Chopped
- Tomatoes
1 bay leaf, optional
1/2 t thyme
1/2 t marjoram or oregano
1/2 t garlic powder
1/2 t Cajun seasoning (Emeril's
- or other)
1 cl garlic mashed
Tabasco sauce, tt (UDD
- would use Trappey's)
Soak alligator cutlets in milk for at least 4 hr. Drain and
dredge in cornmeal that has been seasoned with thyme, salt,
and pepper.
Heat fat and fry cutlets until done and crisp on both sides.
Meanwhile, bring Ro-Tel tomatoes and bay leaf to a boil.
Add remaining ingredients. Reduce by about 1/3, and season
with Tabasco to taste.
Drain cutlets on paper towels and then put on a platter.
Cover with sauce and serve.
It was dark when I cooked this, so the identities and
amounts of herbs are open to some question.
Michael's (approximately), Echo Picnic 1998
! Origin: Lost in the SuperMarket *
Format by Dave Drum - 17 August 98
MMMMM
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)