during the first Northern Irish/Scottish migration in the early
1700s.
You must hang out with those junior sophisticates
who insist on that Scots canard.
Rarely at best. It was in Smithsonian that way, a magazine geared to retirees and grandchildren of same.
Watch out - my b-i-l was offered the
editorship-in-chief of that magazine.
Turned it down, 'tis true.
Actually, I'd thought they'd mostly been killed
off. Maybe they persist in the burbs.
There must be some around somewhere.
Fewer than Muslims or Baha'i, I'd guess.
Considering there's a big mosque one town over, one would guess.
One town over from whom?
There are numerous foods that have zoomed downhill in my
lifetime. Delicious so-called apples so-called, scallops,
peaches of any kind, pork (gone from luxuriously tasty
and fatty to "the other white meat"), poultry.
Local peaches are still pretty good as often as not; those trucked in
Since my assertions about the inedibility of peaches,
several people have offered me local produce; some are
better than others, but few if any have come close to
those from my childhood.
things are pretty well landfill. Boneless skinless chicken is best
ground up and mixed with another meat that has some taste. Kosher
meats, pork not qualifying naturally, are often better.
Cooking with lots of fat can be helpful.
There have been improvements as well - mushrooms, pasta,
(oddly) eggs.
No more Creamettes and mushy Mullers!
Well, such still do exist, though reformulated; and
even farina-based pastas could make an acceptable
meal if cooked less than the package-recommended time.
If it had relatively few creative ingredients,
it might have been tolerable. My favorite veggie
burgers, if that's not an oxymoron in itself, are
bean-based and lacking strange additives such as
water chestnuts, quinoa, brown rice, or kale.
I prefer my kale on the side too. Quinoa I like not much in any
context.
Looks like little worms crawling out, but I'd
rather eat worms.
Not a bad menu.
We ended not doing the guac, and the attributions
ended up being M, M, R, both, M, and R.
Can't say it was missed, probably. One of my local friends loves
guac; I can walk away and not miss it.
It wasn't missed except by me. The fact that
just a couple of us knew what the proposed menu
was might have had something to do with it.
I strongly prefer frying pans.
Me too, but needs must.
There are for me hardly any situations that
would forbid the use of frying pans.
Not having one handy, perhaps.
I can imagine few such situations, and in some
of these an improvisation might work.
It needs to be eradicated like poison ivy.
I wouldn't go that far; it doesn't cause rashes, just pulled faces.
It causes me much more discomfort than poison ivy.
Even if I we gloves.
Potato, zucchini and roquefort gratin
categories: what were they thinking?
Who'd do that to roquefort!
Why put a thief in the same cell as a murderer?
Well, why not?
Mutual education? I happen to like roquefort.
Sounds like you need to be reeducated! Here's
some reeducation fodder -
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cucumber Stuffed with Roquefort and Hazelnuts
Categories: Appetizers
Servings: 6 (4 sl each)
1 Cucumber cut in half
-crosswise
1/4 lb Roquefort cheese
1 tb Cream
1 ts Lime juice
1/2 ts Ground white pepper
1/2 ts Caraway seeds
15 Hazelnuts, peeled and finely
-chopped
12 Hazelnuts, peeled and
-halved.
Wash the cucumber, trim the ends, and cut it in half,
crosswise. Hollow out the seeds and about a 3/4"
diameter column from the middle of both halves of
the cucumber. Pat them dry with paper towels and upend
them to drain.
Break the Roquefort into a food processor, add the
cream and blend on high for a few seconds. Scrape down
the sides of the bowl with a rubber spatula. Add the
lime juice, pepper and caraway seeds and blend again
for a few seconds. Scrape the sides again and add the
chopped nuts. Blend a final time just long enough to
distribute the nuts.
Stuff and fill the tube inside the cucumber halves with
the mixture from the processor, using a table knife.
Force and tamp the stuffing from both ends to eliminate
air pockets. Refrigerate the stuffed cucumber for at
least 30 min. Slice each half into 1/2" disks and
garnish each disk with a halved hazelnut. Refrigerate
until ready to serve.
The cucumber may be stuffed one day in advance,
refrigerated, and sliced just before serving.
Adapted from Curries & Bugles: A Memoir & Cookbook of
the British Raj by Jennifer Brennan via recipelink.com
MMMMM
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