FoodMuse

The Old Foodie I see your point, One must keep all her toast options open. camdan Pizza Crunch? Is that deep fried pizza? andiesenji I really enjoyed hearing about your family. I'll have to rent Gosford Park again.

Tim Hayward Thank you so much for your historical perspective. I never would have thought class issues would enter into this discussion. I suppose class is such a part of British life. Makes sense it would trickle down through the food chain (yes, terrible pun) Fascinating post.

Haha, Just checked out the HP website. They list ingredients as malt vinegar, molasses and dates. Sounds good to me! No beef broth in site. Grace

Jumbo Breakfast Roll- sounds fantastic and bizarre. I want one. I love the video. Sent it along to my family. I don't understand your embarrassment from eating it. Doesn't every great culture need one really trashy dish. I guess as an American I have more than one to choose from. CalumC It is NEVER wrong to mention chips. Brown sauce doesn't sound very appetizing, never had it. Is it some beef broth thickened up and poured over everything? Stephen_K Achill boxty (potato cake made with raw potato) is another new one to me. I'm getting quite a brekkie education. dougal Thanks for the skirlie info. Sounds good. The Old Foodie What's with all the bread in those menus? I like to find old menus and recipes and cookbooks online. Hot Buttered Toast Dry Toast Brown and White Bread and Butter AND Bread and Milk It seems a little excessive at the same meal.

I have enjoyed Cauliflower shredded and sauteed as a rice substitute. The texture is good and it absorbs sauces. It's great if you go asian and sautee with garlic, ginger and scallions with splash of soy sauce.

Here's a pamphlet written by William Banting in 1863 London who lost weight eating low carb. With the wonderful title of Letter on Corpulence, it is a fun read and really quite poignant. He is honest about struggling with his "corpulence" his whole life. In the intro he writes that he published it at cost, any profits would be given to charity. His sole purpose - "to relieve the suffering of humanity". I'm becoming obsessed with cabbage. Here's what I've been cooking lately. Indian Style Cabbage with Black Mustard Seeds 4 cups shredded cabbage 2 Tablespoons black mustard seeds 2 tablespoons Ghee or peanut oil Heat ghee and toss in mustard seeds. When they start to pop toss in cabbage and saute until limp. Salt and pepper to taste, sometimes I'll hit it with a little splenda to bring out the sweetness of the cabbage. You may need to add 1 or 2 tablespoons of water and cover to briefly steam. Sometimes I add a little turmeric, garam masala or other spices in with the ghee, but this is great on it's own and so quick to get on the table. The cabbage becomes so soft and buttery. The mustard seeds add a necessary spicy crunch.

Wonderful. I thoroughly enjoyed every reply. Question about this tinned tomato business. Do you mean like this? https://www.surfasonline.com/products/24709.cfm apshelbourne Your post was my favorite. Thanks for taking the time. "Vegetarian FEB" eaters get what they deserve. Soy based blood sausage? Tim Hayward I know I had beans on a plate somewhere in London- and thought it was wrong and odd to eat at breakfast. I'm a Bostonian we eat our baked beans as they should be eaten, with brown bread out of a can and hot dogs that are heated in the beans. Boston baked beans are the best lots of salted pork and molasses. Oh shit now I sound like an American Barbarian. the queneau I've made soda bread so many times in the past (my family thinks we're Irish, it's been a couple of generations) but always think it's dry no matter how much butter I slather on. Maybe fried in butter could change my mind. The Old Foodie Forwarded your funny barbarian comment to a friend. If you've never had good hashbrowns it's only because you've never made them yourself. What's not to like about shredded potato fried until crispy in hot fat? They are an abomination in diners in the US. Greasy and flabby. PS Never in my life have I heard of a scone with potato in it. Sounds odd. Is there a potato flavor? I used to make scones quite often, but never saw that. V. Interesting. I do plan on making haggis at some point, I think I'll like it. PassionateChefsDie I have to know what's AA inspector? I hadn't heard about this fried bread business. gethin Porridge=gruel to me. The rest of your list sounds so delicious! Dougal What's a skirlie? Never heard of it. I had black and white puddings on my plate in Adare, Ireland. Insomniac Mealy pudding is the most unappetizing name ever. So, it's another name for white pudding? What a great group. Thank you! Grace edited for clarity

It's been three days and I'm down 2.5 lb. Nice to see scale moving in the right direction. I've been eating Thai slaw, lime/soy/ginger marinated steak, garlic cumin lamb patties with a feta yogurt dressing(with lots of scallions) and lots of greens. For snacks I pick at Parmigiano-Reggiano, 5yr Gouda and olives. Mary Lou I'm hoping I'm not the only person on this board who wants to lose a few pounds for summer and eat really really well. Grace

Thank you Adam.

Am I the only one who finds it amusing to watch Bourdain suffer for us? I like the Greek episode. Singapore epi is on now. Anyone catch the name of the dish where he is sucking marrow out of the bone with a straw? Looks so delicious. Want. Grace

I saw the subject heading and immediately thought. "Yes!!! I want to cook with cowboys" Just not he one you mean. oh well. Grace

Hi there, I've been thinking it would be fun to make a full on Irish/English/Scottish breakfast. In particular black and white pudding. also fried egg fried tomato rasher bacon Black pudding white pudding beans Bangers Am I missing anything? What do you drink? Is there anything the equivalent of Bloody Mary/Mimosa served? I found this site that sells all sorts of puddings/bacon etc. But I really want to make the pudding myself. http://www.foodireland.com/Merchant2/merch..._Code=breakfast Would love to hear about any breakfasts you had that you liked, recipes and in particular seasonings that you could taste that you thought put the breakfast or pudding over the top. I had a black pudding recently that had a distinct allspice flavor that was great. Also, anyone know how they prepare the tomatoes? I'm assuming just fried in a pan with a little butter. Thanks Grace

I'll be making this quick recipe soon. STUFFED SOLE 1 1/2 lb sole 6 oz can crab 2 oz goat cheese 2 T mayo 1 t tabasco 1 T chives 1 egg Mix stuffing ingredients, salt and pepper to taste. Lay fillets flat and top with generous amount of filling. Roll up fish and bake at 350 for ~20 minutes.

Pax I like the oven idea for the tomatoes to dry and concentrate the flavors. I may do that and then fry. Simon_S Bangers of course! <smacking forehead> Adam Balic I'm in Brooklyn, so getting blood should be simple. Thanks! Still hoping someone on the board has made this kind of brekkie. Grace

Hi All, Thought I'd revive this since summer is near... and my shorts are all a little tight. I'm jumping back into Atkins Induction period for the next 2 weeks. I'll add more vegetables after that. Induction is what he calls sort of a kickstart for the diet. Lots of lean grilled beef/lamb/duck/shrimp/fish Lots of lettuces, cabbage, herbs, arugala, spinach, english cukes etc. Lots of expensive delicious cheeses. Here's a Food List for Induction that I use. The last time I did this I lost 10lb in 3 weeks. It's pretty easy for me since I am a carnivore. Grace

Hi there, I've been thinking it would be fun to make a full on Irish breakfast. In particular black and white pudding. also fried egg fried tomato rasher bacon Black pudding white pudding beans Am I missing anything? I found this site that sells all sorts of puddings/bacon etc. But I really want to make the pudding myself. http://www.foodireland.com/Merchant2/merch..._Code=breakfast Would love to hear about any breakfasts you had that you liked, recipes and in particular seasonings that you could taste that you thought put the breakfast or pudding over the top. I had a black pudding recently that had a distinct allspice flavor that was great. Also, anyone know how they prepare the tomatoes? I'm assuming just fried in a pan with a little butter. Thanks Grace

I just threw together Tandoori chicken from what I had in the fridge 1lb boneless chicken thighs In food processor added 1 chopped onion 1 thumb sized roughly chopped ginger 4 cloves of garlic 1 tablespoon Garam Masala pureed and put in ziploc with 1 cup plain yogurt. If I had some lemon juice I would have added it. I've seen some Tandoor recipes online that call for vinegar, but wasn't sure what kind. White distilled? Add chicken and let that marinate overnight. Broil or grill til done. Wish I had a serrano pepper to have added to the processor. I know that's six ingredients, but thought this was so easy I could squeak by with it. Great thread idea!! -Grace

Thanks. I like the addition of dried cranberries, will have to try that.

I made a great slaw last nite. Would like to hear your ideas/recipes. Shredded green cabbage shook together in a jar, mostly made to taste: Peanut oil lime juice garlic pinch sugar Sambal Oelek (chili garlic condiment) fish sauce 1tsp freshly ground coriander seed tossed marinade with cabbage for a few hours in fridge Just before serving tossed with handful chopped cilantro and black sesame seeds and black mustard seeds(I toasted these in a dry pan until fragrant) Had it with tilapia I cooked coated in yogurt mixed with shallot, garlic and ground coriander, baked until it flaked. Delicious.

Can't find the link where I found read about the different yeast types. I guess I fell down the internet rabbit hole with that list of links. If I find it I'll post it here. I guess I'll go ahead and work with the dough and make my first loaf. Yay! Thanks Grace

I mixed up a batter of Bittman/Jim Lahey, Sullivan Street Bakery No Knead dough yesterday. But, just read today the little envelope packets of yeast don't work. They are different than instant. I had no idea. I bake bread about once every 2 years. In the next 5 hours or so I need to turn the dough out, give it it's second rise and bake it. Should I even bother? As i said, this is the recipe I've worked from: http://www.nytimes.com/2006/11/08/dining/081mrex.html thanks so much! Grace

I've been missing my mom today. Thought I'd throw together her Hot Milk Sponge Cake. It's in the oven now. This recipe is based on her 7th grade 1940ish Home Ec. book. HOT MILK SPONGE CAKE 2 eggs 1 c. sugar 1/2 c. milk, scalded 4 tbsp. butter 1 1/4 tsp. vanilla 1 c. flour 1 tsp. baking powder 1/2 tsp. salt 4 tbsp. butter Scald milk, take off heat and add butter to melt. Set aside. Beat eggs, add sugar. Beat until light. Add vanilla Add dry ingredients (sometimes I sift/sometimes not, I think it tastes better when I do). Mix in milk and butter mixture until combined. Pour into 8 inch square pan. This is a very thin batter. Bake at 350 degrees for 30 minutes. Don't dance around the kitchen or it will fall. It still tastes good even if it does fall. Eat plain or with jam. This is so quick and delicious. Sort of tastes like a jelly roll. Yum. Grace

hummingbirdkiss Thanks I'm in Brooklyn, Hispanic markets blocks away. Also, I clicked through your siggy link and saw your flickr page. My friend Eric does a gardening and food video podcast you might like. http://www.gardenfork.tv

Last night I ended up deepfrying them after hitting it with a paprika, black pepper, salt rub. Not bad, but I always regret frying and having all that oil to cleanup. What a pain. I'm going to pickup more wings at the market later to marinate overnight. I'm obsessed now. I need more wings. The recipes you guys posted are great! The mojo wings sound so good. I'll have to see if I can find any sour oranges. @andrew fenten I blame you for adding to my kitchen wish list. Demeyere 5-Ply Stovetop Smoker http://www.surlatable.com/product/id/126234.do This looks like a fun toy. The Italian dressing suggestion reminded me of the time I bagged 4 lbs of chicken parts for a camping trip in Ziploc bags with 2 bottles worth of dressing only to have one bag open in transit to camp site. Every thing, drinks, etc was coated but the time we opened up the cooler. The cold water hookup wasn't up to the task of removing all the dressing smell so everytime we opened a drink you smelled dressing. By the end of the trip we couldn't wash the smell off our hands. Sony Awesome links! Any more Thai type marinades? I love fish sauce. or maybe Vietnamese. I made my own Jerk seasoning last year that was so aweful I've been leary of trying again. Grace

I did do a search before posting. I swear. but just found this great thread. http://forums.egullet.org/index.php?showto...l=chicken+wings Grace