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BS: Recipes - what are we eating?

Steve Shaw 07 Jun 20 - 11:29 AM
Bonzo3legs 07 Jun 20 - 11:36 AM
Thompson 07 Jun 20 - 12:36 PM
Donuel 07 Jun 20 - 01:42 PM
Donuel 07 Jun 20 - 01:50 PM
Steve Shaw 07 Jun 20 - 02:24 PM
Charmion 08 Jun 20 - 10:26 AM
Stilly River Sage 08 Jun 20 - 11:53 AM
Raggytash 08 Jun 20 - 04:17 PM
Steve Shaw 08 Jun 20 - 04:37 PM
Donuel 08 Jun 20 - 07:56 PM
Mrrzy 08 Jun 20 - 07:57 PM
Charmion 10 Jun 20 - 10:55 AM
Thompson 10 Jun 20 - 02:19 PM
EBarnacle 10 Jun 20 - 03:49 PM
Mrrzy 10 Jun 20 - 10:10 PM
EBarnacle 11 Jun 20 - 12:42 AM
Thompson 11 Jun 20 - 03:09 AM
Thompson 11 Jun 20 - 03:58 AM
Thompson 11 Jun 20 - 10:21 AM
Mrrzy 11 Jun 20 - 10:36 AM
Charmion 11 Jun 20 - 10:49 AM
Jos 11 Jun 20 - 11:53 AM
Stilly River Sage 11 Jun 20 - 12:19 PM
Thompson 11 Jun 20 - 03:01 PM
Donuel 11 Jun 20 - 03:45 PM
Thompson 12 Jun 20 - 02:36 PM
Mrrzy 13 Jun 20 - 11:26 AM
Stilly River Sage 13 Jun 20 - 12:04 PM
Charmion 13 Jun 20 - 12:17 PM
Jos 14 Jun 20 - 06:47 AM
Charmion 14 Jun 20 - 10:54 AM
Mrrzy 14 Jun 20 - 11:36 AM
Mrrzy 15 Jun 20 - 11:41 AM
Mrrzy 15 Jun 20 - 03:22 PM
Thompson 16 Jun 20 - 07:48 AM
Charmion 16 Jun 20 - 08:50 AM
Mrrzy 16 Jun 20 - 12:17 PM
Stilly River Sage 16 Jun 20 - 12:30 PM
Mrrzy 18 Jun 20 - 02:22 PM
Gallus Moll 19 Jun 20 - 08:41 AM
Stilly River Sage 19 Jun 20 - 12:24 PM
leeneia 21 Jun 20 - 11:06 AM
Mrrzy 21 Jun 20 - 01:27 PM
Stilly River Sage 23 Jun 20 - 08:58 PM
JennieG 23 Jun 20 - 09:19 PM
Charmion 24 Jun 20 - 09:49 AM
Dave Hanson 24 Jun 20 - 10:10 AM
Mrrzy 24 Jun 20 - 11:55 AM
Steve Shaw 25 Jun 20 - 06:57 AM

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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Jun 20 - 11:29 AM

Well I'm up for trying anything, but the spicy flavour of wild rocket is an integral part of that dish. It's a Jamie Oliver one, by the way, if you want to google it. Frozen prawns work well (thawed out first!) but you want the larger ones, not cocktail prawns.


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Subject: RE: BS: Recipes - what are we eating?
From: Bonzo3legs
Date: 07 Jun 20 - 11:36 AM

Take away Pizza - because we had a full loyalty card it was free, so naturally we had a large!! Ingredients were chorizo sausage, tomato, various other unrecognisable bits and of course cheese!


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 07 Jun 20 - 12:36 PM

Mizuna (correctly pronounced MEEzoona) is a Japanese vegetable. Easy peasy to grow.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 07 Jun 20 - 01:42 PM

At about 2 inches thick of incredible ingredients in the deep dish this is the best pizza I have ever had. the crust is heavenly


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 07 Jun 20 - 01:50 PM

https://giordanos.com/our-story/


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 07 Jun 20 - 02:24 PM

That is not a pizza.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 08 Jun 20 - 10:26 AM

That is not pizza as you know it, Steve, but it is indeed pizza as it is made and sold in great heaps on this side of the Herring Pond.

I wouldn't eat it, either.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Jun 20 - 11:53 AM

To return to an old thread of mine, broccoli cornbread is good with a meal, or sometimes a small piece by itself as a meal when you don't feel like eating much (hot weather).


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Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 08 Jun 20 - 04:17 PM

That looks like a quiche to me and as we say on this side of the pond "real men don't eat quiche"


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Jun 20 - 04:37 PM

If that's a quiche, it's a bit garish. As a real man I eat quiche in secret only. But I can't see me eating that one. A side view of a wedge of it might reveal more. But one thing's for sure: it's no pizza.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 08 Jun 20 - 07:56 PM

Its a one of a kind and as such I proposed marrige at Giordanos, as well as my father did 28 years before me.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 08 Jun 20 - 07:57 PM

Nothing on my plate tonight as the zoom sing thing lasted all the way to my neighborhood assoc meeting going on now.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 10 Jun 20 - 10:55 AM

It's over 30 degrees Celsius and steamy, so last night we had spatchcocked chicken and grilled asparagus off the barbie. The kitchen stove is staying off until the weather breaks.

Grilled asparagus is supposed to be easy, but it's tricky. The websites with advice on such matters say two to three minutes, turn once, two to three minutes more, but the shoots were still rather too solid to the tooth. Next time, I think I'll turn again and give it about another two minutes.

Roast chicken should rest before carving anyway, and grilling the veg gives me something to do while I wait. Something besides drooling, that is.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 10 Jun 20 - 02:19 PM

Advice, please. Desperate for anchovies, a couple of which I throw into all kinds of dishes but especially into lamb stew, I turned to Amazon.
Reader, I bought a kilo.
They just arrived, and to my horror, turned out to be preserved in salt, rather than oil - well, they said preserved in salt, but I assumed this meant salt and then oil.
But… opening them in horror, to take out a few to be going on with and reseal the big jar, I discovered - they're absolutely fecking delicious. I can't stop licking my fingers. So sweet and gently salty. Oh. My. God. Now I know why the Romans wanted garum in everything. I'll be hard put to it not to put them in everything from ice cream to porridge.
But what are they normally used in? Italian people and Italianite cooks, help, please!


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 10 Jun 20 - 03:49 PM

Well, I wanted a snack so I opened one of the sealed jars of pickled shad. As expected, the bones had completely dissolved. So had the meat. The smell was fine, with the slight foulness that was present in the beginning completely gone. I spread it on a slice of plain matzoh and the taste was really luscious.
I might use a bit less vinegar if I ever do this again, though. As mentioned, the meat just does not stand up to pickling.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 10 Jun 20 - 10:10 PM

Broiled for the first time ever. Small flames.


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 11 Jun 20 - 12:42 AM

Was talking with an older cousin. On several occasions she accompanied her mother to market to get fruit for fruit soup. i had never heard of this but it sounds good. The only hint she recalled was that her mother made it a point to get fruit that was slightly overripe. That could have also been because of a reduction in price.

I have never had it but Lady Hillary says it's very good. Says that she had it as a cold soup.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 11 Jun 20 - 03:09 AM

For fruit soup, maybe try one of Elisabeth Luard's books? Maybe European Peasant Cookery? I can take a look after breakfast, see if I find it.
As for the overripeness, I make banana bread with overripe bananas. It's not a bit nice with fresh bananas, but if the bananas are black, it's just right.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 11 Jun 20 - 03:58 AM

No luck with European Peasant Cookery, Carla Emery or Mrs Beeton. But the internet offers this Hungarian fruit soup, made with plums and peaches. I'm a little suspicious of the "optional" cream - cream would completely change it so… say what?


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 11 Jun 20 - 10:21 AM

Another of Elisabeth Luard's books. The Princess and the Pheasant, has a soup called Ajo Blanco:

3oz blanched almonds
4 cloves garlic
2 tbs olive oil
2 pints cold water
salt
1 tbs white wine vinegar
handful of white grapes

Liquidise oil, garlic, almonds and 1pt water. Add the other pint of water. Season with salt and vinegar. Leave to infuse in the fridge for an hour. Peel & pip grapes. Before serving, add grapes and a piece of ice per serving.
(I've shortened her language a bit)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 11 Jun 20 - 10:36 AM

Hungarians like cold fruit soups. Also cold wine soup. Cream tends to be decorative rather than ingrediential. I made that word up but I like it.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 11 Jun 20 - 10:49 AM

The fruit soup with which I am most familiar is made with morello cherries, the light red sour kind also best in pies and jam. Indeed, it is a Hungarian delicacy, and the cream in question is the ever-popular garnish blob of sour in the middle of the bowl.

In Ottawa, where I used to live, there was once a lovely Hungarian restaurant with servers in embroidered blouses and a dark-haired gent playing the zymbalom -- very exotic in Ontario in 1970. I'm sure everyone involved in the business was a refugee from the other side of the Iron Curtain. Their menu had all the eastern European staples, for a wonder not adapted to Canadian tastes numbed by too many years of Kraft cheese and baloney, including cherry soup and chestnut mousse ... Oh, Lord, the chestnut mousse!


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 11 Jun 20 - 11:53 AM

I'm going to search for a recipe for chestnut mousse. It sounds wonderful, and I have some preserved chestnuts left over from Christmas.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 11 Jun 20 - 12:19 PM

Thompson, I'm watching with interest for any reports of how you manage to use that many anchovies!


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 11 Jun 20 - 03:01 PM

I normally buy a massive jar of anchovies in oil every year or so at Christmas, when the local Italian shop sells it for gift purposes, and use them up gradually. I suppose I'll do the same with these, but I'll have to try to keep them covered in their salt.
Already thinking about a recipe for spaghetti with anchovies and black olives, involving a good handful of parsley and some parmesan.
And of course there's always Jonsson's Temptation.
And the lamb stew and lentil soup they normally go into. And the odd lot of scrambled eggs.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 11 Jun 20 - 03:45 PM

anjovis=sprats https://www.bbc.co.uk/food/recipes/janssons_frestelse_24036


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 12 Jun 20 - 02:36 PM

Ohh yes, Jansson's Temptation; I don't know who Jansson was, but his temptation is well worth the tempting.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 13 Jun 20 - 11:26 AM

It took me years, nay, decades, to admit to mom that I hated chestnut mousse and would she please stop making me make it every $mas. Gesztenyepire, in Hungarian. Aka Chestenyet Myush, in our house. Burning fingers, the ricer, and then that inedible ugly-colored glop to show for it.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 13 Jun 20 - 12:04 PM

For me it was both the turkey stuffing and tomato aspic. Can't be bothered to eat either of them when there are much more tempting dishes on the table.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Jun 20 - 12:17 PM

The chestnut mousse I remember was flavoured with chocolate -- not a lot of chocolate, just enough -- and blended with whipped cream. I rather suspect that the restaurant had perfected a production technique that reduced the nuisance quotient to a workable commercial level.

I think of any dish containing chestnuts as a monument to our ancestors' skill at making the best of a very unforgiving agricultural economy. In France and Italy, chestnuts were roasted and ground to eke out supplies of expensive wheat flour; they were free for the gathering in the forests where peasants were not allowed to hunt.

But yeah, major nuisance. And if your diet normally includes foodstuffs that are easier to make delectable, why bother?

I love Jansson's Temptation, and for the life of me I can't think why I have yet to introduce it to Himself, for whom I have been cooking lo! these many years. Possibly because I was introduced to it by Mr Wrong, my Norwegian first husband? More likely because the leftover boiled potato is unknown in our house.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 14 Jun 20 - 06:47 AM

The recipe in Donuel's link doesn't involve left-over boiled potatoes, though if you wanted to use them it should be easy enough to arrange.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 14 Jun 20 - 10:54 AM

So I notice, Jos. Maybe the issue was the prodigal use of cream, and not the potatoes. Back in those days, we were all supposed to shun milk fat -- what a mistake that was!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 14 Jun 20 - 11:36 AM

Now at $mas we have rocket crumple and gulyás. Rocket crumple how we pronounced rakott krumpli, which is yummy:

Cold leftover sliced boiled potatoes, prettiest slices reserved
Cold sliced hard-boiled eggs
Kolbász or other spicy sausage, casings removed, sliced
Butter and lots of it
Sour cream ditto

Butter a deep baking dish. Bottom layer potatoes, dot (like a slice per tater) generously with butter, slather with sour cream, layer of egg, layer of sausage, another layer of potatoes. Push down hard and everywhere on potato layer. Add more butter and sour cream, repeat, not forgetting the pressing. Finish with top layer of the pretty potato slices, butter top generously. This dish takes more butter and sour cream than you'd think. Use smaller dish with more layers rather than bigger dish with fewer layers.
Bake at 350F for an hour at least, till top layer is a deep brown. When serving make sure you serve vertically, so each serving has some of the top crunchy taters and some of the bottom layer of taters that have soaked in the juices of sausage etc. The butter and sour cream cannot be stinted or no juice will form to carry the egg and sausage flavors through the potatoes. So, so delicious.
One sister makes a meatless version with mushrooms instead of the sausage. That is also good and some hot paprika around the mushroom layers gives the sauce some spice the way the kolbász does.
There is no edible vegan version. We have tried.
Heart attack on a plate, sure, but you'd die happy!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Jun 20 - 11:41 AM

I am going to try smashed potatoes soon.

In the meantime I tried those muffin-sized burgers in bacon, where you line a muffin tin hole with bacon and put burger meat with whatever inside, and the burger past was yummy but the bacon never crisped. Advice? Hotter oven, maybe?


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 15 Jun 20 - 03:22 PM

Or was it that silicone cups don't get as hot as the tin itself?


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 16 Jun 20 - 07:48 AM

Would you not do those 'muffins' on a baking sheet, and put a toothpick through the rasher to hold it in its circle around the mince?


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 16 Jun 20 - 08:50 AM

Today I am enduring a bout of gut misery, the third in ten days, so I'm eating very little and all of it bland and soft. Never have I been so glad of a humble boiled egg.

Himself is baking -- I can hear the rattle and bang of mixing bowls downstairs. White bread, this time, appropriate for a convalescent digestion.

Mrrzy, you'll never get crisp bacon in a muffin cup, however hot the oven, because the rendered fat can't drain away. Thompson's method will probably work.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Jun 20 - 12:17 PM

Thanks. And on a rack, too. Good idea.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Jun 20 - 12:30 PM

Me three on the bacon suggestion, Mrrzy.

Fruit flies are trying to take over the kitchen so I have a couple of attempts at traps (water with sweet stuff sitting on the counter under an under-cupboard light to attract them). And a sticky sheet for the garden pegged to a shelf.

I haven't baked for about three weeks, and while I miss the bread, the house is so hot (I don't keep the AC on real low) it will rise super fast so I need to really pay attention if I bake this time of year.

I've decided that making a batch of paste e fagiole every month or so is a good way to 1) use up stuff in the freezer and fridge and 2) have a solid meal that even in summer will work. A small bowl with a salad will set me up and I don't need to cook anything else for days at a time.

Lately, though, I've been using some of the pasta that I kind of loaded up on at the beginning of the pandemic (I bought three bags). I have some of that fancy ruffled-looking armoniche (link clipped from a Reddit post where the person is asking how to use it. Silly person! It's pasta!) that I'm pairing with Rao's "homemade" artichoke pasta sauce and slice up some baked chicken breast with it.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 18 Jun 20 - 02:22 PM

Those are radiatore, chez nous.


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Subject: RE: BS: Recipes - what are we eating?
From: Gallus Moll
Date: 19 Jun 20 - 08:41 AM

It is June so - Herring!!!
My favourites are:
Herring dipped in oatmeal (fried in butter)
Soused Herring made into a roll then slowly/gently baked in seasoned vinegar and water, then eaten cold, with salad. (i do not like the consistency if raw fish!)


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Jun 20 - 12:24 PM

I made banana bread as a birthday gift/party favor combo yesterday, but this time of year you won't often find me heating the big oven. This is when the counter-top toaster oven comes into it's own. For larger meals the portable convection oven or even the roaster oven can be placed on a table outside the kitchen door so the heat is dissipated out-of-doors. I have a small terracotta charcoal grill I sometimes set up for making enough chicken or sausage or burgers to use for a couple of meals. The big gas grill needs work (I suspect mud dauber wasps or other nesting-in-skinny-places wasps plugged a gas line). Then there is the metal barrel charcoal grill tucked into the garage that comes out sometimes for large orders, like when I buy a case of Hatch chili peppers and need to roast them. That'll come up in August or September (and I usually let the store roast them now since it doesn't cost me any extra and it's a lot of work).


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 21 Jun 20 - 11:06 AM

We had a traditional meal last night. Pork chops, corn on the cob, salad, fruit.

Though our salad was new-fangled - a wedge of iceberg lettuce with saladacious toppings such as diced cucumber, cherry tomatoes, green onion. In restaurants they always include bacon. Blue cheese dressing is usual. (I'd given up on iceberg lettuce till I encountered the wedge.)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 21 Jun 20 - 01:27 PM

Firm believer in hot [temp and spice] soup in summer...

Ground lamb, last half onion, garlic, tail end of cabbage, white wine, chicken better than bouillon, Berbere seasoning marjoram oregano, and at the end some marvy market spinach and leftover green beans from supporting local restaurant. Sour cream. Yum.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 23 Jun 20 - 08:58 PM

I have been known to run out and buy a beer when the mood strikes, usually at one of the nearly convenience stores. But the store I used to prefer (that has my favorite brand of beer) is so flagrant in their disregard of social distancing and protecting their staff, let alone their customers, that I have to plan ahead and shop elsewhere. I'll be picking up a case of my favorite beer at a store that does a good job of protecting people, but since stores have been closing earlier to disinfect everything, I can't just run out to that grocery store.


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Subject: RE: BS: Recipes - what are we eating?
From: JennieG
Date: 23 Jun 20 - 09:19 PM

Soups, stews and cold weather comfort food here right now, being winter. Am getting in the mood to bake a batch of date squares because Himself is The Date Conoisseur Of The Universe, but it might wait for a day or two until the mood builds up to the point where it can no longer be ignored.

I use my Canadian friend Lois' mother's recipe for Matrimonial Cake; Lois grew up in eastern B.C. The same or very similar recipe is called Matrimonial Cake in western Canada and Date Squares elsewhere. Himself has really enjoyed his date squares while visiting Toronto, and elsewhere in Ontario.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 24 Jun 20 - 09:49 AM

The date square is an essential Canadian food item, right up there with the butter tart. I'm so glad to know that it is now infesting Oz; in my chauvinistic opinion, it's one of our better exports.

The thing about the date square (and the butter tart) is that it could be made in the dead of winter by people who did not own a refrigerator or a freezer, and could not afford fresh fruit out of season.

It's approaching the height of summer in Ontario, and I think we have reached surfeit with respect to strawberries and asparagus; my heart no longer leaps up, as it did in late May, when I see them at the market. Now, I'm longing for raspberries, corn and peaches.

I can't believe that I'm actually a wee bit tired of strawberries. That's just wrong.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 24 Jun 20 - 10:10 AM

Tonight I'll be mostly eating a chip butty.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 24 Jun 20 - 11:55 AM

Ooh yum. Had a bacon butty the other day.

Need inspiration for a recipe swap this weekend...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 25 Jun 20 - 06:57 AM

Strawberries like wot I recall from my youth are, sadly, very elusive these days. It seems that the dreaded Elsanta and, latterly, Malling Centenary have cornered the market. I mean, where's the flavour! I grew my own for years but I was constanly afflicted by millipedes and grey mould. Finally, a pair of badgers rolled around in my beds and trashed them. At least we have Rodda's clotted cream...


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