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MudCat cookbook - part II

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MMario 02 Mar 00 - 02:17 PM
Amos 02 Mar 00 - 04:11 PM
MMario 02 Mar 00 - 04:30 PM
cujimmy 02 Mar 00 - 04:39 PM
cujimmy 02 Mar 00 - 04:40 PM
cujimmy 02 Mar 00 - 04:41 PM
Wavestar 02 Mar 00 - 05:12 PM
Amos 02 Mar 00 - 05:46 PM
Penny S. 02 Mar 00 - 05:47 PM
Liz the Squeak 03 Mar 00 - 02:25 PM
Peg 03 Mar 00 - 03:40 PM
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Subject: MudCat cookbook - part II
From: MMario
Date: 02 Mar 00 - 02:17 PM

the other thread was getting very long, and I just spotted this ...which made me drool, so ....

Subject: RE: Welcome New Members--February 28, 2000 From: cujimmy Date: 02-Mar-00 - 01:56 PM

Hello again I'm back from work - Scottish shortbread is a nice alternative to cookies - mix equal amounts of flour, caster sugar and butter, roll the mixture about 1inch thick and then place in baking trays and then bake at 180oc for 25mins, then sprinkle with caster sugar


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Subject: RE: MudCat cookbook - part II
From: Amos
Date: 02 Mar 00 - 04:11 PM

We use castor oil out here but it doesn't taste right in cookies. I expect caster sugar is used by trout fishermen? Or furniture movers? Or moguls in the film business? ("oooooohhh! You old mogul!")

No, that can't be right -- is it granulated or powdery?

A


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Subject: RE: MudCat cookbook - part II
From: MMario
Date: 02 Mar 00 - 04:30 PM

granulated, but I believe finer then what US-ian's would consider "normal" -- possibly equivilant to "superfine"?


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Subject: RE: MudCat cookbook - part II
From: cujimmy
Date: 02 Mar 00 - 04:39 PM

Use caster suger, but ordinary suger will be ok - you may also like to experiment using brown sugar - maybe a little honey - or a hint of whiskey/brandy - agood quality butter will be nice, off you all go into your kitchens then and good luck, gosh I wish I could sample all the results.


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Subject: RE: MudCat cookbook - part II
From: cujimmy
Date: 02 Mar 00 - 04:40 PM

Use caster suger, but ordinary suger will be ok - you may also like to experiment using brown sugar - maybe a little honey - or a hint of whiskey/brandy - agood quality butter will be nice, off you all go into your kitchens then and good luck, gosh I wish I could sample all the results.


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Subject: RE: MudCat cookbook - part II
From: cujimmy
Date: 02 Mar 00 - 04:41 PM

Use caster suger, but ordinary suger will be ok - you may also like to experiment using brown sugar - maybe a little honey - treacle or a hint of whiskey/brandy - ( just a wee drop of either ), agood quality butter will be nice, off you all go into your kitchens then and good luck, gosh I wish I could sample all the results.


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Subject: RE: MudCat cookbook - part II
From: Wavestar
Date: 02 Mar 00 - 05:12 PM

Oohhh... a triple post! I don't feel so bad about mine coming out double sometimes. Caster sugar is like normal granulated sugar only finer... I'm still learning how to cook, and especially bake in this country, where it seems like every third thing has another name... And the food is such a bizarre mix of things absolutely lovely, and so completely inedible. Never ceases to amaze me what you people eat on sandwiches. What is this obsession with prawns? Or sweetcorn?

-Jessica


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Subject: RE: MudCat cookbook - part II
From: Amos
Date: 02 Mar 00 - 05:46 PM

There is no finer food under heaven than sweet corn picked when still young enough to eat raw, cob and all, or later when steamed on the cob, with warm butter and salt liberally applied -- gotta be new, ad the closer to spring corn the better. It is a special oral experience, as they say in the White House.


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Subject: RE: MudCat cookbook - part II
From: Penny S.
Date: 02 Mar 00 - 05:47 PM

It is called caster sugar because it was made to be put in sprinkler things like giant pepper pots, and needed to be smaller to fit through the holes. The cast element to do with throwing it about.

Penny


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Subject: RE: MudCat cookbook - part II
From: Liz the Squeak
Date: 03 Mar 00 - 02:25 PM

Nice to see more recipes appearing, the book is halfway through the prelim stages, ready to be proofread by middle of next month probably.....

LTS Any more to come??


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Subject: RE: MudCat cookbook - part II
From: Peg
Date: 03 Mar 00 - 03:40 PM

oh Amos you are so right about the fresh picked corn on the cob!!!!
My friends all know me as a "cob snob" who will not even consider eating corn that hasn't been picked within the last few hours...
learned this growing up in a family where we grew most of our vegetables, and with a grandfather who owned and operated a little roadside produce stand for many years...when I was a kid we would take crives in the country, often culminating in a stop at a roadside ice cream stand, but if we found a corn stand we woudl stop in and get some. They'd pick it in the filed before your eyes, and if you didn't want to wait until you got home they'd shuck and boil it for ya right there!!!
Lots o' butter and sea salt and maybe a dash o' black pepper...mmmmmm
My favorite summer meal is comprised of this golden country treat, some freshly picked field greens steamed lightly and garnished with olive oil (or butter), red wine vinegar and salt, and a nice cold summer ale...and I am known to nosh on whatever fresh fruit is in season in New England while waiting for the water to boil, like red raspberries, peaches or early apples...
gosh can't wait for summer to get here...

peg


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