BS: Urgently Needed! Recipe for Toast!

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: RangerSteve
Date: 22 Jan 04 - 09:39 AM

All this talk about easy recipes and no mention of Minute Rice? What's wrong with you folks?
Boil a bag of Minute Rice, dump it on a plate. Saute some vegetables and ground meat, dump it on the rice, then put some store-bought salad dressing on it. Eat.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: GUEST,MMario
Date: 22 Jan 04 - 09:45 AM

wow! you can use *two* pans?

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: JennyO
Date: 22 Jan 04 - 09:49 AM

Sandra, what makes you think there'd be any leftovers when I'm there to drink it :-)

Come to think of it, it's been a while....

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: freda underhill
Date: 22 Jan 04 - 10:00 AM

hi guys

i have been catatonic for a few hours (or my computer has been). I got that recipe from a spanish nightclub. I do variants of it!

ANOTHER EASY RECIPE

sauce (makes anything taste good)

1 can corn, 1 can creamed corned, + light sour cream.

mix, pour over vegies/tofu/whatever, in last few minutes of steaming/frying.

I'm getting hungry...........

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Homeless
Date: 22 Jan 04 - 10:01 AM

Put water in pot. Boil noodles until you remember they're on the stove and run back into the kitchen. Drain noodles. Add 1 can cream of chicken soup and 1 can of chicken. Stir together. eat.
Gourmet option - top with sprinkle cheese

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Peg
Date: 22 Jan 04 - 10:18 AM

oh, my...this is just blasphemous. Ilove it!
I always have a lot of dishes to do, even though I live alone. I use a lot of dishes cooking.

My favorite quick snacks/meals though:

(mind you I do not own a microwave)

Saltine crackers dipped in milk (my mom's favorite)
Tortilla/Corn chips with Salsa
Pita bread with hummus
Cheddar cheese melted on buttered toast in the broiler
Fast Fettucine Alfredo (melt butter, add milk or cream and Parmesan cheese, pour over pasta)
Nacho dip: MeltedVelveetaand Salsa on tortilla corn chips
Celery sticks with peanut butter
Butter spread on saltines (or Stoned Wheat Thins)

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Stilly River Sage
Date: 22 Jan 04 - 10:19 AM

Easy and quick lunch:

Get some good crackers

Get some sliced cheese

Get a stick of good salami

place crackers on plate, cut cheese to fit crackers, slice sausage and place on each cracker.

Open canned peaches, spoon a few and some juice into a bowl.

To make the meal look more elegant, pour your can or bottle of beer into a wine glass.

Dessert option: add York peppermint patties to the place setting.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Bee-dubya-ell
Date: 22 Jan 04 - 10:44 AM

PROPER WAY TO EAT TORTILLA CHIP CRUMBS

You know. You've been there too. You open a bag of tortilla chips. First you eat all the whole chips. Then you eat the broken chips in order of diminishing size until you're left with a bunch of little broken pieces that aren't worth the trouble. What to do?

Throw the chip crumbs into an bowl. Pour some salsa over them. Add an amount of sour cream roughly equal to the amount of salsa. Stir. Eat with a spoon before it gets too soggy.

If you happen to have had tacos the night before and have leftover refied beans or browned ground beef in the fridge, you can heat some up and throw it in the mix as well.

Also, if you have a container of sour cream with just a couple of ounces left in it, you can even eliminate the bowl by just mixing everything up in the sour cream container.

Bruce

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Peg
Date: 22 Jan 04 - 10:46 AM

Bruce; oh my gosh; my secret is out...how did you find out?

SRS: too funny!!!!!!

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: John MacKenzie
Date: 22 Jan 04 - 12:55 PM

Chicken Surprise

4 British bangers fried
1 Tin campbells condensed Mushroom soup
Heat together in pot.

Ergo the surprise......NO CHICKEN

John

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: kendall
Date: 22 Jan 04 - 01:20 PM

I've started taking a "Carb blocker" if it works, I'll letyou know. Judging from some of the time bombs I've seen here, you all need it.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: DMcG
Date: 22 Jan 04 - 01:28 PM

Dial your local Indian/Chinese/Whatever takeaway.

Order a number #, where # is any number between 1 and 50, because you can't remember what they are anyway.

Wait for it to turn up.

Eat.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: LilyFestre
Date: 22 Jan 04 - 03:27 PM

Ah heck Bruce,

I was waiting for you to say that you shake the bag to one side so all the tiny crumbs slide over in one corner, make a spout out of the top of the back, tilt your head back and dump them in..LOL!

Gotta admit...your ways sounds MUCH better!!! But hey....with my stategy, I'm bound to make a mess on the floor with all those crumbs....er...wait a minute...I mean a nice little treat for my dog!   LOL.

Michelle

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Rapparee
Date: 22 Jan 04 - 03:34 PM

Do not microwave eggs. A friend of mine tried it and ended up buying a new microwave. That is, eggs in the shell. The steam builds up and they explode.

Always drain the can of tuna, especially if it's packed in oil.

My Law Of Cooking: Nontoxic in, nontoxic out: it might taste like old crap boiled in used motor oil, but it won't kill you.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Bee-dubya-ell
Date: 22 Jan 04 - 03:41 PM

DISCLAIMER: The following discussion assumes that the reader makes tuna salad with real mayonnaise, not some artificial whipped crap. If you are a pseudo-naise user, you need read no further.

Tuna (not the "good" stuff like BillD uses, but the ordinary everyday stuff most of use) comes packed in water or packed in vegetable oil, right? So ya buy the tuna packed in water 'cause it's supposed to be healthier, right? Then ya, drain the water off and add mayonnaise to it when you make tuna salad, right? Well, what's mayonnaise? Mostly vegetable oil! Why drain water and add vegetable oil when ya coulda bought it with vegetable oil in the first place?

So, when this non-chef prepares tuna salad he uses one can of tuna in water, one can of tuna in oil, and about a third as much mayonnaise as he would if using tuna in water all the way. That's still enough mayonnaise to make it look creamy and white instead of transparent and anemic.

The only problem with this system is that there's only about an ounce of tuna water to give the cats and there are four of them to fight over it.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Bee-dubya-ell
Date: 22 Jan 04 - 03:50 PM

Don't even microwave eggs that are out of their shells. My ex-wife put an undercooked hard-boiled egg that had already been peeled in the microwave to finish cooking the yolk. It waited 'til she opened the microwave door to explode. It happened so fast she didn't have time to instinctively blink her eyes closed and wound up with eyeballs full of hot egg yolk.

Bruce

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: jeffp
Date: 22 Jan 04 - 04:14 PM

I saw an egg explosion happen one time. It was amazing. A woman had put two eggs into the microwave in the break room at work. The resulting BOOM! blew the microwave door open. Fortunately, nobody was hurt. Helluva mess though.

If you want to microwave eggs, be sure to pierce the yolk with a skewer first. This should prevent the explosion.

BTW, Fritos dipped in strawberry cream cheese make a tasty snack. So do Saltines spread with mint jelly.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: GUEST,M'Grath of Altcar
Date: 22 Jan 04 - 04:33 PM

Scaffolders breakfast:

Beans on toast

with a fried egg (or two) on top

Sprinkle liberally with cheese

Put under grill so cheese melts into the egg.

Heaven!

I'm going to make one right now

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: The Fooles Troupe
Date: 22 Jan 04 - 05:41 PM

I microwave eggs all the time.

You can even buy a special "m/wave egg poacher" gadget. You put a little water and vinegar, the egg, pierce yolk, close lid and it takes a minute or so.

Scrambled eggs is easy - eggs should not be cooked on full power - same for cheese.

The yolk will explode if the membrane is not broken.

There is a m/wave variation on the "egg in hole in bread" thing.

You need 2 pieces of bread, one with the hole. Butter both slices, place whole slice butter up on plate, top with holey slice with butter down - this makes a seal - place egg in - break yolk, sprinkle sheese (no, will leave that typo!) over egg, any spices or salt, then top with small cutout piece butter side down, top with slice of cheese if desired, or use the sliced "cream cheese" stuff. Then zap for a minute or so until egg is sufficiently cooked. (Slightly runny is nice).

This can also be done on one of those sandwich maker things with a top and bottom plate, this sorta toasts the bread. Method is sufficiently similar that even you lot should be able to figure it out. Do not put any cheese externally on this one - you might try a cheese slice between the two bread slices before the egg goes in the hole.

You can also do this in those "snack maker" thingies that clamp the bread around the edges - this makes a good filling for them. You do NOT cut the hole - and you must put the butter, marg, or even spray oil/whatever on the OUTSIDE of the bread slices.

Robin

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Rapparee
Date: 22 Jan 04 - 06:08 PM

Drain the oil from tuna that comes in cans.

Someone very, very close to me -- someone with an IDENTICAL genetic pattern, in fact -- once made (instant) mashed potatoes and wanted to put creamed tuna on them. So some milk and margarine into a pan, add the tuna (and oil), heat, add some flour and stir like made until it thickens.

If it's not thick enough, add more flour. If you add enough flour it doesn't pour, so you add milk to thin it.

When the proportions of milk and flour are correct, pour it on the mashed and eat.

Something in this recipe makes the oil cause scours.

You also end up with a LOT of creamed tuna...a lot!

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: JohnInKansas
Date: 22 Jan 04 - 06:26 PM

A very simple treat for the kids.

Spread a liberal amount of butter or margerine on one side of a piece of bread.

Place bread on counter (butter side up) and sprinkle liberally with sugar. 1/8 inch thick is probably excessive, but anything less is okay.

Sprinkle with ground cinnamon.

Place under broiler (butter side up) until edges of the bread start to brown.

Remove carefully. (Hot butter and sugar can stick and burn)

If you do it while warm, you can cut into squares - about 4 to 6 per bread slice, or eat a whole slice.

Eat while warm.

It may be nostalgia, but we only got this as kids when we'd been very good, hence it was a very rare treat.

John

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: The Fooles Troupe
Date: 22 Jan 04 - 06:39 PM

JohnInKansas,

In Oz, we used to use 'hundreds & thousands' which are tiny coloured sugar sprinkles on top of buttered bread for kids parties when I was a kid.

Did this for my goddaughters birthday - none of the kids would touch it - only the adults had a slice for nostalgia's sake...

Robin

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Cluin
Date: 22 Jan 04 - 06:44 PM

I like potatoes raw, sliced with a bit of salt and pepper. The PEI red ones are best.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Tinker
Date: 22 Jan 04 - 07:13 PM

John in Kansas, my Pepere used to fix us brown sugar sandwiches.
Toast two piece of white bread, quickly slather with generous amounts of butter and liberal amounts of brown sugar, combine as a sandwich and cut into triangles.

Over the fire we used to make "Mock Angel Food Cake" Take Wonder bread and dip both sides quickly in sweetened condensed milk, sprinkle the top with shredded coconut -- toast til lightly brown.

Kathy

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Bill D
Date: 22 Jan 04 - 07:33 PM

John..Cinnamon toast is part of my most treasured memories! (and 'sometimes' the sugar was over 1/8" thick!)


SRS--you mention putting the tuna water down for the cats...we used to use it to coat the drt cat food we wanted them to eat, but we learned there are some cautions...
tuna problems

I guess it should be a rare treat..

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: JohnInKansas
Date: 22 Jan 04 - 07:34 PM

The various "sugar toasts" come in an amazing variety of recipes, but we always considered those kids somewhat "deprived" who had been taught to toast the bread and then sprinkle the stuff on them. Its the toasting, with the sugar and butter already applied, that makes the "glaze" that's really tasty.

John

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: C-flat
Date: 22 Jan 04 - 07:47 PM

Don't even microwave eggs that are out of their shells. My ex-wife put an undercooked hard-boiled egg that had already been peeled in the microwave to finish cooking the yolk. It waited 'til she opened the microwave door to explode. It happened so fast she didn't have time to instinctively blink her eyes closed and wound up with eyeballs full of hot egg yolk.

My ex-father-in-law did that very thing when we were holidaying in Florida but even after the explosion, which had us all diving for cover, he picked up a large egg fragment from the microwave and popped it in his mouth. BANG!!!!.........Blew his false teeth across the room!
We laughed so hard I nearly shit myself!
C-flat.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: The Fooles Troupe
Date: 22 Jan 04 - 09:25 PM

The Secrets of Gravy Revealed.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Gravy is a sort of sauce that adds flavour, and can be filling and cheap. Good gravy can be a "pig out" "comfort food", especially if soaked up with bread.

Gravy is basically made with flour, that is mixed with a little water and then cooked slowly. The mixture then thickens. Keep stirring to prevent burning or "clagging".

There are lots of "packet mix gravies" out there, but the basic thing is so easy to make that you can tailor the type of flour (for allergies), the salt level, the thickness and the taste.

I learned to make gravy the classic way as a kid. We used to have a regular roast - usually beef, but also lamb, pork, or chicken. When cooked, the meat was placed on a plate. Before slicing, just cooked meat must be allowed to stand for 15 mins or so - this allows the moisture to redistribute itself, and makes the meat more tender, and easier to slice - the heat also keeps travelling inwards, and keeps cooking the inside. The gravy can be prepared while the standing takes place.

The oven tray/pan was then checked for juices - excess fat removed, a little water added if necessary, and placed on the stove top - GENTLE HEAT. A little flour was mixed with water, then added to the pan, and the mix stirred constantly over a low heat. The stirring is necessary as otherwise, it can burn or go lumpy.

The greater the amount of thickener added, the thicker the gravy. Too much and you end up with a dough - actually a "Roux" - the sort of thing you make some types of bread, buns and sauces from. But that's getting off the topic, although that is the "intertwingularity" of life.

You can add wheat flour, or really any other kind of plain flour, such as corn flour, probably even rice flour, but I personally have never used this, also arrowroot can also be used as a thickener, but some purists may not call that "gravy". You can also use those powdered or flaked style mashed potato. Gravy and mashed potato go well together. If absolutely desperate, "self raising" flour might be used, but it will froth and foam like a mad thing, possibly spilling over the pan, and you may find that the raising agent adds a taste, and affects saltiness.


Colour of Gravy.
~~~~~~~~~~~~~~~~

Paler colour gravy goes well with "whiter" meats like pork and veal, and possibly chicken. Darker colour gravy goes well with "red" meats like beef.

Normally the cooking residue at the bottom of the roast pan contains caramelised stuff that gives the brown colour, and some flavour. If making gravy without a roast, you can cook the flour a little longer, which will darken the gravy a little, or you can traditionally add "Gravy Browning" called "Parisian Essence". Other things can be added, even Marmite (OH NO! - it's another Marmite thread!).

For the "Pig Out With Bread" (you can use toast, but a thinner gravy soaks into toast easier) - I like a nice dark thick gravy. Very filling.


Flavour of Gravy.
~~~~~~~~~~~~~~~~~

When prepared as above, the roasted meat juices add flavour. Without them, you can use "stock" - basically a thin soup - which you can get in various flavours as a prepared liquid or powder form - even the old "soup cubes". You can even find a multipack of the single serve type that you can get sauces in that you squeeze. You can add Bonox, (mixes easier than Marmite), or anything else that you prefer, soy sauce, Worschester, etc.

Just watch the salt content of your additives, you can get carried away.


Cooking with gravy.
~~~~~~~~~~~~~~~~~~~

Even KFC supply a "form" of gravy....

You can serve side dishes of veges such as peas, etc with mashed potato to spin out or cost cut. You can even cook for more than one this way.

Sausages and gravy.
Cook the sausages, place on plate, make gravy, replace sausages, warm them again, serve with side dishes of veges, etc.

Sliced meat and gravy.
We used to do this with the left over roast meat. The new batch of gravy (could use the batch made when the roast was served warmed up, if any left - but usually there wasn't!) would be made from scratch in a frypan, then the cold slices cut from the roast in the fridge warmed in the gravy. We used to add bread, green vegs, even mashed potato on the side. Very cheap, especially with a bowl of canned tomato or other soup, and very filling and satisfying on a cold evening.

Ribs and gravy.
Pork, beef, veal, etc "ribs" - some types of which in Oz may actually be closer to US "Pork belly" or stomach or skirt strips - which may actually have NO bones in at all. Brown meat slightly, make basic gravy, re-add meat and simmer gently until meat cooked. This sort of thing you can add vegetables to as well - you are getting close to a stew here. The trick is SLOW cooking for these cuts - close to braising. You can start with the meat straight from the freezer - just allow sufficient time to cook properly.

Chops and gravy - you get the idea.


A tip on the veges added to the mix while cooking ribs as per above: you can get "Dryslaw" which is the basic sliced/chopped ingredients for coleslaw without the white creamy sauce - for singles this is an effective cheapish way of buying small amounts of mixed vegetables that you can use before they go off. This stuff is in larger chunks than the size in the KFC "Coleslaw - well that's what they call it" stuff.

Most of these dishes can be prepared in a frypan, especially if you have some sort of lid/cover to keep the steam in while cooking slowly. Take the lid off until the gravy is well blended and cooked, then simmer gently with lid on if needed to cook other ingredients.

AND NOW...

My favourite....

Bread and Gravy.
Make the gravy, flavoured how you will, and either immerse the bread in the pan briefly - it will start to fall apart if left to long - or pour the gravy over the bread in the plate/dish, or place in bowl/cup and dip bread/toast. Filling and cheap.


Robin

Intertwingularity is not generally acknowledged — people keep pretending they can make things deeply hierarchical, categorizable and sequential when they can't. Everything is deeply intertwingled.
— Theodore Holm (Ted) Nelson
(A Famous Computer Nerd)

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: The Fooles Troupe
Date: 22 Jan 04 - 09:37 PM

Never had a problem with eggs exploding - but then I read the instructions... :_0 they call me "RTFM Robin" :-)

I never zap eggs on full power. I always leave them sit for a bit after finishing a couple of minutes - if you jiggle them that will provoke the explosion. RTFM.

It is the same with "superheating" water in the microwave. never had a problem. RTFM.

NEVER zap plain water for ANY longer than it really needs to get drinkably hot - you can SUPERHEAT water - and get hurt real bad! RTFM.

NEVER boil water, let it cool then reboil it in the m/wave - you have removed all the tiny dissolved particles of air, and the water will go ABOVE 100 deg Celcius and NOT BOIL!!!! - until you agitate it - or add sugar or coffee. Then it will explode out of the cup, right in your face. RTFM.

If making coffee, add the sugar, and even the instant coffee while cold and stir it. This will give the water some impurities to start to form bubbles around. I also add the milk before hand.

If making tea with a teabag in a cup/mug, don't overheat the water, take care when dropping in the teabag in case the water boils.

from
RTFM Robin.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: The Fooles Troupe
Date: 22 Jan 04 - 09:55 PM

BTW, I forgot.

Adding flour to water is how one makes old fashioned "Clag" style glue. Make sure you cook your gravy slowly and keep stirring.

Robin

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Stilly River Sage
Date: 22 Jan 04 - 09:56 PM

Bill D, I have amazing cats. They get Science Diet dry food, and there are two or three types they prefer. I usually mix the regular with some light and some hairball stuff. They actually PREFER their cat foot to human food. They won't eat the tuna, they just want the water. Notable exceptions: Clementine likes beef jerky. Mowgli wants one bite (no more, no less) of your cookie if you're eating one of the sandwich variety (like Snackwells).

Rap, what the hell does this mean? Something in this recipe makes the oil cause scours.

What is/are "scours," and why would oil cause this condition?

SRS

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Mudlark
Date: 22 Jan 04 - 09:58 PM

In response to Bee-dubya's sneer at white wine, I think Amos has a point. I know plonk in the UK is not dirt cheap, but here in the good ole U S of A...hello? Anybody tried Peter Vella in a box, 5 gal. or liters or whatever it is for $5. That's way cheaper than a lot of bottled water. And the point is not to EAT like trailer trash, but to COOK like trailer trash.

The grimest of wine will add a very good, not to say sophisticated, flavor to the most plebeian of canned goods, especially if allowed to simmer for a bit, cook down. Chef-Boyardee, Spaghetti-O's, the list is endless and includes all manner of canned beans as well. Added to F'troupe's gravies it gives them a touch of the sous chef, chablis for poultry, burgundy for red meats. And the red adds color to gravy as well, as does paprika. As the French say, presentation is all. White gravy tends to look like what it is...flour and water, which, in it's uncooked state, is known as library paste.

That is not to cast aspersions on F'stroupe's excellent paean to gravy. I agree with it entirely. Nothing like a mound of mashed potatoes (and I use the word mashed loosely...I smush mine up with an electric egg beater, using either a little of the potato water, or buttermilk if I have it), drenched in ANY kind of gravy.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: The Fooles Troupe
Date: 22 Jan 04 - 10:12 PM

Thanks,
Mudlark,

I forgot to specifically mention the wine... but did mention "anything to taste" in additions... :-)

Wine snobs say "never cook with a wine that is not good enough to drink" - OK, but if you have a "Trailer Trash" palate... who cares?
;-)

You can actually add certain spirits and liquers while cooking.

And I forgot to mention "mince" as one of the categories of meat to add to the simmering gravy.

"White" gravy - with flavour from a stock matches better with pork cops, IMO. :-)

Robin

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Stilly River Sage
Date: 22 Jan 04 - 10:25 PM

That Peter Vella wine is more like $13 for the five litres. I think that it actually keeps better in the bag in the box because air doesn't get into it. I usually buy a typical (750 litre) bottle of red wine, because I was told that to use it at it's best it should be finished in a week or less. I spoke with a liquor store guy tonight--even if it is a wine that is kept in the fridge, like a chardonay, it still has a practical life of about a week once the bottle is opened, he said. (I've had some around for a LOT longer than that--I guess I was cooking with vinegar!)

Robin, I didn't grow up around much gravy, only on rare meals like Thanksgiving for the smashed potatoes. We weren't much into it. (We do make turkey gravy these days for hot open-face turkey sandwiches.) But we loved French dip sandwiches so always kept the drippings from tender lean beef roasts and mixed in water and a little seasoning for the au jus.

Okay, you had to cook the roast--but it's easy. Stab it a few times with a knife tip, stuff in slices of garlic into those holes. Turn on the oven as hot as it will go without being on broil and let it heat completely. Put the roast in. Leave it on for 6 minutes per pound, then SHUT THE OVEN OFF and don't open the door and leave it like that for an hour. It's wonderful when it's done. If you want it less rare, do 7 min/pound.


SRS

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Rapparee
Date: 23 Jan 04 - 11:34 AM

Well, SRS, here's what Pfizer says about scours:

Clinical signs

    * Diarrhea
    * Dehydration
    * Rough haircoat
    * Weight loss, weakness
    * Death occurring the first five days of life is usually due to E. coli
    * Sudden death

It affects pigs, calves and other animals, like graduate students who don't drain the oil off the tuna before they add it to the milk-based cream sauce.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Stilly River Sage
Date: 23 Jan 04 - 11:48 AM

Rapaire,

Yuck. All of that from oil, eh? I used to make a marvelous salad that consisted of cooked spinach, cooked garbanzo beans (chick peas) and tuna in oil from which the oil is not drained. The three are mixed and it was wonderful. I've experienced no such reaction as described, but this is the only occasion I can think of that I've used the oil.

There are instances when things submerged in oil without properly heating it all (like those decorative bottles with a few whisps of herb and some plump cloves of garlic in the bottom) have produced lethal amounts of salmonella.

Back to the regularly scheduled thread:

An easy drink for a cold winter's evening: Faux-mulled cider.

Put some apple juice or cider into a mug. Drop in a half-dozen or more cinnimon candies ("Red Hots") and heat in the microwave. Don't boil the juice, but get close. Stir it for a little while after it's hot and the candies will disolve into the juice.

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Rapparee
Date: 23 Jan 04 - 01:00 PM

Come to think of it, the clinical signs pretty much apply to any graduate student....

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: freda underhill
Date: 23 Jan 04 - 09:47 PM

Faux satay sauce..


Take a mug, fill it 1/2 boiling water. Add a huge blob of peanut butter, a squish of soy sauce, and a blop of honey. Stir.

pour into pan of pre=fried veg, tofu etc


fred

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Bee-dubya-ell
Date: 23 Jan 04 - 11:08 PM

That's the spirit! Who needs measuring cups and tablespoons and that kinda crap? Blobs, squishes and blops were good enough for Cro Magnon Man and, by God, they're good enough for us!

Bruce

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: freda underhill
Date: 23 Jan 04 - 11:27 PM

..you got it, BW!

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: JennieG
Date: 24 Jan 04 - 06:08 AM

Raisin bread toasted, then spread with jam (apricot is lovely but any sort will do) then topped with thickly spread (heaped?) fresh ricotta cheese from the local deli. Butter is superfluous. Not only that, it's not needed.
That's the gourmet JennieG version of raisin toast.
Cheers
JennieG who has raisin ricotta toast for breakfast

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: GUEST
Date: 24 Jan 04 - 03:40 PM

Buy bread....eat. The end. it never goes wrong ;o0

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Stilly River Sage
Date: 24 Jan 04 - 09:00 PM

Some cooking involved in this one, but not much:

Get a pack of dry Lipton chicken noodle soup. Open the pack and set the noodles in a measuring cup and the chunk of boullion in a bowl.

Add rice to your measuring cup until it is 2 cups of rice and noodles.

Heat a deep skillet or a dutch oven (it needs a tight lid), add a little olive oil, and brown a few pieces of skinless boneless chicken. Mix in the dry stuff and heat the pan a few minutes longer so it kind of toasts the dry stuff and it soaks up the grease and oil from the chicken.

Boil some water. Add four cups of it to the bowl with the boullion chunk and break up the boullion. Add this to the pan with rice and chicken, cover and simmer, and come back in about 30 minutes with your plate and a fork.

To make it into a fancy recipe, drain a 6 ounce can of mushrooms and add them when you add the water.

SRS

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: wysiwyg
Date: 25 Jan 04 - 01:21 AM

Online cooking lessons at HGTV (US): FOOD DEMOS

Including these advanced techniques:
French a Rack of Lamb
Score Duck Breasts
Truss Poultry

Sick Mudcat minds should enjoy these!

~Susan

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Stilly River Sage
Date: 25 Jan 04 - 01:29 AM

Bruce, this has been a great thread--entertaining as well as educational. Thanks for starting it.

SRS

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: The Fooles Troupe
Date: 25 Jan 04 - 06:49 AM

You should be warned:

The food site pointed to by WYSIWYG (no doubt innocently, unless someone spoofed that Mudcat login!) just above hammers you with Fake Green Card Lottery Popups, Cookies, foistware and G*d knows what else. I had to fight with it for a few minutes to make the nasty stuff stop, as some of my blocking stuff didn't deter it immediately.

If you visited it, you should perhaps check your system for trojans, viruses & foistware.

Robin

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: wysiwyg
Date: 25 Jan 04 - 03:58 PM

Robin, most people with adequate security installed will not have a problem at that site. I'm sorry it troubled you.

~S~

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: JennieG
Date: 25 Jan 04 - 08:13 PM

Susan,
Isn't there a law against some of those practices? Or are they only to be performed in private, in a a darkened room, between consenting adult persons?
Cheers
JennieG

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: wysiwyg
Date: 25 Jan 04 - 10:38 PM

Or at Mudcat Gatherings (and Taverns) in jello pits!

~S~

Subject: RE: BS: Urgently Needed! Recipe for Toast!
From: Cluin
Date: 25 Jan 04 - 11:02 PM

I only had one little pop-up window when I went to the foodnetwork.com site WYSIWYG posted. Easily closed and no others came up. I don't have ad-blockers or pop-up stoppers on my computer, just the free ZoneAlarm firewall.

But it's a useful site and I bookmarked it. Hey, it shows step-by-step how to bone a chicken. I can use that one. Thanks S.

Minds out of the gutter now!