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#91
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OT - cold weather food and beverage questions
Tina wrote:
Kate - DH has one question - that I must clarify because I don't want him buying a case of different beers to try each one and figure which would be the best (this was his suggestion)....... in the recipe for the carbonade, you specify 1 pint of rich dark beer he is asking, would that be a stout? or a dark lager? I use bitter or ale rather than stout or lager. I prefer a real live ale, or even porter. Use something from the Anchor Steam brewery your side of the pond and you won't go wrong. Don't use a smoked beer. From the looks of some of the beers he has had me try in the past - I would think the answer would be a stout - but I told him I would ask you first! Stout will do at a pinch, but try to do it with bitter or ale. Hugs, Tina, who would also love to share the salmon with you........ but phooey on those WW points, I'll pass on the yogurt and fruit! I just love fruit. Fresh real locally grown English apples and pears make a great dessert. -- Kate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! |
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#92
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OT - cold weather food and beverage questions
I think the English mustard in my Welsh rarebit is Colmans - it isn't
supposed to be enough to be hot, but it does add something to the cheesy flavour. Its somewhere amongst these 85 + posts! Its certainly different from other mustards and very hot - definitely not for wimps like me! and its made in Norfolk just north of Suffolk! On Tue, 21 Feb 2006 19:36:46 +0100, "Jessamy" wrote: you have obviously never had Coleman's the Dutch think they cope well with mustard.. well they did till I introduced them to Coleman's - and oh dear... I forgot to mention it was rather hotter than they were used to so they all used a HUGE dollop on their cheese *snicker* -- Sally at the Seaside ~~~~~~~~~~ (uk) http://community.webshots.com/user/sallyswin |
#93
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OT - cold weather food and beverage questions
Oops - pressed send instead of siggy
-- Sally at the Seaside ~~~~~~~~~~ (uk) http://community.webshots.com/user/sallyswin On Tue, 21 Feb 2006 19:36:46 +0100, "Jessamy" wrote: you have obviously never had Coleman's the Dutch think they cope well with mustard.. well they did till I introduced them to Coleman's - and oh dear... I forgot to mention it was rather hotter than they were used to so they all used a HUGE dollop on their cheese *snicker* |
#94
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OT - cold weather food and beverage questions
Sally Swindells wrote:
According to one of my stewards (who was a flight steward for the Queen) the Royal protocol is to pour water straight from a "rolling boil" into the warmed pot with tea leaves, and allow to brew for at least 2 minutes. The tea should be poured within 5 minutes, always into an empty cup. Any milk, sugar and lemon is added after. I saw a programme recently by a royal butler who gave this description of the Queen's tea. Apparently she actually does it all herself. The milk bit is the way the Queen does it - everyone else puts the milk in first!! Milk in first can have the effect of 'cooking' the milk and giving the tea an odd flavour, but milk in first was the tradition when bone china cups were so delicate that they could crack if you poured hot tea straight into the cup. As most people here seem to use semi-skimmed milk as opposed to fully skimmed or whole milk, that is now fairly normal. Shops now seem to have much more shelf space for semi skimmed. Cream with tea - never, ever, yuk. I gave up sugar 35 years ago and now can't stand it in tea. Some people have their tea without milk and that is when lemon can be used. However most people don't bother unless they are feeling particularly 'posh'. However, 98% of people take their tea with milk. When the British talk about tea it is always tea from the Camelia sinensis. Fruit and herbal teas are recognised as a different drink. In cafes you can always get tea, but not always the fruit/herbal. There is a good site that tells you everything http://www.tea.co.uk/ or for fun http://www.nicecupofteaandasitdown.com/ Personally we have either Yorkshire Tea or Typhoo - straightforward tea! The most important thing though is - boil the water and let it still be boiling as it hits the tea. Ahhh tea - my favourite subject! (except for choccies and a bit of quilting thrown in). I like my tea pale and delicate: our 'every day' tea is Earl Grey. I also like other teas occasionally, but that is our standard! We use bone china and porcelain for tea. You get a good big mug! Even the queen would get a mug - I don't own any cups and saucers for tea! -- Kate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! |
#95
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OT - cold weather food and beverage questions
Jessamy wrote:
you have obviously never had Coleman's the Dutch think they cope well with mustard.. well they did till I introduced them to Coleman's - and oh dear... I forgot to mention it was rather hotter than they were used to so they all used a HUGE dollop on their cheese *snicker* You are a cruel woman! Has much the same effect as spreading Marmite like jam! -- Kate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! |
#96
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OT - cold weather food and beverage questions
Put a couple of teaspoons of the powder into the bottom of a cup and
add a little water (very little) and stir like mad until it becomes mustard like. Then put it in your silver mustard pot and serve with a tiny silver spoon. Ready prepared Colemans mustard was considered sacrilage until fairly recently (I wonder if it needs to be freshly made to be strong). When I was little it was my job to make it. Traditionaly served with ham in sandwiches and with roast meats. -- Sally at the Seaside ~~~~~~~~~~ (uk) http://community.webshots.com/user/sallyswin On Tue, 21 Feb 2006 20:15:18 GMT, "Bonnie NJ" wrote: I've only had Colleman's dry mustard. I never realized that they had a prepared mustard also. I throw the dry mustard in salad and anything that needs a little zing ;-) |
#97
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OT - cold weather food and beverage questions
Better still do it with what we call "Chocolate Ripple biscuits" (made by
arnotts) or butternut snaps. Ginger snaps would work the same. Depending on how many you have to feed, whip up 600ml thickened cream, sweeten slightly, until stiffish. Then take a chocky ripple bicky spread with cream and press together with another bicky and stand on it's edge on a serving plate. Spread more cream on another bickie and add to the line. Do this for a whole packet of biscuits then take the extra cream and spread over the top and sides. Cover loosely with cling wrap or foil and put in the fridge for 4 hours or overnight. During this rest time the bickies will soften and become cake like. Before serving decorate with choc shavings, strawberries whatever and cut into slices to serve. Mmmmmmmmm yummy -- Sharon from Melbourne Australia (Queen of Down Under) http://www.geocities.com/shazrules/craft.html (takes a while to load) http://pg.photos.yahoo.com/ph/shazrules/my_photos (same as website but quicker) "Pati Cook" wrote in message nk.net... And for a fast 'sweet" try layering cookies and fruit pie filling in a microwave safe casserole and zap until hot. Use interesting combination of cookies and pie filling, like chocolate wafers and cherry pie filling, peach filling with gingersnaps or blueberry with lemon cookies. Add a bit of ice cream or whipped cream or whatever. Pati, in Phx NightMist wrote: On 20 Feb 2006 12:10:20 -0800, "Tina" wrote: question #1. Dh and I are having a bit of a tit-a-tat as to true "English" tea. He swears "with lemon" - I'm sure my friend from England told me a spot of cream. I'm just one dollop of honey myself, but have discovered lately that I like the occassional spot of cream in my tea. So which is it? Dunno how they do in England, but with me it depends on the tea. Lapsang Souchong or Darjeeling I prefer black. Greens I prefer with a hint of rich honey. Plain Red Rose I will often have with a dab of cream if we have it or evaporated milk. Celestial Seasonings I might add anything from a spoon of jam to cream to honey or nothing at all. question #2. What is YOUR favorite cold weather food item? I've run out of meal plan ideas this week and quite frankly I'm tired. If it would work in the crock pot or in a big dutch oven, that would even be a plus. We've already had: Stew and dumplings is the standard favorite for cold weather at my house. Especially since it often gets too cold in my kitchen for bread to rise properly. My usual bread bowl doesn't fit in the oven, I have a weeny oven, but sometimes I will make a little batch in a smaller bowl and set it to rise in the oven on warm. Dinner pies are also big favorites. My oven often does not react well to being turned down, so I often put a layer of cream cheese over the bottom crust so the gravy doesn't turn it soggy. Here is my dumpling recipe: 1 cup of flour 2 teaspoons of baking powder 1/2 cup milk a bit of whatever herbs or spices go well with what they are going on. Just slap it all together till everything is moistened and drop spoonfuls onto what you are cooking at a low simmer, cover and leave it alone for 20-25 minutes. That recipe multiplies just fine, never tried to divide it. I thought everybody knew how to do a grunt or a slump, I have discovered that this was a misconception on my part. Those are another winter favorite at my house. Take a can or two of peaches or other fruit, and put them in a saucepan. Bring that to a boil and then turn it down to a simmer, top it with the dumpling recipe as above. That is a grunt, for a slump use applesauce instead. You may have to add a wee bit of water to your applesauce, depends on the applesauce. Some people prefer to use baking powder biscuits, me I'm to lazy for that. (G) Though if it is cold enough that you want to run the oven, you put your fruit in a baking pan and roll out the bicuits and put them on top, bake til the biscuits are done, and call it a pandowdy. Cream goes marvelous well with any of these fruit things. NightMist |
#98
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OT - cold weather food and beverage questions
"Sandy Foster" wrote in message ... I *detest* housework, Cindy, so I've come up with a method that works for me. Whew! You scared me there for a minute, Sandy. I thought you became one of the pod people. Cindy |
#99
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OT - cold weather food and beverage questions
In article 8mOKf.18128$Ug4.17113@dukeread12,
"teleflora" wrote: "Sandy Foster" wrote in message ... I *detest* housework, Cindy, so I've come up with a method that works for me. Whew! You scared me there for a minute, Sandy. I thought you became one of the pod people. Cindy Not unless I'm a quilting pod person! g -- Sandy in Henderson, near Las Vegas my ISP is earthlink.net -- put sfoster1(at) in front http://home.earthlink.net/~sfoster1 AKA Dame Sandy, Minister of Education |
#100
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OT - cold weather food and beverage questions
Well, when I make it with beer or ale, then it is Welsh rarebit. When I make it without, then it is cheese rarebit. When I make it with jarlsburg or lorraine cheese and white wine, it is fondue. Take your pick of yummies. It is all I can do to keep the family from licking out the pan when I make any of them. I confess I seldom make proper Welsh rarebit. American beer ought to be banned by the Geneva Convention, european beer tends to be expensive and y'all tend to want to send us the wimpy stuff anyway. I have friends who make beer and now and again I will swap pints (usually a mead) with them to get some for cooking with. We are not great beer drinkers at my house. NightMist On Tue, 21 Feb 2006 15:48:02 +0100, "Jessamy" wrote: cheese rarebit? that's Welsh rarebit! -- Jessamy In The Netherlands Take out: so much quilting to reply. Time to accept, time to grow, time to take things slow www.geocities.com/jess_ayad http://uk.pg.photos.yahoo.com/ph/jes...pson/my_photos ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sort of a tomato rarebit. Which reminds me that cheese rarebit is another cold weather favorite around here. NightMist now knows whats for supper -- The wolf that understands fire has much to eat. -- The wolf that understands fire has much to eat. |
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