Would someone please eat my...

[Guest]

no pork, ham, bacon, sounds like hell to me!

Eff, I shall bring you some chicherrones, fried pork rind; people call 'em Mexican chips . A childhood treat.

Perdita

 

[fifty5]

Eff, brekkies? I love it. I love any kind of 'real' bacon (i.e., not Canadian). I don't think I've ever had fried bread, so want to try it. Bacon and eggs is great (scrambled or over-easy). Don't care for tom or grapefruit juice, love o.j. I drink tea, not coffee, with milk, not cream. I'm so looking forward to this, I mean your environs (the food will just be a plus). Thank you for making me feel so welcome.

Perdita

You've got to tell me what's unreal about Canadian bacon.

But bacon, eggs and fried bread will be breakfast and I'll 'pretty please' sophie to do the oj. Tea's no prob. I only drink it with fish-n-chips, but free trade bags are in the cupboard - the ladies do tea more often than I do. And milk comes regularly from the milkman.

Brace yourself for disappointments - there are inevitably going to be some - but the welcome isn't going to be one of those.

Roll on the 30th!

Eff

 

[Guest]

Eff, Canada bacon is just thin slices of ham to me. Doesn't have the taste and texture of what I call 'real' bacon. Oh, I want bangers & mash some time too. I don't mean for you to cook everything for me, I love eating out on holiday, I'll trust you to recommend things and places. I'm so there already (in me 'ead). P.

 

[OhMissScarlett]

Mmm, Canadian bacon. I'm starving. We had potato soup earlier and it just didn't fill me up. I'm going to have to go forage for some food soon.

 

[SlickTony]

There is nothing inherently disgusting about horsemeat. After all, it's an herbivore. It's just that over millennia, it has become a companion animal.

 

[OhMissScarlett]

There is nothing inherently disgusting about horsemeat. After all, it's an herbivore. It's just that over millennia, it has become a companion animal.

Yeah, but nothing is going to convince me to eat a horse. When I say I'm so hungry I could eat a horse, that's just a figure of speech. Well, unless you're talking about Shanglan and that's something different entirely.

 

[SlickTony]

When I was a kid, my folks embarked on an effort to breed Siamese cats. They'd just acquired one, the beautiful and totally psychopathic Ophelia. Having acquired her from another breeder, and not ever having had an exotic cat before, they subscribed to the breeder's belief that a Special Cat had to have Special Food. So they drove clear across Houston to some packing plant and procured the recommended ground horsemeat that she was supposed to supplement her meals with. It came in a little wax paper box about the size that frozen veggies come in. My mother used to place it on the part of the range that had the pilot light under it, in order to thaw it enough to cut off a serving for her. Sometimes it would be forgotten and a little bit of the horsemeat would start to cook. It smelled rather nice--like any other meat--and I was always curious about what it would taste like. However, I never satisfied my curiosity. It was, after all, for the cat. The cat liked it fine.

I'm not sure I would go to any especial trouble to procure horsemeat, but if someone offered it to me, I would give it a try, so I could have had it, so I would know.

Occasionally, Publix will get in buffalo steaks, and I've always been tempted to get one of them. But it's a bit steeper than regular steaks, and usually I see them during the lean part of the month, and when later I go back to buy them, they're gone.

 

[BlackShanglan]

Yeah, but nothing is going to convince me to eat a horse. When I say I'm so hungry I could eat a horse, that's just a figure of speech. Well, unless you're talking about Shanglan and that's something different entirely.

I'm given to understand that my flavor is quite worth savoring So delighted to be the exception to your rule.

Of course, I spoke primarily from a desire not to be an entree. Personally, I will myself eat nearly anything with gusto, and have sampled elk, llama (sorry Alapaca if that hits close to home), snails, alligator, ostrich, emu, buffalo, and kangaroo. I love finding something new to try. But I think that I would leave horse and dog to others. Perhaps it's foolish, but we have a long history together, we and those species. It would feel like a betrayal. They promised to protect, obey, and serve us, and we promised to take care of them. They've more than done their part, and so I don't want to go back on that vow.

 

[fifty5]

Eff, Canada bacon is just thin slices of ham to me. Doesn't have the taste and texture of what I call 'real' bacon. Oh, I want bangers & mash some time too. I don't mean for you to cook everything for me, I love eating out on holiday, I'll trust you to recommend things and places. I'm so there already (in me 'ead). P.

Well, I've got you at my mercy for a couple of days, so decide what you do want me to cook...

Eating out could be one of the disappointments: we have all the foreign restaurants you could shake a stick at (and Bradford-n-district has proportionally more curry houses than anywhere else in the world, I gather - do you like curry?), but local food is rare - apart from in transport caffs, where the price usually matters more than the quality (though, if you're interested, there is one near here that is better than most).

Having said that, in season, Haworth does have a fair few cafés and tea shoppes - mostly up the hill from where you'll be staying. You'll soon be in a position to tell me how many stay open out of season.

Eff

 

[fifty5]

PS If you are into curry, we can do that very easily on the concert night. The Kashmir is excellent as well as cheap - about 4 or 5 quid ($7.50 to $9.50) for most main courses.

Eff

 

[sweetnpetite]

What do you love that everyone else hates?

Brocoli!

And for some reason no one but me likes CARROTS!

 

[Lucifer_Carroll]

CRAB CAKES! Sorry to tease you all. I made a huge platter of delicious crab cakes and they so rule, but my family refuses to eat them. I'm so annoyed. I'd eat them all myself, but I'm on a diet.

What do you love that everyone else hates? Or what can you make that totally kicks ass? Feel free to hijack this thread for random food comments.

I've been told that my Pollo Adobo doesn't suck, but I suspect they're lying to me.

 

[fifty5]

Re: Re: Would someone please eat my...

And for some reason no one but me likes CARROTS!

Er, do you live with klingons?

The carrot is a very versatile root: grate into Winter Salad (Yorkshire for Coleslaw); chop, slice or dice; mash with butter (and other roots if you want). Plus all sorts of other options, beyond this mere male.

Carrots are a staple!

Eff (who doesn't go such a bundle on brocolli...)

 

[fifty5]

Hi OMS,

I used your recipe tonight and it scored 3/3 (we all liked it).

I came up here about 3 hours ago to tell you that, but got diverted into family website maintenance until now.

The "cups" quantities had me guessing though - we use mugs of various sizes up to a pint at our house.

Related to that, were the cups of macaroni a measure of the dry or cooked substance - as you know, it swells...

Next problem was that your recipe didn't say how many that was supposed to feed.

What I did was to take the quantity-per-person off the macaroni bag (100 gms per) - then put that into a measuring jug and took a quarter of that to define a "cup" (about 5.5 floz).

Still used 3 (medium) eggs and the half tsp salt.

Measuring butter by the tblspn - and then cutting it up - was another prob: I ended up taking 4 big sweeps of the knife across the butter dish.

Last thing was the oven bit - I didn't know whether to cover the dish or not. I ended up with no cover, but stirring a couple of times, so that the top didn't dry out.

Bottom line was that it was damn good - but next time I'll increase the proportion of sauce a tad - maybe you did mean cups of cooked macaroni, while I did cups of macaroni and cooked them.

Very good, but I need to try harder to achieve "orgasmic"!

BTW, do you serve it on its own, or with stuff? Struck me that a couple of bits of smoked streaky would go...

Eff

You guys, my bf hates macaroni and cheese! I would've never hooked up with this man had I known. He hid it well for years but everything always comes out in the wash eventually in relationships.


Here's the recipe I use for the macaroni that he claims sucks the big one. Others have hailed it as "orgasmic".

4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

 

[carsonshepherd]

Due to family issues, Oh Miss Scarlett is unable to answer your macaroni and cheese questions, Eff. I hope she'll soon be back to posting and is glad you liked the recipe.

I don't know much about metric measurements, but the pasta is measured uncooked. It does swell. A (1 pound over here)package of pasta is enough for 4 people. So plan for 4 large sevings or 6 small.

Macaroni and cheese is a side dish over here; but vegetarian households, like mine growing up, use it for a main dish with some vegetables mixed in.

 

[fifty5]

Due to family issues, Oh Miss Scarlett is unable to answer your macaroni and cheese questions, Eff. I hope she'll soon be back to posting and is glad you liked the recipe.

I don't know much about metric measurements, but the pasta is measured uncooked. It does swell. A (1 pound over here)package of pasta is enough for 4 people. So plan for 4 large servings or 6 small.

Macaroni and cheese is a side dish over here; but vegetarian households, like mine growing up, use it for a main dish with some vegetables mixed in.

Thanks for the response, Carson. Tell Miss S that I hope her family issues get resolved in the way she would like most.

Due to a science biassed education, metric/avoirdupois doesn't bother me (though I do have to translate - it isn't intuitive). It was the volume (esp. in "cups") versus weight that had me off balance.

Ta again,

Eff

PS I still say it was good!

 

[SlickTony]

A cup is half a pint, in liquid measure. Not sure what it's equal to in dry measure.

 

[carsonshepherd]

A cup is half a pint, in liquid measure. Not sure what it's equal to in dry measure.

It's funny I used to be a professional pastry chef but I still can't remember how many cups are in a pint...

 

[SeaCat]

You poor poor people, how can you stand it?

Let's see here, back to the original thread topic. Hmmmmm, foods I'll make which other people in my family don't enjoy? That would have to be red eye gravy or grilled Gator Tail.

Foods I don't enjoy? Bi-Valves. (I love them but my body certainly doesn't so I abstain.)
Kimchi. (I have heard it tastes great but I can't get past the odor.)
Carp. (If I want to eat something which tastes like mud, I'll eat mud.)
Possum. (Yeesh!!!!!)
Skunk. (Pfuieeee)
Grits. (Natures Gorrila Glue.)
Road kill. (A tad too crunchy for my taste.)

Now having said this I feel I must defend myself. I have tried everything on that list at least once. In fact I will not say I dislike a food without trying it. There are however a couple of foods I have no wish to try. Birds Nest Soup and Puffer Fish come readily to mind.

Scrapple sounds a bit like a sausage we used to make up north.

Anyone here ever had an Omelete made with Qual Eggs? Tasty although it does take more than a couple eggs to make the omelete. (I wonder how Ostrich Eggs taste?)

My favorite way to make Gator is as follows.
Obtain two to three pounds of tail meat. One large chunk is best.
Cut the meat into strips about an inch wide and a quarter inch thick.

Puree one large white onion and several cloves of Garlic. Mix with a little bit of your favorite Hot Sauce.

Rub the puree on the strips of Gator Meat, cover and let sit in the fridge for at least an hour. (I prefer them to sit over night.)

Just before grilling run a skewer through each slice of meat lengthwise. Just like you were making Teriyaki Strips.

Grill over a low fire until done.

 

[SeaCat]

My father's recipe for a roast made from an old bear.

Place a brick in the bottom of a large crock pot. Set the roast on top of the brick. Add two cups of water, one cup of beef or chicken broth. Also add one can of cream of mushroom soup.

To this add several halved onions, as well as several cloves of garlic and a couple of hot peppers.

Turn the crock pot on low and cover. Let it simmer for at least 24 hours. You'll know it's done when you can slide a long knife into the top of the meat and hear it scratching the bottom of the pot. Now the next part is important.

Gently remove the Bear Meat from the pot and set to the side. Ladel out some of the gravy and use this to cook your veggies in. (Things like carrots.)

Now, feed the Bear Meat to any local dogs and eat the brick.

(Can you tell my father isn't fond of Bear Meat?)

Cat

 

[fifty5]

A cup is half a pint, in liquid measure. Not sure what it's equal to in dry measure.

But is that a US pint or a UK pint?



Eff

 

[matriarch]

Re: Re: Re: Would someone please eat my...

Er, do you live with klingons?

The carrot is a very versatile root: grate into Winter Salad (Yorkshire for Coleslaw); chop, slice or dice; mash with butter (and other roots if you want). Plus all sorts of other options, beyond this mere male.

Carrots are a staple!

Eff (who doesn't go such a bundle on brocolli...)

My favourite........cooked - not overcooked, until still firm, not quite al dante, turn into dish, melt butter over the top, sprinkle with freshly grated nutmeg.

Absoloootely delicious.

Trust me.

Mat

 

[fifty5]

Re: Re: Re: Re: Would someone please eat my...

My favourite........cooked - not overcooked, until still firm, not quite al dante, turn into dish, melt butter over the top, sprinkle with freshly grated nutmeg.

Absoloootely delicious.

Trust me.

Mat

That is carrots you're talking about, not brocolli?

Eff

 

[SlickTony]

Broccoli is great raw--it's a perfect carrier for a dip. The florets have all this surface area that is perfect for dip to cling to.

 

[fifty5]

Broccoli is great raw--it's a perfect carrier for a dip. The florets have all this surface area that is perfect for dip to cling to.

Carrots are great for dips too - just slice them thin!

Eff