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Post by En on Apr 1, 2003 16:24:18 GMT -5
As it turned out, Telly cooked the asparagus, basically by what Koko described. But I think I'll try Chandra Soup with the rest of the bundle now that Telly is back at school.
Oo, this reminds me, I need to get Mum's recipe for Turkish Delight. Sorry, that was a nonsequitur.
All I care about with Easter is that I get leavened bread again
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Post by KoNeko on Apr 2, 2003 4:08:44 GMT -5
*grins* The best thing about Easter is that Passover is around that time and my friend David at uni always gives me his three boxes of Matzos (he has heaps more at home, being from a large Jewish family and all). I love matzos, but I can't find a recipe on the web for it. I can only find the store-brought ones or the ones from Jewish bakeries (along with that K'halah bread I really like).
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Post by coldmercurywitch on Apr 2, 2003 6:21:19 GMT -5
KoKo, I found a video thing that shows you how Matzos are made. It's here. Hope it helps you. If not, I'll keep looking for you. When I look on the web for stuff I eventually find what I want.
I'm gonna make scones with jam and cream for the kids this easer as well. ;D Give them something other than chocolate to eat. That's really the only part of easter I really like, the abundance of chocolate.
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Post by Rue on Apr 2, 2003 11:40:21 GMT -5
Ooh, K'halah! Chandra spells it differently... maybe Challah, but when she was keeping Kosher and kept Shabbat a few years ago, she would make Challah every Friday. She'd sometimes let us braid the dough for her. ;D Whenever we get around to it, she's going to teach me to make it too, because it tastes so incredibly good, especially when it's just out of the oven. I will get the recipe for you, I will get the recipe for you.
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Post by KoNeko on Apr 4, 2003 5:54:07 GMT -5
Awww, thanks Rue and Ele for the influx of Jewish recipes! (Well, not really influx, but for two of my favourite foods.)
I love K'halah (or Challah, I've seen it spelt Khallah and Ch'allah as well so as long as we're talking about the sweetish braidy bread...). David (of Matzos fame) and his mum used to make it all the time, and when I went over to his house, his mum was always pull a fresh loaf out of the oven. I don't know how she gets the timing right, but yeah. That stuff is incredible. It's quite similar to a Chinese bread that you can get at Asian grocery stores- I think it's the sweet glaze on top of the bread. And David's grandma makes us this avocado spread to put on it. It's basically one avocado, mashed up with lemon juice and egg. And maybe a bit of olive oil- I don't know, but it's divine.
I actually must really like my carbohydrates. I have a thing for bread and potatoes. We got my mum a bread making machine thing for her birthday a few years ago and we come up with the whackiest bread recipes. Like, we make spinach and carrot bread (great with cheese and butter), chocolate bread, walnut and sultana bread and sundried tomato, boccocino cheese and pesto bread. I like bread. But I can only make it with the machine, not with an oven.
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Post by En on Apr 4, 2003 16:30:47 GMT -5
Must be something about being skinny, because I have insane bread cravings, too. I love bagels and muffins, I eat croissants every chance I get, I snack on toast in the middle of the night, there is no sandwich that is safe from my depradations....
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Post by KoNeko on Apr 5, 2003 3:21:33 GMT -5
(And you hear about all those people who won't eat carbos because they say they make you fat. :
Oooh! Sandwiches! I can't go past a good sandwich. I love Turkish Pide bread (you know, the long, flat, rectangular bread?) with lots of salad and cheese, or a good egg salad sandwich. With mustard. I love mustard.
When I was in France my French exchange mum used to make this really good vinegarette salad dressing. It's basically one part mustard to three parts vinegar, plus salt and pepper and herbs. She usually used wholegrain mustard, which gave it a nice kick and interesting texture. It tastes really good on baby beetroots (yummy!!) and even plain old lettuce salad if you throw in a couple of walnuts as well.
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Post by coldmercurywitch on Apr 9, 2003 9:34:15 GMT -5
Apparently, for many people, if you seem to eat lots of foods filled with carbos it's meant to mena that you are feeling insecure, or powerless, or just aren't feeling good about yourself for some reason. Because foods with carbos are generally filling people eat them to try get the feeling of filling in empty spaces in their lives and themselves. I do it too.
I make a nice vinegarette with vinegar and some lemon juice, some herbs and a smidge of mustard. Very nice. ^_^
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Post by KoNeko on Apr 11, 2003 4:43:57 GMT -5
Weird. I'm just thinking about how junk food hasn't got very much carbohydrate in it (except maybe potato chips or something) but carbos abound in stuff that is commonly known as "comfort food", like casseroles, and risotto and pasta and stuff like that. Weird. I must be insanely insecure.
Ooh! For breakfast I had a peanut butter, nutella and banana sandwich. I haven't had one of those since I was a kid. They're scrummy. ;D
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Post by En on Apr 15, 2003 10:39:58 GMT -5
*can't wait to get home tonight* I can finally try Vegemite! *grins hugely at Koko*
I am such a bachelor. I was in the kitchen last night trying to think of something to eat that wouldn't take a lot to prepare (seeing as it was about 1:30am) and basically all I have in the house is canned soup, bread and lunchmeat. And yoghurt.
What could I make a lot of that would keep well for a week or two so I could just eat at it every time I get hungry? *is always hungry*
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Post by coldmercurywitch on Apr 15, 2003 10:48:29 GMT -5
Hmmm......you could make some sort of stew or casarole in a really big pot. Then you could portion some of it up into 1-2 serving sizes in freezer bags and keep it in there. 2 mins to heat in a microwave and no more than 10 mins to reheat in a little pot on the stove. We do that sort of thing alot having such a big family and all.
And the best thing about stew especially is that you can put just about anything in it and get really creative.
Oh!! If you like curry I can give you a good recipe for curried sausages. ;D
Oh, and personally I think vegemite tastes best on buttered toast. Why it tastes better, I don't know but it does. And I should advise you to spread it on thin too. It's awfully strong stuff.
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Post by KoNeko on Apr 16, 2003 6:38:50 GMT -5
*gasps and then can't stop smiling* You mean it's arrived already?! ;D Tell me what you think of it! And yes, I hope you did spread it thinly, I guess I should have told you before but yeah. And don't worry about the crackers if you prefer it on toast. And er, did the rest of your present um, fit? *crosses fingers*
Oh, and hey I have heaps of bachelorette recipes if you want them, seeing as I haven't had a homecooked meal in almost 6 years!! At first it was all takeaway and macaroni and pasta sauce, but then I graduated to ovenbaked vegetables on pizza and stirfries (which freeze really well) and stuff like that.
Oh, and my sister's boyfriend lent us a book he "borrowed' from his school library when he was a kid. It has all these really basic kid's recipes like spaghetti and hamburgers in it, but there's also a really easy cheese souffle and stuff like Welsh rarebit and stuff as well. Very nifty. I'll post a few of those up if you want.
Bleurgh. What exactly is lunchmeat made of?
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Post by Rue on Apr 16, 2003 9:14:29 GMT -5
Passover's tonight, and because of that I've been working for Laura for 6-8 hours every day. (Side story so you'll know how big Passover is: Laura was talking on the phone to a friend, and she had to keep interrupting their conversaton to give me instructions. When her friend asked about it, Laura said, "Tonight is the night before Passover, so for us it's like it's Christmas Eve. It's all right though; you didn't know." So they continued talking, and Laura was giving her friend some advise. Her friend started laughing at some of the advise, and Laura said, "[Lila], You're laughing at me? You're the one who called me on Christmas Eve!" ;D)
Yesterday I was helping her cook chicken soup, and since she is having 14 people over tonight, she is the queen of freezing foods and making them still taste good.
What I learned from Laura while companionably chopping vegetables and talking:
1. You can freeze almost anything and then eat it afterward except for, A. Mushrooms- they turn to water and, B. Eggs- they turn to rubber.
2. The key to defrosting something the right way is you either have to do it really fast or really slow. The medium (taking it out in the morning for your dinner or lunch later) is bad, so either slowly defrost it by sticking it in the fridge the night before, or stick it right in the oven to defrost while it's cooking.
3. I know about half-way how to make the chicken soup, but we didn't make the other half yet. So maybe if I get good I could make you some and then freeze it for you. ;D
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Post by En on Apr 17, 2003 21:57:33 GMT -5
*wishes s/he were spending Passover with Laura* There's so much I'm missing in it, you know? So many little things I can't get from a book.
*grins at Koko* So you want to let me in on how to make a good stir fry? And then I can eat Vegemite for... hors d'oeuvres, or dessert... hmm. (Yes, the other part of my present fit perfectly and is perfect. You know me and blue... it goes with everything I own ;D)
I'd also kill to be able to make a good shepherd's pie.
*wonders why mushrooms turn to water* I am definitely a fan of the things you can put in the fridge overnight group, because I have had ugly experiences with trying to cook frozen things
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Post by coldmercurywitch on Apr 17, 2003 22:12:40 GMT -5
You can't really freeze cheese either. It either goes rubbery, or it seperates leaving you flaky cheese and milky water in the bottom of whatever you defrosted it in.
Freezing stuff is good cos you can keep it alot longer. But if you want to refridgerate stuff, I find it's better to cook stuff with veges and pasta in it when you intend to keep things in the fridge cos they don't go off as fast as meat. So vegetable stew or soup is good. If you like the meaty flavour you can always just get some beef or chicken stock and add that to it.
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