12-07-2004, 06:17 PM | #121 |
The Blobbit
Join Date: Feb 2004
Location: Kent, England (Not Oxford! ... yet...)
Posts: 1,596
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EDIT: Oops. This is not the Christmas Blobbit, this is sun-star - unable to log out of Janny's account. Also much less keen on French cheese than the fat one, as should be self-evident from his photo
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Janny's Songs Janny's lyrics and random photographs Tradition means giving votes to the most obscure of all classes, our ancestors. It is the democracy of the dead. Tradition refuses to submit to the small and arrogant oligarchy of those who happen to be walking about. ~ Mercutio... erm, GK Chesterton. Last edited by Janny : 12-07-2004 at 06:46 PM. |
12-07-2004, 06:45 PM | #122 | |
Lady of Letters
Join Date: Jan 2002
Location: Either Oxford or Kent, England
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(I finally got it right)
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I don't really know why British food has a bad reputation. It's just food like any other food...
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And all the time the waves, the waves, the waves Chase, intersect and flatten on the sand As they have done for centuries, as they will For centuries to come, when not a soul Is left to picnic on the blazing rocks, When England is not England, when mankind Has blown himself to pieces. Still the sea, Consolingly disastrous, will return While the strange starfish, hugely magnified, Waits in the jewelled basin of a pool. |
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01-09-2005, 03:21 PM | #123 |
Quasi Evil
Join Date: Jan 2003
Location: Maryland, US
Posts: 4,634
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Anyone know how to make proper calamari without making it taste like rubber?
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01-09-2005, 07:52 PM | #124 | |
I am Freddie/UNDERCOVER/ Founder of The Great Continent of Entmoot
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Quote:
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01-09-2005, 09:22 PM | #125 |
Quasi Evil
Join Date: Jan 2003
Location: Maryland, US
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well... theres a fine line between tire tread and fish bait I have found... and you cross the line rather quickly. It seems to be an art...
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"People's political beliefs don't stem from the factual information they've acquired. Far more the facts people choose to believe are the product of their political beliefs." "Injustice anywhere is a threat to justice everywhere." |
01-10-2005, 05:36 PM | #126 | |
the Shrike
Join Date: Mar 2002
Location: San Francisco, CA <3
Posts: 10,647
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Sun-star, it might have to do with how everything's mushy.
Quote:
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01-10-2005, 08:08 PM | #127 |
Domesticated Swing Babe
Join Date: May 2002
Location: Reality
Posts: 5,340
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Probably has to be "tentacly" fresh! I sort of like some chewiness...the same with clams. My fave is steamed (with a little wine+herbs) mussels. Hard to get good seafood in Indiana though....
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01-11-2005, 06:56 AM | #128 | |
I am Freddie/UNDERCOVER/ Founder of The Great Continent of Entmoot
Join Date: Dec 2001
Location: Plainsboro, NJ
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Quote:
Calamari is difficult to make - but it's similar to most seafood I think. You just want to cook it for a very short time. Calamari should melt in your mouth and that's how I usually judge a good seafood restaurant. If they can make calamari - then they know how to cook seafood. In Indiana - we never had lobster or any kind of seafood out because they didn't know how to cook it and it would always be tough - especially lobster.
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Come back! Come back! To Mordor we will take you! "The only thing better than a great plan is implementing a great plan" - JerseyDevil "If everyone agreed with me all the time, everything would be just fine"- JerseyDevil AboutNewJersey.com New Jersey MessageBoard Another Tolkien Forum Memorial to the Twin Towers New Jersey Map Fellowship of the Messageboard Legend of the Jersey Devil Support New Jersey's Liberty Tower Peacefire.org AboutNewJersey.com - New Jersey Travel and Tourism Guide Last edited by jerseydevil : 01-11-2005 at 06:58 AM. |
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01-11-2005, 07:37 AM | #129 |
Domesticated Swing Babe
Join Date: May 2002
Location: Reality
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Melt in your mouth calamari!? THAT I would like to try...asap! ....Wonder what kind wine will be best with that....
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02-17-2005, 11:56 AM | #130 | ||
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I've heard white wines go best with seafood. But I'm not a wine expert. Mmmm Calamari... so, when's dinner?
My cookbook has been a source of endless hilarity. Allow me to present the best quote of the Five Roses Cookbook - A Guide to Good Cooking, reprint of 1967 edition. From the heading of the "Pastries and Pies" section... (p.74) Every woman wants to make that perfect "melt-in-your-mouth" pastry that the family will brag about. Follow these simple but important rules, and a light, tender pastry will result. That happens to be one of my goals in life, but it's not exactly the be-all-end-all of my existence...
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02-17-2005, 01:32 PM | #131 | |
I am Freddie/UNDERCOVER/ Founder of The Great Continent of Entmoot
Join Date: Dec 2001
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Quote:
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02-17-2005, 05:16 PM | #132 | ||
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Interesting... any connection between red sauce = red wine and white fish = white wine? What would you have with bar-be-queued salmon?
Here's another question for everyone. I'm very confused. Is one cup 225 mL or 250mL?
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"I can add some more, if you'd like it. Calling your Chief Names, Wishing to Punch his Pimply Face, and Thinking you Shirriffs look a lot of Tom-fools." - Sam Gamgee, p. 340, Return of the King Quote:
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02-17-2005, 05:23 PM | #133 | |
I am Freddie/UNDERCOVER/ Founder of The Great Continent of Entmoot
Join Date: Dec 2001
Location: Plainsboro, NJ
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Quote:
It depends on the flavor of the food that you will be eating as to what kind of wine you serve.
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Come back! Come back! To Mordor we will take you! "The only thing better than a great plan is implementing a great plan" - JerseyDevil "If everyone agreed with me all the time, everything would be just fine"- JerseyDevil AboutNewJersey.com New Jersey MessageBoard Another Tolkien Forum Memorial to the Twin Towers New Jersey Map Fellowship of the Messageboard Legend of the Jersey Devil Support New Jersey's Liberty Tower Peacefire.org AboutNewJersey.com - New Jersey Travel and Tourism Guide |
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02-18-2005, 03:41 AM | #134 | ||
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I think I'll have a freshly caught BC salmon in olive oil, pepper and garlic, wrapped in tinfoil and cooked over a camp fire. But with campfires, food must be served with beer!
My dad answered the cup thing - it's 250 mL.
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"I can add some more, if you'd like it. Calling your Chief Names, Wishing to Punch his Pimply Face, and Thinking you Shirriffs look a lot of Tom-fools." - Sam Gamgee, p. 340, Return of the King Quote:
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02-18-2005, 04:19 AM | #135 | |
Corruptor
Join Date: Jan 2003
Location: Jozi SA
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Quote:
Nurv, the hard & fast rules of the past when it comes to matching wines with food (red meats = red wines / white meats = white wines) are a thing of the past, nowadays it's pretty much a question of what you like and how it compliments the food (you don't want the taste of the wine to overpower the dish you are serving). For instance I love red wines, especially Shiraz and on the odd occasion a merlot or pinot noir, but these are all rather robust wines so it wouldn't do to have them with a delicately flavoured dish such as saffron-yoghurt chicken (saffron is a very delicate flavour and you wouldn't taste a thing if you had a heavy red with it) - in that case I'd rather go for a light dry white or if you prefer a semi-sweet (ugh) maybe a fruitier off-dry. Not to say that I don't drink red wine with fish dishes though. To me the weather also plays a big role - if I am entertaining outside in summer I'd rather serve white wine than red, it just 'feels' lighter, in winter I'd rather serve red or gluwhein (spiced wine). Whatever you do though, make sure you know the wine you are serving (test a few different types and decide on your favourite before serving them to anyone else), the worst thing is to open a bottle of wine and no-one can drink the stuff. Oh and have more than one bottle of wine on hand when entertaining, make them of different types too as everyone doesn't drink the same thing.
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02-18-2005, 10:56 AM | #136 |
The Intermittent One
Join Date: Feb 2004
Location: here and there
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i drinks whatever i got in the kitchen *hic* *hic,hic*, lol
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02-18-2005, 03:01 PM | #137 |
the Shrike
Join Date: Mar 2002
Location: San Francisco, CA <3
Posts: 10,647
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Baby-K... You have exquisite taste in wine. Anyone who likes shiraz roxxors the oneoneone in my book.
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02-24-2005, 10:34 AM | #138 |
Corruptor
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Location: Jozi SA
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I'll have to invite you to share a glass of Fleur du Cap.....still my favourite Shiraz ever.
(Maybe you & Natalie should venture to this side of the world & we'll go do the wine route )
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02-26-2005, 02:55 AM | #139 | ||
Half-Elven Princess of Rabbit Trails and Harp-Wielding Administrator (beware the Rubber Chicken of Doom!)
Join Date: Sep 2002
Location: Not where I want to be ...
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Quote:
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I like to cook sausages in beer, tho!
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. I should be doing the laundry, but this is MUCH more fun! Ñá ë?* óú éä ïöü Öñ É Þ ð ß ® ç å ™ æ ♪ ?* "How lovely are Thy dwelling places, O Lord of hosts! ... For a day in Thy courts is better than a thousand outside." (from Psalm 84) * * * God rocks! Entmoot : Veni, vidi, velcro - I came, I saw, I got hooked! Ego numquam pronunciare mendacium, sed ego sum homo indomitus! Run the earth and watch the sky ... Auta i lómë! Aurë entuluva! |
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03-13-2005, 02:55 PM | #140 | ||
Co-President of Entmoot
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That was a great post Baby-K. I like Shiraz too, I've had some nice Australian ones.
I'm going to go see what my trainwreck of an attempt at baking bread turns out. Just so you know, if you use older flour, use much less than what the recepie calls for because it soaks up the moisture much more. Let the dough speak to you. Only enough flour to make the dough not sticky is needed. If it's not sticking to your hands, stop adding flour, even if you've added much less than what the recepie calls for. That's what I learned today.
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"I can add some more, if you'd like it. Calling your Chief Names, Wishing to Punch his Pimply Face, and Thinking you Shirriffs look a lot of Tom-fools." - Sam Gamgee, p. 340, Return of the King Quote:
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