Text 19949, 98 rader
Skriven 2007-09-03 13:07:03 av Carol Shenkenberger (1:275/100)
  Kommentar till text 19894 av JIM WELLER (1:123/140)
Ärende: Re: Carol's Picnic
==========================
*** Quoting JIM WELLER from a message to TOERI TAGASHI ***


-=> Quoting Toeri Tagashi to All <=-

 TT> I snuck up to say hello.

JW> And yet another one! We haven't had this much new activity in
JW> years.

Hehehe.  Well, maybe some will be back.  I'll limit my posts to all the chatter
with them to say they have the list of internet access sites and might drop
by, you never know!

 TT> Greg brought in the preserved fish gut stuff and I had to go.
 TT> I have no words to tell ya how bad that stuff is when it hits
 TT> a hot grill.

JW> I like that stuff for flavouring (in tiny amounts) but yes, the
JW> initial smell is off-putting until it cooks a bit and mellows out.
JW>    

Hehe smoked the group out for a bit but some of us love it.  Not one of my favs
but I can handle a little with rice.

 TT> There's this awful orange stuff in a big crockpot.

JW> I think I can guess what that was:
JW>          
JW>  "Juni is reheating a squash-pumpkin soup she made (...) a lovely
JW>  yellow-orange thick thing with bits of onion and sausage".

Yup!  That was it!  As you might have been able to tell, Toeri isnt all that
much into adventure with food (grin).  Don't worry, we had lots of standard
stuff there too.

Rather than post a billion messages, the hit of the day may well have been the
'My Stuff' but it got edited to a slightly asiatic bent.  It was made by, you
guessed it, one of our local 'EATS' here, then further edited by several cooks
who deftly added little bits of matching things to it.

I'll post the base recipe, then the additions I noted at the bottom.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: My Stuff (Non-Alcoholic)
 Categories: Main dish
      Yield: 1 Big servin
 
    1/2 md Onion, sliced
      4 oz Mushrooms (sm can sliced)
           -reserve liquid
    1/4 lb Roughly of ground hamburg
    1/2    Package of dry gravy mix
    1/2 c  Mushroom liquid plus water
           -some frozen green peas
      6 oz RED Zinfandel (not white)
 
  Dump onions, and beef into a large frying pan and cook until beef is
  browned.  Make the mushroom liquid up to 1/2 cup with water, and add
  to the pan.  Then add the mushrooms and the dry gravy powder.  Cook
  and stir a little until it thickens some.  Cover with a large cover
  and let sit on the magic burner, at about 180 F.   Just before eating
  throw in a handful of peas, for color.  (I used to 'brown' the
  mushrooms with the hamburg, but Shirley says it was a waste of time.)
  
  Go drink the wine at the computer, watch the news, etc..  When ready
  to eat (My Stuff was ready at the end of the last paragraph), make a
  serving of instant potatoes and three slices of nice brown toast. Put
  the potatoes and two slices of toast on a big plate. Put about 2/3 to
  3/4 of My Stuff on top.  Refill wine glass.
  
  When the toast is gone, and the potatoes are about 2/3 gone, get the
  last slice of toast and put the rest of My Stuff on the toast, and on
  the potatoes to warm them up.
  
  My Stuff can sit on the magic burner (a controlled temperature
  burner) for hours if you want.  It just gets better.  Remember to
  turn off the magic burner.
  
  One Pound = 454 grams.  One ounce = 28.4 grams
  
  Recipe By Burt Ford.  U/L to cooking 09/94 2/95 5/95 8/95 6/97 12/97.
 
MMMMM
Ok, the mushrooms got augmented by cloud ear mushrooms.  The toast was toasted
hot dog buns which were filled with the mix.  Small (umm, lost the name, a
sort of mildly pickled red and red bell pepper dish) bell pepper bits got in
there and the asians fried up garlic and added that as a topping.  Black
pepper got added and i am pretty sure a little chile powder but not much, just
a touch.  No frozen peas so baby whole pea pods worked.

We probably didnt have the right proportion of mashed potatoes but hey, it
worked!
                                       xxcarol

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