Text 28745, 124 rader
Skriven 2012-08-26 14:43:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: MAC & CHEEZOID 20826
============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> Things were cheaper (we think) when looking back at 35c hamburger and
 GJ> When did you buy a 35c hamburger?  (Or are you older than you appear?)

 DD> I am 70 - I have no idea how old I appear to others. The last time I
 DD> have a clear memory of 35c hamburg I was married - so I would have been
 DD> in my late 20s - say, less than 45 years ago. The pricing was 3 pounds
 DD> of ground beef for U$1 (33c/lb).

I mis-understood; I thought you meant "a" hamburger, not hamburger
meat, aka sausage meat or similar, although the same price could still
have applied.  (Vainly trying to imagine a youthful D D...)
 
 DD> ---SNIPPETY---
 
 GJ> These days some of the "spreadable" combined butter and olive or
 GJ> canola oil mixes aren't too bad, but I still prefer pure butter.
 DD> BINGO!

I use butter in small amounts, so I don't have any cholesterol
problems.  If I need a lot of oil in something I use EVOO.
 
 DD> Here are the conventions I use in my recipes:
 
 GJ> The chook eggs sold here are all large or "jumbo".  The only small
 GJ> eggs are quail eggs, which are OK as a sort of garnish.
 DD> Our stores offer "medium", "large", "extra-large", and "jumbo". I've
 DD> not seen quail eggs in a regular stupormarkup. Nor "small" eggs on
 DD> offer anywhere. Used to have small eggs sometimes on the farm when the
 DD> rooster would cover a pullet. Or once when my grandmother bought some
 DD> "adorable" bantam chickens for us to raise. But, never in a commercial
 DD> venue. 

As a child I kept bantams, and of course ate their eggs.  My quail
eggs come from the "Lucky Asian" shop.

 DD> All onions are yellow unless otherwise specified.
 GJ> I use brown and red onions, and very occasionally, white.

 DD> Yellow onions usually have light brown skins and a yellow tinged flesh
 DD> - which is what I am guessing that you have there. White onions have a

Our onion skins are sort of mid-brown, with white flesh.

 DD> white skin and white flesh and red onions have a red/purple skin and
 DD> look striated when sliced across. The pigment usually cook out or is

As we don't have your sweet vidalia onions, we use the red (or
"Spanish") onions for salads.

 GJ> I do that - sometimes.  As cups do vary, it is better to use
 GJ> quantities specified in grams or milli-litres, which are universal.

A "cup" can be anything from 200 to 250 ml, depending on the country.
(Checking on 2 of mine, one old one says, "8 fl.ozs = 1 cup = 226 ml.
The other measuring cup says, "1 metric cup = 250 ml."

 DD> Our measuring cups are of specific volume. Drinking cups, not so much.
 DD> I have one set of Pyrex measuring cups which are clear and have volume
 DD> measures printed on the sides - ounces/cups on one side, metric on the
 DD> other. You're on your own for parallax correction, though. I generally
 DD> use them only for liquid measures.

I use whichever one I pick up first.  The size is not critical if the
same cup is used for all the ingredients in the recipe.
 
 GJ> Nah!  I use the standard Celcius, rather than your quaint old F, which
 GJ> the rest of the world gave up ages ago.
 DD> You will have noted that *most* of my recipes (including those I got
 DD> originally from your side of the globe) show temperature settings in
 DD> both Fahrenheit and Centigrade - and sometimes in the even more archaic
 DD> and arcane "Gas Mark" settings.

I appreciate your efforts to educate your fellow-persons, and to make
your USAn recipes more universally useful.  Some of the Ancient
Britons may still use those "Gas Mark" numbers.
 
 DD> Title: Roasted Red Bell Pepper Butter
 GJ> "Capsicum" is a better name, to avoid confusion with "mango".  :)
 DD> Except that in most of the world it causes confusion with chile
 DD> peppers.  BvP= 

After checking through my dictionaries and recipe books, I find that
the terms, pepper, chilli, chili, sili, chile, piment, chabai, are
bandied about quite loosely, and used for anything from a capsicum to
a habanera to a tiny black spice berry, but nowhere in these books
have I seen "capsicum" mis-used.

(Of course, "capsicum spray" is an entirely different poison, and we
have seen that mis-used.)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Sausages
 Categories: Sausages
      Yield: 4 -6
 
      1 tb Oil
     12    Pork Sausages
      3    Rashers Bacon, chopped
      1 c  Green Capsicum, chopped
      1 c  Onion, chopped
    420 g  Tin Peeled Tomatoes, diced
           -& drained
      1 pk Maggi Onion Soup Mix
      1 c  Water
 
  Par-boil sausages for 8 minutes if not already pre-cooked; skin & cut
  each sausage into 4 pieces. Heat oil in a large saucepan. Add bacon,
  onion & green capsicum. Cook 2-3 minutes, then add tomatoes & onion
  soup mixed with water. Bring to the boil, stirring constantly.
  Replace sausages & simmer very gently for 10 minutes. Thicken with a
  little cornflour & water. Serve with creamy mashed spuds. Freezes
  well. Serves 4-6.
  
  Source: Unknown
 
MMMMM
 
___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)