Subj : Re: A COOKING echo poll
To : Dale Shipp
From : Dave Drum
Date : Sat Jul 23 2022 06:12:00
-=> Dale Shipp wrote to Bj�Rn Felten <=-
BF> Just want to make sure, that I'll stay in this echo, now
BF> that I gave it a forth try.
BF> (A) Do you think that this echo must remain a US only echo,
BF> with all the shortcomings of the US Cuisine?
DS> Never was a USA only echo. There was a time when we had participants
DS> from five of the seven continents posting here. IMO, we would welcome
DS> them back. I do not recall having any from Africa, and am fairly
DS> certain never anyone from Antartica.
I thought we had a participant, briefly, from South Africa. But, I'm
blowed if I can recall a name. He was from the wine growing region -
and on his recommendation I tried a S.A. merlot I found to be waaaay
more than adequate. I introduced some of my wine-making friend
(including the late Burton Ford) to it ... to good reviews and puzzled
"From South Africa? No S***?" in a couple if instances.
BF> (B) Do you think it's for the best of this echo to have a
BF> moderator with a clearly demonstrated pathological hatred
BF> for one of the regularly appearing participants?
DS> No comment.
BF> (C) How many of the dozens of recipes posted here by a
BF> single poster do you actually try out?
DS> We try out recipes from our personal cookbook and Gail's web searches.
DS> The echo has always had a strong focus on communication between
DS> friends, and less so on recipes posted.
Recipes are sometimes used as ontopicisers. And in my case traffic
builders. I have gotten in the habit of posting a "Burton" recipe with
each of my posts.
BF> (D) What do you feel like if some of the 96% non-US people
BF> available in the FidoNet suddenly would bring you up to par
BF> with the best cuisines in the world, not just the US style:
BF> all the stuff putting it in a pot and cook it until it's
BF> not even recognisable any more?
DS> IMO, we welcome all opinions so long as they are not antagonistic.
BF> My 50yo collection recipe book is open and ready to
BF> deploy. Just say the word.
DS> IMO, feel free to share.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cass Abrahams' Bobotie
Categories: Beef, Breads, Herbs, Dairy, Fruits
Yield: 7 Servings
2 sl (thick) stale white bread
300 ml Water
15 ml (1 tb) oil
50 ml (4 tb) butter
2 lg Onions; chopped
800 g (1 3/4 lb) beef mince
3 cl Garlic; crushed
15 ml (1 tb) Masala
5 ml (1ts) turmeric
10 ml (2 ts) ground cumin
10 ml (2 ts) ground coriander
3 Cloves
2 ml (1/2 ts) peppercorns
5 Allspice berries
125 ml (1/2 c) sultanas
- (white/golden raisins)
60 ml (1/4 c) flaked almonds
5 ml (1 ts) dried mixed herbs
25 ml (2 tb) chutney
Salt & fresh ground pepper
6 (To 8) lemon leaves
250 ml (1 c) milk
2 lg Eggs; beaten
Soak bread in water. Fry onions in oil and butter until
just transparent. Place all other ingredients except
bread, lemon leaves, milk and egg in a large bowl and
mix. Add fried onions in oil to mixture. Squeeze water
from bread, add bread to meat and mix well. Spread in a
greased ovenproof dish. Roll lemon leaves into spikes
and insert into the mixture. Bake at 180�C/350�F for 30
minutes. Lightly beat eggs and milk together and pour
over meat. Bake until egg mixture has set. Serve with
yellow rice ant blatjang.
Cass Abrahams Cooks Cape Malay: Food from Africa
Serves 6-8
RECIPE FROM:
https://www.thesouthafrican.com
Uncle Dirty Dave's Archives
MMMMM
... I used to be dyslexic, but I'm KO now.
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