| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 261.2 | Zucchini - one plant, one army, 2 plants, 4 armies | DEREP::GOLDSTEIN | Distributed Systems Ideology | Thu May 15 1986 19:15 | 8 |
| First Law of Zucchini: You can't give a zucchini away. Everyone
else already has one! It's really dark green summer squash.
Of course, "squash" is known in UK as courgette; I don't know about
Ireland. -.1 is right, you shouldn't worry.
Gringos use the term pepper to refer to capsicum. String beans
are French beans. Those are the ones which I remember seeing
differently on that side of the puddle.
|
| 261.3 | Marrow | IOSG::WARWICK | Trevor Warwick | Fri May 16 1986 06:16 | 8 |
|
Ann,
I think you or I would refer to "Zucchini" as "Marrow" - I wouldn't
like to go as far as eating the stuff, though !
Trev
|
| 261.5 | Filo by another name | BEORN::BENCE | | Mon May 19 1986 02:33 | 13 |
|
Philo / Phyllo / Filo - paper-thin sheets of dough for baking.
It's often used in Mideastern/Greek cooking (baklava, spanokopita,
etc) and may be used for making struedel. You can buy it here
(Eastern Massachusetts) in the freezer section of many grocery
stores or at some Mideastern bakeries. I have some cookbooks
that describe how to make it from scratch - very time-consuming,
requiring a high level of manual dexterity and infinite patience.
If you can't find filo, try looking for struedel dough...
{clb}
|
| 261.8 | Get Your American Straight! | CSSE32::RHINE | Jack Rhine - DTN: 381-2439 | Wed May 21 1986 10:15 | 5 |
| RE .7
No Aubergine = Eggplant
& Courgette (sp?) = Zuchini
|
| 261.9 | Cauliflower Cheese | VIRTUE::AITEL | Helllllllp Mr. Wizard! | Thu Jun 05 1986 16:59 | 30 |
| If you like cauliflower (as I remember, the Brits can grow
a better one than the americans), try making cauliflower/cheese.
All you have to do is take the whole cauliflower, cut it up
if you want, and cook it either in some water or in a steamer
over water. Whilst it's cooking, make up some easy cheese
sauce: Melt a chunk of butter (about 1 inch cube, or a little
more) in a med saucepan. When it's melted, dump in a rounded
small spoonful of flour (what we call a rounded teaspoonful).
Lower the heat a lot! Stir madly. What's in the pan will
thicken a lot. Start pouring milk in, a bit at a time, stirring
madly between additions, until the stuff in the pan looks like
a white gravy. Then add as much grated cheese as you can get
your hands on - Chedder and swiss work nicely, as does Muenster
and the other semi-hard tangy cheeses. Don't bother with anything
with a delicate flavor - the cauliflower has too strong a flavor
for that.
Ok, so now you've got a cheese sauce. When your cauliflower is
about as done as you like it (takes about 20 min for my taste),
take it out of the pot, and pour hot cheese sauce over it.
Then sit down and munch. It takes about half an hour, start
to finish. You've got 2 pots to clean up, and one isn't too
bad. You can make a small salad (just so your mom will feel
happy about you getting all the right vitamins) and have a
slice of bread to sop up all the sauce that's left on the plate.
If you don't like cauliflower, this sauce goes nicely over
noodles, too.
--Louise
|
| 261.10 | I can recommend a cookbook . . . | SMURF::SNYDER | | Thu Jul 03 1986 17:37 | 20 |
| This is definitely too late for your house party, and you may not
be looking for cook books, but I've recently found a very good new
one. Perhaps it will be published in your country soon if it isn't
yet.
It has lots of healthy, quick, good, food in it, and she loves
potatoes (which you are supposed to have plenty of, right?) It's
called: THE GOOD FOOD BOOK and it's by Jane Brody. It was published
here in 1985.
I LOVE this cookbook. Since buying it in April, I've used hardly
anything else, and I can usually prepare dinner in 45 minutes to
an hour. There's a lot of information in it about setting up your
kitchen, substitutions, general health issues, well-balanced advice.
I've taken to giving it to newlyweds.
I think it would solve at least some of your requests . . .
Cheryl Snyder
|