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Author Topic: Cooks' Corner  (Read 199316 times)

Maggi Young

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Re: Cooks' Corner
« Reply #1005 on: January 19, 2011, 07:52:52 PM »
BIG SIGH.... I drink A LOT of milk......... :-X
Margaret Young in Aberdeen, North East Scotland Zone 7 -ish!

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Paddy Tobin

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Re: Cooks' Corner
« Reply #1006 on: January 19, 2011, 07:54:26 PM »
Major winter comfort left-overs: potato and celeriac mash topped with cherry sauce. Yummmmm. (Normally served with duck in this house but delicious on a cold evening)

Paddy
Paddy Tobin, Waterford, Ireland

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maggiepie

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Re: Cooks' Corner
« Reply #1007 on: January 19, 2011, 07:56:08 PM »
Paddy, is your cherry sauce home made?
If so, how do you make it?
Helen Poirier , Australia

Hoy

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Re: Cooks' Corner
« Reply #1008 on: January 19, 2011, 08:54:04 PM »
did you know a litre of milk by law is allowed to contain 400 million pus cells :-X Thankfully I dont drink much
All the fish and meat you eat contain several billion cells from the animal! So what about some million in milk? Or yoghurt?
Trond Hoy, gardening on the rainy west coast of Norway.

Maggi Young

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Re: Cooks' Corner
« Reply #1009 on: January 19, 2011, 09:01:33 PM »
yes, Trond... but unless Mark has made a typo, he is talking about allowed pus cells ..... :-X :P
« Last Edit: January 19, 2011, 10:17:31 PM by Maggi Young »
Margaret Young in Aberdeen, North East Scotland Zone 7 -ish!

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Hoy

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Re: Cooks' Corner
« Reply #1010 on: January 19, 2011, 09:15:12 PM »
yes, Trond... but unless Mark has mada typo, he is talking about allowed pus cells ..... :-X :P
Maggi, a cell is a cell! A white blood cell isn't much different from other cells ;D

Of course, they can contain some bacteria that they have engulfed but the bacteria had otherwise been in the milk (and lots still are!) ;D ;D
Trond Hoy, gardening on the rainy west coast of Norway.

Paddy Tobin

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Re: Cooks' Corner
« Reply #1011 on: January 19, 2011, 09:25:58 PM »
Paddy, is your cherry sauce home made?
If so, how do you make it?

250g stoned cherries
50g caster sugar
juice of an orange
1-2 shallots/small onion - finely chopped
2 red chillis - deseeded and chopped
class of port

Softed the shallot/onion, add everything, bring to boil, simmer for ten minutes.

Paddy
Paddy Tobin, Waterford, Ireland

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maggiepie

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Re: Cooks' Corner
« Reply #1012 on: January 19, 2011, 10:06:47 PM »
Paddy, thanks muchly.

This sounds great and I happen to have a few pounds of stoned cherries in the freezer.
I bet the sauce would go well with lamb over polenta too.
Will certainly give it a try and find out.
 ;D ;D ;D
Helen Poirier , Australia

Maggi Young

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Re: Cooks' Corner
« Reply #1013 on: January 19, 2011, 10:19:02 PM »
Well, given the choice of celeriac , polenta or pus-filled milk.... I'll take the milk every time!  ;D :-X
Margaret Young in Aberdeen, North East Scotland Zone 7 -ish!

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maggiepie

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Re: Cooks' Corner
« Reply #1014 on: January 19, 2011, 10:56:35 PM »
Oh Maggi, you don't like polenta??????
Celeriac?
Seriously?? :o :o :o


Polenta with rosemary and reggiano cooked in chicken stock.
You are missing bliss!!

« Last Edit: January 19, 2011, 11:00:06 PM by maggiepie »
Helen Poirier , Australia

Maggi Young

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Re: Cooks' Corner
« Reply #1015 on: January 19, 2011, 11:28:26 PM »
Yes, Helen, seriously. I'm getting to be a picky eater in my old age!
Margaret Young in Aberdeen, North East Scotland Zone 7 -ish!

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johnw

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Re: Cooks' Corner
« Reply #1016 on: January 19, 2011, 11:49:44 PM »
did you know a litre of milk by law is allowed to contain 400 million pus cells :-X Thankfully I dont drink much

And plenty in chocolate!  :o So Maggi just forget it.  (am sure you will persevere)

My father used to say "every breath we take was once exhaled by rats during the bubonic plague, it's in your soup too and surprisingly you're alive and well". Wonderful dinner conversation.

johnw





« Last Edit: January 20, 2011, 02:28:24 AM by johnw »
John in coastal Nova Scotia

David Nicholson

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Re: Cooks' Corner
« Reply #1017 on: January 20, 2011, 09:32:37 AM »
Oh Maggi, you don't like polenta??????
Celeriac?
Seriously?? :o :o :o


Polenta with rosemary and reggiano cooked in chicken stock.
You are missing bliss!!



Polenta! I'd rather eat a poorly monkey ;D
David Nicholson
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ranunculus

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Re: Cooks' Corner
« Reply #1018 on: January 20, 2011, 10:06:23 AM »
Oh Maggi, you don't like polenta??????
Celeriac?
Seriously?? :o :o :o


Polenta with rosemary and reggiano cooked in chicken stock.
You are missing bliss!!



Polenta! I'd rather eat a poorly monkey ;D


Especially one cooked on the gorilla!   :D
Cliff Booker
Behind a camera in Whitworth. Lancashire. England.

Arykana

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Re: Cooks' Corner
« Reply #1019 on: January 20, 2011, 10:29:53 AM »
did you know a litre of milk by law is allowed to contain 400 million pus cells :-X Thankfully I dont drink much

My father used to say "every breath we take was once exhaled by rats during the bubonic plague, it's in your soup too and surprisingly you're alive and well". Wonderful dinner conversation.

sorry, I almost  have fell on the floor from laughing  
« Last Edit: January 20, 2011, 10:31:43 AM by Arykana »

 


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