[TheForge] just what you need

[Jerry Frost]

>
> > If that was the only zebra recipe I had I'd be looking too.
>
> Is pretty plain, isn't it? Never mind my opinion of recipes that use
> pre-packaged soups...if they don't want to learn to cook, let 'em eat at
> McDucks ;-)
>

I don't mind plain but a pinch to 1 1/2 pounds of wild meat is a waste of
herbs and spices. One onion? ONE!? ARGH!!! If I'm doing plain it may get
salt and pepper to raise the flavors of the other ingredients but if I'm
seasoning something it gets enough to make a difference. Just asked Deb for
ideas to end the last sentence, between the both of us we couldn't remember
the word I wanted. Oh well. Anyway, she's looking at the recipes from the
Congo and and said, unless they have really large pinchers there the food
must be pretty boring. Maybe they have 1 1/2 lb onions too? The meat pie
looks good  . . . with a little doctoring. <grin>

A lot depends on how much time you have, a package of onion soup mix will
save you hours of simmering onions. Also, I've yet to figure out how to make
good onion dip with fresh onions. <grin> Most of what I cook doesn't lend
itself to Campbell's mushroom, or Frenche's onion soup, etc. Even my
marinaras are usually done by time the spaghetti is ready, my carbonaras and
alfredos only take a couple minutes.


>
>
> Well, we just got some carrots, but I don't think sending them your way
> would be much help ;-)
>

Bummer. If you'd brought them by you could've stayed for dinner. It turned
out pretty well, there's something about pork and apples that really gets
along well.

> Rob and Margali went to the Chinese grocery yesterday, so dinner tonight
was
> spring rolls and steamed cauliflower, but my cooking teacher, Adamantius,
> sent me a recipe for the dough they use to make those stuffed Chinese
rolls-
> look like a dinner roll, but they're stuffed with all sorts of good stuff-
> spiced red beans, curried chicken, bbq pork- some even have custardy kinds
> of stuff in them. Think I'm going to make up a batch, have some quick and
> easy breakfasts ;-)
>

Yeah, I like stuffed pastries. They take some prep time but are really fast
meals later on. Try this as a dip/garnish for the curried pastries. Mix a
tub of salsa and a can of tropical fruit cocktail with half the liquid
drained off.

> In the mean time, I'm tired of freezing my tuchus off, so I thought I'd
take
> a look at my favorite Carribean island:
>
> http://www.privateislandsonline.com/littleeden.htm
>
> Trying to decide where to put the forge, once I hit the lottery ;-)
>
> Saint Phlip,

Ask the butler and let me know when the first hammer in is. <grin>

Frosty
------------------------
If it ain't forged
it ain't real.
Wrought iron is.
The FrostWorks

Meadow Lakes, AK.