Food Quiz

On Wed, 21 Nov 2007 07:20:28 +0100, ravenlynne <[email hidden]>
fired up random neurons and synapses to opine:

Quoted message said:

Becca said:

Holiday Foods Quiz

<http://www.wyff4.com/tu/5tuL4p090.html>

9 out of 10 - I wanted the turkey to be basted, dammit. I still
contend that basting the turkey with butter, while not necessarily
keeping the turkey moist, adds to the entire fat quotient of the bird
and gravy, which results in lip smacking yumminess. I mean, we're
talking once a year, for cryin' out loud. I'll go to the gym tomorrow.
Or Monday.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Sqwertz said:

Sqwertz said:

maxine in ri said:

> Those were all from "The Oxford Companion to Food", BTW.
Never heard of it. I suppose there are a few items of food I've
missed, but not many!

This book is excellent, if you like reading food encyclopedias
(as I do). It's also known as the "Penguin Companion to Food".

BTW: I'm pretty sure you wouldn't know at least 1/4 of the terms
or definitions in this book. 1/2 the terms for the lesser
experienced folk.

Leicester
Lath
Luvar
Mabolo
Merenda
Ngapi Nut
Arracacha
Pandowdy

this is the only one I know.

Quoted message said:

Paloodeh
Pain Perdu
Piddock
Fricandeau
Farl
Dormouse

oh wait, this one, too.

Quoted message said:

Blewit
Bere Meal
Bestilla
bavaroise
Pleventinus (OK - I made that one up)

Now I now what all these are. Care for some more? ;-)

-=sw

--

Sarah Gray

Sqwertz said:

Sarah Gray said:

Sqwertz said:

On Wed, 21 Nov 2007 04:21:37 -0800 (PST), maxine in ri wrote:

>> 13. Calsones that's calZones, a bread dough circle filled and folded in half
I spelled it right. It's Jewish: A stuffed pasta similar to
ravioli.

that sounds like kreplach to me, but what do I know 🙂

Kreplach are smaller and served in a broth. Calsones are more
like a pieroghi.

-sw

you say calsone, I say kreplach, someone else says won ton. same
difference 🙂

--

Sarah Gray

Sarah Gray said:

you say calsone, I say kreplach, someone else says won ton. same
difference 🙂

Kinda like the first special, "America Eats" on PBS from 20 years
ago. "America on a Bun" (or something like that).

-sw

Sqwertz said:

Leicester
Lath
Luvar
Mabolo
Merenda
Ngapi Nut
Arracacha
Pandowdy
Paloodeh
Pain Perdu
Piddock
Fricandeau
Farl
Dormouse
Blewit
Bere Meal
Bestilla
bavaroise
Pleventinus (OK - I made that one up)

Now I now what all these are. Care for some more? ;-)

Aren't THOSE all cities in the UK?

🙂

--

Lumber Cartel (tinlc) #2063. Spam this account at your own risk.

This sig censored by the Office of Home, Land & Planet Insecurity...

Remove XYZ to email me

Sqwertz said:

Now I know what all these are. Care for some more? ;-)

Go slowly. These are fun, but it's ruined with overkill.

Straight away, I know pandowdy, pain perdu, and I think I heard of
dormouse in the news recently, but the memory is murky.

--Lia

Sqwertz said:

Arri London said:

One kind host of mine in Somerset made a Christmas cake and forgot to
add the glycerin to the icing.

Most of us wouldn't even know how to find glycerin here in the
U.S. (at a drug store for $3 3/oz). We'd use Crisco instead
(pinging Bobo).

-sw

Crisco would make the icing greasy. It's meant to be crisp but cuttable.
Glycerin for icing is sold in the baking supply section of any UK
supermarket. Only need a small amount.

Royal Icing
(http://www.bbc.co.uk/food/recipes/database/christmascakeicing_2360.shtml)
3 egg whites
600g/1lb 5oz icing sugar, sieved
1½ tsp liquid glycerine - optional
1 tbsp lemon juice

To make the icing, lightly whisk the egg whites adding the sugar at
intervals. Beat well until the icing reaches soft peaks. Add the
glycerine if using and the lemon juice.
Spread icing all over cake either flat iced using a clean ruler or by
forming soft peaks.

Becca said:

Holiday Foods Quiz

<http://www.wyff4.com/tu/5tuL4p090.html>

Becca

I've been making stollen for years and always use pecans.

In article <[email hidden]>,

Terry Pulliam Burd said:

On Wed, 21 Nov 2007 07:20:28 +0100, ravenlynne <[email hidden]>
fired up random neurons and synapses to opine:

Quoted message said:

Becca said:

Holiday Foods Quiz

<http://www.wyff4.com/tu/5tuL4p090.html>

9 out of 10 - I wanted the turkey to be basted, dammit. I still
contend that basting the turkey with butter, while not necessarily
keeping the turkey moist, adds to the entire fat quotient of the bird
and gravy, which results in lip smacking yumminess. I mean, we're
talking once a year, for cryin' out loud. I'll go to the gym tomorrow.
Or Monday.

Hopefully there is a gym in Heaven. I won't actually go there, but I'll
think about it.

Oh pshaw, on Tue 20 Nov 2007 10:45:33a, Becca meant to say...

Quoted message said:

Holiday Foods Quiz

<http://www.wyff4.com/tu/5tuL4p090.html>

Becca

10 out of 10, although I tetered on the turkey basting. I cover the turkey
(lr turkey breast) with cheesecloth soaked in butter, then remove it for
the last half hour.

--
Date: November(XI) 23rd(XXIII),2007(MMVII)

*******************************************
Today is: Day After Thanksgiving
Countdown 'til Christmas
4wks 1dys 5hrs 45mins
*******************************************
The Rule of Fives states that all
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divisible by or are multiples of five,
or are somehow directly or indirectly

Mark Thorson said:

Dave Smith said:

Hmmm... that reminds me.... time to head down to the German deli and get
some Stollen for the holidays. It is one of my favourite Christmas treats.

Speaking of which.... it is probably time to make my light fruit cake for
Christmas too.

Why not get a stollfrupan? That's a longish piece of
marzipan stuffed inside a fruitcake stuffed inside a
stollen. :-)

Whoa! I make a little joke on Tuesday, and 5 days
later I see it in Trader Joe's -- Marzipan Stollen!
All it lacks is the fruitcake, but even so that was
pretty quick work!

Michael \'Dog3\ said:

Fruit cake? UGH... I detest fruit cake. Even my beloved cat's tail started
to switch back and forth at the mere mention of it.

There is fruit cake and there is fruitcake. My mother used to make wonderul
dark fruitcake, as did her father. I have had some of the commercial
fruitcakes, and they are disgusting, a poor imitation of a great thing.
Unfortunately, it is pretty rich stuff and not many people eat it, so I
make a light fruitcake, once again, better home made than anything I have
ever been able to buy.

There are just a few problems with fruit cake. The recipe makes 5-6 loaves.
By the time you use a pound of butter and several pounds of raisins,
cherries and peel it gets pretty pricey. Then there is the side effect of
having all the rich, sweet fruitcake around. It is fattening.