Leeks? Yes'm

jmcquown said:

Would be incredibly cute to spoon the chili into.

whatever...

Wayne Boatwright said:

You're a very mean and uncaring woman! :-) Gawd, having to stoop to
putting chocolate chips in a croissant! :-)

It's called Tough Love.

😉

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I said then, that I'd like the chocolate croissant --
she smiled like I was the 'crazy' lady, and was perhaps afraid to say
the
word, croissant; but I don't know.

Do you say it the way it should be said or do you have to say
"krusant" to be understood?

I always say it the French pronounciation first; I wait for the 'look' --
tee hee -- then I say it like they say it.
Free fun.
Dee Dee

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 16 Oct 2005 02:35:37p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Well, I don't think I'm up to making my own croissants and the few
I've bought since I moved to AZ have been like orgindary "bread" on
the inside, no flakiness at all. Ugh!

Ick. Blech. Phooey. Yuck! Now you know a good business to start for
your area.

Quoted message said:

Besides, I think the results are different when a
small "slab" of bittersweet chocolate is slip inside the formed
croissant before baking.

Beggars can't be choosers. I don't buy chocolate croissants so if
they want one and can't/won't go to the bakery... that's what they
have to do.

🙂

You're a very mean and uncaring woman! :-) Gawd, having to stoop to
putting chocolate chips in a croissant! :-)

--
Wayne Boatwright *¿*

Me -- I want that long chocolate thingie that has no translation. Ah hum!
Chocolate chips are dangerous to keep around my house. First thing I know,
I'm into the package/jar full-fist.
Dee Dee

On Sun 16 Oct 2005 03:43:18p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

You're a very mean and uncaring woman! :-) Gawd, having to stoop to
putting chocolate chips in a croissant! :-)

It's called Tough Love.

😉

hehehe!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Sun 16 Oct 2005 03:45:44p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I said then, that I'd like the chocolate croissant --
she smiled like I was the 'crazy' lady, and was perhaps afraid to say
the word, croissant; but I don't know.

Do you say it the way it should be said or do you have to say "krusant"
to be understood?

I always say it the French pronounciation first; I wait for the 'look'
-- tee hee -- then I say it like they say it.
Free fun.
Dee Dee

I love it when they look like they have absolutely no idea what you said.
:-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Sun 16 Oct 2005 03:47:47p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 16 Oct 2005 02:35:37p, sf wrote in rec.food.cooking:

Quoted message said:

On 16 Oct 2005 22:02:45 +0200, Wayne Boatwright wrote:

> Well, I don't think I'm up to making my own croissants and the few
> I've bought since I moved to AZ have been like orgindary "bread" on
> the inside, no flakiness at all. Ugh!

Ick. Blech. Phooey. Yuck! Now you know a good business to start for
your area.

> Besides, I think the results are different when a
> small "slab" of bittersweet chocolate is slip inside the formed
> croissant before baking.

Beggars can't be choosers. I don't buy chocolate croissants so if
they want one and can't/won't go to the bakery... that's what they
have to do.

🙂

You're a very mean and uncaring woman! :-) Gawd, having to stoop to
putting chocolate chips in a croissant! :-)

--
Wayne Boatwright *¿*

Me -- I want that long chocolate thingie that has no translation. Ah
hum! Chocolate chips are dangerous to keep around my house. First thing
I know, I'm into the package/jar full-fist.
Dee Dee

Sometimes I toss together some chocolate chips and some toasted pecans or
walnuts (cooled). Put in a bowl for snacking. The snacking goes very
quickly. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

Bread bowls are good for all sorts of soup, however the bowls seem
to mesh best with creamy type soups. Chicken noodle just doesn't
seem like a great candidate for a bread bowl, know what I mean?
(laughing) I do think these would be great for chili! Or New
England clam chowder.

Jill

OMG! You just gave me an idea...

IMHO Chili goes best with cornbread.

Would it be possible to create a cornbread bowl???

Why not? Hmmm. I'd look for a small roundish cast iron pots (think small
"witches" cauldrons?). Bake the cornbread, let it cool. Cut off the top,
carefully scoop out the middle (oooh, cornbread for crumbs for turkey or
pork chop stuffing/dressing). Brush the inside of the "bowl" with melted
butter (I'd have to skip the olive oil and garlic treatment; the texture of
cornbread wouldn't work with that) and toast the bowls. Then fill with
chili and serve. How's that?

Jill

Sounds fantabulous! :-)
Nice presentation too just to leave them in the little cast iron
cauldrons. I know I have a couple of those around, but I'd have to clean
them really well.

They are full of sand. I've been using them to burn incense powder on
those charcoal block thingies. <G>

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Ward Abbott said:

OmManiPadmeOmelet said:

Would it be possible to create a cornbread bowl???

Not enough "flour structure" to hold the bowl together. Just make
Mexican cornbread and enjoy!

They would hold together if you left them in their original "mold". ;-)

Nice recipe, thanks!

Quoted message said:

@@@@@ Now You're Cooking! Export Format

Jalapeno Cornbread

breads

1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon soda
1 cup corn, cream-style
2 eggs; slightly beaten
4 oz green chili peppers; finely chopped
2/3 cup buttermilk
1/3 cup shortening; melted
1 cup cheese, cheddar; shredded

Combine all ingredients, except shredded cheese, in a bowl. Mix well
and
pour half the batter into a hot, greased 9" baking pan. Sprinkle
cheese
on top, and cover with remaining batter. Bake at 375 degrees for 30
to 40
minutes.

Yield: 9 servings

** Exported from Now You're Cooking! v5.70 **

@@@@@ Now You're Cooking! Export Format

Mexican Cornbread

breads

1 lb ground meat
1 cup chopped onion
3 jalapeno peppers finely chop
3 large eggs
3 tablespoon bacon drippings
1 teaspoon salt
1 salt & pepper to taste
1/2 lb grated american cheese
1 cup cornmeal
1/2 teaspoon soda
1 cup sweet milk

Make batter by mixing together the cornmeal, eggs, soda, drippings,
milk,
and salt. Mix well. Brown meat and drain off grease. Grease a 9 x
13-inch
baking pan. Add 1/2 batter then sprinkle on the meat, onions,
peppers, and
last add cheese. Cover with remaining batter. Cook at 350 degrees F.
for
about 45 minutes. Serve hot.

Yield: 4 servings

** Exported from Now You're Cooking! v5.70 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

sf said:

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"jmcquown" <[email hidden]> wrote:

> Bread bowls are good for all sorts of soup, however the bowls seem
> to mesh best with creamy type soups. Chicken noodle just doesn't
> seem like a great candidate for a bread bowl, know what I mean?
> (laughing) I do think these would be great for chili! Or New
> England clam chowder.
>
> Jill
>
>

OMG! You just gave me an idea...

IMHO Chili goes best with cornbread.

Would it be possible to create a cornbread bowl???

Why not? Hmmm. I'd look for a small roundish cast iron pots (think small
"witches" cauldrons?). Bake the cornbread, let it cool. Cut off the top,
carefully scoop out the middle (oooh, cornbread for crumbs for turkey or
pork chop stuffing/dressing). Brush the inside of the "bowl" with melted
butter (I'd have to skip the olive oil and garlic treatment; the texture of
cornbread wouldn't work with that) and toast the bowls. Then fill with
chili and serve. How's that?

Would it still be inside the pot? I don't think cornbread is strong
enough (toasted or not) for the sides to hold the weight of a filling.
In any case, it's worth a try... I'd serve it in a soup bowl the first
time - just in case the sides collapse.

I'd just leave it in the pot. :-)
Those things are cute enough to make a nice presentation IMHO.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Ward Abbott said:

jmcquown said:

Would be incredibly cute to spoon the chili into.

whatever...

<lol> I agree with her. :-)
Have you ever seen those little pots?
They usually come in a set of 4 and are made for
serving beans in, (or chili.....)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Ward Abbott said:

jmcquown said:

Would be incredibly cute to spoon the chili into.

whatever...

<lol> I agree with her. :-)
Have you ever seen those little pots?
They usually come in a set of 4 and are made for
serving beans (in), (or chili.....)

{{{{{chalk /blackboard}}}}}

Sheldon

Wayne said:

Quoted message said:

Make your own! Split it, put in some chocolate chips and heat until
the croissant crisps and the chocolate is gooey. Personally, I like
my croissants plain with jam, but hubby and kids do the chocolate
thing on occasion.

Well, I don't think I'm up to making my own croissants and the few I've
bought since I moved to AZ have been like orgindary "bread" on the inside,
no
flakiness at all. Ugh! Besides, I think the results are different when a
small "slab" of bittersweet chocolate is slip inside the formed croissant
before baking.

Making croissants isn't really all that difficult, and I think it's WELL
worth the effort. The book _Baking With Julia_ gives what I consider a
foolproof recipe for chocolate croissants. (In fact, that entire book is
outstanding. The brioche recipe alone is worth the price of the book.)

Bob

Jill said:

Bread bowls are good for all sorts of soup, however the bowls seem to mesh
best with creamy type soups. Chicken noodle just doesn't seem like a
great candidate for a bread bowl, know what I mean? (laughing) I do
think these would be great for chili! Or New England clam chowder.

Bacon-broccoli-cheese soup and ham-corn chowder are both magnificent in
bread bowls.

Bob

Om said:

OMG! You just gave me an idea...

IMHO Chili goes best with cornbread.

Would it be possible to create a cornbread bowl???

As discussed further in the thread, cornbread probably wouldn't hold
together well enough to make a free-standing bread bowl. But the
Williams-Sonoma "Bread" cookbook has a recipe for Portuguese Bread which is
kind of halfway between cornbread and white bread. THAT would probably work
fine.

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Wayne said:

Quoted message said:

Make your own! Split it, put in some chocolate chips and heat until
the croissant crisps and the chocolate is gooey. Personally, I like
my croissants plain with jam, but hubby and kids do the chocolate
thing on occasion.

Well, I don't think I'm up to making my own croissants and the few I've
bought since I moved to AZ have been like orgindary "bread" on the
inside, no
flakiness at all. Ugh! Besides, I think the results are different when
a
small "slab" of bittersweet chocolate is slip inside the formed croissant
before baking.

Making croissants isn't really all that difficult, and I think it's WELL
worth the effort. The book _Baking With Julia_ gives what I consider a
foolproof recipe for chocolate croissants. (In fact, that entire book is
outstanding. The brioche recipe alone is worth the price of the book.)

Bob

That book is on my list of books to buy. I'm getting it soon. I'm not
physically capable of doing all the rolling out of the butter, but there are
certainly other recipes in that book that I want to make -- I'm checked it
out of the library too often. I think I've recorded most of the Baking with
Julia programs and watched them a number of times and even made a few of the
recipes.
Dee Dee

On Sun 16 Oct 2005 07:49:06p, Bob Terwilliger wrote in rec.food.cooking:

Quoted message said:

Wayne said:

Quoted message said:

Make your own! Split it, put in some chocolate chips and heat until
the croissant crisps and the chocolate is gooey. Personally, I like
my croissants plain with jam, but hubby and kids do the chocolate
thing on occasion.

Well, I don't think I'm up to making my own croissants and the few I've
bought since I moved to AZ have been like orgindary "bread" on the
inside, no flakiness at all. Ugh! Besides, I think the results are
different when a small "slab" of bittersweet chocolate is slip inside
the formed croissant before baking.

Making croissants isn't really all that difficult, and I think it's WELL
worth the effort. The book _Baking With Julia_ gives what I consider a
foolproof recipe for chocolate croissants. (In fact, that entire book is
outstanding. The brioche recipe alone is worth the price of the book.)

Bob

I should have said that "right now" I'm not up to making my own croissants.
Actually, I have the book and have made the croissants and brioche. They
are both wonderful! I just have too much going on right now for some
really dedicated baking time.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Ward Abbott said:

On Sun, 16 Oct 2005 15:38:51 -0500, "jmcquown"
<[email hidden]> wrote:

>Would be incredibly cute to spoon the chili into.

whatever...

<lol> I agree with her. :-)
Have you ever seen those little pots?
They usually come in a set of 4 and are made for
serving beans (in), (or chili.....)

{{{{{chalk /blackboard}}}}}

Sheldon

Tsk, okay, so my sentence structure was bad...
I never could get the hang of diagraming sentences!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Om said:

OMG! You just gave me an idea...

IMHO Chili goes best with cornbread.

Would it be possible to create a cornbread bowl???

As discussed further in the thread, cornbread probably wouldn't hold
together well enough to make a free-standing bread bowl. But the
Williams-Sonoma "Bread" cookbook has a recipe for Portuguese Bread which is
kind of halfway between cornbread and white bread. THAT would probably work
fine.

Bob

Recipe? :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Om requested:

Quoted message said:

Quoted message said:

Quoted message said:

IMHO Chili goes best with cornbread.

Would it be possible to create a cornbread bowl???

As discussed further in the thread, cornbread probably wouldn't hold
together well enough to make a free-standing bread bowl. But the
Williams-Sonoma "Bread" cookbook has a recipe for Portuguese Bread which
is kind of halfway between cornbread and white bread. THAT would probably
work fine.

Bob

Recipe? :-)

I'm at work right now; I'll try to post it when I get home (or in the next
couple of days, since my free time during the workweek is severely
constrained).

Bob