Suggestions?

On Wed 15 Mar 2006 04:20:46a, Thus Spake Zarathustra, or was it
[email hidden]?

Quoted message said:

I'm getting very nervous. March 29th is coming and I haven't planned an
"End of the World" dinner yet. Anyone have any suggestions?

Fast food.

--
Wayne Boatwright o¿o
____________________

BIOYA

Quoted message said:

I'm getting very nervous. March 29th is coming and I haven't planned an
"End of the World" dinner yet. Anyone have any suggestions?

Devilled Eggs?

Cheers
Cathy(xyz)

Quoted message said:

March 29th is coming and I haven't planned an
"End of the World" dinner yet.

What is this?

Michael Archon Sequoia Nielsen said:

Quoted message said:

March 29th is coming and I haven't planned an
"End of the World" dinner yet.

What is this?

A spoof about Andrew Chung's crossposted [censored] regarding the end of the world
coming on March 29th.

I suggest popcorn and a good movie 🙂

Jill

jmcquown said:

I suggest popcorn and a good movie 🙂

What! No soup? 😉

Cheers
Cathy(xyz)

Quoted message said:

I'm getting very nervous. March 29th is coming and I haven't planned an
"End of the World" dinner yet. Anyone have any suggestions?

Stargazy Pie

Angel food cake

cathyxyz said:

jmcquown said:

I suggest popcorn and a good movie 🙂

What! No soup? 😉

Cheers
Cathy(xyz)

Okay, have a bowl of potato-leek soup in bread bowls and eat the bowls.

The soup:

2 large white potatoes, peeled and diced
2 large leeks, washed well and thinly sliced. Finely chop the green parts.
4 c. chicken broth or stock
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. heavy cream (I use half & half most of the time)
dash grated nutmeg
1 Tbs. dried parsley for garnish (optional)

In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper
(to taste, really). Bring to a boil. Reduce heat to low; cover and simmer
15-20 minutes or until the vegetables are tender.Strain the soup into a
large mixing bowl or another pan. Blend the potatoes and leeks with about
1/4 broth until smooth (I use my stick blender for this now that I have
one). Return blended mixture to pan with remaining liquid. Stir in cream
and nutmeg and heat through. Spoon into prepared bread bowls. Sprinkle
with parsley to garnish. Serves 4

The bowls:

4 small round loaves of sourdough bread, unsliced
2 cloves garlic, peeled and mashed
4 Tbs. olive oil

Cut the tops from the round loaves about 3/4 inch thick to make 'lids'.Using
a sharp knife, cut around the inside of the loaf leaving a 3/4" shell for
the bowl to hollow out the center. (Saved removed bread to make croutons or
breadcrumbs, etc.) Rub the inside of the bowls and the lids with crushed
garlic and brush with olive oil. Bake on a baking sheet at 350F until
slightly toasted. Serve the soup in the bread bowls. Don't forget, you can
eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate so it
doesn't get all sloppy.)

Jill

jmcquown said:

Quoted message said:

What! No soup? 😉

Cheers
Cathy(xyz)

Okay, have a bowl of potato-leek soup in bread bowls and eat the bowls.

He, I'm actually making soup tonight from Veal breast.

In article <[email hidden]>,

Quoted post said:

I'm getting very nervous. March 29th is coming and I haven't planned an
"End of the World" dinner yet. Anyone have any suggestions?

Yeah.

Wait until 2012.
That's when the Mayan calender ends......

You have 6 years to live.
--
Peace, Om.

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

Shrimp or other shellfish appetiser
Goat stewed in its mother's milk
Bacon, and lots of it

Apples fresh from the tree. (Maybe add quinces and apricots to cover
the bases.)

Champagne (yes, it does go with bacon, trust me.)

Dean G.

In article <[email hidden]>,

cathyxyz said:

jmcquown said:

I suggest popcorn and a good movie 🙂

What! No soup? 😉

Cheers
Cathy(xyz)

Brie, crackers, good red wine and some mini-pickles......
--
Peace, Om.

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

Just don't waste any money on green bananas.

Lefty
--
Life is for learning

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

Quoted message said:

Shrimp or other shellfish appetiser
Goat stewed in its mother's milk
Bacon, and lots of it

Apples fresh from the tree. (Maybe add quinces and apricots to cover
the bases.)

Champagne (yes, it does go with bacon, trust me.)

Dean G.

Michael Archon Sequoia Nielsen said:

jmcquown said:

Quoted message said:

What! No soup? 😉

Cheers
Cathy(xyz)

Okay, have a bowl of potato-leek soup in bread bowls and eat the
bowls.

He, I'm actually making soup tonight from Veal breast.

What, no recipe? I looked for veal the other day at the market but they
didn't have any. I adore veal scallopini. I've never used it to make soup,
though.

Jill

Dean G. said:

Shrimp or other shellfish appetiser
Goat stewed in its mother's milk

Dude. That's hardcore.

Exodus 23:19
The first of the firstfruits of thy land thou shalt bring into the
house of the LORD thy God. Thou shalt not seethe a kid in his mother's
milk.

Quoted message said:

Bacon, and lots of it

What a shame that all the leftover bacon grease would be wasted.

Quoted message said:

Apples fresh from the tree. (Maybe add quinces and apricots to cover
the bases.)

Champagne (yes, it does go with bacon, trust me.)

What DOESN'T go with bacon?

Quoted message said:

Dean G.

--Bryan

jmcquown said:

Michael Archon Sequoia Nielsen said:

jmcquown said:

> What! No soup? 😉
>
> Cheers
> Cathy(xyz)

Okay, have a bowl of potato-leek soup in bread bowls and eat the
bowls.

He, I'm actually making soup tonight from Veal breast.

What, no recipe? I looked for veal the other day at the market but
they
didn't have any. I adore veal scallopini. I've never used it to make
soup,
though.

Jill

Bouillon rafraichissant?

1 & 3/4 lb. lean veal

4 & 1/2 cups water

pinch of salt

1 tbs. cucumber seeds

1 head of lettuce

2 - 3 sprigs chervil

Chop od cut into dice the meat and put into a pan with the water and
salt. Bring to boiling point and skim. Add the cucumber seeds and
simmer very gently for 45 minutes. Add the chopped lettuce and chervil
and continue to simmer a further 20 minutes.

Strain through cheese cloth or a fine sieve and remove as much fat as
possible.
-----------------

Serve as is with pieces of the veal or as the base for another soup. Of
course the "ossobucco' goes with out saying.

Using a veal knuckle or shin in the stock pot for the making of a meat
stock is a very good addition. It gives an extra dimension to the
flavor of the stock that is extraordinarily tasty and which i have
never been able to duplicate with any other ingredient.

Quoted message said:

I'm getting very nervous. March 29th is coming and I haven't planned an
"End of the World" dinner yet. Anyone have any suggestions?

Did that animal in "Restaurant at the End of the Universe" have a name?
Have we bred him yet?

bulka - parts of me are exellent

jmcquown said:

What, no recipe? I looked for veal the other day at the market but they
didn't have any. I adore veal scallopini. I've never used it to make soup,
though.

A very simple and traditional danish soup meant to preserve as much
energy from the animal as possible (now considered gourmet). It is very
good for cold nights. I'm not sure about the translation of some of the
roots I used.

Boil 2 chunks of veal breasts or one chunk of beef breast in a big pot
of salted water. Add a couple of onions and a sliced leek, and some
dized carrots, parsnips, parsleyroot, perhaps some "earthroots?" or
celery roots (I left this out). The meat has to boil for 2 hours, but
the roots and veggies has to be taken out when they are tender.
After 2 hours take the meat out and remove the bones, and the remaining
fat. Dice the meat. Put the meat and veggies back into the soup and add
salt and pepper to taste.

While the meat is boiling, you can make "flourballs" (maybe you'd call
them dumplings):

Boil 2 oz butter in 1/2 cup water, take off heat. Add 1/2 tsp salt and
1/2 cup flour and whisk it until uniform. Whisk in 2-3 eggs, one at a time.
Bring some salty water to boil and keep cold water handy. Put flour
balls in the boiling water witha tea spoon, and add the cold water so it
doesn't boil anymore. Brgin it to boil, add cold water, bring it to
boil, cold water, bring to boil and take them out.

Serve with soup with meat, flourballs and the veggies/roots.

Michael Archon Sequoia Nielsen said:

perhaps some "earthroots?"

Searched for web and found that the english word might be:

Jerusalem artichoke or topinambour.

On Thu, 16 Mar 2006 12:11:41 +0100, Michael Archon Sequoia Nielsen
wrote:
hey, welcome back!
--

Practice safe eating. Always use condiments.