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The really really boring and totaly pointless snippets of information thread

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The really really boring and totaly pointless snippets of information thread

Old 28th Aug 2003, 00:16
  #1401 (permalink)  
I'll mak siccar
 
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Mr D: sometimes I wish you were not so flip.
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Old 28th Aug 2003, 00:33
  #1402 (permalink)  

stiletto psychopath mk4
 
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The Flopsy Bunnies nearly got eaten by Mr McGregor because they ate too much lettuce and fell asleep on his compost heap. They were saved by Thomasina Tittlemouse, who nibbled a hole in Mr McGregor's sack so that they could escape.

Moral: Shoot 'em on sight.
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Old 28th Aug 2003, 01:47
  #1403 (permalink)  
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One used to lure rabbits into the range of ones cudgel by sitting in a bush and making a noise like a lettuce.
One loves rabbit pie.
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Old 28th Aug 2003, 01:51
  #1404 (permalink)  
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Are you referring to men or rabbits, singaporegirl?
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Old 28th Aug 2003, 01:53
  #1405 (permalink)  
 
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And I thought that Camel Heel Pie might tempt you Drapes...
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Old 28th Aug 2003, 10:52
  #1406 (permalink)  
 
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Welcome your ascerbic and tangential asides, Techchick ,

the place needs more feminine balance, if only to encourage that masterful (.. or should that be 'mistressful'...?) insight afforded by our laureate de maison and provocateuse, SG.


They're changing the guard down at Buckingham Palace
Christopher Robbin went down with Alice
"Does the Sargent Major rub their sore shoulders?"
"No, he rocks them to sleep with [email protected]@dy big boulders".


... okay, one does take liberties but anonymity helps.


* * * hit-and-run beat poetry from a small island * * *

Last edited by RiskyRossco; 28th Aug 2003 at 17:06.
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Old 28th Aug 2003, 17:20
  #1407 (permalink)  

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Good question, Techchick.

On balance, I think I'd stick to rabbits they're easier to fit into a conventional oven. And I can make a pair of fluffy mules with the leftovers.
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Old 28th Aug 2003, 17:30
  #1408 (permalink)  
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Never had rabbit pie for yonks, one does not have erotic dreams now, one dreams of rabbit pies.



ooh oooh!rabbit pie, jersey royal potatoes and some nice strong spring cabbage, ooh ooh .
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Old 28th Aug 2003, 17:42
  #1409 (permalink)  

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Tell you what, Mr Draper, I'll knit you one. But you'll have to send me one of those china pie thingies so that it comes out the right shape.
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Old 28th Aug 2003, 18:29
  #1410 (permalink)  
 
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There was a gay parade once, in a small-ish Aussie town and some nancy was carrying a banner, "My mother made me a homosexual".
Couple of singleted trucker types were watching the proceedings outside a pub, one called out, "If I gave her the wool would she knit me one as well?"


Cauliflower wit cheese ( or Chou-fleur de Mornay, for they Gallic types):

1. portion half a small cauli, dip in boiling water for 5 mins.
2. while waiting heat 2 cups milk on stove ( or microwave 4 mins) and thicken with 2 tbspns flour mixed with little extra milk.
3. add enough grated cheese to make cheesy enough, add S&P to taste
4. coat with cheesy ambrosia, sprinkle with parsley.


btw,
current ratio stands at 14.29 visits per post.


* * * windbaggery from a small island * * *





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Old 28th Aug 2003, 18:32
  #1411 (permalink)  
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I noticed Rabbit pie on the menu in the pub I visited on Sunday....I wasn't even tempted to try it until Mrs TC said:

"If you order that Rabbit Pie I'm leaving"





Damned I wish I'd tried it now.

There was a Rabbit Pie in York,
To me, more tempting than the Pork,
In the end I had beef,
It helped keep the peace,
'twas a Shame it tasted like cork.
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Old 28th Aug 2003, 18:40
  #1412 (permalink)  

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Given the prolific nature of the main ingredient I am surprised that rabbit pies are not overrunning the country. Maybe they are and are hidden in roadside Little Chefs and their culinary equivalents the Shell or Texaco service station.

Ozzy
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Old 28th Aug 2003, 19:13
  #1413 (permalink)  

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Didn't you know, Ozzy, that BP stands for Bunny Pie?

And Mr Rossco, what sort of apology for white sauce is that?? I'd be extremely surprised if it doesn't turn out lumpy if you make it that way. The proper way to make bechamel sauce is to melt butter in a saucepan (don't let it go brown) and then add flour to make a thick paste. Stir for a couple of minutes to let the flour cook (don't let it stick, or it will burn). Then add the liquid, slowly, stirring well so that lumps don't form. (In her more frugal moments my mother used to use the water that she boiled the cauliflower in, but most people use milk.) When the sauce reaches the required thickness, add grated cheese to taste, and stir again till melted in. Pour over caulliflower or mix with (cooked) macaroni, sprinkle with more grated cheese (Parmesan is good) and stick under the grill to brown. (Optional garnishes include sliced tomatoes or fried onions.)

Next week: Yorkshire pudding.
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Old 28th Aug 2003, 19:46
  #1414 (permalink)  
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Post

How about carrot cake, sg - it came as a bit of a surprise when my family and I ordered carrot cake to eat with our ice creams, after satay at the hawker centre on the ECP a few years ago.

Kway Teow, mmmmmmmm mmmmm.

Anyone have the recipe for sashimi?
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Old 28th Aug 2003, 20:46
  #1415 (permalink)  
 
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.... Cooking 101



singaporegel ,

Ty for your culinary insight, the true nature of a bechamel does not elude me.

I simply use a tried-and-true method in lieu of technical-and-lengthy, a method, incidentally, which worked in a pinch in many a restaurant to which I've been sentenced. The secret is, of course, a runny paste of flour/milk added to simmering liquid gradually, then simmered 5 mins or so to 'cook out' the flour and give a smooth gloss.

Ratio: 200gm flour, 250 gm butter, 250-260 ml milk.
Add to that a pinch of vegetable stock or seafood stock bouillon to give a little kick plus to delete use of NaCl.
Preffered cheese is matured cheddar, with choice of mozarella, parmesan or even blue vein/Stilton.

If you want to avoid danger to celiacs you might try sour cream and cream cheese, in 2 to 1 ratio, enhanced with aforementioned fromages. Heated, mixed and adjusted.



FYI, ratios for 'blond' and 'brown' sauces are:

250 gm flour, 250 gm butter, 250 ml stock,

since cooking out the flour loosens the flour and avoids clumping.


------------------------

Yorkshire Pudding?

3 farm eggs, 1 cup flour, 1 pint milk, little canola oil/beef dripping.

Heat deep-sided oven pan or muffin mould pan with 1/4 inch of oil/fat in bottom, 220C/400F/gas mk. 6.

Whisk eggs and milk to smooth, add flour ( and pinch of salt)slowly, whisking to smooth.
Half-fill pan/muffin moulds, bake 20-25 mins, til golden on top and set.
Some of these New-agers would have you add 1/2 tsp baking powder but I've seen cooks hung for less.

( City and Guilds of London 706/1 -/2 -/3, 9 yrs Air Force catering, further 6 yrs NZ/Canada/Ireland. )



sorry.. was I a teensy patronising...? forgive me......

* * * penitence from a small island * * *
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Old 28th Aug 2003, 21:08
  #1416 (permalink)  

stiletto psychopath mk4
 
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Forces catering. That explains it. Goes well with compo rations, I daresay.

I always let my Yorkshire pudding batter stand for half an hour and then add a tablespoon of cold water, as the gluten-forming proteins expand and absorb more liquid. Certainly never add baking powder.

Last edited by singaporegirl; 28th Aug 2003 at 21:28.
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Old 28th Aug 2003, 21:54
  #1417 (permalink)  

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Compo rations! Am I the only human being that ever loved that stuff?

5 am somewhere in a freezing cold hedgerow. Hexy stove going, strong sweet tea on the brew (don't have a sweet tooth, but never lost the habit since) and the contents of one or more tins simmering away in a pan mixed with with half a tube of condensed milk. Perfect grub and it could also normally guarantee constipation for the duration of the exercise (i.e. a good thing)

As for bunny pie - think most bunny flesh ends up in dog food these days. Tried a bit of roast bunny imported from ****** not so long ago and it was
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Old 28th Aug 2003, 22:43
  #1418 (permalink)  

Yes, Him
 
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Loved compo sausages.

Imported farmed bunnies taste of nothing and the meat is almost white. And is ridiculously priced.

Wild rabbit meat is much darker and has a slightly gamey taste. Rabbits from one locality near here have a slight taste of garlic, I presume from eating wild garlic.

Dunno about the rest of the country, but we seem to have an abnormaly large number of them this year. I'll mail some to Mr D.
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Old 28th Aug 2003, 22:57
  #1419 (permalink)  

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I'm in the same neck of the woods as you, Gainsey, and know what you mean. My paddock is full of them but they look a scrawny bunch. I popped a brace last year but there was no meat on them and this year's bunch look no better - no sign of mixie so I wonder if either modern pesticides or the massive proliferation of foxes is to blame?
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Old 28th Aug 2003, 23:15
  #1420 (permalink)  

Yes, Him
 
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BFU

I noticed on the Gatbash thread that you seem to be in the area, Staplefield ish?
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