byr...@melb.alexia.net.au (Vanessa Meachen) writes: > It's sometimes done here in Australia... mostly with the fish and chip shop > variety of chip than with fries, though. I know lots of people who have > vinegar on their chips - but I agree with our Stateside friends here, I don't > like it myself. The flavour of the potato is ruined IMHO.
It's also sometimes done in New Zealand. It *has* to be malt vinegar though - white vinegar just won't do, and neither will those poncey wine vinegars.
And salt and vinegar crisps that are strong enough to take the skin off your tongue (you get pre-warned - they're white, and your eyes water when you open the bag) are heaven.
Miche
------------ Michelle Campbell <*> michelle.campb...@stonebow.otago.ac.nz What I post is my opinion only. In order to achieve balance, first you need two sides.
>>Careful, sis, it's not the schools here -- I was born in Duluth, grew up
here, >>Miami (Fla.), and Kentucky, before returning here. I like to think it's just >>a little bit of cosmopolitan taste; not necessarily Iowa. (We don't think >>sardines grow in Iowa.)
(Squeaks says:)
>Well, duh! Case proved empirically...first you froze your brains up >there on Lake Superior (pointing), then you broiled and humidified >them down there (pointing) in Miami, both of which must have affected >the tastebud controls in your brain! Or maybe it's a Minnesota trait - >the hubster is from Minneapolis, born and bred, and *he'll* eat >lutefisk! >Bleah...I get queasy just thinking about it.
I haven't ever had lutefisk, but if I like sardines and pickled herring, would I like lutefisk? I'll have to head for one of our Norwegian-ancestry towns and try some out.
my coworker the other night ate a scrambled egg sandwich (fried/scrambled egg between two slices of white bread) with chocolate sauce on top that i had brought for brownies.
blech!
well, he liked it. ate most of the sandwich that way.
Miracle Whip on broccoli or spinich or any green leafy veggie
saltine crackers topped with straberry jam, ny sharp cheddar cheese, and sweet pickles [although dill works too!]
french fries with ranch dressing [everyone i know in NM eats them this way]
cooked raman noodles with salsa
french dressing and tortilla chips
-- Jennifer Monique Georgette Parks [PEACH] jenpa...@nmsu.edu (formerly jsylv...@nmsu.edu) 'I can do all things through Christ who gives me strength' -Philippians 4:13
>> A girlfriend dips her french fries into her chocolate milkshake. I can't >> bear to watch that....
How about craving crab meat dipped in chocolate sauce. It sounded so disgusting I actually tried. It wasn't really all that bad, but I only tried once.
Andrew Tranchita <tra...@ix.netcom.com> wrote: >In <556cv3...@dismay.ucs.indiana.edu> crodr...@copper.ucs.indiana.edu >(Carolina Rodriguez) writes:
>>In article <552t9c$...@newsbf02.news.aol.com>, >>Althea1501 <althea1...@aol.com> wrote: >>>back when i used to eat bologna, one of my favorite lunches was a >bologna >>>and crunchy peanut butter sandwich on white bread...with a tall glass >of >>>milk. for some reason, all my friends think this is gross...
>>The reason is that it *is* gross.
>> -Carolina
> But not quite as gross as Peanut Butter and Mayonnaise!
Andrew Tranchita <tra...@ix.netcom.com> wrote: >In <556cv3...@dismay.ucs.indiana.edu> crodr...@copper.ucs.indiana.edu >(Carolina Rodriguez) writes:
>>In article <552t9c$...@newsbf02.news.aol.com>, >>Althea1501 <althea1...@aol.com> wrote: >>>back when i used to eat bologna, one of my favorite lunches was a >bologna >>>and crunchy peanut butter sandwich on white bread...with a tall glass >of >>>milk. for some reason, all my friends think this is gross...
>>The reason is that it *is* gross.
>> -Carolina
> But not quite as gross as Peanut Butter and Mayonnaise!
In <rbrumanDzs9Ds....@netcom.com> rbru...@netcom.com (Ray Bruman) writes:
>For pie dough, I use Linda Magee's "Never Fail" recipe that >calls for vinegar, ice water, and an egg. I always beat this >mixture before dribbling it into the cut-up pastry dough. >It's very foamy, and helps to disperse the moisture, I think.
Is this the same pastry dough that you didn't post for the tartlets you brought to the L.A. cook-in?
Jack and Kay Hartman (hartm...@ix.netcom.com) wrote: : >For pie dough, I use Linda Magee's "Never Fail" recipe that : >calls for vinegar, ice water, and an egg. I always beat this : >mixture before dribbling it into the cut-up pastry dough. : >It's very foamy, and helps to disperse the moisture, I think.
: Is this the same pastry dough that you didn't post for the tartlets you : brought to the L.A. cook-in?
Yes (sigh) and I guess I'll never hear the end of it till I re-post it. OK, I promise. Soon. Linda is the B_Z Baker, a queen of pie people. Search the archives, folks. She's great.
: Jack and Kay Hartman (hartm...@ix.netcom.com) wrote: : : Is this the same pastry dough that you didn't post for the tartlets you : : brought to the L.A. cook-in? : Yes (sigh) and I guess I'll never hear the end of it till I re-post : it. OK, I promise. Soon. Linda is the BZ Baker, a queen of pie : people. Search the archives, folks. She's great.
OK, so here it is, Kay.
Pie (or Tart) Crust (makes 3 single 9-inch crusts)
Prepare by chilling the butter and Crisco, and making some ice-cold water.
Cut together (with two knives, a pastry cutter, or food processor) into a big mixing bowl:
3 cups all-purpose flour 1 tsp salt 0.5 cup Crisco shortening = 4 ounces, or 1 "stick" 0.5 cup butter or margarine = 4 ounces, or 1 "stick"
until it makes pea-sized lumps or "coarse meal"
Whisk or beat together:
1 large egg 1 Tbs vinegar 4 Tbs ice-cold water (= 0.25 cup)
Drizzle this liquid over the flour mixture, then use your hands to toss it all together. This dough is not too sensitive to "overworking." Smoosh out any big lumps, pat the dough into one big sausage shape, then divide it into three equal balls. Then flatten each dough ball into a thick patty shape with no cracks, just like making hamburger patties.
Lay out a piece of heavy plastic (such as a gallon-size freezer bag slit open) and dust it with flour. Lay a dough patty on the sheet. Dust the patty with flour and roll it out until it's a bit bigger than the pie tin laid over it.
Invert the pie tin over the dough, reach under the plastic with one hand, and spread your fingers. Raise the plastic up into the tin, and flip the whole thing over. Ease the dough down into the tin by letting the plastic crumple, sliding the edges inward so the dough doesn't tear or stretch.
Carefully peel off the plastic, adjust the dough to the tin, and pinch off the overhanging edge.
>>>In article <552t9c$...@newsbf02.news.aol.com>, >>>Althea1501 <althea1...@aol.com> wrote: >>>>back when i used to eat bologna, one of my favorite lunches was a >>bologna >>>>and crunchy peanut butter sandwich on white bread...with a tall glass >>of >>>>milk. for some reason, all my friends think this is gross...
>>>The reason is that it *is* gross.
>>> -Carolina
>> But not quite as gross as Peanut Butter and Mayonnaise!
>I'll grant you that.
> -Carolina
My husband's stepfather eats peanut butter, mayo, relish and raisin sandwiches on wheat bread. Blech! -- ********************************Holly*********************************** "La La La Linoleum" Bert ````````````````````````````````````````````````````````````````````````
"Oh Boy" Dr. Sam Beckett ```````````````````````````````````````````````````````````````````````` "Show business is full of actors, singers, dancers, and models. Then there's me-actor, singer, dancer, model...Canadian" Buddy Cole ```````````````````````````````````````````````````````````````````````` "This is not one of your standard brands" nez
In our last episode of [rec.food.cooking], mczkaz wrote:
> +Try this: > +peel a banana. put is on some silver foil. > +split it into half lengthwise but not all the way (sort of making > +a pocket). fill pocket with chocolate. > +top withsome crushed peanuts. > +wrap up in foil and bake it for a few minutes to melt the chocolate > Sounds great. You know, I really should not visit this newsgroup hungry. > Mike Z.
We made a similar food stuff for camping withthe Girl Guides. We just peeled the peal back for one strip on the concave side of the banana. Scoop out about half of the banana then fill the cavity with mini marshmallows and choc chips (I prefer peanut butter chips as well as choc chips), put the peel back in place, cover in foil and set in the coals from the fire. You can also do this with canned peach halves, you just fill the cavity and then do the same thing. YUMMY.
Jenn -- _.-------Commercial e-mail will be read at a cost of AUS$25 each-------. _ // I will not be pushed, filed, stamped, indexed, briefed, debriefed | \X/ or numbered! My life is my own. - No.6 to No.2, "The Prisoner" | `----As always, my university has no idea at all of what I am saying----'
Ok all, here's my contributino. At first I couldn't think of a single odd thing I knew ppl ate, until I started reading some of this. Here's my list of foods I don't think go together.
My brother eats mustard, ketchup, peanut butter, strawberry jam and cheese sandwhiches.
My grandfather used to eat thinly sliced orange and onino sandwhiches with butter and worchestershire (sp?) sauce
Tuna and mustard and cheese sandwhiches
Walnuts and ANYTHING (I just had to add that I because I really hate walnuts in ANYTHING)
Now my list of foods that others may not like but I love them together.
cheeze whiz and bread and butter pickle sandwhiches
cooked spinach, sliced cheese on toast
peanut butter, banana and cheeze whiz sandwiches
Jenn
_.-------Commercial e-mail will be read at a cost of AUS$25 each-------. _ // I will not be pushed, filed, stamped, indexed, briefed, debriefed | \X/ or numbered! My life is my own. - No.6 to No.2, "The Prisoner" | `----As always, my university has no idea at all of what I am saying----'
> >It's bologna and catsup! just squirt it on the bologna, roll it up > and eat! > >:-) > >-- > >Mary f. (okay yes I'm one of the ones who like butter and sardine > sandwiches too)
> no thats gross, lol > Mona
Yeah, sides Mary everyone knows it's sardines with raw onion and brown mustard on whole wheat at 3:00 a.m. ;)
In article <55etrt$...@news.latrobe.edu.au> Douglas Jackson,
lssc...@lux.latrobe.edu.au writes: >My brother eats mustard, ketchup, peanut butter, strawberry jam and cheese >sandwhiches.
>My grandfather used to eat thinly sliced orange and onino sandwhiches with >butter and worchestershire (sp?) sauce
My mother used to make open-face sandwiches out of (in order of appearance) brown Miso, natural peanut butter, and raisins on whole grain bread and pop then in the toaster oven.
> > >Mary f. (okay yes I'm one of the ones who like butter and sardine > > sandwiches too)
> > no thats gross, lol > > Mona
> Yeah, sides Mary everyone knows it's sardines with raw onion and > brown mustard on whole wheat at 3:00 a.m. ;)
> bobbie
Actually, the best is a tin of smoked oysters with a toothpick at 11:00 pm, it will chase your husband out of the bedroom every time :-\ -- Mary f. (hey...cut that out...these are jeans, not a tree trunk, although, Bernie does call them sticks!) _ _ ( \ / ) |\ ) ) _,,,/ (,,_ /@ .-'`~ ~-. ;-;;,_ |,4- -,_. , ( `'-' '-~~''(_/~~' `-'\_) It's a widdle,widdle, widdle pud (Keeping one eye open, I refuse to have her mistake me for a turkey at Thanksgiving! Road Kill Indeed!) http://home.earthlink.net/~maryf
I'm always tolerant of other folks' food eccentricities, but one recent trendy flavor combo escapes me completely: chocolate and lemon, combined in a dessert of any sort. I have tried and rejected variations of this combination several times. Chocolate is good with many fruit flavors, but lemon is *not* one of them. For me, it is pure dissonance on the taste buds, if not outright war.
In article <55jrmh$...@newsbf02.news.aol.com> blacksu...@aol.com (Blacksun21) writes: >From: blacksu...@aol.com (Blacksun21) >Subject: Re: Foods that don't go together--Bad Food Combos >Date: 3 Nov 1996 23:33:21 -0500 >I'm always tolerant of other folks' food eccentricities, but one recent >trendy flavor combo escapes me completely: chocolate and lemon, combined >in a dessert of any sort. I have tried and rejected variations of this >combination several times. Chocolate is good with many fruit flavors, but >lemon is *not* one of them. For me, it is pure dissonance on the taste >buds, if not outright war.
My thoughts, exactly.
I was scrounging for a quick "snack" dessert and found lemon cake mix and chocolate frosting mix in the cupboard - voila! Inedible! The two flavors cancel each other out, sorta...it was like eating puckery cardboard.
> 3 cups all-purpose flour > 1 tsp salt > 0.5 cup Crisco shortening = 4 ounces, or 1 "stick"
Oops. Crisco sticks are 1 cup each, so I think you mean 1/2 "stick" here.
[rest snipped] --
BKeith ------ B. Keith Ryder | Outside of the killings, Washington has one of bke...@netcom.com | the lowest crime rates in the country. | -- Mayor Marion Barry, Washington, DC
On Sun, 03 Nov 1996 22:10:07 -0800, " Mary f(pud) and Bernie"
<ma...@earthlink.net> wrote: >Actually, the best is a tin of smoked oysters with a toothpick at 11:00 pm, >it will chase your husband out of the bedroom every time :-\
I don't even wanna know why you are chasing Bernie *out* of the bedroom, Mary...
Squeaks
Proud Alumna of the Dept. of Defense Dependent Schools and an *Overseas Brat*
> >It's bologna and catsup! just squirt it on the bologna, roll it up > and eat! > >Mary f. (okay yes I'm one of the ones who like butter and sardine > sandwiches too)
In article <55jrmh$...@newsbf02.news.aol.com>, blacksu...@aol.com
(Blacksun21) writes: >Chocolate is good with many fruit flavors, but >lemon is *not* one of them. For me, it is pure dissonance on the taste >buds, if not outright war.
Maybe it is a dissonance but I like it.I put chocolate sprinkles in my lemon merengue.and add lemon essence to my chocolate nut/raisin candy.:-) Lei
********************************************************* Lei Gui Bronx,NY USA
CHILI SAUCE: ketchup with an attitude *************************************************************
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