Älska
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Joined: 3/29/2008
Msg: 351 | |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 10:40:04 AM | Welsh rarebit with a difference!
Lightly toast the bread then spread a very thin layer of salad cream. Add wafer thin ham and sliced tomatoes. Mix the grated cheese with spring onions and mushrooms and heap on top of the toast. Grill until the cheese melts.....mmmmmmmmm  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 10:45:09 AM | Alska: That does sound delicious but I am not sure what salad cream is. Mayonnaise?
Beth: We are all anxiously awaiting the update on the fridge...
Leftover chicken for me...may shred it and make barbeque sandwiches out of it. | |
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Älska
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Joined: 3/29/2008
Msg: 353 | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 11:12:28 AM | | I bet salad creme is what we call salad dressing (in the mayo section) not salad dressing (for putting on mixed greens). No wonder the Americans confuse the rest of the world. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 1:31:01 PM |
Salad cream is a sort of mayo but with a tangier flavour. Not sure it would work so well with mayo but worth a try
In other words what we usually refer to as Miracle Whip in the US. It has sugar in it to give it an extra zip unlike regular mayo. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 2:09:07 PM | Okay folks...can't keep you in suspense any longer.
The delivery company called me yesterday (Friday) to tell me that they "fit me in" for another delivery on my LG fridge/freezer. I couldn't make out the message that they left for me regarding the delivery time so I verified with the automated system that they were coming between 7 am and 11 am. By 11:15 am, they were NOT here. So, I called up and said.."How can you give a delivery time of 7 am and 11 am and, it is currently 11:15 am and no one has called 1/2 hour before or no sign of the truck?" The representative said, "Let me check on this for you." She comes back to tell me that they are running late and will be at my home within an hour. Turns out that they forgot to put my LG fridge/freezer on the truck and had to go "FIND" one to bring out to me. GUESS WHAT PEOPLE????
I have a NEW FRIDGE/FREEZER IN MY KITCHEN...    Can't find any other symbols to express my joy and enthusiasm EXCEPT for the dancing green banana and, I am NOT particularly fond of him for some reason. LOL
So I did the dutiful task of switching over the perishables, freezer items (it has an express freezer button-whoo hoo), etc....and the other one is on the curb and awaiting pick up by either someone that wants it or the bulk pick up on Monday. (Would you believe that they charge you a penny..yep..you heard right..1ct for putting it to the curb for you? Give me a break!!!
But I'm happy and, I guess I'll have to find something else to keep you all entertained now that the saga of my fridge/freezer has come to a conclusion.
Naughtical and Smiling Salmon: Thank you for being so sweet.
Dave in Space: I love you anyway...lol....( I KNOW you were teasing me...silly) No one who is as loyal as you are to your kids as it would appear with your cooking skills AND your profile could hate ANYONE'S guts. You seem to be too nice and a devoted young father.
Sound Doc: Were you really intrigued? LOL
Okay...tonight, making spinach linguini with four cheeses and some steamed clams in butter and garlic. I had a delicious salad for lunch. Maybe some red wine with my dinner. (I think there is cause for celebration..ya think?)
Bye all...~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 2:59:43 PM | Shhh! Beth! Don't be telling people I'm nice. Now I'll never get anybody to go out with me! Thaaaaanks!
No clue what to make the kids tonight.... Ideas? I do have a bag of frozen pot stickers in the freezer..... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 3:29:13 PM | I give up...what are pot stickers? 
Beth: I'm happy to hear that your ordeal is finally over with, I admire your patience and persistence. It definitely deserves a glass of wine, I would join you but I am not a wine drinker...so in honor of your new refrigerator I will drink a beer. Okay, I admit, I have been known to drink a beer in honor of grass growing.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 3:38:28 PM | I was going to give my definition of potstickers, but I'll let
Dave in Space explain it.
Thank you Naughtical. It is simply beautiful. I love it so much that I thought about uploading it as one of my pictures for POF and even have it rated...LMAO.
Okay...but that would be carrying my excitement for this fridge/freezer a bit too far.
Trying to decide on whether to nap or cook...Such a decision.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 3:40:16 PM | Naughtical, if you ever go out for Chinese food order some as appetizers. Here's a link with picture:
http://chinesefood.about.com/b/2006/12/07/perfect-potstickers.htm
You pan fry it first and then put in water to "steam" until all water is gone. Very interesting cooking process. The Japenese call it Gyoza (sp?). You can get them frozen in asian grocery stores and sometimes at the normal supermarkets as well. I've seen them in Sam's Club. Making them from scratch is a pain. Kinda like making ravioli from scratch. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 3:49:34 PM | Ahhh....that explains it, why I didn't know what they were. I'm almost ashamed/embarassed/afraid to admit this...but I don't like Chinese food. The only time I go to a Chinese restaurant is if they have "all you can eat" crablegs on the buffet. Sorry...everyone I know thinks I am crazy.
I'll eat a fortune cookie...does that count?  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 3:56:36 PM | Chocolate Meringue Pie
1 frozen pie shell baked
3 cups rice dream chocolate rice milk (you could use regular choc milk or choc almond milk too)
1/2 cup sugar
4 tbsps flour
1 tsp vanilla or coconut extract
2 eggs, separated
pinch of cream of tartar
1/4 cup sugar
small handful of slivered almonds
Mix rice milk, sugar and flour in a sauce pan and heat to almost boiling. Stir with a whisk till thick. Beat yolks with the whisk and whisk in some of the hot milk. (you have to move quickly or the hot liquid will cook the yolks) When blended completely pour into the milk and sugar mixture, whisking constantly. Cook until thick and remove from heat. Add extract and blend in well. Let cool stirring occasionally while you make the meringue.
The oven should still be at 400 deg F from baking the pie shell, if not, preheat it.
Whip the egg whites and cream of tt on high in the electric mixer. Gradually add remaining sugar by spoonfuls to the whipped whites.
Strain the chocolate mixture into the pie shell and smooth it out. Pile egg white mixture on top and seal it all the way to the edges of the pie shell. Pull some of the whites to peaks. Sprinkle on almonds.
Bake for 8 to 10 mins to brown and firm the meringue.
Let cool completely in a draft free area and then serve. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 4:04:08 PM | Naughtical, you might change your mind if you had real Chinese food. Buffets are about as bad of a representation of Chinese food as is Panda Express. Then again, we all have something we don't like. Nothing wrong with that. The sight of watermelon absolutely makes me sick.
And no, fortune cookies don't count. Those are very much American. You won't find those in China at all. And for those that are curious, chop-suey is another American invention that came about in the 1800s when the chinese railroad workers threw all the leftovers together to feed people and apparently people really liked it. Beef and broccoli isn't authentic Chinese food either. There isn't broccoli in China until the last couple decades. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 9:10:27 PM | RE: Salad Cream If this refers to the Heinz Salad Cream, it's more like Coleslaw Dressing in the US (the kind that has mayonnaise and a smidge of prepared mustard, some sugar, vinegar and milk) and is about the consistency of thinned mayonnaise. Our Miracle Whip could be used in a pinch, buuuuut...it's different enough ...We can get Heinz Salad Cream here but it is sooo expensive because it's imported. Well, we'll have to wait for an answer and then if it is the same, I'll try to find my actual recipe.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 9:25:28 PM |
his steak house Fleming's is pretty dang good ahhhhhh Flemings Their signature salad is awfully good too! (the really simple one with iceberg lettuce, chives and blue cheese dressing. Think it comes with grape tomatoes as well--I'm allergic to them so haven't tried it with them, but I can't imagine how they would enhance the basic salad?? The closest one is in Las Vegas. (No, let me rephrase that--the closest one I know of is in Las Vegas).
Here in California, we've had so many cultural influences in our foods since the state was formed that I wonder if we have any pure cuisine left? We "fuse" everything!! LOL
Supper tonight: Very simple salad with lettuce crisp from the garden with sweet cucumbers and dressed with sesame oil and just what sweet vinegar drips off the cucumbers. Too tired and too hot (about 78 degrees on the front porch right now) for anything else!! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 9:33:00 PM | ( quote)The only time I go to a chinese restaurant is if they have "all you can eat" crablegs on the buffet. Sorry...everyone I know thinks I am crazy.(/quote)
DON'T worry Naughtical...I am EXACTLY the same way. There aren't too many items on a chinese buffet that I enjoy except for the dim sum, but I concur with you in that I LOVE LOVE LOVE the snow crab legs. I found a place that has them on Friday and Saturday nights for the price of the buffet which is about $12 bucks. OMG..they are good. I finally perfected how to split them open and crack them in half without sending the fish juices and the crabmeat flying across the room or to the person sitting across from me. It isn't a pretty sight...trust me.. LOL.
Are you sure we weren't sisters in another lifetime? LOL
~~Beth~~
P.S. I am sooo enjoying my fridge. LG....Life's Good people....ha ha. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 9:35:37 PM | Okay..I can see that I cannot comprehend what you were talking about to include someone's previous comment in a quote. I can't figure it out. Must be either too tired or a "blonde moment"...of course, the latter you're all thinking. I thought I did it how you explained it to me, Naughtical. Oh well. I never said I was computer literate.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 9:40:50 PM | Beth: use these [ ] and not these ( ). Do not put a space right after or right before the brackets. Don't give up. In fact, click on the link below, it is a POF thread that expains how to do all the stuff like quotes, bold, italics and even has the smilies that are not shown. People practice on this thread and it can be funny. Try it out:
http://forums.plentyoffish.com/datingPosts469064.aspx
T-razz: Your pie sounds absolutely delicious, thanks for sharing. I bet it's pretty, too.
Americanrover: Always nice to see you. I bet you are right about the salad cream, didn't think of that. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 9:46:35 PM | Beth!
You are just the most adorable little lady
I have never looked at your profile until just now. You are Jewish! LOL I never knew.
I also thought you were much much younger. You certainly look much younger.
I am so glad your fridge has come and it is true love LOL I remember being so excited over appliances a few times. I am going to miss tuning in for the next chapter, though.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 10:10:49 PM | | Speaking of Jewish, there is actually a kosher Chinese place around here somewhere. I kid you not.... Although I think kosher and Chinese is kind of an oxymoron if you ask me.... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 10:50:35 PM | Smiling Salmon: You're just too sweet!!!! I thought you KNEW that I was Jewish by my Hag Sameach on the Passover recipes thread. You actually told me that my name "Beit" means House, but my hebrew name is Benyameena Chana named after my great grandfather, Benjamin and my late grandmother's sister, Chana. I think I recall that the English transliteration is "Bayeet"...which does mean House, house of G-d.
In any case silly girl....I'll be 47 in June, so I'm the same age group as you are, lol.
Thank you for saying that I look younger though. I appreciate that. It MUST be that red wine, no smoking and PLENTY of stress over refrigerators showing up damaged. LOL.
I am sorry that you are going to miss the "saga of the LG", but I can keep you tuned in to what I purchase and how I fill it up...lol....or I COULD take a picture of me in front of it and load it up on POF..what do you think? LOL..nah...corny.
Okay..going to get some beauty rest. Ha Ha. ~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 10:58:51 PM | Hey Dave... There's a couple of GREAT Chinese Kosher places I used to frequent when I lived in NY, one in Chinatown, the other out in the suburbs. There are a few in my area now- and one that has a "resident" rabbi to certify the place a Kosher. One of the old jokes used to be if you want to find a good Chinese restaurant in a strange city, it'll be within a block of a synagogue. The Chinese place I went to as a child in NY's Chinatown, I recall the waiter speaking to my grandfather in Yiddish, so at least 50 years ago it was a common practice.
I think the reason for it was the ease that almost any dish can be made kosher-style by leaving out the pork or substituting pork for beef or veal or chicken.
So, given the affinity for Sino-Jewish culinary crossovers... If this is the Chinese year 4705, and the Jewish year 5767... Where did the jews have dinner out for 1000 years?
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/12/2008 11:29:25 PM | | I just finish'd making Garlic chicken with greens (broccoli with cheese sauce) and brown rice. Take chicken thigh's. Peel back the top layer of skin, put butter, garlic (or garlic butter ) underneath the skin then replace the skin. Cover in a light (very light) wipe of olive oil and put it in for 30-35 min. For the first half of the cooking, have them so the skin is face down, so it gets stay's moist and all the flavor moves through the chicken. Then with about 10-15 min left (depends on how big your chicken is) Flip them over to let the top skin get a bit crispy. Tastes really good. | |
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