Subj : Re: A COOKING echo poll
To   : Dale Shipp
From : Dave Drum
Date : Sat Jul 23 2022 06:12:00

-=> Dale Shipp wrote to Bj”Rn Felten <=-

 BF> Just want to make sure, that I'll stay in this echo, now
 BF> that I gave it a forth try.

 BF> (A) Do you think that this echo must remain a US only echo,
 BF> with all the shortcomings of the US Cuisine?

 DS> Never was a USA only echo.  There was a time when we had participants
 DS> from five of the seven continents posting here. IMO, we would welcome
 DS> them back.  I do not recall having any from Africa, and am fairly
 DS> certain never anyone from Antartica.

I thought we had a participant, briefly, from South Africa. But, I'm
blowed if I can recall a name. He was from the wine growing region -
and on his recommendation I tried a S.A. merlot I found to be waaaay
more than adequate. I introduced some of my wine-making friend 
(including the late Burton Ford) to it ... to good reviews and puzzled
"From South Africa? No S***?" in a couple if instances.

 BF> (B) Do you think it's for the best of this echo to have a
 BF> moderator with a clearly demonstrated pathological hatred
 BF> for one of the regularly appearing participants?

 DS> No comment.

 BF> (C) How many of the dozens of recipes posted here by a
 BF> single poster do you actually try out?

 DS> We try out recipes from our personal cookbook and Gail's web searches.
 DS> The echo has always had a strong focus on communication between
 DS> friends, and less so on recipes posted.

Recipes are sometimes used as ontopicisers. And in my case traffic 
builders. I have gotten in the habit of posting a "Burton" recipe with
each of my posts.

 BF> (D) What do you feel like if some of the 96% non-US people
 BF> available in the FidoNet suddenly would bring you up to par
 BF> with the best cuisines in the world, not just the US style:
 BF> all the stuff putting it in a pot and cook it until it's
 BF> not even recognisable any more?

 DS> IMO, we welcome all opinions so long as they are not antagonistic.

 BF> My 50yo collection recipe book is open and ready to
 BF> deploy. Just say the word.

 DS> IMO, feel free to share.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cass Abrahams' Bobotie
 Categories: Beef, Breads, Herbs, Dairy, Fruits
      Yield: 7 Servings
 
      2 sl (thick) stale white bread
    300 ml Water
     15 ml (1 tb) oil
     50 ml (4 tb) butter
      2 lg Onions; chopped
    800 g  (1 3/4 lb) beef mince
      3 cl Garlic; crushed
     15 ml (1 tb) Masala
      5 ml (1ts) turmeric
     10 ml (2 ts) ground cumin
     10 ml (2 ts) ground coriander
      3    Cloves
      2 ml (1/2 ts) peppercorns
      5    Allspice berries
    125 ml (1/2 c) sultanas
           - (white/golden raisins)
     60 ml (1/4 c) flaked almonds
      5 ml (1 ts) dried mixed herbs
     25 ml (2 tb) chutney
           Salt & fresh ground pepper
      6    (To 8) lemon leaves
    250 ml (1 c) milk
      2 lg Eggs; beaten
 
  Soak bread in water. Fry onions in oil and butter until
  just transparent. Place all other ingredients except
  bread, lemon leaves, milk and egg in a large bowl and
  mix. Add fried onions in oil to mixture. Squeeze water
  from bread, add bread to meat and mix well. Spread in a
  greased ovenproof dish. Roll lemon leaves into spikes
  and insert into the mixture. Bake at 180ºC/350ºF for 30
  minutes. Lightly beat eggs and milk together and pour
  over meat. Bake until egg mixture has set. Serve with
  yellow rice ant blatjang.
  
  Cass Abrahams Cooks Cape Malay: Food from Africa
  
  Serves 6-8
  
  RECIPE FROM: https://www.thesouthafrican.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I used to be dyslexic, but I'm KO now.
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