A few months ago, ISTR, a recipe for carrots cooked with cumin was 
mentioned.  I've googled the group but nothing turns up.
I would be grateful if anyone could post the method.
Graham

"graham"  wrote in message 
news:bB4zm.94047$u76.90395@newsfe10.iad...
>A few months ago, ISTR, a recipe for carrots cooked with cumin was 
>mentioned.  I've googled the group but nothing turns up.
> I would be grateful if anyone could post the method.
> Graham

I've baked them in the oven like that in the past.

Simply toss some  "baby" carrots  in olive oil with some cumin seeds then 
spread out on a baking tray. Bake in a hot oven for 15 mins and check for 
suitable tenderness. Cook a bit longer if too hard.

I do potato wedges in the same way, although not with cumin.

Brian

"Brian Reay" <see@website.invalid> wrote in message 
news:da5zm.7884$qM1.1970@newsfe19.ams2...
>
>
> "graham"  wrote in message 
> news:bB4zm.94047$u76.90395@newsfe10.iad...
>>A few months ago, ISTR, a recipe for carrots cooked with cumin was 
>>mentioned.  I've googled the group but nothing turns up.
>> I would be grateful if anyone could post the method.
>> Graham
>
> I've baked them in the oven like that in the past.
>
> Simply toss some  "baby" carrots  in olive oil with some cumin seeds then 
> spread out on a baking tray. Bake in a hot oven for 15 mins and check for 
> suitable tenderness. Cook a bit longer if too hard.
>
> I do potato wedges in the same way, although not with cumin.
>
> Brian
>
Many thanks!  That looks ideal!
Graham

Brian Reay wrote:
> "graham"  wrote in message 
> news:bB4zm.94047$u76.90395@newsfe10.iad...
> 
>>A few months ago, ISTR, a recipe for carrots cooked with cumin was 
>>mentioned.  I've googled the group but nothing turns up.
>>I would be grateful if anyone could post the method.
>>Graham
> 
> 
> I've baked them in the oven like that in the past.
> 
> Simply toss some  "baby" carrots  in olive oil with some cumin seeds then 
> spread out on a baking tray. Bake in a hot oven for 15 mins and check for 
> suitable tenderness. Cook a bit longer if too hard.
> 
> I do potato wedges in the same way, although not with cumin.
> 
> Brian
>  
> 
> 
Fennel seeds or caraway seeds and butter (clarified or not) go well
with the baked or sautŽed carrots also.  I would get some garlic in 
there somewhere and if i leave off the seeds a splash of brandy over the 
just done butter cooked carrots is very nice.
-- 

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

> "graham"  wrote in message
>>A few months ago, ISTR, a recipe for carrots cooked with cumin was 
>> >>mentioned.  I've googled the group but nothing turns up.>> I would be 
>>grateful if anyone could post the method.
>> Graham

It may have been me.  It's the only way I like cooked carrots and took me a 
whole winter of trying different ways to come up with just one.

The carrots are cooked in salted water until done.  They are then pureed, 
seasoned with saolt, pepper, thyme and cumin and with olive oil stirred in, 
then piled into a baking dish and baked until hot.  Kids love these, too.

"Giusi"  wrote in message 
news:7j4a2cF34ei99U1@mid.individual.net...
>
>> "graham"  wrote in message
>>>A few months ago, ISTR, a recipe for carrots cooked with cumin was
>>> >>mentioned.  I've googled the group but nothing turns up.>> I would be
>>>grateful if anyone could post the method.
>>> Graham
>
> It may have been me.  It's the only way I like cooked carrots and took me 
> a whole winter of trying different ways to come up with just one.
>
> The carrots are cooked in salted water until done.  They are then pureed, 
> seasoned with saolt, pepper, thyme and cumin and with olive oil stirred 
> in, then piled into a baking dish and baked until hot.  Kids love these, 
> too.
Many thanks!  That looks infinitely preferable to the pureed sweet potatoes 
that are so often served at Thanksgiving (this w/e in Canada) & xmas.
Graham

"graham"  wrote in message 
news:Jh5zm.474$eJ4.200@newsfe07.iad...
>
> "Brian Reay" <see@website.invalid> wrote in message 
> news:da5zm.7884$qM1.1970@newsfe19.ams2...
>>
>>
>> "graham"  wrote in message 
>> news:bB4zm.94047$u76.90395@newsfe10.iad...
>>>A few months ago, ISTR, a recipe for carrots cooked with cumin was 
>>>mentioned.  I've googled the group but nothing turns up.
>>> I would be grateful if anyone could post the method.
>>> Graham
>>
>> I've baked them in the oven like that in the past.
>>
>> Simply toss some  "baby" carrots  in olive oil with some cumin seeds then 
>> spread out on a baking tray. Bake in a hot oven for 15 mins and check for 
>> suitable tenderness. Cook a bit longer if too hard.
>>
>> I do potato wedges in the same way, although not with cumin.
>>
>> Brian
>>
> Many thanks!  That looks ideal!

If you just want a "different" way to cook carrots, try a similar approach 
but with olive oil, Thyme, and a bit of Balsamic Vinegar.
Works with parsnip to, or a mix of parsnip & carrots.

I was never that keen on "ordinary" cooked carrots but my wife nagged me to 
try other ways of cooking them. The two ideas above worked for me.

Brian

Giusi wrote:

> The carrots are cooked in salted water until done.  They are then pureed, 
> seasoned with saolt, pepper, thyme and cumin and with olive oil stirred in, 
> then piled into a baking dish and baked until hot.  Kids love these, too. 

Simply carrots cooked with butter, thyme and sugar added to glaze are 
very nice.

Brian Reay wrote:
> "graham"  wrote in message 
> news:Jh5zm.474$eJ4.200@newsfe07.iad...
>> "Brian Reay" <see@website.invalid> wrote in message 
>> news:da5zm.7884$qM1.1970@newsfe19.ams2...
>>>
>>> "graham"  wrote in message 
>>> news:bB4zm.94047$u76.90395@newsfe10.iad...
>>>> A few months ago, ISTR, a recipe for carrots cooked with cumin was 
>>>> mentioned.  I've googled the group but nothing turns up.
>>>> I would be grateful if anyone could post the method.
>>>> Graham
>>> I've baked them in the oven like that in the past.
>>>
>>> Simply toss some  "baby" carrots  in olive oil with some cumin seeds then 
>>> spread out on a baking tray. Bake in a hot oven for 15 mins and check for 
>>> suitable tenderness. Cook a bit longer if too hard.
>>>
>>> I do potato wedges in the same way, although not with cumin.
>>>
>>> Brian
>>>
>> Many thanks!  That looks ideal!
> 
> If you just want a "different" way to cook carrots, try a similar approach 
> but with olive oil, Thyme, and a bit of Balsamic Vinegar.
> Works with parsnip to, or a mix of parsnip & carrots.
> 
> I was never that keen on "ordinary" cooked carrots but my wife nagged me to 
> try other ways of cooking them. The two ideas above worked for me.

I have never asked this question before, so it is not pointed at you 
Brian, but why do so many men I meet up with have such a love of 
cooking. I only came to the hobby a lot less than 10 years ago, after I 
retired.

At my lunch time real ale pub, all of our group have the men cooking 
really exciting menus.

Dave

stuck on the basics.

Brian Reay wrote:

> I do potato wedges in the same way, although not with cumin.

These are nice as well, even cold!

6 Medium Potatoes
2-3 Garlic Cloves, thinly sliced
2 tbs. Olive Oil
30 g Butter
Sea Salt
Pepper

Pre-heat oven to 220C.
Put potato on chopping board and slice a piece off the potatoes so they 
sit flat.
Slice potatoes at 3-4 mm intervals.
Arrange potatoes on a baking tray and insert garlic in the slits.
Scatter some butter on the top of each potato and season with the salt 
and the pepper.
Bake potatoes for about 40 minutes until crispy and the flesh is soft.

"Brian Reay" <see@website.invalid> wrote in message 
news:9s7zm.18696$L%5.15664@newsfe22.ams2...
> "graham"  wrote in message 
> news:Jh5zm.474$eJ4.200@newsfe07.iad...
>>
>> "Brian Reay" <see@website.invalid> wrote in message 
>> news:da5zm.7884$qM1.1970@newsfe19.ams2...
>>>
>>>
>>> "graham"  wrote in message 
>>> news:bB4zm.94047$u76.90395@newsfe10.iad...
>>>>A few months ago, ISTR, a recipe for carrots cooked with cumin was 
>>>>mentioned.  I've googled the group but nothing turns up.
>>>> I would be grateful if anyone could post the method.
>>>> Graham
>>>
>>> I've baked them in the oven like that in the past.
>>>
>>> Simply toss some  "baby" carrots  in olive oil with some cumin seeds 
>>> then spread out on a baking tray. Bake in a hot oven for 15 mins and 
>>> check for suitable tenderness. Cook a bit longer if too hard.
>>>
>>> I do potato wedges in the same way, although not with cumin.
>>>
>>> Brian
>>>
>> Many thanks!  That looks ideal!
>
> If you just want a "different" way to cook carrots, try a similar approach 
> but with olive oil, Thyme, and a bit of Balsamic Vinegar.
> Works with parsnip to, or a mix of parsnip & carrots.
>
> I was never that keen on "ordinary" cooked carrots but my wife nagged me 
> to try other ways of cooking them. The two ideas above worked for me.
>
Thanks!  I have been preparing them with an orange glaze (see "Carrots in 
o.j." Mar 10 on this group)  but was looking for something more savoury for 
a change.
Graham

"Dave"  wrote in message 
news:wJSdnYyrJ8iyvFDXnZ2dnUVZ8kmdnZ2d@bt.com...
> Brian Reay wrote:

>> I was never that keen on "ordinary" cooked carrots but my wife nagged me 
>> to try other ways of cooking them. The two ideas above worked for me.
>
> I have never asked this question before, so it is not pointed at you 
> Brian, but why do so many men I meet up with have such a love of cooking.

Not sure. I came to cooking from my Uni days initially. I was married just 
before starting Uni (33 years ago last week) and my other half was also at 
Uni. We had to share cooking etc. to allow time for studies etc. This 
carried on when  we started working and, in the main, as continued since. I 
just started to experiment a bit and, over the years, I became the more 
adventurous cook of the pair of us. My interest did wane a bit for several 
years (other demands on time and a health issue slowed me up) but a nice new 
kitchen which screams "come in and cook" has perked up my interest again.

I'm not a food Nazi, I enjoy a BigMac every now then and even the odd Pot 
Noodle ;-).  I'm not "anti" additives or intensive farming etc.  I just like 
preparing and eating good food with family and friends.



Brian

"Saxman"  wrote in message 
news:ToudnV6xPd13vVDXnZ2dnUVZ8oRi4p2d@bt.com...
> Giusi wrote:
>
>> The carrots are cooked in salted water until done.  They are then pureed, 
>> seasoned with saolt, pepper, thyme and cumin and with olive oil stirred 
>> in, then piled into a baking dish and baked until hot.  Kids love these, 
>> too.
>
> Simply carrots cooked with butter, thyme and sugar added to glaze are very 
> nice.


Try honey instead of sugar.

Brian

"Brian Reay" <see@website.invalid> wrote in message 
news:9s7zm.18696$L%5.15664@newsfe22.ams2...
> If you just want a "different" way to cook carrots, try a similar approach 
> but with olive oil, Thyme, and a bit of Balsamic Vinegar.
> Works with parsnip to, or a mix of parsnip & carrots.

That all sound good.  I don't like cumin:)  I shall give that a try this 
very day:)

> I was never that keen on "ordinary" cooked carrots but my wife nagged me 
> to try other ways of cooking them. The two ideas above worked for me.
>
> Brian
>
>

"Saxman"  wrote in message
news:ToudnVmxPd0MvFDXnZ2dnUVZ8oRi4p2d@bt.com...
> Brian Reay wrote:
>
>> I do potato wedges in the same way, although not with cumin.
>
> These are nice as well, even cold!
>
> 6 Medium Potatoes
> 2-3 Garlic Cloves, thinly sliced
> 2 tbs. Olive Oil
> 30 g Butter
> Sea Salt
> Pepper
>
> Pre-heat oven to 220C.
> Put potato on chopping board and slice a piece off the potatoes so they
> sit flat.
> Slice potatoes at 3-4 mm intervals.
> Arrange potatoes on a baking tray and insert garlic in the slits.
> Scatter some butter on the top of each potato and season with the salt and
> the pepper.
> Bake potatoes for about 40 minutes until crispy and the flesh is soft.

Yum:) <saved>

Ophelia wrote:

> Yum:) <saved>

They look different as well!

Following up to Dave 

> but why do so many men I meet up with have such a love of 
> cooking. I only came to the hobby a lot less than 10 years ago, after I 
> retired.

fashion? cooking has become cool, now, why did it become cool?
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

"Saxman"  wrote in message 
news:atqdnZ6Ndu4QD1DXnZ2dnUVZ8iBi4p2d@bt.com...
> Ophelia wrote:
>
>> Yum:) <saved>
>
> They look different as well!

Different to what?

On Thu, 8 Oct 2009 09:50:06 +0100, "Mike.. .  ."
 wrote:

>Following up to Dave 
>
>> but why do so many men I meet up with have such a love of 
>> cooking. I only came to the hobby a lot less than 10 years ago, after I 
>> retired.
>
>fashion? cooking has become cool, now, why did it become cool?

Please don't feed the troll.

Ophelia wrote:
>
> Different to what? 

Roast potatoes?

"Saxman"ha scritto nel messaggio
> Giusi wrote:
>
>> The carrots are cooked in salted water until done.  They are then pureed, 
>>  >> seasoned with saolt, pepper, thyme and cumin and with olive oil 
>> stirred in, then piled into a baking dish and baked until hot.  Kids love 
>> these, too.
>
> Simply carrots cooked with butter, thyme and sugar added to glaze are > 
> very nice.

Except I hate sweet and sweetened vegetables, which is why I worked a whole 
winter on liking carrots!

"Saxman"  wrote in message 
news:-cidndK6cc96T1DXnZ2dnUVZ8j9i4p2d@bt.com...
> Ophelia wrote:
>>
>> Different to what?
>
> Roast potatoes?

Ahh yes:)

On Thu, 8 Oct 2009 13:38:50 +0100, "Ophelia"  wrote:

>
>"Saxman"  wrote in message 
>news:-cidndK6cc96T1DXnZ2dnUVZ8j9i4p2d@bt.com...
>> Ophelia wrote:
>>>
>>> Different to what?
>>
>> Roast potatoes?
>
>Ahh yes:) 
>

and not two peas in a urg pod?
-- 

Martin

Brian Reay wrote:
> "Dave"  wrote in message 
> news:wJSdnYyrJ8iyvFDXnZ2dnUVZ8kmdnZ2d@bt.com...
>> Brian Reay wrote:
> 
>>> I was never that keen on "ordinary" cooked carrots but my wife nagged 
>>> me to try other ways of cooking them. The two ideas above worked for me.
>>
>> I have never asked this question before, so it is not pointed at you 
>> Brian, but why do so many men I meet up with have such a love of cooking.
> 
> Not sure. I came to cooking from my Uni days initially. I was married 
> just before starting Uni (33 years ago last week) and my other half was 
> also at Uni. We had to share cooking etc. to allow time for studies etc. 
> This carried on when  we started working and, in the main, as continued 
> since. I just started to experiment a bit and, over the years, I became 
> the more adventurous cook of the pair of us. My interest did wane a bit 
> for several years (other demands on time and a health issue slowed me 
> up) but a nice new kitchen which screams "come in and cook" has perked 
> up my interest again.
> 
> I'm not a food Nazi, I enjoy a BigMac every now then and even the odd 
> Pot Noodle ;-).  I'm not "anti" additives or intensive farming etc.  I 
> just like preparing and eating good food with family and friends.

You are lucky, as is my drinking companion. I am married to a 
conservative eating wife.

Last week, I made shepherds pie using venison mince and she didn't like 
it. Called it too rich.

DC cooks duck, grouse, squid and other exotic marine life, including 
lots of shell fish. He makes lots of interesting sauces to go with them 
and we often discuss what will work and what will not.

The other week, I had a go at a moussaka. When I told her what we were 
having, she turned round and said 'I don't think I like that.' After she 
cleared her plate, she said, 'that wasn't bad'.

We can't stand Big Macs, but we do pig out about twice a month, at most, 
on fish and chips though.

I am totally "anti" additives or intensive farming. But we are human and 
all of us are different. If we weren't, I can't see me fancying and 
marrying another man.  :-)

Talking about family, we are getting daughter, partner and g daughters 
up here at the end of the month at half term. I have just realised as I 
am typing this, that I might not have anything in to cook for 6 of us. 
I'd better start planning.

Dave

Mike.. . . wrote:
> Following up to Dave 
> 
>> but why do so many men I meet up with have such a love of 
>> cooking. I only came to the hobby a lot less than 10 years ago, after I 
>> retired.
> 
> fashion? cooking has become cool, now, why did it become cool?

Sorry Mike, but where did the word 'fashion come into this? I said a 
love of cooking.  :-)

I am not a user of the word cool either, is it because I am too old to 
absorb its introduction to our language? My first encounter of the word 
was in an Ozzi soap and I didn't understand what it meant then.

I am serious about this, what does it mean?

Dave

Dave wrote:
> The other week, I had a go at a moussaka. When I told her what we were
> having, she turned round and said 'I don't think I like that.' After
> she cleared her plate, she said, 'that wasn't bad'.

Well done:) She is lucky you do all that:)

> We can't stand Big Macs, but we do pig out about twice a month, at
> most, on fish and chips though.

heh, nowt wrong with good fish 'n' chips:)


> I am totally "anti" additives or intensive farming. But we are human
> and all of us are different. If we weren't, I can't see me fancying
> and marrying another man.  :-)

*cough*

> Talking about family, we are getting daughter, partner and g daughters
> up here at the end of the month at half term. I have just realised as
> I am typing this, that I might not have anything in to cook for 6 of
> us. I'd better start planning.

Go too it:))

Ophelia wrote:
> "Saxman"  wrote in message
> news:ToudnVmxPd0MvFDXnZ2dnUVZ8oRi4p2d@bt.com...
>> Brian Reay wrote:
>>
>>> I do potato wedges in the same way, although not with cumin.
>> These are nice as well, even cold!
>>
>> 6 Medium Potatoes
>> 2-3 Garlic Cloves, thinly sliced
>> 2 tbs. Olive Oil
>> 30 g Butter
>> Sea Salt
>> Pepper
>>
>> Pre-heat oven to 220C.
>> Put potato on chopping board and slice a piece off the potatoes so they
>> sit flat.
>> Slice potatoes at 3-4 mm intervals.
>> Arrange potatoes on a baking tray and insert garlic in the slits.
>> Scatter some butter on the top of each potato and season with the salt and
>> the pepper.
>> Bake potatoes for about 40 minutes until crispy and the flesh is soft.
> 
> Yum:) <saved>

Me too  :-)

Take note Brian, this is another time I fall out with my wife. I love 
garlic and started to add it to stews and casseroles. Wife came in the 
kitchen and smelled the garlic before I could cook it off. She instantly 
turned round and said 'I am not eating that if there is garlic in it'. 
Before that, she would eat the meal and ask if there was any gravy left. 
Then she would ask me to save it for her to use later on a pie.

Dave

"Dave"  wrote in message 
news:LK6dnYlGQMhg1lPXnZ2dnUVZ8nCdnZ2d@bt.com...
 > Take note Brian, this is another time I fall out with my wife. I love
> garlic and started to add it to stews and casseroles. Wife came in the 
> kitchen and smelled the garlic before I could cook it off. She instantly 
> turned round and said 'I am not eating that if there is garlic in it'. 
> Before that, she would eat the meal and ask if there was any gravy left. 
> Then she would ask me to save it for her to use later on a pie.

Some years back, we had several work friends around for a meal. Normally I 
always enquire if guests have any dislikes etc. well in advance but, for 
some reason, I'd not done so on this occasion.

We had one of my regular starters- roast peppers filled with tomatoes, 
garlic, olive oil etc. It was very well received.

Then came the main course with potatoes roasted in olive oil, garlic, and 
rosemary.  Again, it was very well received.

We moved to pudding, pears poached in red wine with creme fraiche. Again, it 
was very well received.

Then came the cheese, port etc.

The conversation turned to food likes and dislikes and one of the guests 
announced he never ate garlic as he couldn't stand the smell or taste. I 
felt very uncomfortable and wondered if I'd missed him slipping the peppers 
and potatoes under the table!  His partner asked what he'd enjoyed most of 
the meal just eaten. The peppers got a special mention, as did the potatoes. 
Now I was confused. Was this serious politeness? It turned out, he'd never 
actually tried garlic and this was his first experience of it!

Brian

"Dave"  wrote in message 
news:pMydndjaup0e2lPXnZ2dnUVZ8oKdnZ2d@bt.com...
 > You are lucky, as is my drinking companion. I am married to a
> conservative eating wife.


My better half likes good food probably as much as I do and our children 
have grown up used to both "everyday" food and special meals.

As our daughters have grown up, they've often brought friends (latterly boy 
friends) to eat with us. We've been surprised to see how many of those 
friends aren't used to eating a range of vegetables and salads (in the 
summer we have a lot of salad type meals).  Even more surprising, some see 
it has a great "treat" that a family sits down to a meal and has a 
conversation.  We've always done it and it seems odd not to do so. OK we 
"miss" the odd evening meal together but "family meals" are a great 
tradition in our house.

Brian

Brian Reay wrote:

> The conversation turned to food likes and dislikes and one of the guests 
> announced he never ate garlic as he couldn't stand the smell or taste. I 
> felt very uncomfortable and wondered if I'd missed him slipping the peppers 
> and potatoes under the table!  His partner asked what he'd enjoyed most of 
> the meal just eaten. The peppers got a special mention, as did the potatoes. 
> Now I was confused. Was this serious politeness? It turned out, he'd never 
> actually tried garlic and this was his first experience of it!

I think one has to aim for the overall satisfaction of ones guests. 
Just have something simple on one side for those that are too fussy.

Brian Reay wrote:

> The conversation turned to food likes and dislikes and one of the guests 
> announced he never ate garlic as he couldn't stand the smell or taste. I 
> felt very uncomfortable and wondered if I'd missed him slipping the peppers 
> and potatoes under the table!  His partner asked what he'd enjoyed most of 
> the meal just eaten. The peppers got a special mention, as did the potatoes. 
> Now I was confused. Was this serious politeness? It turned out, he'd never 
> actually tried garlic and this was his first experience of it!

This doesn't have garlic and is quite popular as a starter.  Just a 
variation on similar things.

Seafood Thermidor

Serves 4

1 small Tin Crabmeat
100 g Mashed Potato
50 g Prawns
1 tsp. Tomato Puree
¼ Pint Fish Stock
3 tbs. Dry White Wine
1 tbs. Double Cream
½ tsp. French Mustard
25 g Grated Cheese
Salt & Pepper

Mix the above ingredients, except the cheese.
Place in an oval dish. Sprinkle cheese over.
Cook on high in a microwave for 5 minutes.
Brown under a hot grill if desired.
Serve on scallop shells for decoration.

On 2009-10-08 23:05:10 +0100, Saxman 
 said:

> Brian Reay wrote:
> 
>> The conversation turned to food likes and dislikes and one of the 
>> guests announced he never ate garlic as he couldn't stand the smell or 
>> taste. I felt very uncomfortable and wondered if I'd missed him 
>> slipping the peppers and potatoes under the table!  His partner asked 
>> what he'd enjoyed most of the meal just eaten. The peppers got a 
>> special mention, as did the potatoes. Now I was confused. Was this 
>> serious politeness? It turned out, he'd never actually tried garlic and 
>> this was his first experience of it!
> 
> I think one has to aim for the overall satisfaction of ones guests. 
> Just have something simple on one side for those that are too fussy.

Asking for individual allergies and strong dislikes is fine and I do 
that, always, with first-time guests and then keep a note.    But 
really, I'm not running a restaurant.  If I make something people don't 
like they're at liberty to ignore it altogether or take very little and 
'play' with it until the course is finished.  I knew one person who 
couldn't abide onions in any shape or form - cooking for a dinner party 
with him in mind was a nightmare!   My personal worst nightmare was 
being asked to dinner by someone who cooked kidneys in red wine as the 
main course.  I detest offal of any kind and kidneys have been known to 
make me sick - as in vomit, not just feel a bit ill.   I spent ages 
pushing them round my plate and trying to hide them under a left over 
bit of mashed potato.  Then the hostess did the absolutely unforgivable 
and drew attention to my failure to eat them.  All that did was 
embarrass both of us.
-- 
Sacha

"Dave"  ha scritto nel messaggio
> Mike.. . . wrote:
>>
>> fashion? cooking has become cool, now, why did it become cool?

> I am not a user of the word cool either, is it because I am too old to > 
> absorb its introduction to our language? My first encounter of the word > 
> was in an Ozzi soap and I didn't understand what it meant then.
>
> I am serious about this, what does it mean?

It dates (as far as I know>) from the jazz age.  Early 1900s, that is, so 
you just weren't listening.  It means many things best described by words 
you also probably don't know, such as "hip."  On to things, in the groove, 
up to date, in Italian "in gamba" which also makes no sense when taken 
literally.
Where did you spend the 20th century?

On Thu, 08 Oct 2009 21:18:27 +0100, Dave 
wrote:

>Mike.. . . wrote:
>> Following up to Dave 
>> 
>>> but why do so many men I meet up with have such a love of 
>>> cooking. I only came to the hobby a lot less than 10 years ago, after I 
>>> retired.
>> 
>> fashion? cooking has become cool, now, why did it become cool?
>
>Sorry Mike, but where did the word 'fashion come into this? I said a 
>love of cooking.  :-)

He's trolling.

Brian Reay wrote:
> "Dave"  wrote in message 
> news:pMydndjaup0e2lPXnZ2dnUVZ8oKdnZ2d@bt.com...
>  > You are lucky, as is my drinking companion. I am married to a
>> conservative eating wife.
> 
> 
> My better half likes good food probably as much as I do and our children 
> have grown up used to both "everyday" food and special meals.

Oh, we do have good food. During the summer holidays, we had the girls 
up here, for nearly 3 weeks and the usual meals I give them include 
chicken, lamb, and venison casseroles. (It has been another cold summer 
up here) Usually with a good quality rice. Last time I presented them 
with venison, the eldest pulled me up and said it wasn't up to standard. 
She is only ten years old, for crying out loud.  :-(

Chicken and lamb roast dinners go down well with them as well. I get a 
boned and rolled shoulder of lamb and we usually get 2 days meals out of 
that and the chicken as well.

Youngest doesn't like carrots, so I grate them before I put them into a 
casserole. She doesn't like mushrooms, but I am working on that  :-)

The only thing I am dreading, is if they ask for a boiled egg in the 
morning and my wife is not there  :-(

I can make a passable omelette, but I have never boiled an egg, as I 
can't stand the smell of them.  :-(

> As our daughters have grown up, they've often brought friends (latterly boy 
> friends) to eat with us. We've been surprised to see how many of those 
> friends aren't used to eating a range of vegetables and salads (in the 
> summer we have a lot of salad type meals).

Up here, in the North West, it would be nice to have a summer. The best 
we did was in June and it got so hot and humid, I lost my appetite.

Do you find that they can use a knife and fork comfortably?
That is my one worry about the g daughters. Apart from that one likes 
pasta and baked beans mixed together. The other likes the same 
combination, but with the beans on the side. You couldn't make this up.
Though, I don't know. Children are children afterall.

> Even more surprising, some see 
> it has a great "treat" that a family sits down to a meal and has a 
> conversation.

Does this come from sitting in front of a TV and not talking, I wonder?

> We've always done it and it seems odd not to do so. OK we 
> "miss" the odd evening meal together but "family meals" are a great 
> tradition in our house.

As in ours, but with the girls, being 7 and 10, the conversation is a 
bit limited. But they will be 8 and eleven at the end of October and 
beginning of November. All 3 (mother and daughters have their birthdays 
within 7 days of each other.)

I am glad to see that our daughter does much the same. They sit around 
the table as they do when they come up North for a meal. I sometimes let 
them eat their bacon butties (we are educating them to think that they 
are not bacon sandwiches, but butties,) in front of the TV, but not 
always. Usually, they eat them at the dining table, I am glad to say. We 
are not posh, but there are standards to be set.  :-)

Dave

Giusi wrote:
> "Dave"  ha scritto nel messaggio
>> Mike.. . . wrote:
>>> fashion? cooking has become cool, now, why did it become cool?
> 
>> I am not a user of the word cool either, is it because I am too old to > 
>> absorb its introduction to our language? My first encounter of the word > 
>> was in an Ozzi soap and I didn't understand what it meant then.
>>
>> I am serious about this, what does it mean?
> 
> It dates (as far as I know>) from the jazz age.  Early 1900s, that is, so 
> you just weren't listening.  It means many things best described by words 
> you also probably don't know, such as "hip."  On to things, in the groove, 
> up to date, in Italian "in gamba" which also makes no sense when taken 
> literally.
> Where did you spend the 20th century? 

Mmmmm. I would think I am as old, or older that you. I just never had 
the interest. Sorry  :-)

Brian Reay wrote:
>  "Dave"  wrote in message 
> news:LK6dnYlGQMhg1lPXnZ2dnUVZ8nCdnZ2d@bt.com...
>  > Take note Brian, this is another time I fall out with my wife. I love
>> garlic and started to add it to stews and casseroles. Wife came in the 
>> kitchen and smelled the garlic before I could cook it off. She instantly 
>> turned round and said 'I am not eating that if there is garlic in it'. 
>> Before that, she would eat the meal and ask if there was any gravy left. 
>> Then she would ask me to save it for her to use later on a pie.
> 
> Some years back, we had several work friends around for a meal. Normally I 
> always enquire if guests have any dislikes etc. well in advance but, for 
> some reason, I'd not done so on this occasion.
> 
> We had one of my regular starters- roast peppers filled with tomatoes, 
> garlic, olive oil etc. It was very well received.
> 
> Then came the main course with potatoes roasted in olive oil, garlic, and 
> rosemary.  Again, it was very well received.
> 
> We moved to pudding, pears poached in red wine with creme fraiche. Again, it 
> was very well received.
> 
> Then came the cheese, port etc.
> 
> The conversation turned to food likes and dislikes and one of the guests 
> announced he never ate garlic as he couldn't stand the smell or taste.

RAOTFLMAO

Sorry, I can't stop laughing yet.

I am convinced that a persons perception of garlic comes from the breath 
   of someone they smell it from, on their breath. My wife, I think, is 
the same. If it is cooked off, then the breath smell is quite mild, if 
non existant.

> I 
> felt very uncomfortable and wondered if I'd missed him slipping the peppers 
> and potatoes under the table!  His partner asked what he'd enjoyed most of 
> the meal just eaten. The peppers got a special mention, as did the potatoes. 
> Now I was confused. Was this serious politeness? It turned out, he'd never 
> actually tried garlic and this was his first experience of it!

It must have been second hand knowledge, like my wife.

If it is cooked off OK then the eater will not detect it.



Dave

"Dave"  wrote in message 
news:kLOdnT8zBvSlJFLXnZ2dnUVZ8lKdnZ2d@bt.com...
> If it is cooked off OK then the eater will not detect it.

I don't understand this 'bit' of garlic either.  I rarely use less than a 
head:)

On 2009-10-09 23:29:10 +0100, Dave  said:

> Brian Reay wrote:
>>  "Dave"  wrote in message 
>> news:LK6dnYlGQMhg1lPXnZ2dnUVZ8nCdnZ2d@bt.com...
>>  > Take note Brian, this is another time I fall out with my wife. I love
>>> garlic and started to add it to stews and casseroles. Wife came in the 
>>> kitchen and smelled the garlic before I could cook it off. She 
>>> instantly turned round and said 'I am not eating that if there is 
>>> garlic in it'. Before that, she would eat the meal and ask if there was 
>>> any gravy left. Then she would ask me to save it for her to use later 
>>> on a pie.
>> 
>> Some years back, we had several work friends around for a meal. 
>> Normally I always enquire if guests have any dislikes etc. well in 
>> advance but, for some reason, I'd not done so on this occasion.
>> 
>> We had one of my regular starters- roast peppers filled with tomatoes, 
>> garlic, olive oil etc. It was very well received.
>> 
>> Then came the main course with potatoes roasted in olive oil, garlic, 
>> and rosemary.  Again, it was very well received.
>> 
>> We moved to pudding, pears poached in red wine with creme fraiche. 
>> Again, it was very well received.
>> 
>> Then came the cheese, port etc.
>> 
>> The conversation turned to food likes and dislikes and one of the 
>> guests announced he never ate garlic as he couldn't stand the smell or 
>> taste.
> 
> RAOTFLMAO
> 
> Sorry, I can't stop laughing yet.
> 
> I am convinced that a persons perception of garlic comes from the 
> breath    of someone they smell it from, on their breath. My wife, I 
> think, is the same. If it is cooked off, then the breath smell is quite 
> mild, if non existant.
> 
>> I felt very uncomfortable and wondered if I'd missed him slipping the 
>> peppers and potatoes under the table!  His partner asked what he'd 
>> enjoyed most of the meal just eaten. The peppers got a special mention, 
>> as did the potatoes. Now I was confused. Was this serious politeness? 
>> It turned out, he'd never actually tried garlic and this was his first 
>> experience of it!
> 
> It must have been second hand knowledge, like my wife.
> 
> If it is cooked off OK then the eater will not detect it.
> 
> 
> 
> Dave

A friend of mine - very good cook - told me of her mil who couldn't 
'abide garlic' and wouldn't eat it in any shape or form.  At one point 
they were living aboard a boat in Spain and mil visited them.  They 
took her to lunch at a very good local restaurant where she greatly 
enjoyed some small roasted onions.  As she remarked on how good these 
were, her son turned to say something to her and received a sharp kick 
from his wife.  MIL was eating roasted garlic.  ;-)
-- 
Sacha

In message , Sacha 
 writes

>
>A friend of mine - very good cook - told me of her mil who couldn't 
>'abide garlic' and wouldn't eat it in any shape or form.  At one point 
>they were living aboard a boat in Spain and mil visited them.  They 
>took her to lunch at a very good local restaurant where she greatly 
>enjoyed some small roasted onions.  As she remarked on how good these 
>were, her son turned to say something to her and received a sharp kick 
>from his wife. MIL was eating roasted garlic.  ;-)

<G> I like that.  Thanks Sacha.
-- 
June Hughes

On 2009-10-10 12:57:58 +0100, June Hughes 
 said:

> In message , Sacha 
>  writes
> 
>> 
>> A friend of mine - very good cook - told me of her mil who couldn't 
>> 'abide garlic' and wouldn't eat it in any shape or form.  At one point 
>> they were living aboard a boat in Spain and mil visited them.  They 
>> took her to lunch at a very good local restaurant where she greatly 
>> enjoyed some small roasted onions.  As she remarked on how good these 
>> were, her son turned to say something to her and received a sharp kick 
>> from his wife. MIL was eating roasted garlic.  ;-)
> 
> <G> I like that.  Thanks Sacha.

It's amazing what a twist on cooking or serving something can do.
-- 
Sacha

Sacha wrote:

> A friend of mine - very good cook - told me of her mil who couldn't 
> 'abide garlic' and wouldn't eat it in any shape or form.  At one point 
> they were living aboard a boat in Spain and mil visited them.  They took 
> her to lunch at a very good local restaurant where she greatly enjoyed 
> some small roasted onions.  As she remarked on how good these were, her 
> son turned to say something to her and received a sharp kick from his 
> wife.  MIL was eating roasted garlic.  ;-)

And so he should have. I must admit, I have never had roasted garlic.

Dave

Dave wrote:
> Sacha wrote:
>
>> A friend of mine - very good cook - told me of her mil who couldn't
>> 'abide garlic' and wouldn't eat it in any shape or form.  At one
>> point they were living aboard a boat in Spain and mil visited them. They 
>> took her to lunch at a very good local restaurant where she
>> greatly enjoyed some small roasted onions.  As she remarked on how
>> good these were, her son turned to say something to her and received
>> a sharp kick from his wife.  MIL was eating roasted garlic.  ;-)
>
> And so he should have. I must admit, I have never had roasted garlic.

Oh do try it:) It is mellow and melty:)

Ophelia wrote:
> Dave wrote:
>> Sacha wrote:
>>
>>> A friend of mine - very good cook - told me of her mil who couldn't
>>> 'abide garlic' and wouldn't eat it in any shape or form.  At one
>>> point they were living aboard a boat in Spain and mil visited them. They 
>>> took her to lunch at a very good local restaurant where she
>>> greatly enjoyed some small roasted onions.  As she remarked on how
>>> good these were, her son turned to say something to her and received
>>> a sharp kick from his wife.  MIL was eating roasted garlic.  ;-)
>> And so he should have. I must admit, I have never had roasted garlic.
> 
> Oh do try it:) It is mellow and melty:) 

I will, I will  :-)
It sounds great.

Dave

In message , Dave 
 writes
>Sacha wrote:
>
>> A friend of mine - very good cook - told me of her mil who couldn't 
>>'abide garlic' and wouldn't eat it in any shape or form.  At one point 
>>they were living aboard a boat in Spain and mil visited them.  They 
>>took  her to lunch at a very good local restaurant where she greatly 
>>enjoyed some small roasted onions.  As she remarked on how good these 
>>were, her  son turned to say something to her and received a sharp 
>>kick from his  wife.  MIL was eating roasted garlic.  ;-)
>
>And so he should have. I must admit, I have never had roasted garlic.
>
>Dave

Oh do try it, Dave.  It's lovely!  For starters, try putting a few 
un-peeled cloves inside a chicken before cooking and then eating them 
with your meal.
-- 
June Hughes

June Hughes wrote:
> In message , Dave 
>  writes
>> Sacha wrote:
>>
>>> A friend of mine - very good cook - told me of her mil who couldn't 
>>> 'abide garlic' and wouldn't eat it in any shape or form.  At one 
>>> point they were living aboard a boat in Spain and mil visited them.  
>>> They took  her to lunch at a very good local restaurant where she 
>>> greatly enjoyed some small roasted onions.  As she remarked on how 
>>> good these were, her  son turned to say something to her and received 
>>> a sharp kick from his  wife.  MIL was eating roasted garlic.  ;-)
>>
>> And so he should have. I must admit, I have never had roasted garlic.
>>
>> Dave
> 
> Oh do try it, Dave.  It's lovely!  For starters, try putting a few 
> un-peeled cloves inside a chicken before cooking and then eating them 
> with your meal.

Mmmm. Now how do I get that past she who thinks she must be obeyed? She 
always thinks of garlic as bad breath.

That is the first problem. Perhaps I should do that while she is out 
shopping.

No, I'll do it when the girls are up here and she takes them out for a 
while. She always takes them out to buy clothes. Problem sorted  :-)

Dave

In message , Dave 
 writes
>June Hughes wrote:
>> In message , Dave 
>> writes
>>> Sacha wrote:
>>>
>>>> A friend of mine - very good cook - told me of her mil who couldn't 
>>>>'abide garlic' and wouldn't eat it in any shape or form.  At one 
>>>>point they were living aboard a boat in Spain and mil visited them. 
>>>>took  her to lunch at a very good local restaurant where she 
>>>>greatly enjoyed some small roasted onions.  As she remarked on how 
>>>>these were, her  son turned to say something to her and received  a 
>>>>sharp kick from his  wife.  MIL was eating roasted garlic.  ;-)
>>>
>>> And so he should have. I must admit, I have never had roasted garlic.
>>>
>>> Dave
>>  Oh do try it, Dave.  It's lovely!  For starters, try putting a few 
>>un-peeled cloves inside a chicken before cooking and then eating them 
>>with your meal.
>
>Mmmm. Now how do I get that past she who thinks she must be obeyed? She 
>always thinks of garlic as bad breath.
>
Chewing a bit of parsley afterwards works wonders.  Also, if your wife 
ate some too, she wouldn't notice it.
>That is the first problem. Perhaps I should do that while she is out 
>shopping.
>
>No, I'll do it when the girls are up here and she takes them out for a 
>while. She always takes them out to buy clothes. Problem sorted  :-)
<G>
>
>Dave

-- 
June Hughes
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Following up to Dave 

> They sit around 
> the table as they do when they come up North for a meal.

I doubt the invention of fast food, the microwave, convenience food,
unstructured eating and TV are a north/south issue. 
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to Dave 

>>> but why do so many men I meet up with have such a love of 
>>> cooking. I only came to the hobby a lot less than 10 years ago, after I 
>>> retired.
>> 
>> fashion? cooking has become cool, now, why did it become cool?
> 
> Sorry Mike, but where did the word 'fashion come into this? I said a 
> love of cooking.  :-)

dont underestimate the power of fashion (in its wider sense)
 
> I am not a user of the word cool either, is it because I am too old to 
> absorb its introduction to our language? My first encounter of the word 
> was in an Ozzi soap and I didn't understand what it meant then.

language evolves.
 
> I am serious about this, what does it mean?

fashionably attractive or impressive, unflustered, "collected", in touch
with current mores.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to Sacha 

> Then the hostess did the absolutely unforgivable 
> and drew attention to my failure to eat them.

worse than passing the port to the right
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On 2009-10-14 18:21:59 +0100, "Mike.. .  ." 
 said:

> Following up to Sacha
> 
>> Then the hostess did the absolutely unforgivable
>> and drew attention to my failure to eat them.
> 
> worse than passing the port to the right

Don't be ridiculous.  ;-)
-- 
Sacha

Following up to Sacha 

>>> Then the hostess did the absolutely unforgivable
>>> and drew attention to my failure to eat them.
>> 
>> worse than passing the port to the right
> 
> Don't be ridiculous.  ;-)

true, how silly of me.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Oct 8, 11:45 pm, Sacha  wrote:
> On 2009-10-08 23:05:10 퍝, Saxman
>  said:
>
> > Brian Reay wrote:
>
> >> The conversation turned to food likes and dislikes and one of the
> >> guests announced he never ate garlic as he couldn't stand the smell or
> >> taste. I felt very uncomfortable and wondered if I'd missed him
> >> slipping the peppers and potatoes under the table!  His partner asked
> >> what he'd enjoyed most of the meal just eaten. The peppers got a
> >> special mention, as did the potatoes. Now I was confused. Was this
> >> serious politeness? It turned out, he'd never actually tried garlic and
> >> this was his first experience of it!
>
> > I think one has to aim for the overall satisfaction of ones guests.
> > Just have something simple on one side for those that are too fussy.
>
> Asking for individual allergies and strong dislikes is fine and I do
> that, always, with first-time guests and then keep a note.    But
> really, I'm not running a restaurant.  If I make something people don't
> like they're at liberty to ignore it altogether or take very little and
> 'play' with it until the course is finished.  I knew one person who
> couldn't abide onions in any shape or form - cooking for a dinner party
> with him in mind was a nightmare!   My personal worst nightmare was
> being asked to dinner by someone who cooked kidneys in red wine as the
> main course.  I detest offal of any kind and kidneys have been known to
> make me sick - as in vomit, not just feel a bit ill.   I spent ages
> pushing them round my plate and trying to hide them under a left over
> bit of mashed potato.  Then the hostess did the absolutely unforgivable
> and drew attention to my failure to eat them.  All that did was
> embarrass both of us.
> --
> Sacha

Oh dear, poor you, I would have been furious with her, what bad
manners!!!!!!  I too would not have eaten them, every time I see a
kidney in a butchers, I am reminded of my father, when he was having a
kidney transplant, it's an image I can't get away from :-)

Judith

On 2009-10-15 09:09:54 +0100, Judith in France 
 said:

> On Oct 8, 11:45 pm, Sacha  wrote:
>> <snip>My personal worst nightmare was
>> being asked to dinner by someone who cooked kidneys in red wine as the
>> main course.  I detest offal of any kind and kidneys have been known to
>> make me sick - as in vomit, not just feel a bit ill.   I spent ages
>> pushing them round my plate and trying to hide them under a left over
>> bit of mashed potato.  Then the hostess did the absolutely unforgivable
>> and drew attention to my failure to eat them.  All that did was
>> embarrass both of us.
>> --
>> Sacha
> 
> Oh dear, poor you, I would have been furious with her, what bad
> manners!!!!!!  I too would not have eaten them, every time I see a
> kidney in a butchers, I am reminded of my father, when he was having a
> kidney transplant, it's an image I can't get away from :-)
> 
> Judith

I'm sure that's part of the problem - thinking of the function of the 
wretched things!
-- 
Sacha

Mike.. . . wrote:
> Following up to Dave 
> 
>> They sit around 
>> the table as they do when they come up North for a meal.
> 
> I doubt the invention of fast food, the microwave, convenience food,
> unstructured eating and TV are a north/south issue. 

No, me neither. We brought our two up to eat at the table and that has 
been passed down to our daughter  :-)

Dave

Mike.. . . wrote:
> Following up to Dave 
> 
>>>> but why do so many men I meet up with have such a love of 
>>>> cooking. I only came to the hobby a lot less than 10 years ago, after I 
>>>> retired.
>>> fashion? cooking has become cool, now, why did it become cool?
>> Sorry Mike, but where did the word 'fashion come into this? I said a 
>> love of cooking.  :-)
> 
> dont underestimate the power of fashion (in its wider sense)

Are you talking about posh spice and her coat that looks like she is 
wearing a coat hanger with tennis balls in the shoulders?

>> I am not a user of the word cool either, is it because I am too old to 
>> absorb its introduction to our language? My first encounter of the word 
>> was in an Ozzi soap and I didn't understand what it meant then.
> 
> language evolves.

So I have been told. Has anyone told those on the other side of the 
pond, below Canada?

>> I am serious about this, what does it mean?
> 
> fashionably attractive or impressive, unflustered, "collected", in touch
> with current mores.

Well, that is as good a description I could hope to see.

Thanks

Dave

Judith in France wrote:
> On Oct 8, 11:45 pm, Sacha  wrote:
>> On 2009-10-08 23:05:10 +0100, Saxman
>>  said:
>>
>>> Brian Reay wrote:
>>>> The conversation turned to food likes and dislikes and one of the
>>>> guests announced he never ate garlic as he couldn't stand the smell or
>>>> taste. I felt very uncomfortable and wondered if I'd missed him
>>>> slipping the peppers and potatoes under the table!  His partner asked
>>>> what he'd enjoyed most of the meal just eaten. The peppers got a
>>>> special mention, as did the potatoes. Now I was confused. Was this
>>>> serious politeness? It turned out, he'd never actually tried garlic and
>>>> this was his first experience of it!
>>> I think one has to aim for the overall satisfaction of ones guests.
>>> Just have something simple on one side for those that are too fussy.
>> Asking for individual allergies and strong dislikes is fine and I do
>> that, always, with first-time guests and then keep a note.    But
>> really, I'm not running a restaurant.  If I make something people don't
>> like they're at liberty to ignore it altogether or take very little and
>> 'play' with it until the course is finished.  I knew one person who
>> couldn't abide onions in any shape or form - cooking for a dinner party
>> with him in mind was a nightmare!   My personal worst nightmare was
>> being asked to dinner by someone who cooked kidneys in red wine as the
>> main course.  I detest offal of any kind and kidneys have been known to
>> make me sick - as in vomit, not just feel a bit ill.   I spent ages
>> pushing them round my plate and trying to hide them under a left over
>> bit of mashed potato.  Then the hostess did the absolutely unforgivable
>> and drew attention to my failure to eat them.  All that did was
>> embarrass both of us.
>> --
>> Sacha
> 
> Oh dear, poor you, I would have been furious with her, what bad
> manners!!!!!!  I too would not have eaten them, every time I see a
> kidney in a butchers, I am reminded of my father, when he was having a
> kidney transplant, it's an image I can't get away from :-)

I have this problem with our 2 g children. Both my wife and daughter 
always tell them to clear their plates. Or strange things will happen to 
them  :-(

Being what I am, I am quite capable of walking away from the table, if 
what is put in front of me is not to my liking. So I see little need to 
tell the g daughters to clear their plates. If they don't like what they 
have, why force them to eat it?

If you don't like what is served in a dinner party, then it is your duty 
to say that you don't like and can't eat it. Simple? I think so.

It might offend the person that has cooked for you, but they should have 
at least consulted you about the menu.

Dave

On 2009-10-15 21:09:33 +0100, Dave  said:

> Judith in France wrote:
>> On Oct 8, 11:45 pm, Sacha  wrote:
>>> On 2009-10-08 23:05:10 +0100, Saxman
>>>  said:
>>> 
>>>> Brian Reay wrote:
>>>>> The conversation turned to food likes and dislikes and one of the
>>>>> guests announced he never ate garlic as he couldn't stand the smell or
>>>>> taste. I felt very uncomfortable and wondered if I'd missed him
>>>>> slipping the peppers and potatoes under the table!  His partner asked
>>>>> what he'd enjoyed most of the meal just eaten. The peppers got a
>>>>> special mention, as did the potatoes. Now I was confused. Was this
>>>>> serious politeness? It turned out, he'd never actually tried garlic and
>>>>> this was his first experience of it!
>>>> I think one has to aim for the overall satisfaction of ones guests.
>>>> Just have something simple on one side for those that are too fussy.
>>> Asking for individual allergies and strong dislikes is fine and I do
>>> that, always, with first-time guests and then keep a note.    But
>>> really, I'm not running a restaurant.  If I make something people don't
>>> like they're at liberty to ignore it altogether or take very little and
>>> 'play' with it until the course is finished.  I knew one person who
>>> couldn't abide onions in any shape or form - cooking for a dinner party
>>> with him in mind was a nightmare!   My personal worst nightmare was
>>> being asked to dinner by someone who cooked kidneys in red wine as the
>>> main course.  I detest offal of any kind and kidneys have been known to
>>> make me sick - as in vomit, not just feel a bit ill.   I spent ages
>>> pushing them round my plate and trying to hide them under a left over
>>> bit of mashed potato.  Then the hostess did the absolutely unforgivable
>>> and drew attention to my failure to eat them.  All that did was
>>> embarrass both of us.
>>> --
>>> Sacha
>> 
>> Oh dear, poor you, I would have been furious with her, what bad
>> manners!!!!!!  I too would not have eaten them, every time I see a
>> kidney in a butchers, I am reminded of my father, when he was having a
>> kidney transplant, it's an image I can't get away from :-)
> 
> I have this problem with our 2 g children. Both my wife and daughter 
> always tell them to clear their plates. Or strange things will happen 
> to them  :-(
> 
> Being what I am, I am quite capable of walking away from the table, if 
> what is put in front of me is not to my liking. So I see little need to 
> tell the g daughters to clear their plates. If they don't like what 
> they have, why force them to eat it?
> 
> If you don't like what is served in a dinner party, then it is your 
> duty to say that you don't like and can't eat it. Simple? I think so.
> 
> It might offend the person that has cooked for you, but they should 
> have at least consulted you about the menu.
> 
> Dave

Actually it's best to try to eat what you can, push the rest around 
your plate as if you're doing something with intent and then leave it 
on one side.  The hostess's duty is not to say a solitary word about it 
but to make a note that x, y and z guest doesn't eat whatever it may 
be.  "Oh, Sacha hasn't eaten her greens/snails/oysters/beef/ pig's 
trotter" is just dreadful!
People who entertain often and 'seriously' keep a notebook about this.  
I still remember friends whose pet hates are tarragon and crème 
caramel!  And when people come here for the first time I try to 
remember to ask them if there's something they don't like or are 
allergic to.  One friend can't eat dairy or shellfish, another can't 
eat dairy or wheat.  Both are sensible people brought up to eat what 
was put in front of them but who are ill if they eat those very 
ordinary things.
I brought my children up to make an attempt at whatever was put in 
front of them and they did when out of our own house.  But as adults, 
people do have distinct likes and dislikes and some things just fill 
them with horror or worse.  What is more, since having babies, one of 
our family has gone off meat altogether as it makes her ill and is now 
a semi-vegetarian who eats fish but can't eat smoked fish or shell fish 
which have always made her ill!
-- 
Sacha

Following up to Dave 

>> dont underestimate the power of fashion (in its wider sense)
> 
> Are you talking about posh spice and her coat that looks like she is 
> wearing a coat hanger with tennis balls in the shoulders?

that would be the narrower view of fashion!
 
>>> I am not a user of the word cool either, is it because I am too old to 
>>> absorb its introduction to our language? My first encounter of the word 
>>> was in an Ozzi soap and I didn't understand what it meant then.
>> 
>> language evolves.
> 
> So I have been told. Has anyone told those on the other side of the 
> pond, below Canada?

I do not see a shortage of new words from there? The great strength of
english is its assimulation of words from everywhere, its weakness is its
spelling.

-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to Dave 

>  If they don't like what they 
> have, why force them to eat it?

to get used to adult tastes? Otherwise some (the picky ones) will be doomed
to a shortened life of coke, pizza and chips
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to Sacha 

> "Oh, Sacha hasn't eaten her greens/snails/oysters/beef/ pig's 
> trotter" is just dreadful!

you are picky :-)

> People who entertain often and 'seriously' keep a notebook about this.

we keep one of what we served and to whom so we dont do the same nexttime,
you can get notebooks designed for the purpose, right down to position at
table if you want to.

by the way, how does painting the top of wrought iron railings gold stand
in comparison to passing the port the wrong way?
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Fri, 16 Oct 2009 11:10:17 +0100, "Mike.. .  ."
 wrote:

>Following up to Dave 
>
>>  If they don't like what they 
>> have, why force them to eat it?
>
>to get used to adult tastes? Otherwise some (the picky ones) will be doomed
>to a shortened life of coke, pizza and chips

More trolling.

On 2009-10-16 11:14:47 +0100, "Mike.. .  ." 
 said:

> Following up to Sacha
> 
>> "Oh, Sacha hasn't eaten her greens/snails/oysters/beef/ pig's
>> trotter" is just dreadful!
> 
> you are picky :-)
> 
>> People who entertain often and 'seriously' keep a notebook about this.
> 
> we keep one of what we served and to whom so we dont do the same nexttime,
> you can get notebooks designed for the purpose, right down to position at
> table if you want to.
> 
> by the way, how does painting the top of wrought iron railings gold stand
> in comparison to passing the port the wrong way?

The equation is how many people am I going to offend if I give my 
opinion?  ;-))  Actually painting them gold is a waste of money as over 
time they turn dull.  Gold leaf is the answer.  IF you must!  From 
which you many deduce my feelings on the subject.
-- 
Sacha

On 2009-10-16 11:10:17 +0100, "Mike.. .  ." 
 said:

> Following up to Dave
> 
>> If they don't like what they
>> have, why force them to eat it?
> 
> to get used to adult tastes? Otherwise some (the picky ones) will be doomed
> to a shortened life of coke, pizza and chips

Not really.  Introducing things at the beginning will give them the 
idea that there are more interesting things to eat and they'll go 
through the pizza 'n chips phase and come out the other side.  
*Forcing* them can lead to eating disorders and an association of 
certain foods with discomfort, unhappiness etc.  A good deal of 
cajoling is a mistake too, IMO and I've been guilty of it.  Now I would 
put something on the table that I know the child likes and if it won't 
eat it after 20 minutes, lunch is over and that's it until supper time. 
 Food is a weapon that works both ways, so it's better not to make an 
issue of it at all from the adult end.
-- 
Sacha

In article , Sacha 
 writes
>On 2009-10-15 09:09:54 +0100, Judith in France 
> said:

>>every time I see a
>> kidney in a butchers, I am reminded of my father, when he was having a
>> kidney transplant, it's an image I can't get away from :-)

>I'm sure that's part of the problem - thinking of the function of the 
>wretched things!

Having dissected kidneys from various animals as a zoology student I 
somehow manage to keep my mind off function when eating most kinds of 
offal. That's why I quite like liver and onions, steak and kidney, 
chicken liver pate, etc. I'd not eat brains, however. Hens' feet in 
black bean sauce - hmmm.

Just last weekend I had guests and served up braised ox cheek (an 
excellent gastropub nearby does this dish). It was delicious, though I 
was a bit worried beforehand how they'd take to it. They're very much 
foodies, but on another occasion they turned their noses up at veal.
-- 
congokid
Eating out in London? Read my tips...
http://congokid.com

On Oct 16, 11:31 am, Sacha  wrote:
> On 2009-10-16 11:10:17 퍝, "Mike.. .  ."
>  said:
>
> > Following up to Dave
>
> >> If they don't like what they
> >> have, why force them to eat it?
>
> > to get used to adult tastes? Otherwise some (the picky ones) will be doomed
> > to a shortened life of coke, pizza and chips
>
> Not really.  Introducing things at the beginning will give them the
> idea that there are more interesting things to eat and they'll go
> through the pizza 'n chips phase and come out the other side.  
> *Forcing* them can lead to eating disorders and an association of
> certain foods with discomfort, unhappiness etc.  A good deal of
> cajoling is a mistake too, IMO and I've been guilty of it.  Now I would
> put something on the table that I know the child likes and if it won't
> eat it after 20 minutes, lunch is over and that's it until supper time.
>  Food is a weapon that works both ways, so it's better not to make an
> issue of it at all from the adult end.
> --
> Sacha

I agree that after 20 minutes at the table and not eating the food, it
gets taken away and I don't offer a substitute!  Supper time usually
sees a child at table eager to eat.  I think we have all made the
mistake of saying to our babies and toddlers "just one more
spoonful".  On reflection, how daft, they know when they are full and
stop eating.

Judith

On Oct 16, 11:39 am, congokid  wrote:
> In article , Sacha
>  writes
>
> >On 2009-10-15 09:09:54 퍝, Judith in France
> > said:
> >>every time I see a
> >> kidney in a butchers, I am reminded of my father, when he was having a
> >> kidney transplant, it's an image I can't get away from :-)
> >I'm sure that's part of the problem - thinking of the function of the
> >wretched things!
>
> Having dissected kidneys from various animals as a zoology student I
> somehow manage to keep my mind off function when eating most kinds of
> offal. That's why I quite like liver and onions, steak and kidney,
> chicken liver pate, etc. I'd not eat brains, however. Hens' feet in
> black bean sauce - hmmm.
>
> Just last weekend I had guests and served up braised ox cheek (an
> excellent gastropub nearby does this dish). It was delicious, though I
> was a bit worried beforehand how they'd take to it. They're very much
> foodies, but on another occasion they turned their noses up at veal.
> --
> congokid
> Eating out in London? Read my tips...http://congokid.com

I like calves liver but find the liver of other animals too strong a
taste.  I also love chicken liver pate, duck liver pate but apart from
that I don't like offal.  Tripe is an expensive food item here in
France, I was given a jar of tripe, herbs and shallot.  It came from a
posh shop in town, I gave it away, I can't even bear the smell of
tripe when I am cooking tripe sausages for my husband.

Judith

Following up to Sacha 

> Gold leaf is the answer.  IF you must!  From 
> which you many deduce my feelings on the subject.

David Beckham has silver plated wheels on his Ferrari, etched into a
filegree pattern as you might see on cowboy boots or a maoris face
tattoo.......
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to Sacha 

>  Food is a weapon that works both ways, so it's better not to make an 
> issue of it at all from the adult end.

I have no expereince so am happy to give way!
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

"Dave"  ha scritto nel messaggio

> If you don't like what is served in a dinner party, then it is your duty 
> to say that you don't like and can't eat it. Simple? I think so.
>
> It might offend the person that has cooked for you, but >they should have 
> at least consulted you about the menu.

I disagree, Dave.  I only ask about allergies and sensitivities.  I never 
used to ask even that!  No one has to eat what they are served here, and 
there is always enough so that no one goes hungry.

I never ever ask what people like or hate, because I won't make a poor meal 
because someone doesn't like tomato.  Thatìs like mums with their children, 
and I am not their mum and they are not children.  If everyone else is 
eating the squash ravioli and you are not, I don't care.  You'll catch up on 
the next course.

"Mike.. . ."
>
> by the way, how does painting the top of wrought iron railings gold stand 
> in comparison to passing the port the wrong way?

Urp.

"Sacha"

  Gold leaf is the answer.  IF you must!  From
> which you many deduce my feelings on the subject.
> -- 
> Sacha
>

Which I do and will be pleased for paid assignments.  (Have never done 
railings, however.)

On Oct 16, 12:04 pm, "Giusi"  wrote:
> "Dave"  ha scritto nel messaggio
>
> > If you don't like what is served in a dinner party, then it is your duty
> > to say that you don't like and can't eat it. Simple? I think so.
>
> > It might offend the person that has cooked for you, but >they should have
> > at least consulted you about the menu.
>
> I disagree, Dave.  I only ask about allergies and sensitivities.  I never
> used to ask even that!  No one has to eat what they are served here, and
> there is always enough so that no one goes hungry.
>
> I never ever ask what people like or hate, because I won't make a poor meal
> because someone doesn't like tomato.  Thatìs like mums with their children,
> and I am not their mum and they are not children.  If everyone else is
> eating the squash ravioli and you are not, I don't care.  You'll catch up on
> the next course.

When I have folks to dinner, I usually know if they have a hate and I
just wouldn't serve it on the menu. When I serve oysters, I usually
lay them on a tray with a bed of crushed ice.  I put this in the
centre of the table and everyone helps themselves therefore those who
only like a couple won't feel they have to eat a lot; and for those
who eat lightly of them, there is always a side dish so they can eat
that.   I tend to play safe, if I were serving shellfish, then I would
ensure they didn't have any allergy or were Jewish.  I love snails but
I wouldn't serve them as a starter for dinner simply because they are
not to everyone's taste.

Judith

"Judith in France"  wrote in message 
news:fed9b422-0db3-4d67-af44-16e957f6bb83@b2g2000yqi.googlegroups.com...
On Oct 16, 11:31 am, Sacha  wrote:
> On 2009-10-16 11:10:17 +0100, "Mike.. . ."
>  said:
>
> > Following up to Dave
>
> >> If they don't like what they
> >> have, why force them to eat it?
>
> > to get used to adult tastes? Otherwise some (the picky ones) will be 
> > doomed
> > to a shortened life of coke, pizza and chips
>
> Not really. Introducing things at the beginning will give them the
> idea that there are more interesting things to eat and they'll go
> through the pizza 'n chips phase and come out the other side.
> *Forcing* them can lead to eating disorders and an association of
> certain foods with discomfort, unhappiness etc. A good deal of
> cajoling is a mistake too, IMO and I've been guilty of it. Now I would
> put something on the table that I know the child likes and if it won't
> eat it after 20 minutes, lunch is over and that's it until supper time.
> Food is a weapon that works both ways, so it's better not to make an
> issue of it at all from the adult end.
> --
> Sacha

I agree that after 20 minutes at the table and not eating the food, it
gets taken away and I don't offer a substitute!  Supper time usually
sees a child at table eager to eat.  I think we have all made the
mistake of saying to our babies and toddlers "just one more
spoonful".  On reflection, how daft, they know when they are full and
stop eating.
____________________________________________________
OTOH
A few weeks ago I took my grandchildren to a resto for dinner and was 
surprised at the much larger than usual amount they ate and drank.  I 
mentioned this to their mother who informed me that they had visited grandma 
(my ex) for lunch and had hardly touched anything.  My ex is a lousy cook 
and my d-i-l wasn't a bit surprised at the kids' reaction to the food she'd 
served up.
Graham

On 2009-10-16 14:50:50 +0100, "graham"  said:

> 
> "Judith in France"  wrote in message
> news:fed9b422-0db3-4d67-af44-16e957f6bb83@b2g2000yqi.googlegroups.com...
> On Oct 16, 11:31 am, Sacha  wrote:
>> On 2009-10-16 11:10:17 +0100, "Mike.. . ."
>>  said:
>> 
>>> Following up to Dave
>> 
>>>> If they don't like what they
>>>> have, why force them to eat it?
>> 
>>> to get used to adult tastes? Otherwise some (the picky ones) will be
>>> doomed
>>> to a shortened life of coke, pizza and chips
>> 
>> Not really. Introducing things at the beginning will give them the
>> idea that there are more interesting things to eat and they'll go
>> through the pizza 'n chips phase and come out the other side.
>> *Forcing* them can lead to eating disorders and an association of
>> certain foods with discomfort, unhappiness etc. A good deal of
>> cajoling is a mistake too, IMO and I've been guilty of it. Now I would
>> put something on the table that I know the child likes and if it won't
>> eat it after 20 minutes, lunch is over and that's it until supper time.
>> Food is a weapon that works both ways, so it's better not to make an
>> issue of it at all from the adult end.
>> --
>> Sacha
> 
> I agree that after 20 minutes at the table and not eating the food, it
> gets taken away and I don't offer a substitute!  Supper time usually
> sees a child at table eager to eat.  I think we have all made the
> mistake of saying to our babies and toddlers "just one more
> spoonful".  On reflection, how daft, they know when they are full and
> stop eating.
> ____________________________________________________
> OTOH
> A few weeks ago I took my grandchildren to a resto for dinner and was
> surprised at the much larger than usual amount they ate and drank.  I
> mentioned this to their mother who informed me that they had visited grandma
> (my ex) for lunch and had hardly touched anything.  My ex is a lousy cook
> and my d-i-l wasn't a bit surprised at the kids' reaction to the food she'd
> served up.
> Graham

I think then they'd be justified in asking grandma if they could have 
pizza as a special grandma treat.  ;-)
-- 
Sacha

On 2009-10-16 13:12:30 +0100, "Ophelia"  said:

> Sacha wrote:
>> Not really.  Introducing things at the beginning will give them the
>> idea that there are more interesting things to eat and they'll go
>> through the pizza 'n chips phase and come out the other side.
>> *Forcing* them can lead to eating disorders and an association of
>> certain foods with discomfort, unhappiness etc.  A good deal of
>> cajoling is a mistake too, IMO and I've been guilty of it.  Now I
>> would put something on the table that I know the child likes and if
>> it won't eat it after 20 minutes, lunch is over and that's it until
>> supper time. Food is a weapon that works both ways, so it's better
>> not to make an issue of it at all from the adult end.
> 
> You are right of course.  But then you are an 'actual' parent!

I'm hoping my grandchildren will profit from my mistakes.  ;-)
-- 
Sacha

On 2009-10-16 12:04:22 +0100, "Giusi"  said:

> 
> "Dave"  ha scritto nel messaggio
> 
>> If you don't like what is served in a dinner party, then it is your duty
>> to say that you don't like and can't eat it. Simple? I think so.
>> 
>> It might offend the person that has cooked for you, but >they should have
>> at least consulted you about the menu.
> 
> I disagree, Dave.  I only ask about allergies and sensitivities.  I never
> used to ask even that!  No one has to eat what they are served here, and
> there is always enough so that no one goes hungry.
> 
> I never ever ask what people like or hate, because I won't make a poor meal
> because someone doesn't like tomato.  Thatìs like mums with their children,
> and I am not their mum and they are not children.  If everyone else is
> eating the squash ravioli and you are not, I don't care.  You'll catch up on
> the next course.

It's not so much like and don't like, as allergy and can't abide.  In 
this country it's usual to have a first course, main course and pudding 
and then, sometimes, a savoury or cheese.  If someone is served 
something they can't eat for any of those courses, it's so noticeable 
and embarrassing.
-- 
Sacha

Sacha wrote:
> On 2009-10-16 13:12:30 +0100, "Ophelia"  said:
>
>> Sacha wrote:
>>> Not really.  Introducing things at the beginning will give them the
>>> idea that there are more interesting things to eat and they'll go
>>> through the pizza 'n chips phase and come out the other side.
>>> *Forcing* them can lead to eating disorders and an association of
>>> certain foods with discomfort, unhappiness etc.  A good deal of
>>> cajoling is a mistake too, IMO and I've been guilty of it.  Now I
>>> would put something on the table that I know the child likes and if
>>> it won't eat it after 20 minutes, lunch is over and that's it until
>>> supper time. Food is a weapon that works both ways, so it's better
>>> not to make an issue of it at all from the adult end.
>>
>> You are right of course.  But then you are an 'actual' parent!
>
> I'm hoping my grandchildren will profit from my mistakes.  ;-)

Heh, don't we all:))

On Oct 16, 2:50 pm, "graham"  wrote:
> "Judith in France"  wrote in messagenews:fed9b422-0db3-4d67-af44-16e957f6bb83@b2g2000yqi.googlegroups.com...
> On Oct 16, 11:31 am, Sacha  wrote:
>
>
>
> > On 2009-10-16 11:10:17 퍝, "Mike.. . ."
> >  said:
>
> > > Following up to Dave
>
> > >> If they don't like what they
> > >> have, why force them to eat it?
>
> > > to get used to adult tastes? Otherwise some (the picky ones) will be
> > > doomed
> > > to a shortened life of coke, pizza and chips
>
> > Not really. Introducing things at the beginning will give them the
> > idea that there are more interesting things to eat and they'll go
> > through the pizza 'n chips phase and come out the other side.
> > *Forcing* them can lead to eating disorders and an association of
> > certain foods with discomfort, unhappiness etc. A good deal of
> > cajoling is a mistake too, IMO and I've been guilty of it. Now I would
> > put something on the table that I know the child likes and if it won't
> > eat it after 20 minutes, lunch is over and that's it until supper time.
> > Food is a weapon that works both ways, so it's better not to make an
> > issue of it at all from the adult end.
> > --
> > Sacha
>
> I agree that after 20 minutes at the table and not eating the food, it
> gets taken away and I don't offer a substitute!  Supper time usually
> sees a child at table eager to eat.  I think we have all made the
> mistake of saying to our babies and toddlers "just one more
> spoonful".  On reflection, how daft, they know when they are full and
> stop eating.
> ____________________________________________________
> OTOH
> A few weeks ago I took my grandchildren to a resto for dinner and was
> surprised at the much larger than usual amount they ate and drank.  I
> mentioned this to their mother who informed me that they had visited grandma
> (my ex) for lunch and had hardly touched anything.  My ex is a lousy cook
> and my d-i-l wasn't a bit surprised at the kids' reaction to the food she'd
> served up.
> Graham

LOL  Now I know why you are such a good cook Graham.  On urg someone
is asking about gardens in Suffolk, maybe you would be able to suggest
a few as you know the area well?

Judith

On Oct 16, 3:59 pm, Sacha  wrote:
> On 2009-10-16 14:50:50 퍝, "graham"  said:
>
>
>
>
>
> > "Judith in France"  wrote in message
> >news:fed9b422-0db3-4d67-af44-16e957f6bb83@b2g2000yqi.googlegroups.com...
> > On Oct 16, 11:31 am, Sacha  wrote:
> >> On 2009-10-16 11:10:17 퍝, "Mike.. . ."
> >>  said:
>
> >>> Following up to Dave
>
> >>>> If they don't like what they
> >>>> have, why force them to eat it?
>
> >>> to get used to adult tastes? Otherwise some (the picky ones) will be
> >>> doomed
> >>> to a shortened life of coke, pizza and chips
>
> >> Not really. Introducing things at the beginning will give them the
> >> idea that there are more interesting things to eat and they'll go
> >> through the pizza 'n chips phase and come out the other side.
> >> *Forcing* them can lead to eating disorders and an association of
> >> certain foods with discomfort, unhappiness etc. A good deal of
> >> cajoling is a mistake too, IMO and I've been guilty of it. Now I would
> >> put something on the table that I know the child likes and if it won't
> >> eat it after 20 minutes, lunch is over and that's it until supper time> >> Food is a weapon that works both ways, so it's better not to make an
> >> issue of it at all from the adult end.
> >> --
> >> Sacha
>
> > I agree that after 20 minutes at the table and not eating the food, it
> > gets taken away and I don't offer a substitute!  Supper time usually
> > sees a child at table eager to eat.  I think we have all made the
> > mistake of saying to our babies and toddlers "just one more
> > spoonful".  On reflection, how daft, they know when they are full and
> > stop eating.
> > ____________________________________________________
> > OTOH
> > A few weeks ago I took my grandchildren to a resto for dinner and was
> > surprised at the much larger than usual amount they ate and drank.  I
> > mentioned this to their mother who informed me that they had visited grandma
> > (my ex) for lunch and had hardly touched anything.  My ex is a lousy cook
> > and my d-i-l wasn't a bit surprised at the kids' reaction to the food she'd
> > served up.
> > Graham
>
> I think then they'd be justified in asking grandma if they could have
> pizza as a special grandma treat.  ;-)
> --
> Sacha

When I am in England I usually ask the little one what his favourite
meal is, he replies "Mummy's food" :-)  I often cook as my daughter
works, so when I am there she can come home to a laid table, usually
with her favourite foods.  She loves my gravy, both girls call it
Mummy's Gravy and whenever I visit I have to make gravy!!!!  Their
favourite Monday supper is Toad in the Hole with Mummy's Gravy left
over from the Sunday roast.

Judith

On Oct 16, 3:58 pm, Sacha  wrote:
> On 2009-10-16 12:07:52 퍝, "Giusi"  said:
>
>
>
> > "Sacha"
>
> >   Gold leaf is the answer.  IF you must!  From
> >> which you many deduce my feelings on the subject.
> >> --
> >> Sacha
>
> > Which I do and will be pleased for paid assignments.  (Have never done
> > railings, however.)
>
> That's a fantastic skill to have, Giusi.  I've watched someone applying
> gold leaf to a picture frame and I'd never acquire the ability.  I'm
> also fascinated that if you take a tiny piece and rub it in your
> fingers, it goes away to nothing.  I own some books of gold leaf which
> I acquired in the dim and distant past and they're American, I think -
> something to do with the carat.
> --
> Sacha

I have applied gold leaf to a picture frame, it is so static, every
time I took away the brush; it followed until I got the technique.
Its applied with a fine paintbrush just to hold the sheet as fingers
are too clumsy. It's pretty expensive so every sheet has to count.

Judith

On Oct 16, 5:10 pm, "Ophelia"  wrote:
> Sacha wrote:
> > On 2009-10-16 13:12:30 퍝, "Ophelia"  said:
>
> >> Sacha wrote:
> >>> Not really.  Introducing things at the beginning will give them the
> >>> idea that there are more interesting things to eat and they'll go
> >>> through the pizza 'n chips phase and come out the other side.
> >>> *Forcing* them can lead to eating disorders and an association of
> >>> certain foods with discomfort, unhappiness etc.  A good deal of
> >>> cajoling is a mistake too, IMO and I've been guilty of it.  Now I
> >>> would put something on the table that I know the child likes and if
> >>> it won't eat it after 20 minutes, lunch is over and that's it until
> >>> supper time. Food is a weapon that works both ways, so it's better
> >>> not to make an issue of it at all from the adult end.
>
> >> You are right of course.  But then you are an 'actual' parent!
>
> > I'm hoping my grandchildren will profit from my mistakes.  ;-)
>
> Heh, don't we all:))

Have you got yours home yet O?

Judith

"Sacha"  wrote in message 
news:7jrg22F36jrcsU2@mid.individual.net...
> On 2009-10-16 14:50:50 +0100, "graham"  said:
>
>>
>> "Judith in France"  wrote in message
>> news:fed9b422-0db3-4d67-af44-16e957f6bb83@b2g2000yqi.googlegroups.com...
>> On Oct 16, 11:31 am, Sacha  wrote:
>>> On 2009-10-16 11:10:17 +0100, "Mike.. . ."
>>>  said:
>>>
>>>> Following up to Dave
>>>
>>>>> If they don't like what they
>>>>> have, why force them to eat it?
>>>
>>>> to get used to adult tastes? Otherwise some (the picky ones) will be
>>>> doomed
>>>> to a shortened life of coke, pizza and chips
>>>
>>> Not really. Introducing things at the beginning will give them the
>>> idea that there are more interesting things to eat and they'll go
>>> through the pizza 'n chips phase and come out the other side.
>>> *Forcing* them can lead to eating disorders and an association of
>>> certain foods with discomfort, unhappiness etc. A good deal of
>>> cajoling is a mistake too, IMO and I've been guilty of it. Now I would
>>> put something on the table that I know the child likes and if it won't
>>> eat it after 20 minutes, lunch is over and that's it until supper time.
>>> Food is a weapon that works both ways, so it's better not to make an
>>> issue of it at all from the adult end.
>>> --
>>> Sacha
>>
>> I agree that after 20 minutes at the table and not eating the food, it
>> gets taken away and I don't offer a substitute!  Supper time usually
>> sees a child at table eager to eat.  I think we have all made the
>> mistake of saying to our babies and toddlers "just one more
>> spoonful".  On reflection, how daft, they know when they are full and
>> stop eating.
>> ____________________________________________________
>> OTOH
>> A few weeks ago I took my grandchildren to a resto for dinner and was
>> surprised at the much larger than usual amount they ate and drank.  I
>> mentioned this to their mother who informed me that they had visited 
>> grandma
>> (my ex) for lunch and had hardly touched anything.  My ex is a lousy cook
>> and my d-i-l wasn't a bit surprised at the kids' reaction to the food 
>> she'd
>> served up.
>> Graham
>
> I think then they'd be justified in asking grandma if they could have 
> pizza as a special grandma treat.  ;-)
> -- 
Except that she's too tight-fisted to buy one! {;-)
Graham

Mike.. . . wrote:
> Following up to Dave 
> 
>>  If they don't like what they 
>> have, why force them to eat it?
> 
> to get used to adult tastes? Otherwise some (the picky ones) will be doomed
> to a shortened life of coke, pizza and chips

Coke, both their mother and us do not allow them more that one drink a week.

Pizza, we are cool on that. Note the use of an Americanism :-)

Chips? They don't like oven chips and when they were last with us for 3 
weeks, we only had them once from the local chippy.

No, these two are not that picky. The youngest has likes and dislikes on 
vegetables, but that is all.

I remember that it was over 20 years before I would eat an egg again, 
after being almost forced into eating one as a child.

They get good nutritional food that I know they like and will clear 
their plates because they like it and not because they should.

Dave

Ophelia wrote:
> Sacha wrote:
>> On 2009-10-16 13:12:30 +0100, "Ophelia"  said:
>>
>>> Sacha wrote:
>>>> Not really.  Introducing things at the beginning will give them the
>>>> idea that there are more interesting things to eat and they'll go
>>>> through the pizza 'n chips phase and come out the other side.
>>>> *Forcing* them can lead to eating disorders and an association of
>>>> certain foods with discomfort, unhappiness etc.  A good deal of
>>>> cajoling is a mistake too, IMO and I've been guilty of it.  Now I
>>>> would put something on the table that I know the child likes and if
>>>> it won't eat it after 20 minutes, lunch is over and that's it until
>>>> supper time. Food is a weapon that works both ways, so it's better
>>>> not to make an issue of it at all from the adult end.
>>> You are right of course.  But then you are an 'actual' parent!
>> I'm hoping my grandchildren will profit from my mistakes.  ;-)
> 
> Heh, don't we all:)) 

Yes, but it was very humbling for our eldest g daughter to tell me my 
venison stew was not up to standard  :-(

Dave

Dave wrote:
>> Heh, don't we all:))
>
> Yes, but it was very humbling for our eldest g daughter to tell me my
> venison stew was not up to standard  :-(

Pah!  I bet it was really!  She just needs more experience in the good 
things:)

"Judith in France"  wrote in message 
news:0c6a9ba2-43ba-4d48-84d6-06332694698f@j4g2000yqa.googlegroups.com...
On Oct 16, 2:50 pm, "graham"  wrote:
> "Judith in France"  wrote in 
> messagenews:fed9b422-0db3-4d67-af44-16e957f6bb83@b2g2000yqi.googlegroups.com...
> On Oct 16, 11:31 am, Sacha  wrote:
>
>
>
> > On 2009-10-16 11:10:17 +0100, "Mike.. . ."
> >  said:
>
> > > Following up to Dave
>
> > >> If they don't like what they
> > >> have, why force them to eat it?
>
> > > to get used to adult tastes? Otherwise some (the picky ones) will be
> > > doomed
> > > to a shortened life of coke, pizza and chips
>
> > Not really. Introducing things at the beginning will give them the
> > idea that there are more interesting things to eat and they'll go
> > through the pizza 'n chips phase and come out the other side.
> > *Forcing* them can lead to eating disorders and an association of
> > certain foods with discomfort, unhappiness etc. A good deal of
> > cajoling is a mistake too, IMO and I've been guilty of it. Now I would
> > put something on the table that I know the child likes and if it won't
> > eat it after 20 minutes, lunch is over and that's it until supper time.
> > Food is a weapon that works both ways, so it's better not to make an
> > issue of it at all from the adult end.
> > --
> > Sacha
>
> I agree that after 20 minutes at the table and not eating the food, it
> gets taken away and I don't offer a substitute! Supper time usually
> sees a child at table eager to eat. I think we have all made the
> mistake of saying to our babies and toddlers "just one more
> spoonful". On reflection, how daft, they know when they are full and
> stop eating.
> ____________________________________________________
> OTOH
> A few weeks ago I took my grandchildren to a resto for dinner and was
> surprised at the much larger than usual amount they ate and drank. I
> mentioned this to their mother who informed me that they had visited 
> grandma
> (my ex) for lunch and had hardly touched anything. My ex is a lousy cook
> and my d-i-l wasn't a bit surprised at the kids' reaction to the food 
> she'd
> served up.
> Graham

LOL  Now I know why you are such a good cook Graham.  On urg someone
is asking about gardens in Suffolk, maybe you would be able to suggest
a few as you know the area well?
____________________________________________________
So much has changed and I haven't visited any in years!  Anyway, they want 
suggestions within 250km of Ipswich.  They could take the ferry from Harwich 
and go to Holland{;-)
Graham

Judith in France wrote:
> On Oct 16, 12:04 pm, "Giusi"  wrote:
> 
>>"Dave"  ha scritto nel messaggio
>>
>>
>>>If you don't like what is served in a dinner party, then it is your duty
>>>to say that you don't like and can't eat it. Simple? I think so.
>>
>>>It might offend the person that has cooked for you, but >they should have
>>>at least consulted you about the menu.
>>
>>I disagree, Dave.  I only ask about allergies and sensitivities.  I never
>>used to ask even that!  No one has to eat what they are served here, and
>>there is always enough so that no one goes hungry.
>>
>>I never ever ask what people like or hate, because I won't make a poor meal
>>because someone doesn't like tomato.  Thatìs like mums with their children,
>>and I am not their mum and they are not children.  If everyone else is
>>eating the squash ravioli and you are not, I don't care.  You'll catch up on
>>the next course.
> 
> 
> When I have folks to dinner, I usually know if they have a hate and I
> just wouldn't serve it on the menu. When I serve oysters, I usually
> lay them on a tray with a bed of crushed ice.  I put this in the
> centre of the table and everyone helps themselves therefore those who
> only like a couple won't feel they have to eat a lot; and for those
> who eat lightly of them, there is always a side dish so they can eat
> that.   I tend to play safe, if I were serving shellfish, then I would
> ensure they didn't have any allergy or were Jewish.  I love snails but
> I wouldn't serve them as a starter for dinner simply because they are
> not to everyone's taste.
> 
  Judith

I know a person whom, by mutual consent, we never dine together.

First time i had him to dinner at my place it was obvious he did not 
care for the food (other than the roasted bird iirc) that i served him.

A similar reaction occurred with me when he returned the favor and had 
me to dinner at his place.

To be more specific, i served a fresh green salad, home made soup, a 
bird and a couple of lightly steamed fresh veggies with beurre d'ail 
followed by dessert.  Other than the bird and chocolate cake he found 
the meal not up to his standards.

Which, when i went to dine at his place consisted of various cans of 
veggies cooked up with ground beef and instant rice and served in a bowl 
with a can of beer.

It turns out that is the way he had always eaten, and he was as put off 
by my style of cooking as much as i was by his.

He's a very intelligent man, runs his own computer software business and 
generally  lives well, but don't give a lot of dinner parties.

Over the years we have had several amicable discussions about diet and 
nutrition and while he intellectually acknowledges the superiority of my 
diet over his own he just cant bring himself to develop a taste for 
fresh whole foods.  Convenience also plays a major part i think, he 
don't like to shop or prep food, preferring the instant, just add water 
and  nuke approach.

I got an e mail from him once whining about the food in France and how 
he was all but starving! i googled a (iirc) Mc Donald's address on the 
Champs Elysees and sent it to him and he was very grateful:)
-- 

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

Judith in France wrote:
> On Oct 16, 3:58 pm, Sacha  wrote:
> 
>>On 2009-10-16 12:07:52 +0100, "Giusi"  said:
>>
>>
>>
>>
>>>"Sacha"
>>
>>>  Gold leaf is the answer.  IF you must!  From
>>>
>>>>which you many deduce my feelings on the subject.
>>>>--
>>>>Sacha
>>>
>>>Which I do and will be pleased for paid assignments.  (Have never done
>>>railings, however.)
>>
>>That's a fantastic skill to have, Giusi.  I've watched someone applying
>>gold leaf to a picture frame and I'd never acquire the ability.  I'm
>>also fascinated that if you take a tiny piece and rub it in your
>>fingers, it goes away to nothing.  I own some books of gold leaf which
>>I acquired in the dim and distant past and they're American, I think -
>>something to do with the carat.
>>--
>>Sacha
> 
> 
> I have applied gold leaf to a picture frame, it is so static, every
> time I took away the brush; it followed until I got the technique.
> Its applied with a fine paintbrush just to hold the sheet as fingers
> are too clumsy. It's pretty expensive so every sheet has to count.
> 
> Judith

It is a nice effect. I remember reading about the first Jesuits in Japan 
trying to impress the rulers with their technical skills and explaining 
their ability to apply gilding to objects, the conversation turned on a 
small ceremonial railing separating a dais from the rest of an audience 
room.

The Jesuits were quietly abashed when they found out the railing was 
solid gold:)
-- 

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

"Mr. Joseph Littleshoes Esq."  wrote in message 
news:4AD8CD4F.1000905@isp.com...

>
> I got an e mail from him once whining about the food in France and how he 
> was all but starving! i googled a (iirc) Mc Donald's address on the Champs 
> Elysees and sent it to him and he was very grateful:)
> -- 
It would have been kinder to let him go hungry! {;-)
Graham

Mr. Joseph Littleshoes Esq. wrote:
> I got an e mail from him once whining about the food in France and how
> he was all but starving! i googled a (iirc) Mc Donald's address on the
> Champs Elysees and sent it to him and he was very grateful:)

Oh dear.. lol

On 2009-10-16 18:07:55 +0100, Judith in France 
 said:

> On Oct 16, 3:58 pm, Sacha  wrote:
>> On 2009-10-16 12:07:52 +0100, "Giusi"  said:
>> 
>> 
>> 
>>> "Sacha"
>> 
>>>   Gold leaf is the answer.  IF you must!  From
>>>> which you many deduce my feelings on the subject.
>>>> --
>>>> Sacha
>> 
>>> Which I do and will be pleased for paid assignments.  (Have never don
> e
>>> railings, however.)
>> 
>> That's a fantastic skill to have, Giusi.  I've watched someone applying
>> gold leaf to a picture frame and I'd never acquire the ability.  I'm
>> also fascinated that if you take a tiny piece and rub it in your
>> fingers, it goes away to nothing.  I own some books of gold leaf which
>> I acquired in the dim and distant past and they're American, I think -
>> something to do with the carat.
>> --
>> Sacha
> 
> I have applied gold leaf to a picture frame, it is so static, every
> time I took away the brush; it followed until I got the technique.
> Its applied with a fine paintbrush just to hold the sheet as fingers
> are too clumsy. It's pretty expensive so every sheet has to count.
> 
> Judith

There are different techniques (AIUI), one uses a pounce and the other 
a badger hair brush but don't take my word for it!
-- 
Sacha

On 2009-10-16 18:52:20 +0100, "graham"  said:

> 
> "Sacha"  wrote in message
> news:7jrg22F36jrcsU2@mid.individual.net...
>> On 2009-10-16 14:50:50 +0100, "graham"  said:
>> <snip>
>>> A few weeks ago I took my grandchildren to a resto for dinner and was
>>> surprised at the much larger than usual amount they ate and drank.  I
>>> mentioned this to their mother who informed me that they had visited
>>> grandma
>>> (my ex) for lunch and had hardly touched anything.  My ex is a lousy cook
>>> and my d-i-l wasn't a bit surprised at the kids' reaction to the food
>>> she'd
>>> served up.
>>> Graham
>> 
>> I think then they'd be justified in asking grandma if they could have
>> pizza as a special grandma treat.  ;-)
>> --
> Except that she's too tight-fisted to buy one! {;-)
> Graham

Has to be more economical than food-in-the-bin!
-- 
Sacha

"Sacha"  wrote in message 
news:7js7hqF374fjdU3@mid.individual.net...
> On 2009-10-16 18:52:20 +0100, "graham"  said:
>
>>
>> "Sacha"  wrote in message
>> news:7jrg22F36jrcsU2@mid.individual.net...
>>> On 2009-10-16 14:50:50 +0100, "graham"  said:
>>> <snip>
>>>> A few weeks ago I took my grandchildren to a resto for dinner and was
>>>> surprised at the much larger than usual amount they ate and drank.  I
>>>> mentioned this to their mother who informed me that they had visited
>>>> grandma
>>>> (my ex) for lunch and had hardly touched anything.  My ex is a lousy 
>>>> cook
>>>> and my d-i-l wasn't a bit surprised at the kids' reaction to the food
>>>> she'd
>>>> served up.
>>>> Graham
>>>
>>> I think then they'd be justified in asking grandma if they could have
>>> pizza as a special grandma treat.  ;-)
>>> --
>> Except that she's too tight-fisted to buy one! {;-)
>> Graham
>
> Has to be more economical than food-in-the-bin!
> -- 
> Sacha
>
Except that I doubt much food goes in the bin!
Shortly after we were married she wanted to try moussaka but couldn't see 
the sense in layering the aubergine with the meat etc.  She just dumped it 
all in together.  It was downhill from then on!
Graham

On 2009-10-16 22:58:32 +0100, "graham"  said:

> 
> "Sacha"  wrote in message
> news:7js7hqF374fjdU3@mid.individual.net...
>> On 2009-10-16 18:52:20 +0100, "graham"  said:
>> 
>>> 
>>> "Sacha"  wrote in message
>>> news:7jrg22F36jrcsU2@mid.individual.net...
>>>> On 2009-10-16 14:50:50 +0100, "graham"  said:
>>>> <snip>
>>>>> A few weeks ago I took my grandchildren to a resto for dinner and was
>>>>> surprised at the much larger than usual amount they ate and drank.  I
>>>>> mentioned this to their mother who informed me that they had visited
>>>>> grandma
>>>>> (my ex) for lunch and had hardly touched anything.  My ex is a lousy
>>>>> cook
>>>>> and my d-i-l wasn't a bit surprised at the kids' reaction to the food
>>>>> she'd
>>>>> served up.
>>>>> Graham
>>>> 
>>>> I think then they'd be justified in asking grandma if they could have
>>>> pizza as a special grandma treat.  ;-)
>>>> --
>>> Except that she's too tight-fisted to buy one! {;-)
>>> Graham
>> 
>> Has to be more economical than food-in-the-bin!
>> --
>> Sacha
>> 
> Except that I doubt much food goes in the bin!
> Shortly after we were married she wanted to try moussaka but couldn't see
> the sense in layering the aubergine with the meat etc.  She just dumped it
> all in together.  It was downhill from then on!
> Graham

I think this is where everyone else backs away slowly!  ;-)
-- 
Sacha

Sacha wrote:
> On 2009-10-16 22:58:32 +0100, "graham"  said:
> 
>>
>> "Sacha"  wrote in message
>> news:7js7hqF374fjdU3@mid.individual.net...
>>> On 2009-10-16 18:52:20 +0100, "graham"  said:
>>>
>>>>
>>>> "Sacha"  wrote in message
>>>> news:7jrg22F36jrcsU2@mid.individual.net...
>>>>> On 2009-10-16 14:50:50 +0100, "graham"  said:
>>>>> <snip>
>>>>>> A few weeks ago I took my grandchildren to a resto for dinner and was
>>>>>> surprised at the much larger than usual amount they ate and drank.  I
>>>>>> mentioned this to their mother who informed me that they had visited
>>>>>> grandma
>>>>>> (my ex) for lunch and had hardly touched anything.  My ex is a lousy
>>>>>> cook
>>>>>> and my d-i-l wasn't a bit surprised at the kids' reaction to the food
>>>>>> she'd
>>>>>> served up.
>>>>>> Graham
>>>>>
>>>>> I think then they'd be justified in asking grandma if they could have
>>>>> pizza as a special grandma treat.  ;-)
>>>>> -- 
>>>> Except that she's too tight-fisted to buy one! {;-)
>>>> Graham
>>>
>>> Has to be more economical than food-in-the-bin!
>>> -- 
>>> Sacha
>>>
>> Except that I doubt much food goes in the bin!
>> Shortly after we were married she wanted to try moussaka but couldn't see
>> the sense in layering the aubergine with the meat etc.  She just 
>> dumped it
>> all in together.  It was downhill from then on!
>> Graham
> 
> I think this is where everyone else backs away slowly!  ;-)

No! I don't think so. Graham has got the right idea. His wife didn't.

Dave

Ophelia wrote:
> Dave wrote:
>>> Heh, don't we all:))
>> Yes, but it was very humbling for our eldest g daughter to tell me my
>> venison stew was not up to standard  :-(
> 
> Pah!  I bet it was really!  She just needs more experience in the good 
> things:) 

No, it actually wasn't. The gravy was wrong and thin. I was hoping that 
they wouldn't notice  :-(

Children are always your best critics on food. :-)

Kids: I love them, but I can't eat a full one  :-)

Dave

How do I tell them that it was Bambi stew? That is my fatal question.
I have asked this before, so don't be quick to answer.

I won't be quick to tell them.

graham wrote:
> "Mr. Joseph Littleshoes Esq."  wrote in message 
> news:4AD8CD4F.1000905@isp.com...
> 
> 
>>I got an e mail from him once whining about the food in France and how he 
>>was all but starving! i googled a (iirc) Mc Donald's address on the Champs 
>>Elysees and sent it to him and he was very grateful:)
>>-- 
> 
> It would have been kinder to let him go hungry! {;-)
> Graham 
> 
> 

He thought Germany was the best, you can get beer at Mc Donald's in 
Germany:)

-- 

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

"Dave"  wrote in message 
news:J_GdnejSO4tznUTXnZ2dnUVZ8u6dnZ2d@bt.com...
> Sacha wrote:
>> On 2009-10-16 22:58:32 +0100, "graham"  said:
>>
>>>
>>> "Sacha"  wrote in message
>>> news:7js7hqF374fjdU3@mid.individual.net...
>>>> On 2009-10-16 18:52:20 +0100, "graham"  said:
>>>>
>>>>>
>>>>> "Sacha"  wrote in message
>>>>> news:7jrg22F36jrcsU2@mid.individual.net...
>>>>>> On 2009-10-16 14:50:50 +0100, "graham"  said:
>>>>>> <snip>
>>>>>>> A few weeks ago I took my grandchildren to a resto for dinner and 
>>>>>>> was
>>>>>>> surprised at the much larger than usual amount they ate and drank. 
>>>>>>> I
>>>>>>> mentioned this to their mother who informed me that they had visited
>>>>>>> grandma
>>>>>>> (my ex) for lunch and had hardly touched anything.  My ex is a lousy
>>>>>>> cook
>>>>>>> and my d-i-l wasn't a bit surprised at the kids' reaction to the 
>>>>>>> food
>>>>>>> she'd
>>>>>>> served up.
>>>>>>> Graham
>>>>>>
>>>>>> I think then they'd be justified in asking grandma if they could have
>>>>>> pizza as a special grandma treat.  ;-)
>>>>>> -- 
>>>>> Except that she's too tight-fisted to buy one! {;-)
>>>>> Graham
>>>>
>>>> Has to be more economical than food-in-the-bin!
>>>> -- 
>>>> Sacha
>>>>
>>> Except that I doubt much food goes in the bin!
>>> Shortly after we were married she wanted to try moussaka but couldn't 
>>> see
>>> the sense in layering the aubergine with the meat etc.  She just dumped 
>>> it
>>> all in together.  It was downhill from then on!
>>> Graham
>>
>> I think this is where everyone else backs away slowly!  ;-)
>
> No! I don't think so. Graham has got the right idea. His wife didn't.

Oh come on, Dave.. it can't have been ALL downhill... they had children you 
know <g>

But I am with, Sacha on this one:)

<backs away trying not to make eye contact>

"Dave"  wrote in message 
news:lsqdnV5cUu5EnkTXnZ2dnUVZ8j2dnZ2d@bt.com...
> Ophelia wrote:
>> Dave wrote:
>>>> Heh, don't we all:))
>>> Yes, but it was very humbling for our eldest g daughter to tell me my
>>> venison stew was not up to standard  :-(
>>
>> Pah!  I bet it was really!  She just needs more experience in the good 
>> things:)
>
> No, it actually wasn't. The gravy was wrong and thin. I was hoping that 
> they wouldn't notice  :-(
>
> Children are always your best critics on food. :-)
>
> Kids: I love them, but I can't eat a full one  :-)
>
> Dave
>
> How do I tell them that it was Bambi stew? That is my fatal question.
> I have asked this before, so don't be quick to answer.
>
> I won't be quick to tell them.

Why tell them anything?  Do you explain the exact piece of the animal 
another lump of meat came from.. and its function?

Sacha wrote:
> Not really.  Introducing things at the beginning will give them the
> idea that there are more interesting things to eat and they'll go
> through the pizza 'n chips phase and come out the other side.
> *Forcing* them can lead to eating disorders and an association of
> certain foods with discomfort, unhappiness etc.  A good deal of
> cajoling is a mistake too, IMO and I've been guilty of it.  Now I
> would put something on the table that I know the child likes and if
> it won't eat it after 20 minutes, lunch is over and that's it until
> supper time. Food is a weapon that works both ways, so it's better
> not to make an issue of it at all from the adult end.

You are right of course.  But then you are an 'actual' parent!

On 2009-10-16 11:39:11 +0100, congokid  said:

> In article , Sacha 
>  writes
>> On 2009-10-15 09:09:54 +0100, Judith in France 
>>  said:
> 
>>> every time I see a
>>> kidney in a butchers, I am reminded of my father, when he was having a
>>> kidney transplant, it's an image I can't get away from :-)
> 
>> I'm sure that's part of the problem - thinking of the function of the 
>> wretched things!
> 
> Having dissected kidneys from various animals as a zoology student I 
> somehow manage to keep my mind off function when eating most kinds of 
> offal. That's why I quite like liver and onions, steak and kidney, 
> chicken liver pate, etc. I'd not eat brains, however. Hens' feet in 
> black bean sauce - hmmm.
> 
> Just last weekend I had guests and served up braised ox cheek (an 
> excellent gastropub nearby does this dish). It was delicious, though I 
> was a bit worried beforehand how they'd take to it. They're very much 
> foodies, but on another occasion they turned their noses up at veal.

I think I'd be an instant vegetarian in your house.  ;-)
-- 
Sacha

On 2009-10-16 12:07:52 +0100, "Giusi"  said:

> 
> "Sacha"
> 
>   Gold leaf is the answer.  IF you must!  From
>> which you many deduce my feelings on the subject.
>> --
>> Sacha
>> 
> 
> Which I do and will be pleased for paid assignments.  (Have never done
> railings, however.)

That's a fantastic skill to have, Giusi.  I've watched someone applying 
gold leaf to a picture frame and I'd never acquire the ability.  I'm 
also fascinated that if you take a tiny piece and rub it in your 
fingers, it goes away to nothing.  I own some books of gold leaf which 
I acquired in the dim and distant past and they're American, I think - 
something to do with the carat.
-- 
Sacha

Judith in France wrote:
> On Oct 16, 5:10 pm, "Ophelia"  wrote:
>> Sacha wrote:
>>> On 2009-10-16 13:12:30 +0100, "Ophelia" 
>>> said:
>>
>>>> Sacha wrote:
>>>>> Not really. Introducing things at the beginning will give them the
>>>>> idea that there are more interesting things to eat and they'll go
>>>>> through the pizza 'n chips phase and come out the other side.
>>>>> *Forcing* them can lead to eating disorders and an association of
>>>>> certain foods with discomfort, unhappiness etc. A good deal of
>>>>> cajoling is a mistake too, IMO and I've been guilty of it. Now I
>>>>> would put something on the table that I know the child likes and
>>>>> if it won't eat it after 20 minutes, lunch is over and that's it
>>>>> until supper time. Food is a weapon that works both ways, so it's
>>>>> better not to make an issue of it at all from the adult end.
>>
>>>> You are right of course. But then you are an 'actual' parent!
>>
>>> I'm hoping my grandchildren will profit from my mistakes. ;-)
>>
>> Heh, don't we all:))
>
> Have you got yours home yet O?

Oh yes! :)))

On 2009-10-17 00:25:33 +0100, Dave  said:

> Sacha wrote:
>> On 2009-10-16 22:58:32 +0100, "graham"  said:
>> 
>>> 
>>> "Sacha"  wrote in message
>>> news:7js7hqF374fjdU3@mid.individual.net...
>>>> On 2009-10-16 18:52:20 +0100, "graham"  said:
>>>> 
>>>>> 
>>>>> "Sacha"  wrote in message
>>>>> news:7jrg22F36jrcsU2@mid.individual.net...
>>>>>> On 2009-10-16 14:50:50 +0100, "graham"  said:
>>>>>> <snip>
>>>>>>> A few weeks ago I took my grandchildren to a resto for dinner and was
>>>>>>> surprised at the much larger than usual amount they ate and drank.  I
>>>>>>> mentioned this to their mother who informed me that they had visited
>>>>>>> grandma
>>>>>>> (my ex) for lunch and had hardly touched anything.  My ex is a lousy
>>>>>>> cook
>>>>>>> and my d-i-l wasn't a bit surprised at the kids' reaction to the food
>>>>>>> she'd
>>>>>>> served up.
>>>>>>> Graham
>>>>>> 
>>>>>> I think then they'd be justified in asking grandma if they could have
>>>>>> pizza as a special grandma treat.  ;-)
>>>>>> --
>>>>> Except that she's too tight-fisted to buy one! {;-)
>>>>> Graham
>>>> 
>>>> Has to be more economical than food-in-the-bin!
>>>> --
>>>> Sacha
>>>> 
>>> Except that I doubt much food goes in the bin!
>>> Shortly after we were married she wanted to try moussaka but couldn't see
>>> the sense in layering the aubergine with the meat etc.  She just dumped it
>>> all in together.  It was downhill from then on!
>>> Graham
>> 
>> I think this is where everyone else backs away slowly!  ;-)
> 
> No! I don't think so. Graham has got the right idea. His wife didn't.
> 
> Dave

That's what I meant!
-- 
Sacha

Judith in France  wrote:
> I agree that after 20 minutes at the table and not eating the food, it
> gets taken away and I don't offer a substitute!  Supper time usually
> sees a child at table eager to eat.  I think we have all made the
> mistake of saying to our babies and toddlers "just one more
> spoonful".  On reflection, how daft, they know when they are full and
> stop eating.

I disagree, actually.  Of course, I could be wrong, as I have one really
thin child and one quite tubby one, both eating approx the same thing
each day, so maybe it's my fault.  But in my experience, children stop
eating when they are bored of eating.  Nothing to do with the amount
of food that has passed their lips so much as the distraction of other
things around the room (or in their head) at the time.

I took the boys out for what is becoming our traditional unhealthy
Saturday morning brunch at the local slightly-greasy spoon.  The 3
year old who ate exactly the same plate of omlette chips + beans the
week before decided he'd had enough half way through.  The skinny 5
year old carried on right to the end (with a bit of help of feeding 
him the last few forks full so we weren't there all day).  The 3 year
old was happy to keep eating if I fed him, but he was much more
interested in going outside to the farmer's market with his dad to
buy himself some black olives for later.

(Sorry, I seem to be going off on a little bit of a tangent ..!)

graham  wrote:
>> I think then they'd be justified in asking grandma if they could have 
>> pizza as a special grandma treat.  ;-)
> Except that she's too tight-fisted to buy one! {;-)

Frozen pizza from the local supermarket is really cheap, and there are
some really nice ones out there.  (Somerfield+Co-op are both doing the
Goodfella's La Bottega pizzas at half price, and the margherita is one
of my favourites)

My kids have a favourite thing atm of making their own pizza - takes
45 mins in the breadmaker, plus rising time, then they can shape their
own base, add their own tomato puree + veg, then I slice on some
mozarella.  Food /and/ entertainment, what more could you ask for!

On 2009-10-17 14:05:24 +0100,  said:

> Judith in France  wrote:
>> I agree that after 20 minutes at the table and not eating the food, it
>> gets taken away and I don't offer a substitute!  Supper time usually
>> sees a child at table eager to eat.  I think we have all made the
>> mistake of saying to our babies and toddlers "just one more
>> spoonful".  On reflection, how daft, they know when they are full and
>> stop eating.
> 
> I disagree, actually.  Of course, I could be wrong, as I have one really
> thin child and one quite tubby one, both eating approx the same thing
> each day, so maybe it's my fault.  But in my experience, children stop
> eating when they are bored of eating.  Nothing to do with the amount
> of food that has passed their lips so much as the distraction of other
> things around the room (or in their head) at the time.
> 
> I took the boys out for what is becoming our traditional unhealthy
> Saturday morning brunch at the local slightly-greasy spoon.  The 3
> year old who ate exactly the same plate of omlette chips + beans the
> week before decided he'd had enough half way through.  The skinny 5
> year old carried on right to the end (with a bit of help of feeding
> him the last few forks full so we weren't there all day).  The 3 year
> old was happy to keep eating if I fed him, but he was much more
> interested in going outside to the farmer's market with his dad to
> buy himself some black olives for later.
> 
> (Sorry, I seem to be going off on a little bit of a tangent ..!)

On another tangent.... Quite recently - sorry can't remember the source 
- a scientific research showed that people do get to the point where 
they've simply had enough of one flavour.  This is why children and 
adults can leave half a main course but still want a pudding.  
Distractions from eating are hopeless because their attention span is 
short anyway, so they want to go and do whatever-it-is and then come 
back to the table etc., so 'grazing' is a bad idea, IMO, even though 
some parents allow it.  Helping them to finish what they can eat, as 
you did and making them aware that once they get down from the table 
the meal is over, makes for better digestion and eating habits and much 
less frayed nerves for parents and other people in a restaurant!  I'm 
always amazed and horrified at parents who allow their children to hop 
up and down from the table during meals and also allow them to run 
around in restaurants because there's real danger to the child and to 
waiting staff carrying hot food, tea, gravy etc.  And yes, I know I 
sound like a disapproving granny.  ;-)
-- 
Sacha

Sacha  wrote:
> On another tangent.... Quite recently - sorry can't remember the source 
> - a scientific research showed that people do get to the point where 
> they've simply had enough of one flavour.  This is why children and 
> adults can leave half a main course but still want a pudding.  

Heheh. Yeah, the "You can't say you're full and still want pudding,
you're not full!" line.  I must admit, I do feed the kids a larger
portion size than I probably should.  But they're so unpredictable
about how much they'll eat!  One day they can eat a whole adult size
plate of pasta, then the next the'll pick a few bits and then say
they are full.  But since it's hard to track what they've eaten in
the day during the week, I suppose that's understandable.

> always amazed and horrified at parents who allow their children to hop 
> up and down from the table during meals and also allow them to run 
> around in restaurants because there's real danger to the child and to 
> waiting staff carrying hot food, tea, gravy etc.  And yes, I know I 
> sound like a disapproving granny.  ;-)

I've found taking a comic with crayons for the gap between them 
having a menu to play with and the food arriving solves a lot of
the potential heartache.

wrote in message 
news:7jttokF36viv2U3@mid.individual.net...
> Judith in France  wrote:
>> I agree that after 20 minutes at the table and not eating the food, it
>> gets taken away and I don't offer a substitute!  Supper time usually
>> sees a child at table eager to eat.  I think we have all made the
>> mistake of saying to our babies and toddlers "just one more
>> spoonful".  On reflection, how daft, they know when they are full and
>> stop eating.
>
> I disagree, actually.  Of course, I could be wrong, as I have one really
> thin child and one quite tubby one, both eating approx the same thing
> each day, so maybe it's my fault.  But in my experience, children stop
> eating when they are bored of eating.  Nothing to do with the amount
> of food that has passed their lips so much as the distraction of other
> things around the room (or in their head) at the time.
>
> I took the boys out for what is becoming our traditional unhealthy
> Saturday morning brunch at the local slightly-greasy spoon.  The 3
> year old who ate exactly the same plate of omlette chips + beans the
> week before decided he'd had enough half way through.  The skinny 5
> year old carried on right to the end (with a bit of help of feeding
> him the last few forks full so we weren't there all day).  The 3 year
> old was happy to keep eating if I fed him, but he was much more
> interested in going outside to the farmer's market with his dad to
> buy himself some black olives for later.
>
> (Sorry, I seem to be going off on a little bit of a tangent ..!)

Seems like a pretty good tengent to me:)
>

On 2009-10-17 15:28:05 +0100,  said:

> Sacha  wrote:
>> On another tangent.... Quite recently - sorry can't remember the source
>> - a scientific research showed that people do get to the point where
>> they've simply had enough of one flavour.  This is why children and
>> adults can leave half a main course but still want a pudding.
> 
> Heheh. Yeah, the "You can't say you're full and still want pudding,
> you're not full!" line.  I must admit, I do feed the kids a larger
> portion size than I probably should.  But they're so unpredictable
> about how much they'll eat!  One day they can eat a whole adult size
> plate of pasta, then the next the'll pick a few bits and then say
> they are full.  But since it's hard to track what they've eaten in
> the day during the week, I suppose that's understandable.

I really do think that - without distractions! - most children do 
regulate their own intake.  I noticed it with mine well into teenage, 
especially with my son.  He'd go from 'normal' eating to 'hollow legs' 
eating and then have a considerable growth spurt (he's now 6'2") so I 
realised hisbody was figuring it out for him.
> 
>> always amazed and horrified at parents who allow their children to hop
>> up and down from the table during meals and also allow them to run
>> around in restaurants because there's real danger to the child and to
>> waiting staff carrying hot food, tea, gravy etc.  And yes, I know I
>> sound like a disapproving granny.  ;-)
> 
> I've found taking a comic with crayons for the gap between them
> having a menu to play with and the food arriving solves a lot of
> the potential heartache.

Absolutely.  We used to go to one place where the table mats for 
children were colour-in pictures.
-- 
Sacha

Ophelia wrote:
> "Dave"  wrote in message 
> news:lsqdnV5cUu5EnkTXnZ2dnUVZ8j2dnZ2d@bt.com...
>> How do I tell them that it was Bambi stew? That is my fatal question.
>> I have asked this before, so don't be quick to answer.
>>
>> I won't be quick to tell them.
> 
> Why tell them anything?  Do you explain the exact piece of the animal 
> another lump of meat came from.. and its function? 

Agreed and noted. I'll keep by gob shut  :-)

Dave

Dave wrote:
> Ophelia wrote:
>> "Dave"  wrote in message
>> news:lsqdnV5cUu5EnkTXnZ2dnUVZ8j2dnZ2d@bt.com...
>>> How do I tell them that it was Bambi stew? That is my fatal
>>> question. I have asked this before, so don't be quick to answer.
>>>
>>> I won't be quick to tell them.
>>
>> Why tell them anything?  Do you explain the exact piece of the animal
>> another lump of meat came from.. and its function?
>
> Agreed and noted. I'll keep by gob shut  :-)

Heh, in another 20 years, when they speak about that wonderful stew Grandad
made, you can tell them what it was:)) But not now:))

Ophelia wrote:
> Dave wrote:
>> Ophelia wrote:
>>> "Dave"  wrote in message
>>> news:lsqdnV5cUu5EnkTXnZ2dnUVZ8j2dnZ2d@bt.com...
>>>> How do I tell them that it was Bambi stew? That is my fatal
>>>> question. I have asked this before, so don't be quick to answer.
>>>>
>>>> I won't be quick to tell them.
>>> Why tell them anything?  Do you explain the exact piece of the animal
>>> another lump of meat came from.. and its function?
>> Agreed and noted. I'll keep by gob shut  :-)
> 
> Heh, in another 20 years, when they speak about that wonderful stew Grandad
> made, you can tell them what it was:)) But not now:))

As long as the eldest doesn't hold that one poor stew against me  :-(

20 years, will I live that long? I'll be 83 then :-(   Though I might 
be, father and g father lived to their late eighties.

Dave

On 2009-10-18 22:41:54 +0100, Dave  said:

> Ophelia wrote:
>> Dave wrote:
>>> Ophelia wrote:
>>>> "Dave"  wrote in message
>>>> news:lsqdnV5cUu5EnkTXnZ2dnUVZ8j2dnZ2d@bt.com...
>>>>> How do I tell them that it was Bambi stew? That is my fatal
>>>>> question. I have asked this before, so don't be quick to answer.
>>>>> 
>>>>> I won't be quick to tell them.
>>>> Why tell them anything?  Do you explain the exact piece of the animal
>>>> another lump of meat came from.. and its function?
>>> Agreed and noted. I'll keep by gob shut  :-)
>> 
>> Heh, in another 20 years, when they speak about that wonderful stew Grandad
>> made, you can tell them what it was:)) But not now:))
> 
> As long as the eldest doesn't hold that one poor stew against me  :-(
> 
> 20 years, will I live that long? I'll be 83 then :-(   Though I might 
> be, father and g father lived to their late eighties.
> 
> Dave

83?  You'll be the same age as me then and my mother is 91.  Her father 
died at 97, her uncle at 95 and her mother was a mere stripling when 
she died at 87.  My father's lot all made it into their 80s.  70 is 
regarded as a second wind in our family.

-- 
Sacha

"Sacha"  ha scritto nel messaggio

> There are different techniques (AIUI), one uses a pounce and the other a 
> badger hair brush but don't take my word for it!

There are reasons for both and sometimes in the same piece of work.

"Sacha"  ha scritto nel messaggio

No one has to eat what they are served here, and
>> there is always enough so that no one goes hungry.

> It's not so much like and don't like, as allergy and can't abide.  In > 
> this country it's usual to have a first course, main course and pudding 
> and then, sometimes, a savoury or cheese.  If someone is served > 
> something they can't eat for any of those courses, it's so noticeable > 
> and embarrassing.

Allergies are different, I believe.  I do ask about them and abide with what 
I hear, but an Italian meal is so abundant that no one will ever suffer. 
Meals have always been apt to present you with something you don't like.  We 
have always been taught how to deal with that.  If you invite 12 people and 
even one of them is picky, but all have the couple of dislikes that are 
normal. you'd be hardpressed to come up with a menu.

I think that you make what you are good at and can afford, and you don't get 
huffy about what anyone doesn't eat.  It would never occur to me to serve 
really culturally strange things such as snails and organs.  OTH, I serve 
lamb quite often without ever knowing that two friends do not eat it at all.

In article , 
vicky@dinky.vm.bytemark.co.uk writes

>I disagree, actually.  Of course, I could be wrong, as I have one really
>thin child and one quite tubby one, both eating approx the same thing
>each day, so maybe it's my fault.  But in my experience, children stop
>eating when they are bored of eating.  Nothing to do with the amount
>of food that has passed their lips so much as the distraction of other
>things around the room (or in their head) at the time.

Another thing I've seen with my friends' kids is that they snack quite a 
lot between meals, and as a result don't have great appetites when we 
sit down together for lunch or dinner. It wasn't so much of a problem 
when they were small and their diet was controlled, but now they can 
help themselves from the fridge or cupboards, or spend their own money 
on biscuits, crisps, etc.

On one occasion during a half term visit this year, the dad noticed his 
daughter ate virtually nothing over the course of several days. 'Not 
hungry', she claimed. He discovered that she'd been bingeing on junk 
food and had stashed several packs of biscuits, bags of sweets, fizzy 
drinks and other stuff in her room.

She's naturally very slim and always has been, but I imagine that habits 
like that, unchecked, could lead to problems before long.
-- 
congokid
Eating out in London? Read my tips...
http://congokid.com

In article , 
vicky@dinky.vm.bytemark.co.uk writes

>My kids have a favourite thing atm of making their own pizza - takes
>45 mins in the breadmaker, plus rising time, then they can shape their
>own base, add their own tomato puree + veg, then I slice on some
>mozarella.

I've got my own quick version, which I may have posted here before. I 
suppose it's a cross between a pizza and panini. I cut a ciabatta 
lengthways and then across into four wide slices. Two slices would do 
one adult, or one for a kid.

Toast the bread very lightly on both sides under a grill, then thinly 
spread the cut sides with sun dried tomato paste - right to the edges to 
prevent these burning too much later. In the past I've drizzled olive 
oil on the bread, or spread anchovy fillets.

On this I sprinkle freshly chopped (or torn) basil leaves, followed by 
slices of mozzarella cheese. I toast the cheese until it starts to melt, 
then I lay a few slices of pepperoni sausage on top, alongside sliced 
olives stuffed with anchovies (if I've used anchovy fillets earlier, I'd 
use plain olives here).

Grill again until the pepperoni slices are bubbling and the cheese is 
beginning to colour.
-- 
congokid
Eating out in London? Read my tips...
http://congokid.com

On 2009-10-19 09:34:35 +0100, "Giusi"  said:

> 
> "Sacha"  ha scritto nel messaggio
> 
> No one has to eat what they are served here, and
>>> there is always enough so that no one goes hungry.
> 
>> It's not so much like and don't like, as allergy and can't abide.  In >
>> this country it's usual to have a first course, main course and pudding
>> and then, sometimes, a savoury or cheese.  If someone is served >
>> something they can't eat for any of those courses, it's so noticeable >
>> and embarrassing.
> 
> Allergies are different, I believe.  I do ask about them and abide with what
> I hear, but an Italian meal is so abundant that no one will ever suffer.
> Meals have always been apt to present you with something you don't like.  We
> have always been taught how to deal with that.  If you invite 12 people and
> even one of them is picky, but all have the couple of dislikes that are
> normal. you'd be hardpressed to come up with a menu.
> 
> I think that you make what you are good at and can afford, and you don't get
> huffy about what anyone doesn't eat.  It would never occur to me to serve
> really culturally strange things such as snails and organs.  OTH, I serve
> lamb quite often without ever knowing that two friends do not eat it at all.

With our family I have to allow for many and varied dislikes, including 
a dil who is now vegetarian.  Since having her last child she just 
can't abide meat or poultry and she's allergic to shellfish and smoked 
fish.  One child doesn't like lamb, parsnips, parsley or sprouts, or 
any fish other than lobster and smoked salmon - of course!  Another 
doesn't like mushrooms or tomatoes (other than tomatoes in e.g. spag. 
bol) One eats absolutely no veg. of any kind, other than potatoes.  One 
eats peas, broccoli and spinach and any meat that's going.  One eats 
everything and is addicted to tiramisu which he gets about once a year, 
while another has to force herself to eat green veg. and much prefers 
orange veg.   My husband doesn't like rice at all or pasta very 
much........one of the family makes lasagne using cheddar cheese which 
would crucify you and actually it's tasty but it's not 
lasagne-as-it-was-wrote.   So, on the whole, I cook anything but lamb 
if we're all together and make a mix of veg. that I hope will satisfy 
everyone.
-- 
Sacha

congokid  wrote:
> Another thing I've seen with my friends' kids is that they snack quite a 
> lot between meals, and as a result don't have great appetites when we 
> sit down together for lunch or dinner. It wasn't so much of a problem 
> when they were small and their diet was controlled, but now they can 
> help themselves from the fridge or cupboards, or spend their own money 
> on biscuits, crisps, etc.

Ah, fortunately mine are still only 3+5 so they don't get to buy their
own, and when they 'steal' food at home, they mostly go for the fruit
bowl (either because it's most accessible, or just because that is what
they fancy - to be fair, my 3 year old has on several occasions also
cleared out the butter dish, so I can't claim they're /entirely/ healthy
eaters!)

> On one occasion during a half term visit this year, the dad noticed his 
> daughter ate virtually nothing over the course of several days. 'Not 
> hungry', she claimed. He discovered that she'd been bingeing on junk 
> food and had stashed several packs of biscuits, bags of sweets, fizzy 
> drinks and other stuff in her room.

Heh.  My god daughter did that when she came to visit a few years ago.
Actually, to be fair, we found chocolate wrappers in her bed when she
left but she did also eat full meals, too!

> She's naturally very slim and always has been, but I imagine that habits 
> like that, unchecked, could lead to problems before long.

I would expect she'll grow out of it.  I used to spend most of the day
at uni drinking diet coke and eating crisps, then drinking beer at
night.  No idea where I got any kind of nutrients at all.  Hmm, must
have been the beer.  :-)

"Sacha"  ha scritto nel messaggio
Wiith our family I have to allow for many and varied dislikes, including > a 
dil who is now vegetarian.  Since having her last child she just > can't 
abide meat or poultry and she's allergic to shellfish and smoked
> fish.  One child doesn't like lamb, parsnips, parsley or sprouts, or > any 
> fish other than lobster and smoked salmon - of course!  Another > doesn't 
> like mushrooms or tomatoes (other than tomatoes in e.g. spag. bol) One 
> eats absolutely no veg. of any kind, other than potatoes.  One > eats 
> peas, broccoli and spinach and any meat that's going.  One eats > 
> everything and is addicted to tiramisu which he gets about once a year, 
> while another has to force herself to eat green veg. and much prefers > 
> orange veg.   My husband doesn't like rice at all or pasta very > 
> much........one of the family makes lasagne using cheddar cheese which 
> would crucify you and actually it's tasty but it's not 
> lasagne-as-it-was-wrote.   So, on the whole, I cook anything but lamb > if 
> we're all together and make a mix of veg. that I hope will satisfy > 
> everyone.

I think I would have to provide a vegetable buffet and let people eat what 
they chose.  I have a Bhuddist friend who insists I dont need to cook 
something special, but I always make more substantial vegetable dishes when 
he comes and usually grill him one of the cheeses made for that.

It's how I found or came up with some terrific dishes: celery hearts baked 
in Gorgonzola sauce?  If it hadn't been for him, I would never have looked 
hard enough to fiond that one and it is great.

On 2009-10-19 11:52:04 +0100, "Giusi"  said:

> 
> "Sacha"  ha scritto nel messaggio
> Wiith our family I have to allow for many and varied dislikes, including > a
> dil who is now vegetarian.  Since having her last child she just > can't
> abide meat or poultry and she's allergic to shellfish and smoked
>> fish.  One child doesn't like lamb, parsnips, parsley or sprouts, or > any
>> fish other than lobster and smoked salmon - of course!  Another > doesn't
>> like mushrooms or tomatoes (other than tomatoes in e.g. spag. bol) One
>> eats absolutely no veg. of any kind, other than potatoes.  One > eats
>> peas, broccoli and spinach and any meat that's going.  One eats >
>> everything and is addicted to tiramisu which he gets about once a year,
>> while another has to force herself to eat green veg. and much prefers >
>> orange veg.   My husband doesn't like rice at all or pasta very >
>> much........one of the family makes lasagne using cheddar cheese which
>> would crucify you and actually it's tasty but it's not
>> lasagne-as-it-was-wrote.   So, on the whole, I cook anything but lamb > if
>> we're all together and make a mix of veg. that I hope will satisfy >
>> everyone.
> 
> I think I would have to provide a vegetable buffet and let people eat what
> they chose.  I have a Bhuddist friend who insists I dont need to cook
> something special, but I always make more substantial vegetable dishes when
> he comes and usually grill him one of the cheeses made for that.
> 
> It's how I found or came up with some terrific dishes: celery hearts baked
> in Gorgonzola sauce?  If it hadn't been for him, I would never have looked
> hard enough to fiond that one and it is great.

Oooh, that sounds fantastic.  Gimme!   Could I use Stilton do you 
think, or perhaps it isn't creamy enough.  But it sounds really 
delicious. Incredibly simple but one of my favourite pasta sauces is 
the 3 cheese one, Cambozola (or Gorgonzola) and Mascarpone in equal 
quantities, melted together and poured over the pasta, with grated 
Parmigiano on top.  I sometimes add a few sage leaves to the melting 
cheese.  My children used to go mad for that one.
-- 
Sacha

"Sacha"  ha scritto nel messaggio
 "Giusi"  said:

>> It's how I found or came up with some terrific dishes: celery hearts 
>> baked>> in Gorgonzola sauce?  If it hadn't been for him, I would never 
>> have looked
>> hard enough to fiond that one and it is great.
>
> Oooh, that sounds fantastic.  Gimme!   Could I use Stilton do you > think, 
> or perhaps it isn't creamy enough.  But it sounds really > delicious. 
> Incredibly simple but one of my favourite pasta sauces is > the 3 cheese 
> one, Cambozola (or Gorgonzola) and Mascarpone in equal quantities, melted 
> together and poured over the pasta, >with grated > Parmigiano on top.  I 
> sometimes add a >few sage leaves to the melting > cheese.  My children 
>  >used to go mad for that one.

I personally would faint with pleasure should you use Stilton instead.  I 
lurve Stilton, but it is hardly ever available anywhere but the UK. 
Gorgonzola is northern, anyway, so why not a bit farther north?

I think you should make it every other day until your husband decides pasta 
would be preferable!

On 2009-10-19 13:34:57 +0100, "Giusi"  said:

> 
> "Sacha"  ha scritto nel messaggio
>  "Giusi"  said:
> 
>>> It's how I found or came up with some terrific dishes: celery hearts
>>> baked>> in Gorgonzola sauce?  If it hadn't been for him, I would never
>>> have looked
>>> hard enough to fiond that one and it is great.
>> 
>> Oooh, that sounds fantastic.  Gimme!   Could I use Stilton do you > think,
>> or perhaps it isn't creamy enough.  But it sounds really > delicious.
>> Incredibly simple but one of my favourite pasta sauces is > the 3 cheese
>> one, Cambozola (or Gorgonzola) and Mascarpone in equal quantities, melted
>> together and poured over the pasta, >with grated > Parmigiano on top.  I
>> sometimes add a >few sage leaves to the melting > cheese.  My children
>>> used to go mad for that one.
> 
> I personally would faint with pleasure should you use Stilton instead.  I
> lurve Stilton, but it is hardly ever available anywhere but the UK.
> Gorgonzola is northern, anyway, so why not a bit farther north?
> 
> I think you should make it every other day until your husband decides pasta
> would be preferable!

We had pasta for lunch - the martyrdom was palpable.  ;-)  Ok, so back 
to the celery hearts.  What did you do to prepare them - blanch them or 
just cook them from scratch?  Melted Gorgonzola and ?? or a basic 
cheese sauce but using Gorgonzola?  At least if we ever come to Umbria 
I'll know to bring you a large Stilton!

-- 
Sacha

"Sacha"  ha scritto nel messaggio > We had pasta for lunch - the martyrdom 
was palpable.  ;-)  Ok, so back
> to the celery hearts.  What did you do to prepare them - blanch them or > 
> just cook them from scratch?  Melted Gorgonzola and ?? or a basic > cheese 
> sauce but using Gorgonzola?  At least if we ever come to Umbria I'll know 
> to bring you a large Stilton!

Celery hearts with blue cheese

4 celery hearts ytimmed and halved lengthwise
2 tablespoons butter
4 ounces vegetable broth
4 ounces medium dry sherry (marsala here)
4 ounces crumbled or finely diced blue cheese
4 tablespoons of chopped walnuts

Parboil the celery in boiling salted water for four minutes.

In a large frying pan, melt the butter over medium-low heat and add the 
celery.  Sautè for several minutes, turning to coat with butter, then add 
the broth, cover and simmer for 5 minutes, turning once so that the celery 
is tender crisp.

Add the sherry to the pan, swirl  it around and turn the celery a few times, 
until the liquid is reduced by half.  Remove the celery and keep warm in a 
low oven.

Add the blue cheese to the pan and stir over low heat until the cheese is 
melted and the sauce is reduced almost to a syrupy consistence.  Spoon it 
over the celery and scatter with the nuts.

Or, if you are working too hard, just parboil the celery, bung it into a 
shallow oven dish with the butter, the broth, the wine and the cheese and 
cook it, covered with foil, until it is nearly done.  Turn the celery around 
to soak up sauce, remove the foil and cook until done so some liquid will 
evaporate.  Scatter the nuts and serve.  (I promise, I did do it the right 
way once.)

Sacha  wrote:
> We had pasta for lunch - the martyrdom was palpable.  ;-)  Ok, so back 
> to the celery hearts.  What did you do to prepare them - blanch them or 
> just cook them from scratch?  Melted Gorgonzola and ?? or a basic 
> cheese sauce but using Gorgonzola?  At least if we ever come to Umbria 
> I'll know to bring you a large Stilton!

Ooh, I misread until now, thought it was artichoke hearts!
Not a big fan of celery, but it sounds good with artichoke!  ;-)

ha scritto nel messaggio
> Sacha  wrote:

 Ok, so back
>> to the celery hearts.
>
> Ooh, I misread until now, thought it was artichoke hearts!> Not a big fan 
> of celery, but it sounds good with artichoke!  ;-)

There are not many huge celery fans, hence the recipe efforts to make them 
into something toothsome.
I would be somewhat intimidated by how much time it would take to make 
artichokes into hearts for 8 people.

"Dave"  wrote in message 
news:m_SdncdTGdE4FkbXnZ2dnUVZ8vVi4p2d@bt.com...
> 20 years, will I live that long? I'll be 83 then :-(   Though I might be, 
> father and g father lived to their late eighties.

Good genes then:)  It is very likely you will follow suit:)

"Sacha"  wrote in message 
news:7k2pjsF3850c8U1@mid.individual.net...
> On 2009-10-19 09:34:35 +0100, "Giusi"  said:
>
>>
>> "Sacha"  ha scritto nel messaggio
>>
>> No one has to eat what they are served here, and
>>>> there is always enough so that no one goes hungry.
>>
>>> It's not so much like and don't like, as allergy and can't abide.  In >
>>> this country it's usual to have a first course, main course and pudding
>>> and then, sometimes, a savoury or cheese.  If someone is served >
>>> something they can't eat for any of those courses, it's so noticeable >
>>> and embarrassing.
>>
>> Allergies are different, I believe.  I do ask about them and abide with 
>> what
>> I hear, but an Italian meal is so abundant that no one will ever suffer.
>> Meals have always been apt to present you with something you don't like. 
>> We
>> have always been taught how to deal with that.  If you invite 12 people 
>> and
>> even one of them is picky, but all have the couple of dislikes that are
>> normal. you'd be hardpressed to come up with a menu.
>>
>> I think that you make what you are good at and can afford, and you don't 
>> get
>> huffy about what anyone doesn't eat.  It would never occur to me to serve
>> really culturally strange things such as snails and organs.  OTH, I serve
>> lamb quite often without ever knowing that two friends do not eat it at 
>> all.
>
> With our family I have to allow for many and varied dislikes, including a 
> dil who is now vegetarian.  Since having her last child she just can't 
> abide meat or poultry and she's allergic to shellfish and smoked fish. 
> One child doesn't like lamb, parsnips, parsley or sprouts, or any fish 
> other than lobster and smoked salmon - of course!  Another doesn't like 
> mushrooms or tomatoes (other than tomatoes in e.g. spag. bol) One eats 
> absolutely no veg. of any kind, other than potatoes.  One eats peas, 
> broccoli and spinach and any meat that's going.  One eats everything and 
> is addicted to tiramisu which he gets about once a year, while another has 
> to force herself to eat green veg. and much prefers orange veg.   My 
> husband doesn't like rice at all or pasta very much........one of the 
> family makes lasagne using cheddar cheese which would crucify you and 
> actually it's tasty but it's not lasagne-as-it-was-wrote.   So, on the 
> whole, I cook anything but lamb if we're all together and make a mix of 
> veg. that I hope will satisfy everyone.

 So, what will be your menu, if you are feeding them all at the same meal?

Giusi wrote:
> "Dave"  ha scritto nel messaggio
> 
>> If you don't like what is served in a dinner party, then it is your duty 
>> to say that you don't like and can't eat it. Simple? I think so.
>>
>> It might offend the person that has cooked for you, but >they should have 
>> at least consulted you about the menu.
> 
> I disagree, Dave.  I only ask about allergies and sensitivities.  I never 
> used to ask even that!  No one has to eat what they are served here, and 
> there is always enough so that no one goes hungry.

Sorry for the delay in answering your post, but I had to do a lot of
thinking about what you wrote and it makes a lot of sense. I am pleased
top say.

> I never ever ask what people like or hate, because I won't make a poor meal 
> because someone doesn't like tomato.  That ìs like mums with their children, 
> and I am not their mum and they are not children.  If everyone else is 
> eating the squash ravioli and you are not, I don't care.  You'll catch up on 
> the next course.

How many courses do you serve then?

Dave

On 2009-10-19 14:47:20 +0100, "Giusi"  said:

> 
> "Sacha"  ha scritto nel messaggio > We had pasta for lunch - the martyrdom
> was palpable.  ;-)  Ok, so back
>> to the celery hearts.  What did you do to prepare them - blanch them or >
>> just cook them from scratch?  Melted Gorgonzola and ?? or a basic > cheese
>> sauce but using Gorgonzola?  At least if we ever come to Umbria I'll know
>> to bring you a large Stilton!
> 
> Celery hearts with blue cheese
> 
> <snip>

Very many thanks.  That has *got* to be a winner in this house - it 
contains everything my husband likes!
> -- 
Sacha

On 2009-10-19 18:35:53 +0100, "Ophelia"  said:

> 
> "Sacha"  wrote in message
> news:7k2pjsF3850c8U1@mid.individual.net...
>> On 2009-10-19 09:34:35 +0100, "Giusi"  said:
>> 
>>> 
>>> "Sacha"  ha scritto nel messaggio
>>> 
>>> No one has to eat what they are served here, and
>>>>> there is always enough so that no one goes hungry.
>>> 
>>>> It's not so much like and don't like, as allergy and can't abide.  In >
>>>> this country it's usual to have a first course, main course and pudding
>>>> and then, sometimes, a savoury or cheese.  If someone is served >
>>>> something they can't eat for any of those courses, it's so noticeable >
>>>> and embarrassing.
>>> 
>>> Allergies are different, I believe.  I do ask about them and abide with
>>> what
>>> I hear, but an Italian meal is so abundant that no one will ever suffer.
>>> Meals have always been apt to present you with something you don't like.
>>> We
>>> have always been taught how to deal with that.  If you invite 12 people
>>> and
>>> even one of them is picky, but all have the couple of dislikes that are
>>> normal. you'd be hardpressed to come up with a menu.
>>> 
>>> I think that you make what you are good at and can afford, and you don't
>>> get
>>> huffy about what anyone doesn't eat.  It would never occur to me to serve
>>> really culturally strange things such as snails and organs.  OTH, I serve
>>> lamb quite often without ever knowing that two friends do not eat it at
>>> all.
>> 
>> With our family I have to allow for many and varied dislikes, including a
>> dil who is now vegetarian.  Since having her last child she just can't
>> abide meat or poultry and she's allergic to shellfish and smoked fish.
>> One child doesn't like lamb, parsnips, parsley or sprouts, or any fish
>> other than lobster and smoked salmon - of course!  Another doesn't like
>> mushrooms or tomatoes (other than tomatoes in e.g. spag. bol) One eats
>> absolutely no veg. of any kind, other than potatoes.  One eats peas,
>> broccoli and spinach and any meat that's going.  One eats everything and
>> is addicted to tiramisu which he gets about once a year, while another has
>> to force herself to eat green veg. and much prefers orange veg.   My
>> husband doesn't like rice at all or pasta very much........one of the
>> family makes lasagne using cheddar cheese which would crucify you and
>> actually it's tasty but it's not lasagne-as-it-was-wrote.   So, on the
>> whole, I cook anything but lamb if we're all together and make a mix of
>> veg. that I hope will satisfy everyone.
> 
>  So, what will be your menu, if you are feeding them all at the same meal?

Menu?  Me?  You over-estimate me!  I'd cook something veggie for my 
dil, then do roast beef with a big selection of veg for everyone else. 
Luckily, they all agree on roast and mashed potatoes. The thing I am 
truly blessed with here is an Aga and an electric fan oven in our 
kitchen and another electric roaster/baker cooker in the tea room, 
along with the tea room dishwasher, too.  It makes really huge meals 
for vast numbers so much easier to bear before and after the event and 
is a real boon at Christmas.  I have a Belling hot cupboard, too and 
again, that is a tremendous help when it comes to big cooking.
-- 
Sacha

"Dave"

> How many courses do you serve then?

Antipasto, first, second, contorno (side dishes) sweet.

In article ,
   Giusi  wrote:

> "Sacha"  ha scritto nel messaggio
> Wiith our family I have to allow for many and varied dislikes, including > a 
> dil who is now vegetarian.  Since having her last child she just > can't 
> abide meat or poultry and she's allergic to shellfish and smoked
> > fish.  One child doesn't like lamb, parsnips, parsley or sprouts, or > any 
> > fish other than lobster and smoked salmon - of course!  Another > doesn't 
> > like mushrooms or tomatoes (other than tomatoes in e.g. spag. bol) One 
> > eats absolutely no veg. of any kind, other than potatoes.  One > eats 
> > peas, broccoli and spinach and any meat that's going.  One eats > 
> > everything and is addicted to tiramisu which he gets about once a year, 
> > while another has to force herself to eat green veg. and much prefers > 
> > orange veg.   My husband doesn't like rice at all or pasta very > 
> > much........one of the family makes lasagne using cheddar cheese which 
> > would crucify you and actually it's tasty but it's not 
> > lasagne-as-it-was-wrote.   So, on the whole, I cook anything but lamb > if 
> > we're all together and make a mix of veg. that I hope will satisfy > 
> > everyone.

> I think I would have to provide a vegetable buffet and let people eat what 
> they chose.  I have a Bhuddist friend who insists I dont need to cook 
> something special, but I always make more substantial vegetable dishes when 
> he comes and usually grill him one of the cheeses made for that.

> It's how I found or came up with some terrific dishes: celery hearts baked 
> in Gorgonzola sauce?  If it hadn't been for him, I would never have looked 
> hard enough to fiond that one and it is great.

Guisi, the celery hearts recipe sounded great but when I tried to file it
it vanished into the wide hearafter. Could you post it again please? I'd be
very grateful.

Jane

-- 

Jane Gillett   :   j.gillett@higherstert.co.uk   :   Totnes, Devon.

> Guisi, the celery hearts recipe sounded great but when I tried to file it
> it vanished into the wide hearafter. Could you post it again please? I'd be
> very grateful.
> 
> Jane


I have it, even though I hate celery, it sounds nice enough to try. :-)


Celery hearts with blue cheese

4 celery hearts ytimmed and halved lengthwise
2 tablespoons butter
4 ounces vegetable broth
4 ounces medium dry sherry (marsala here)
4 ounces crumbled or finely diced blue cheese
4 tablespoons of chopped walnuts

Parboil the celery in boiling salted water for four minutes.

In a large frying pan, melt the butter over medium-low heat and add the 
celery.  Sautè for several minutes, turning to coat with butter, then add 
the broth, cover and simmer for 5 minutes, turning once so that the celery 
is tender crisp.

Add the sherry to the pan, swirl  it around and turn the celery a few
times, 
until the liquid is reduced by half.  Remove the celery and keep warm in a 
low oven.

Add the blue cheese to the pan and stir over low heat until the cheese is 
melted and the sauce is reduced almost to a syrupy consistence.  Spoon it 
over the celery and scatter with the nuts.

Or, if you are working too hard, just parboil the celery, bung it into a 
shallow oven dish with the butter, the broth, the wine and the cheese and 
cook it, covered with foil, until it is nearly done.  Turn the celery
around 
to soak up sauce, remove the foil and cook until done so some liquid will 
evaporate.  Scatter the nuts and serve.  (I promise, I did do it the right 
way once.) 




-- 
Tim C.

"Tim C."  ha scritto nel messaggio

>> Guisi, the celery hearts recipe sounded great but when I tried to file 
>> it>> it vanished into the wide hearafter. Could you post it again please? 
>> I'd be>> very grateful.

> I have it, even though I hate celery, it sounds nice >enough to try. :-)

You are very efficient!  I like celery, but most people don't have an 
opinion.

On Tue, 20 Oct 2009 12:54:15 +0200, Giusi wrote in post :
<news:7k5jbcF37vkpdU1@mid.individual.net> :

> "Tim C."  ha scritto nel messaggio
> 
>>> Guisi, the celery hearts recipe sounded great but when I tried to file 
>>> it>> it vanished into the wide hearafter. Could you post it again please? 
>>> I'd be>> very grateful.
> 
>> I have it, even though I hate celery, it sounds nice >enough to try. :-)
> 
> You are very efficient!  I like celery, but most people don't have an 
> opinion.

It's the sort of think my kids (and SWMBO) would like, and it looks easy
enough to try. I want to like celery, but I'm having a hard time. :-(

-- 
Tim C.

"Sacha"  wrote in message 
news:7k45ogF37ebqdU1@mid.individual.net...
> On 2009-10-19 18:35:53 +0100, "Ophelia"  said:
>>  So, what will be your menu, if you are feeding them all at the same 
>> meal?
>
> Menu?  Me?  You over-estimate me!

LOL sorry:)  You have warned me enough times:))

 I'd cook something veggie for my
> dil, then do roast beef with a big selection of veg for everyone else. 
> Luckily, they all agree on roast and mashed potatoes. The thing I am truly 
> blessed with here is an Aga and an electric fan oven in our kitchen and 
> another electric roaster/baker cooker in the tea room, along with the tea 
> room dishwasher, too.  It makes really huge meals for vast numbers so much 
> easier to bear before and after the event and is a real boon at Christmas. 
> I have a Belling hot cupboard, too and again, that is a tremendous help 
> when it comes to big cooking.

Sounds ok to me:))

"Tim C."  wrote in message 
news:j33jukf4q31g.14uitnuglnhc$.dlg@40tude.net...
>
>
> It's the sort of think my kids (and SWMBO) would like, and it looks easy
> enough to try. I want to like celery, but I'm having a hard time. :-(

We can't manage to like it either:(

Giusi wrote:
> "Dave"
> 
>> How many courses do you serve then?
> 
> Antipasto, first, second, contorno (side dishes) sweet. 

Thanks

Dave

In article <j33jukf4q31g.14uitnuglnhc$.dlg@40tude.net>, Tim C. 
 writes

>. I want to like celery, but I'm having a hard time. :-(

It goes well with a Bloody Mary, and I like it cut into sticks and 
served with dips such as taramasalata, houmous, or those cheesy ones in 
a pack.
-- 
congokid
Eating out in London? Read my tips...
http://congokid.com

Following up to vicky@dinky.vm.bytemark.co.uk 

> (Sorry, I seem to be going off on a little bit of a tangent ..!)

we do! :-)
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
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