Party Time coming for 700 !!
OFF TOPIC discussions
Congrats on 700.... We're not even a year old yet!!!
Forum Activity for @jim-fawcett
OFF TOPIC discussions
Congrats on 700.... We're not even a year old yet!!!
Party Time coming for 700 !!
OFF TOPIC discussions
way to go.. I like party time... I brought some no bake cookies, peanut butter cookies and some Mountain Dew.. don't worry John got this one covered...
Party Time coming for 700 !!
OFF TOPIC discussions
Strumelia said:
I would LOVE to be able to dance like those teenage clog dancers in that videoI didn't bring any party food, so I guess I'll just bring Leah (my first cousin, once removed); there won't be a better time to run one of the video ads for her business, Grumpy's Bail Bonds. She was Miss Tennessee, some years ago, and her talent in the Miss America pageant was clogging. I'd guess she's around 42, now -- but she's still right limber. I couldn't do this when I was 22. (And I do love that Middle Tennessee accent.) http://www.youtube.com/watch?v=j_ZfAI8L9RQ&feature=player_embedded If any of you have read the Stephanie Plum detective series, they are kind of alike: two young women in the same unusual line of work, but with substantial ethnic and regional differences. Oh, and Leah is a real person. Stephanie is a figment of the imagination of Janet Evanovich.
Party Time coming for 700 !!
OFF TOPIC discussions
I would LOVE to be able to dance like those teenage clog dancers in that video- they are so great !I've been going to a contra dance here in town once a month, sort of like square dancing. But hey those teens are just fabulous.
Party Time coming for 700 !!
OFF TOPIC discussions
Woo-HOOOOO !!!! SEVEN HUNDRED MEMBERS!!!! .....Who'd of ever thunk it??????
...And congratulations to Kontrapunkt- our 700th member!!!
Party Time coming for 700 !!
OFF TOPIC discussions
John Henry, Bring your cheese please. Don't bring processed cheese slices. It isn't the type of cheese that the was the problem with my experience with stinky cheese. But rather it is a story of a cheese that had gone bad, really bad.On a car trip my dad had somehow gotten hold of a wax covered chunk of colby longhorn cheese. A cheese I normally love, but after sitting in the hot car unrefrigerated, it was RIPE. For some reason he thought that it would keep unopened. It just didn't. Both it and the family were turning green by the time we got to Yellowstone when he finally tossed it out. There was a bear near by and it was approaching the car, so he slowed down, cracked open the window and tossed it like a football. DUMB, but sort of a typical tourist type of stunt. The bear came over to the cheese, sniffed, turned up it's nose and waddled away. Who'd have though that food would be a bear deterrent. Or maybe this was just an extra smart bear.It took me awhile before I could eat colby cheese again. Actually quite awhile.
Party Time coming for 700 !!
OFF TOPIC discussions
I could just bring some processed cheese slices, I don't want to cause any more trouble: I had enough bother about the mountain dew that time before.................JohnH Strumelia said:
My great grandfather who was German used to LOVE his Limburger cheese. But my great grandmother used to make him go down to the basement to eat it. Poor Gros papa!- sitting down there amongst the crocks of pickles and saurkraut, eating his stinky cheese all alone!
Party Time coming for 700 !!
OFF TOPIC discussions
My great grandfather who was German used to LOVE his Limburger cheese. But my great grandmother used to make him go down to the basement to eat it. Poor Gros papa!- sitting down there amongst the crocks of pickles and saurkraut, eating his stinky cheese all alone!
Party Time coming for 700 !!
OFF TOPIC discussions
I hope Kendra doesn't mind if I borrow her clothes pin for my nose if you all are going to be doing a lot of sticky cheese. I've got a story about sticky cheese that to this day when I think about it, I want to open the windows.
Party Time coming for 700 !!
OFF TOPIC discussions
Gonna get crowded in the Stinky Cheese Room. I love Stinking Bishop. First had it in a little shop in Teweksbury in 1989. With a glass of Stinking Bishop Perry, of course!
Party Time coming for 700 !!
OFF TOPIC discussions
Strumelia! You may have to share it with 'Wallace and Gromit' !!! JohnH Strumelia said:
I'll be going into the stinky cheese room as well! mmmm.....
Party Time coming for 700 !!
OFF TOPIC discussions
I'll be going into the stinky cheese room as well! mmmm.....
Party Time coming for 700 !!
OFF TOPIC discussions
If y'all want to have a stinky cheese competition, I'll be happy to be the judge. I just hope you won't mind if I accompany the cheese with a nice dessert wine and some fresh fruit. Yummo!D.T. Paul Rappell said:
Not to get competitive with stinky cheese, but I could bring some Oka cheese, made by the monks at Oka near Montreal, which just might empty the room! On second thought, maybe we can put it in its own room.
Paul
John Henry said:I will bring a whole 'Stinking Bishop' cheese from Gloucestershire.
JohnH
Party Time coming for 700 !!
OFF TOPIC discussions
Not to get competitive with stinky cheese, but I could bring some Oka cheese, made by the monks at Oka near Montreal, which just might empty the room! On second thought, maybe we can put it in its own room.Paul John Henry said:
I will bring a whole 'Stinking Bishop' cheese from Gloucestershire.
JohnH
Party Time coming for 700 !!
OFF TOPIC discussions
Decision time! 700 members, and party time. I will bring a whole 'Stinking Bishop' cheese from Gloucestershire, a firkin of 'Festivity Ale' from Bath Breweries, Somerset, a large jar of my brothers pickled shallots fom Lyme Regis,Dorset, and just hope that Stumelia comes up trumps with some of her fabulous bread. 700...............! who'd have thought it. Thank you Lisa.JohnH
Party Time coming for 700 !!
OFF TOPIC discussions
Sorry about the mistake on smoking vs grilling for the chipolte. I had someone take the ripe jalepeno and slow grill them over a smoky fire and they called them chipolte afterwards.And I wouldn't call a wax bean a butter bean as to me a butter bean is a lima bean not like the yellowish string bean that I've always called wax beans. I wonder if this is a regional difference.Butter beans to me are the large, flat lima beans that are white in color rather than the smaller green variety of lima that we call baby limas.Interesting how names even in the same country can be different. Ken Hulme said:
Ok John. You've gotten the start of an American culinary vocabulary now that we've cleared up Garbanzos for you. You also know that Anchos are dried Poblano peppers, both of which have more flavor but almost no more heat than an ordinary bell pepper. And a Chipotle is a ripe and smoked (not grilled as someone said) Jalapeo pepper. Oh yes - and Wax beans are like green beans but more subtle flavor, and they are sometimes called string beans or butter beans.
Pepper have confusing names because they change name often, when dried - like Poblano/Ancho and jalapeo/chipotle. Poblanos/Anchos are very mild - often hardly warmer than a green or red bell pepper. Another mild dried pepper is the Chile Negro and Chile Mulatto. Soaking a dried pepper for 20 minutes in warm water brings them back to life. Chipotles are definately spicy. You quite often find them canned "en adobo sauce" which is a decidedly spicy tomato sauce.
Here's one you may or may not know - the salad green you call Rocket we call Arugula! Took me forever to figure out what Jamie Oliver was nattering on about!
The UK and the US - two countries divided by a common language!
Party Time coming for 700 !!
OFF TOPIC discussions
Hey Ken! just picked up your message, Had a houseful for the holiday weekend, been busy, even done most of the cooking, we are pushing eighty, and I do try and take the strain where I can!!! Like other things, you are right about the common lanuage, tho' of course it it just not that, it is only fairly recently that we have started to regard peppers as an every day cooking ingredient; when we first got married ('52) they were just not around, 'twas the advent of easy travel that began to expose us to more exotic fare than " Roast Beef and Yorkshire Pud". Jamie Oliver! Are you able to see his stuff over there? We have almost non stop cookery programs on our screens, and this of course has presented many more options aimed at tickleing our taste buds. The next time I visit our local Mexian resturant I can toss out some pepper based terms as if I know what I am talking about! Be interesting to see what arrives on the table! Thank you for your reply,Regards, John Ken Hulme said:
Ok John. You've gotten the start of an American culinary vocabulary now that we've cleared up Garbanzos for you. You also know that Anchos are dried Poblano peppers, both of which have more flavor but almost no more heat than an ordinary bell pepper. And a Chipotle is a ripe and smoked (not grilled as someone said) Jalapeo pepper. Oh yes - and Wax beans are like green beans but more subtle flavor, and they are sometimes called string beans or butter beans.
Pepper have confusing names because they change name often, when dried - like Poblano/Ancho and jalapeo/chipotle. Poblanos/Anchos are very mild - often hardly warmer than a green or red bell pepper. Another mild dried pepper is the Chile Negro and Chile Mulatto. Soaking a dried pepper for 20 minutes in warm water brings them back to life. Chipotles are definately spicy. You quite often find them canned "en adobo sauce" which is a decidedly spicy tomato sauce.
Here's one you may or may not know - the salad green you call Rocket we call Arugula! Took me forever to figure out what Jamie Oliver was nattering on about!
The UK and the US - two countries divided by a common language!
Party Time coming for 700 !!
OFF TOPIC discussions
OK, I see I am going to be the one to corrupt this festive gathering with some potent libations.We have a Meyer lemon tree in our yard, and for those who don't know the Meyer, it is a sweeter, less acidic lemon often used by bakers for lemon tarts and the like. Some believe it was a cross between a lemon and a mandarin orange, and it almost has a tangerine tinge to the flavor. If you let the lemons age a bit on the tree to the point that you think they are beginning to rot, the sweetness intensifies even more.Last night, my wife, brother-in-law, and I enjoyed the most delicious cocktail. (You can obviously alter the volumes below so long as the ratios stay the same.) My wife calls this drink a lemon drop, but I've heard that name used for other drinks. I prefer not to name this one and just to think of it as a hard Meyer lemonade.2 ounces fresh squeezed Meyer lemon juice2 ounces vodka1 ounce simple syrupPour those ingredients into a cocktail shaker filled with ice. Shake well. Strain into a martini glass rimmed with sugar and garnish with a lemon slice.Tastes so good and feels even better!I wish I could mix one up for Strumelia for beginning this gathering and then go on to offer each of you one as well.Cheers,D.T.
Party Time coming for 700 !!
OFF TOPIC discussions
Ok John. You've gotten the start of an American culinary vocabulary now that we've cleared up Garbanzos for you. You also know that Anchos are dried Poblano peppers, both of which have more flavor but almost no more heat than an ordinary bell pepper. And a Chipotle is a ripe and smoked (not grilled as someone said) Jalapeo pepper. Oh yes - and Wax beans are like green beans but more subtle flavor, and they are sometimes called string beans or butter beans.Pepper have confusing names because they change name often, when dried - like Poblano/Ancho and jalapeo/chipotle. Poblanos/Anchos are very mild - often hardly warmer than a green or red bell pepper. Another mild dried pepper is the Chile Negro and Chile Mulatto. Soaking a dried pepper for 20 minutes in warm water brings them back to life. Chipotles are definately spicy. You quite often find them canned "en adobo sauce" which is a decidedly spicy tomato sauce.Here's one you may or may not know - the salad green you call Rocket we call Arugula! Took me forever to figure out what Jamie Oliver was nattering on about!The UK and the US - two countries divided by a common language!
Party Time coming for 700 !!
OFF TOPIC discussions
Ly's Fire Ribs from the Chez Piggy cook book.Noreen's cherry cheesecake.My thin pancakes with Ontario or Quebec maple syrup (lots of anioxidants).Root beer from the Kingston Brewing Company (those who wish can have Dragon's Breath Pale Ale from the KBC or something from the Church Key Brewery in Campbellford, in an old church). Put it off until Christmas and we can add Noreen's frothy homemade egg nog.Recommend wearing a belt with several extra buckle holes.Who's bringing the Alka Seltzer?After dinner music could include: Green Corn", "Alice's Restaurant", and "The Vegetable Dance". Gourd banjos allowed.
Party Time coming for 700 !!
OFF TOPIC discussions
I'll bring Mango bread from my new cookbook.Dennis www.homerthedulcimer.com Vicki Miles said:
Lisa...Yes, they are in my garden. Those particular ones are only about 1 1/2 inches in diameter...so cute. I think bees would be a idea. I have an epi-pen, just in case, but I'm sure they will be well behaved! ~8-)
Party Time coming for 700 !!
OFF TOPIC discussions
Vicki what a lovely photo! Are those your daffodils?Maybe I'll bring a few bees to the 700th member party, to 'attend to' your daffodils. lol!
Party Time coming for 700 !!
OFF TOPIC discussions
Bill Davenport said:
Hey thanx Bill!I'll grab a piece of that pie! :DOk, as part of the Kentucky group, I'm bringing Kentucky Fried Chicken and Derby Pie.
And lets not forget who started us on this wonderful journey. Strumelia gets the first piece of pie.
Party Time coming for 700 !!
OFF TOPIC discussions
wax beans look like a yellowish green bean. John Henry said:
Thank you folkfan,chick peas is all I've ever known em as! Wax beans...................? I really should get out more LOL JohnH
folkfan said:Garbanzo are also called Chick peas. They are the main ingredient in all the falafels I've ever had and frequently used in bean salads with green beans, wax beans, kidney beans and onion. Round, creamy colored with a size that is larger than a green pea.
Ancho are the dried form of the poblano peppers which are usually a mild sweet chili pepper. Though as I understand they can fool you sometimes as to their heat factor.
And chipotle are grilled jalapenos. They give a smoky heat to a dish.
Ken will probably be able to give us the exact heat factor each chili brings to the dish. All I know is that though I love spicy dishes these peppers are completely off my list for ingredients. Anything hot doesn't got into my pot anymore. DARN That's why I'm glad Ken is making this dish for a cyber party, as I'll be able to enjoy the thought of it, and not actually have it in front of me as a temptation. ;-)
John Henry said:Ok, culture gap showing! Again! what are 'garbanzos', and 'ancho' chillies please? sorry Ken, but I like to cook, but have never heard of those two ingredients!
JohnH Ken Hulme said:I made a fabulous but different Meat & Beans dish (not Chili - Chili has no beans!) the other day and this is the perfect excuse to make more. I used dried garbanzos, a seared for flavor then diced ham steak, onion, a couple of ancho chiles for flavor, a couple sticks of celery, a can of diced tomatoes, and half broth/half water to simmer everything in. For spices, a little cinnamon, salt & pepper, basil, rosemary & thyme from the garden, and a sprinkle of chipotle for a little smokiness and heat.
Party Time coming for 700 !!
OFF TOPIC discussions
Thank you folkfan,chick peas is all I've ever known em as! Wax beans...................? I really should get out more LOL JohnH folkfan said:
Garbanzo are also called Chick peas. They are the main ingredient in all the falafels I've ever had and frequently used in bean salads with green beans, wax beans, kidney beans and onion. Round, creamy colored with a size that is larger than a green pea.
Ancho are the dried form of the poblano peppers which are usually a mild sweet chili pepper. Though as I understand they can fool you sometimes as to their heat factor.
And chipotle are grilled jalapenos. They give a smoky heat to a dish.
Ken will probably be able to give us the exact heat factor each chili brings to the dish. All I know is that though I love spicy dishes these peppers are completely off my list for ingredients. Anything hot doesn't got into my pot anymore. DARN That's why I'm glad Ken is making this dish for a cyber party, as I'll be able to enjoy the thought of it, and not actually have it in front of me as a temptation. ;-)
John Henry said:Ok, culture gap showing! Again! what are 'garbanzos', and 'ancho' chillies please? sorry Ken, but I like to cook, but have never heard of those two ingredients!
JohnH Ken Hulme said:I made a fabulous but different Meat & Beans dish (not Chili - Chili has no beans!) the other day and this is the perfect excuse to make more. I used dried garbanzos, a seared for flavor then diced ham steak, onion, a couple of ancho chiles for flavor, a couple sticks of celery, a can of diced tomatoes, and half broth/half water to simmer everything in. For spices, a little cinnamon, salt & pepper, basil, rosemary & thyme from the garden, and a sprinkle of chipotle for a little smokiness and heat.
Party Time coming for 700 !!
OFF TOPIC discussions
I will bring fresh red ripe Plant City, FL strawberries from the local market at Zephyrhills. Make some biscuits, too.Michael Vickeyon the road in Florida
Party Time coming for 700 !!
OFF TOPIC discussions
Garbanzo are also called Chick peas. They are the main ingredient in all the falafels I've ever had and frequently used in bean salads with green beans, wax beans, kidney beans and onion. Round, creamy colored with a size that is larger than a green pea.Ancho are the dried form of the poblano peppers which are usually a mild sweet chili pepper. Though as I understand they can fool you sometimes as to their heat factor.And chipotle are grilled jalapenos. They give a smoky heat to a dish.Ken will probably be able to give us the exact heat factor each chili brings to the dish. All I know is that though I love spicy dishes these peppers are completely off my list for ingredients. Anything hot doesn't got into my pot anymore. DARN That's why I'm glad Ken is making this dish for a cyber party, as I'll be able to enjoy the thought of it, and not actually have it in front of me as a temptation. ;-) John Henry said:
Ok, culture gap showing! Again! what are 'garbanzos', and 'ancho' chillies please? sorry Ken, but I like to cook, but have never heard of those two ingredients!
JohnH Ken Hulme said:I made a fabulous but different Meat & Beans dish (not Chili - Chili has no beans!) the other day and this is the perfect excuse to make more. I used dried garbanzos, a seared for flavor then diced ham steak, onion, a couple of ancho chiles for flavor, a couple sticks of celery, a can of diced tomatoes, and half broth/half water to simmer everything in. For spices, a little cinnamon, salt & pepper, basil, rosemary & thyme from the garden, and a sprinkle of chipotle for a little smokiness and heat.
Party Time coming for 700 !!
OFF TOPIC discussions
I'll sign Dana up for fried chicken! :)I love her stories, by the way.
Party Time coming for 700 !!
OFF TOPIC discussions
Chipotle???JH John Henry said:
Ok, culture gap showing! Again! what are 'garbanzos', and 'ancho' chillies please? sorry Ken, but I like to cook, but have never heard of those two ingredients!
JohnH
Ken Hulme said:I made a fabulous but different Meat & Beans dish (not Chili - Chili has no beans!) the other day and this is the perfect excuse to make more. I used dried garbanzos, a seared for flavor then diced ham steak, onion, a couple of ancho chiles for flavor, a couple sticks of celery, a can of diced tomatoes, and half broth/half water to simmer everything in. For spices, a little cinnamon, salt & pepper, basil, rosemary & thyme from the garden, and a sprinkle of chipotle for a little smokiness and heat.
Party Time coming for 700 !!
OFF TOPIC discussions
Ok, culture gap showing! Again! what are 'garbanzos', and 'ancho' chillies please? sorry Ken, but I like to cook, but have never heard of those two ingredients!JohnH Ken Hulme said:
I made a fabulous but different Meat & Beans dish (not Chili - Chili has no beans!) the other day and this is the perfect excuse to make more. I used dried garbanzos, a seared for flavor then diced ham steak, onion, a couple of ancho chiles for flavor, a couple sticks of celery, a can of diced tomatoes, and half broth/half water to simmer everything in. For spices, a little cinnamon, salt & pepper, basil, rosemary & thyme from the garden, and a sprinkle of chipotle for a little smokiness and heat.
Party Time coming for 700 !!
OFF TOPIC discussions
Well to cool the throat from the heat that Ken is bringing, I'll bring a creamy dessert with a layer of raspberries mixed in jello, whipped cream, and more raspberries in jello on top. Oh, I forgot the bottom of the pan is covered with tea biscuits and those are stacked through the dish and form a top crust. Each slice is topped with more whipped cream. Can you ever get too much whipped cream? This dish is also good with a pumpkin mousse type of filling.
Party Time coming for 700 !!
OFF TOPIC discussions
I made a fabulous but different Meat & Beans dish (not Chili - Chili has no beans!) the other day and this is the perfect excuse to make more. I used dried garbanzos, a seared for flavor then diced ham steak, onion, a couple of ancho chiles for flavor, a couple sticks of celery, a can of diced tomatoes, and half broth/half water to simmer everything in. For spices, a little cinnamon, salt & pepper, basil, rosemary & thyme from the garden, and a sprinkle of chipotle for a little smokiness and heat.
Party Time coming for 700 !!
OFF TOPIC discussions
Growing by leaps and bounds. Who would of thought. Greatful to be a part of it. :)
Party Time coming for 700 !!
OFF TOPIC discussions
I think I might have some dandelion wine around here to add to party.
Party Time coming for 700 !!
OFF TOPIC discussions
I think Dana should wring a couple of chicken necks! ;D
Party Time coming for 700 !!
OFF TOPIC discussions
I'll bring my apple spice cake....and 700 candles.
Party Time coming for 700 !!
OFF TOPIC discussions
I don't know what to fix for the potluck. We should have the hootenanny outdoors, though-- was about 80 degrees here today!PS-I went hunting for morels today and came up empty. :( If I had a mess of them. . .