The "Totally Off Topic" Thread

[PolkSaladAnnie]

And here are your own dedicated W/S cheerleaders, specially for you. Ready??

GO Bee! :woohoo:
GO Bee! :woohoo:
Kick 'em where it hurts!
Kick 'em out their shirts!
Get the Ravens no excuse
To give the chiefies one big TUSH!!! :woohoo: :woohoo: :woohoo:

 

[PolkSaladAnnie]

On topic-ish, but off topic for the thread i'm posting about, so i'll post it here so as not to deflect from the train of thought: PolkSaladAnnie's thread, People & Key Players MY Murder Case, is awesome! :dance: :dance: :dance: :woohoo:

Thanks, Floh .... :blowkiss: It's all of us and we're going to build a case and maybe even Sheriff Donnie <<<<waves: Hiya Don >>>> will join here afterwards and give W/S sleuthers the thumbs up. ALL of that information came from the likes of scandi, sami, close, charlie, fran, Taximom and and and ----> that posted links, etc, to articles - on top of posts and snippets that many brought here.

Oh happy days ... it's Sunday evening ... and I'm off to UK couple days time, will miss ya'all. Urg! WATCH me miss a biggie in the case. I'll have to give someone my cell number, lolololollllll j/k...

 

[Floh]

Thanks, Floh .... :blowkiss: It's all of us and we're going to build a case and maybe even Sheriff Donnie <<<<waves: Hiya Don >>>> will join here afterwards and give W/S sleuthers the thumbs up. ALL of that information came from the likes of scandi, sami, close, charlie, fran, Taximom and and and ----> that posted links, etc, to articles - on top of posts and snippets that many brought here.

Oh happy days ... it's Sunday evening ... and I'm off to UK couple days time, will miss ya'all. Urg! WATCH me miss a biggie in the case. I'll have to give someone my cell number, lolololollllll j/k...

Will you have xmas pudding, mince pies and brandy butter?

i got me some mince pies from the British shop last week - i may have one later!

Mr Kipling. and Waitrose. enough to keep me going through the holiday season.

British cousin in Las Vegas and i in Hamburg sit and have our pies together - yet 9 hours apart on video chat every year.

 

[PolkSaladAnnie]

Will you have xmas pudding, mince pies and brandy butter?

i got me some mince pies from the British shop last week - i may have one later!

Mr Kipling. and Waitrose. enough to keep me going through the holiday season.

British cousin in Las Vegas and i in Hamburg sit and have our pies together - yet 9 hours apart on video chat every year.

Oooh, yes! My hubby is a STAR at the B/butter - I'll buy the cinnamon crepe-fingers ... I will be calling by Waitrose - get some real goodies to bring back for my dinner party - which I do 3 times a year, lol. And also Campbell's Shortbread, Scottish xmas pud (can you remember the brand, lol) In How wonderful to cyber-chat via video over Christmas.

The *only* thing I CANNOT STAND (or swallow) are Brussells Sprouts. Those enter my mouth, do a Fred Astaire Tap Dance on my tongue and teeth and then BOUNCE right out again. Bleck. That and beetroot are just about the only things I'm not fond of. Otherwise, call me a front-end loader, lol!

 

[Floh]

As my grandmother would say, "What's there not to like about brussells sprouts?". dunno, but i don't like them! :slap:

BTW, i WANT this recipe:

OK ... I have to dash downstairs and commence making & freezng my minced lamb/mint/herbs mini meat-balls (absolutely GORGEOUS in warmed chutney with an added tblspn of honey and a pinch of mild chilli as a sweet-chilli sticky dip) for my Christmas Dinner party on 21 December. 12 people.

is it already on this off topic thread - i seldom read off topic threads. yet here i am.

i LOVE lamb!

the mince pies i got from Waitrose are in a black cardboard box and are called All butter mince pies and described as 6 individual all butter pies with a rich mincemeat filling containing cranberries, glace cherries and brandy. i couldn't resist.

the Mr Kipling ones are the deep-filled mince pies.

let me know which you chose and whether you were allowed to bring them back on the plane without incident! :crazy:

 

[Bee Charmer]

Oooh, yes! My hubby is a STAR at the B/butter - I'll buy the cinnamon crepe-fingers ... I will be calling by Waitrose - get some real goodies to bring back for my dinner party - which I do 3 times a year, lol. And also Campbell's Shortbread, Scottish xmas pud (can you remember the brand, lol) In How wonderful to cyber-chat via video over Christmas.

The *only* thing I CANNOT STAND (or swallow) are Brussells Sprouts. Those enter my mouth, do a Fred Astaire Tap Dance on my tongue and teeth and then BOUNCE right out again. Bleck. That and beetroot are just about the only things I'm not fond of. Otherwise, call me a front-end loader, lol!

My birdies cannot lose with a cheer like that Doll!! I would love
to fix Brussell sprouts for ya, butter and garlic does the trick.....lol

 

[Samiya]

Quote:
Originally Posted by PolkSaladAnnie
OK ... I have to dash downstairs and commence making & freezng my minced lamb/mint/herbs mini meat-balls (absolutely GORGEOUS in warmed chutney with an added tblspn of honey and a pinch of mild chilli as a sweet-chilli sticky dip)


Try grabbing a 450 gram tub of plain yoghurt, 1 teaspoon of garlic and finely chop up some cucumber to add. Mix all together, dip your little meatballs in as you eat them and you have my arabic favourite dish

The yoghurt dip goes down well with most things, especially boring old sausages

 

[PolkSaladAnnie]

ARRRGGGGHHHH! I just typed the whole thing out and my wi-fi lost the link, Floh!!!

Will do it you again in a while .... dontcha just HATE it when that happens!

Sami - indeed - yes, we have that regularly - it's wonderful ... You probably know the similar one with fresh coriander!

I also love to make unlevened dough blinis with a small dollop of Tabouleh, a smidgeon of cottage cheese on that - topped by sliced Egyptian olives

 

[Floh]

Try grabbing a 450 gram tub of plain yoghurt, 1 teaspoon of garlic and finely chop up some cucumber to add. Mix all together, dip your little meatballs in as you eat them and you have my arabic favourite dish

The yoghurt dip goes down well with most things, especially boring old sausages

You're talking Tzatziki. we had that along with other things last night.

http://en.wikipedia.org/wiki/Tzatziki

delicious!

try it with Cevapcici:

http://www.answers.com/topic/evap-i-i

 

[Taximom]

Quote:
Originally Posted by PolkSaladAnnie
OK ... I have to dash downstairs and commence making & freezng my minced lamb/mint/herbs mini meat-balls (absolutely GORGEOUS in warmed chutney with an added tblspn of honey and a pinch of mild chilli as a sweet-chilli sticky dip)


Try grabbing a 450 gram tub of plain yoghurt, 1 teaspoon of garlic and finely chop up some cucumber to add. Mix all together, dip your little meatballs in as you eat them and you have my arabic favourite dish

The yoghurt dip goes down well with most things, especially boring old sausages

Goodness, all this food talk has me re-thinking our New Year's Eve "menu". I've often thought of having an international food night so the kids have a taste of other delights. I think I'll have to pass on the mincemeat pie though... Maybe I just never had a tasty one. A brokerage firm use to regale us with holiday treats every Christmas, and mincemeat pie was always left on the conference room table uneaten. I took a bite once, but I couldn't get it down any further than that!

Samiya, can you tell me or direct me to information about the predator mentioned in your signature? "Australia's worst" but a parole board let him free?? TIA!

We are having breakfast with Santa this morning. I mean, the kids are! They are getting a little old for it, but my youngest likes it and it's their grandparents that ask us to go. Kind of hard to turn them down!

Last but not least, whispering go Ravens here. Just for BeeCharmer. I'd root for our hometeam but they :sick:

 

[Floh]

ARRRGGGGHHHH! I just typed the whole thing out and my wi-fi lost the link, Floh!!!

Will do it you again in a while .... dontcha just HATE it when that happens!

Sami - indeed - yes, we have that regularly - it's wonderful ... You probably know the similar one with fresh coriander!

I also love to make unlevened dough blinis with a small dollop of Tabouleh, a smidgeon of cottage cheese on that - topped by sliced Egyptian olives

You sound like a girl after my favourite cookery authoress' heart, Claudia Roden!

yeah, about connections et al. one day mankind will have this stuff licked and we won't have our hard work dashed to pieces! :doh:

 

[Floh]

I think I'll have to pass on the mincemeat pie though... Maybe I just never had a tasty one. A brokerage firm use to regale us with holiday treats every Christmas, and mincemeat pie was always left on the conference room table uneaten. I took a bite once, but I couldn't get it down any further than that!

mincemeat pie is a whole 'nother thing and it has to be named mince pie - even though it is made from mincemeat. :laugh:

i understand what's wrong for you and it's the same reason i'm allowed to enjoy my stash of mince pies all to myself every season (unless a Briton happens by my house) as i tried them out with Germans 8 years ago and learned my lesson. you just have to be born into the mince pie culture to really love them.

Tis the season to be jolly, tra la la la la la laaaaaaa! :woohoo:

 

[PolkSaladAnnie]

Food and Cookin is a fave subject of mine: very involved in that 'world' over here, lol

As a journo, and working for the Culinary Guild here on various projects and taste festivals .... just last year I had the MOST amazing stroke of good fortune over 3 months of visiting maestros: Attended workshop demos and interviewed Gordon Ramsey (he was no way his usual hairy-scary self, lol), Gary Rhodes, Lesley Waters, Anthony Worral-Thompson, Michel Roux (yes! the Godfather of cuisine, lol), Jean Christophe-Nouvelli ... and last but not least ... that living hormone, James Martin - young enough to be my son, so I patted my skirts, fixed my bun ... and stepped into the room gracefully and then nearly had a game of ping-pong with my ovaries, lollll

Och-aye: e's a looverlee lad, e 'is, guv.

 

[Floh]

Goodness, all this food talk has me re-thinking our New Year's Eve "menu". I've often thought of having an international food night so the kids have a taste of other delights.

You could do well by reading through this:

The New Book of Middle Eastern Food, by Claudia Rodin

http://www.amazon.com/New-Book-Middle-Eastern-Food/dp/0375405062

 

[Floh]

Food and Cookin is a fave subject of mine: very involved in that 'world' over here, lol

As a journo, and working for the Culinary Guild here on various projects and taste festivals .... just last year I had the MOST amazing stroke of good fortune over 3 months of visiting maestros: Attended workshop demos and interviewed Gordon Ramsey (he was no way his usual hairy-scary self, lol), Gary Rhodes, Lesley Waters, Anthony Worral-Thompson, Michel Roux (yes! the Godfather of cuisine, lol), Jean Christophe-Nouvelli ... and last but not least ... that living hormone, James Martin - young enough to be my son, so I patted my skirts, fixed my bun ... and stepped into the room gracefully and then nearly had a game of ping-pong with my ovaries, lollll

Och-aye: e's a looverlee lad, e 'is, guv.

Actully, i rather think i hate you now, PolkSaladAnnie! :banghead:

you stole MY job! :banghead: :banghead: :banghead:

:blowkiss:

 

[PolkSaladAnnie]

You could do well by reading through this:

The New Book of Middle Eastern Food, by Claudia Rodin

http://www.amazon.com/New-Book-Middle-Eastern-Food/dp/0375405062

FABULOUS! Thanks ... in fact the Culinary Guild over here are talking about putting a book together. We have 193 various communities living together and the food outlets are marvellous - most of the chefs are hand selected from cities all over the world and brought out to bring true traditional flavours, themes, styles and expertise. The most enjoyable 'dinner out' was athe new Korean Japanese outlet at a 5 star place.... fan-triple-tastic.

Thanks, Floh ... I'll look it up. Should be able to get it at ... ugh, what's the name? there are 2 major bookstores in London ... W H Smith ad ??? eck, anyway, the train from H/row goes to Paddington - there's a WHS there.

Much appreciated! See .... little gems on this here thread, lol. Now, I am going to type the lamb and dip thingie-ma-bobbie on word and drop it back here ... but I am dying to catch a couple pages at CTV - rest assured I'll do it for you.

The Warm Sweet Chilli dip is exceptional - and is *stunning* with flash fried houlimi cheese - it's heavenly. The houlimi lasts well after it's been flash fried if wrapped in wax paper and then foil and in the oven however, fresh is best

The dip is incredible with celery stalks and of course, magic for the lamb, mint & herb m/balls. If any is left over - makes a great snack with cold turkey slices on a whole wheat/rye-bread and lettuce - with this dip on top and a sprig of coriander ... Yumble-Bee.

I make one 'load' and use it for 3 different pre-dinner snacks (the above 3!)

VERY EASY:

Empty jar of 500 g mild chutney into small stove-top pot or m/wave bowl
1 well-heaped tablespoon plain honey drip-stired in to above
1 level t/spoon dried chilli

Stir together and heat well - but don't boil because it will go runny and the fruity bits in the chutney will sink in your serving bowl.

As it comes off heat, stir in roughly broken shreds of coriander (not diced) - serve.

Again .. take it to the bank, guys ... take it to a picnic - take it to the table:

 

[PolkSaladAnnie]

:laugh: :laugh: :laugh:

Actully, i rather think i hate you now, PolkSaladAnnie! :banghead:

you stole MY job! :banghead: :banghead: :banghead:

:blowkiss:

BWAHAHAAAAAAAA !!!!!!

Sherbet... I KID you not when I tell you I just took a sip of wine .... scrolling back.....

Well? Wattcha waiting for? Git on over ... :woohoo: :woohoo:

 

[PolkSaladAnnie]

Actully, i rather think i hate you now, PolkSaladAnnie! :banghead:

you stole MY job! :banghead: :banghead: :banghead:

:blowkiss:

Then --------> take THIS, Sportslover: In Feb I'm hosting the US Embassies Food Pavillion. I met 3 of USA's chefs, lord, I am embarrassed to say I can't remembe them, but I am SURE fellow posters will know them!

One TEXAS-SIZED tall, dark & handsome Texas Chef. Wonderful guy
One great warm, excellent sense humour shorter True Southern Chef - has a restaurant in New Orleans - and gave me an unsual recipe for ... deep fried onions in batter and GUMBO! I was bug-eyed watching him make this stuff ... and then he threw me a set of those Mardi Gras beads - which are purple, green and yellow and dangling pride of place in my kitchen...

And then the 3rd chap was the leader - he's written books and came from West Coast. He's got a rest the 'stars' go to and for the living embarrassing life of me I cannot remember him or his rest. I was not working with htme - I attended their demos... and there were lotsa other chefs, but I was at the US section alot ... (good food ... the Texas chef did everything in mega proportions. A fillet to DIE for!)

 

[raisincharlie]

mincemeat pie is a whole 'nother thing and it has to be named mince pie - even though it is made from mincemeat. :laugh:

i understand what's wrong for you and it's the same reason i'm allowed to enjoy my stash of mince pies all to myself every season (unless a Briton happens by my house) as i tried them out with Germans 8 years ago and learned my lesson. you just have to be born into the mince pie culture to really love them.

Tis the season to be jolly, tra la la la la la laaaaaaa! :woohoo:

You and I would come to fist-o-cuffs over mince pies luv !
Total piggy here for mince pies...

 

[PolkSaladAnnie]

By the way ... I never bake; just don't ... I always mess up. My cakes are out of the box :blushing: :blushing: - which is awful, but that way I know they'll stay.

Last year, I decided to try a fruit cake. Yeah. Right. I was the fruitcake - totally cooked.

WOULD LOVE a good recipe for those peanut butter cookies close was offering

... And ... (gulp) I am going to try a pecan pie... Any offers, lol?

My husband CHEATS with savory snacks. :banghead:

His fave fool-proof little Variety-Pack winner is virtually from ready-made products, lol

1 pack frozen puff pastry - thawed and unravelled & egg brushed.
The entire sheet cut into 1 and half inch squares - separated on sheet so they dont join in baking...

On each square, he presses one each of the following to make 3 different snacks:

A mix of olives and chopped/well strained s/dried tomatoes
Chopped salami and literally a couple strands grated cheese on top
Sprinkles of freshly fried but not too brown/crisped onions, sesame seeds a smattering of garlic

He dusts the whole lot with savory spices (garlic & herb and salt)

Bakes till pastry rises and is golden brown ...easy to freeze - easy to eat.

(OK. I'll give up, lol....)