Raspberry Sherbert.
SM
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What Are You Eating? Or the Last Thing You Ate
- SonjaMarie
- Bibliomaniac
- Posts: 5688
- Joined: August 2008
- Location: Vashon, WA
- Contact:
The Lady Jane Grey Internet Museum
My Booksfree Queue
Original Join Date: Mar 2006
Previous Amount of Posts: 2,517
Books Read In 2014: 109 - June: 17 (May: 17)
Full List Here: http://www.historicalfictiononline.com/ ... p?p=114965
My Booksfree Queue
Original Join Date: Mar 2006
Previous Amount of Posts: 2,517
Books Read In 2014: 109 - June: 17 (May: 17)
Full List Here: http://www.historicalfictiononline.com/ ... p?p=114965
Today has been spent making what is called here in the NE, Gravy -- ie, a tomato based spaghetti sauce. It's pretty much an all day process:
Your favourite blend of beef, pork and veal
Onions, chopped
Garlic, minced
2 cans Hunts whole peeled tomatoes (run through the blender) or Crushed tomatos
1 or 2 bay leaves
oregano, basil and thyme to taste
2 cans Campbells tomato soup
1 can of tomato paste, if needed
Brown meats, onion & garlic, and drain off fat as much as possible. In another pot, put in the tomatos and herbs, and start simmering. Add meat and let it cook. Once it starts to thicken add tomoto soup (but NO WATER), and if the sauce is too soupy, add the paste, and cook slowly. Add plenty of mushrooms if you want. Serve over hot pasta. Can be multiplied as needed.
Your favourite blend of beef, pork and veal
Onions, chopped
Garlic, minced
2 cans Hunts whole peeled tomatoes (run through the blender) or Crushed tomatos
1 or 2 bay leaves
oregano, basil and thyme to taste
2 cans Campbells tomato soup
1 can of tomato paste, if needed
Brown meats, onion & garlic, and drain off fat as much as possible. In another pot, put in the tomatos and herbs, and start simmering. Add meat and let it cook. Once it starts to thicken add tomoto soup (but NO WATER), and if the sauce is too soupy, add the paste, and cook slowly. Add plenty of mushrooms if you want. Serve over hot pasta. Can be multiplied as needed.
[quote=""Telynor""]Today has been spent making what is called here in the NE, Gravy -- ie, a tomato based spaghetti sauce. It's pretty much an all day process:
[/quote]
Goodness that's a coincidence - that's almost exactly what we had for dinner tonight and it's one of my basics.
Just eating the first mince pie of the season with my last mug of tea before bed-time. I'm a night owl. it's 1.20am here in the UK!
[/quote]
Goodness that's a coincidence - that's almost exactly what we had for dinner tonight and it's one of my basics.
Just eating the first mince pie of the season with my last mug of tea before bed-time. I'm a night owl. it's 1.20am here in the UK!
Les proz e les vassals
Souvent entre piez de chevals
Kar ja li coard nI chasront
'The Brave and the valiant
Are always to be found between the hooves of horses
For never will cowards fall down there.'
Histoire de Guillaume le Mareschal
www.elizabethchadwick.com
Souvent entre piez de chevals
Kar ja li coard nI chasront
'The Brave and the valiant
Are always to be found between the hooves of horses
For never will cowards fall down there.'
Histoire de Guillaume le Mareschal
www.elizabethchadwick.com
- diamondlil
- Bibliomaniac
- Posts: 2642
- Joined: August 2008
I went to a friends house for lunch and we had a great feast!
Prawns, spanish omeletter, chorizo, bread, barbecued meats etc etc.
BTW EC, I had my first piece of Christmas Cake a couple of days ago.
Prawns, spanish omeletter, chorizo, bread, barbecued meats etc etc.
BTW EC, I had my first piece of Christmas Cake a couple of days ago.
My Blog - Reading Adventures
All things Historical Fiction - Historical Tapestry
There are two ways of spreading light: to be the candle or the mirror that reflects it.
Edith Wharton
All things Historical Fiction - Historical Tapestry
There are two ways of spreading light: to be the candle or the mirror that reflects it.
Edith Wharton
- Vanessa
- Bibliomaniac
- Posts: 4321
- Joined: August 2008
- Currently reading: The Farm at the Edge of the World by Sarah Vaughan
- Interest in HF: The first historical novel I read was Katherine by Anya Seton and this sparked off my interest in this genre.
- Favourite HF book: Gone with the Wind by Margaret Mitchell!
- Preferred HF: Any
- Location: North Yorkshire, UK
I'm still dousing my Christmas cake every week with brandy before I put the marzipan and icing on it!!
I had spaghetti bolognaise last night and this morning I've had egg on toast.
I had spaghetti bolognaise last night and this morning I've had egg on toast.
currently reading: My Books on Goodreads
Books are mirrors, you only see in them what you already have inside you ~ The Shadow of the Wind
Books are mirrors, you only see in them what you already have inside you ~ The Shadow of the Wind
- diamondlil
- Bibliomaniac
- Posts: 2642
- Joined: August 2008
Mine was store bought, so yours will be infinitely better.
My Blog - Reading Adventures
All things Historical Fiction - Historical Tapestry
There are two ways of spreading light: to be the candle or the mirror that reflects it.
Edith Wharton
All things Historical Fiction - Historical Tapestry
There are two ways of spreading light: to be the candle or the mirror that reflects it.
Edith Wharton
As a sidenote, what sort of foods are traditional to various folk at this time of year? I know that for Americans, there's Thanksgiving coming up, and then Christmas or Hannukah. I'd love to hear what other traditional foods there are out there. Myself, I make plenty of latkes (potato pancakes) at Hannukah, and generally anything that can be fried in oil for the holiday. And what is Christmas Cake?
[quote=""Telynor""]As a sidenote, what sort of foods are traditional to various folk at this time of year? I know that for Americans, there's Thanksgiving coming up, and then Christmas or Hannukah. I'd love to hear what other traditional foods there are out there. Myself, I make plenty of latkes (potato pancakes) at Hannukah, and generally anything that can be fried in oil for the holiday. And what is Christmas Cake?[/quote]
I've often heard of latkes but never actually tried making them. Are they easy?
Christmas cake is basically a very rich fruit cake further enriched with alcohol. When it has nicely matured (often being fed with more brandy as it does so), it is covered in a layer of marzipan and then white icing. Decorations are added according to taste, which can be classy or tacky. Here's Delia Smith's version (Delia being a British institution). It's a basic recipe and some people will like their cake considerably more alcoholic, but you get the idea...
http://www.deliaonline.com/recipes/the- ... 93,RC.html
Chuck, plum pudding is another name for Christmas pudding. http://whatscookingamerica.net/Cake/plumpuddingTips.htm
It's somewhat similar in taste to a Christmas cake, but eaten hot - most gangsters would not need to put concrete shoes on people who have eaten a full Xmas dinner of roast turkey, 3 different stuffings, sausage bacons rolls, brussels sprouts, other veg, followed by a portion of plum pudding with brandy sauce. (followed by cheese and biscuits and After Eight dark chocolate mint thins, and then a heart attack!)
I've often heard of latkes but never actually tried making them. Are they easy?
Christmas cake is basically a very rich fruit cake further enriched with alcohol. When it has nicely matured (often being fed with more brandy as it does so), it is covered in a layer of marzipan and then white icing. Decorations are added according to taste, which can be classy or tacky. Here's Delia Smith's version (Delia being a British institution). It's a basic recipe and some people will like their cake considerably more alcoholic, but you get the idea...
http://www.deliaonline.com/recipes/the- ... 93,RC.html
Chuck, plum pudding is another name for Christmas pudding. http://whatscookingamerica.net/Cake/plumpuddingTips.htm
It's somewhat similar in taste to a Christmas cake, but eaten hot - most gangsters would not need to put concrete shoes on people who have eaten a full Xmas dinner of roast turkey, 3 different stuffings, sausage bacons rolls, brussels sprouts, other veg, followed by a portion of plum pudding with brandy sauce. (followed by cheese and biscuits and After Eight dark chocolate mint thins, and then a heart attack!)
Les proz e les vassals
Souvent entre piez de chevals
Kar ja li coard nI chasront
'The Brave and the valiant
Are always to be found between the hooves of horses
For never will cowards fall down there.'
Histoire de Guillaume le Mareschal
www.elizabethchadwick.com
Souvent entre piez de chevals
Kar ja li coard nI chasront
'The Brave and the valiant
Are always to be found between the hooves of horses
For never will cowards fall down there.'
Histoire de Guillaume le Mareschal
www.elizabethchadwick.com