Author Topic: What are you eating/cooking?  (Read 7572 times)

Croghan27

  • Senior Member
  • *****
  • Posts: 7694
    • View Profile
Re: What are you eating/cooking?
« Reply #45 on: August 24, 2010, 08:36:35 PM »
Kipling had quite an effect on Canada. There is even a town in Saskatchewan named after him.

My father was always happy to recount that he met RK during a Canadian tour while he was in Fredericton.

One time, while writing an essay for a Myth and Symbolism class I was taking, I went off to the Harriet Irving Library at UNB to look up a quote that had stayed with me - a reference to England existing so long as "Oak, ash and thorn" grow on its' shores. It is in a book called Puck of Pook's Hill".

There was quite a bit of commotion when I asked for the book ... but it was eventually brought to me. The commotion was that it was a signed copy of his latest book that the great man had given to the Library, no doubt when he revived from swapping stories with Dad.

I recently read a reference to the book as an example of a time of innocence just before the great militarist expansion leading to WWI - Puck of Pook's Hill was published and the Dreadnought had not been launched.  (1906)

My appreciation of Kipling only increased when I learn of him and the Poet Laureate position. The war party in Britain (g'day Mr. Churchill) wanted to arouse enthusiasm for the war. Who better to do that than the Poet of the Empire, R. Kipling?
Big mistake: they did not read Kipling .... he sided with the English Tommy and the common man, and could enunciate things like "You're a better man than I am, Gunga Din..." - celebrating the humanity of an individual, not the politics.The other mistake was to send him over to the trenches in France. He was so shocked at the conditions that when he returned he was loudly and publically anti-war. They could not revoke his Laureate-ship, but they managed to side line him from public engagements.
« Last Edit: August 24, 2010, 08:39:04 PM by Croghan27 »
"It is also a good rule not to put overmuch confidence in the observational results that are put forward until they are confirmed by theory." -- Arthur Stanley Eddington

skdadl

  • Global Moderator
  • Senior Member
  • *****
  • Posts: 32874
    • View Profile
    • http://www.pogge.ca
Re: What are you eating/cooking?
« Reply #46 on: August 24, 2010, 08:49:06 PM »
Not that I've made a close study or anything, Croggy, but it is my vague understanding that Kipling is one of those people who became more liberal with age, rather than the reverse. He was proud of being a good reporter, a pride he has shared with a disparate group of peeps, like Orwell and indeed our own Eric Margolis. There comes a point for those guys, whether they used to be conservative or whatever, that they just can't stomach the lies any more.

jrootham

  • Senior Member
  • *****
  • Posts: 504
    • View Profile
Re: What are you eating/cooking?
« Reply #47 on: August 24, 2010, 10:47:40 PM »
One of my favourite Kipling stories (just because it is so far outside of the popular impression of the man) is "The Village that Voted the Earth was Flat"


http://www.readbookonline.net/readOnLine/8324/


I also found a first edition of "Barrack Room Ballads" on the open shelves of the Thornhill library many years ago.  The next time I saw it it was stashed carefully in an upstairs room.




« Last Edit: August 24, 2010, 10:49:22 PM by jrootham »

Herr Magoo

  • Senior Member
  • *****
  • Posts: 2297
    • View Profile
Re: What are you eating/cooking?
« Reply #48 on: August 25, 2010, 09:11:27 AM »
Quote
How do you turn it on? Do you just flip a switch, or do you have to light it?

It's got a tiny pilot light, so sometimes the carrying case gets really hot!
 
OK. Kidding. It's got a piezoelectric switch, so you lock the butane can with a lever, then turn the knob on all the way, then just a wee bit more, until it makes a click and lights. A cat couldn't light it, but a human can.
ø¤°`°¤ø,¸_¸,ø¤°`°¤ø,¸_¸,ø¤°°¤ø,¸_¸,ø¤°°¤ø,

Toedancer

  • Senior Member
  • *****
  • Posts: 13662
    • View Profile
Re: What are you eating/cooking?
« Reply #49 on: October 14, 2010, 03:55:27 PM »
No matter what is going thru my scrambly mind, good or bad, there is simply nothing like a good crisp autumn apple and a Baby Bel to bring you into the here and now of total bliss.
"Democracy is not the law of the majority, it's the protection of the minority." -Albert Camus 1913-1960

lagatta

  • Senior Member
  • *****
  • Posts: 12997
    • View Profile
Re: What are you eating/cooking?
« Reply #50 on: October 14, 2010, 05:44:06 PM »
Some Piller's "Turkey Bites" (little smoked turkey cooked sausages) on sale with the big pink 50% stickers at Loblaws. They are low in fat and relatively low in sodium (for sausages) but do contain some preservatives I wouldn't eat every day. No milk products or wheat - hey, they could make these kosher or halal, if they want to go to the trouble.

And some green salad.
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

brebis noire

  • Senior Member
  • *****
  • Posts: 4707
    • View Profile
Re: What are you eating/cooking?
« Reply #51 on: October 14, 2010, 06:12:08 PM »
I made some yummy tomato sauce with lots of onions and garlic, served with linguine, and colourful toppings: julienne carrots, feta cheese, canned artichoke, shallots and red pepper.
Supper is a daily challenge; finding meatless yet hearty dishes, for starters. Then to find something that is interesting for adult palates and not too challenging for a skinny 8-yr-old with a sweet tooth. He ate the linguine, with a tiny bit of sauce. No toppings.  ::)   

Toedancer

  • Senior Member
  • *****
  • Posts: 13662
    • View Profile
Re: What are you eating/cooking?
« Reply #52 on: December 31, 2010, 05:49:14 PM »
I'm building a garlic Italian sausage Lasagna, right now must simmer for about 6 hours, this is for Sunday with sweetie's kids/grandgrils.

For tonight I've just done the garlic/olive oil/butter for the shell-on Pacific shrimp, a wee layered potato/cheese dish ready for the oven (sweetie's fave) a bit basmati for me, will steam beautiful, plump green beans, side salad of avocado and a side of cole slaw. Ice cream for dessert and movies!

Resident Evil ; Afterlife (action, action, action)
The Last Airbender
and some schlocky horror DEVIL. Honestly, stuck in an elevator with Satan? Lord that sounds stoopid. Certainly describes 2010 anyway. Enjoy whatever evening you've all planned, and please be safe.  :hug
"Democracy is not the law of the majority, it's the protection of the minority." -Albert Camus 1913-1960

Toedancer

  • Senior Member
  • *****
  • Posts: 13662
    • View Profile
Re: What are you eating/cooking?
« Reply #53 on: April 07, 2011, 09:32:24 AM »
I'm completely Blissed Out. I toasted European style Calabrese, buttered one side, the side with the sliced bananas. Other side peanut butter. I'm gonna do it again now.
"Democracy is not the law of the majority, it's the protection of the minority." -Albert Camus 1913-1960

skdadl

  • Global Moderator
  • Senior Member
  • *****
  • Posts: 32874
    • View Profile
    • http://www.pogge.ca
Re: What are you eating/cooking?
« Reply #54 on: April 07, 2011, 10:30:44 AM »
As Ben Franklin said of beer, peanut butter and banana (espec open-face) sandwiches are a sign that God loves us and wants us to be happy. :)

Antonia

  • Senior Member
  • *****
  • Posts: 5008
    • View Profile
    • http://thestar.blogs.com/broadsides/
Re: What are you eating/cooking?
« Reply #55 on: April 07, 2011, 08:58:51 PM »
Okay Cookers, I need some advice please.

Sunday night, I am having some dear friends over for dinner and I want to go all out. Haven't had a proper dinner party for ages. I am starting out with homemade crab cakes on a bed of arugula,  rack of lamb in an anchovy pesto, and asparagus and orange salad plus potato souffle.

I have never attempted any of these before so I am flying without a net.

Here are my recipes, from one of my fave sources.
http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=3077
http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=3086

We will be four, myself included.

Anyway, the souffle calls for 6 individual souffle dishes, which I don't have. I don't want to buy them because, really, how often will I use them and I can't be bothered storing them. The mixture is to be baked for 20 minutes or until they rise.

I do have onion soup bowls, which are larger. I could divide the micture into four.

And I do have a standard souffle thingie.

Either will affect the cooking time.

Any hints, ideas, thoughts on what I should do?

ETA: While searching for the recipes for the links (I have the original magazines), I came across this:
http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=2556
Looks easier. 8)
« Last Edit: April 07, 2011, 09:00:59 PM by Antonia »
It is when we all play safe that we create a world of utmost insecurity. It is when we all play safe that fatality will lead us to our doom. It is in the "dark shade of courage" alone that the spell can be broken.
-- Dag Hammarskjöld

skdadl

  • Global Moderator
  • Senior Member
  • *****
  • Posts: 32874
    • View Profile
    • http://www.pogge.ca
Re: What are you eating/cooking?
« Reply #56 on: April 07, 2011, 09:15:05 PM »
Antonia, if I lived around the corner from you, I would lend you my individual souffle dishes -- you want blue or white?

I'm not sure b/c I'm not a souffle expert, but I think your onion-soup bowls will be too big -- too shallow and wide to raise small portions of the mixture.

But if you do the whole thing in one big souffle dish, that should work. The thing always collapses when you first stick your serving spoon into it, so don't let that scare you. Just spoon it out, and everyone will be impressed.

lagatta

  • Senior Member
  • *****
  • Posts: 12997
    • View Profile
Re: What are you eating/cooking?
« Reply #57 on: April 07, 2011, 09:27:46 PM »
Agree with skdadl, but haven't done a true soufflé in about 20 years so I don't know how to convert dish sizes. It should be fine. Eggs want to rise.

I have some lamb stewing meat (cheap! don't want to go into the gory details of PA supermarket butchers preparing whole lambs as Greek grans and gramps look on) and have browned the pieces. I dunno if such young lamb stewing meat could be done in a crockpot (not overnight anyway) or if it is too delicate. Ideas? Obviously onion, garlic, wine and lemon juice are involved, but one friend does NOT like very spicy food, so a Moroccan tagine is out. She is Argentine, so likes more Northern Italian or Spanish seasoning.

I don't cook mammalian meat often, but this is a treat for a couple of hardcore carnivorous friends, and for others who will eat anything tasty.
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

Antonia

  • Senior Member
  • *****
  • Posts: 5008
    • View Profile
    • http://thestar.blogs.com/broadsides/
Re: What are you eating/cooking?
« Reply #58 on: April 07, 2011, 09:48:09 PM »
It is when we all play safe that we create a world of utmost insecurity. It is when we all play safe that fatality will lead us to our doom. It is in the "dark shade of courage" alone that the spell can be broken.
-- Dag Hammarskjöld

k'in

  • Senior Member
  • *****
  • Posts: 2334
    • View Profile
Re: What are you eating/cooking?
« Reply #59 on: April 07, 2011, 09:49:11 PM »
Do you need a crab cake recipe? I have a kick-ass one if you want it. 

Bread & Roses Forum

Re: What are you eating/cooking?
« Reply #59 on: April 07, 2011, 09:49:11 PM »

 

Return To TAT