Talley's frozen spinach blocks are great for throwing into soups or thawed for scones and muffins, though I have one foot in the garden too where New Zealand ever-lasting spinach grows rampant all-year-round and you just have to pick the tips off (no grit!).
buzzy110,
Sep 21, 7:27pm
I make a great pizza base using Farrah wraps. Definitely not authentic at all. These are fantastic for making pizza without an oven.
buzzy110,
Sep 21, 7:30pm
Get a couple of pkts, break up and put into an ovenproof dish or casserole. Add a tin of evaporated milk and bake till set. This is a cheats Indian dish. You can add chilli and other spices if you want. But blow, I cannot remember now if I used an egg or not. I don't think so.
elliehen,
Sep 21, 7:32pm
Just don't be too sensitive and you'll fit right in :)
A poster new to Recipes dropping in with a parachute has no idea who owns a cow or kills a goat or is a vegetarian or eats low-fat or high-fat etc.and doesn't care.
buzzy110,
Sep 21, 7:42pm
The same as they will not know who the purist vampires are either, eh elli! And this coming just after auckland-ali requested the thread be kept nice for everyone.
elliehen,
Sep 21, 7:47pm
Purist vampire!Who's named a purist vampire!
Ahh well.I did try.
hestia,
Sep 21, 7:49pm
Sigh . . . this thread isn't fun anymore.
daleaway,
Sep 21, 7:51pm
Hey, take it to email, bickerers.
Come on, post some more tips, recipes and confessions. I need to learn from the masters (and mistresses) of theculinary dark arts.
elliehen,
Sep 21, 7:52pm
hestia, don't let's give up just yet.
elliehen,
Sep 21, 7:57pm
My confession (I posted this once before in a Camping thread) is the Instant Fishcake.quantities according to the number you're feeding.
Boil potatoes, mash with pepper & salt, throw in a can of Sealord Chilli Tuna and chopped parsely and fry in pattie shapes till brown.Doesn't need an egg.
buzzy110,
Sep 21, 8:00pm
It was fun wasn't it hestia, being able to make jests at the expense posters you don't like! Everyone was invited. "Just don't be too sensitive and you'll fit right in". come on. Stop all this argy bargy and get back to un-authentic recipes and the fun part.
elliehen,
Sep 21, 8:01pm
This one is definitely not authentic.I pinched it from the French Theme Rugby Party thread.
"Quiche Lorraine This rustic pie is beloved in its native Lorraine. Easy to make, pair it with a salad for a complete meal. Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Ingredients: · 1 layer pastry dough · 4 slices bacon, crumbled · 4 eggs · 1 cup half and half (cream and milk) · ¼ teaspoon salt · 1/8 teaspoon white pepper · 1/8 teaspoon freshly grated nutmeg 1 cup Gruyere cheese, shredded Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.
Makes 8 servings."
elliehen,
Sep 21, 8:08pm
.and absolutely EVERYBODY now knows this belongs here.
It really is freaking tasty too!
I used Cyclops yoghurt.This would be good for a rugby party.
cookessentials,
Sep 21, 8:22pm
Mmm, I agree hestia.it WAS about unauthentic recipes I thought. Again twisted around for a certain poster ( and one who actually admitted it) toand I quote" make jests at the expense of the posters you dont like" Sorry poster#1 that your thread was high jacked. I'm off to do other things and leave the veiled nastiness to the un-authentic buzzy110 LOL.
elliehen,
Sep 21, 8:31pm
This is SO exciting!There are websites devoted to non-authentic recipes.
.of course, 'Tex-Mex' - there's even a name for it.
jessie981,
Sep 21, 9:42pm
Baked Edmonds Egg Pavlova last night & it was yummy. Lazy yes but eazy peazy. Just add 130gr sugar & 1/3c water. Tastes like the home version (I tasted the beater)!
elliehen,
Sep 21, 10:14pm
I'm the vegetarian in post #129 and I'm 'outing' myself in this safe place.Here's a laugh at my expense for those who haven't already seen it.
.and I am not an 'authentic' vegetarian because I do eat dairy and eggs and occasionally fish ;)
hestia,
Sep 21, 10:44pm
Eh! I thought you were ignoring me.
hestia,
Sep 21, 10:46pm
There's also fusion cuisine - totally un-authentic.
elliehen,
Sep 21, 10:51pm
Watching the video again and seeing 'Give Peas a Chance' reminded me of this idea I saved from korbo.
lyl_guy,
Sep 21, 10:53pm
lol, was reading a book about Italian food today, and found there's actually an "Associazone Vera Pizza Napoletana" which has strict rules around the authenticity of a true Pizza.It must be hand kneaded, ONLY with certain ingredients, must be 12 inches diameter, and cooked on a stone on the floor of the pizza oven.Clearly, nothing else can be called a "Pizza", and we are all plebs for attempting to mock it's authenticity!
elliehen,
Sep 21, 10:57pm
But we're not in Guatemala now, Dr Ropata ;)
.and the Académie Francaise has tried for decades to stop borrowings from the English language that corrupt the purity of the French language.They continue to fail, and French people continue to eat 'le toast'.
"For example, the Académie has recommended, with mixed success, that some loanwords from English (such as software and email) be avoided, in favour of words derived from French (logiciel and courriel respectively). "
So much for trying to fight against the natural order, which is Evolution.
valentino,
Sep 21, 11:03pm
Love potatoes, but have (editing to add the International ) students whom love potatoes too - however heaps of tomato sauce and mayo is used. hmmm lovely.
Oh, don't forget the peas and other greeneries, they get the same treatment.
Wondered if they do this with rice. in their homeland!
valentino,
Sep 21, 11:13pm
Oh, Who loves fry - ups!
All the left-overs thrown into a pan with a dob of butter and some chopped onion, an egg stirred in and burn the base out of it. Then add tomato sauce all over on top when serving on toast.
sossie1,
Sep 21, 11:30pm
OP Here again
I HAD CURRY AND RICE FOR BREAKFAST
FROM A FOODHALL!
and a Coke.
Tonight we are having Old El Paso Burrito's (bought the box with stuff in it) as i can't be arsed doing much cooking tonight, Mr Sossie is in charge of mince and burrito flavouring, I am in charge of lettuce, tomato, avocado and sour cream and opening up the ready made jar of salsa.
And Burritos are meant to made with chicken.
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