For Those Of Us Left Behind,...And To Get Us Away From All The Politics!

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Jan 3rd, 2001, 06:16 AM

#21

kavey

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I did a massive amount of beef bourgignonne, with a whole bottle of Jacob's creek in it! With just some garlic bread, boiled rice and shop-bought desserts. I was pleased with it though. The button onions went so soft and sweet... Kavey PS HAPPY NEW YEAR!!!

Jan 3rd, 2001, 10:10 AM

#22

nancy

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Kavey, That must have been **some** beef dish! Sheila, What are Black Buns? Thank you to all who posted their yummy New Year's meals here. I wish I could have had a taste of them all. (Maybe there should have been some "doggy bags" -aah! only kidding, put down that knife!!) Anyway, it was a fun and entertaining thread, and I enjoyed everyones'comments. This may have been a "frivolous" thread, but threads like this seem to make all the posters "come alive" so to speak, and there wasn't one nasty posting! Everyone have a wonderful year ahead. Nancy

Jan 3rd, 2001, 11:18 AM

#23

Sheila

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Black Bun is a very dense fruit cake covered in very short pastry. It's tasty, but in the absence of depth charges could be used to sink ships.

Jan 3rd, 2001, 11:22 AM

#24

jwagner

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We had considered Pad Thai for New Years Eve, but I changed the menu when I couldn't find my favorite Thai cookbook. Instead, I dug out the Paella pan and made a big pan. Paella, practically the national dish of Spain, includes, Saffron rice, onion and pepper, plus assorted meat or seafood. (Traditionally, it was made with rabbit and snails. But I was fresh out.) Mine included Chicken, bay scallops, shrimp, chorizo sausage, and cherrystone clams. We started dinner with a nice garlicky Shrimp appetizer (ala Tapas). We ate a Romaine salad with sweet pecans, Maytag Blue Cheese (an Iowa product) and vinegarette. Everyone was asleep by 11:45, and not purposely.

Jan 3rd, 2001, 11:44 AM

#25

Cindy

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Nancy, I had friends over for dinner on New Year's Eve. I decided to treat them to my most favorite recipe for warm lemon cake from scratch, which I have made many times. The cake requires 2 Tablespoons of lemon juice; the icing requires half of a cup. Well, I got mixed up, and I put the half cup of lemon juice in the cake and didn't realize the error. The batter was too runny, so the cake took forever and still wouldn't borwn. It barely came out of the pan, so it had irregular hunks missing as though a wolverine had attacked it. Then, you are supposed to spread the icing on the warm cake so that it makes a yummy glaze. The icing kind of just pooled on top of the chewed-up cake and sat there daring us to eat it. The texture of the cake was something like dining on lemony silly putty. I'll have to pay a little more attention next time, I guess.

Jan 3rd, 2001, 01:09 PM

#26

Terri

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For New Years Eve we had a big Italian feast that included homemade raviolis in sauce, sausage and peppers, salad with homemade Italian dressing, garlic bread and ended with Tiramisa (sp?) cake. New Years day morning we had breakfast burritos and later in the day we made a batch of spicy Tom Yam soup (Thai). Terri

Jan 3rd, 2001, 02:07 PM

#27

Larry

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Kavey, what is Jacob's sauce? Dan - how were the potatoes and how is Chris' new book? Thanks and Happy Cooking

Jan 3rd, 2001, 03:14 PM

#28

nancy

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Sheila, Have Black Buns ever been considered for the Olympics? For the Shot-Putt event?

Jwagner, I had paella once and loved it! but did you say that originally it had rabbit and snails? Both used at the same time? That taste is hard for me to imagine! Cindy, it was a good thing I was not drinking something when I read about your our Lemon cake.I could have ruined my computer, or at the very least dirtied my screen! Terri, A culinary tour around the world,in under 24 hrs. Delicious. Larry, Kavey used Jacob's Creek, (wine) But I guess because of the amount, it could be called Jacob's sauce!

Jan 3rd, 2001, 03:39 PM

#29

Larry

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Thanks, Nancy - maybe I was sauced rather than Jacob!! What kind of wine is that??

Jan 4th, 2001, 10:08 AM

#30

nancy

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Larry, Jacob's Creek is a winery, and they make different kinds. I have had some of their wine, they are an Australian winery. I enjoy rosemont more for Australian reds. Maybe Kavey used one of their reds, since she made a beef dish.

Jan 4th, 2001, 11:36 AM

#31

jwagner

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Nancy, Snails and Rabbit are hard for me to imagine, too. But Paella is classified as peasant food and sheepherders/farmers would gather up whatever wild game they could find to make the dish. It's funny that some of my favorite dishes from around the world are classified as "peasant food".