Mini meatballs and dipping sauce

[Staycalm]

Having a party this Sunday and it will be quite warm. It occured to me that
the small meatballs I plan to serve would be nice dipped in some sort of
sauce or dip. I have tomato sauce (obviously) but wondered if anyone could
think of an alternative. This is a child's party so nothing spicy please.
Liz

[Tricia]

Post by Staycalm
Having a party this Sunday and it will be quite warm. It occured to
me that the small meatballs I plan to serve would be nice dipped in
some sort of sauce or dip. I have tomato sauce (obviously) but
wondered if anyone could think of an alternative. This is a child's
party so nothing spicy please. Liz

I like my meatballs plan but I think kids might like mayo?

[Vincent]

Post by Staycalm
Having a party this Sunday and it will be quite warm. It occured to me
that the small meatballs I plan to serve would be nice dipped in some sort
of sauce or dip. I have tomato sauce (obviously) but wondered if anyone
could think of an alternative. This is a child's party so nothing spicy
please.
Liz

Hi. A nice cooling tzatziki(sp) the greek yogurt and cucumber dip would be
my choice especially good for a hot day. thanks cya

[sm]

Post by Vincent

Post by Staycalm
Having a party this Sunday and it will be quite warm. It occured to me
that the small meatballs I plan to serve would be nice dipped in some sort
of sauce or dip. I have tomato sauce (obviously) but wondered if anyone
could think of an alternative. This is a child's party so nothing spicy
please.
Liz

Hi. A nice cooling tzatziki(sp) the greek yogurt and cucumber dip would be
my choice especially good for a hot day. thanks cya

I agree. I like lamb meatballs with tzatziki.

[Staycalm]

Post by sm

Post by Vincent

Post by Staycalm
Having a party this Sunday and it will be quite warm. It occured to me
that the small meatballs I plan to serve would be nice dipped in some
sort of sauce or dip. I have tomato sauce (obviously) but wondered if
anyone could think of an alternative. This is a child's party so nothing
spicy please.
Liz

Hi. A nice cooling tzatziki(sp) the greek yogurt and cucumber dip would
be my choice especially good for a hot day. thanks cya

I agree. I like lamb meatballs with tzatziki.

Sounds good to me. Thanks!

[sm]

Post by Staycalm

Post by sm

Post by Vincent

Post by Staycalm
Having a party this Sunday and it will be quite warm. It occured to me
that the small meatballs I plan to serve would be nice dipped in some
sort of sauce or dip. I have tomato sauce (obviously) but wondered if
anyone could think of an alternative. This is a child's party so nothing
spicy please.
Liz

Hi. A nice cooling tzatziki(sp) the greek yogurt and cucumber dip would
be my choice especially good for a hot day. thanks cya

I agree. I like lamb meatballs with tzatziki.

Sounds good to me. Thanks!

I was looking at the Coles Christmas magazine today.

They have a recipe for meatballs and yoghurt sauce.

The yoghurt sauce is simply:
200g greek style yoghurt
2 tablespoons of fresh chopped mint
1 garlic clove, crushed

Just combine in a bowl.

That sounds good too.

[ant]

Post by sm
I was looking at the Coles Christmas magazine today.
They have a recipe for meatballs and yoghurt sauce.
200g greek style yoghurt
2 tablespoons of fresh chopped mint
1 garlic clove, crushed
Just combine in a bowl.
That sounds good too.

And I'll go offtopic with my current favourite pasta recipe. I was dreaming
of the american spagetti and meatballs one night (in a tomato sauce).
Trolled around coles and the Chevapi sausages were marked down.

So I cooked those, drained them and cut them into small meat-ball sized
bits, and cooked them in tinned crushed tomatoes, garlic, a bit of mint,
pinch of chilli powder. Served with long non-egg pasta, and as serving,
mixed in some thick yogurt (so it didn't curdle), and a good squeeze of
lemon.

It's bloody nice, and slightly turkish-tasting.

[Craig Welch]

Post by ant
So I cooked those, drained them and cut them into small meat-ball sized
bits, and cooked them in tinned crushed tomatoes, garlic, a bit of mint,
pinch of chilli powder. Served with long non-egg pasta, and as serving,
mixed in some thick yogurt (so it didn't curdle), and a good squeeze of
lemon.
It's bloody nice, and slightly turkish-tasting.

Noted for next week.

Thanks.

[ant]

Post by Craig Welch

Post by ant
So I cooked those, drained them and cut them into small meat-ball
sized bits, and cooked them in tinned crushed tomatoes, garlic, a
bit of mint, pinch of chilli powder. Served with long non-egg pasta,
and as serving, mixed in some thick yogurt (so it didn't curdle),
and a good squeeze of lemon.
It's bloody nice, and slightly turkish-tasting.

Noted for next week.
Thanks.

It was a really accidental thing, and I often add spices according to what
I'm feeling like at the time. But the above is the main essentials. I use
dried mint. If there is some way of adding the yogurt earlier, and having
it stay creamy, that'd be even better. First time i made it, I used
Bucatini. Any good, substantial long pasta works well.

In fact, this is what I'm having tonight! Coles had some Cevapi marked down
so I grabbed them. Coles ones are better, as they are quite low in fat.

[Craig Welch]

Post by ant
In fact, this is what I'm having tonight! Coles had some Cevapi marked down
so I grabbed them. Coles ones are better, as they are quite low in fat.

Ah, but I don't necessarily equate 'low fat' with goodness!

[ant]

Post by Craig Welch

Post by ant
In fact, this is what I'm having tonight! Coles had some Cevapi
marked down so I grabbed them. Coles ones are better, as they are
quite low in fat.

Ah, but I don't necessarily equate 'low fat' with goodness!

Yeah, but this recipe tastes better if you don't have pools of beef fat
swimming around.

Oh, forgot another ingredient, I often scrape a bit of parmesan into the
tomato mixture while it's bubbling away. Adds a bit of bite. Not esssential
though.

[Craig Welch]

Post by ant
Oh, forgot another ingredient, I often scrape a bit of parmesan into the
tomato mixture while it's bubbling away. Adds a bit of bite. Not esssential
though.

That reminds me. When do you decamp for northern climes again?

How do you go for fresh parmesan, fresh spices, heck, fresh anything
in the land of the free and the brave?

When I lived in Japan, and cooked for colleagues/friends, they were
all curious then astonished when I grated parmesan / romano to have
on pasta. Astonished because they weren't aware that you could get
it in anything but a green cardboard container with 'Kraft' on the
side. And most of them had been to university in the US.

[ant]

Post by Craig Welch

Post by ant
Oh, forgot another ingredient, I often scrape a bit of parmesan into
the tomato mixture while it's bubbling away. Adds a bit of bite. Not
esssential though.

That reminds me. When do you decamp for northern climes again?

Not going this year. It stopped being fun, and working in the US has made me
a deathly opponent of "work choices" and everything Howard wants to do. I
hear his words, and and see the average job in the US. I might pop over for
a holiday (skiing and SHOPPING), and I might not.

Post by Craig Welch
How do you go for fresh parmesan, fresh spices, heck, fresh anything
in the land of the free and the brave?

With great difficulty. The food there really is disgusting, I'm sorry to
say. Getting good, strong, fresh ingredients is often hard. I make a lot of
Mexican food over there, because the ingredients for that are good. Spice
over there is really expensive! Those little glass bottles of spice like we
get are upwards of 4 bucks each there. You can find cheap stuff up the back,
for the Mexicans, I buy that stuff. They have fruit and veg, it's
expensive, and often rather weird. pasta and rice has been "enriched" and
cooks up very starchy. The food just has no integrity. don't start me on
the coffee. Yanks cannot make espresso, full stop.

Post by Craig Welch
When I lived in Japan, and cooked for colleagues/friends, they were
all curious then astonished when I grated parmesan / romano to have
on pasta. Astonished because they weren't aware that you could get
it in anything but a green cardboard container with 'Kraft' on the
side. And most of them had been to university in the US.

Yep, that's the main parmesan there. Smells like vomit. Most people buy
cheese grated up in bags. that's how you buy a salad, too. In bags. You
can get OK cheese, but oh my god the prices. There's no such thing as cheap,
good cheddar like we have. You can't get a giant block of Bega Tasty there.
You can get a very small block of soapy bland stuff, for twice the price
you'd pay here. To make their cheese more tasty, they put crap in it, like
chillis.

sure, you can get "normal" stuff, but you PAY. And it's really not that
good.

Cooking over there was always irritating... one of the things that made me
wonder why I was still going there when it was so much better at home.

walmart did have a lovely ice cream though... black cherry and chocolate.
yummo. Bliss.
I used to peddle my bike there at 2am in the morning to grab some!

[Zebee Johnstone]

In aus.food on Tue, 20 Nov 2007 22:36:14 +1100

Post by ant
cooks up very starchy. The food just has no integrity. don't start me on
the coffee. Yanks cannot make espresso, full stop.

One of the ways to say something is bland and weak is to call it
"dishwater". Italians call it "American coffee"

Zebee

[FarmI]

Post by ant

Post by Craig Welch
When do you decamp for northern climes again?

Not going this year. It stopped being fun, and working in the US has made
me a deathly opponent of "work choices" and everything Howard wants to do.
I hear his words, and and see the average job in the US.

Ant could you expand on this comment of yours please? I'm interested in
knowing from someone such as yourself, what you saw and observed about their
life for the average wage slave.

[ant]

Post by FarmI

Post by ant

Post by Craig Welch
When do you decamp for northern climes again?

Not going this year. It stopped being fun, and working in the US has
made me a deathly opponent of "work choices" and everything Howard
wants to do. I hear his words, and and see the average job in the US.

Ant could you expand on this comment of yours please? I'm interested
in knowing from someone such as yourself, what you saw and observed
about their life for the average wage slave.

Low wages, working conditions set by the employer, and when they couldn't
get americans to work for them, they'd import people. People like us, I'm
ashamed to say. They say there's "opportunity" to make it, make lots of
money and be successful. Ever seen those ads for commission-only sales jobs?
Same concept. Same language.

I worked for a ski resort that was 10 minutes car drive up the hill from a
major, international city. And they were huge importers of foreign labour,
from wherever they could get it. For skilled jobs, right through to
unskilled jobs. That says everything about it, I reckon.

Demand does not push up wages or conditions. The employers just find some
way to fill their demand the way they want to do it: cheaply.

As for the other aspects of living there, well, the shopping was good. you
can get anything for your price if you shop hard enough. Cheap consumer
goods, expensive food. Goods increasingly from China.

Anyway, when you wonder why you are leaving good, well-paying jobs in Oz,
with a nice home and all the other things to work for not much more than 10
bucks an hour in the US (and paid only when allocated work), while holding a
good teaching qualification, it's time to call a halt.

[Phred]

Post by ant

Post by FarmI

Post by ant

Post by Craig Welch
When do you decamp for northern climes again?

Not going this year. It stopped being fun, and working in the US has
made me a deathly opponent of "work choices" and everything Howard
wants to do. I hear his words, and and see the average job in the US.

Ant could you expand on this comment of yours please? I'm interested
in knowing from someone such as yourself, what you saw and observed
about their life for the average wage slave.

Low wages, working conditions set by the employer, and when they couldn't
get americans to work for them, they'd import people. People like us, I'm
ashamed to say. They say there's "opportunity" to make it, make lots of
money and be successful. Ever seen those ads for commission-only sales jobs?
Same concept. Same language.
I worked for a ski resort that was 10 minutes car drive up the hill from a
major, international city. And they were huge importers of foreign labour,
from wherever they could get it. For skilled jobs, right through to
unskilled jobs. That says everything about it, I reckon.
Demand does not push up wages or conditions. The employers just find some
way to fill their demand the way they want to do it: cheaply.
As for the other aspects of living there, well, the shopping was good. you
can get anything for your price if you shop hard enough. Cheap consumer
goods, expensive food. Goods increasingly from China.
Anyway, when you wonder why you are leaving good, well-paying jobs in Oz,
with a nice home and all the other things to work for not much more than 10
bucks an hour in the US (and paid only when allocated work), while holding a
good teaching qualification, it's time to call a halt.

That's interesting. I wonder if things have changed there over time,
or if it's an occupational difference, but I know a couple of [then]
young buggers who happily went over each year for several years to
drive and maintain farm machinery during the harvest season. Of
course, they worked 14+ hour days, and no stopping for lunch or a
leak, but they must have been well enough paid to keep going back!
[By way of comparison, the older bloke headed off to PNG straight
after doing his apprenticeship and was clearing $1200/week as a
20-year-old at a time when middle aged public servants in Qld on the
professional scale could expect to have reached a level paying
under $1000/week -- and had to pay maybe 25-30% tax on that!]

Of course, there would have been an element of adventure in the whole
thing for young blokes and I assume they did a fair bit of travelling
in the States each time between the end of the job and coming home.
So maybe they were happy to accept a bit less than PNG rates!
(Incidentally, I heard recently that carpenters with a bit of building
skill (i.e. can read a plan and work out timber sizes etc.) are asking
$10,000/month clear to work on mine sites in PNG these days.)

Cheers, Phred.

[FarmI]

Post by ant

Post by FarmI
Ant could you expand on this comment of yours please? I'm interested
in knowing from someone such as yourself, what you saw and observed
about their life for the average wage slave.

Low wages, working conditions set by the employer, and when they couldn't
get americans to work for them, they'd import people. People like us, I'm
ashamed to say. They say there's "opportunity" to make it, make lots of
money and be successful. Ever seen those ads for commission-only sales
jobs? Same concept. Same language.
I worked for a ski resort that was 10 minutes car drive up the hill from a
major, international city. And they were huge importers of foreign labour,
from wherever they could get it. For skilled jobs, right through to
unskilled jobs. That says everything about it, I reckon.
Demand does not push up wages or conditions. The employers just find some
way to fill their demand the way they want to do it: cheaply.
As for the other aspects of living there, well, the shopping was good. you
can get anything for your price if you shop hard enough. Cheap consumer
goods, expensive food. Goods increasingly from China.
Anyway, when you wonder why you are leaving good, well-paying jobs in Oz,
with a nice home and all the other things to work for not much more than
10 bucks an hour in the US (and paid only when allocated work), while
holding a good teaching qualification, it's time to call a halt.

Thanks ant. Interesting comments. Pretty much what I had thought would
come out of Workchoices too over time having worked in Industrial Relations
(as a part of the Management team) in a large organisation. Fine for those
in Management but bugger those who are lower in the dung heap.

["Michael" @hotmail.com>]

Yikes, things must be dire when industrial vacuum packed soap like Bega
'tasty' is seen in a favourable light.

You can buy real cheddar in Oz, such as http://www.quickes.co.uk/ and
there's plenty of good farmhouse cheese made using traditional methods
around too.

Post by ant
Yep, that's the main parmesan there. Smells like vomit. Most people buy
cheese grated up in bags. that's how you buy a salad, too. In bags. You
can get OK cheese, but oh my god the prices. There's no such thing as
cheap, good cheddar like we have. You can't get a giant block of Bega
Tasty there. You can get a very small block of soapy bland stuff, for
twice the price you'd pay here. To make their cheese more tasty, they put
crap in it, like chillis.

[Craig Welch]

Post by "Michael" @hotmail.com>
Yikes, things must be dire when industrial vacuum packed soap like Bega
'tasty' is seen in a favourable light.

Bega is not a bad day to day cheddar. There are far worse. And many
better, of course. But it's useful to have for a melt, or a quick
snack.

Post by "Michael" @hotmail.com>
You can buy real cheddar in Oz, such as http://www.quickes.co.uk/ and
there's plenty of good farmhouse cheese made using traditional methods
around too.

A UK reference to what one can buy in Australia?

["Michael" @hotmail.com>]

Sorry about the late reply. Yup, that's one brand of genuine cheddar that
we can buy here. There's plenty of good Aussie farmhouse cheeses though.
If I find the time I'll scan a list of the more well known ones out of Will
Studd's 'Chalk and Cheese'. It makes a good foodie xmas pressie too, FWIW.

Post by Craig Welch

Post by "Michael" @hotmail.com>
You can buy real cheddar in Oz, such as http://www.quickes.co.uk/ and
there's plenty of good farmhouse cheese made using traditional methods
around too.

A UK reference to what one can buy in Australia?

[ant]

Post by "Michael" @hotmail.com>
Yikes, things must be dire when industrial vacuum packed soap like
Bega 'tasty' is seen in a favourable light.

To get the same in the US, you'd have to find a cheese shop, and pay
something like 30 bucks a pound to get it.

Post by "Michael" @hotmail.com>
You can buy real cheddar in Oz, such as http://www.quickes.co.uk/ and
there's plenty of good farmhouse cheese made using traditional methods
around too.

Well, that's just like the US. You have to know the secret alley, and the
door you must find, and the secret knock and have a gold card.

["Michael" @hotmail.com>]

Post by ant
Well, that's just like the US. You have to know the secret alley, and the
door you must find, and the secret knock and have a gold card.

But the reward! :)

["Michael" @hotmail.com>]

Fresh parmesan? Bit of an oxymoron for stuff that's at least a year old. :)
Well, the real stuff is anyway.

Post by Craig Welch
How do you go for fresh parmesan, fresh spices, heck, fresh anything
in the land of the free and the brave?

[Craig Welch]

Post by "Michael" @hotmail.com>
Fresh parmesan? Bit of an oxymoron for stuff that's at least a year old. :)
Well, the real stuff is anyway.

'Fresh' as in 'not the tired diluted processed stuff that comes in a
can or jar'.

[Phred]

Post by ant

Post by ant
So I cooked those, drained them and cut them into small meat-ball

G'day ant,

What were those "those", please? I tried to back-track the thread but
someone with a touch of paranoia seems to have invoked that "don't
archive" feature of modern USENET, so I couldn't find your article
where "those" were introduced to the world. :-(

Post by ant

Post by ant
sized bits, and cooked them in tinned crushed tomatoes, garlic, a
bit of mint, pinch of chilli powder. Served with long non-egg pasta,
and as serving, mixed in some thick yogurt (so it didn't curdle),
and a good squeeze of lemon.
It's bloody nice, and slightly turkish-tasting.

Noted for next week. Thanks.

It was a really accidental thing, and I often add spices according to what
I'm feeling like at the time. But the above is the main essentials. I use
dried mint. If there is some way of adding the yogurt earlier, and having
it stay creamy, that'd be even better. First time i made it, I used
Bucatini. Any good, substantial long pasta works well.
In fact, this is what I'm having tonight! Coles had some Cevapi marked down
so I grabbed them. Coles ones are better, as they are quite low in fat.

Cheers, Phred.

[ant]

Post by Phred

Post by ant
So I cooked those, drained them and cut them into small meat-ball

G'day ant,
What were those "those", please? I tried to back-track the thread but
someone with a touch of paranoia seems to have invoked that "don't
archive" feature of modern USENET, so I couldn't find your article
where "those" were introduced to the world. :-(

I piggy-backed on this thread... it was kind-of about meatballs anyway.

I used Cevapi sausages to pretend to be little meatballs. Fried the Cevapi,
then cut them up (with scissors!) and keep frying them, adding the other
stuff. Cevapi have an interesting taste, and no skins, so they make
excellent little meatballs.

[Vincent]

Post by ant
I used Cevapi sausages to pretend to be little meatballs. Fried the
Cevapi, then cut them up (with scissors!) and keep frying them, adding the
other

ahh scissors are the best tool in the kitchen!

Post by ant
stuff. Cevapi have an interesting taste, and no skins, so they make
excellent little meatballs.
--
ant
I'm borrowing that of the latest
scammer/spammer

[sm]

Post by ant

Post by sm
I was looking at the Coles Christmas magazine today.
They have a recipe for meatballs and yoghurt sauce.
200g greek style yoghurt
2 tablespoons of fresh chopped mint
1 garlic clove, crushed
Just combine in a bowl.
That sounds good too.

And I'll go offtopic with my current favourite pasta recipe. I was dreaming
of the american spagetti and meatballs one night (in a tomato sauce).
Trolled around coles and the Chevapi sausages were marked down.
So I cooked those, drained them and cut them into small meat-ball sized
bits, and cooked them in tinned crushed tomatoes, garlic, a bit of mint,
pinch of chilli powder. Served with long non-egg pasta, and as serving,
mixed in some thick yogurt (so it didn't curdle), and a good squeeze of
lemon.
It's bloody nice, and slightly turkish-tasting.

Quoted in full for Phred. Because I'm nice like that.

[Phred]

Post by sm

Post by ant

Post by sm
I was looking at the Coles Christmas magazine today.
They have a recipe for meatballs and yoghurt sauce.
200g greek style yoghurt
2 tablespoons of fresh chopped mint
1 garlic clove, crushed
Just combine in a bowl.
That sounds good too.

And I'll go offtopic with my current favourite pasta recipe. I was dreaming
of the american spagetti and meatballs one night (in a tomato sauce).
Trolled around coles and the Chevapi sausages were marked down.
So I cooked those, drained them and cut them into small meat-ball sized
bits, and cooked them in tinned crushed tomatoes, garlic, a bit of mint,
pinch of chilli powder. Served with long non-egg pasta, and as serving,
mixed in some thick yogurt (so it didn't curdle), and a good squeeze of
lemon.
It's bloody nice, and slightly turkish-tasting.

Quoted in full for Phred. Because I'm nice like that.

Thank you for re-posting that, sm. I like nice people. :-)
(Thank you to ant too; your reply re scissored snags also noted. :-)

Actually, I'm wondering if those scissored snags would have helped me
out this evening... Yesterday, I made a (rather big) batch of
"vegetable soup" -- really just a *lot* of cauliflower, plus carrots,
onion, garlic, and a bit of celery, cooked minimally in chicken stock
with a bit of curry powder added. It was pretty lumpy for soup and
was lacking "something" -- i.e. something in the line of protein.

So, tonight, I was wondering how best to improve the leftovers and
considered either shredded poached chook or some sort of grated
tasty cheese stirred through the reheated brew. In view of local
circumstances at the time (no chook) I went with the cheese, and I
can't say it was much improvement over the plain veg brew. :-(

Maybe those chopped up snags would have been acceptable? But I'm also
open to other suggestions as I still have one bowl of the brew in the
fridge. (Did I say I made rather a lot of the stuff? :)

Cheers, Phred.

[Phred]

??>> Yesterday, I made a (rather big) batch of
??>> "vegetable soup" -- really just a *lot* of cauliflower,
??>> plus carrots, onion, garlic, and a bit of celery, cooked
??>> minimally in chicken stock with a bit of curry powder
??>> added. It was pretty lumpy for soup and was lacking
??>> "something" -- i.e. something in the line of protein.
??>>
D> Whisk up an egg and pour it over the hot broth. It will cook
D> pretty much immediately. Won't add much in the way of
D> flavor, but it is easy protein.
You can buy "textured vegetable protein" and add that. It
doesn't do much for me as far as flavor is concerned but you get
your protein!

Ew. You're right that it's high quality protein, but it's pretty
awful tasting.

Thanks for your various suggestions, mates; but I'm afraid I left
myself open to being taken a little too literally... I'm not looking
for "protein" in terms of nutrition here, but as something to add a
bit more body/flavour/whatever to the brew -- shall we say, to make it
more "interesting".

As I think I said originally, I tried stirring cheese through one
batch, but wasn't terribly impressed with the result. I would have
used shredded chook, if I had any bits in the house to poach. (That's
poach as in cooking; not as in knocking off the neighbour's hen. :)

The idea of most other chopped meats in the brew doesn't appeal in
prospect -- though something like bits of a savory snag might be OK.

Maybe the answer is just to add more and stronger seasonings.

Cheers, Phred.

[Julie Bove]

Post by Phred
Thanks for your various suggestions, mates; but I'm afraid I left
myself open to being taken a little too literally... I'm not looking
for "protein" in terms of nutrition here, but as something to add a
bit more body/flavour/whatever to the brew -- shall we say, to make it
more "interesting".
As I think I said originally, I tried stirring cheese through one
batch, but wasn't terribly impressed with the result. I would have
used shredded chook, if I had any bits in the house to poach. (That's
poach as in cooking; not as in knocking off the neighbour's hen. :)
The idea of most other chopped meats in the brew doesn't appeal in
prospect -- though something like bits of a savory snag might be OK.
Maybe the answer is just to add more and stronger seasonings.

You may have added too much cauliflower. My MIL did that once and nobody
could eat the soup. The flavor just overpowered everything. I can tolerate
a small amount of cauliflower in a soup, but not too much.

[Dee.Dee]

Post by Julie Bove

Post by Phred
Thanks for your various suggestions, mates; but I'm afraid I left
myself open to being taken a little too literally... I'm not looking
for "protein" in terms of nutrition here, but as something to add a
bit more body/flavour/whatever to the brew -- shall we say, to make it
more "interesting".
As I think I said originally, I tried stirring cheese through one
batch, but wasn't terribly impressed with the result. I would have
used shredded chook, if I had any bits in the house to poach. (That's
poach as in cooking; not as in knocking off the neighbour's hen. :)
The idea of most other chopped meats in the brew doesn't appeal in
prospect -- though something like bits of a savory snag might be OK.
Maybe the answer is just to add more and stronger seasonings.

You may have added too much cauliflower. My MIL did that once and nobody
could eat the soup. The flavor just overpowered everything. I can
tolerate a small amount of cauliflower in a soup, but not too much.

That's true for me, too. If there are any left-overs - STINK!

For that reason I won't use any broccoli or turnip either.

Rutabagas, I will use, though, in moderation.

My 2 cents worth,
Dee Dee

[Phred]

In article <fhtlt2$3h1$***@registered.motzarella.org>, "Dee.Dee" <***@shentel.net> wrote:
[snip]

Post by Dee.Dee
Rutabagas, I will use, though, in moderation.

Now, now Dee Dee, no need to be rude...

(I'd never heard of those things until I came back to RFC after an
absence of a decade or so and, in explanation of the above comment,
I've still no idea of the correct pronunciation... I'm left with my
own phonetic construction: rut_a_bag_as(s) ;-)

Cheers, Phred.

[Nancy Young]

Post by Phred
[snip]

Post by Dee.Dee
Rutabagas, I will use, though, in moderation.

Now, now Dee Dee, no need to be rude...
(I'd never heard of those things until I came back to RFC after an
absence of a decade or so and, in explanation of the above comment,
I've still no idea of the correct pronunciation... I'm left with my
own phonetic construction: rut_a_bag_as(s) ;-)

Stay away from Roota Baygaz! Yuck!

nancy

[Phred]

Post by Nancy Young

Post by Phred
[snip]

Post by Dee.Dee
Rutabagas, I will use, though, in moderation.

Now, now Dee Dee, no need to be rude...
(I'd never heard of those things until I came back to RFC after an
absence of a decade or so and, in explanation of the above comment,
I've still no idea of the correct pronunciation... I'm left with my
own phonetic construction: rut_a_bag_as(s) ;-)

Stay away from Roota Baygaz! Yuck!

G'day Nancy,

Thank you for the advice. (On both aspects of the issue. :-)

Cheers, Phred.

[Dee.Dee]

Post by Phred
[snip]

Post by Dee.Dee
Rutabagas, I will use, though, in moderation.

Now, now Dee Dee, no need to be rude...
(I'd never heard of those things until I came back to RFC after an
absence of a decade or so and, in explanation of the above comment,
I've still no idea of the correct pronunciation... I'm left with my
own phonetic construction: rut_a_bag_as(s) ;-)
Cheers, Phred.

Click on the volume control for the pronounciation.
http://encarta.msn.com/encnet/features/dictionary/DictionaryResults.aspx?refid=1861706625


It's a root. It's root-a-baig-a

http://images.google.com/images?hl=en&q=rutabaga&gbv=2

I try to find them unwaxed and organic; almost an impossibility unless you
go to a upscale grocery market.
When they are fresh, they are very mild.

When they are waxed and sit around, there is a difference in taste, just
like the difference between a young and older carrot.

Dee Dee

[Phred]

Post by Dee.Dee

Post by Phred
[snip]

Post by Dee.Dee
Rutabagas, I will use, though, in moderation.

Now, now Dee Dee, no need to be rude...
(I'd never heard of those things until I came back to RFC after an
absence of a decade or so and, in explanation of the above comment,
I've still no idea of the correct pronunciation... I'm left with my
own phonetic construction: rut_a_bag_as(s) ;-)

Click on the volume control for the pronounciation.
http://encarta.msn.com/encnet/features/dictionary/DictionaryResults.aspx?refid=
1861706625

When I finally get a new PC with sound I might try that, thank you.
(I've been living for >5 years with this one without sound -- but then
I've never owned a TV either. :)

Post by Dee.Dee
It's a root. It's root-a-baig-a

Good god! It's almost ruder than my version using the animal
euphemism -- you're only saved by a politer ending! ;-)

Post by Dee.Dee
http://images.google.com/images?hl=en&q=rutabaga&gbv=2

This one looks remarkedly like what we buy here as a "turnip":

<http://tinyurl.com/y5c3uy> or in full:

<http://www.umassvegetable.
org/images/soils_crops_pest_mgt/crop/rutabaga2.jpg>

If the bottom was whiter, it would be a turnip. However the yellowish
tinge looks more like the colour of our swede turnips -- but the
swedes I see here in the deep north of the deep south don't usually
have much purple on the top section. However, I have to admit a
google on "swede turnip" turned up things like this:

<Loading Image...>

which is damn close to the image I referenced above. So I suspect
your rootabugger is our swede turnip.

Post by Dee.Dee
I try to find them unwaxed and organic; almost an impossibility unless you
go to a upscale grocery market.
When they are fresh, they are very mild.
When they are waxed and sit around, there is a difference in taste, just
like the difference between a young and older carrot.

I always like some swedes, ordinary turnips, and parsnips in stews.
(Along with all the usual stuff of course.) Unfortunately, the ones
available here most of the year look like they've been somewhere else
most of a year.

Cheers, Phred.

[ant]

Post by Phred
which is damn close to the image I referenced above. So I suspect
your rootabugger is our swede turnip.

guffaw! Got a big chuckle.

Post by Phred
I always like some swedes, ordinary turnips, and parsnips in stews.

Parsnips. Arguably the most disgusting vegetable in the world. Worse even
than Chokos. I saw some chokos for sale recently for a dollar each. Chokos
are for throwing at cats. why on earth would you pay a dollar for one?

[Phred]

Post by ant

Post by Phred
which is damn close to the image I referenced above. So I suspect
your rootabugger is our swede turnip.

guffaw! Got a big chuckle.

Post by Phred
I always like some swedes, ordinary turnips, and parsnips in stews.

Parsnips. Arguably the most disgusting vegetable in the world. Worse even

A lot of people seem to swear by roasted parsnips, and I finally tried
some. Have to agree they're pretty good that way.

Post by ant
than Chokos. I saw some chokos for sale recently for a dollar each. Chokos
are for throwing at cats. why on earth would you pay a dollar for one?

You have a lot of stray cat problems and no ammo, perhaps? ;-)

Cheers, Phred.

[ant]

Post by Phred

Post by ant
than Chokos. I saw some chokos for sale recently for a dollar each.
Chokos are for throwing at cats. why on earth would you pay a dollar
for one?

You have a lot of stray cat problems and no ammo, perhaps? ;-)

They flog them in Yankland, too. Chokos, not cats. They call they Chayotes
there. I never saw anyone buying them.

[Sarah Gray]

Post by ant

Post by Phred

Post by ant
than Chokos. I saw some chokos for sale recently for a dollar each.
Chokos are for throwing at cats. why on earth would you pay a dollar
for one?

You have a lot of stray cat problems and no ammo, perhaps? ;-)

They flog them in Yankland, too. Chokos, not cats. They call they Chayotes
there. I never saw anyone buying them.

I've tried them. I didn't think they were anything wonderful.

[James Silverton]

Sarah wrote on Wed, 21 Nov 2007 13:28:51 GMT:

SG> ant wrote:
??>> Phred wrote:
??>>> In article <***@mid.individual.net>, "ant"
??>>>> than Chokos. I saw some chokos for sale recently for a
??>>>> dollar each. Chokos are for throwing at cats. why on
??>>>> earth would you pay a dollar for one?
??>>> You have a lot of stray cat problems and no ammo,
??>>> perhaps? ;-)
??>>
??>> They flog them in Yankland, too. Chokos, not cats. They
??>> call they Chayotes there. I never saw anyone buying them.
??>>
SG> I've tried them. I didn't think they were anything
SG> wonderful.

I'm puzzled! Aren't you the Sarah who just said "I like them
mashed with potatoes, and in chicken soup, too!"?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

[Sarah Gray]

Post by James Silverton
??>>>> than Chokos. I saw some chokos for sale recently for a
??>>>> dollar each. Chokos are for throwing at cats. why on
??>>>> earth would you pay a dollar for one?
??>>> You have a lot of stray cat problems and no ammo,
??>>> perhaps? ;-)
??>>
??>> They flog them in Yankland, too. Chokos, not cats. They
??>> call they Chayotes there. I never saw anyone buying them.
??>>
SG> I've tried them. I didn't think they were anything
SG> wonderful.
I'm puzzled! Aren't you the Sarah who just said "I like them mashed with
potatoes, and in chicken soup, too!"?

I like parsnips, not chayotes.

hope that clears things up.
:)

[Sarah Gray]

Post by Phred

Post by ant

Post by Phred
which is damn close to the image I referenced above. So I suspect
your rootabugger is our swede turnip.

guffaw! Got a big chuckle.

Post by Phred
I always like some swedes, ordinary turnips, and parsnips in stews.

Parsnips. Arguably the most disgusting vegetable in the world. Worse even

A lot of people seem to swear by roasted parsnips, and I finally tried
some. Have to agree they're pretty good that way.

I like them mashed with potatoes, and in chicken soup, too!

Post by Phred

Post by ant
than Chokos. I saw some chokos for sale recently for a dollar each. Chokos
are for throwing at cats. why on earth would you pay a dollar for one?

You have a lot of stray cat problems and no ammo, perhaps? ;-)
Cheers, Phred.

[unknown]

Post by ant
Parsnips. Arguably the most disgusting vegetable in the world. Worse even
than Chokos. I saw some chokos for sale recently for a dollar each. Chokos
are for throwing at cats. why on earth would you pay a dollar for one?

Parsnips are fine when combined with other things and used in
moderation. I have never tasted Chocos though, not even by the name
it's called here in the US: chayote.

[Liz]

Post by unknown

Post by ant
Parsnips. Arguably the most disgusting vegetable in the world. Worse even
than Chokos. I saw some chokos for sale recently for a dollar each. Chokos
are for throwing at cats. why on earth would you pay a dollar for one?

Parsnips are fine when combined with other things and used in
moderation. I have never tasted Chocos though, not even by the name
it's called here in the US: chayote.
--
See return address to reply by email
remove the smiley face first

That's probably because they have no taste.

Liz

[James Silverton]

Liz wrote on Wed, 21 Nov 2007 22:10:11 GMT:

L> <sf> wrote in message news:***@4ax.com...
??>> On Wed, 21 Nov 2007 22:08:17 +1100, "ant"
<***@yahoo.fr>
??>> wrote:
??>>
??>>> Parsnips. Arguably the most disgusting vegetable in the
??>>> world. Worse even than Chokos. I saw some chokos for
??>>> sale recently for a dollar each. Chokos are for throwing
??>>> at cats. why on earth would you pay a dollar for one?
??>>
??>> Parsnips are fine when combined with other things and used
??>> in moderation. I have never tasted Chocos though, not
??>> even by the name it's called here in the US: chayote.
??>>
??>> --
??>> See return address to reply by email
??>> remove the smiley face first

L> That's probably because they have no taste.

They have the rather mild taste comparable with most squashes;
all of which need some sort of sauce!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

[unknown]

On Wed, 21 Nov 2007 22:41:29 GMT, "James Silverton"

Post by James Silverton
??>> On Wed, 21 Nov 2007 22:08:17 +1100, "ant"
??>>
??>>> Parsnips. Arguably the most disgusting vegetable in the
??>>> world. Worse even than Chokos. I saw some chokos for
??>>> sale recently for a dollar each. Chokos are for throwing
??>>> at cats. why on earth would you pay a dollar for one?
??>>
??>> Parsnips are fine when combined with other things and used
??>> in moderation. I have never tasted Chocos though, not
??>> even by the name it's called here in the US: chayote.
??>>
??>> --
??>> See return address to reply by email
??>> remove the smiley face first
L> That's probably because they have no taste.
They have the rather mild taste comparable with most squashes;
all of which need some sort of sauce!

Most squash need a sauce? I steam summer squash and I bake winter
squash. I don't fry them and I don't sauce them either. All they
need is a little butter.

[James Silverton]

sf wrote on Wed, 21 Nov 2007 14:53:57 -0800:

??>> Liz wrote on Wed, 21 Nov 2007 22:10:11 GMT:
??>>
L>>> <sf> wrote in message
??>> news:***@4ax.com...
??>>>> On Wed, 21 Nov 2007 22:08:17 +1100, "ant"
??>> <***@yahoo.fr>
??>>>> wrote:
??>>>>
??>>>>> Parsnips. Arguably the most disgusting vegetable in the
??>>>>> world. Worse even than Chokos. I saw some chokos for
??>>>>> sale recently for a dollar each. Chokos are for
??>>>>> throwing at cats. why on earth would you pay a dollar
??>>>>> for one?
??>>>>
??>>>> Parsnips are fine when combined with other things and
??>>>> used in moderation. I have never tasted Chocos though,
??>>>> not even by the name it's called here in the US:
chayote.
??>>>>
??>>>> --
??>>>> See return address to reply by email
??>>>> remove the smiley face first
??>>
L>>> That's probably because they have no taste.
??>>
??>> They have the rather mild taste comparable with most
??>> squashes; all of which need some sort of sauce!
??>>
s> Most squash need a sauce? I steam summer squash and I bake
s> winter squash. I don't fry them and I don't sauce them
s> either. All they need is a little butter.

Tastes do differ a lot! Even butter might be considered a sauce
or flavoring and, while butter alone would work for *baked*
chayotes, IMHO of course, summer and winter squash seemed to
need at least onions cooked with them to be interesting. The
only vegetables that don't need a sauce, again IMHO!, are peas,
carrots, lima beans, cabbage, sprouts and corn (butter helps
with the last three too!) However, to each their own :-) I know
the mention of limas may cause dissension (it occurs in my
family) so I promise not to respond to posts denouncing them!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

[Arri London]

Post by unknown

Post by ant
Parsnips. Arguably the most disgusting vegetable in the world. Worse even
than Chokos. I saw some chokos for sale recently for a dollar each. Chokos
are for throwing at cats. why on earth would you pay a dollar for one?

Parsnips are fine when combined with other things and used in
moderation. I have never tasted Chocos though, not even by the name
it's called here in the US: chayote.

Here is a recipe for you to try then (would work with any squash):

Chayotes with Cheese [Chayotes con Queso] From 'Mexican Cookery'/
Barbara Hansen

1 1/2 lb chayotes
water
2 tbs butter
1 small onion, finely chopped
1/2 to 1 serrano or other small green chile finely chopped
salt and freshly ground pepper
4 oz/one cup Monterey Jack cheese or queso fresco, crumbled

Cut chayote in quarters add water to cover and boil gently for 30
minutes. Drain, cool, remove seeds, peel and dice the flesh.
Melt butter, add onion and chile. Cook until onion is tender but not
browned. Add diced cooked chayote. Season with salt and pepper to taste.
Top with cheese and cook until cheese is melted. Stir gently.

4--5 servings

[FarmI]

Post by ant

Post by Phred
I always like some swedes, ordinary turnips, and parsnips in stews.

Parsnips. Arguably the most disgusting vegetable in the world.

Having read about your food interests (you aren't a wimp or a Shane Warne),
I suspect that you may never have had the chance to eat a really fresh
parsnip.

Really fresh parsnips are best steamed and mashed with good butter and they
are superb, (nutty and sweet) but getting really fresh ones is almost
impossible. I've only ever managed it twice in my life (I;m over 50), but
the memory of them is enough to have me sitting here drooling.

Worse even

Post by ant
than Chokos. I saw some chokos for sale recently for a dollar each.
Chokos > are for throwing at cats. why on earth would you pay a dollar for
one?

Fresh young chokoes steamed and served with butter are also delightful
(delicate but destinct flavour), but given where you live, it's probably
also the older, less fresh ones you can buy round where you live.

[FarmI]

Post by Phred

Post by Dee.Dee

Post by Phred
[snip]

Post by Dee.Dee
Rutabagas, I will use, though, in moderation.

(snip)

Post by Phred

Post by Dee.Dee
It's a root. It's root-a-baig-a

(snip)

Post by Phred

Post by Dee.Dee
http://images.google.com/images?hl=en&q=rutabaga&gbv=2

<http://tinyurl.com/y5c3uy>

Phred, if I was buying something that looked like that here in Aus., I'd
consider that I was buying a Swede.

Post by Phred
If the bottom was whiter, it would be a turnip. However the yellowish
tinge looks more like the colour of our swede turnips -- but the
swedes I see here in the deep north of the deep south don't usually
have much purple on the top section. However, I have to admit a
<http://www.gardenaction.co.uk/IMAGES/swede_brora_2.jpg>
which is damn close to the image I referenced above. So I suspect
your rootabugger is our swede turnip.

This is where botanical names are useful. Both Swedes and Turnips are
Brassica but the Swede has the botanical name of 'Brassica napus
napobrassica' and Turnip is 'Brassica rapa var. rapa'.
http://www.innvista.com/health/foods/vegetables/turnips.htm

[Phred]

Post by Julie Bove

Post by Phred
Thanks for your various suggestions, mates; but I'm afraid I left
myself open to being taken a little too literally... I'm not looking
for "protein" in terms of nutrition here, but as something to add a
bit more body/flavour/whatever to the brew -- shall we say, to make it
more "interesting".
As I think I said originally, I tried stirring cheese through one
batch, but wasn't terribly impressed with the result. I would have
used shredded chook, if I had any bits in the house to poach. (That's
poach as in cooking; not as in knocking off the neighbour's hen. :)
The idea of most other chopped meats in the brew doesn't appeal in
prospect -- though something like bits of a savory snag might be OK.
Maybe the answer is just to add more and stronger seasonings.

You may have added too much cauliflower. My MIL did that once and nobody
could eat the soup. The flavor just overpowered everything. I can tolerate
a small amount of cauliflower in a soup, but not too much.

Hmm... That could be the problem, though I actually like cauliflower,
and especially those "cheesy cauliflower" brews. (YMMV ;-)
However, there's no doubt my present "soup" contains a *lot* of
cauliflower -- probably 70 to 80% of the total solids, and damn nearly
the same of the total "soup" which has rather little liquid.

I bought some chook today, so I'm going to try the "shredded poached
chook" approach tonight, using a bloody spicey poaching liquid.

Cheers, Phred.

[ant]

Post by Phred
I bought some chook today, so I'm going to try the "shredded poached
chook" approach tonight, using a bloody spicey poaching liquid.

Serve it asian style, with some noodles added to each bowl?

[mªdcªt]

x-no-archive: yes On Mon, 19 Nov 2007 13:53:26 GMT,

Post by Phred
Thank you for re-posting that, sm. I like nice people. :-)
(Thank you to ant too; your reply re scissored snags also noted. :-)
Actually, I'm wondering if those scissored snags would have helped me
out this evening... Yesterday, I made a (rather big) batch of
"vegetable soup" -- really just a *lot* of cauliflower, plus carrots,
onion, garlic, and a bit of celery, cooked minimally in chicken stock
with a bit of curry powder added. It was pretty lumpy for soup and
was lacking "something" -- i.e. something in the line of protein.
So, tonight, I was wondering how best to improve the leftovers and
considered either shredded poached chook or some sort of grated
tasty cheese stirred through the reheated brew. In view of local
circumstances at the time (no chook) I went with the cheese, and I
can't say it was much improvement over the plain veg brew. :-(
Maybe those chopped up snags would have been acceptable? But I'm also
open to other suggestions as I still have one bowl of the brew in the
fridge. (Did I say I made rather a lot of the stuff? :)

I thought of the chevapi+cauliflower combo and thought, "yuuuuuck".

What do you mean by a LOT of cauli? Does it really taste strongly of
cauliflower?

It made me think of this Indian recipe I saw on Lifestyle food, from
the Pom version of Saturday Kitchen (I wish Seven would bring that
back!)

http://www.bbc.co.uk/food/recipes/database/goancoconutgobi_71895.shtml

Maybe you could add extra spices and make it a "runny cauli curry"!


Or then there's this adding stilton cheese:

http://www.bbc.co.uk/food/recipes/database/creamedcaulifloweran_73306.shtml



--
Hey spambots! Harvest these:

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***@votivation.com
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***@swiss-invest-ltd.net
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***@gmail.com
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***@spurmforyou.com

[ant]

Post by mªdcªt
What do you mean by a LOT of cauli? Does it really taste strongly of
cauliflower?
It made me think of this Indian recipe I saw on Lifestyle food, from
the Pom version of Saturday Kitchen (I wish Seven would bring that
back!)
http://www.bbc.co.uk/food/recipes/database/goancoconutgobi_71895.shtml
Maybe you could add extra spices and make it a "runny cauli curry"!

If you were going to take this track, I'd fry up a curry paste. If you just
add spices, it'll be a sort of watery flavour. If you do the
onions/garlic/ginger thing and add the spices to that and fry it down to a
dry mass, and then add it to the hot soup and cook it in, that would work
better.

Maybe chuck in some red lentils too and cook until they go mushy (doesn't
take long). That would marry the curry stuff with the existing stuff quite
well.

[Rheilly Phoull]

Post by ant

Post by mªdcªt
What do you mean by a LOT of cauli? Does it really taste strongly of
cauliflower?
It made me think of this Indian recipe I saw on Lifestyle food, from
the Pom version of Saturday Kitchen (I wish Seven would bring that
back!)
http://www.bbc.co.uk/food/recipes/database/goancoconutgobi_71895.shtml
Maybe you could add extra spices and make it a "runny cauli curry"!

If you were going to take this track, I'd fry up a curry paste. If you
just add spices, it'll be a sort of watery flavour. If you do the
onions/garlic/ginger thing and add the spices to that and fry it down to a
dry mass, and then add it to the hot soup and cook it in, that would work
better.
Maybe chuck in some red lentils too and cook until they go mushy (doesn't
take long). That would marry the curry stuff with the existing stuff quite
well.
--
ant
I'm borrowing that of the latest
scammer/spammer

Hows about a smoked hock dropped in and stewed until tender ?? (Or some
streaky bacon chopped up)

[Horry]

Post by sm

Post by Vincent

Post by Staycalm
Having a party this Sunday and it will be quite warm. It occured to me
that the small meatballs I plan to serve would be nice dipped in some sort
of sauce or dip. I have tomato sauce (obviously) but wondered if anyone
could think of an alternative. This is a child's party so nothing spicy
please.
Liz

Hi. A nice cooling tzatziki(sp) the greek yogurt and cucumber dip would be
my choice especially good for a hot day. thanks cya

I agree. I like lamb meatballs with tzatziki.

What's tzatziki?

(Google is NOT my friend.)

[D P Burns]

Post by Horry

Post by sm

Post by Vincent

Post by Staycalm
Having a party this Sunday and it will be quite warm. It occured to me
that the small meatballs I plan to serve would be nice dipped in some sort
of sauce or dip. I have tomato sauce (obviously) but wondered if anyone
could think of an alternative. This is a child's party so nothing spicy
please.
Liz

Hi. A nice cooling tzatziki(sp) the greek yogurt and cucumber dip would be
my choice especially good for a hot day. thanks cya

I agree. I like lamb meatballs with tzatziki.

What's tzatziki?
(Google is NOT my friend.)

Tzatziki is made of strained yoghurt - in Greece and Turkey usually
sheep's-milk or goat's-milk yoghurt - to which are added cucumbers (either
pureed and strained or seeded and finely diced), garlic, salt and usually
olive oil, sometimes vinegar, and dill, parsley or mint. Olive oil, olives,
and herbs are often used as garnishes as well.

[Craig Welch]

Post by D P Burns

Post by Horry
What's tzatziki?

Tzatziki is made of strained yoghurt - in Greece and Turkey usually
sheep's-milk or goat's-milk yoghurt - to which are added cucumbers (either
pureed and strained or seeded and finely diced), garlic, salt and usually
olive oil, sometimes vinegar, and dill, parsley or mint. Olive oil, olives,
and herbs are often used as garnishes as well.

And it's usually found in the supermarket deli section, along with
regular 'dips'.

[D P Burns]

Post by Craig Welch

Post by D P Burns

Post by Horry
What's tzatziki?

Tzatziki is made of strained yoghurt - in Greece and Turkey usually
sheep's-milk or goat's-milk yoghurt - to which are added cucumbers (either
pureed and strained or seeded and finely diced), garlic, salt and usually
olive oil, sometimes vinegar, and dill, parsley or mint. Olive oil, olives,
and herbs are often used as garnishes as well.

And it's usually found in the supermarket deli section, along with
regular 'dips'.
--
Craig http://www.wazu.jp/

Prefer making my own.....but that's an individual thing :)

Post by Craig Welch
Price your own web plan: http://www.wazu.jp/hosting/

[Nina Pretty Ballerina]

Post by Staycalm
Having a party this Sunday and it will be quite warm. It occured to me
that the small meatballs I plan to serve would be nice dipped in some sort
of sauce or dip. I have tomato sauce (obviously) but wondered if anyone
could think of an alternative. This is a child's party so nothing spicy
please.
Liz

my god woman!! go to bed!! yo uhave to make a giant icecream castle in the
morning. kids love sauce, why fight the tsunami?

:)

good luck with it all tomoz, hope P enjoys it

chris