Birthday dinner



A

Amarantha

Guest
So Mum suggested I go out to her place for my birthday since it was a
Saturday, and we'd all have dinner there (me, my sheol, Mum 'n' Dad, my
brother and sister-in-law). I said OK, so long as I got to do the cooking,
'cause I never get to cook for people except sheol and myself.

I made Ben O'Donoghue's barbecued pork belly (from "Surfing the Menu"), my
own scalloped potatoes, roasted red onions inspired by Jamie Oliver, a
basic Tuscan salad with my special dressing and blanched green beans. With
all my favourite foods at once, I didn't know what to eat first, but got
lots of compliments from my family :) It's so nice to cook for other
people for a change.

Mum made the dessert - I couldn't decide if I wanted lemon cheesecake or
ginger-fluff sponge, so she did both. Both were divine, although better on
their own than as a combination - I now know to make an actual decision
next time ;)

Once our insanely busy social life dies down and we've had a rest, I
believe sheol and I shall have to have some dinner parties :)

K
--
nil illegitimi carborundum
 
Wayne Boatwright <[email protected]> wrote in
news:[email protected]:

> On Sun 06 Mar 2005 08:27:03p, Amarantha wrote in rec.food.cooking:
>
>>
>> I made Ben O'Donoghue's barbecued pork belly (from "Surfing the Menu"),
>> K
>
> Sounds like a lovely birthday dinner! And, a Happy Belated Birthday!!!
>
> Any chance of your posting the recipe for the barbecued pork belly?
>

hehe thanks :)
And ya, I don't see why not. It's published on the ABC website:
http://www.abc.net.au/surfingmenu/pork1.htm

I'll add one thing, which those more experienced than me might already know
- don't stir the sugar/water mixture in step 3. I assumed I'd have to stir
it to stop it burning, but it crystallised solid, and once Mum realised
what I was up to she explained that it's best left alone. Once we left it
alone it melted just fine and went golden like it was supposed to.

K
--
nil illegitimi carborundum
 
On Sun 06 Mar 2005 08:48:12p, Amarantha wrote in rec.food.cooking:

> Wayne Boatwright <[email protected]> wrote in
> news:[email protected]:
>
>> On Sun 06 Mar 2005 08:27:03p, Amarantha wrote in rec.food.cooking:
>>
>>>
>>> I made Ben O'Donoghue's barbecued pork belly (from "Surfing the
>>> Menu"), K
>>
>> Sounds like a lovely birthday dinner! And, a Happy Belated Birthday!!!
>>
>> Any chance of your posting the recipe for the barbecued pork belly?
>>
>
> hehe thanks :)
> And ya, I don't see why not. It's published on the ABC website:
> http://www.abc.net.au/surfingmenu/pork1.htm
>
> I'll add one thing, which those more experienced than me might already
> know - don't stir the sugar/water mixture in step 3. I assumed I'd have
> to stir it to stop it burning, but it crystallised solid, and once Mum
> realised what I was up to she explained that it's best left alone. Once
> we left it alone it melted just fine and went golden like it was
> supposed to.
>
> K

Oh, thank you!!! The recipe looks really delicious. A must for an
upcoming weekend.

Actually, I did know about the sugar/water thing, as I've caramelized sugar
before. But a good tip, nonetheless.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
 
Happy birthday! It all sounds wonderful. Could you tell me about your
special salad dressing? And I'd love to know what ginger-fluff sponge is!

I went out for a birthday dinner tonight. We went to a pan-Asian place, but
I just couldn't get into the menu. They had a few things from several
different countries, but not just what I wanted. I ended up w/ some so-so
summer rolls (too lettucey, very little shrimp, and the sauce wasn't to my
liking) and a *fabulous* bowl of "Asian boulliabaisse", with coconut milk,
galangal, chiles, lime,...yum! Will have to learn to make that at home!

Chris
 
Amarantha <[email protected]>, if that's their real name,
wrote:

>So Mum suggested I go out to her place for my birthday since it was a
>Saturday, and we'd all have dinner there (me, my sheol, Mum 'n' Dad, my
>brother and sister-in-law). I said OK, so long as I got to do the cooking,
>'cause I never get to cook for people except sheol and myself.

Happy birthday, Amarantha! Your dinner sounds fabulous!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_
 
Sounds a great recipe, apart from the Coca Cola. I thought it might
have been the US ABC network but no, it our own Aunty ABC in Oz.
So anyone got any ideas instead of Cola? Can't stand the stuff to
drink or otherwise.
Cheers
Bronwyn
 
Happy birthday!!! Your menu sounds great and I'm sure everyone enjoyed
it.
I got the recipe from the link you posted and will try it on the coming
weekend.

However!!!!! I'm going to be lying in my bed all night, wide awake,
trying to figure out what SHEOL means. (and I know I'll feel stupid
once I find out)

jillie
Rosevilee, CA




Amarantha wrote:
> So Mum suggested I go out to her place for my birthday since it was a

> Saturday, and we'd all have dinner there (me, my sheol, Mum 'n' Dad,
my
> brother and sister-in-law). I said OK, so long as I got to do the
cooking,
> 'cause I never get to cook for people except sheol and myself.
>
> I made Ben O'Donoghue's barbecued pork belly (from "Surfing the
Menu"), my
> own scalloped potatoes, roasted red onions inspired by Jamie Oliver,
a
> basic Tuscan salad with my special dressing and blanched green beans.
With
> all my favourite foods at once, I didn't know what to eat first, but
got
> lots of compliments from my family :) It's so nice to cook for other

> people for a change.
>
> Mum made the dessert - I couldn't decide if I wanted lemon cheesecake
or
> ginger-fluff sponge, so she did both. Both were divine, although
better on
> their own than as a combination - I now know to make an actual
decision
> next time ;)
>
> Once our insanely busy social life dies down and we've had a rest, I
> believe sheol and I shall have to have some dinner parties :)
>
> K
> --
> nil illegitimi carborundum
 
"Chris Neidecker" <[email protected]> wrote in
news:eek:CRWd.57065$uc.39966@trnddc03:

>
> Happy birthday! It all sounds wonderful. Could you tell me about
> your special salad dressing? And I'd love to know what ginger-fluff
> sponge is!
>
> I went out for a birthday dinner tonight. We went to a pan-Asian
> place, but I just couldn't get into the menu. They had a few things
> from several different countries, but not just what I wanted. I ended
> up w/ some so-so summer rolls (too lettucey, very little shrimp, and
> the sauce wasn't to my liking) and a *fabulous* bowl of "Asian
> boulliabaisse", with coconut milk, galangal, chiles, lime,...yum!
> Will have to learn to make that at home!
>
> Chris
>

Happy birthday yourself (assuming it was yours you went out for), and
damn that "Asian boulliabaisse" sounds yummy. It sounds like a variation
on Thai Tom Kha - that might be something to search on if you're looking
for recipes.

My dressing is simple - lemon juice, EVOO, salt, pepper, ground cumin and
ground coriander.

Ginger-fluff sponge is a sponge cake that my mum makes, with ground
ginger as an ingredient. I don't have the recipe, but could ask her if
you like :)

K
--
nil illegitimi carborundum
 
"Bronwyn" <[email protected]> wrote in news:1110192522.451038.56260
@f14g2000cwb.googlegroups.com:

> Sounds a great recipe, apart from the Coca Cola. I thought it might
> have been the US ABC network but no, it our own Aunty ABC in Oz.
> So anyone got any ideas instead of Cola? Can't stand the stuff to
> drink or otherwise.
> Cheers
> Bronwyn
>

It doesn't taste like cola - I think the idea is just to glaze the pork by
cooking it in something sugary and to tenderise it by cooking it in
something acidic. Even if there were any residual cola flavour in it after
the boiling, it's well and truly drowned by the BBQ sauce - that stuff is
strong! But if you're really against the coke, I'm sure the experts around
here will have ideas :) Me, I'd be inclined to try dry ginger ale.

K
--
nil illegitimi carborundum
 
"jillie" <[email protected]> wrote in news:1110239424.612329.185660
@l41g2000cwc.googlegroups.com:

>
> However!!!!! I'm going to be lying in my bed all night, wide awake,
> trying to figure out what SHEOL means. (and I know I'll feel stupid
> once I find out)
>
>

Oops, my fault. I should probably have made that clear ;) sheol is the
online nick of my other half, like mine is Amarantha. We've grown
accustomed to referring to each other by our real names in real life and
our online names when online.

K
--
nil illegitimi carborundum
 
hurrah!!! I can sleep tonight and I don't have to feel stupid.

Sometimes it pays to ask questions. ;-)

jillie
Roseville, CA
 
Amarantha wrote:

>> However!!!!! I'm going to be lying in my bed all night, wide awake,
>> trying to figure out what SHEOL means. (and I know I'll feel stupid
>> once I find out)
>>
>
> Oops, my fault. I should probably have made that clear ;) sheol is the
> online nick of my other half, like mine is Amarantha. We've grown
> accustomed to referring to each other by our real names in real life and
> our online names when online.

Spoilsport! I was all set to provide the dictionary definition:

Sheol: The abode of the dead, in early Hebrew thought.

There are some Christian sects who hold that Sheol = Hell.

Bob
 
Amarantha wrote:

>
> Ginger-fluff sponge is a sponge cake that my mum makes, with ground
> ginger as an ingredient. I don't have the recipe, but could ask her
> if you like :)
>
> K

Please!! I'm not Chris, but I love ginger and I love sponge cake. What a
great combination!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004
 
"Rona Y." <[email protected]> wrote in
news:[email protected]:

> Amarantha wrote:
>>
>> Ginger-fluff sponge is a sponge cake that my mum makes, with ground
>> ginger as an ingredient. I don't have the recipe, but could ask her
>> if you like :)
>
> Please!! I'm not Chris, but I love ginger and I love sponge cake.
> What a great combination!
>

Here it is - I phoned Mum last night. The ginger is more a hint than a
strong influence, but you could add more if you wish :)

Ginger Fluff Sponge Cake

4 eggs, separated
3/4 cup caster sugar
1/2 cup corn flour
2 dessertspoons self-raising flour
1 tsp cocoa
2 tsp cinnamon
2 tsp ground ginger
1 dessertspoon golden syrup
1 dessertspoon butter

Prepare two 7" round sponge tins by greasing with butter or oil and
dusting with flour.

Sift dry ingredients (except sugar) four times.
Melt together butter and golden syrup and allow to cool slightly.
Beat (whisk) egg whites until stiff and shiny. Add sugar and beat well.
Add egg yolks, beat until combined.
Add sifted dry ingredients. Fold in gently with a metal spoon or
spatula.
Add butter and golden syrup mixture.

Bake in mod oven 15-20 mins. Is cooked when sponge leaves side of tin
and springs back to touch.

Turn onto wire rack to cool.
Sandwich together with whipped cream and top as desired.


K
--
nil illegitimi carborundum
 
Amarantha wrote:
> Here it is - I phoned Mum last night. The ginger is more a hint than
> a strong influence, but you could add more if you wish :)
>
> Ginger Fluff Sponge Cake
>
<snip>

Thanks so much! I'll get my hands on some golden syrup and try it out!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004
 
You must log in or register to reply here.
Top Bottom Back