Quoting Ruth Hanschka to Jim Weller <=-

Re: Dave S.

He is forever known to her as "The Blue Food Guy" after he sent her
package of full of blue Jell-O, Kool-Aid, Twizzlers and a variety of
other obnoxious artificial raspberry flavoured blue candy as a joke
about 18 years ago.

I have to admit every time I see blue food, I want to eat it. And
blame it on Dave and Michael Loo.

The only ones I'll eat are Blueberries, Saskatoonberries,
Elderberries, plums, Concord grapes and Penicillin laced cheeses.

Continuing the orange theme ...

(I had to look up both Arrows and Ogunquit as they are quite
obscure; the back stories are interesting.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cod with Bok Coy and Burnt Orange Star Anise Sauce
Categories: Fish, Chinese, Sauces, Fruit, Vegetables
Yield: 6 Servings

8 lg Oranges
7 tb Butter; chilled
1 tb Oil
1 tb Rice vinegar
6 Whole star anise
2 ts Fresh ginger; peeled,
Minced
6 x 6 oz Cod or sea bass fillets
BOK CHOY WITH GARLIC:
2 tb Butter
4 ts Garlic; minced
12 Baby bok choy
2 c Chicken stock

Using vegetable peeler, remove peel (orange part only) in long
pieces from 6 oranges. Cut peel into 2 x 1/4 inch strips. cut
oranges in half squeeze enough juice to measure 2 1/4 cups. Melt
1 tablespoon butter with 1 tablespoon oil in heavy large skillet
over high heat. Add peel and stir until peel turns dark brown on
edges, about 4 minutes. Add 2 1/4 cups orange juice, vinegar,
star anise and ginger and boil until reduced to thin sauce
consistency, about 12 minutes. Remove sauce from heat.

Preheat oven to 450 F. Sprinkle fish with salt and pepper. Melt
1 tablespoon butter in large skillet over high heat. Add 3 fish
fillets; cook until golden, about 1 minute per side. Transfer fish
to rimmed baking sheet. Repeat with 1 tablespoon butter and
remaining fish. Bake fish until cooked through, about 4 minutes.

Transfer fish to plates. Remove star anise from sauce. Bring
sauce to simmer. Add 4 tablespoons butter; whisk just until
melted. Season with salt and pepper. Serve fish with sauce and
bok choy.

For the Bok Choy: Melt butter in heavy large skillet over high
head. Add garlic; saute 1 minute. Add bok choy and stock; simmer
until bok choy is tender, turning occasionally, about 8 minutes.
Season with salt and pepper.

Recipe By: Arrows, Ogunquit, Maine
Source: Bon Appetit April 1998
From: Carriej999

MMMMM



Cheers

Jim


... Fast food is equivalent to pornography, nutritionally speaking.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

I have to admit every time I see blue food, I want to eat it. And
blame it on Dave and Michael Loo.

The only ones I'll eat are Blueberries, Saskatoonberries,
Elderberries, plums, Concord grapes and Penicillin laced cheeses.

I found some orange cheese with a white edge in my fridge today. Picked
the white off. Had it been blue I probably would have just eaten it!

Continuing the orange theme ...

(I had to look up both Arrows and Ogunquit as they are quite
obscure; the back stories are interesting.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cod with Bok Coy and Burnt Orange Star Anise Sauce
Categories: Fish, Chinese, Sauces, Fruit, Vegetables
Yield: 6 Servings

Cod's not a favorite, but burnt orange and star anise would cover darned
near anything.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Quoting Ruth Hanschka to Jim Weller <=-

I found some orange cheese with a white edge in my fridge today.
Picked the white off. Had it been blue I probably would have just
eaten it!

I've cultured blue mold on purpose by inoculating cream cheese ...
layering several slices of blue cheese and cream cheese on top of
each other and setting it aside at room temperature for a few days.
Blue cheese is expensive, cream cheese is cheap, making my own is
fun.



Cheers

Jim


... Jewish food: It needs more garlic. No, more than that.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

I found some orange cheese with a white edge in my fridge today.
Picked the white off. Had it been blue I probably would have just
eaten it!

I've cultured blue mold on purpose by inoculating cream cheese ...
layering several slices of blue cheese and cream cheese on top of
each other and setting it aside at room temperature for a few days.
Blue cheese is expensive, cream cheese is cheap, making my own is
fun.

Sounds like a good experiment. If all else fails it's a cure for
constipation.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Quoting Ruth Hanschka to Jim Weller <=-

inoculating cream cheese (with) blue cheese

Sounds like a good experiment.

Not really; it's more of a tried and true technique.

If all else fails it's a cure for constipation.

The result is perfectly wholesome.

Blue cheese and pears make such a wonderful pairing:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pear And Blue Cheese Canapes
Categories: Appetizers, Sandwiches, Fruit, Cheese
Yield: 6 Servings

1 Ripe pear
150 g Dorset Blue Vinny or
Stilton Cheese
Thyme leaves
A little runny honey
Freshly ground black pepper
FOR THE CROSTINI:
12 Small, thin slices of
Baguette or sourdough bread
Olive or rapeseed oil

Preheat the oven to 190 C, gas 5. To make the crostini, lay the
slices of bread on a baking tray, trickle with oil and bake for
5-8 minutes, until crisp and golden. Set aside.

Peel and core the pear and cut into 1cm cubes. Cut the cheese into
similar-sized cubes. Put a couple of cubes of pear and a couple of
cheese on to each crostini. Sprinkle each crostini with a few
thyme leaves, trickle over a tiny bit of honey, then grind on some
black pepper to finish.

From: Hugh Fearnley-Whittingstall, River Cottage

From: Simon Bao

MMMMM

Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hello JIM,

Wednesday August 18 2021 19:03, you wrote to RUTH HANSCHKA:

Blue cheese is expensive, cream cheese is cheap, making my own is
fun.

<insert your favorite cutting the cheese joke here>

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kurt's Quick Fondue
Categories: Fondue, Cheese/eggs, Appetizers, Seandennis
Yield: 1 Pot

1/3 lb Gruyere cheese
1/3 lb Gouda cheese
1/3 lb Fontina cheese
1 c White wine*
2 T Corn starch
Pinch of nutmeg
Pinch of cracked black
-- pepper
Loaf of French bread
Cherry tomatoes

* = I used Sauvignon Blanc.

Grate the cheese, coat with the corn starch.

Heat the wine and pepper to a simmer in a pot, slowly add mixed
cheese one handful at a time. Transfer to that fondue pot you bought
at the thrift store for $5 and have never used.

Kurt's notes:
"I wanted to make something quick and fun for Valentine's Day; my
wife was stuck on the road for three hours (normally a one hour
drive). Luckily I have a grocery store with a wonderful cheese
assortment and Sterno fuel five minutes away..."

Posted in Fidonet's National Cooking Echo by Kurt Weiske on 17
February 2019 and converted to MM format by Sean Dennis on 18
February 2019.

MMMMM

-- Sean

... Fart (n.): ghosts of dinners past
--- GoldED/2 3.0.1
* Origin: Outpost BBS Sysop Console (1:18/200)