On Wed, 28 Oct 2009 16:45:57 -0400, Tracy <karac...@bc.edu> wrote:
--> -->
-->SCP wrote:
-->> On Wed, 28 Oct 2009 20:59:16 +1300, Miche <michei...@gee-mail.com> wrote: -->> -->> -->In article -->> --><6d0057f0-eed2-49cc-b20e-813192206...@j4g2000yqe.googlegroups.com>, -->> --> Michael Nielsen <mniel...@cvmt.dk> wrote: -->> --> -->> -->> On Oct 27, 11:43 pm, Chemo the Clown <an...@peak.org> wrote: -->> -->> > Boiled okra. -->> -->> -->> -->> celery root, gelatine based candies and pasta. -->> --> -->> -->Canned peas. -->> --> -->> -->Miche -->> -->> -->> canned peas and canned tuna in a white sauce on toast, loved it as a kid... and -->> when sick I make it as comfort food --> -->My mother used to make creamed salmon and peas on toast. The salmon -->and peas were always canned. -->I never liked the stuff. I kinda like canned peas though. I haven't -->bought them in years. --> -->Tracy
On Oct 27, 9:09 pm, Old Harley Rider <roninfl...@yahoo.com> wrote:
> --Bryan wrote: > > On Oct 27, 5:43 pm, Chemo the Clown <an...@peak.org> wrote: > >> Boiled okra.
> > Canned asparagus.
> > --Bryan
> Everything has a purpose. If I want asparagus, I buy fresh only. > But canned asparagus is just the thing for scrambled eggs & > asparagus. Cut asparagus into 1" long pieces throw in fry pan > with butter, brown a little then add 2 scrambled eggs. Tasty > breakfast...
Canned white asparagus has its uses. I used to make a ham and asparagus crepe using the stuff. With a nice mornay sauce.
> > canned peas and canned tuna in a white sauce on toast, loved it as a kid... and > > when sick I make it as comfort food
> My mother used to make creamed salmon and peas on toast. The salmon > and peas were always canned. > I never liked the stuff. I kinda like canned peas though. I haven't > bought them in years.
> Tracy
my step-mother would heat heinz vegetarian beans & boil hot dogs, with some sort of a canned vegetable. poor thing, never learned how to cook.
> My mother used to make creamed salmon and peas on toast. The salmon and > peas were always canned. > I never liked the stuff. I kinda like canned peas though. I haven't > bought them in years.
One of my favourite meals when I was a kid was creamed salmon on patty shells, without the peas, and it could also be eaten on toast. It was made with canned salmon. I loved it. I still do.
>> My mother used to make creamed salmon and peas on toast. The salmon and >> peas were always canned. >> I never liked the stuff. I kinda like canned peas though. I haven't >> bought them in years.
>One of my favourite meals when I was a kid was creamed salmon on patty >shells, without the peas, and it could also be eaten on toast. It was >made with canned salmon. I loved it. I still do.
I never heard of patty shells. This picture looks like it could be wallpaper. But I'd get hungry whenever I looked at it.
Lou Decruss wrote: > On Thu, 29 Oct 2009 09:49:34 -0400, Dave Smith > <adavid.sm...@sympatico.ca> wrote:
>> Tracy wrote:
>>> My mother used to make creamed salmon and peas on toast. The salmon and >>> peas were always canned. >>> I never liked the stuff. I kinda like canned peas though. I haven't >>> bought them in years. >> One of my favourite meals when I was a kid was creamed salmon on patty >> shells, without the peas, and it could also be eaten on toast. It was >> made with canned salmon. I loved it. I still do.
> I never heard of patty shells. This picture looks like it could be > wallpaper. But I'd get hungry whenever I looked at it.
They are shells made of puff pastry. We buy them frozen in packages of 6. Put them on a baking sheet and pop them in the oven for about 15 minutes. They have little circles cut into the top and those little plugs can be popped out after cooking to make tops and leave a space for the cream sauce. They are very versatile and can be used for savoury or sweet dishes.
<adavid.sm...@sympatico.ca> wrote: >Lou Decruss wrote: >> On Thu, 29 Oct 2009 09:49:34 -0400, Dave Smith >> <adavid.sm...@sympatico.ca> wrote:
>>> Tracy wrote:
>>>> My mother used to make creamed salmon and peas on toast. The salmon and >>>> peas were always canned. >>>> I never liked the stuff. I kinda like canned peas though. I haven't >>>> bought them in years. >>> One of my favourite meals when I was a kid was creamed salmon on patty >>> shells, without the peas, and it could also be eaten on toast. It was >>> made with canned salmon. I loved it. I still do.
>> I never heard of patty shells. This picture looks like it could be >> wallpaper. But I'd get hungry whenever I looked at it.
>They are shells made of puff pastry. We buy them frozen in packages of >6. Put them on a baking sheet and pop them in the oven for about 15 >minutes. They have little circles cut into the top and those little >plugs can be popped out after cooking to make tops and leave a space for >the cream sauce. They are very versatile and can be used for savoury or >sweet dishes.
I'm a dummie and didn't attach the picture I was looking at. Man that looks good.
Lou Decruss wrote: >> They are shells made of puff pastry. We buy them frozen in packages of >> 6. Put them on a baking sheet and pop them in the oven for about 15 >> minutes. They have little circles cut into the top and those little >> plugs can be popped out after cooking to make tops and leave a space for >> the cream sauce. They are very versatile and can be used for savoury or >> sweet dishes.
> I'm a dummie and didn't attach the picture I was looking at. Man that > looks good.
I was wondering what picture you were referring to :-)
They are good. That is apparently a Canadian package since it is in French and English. Perhaps some people might know them as vol-au-vent.
While my old favourite is creamed salmon, you can also use creamed tuna, chicken, turkey, seafood, cheese, or vegetables. You should give them a try some time. You will be impressed.
In article <4ae99d75$0$1607$9a6e1...@news.newshosting.com>, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> Tracy wrote:
> > My mother used to make creamed salmon and peas on toast. The salmon and > > peas were always canned. > > I never liked the stuff. I kinda like canned peas though. I haven't > > bought them in years.
> One of my favourite meals when I was a kid was creamed salmon on patty > shells, without the peas, and it could also be eaten on toast. It was > made with canned salmon. I loved it. I still do.
We are able to get wild caught Alaskan salmon in the can. It's pretty good. I wouldn't want to grill it up and eat it, but I don't do that with canned tuna either. We make the most amazing salmon cakes with it.
Regards, Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
>>> They are shells made of puff pastry. We buy them frozen in packages of >>> 6. Put them on a baking sheet and pop them in the oven for about 15 >>> minutes. They have little circles cut into the top and those little >>> plugs can be popped out after cooking to make tops and leave a space for >>> the cream sauce. They are very versatile and can be used for savoury or >>> sweet dishes.
>> I'm a dummie and didn't attach the picture I was looking at. Man that >> looks good.
>I was wondering what picture you were referring to :-)
Sorry.
>They are good. That is apparently a Canadian package since it is in >French and English. Perhaps some people might know them as vol-au-vent.
>While my old favourite is creamed salmon, you can also use creamed tuna, >chicken, turkey, seafood, cheese, or vegetables. You should give them a >try some time. You will be impressed.
The terminology is what lost me. I've always seen them called puff pastry shells.
I've used them but don't remember what for. I do occasionally use puff pastry sheets.. This is a favorite use here. I only loosely follow the directions.
Lou
Ham And Cheese In Puff Pastry
Ingredients Four 5 x 5-inch puff pastry squares 2 Tablespoons finely chopped onion 1 Tablespoon butter 1 egg, beaten 1 cup shredded Swiss cheese or 3-cheese mix
(Swiss, Monterey Jack and Cheddar) 2/3 cup cooked ham, coarsely chopped 1 Tablespoon snipped fresh parsley 1 teaspoon dried dillweed or 1 tablespoon snipped
fresh dillweed Dash garlic powder Dash fresh ground pepper 1 egg yolk with 2 Tablespoons water mixed for egg wash
Preheat oven to 400 to 425 degrees. If using frozen
pastry puff, let pastry come to room temperature.
In small saucepan, cook onion in butter until tender but
not browned. For filling, in a medium mixing bowl
combine egg, cheese, ham, parsley, dillweed, garlic
powder, and pepper. Stir in onion mixture; set aside.
Place 2 to 3 Tablespoons of the filling just off center
on each square. Moisten edges of pastry with water;
fold in half diagonally. Seal edges by pressing with
finger or tines of a fork. Place pastry on ungreased
baking sheet. Coat with egg wash. Place in preheated
oven and immediately drop temperature to 380 degrees
and cook 20 to 25 minutes until nicely browned.
* Kenniston Hill Inn Bed and Breakfast on
VirtualCities.com * Kenniston Hill Inn Website * You found this recipe on 1st Traveler's Choice
>>> I think the grossest was the silkworm pupae and the most interesting >>> was the prison wine! >> The one I'd be most willing to try was the brain fungus.
>> Brian
> Fungiperfecti.com sells that one in a growing kit for a good price. > Iirc, that was Hen of the Woods?
Ahhhhh!! Fungiperfecti, I've been ordering shiitake plugs from them for years, after my American Harvest Food went out of business. I have beeen sucessfully grown shiitake's for twenty-plus year.
>>> I think the grossest was the silkworm pupae and the most interesting >>> was the prison wine! >> The one I'd be most willing to try was the brain fungus.
>> Brian
> Fungiperfecti.com sells that one in a growing kit for a good price. > Iirc, that was Hen of the Woods?
Ahhhhh!! Fungiperfecti, I've been ordering shiitake plugs from them for years, after my American Harvest Food went out of business. I have beeen sucessfully grown shiitake's for twenty-plus year.
>>> I think the grossest was the silkworm pupae and the most interesting >>> was the prison wine! >> The one I'd be most willing to try was the brain fungus.
>> Brian
> Fungiperfecti.com sells that one in a growing kit for a good price. > Iirc, that was Hen of the Woods?
Ahhhhh!! Fungiperfecti, I've been ordering shiitake plugs from them for years, after my American Harvest Food went out of business. I have beeen sucessfully grown shiitake's for twenty-plus year.
benton <ben...@REMOVEMEwfu.edu> wrote: > >>>>> <http://www.thesneeze.com/mt-archives/cat_steve_dont_eat_it.php> > >>>> That's some nasty stuff! > >>> But a hilariously great read. :-) > >> Sadly, there's been no new "Don't Eat It!" installments for quite some > >> time.
> >>> I think the grossest was the silkworm pupae and the most interesting > >>> was the prison wine! > >> The one I'd be most willing to try was the brain fungus.
> >> Brian
> > Fungiperfecti.com sells that one in a growing kit for a good price. > > Iirc, that was Hen of the Woods?
> Ahhhhh!! Fungiperfecti, I've been ordering shiitake plugs from them for > years, after my American Harvest Food went out of business. I have > beeen sucessfully grown shiitake's for twenty-plus year.
> Mmmmm good!!
> benton
Do you have jpegs? :-) I think that'd be so cool... -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
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