30-07-2002 10:34									#91
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quote: Originally posted by Hydey Snowy like me, I gave lots of pats.

You might not like what I'm about to post, Hydey, and I offer it with absolutely no prejudice - Snowy liked MOBIUS, too, he gave her lots of pats, too.

	30-07-2002 10:43									#92
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So its just you and Horse that she hates. must have good taste

	30-07-2002 10:46									#93
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Actually, she was making overtures to Horse the other night. It's just me that she hates! Which is mighty fine by me, 'cause it's mutual!

	30-07-2002 10:46									#94
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quote: Originally posted by Hydey Snowy like me, I gave lots of pats.

She can spot a fellow sufferer.

	30-07-2002 10:52									#95
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Hydey reads finbars last post , then reads Horses

Hydey laughs at Horse

	30-07-2002 11:38									#96
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yah

so does everyone else

a new excuse to do so doesn't hurt, though

Jon Miller

	30-07-2002 11:51									#97
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quote: Originally posted by finbar Actually, she was making overtures to Horse the other night.

I missed that - I hope she didn't get too close - that chronic discharge around her eyes looked contagious.

Of course Hydey has now carried the disease to Victoria.

	30-07-2002 12:49									#98
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quote: Originally posted by Alexander's Horse I missed that - I hope she didn't get too close - that chronic discharge around her eyes looked contagious.

*Mrs finbar hunts for her password for her log-in*

(And she has one!)

	30-07-2002 12:58									#99
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quote: Originally posted by finbar *Mrs finbar hunts for her password for her log-in* (And she has one!)

Oh sh*t

*horse decides to go home, running*

	30-07-2002 13:42									#100
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quote: Originally posted by Alexander's Horse I missed that - I hope she didn't get too close - that chronic discharge around her eyes looked contagious. Of course Hydey has now carried the disease to Victoria.

I passed through the delousing station as i crossed the Murray. All diseases destroyed by Bracksies speciel spray.

	31-07-2002 02:10									#101
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Finbar, I've just had the best zuchinni fritters--you can dress up the term with something French, I'm sure--the other night. I'll have to send you the recipe...we can never have too many dishes that consume massive quantities of that prodigious vegetable, to be sure.
Delicious...I think they were basically shredded and drained zukes, flour and some cheese grated in...but they were incredibly good. I had visions of the ingredients that could be mixed in--smoked salmon, ham, bell peppers...the list could be infinite.

	31-07-2002 04:21									#102
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quote: Originally posted by Alexander's Horse Oh sh*t *horse decides to go home, running*

Horse - you are in such deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep sh*t with you-know-who.

	31-07-2002 04:24									#103
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What did he do now?

	31-07-2002 04:30									#104
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quote: Originally posted by SuperSneak Finbar, I've just had the best zuchinni fritters--you can dress up the term with something French, I'm sure--the other night. I'll have to send you the recipe...we can never have too many dishes that consume massive quantities of that prodigious vegetable, to be sure. Delicious...I think they were basically shredded and drained zukes, flour and some cheese grated in...but they were incredibly good. I had visions of the ingredients that could be mixed in--smoked salmon, ham, bell peppers...the list could be infinite.

Yeah, we have them sometimes. I don't use flour, just an egg to hold it all together. I keep them fairly simple, well seasoned, some chopped herbs, maybe toss in a sprinkle of crushed, dried chilli.

The zucchini's such a versatile bugger. I came across a really simple but delicious Zucchini Pasta - grate a couple of zucchini, sweat some finely chopped onion in quite a lot of butter in a pan with garlic, add the zucchini and some crushed, dried chilli. Keep the pan on the heat only until the zucchini has softened. Don't overcook or it turns to mush. Stir in the cooked pasta - I use linguine - and turn to make sure the pasta is well coated. Serve with a salad.

	31-07-2002 04:33									#105
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quote: Originally posted by finbar Horse - you are in such deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep deep sh*t with you-know-who.

I would just like to point out for the record that I wasn't the one who suggested euthanasing Snowy

	31-07-2002 04:39									#106
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quote: Originally posted by finbar Yeah, we have them sometimes. I don't use flour, just an egg to hold it all together. I keep them fairly simple, well seasoned, some chopped herbs, maybe toss in a sprinkle of crushed, dried chilli. The zucchini's such a versatile bugger. I came across a really simple but delicious Zucchini Pasta - grate a couple of zucchini, sweat some finely chopped onion in quite a lot of butter in a pan with garlic, add the zucchini and some crushed, dried chilli. Keep the pan on the heat only until the zucchini has softened. Don't overcook or it turns to mush. Stir in the cooked pasta - I use linguine - and turn to make sure the pasta is well coated. Serve with a salad.

That sounds excellent...I will have to give that a go soon. We also have some eggplant coming in...and there's nothing better when you throw some marinade and roasted garlic into the mix.
I love those ingredients that hold flavor. I'd use tofu more, but it is a ***** to cook right it seems. Once I learned the trick of freezing the water out of a block, I had a lot more success.

	31-07-2002 04:43									#107
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Zucchini fritters.............(we really need a vomit smilie).

	31-07-2002 04:46									#108
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I thought the same...but it tasted just like a potato fritter, really...just a bit crisper.
Hey...once you throw cheese into the mix, even liver becomes palatable.

	31-07-2002 05:13									#109
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quote: Originally posted by SuperSneak What did he do now?

Go back a page.

	31-07-2002 05:17									#110
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quote: Originally posted by Alexander's Horse I would just like to point out for the record that I wasn't the one who suggested euthanasing Snowy

Dobbing is the very last refuge of the very desperate. In fact, she saw my post. My ear is still tender. But the outrage with which the eye discharge and concentration camp posts were received ... let's just call it a completely different kettle of boiling oil for the purposes of application to a certain cheval's nuts.

	31-07-2002 05:19									#111
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quote: Originally posted by SuperSneak tofu

I keep an armed guard permanently stationed at the front door for the sole purpose of keeping that sh*t out of the house.

	31-07-2002 05:21									#112
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quote: Originally posted by Alexander's Horse Zucchini fritters.............(we really need a vomit smilie).

They're terrific. Providing - as with all fritters - the oil's hot enough to seal the fritter - preventing oil absorption - without being so hot as to burn the bugger.

	31-07-2002 05:23									#113
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quote: Originally posted by SuperSneak I thought the same...but it tasted just like a potato fritter, really...just a bit crisper. Hey...once you throw cheese into the mix, even liver becomes palatable.

You're very fond of cheese. It seems to be an American thing. I see it in a lot of American recipes. Why is this?

	31-07-2002 05:38									#114
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Well, we are very good cheese makers here...wine makers too, for that matter. The French have nothing on us. In fact, one of the high schools on the coast (where there are a lot of dairy farms) has The Cheesemakers as their mascot. I'm sure that sets their foes all a tremble. Do a search on Tillamook cheese...excellent.

Plus, I have that horrific distribution of tastebuds that is ideally suited for deep fried cheese balls soaked in mayonnaise. Yum!

Tofu can be done well, if you have the touch...as I don't, I leave it alone. But fried tofu with a good plum sauce and some onion, sweat pea, garlic and crispy chicken isn't half bad.
It's just a bean curd...nothing to be frightened of.

And suggesting that Mrs. Fin's beloved doorstop be put down is reprehensible even for you, Horse.

Lord knows old Snowy could be put to much better use...I'm thinking a stir fry.

	31-07-2002 05:49									#115
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quote: Originally posted by SuperSneak Well, we are very good cheese makers here...wine makers too, for that matter. The French have nothing on us. In fact, one of the high schools on the coast (where there are a lot of dairy farms) has The Cheesemakers as their mascot. I'm sure that sets their foes all a tremble. Do a search on Tillamook cheese...excellent.

But that doesn't explain its appearance in so many recipes.

quote: Tofu can be done well, if you have the touch

I find it useful only as a pencil eraser.

quote: And suggesting that Mrs. Fin's beloved doorstop be put down is reprehensible even for you, Horse.

Watch it, Sneak. She has a log-in here. As you might remember. She's still looking for her password. It won't take her long to disembowel Horse. You'll be next.

	31-07-2002 06:04									#116
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I doubt it, I am the one who wrote such a glowing endorsement of the time you waste here. I can cover my ass as well as yours, friend.

I must confess I had a hard time letting go of our old cockapoo, Snuggles. They really are like part of the family after eighteen years.

Hi Mrs. Fin!

Maybe you don't get decent tofu down there? Though I can't see how you can mess it up? You probably aren't a fan of Kimchi either I take it?

	31-07-2002 06:43									#117
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quote: Originally posted by SuperSneak Hi Mrs. Fin!

SuperSuck.

quote: Maybe you don't get decent tofu down there?

I'm sure it's perfectly fine tofu. I just prefer not to eat what I use to erase pencil marks.

quote: You probably aren't a fan of Kimchi either I take it?

If I knew what it was I'm sure I'd hate it too.

	31-07-2002 07:08									#118
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It's fermented cabbage...a Korean delicacy.

	31-07-2002 07:10									#119
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Why am I not surprised that Sneak likes cheese

	31-07-2002 07:16									#120
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quote: Originally posted by SuperSneak It's fermented cabbage...a Korean delicacy.

Do you eat or drink it?