Chillies, Mushrooms, herbs & spices, garlic, chocolate, sponge, ..... Oct 31 2001 Pumpkin
shrooms "garlic mushrooms" mushroom morel
"Beating egg-white" "Black Forest Gateau" "Sponge" "Assembly of Black Forest Gateau" "Tiramisu"
Waffle/Gaufres Recipies here
"Carbonara" "Risotto" "Pesto" vegitarian chilli "Dec 30 2000" poison dad with chilli! :-O "Dec 18 2000" "Oct 3 2000"
articles, Irish food links

Mushrooms Common Earthball (Scleroderma citrinum) in our back garden growing under the dogwood Magic Mushroom (Psilocybe semilanceata) (probably) in Enniskerry Mykoweb mushrooms faq Psilocybin - (C12H17N2O4P) Psilocin - (C12H16N2O) Why do mushrooms have interesting toxins in them? mushroomer

Choose subjects for experimentation carefully. Beloved partners only good if experiment has good chance of success for large values of tasty meaning success.

Kitchen experiments, sometimes dangerous, othertimes in danger themselves. Tiramisu, Carbonara below, Chillies. Dedicated researcher of benign kitchen life, expert especially in the area of fridge and fridge proximate life.

Garlic Mushrooms

3 or 4 cloves garlic shopped up small fried in lots of butter
1 onion chopped small & add to fry
Salt, pepper & herbs.
Chop mushrooms in slices (after washing and drying) and add to fry
After a while add some stock and bring to boil.
Add some cornflour, stir while thickening and simmer a bit.
Serve with fresh bread.

Beating egg-white

Right ... it's hard work. But made easier when you know a few things.

I have on occasion experienced the frustration of whipping & beating egg white severely for quite a long time with very poor results. After giving up after a half-hour say with my arm falling off, a more experienced cook would come along, whip for a few minutes and presto! Stiff egg! Yayy.

The reason for this is probably to do with the fact that egg white is a bit of a strange substance. Well, not really strange. I'd love to know the chemistry of what's going on. If anyone can enlighten me please do so.

So the tips:

Black Forest Gateau

Originally from "Nan Nestor". It has since been modified and taken on a distinctly Coleman character. Thanks to Mum for the good tips on "The Science of making Sponge". Basically (I'll get my notes later):


Used: 6 eggs, 6oz caster sugar, 6oz flour & cocoa/coco mix
75/100ml water (recommendation from Brenda Costigan's book)
Bake this in two bread loaf tins.

Self raising flour (or flour + baking powder) used mix about 2/3 flour and 1/3 cocoa. Coco makes a the sponge a bit pale but as it's hidden by cream & grape and doused in juice & rum/kirsch/whatever it hardly makes a difference. If using electric whisk much more air is incorporated so they say use normal flour. We beat it up by hand.

Interesting to note the 1egg:1oz ratio. the 6:6:6 is for two bread-loaf sized cakes. Which makes a good amount of gateau - enough for 10/a few more people. the ratio is varied according to cake made and quantity desired. Cooking time will of course then vary ... depending on amount of sponge and size of container.

Assembly of Black Forest Gateau

The compulsory ASCII barfic diagram:

            ___________________________________ -syrup on top for shine (usually omitted)
            cCGCGCGCGCGCGCGCGCGCGCGCGCGCGCGCGCc -layer of cherries only (grapes okay too)
            cCGCGCGCGCGCGCGCGCGCGCGCGCGCGCGCGCc -layer of grapes/cherries
            cCSSJSSJSSJSSJSSJSSJSSJSSJSSJSSJSCc -layer of juice/rum-soaked sponge

Cream (C) is slathered around the outside.
Grated chocolate (c) is stuck to that all around the edge.


No! put me down!

roughly translated from the Italian as "Pick me up" - "Tira mi su"
due to the caffeine and alcohol content :)

Now that we're accessable by lots of people (not that we're gonna be) full credit for this excellent dish must go to Lucia and the Italian nation in general.

Before this little bit of paper disintegrates :-

Edible ingredients:
Strong coffee    (~2 bowls made with a heaped spoon (table) of coffee)
 ~80g siucra
Finger biscuits/Sponge trifle 200g, 2pkts
CocoA powder
2 eggs - 2yolks, 1white used
Mascarpone cheese 1pk
2 spoon bacardi rum (not too much Paul!)

A bowl to hold the finished product - say roughly dish size but it
needs sides to hold the floppy stuff in!
Various other bowls, spoons & forks, kettle to boil water 'n stuff.
An arm like a WWF SuperWrestler or Lucia.

The compulsory ASCII barfic diagram:

            |_________________________| -sprinkling of coco on top
            |CCCCCCCCCCCCCCCCCCCCCCCCC| -layer of creamy gunk
            |BBBBBBBBBBBBBBBBBBBBBBBBB| -layer of coffee-soaked biscuits

1. Mix siucra and 2 yolks.
   Beat really hard + for long time until it goes a light colour.
       Your arm should be falling off now, don't worry >;) there's more
       beating to come.
   Add mascarpone and bacardi and mix in.

2. Beat egg-white hard (again! :( ) until stiff.
       Have fun persuading your fork to stand up! - If it doesn't
       say 'ahhh - this forks too thin' and give up :).

3. Mix 1 & 2 together to give you some creamy gunk.
   N.B. fold gently together, do NOT beat.

4. Mix big spoon of coffee with a bowl of boiling water.
       Don't SCALD yourself! We don't want any dead flesh in this dish,
       it's meant to be Vegetarian remember! (not that I can see anything
       vegtablike about coffee, cake, cheese, eggs, sugar or bacardi!)

5. Soak each biscuit in the coffee before layering in bottom of dish.
       Again: don't scald! Only a silly person :) like, say, Lucia would
       also dunk her fingers into the boiling coffee! :O
   If you're using the cake you'd better skip this pre-soak, you don't
   really want it to disintegrate before it gets to the intended bowl.

6. When you have a layer use more coffee to soak biscuits/cake thoroughly
   - they should be squishy to touch (ugh!).
   Now cover this layer with about half the creamy gunk and smooth it out.

7. After another layer of soaked biscuits and cream leave in the fridge to
   recover a while. Sprinkle with the cocoa sometime.

8. Force yourself and some hapless friends to eat the horrible stuff! :)




(chef quietly pleased - ready to move on to next challenge)

Thanks to Siebe for the good tips about the raw eggs.

To: Subject: Re: Pots'n Pans'n Food'n stuff......

"Do you by any chance remember that I was asking for the recipie of that lurvely Carbonara you had for me when i babbysat?"

Wow! Look! Compliments!

onion - or a half depending on how much you like onions
rashers - chop them up small
flour - if you don't have flour you could use say a half-packet of mushroom soup instead - or something like that If you ever want a pale pink concoction you could try using tomato soup. You could drop the milk and flour altogether and do the proper italian thing and use some cream-cheese - mascarpone? Or use some cottage cheese - something like that
hard cheese - grated or just chopped if you're lazy

Risotto is yummy.

You say, "want to know how to make risotto? :)"
waider says, "Do tell"
waider says, "That's rice and peas and stuff, no?"
You say, "PEAS!???"
fiocco yuk!
You say, "... nice sticky rice with mich butter .... random tasty flavours ... and a bit of cheese probably. :)"
You say, "flavours qre quite random but I would've thought not quite random enough to encompass peas :)("

You say, "basic recipie: get big pot, fry uncooked rice, butter, perhaps onion"
You say, "commence berserk stirring"
You say, "gradually add cups of stock/flavoursome soup type thing"
You say, "don't forget to stir frequently"
You say, "finish up with some parmesian, attempt to unstick the risotto from the pot and ....."
You say, "CONSUME with gusto."

My latest particular one was made using some slightly curried vegetable/ham stock that needed to be used up and there were some cooked veg in there too, onion, butter, seasoning and rice did the rest. There are also about a million variations (which is why there seem to be so many options below) but don't worry, all you really need is rice, butter and [stock or veg or nice things or any combination of the former]

Basically rice is fried in butter and stirred alot while gradually adding stock whenever it dries out a bit. It should swell and take up lots of nice flavour and be very tasty with a bit of cheese.

Ingredients: (if you've rice & butter/oil/whatever and _something else_ and maybe some cheese you shouldn't ever need to specially shopping for your risotto.

Mustn't forget to mention that you need a decent pot ... the rice will swell and you're throwing everything else in too so just make sure you've enough room for everything + you stirring energetically so that you can minimise the amount you scatter over the cooker. (this is STICKY stuff and can prove interesting to try and remove)

Chop onion small and fry in some of the butter, ... add some more butter and fry uncooked rice in there for a while too. Just swish everything around and all the butter will be sucked up by the rice.

(If adding meat/veg/cooked veg do so now and fry em up until they mix with the rice, ... don't overwhelm your rice with veg, ... the rice should be the main feature as it's going to take loads of flavour from the stock/veg later)

You could also add some herbs, spices, seasoning, garlic, a bit of chilli etc ... now. (but don't add all of that, seasoning is enough, herbs & spices etc. are nice with different things.)

Now start the risottification.

The idea is to slowly add the liquid so the rice absorbs it gradually and sticks to the bottom of your saucepan. This will make cleaning up as difficult as possible later on (so make sure it is understood that you're not doing it beforehand). Oh, and forget about dishwashers. If made correctly this stuff should be so sticky that nothing short of direct human intervention and application of large amounts of chemicals and scraping will clean the risotto pot.

If you don't have stock, or oxo cubes then soup or salted water are fine to use but to get some flavour then fry stuff up with the butter & rice at the start for a few minutes. Tasty items I could suggest are peppers, mushrooms, sundried tomatoes (remember to soak them beforehand), olives, capers, broccoli ..... You could also throw in leftover cooked veg or meat (I did), carrots, leek, celery, ham, sausage, and be sure to add in a good dollop of herbs, salt and pepper and other seasoning too.

Note: Italians will get very insulted if you think of Risotto as a "left-over" dish so don't be tempted to think of it that way. Think of it more as a flexible, delicious and filling food (and did I mention easy to prepare (but not to wash up)). And don't go nuts with loads of flavours .... it's almost tastier when there's just one/two tasty flavours.

So anyway at this stage you should be stirring every few minutes and splishing in some more of whatever liquid you're using ... so you have to hover around the pot and concentrate .... no wandering off to talk on the phone or the washer-up is in REAL trouble. Keep at this until the rice has cooked (eat some to test). Then add a good bit of grated parmesian (or whatever you like) and maybe a little more butter :), season and turn off the heat. Mix in the parmesian and leave to "cream" for a minute or so.

Now the sticky mess is ready to be dished up and consumed.
Serve with something pretty but not filling as the risotto may look innocent but it's great stuff and will satisfy even the most experienced of eaters. Something pretty? e.g. a slice of tomato, some salad, something uncooked of what you threw in at the start, stuffed peppers :), ....

Slightly cheezy pesto stir-fry

Well there was a recent reasonable success but it involved quite a bit of grabbing whatever was handy and adding it in.

Again a pasta dish - might do well with rice too ... or if ye're fancy go and try a bit of the oul couscous.

The list of ingredients is ridiculous - quite worrying in fact

Have I forgotten anything? Now some of these were used just because they happened to be unlucky enough to be in the way of the soy sauce so don't worry if your supplies aren't quite as extensive.

  • Basically - fry garlic and onion for a bit in olive oil (with a bit of salt)
  • Add bacon and ham and fry them a bit too.
  • Then gradually add all the stuff in the list (the order of the list is good), keep stirring.
  • Add enough milk to make it juicy and not dry. Soy-sauce is a bit juicy too.
  • Once milk and cheese are added lower heat, stir and don't leave anything stick and it should be finished soon enough.

    Feel free to drop any ingredient - but I think the pesto is valuable and adds well to the taste. Pine-nuts are a bit excessive but a bit of a nutty feel would be good - try walnuts or something instead. (cheaper!)

    Other possibilities to add in here would be any kind of mushroom, some ginger and/or grated lemon peel might add a bit of zing. Orange or Tomato juice could be used instead of or as well as the milk to add juciness.

    I've recently discovered the spoon of peanut-butter trick and together with a bit of mustard and honey it can make quite a good flavoursome impression on quite a few dishes :- e.g. add to chilie-con-carne (want a recipie for that? :) ) Hmmmm ... I should experiment some time soon. Kindof Dutch indonesian influence there but on a milder scale.


    Now I'm certainly not a vegetarian ... but we do eat less meat these days. We're also blessed with a vegetarian cook in the canteen in work so the vegie option there is often quite tasty. MMmmmmmm. Anyway, vegetarian cooking can be quite delicious, .... here are a few links & recipies I've dug up:

    Vegie def FAQ lit 60 recipies

    Veggie Heaven 270+ recipies tips

    The Cranks Cookbook; recipes from London restaurant "Cranks"
    Cranks Recipe Book by David Canter, Kay Canter, Daphne Swann $19.95
    Traditional Vegetarian Cooking; Recipes from Europe's Famous Cranks Restaurants by David Canter, John Lawrence (Illustrator), Daphne Swann (Contributor)
    Other books: Cooking & Vegetarian Cooking Vegetarian

    Oct 31 Pumpkin

    The famous almost poisoned Dad with chilli incident.

    Dec 30 2000

    I have done similar to Daire with very light amounts of chilli on occasion. Sometimes he just leaves it ... but other times he likes the taste and eats some ... half panics, drinks something, then back to pasta/sausage, ... "augh!" "sugar!" panic, drink more. Repeat. Sorry D :-7.

    Dec 18

    Oct 3


    by Hungry Monk More Irish more American



    Easy Beer Bread


    Morels. People seem to be fanatical about them even though they've no psyc effects. google? q=morel
    Gourmet mushrooms morel growing kit botany/ fungi/ morel
    morel evolution
    Homepages: The Great Morel | Morel mania | Hunting Club (jeex - AOLpress)

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