It's the stir fry cabbage and bacon for me every time.
Have had it fried and then a mild cheese sauce with bacon mixed through too, not too bad.
Elle on Wheels said
10:38 PM Aug 27, 2011
Cabbage only has undesirable side effects if your innards are already out of whack... it really is one of the best vegies around. As CG says, don't overcook. Would still like to see cabbage tim tams or if that's not a goer maybe experiment with a chocolate fondue...... don't know how that would hit the digestion.
justjo said
10:59 PM Aug 27, 2011
Can't say cabbage is my favourite dish even disguised as a tim tam! Overboiled cabbage with every meal at the boarding school has scared me for life!
Happywanderer said
11:23 PM Aug 27, 2011
It is one vege I just won't eat anymore either, cooked or raw.
Sheba said
12:27 AM Aug 28, 2011
I love it cooked with Diced Bacon, a sliced Onion, a Tomato, 1 Tab'sp'n Water, and 1
Tab'sp'n Butter.
Don't need to cook it very long, and it practically steams in the pot.
Delicious.
Cheers,
sheba.
-- Edited by Sheba on Sunday 28th of August 2011 12:29:00 AM
Old Crofter said
08:28 AM Aug 28, 2011
few carraway seeds and a drop of white vinegar added to Cruising Granny's fry method and have with sausage of your choice.
bronnie said
02:39 PM Aug 28, 2011
Hi Billeeee, lover of Tim Tams, wow what a day, Taree to Lake Tabourie, hope you like it there, I went there with my family when I was young, but only have very faint memories of it. Enjoy your week!!!!.......Bronnie
Oh just saw the bacon and cabbage recipe having it this week, craving coming on......
-- Edited by bronnie on Sunday 28th of August 2011 02:42:10 PM
Esmeralda said
02:40 PM Aug 28, 2011
billeeeeeee wrote:
Howdyeee tim tam lovers,,looks like Tabourie lakes is my home for a week $150...going to have a go at sniffing flowers , have all ready started counting the waves.The h/light of my day was meeting Bob, and Elaine,..I have only been on the road for 5 months now,, let me tell U some thing, its scary out there sometimes, they inspired me to go on more boldly... thanks guys... Billeeeee
Counting waves was what I was going to suggest - instead of smelling roses.
jules47 said
05:07 PM Aug 28, 2011
Hey Billeee - glad you are taking some time to stop and count the waves - thats what this is all about - plenty of time, take it easy -
Es - yep couldn't see Billeeee smelling the roses - has yet to get in touch with his feminine side - sorry Bill - but it is true - You on the road Es?
billeeeeeee said
07:35 PM Aug 28, 2011
jules47 wrote:
Hey Billeee - glad you are taking some time to stop and count the waves - thats what this is all about - plenty of time, take it easy -
Es - yep couldn't see Billeeee smelling the roses - has yet to get in touch with his feminine side - sorry Bill - but it is true - You on the road Es?
Yes Bill - that's right - thats when men realise that they need to learn to do some of the things traditionally done by women - you are on the right track - learning to cook - keep up the good work - Looks like you are chilling out there, looking real happy and relaxed. Keep in touch -
gubby said
09:08 PM Aug 28, 2011
billeeeeeee wrote:
Feminine side..????? O boy
Nope not that side Billeeeeeee... Looks too masculine, must be the other side...
-- Edited by gubby on Sunday 28th of August 2011 09:09:47 PM
Yes Bill - that's right - thats when men realise that they need to learn to do some of the things traditionally done by women - you are on the right track - learning to cook - keep up the good work - Looks like you are chilling out there, looking real happy and relaxed. Keep in touch -
If he falls for that....
Elle on Wheels said
10:38 PM Aug 28, 2011
I've been having a good look for my feminine side as well - finally found it tucked under the tractor.
Speaking of cabbage and monstrous abuses piled on us as youngsters by well meaning relatives and institutions ( I spend much of my wasted youth in mass confinement as well Jo) does anyone remember peas with bicarb and rhubarb stewed to death with treacle - still gives me nightmares.
johnq said
11:59 PM Aug 28, 2011
I hated peas and would move them round and round the plate. The rhubarb was disgusting, but at least it didn't come from the greengrocer coated in fine white powder like the cabbage. That was lead arsenate. Back then anything that could be eaten by insects (eg apples) was sprayed with lead arsenate or nicotine sulphate and fungus copped arsenate of bordeaux. Farmers mixed their own from powders. White arsenic was mixed with bran or molasses for snails.
With the red lead from our roofs in the tank water and the heavy metals in our foods (and milk) it was a wonder any of us survived. Did I mention the DDT and other pest solutions, organochlorides? Better not.
The pressure cooked stews, where everything was grey and unrecognisable and reeked of mutton and turnip. Come to think of it there were always blobs of faded turnip tasting carrot and sometimes eggplant gel with seeds urgh!
Everything was so overcooked.
My mother refused to get in touch with her masculine side and cook corned brisket, which the men all seemed to love and especially so where the accompanying cabbage was cooked in the left over water from the brisket. Jiggs comic - corned beef and cabbage with a bottle of stout.
jules47 said
12:50 PM Aug 29, 2011
Some of that sounds disgusting - when we were kids if there was some food we didn't like, one of us would become "allergic" to it - cauliflower, brussells sprouts, rhubarb, cabbage, carrots, turnips - tripe(YUKKK) - braised rabbit - anything with white sauce.
My kids hated meatloaf - if I made it they would sit at the table and choke, spit it out, cry - I did give up making it - funny thing though if I made the same mixture into hamburgers they loved it!
Just saw a sign on a local butcher shop - "Fresh Cooked Brawn" - didn't know anyone still ate it - my aunty used to do pressed pigs cheek - in a china bowl, plate on top, weighed down with a brick - used to like it till she told me what it was - same as tongue or oxtail - just the thought turns my stomach. But one of my all time favourite is sweetbreads - from the rear end of sheep I think - probably can't get them from anywhere at the moment - crumbed and dipped into tomato sauce - Yum!
Aren't we strange creatures with our likes and dislikes. My son, daughter and a brother do not eat white meat (except for chicken or turkey) - no pork - not even keen on lamb, and certainly never even consider veal. But they all love bacon and ham - go figure!
billeeeeeee said
04:58 PM Aug 29, 2011
Howdyeee all you Boomers,well i have been into deep Medertation,today, and i just cant seem to find my Feminine side, but let me tell you some thing exciting... I discoved milk arrowroot biscuits,dunked in a glass of Pepci Max.... catch all you excited ppl, down the track,,, Billeeeeeee....
Hmm - like milk arrowroot bikkies, like Pepsi Max - have never thought of trying the two together - glad you said about using a glass - was going to ask how you dipped the bikkie in the little hole in the can!!!!!! duhhhh - must be the blonde showing through (even though they are not real) -
I am in the process of making myself a stirfry - some nice tender steak, marinated in hot tomato chili jam and some good quality soy sauce for about an hour. Lots of veges sliced up in strips - zucchini, onion, carrot, mushroom, broccoli, cabbage - bit of water in the bottom of the wok (high heat) par cook the meat, remove, put vegies in pan, stir fry till just tender, add the meat - heat for about a minute - yummmy! and so good for you, and so easy!
Go for it Billeeeee!
Cruising Granny said
06:26 PM Aug 29, 2011
Sweet breads actually come from the other end of the sheep - the "baa" part of the lamb. I loved brains, liver and sweet breads cooked nicely. Just recently had lambs fry at a pub but I had to hand it back to the chef. It was the wrong consistency and tasted revolting. Learning not to cook everything to death was a new skill I had to acquire. I grew up on a farm, so everything was spud, and whatever else. My grandmother grew the veges and they were prepared with cornflour thickening, or extender to make them more filling among the family of 10 at the homestead. I have a rhubarb bush in a pot, so I cook it with cinnamon and some brown sugar and serve with vanilla yoghurt. It can also be cooked with apple. I learned how versatile my basic cooking skills were when I cooked on the cattle stations. It was very satisfying watching the burly cowboys tucking into their tucker after a long, hard dusty day in the paddock, without complaint. Other cooks weren't given the privelege of so much satisfaction. Their food was crap.
Travel Bug said
06:27 PM Aug 29, 2011
Billeeeeeee......not too sure about the arrowroot bikkies and Pepsi Max Might just have to take your word for it....
Jules...I love stir fries too.... Easy...healthy...yummy!!!
Cheers.
pauline said
08:15 PM Aug 29, 2011
I absolutely love lamb's fry and bacon, makes the best gravy you will ever taste, also add some heart cooked with the rest, doesn't sound great but tastes great, grew up with it so I have always cooked it so my kids love it too, nowadays I don't think too many would people would even give it a go.
Esmeralda said
08:17 PM Aug 29, 2011
pauline wrote:
I absolutely love lamb's fry and bacon, makes the best gravy you will ever taste, also add some heart cooked with the rest, doesn't sound great but tastes great, grew up with it so I have always cooked it so my kids love it too, nowadays I don't think too many would people would even give it a go.
gross
jules47 said
08:30 PM Aug 29, 2011
The cook at our bowls club makes lambs fry and bacon the way my mum did - just love it!
Travel Bug said
08:38 PM Aug 29, 2011
I love lamb's fry and bacon too... Seems that not too many do these days.
I often cook it when my sister visits. She says that mine tastes like Mum's did. I do cook it the same way as Mum did....but in my opinion....Mum's was better.
pauline said
08:49 PM Aug 29, 2011
Thank goodness, I thought there must have been something terribly wrong with me there for a minute, just goes to show how different we all are and that's a good thing, I think.
jules47 said
08:59 PM Aug 29, 2011
Trouble is, I have really good iron levels (not that I have the lambs fry that often), but my cholesterol is up a bit - just got prescription filled, and have vowed to eat better - though he said I could have no more than two glasses of red in a day - trouble is doesn't know how big my wine glass is!!!! Hopefully it will go down again without too much different happening - told me to get more active - what bowling five times a week, and squash once a week not enough - but I am going to give Zumba a go this Thursday - hope I don't kill myself!
billeeeeeee said
09:08 PM Aug 29, 2011
Howdyeeee travelers,,well i had steamed cabbage for dinner , put fried bacon and peas, plus garlic in it ..yummeeeee...
been on the road for 5 months, ,,and here am i , excited about posting what i had for dinner... where will i b in 5 years time ,,,staggers the imagination......Billeeeee
I've got a couple of Scottish workers here at the moment who want to put on a haggis dinner for me and friends complete with neeps and tatties - thats mashed turnip or swede and spuds. They are dead keen on this and are sourcing a butcher who can give them all the innards and will be assembling it from scratch. I googled it and it sounds like something out of frankenstein, right down to hanging the aesophogous out of the pot in the initial preparation to drain off everything...... sometimes you can have too much cultural exchange. Eeeek. Am just wondering how to get out of attending.
jules47 said
10:14 PM Aug 29, 2011
Best way is not to question what it is - just eat it, find out later whats in it. Lover of lots of offal, but try to stay away from it, black pudding, white pudding - but most definitely not tripe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Tried haggis and all that years ago, have lots of Scottish friends, didn't let them tell me anything until I had tried it - it was okay - probably wouldn't order it in a restaurant, but ok. Also some Jewish friends - gefilte(?) fish - yummo.
Jewish friend always turned her nose up at eating pate - at her house once her mother served chopped liver with egg on top - yep guess what - pate!!!!
-- Edited by jules47 on Monday 29th of August 2011 10:17:11 PM
ChiChi1 said
10:15 PM Aug 29, 2011
They will understand. They know full well that only scots eat haggas. Had a little very scottish grandmother and she never tried that one on us.
It's the stir fry cabbage and bacon for me every time.
Have had it fried and then a mild cheese sauce with bacon mixed through too, not too bad.
I love it cooked with Diced Bacon, a sliced Onion, a Tomato, 1 Tab'sp'n Water, and 1
Tab'sp'n Butter.
Don't need to cook it very long, and it practically steams in the pot.
Delicious.
Cheers,
sheba.
-- Edited by Sheba on Sunday 28th of August 2011 12:29:00 AM
Hi Billeeee, lover of Tim Tams, wow what a day, Taree to Lake Tabourie, hope you like it there, I went there with my family when I was young, but only have very faint memories of it. Enjoy your week!!!!.......Bronnie
Oh just saw the bacon and cabbage recipe having it this week, craving coming on......
-- Edited by bronnie on Sunday 28th of August 2011 02:42:10 PM
Counting waves was what I was going to suggest - instead of smelling roses.
Es - yep couldn't see Billeeee smelling the roses - has yet to get in touch with his feminine side - sorry Bill - but it is true - You on the road Es?
Feminine side..????? O boy
Looks like you are chilling out there, looking real happy and relaxed.
Keep in touch -
Nope not that side Billeeeeeee... Looks too masculine, must be the other side...
-- Edited by gubby on Sunday 28th of August 2011 09:09:47 PM
If he falls for that....
Speaking of cabbage and monstrous abuses piled on us as youngsters by well meaning relatives and institutions ( I spend much of my wasted youth in mass confinement as well Jo) does anyone remember peas with bicarb and rhubarb stewed to death with treacle - still gives me nightmares.
With the red lead from our roofs in the tank water and the heavy metals in our foods (and milk) it was a wonder any of us survived. Did I mention the DDT and other pest solutions, organochlorides? Better not.
The pressure cooked stews, where everything was grey and unrecognisable and reeked of mutton and turnip. Come to think of it there were always blobs of faded turnip tasting carrot and sometimes eggplant gel with seeds urgh!
Everything was so overcooked.
My mother refused to get in touch with her masculine side and cook corned brisket, which the men all seemed to love and especially so where the accompanying cabbage was cooked in the left over water from the brisket. Jiggs comic - corned beef and cabbage with a bottle of stout.
My kids hated meatloaf - if I made it they would sit at the table and choke, spit it out, cry - I did give up making it - funny thing though if I made the same mixture into hamburgers they loved it!
Just saw a sign on a local butcher shop - "Fresh Cooked Brawn" - didn't know anyone still ate it - my aunty used to do pressed pigs cheek - in a china bowl, plate on top, weighed down with a brick - used to like it till she told me what it was - same as tongue or oxtail - just the thought turns my stomach. But one of my all time favourite is sweetbreads - from the rear end of sheep I think - probably can't get them from anywhere at the moment - crumbed and dipped into tomato sauce - Yum!
Aren't we strange creatures with our likes and dislikes. My son, daughter and a brother do not eat white meat (except for chicken or turkey) - no pork - not even keen on lamb, and certainly never even consider veal. But they all love bacon and ham - go figure!
Howdyeee all you Boomers,well i have been into deep Medertation,today, and i just cant seem to find my Feminine side, but let me tell you some thing exciting... I discoved milk arrowroot biscuits,dunked in a glass of Pepci Max.... catch all you excited ppl, down the track,,, Billeeeeeee....
Hmm - like milk arrowroot bikkies, like Pepsi Max - have never thought of trying the two together - glad you said about using a glass - was going to ask how you dipped the bikkie in the little hole in the can!!!!!! duhhhh - must be the blonde showing through (even though they are not real) -
I am in the process of making myself a stirfry - some nice tender steak, marinated in hot tomato chili jam and some good quality soy sauce for about an hour.
Lots of veges sliced up in strips - zucchini, onion, carrot, mushroom, broccoli, cabbage - bit of water in the bottom of the wok (high heat) par cook the meat, remove, put vegies in pan, stir fry till just tender, add the meat - heat for about a minute - yummmy! and so good for you, and so easy!
Go for it Billeeeee!
I loved brains, liver and sweet breads cooked nicely. Just recently had lambs fry at a pub but I had to hand it back to the chef. It was the wrong consistency and tasted revolting.
Learning not to cook everything to death was a new skill I had to acquire. I grew up on a farm, so everything was spud, and whatever else.
My grandmother grew the veges and they were prepared with cornflour thickening, or extender to make them more filling among the family of 10 at the homestead.
I have a rhubarb bush in a pot, so I cook it with cinnamon and some brown sugar and serve with vanilla yoghurt. It can also be cooked with apple.
I learned how versatile my basic cooking skills were when I cooked on the cattle stations. It was very satisfying watching the burly cowboys tucking into their tucker after a long, hard dusty day in the paddock, without complaint.
Other cooks weren't given the privelege of so much satisfaction. Their food was crap.
Billeeeeeee......not too sure about the arrowroot bikkies and Pepsi Max
Might just have to take your word for it....
Jules...I love stir fries too....
Easy...healthy...yummy!!!
Cheers.
gross
I love lamb's fry and bacon too...
Seems that not too many do these days.
I often cook it when my sister visits.
She says that mine tastes like Mum's did.
I do cook it the same way as Mum did....but in my opinion....Mum's was better.
Howdyeeee travelers,,well i had steamed cabbage for dinner , put fried bacon and peas, plus garlic in it ..yummeeeee...
been on the road for 5 months, ,,and here am i , excited about posting what i had for dinner... where will i b in 5 years time ,,,staggers the imagination......Billeeeee
Best way is not to question what it is - just eat it, find out later whats in it. Lover of lots of offal, but try to stay away from it, black pudding, white pudding - but most definitely not tripe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Tried haggis and all that years ago, have lots of Scottish friends, didn't let them tell me anything until I had tried it - it was okay - probably wouldn't order it in a restaurant, but ok. Also some Jewish friends - gefilte(?) fish - yummo.
Jewish friend always turned her nose up at eating pate - at her house once her mother served chopped liver with egg on top - yep guess what - pate!!!!
-- Edited by jules47 on Monday 29th of August 2011 10:17:11 PM