... Address removed Our Common Ancient Ancestors Our ancestors have inhabited this planet for many millions of years, probably originating from Africa and more...
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Stephen Holloway
chefholloway
Nov 6, 2002 11:50 pm
When we think of the first food we do not think in the terms that what we should be thinking of. Science tells us that there must be specific things to look...
103
scott hall <dublin...
dublin_o
Dec 7, 2002 2:53 am
Do not open any .exe files they may contain a virus....
104
Stephen
wombatchef
Dec 12, 2002 8:55 am
Hi Cara..I am really bad at these emails ..but I wanted to say hi ...tell you I am thinking of you....I am fine ....and I am sending you some happy...
105
chef
chefholloway
Jan 2, 2003 3:54 am
Since I spent a lot of time studing culinary history for my classes and research for my book, I did a lot of looking and talking to old people. Wooden chopping...
106
Esther Westerveld
westheren
Jan 4, 2003 8:09 pm
SELATA TOUNSYA HELIKS (MIXED TUNISIAN SALAD) Recipe of the chef of the restaurant “Le Mrabet”. 250 g tomatoes 200 g green peppers 200 g cucumbers 50 g...
107
Esther Westerveld
westheren
Jan 13, 2003 10:23 pm
CAPE BRANDY PUDDING Brandy has a long history in South Africa, from the earliest distillation of Cape grapes - believed to be in 1672 and rightfully termed...
108
Esther Westerveld
westheren
Jan 13, 2003 10:23 pm
BRANDY SNAPS My aunt was famous for two things: her Bobotie and het brandy snaps. A variation of brandy snaps called Oblietjies was brought to South Africa by ...
109
Esther Westerveld
westheren
Jan 13, 2003 10:23 pm
BRANDY SNAPS Brandy Snaps are sensational cookies, originally introduced by the British. Never have we tasted Brandy Snaps like those made by the chef of the...
110
Esther Westerveld
westheren
Jan 13, 2003 10:23 pm
SHANDY It was in East Africa that I first encountered shandy, a beer-based drink found throughout anglophonic Africa. It happened at the New Africa Hotel in ...
111
Esther Westerveld
westheren
Jan 13, 2003 10:23 pm
BRANDY SAUCE This sauce is traditionally served with Christmas Pudding. 250 ml thick cream 15 ml brandy 30 g soft brown sugar 1 egg white Whip the cream until...
112
Esther Westerveld
westheren
Jan 13, 2003 10:23 pm
ETHIOPIAN PUNCH 1 cup raspberry syrup 1 cup maraschino-cherry juice 1 cup orange juice 1 cup lemon juice 1 cup pineapple juice 1 cup grape juice 2½ quarts...
113
Esther Westerveld
westheren
Jan 15, 2003 10:14 pm
AKKRA FUNFUN The Yoruba people of southwestern Nigeria and southeastern Benin are notorious snackers. They are also legendary merchants. Markets and snacking ...
114
Esther Westerveld
westheren
Jan 15, 2003 10:14 pm
AGO GLAIN In the coastal regions of West Africa, seafoods and shellfish abound. Crabs are the centerpiece of this Fon dish from the former kingdom of Dahomey. ...
115
Esther Westerveld
westheren
Jan 15, 2003 10:14 pm
ORANGE CHICKEN WITH RED CHILES This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried...
116
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
CHICKEN SALAD 2 lbs. chicken 2 cups diced pineapple 6 hard boiled eggs 1 cup green peas ½ cup mayonnaise 1 dessertspoon minced parsley salt Boil chicken,...
117
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
TROPICAL SALAD 1 cup grated coconut 1 cup diced pineapple 1 cup seeded tangerine segments 1 cup mayonnaise Combine ingredients and serve on cabbage leaves or...
118
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
CUCUMBER AND SOUR CREAM SALAD 1 cup sour cream 1 teaspoon vinegar 1 tablespoon chopped mint a pinch of sugar sliced cucumbers Mix together sour cream, vinegar,...
119
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
CRAWFISH SALAD 2 - 3 crawfish tails 3 hard cooked eggs, chopped ½ cup celery, finely chopped ¼ teaspoon salt ¼ cup onions, finely chopped juice of 1 or 2...
120
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
THREE-BEAN SALAD 1 cup cooked string beans 1 cup cooked red beans or peas 1 cup cooked broad beans ½ cup vinegar ¼ cup oil ½ onion finely chopped chopped...
121
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
CARROT AND RAISIN SALAD 6 large carrots ½ cup raisins oil vinegar lettuce or cabbage leaves Shred carrots, mix with raisins and sprinkle with oil and vinegar....
122
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
LOBSTER SALAD 1 cup mayonnaise 1 teaspoon onion powder lobster meat dressing 1 dessertspoon creole sauce shredded lettuce a few drops of lime juice For each...
123
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
CALLALOO SALAD 1 lb. callaloo or spinach 6 boiled, sliced potatoes 6 thin slices of cheese ½ cup mayonnaise squeeze of lime juice Plunge callaloo into boiling...
124
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
SALAD CREOLE 2/3 pineapple 1/3 of a tomato per person ½ cup fresh cream 1 tablespoon ketchup pinch of salt squeeze of lime juice chopped onion Cut pineapple...
125
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
STRING BEAN SALAD ½ lb. cooked beans 1 dessertspoon oil 1 dessertspoon vinegar ½ chopped onion a few peanuts Boil beans in salted water. Drain and dry in a...
126
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
CALLALOO BAKE 1 bunch callaloo cooked and diced 1 diced onion 2 slices bacon fried and diced 2 tablespoons grated cheese ¼ cup crushed potatoes 1 cup...
127
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
SHRIMP SALAD WITH COCONUT CREAM 1 cup milk 1 cup grated coconut 1 tablespoon oil 1 teaspoon salt 2 minced shallots 2 chopped sweet peppers 2 tablespoons soya...
128
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
OKRA WITH TOMATOES 12 boiled okras 4 chopped tomatoes 4 tablespoons breadcrumbs 1 oz. butter 1 oz. flour ½ pt. milk salt pepper thyme Melt butter, stir in...
129
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
CHICKEN BAHAMAS 1 3-lb.-chicken 2 cups cooked rice or spaghetti 3 ozs. cashew nuts hot pepper sauce to taste salt 2 chopped onions Boil a chicken in the usual...
130
Esther Westerveld
westheren
Jan 24, 2003 5:57 pm
PIGEONS WITH PINEAPPLE ½ of a ripe pineapple 4 squabs (young pigeons) ¼ cup butter ¼ cup pate 4 tablespoons brandy or rum if preferred salt to taste pepper...
