This is the Message Centre for Prez HS (All seems relatively quiet here)

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Post 1

Gullibility Personified

um. I like jazz too. I'm also not very good at starting conversations. um. Hilloo.


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Post 2

Prez HS (All seems relatively quiet here)

well. I sometimes. I sometimes listen to jazz while eating food. This food is then my dinner. sorry this answer took a long time. Maybe you can tell me something about dinner. I am not very good at conversations either. But I am good at making three-course dinners. yup. what do you eat?


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Post 3

Gullibility Personified

I love eating! Very great joy of living. Three course breakfasts rival three course dinners, btw. My favourite way to cook is to think, that sounds nice, I wonder what it tastes like?, and go and find out smiley - smiley


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Post 4

Prez HS (All seems relatively quiet here)

Yesterday was exactly something like that...

I took three roman tomatoes, a bag-o-spinach, some minced meat, potato balls, some creme fraiche... pestopaste... oo and sweetcornbits too...

and I put the tomatoes in quarters covered with oregano and salt and olive oill, in the overn for 20 minutes... makes em all soft and hot and strong of taste smiley - bigeyes and I fried the mincemeat, added spinach, let it cook to lose the moist, I added the mais, I poured some wine for my guests, I completely lost myself and just went adding herbs and concentrated oyster sauce, never done that before, and WOW I added ginger&pimento, and the put down the fire, stirred the creme fraiche through, served with the oven tomatoes, over the potatoes... everybody was happy and surprised and even more when we had HaagenDazs for desert.... just a normal day in my student hole smiley - smiley


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Post 5

Gullibility Personified

Mmmmmmmmmmmmmm. That sounds so nice! (?)

This isn't something that I made up myself, but it is DELICIOUS, and I thoroughly recommend you try it:
"Vegetable Koftas in Curry Sauce"(between 2)
Koftas:
125gms carrots
85gms chickpeas, drained
20gms semolina
1/2 clove garlic, chopped
1/2 tsp grated fresh root ginger
1/2 onion
1/2 tsp ground coriander
1/4 tsp ground tumeric
pepper
flour
two pita breads

Curry Sauce:
210 gms canned tomatoes
1/2 onion, chopped
1 tsp garam masala
1 tsp ground cumin
1/2 tsp chopped fresh mint
pinch cayenne pepper

Method:
1. Peel and slice the carrots. Place in a saucepan and cover with water. Bring to the boil, cover, and simmer for 15 minutes or until cooked.

2. Start on the sauce. Place all the sauce ingredients in a saucepan together and bring to the boil.

3. Simmer the sauce for 15 minutes. Blend sauce in a food processor and then place in a frying pan.

4. Drain the carrots well and mash coarsely with the chickpeas (you can do that in the food processor too, if you want. Or if you didn't do the carrots for long enough, like me! smiley - smiley). Stir in the semolina.

5. Grate the onion on a coarse grater, and squeeze as dry as possible. Add to the carrot mixture with the garlic, ginger, spices and pepper. Mix well together.

6. Flour hands (heaps of flour!) and shape the mixture into 8 small balls the size of walnuts.

7. Place the vegetable balls in the curry sauce and bring to the boil (you may have to add some liquid - try tomato juice). Simmer gently for 10 minutes until they are cooked through (make sure they don't stick to the frying pan!).

8. If you want, start heating the pita breads in the oven at about step 3 (it's easier to open if it's heated). Anyway, stick the koftas in the bread, with the leftover sauce, if there is any, and enjoy!

I made it with my friend, and she said "I wonder what the cayenne pepper tastes like?" smiley - laugh She tested it. BIG mistake!

*puts on lecturer in food hat*
It's a buddhist recipe. Um. Yeah. It's delicious. btw, cold onion soup is simply NOT ON!

GP


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Post 6

Prez HS (All seems relatively quiet here)

Gubbilility Personified - has a nice ring to it as well, don't you think? Too bad it doesn't mean anything anymore if you write it like that. Your intimi could call you Gubbi, at least smiley - winkeye

Anyway, you sound pretty much like a veggisaurus in your last post... are you? In that case I will have to eat you there's not much else to it. I love meat. I'm a phatlipped redneck with an appetite for cow. I also had too much coffeee this morning, which is why I'm having trouble maintaining my credibility, Gullibility.

Can I call you Bility? You have such a long name! I need a handle on that name, it slips thru my fingers... but I will remember to print the recipe you gave me when I wish to entertain some veggisaurus friends.

I'm making more smiley - coffee by the way. Want some?


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Post 7

Gullibility Personified

I am affronted at the very idea! Me? A veggisaurus? (Not that there's anything wrong with that, of course...smiley - winkeye)
No. I am an everisaurus. That means I eat vegetables too! smiley - nahnah
I may as well tell you something; at the moment at school it is my great joy to be in a cooking class - so I get a lot of great recipes from there. Like the one we made today. It's not completely veggiesaurus, it had some chicken. Anyway, it was this DEEEElicious stir fry. It had yummy fat noodles and it was HOT! We didn't realise it until we started guzzling like there was no tomorrow. By the end we were breathing fire!

One of my other friends is such a pedant in the kitchen! I ask you, is not cooking supposed to be FUN? My cooking partner and I are always a bit haphazard, but it turns out just fantastic, while the other person's sometimes doesn't. I think she probably just doesn't want to cause and explosion or something, which is fair enough.

Feel free to call me anything (nice) that you want to. I do like Gubbilility. That's nice. It used to be Exuberance, and I was going to change it back...but I dunno. GP is sort of more suited, probably!


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Post 8

Prez HS (All seems relatively quiet here)

I like Gullibility Personified better than Exuberance. Exuberance sounds a lot like protuberance, and protuberances have this ugly ring to them. Although some protuberances can be a hell of a laugh. I should try and dig up a Gary larson cartoon where this doctor is examining a guy with strange protuberances sticking out from all sides of his body, protuberances with horns, and four hooved legs, and they're on his head and on his back and on his arms, and his diagnose is "Mr Smith, I'm afraid you've got cows."

You have a cooking class? Muuch better than my lectures on theories of development and capital mobility... you just can't make risotto with a debt/equity ratio, and adding trade deficit to a soufflee will sure as whatever make it deflate. But your haphazard cooking turning out great is a great gift, though not so great as the having-the-person-standing-next-to-you's-results-turning-bunk gift. cherish the last one, always!


becoming less ummish

Post 9

Gullibility Personified

Yeah, my friend said Exuberance sounded really up myself. I still think Gubbilility is the best, though! I might use that one day. But probably no one would notice.

Lectures on theories of ddevelopment and capital mobility - smiley - yuk
Music theory once a week is almost more than I can stand! I don't want to know why the music I listen to works, when I have to write my own I'll just use trial and error smiley - biggrin

Nothing particularly delicious to report - although tuna, corn and potato salad with lemon is most satisfying for a one o'clock breakfast. Speaking of lemon, what do you like on stuff? Sweet and sour sauce, egg yolks, essence of radish, what? My pet hate at the moment is sweet main courses smiley - yuk

Gubbi (how's that?)


becoming less ummish

Post 10

Prez HS (All seems relatively quiet here)

Gubbi, Gubbi Gubbi Gubbi!
Sounds delicious smiley - smiley

Gotta run, not much time! Lost wallert so have to get to bank to get cash for living otherwise no more gourmet cooking (unless you know any good floorboard a la bouillabaisse recipes) smiley - run


becoming much less ummish

Post 11

Gullibility Personified

mm mmm
Can't say I do, sorry!

I have a cooking assignment. And of course I've made it shmegging difficult for my self again. smiley - groan In my endeavours to be different, I have done some very odd assignments! This one is on Tibetan festivals and food. I actually found some recipes smiley - wow
I'll tell you how they work out.

Gubbi


Gracefully chucking the ummishness out the window

Post 12

Prez HS (All seems relatively quiet here)

Great, do that... me dad has his birthday last week, and because he already has everything, I decided I'm going to make him a dinner comer friday. I'm up for anything and inspiration, so surprise me with your Tibetan discoveries Gubbi.

This afternoon I'm having a meeting with my professor, we're talking about an oncoming trip to Japan from time to time now. I'm leaving the 20th, it's... shmegging (?) exciting as far as I can tell.

But my feet still aren't touching the ground!


Gracefully chucking the ummishness out the window

Post 13

Gullibility Personified

This is the Tibetan recipe I think sounds nice, it's pretty normal actually, but anyway. Also I don't know if it will reach you in time. Did I tell you I learn Japanese at school? Well, I do! Do you too, or are you going as someone who doesn't know any Japanese? I think it must be very frustrating to be somewhere where no one can understand what you are saying.
Anyway, here's the recipe:

Momo (Tibetan Dumplings)
Mrs Hill, you suggested that these measurements may have to be adjusted, but I am unsure how. Please adjust the amounts as you feel is necessary.
The Dough
1 ½ cups of plain flour
¾ cup of water
For momo filling:
1 onions
1 inches fresh ginger
1 cloves garlic
half a bunch of cilantro
250g of cabbage
1 tbs soy sauce
1 tsp chicken, beef or vegetable bouillon
250g ground beef
1. Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until the dough is flexible. Now leave your dough in the pot with the lid on while you prepare the rest of the ingredients. You should not let the dough dry out, or it will be hard to work with.
2. Put all of the ingredients in a pot or big bowl, then add a teaspoon of bouillon and two tablespoons of soy sauce. Mix everything together very well. (If you are making meat momo's with ground beef, you may need to use your hands to mix it up.)
3. Roll out the dough quite thinly. Cut circles with a glass or cutter. Make the dumplings by putting a small amount of filling onto the casing and pinching it closed. As you make the momos, put them on wax paper and cover with a damp cloth.
4. Add dumplings to a pot of boiling water. Steam for about ten minutes.


They should be nice!

Gubbi


Gracefully chucking the ummishness out the window

Post 14

Gullibility Personified

This is the Tibetan recipe I think sounds nice, it's pretty normal actually, but anyway. Also I don't know if it will reach you in time. Did I tell you I learn Japanese at school? Well, I do! Do you too, or are you going as someone who doesn't know any Japanese? I think it must be very frustrating to be somewhere where no one can understand what you are saying.
Anyway, here's the recipe:

Momo (Tibetan Dumplings)

The Dough
1 ½ cups of plain flour
¾ cup of water
For momo filling:
1 onions
1 inches fresh ginger
1 cloves garlic
half a bunch of cilantro
250g of cabbage
1 tbs soy sauce
1 tsp chicken, beef or vegetable bouillon
250g ground beef
1. Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until the dough is flexible. Now leave your dough in the pot with the lid on while you prepare the rest of the ingredients. You should not let the dough dry out, or it will be hard to work with.
2. Put all of the ingredients in a pot or big bowl, then add a teaspoon of bouillon and two tablespoons of soy sauce. Mix everything together very well. (If you are making meat momo's with ground beef, you may need to use your hands to mix it up.)
3. Roll out the dough quite thinly. Cut circles with a glass or cutter. Make the dumplings by putting a small amount of filling onto the casing and pinching it closed. As you make the momos, put them on wax paper and cover with a damp cloth.
4. Add dumplings to a pot of boiling water. Steam for about ten minutes.


They should be nice!

Gubbi


Gracefully chucking the ummishness out the window

Post 15

Prez HS (All seems relatively quiet here)

Gubbi!

Long time no dumpling.. and then suddenly twice??!
Recipe loox good... will try though I haven't tried it on me dad because, well, we tried other things. Like pesto sauce. Was good. Creemy!

INdeed, I'm going to Japan not speaking a word of Japanoose. I can ask where someone thinks the post office might be, but when they answer all I hear is Waka waka! Shikawakatomukishu yobinkyoku wakawaka doko moloko!

Now, Moloko is a shmeggingly rocking english band about which I might tell yu some day, but when a Japanese utters it I am lost. smiley - erm

all in all I am preparing for a three monthculture shock, sending me reeling with isolation and despair, eventually I will join the small deer of the island of Miyajima near Tokyo, and srounge the island for scraps of food. I will be a small animal, and small animals need not speak Japanese to survive, they just need to look cute. And well, that should work fine. smiley - blush


Gracefully chucking the ummishness out the window

Post 16

Gullibility Personified

I'm very bad...I've been checking back through my conversations, and I've neglected so many smiley - cry accept my apologies, do...smiley - grovel

Japan, hey! I'd like to go there some day, I think...but maybe not. Not sure if I could stand it. My daddy makes very nice pesto sauce...mm mmmmmmmm.

Three months...and you posted in mid September...*calculates* you should be back by now!

GP


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