h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

A great dish, espescially with all that garlic! I replace some of the milk with cream when I do it.

There is also a variation that uses purreed tomatoes instead of milk that was served in every inexpensive eating houe in Sicily when I was there some years ago with the RAF. Though not all of my military colleagues appreciated it, I did and have been trying to produce anauthentic version, on and off, ever since without ever quite getting there.

Any suggestions would be most welcome.

Hey! lets start some kind of foodie forum!

This recipe is very much like a Canadian Prarie recipe I use very often. Scallopped Potatoes with a twist. Try useing a chicken stock base rather than milk. Much more flavourfull! I would also applaude a foodie forum. Kathleen

Hi Kathleen

A kindred soul I see!

I love food and drink and am interested in every aspect of it from production to consumption but with an emphasis on the latter.

Do you know how to start a (foodie) forum?

Im new here an am not sure!

Stephen

The best people for advice on setting up groups are the ACEs - the meeters and greeters of h2g2. You can find them here:

http://www.bbc.co.uk/dna/h2g2/brunel/Aces

See you around

hiya,

good idea about a hootoo food group (could end up being one of those famous 'major food groups' )

i'm just amazed that there isn't already something of that sort here!

bon appetit
spiff

Stephen- It looks as though there are at least three of us interested in starting a food forum. I'm not particularily savy with this web-site either. Spiff- do you want to launch the thread? back to Stephen- Have you ever looked at www.epicurious.com? It's fabulous! I love to cook as well as eat my results and the results of others. I'm constantly trying variations on recipes as well as makeing up my own. I live in Canada where we too enjoy multicultural foods. My favourites are Indonesian, Thai, Indian ,Italian and French. As you see, my tastes range from Hot and Spicy to multi-flavorfed(Italian) to shear rich, creamy bliss. All of the afore-mentioned depend on my mood. I only wish that my children shared my adventurous appetite. There are some foods I won't eat. Hunted Vennison and farm produced Bunnies.- When I think of rabbits I can't but remember a scene in one of myfavourite British Films- Local Hero where a young executive brings a wounded rabbit to his hotel and then finds out that the wonderful meal heis eating is said rabbit. Another scene in an American film called Roger and Me, where Roger interviews a woman while she is skinning rabbits as a prelude to the dinner table. By the way, Potatos are the ultimate comfort food in any form! Kathleen

Hey Kathleen,

A kindred soul indeed! I too love to grow, cook, eat et al. I'm English - live in East Anglia - and my favourites food types are Italian (tomatoes, garlic, herbs, fresh pasta, antipasto!!!!!!), Indian (All those subtly blended spices varying from vey mild and creamy to quite frightening!!!!)and my own native food which contrary to common belief can be very good indeed. Really good roast lamb or beef in ale takes a lot of beating. But there is very little I don't like (except what I would consider inferior stuff like tinned spaghetti)and almost nothing I wont eat. Boarding school and military mess feeding does that to you!

I also love wine with my food, though I am no kind of a connoisseur even if I try to get the colour right - red wine makes fish taste like cardboard for instance. A brandy at the end of it all hits the spot as well and as for coffee.........

And for lunch very little can beat a cheese(good strong cheddar) and pickle (home made victoria plum) sandwich made with home-made wholemeal bread.

I could go on but will refrain for now.

Regards

Stephen

Spiff- I hope you don't think I'm ignoring you. Honestly, it would appear that Stephen and myself are far from computer literate. Would you like to start the forum? It would be great. This would be a great thread. What are your favourite comfort foods? Post Note- Please tell me with that bio, you';re not really an MP. Well I suppose if you are that would be refreshingly unusual.

Hi Kathleen!

Hey Im not computer illiterate; just new to h2g2.

Seriously, Im working on this. Watch for new entries.

Yours

Stephen

Hi Kasese,

Oh, yes, i definitely *am* an MP - it's just that it stands for Merry Prankster. A la K Kesey and The Furthur Bus...

ring any psychadelic bells for ya?

Stephen--I went to the ACES for advice, all we heave to do is keep going with this thread as a vehicle for foodies. Who would have thought it was that simple?! Kathleen

I got different advice from my ACE! I left a message on your Message Centre!

Stephen

Hey is anyone out there!!!! K

Hi Kathleen,

Yes Im still out here! This trend seems to have got a bit fragmented. There are bits on a number of other conversations s well.

Did you see my bit about pigs kidneys with bacon, fried bread and beans?

I also put in a bit about Sea (Salmon) Trout - the best fish going imho.

Stephen

Oh yes! And we also made some focaccia in the bread maker at the weekend and had it with Italian cured ham, salami and a very runny French camembert style cheese.

It was all very good but the bread was spectacular. Much better than anything you'd buy!

Stephen

Hi again Kathleen!

Have you had a look at "Foodie Forum" which you can find on the "Ask the h2g2 community list!

Stephen