Dining Hall

Amber Lynne · June 15th, 2009, 07:58 AM

Originally Posted by epsilon113

I've been told that I could eat elephant trunk, as is has no fat. I'll have a 2" thick slice of that, charcoal grilled
That and set me up a White chocolate fountian for my dark chocolate ice cream.

Looking some day to eat @ the Kings table

As soon as I find one, you got it.

**Hootmon** · June 15th, 2009, 08:25 AM

Originally Posted by Anddra

Do you have any rabbit pie?

Watch out for those rabbit 'raisins'. They have an odd texture...

Amber Lynne · June 15th, 2009, 08:27 AM

Originally Posted by Hootmon

Watch out for those rabbit 'raisins'. They have an odd texture...

YOU.ARE.BAD.

Bad, I tell ya!

**Kem** · June 15th, 2009, 08:36 AM

Amber Lynne, thank you for this delicious breakfast. You are a hard working gal.

Amber Lynne · June 15th, 2009, 08:48 AM

Anything for y'all.

**Anddra** · June 15th, 2009, 12:48 PM

I could murder a plate of stovies right now...

Please...

**Hootmon** · June 15th, 2009, 01:00 PM

Originally Posted by Anddra

I could murder a plate of stovies right now...

Wow!

What did they ever do you you?

His Bride · June 15th, 2009, 02:24 PM

Originally Posted by Anddra

I could murder a plate of stovies right now...

Please...

Okay, Anddra....what are stovies? Need to add it to my list of Scottish foods!

Amber Lynne · June 15th, 2009, 02:26 PM

The only thing that comes to mind is a cigar, and BLECH!

**Anddra** · June 15th, 2009, 02:46 PM

Originally Posted by His Bride

Okay, Anddra....what are stovies? Need to add it to my list of Scottish foods!

Stovies Recipe

Ingredients:
4 oz cold, diced lamb (two-thirds of a cup)
1½ lb potatoes, peeled and sliced. Some people use alternate thin and thicker slices - the thin ones then turn to mush.
1 (or two if you prefer) large onion, very thinly sliced.
1 level tablespoon good quality dripping (from meat or bacon). If dripping is not available, cooking oil will do (though not as good a flavour).
Stock or water
Salt and pepper, nutmeg or all-spice for seasoning
Chopped parsley or chives

Method:
Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg or all-spice).

Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley or chives (or chervil).

His Bride · June 15th, 2009, 02:54 PM

Originally Posted by Anddra

Stovies Recipe

Ingredients:
4 oz cold, diced lamb (two-thirds of a cup)
1½ lb potatoes, peeled and sliced. Some people use alternate thin and thicker slices - the thin ones then turn to mush.
1 (or two if you prefer) large onion, very thinly sliced.
1 level tablespoon good quality dripping (from meat or bacon). If dripping is not available, cooking oil will do (though not as good a flavour).
Stock or water
Salt and pepper, nutmeg or all-spice for seasoning
Chopped parsley or chives

Method:
Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg or all-spice).

Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley or chives (or chervil).

No wonder you are in the mood for a plateful! They look delicious! Need to print this one out.

Amber Lynne · June 15th, 2009, 02:57 PM

Originally Posted by Anddra

Stovies Recipe

Ingredients:
4 oz cold, diced lamb (two-thirds of a cup)
1½ lb potatoes, peeled and sliced. Some people use alternate thin and thicker slices - the thin ones then turn to mush.
1 (or two if you prefer) large onion, very thinly sliced.
1 level tablespoon good quality dripping (from meat or bacon). If dripping is not available, cooking oil will do (though not as good a flavour).
Stock or water
Salt and pepper, nutmeg or all-spice for seasoning
Chopped parsley or chives

Method:
Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg or all-spice).

Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley or chives (or chervil).

yogi3939 · June 17th, 2009, 07:21 AM

HHMMMMM....

If it is possible to commit the sin of glutony without actually taking a bite, this is the place i could do it.

UUMMMMM....

Don't mind me I will just fill my plate and sit quietly in the corner.

**Anddra** · June 17th, 2009, 11:43 AM

Originally Posted by yogi3939

HHMMMMM....

If it is possible to commit the sin of glutony without actually taking a bite, this is the place i could do it.

UUMMMMM....

Don't mind me I will just fill my plate and sit quietly in the corner.

Is thinking about it as bad as doing it?

Judging by what the Lord said, it is...

That is why I am only having small bites of each...

In my mind...

Just enough to taste, you understand...

Not really big platefuls...

Hardly enough to keep a mouse alive...

Well, a fairly large mouse...

a quite large mouse...

a very large mouse...

an extremely large mouse...

say about the size of a small horse...

well, OK, a quite large horse...

or maybe a very large horse...

or two...

or three...

or so...

Amber Lynne · June 17th, 2009, 01:37 PM

Originally Posted by Anddra

Is thinking about it as bad as doing it?

Judging by what the Lord said, it is...

That is why I am only having small bites of each...

In my mind...

Just enough to taste, you understand...

Not really big platefuls...

Hardly enough to keep a mouse alive...

Well, a fairly large mouse...

a quite large mouse...

a very large mouse...

an extremely large mouse...

say about the size of a small horse...

well, OK, a quite large horse...

or maybe a very large horse...

or two...

or three...

or so...

PLEASE! You have gone through 47 plates as I typed this!

SHARE!

**KBKMNN** · June 17th, 2009, 02:46 PM

Originally Posted by Amber Lynne

Attention! The seafood bar is up and running. Everything is available and you can get it baked, broiled, pan fried or deep fried.

Aaaaaand the grill is ready. You choose the meat and we will grill it to taste. Veggies too. Oh, and burgers and hot dogs.

Enjoy y'all!!!

THANK YOU! I was trying to find the seafood bar. Was wanting some of those Alaskan King Crab legs, ok and shrimp, and uh lobster. Oh and burnt hot dogs from the grill. Mmmm, mmmm...............

**Anddra** · June 17th, 2009, 04:07 PM

Originally Posted by Amber Lynne

PLEASE! You have gone through 47 plates as I typed this!

SHARE!

Yes'm...

His Bride · June 17th, 2009, 04:25 PM

Originally Posted by Anddra

Yes'm...

Wow, she's got your number! Doesn't she remind you of Icebear?

**Anddra** · June 17th, 2009, 04:34 PM

Originally Posted by His Bride

Wow, she's got your number! Doesn't she remind you of Icebear?

Amber Lynne · June 17th, 2009, 05:03 PM

I have all these other people to cook for...I can't be refilling plates and washing up after you!

*Giving Anddra the stink eye even though it is his birfday*

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