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Originally posted by LazyGoddess:
Looks like shrimp catalina tonight.

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Yummmm... can I come over?

ETA: Is that anything like Catalina Chicken?

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Originally posted by Princessjeanne:
Can I eat yogurt that's been expired for two months? I feel so horrible throwing food away that I don't want to but at the same time, I don't want to kill myself. Part of me thinks it's ok, part of me thinks it's a very bad idea.

Any thoughts?

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Did you open it or is it sealed? What does it smell like?

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Originally posted by Princessjeanne:
Can I eat yogurt that's been expired for two months?

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If it's yoghurt with fruit or other stuff added, remember that even if the yoghurt is OK after two months, the fruit may well have gone off...

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Originally posted by bali:
the quince look like yellow pomogranites... sorta. And when I cut it open (and nearly chop off a finger they are so hard) they look like an apple.
I looked at the Martha stuff.. thanks. I was hoping someone knew more about them.. and ideas for getting into them.

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Bali, I promise that about a month ago I came on here and did a search on your username and the word "quince," trying to find information!

So without the guidance of Farmer Jo, yet --Everything I've read says that yes, they are normally just that hard. I tried to bake some, but it didn't work and I had to throw them away, which was very sad after the peril in which I put my fingers. I've also read you can poach them. Vegetarians in Paradise is a good source for a lot of fruit and vegetable info, and here's their quince page.

"They dined on quince and slices of mince, served up with a runcible spoon."
- Edward Lear, "The Owl and the Pussycat"

What about eggs? Not in the shell, of course. But would a raw egg be okay to freeze?

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Originally posted by bali:
Did you know that I am Farmer Jo? hee hee!

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I was very stealthy and, uh, saw it in your profile.

Edited b/c it's my first emoticon on here and I didn't realize they don't have noses.

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Originally posted by bali:
I made the quince sauce... It tastes really good, but i don't think it was worth the work.

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I was thinking I could put it on warm brie.. but really it is like souped up apple sauce, with vanilla.

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Originally posted by pollyhyper:
What does mincemeat taste like?

And what the heck is a treacle tart?

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You're talking about the sweet variety of "mincemeat" which goes in mince pies? As a vegetarian, it's the only one I'm qualified to describe...

Mincemeat of this sort consists mostly of dried fruit, traditionally raisins, currants and sultanas, along with sugar, brandy, spices and suet. It tastes sweet and fruity but with a sharp edge to it - this probably comes from the brandy. Sometimes apple puree or something similar is added, which enhances the fruit flavour.

These days most mincemeat which you can buy in the UK uses vegetable fat of some sort rather than suet, so that it's suitable for vegetarians and avoids using beef products, which many people over here have been wary about eating in the last few years.

A treacle tart would traditionally be made with "golden syrup" - I think that this is some kind of sugar cane syrup. It's pale gold in colour and tastes incredibly sweet with a slightly "toffee" flavour, but it's nowhere near as strong as molasses. I think that the latter would usually be called "black treacle" or "dark treacle" in the UK (and used to make treacle toffee, but that's another story!).

Treacle tart consists of a pastry case with a layer of golden syrup on top, baked in a low heat oven. The syrup is usually mixed with bread crumbs (or sometimes a flour mixture), and when cooked it turns out sort of caramelised.

I have a great recipe for this - at least, I'm told it's great. I *really* don't like treacle tart myself!

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Originally posted by Drea D:
treacle, I believe, is molasses.

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