The Abe Forum

This made me laugh this morning!

that's so cute cookie

today just for fun I found Simon's addition to the forum "NOTES".....what fun it is to have that feature

thankyou Simon

Paradise-on-Earth wrote: ↑Wed Sep 25, 2024 11:54 am

...all so true

Paradise-on-Earth wrote: ↑Thu Sep 26, 2024 7:12 pm

Actually....
My mum's (delicious) recipe for Spaghetti bolognaise contains Worcestershire sauce, and when I was growing up she used to make it quite often, so we've been through a few bottles in my lifetime! I think she also uses it for a yummy Cajun tomato and butter bean soup she makes.. also in Shepherd's pie, meatloaf and in a dish called Brunswick stew! It adds a nice kick of something interesting and different.

haha thanks for sharing and bringing a smile

Paradise-on-Earth wrote: ↑Thu Sep 26, 2024 7:12 pm ...all so true

The last one about procrastination is very funny It's a win-win

simon wrote: ↑Thu Sep 26, 2024 8:46 pm

Paradise-on-Earth wrote: ↑Thu Sep 26, 2024 7:12 pm ...all so true

The last one about procrastination is very funny It's a win-win

spiritualcookie wrote: ↑Thu Sep 26, 2024 7:33 pm

Paradise-on-Earth wrote: ↑Thu Sep 26, 2024 7:12 pm

Actually....
My mum's (delicious) recipe for Spaghetti bolognaise contains Worcestershire sauce, and when I was growing up she used to make it quite often, so we've been through a few bottles in my lifetime! I think she also uses it for a yummy Cajun tomato and butter bean soup she makes.. also in Shepherd's pie, meatloaf and in a dish called Brunswick stew! It adds a nice kick of something interesting and different.

haha thanks for sharing and bringing a smile

Aw, this is fascinating inspiration! I never thought about that... but, well, besides the Spaghetti Bolognese sauce all of this are dishes I actually had never the chance to try! The sauce belonged into the stock of a high class kitchen in Germany in my youth, and needed to go into the gravy of "Königsberger Klopse" (an east-prussian recipe, it's broiled meatballs Koenigsberg- aka, Kaliningrad style, with capers) and "Königinnen Pasteten" (a fancy Chicken- and tongue fricassee, coupled with finest peas, asparagus and carrots, filled into shells from savory Puff-pastry-dough). Yummy recipes. But I don't think they are widely known anymore these days in my country, and I almost forgot about them, too... So, I still own the half-filled bottle I inherited from my Granny

Paradise-on-Earth wrote: ↑Fri Sep 27, 2024 5:02 amThe sauce belonged into the stock of a high class kitchen in Germany in my youth, and needed to go into the gravy of "Königsberger Klopse" (an east-prussian recipe, it's broiled meatballs Koenigsberg- aka, Kaliningrad style, with capers) and "Königinnen Pasteten" (a fancy Chicken- and tongue fricassee, coupled with finest peas, asparagus and carrots, filled into shells from savory Puff-pastry-dough). Yummy recipes.

I love hearing about the German specialties! You know so many! I so value your experteze! It fills my heart with such appreciation!

Paradise-on-Earth wrote: ↑Fri Sep 27, 2024 5:02 amI still own the half-filled bottle I inherited from my Granny

Wow! It may almost be an antique at this point!
It happens to me too with ingredients I don't have many obvious recipe ideas for. I've had lucuma powder, cocoa butter and coconut flour in my kitchen cupboard for many years!