Sunday, March 20, 2016

Digest for rec.food.cooking@googlegroups.com - 25 updates in 12 topics

Nancy Young <rjynlyordnospam@verizon.net>: Mar 20 08:44AM -0400

I've never seen it at the store ... never looked for it, either ...
but there it was at Costco, a big package of it. Looked good,
but I don't know what people do with it.
 
Ideas?
 
nancy
graham <gstereo@shaw.ca>: Mar 20 07:04AM -0600

On 20/03/2016 6:44 AM, Nancy Young wrote:
> but I don't know what people do with it.
 
> Ideas?
 
> nancy
Assuming it's not salted, try making a confit of it. I had some in a
French restaurant that had been prepared that way and then sautéed to
brown it off. Damn, it was good! Otherwise, long slow roasting to
render the fat seems to be the order of the day. It has been a
fashionable cut for a while in the UK. There are numerous recipes here:
http://www.bbcgoodfood.com/search/recipes?query=pork+belly
Graham
Nancy Young <rjynlyordnospam@verizon.net>: Mar 20 09:34AM -0400

On 3/20/2016 9:04 AM, graham wrote:
> render the fat seems to be the order of the day. It has been a
> fashionable cut for a while in the UK. There are numerous recipes here:
> http://www.bbcgoodfood.com/search/recipes?query=pork+belly
 
Thanks very much! I know it's been all the rage in restaurants
for a while, but I've never come across it, myself. Guess I don't
hang out at the right places.
 
nancy
Gary <g.majors@att.net>: Mar 20 07:16AM -0500

Julie Bove wrote:
 
> I love bacon by itself but I find when it is in something, if there is too
> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> most of the fat off of what I used in the soup.
 
That's a good point, Julie. I love bacon too but don't want much of
the grease. Whenever I fry eggs over easy, I'll use a TBS of butter
and maybe add only about 1/4 tsp to it just for a bit of the flavor.
Gary <g.majors@att.net>: Mar 20 09:32AM -0500

dsi1 wrote:
 
> I stuck a chicken in the slow cooker and it's been going for 2 days. This morning I added some shitake mushrooms...
 
Whoa! You are my new superhero! :-D
Gary <g.majors@att.net>: Mar 20 08:48AM -0500

Brooklyn1 wrote:
 
> >A lot of vegan cheeses are made of nuts. One of the best tasting ones you
> >can purchase is made of boar testicles.
 
> The Bove is an idiot.
 
I saw that word-change, Sheldon. ;-)
jmcquown <j_mcquown@comcast.net>: Mar 20 08:59AM -0400

On 3/20/2016 9:48 AM, Gary wrote:
>>> can purchase is made of boar testicles.
 
>> The Bove is an idiot.
 
> I saw that word-change, Sheldon. ;-)
 
Yeah, and it's a "cheesy" thing for him to do.
 
Jill
Gary <g.majors@att.net>: Mar 20 09:11AM -0500

cshenk wrote:
> > > ones you can purchase is made of boar testicles.
 
> > The Bove is an idiot.

> Not funny to edit her post then bitch at her for your own edit.
 
Lighten up and have some fun, Carol. I find the "word-changes" funny
but then I'm used to them. My email group (a mailing list of 4)
often do the "editing" just like he did. You get a laugh out of it
but you always learn to click back to the original message to check.
 
It's just all in fun but this ng rarely sees the innocent
humor in doing that. I do. I laugh. I'm easily amused. :-D
jmcquown <j_mcquown@comcast.net>: Mar 20 09:31AM -0400

On 3/20/2016 10:11 AM, Gary wrote:
> but you always learn to click back to the original message to check.
 
> It's just all in fun but this ng rarely sees the innocent
> humor in doing that. I do. I laugh. I'm easily amused. :-D
 
That's not innocent or funny, it's just stupid. Of course it does give
him the opportunity to show off his obsession with genitals.
 
Jill
Gary <g.majors@att.net>: Mar 20 09:23AM -0500

jmcquown wrote:
 
> I do have to say, I really *miss* hushpuppies. They would go so well
> with crispy battered fish & chips!
 
Next time, stop by a "Long John Silvers" resto and buy their
fish planks and fries. Buy some extra hushpuppies to go with it.
 
Don't dismiss them as a chain "cheap chinese junk food" thing.
I think they do a damn good job with this.
I'll bet you their food tastes better than "the Club" version.
Their "chicken planks" are really tasty too. IMO
 
:-D
jmcquown <j_mcquown@comcast.net>: Mar 20 09:26AM -0400

On 3/19/2016 9:39 PM, Cheryl wrote:
>> ask me to define their definition. Also don't ask me to explain their
>> defintion of 'tapas'. ;) They seem to think it just means smaller.
 
> Maybe corn starch then unless they're lying to you all! LOL
 
Probably cornstarch. It's like a beer-batter.
 
Coincidentally, I got a hankering for the fish & chips so I picked up an
order to go last evening.
 
While waiting for my order at the bar there was a guest sitting there,
looking over all the menus for the various dining rooms. I gathered
from his conversation with the dining room manager (yeah, I was
eavesdropping) he and his wife are just here looking around. The DRM
brought him all the menus then went to do whatever it is he does. The
guest asked the server what it means when the menu says 'tapas'. She
replied, "A half size entree. Not everyone wants a full portion." I
didn't mean to laugh out loud! He looked at me and said, "I thought
'tapas' meant 'appetizers'." I just smiled and said, "Not on Dataw."
 
>> I do have to say, I really *miss* hushpuppies. They would go so well
>> with crispy battered fish & chips!
 
> I always liked hushpuppies too. Haven't had them in many years.
 
I'm going to suggest they start serving hushpuppies with the fish &
chips. They probably won't but it can't hurt to suggest it. I've only
encountered one seafood restaurant in this area that even has
hushpuppies on the menu. I'm not talking Long John Silver's or Captain
D's, neither of which lasted in this seafoodie town.
 
Jill
Gary <g.majors@att.net>: Mar 20 09:29AM -0500

Cheryl wrote:
 
> I always liked hushpuppies too. Haven't had them in many years.
 
Stop by a LJS's then and buy a few. They sell them individually for
like 15 cents each or so. You won't make a better tasting one
at home.
 
:-D
William <bigc300@att.net>: Mar 20 06:49AM -0400

On Sat, 19 Mar 2016 20:23:24 -0400, Brooklyn1
 
> WTF is a brat?
 
A Hot Dog made out of Pork.
 
William
Gary <g.majors@att.net>: Mar 20 09:24AM -0500

jmcquown wrote:
 
> Brooklyn1 wrote:
> > Typical midwestener who has never met a real hotdog... WTF is a brat?
 
> You know damn good and well what bratwurst sausage is.
 
heh heh Kick his ass, Jill! ;-)
Nancy2 <ellorysgirl@gmail.com>: Mar 20 06:13AM -0700

I freeze kraut all the time because I can't finish a whole package in a reasonable
amount of time...it always maintains its sour-ness ....
 
N.
Nancy2 <ellorysgirl@gmail.com>: Mar 20 06:08AM -0700

Julie, Chefs and Cons, or whatever the name is, is on BRAVO, not the Food
Network. It comes on after Top Chef, which just ended its season.
 
N.
Nancy2 <ellorysgirl@gmail.com>: Mar 20 06:11AM -0700

Julie, the kids vs. chefs show is on the FYI network. This info is for whoever
might want to find it.
 
The kids, little Etsie included, are really talented, and a few of them are enrolled
in culinary arts programs.
 
N.
Gary <g.majors@att.net>: Mar 20 07:37AM -0500

Bruce wrote:
 
> >You're in the wrong group, Julie. Nobody here wants nut cheese unless
> >it comes with a recipe for Vagisil.
 
> Funny how meat eaters feel threatened by vegetarians and vegans.
 
I'm a meat eater and I've never felt threatened by the
veggie-only crowd. I eat (and enjoy) meatless meals often myself.
 
> That's how people tend to react to someone who's morally superior to
> them :)
 
Are you saying that the "veggie kids" are morally superior to
meateaters? Or are you saying that Julie is morally superior to
Steve?
Dave Smith <adavid.smith@sympatico.ca>: Mar 20 09:09AM -0400

On 2016-03-20 8:37 AM, Gary wrote:
 
> Are you saying that the "veggie kids" are morally superior to
> meateaters? Or are you saying that Julie is morally superior to
> Steve?
 
Vegetarians are not morally superior to meat eaters. They are like
religious people who just assume that they are.
Dave Smith <adavid.smith@sympatico.ca>: Mar 20 08:53AM -0400

On 2016-03-19 9:59 PM, cshenk wrote:
 
> This is a domestically raised duck so not lean and no wild game taste
> to cover up.
 
> I can always use new ideas!
 
Leftover ducK? I can't imagine that happening. We usually split a bird.
They aren't very big.
Dave Smith <adavid.smith@sympatico.ca>: Mar 20 09:05AM -0400

On 2016-03-20 3:19 AM, sf wrote:
 
 
> What does duck cost you back east and can you buy it fresh? Is it a
> common grocery store item or do you have to buy them frozen from an
> Asian market?
 
FWIW, it this part of southern Ontario, where the Chinese population is
limited to college students a few Chinese restaurants, duck is commonly
available in the freezer section of most grocery stores.
 
I have sworn off cooking duck. Only one time has it not been a failure.
It has been relegated to being a restaurant meal.
Gary <g.majors@att.net>: Mar 20 08:51AM -0500

Janet B wrote:
 
> thanks for the tip
 
Said the hooker to the leper. >;-o
Gary <g.majors@att.net>: Mar 20 08:58AM -0500

"Jeßus" wrote:
> >>not shown unless I change my view and see who all is there.
 
> >Yes one of the beauties of Agent.
 
> Who is? Susan? Forte should bring a calendar out under that title.
 
Good idea. "The Girls of Agent" swimsuit calendar.
January should feature "Agent 99"
She was the first hottie agent back in the 60's
 
:)
Gary <g.majors@att.net>: Mar 20 08:54AM -0500

"Jeßus" wrote:
> >pate.
 
> Do Sanders a favour and stop publicly supporting him.
> He doesnt need any kind of association with creeps like you.
 
lol ;)
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 20 03:42AM -0700

On Saturday, March 19, 2016 at 3:57:56 PM UTC-4, notbob wrote:
 
> I've never even heard of "mashed potato patties", let alone eaten one.
> This and I've lived in the USA all my life, never ran across 'em on the
> Left Coast or during the 2 yrs I lived in TN.
 
Michigan, all my life. I've seen 'em here. My father-in-law (hails
from Pennsylvania, then New Jersey, then Ohio) made them, too.
 
I've even seen them in diners, masquerading as "potato pancakes".
It's a really shock to get them when you're expecting latkes or
at least hash browns formed into a cake and deep fried.
 
Cindy Hamilton
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