- creaming sugar/butter - 5 Updates
- Corned Beef Cooking - 5 Updates
- Homemade Vegan Oats and Apple MIlkshake - Thoughts? - 1 Update
- Hey Jill - 6 Updates
- "Monkey Asshole" among latest additions to Obama Whitehousedinner menu. - 1 Update
- Leftover Duck recipes? - 4 Updates
- Pork belly - 3 Updates
| notbob <notbob@nothome.com>: Mar 20 08:35PM > Softened butter and the back of a spoon. :) Looks like I'm gonna hafta buy me some BIG wooden spoons. No kidding! I don't have a one. Had some plastic spoons that were shaped like classic old wooden spoons, but they were cheap Chinese plastic, which melted like butter. I tossed 'em. ;) Howzabout one of these?: http://tinyurl.com/j8mwx8k nb |
| jmcquown <j_mcquown@comcast.net>: Mar 20 04:49PM -0400 On 3/20/2016 4:35 PM, notbob wrote: > Howzabout one of these?: > http://tinyurl.com/j8mwx8k > nb Just how much butter and sugar at one time are you talking about? You can use the back of a tablespoon if you do it gradually in the bowl. I gather you're not opening a 1900's Cake Shoppe. ;) Jill |
| notbob <notbob@nothome.com>: Mar 20 08:55PM > Just how much butter and sugar at one time are you talking about? You > can use the back of a tablespoon if you do it gradually in the bowl. 1-1/4 stk butter 3/4 C sugar 3/4 C bwn sugar > I gather you're not opening a 1900's Cake Shoppe. ;) Only if I can make some $$$$. ;) I think I'll be buying a used electric hand mixer from the thrift store. I was too lazy to drag out my Kenwood, so did it by hand. The only problem, now, is to not eat up all the damn dough (w/ raisins n' walnuts) b4 the oven reaches temp. ;) nb |
| jmcquown <j_mcquown@comcast.net>: Mar 20 05:10PM -0400 On 3/20/2016 4:55 PM, notbob wrote: > 1-1/4 stk butter > 3/4 C sugar > 3/4 C bwn sugar So you got a workout. :-D > only problem, now, is to not eat up all the damn dough (w/ > raisins n' walnuts) b4 the oven reaches temp. ;) > nb I have two electric hand mixers. Want one? <G> Jill <---slapping nb's hand. Leave the dough alone :) |
| MaryL <stancole1@invalid.yahoo.com>: Mar 20 04:10PM -0500 On 3/20/2016 2:55 PM, notbob wrote: > Alaska, by hand, using a balloon whisk, but never hadda cream > sugar/butter together, by hand. > nb I have had a mixer most of my life, but I made some cakes by hand when I was in grad school. I also went without a car throughout all my years in college. That was the pits, but the positive side of it was that I left grad school without owing any money. MaryL |
| jmcquown <j_mcquown@comcast.net>: Mar 20 04:14PM -0400 On 3/20/2016 2:23 PM, Janet B wrote: > The only point here is that what you do with mashed potatoes is known > elsewhere and is not strictly southern. > Janet US It's getting kinda dull, isn't it? Leftover mashed potatoes with onion and egg added then pan fried by any name are not limited to specific regions. Jill |
| Janet B <nospam@cableone.net>: Mar 20 02:17PM -0600 >item I posted is a simple sort of thing. It is not a croquette nor did >i ever say it was. It's simply something she is not familiar with so >took an assumed relation to something else. I never said nor implied bovine (meaning cow) Sheesh!. I said bovery, which was a reference to Julie oft making a claim that something was not known elsewhere in the US. And for heaven's sake, everybody knows potato patties, or whatever you want to call them i choose to make the croquette because I know how and can do it. That's the point. You said what you made was not known outside of the south. At this point, I am very sorry that I used a term outside of your knowledge, I certainly had no ulterior motive. Janet US |
| Janet B <nospam@cableone.net>: Mar 20 02:23PM -0600 On Sun, 20 Mar 2016 15:20:46 -0400, Dave Smith >sessions and one place in Orillia was a favourite because the food was >so good. A lot of their meals came with potato croquettes, and they >were delicious. I always thought that there was a difference between potato pancakes and latkes. Now I am not so sure. Janet US |
| jmcquown <j_mcquown@comcast.net>: Mar 20 04:38PM -0400 On 3/20/2016 4:23 PM, Janet B wrote: > I always thought that there was a difference between potato pancakes > and latkes. Now I am not so sure. > Janet US I was replying to Cindy's description of in which she said she ordered potato pancakes at a diner and she was *expecting* something akin to latkes and wound up with mashed potato pancakes. I've never made latkes. I'm not sure what Grandma McQuown made were technically latkes. She just called them potato pancakes. Jill |
| "cshenk" <cshenk1@cox.net>: Mar 20 04:08PM -0500 Janet B wrote in rec.food.cooking: > What I understand is that you do not read. See above for "patties" > Patties are not exclusive to your neck of the woods either. > Janet US Whatever. You may feel free to believe that your mis-name to croquettes and then carryojg on ENDLESSLY over it makes you right. -- |
| "cshenk" <cshenk1@cox.net>: Mar 20 04:06PM -0500 Bruce wrote in rec.food.cooking: > > that rash pretending to be Sheldon claiming he was gay or the SW > > auto-post crap. > Sheldon't not gay??? Smile, probably not and if he is, it's not something he would say here. You can discount those messages as not from him. -- |
| The Cook <susan_r23666@yahoo.com>: Mar 20 03:38PM -0400 On Sun, 20 Mar 2016 11:51:20 -0600, Janet B <nospam@cableone.net> wrote: >Just sayin' >(I'm not affiliated in any way with BookBub) >Janet US I'll take a look too. I am always looking for something to read on my Kindle. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
| Rusty <larustymd@yahoo.com>: Mar 20 03:44PM -0400 On 3/20/2016 2:30 PM, rosie wrote: >> Readers need to support each other's habit ;) >> Janet US > It is great, I have gotten many books on Book Bub. Me too. It is great!! Rusty in Md |
| sockmonkeyNH@comcast.net: Mar 20 01:23PM -0700 You can just write -free ebooks- in your browser and gazillions of free books will show up for your kindle or nook. I also use bookbub. Denise in NH |
| jmcquown <j_mcquown@comcast.net>: Mar 20 04:40PM -0400 On 3/20/2016 1:51 PM, Janet B wrote: > I don't remember. Do you have an e-reader or tablet? Actually, no, I don't. > https://www.bookbub.com/home/ > I've been with them forever and I don't know why I thought of you > today. Thanks for thinking of me! > Just sayin' > (I'm not affiliated in any way with BookBub) > Janet US I'm sure someone can use the info. :) Jill |
| notbob <notbob@nothome.com>: Mar 20 08:49PM > I'm sure someone can use the info. :) I can't. I bought a Nook. Easier to read a book. 8| nb |
| jmcquown <j_mcquown@comcast.net>: Mar 20 05:05PM -0400 On 3/20/2016 4:49 PM, notbob wrote: > I can't. > I bought a Nook. Easier to read a book. 8| > nb I don't have anything against any sort of e-reader or the technology. I simply don't have the need for it. One thing I have easy and free access to is books. :) Jill |
| "cshenk" <cshenk1@cox.net>: Mar 20 04:01PM -0500 rosie wrote in rec.food.cooking: > > see the racist drivel though. > > -- > I have too Carol, I find it disgusting. Yup. Crazy as this group can be at times, it's not generally a spot to see racist comments. We may not all be pristine, but I've nt see any here go after a person over the color of their skin. They can be pretty vicious over what you do with potato though! Carol -- |
| "cshenk" <cshenk1@cox.net>: Mar 20 03:13PM -0500 Dave Smith wrote in rec.food.cooking: > > be very tough if cooked at too high a heat? > I have always done it on a rack. Of all times I have done duck, only > one was not a disappointment or utter failure. Discribe what you did and maybe we can help? Example, that temerature did you use? -- |
| "cshenk" <cshenk1@cox.net>: Mar 20 03:18PM -0500 MisterDiddyWahDiddy wrote in rec.food.cooking: > too nasty to cover up, no matter what. > > Carol > --Bryan The only time I tried wild duck, I didnt like it. I am sure some purists will find that odd but i like the domestically raised sorts. -- |
| notbob <notbob@nothome.com>: Mar 20 08:40PM > we have a grunch of leftovers. I have no idea what a "grunch" is, but from the sound of it, I'm glad you have them and not me. ;) nb |
| "cshenk" <cshenk1@cox.net>: Mar 20 03:54PM -0500 sf wrote in rec.food.cooking: > http://www.closetcooking.com/2011/07/duck-tacos-with-chipotle-cherry-s > alsa.html > There's always soup, but I imagine you've done that to death. On the soup, actually not really other than broth. I'm finishing off the duck now and letting it rest. I am going to try a sort of spring roll wrap alhough I have only thr super thin lumpia type wrap handy for that. I do have flour tortillas and may make a wrap as well. For now, the broth has been filtered and the fat cooling off while the broth part is in a cast iron with potatoes and some of the excess 1lb of scallions (set to low, reducing). -- |
| sf <sf@geemail.com>: Mar 20 12:48PM -0700 On Sun, 20 Mar 2016 08:44:05 -0400, Nancy Young > but there it was at Costco, a big package of it. Looked good, > but I don't know what people do with it. > Ideas? Go to Pinterest or Google Images and type in "pork belly recipes" and you'll find everything from banh mi sandwiches to tacos. http://www.lacrema.com/pork-belly-banh-mi-sandwiches/ http://sharedappetite.com/recipes/pork-belly-tacos-with-ancho-chili-roasted-pineapple-and-avocado/ I would look for one that is more meat than fat though. -- sf |
| sf <sf@geemail.com>: Mar 20 12:49PM -0700 On Sun, 20 Mar 2016 09:34:46 -0400, Nancy Young > 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. I've only eaten it once and that was on a cruise. It was good! -- sf |
| Nancy Young <rjynlyordnospam@verizon.net>: Mar 20 04:11PM -0400 On 3/20/2016 2:01 PM, Janet wrote: > I make this Jamie Oliver recipe > http://www.mirror.co.uk/lifestyle/jamie-oliver-recipe-exclusive-pork- > 789242 Looks like I'm going to be there again this week, so I will likely pick up a package unless it's $50 or something. Thanks for the recipe. nancy |
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