- Leftover Duck recipes? - 4 Updates
- Nut cheese recipes. - 1 Update
- Vegan "Cheese" Sauce - 4 Updates
- Really good soup! - 4 Updates
- Sausage recipes #1 - 2 Updates
- Corned Beef Cooking - 3 Updates
- The Image of the New Dataw Pub Menu - 2 Updates
- The Da-After Grilled Reuben - 1 Update
- OT: I just commited a radical political act! I VOTED!! - 1 Update
- Kenny the Kook talks about "Freezing sauerkraut" - 1 Update
- <<<<<<<<FROZEN HOTDAWG>>>>>>>>> - 1 Update
- Food Babe Bitch goes after Boar's Head - 1 Update
| "cshenk" <cshenk1@cox.net>: Mar 19 08:59PM -0500 Hi folks, I make a duck every 6-8 weeks. I am making one tomorrow. We will have a lot of meat leftover. The carcass will make soup along with some carrots and onions (I have some celery as well) and we will eat some of it, but we normally end up with too much meat and few variations in ideas for it. This is a domestically raised duck so not lean and no wild game taste to cover up. I can always use new ideas! Carol -- |
| Jeßus <j@j.invalid>: Mar 20 01:31PM +1100 >This is a domestically raised duck so not lean and no wild game taste >to cover up. >I can always use new ideas! Cut into small pieces and then crumbed? Confit? Cut a pocket into the breasts and stuff with some goodies? Make a stir-fry or similar? Duck sandwiches? Duck salad? Give it to me? |
| graham <gstereo@shaw.ca>: Mar 19 09:25PM -0600 On 19/03/2016 7:59 PM, cshenk wrote: > to cover up. > I can always use new ideas! > Carol I hope you retain the fat with which to roast potatoes! Graham |
| "cshenk" <cshenk1@cox.net>: Mar 19 10:46PM -0500 graham wrote in rec.food.cooking: > > Carol > I hope you retain the fat with which to roast potatoes! > Graham Oh absolutely! In fact, thats the main reason we make the duck. Might sound silly to some but we really like the fat for other things. -- |
| "Julie Bove" <juliebove@frontier.com>: Mar 19 08:21PM -0700 I was going to post the nacho nut cheese recipe that I used to make. I no longer have that book and can't seem to find the exact one. I thought mine called for the addition of an orange or maybe it was just the juice of one. This one calls for lemon juice. Otherwise it is very similar. I did not use dried red peppers though. I used jalapenos. Mine was usually less runny and thick enough to pack into baby vegetables but it was good with chips too. Everyone who tried it liked it. I intend to poke around at this website as the recipes look really good! I have gotten similar cheese online and Whole Foods also carries it but it is expensive. And before anyone starts with me, telling me that those cashews aren't really raw, yes. I do know this. So here's the recipe: http://nouveauraw.com/raw-recipies/spreads-cheeses/touchdown-spicy-cheese-dip/ |
| "Cheri" <cherig3@newsguy.com>: Mar 19 07:02PM -0700 "Bruce" <Bruce@Bruce.invalid> wrote in message news:tbtrebl0dosni7s3oundsj6c6126kc92u3@4ax.com... > ingredient in the recipe. > -- > Bruce He wouldn't know a good ingredient anywhere in his sorry life. Cheri |
| Jeßus <j@j.invalid>: Mar 20 01:25PM +1100 On Sat, 19 Mar 2016 17:57:00 -0700 (PDT), MisterDiddyWahDiddy >> Have you run out of kids to expose yourself to or something? >She cooks gross shit all the time, and makes it look pretty, like she's >trying to impress bulimic gay men. Yep, whatever. My guess is a bulimic gay man could kick your sad ass blindfolded and with their arms tied behind their backs. |
| Jeßus <j@j.invalid>: Mar 20 01:27PM +1100 >>common with vegetarian/vegan recipes that try to mimic real food ;) >There really wasn't what I'd call an aftertaste. It was really very >pleasant and I will be making it again. Well I may have to try it after all :) >>I'd be highly tempted to add some real cheese <G>. >LOl me too, but only a tad. Yes, just enough to make the sauce *good*. >The lady I got the recipe from says she also added some hot sauce. I >think I will next time. Some hot sauce or cayenne pepper wouldn't hurt. |
| "Julie Bove" <juliebove@frontier.com>: Mar 19 08:06PM -0700 "Jeßus" <j@j.invalid> wrote in message news:qpqreb9bu3fu24d1kroqcb275rkf076gts@4ax.com... > problem with vegan/vegetarian foods that try to mimic animal based > foods (just eat the real thing, FFS). I do like almond milk though, I > used to make my own almond milk for smoothies. Well since I can't eat any dairy, I have tried some of them. Some are better than others. I will look for the nacho cheese recipe and post it if I can find it. |
| John Kuthe <johnkuthern@gmail.com>: Mar 19 10:51AM -0700 On Friday, March 18, 2016 at 4:21:36 PM UTC-6, Julie Bove wrote: > > John Kuthe... > Mine are sweet but from caramelized onions, mainly. They are cooked to > death though so quite soft. But the sauce is very thick. I sweeten mine with a little brown sugar and some molasses. I sweat 3 large chopped red onions in bacon fat too and put this in towards the end of the mix for the final cook, plus crumbled up bacon from the rendering of the bacon grease. YUM! John Kuthe... |
| "Julie Bove" <juliebove@frontier.com>: Mar 19 04:34PM -0700 "John Kuthe" <johnkuthern@gmail.com> wrote in message news:1619ed4e-f3f6-46ab-978f-3975bf89a973@googlegroups.com... > of the mix for the final cook, plus crumbled up bacon from the rendering > of the bacon grease. YUM! > John Kuthe... Bacon in mine too. I use a mix of sweet and white onions. Mostly caramelized and some raw. I like to eat them cold with more raw onion on top. |
| dsi1 <dsi100@yahoo.com>: Mar 19 06:48PM -0700 On Thursday, March 17, 2016 at 6:41:25 PM UTC-10, Julie Bove wrote: > blender when the old fashioned way does just fine. > I actually like this better than Campbell's. Winner! And it makes a > reasonable amount unlike some bean soup recipes that make a ton. Only four pieces of bacon? I don't think so! That's crazy! I stuck a chicken in the slow cooker and it's been going for 2 days. This morning I added some shitake mushrooms and some rice. I also added some sesame oil to the soup. The wife said it was crazy delicious and I'm inclined to agree. |
| "Julie Bove" <juliebove@frontier.com>: Mar 19 07:51PM -0700 "dsi1" <dsi100@yahoo.com> wrote in message news:5359c6ca-8990-4426-9820-f5e9ca45f20b@googlegroups.com... > morning I added some shitake mushrooms and some rice. I also added some > sesame oil to the soup. The wife said it was crazy delicious and I'm > inclined to agree. 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. |
| gtr <xxx@yyy.zzz>: Mar 19 06:48PM -0700 On 2016-03-20 00:57:52 +0000, cshenk said: > shichimi! I love it and have a local source for it. Not sure if it > would work here and i've not tried Aleppo pepper. It's a deep and complex flavor, say I. And seems to be more and more accessible; the exact opposite of the forlorn Syrian city. > There is one that will work right away. It's Korean flaked red pepper. > This is a blend and the recent thread on making Kimchee used it. Many Korean stores nearby; this is the stuff I traditionally shake on a pizza. > is my daughter doesnt really like 'hot' so I want a flavorful sausage > but not one I have to separate so as to remember 'oh, not in a batch of > spagetti she will want to eat'. Precisely the reason the sausage with Aleppo's missed the mark: I pushed my wife's pleasance mode just a notch. > He just took a roughly 1.5lb pack of home ground pork out of the > freezer and set it to safely defrost in the fridge. I think I have 2 > more packs of home ground then will need to get another pork butt. Just a point of curiousity and not a threat to start shopping on Amazon: What kind of meat grinder do you use? |
| "cshenk" <cshenk1@cox.net>: Mar 19 09:24PM -0500 gtr wrote in rec.food.cooking: > > 2 more packs of home ground then will need to get another pork butt. > Just a point of curiousity and not a threat to start shopping on > Amazon: What kind of meat grinder do you use? Oh I have a Tasin, gotten around 2008 or so. Was 100% USA made then. It's a sweet machine that can also handle chicken bones for feeding a dog raw (I have 2). It tears down and cleans up faster than any other brand and is very easy to use. Basically add 5 minutes for combined setup and tear down. The rest is your own chopping speed because grinding is so fast, it means almost nothing. I think it rated as 1lb a minute for grinding but we can't chop that fast. Reality here, Don gets it down off it's perch on a high shelf where it's been covered with a bag after cleaning. He rinses a few parts that might have filtered dust while I get out the chopping board and knives. He starts chopping and i let that pile up as I get the spices or whatever out, then I start feeding the machine which drops the meat to a bowl in the sink. I'll actually have a rough 1.5 lbs going into the freezer bag vacuum machine within about 10 minutes of him putting the machine out. Takes about 15-20 minutes to cut, grind *and vacuum seal* about 7lbs pork butt but granted, thats with 2 of us. With 2, there is spare time to spice some meat, or snag a kiss ;-) I suspect 40 minutes for a single person working it if they are also vacuum sealing it in packets. -- |
| "cshenk" <cshenk1@cox.net>: Mar 19 08:23PM -0500 Janet B wrote in rec.food.cooking: > well. > http://tinyurl.com/gnt4ser > Janet US Janet, those are croquettes. I was not posting about croquettes. -- |
| "cshenk" <cshenk1@cox.net>: Mar 19 08:26PM -0500 Janet B wrote in rec.food.cooking: > what insult? You mean the reference that someone else here declares a > food to be found only in their area and nowhere else in the US? > Janet US Slipping into Bovery was an intentional insult. I have not insulted you. You have deliberately insulted me in intention however. -- |
| Cheryl <jlhshadow@hotmail.com>: Mar 19 09:55PM -0400 On 3/17/2016 2:39 PM, jmcquown wrote: > I added the cabbage a short time ago. > http://s7.postimg.org/roa3egswb/in_the_pot.jpg > Jill Looks really good! I'm glad I did mine ahead of time because unscheduled, I ended up working about 15 hours on Thursday after a very late night on Wednesday. No break at all between around noon on Thursday until around 2am Friday, and I had only finished working my wednesday around 3am thursday. Rough week. Luckily got to take friday off but i wasn't in the mood for cooking. -- ღ.¸¸.✫*¨`*✶ Cheryl |
| jmcquown <j_mcquown@comcast.net>: Mar 19 09:18PM -0400 On 3/19/2016 7:19 PM, Cheryl wrote: >> Jill > Some of those made my mouth water! How do they do the beer batter > fish because it says GF. Do they use corn meal? Judging by the texture I don't think it contains cornmeal. Please don't 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. I do have to say, I really *miss* hushpuppies. They would go so well with crispy battered fish & chips! Jill |
| Cheryl <jlhshadow@hotmail.com>: Mar 19 09:39PM -0400 On 3/19/2016 9:18 PM, jmcquown wrote: > Judging by the texture I don't think it contains cornmeal. Please don't > 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 > 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. -- ღ.¸¸.✫*¨`*✶ Cheryl |
| jmcquown <j_mcquown@comcast.net>: Mar 19 09:27PM -0400 On 3/19/2016 8:23 PM, Brooklyn1 wrote: >> I want mustard and onions only >> Janet US > Typical midwestener who has never met a real hotdog... WTF is a brat? You know damn good and well what bratwurst sausage is. Jill |
| anomaly <not@he.re>: Mar 19 03:10PM -0600 On 3/19/2016 2:21 PM, Je�us wrote: > I watched this last night: Why don't you fuck off back to your own down-under backwater, you insipid little virus. No one in America gives a flying rat's ass what YOU think. |
| "Colonel Edmund J. Burke" <burkesgurlz@t-girls.com>: Mar 19 10:42AM -0700 On 3/18/2016 11:49 AM, NEMO wrote: >>> make yer goose look constipated! >> The only chink stuff I eats, Miss Recktum, is chink pussy. > You mean gook ladyboy 'pussy', KKKoloon! I looked the word "pussy" up, and it said "see miss Recktum." LOL |
| "Colonel Edmund J. Burke" <burkesgurlz@t-girls.com>: Mar 19 10:37AM -0700 On 3/19/2016 7:40 AM, Colonel Edmund J. Burke wrote: > Left my zipper open during skiing. > Horrendous! Miss Recktum? Is that my hotdawg in yer mouth, or wot? LOL |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 19 04:16AM -0700 On Saturday, March 19, 2016 at 6:01:13 AM UTC-4, Bruce wrote: > Mrs Bucket should have the decency to tell us where she copied this > from: > https://en.wikipedia.org/wiki/List_of_crop_plants_pollinated_by_bees I certainly wouldn't want to do without the long, long list of insect-pollinated plants that follows the paragraph that she quoted. If we lose pollinators, we lose even the wild plants that they pollinate, then the organisms that feed on those plants, and so on up the food chain. Eventually it's Soylent Green for everybody. Cindy Hamilton |
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