Sunday, March 20, 2016

Digest for rec.food.cooking@googlegroups.com - 25 updates in 14 topics

notbob <notbob@nothome.com>: Mar 20 05:31PM

Making some oaty-meal cookies. Calls fer 1/3 C brn sugar. Arghhh!
 
What brn sugar I have is pretty caked up. So, I jes dumped a buncha
lumpy brn sugar into my large wire strainer and used the fine particles
that sifted through. I then tossed the reamaining brn sugar rocks in
da' trash. I'll buy some new stuff next week. ;)
 
nb
graham <gstereo@shaw.ca>: Mar 20 11:35AM -0600

On 20/03/2016 11:31 AM, notbob wrote:
> that sifted through. I then tossed the reamaining brn sugar rocks in
> da' trash. I'll buy some new stuff next week. ;)
 
> nb
 
There are all sorts of ways of keeping it moist that involve apple
slices, soaked terra cotta etc.
However, I put 100g lots in small ziplocks. 3 or 4 of these go into a
larger ziplock, then a several of these go into an even larger ziplock.
Seems a bit fiddly but the triple sealing seems to work.
Graham
"cshenk" <cshenk1@cox.net>: Mar 20 12:35PM -0500

Gary wrote in rec.food.cooking:
 
> 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
 
Sorry Gary, I think we have enough folks beating up on Julie so the
humor this time escaped me. It was like Joh Kuthe making nasty
comments about Mia. Not funny.
 
--
graham <gstereo@shaw.ca>: Mar 20 10:47AM -0600

On 20/03/2016 10:33 AM, cshenk wrote:
 
> We use the fat mostly in potatoes and things like that here. Might
> land (mixed with other fats) in an otherwise all vegetable and grain
> based curry.
 
My father told me that a UK TV chef roasted a goose directly on the oven
rack with a pan of potatoes underneath catching the drippings. I'd love
to try that with a couple of ducks - but in someone else's oven:-)
Graham
"cshenk" <cshenk1@cox.net>: Mar 20 12:11PM -0500

sf wrote in rec.food.cooking:
 
 
> 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?
 
I can get them fresh but they tend to 15$ a lb here if so. Just not
the right part of the country. They seem to be farm raised mostly up
around New England-ish areas but this one comes from Indianna.
 
For price, I get them frozen at American Asian Grovery where a whole
duck (USA raised) is 14$
 
Here it is in the oven http://tinypic.com/r/28mph1j/9
 
Cant see much just now. It's smeared with a simply oyster sauce base.
 
I also have the giblets going in a pan with some pepper and rogan josh.
Plus made bread as normal. Gotta clean the stove top again but too
busy cooking right now.
 
http://tinypic.com/r/msd5ye/9
 
In an hour, we will reduce the temp to 275 and flip it breast up, then
reverse that in another hour. It may or may not want more oyster sauce
on flipping.
 
--
"cshenk" <cshenk1@cox.net>: Mar 20 12:20PM -0500

Dave Smith wrote in rec.food.cooking:
 
> 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.
 
Ah sorry. Duck is a bit special in how you have to cook it. Lower
temp after fir5st hour for example and start breast down then flip,
reduce temp to 275, wait an hour then flip (same temp), then add more
sauce if needed (depends on what you did), flip and another hour. When
it seems almost don, final flip to breast up then uncover. May want to
high sear that last bit at 400F.
 
A duck has to be raised out of it's fat when cooking. Hence the
picture showing it in the oven. I'll make another picture of the rack
base later when I can (it's obviously in use right now). This one is
the flat rack that holds the duck about 1.5 inches above the glass
bottom pan. I have another that is V shaped and makes flipping easier.
 
If you coooked one like a chicken, sitting in it's fat, that is what
went wrong. Also, though I have never done it, apparently duck can be
very tough if cooked at too high a heat?
 
--
"cshenk" <cshenk1@cox.net>: Mar 20 12:21PM -0500

Brooklyn1 wrote in rec.food.cooking:
 
> > > most grocery stores.
 
> Cooked duck meat can be used to fill wontons... use the carcass to
> prepare a rich stock... wonton soup!
 
Wontons! Humm! I have some lumpia wrapper and cabbage. That and some
onion and carrot sound like a good idea. More critically, one I havent
tried yet!
 
 
--
"cshenk" <cshenk1@cox.net>: Mar 20 12:33PM -0500

Dave Smith wrote in rec.food.cooking:
 
 
> > I can always use new ideas!
 
> Leftover ducK? I can't imagine that happening. We usually split a
> bird. They aren't very big.
 
WOW. The 3 of us get 3 meals each off one duck. Granted we are low
meat eaters but the average duck yields at least 6 meals because it's a
very rich meat. 1 breast or leg quarter each (4 meals), 1 wing and side
meat (2 meals).
 
 
--
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 20 10:11AM -0700

On Sunday, March 20, 2016 at 11:03:33 AM UTC-4, notbob wrote:

> stiil totally flavorless and completely suck. If I wanna eat a
> starch-on-starch hockey puck, I'll take biscuits 'n gravy. ;)
 
> nb
 
Bon Appetit begs to differ:
 
<http://www.bonappetit.com/recipe/mashed-potato-croquettes>
 
And so does Gourmet:
 
<http://www.epicurious.com/recipes/food/views/potato-croquettes-243269>
 
Cindy Hamilton
Brooklyn1 <gravesend10@verizon.net>: Mar 20 01:31PM -0400

notbob wrote:
 
>>The difference between a croquette and a potato patty is, the
>>croquette is allowed to have some actual flavor.
 
The only differences between a croquette and a patty is that a
croquette is shaped like a cylinder and croquettes are deep fried....
the same recipes are used for either. Technically the croquette
configuration is a tapered and truncated cylinder, looks like a cone
with its pointy tip circumcised. Looks like this:
http://www.fantes.com/cream-caramel-mold-27-in
This is the classic croquette configuration:
http://recipespastandpresent.org.uk/victoriancooking/img/Potatoes-croquettes.jpg
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 20 10:13AM -0700

On Sunday, March 20, 2016 at 12:14:02 PM UTC-4, Janet B wrote:
> Blasphemy. If you have had a brat that was like a hot dog, you need
> to find a different brat.
> Janet US
 
No only that, but hot dogs are often made from pork.
 
Cindy Hamilton
notbob <notbob@nothome.com>: Mar 20 05:19PM


> Blasphemy. If you have had a brat that was like a hot dog, you need
> to find a different brat.
 
Nonsense.
 
The 2nd best hot link I ever tasted was made by a small company in
Oakland, CA. They looked exactly like a foot-long hot dog. Same
size, length, and same texture, except they were hot links. Hotlinks
have a similar texture to brats. IOW, traditionally, they are fairly
coarse ground. These were ground to the same consistency as a plain
ol' hot dog, yet they were freakin' excellent!
 
FWIW, the best hot link was at a BBQ joint in Newark, CA. Huge,
coarse ground, donkey-dick-sized sausages with whole pieces of hot pepper,
throughout and imported from Louisiana. When the guy retired and sold
his place, I almost cried. The new owners were clueless.
 
FYI: Johnsonville Beer n' Brats make my fingers slightly swell and the
joints become noticeably painful, but not their Original Brats. Gotta
wonder what the heck they're putting in those BnB sausages. I cannot
eat them. 8|
 
nb
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 20 10:27AM -0700

On Sunday, March 20, 2016 at 1:19:54 PM UTC-4, notbob wrote:
> joints become noticeably painful, but not their Original Brats. Gotta
> wonder what the heck they're putting in those BnB sausages. I cannot
> eat them. 8|
 
I've seen veal bratwurst that was about the consistency of a hot dog,
for example:
 
<http://www.usinger.com/deli/bratwurst/cooked-bratwurst.html#.Vu7c1ctJmJA>
 
and I've seen other bratwurst that was more coarsely ground, for example
<http://www.johnsonville.com/products/original-bratwurst.html>
 
Cindy Hamilton
"cshenk" <cshenk1@cox.net>: Mar 20 11:26AM -0500

Dave Smith wrote in rec.food.cooking:
 
> > Steve?
 
> Vegetarians are not morally superior to meat eaters. They are like
> religious people who just assume that they are.
 
Incase you hadn't noticed, no one here seems to be vapid enough to
espouse all of us should be vegan or vegetarian. We have however
always had some here who are vegetarian or close to it.
 
My family is what might be termed 'low meat eaters' meaning we do eat
it, but we eat smaller amounts per day than typical in the USA.
 
 
--
Sqwertz <swertz@cluemail.compost>: Mar 20 12:02PM -0500

On Sun, 20 Mar 2016 10:16:34 -0600, Janet B wrote:
 
 
> I also saw it at Costco and it looked good. Don't know what to do
> with it.
> Janet US
 
They are nice looking packages. Perfectly squared 18" x 10" x 1.25"
packages. I'd use it as a pillow. Then prepare some Chinese dishes
as well as curing some of it with garlic, pepper, and pink salt. You
don't necessarily need a smoker, but it would need to be a fairly cold
smoker - under 130F - whcih is hard to do using typical smokers.
 
-sw
Janet B <nospam@cableone.net>: Mar 20 10:21AM -0600

>fashionable cut for a while in the UK. There are numerous recipes here:
>http://www.bbcgoodfood.com/search/recipes?query=pork+belly
>Graham
thanks for all that. Everything sounds wonderful
Janet US
graham <gstereo@shaw.ca>: Mar 20 10:59AM -0600

On 20/03/2016 10:21 AM, Janet B wrote:
>> Graham
> thanks for all that. Everything sounds wonderful
> Janet US
 
Small pieces of pork belly are available here but it is always salted. I
bought some that the "butcher" assured me was not salted and confit'd it
but it was inedible as it *had been salted*!
Brooklyn1 <gravesend10@verizon.net>: Mar 20 12:22PM -0400

>like 15 cents each or so. You won't make a better tasting one
>at home.
 
>:-D
 
Many years ago (circa 1970) Red Lobster would serve hush puppies as a
free appetizer with every entree... I think they were to fill you up
while you waited to be served because their small entree portions
wouldn't. That was the first time I had eaten hush puppies, was also
the last time... I'm pretty sure it was over cooked extra dry Stove
Top Stuffing mix made golf ball sized. If you ate two and had
something to drink they'd expand while they kept you waiting so you
could barely eat that small meal. After that first time I'd only
patronized Red Lobster when they had a special on all you could eat
Alaskan crab legs for $5.95, but that monthly special disappered in
about two years... I've never been back to a Red Lobster.
Janet B <nospam@cableone.net>: Mar 20 10:34AM -0600

On Sun, 20 Mar 2016 06:28:15 -0400, "Steve Freides" <steve@kbnj.com>
wrote:
 
>bagels from WF, I want to try it.
 
>Thanks.
 
>-S-
 
try here
http://www.kingarthurflour.com/shop/items/non-diastatic-malt-powder-16-oz
I've never had malted barley flour, but have added Diastatic Malt
Powder to my individual bread recipes. If you are just looking for
the flavor, non-diastatic malt will do or even the powder you get to
make malted milks at home. I buy diastatic malt flour at King Arthur
Flour. Some have sprouted barley, dried it and ground it. I don't
think it was Graham, but maybe.
There are several very knowledgeable posters here who can add more
Janet US
graham <gstereo@shaw.ca>: Mar 20 10:56AM -0600

On 20/03/2016 10:34 AM, Janet B wrote:
> think it was Graham, but maybe.
> There are several very knowledgeable posters here who can add more
> Janet US
 
I've tried sprouted wheat and spelt flours, indeed I have some in the
fridge, but not malted barley flour. Some years ago, I was looking for
malted wheat grains to make a type of bread that is widely sold in the UK.
(http://tiny.cc/d7j79x)
 
I went to a shop that sold beer brewing supplies but the malted barley
was unsuitable as it still had the hulls and spikes (what we called
"havels" in East Anglia).
"cshenk" <cshenk1@cox.net>: Mar 20 11:07AM -0500

Brooklyn1 wrote in rec.food.cooking:
 
> http://www.anaffairfromtheheart.com/2015/10/reuben-pizza/
> More:
> http://www.sauerkrautrecipes.com/recipe-type/main-dishes/
 
WOW! Sheldon, that looks AWESOME for a bread machine. Its the first
link there and i think this looks like a keeper here.
 
Charlotte and Don do not like the idea of it but i want to try it. I
have everything but the sauerkraut. (regular butter, Kerry gold not
required).
 
Do you think a canned type would work? It's not a food item seen here
often so I'd have to go out and get some. Canned would be easier to
find here.
 
I can tell drain the krout really well and make this in dough mode then
let rise in peace for 1.5 hours then bake.
--
Brooklyn1 <gravesend10@verizon.net>: Mar 20 12:51PM -0400


>Do you think a canned type would work? It's not a food item seen here
>often so I'd have to go out and get some. Canned would be easier to
>find here.
 
I think Silver Floss brand is better than most from a plastic IV bag.
I like their Bavarian style because I like caraway seeds.
http://www.walmart.com/ip/Silver-Floss-Bavarian-Style-Sauerkraut-14.4-Oz/10452864
They sometimes have the 27 ounce size so I get those.
I'd like to try their other flavors but I haven't seen them:
http://glkfoods.com/OurBrands.html
I never have left over sauerkraut to refrigerate, I can easily finish
the entire can in one sitting, even the large can. I can eat a can of
Silver Floss and a can of Spam for brunch and won't need to eat until
the next day... and it's a fantastic way to clean the digestive tract.
Dave Norris <wolfie@wolfie.invalid>: Mar 20 12:45PM -0400

In article <0MzHy.12714$cN.2717@fx42.iad>, burkesgurlz@t-girls.com
says...
 
> Please visit me at http://niggermania.com
 
> Thanks a bunch
 
YAY!
Gary <g.majors@att.net>: Mar 20 10:45AM -0500

Cheryl wrote:
> > hurting. My place seems so cold and empty now. arrrghh.
 
> I still have 4 cats, but Shamrock had a big piece of my heart having
> been with me the longest and I still miss him.
 
I've had ferrets for 12 years. I've loved and lost them all now.
Seems I saved the best one for last.
Hopefully there really IS a "rainbow bridge" and someday
I'll be reunited with them all. Mr.Kitty too.
 
Mia was extra special. I'm such a crybaby. It's been a month now
and I don't dwell on it but I do think about her every day
and even forget she's not here for a moment most days.
 
Time heals though. I'm waiting for that.
 
I've said it before. The older you get, the more losses you
accumulate and I'm really getting tired of the loss tally.
 
I once worked for a man that was 97 or so and in great shape.
He lived alone in a nice house.
When he told me his age, I said how very cool that is.
He responded, "No, it's not good at all. His wife was long
dead. His children had all died years ago. No grandchildren.
Even all of his friends had died. He literally felt all alone.
He was ready to die.
 
:-(
"Colonel Edmund J. Burke" <burkesgurlz@t-girls.com>: Mar 20 07:23AM -0700

Spendthrift: a person who spends money in an extravagant, irresponsible
way. (cf: Dennis "I can't stop spending my money frivolously" Johnson.)
 
In 2008, when his father finally kicked the bucket, Dennis Johnson was
given three-quarters of a million dollars, set up in an irrevocable
trust fund. Such trusts are also known as Spendthrift Trusts
(https://en.wikipedia.org/wiki/Spendthrift_trust). At the time, Dennis
was 50.
 
In addition to his principal assets, the money held in trust that is,
Dennis held about one hundred thousand dollars under his
"supervision"—what we might call his "liquid holdings." Said assets
consisted of a Chase Bank Savings Account (what we once called a
passbook savings account, back when the banks were paying interest) and
an IRA account (of unknown value). Dennis was doing "good" by
continuing, up until recent times, to make yearly contributions to the IRA.
 
BUT, LIKE THEY SAY……..SHIT HAPPENS.
 
Now, it's no secret that Dennis has an ongoing gambling problem (he
admits this). He also admits some past problems involving certain
Korean women and massage parlors along E.C. Boulevard. Although the
Koreans are no longer a problem for him—having kicked his silly ass to
the curb several years ago—the Indians still remain something of a vexation.
 
"Uh, hey Chief. . . Looky there, isn't that heap stoopid dipshit Dennis
coming to spend more IRA money again?"
 
"Hey, you be quiet, Laughing at Paleface. We got kids at Harvard. We
need money from stupid white trash."
 
 
"Well, Mister Johnson, I'm afraid that'll be a twenty-five percent
penalty," the H&R Block guy said. "By the way, if you had waited just
one more year, there wouldn't have been any tax consequence . . . er, sir."
 
Ah shucks," said Dennis, twitching a little more than usual.
 
"But, the good news is that we can write off most of your gambling
losses…. Hmm, you must be some big gambler. . . Well, there ya go.
I'm done, Mister Johnson. Here's what ya owe the IRS, by the way.
Consider your taxes filed as of now. Just don't forget to send 'em that
check or they'll charge ya interest."
 
 
April 15, 2018
 
Dear Diary,
I think I saw Dennis the other day. I was waiting at the light on
Pacific Highway. I looked across the road, over at the group of
homeless "veterans" gathered around a bottle of MadDog 20/20, when I saw
him. He was a terrific sight—unshaven, filthy, with pimples all over
his face. Which might have been Kaposi's sarcoma sores. At that moment
the light turned and I drove off, thinking about the old saying "A fool
and his money…."
 
 
THE END
 
This article is dedicated to the memory of Dennis' liquid assests: 2008
– 2016.
May his liquidity, and the souls of the faithful, REST IN PEACE.
AMEN.
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