Sunday, March 20, 2016

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

lucretiaborgia@fl.it: Mar 20 10:56AM -0300

On Sun, 20 Mar 2016 09:05:01 -0400, Dave Smith
>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.
 
Are you roasting it slowly enough and on a rack so the fat can escape?
Brooklyn1 <gravesend10@verizon.net>: Mar 20 11:36AM -0400


>>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.
 
Cooked duck meat can be used to fill wontons... use the carcass to
prepare a rich stock... wonton soup!
"cshenk" <cshenk1@cox.net>: Mar 20 11:33AM -0500

graham wrote in rec.food.cooking:
 
> > things.
 
> I tried making cookies using duck fat but some of the stock must have
> been incorporated in the fat and the taste was "interesting"! Graham
 
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.
 
 
 
--
"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.
 
 
--
jmcquown <j_mcquown@comcast.net>: Mar 20 10:04AM -0400

On 3/20/2016 10:23 AM, Gary wrote:
> 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've never dismissed them. There isn't a Long John Silver's around
here. I used to go there when I lived in Tennessee. Ditto Captain D's.
 
I According to an online search there's a Captain D's on Boundary
Street, *if* it's still there. According to Mapquest it would take me a
half an hour to get there.
 
Were I so inclinded I could certainly make hushpuppies.
 
> I'll bet you their food tastes better than "the Club" version.
> Their "chicken planks" are really tasty too. IMO
 
> :-D
 
I don't know about chicken planks but the fish & chips I got for dinner
last night was tasty. :)
 
Jill
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.
"taxed and spent" <pleasedonot@spamme.com>: Mar 20 06:36AM -0700

"graham" <gstereo@shaw.ca> wrote in message
news:ncm70s$lm7$1@dont-email.me...
> for a while in the UK. There are numerous recipes here:
> http://www.bbcgoodfood.com/search/recipes?query=pork+belly
> Graham
 
Great ideas. You might also try making your own bacon.
lucretiaborgia@fl.it: Mar 20 10:55AM -0300

>fashionable cut for a while in the UK. There are numerous recipes here:
>http://www.bbcgoodfood.com/search/recipes?query=pork+belly
>Graham
 
I can get it here at a specialty butcher but one thing I do is leave
it uncovered in the fridge overnight, score the skin before roasting
on a rack, very slowly. Delicious.
Nancy Young <rjynlyordnospam@verizon.net>: Mar 20 12:13PM -0400

On 3/20/2016 9:36 AM, taxed and spent wrote:
>> http://www.bbcgoodfood.com/search/recipes?query=pork+belly
>> Graham
 
> Great ideas. You might also try making your own bacon.
 
It certainly crossed my mind, it sure looks like raw bacon. That
would require us to get a smoker or make do somehow. Could be a
fun thing to try, though.
 
Thanks.
 
nancy
Janet B <nospam@cableone.net>: Mar 20 10:16AM -0600

On Sun, 20 Mar 2016 08:44:05 -0400, Nancy Young
>but I don't know what people do with it.
 
>Ideas?
 
>nancy
 
I also saw it at Costco and it looked good. Don't know what to do
with it.
Janet US
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
"Colonel Edmund J. Burke" <burkesgurlz@t-girls.com>: Mar 20 08:01AM -0700

Ever think about that?
Roy <wilagro@outlook.com>: Mar 20 09:20AM -0700

On Sunday, March 20, 2016 at 9:01:37 AM UTC-6, Colonel Edmund J. Burke wrote:
> Ever think about that?
 
In your case it would probably be syphilis.
Janet B <nospam@cableone.net>: Mar 20 10:13AM -0600


>> WTF is a brat?
 
>A Hot Dog made out of Pork.
 
>William
Blasphemy. If you have had a brat that was like a hot dog, you need
to find a different brat.
Janet US
"cshenk" <cshenk1@cox.net>: Mar 20 11:10AM -0500

Steve Freides wrote in rec.food.cooking:
 
> these bagels from WF, I want to try it.
 
> Thanks.
 
> -S-
 
Humm, sorry but no experience with it. I know where to get it locally
though. Whole foods and trader joes both have it.
 
 
 
--
Brooklyn1 <gravesend10@verizon.net>: Mar 20 10:09AM -0400

Nancy2 wrote:
 
>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 ....
 
But then it'll be limp and flaccid like a you know what... you'd never
want to use it... were it me I'd use the left overs in some recipe,
I've used left over sauerkraut in my bread machine, makes wonderful
rye breads:
http://allrecipes.com/recipe/17808/sauerkraut-rye-bread/
Don't toss the kraut juice, makes great bloody marys.
For fantastic kraut2nis use kraut juice in place of vermouth... and
toss those faux pimentos and stuff the olives with kraut.
http://www.sauerkrautrecipes.com/recipe/chocolate-sauerkraut-cake/
http://www.anaffairfromtheheart.com/2015/10/reuben-pizza/
More:
http://www.sauerkrautrecipes.com/recipe-type/main-dishes/
"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.
--
"Colonel Edmund J. Burke" <burkesgurlz@t-girls.com>: Mar 20 08:57AM -0700

Please visit me at http://niggermania.com
 
Thanks a bunch
Brooklyn1 <gravesend10@verizon.net>: Mar 20 10:24AM -0400

On Sun, 20 Mar 2016 03:42:48 -0700 (PDT), Cindy Hamilton
>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
 
I've made mashed potato patties by the ton, they're actually better
made from potato buds/granules:
http://www.quartermaster.army.mil/jccoe/publications/recipes/section_q/Q05701.pdf
jmcquown <j_mcquown@comcast.net>: Mar 20 10:46AM -0400

On 3/20/2016 6:42 AM, Cindy Hamilton wrote:
> 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
 
I don't think I've ever seen mashed potato pancakes in a diner. I do
know my Scottish grandmother made potato pancakes from leftover chilled
mashed potatoes (so did my mother, so have I). My German grandmother
made what you'd call latkes - made from shredded potatoes and crispy.
Both, IMHO, are called potato pancakes. :)
 
Jill
notbob <notbob@nothome.com>: Mar 20 03:03PM


> Janet, those are croquettes. I was not posting about croquettes.
 
Yes. Croquettes.
 
The difference between a croquette and a potato patty is, the
croquette is allowed to have some actual flavor. Crab cakes, falafel,
etc, are common examples of croquesttes with flavor. You can call a
flattened scoop of potatoes (w/ flour?) whatever you desire, they're
stiil totally flavorless and completely suck. If I wanna eat a
starch-on-starch hockey puck, I'll take biscuits 'n gravy. ;)
 
nb
Brooklyn1 <gravesend10@verizon.net>: Mar 20 11:56AM -0400

notbob wrote:
>flattened scoop of potatoes (w/ flour?) whatever you desire, they're
>stiil totally flavorless and completely suck. If I wanna eat a
>starch-on-starch hockey puck, I'll take biscuits 'n gravy. ;)
 
Mashed potatoes is one of the easiest foods to flavor. duh
http://www.saveur.com/article/Recipes/Potato-Knishes
Queen Anne Potatoes make fine grilled patties:
http://www.ruthsrecipes.com/Qrecipes/queenannepotatoes.html
Nancy2 <ellorysgirl@gmail.com>: Mar 20 07:46AM -0700

Maybe there are two shows like this; if so, my bad. The one on Bravo is called,
Chef by Deception. All contestants are chefs, it's the ingredients which are
guessed at.
 
The one Julie is talking about must be different and likely is on the Food Network.
Sorry.
 
N.
Gary <g.majors@att.net>: Mar 20 10:25AM -0500

Sqwertz wrote:
 
> Yeah, well what did my sandwich ever do to you? That sandwich has
> been a part of me for the last 3 days. Pick on me all you want, but
> leave my sandwich out of it.
 
heh heh OK, I laughed, you buttmonkey.
Let's just call it a draw then.
 
:-D
Gary <g.majors@att.net>: Mar 20 10:30AM -0500

Cheri wrote:
 
> > http://i59.tinypic.com/r2td1c.jpg
 
> Truly one of the cutest animals I've seen,
 
That's nice of you, Cheri. Not only are they cute but they all
come with an individual personality to match.
 
 
> and just ignore that *revolting*
> animal and his posts Gary.
 
His 'dead rat' comment didn't offend me. I know Steve well enough.
I often do "mean teasing" myself.
I'm just still really hurting now and not in a joking mood.
 
I raised my daughter here, she lives far away now.
Had cool Mr.Kitty here for 19 years. He's gone.
4 beloved ferrets here and now all are gone.
For the first time in my life, I have no humans or pets.
It's just me now. Not even a few worthless fish in an aquarium.
My place here no longer seems like "home."
 
Not just that either...not sure the company I work for is going
to last as long as I hoped. I'm rethinking my entire future plans.
I've got some serious issues to decide in the next few months.
 
I'll get it all figured out though. I'm a survivor. :)
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