Monday, February 25, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 10 topics

"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 25 12:53PM -0800

On Monday, February 25, 2019 at 11:17:25 AM UTC-6, A Moose in Love wrote:
 
> i got a pile of chicken legs @ 88 cents per pound. (cdn)
> what a wonderful stock they made. i don't like leg meat, so i cooked the meat and everything until d-day. put legs in a pot. cover with water at least a couple of inches. bring to a boil, and skim, skim skim...when all skimmed completely lower the heat so that the stock is tickled. a couple of bubbles up every second. maybe 4 bubbles, but not much more please. tickle for a few hours. i don't time, but it was probably tickling for around 6 - 7 or 8 hours. the stock should be a bit dark but clear. great flavour. i must mention that after the skimming, i added onion and carrot. no celery because i didn't have any. no herbs either i.e. bay leaf. strain. it's clear, a bit dark, but really flavourful. and if it's not flavourful to your liking, reduce it a bit. this broth does not need any chicken flavoured cubes or anything. add water as the stock reduces. you can always reduce later.
> the stock when refrigerated was nice and gelatin like.
 
I have never made stock but now that I have a pressure cooker I have been
toying with the idea. When I take the plunge I think I'll opt for a few
legs and a few wings.
graham <g.stereo@shaw.ca>: Feb 25 02:02PM -0700


> I have never made stock but now that I have a pressure cooker I have been
> toying with the idea. When I take the plunge I think I'll opt for a few
> legs and a few wings.
 
I'm not sure that I would use a PC. The last time I tried it, admittedly
many, many years ago, it pulled a lot of bitterness from the bones. At
least that was my reasoning.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 25 01:07PM -0800

On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
 
> I'm not sure that I would use a PC. The last time I tried it, admittedly
> many, many years ago, it pulled a lot of bitterness from the bones. At
> least that was my reasoning.
 
Hmmmmm, that's interesting. I may need to do some research before attempting
to make stock in the pressure cooker.
U.S. Janet B. <JB@nospam.com>: Feb 25 02:23PM -0700

On Mon, 25 Feb 2019 12:53:10 -0800 (PST), "itsjoannotjoann@webtv.net"
 
>I have never made stock but now that I have a pressure cooker I have been
>toying with the idea. When I take the plunge I think I'll opt for a few
>legs and a few wings.
 
you won't be sorry. Let it rip for 30-40 minutes. Strain.
Refrigerate overnight. Skim fat. You're good to go.
I always use scraps of onion, celery, carrot.
Janet US
Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 25 01:23PM -0800


> I have never made stock but now that I have a pressure cooker I have been
> toying with the idea. When I take the plunge I think I'll opt for a few
> legs and a few wings.
 
Really? Wow. I'm making turkey stock even as we speak. Just
in a pot on the stove, though. I can't count how many times
I've made chicken, turkey, or beef stock. Just once or twice for
vegetable broth, though.
 
Cindy Hamilton
Boron Elgar <boron_elgar@hotmail.com>: Feb 25 02:57PM -0500

On Mon, 25 Feb 2019 10:59:29 -0700, U.S. Janet B. <JB@nospam.com>
wrote:
 
>Price is little higher here as we are nowhere near the ocean.
 
 
>All of a sudden I am craving fishy proteins.
>Janet US
 
We have been, too. We just finished up some broiled Dover sole, that I
always make extra of so I can have cold leftovers.
 
I have an unusual method of broiling the sole that is good for any
white fish...lay out the filets in a flat, sided pan, sprinkle on
grated or finely shaved carrot (one thin carrot's worth). Dot with
butter, pour in milk so that the filets are well in it, but not
covered by it. Sprinkle with paprika. Broil.
 
My mom used to make fish this way and she got the method from her
Hungarian mother. The carrot, I was told, was to bring out the
"sweetness" of the fish.
tert in seattle <tert@ftupet.com>: Feb 25 08:05PM


>I cook the scallops in butter, with garlic and salt. Remove the
>scallops and add some white wine and orange juice concentrate to make a
>sauce for them.
 
I've had them with garlic and sesame oil - was really good
U.S. Janet B. <JB@nospam.com>: Feb 25 01:17PM -0700

On Mon, 25 Feb 2019 14:57:05 -0500, Boron Elgar
 
>My mom used to make fish this way and she got the method from her
>Hungarian mother. The carrot, I was told, was to bring out the
>"sweetness" of the fish.
 
I will try that, it sounds slightly goofy but the best things usually
are ;-)
U.S. Janet B. <JB@nospam.com>: Feb 25 01:18PM -0700


>I cook the scallops in butter, with garlic and salt. Remove the
>scallops and add some white wine and orange juice concentrate to make a
>sauce for them.
 
would you give approx. proportions between wine and o.j., please?
Sounds kind of nice.
Janet US
U.S. Janet B. <JB@nospam.com>: Feb 25 01:19PM -0700

On Mon, 25 Feb 2019 20:05:39 +0000 (UTC), tert in seattle
>>scallops and add some white wine and orange juice concentrate to make a
>>sauce for them.
 
>I've had them with garlic and sesame oil - was really good
 
I wouldn't have thought of sesame oil. thx
lucretiaborgia@fl.it: Feb 25 04:38PM -0400

>French restaurant where they were served with a small quantity of
>chopped leeks that had been softened in butter.
>Graham
 
I'll try that at some point, love leeks and scallops, never thought to
mix the two. My local Sobeys had halibut on sale last week, it was
translucent white and did not smell so I bought a piece, was like
going down memory lane.
Dave Smith <adavid.smith@sympatico.ca>: Feb 25 04:23PM -0500

On 2019-02-25 12:23 p.m., U.S. Janet B. wrote:
 
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
 
That depends on the size of the scallops. If they are nice big scallops
I like them pan seared and I usually serve them on a bed of dressed
greens and some rice. If they are medium size I dip them in a mixture
of cream and prepared mustard and roll them in bread crumbs, stick them
on skewers and broil them until golden brown. If they are small, I make
Coquilles St. Jacque.
Hank Rogers <nospam@invalid.net>: Feb 25 03:06PM -0600

Bruce wrote:
 
>>> "Let's eat" shows respect for the food. Hawaiian logic.
 
>> Literally, it does mean "lets eat." Obviously, there's something more going on than that. My guess is that this reverence for food stems from their Shintoists beliefs that objects in nature have a spirit. The Hawaiians believed that too. As we all know, you gotta respect nature.
 
> Yes, we should.
 
Even plants?
Bruce <bruce@invalid.invalid>: Feb 26 08:21AM +1100

On Mon, 25 Feb 2019 15:06:31 -0600, Hank Rogers <nospam@invalid.net>
wrote:
 
 
>>> Literally, it does mean "lets eat." Obviously, there's something more going on than that. My guess is that this reverence for food stems from their Shintoists beliefs that objects in nature have a spirit. The Hawaiians believed that too. As we all know, you gotta respect nature.
 
>> Yes, we should.
 
>Even plants?
 
Yes, and oceans and mountains. Stuff like that.
lucretiaborgia@fl.it: Feb 25 04:36PM -0400

On Tue, 26 Feb 2019 06:03:31 +1100, Bruce <bruce@invalid.invalid>
wrote:
 
 
>It looks like a lubricant that you'd expect to be used for the wheels
>of Amish carts. It tastes salty, savoury and strong. I don't mind a
>thin layer of it, but not too much.
 
I think that's why many don't like it, it wasn't spread thinly enough.
Best to be over sparing and add a little more if you would like it
stronger.
Bruce <bruce@invalid.invalid>: Feb 26 08:18AM +1100


>I think that's why many don't like it, it wasn't spread thinly enough.
>Best to be over sparing and add a little more if you would like it
>stronger.
 
Yes, it's quite concentrated.
graham <g.stereo@shaw.ca>: Feb 25 01:58PM -0700

On 2019-02-25 12:52 p.m., Dave Smith wrote:
>> up with something that works faster, like instantaneously.
 
> From what I have heard, the anti viral is only effective if it is
> administered very shortly after the onset of symptoms.
 
I was told within 3 days. I was a day or so above this and the Dr was
uncertain if the anti-viral medicine would work, but it did.
Hank Rogers <nospam@invalid.net>: Feb 25 02:51PM -0600

Bruce wrote:
> ..........''...\.......... _.·´
> ............\..............(
> ..............\.............\...
 
 
Silence fools!
 
Popeye hath spoken.
tert in seattle <tert@ftupet.com>: Feb 25 08:03PM

>know who they're dealing with and will customize the interaction to suit
>your style. Maybe you can have your robot call their robot.
 
>https://www.youtube.com/watch?v=D5VN56jQMWM
 
 
I've talked to some humans who sounded like they could have been robots
dsi1 <dsi123@hawaiiantel.net>: Feb 25 12:38PM -0800

On Monday, February 25, 2019 at 10:10:04 AM UTC-10, tert in seattle wrote:
> >your style. Maybe you can have your robot call their robot.
 
> >https://www.youtube.com/watch?v=D5VN56jQMWM
 
> I've talked to some humans who sounded like they could have been robots
 
When my friend recorded a message on his house phone, he made a robo-voice. It just cracks me up when I hear it. I don't know why he did it like that. I don't believe he was trying to be funny. That crazy pake!
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 25 12:42PM -0800

On Monday, February 25, 2019 at 7:40:08 AM UTC-6, Nancy2 wrote:
 
> Itsjoan, you,can always ask to speak to someone whose first language is English. I have
> done that several times.
 
I did that back in December when asking for address to wire money to pay off
my car. After I was put on hold it was a good 20 seconds before someone
came on line. I guess it took that amount of time to transfer me back to the
USA. Both people I talked with had Indian accents while the second one's was
not nearly as strongly accented as the first person.
 
> Also, as soon as the voice mail tree starts, I start pressing zero. If the voice wants to know
> what the call is about, I just say "Agent," or "Representative," repeatedly until it
> gets a live person.
 
I've done that as well with only one or two recordings telling me that is not
a valid selection.
> was based. It is worth the money to me. Also, the whole David McCullough program
> is on YouTube, and I have a friend who has put it on a DVD for me. ;-))
 
> N.
 
YAY!!!!!
penmart01@aol.com: Feb 25 03:35PM -0500

On Mon, 25 Feb 2019 10:16:04 -0000, "Ophelia" <OphElsnore@gmail.com>
wrote:
 
 
>---
 
>I buy Pak Choy:) I believe it is the same/similar plant but mine are small
>too.
 
All the same plant with different spellings... because it's a
transliteration from the Chinese pronounciation(s)... Chinese doesn't
have an alphabet per se.
https://en.wikipedia.org/wiki/Chinese_alphabet
dsi1 <dsi123@hawaiiantel.net>: Feb 25 12:09PM -0800

On Monday, February 25, 2019 at 6:20:37 AM UTC-10, Gary wrote:
 
> So far this winter (first time since I moved here in 1973), not
> even a single flake of snow in my area. Not likely to happen
> either. Warm temps here in the next week's forecast.
 
The rain on our side of the island has been troublesome. It has made the side of the mountain unstable. It's going to take months of work to make it somewhat safe again. Hopefully, it will cut off the tourist flow to Kailua. :)
 
https://www.youtube.com/watch?v=5gk-w0_xht8
Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 25 12:20PM -0800

On Monday, February 25, 2019 at 1:14:11 PM UTC-5, Nancy2 wrote:
> get the most available, without any penalty. Mine calculated age 72 1/2 for me, which is when I
> retired. ;-))
 
> N.
 
I can't retire until my husband is eligible for Medicare,
which will be when I'm nearly 68. I might defer taking SS
until 70, though, depending on how our savings are holding
up after his premature retirement.
 
Cindy Hamilton
lowes@msn.com: Feb 25 12:11PM -0800

> https://tflinternetworld.net/
 
NICE SITE
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