Mabelline
-
Posts
2,950 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Mabelline
-
-
GG, that's great-yoghurt, especially made into a raita or tzazhiki! Cool!
-
Have you ever tried some homemade mayo and dijon mixed together? It is good. Or is that too fatty?I can't remember what's good or bad this week to the next.
-
Judith, you must have read my mind...I am wanting some input on the Gizmo Grater because I've been asked to request what I'd like from someone, and I am skeptical if it is as good as it appears. But the OXO grater is cool. The nerve damage on my hands makes any prolonged stuff involving my palms a 'right smart' pain.
Any comments of Gizmo gadjets, goodfolks?
-
I have three extra pretty glass jars of preserved lemons that are going to my friends at Crow Agency whom I cook with. I'll be Costco diving for their great sacks of lemons this week to start some new jars working. I get some real nice decorative and useful glass jars from our dollar stores.
This year I've found something I really like that I'll be making next week in quantity and bottling up as gifts. I've been making the spice mixes and recipes for meats and poultry from Madhur Jaffrey's "Curries To Kebabs: Recipes From the Indian Spice Trail" and she has a Mustard Spice Mix that is the absolute bomb! Her recipe using it is a pork curry, but I did ground venison and ground elk with it, and it is top notch...
I love this book! It's going to be perfect for all the folks we trade game and recipes with.This week I'm going to make some corn relish with frozen corn, and I think some mincemeat, as well. My littlelandlady and our neighbor are both getting fleece blankies. DH is getting something he's always wanted--a telescope. Not homemade, but I'm just tickled he has no idea.
-
I remember lots of succotash, done up with a gratin top. Scalloped potatoes, and oh yes, my gram made a veg-all side dish that was drained veg-all, mixed with spiced-up mayo. I think those sort of salads and dishes were relied on when it was too cold for a vegetable crop. I remember a lot of baked hard-shell squash dishes.
-
Dang, I've been so major league on his ass that now I feel like I'm stealin' the last meal from an orphan or something!
I read where he went on a trip to South Africa with Simon Cowell and three other chefs, so perhaps he's still floatin' an ace in his own mind. I just detest the smug superiority-bit when his facts are SO screwed up. Nuff from me. Wake up, buckaroo!!
-
I still weigh in on the vinegar and salt. I think the coolest thing is the fact not very many will satisfy (or o'd) ya, so you really will eat less. Isn't that the way homemade foods from scratch are supposed to do?
-
There you go!!! It's like Boone and Crockett points for masa. I am now drooling on the board, and it's TAMALE time. I have to call my nurse buds I've done this with the last two years---I met 'em in hospital; Dana you are 100% on this---you have to have a gang of tias and amas to do tamales! The more, the better!!!
-
robyn, you just made a major SCORE with the problem. We are no longer all brought up around the same table. We don't even know some of our 2nd or 3rd degree cousins. But it's an important thing to contact family--they are a part of the hoop of life.
Planning a menu for such an event can be totally intimidating...hence my suggestion of the bottle of scotch and a place by the sofa with the elders.
At Christmas this year, we are going out to the Crow Agency, and I intend to take a recorder, for I don't want to miss anything. There are elders there who recall burials up on poles as you would see in movies. Here it's a reality, and swiftly disappearing.
-
Me as well, chow guy! Illuminate us ! They sound flavalicious....Sorry about that. I've been watchin' far too much video reality?? shows lately.
-
Damn, Suzanne, you always get me with those weebls! Bring them on, as well as the Viking Kitties. My cat and rabbit look eggzacly like them!!
I wish someone would find that thread about the Rules For Eating, the one that was like scriptures. I have part of it still in mind---"And if you try to deceive by moving the potatoes or peas around with your fork, that it may appear you have eaten what you have not, you will fall into iniquity."
I love the word iniquity. Back when I was a rebellious hippie, a friend in Castro Valley, California had a shop called the Den Of Iniquity, being Mostly a BEAD Store. Circa 1968.
-
I've got one of Miss Clementine Paddleford's books in my 50's collection. I've never heard of cranberry pie neither. I am a patchwork of native Americans (a good friend told me an inside joke the other day; he said aren't you just glad Columbus wasn't looking for Turkey?),
Onthanks and Fish from Massachusetts, Metis from Manitoba and Ontario, Sioux and Chippewa from anywhere they wanted,or were sent.
Raised on pecan, pumpkin and my mom loved Boston Cream Pie, so we had that, as well as sweet tater pie. But really sweet tater wasn't a special deal, I remember us eating a lot of it.
-
How bout we just hammer out some petroleum lids like the Steel bands?? Mebbe we could sell them on a 'buy a dozen slimers, get a free steel drum' deal?
'They' say there's a market for everything...by the way, anyone know who 'they' are?
-
Bring a big ole good ole bottle of scotch. I've learned you can't change the feathers on a peacock---and really, would you wanta!? Sit with the oldest folks there and drill them for T-Days long gone.
-
Dang, JetLag, that sounds good! I have to admit saying to hell with lactose intolerance once a year, and getting shoestring fries and a vanilla malted milk. Sizzling hot fries are best. Yum..
My dad ate homecanned tomatoes with sugar on them and dunked johhnycake in them, but I suppose that's not weird.
-
Judith, your pictures are a peak at heaven. I will aspire to that level of picture, but my baking will need some serious practice. That's just plumb beautiful, I think! I am curious about the grapes on your cheese plate. We have gotten those up here recently, and I am just not familiar with them. I buy grapes every week, for my rabbit, primarily, but he's a good bun and he shares sometimes. ANYWAY, I am puzzled because I am getting table grapes that are 1/2 red 1/2 white on the same grape. They've got a distinct honey taste to them as well. I can't seem to get a name of variety from any produce mongers (including brother-in-law, for cryin' out loud!).
It was sheer luck with the feral pig. Two of DH's firebrothers were going to Texas a month ago, and I called a ranchman in Throckmorton I know who gladly let them come out and relieve him of three. They brought me some meat back, along with a funny tale of one of their horses going very Mustang on one ol' boy.
I am in total agreement about tamale chicken; it'd have to be great. Right now I'm graduatin' to the different types I could make for that express purpose. We are coming into tamale season---ye--double--hah!! I am ready!!!
-
Pit turkey was finer than frog hair. I am ashamed to admit I am intimidated by my camera, but I will buckle down and learn to use it, I swear.
The oven bird went in with 7 tamales, and everytime I crossed the room I swiped some more...Gads, fifi, that turned out fabulous! I am now hooked.
The only weird thing about the pitbird is that it has little to no brown on it. It is totally wrapped in tinfoil, shiny side inwards. The only brown it gets is the first placement on the hot rocks or bricks and the cooking rocks piled around it. The top is hot coals, a hunk of sheet metal, and cover that back up with some of the dirt from the hole. The tricky thing is the first few layers of foil, because they are always hotter than Hades, no matter how long you left it in. We took that off outside with fullarm welders gloves so the ash and dirt stays outside. Once you get down that far, you've got to have a deep pan for it. Then, inside, I cut off the foil with kitchen shears, and drained the juice off. It is like the best broth you will ever taste!!! Worth a year's wait!!
-
Actually, parts is really barrels of liquified chicken, which are loaded in places like "Chickendale, Arkansas, AKA Springdale", then trucked to the left coast, where they are re-assembled as "nuggets". Uhm..,enjoy.
-
Freshmade tortillas in anything, especially salsa verde and cheese. Grilled cheese sand. in tomato soup. All kinds of stuff. One cold, or hot,and slurpy. The other dry. Place together and stand back.
OOOH, I just thought of a Mexican one that's fantastic: soupy black or pintos all over fresh tortillas. There's a mexican dish that's like a reverse enchilada that is too good! Most places call them enfrijoladas.Like a smothered tortilla, I reckon.
-
I always reply on this thread for two reasons; 1) I am much more familiar with this style of cooking in general, excepting the Sonoran desert style , and 2) There's no one else up here to talk about food with.
Anyway, today the fire pit's getting heated up for the bird in the ground. We built the pit last weekend and burned a couple piles of wood in it. I will be at the Foodbank today for sometime, but DH is going to stoke it up. That turkey will go in the ground this evening.
For the oven turkey, I am still on the fence...meaning I've been seriously considering using up my last frozen tamale stash to stuff ala fifi. I have till this evening for that, too. I'm leaning seriously pro-fifi.
Baked squash with feral pig and hot Italian sausage
Two pies: 1 pecan and 1 mincemeat
Cornbread and sourdough dressing on the side this year
Appetizers as discussed on the SFA thread.
Pickles of cucumbers,onions and mushrooms
Devilled eggs
Smashed taters, green beans, etc., etc.
I'll do this tonight for it to be done in the morning. DH will get home, we'll scarf, watch parade, go serve downtown, come home, watch bowls or whatever(there's a lot of good movies tomrrow) and relax while I figure out how to fit this in fridge. Oh, I forgot that both our litle ole landlady and another tenant are housebound this year, so they'll have plates.
The end of my turkey day will be the pit turkey re-entering the outside world. He will immediately give up some meat, then get prepared for extended duty till the next holiday. But one thing that never gets wasted is the broth in the bottom of the package. It gets used almost immediately.
Salud, youall! Blessings, best wishes---go safely to and from your Holidays, and mostly, ENJOY!
-
-
I've got to agree with 'the possum lovin' Behemoth', John Whiting, and docsconz.
That's pitiful about that Subway bit. Like the feller couldn't just say, "Darlin' you can do it yourself---you don't need Subway (Like I do)."
Schools are some of our worst offenders. We have no effective food services at schools...the money isn't there, or they make deals with Pepsi to scam athletic sponsorship money....Ah jeez, this just winds me so badly.
-
I would think that there's enough oldline folks in your area that they don't take this TWERP'S advice. But, if not, can you afford to take an ad out on the foodpage stating your view, Julia's view, and every duckhunter's view since the Pharoahs?
Ooops, and add a recipe for how it oughta be done.
-
Uhmmmm....smoked turkey leg....there's your answer.
Artichokes
in Cooking
Posted
amyknyc, a raita is easy to make, and can reflect what your usage will be. It is basically an Indian salsa added to yoghurt. With the taste of the choke being real light, maybe cucumber tomato and onion would overpower it, but what about some yogurt, red wine vinegar and cumin mixed together, or dijon and yogurt with dry mustard for some more tang? Guacamole just popped into my head, but tasting it in my mind, maybe not.
Experiment, and I say, that if you really like the hollandaise and don't go flippers-up with it, make yourself happy, child! Life is very short, and artichokes are a little space of heaven to those who love them.