Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by Mabelline

  1. Did you get your butt smoked (aren't you so glad there's a place like this, where a question like that is not an insult?) ?
  2. That looks just gorgeous. I am glad for you that you came out happy from the experience.
  3. Yes, today's a good day to be cold. The venison has 20 more minutes at 275*, the potatoes will go back in to crisp up, and the bread's just about ready to get baked. I also made some SWestern corn because DH is very depressed. Yesterday, A 48 year-old lady burned to death in an RV she was living in. It was started by an electric heater. I'll get all that done, then make the egg custard. I think we all tend to forget the dangers of cold weather, but I just hope that everyone takes the precautions necessary.
  4. Yep, and this week not only do they have to go camping, they'll be evening up the teams, and warned the judges are going to get nastier. I'm in, but then I look at accidents.
  5. I'm really surprised that it's been 40+ years in the making for Monsanto to position itself like that. That poor schmuck in TN getting 8 months in prison! That's less than a lot more serious crimes pull down. The information about the soybeans really got me wondering. I watch an ag report every morning at 4 am. During the show, there's frequent updates about a soybean rust disease that was first identified in N.E. LA, and they show it spreading to several adjacent states. I will watch it closer to see what is up with that. But it would be interesting to find out if Monsanto engineered soybeans are also affected.
  6. Yep, with green peppercorns, too. I am thinking a nice casserole dish of au gratin potatoes, a loaf of fresh bread, and an old fashion egg custard. That ought to keep my kitchen warm all day!
  7. For the better part of this last week the temps have been icebox--last night was -17*. So this morning I put on an old fashioned dutch oven of ham hocks and pinto beans. We had it tonight with cornbread, hot tea, and a (canned) peach cobbler. Now my toes are warmed up again. Am thawing venison sirloin for tomorrow.Real heat wave right now, 4*.
  8. Yep, if anything, our missing-in-action style guru much more reminds me of the Stepford Wives missus who came up with the idea!!
  9. I would like to insert a ringer team of eGulleters in there. Can you imagine what they could've done with 2500 bucks? And 36 hours? They could rule the world!!
  10. Mmmmmm...........fried corn.dlc's recipe is the one I use. And a little ole church lady, Carrie Bridges, who's 97 and on a cruise right now, gave me a good tip. You stand that ear of corn up on an angel food cake pan. Makes it easier to cut, saves all your scrapin's, and helps a lot if you get sore hands, like I do. I'd have to admit that my cake pan gets far more work for this reason.
  11. What I found truly pitiful is what they made with the budgets they had. Granted it had to go for decor, those wicked little giftythings, and the food, but the "French dinner" designated cook-Michelle?-seemed to have bought stuff So-o-o-o unwisely. "Gee, I've never spent that much for groceries," when that tab came to 1000+ $ got me nervous. The warm champagne? 24 hours or so isn't long enough to get it cold? Well, hell, grab the mime and whup his ass.
  12. I had known about the other thread, but I purposely didn't read it because it seemed like reading the end of a good mystery first; ruins the whole thing I knew that the girlfriend would end up somewhere to cook, just watching the show. Good for them.Glad they both made it to someplace else.
  13. Did anyone else feel like he was talking-down to the lady (who left before Chef Ramsey came back), whom the chef had actually made blush by telling she should learn to be a pro? I feel Richard was resentful, determined to show he was right, and just as determined to not acceed to anything proposed by Chef Ramsey. I would really like to know if it's still open, or doing as well.
  14. Beside the most beautiful kitchen helper I used, the slow cooker, when you have a free moment and some vegetables, try making up some pickles. Very easy, long fridge time, add spark to any dish, and most actually get depth in the vinegar storage. They go so well with curries, plain rice, broiled proteins. There are so many recipes for them, because I think every culture has used them as a counterpoint to a meal. Good luck with your baby...although I often went crazy with three girls, 1 1/2 years apart from each other, I would certainly not change things (Well, except for kid-friendly cars).
  15. I am always so impressed by the buildings the venues are located in. I really admire the stone buildings with a couple of centuries' worth of occupancy in them. I realize that they become harder to bring up to current standards, but it seems as though Chef Ramsey always have to overhaul the hygiene. It seems he has acquired a martinet reputation, but I'd eat in his places. I would at least be sure I am not setting myself up for the gut derby.
  16. Just saw the Glasshouse. I am in complete agreement about the head chef. The owner was a nice wishy-washy guy, but man, he was sure blind about Richard.
  17. I know this isn't canned, but it goes into my pantry and is absolutely essential this time of year: Wasa Crispbread. I love that stuff! Chicken and wild rice soup with preserved lemon in, then dunk the crispbread in till it softens up.Some good jasmine tea to accompany that, and I can take a nap immediately following. (My rabbit loves it too. Good rabbit.)
  18. Thanks, fifi and Tess. I just have these very black moods sometimes, where it seems a lot like Sisyphus rollin' that rock. I've been at the Food Bank 5 years this year at Eastertime, and if anything, I see a dumbing down that is really downright intellectually insulting. I come home and my dear husband plays "Pretty Maids In A Row" by the Eagles for me, I sit and bawl for awhile, and then I can go out and try again.I just wish that the people who can really change this old, fragmented system would get up off their chairs and direct some of that energy. For such a large society I fear for us.
  19. Who's talkin' about fresh corn? By the time it's put up with cabbage, onions, red and green peppers, spices and then water-packed, I defy anyone to say they can tell it wasn't fresh. I am talkin' about relish.
  20. I am a convert to a lot of frozen vegetables. Frozen corn allows me to make 12 quarts of corn relish in the depths of cold weather. I love Brussels sprouts, and they are SO's favorite vegetable, besides cauliflower. Ghostrider, don't you just picture Brussels full of garden patches with stalks of sprouts everywhere, right next to the hop vines?
  21. I have the same problem, in a way, because this is such an enormous continent, and you would no more go to China expecting one Chinese. Then I have a problem with the American Cuisine Label to begin with. If you want to talk American, go back to our first "unexpected guests", who showed up for supper, and never went home. I cannot get next to the statement that American cuisine is a couple hundred years old. The basic recipes were here for a long old time. The introduction of European ingredients improved on the basic foods. And they've been here for nearly 500 years. Same in South America, Central America, and Canada. At the same time, these "old and revered" European recipes usually include a "New World" ingredient that we've known and used a mighty long time. But to get to the present topic: I get weary precisely because this country, as it is right now, has some exceptional food, some brilliant presenters-who are committed more to their given vocation than to making the generalized and disheartening comments as if they are ashamed they are not chefs in Europe. Wake up and get positive! We all agree, I'm sure, that the culinary Dark Ages of the tv time and 60's food should not have happened, perhaps, but they did, and we are trying every day to get out of that bucket.
  22. Here's something I received that someone might be interested in.www.gmushrooms.com is also known as Gourmet Mushrooms, from Graton, CA, has a Morel Habitat kit, that helps you grow your own. In addition, they sell the kits for raising your own mushrooms (and here I have not come across some of these before):Sonoma Brown Oyster, Blue Oyster,and Pom Pom Blanc. Their prices seem very reasonable, and I think I will partake. Mhmmmm...Mushrooms! Let me add that the morel kit seems to be intended to introduce them into your own habitat.
  23. I have to say that I am so glad there are folks out there trying to get people to eat the way we used to. Mr. Waldrop, thank you. I work quite a bit with Montana's Food Network, through the Billings Food Bank. There are times I am very depressed filling boxes with boxes of mac and cheese, and packages of Totinos Frozen Pizza roll whatevers. Then I have to sit down and convince myself that it is nutrition, even empty. We have a very obnoxious sort of insidious thing going on here in town. It is recognizable enough that the Montana Public Advocacy took it to the tv with a large protest.Our poor are concentrated in one area of town. There's one retailer who carries on here. I won't name them, but they are spread all over the corners of 6th Avenue and 27th Street North. Now this is the main retailer for the poorer customers, who use their foodcards here every month. This store has undergone a massive remodeling last year, as did their 5 other stores, which are on the tonier Westend. This store has such higher prices than the other stores that I feel it is just disheartening. They explain that the higher prices are because of lower volume at this location. SO's firehouse is a few blocks from this store, yet they buy virtually everything from across-town where the quality's better, and there's a 10 to 50 cent difference on almost everything you buy. This amounts to a 15 mile roundtrip, something many of the lower income cannot do. It just makes you feel so helpless. When I was sick, my pantry went way down. Before the holidays, we went out restocking. The stores I use are generally inaccessible to the lower income people. But, in one afternoon, we managed to restock all the things I'd run out of. It came to about 300 bucks. As previously stated, a pantry is expensive to start, though cheap to maintain. The poor are not able to easily do this, just as they usually don't belong to Costco, or have the ability to use our Big Lots! up on the Rims. If I seem to be rambling, there is a point. To a certain extent, I think things have changed to the point where living frugally requires a certain mobility and income. It is just TOUGH to do so at a place like here. And I have talked about some Food Bank volunteers taking some groceries to, say, a single mama's home and showing her some healthy low cost meals. Although we have twice a week classes at the Food Bank kitchen, and it is required for FoodCard recipients to attend, we have a lot of working moms unable to attend. I have a great admiration for the OK project. It pains when there is such abundance, yet we've youngin's not properly nourished.
  • Create New...