lancastermike
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Posts posted by lancastermike
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I'm with you. She is loud, boorish, dumb-looking, says stupid things, cooks what looks like crap. What's the appeal?Neither have I ever understood PD's appeal, with that nasal voice and hideous drawl, she screams "I IS IGNORANT!!!
This demonstrates that much of the invective directed towards Paula Deen has much more to do with who she is then what she did. People need to know their place. Ms. Deen was to uppity for those of us with much higher intellect and much better taste. She should have been happy to sell sandwiches on the street
Of all the fucking nerve. Go get a job at Wal Mart. None of us important people of high culture would dream about going there
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I love this thread. I love reading little anecdotes about the doctor (fish hook, etc). You seem to live such a charmed life, doctoring, cooking, baking, chocolatiering and mothering!! SIgh!! Thank you for sharing. It is inspiring. I don't know how you do it all.
Although Kerry won't admit it, but she is not much short of superwoman. Just reading of all she does makes me tired
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I have decided that I want Kerry to be my doctor. Great stuff Kerry.
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Pasta of one sort or the other was my thought as well. Will you have access to Maine lobsters on the island?
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From Jason's description it would seem thet from startt to finish may have bene around two hours? Was it that much better than a way that would cook a seared rare burger in a lot less time?
I hope that Jason does not go off the deep end.
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A perfectly adequate lunch - fresh mozzarella from Wegmans, basil from the garden.
Tomato, moz and basil is Maggie's favorite summertime meal. We have it often
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I've made two batches of black raspberry ice cream this week. Hardest part but well worth it is seeding the raspberries. I let 3 cups of the raspberries sit for two hours in half a cup of sugar bruising them a bit to let the juice run out. Then they get pressed through a fine mesh strainer or chinoise.Next I reduce the juice for a little bit on the stove. A cup of sugar goes into a pint of heavy cream pasteurized but not ultrapasteurized, gently heated and stirred until the sugar dissolves, adding a couple tablespoons of plain corn syrup. Mix the raspberry juice and cream together along with a tablespoon of vodka or framboise eau de vie. and place in the fridge overnight before placing in your ice cream maker. A half cup or three quarters of cup of the smallest chocolate chips/chunks you can find can be added a few minutes before you stop the ice cream maker. Let ripen in the freezer for at least four hours. It's been yummy.
This sounds fantastic. My friend Raymond makes black raspberry preserves and has been champion of the Perry County fair with them. To strain his raspberries he uses pantyhose. He tells me he only uses unworn for this purpose. I sincerely hope that to be true
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Sanctimonious twits are sanctimonious twits no matter what their choice
of diet.
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The panel has been assembled in Salem. Mary Walcott will testify. The EG jury of perfection is ready. Only question that remains is the gallows or burning at the stake. Maybe both.
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Some are more equal than others, sigma.
You got that right.
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It seems clear that Paula D. is an imperfect human. Earlier, I had asked she be judged the same as Tony B. another imperfect human. I have always believed that we are all imperfect and that one of the basic human endeavors was to attempt to modify those imperfections as best we can. We should all hope to change for the better. It is an ongoing struggle for me. I admit to being highly imperfect.
However, my belief has been called into question reading all these posts from those that seem to be beyond any reproach in their humanity. Perhaps they have reached perfection. I salute them for the effort.
I have no idea at all if Paula D. is a racist or not. I don't think any of those condeming her do either. Although one poster seems to have the ability to read minds. She is an easy target. large in size, large in personality, cashed in her moments of celebrity. She is not like us, or like some of us, at least. If she had a centrifuge in her kitchen we would like her a lot more.
we don't like her because she is not like us. Wait a minute, not liking someone because they are not like us? Sounds pretty damn familiar to me.
Let ye who is without sin cast the first stone. Seems we have a fine group here ready to fire away.
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I love lemonade. My favorite beverage. In an effort to cut back on sugar consumption I have started drinking Crystal Light mix. This product has two things in common with lemonade. it is liquid and it is yellow. There is not another relationship in the two.
My daughter in law's roomate from college is now a physician and advises me that artificial sweeteners are the work of the devil and she holds them as a major cause of cancer
My wife has take to using Truvia as her sweetener of choice. it is stevia based, but includes sugar alcohol and the process to make it look like sugar remains unclear.
So, what should I do? It seems any of the substances are bad for me in one way or the other. The one that makes lemonade taste best is sugar.
Should I go back to sugar? Truvia? A sugar Truvia blend?
Help me out here. Try as I may, I can't seem to consume enough bourbon to stay hydrated.
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I sort of a fat guy so if it makes you feel better go ahead and mock me too either here or by private message. I did have a salad for lunch and walked a bit aferward. But I can't be sure the lettuce was organic.
there is a temendous difference between the hurtful speech used by Tony B. and that used by Paula D.
I'm just not clear on what that is,
perhaps it is because Tony is a skinny guy and Paula is a fat woman.
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I think she should have never been hired in the first place.
She can't cook, she's annoying and she was a lying sack of shit about her illness. Oh, and then a shill for the drug companies.
way to keep it classy.
Not really sure why Paula Dean gets in trouble for what she says, but Bourdain is all but considered a national treasure. Wanna bet Tony never said that?
But he is cool and Paula is just an uppity broad. She has a good TV presence that lots of folks seem to like. As do Fieri and Ray, who are also widely hated.
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Isn't this just gimmickry? It would do nothing to improve a cocktail. A guy who used to live down the street worked at Air Products and used to bring some liquid nitrogen home once in a while and put on a show for the neighbors. He was very safety conscious with the stuff. One needs to be very careful handling it and using it
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Agreeing with Bob L. and Holly that less is more on a hot dog. I have a list of three items that I think can go on a hot dog.
Mustard
onions
Kraut-and light on the Kraut.
When I am at the ball park and see people pumping ketchup on their hot dog I want to go slap it right out of their hand.
I can understand a little pickle relish, but I don't use it.
Although I understand it to be a classic I just don't get the allure of the Chili Dog.
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I love cobblers of all variety. I always use a biscuit topping for the fruit. I learned this from my mother.
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I am wondering if there are modernist improvements in this space.
Modernist cooking isn't just fancy chemicals, there's a lot of basic precision too.
Make sure your recipe is consistent with digital scales, your oven temperature is accurate with a digital thermometer, and your timing is accurate with a digital timer.
If you get the puddings to a consistent temperature before baking then you should be able to find a combination of oven time and temperature that gives you consistent results. The size and colour of the ramekins you use will also affect the result.
A modernist approach would be to make sure everything is done exactly the same way, every time.
I wonder what makes the approach you describe a modernist one. Consistency, particularly for succesful baking, is nothing new
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I di stop at the farm after work last night to pick up our share. I got lots of lettuce, a napa cabbage, some bok choy, some garlic scrapes,
I alos had the chance to get a box of strawberries. The rub was I had to pick them. I am 6'4" with a bad back and it was raining at the time. So, I passed.
It was pretty much what I expected for this first pick up.
Our farm is not just a farm. It is a non-profit thta offers a place to live and work for those with challanges. It has a mission to provide for the residents but also to provide the produce to our community.
I have included a link to their web page. It is a wonderful non-profit to support
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I doubt you will notice much if any difference in the propane range vs. the natural gas range.
A propane fridge works fine too.
I wonder how often you will be at this cabin? If only a couple times a year I think you should learn to cook on the electric range. It is not as horrible thing as you seem to think it is.
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Our first pick up from our CSA is set for tommorow. The growing season got a late start here due to the cool wet spring. Not sure what we will find but looking forward to it.
have others gotten their share started yet?
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So much to say about this discussion and so much I won't say.
It is a couple of eggs, or perhaps one egg, with some stuff cooked in the middle of it.
Lots of ways to do it. Pick the one you like best. It is simple cookery,
This discussion is essential EG though. Sad as that may be.
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I was talking to my friend Herb the other day. He has been working for Burger King in one way or the other for 40 plus years. He said all the new menu items are driving them crazy. His opinion is that Burger King makes money selling Whoppers and fries and Cokes and all the other stuff just gums things up. says there is tremendous pressure on the franchise owners to do all sorts of thinks they don't want to. He said the specialty coffee machines they had to add costs his employer $12,000 per store and they sell almost none of it.
he said this new breakfast plan they have is just like the others. It won't work. he says people don't come to Burger King for breakfast. he saluted McDonalds for developing the breakfast business, but it just does not work for his stores. I had a guy who is a regional manager for Wendy's tell me the same thing about breakfast.
Herb said the new BK owners only want to drive total sales as they get their cut off the top and they don't really care if the owners can make a profit managing costs. he said BK get 4% off the top for franchise costs and another 4% off the top for national advertising.
he did say he thought the rib sandwich was a good product.
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Hot summer days call for Gin-Gin Mules or Fresquila (tequila and Fresca). In winter I'm all about a Sidecar or Vieux Carre. In spring a Lavender-Pear variant of that same Sidecar. Anytime at all you can find me sipping on an Old Fashioned or my very favorite Manhattan:
2.5 oz. Rittenhouse Bonded Rye
.75 oz. Carpano Antica
2 dashes Angostura bitters
4-5 drops Fee Bros. Whiskey Barrel Aged Bitters
a light barspoon of liquid from brandied cocktail cherries (preferably homemade, or jarred La Parisienne or Amarena)
Stir over ice until very cold. Strain into your prettiest coupe glass. Garnish with cherry. Thank the cocktail gods for all that they have wrought...
photo by Steve Legato. Shake,Stir, Pour:Homegrown Cocktails. Katie M. Loeb Quarry Books July 2012
A lovely photo from a book everyone should have. And the perfect recipe for my favorite cocktail, excepting I prefer a lemon twist to the classical cherry. However, if presented with one just like shown, I would drink it with pleasure
Smoking Brisket: The Topic
in Cooking
Posted · Edited by lancastermike (log)
Not ready yet but well on the way. The BGE has not budged since I got it settled in. No pid controller it does fine on its own . Some apple wood in there. Rubbed but not injected
No Texas foil I don't like to foil it but many competitions are won with foil.