WolfChef

The _Secrets of The M*A*S*H Mess_ cookbook. Written by Igor who played the cook on the tv show. Absolutely worthless as far as a cookbook. Beyond terrible. Pure CRAP. But I am a M*A*S*H fan and couldn't resist when I saw it on ebay. The stories in it about off camera antics are OK at best. It's obvious from reading it that Igor(Jeff Maxwell) wasn't invited to any of the "after parties", there just isn't any real new info. Alan Alda's Foreward was 4 very short paragraphs, in fact one was 1 sentence. I was started to type in one of recipes chosen at random, but stopped because I remember a post about copyright infringements and recipes awhile back. What is the ruling on posting printed recipes? Bad Idea?

Me: The Escoffier Cookbook Wife: The Joy of Cooking They both have a spot on the counter. The rest of the hundred or so(who counts) reside elsewhere. Joy is great for it's sheer volume and diversity of recipes and Escoffier's is just pure cooking from stocks to Cherries Jubilee.

I'm surprised no one has mentioned Rudolph's. They used to be the BBQ place to beat here in the Mnpls/StPaul. Or were they only located in Minnesota? I still prefer their sauce to any others, in fact it's the sauce i buy. I used to make my own with a recipe we honed over the course of a few years at a resturant i worked at, but what a pain in the ass to make. And since I always compared it to Rudolph's I said "what the hell, might as well just buy it". I wish there was video of the look my wife gave me when I put the bottle in the cart. To tease me a bit she proceeded to put a jar of Pace salsa in the cart too. That didn't stay.

This thread reminded me of my worst chain resturant rib experience. Applebee's riblets...if people truely get "hyped up" over what I was served that day then I feel sorry for em. Was this a isolated event or do others feel the same? Granted they brought me a huge heaping plate of riblets, but it was close to 90% bone...these flat triangular shaped bones...and the meat if i dare call it that was very chewy and much more cartilage than I'm used to in ribs. Riblets...yea or nea? For me it's nea.

It is our favorite rib joint. Not that we have alot to choose from here in Minnesota. I was trying to think of any bad experience that we as a family of 6 have had at Dave's and all i can come up with is the lines waiting to get a table on weekends. The catfish is also very good, never had their chicken and the corn bread muffins should be served with ice cream for dessert. It is not our favorite resturant...but it is our choice for ribs.

Bravo. Many of my best "discoveries" have been after i lost my cool on such incidents.

My youngest, Tyler has a thing for snak ramen with thinnly sliced green onions in it. Breakfast, lunch or dinner...I know it's loaded with salt and Escoffier just flipped over in his grave but we all start somewhere.

If you use egg then use just the white. Have always heard that the yolk will cause the batter to be greasier. I never use egg in my batters, mainly because the seafood chef i worked next to for for years(i was the broiler chef and worked the saute line) said egg in batter was a no no.

I make mine from memory, passed down from an aunt. Just made a double batch so i could send some to my son who's in Marine Corps boot camp (San Diego). He said he's allowed to receive a small package of treats for Thanksgiving and one for X-mas. Boy they have gotten easy in the Corps the only thing we were allowed were letters. Anyways here it is. Fern's caramels 2 cups of corn syrup 2 cups of sugar 1/2 stick of unsalted butter 1/2 teaspoon salt 2 cups heavy cream Mix the corn syrup and sugar in a large heavy bottomed pan. Heat this starting on low till it's a liquid and clear then raise heat to med-high and cook until 305 degrees farenheit on a candy therm. Lower heat to med or slightly lower. Now add 1/2 stick of unsalted butter and 1/2 teaspoon of salt. A half stick of reg butter will do in a pinch. Since i always make double batches, i can then use a whole stick of unsalted at a time. When butter has melted add 2 cups of scalded heavy cream or whipping cream. It foams or frothes up at least double sometimes more so make sure you start with a pot that is heavy bottomed and at least three times the volume of the ingredients, in this case a little over 6 cups. Stir this occasionally until therm reads 248 degrees f. Remove immediatly from heat and let sit for 3 to 5 minutes so bubbles leave the caramel. Now pour into a greased baking pan 8x8 or 9x9 or cookie sheet with sides if you want the caramels thinner and let cool. Remove sheet of caramel from baking pan and cut into desired size and wrap in wax paper squares. This recipe will make about 70 to 80 bite sized caramels and will last less than a day. If you like caramels that are softer and chewier cooking to slightly less than 248 will be what you want, if you like em hard then try 250 degrees f. Be warned though making candy is a dodgy business and 1 or 2 degrees can and will make a huge difference. I remove my pan from the heat at 247 degrees f and place it immediatly on top of the our granite countertop, but a upside down cast iron pan is what i used to use. This helps to stop the cooking and pull residual heat out of the bottom of the pan. If you like more of a caramel flavor in your caramels then heat the sugar mixture to a bit more than 305 deg f, my last batch was 310 deg f and you could really taste the difference. Fern(my aunt) would make 2 or 3 double batches of these for us guys at deer hunting camp and never measured. Except for the cream which she bought in pint cartons and it came premeasured. She also didn't use a candy therm, but let drops of the candy fall into cold water then tested the consistency with her fingers. I brought a candy themometer to deer camp about 10 years ago and measured the temps and over the years i've adj the recipe to what us and the kids like best.

I don't know if i could eat this sober. Dasha prods the 's' shaped chocolate bar in front of her. You can understand why she's in no rush to eat it - the Ukrainian student has just been served pork fat covered in chocolate. Chocolate salo: Salty on the inside, sweet on the outside "It's salty on the inside and very sweet on the outside. It's unusual yes, but it's completely disgusting," says Dasha Khabarova. Forget deep-fried Mars bar. One of the unhealthiest snacks in the world can now be found in Ukraine. For years people here have loved pork fat, known as salo.

Wild grape growing 30 to 40 feet up in a chinese elm tree. Not the best eating grapes, but ok for jam. My mom used to make a salad out of dandelions, i suspect alot of egulleters out there probably have too.

Escoffier's recipe is: Provencale Sauce Peel, remove the seeds, press and coarsely chop twelve medium tomatoes. Heat in a saucepan one-fifth pint of oil, until it begins to smoke a little; add the tomatoes seasoned with pepper and salt; add a crushed garlic clove, a pinch of powdered sugar, one teaspoon of chopped parsley, and allow to cook gently for half an hour. In reality, true Provencale is nothing but a fine fondue of tomatoes with garlic. As i remember it we adjusted the garlic and sugar depending on the quality of tomatoes at that time of year. We also added some basil. It was nothing for us to make 3-4 gallons of provencale on a weekend night and use it all up. For what it's worth i still refer to The Escoffier Cookbook as the bible, just like we did in that kitchen.

We used to make a green bean provencale at a resturant i cooked for. It was so popular that the waitresses didn't like it when we didn't have it on the menu that night. We used Escoffier's provencale recipe and added it to the blanched green beans. The more garlic the better they liked it.

How about folded up tinfoil under the low side of the burner?

How do you clean the bottom of something that long....and because of the large surface area to volume wouldn't 10 litres beer get warm faster than 3 people could drink it. Then there is the question of how to fill it. I'd rather have a beermiester.

My dad used to make these for us kids. We always referred to them as porcupine meatballs. Maybe it's a midwest thing.

He used to raise chester whites...but i think now that he has scaled back it's bershire's. But i could be way off. I'll find out next time we talk. I used to cut meat for a large resturant here in Mn back in the early 80's so i have all the knives we would need and a general knowledge of the cuts. As far as the strength part is concerned, if you saw Pete you would know that is not a issue. One of the reasons he is able to get between 2 fighting boars is he is a large man. During our junior high school years Pete suffered from a overactive thyroid. Doctors eventually had to remove it, but by then Pete was well over 200 lbs of solid muscle. He almost drowned once during a swimming lesson at phy-ed when he sunk straight to the bottom of the deep end. He had a doctors slip advising he was not allowed to go in water over his head, due to the fact he basically had no body fat, but the instructor made him. It was grade eight and the instructor had his hands full getting Pete back to the surface. It was hard watching your friend at the bottom of a pool trying to claw his way up the side, or jumping up from the bottom only to sink back down. Anyways Pete is now probably 300 plus pounds and it is still alot of muscle. We talk about buying a hobart meat grinder setup on eBay for the sausage making part. His wife's uncle uses a bandsaw for the cutting when he doe's his 3 hogs every fall. We have sort of a plan and our wives are all for it. But it's one of those things once you start you can't go back.

Pig shit ruins shoes. One step in it and the shoes have that smell forever. Pete has dozens of pairs of various shoes in his foyer that are only good now for around the farm. He buys em two or three pair at a time. Hazard of the job, i suppose. We used to talk for hours...well he talked and i listened and asked stupid questions...about the large confinement farms and what they were doing to the small farmers and the genetics of the hog. Now instead of putting all that thought and energy into what "they" were doing wrong, he focuses on what he can do right. At some point he realized bitching about it wasn't the answer.

My best friend is a small scale hog farmer here in Minnesota. The only aggressiveness i've ever seen in his hogs was when a new small boar he had just bought, managed to get into the much larger old boars pen. While Pete grabbed a 5 foot piece of 2x6, which he used as a pry bar and for couple of whacks to the heads; his wife ran into the house and grabbed the rifle. She stood by until Pete separated the two and restored peace. What Pete did that day amazed the four of us(two couples) visiting that day. Pete said the large boar would have easily killed the small one and his rather large investment. And the large old boar is the one his wife would have shot. When my kids would visit and Pete had small piglets he would often get a few and let my kids hold em(cute as hell). The sows only ever showed the slightest sign of aggitation. About twice a year we split half a pig with Pete and it has ruined us for supermarket pork. Same goes for the grass fed beef Pete arranges for us to share with him twice a year. He only uses cracked corn for feeding his hogs and doesn't believe in the mega-antibiotics so many are using for livestock now. The farmer who raises the beef is the same way. It's quite a site to watch Pete and his wife feed his pigs "treats" like watermelon rinds and fresh sweet corn husks. You'd think it was candy. Every year Pete and i talk about butchering the hog ourselves. We'd have to do it in the fall and spring when the temp is just right. Maybe this year will be the year. Can't be all that much tougher than a deer...can it? If we do and i take pics would anybody like to see em posted?

We used to sneak cans of beer in (one in each sock). I don't know why we picked that as our hiding place but there must have been a reason. I'm thinkin that movies would be a good time for those canned wines.

Highball glass full of ice, 1 to 2 oz of Jim Beam then top off with coke...pepsi in a pinch. Also been known to do same glass full of ice then 1 to 2 oz of coke or pepsi then top off with Jim Beam. Oh yeah!

My dad and older relatives always dusted em in seasoned flour (flour, salt, pepper and whatever else you like) and fried em in butter. Just gutted and headless. Most would peel the cooked skin off and eat the flesh. It's not walleye, but it's better than bullhead.

Well to me the superbowl is like lutefisk...after eating lutefisk in my family(dad and his sisters are very persistant) we would say: "Glad that's over for another year!". The ribs were a hit...the wings too hot and we gave the blender a workout.

More sweet than spicy pork ribs and very hot wings along with more than a few homemade margaritas. Just easy fun stuff. I too would like to thank jsolomon for the neat google trick.

Did a search for "toast dope" and found nothing relevant as to a recipe. So can you fill us in? Spices is rather vague. I love orange marmalade on toast and this looks interesting.