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Posts posted by Shiva

  1. Does anyone know what a gill is?

    An old cookbook (1859) calls for a gill of wine or a gill of yeast...

    A gill is 1/2 cup.

    From FunWithWine.com:


    Magnum (1.5 litres) 2 bottles

    Jeroboam (3 litres) 4 bottles

    Rehoboam (4.5 litres) 6 bottles

    Methuselah (6 litres) 8 bottles

    Salmanazar (9 litres) 12 bottles

    Balthazar (12 litres) 16 bottles

    Nebuchadnezzar (15 litres) 20 bottles

    Champagne Bollinger:

    Magnum (1.5 litres) 2 bottles

    Jereboam (3 litres) 4 bottles

    Methusalem (6 litres) 8 bottles

    Salmanazar (9 litres) 12 bottles

    Balthazar (12 litres) 16 bottles

    Nabuchodonozor (15 litres) 20 bottles


    Magnum (1.5 litres) 2 bottles

    Marie-Jeanne (2.25 litres) 3 bottles

    Double Magnum (3 litres) 4 bottles

    Jeroboam (4.5 litres) 6 bottles

    Impériale (6 litres) 8 bottles

  2. Treat parsnips as you would carrots. They're sweeter and more flavorful, but you can use them the same way you would carrots.

    They cook quickly, so I add them late to braises and stews.

    Smaller is better.

  3. Sweet Jeebus, Gua! That pork looks absolutely tarry on the outside! :blink:

    Did it taste as smoky as it looks?

    (Right click on the Imagestaion error image and click "Properties", then paste the URL into a browser window to see the pics)


    Or copy and paste the above URL into your browser.

    I tend to go for an hour of smoke and then more time at low temp without smoke, and I'm not so picky about where the last few hours of cooking take place. Grill, smoker, oven, whatever ya got.

  4. Sassafras range in North America:


    Sassafras tree (winter):


    Note the right angled (elbow like) branching. This image doesn't quite play it up enough, but Sassafras trees look like they are surrendering with their upper arms paralell to the ground and their forearms perpendicular to the ground. |_||_|

    You'll find Sassafras along the edges of fields and clearings. Find small trees and dig roots under 1" in diameter.

    Now where's my spade?..

  5. This bigos is no ordinary dish,

    For it is aptly framed to meet your wish,

    Founded upon good cabbage, sliced and sour,

    Which, as men say, by its own zest and power

    Melts in one's mouth, it settles in a pot

    And in its dewy bosom folds a lot

    Of the best portions of selected meat;

    Scullions parboil it then, until the heat

    Draws from its substance all the living juices,

    And, from the pot's edge, boiling fluid sluices

    And all the air is fragrant with the scent.

    Adam Mickiewicz 1798 - 1855

  6. From Lisa the Vegetarian:

    Lisa: No I can't!  I can't eat any of them!

    Homer: Wait a minute wait a minute wait a minute.  Lisa honey, are you

        saying you're *never* going to eat any animal again?  What about


    Lisa: No.

    Homer: Ham?

    Lisa: No.

    Homer: Pork chops?

    Lisa: Dad!  Those all come from the same animal!

    Homer: [Chuckles] Yeah, right Lisa.  A wonderful, magical animal.

  7. Many people will tell you that tomatoes (paste or ketchup or whatever) have no place in beef stew.

    That would be me. :blink:

    I'd add the potatoes later in the process also. The full bottle of Cab sounds about right though. :biggrin:

  8. Really, how can anyone be proud of beating a worker in this day and age?  Got to be kidding. I hope you were. I would be besides myself in rage if I saw that or heard that as a serious report.  Tell me you are exaggerating.

    Please tell me that.

    They're probably paid piecework. Speed counts if that's the case.

  9. They're rarely seen on the street in North America, as only male Ginko clones are cultivated for landscape use these days.

    As Jayask noted, the females are very messy

  10. It does not matter what you are cooking if you are cooking for someone you love.

    See Woody Allen on masturbation.

    Honestly, it's the process I enjoy. Sometimes I don't eat more than a taste of what I cook, but I'm happy to see people enjoy my creation. Ok, It's a real rush to hit a homer, I'll admit it.

    Stop by for pork roast or osso buco some time.

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