annecros
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Posts posted by annecros
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OK, we are frying a turkey for the first time this year. We always do two turkeys, one roasted and the second one smoked, but we have a turkey fryer now, so away we go!
First of all, are they price gouging peanut oil out there or what? Like, fifty bucks for 3 gallons? I buy peanut oil all year, but the price has tripled since the first of November. I went ahead and sucked it up.
Secondly, to inject or not inject? It came with a nifty injector. Also, what do you inject? I won't be brining, but sort of planned on inecting the night before, presalting the skin, then letting it sit overnight upright on it's little perch and drain in the spare fridge. Sound like a plan?
We have both read all the safety tips three or four times, so feel comfortable that we will not be setting things ablaze.
Thanks in advance!
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I let mine steam for two hours before I even test them so your timing sounds fine. Now for reheat, thirty minutes is plenty of time in the steamer.
I did purchase a tamale pot. It is just a tall, "speckleware" sort of pot, with an insert n the bottom like you describe. The "Mommy's" I know in the neighborhood all use something similar, it's cheap. If I don't have enough to pack the steamer tight, I use empty Mason Jars with the lid off to take up the space in the bottom of a steamer. I suppose any other heat safe type of item would be fine - measuring cups, pyrex dishes, etc.
I keep the pointy end of the husk pointed towards my body, spread the masa with a small spatula with a 2/3 by 2/3 coverage leaving the pointy end out of the masa rectangle. A third left clean at the top, and third left clean on the right. Roll, and flip the point up to make the bottom. The elaborate little packages that others make are attractive, but usually it is just me and hubby doing assembly.
I made two batches over the summer - one for a picnic, another for a funeral I was attending. I have two batches planned for December. One for my husband's potluck at work, the other for Christmas Eve.
As long as you set aside two days, no problem.
Only four tamales? I would feel deprived.
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Yum! Underwood Deviled Ham, mixed with Hellmans, minced onions, maybe with a hardboiled egg mushed in, super sandwich on decent white toast.
From my days when I travelled for a living. 
Oh wow - with the mention of deviled ham and boiled eggs it brought back to mind a cousin who used Underwood Deviled Ham in her deviled eggs.
They were wonderful. People on the buffet line would scarf up hands full at a time. I am sure she used some binder like mayo, and probably boosted with cracked pepper and/or minced onion. They were exhausted in no time!
I was taunted by a fellow elementary school student for bringing, and eating, "potted meat" sandwiches. I didn't care, it was yummy, and better than the PBJ mix of Apple Jelly and Peanut Butter slathered on Wonder Bread that was the offering of the day.
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As a little kid, I remember cutting myself with the "Church Key" type of opener and the ragged edges of the can.
Everything is pop top now. Lazy housewives!
It does season the entire dish, and goes a long way in a pinch. I do usually donate it to Food for Families after Hurricane Season is over, just to keep my pantry rotated. Hubby gets a wild hair for a Fried Spam Sandwich with a slab of tomato every now and then. Oh, and a round of raw onion, on toast. Lot's of Miracle Whip.
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Beebs asks:
What's the difference between Spam and deviled ham? I've never had deviled ham, and the last time I ate spam was...20 yrs ago??? And is lunch meat just a Spam knock-off?
Spam is some sort of compressed, canned meat product of pork with ham.
Deviled Ham - now that's a whole other thing.
We actually had it homemade when I was a child. We "deviled" it - that is to say we macerated it and spiced it up - when we were sick of eating the huge ham we had at Easter straight up,
Leftover ham was literally put through the meat grinder, then pepper, mustard, minced pickles (usually sweet), minced onion, and whatever else could be minced and tossed in were stirred up and slathered on bread, crackers, any starchy raft.
Now, there were little tins of Underwood Deviled Ham, sold with a paper wrapper, that were camping or beach food. Because we were camping at a fishing shack on the beach. That's the only time Mom let us eat out of tin cans.
Wonderful days.
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What, exactly, is the mold like? And why do you need one? It actually sounds kinda nice per the description. Something I would eat. But, ya know, I eat hot dogs and sausages and stuff as well.
I suppose I should Google it - but darn - I have hands on people here.
I have been known to eat Vienna sausages from time to time...
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Ugh....Spam on a 'gourmet' food forum!?
The best use for Spam is donating it to third world countries who need canned meat (?) that will last for ages.
Spam comes in very handily for people who must subsist for weeks without electricity. It is also a staple in areas (Hawaii, Japan) where livestock have no room to grow.
Canned tuna is cool, Deviled Ham is the bomb. Spam just adds a bit of variety to the mix.
Ya gotta eat.
Nothing wrong with donating to third world countries - I encourage it.
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So, Spam sales are through the roof. According to, of all authorities, Pork Magazine. It must be true.
Spam is pork with ham, which is like saying "beef with steak" - and as a hurricane veteran, I know Spam.
Spam and Eggs has to be my favorite recipe. Chunk up the Spam, brown it with some onion or pepper if available, and scramble the eggs into the mix at the end. Easy. Everybody eats, and are ready to chainsaw down that darn tree. Makes you feel like a Lumberjack.
What is your favorite Spamish creation?
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The electricution traps seem to work darn well, they seem to be the last one to figure out they're dead. Dab of peanut butter in the well and blammo :-) Since they merely have to set foot in the tunnel,they really can't steal the bait
HTH
Jorge
Coolness. Is that a plug in or battery powered execution instrument? Sounds honestly humane.
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Paul, I'd get a good cat.
My cat is useless against rural Canadian mice, so she'd probably be killed by Brooklyn brewery mice. That's why we use traps, with excellent results. They're plastic and snap shut when the perp touches the peanut butter on the trigger. Sometimes they get bludgeoned to death but usually they're alive.
So, what do you do to dispose of the little, living, micestrocities?
Good cats are really the bomb. Introduce a predator.
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I have to suggest poisoned bait as well - easily acquired at your local home improvement sort of place. As long as you are not harming pets or beneficial predators that eat mice. You want to keep those guys around.
It can get quite stinky. Revoltingly stinky. Think carrion in closed place, because that is what it is.
I think we have our rodent issue addressed - remarkable considering store fronts and dumpsters a block away and empty lots west and south.
Catch and release does not work unless you are willing to drive at least a half hour away. Even then, they are making babies that will eventually populate your living space.
Outside of that, maybe get a very young kitty from the shelter. They seem to be very aggressive when they are little - older cats become well accustomed to the food bowl.
Remind me to recount the saga of the Iguana situation some time. Lucky you, just mice.
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They have become an increasingly popular funeral/pot luck thing to take, in my circles. People get crazy happy about them.
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Equal parts mayo and mustard, horseradish, and two dashes of Worcestershire for veggie dipping (raw or deep fried) and makes a good side for pigs in a blanket as well. I also spread the bread with it for tomato sandwiches. Substitute lemon for the Worcestershire for meats and seafood. Sub wasabi for horseradish and soy for Worcestershire for hubby's grilled fish. Leave out the horseradish for egg or potato salad.
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Pisanello da Bruschetta (a selection of Costoluto Fiorentino)
I haven't heard of this one. I have grown both Genovese and Firointino side by side in the past, and ended up preferring Genovese, but like to keep an open mind.
Have you already had some personal experience with it, and can tell me more, or is it new to you as well?
I grew Sara's Galapagos at another property, and it turned into a real weed, volunteering year after year. It became worrisome for seed saving because it will cross with your beefsteaks. Tiny fruit, but very big flavor. It is fun to have around for the novelty, and kids love them.
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Those are just lovely! I'm not growing Green Zebra this year, mostly because I've got seed for so many new ones I want to try.
I've got 40+ plants in the ground this year, a dozen or so in containers, and getting good bloom and some fruit set already. The temps have finally cooled off enough so that the fruit will set well. The pests and disease have been minimal so far, so I am keeping my fingers crossed for a good growing season this Fall/Winter.
My grow list, and * for new to me:
*Albany Georgia Heirloom
Marianna's Peace
Earl's Faux
Aunt Gerties Gold
*Chapman
Cherokee Purple
Silvery Fir Tree
Kellogg's Breakfast
*Omar's Lebanese
*OTV Brandywine
Henderson's Winsall
*JD's Special C-Tex
*Black from Tula
Arkansas Traveler
*Tony's Italian
*Wes
Linnies Oxheart
*Thai Pink Egg
Opalka
*Beauty King
Constoluto Genovese
*Virginia Sweets
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I doubled my gardening space for this growing season (just now underway in our climate) and although I wouldn't certify organic, I am pretty darn well organic in method and it is certainly locally sourced. I've always been a firm believer in growing your own, just putting more emphasis upon it right now.
Also, I am revisiting some of the strategies of my huge southern family. My parents had me rather late in life, and attained adulthood (or what passed for adult at the time, Mom married at 15 first child at 16, Dad in the CCC's at 17, although he was really 16 and falsified his age) during the Depression. Exposure during family gatherings to my grandparents, aunts and uncles and to the foodways of that region, and loving the food that they produced, have helped a great deal. Meals were designed to feed a large family group (necessary because your children were actually your field hands) and the emphasis upon a balance of calories and nutrition, kept everybody fed and there were no fat and lazy people in that crowd.
Isn't it amazing that new home construction and design over the past several decades has not allowed for a pantry? I have one now, though it is smaller than I would like and the conditions are less than ideal for storage, but I have purchased pieces of furniture in the past to compensate for the lack of appropriate household square footage space dedicated for food storage. I suppose that I was fortunate in the previous few years that my two youngest were in college at the time, and are just now graduated, so I have had the opportunity to adjust to money leaving the household that will now be restored somewhat. Now, if I can just wean them off the cel phone bill that I still pay for each of them, that would be cool.
All that being said, there will still be a ham and two turkeys at Thanksgiving. But I think I will go frozen this time.
Sometimes I think that it is only natural that these concerns are raised from time to time within our collective consciousness. And, after all, we are not receiving ration cards for sugar, coffee and laundry detergent that a couple of generations back had to live with for an extended period with small children to support. It's important that we all be aware of where our food comes from - The Good Earth.
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Sushi, Jamon, Oysters, Ceviche. I saw caviar grilled the other day on TV, so the jury is still out on that.
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Hey Mark, did you go to the one on Hallandale? Sausage and organ meats - including the organ meats on the salad bar. A lot of people make the mistake of getting the chicken skewers or the "filet" (and I use that term loosely) from the grill. Going down market on the meats is the trick at The Knife. Did you try the Chorizo?
There is one very, very interesting chef owned place on Lake Worth Road at the intersection of Jog on the Southeast corner. El Chamol. This chef likes to show off, I think he came out of the Ritz-Carlton and recently expanded to two store fronts. Seared scallops on Poblano risotto. Amazing. He takes much more care with the upscale food than the tables that order fajitas. He does a very interesting play with vol-au-vant as well that my son absolutely scarfs. Service there, as it is in most of South Florida, "casual" - but hey, it's Florida, and a state of mind.
Texas de Brazil is a fine place to eat, and suitably protein heavy. I sweat all the way home!
As far as shopping goes, look for little mom and pop Hispanic and or Asian markets that litter the corners in less than savory neighborhoods. There you will find South American Coca-Cola in glass bottles, live fish, etc. etc. Poky coming out of your ears.
Further south, if the person wants to stray that far, Miami Danny always manages to find the cool places:
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Burger - you have to do Le Tub on A1A in Ft Lauderdale. It is every bit as good as the rep, and the service is everything it is reported to be!
Actually the best Chinese is from a place called "Uncle Tai's" - in Boca. Check it:
http://southflorida.metromix.com/restauran.../123835/content
Sage simply has the best bagels.
You do know that Stone Crab season is in right? You must partake.
Look for a "The Knife" - Argentinian and very good bang for the buck. Quality varies from day to day - but there is always something very good as long as you don't mind a wide range of protein sources.
Many Peruvian holes in the wall that are wonderful. Will come back with more.
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Oh my, I had to take out my frilly apron and sully it today! I wore heels and had a martini as well.
Thanks. A real role model.
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Just off the top of my head, any huge holiday dinner. ....I really love the act of preparing, and turning out a perfect roast, be it prime rib, fresh ham, ham, pork shoulder, lamb, anything.
I'm definitely with you, Lilija. I've never had to prepare anything that big, but when I make something a little more involved that my usual dinner efforts, I tend to not be hungry when I've finished. I'm not sure if it's smelling and nibbling the ingredients during prep and cooking that does it, but sometimes I'm almost a little queasy thinking about eating, like I just stuffed myself. Never understood it.
I'm with you. Sometimes, and it is almost disappointing, after I have stood over it, smelled it, coddled it until perfect - I just walk away for a bit and have trouble sitting down to eat it. I have to walk away and distract myself for a bit. My mother did this as well. She never sat down to eat immediately. I always thought she was deferring for other reasons, but maybe she was just sick of looking at it.
I wonder if there is already sensory overload that ruins the appetite. I go with the smelling.
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It is just such a great place to find yourself in - honesty, knowledge, kindness and compassion.
Hard to find sometimes.
A great port in a storm.
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It is a good idea to freeze the biggest blocks of ice that are practical - melts slower. Also, by my third storm, I have taken to setting up a couple of coolers with small portions in order to prevent cool air from escaping the freezer/fridge from opening and closing the door. Reinforcing the seals with tape helps as well. When you do have to open the door, make it quick. Snatch a few items and seal it back up. You are right, a full freezer/fridge stays colder longer. Dry ice is nice, if you can find it.
Eggs will actually keep pretty well at room temp, if necessary.
We treat it like a camping trip. Charcoal, propane, you get the idea.
Best wishes.
Deviled Ham
in Cooking
Posted
I always associate it with warm weather and the Easter Ham. In the winter, yeah the beans got the bits of ham. It kept the house warm with a pot of dried beans simmering, but in the warmer months, nobody wanted to heat the house up with a stove.
Should be able to find it shelved, usually up top, with all the other canned meat.