nonblonde007

Looks fantastic Blixt! Great first post, lets hope there are many more.

That sounds like it will be good! I don't often care for sweet flavors in my meat, so generally use beer for carbonation. Love that citrus flavored beer Tequiza for marinating flank steak for fajitas and such. I do use Sprite in my biscuits, ran across the recipe online one day and tried it. Never went back! Wow, fluffy, flavorful, and crisp on the outside. Let us know how this turns out, please.

Bruce aka C. sapidus...........Thanks A-Lot! You have shamelessly pulled another person into your addiction. Thank you for the walk thru a couple of pages back. My first breakfast pic post......... Curry scrambled eggs on lettuce. Yummy!

I honestly don't know how they do it, would love to find out though. I, like you, enjoy going to those places very much, it's like stepping into another country and culture. When I lived near one, I did a great deal of my shopping there, without reservations. While I occasionally went to whole foods for the organic items that couldn't be gotten at my local grocer, the prices were a little out of my range for average things. The money I spent in the asian markets still stayed in my community and was redistrbuted there as well. Nothing replaces the stops at roadside veggi stands and small butcher shops for fresh home grown items either. I think that most people like myself, have a variety of preferences for shopping and I don't see any harm in visiting an asian market to take advantage of not only the prices but vast amounts of choices and goodies. These are the things that make this country so great, enjoy them.

Unespected events today, I will have to finish tomorrow, I hope this will not effect the outcome of the oxtail dish?!

Allmost all of the above! The worst (and suprisingly not mentioned yet), for me anyhow, is when the bagger puts the meat in with anything else, especially the produce! This new area I have moved to, it seems that every grocery around does this, along with putting canned goods with the fruit and veggies. I am not usually a stickler for small things, but This is NOT a small thing! I have on occasion, stopped the bagger and insisted (to they're obvious annoyance), that they remove the meat from the bag with the fruit in it. My 17 yo son, (a budding foodie, I might add), has taken it upon himself to bag the groceries everywhere we go, that's how bad it is here. Coffee cans on my bread. Or anything else for that matter. Happens Every time. Then, there are the stockers.........Taking up an entire isle with the carts without even an "excuse me, I will only be a moment" as you ask them politely after several "pardon me's" to allow you pass. Come'on all you have to do is scoot the cart over a couple of inches! How about the produce manager, that when asked how to determine if a melon is ripe, blinks numbly and says " I don't know, just buy one and find out"? One of my biggest peeves...............the carts are lined up, at least 6 deep, One checker, and you can see the manager and several other employees just standing around chatting or whatever. Oblivious as each patron seriously considers leaving rather than waiting in that long line! I have left.

David, thank you! And, by the way, I realy enjoyed your foodblog! I just noticed that in my nervousness, I spelled sauce the whole way through that post incorrectly! *blushing in shame and feeling very much like the new kid on the block*

Here goes! This is my first attempt at Oxtails, among many other things, but I am sure not my last. I took all of the suggestions posted here, sort of combined them and jumped in with both feet! Please keep in mind that this is also my first try at posting pics here, ( finding it not as simple as I had hoped, My hats off to all those that post Many!) and my digi camera is 5 years old. That said and aside, here is how it is going so far......... Searing the Oxtails in olive oil Reducing the wine, ginger, garlic, onions and orange peel, added soy sause, brown sugar, and oyster sause, reduced further. Put in the meat, a couple of cups of water and off we go! Simmering away, for 3 hours Meat and sause, seperated and cooling to go into the fridge tonight. Tomorrow, I will remove the fat from the sause, re-heat and strain, perhaps add more wine, havn't decided yet, all the juice of an orange, cover the meat and slow roast in the oven for an hour or so. Hopefully, It will be as good as it sounds. If you have other ways I should finish this, let me know. And, wish me luck!!!! forgot, also added star anise and cinimon stick. 1st post jitters, I guess

Tracy, ........How the @$%*& did you do THAT?! You took a completely vile image in my head and turned it into something spectacular! I humbly bow to my Betters.

I saw a show in which Paula Deen made fried butter ... so http://www.foodnetwork.com/food/recipes/re...6_34925,00.html ← Uhhmmmmmmmm.........why? Paula, Why?

Every recipe I have found and picture I have seen suggests a gooey sausy dish. Is oxtail something that cannot be crisped? Is there something to the texture or componants in this cut that doesn't allow for searing or frying for a crispy outer layer?

MMMMMMMMM all those suggestions sound so good! Thank you. I think a slow braise somewhat like osso buco, with perhaps some anise and Oyster sause added? Then with the left-overs, ( broad assumption) wrapped in the swiss chard as above, or even lettuce leaves and fresh herbs. Havn't decided yet. Should I par-boil? I would hate to lose any of the flavor. How about marinating overnight?

My horses Love them........

I have on my counter, oxtails defrosting that I purchased a couple of weeks ago. Out of curiosity and my, of late, obsesion with trying all things new. I have never tasted or cooked this cut of meat before and am a blank page just waiting to be written! I have read a few posts stating that they are truly delicious and satisfying in chewy, beefy goodness. I am eager to find out. I would rather not do a stew or soup, I have found plenty of recipes for those. I want to use my fingers, slurp from the bone, chew on all of the different textures and savor the meat for itself. So, how do I do this? I love savory, rich meat dishes, am not adverse to spicy or pungant, and realy have just about any needed spice or veg that I might need for most recipes. So, what is your favorite and how do you prepair it? All suggestions and discussion welcome!

Mark, I just watched your video and it was fantastic! I could see myself actually tuning in to watch your show, on purpose even! I look forward to seeing you on next years Star. This has been a very dissapointing season, there Must be people out there that can cook and have a real personality. But, then.....where would the sense be in THAT? It is after all, TV. It won't be long before back to PBS I go.

Here's one.....sausage and broccoli cheese soup. An adaptation on my mens favorite dish. Saute one whole onion and several chopped garlic cloves in a cube of butter, add sausage, (usually bacon or ham) Add about 6 cups of chicken stock, bring to a boil, dump in a package of egg noodles. Cook for about 5 mins, add a bag of frozen broccoli, or several handfuls of fresh(adjust cooking time), after about 5 mins., stir in at least half of the large size box of velveta cheese *yes, I know, ICK! but works for this better than any other* stir untill melted, add 2 cans of evap milk* another ICK but works here* bring nearly to a boil and remove from heat. Add TONS of gresh black pepper and salt to taste. Serve with a lot of crispy garlic bread! Trust me, sounds and is simple, but It is fantastic! The Guys all Love this around here.

Honest, it was so ridiculous that I couldn't be angry, I was too stunned and giggling at the extreem (how do I put this delicately?) density? of this girl. Not to mention too busy with the boys at teasing dad about his newest conquest and her obvious education level!

I went to dinner with my husband and two teen sons a couple of days ago, middle of the road place, not 5 star but not a dive either. We were seated by a nice enough young lady, who turned to my husband and then sons to ask for their drink orders, srops the menus and leaves! It was an oops, I can forget that. She returns with the drinks, as I am fighting for her attention to request a tea, she turns my better half and asked if he has decided what he would like to eat. Sweet man that he is, he prompts her to get my drink order first. Upon her return, after plunking my tea in front of me spilling in the process, without the lemon I asked for, she again asked if we were ready to order, glancing at me and staring at the man. I informed her that we would like a few more minutes, but could she please bring the bread. And the lemon. She does, sets it down in front of the boys and withdraws her thumb from the butter. No lemon. Loooooooooong silence, as she just stares at us with her order pad and pen in hands. Once again, I request a few minutes, and my lemon, she tells me to take my time, and continues to stand at our side. This was, no joke, at least 5 minutes of torture! Finaly, She takes my hubbies order, then my sons, before turning to me, not asking, just staring. I could go on and on with this evenings story, but it is just more of the same. Needless to say, her tip reflected her service. 1....Allways serve the female first. 2....Never hover. 3....Clean up your mess. 4....Keep fingers and all other body parts out of the food and drinks. Especially hair! 5....Take notes if you must, never make us ask more than twice. 6....Please, do not remove my food while I am eating it, even if the others are finished. (yes, she did this also) 7....Do not assume you are to keep all the change, say thanks and walk away. Your service was Not worth the $19.95 change due. 8....Don't forget, the wife realy Does decide how much to tip. It will reflect the service given, generous or otherwise.

What works great for me is lemon or lime juice. Generaly, I have those on the counter any time I am using peppers , they go so well together. I just squeeze a bit on my hands or roll the empty carcass of one between my hands, rub them together well and rinse. Wallah! no more burn!

recipes..............please, give me recipes! I would love to try salmon tartare/poke, or any other preperation that doesn't mask the luscious butteriness of this fish a'natural.

A few days ago, I ordered Salmon online for a sashimi dinner. I do sooooo love sake sashimi! I still have a pound and a half left, frozen. It never thawed, I cut what I needed for dinner and promptly put the remainder in the freezer. First, how long will this be good for raw consumption? Second, Help! What would you do with this treasure? I prefer salmon raw, but would love some creative ways to prepair it. I also have some left-over Ikura that I wouldn't mind incorporating into a dish. The Uni, unfortunately, I was told not to freeze and was unable to eat all of it. I had to give the remainder to the dog...........Happy Dog!

I am so proud! I think I am finally an official E-Ger! (that in itself oughta do it! ) I have been craving sushi so hard, even dreaming of lovely, velvety uni swimming around my head. I gathered my nerves and hit "buy"! Now, I am pacing the floor anxiously waiting for the FEDEX truck to bring me my fresh load of fish.......fatty tuna, salmon, uni, and salmon roe. drool. I have never made my own sushi before, and you know what they say.."necessity......." My first thought was of course, to tell all of you and ask for advice! (if you havn't guessed, I recently moved to a very southern, land-locked state, where the people actually don't know what sushi is?) Truly, I have been asked! More than once! Now, happily, I am getting fresh fish, that I paid Way too much for and will gorge myself until I fall bloated to the floor in a sushi coma with a big, stupid grin on my face. Ahhhhhhhhhhhhh, life is good!

LittlLea (Loquats are probably the easiest to find... occasionally you could luck out and find a passion vine fruiting.... they grow wild everywhere.) *bouncing excitedly in my chair, with a Huge grin on my face* I have seen pretty purple Passion Flowers growing all over my place! I thought they were just planted by previous owners. C00l! Tell me alllllll about them, What is edible? When? How? I realy love discovering new "to me" things!

What kind of cactus? A prickly pear (http://www.korewildfruitnursery.co.uk/Prickly%20pear%202.JPG) ← Yes, that's it! I have heard you cna eat the fruit and also the pads, is this correct?

O.K. I have these lovely little cactis growing all over the place here, about the size of my palm, (north-central arkansas) with pretty yellow flowers. Is this edible? and how would I prepair it?