- #876
Evo
Staff Emeritus
Science Advisor
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Excuse me, Dr Foofer is vomiting. He made sure that he ran off of the tile floor and onto my expensive Persian rug to vomit. The cat has class.
Quit feeding him eggplant and he'll be OK.Evo said:Excuse me, Dr Foofer is vomiting. He made sure that he ran off of the tile floor and onto my expensive Persian rug to vomit. The cat has class.
:grumpy:turbo-1 said:Quit feeding him eggplant and he'll be OK.
:rofl: That's how I used to think of them. Have a toothache, and mom would make me chew on a clove until I could get to the dentist. :yuck:Evo said:AAAARGGGHH! CLOVES! Those are tooth medicine from the dark ages!
Eggplant
Me- manna from heaven
twisting_edge - cardboard beer coasters
Blue Cheese
me- yummy
twisting _edge - vomit in solid form
cloves
me- work of the devil
twisting_edge - delightful spice
turbo-1 said:My wife and I just had our supper, and since we both had stuff to do this afternoon, we kept it simple. Hot Dogs! These Applegate Farms organic hot dogs are great, and we have settled into our routines with them. We both like them with fried onions, bread-and-butter pickles, and Annie's Naturals organic yellow mustard. We both like chili relish on them, too. Mine is the ripe habanero relish with the impressive burn and hers is the "clean-up" relish made from green jalapenos, super chilies, and habaneros that were left when it was time to pull out the plants at the end of the season. I've tried the "clean-up" relish on hot dogs, and the complex burn and flavor is very good, but I can't give up the big kick of the ripe habanero relish. I hope that I can nurse this stuff through until next season. I don't want to run out.
turbo-1 said:OK, when my wife brings home a nice steak, I usually fire up the grill. Even in the dead of winter turbo the eskimo is grilling. After watching Alton Brown's video segment on steaks, we decided to try his method, so when she showed up after work with a nice 1" thick strip steak we gave it a go. I think my grill is going to see a lot of down-time this winter - the steak was THAT good. The method:
Preheat your oven to 500 deg and put a heavy cast-iron skillet on a burner turned to High to preheat for at least a few minutes. Dust the steak with Kosher salt and cracked peppercorns on both sides and pat that in with a couple of dashes of high-temperature oil (peanut oil is my favorite so we used that). Put the steak in the super-hot skillet for 30 seconds on each side and don't touch it in the meantime, so a nice crust can develop on the seared surfaces, then transfer the skillet and steak into the oven. We let ours cook for 1min,15sec/side in the oven because we both prefer steak rare - Brown suggested 2 minutes per side. When the oven time is up, put the steak on an inverted dish in a larger platter, so any grease/juices will run off, and lightly cover the hot steak with aluminum foil for 3 minutes to allow the steak to "relax" before serving. The steak was perfectly done, juicy, and tender.:tongue2:
NOTE: Just like when grilling, never handle your steaks with a fork - always use a large pair of tongs to avoid penetrating the meat and letting the juices out. That steak and a nice green salad made for a perfect supper.
hypatia said:I had to perform a emergency thigh reduction on the turkey this morning. It was to big to fit in my roasting pan, and I didnt want to spoil the looks of a whole bird delivered to the table. So working from the inside{Nurse..LIGHTS darn it!} I removed the bones, and was able to smoosh the thighs into the chest cavity, and stich in a brace of chop sticks. As a result, the turkey looks slighty bow legged, but is resting comforty in the post op fridge.
I think I need a beer now.:tongue2:
Pumpkin tofu pie?Moonbear said:her other friend making the pumpkin pie sounds like too much of a health nut to be properly trusted with a dessert).
Evo said:Pumpkin tofu pie?
Moonbear said:Nothing quite that bad, but apparently she's phobic of sugar or something, but has been instructed repeatedly that she MUST have sugar in a pumpkin pie (I'm just worried she won't put in enough). She should be the one making green beans while I make the dessert!
scorpa said:Oh dear god I remember having dinner with a sugarphobe once...it was awful...dessert was sugarless cheesecake. I have never tasted anything so bad in my life.
hypatia said:I have always made my pumpkin pies with maple sugar, and I believe I am the first member of my family to put it in a crust. Its always been a custard type dish for me. My husband was ..shall we say, horrified with the no crust aspect. Hah, what love can do to a woman.
So, how did it turn out? You can't smoke a brined turkey?turbo-1 said:Due to the success of the Alton Brown steak method, we are going to brine our turkey tonight (using his recipe) and roast it tomorrow morning. Kinda scary - this will be the first Thanksgiving in at least 20 years that I haven't hickory-smoked the turkey on my charcoal-fired smoker. (fingers crossed!)
My father said that he likes it better than my smoked turkey. :grumpy: I miss the smoked flavor, and I'm afraid that the lack of smoked flavor will make the turkey soup and turkey pie a little less wonderful than they usually are. I might try smoking a brined turkey next year for the best of both worlds - the breast meat turned out very tender and moist. The breast meat in my smoked turkeys is usually very moist because I smoke them breast-down so that the fat from the dark meat bastes the white meat. Brining may make the turkey retain moisture and flavors even better. We'll see.Evo said:So, how did it turn out? You can't smoke a brined turkey?
Does it have a name?wolram said:I bought some soya product i do not know why as i have no idea what to do with it,
it is dry little nodules, no instructions on the bag, anyone have an idea what i can make out of this stuff?
You bought a soya product with no plan and no idea what to do with it? Are you a woman? I thought you were a guy until you expressed an interest in marrying a Korean-produced car. (you have not supplied details, but we may be able to tease details from general information) Do you plan on wedding a mid-sized car, a compact, or perhaps a luxury model?wolram said:I bought some soya product i do not know why as i have no idea what to do with it,
it is dry little nodules, no instructions on the bag, anyone have an idea what i can make out of this stuff?
Evo said:Does it have a name?
turbo-1 said:You bought a soya product with no plan and no idea what to do with it? Are you a woman? I thought you were a guy until you expressed an interest in marrying a Korean-produced car. (you have not supplied details, but we may be able to tease details from general information) Do you plan on wedding a mid-sized car, a compact, or perhaps a luxury model?
Gosh! You have to come here for at least a month or two, so you can learn to recognize food. If you are willing to spend more time and pay extra, I will teach you how to assemble food-related products from the crap in the stores, until you can actually eat the products.wolram said:I am a bad shopper when it comes to food, i bought 10 individulal treacle puddings becaus i remembered i liked them but i did not.
turbo-1 said:Gosh! You have to come here for at least a month or two, so you can learn to recognize food. If you are willing to spend more time and pay extra, I will teach you how to assemble food-related products from the crap in the stores, until you can actually eat the products.
Well, I grew up in a little place with a big family, and our big appliance was a chest freezer. We had a washing machine that could be filled at the kitchen sink and our dryer was a series of clothes-lines. Luckily, my mother and her family and my father's mother and her family were cooks who could kick some serious butt. When we got food (fiddleheads, deer meat, moose, etc) it went straight into the freezer with the blueberries, strawberries, frozen green beans, and other good stuff.wolram said:I am an accidental cook, i discovered that beetroot goes well with steak when i opened the wrong can, and it is difficult shopping when you do not have a freezer, i have to make a choise freezer or washing mach, i only have room for one.
Can you express some?Ivan Seeking said:I threw together some very tasty scrambled eggs the other night. I added the usual dash of oregano, red pepper, garlic salt, cilantro, pepper, a tiny bit of cumin, and onions, but what made it unusually good was a thin layer of dill flavored harvarta cheese.
They were about the best eggs that I've ever made!