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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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On 27 Aug 2009 02:46:24 GMT, Nick Cramer >
wrote: >Desideria > wrote: >> Nick Cramer > wrote: >> >RegForte > wrote: >> >> Nick Cramer wrote: >> >> > "Harry" > wrote: >> >> > >> >> >>That's not Hash. >> >> >>[ . . . ] > >> >> > I've not seen you add anything of value to any thread, nor will I. >> > >> >> It will be a long wait indeed. Plus if it ever comes >> >> it will be top posted. >> > >> >No wait. I will not see it. Capeesh? ;-) >> >> Io sono capisco. > >Che bella paisana! Mille grazie, paisano! Desideria |
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Desideria wrote:
> On 27 Aug 2009 02:46:24 GMT, Nick Cramer > > wrote: > >> Desideria > wrote: >>> Nick Cramer > wrote: >>>> RegForte > wrote: >>>>> Nick Cramer wrote: >>>>>> "Harry" > wrote: >>>>>> >>>>>>> That's not Hash. >>>>>>> [ . . . ] >>>>>> I've not seen you add anything of value to any thread, nor will I. >>>>> It will be a long wait indeed. Plus if it ever comes >>>>> it will be top posted. >>>> No wait. I will not see it. Capeesh? ;-) >>> Io sono capisco. >> Che bella paisana! > > Mille grazie, paisano! > > > Desideria Basta! (I learned it in Palermo) -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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On Wed, 26 Aug 2009 23:11:56 -0500, Janet Wilder
> wrote: >Desideria wrote: >> On 27 Aug 2009 02:46:24 GMT, Nick Cramer > >> wrote: >> >>> Desideria > wrote: >>>> Nick Cramer > wrote: >>>>> RegForte > wrote: >>>>>> Nick Cramer wrote: >>>>>>> "Harry" > wrote: >>>>>>> >>>>>>>> That's not Hash. >>>>>>>> [ . . . ] >>>>>>> I've not seen you add anything of value to any thread, nor will I. >>>>>> It will be a long wait indeed. Plus if it ever comes >>>>>> it will be top posted. >>>>> No wait. I will not see it. Capeesh? ;-) >>>> Io sono capisco. >>> Che bella paisana! >> >> Mille grazie, paisano! >> >> >> Desideria > >Basta! > >(I learned it in Palermo) Va bene. Desideria |
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Desideria wrote:
> On Wed, 26 Aug 2009 15:50:34 -0700, RegForte > wrote: > > >>Nick Cramer wrote: >> >> >>>RegForte > wrote: >>> >>> >>>>It will be a long wait indeed. Plus if it ever comes >>>>it will be top posted. >>> >>> >>>No wait. I will not see it. Capeesh? ;-) >>> >> >>Ho capito. Me neither. > > > > Parla Italiano??? > In my dreams! The ancestors did though. Two generations back. They even drove Maseratis. Now that's Italian. |
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Desideria wrote:
> On Wed, 26 Aug 2009 23:11:56 -0500, Janet Wilder > > wrote: > >> Desideria wrote: >>> On 27 Aug 2009 02:46:24 GMT, Nick Cramer > >>> wrote: >>> >>>> Desideria > wrote: >>>>> Nick Cramer > wrote: >>>>>> RegForte > wrote: >>>>>>> Nick Cramer wrote: >>>>>>>> "Harry" > wrote: >>>>>>>> >>>>>>>>> That's not Hash. >>>>>>>>> [ . . . ] >>>>>>>> I've not seen you add anything of value to any thread, nor will I. >>>>>>> It will be a long wait indeed. Plus if it ever comes >>>>>>> it will be top posted. >>>>>> No wait. I will not see it. Capeesh? ;-) >>>>> Io sono capisco. >>>> Che bella paisana! >>> Mille grazie, paisano! >>> >>> >>> Desideria >> Basta! >> >> (I learned it in Palermo) > > Va bene. > > > Desideria Gratzi (I don't know how to spell it. That's phoenetic <g>) -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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On Aug 25, 3:56*am, " >
wrote: > Before I got my "better" cookers that I have now, I cooked as many > folks around here do, on a 55 gallon drum smoker. *The fire is on one > side, the brisket on the other. LOL. I still cook in a 55 gallon barrel. My daddy taught how to cook on one 55 years ago and I've not changed. Yeppers, it's more work than one of them fancy cookers and being drafty it uses a lot of fuel but the taste, oh my gawd, is to die for. I'll just stay a curmudgeon with my cooker and Q'in ways until I see folks runnin from my house instead of to it when they smell my BBQ. -frohe |
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On Aug 26, 1:22*pm, Duwop > wrote:
> Funny, that pico de gallo would be what we consider just a salsa. > Chopped tomatoes + cilantro + onions + anything = salsa. > I suppose pico de gallo is the more specific or correct term. Pico to me isn't salsa. Salsa is in a tomato sauce while pico isn't. Least wise what I make over here and see in the Mexican restaurants. -frohe |
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On 27-Aug-2009, "Nunya Bidnits" > wrote: > Brick said: > > On 26-Aug-2009, Duwop > wrote: > > > >> On Aug 25, 6:40pm, "Ed Pawlowski" > wrote: > >>> > wrote in message > >>> > >>> ... > >>> On Aug 25, 8:27 am, Janet Wilder > wrote: > >>> > > > > . . . > > > >>> Don't forget hash. > >> > >> Hash? I've heard of it, ate it once, but how would I go about making > >> it? I'm thinking it's simple? > >> It's kind of an east coast thing? East of Rockies anyway I think. > > > > Hash is as simple as meat and potatoes mixed together. Typically made > > from leftover meat and boiled potatoes. I always put onion in mine > > and at least salt and pepper. At anytime that I started with all > > fresh ingredients, > > I would make meatloaf rather then hash. But like meatloaf, there are > > few if any rules about hash. > > > > Corned beef hash is especially popular. It is made from cooked corned > > beef and boiled potatoes. The components are chopped and mixed. If > > the batch is big enough, I run it through the meat grinder. > > Otherwise, I just chop it with a light cleaver. Hash is a great > > breakfast component coupled with eggs and toast. > > > > I'm just finishing up a batch I made from pork sparerib flap meat > > that I trimmed from the bone side prior to smoking the ribs. I chopped > > the meat to a hamburger like consistency, sauteed it thoroughly and > > then mixed it with potato, onion and seasoned salt. I form the result > > into patties and fry them, but there's no rules for that either. > > That sounds pretty tasty, I'll have to give that a try! > > I like to make a hash from sliced jalapeno sausage, diced potatoes, > onions, > and a little garlic, with maybe some roasted red pepper thrown in if I > have > any handy. I'll hit it with some sort of liquid like beer or stock right > at > the end to deglaze and get the yummy pan goodies mixed into the hash, and > then simmer it until the moisture is mostly evaporated. It's chunkier > that > traditional hash but I like it that way. ;-) Nunya, you probably WOULD like eating at my house. I'm sure I'd enjoy eating at yours. Tip about roasted red peppers. I had some roasted red poblanos in a jar awhile back. Much better then common red bells for my taste buds. If I can ever recover the brand name, I'll post it. I've been trying to keep canned roasted peppers on hand. I don't often get a chance at fresh (red) ones in the store. -- Brick (Youth is wasted on young people) |
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"Harry" > wrote in message ... > That's not Hash. > > "Sqwertz" > wrote in message > ... >> Duwop wrote: >> >>> Hash? I've heard of it, ate it once, but how would I go about making >>> it? I'm thinking it's simple? >>> It's kind of an east coast thing? East of Rockies anyway I think. >> >> I've only had hash once, in Greenville: http://www.henryssmokehouse.com/ >> >> It was just overcooked pork and chicken mush with a watery, vinegary >> sauce. I don't even remember it having potatoes or tomatoes or anything >> else in it. It was served over rice. >> >> Everything else at this restaurant was pretty good - the best in >> Greenville by far, so I have no reason to doubt it's validity, but it >> just wasn't my kind of food. It >> >> Here's some hash recipes: >> http://www.bbq-porch.org/recipes/html/C39.htm >> (Creamed corn in hash? Eeeek) >> >> -sw > According to Marjorie Rawlings, Southern Hash is more like a wet stew than the Northern type. To be served over toast or better yet soft grits. BJ |
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Voi siete la peste qui. Perché non ti rilassi? Tutti noi amiamo barbecue,
giusto? "Nunya Bidnits" > wrote in message ... > > <plonk> pest |
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frohe wrote:
> On Aug 26, 1:22 pm, Duwop > wrote: >> Funny, that pico de gallo would be what we consider just a salsa. >> Chopped tomatoes + cilantro + onions + anything = salsa. >> I suppose pico de gallo is the more specific or correct term. > > Pico to me isn't salsa. Salsa is in a tomato sauce while pico isn't. > Least wise what I make over here and see in the Mexican restaurants. > > -frohe Pico has tomatoes in it. There are lots of products in jars that are labled "salsa" and no self-respecting Border gourmand would touch them with a 10 foot pole. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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On Wed, 26 Aug 2009 15:14:39 -0700, Harry wrote:
> That's not Hash. And you're not on my screen any more. -sw |
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> And you're not on my screen any more.
OMG, I am soooooo glad!! I can sleep at night now! Hasher. -- ********** Michael |
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On Wed, 26 Aug 2009 15:42:37 -0700, "Harry" >
wrote: >Wow, did I ask you for your opinion? I don't need to add anything. The >gentlemen here seem to know what they are doing just fine. Do you? Yes, you did ask for an opinion. You asked for an opinion when you posted in this NG. You think you post in a vacuum? LOL Lew PS TEEN SQUELCH HACK only $.34 |
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Are you ok? Seems like you might have some problems...
> PS TEEN SQUELCH HACK only $.34 |
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On Thu, 27 Aug 2009 00:45:05 -0500, Janet Wilder
> wrote: >Desideria wrote: >> On Wed, 26 Aug 2009 23:11:56 -0500, Janet Wilder >> > wrote: >>> Basta! >>> >>> (I learned it in Palermo) >> >> Va bene. >> >> >> Desideria > >Gratzi (I don't know how to spell it. That's phoenetic <g>) Did you mean to say "that's enough"? ;-) (and it's spelled 'grazie', if you're interested. ) Desideria |
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On 27-Aug-2009, "Big Jim" > wrote: > "Harry" > wrote in message > ... > > That's not Hash. > > > > "Sqwertz" > wrote in message > > ... > >> Duwop wrote: > >> > >>> Hash? I've heard of it, ate it once, .. . . > > > According to Marjorie Rawlings, Southern Hash is more like a wet stew > than > the Northern type. > To be served over toast or better yet soft grits. > BJ The hash I served for supper tonight was nice fat crisp patties, pan fried in lard. It was served with sweet peas and navy/pinto beans on the side. As I posted a day or so ago, my hash (this time) was/is composed of pork rib flap meat, onion, garlic and some cubanella pepper with some seasoned salt. Nathalie cleaned her plate and I had seconds. Nuff said. The beans prepared from pressure cooked dry beans this afternoon were seasoned with some crispy bark and token meat from the last pork butt run in the smoker. They were/are especially good this time. -- Brick (Youth is wasted on young people) |
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On 27-Aug-2009, "Nunya Bidnits" > wrote: > Brick said: > > clip > I have never seen roasted red poblanos in a can, the closest I have seen > are > the italian roasted reds, which have a similar shape but not the poblano > flavor. I didn't know such a product even existed. I'd love to find out > where to come up with some! > > MartyB in KC I used the ones I had, never thinking that they weren't commonly available. The ones I have now are 'Capia' peppers from Turkey. They are distributed by BJWC (Berkely Jensen Warehouse Corporation). These are about 5" long in the jar and maybe 2" diameter at the most. I will continue to look for the poblanos. I liked them. I managed to acquire some raw red poblanos a few weeks ago which I roasted and promptly used up. I like them much better then bells. -- Brick (Youth is wasted on young people) |
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On Aug 27, 12:18*pm, Janet Wilder > wrote:
> Pico has tomatoes in it. Oh yeah, it has maters; cut in small pieces. Gotta have those but not tomato sauce -frohe |
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On Aug 27, 12:20*pm, "Nunya Bidnits" > wrote:
> frohe said: > > LOL. *I still cook in a 55 gallon barrel. *My daddy taught how to cook > > on one 55 years ago and I've not changed. *Yeppers, it's more work > > than one of them fancy cookers and being drafty it uses a lot of fuel > > but the taste, oh my gawd, is to die for. > > > I'll just stay a curmudgeon with my cooker and Q'in ways until I see > > folks runnin from my house instead of to it when they smell my BBQ. > > > -frohe > > Sideways or upright? Where do you put your fire in relation to the meat? It's a horizontal barrel. if you look at the barrel, the fire goes on the left end next to the air intake vent. The meat's on the right end under the smokestack. |
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On Aug 28, 1:22*am, frohe > wrote:
> On Aug 27, 12:18*pm, Janet Wilder > wrote: > > > Pico has tomatoes in it. > > Oh yeah, it has maters; cut in small pieces. Gotta have those but not > tomato sauce > > -frohe Only the cheap junk has tomato sauce. Our local taqueiras mostly serve up the smooth stuff as well, usually three varieties usually including a verde, ancho and regular, it's the sit down restaraunts that almost always offer the freshly made stuff instead. |
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frohe wrote:
> On Aug 27, 12:18 pm, Janet Wilder > wrote: >> Pico has tomatoes in it. > > Oh yeah, it has maters; cut in small pieces. Gotta have those but not > tomato sauce > IMHO, yuck! <g> -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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"Stormmee" > wrote in message ... > how do you make your hash? Lee > Northing too exotic. If we have leftover potato, I use that, otherwise I nuke some to par cook. Chop the meat, potato, onion, garlic. In a pan I start with the onion, then add the other ingredients along with salt and pepper. After it fries up a bit I add some stock as needed to sort of bind it. I may add some other herbs as the mood strikes, but simple is good. Depending on what is in the fridge, I may use other meats too. That last chicken thigh or pork chops just makes a little variation. |
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Ed Pawlowski wrote:
> "Stormmee" > wrote in message > ... >> how do you make your hash? Lee >> > > Northing too exotic. If we have leftover potato, I use that, otherwise I > nuke some to par cook. Chop the meat, potato, onion, garlic. > > In a pan I start with the onion, then add the other ingredients along with > salt and pepper. After it fries up a bit I add some stock as needed to sort > of bind it. I may add some other herbs as the mood strikes, but simple is > good. Depending on what is in the fridge, I may use other meats too. That > last chicken thigh or pork chops just makes a little variation. > > Ed - If you have some bell pepper to add at the onion stage, that is a good add. Sometimes if I have pimentos, I'll add those also. I never use a recipe, so whatever sounds good, usually tastes good. Bob |
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I put a nice spoonful of Bacon Fat in mine. I keep all the drippings every
time I cook bacon... -- ********** Michael "Ed Pawlowski" > wrote in message ... > > "Stormmee" > wrote in message > ... >> how do you make your hash? Lee >> > > Northing too exotic. If we have leftover potato, I use that, otherwise I > nuke some to par cook. Chop the meat, potato, onion, garlic. > > In a pan I start with the onion, then add the other ingredients along with > salt and pepper. After it fries up a bit I add some stock as needed to > sort of bind it. I may add some other herbs as the mood strikes, but > simple is good. Depending on what is in the fridge, I may use other meats > too. That last chicken thigh or pork chops just makes a little variation. > |
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On 29-Aug-2009, Bob Muncie > wrote: > Ed Pawlowski wrote: > > "Stormmee" > wrote in message > > ... > >> how do you make your hash? Lee > >> > > > > Northing too exotic. If we have leftover potato, I use that, otherwise > > I > > nuke some to par cook. Chop the meat, potato, onion, garlic. > > > > In a pan I start with the onion, then add the other ingredients along > > with > > salt and pepper. After it fries up a bit I add some stock as needed to > > sort > > of bind it. I may add some other herbs as the mood strikes, but simple > > is > > good. Depending on what is in the fridge, I may use other meats too. > > That > > last chicken thigh or pork chops just makes a little variation. > > > > > > Ed - If you have some bell pepper to add at the onion stage, that is a > good add. Sometimes if I have pimentos, I'll add those also. I never use > a recipe, so whatever sounds good, usually tastes good. > > Bob I would not use bell pepper, but I would use poblano or cubanella, even roasted red peppers when I have them. But in moderation. -- Brick (Youth is wasted on young people) |
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Brick wrote:
> On 29-Aug-2009, Bob Muncie > wrote: > >> Ed Pawlowski wrote: >>> "Stormmee" > wrote in message >>> ... >>>> how do you make your hash? Lee >>>> >>> Northing too exotic. If we have leftover potato, I use that, otherwise >>> I >>> nuke some to par cook. Chop the meat, potato, onion, garlic. >>> >>> In a pan I start with the onion, then add the other ingredients along >>> with >>> salt and pepper. After it fries up a bit I add some stock as needed to >>> sort >>> of bind it. I may add some other herbs as the mood strikes, but simple >>> is >>> good. Depending on what is in the fridge, I may use other meats too. >>> That >>> last chicken thigh or pork chops just makes a little variation. >>> >>> >> Ed - If you have some bell pepper to add at the onion stage, that is a >> good add. Sometimes if I have pimentos, I'll add those also. I never use >> a recipe, so whatever sounds good, usually tastes good. >> >> Bob > > I would not use bell pepper, but I would use poblano or cubanella, even > roasted red peppers when I have them. But in moderation. > An excellent suggestion Brick, I just don't have those critters around without planning. I will try harder next time :-) Bob |
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thanks its always validating to read that someone else does it like i do,
but i think i might try bricks patty, Lee "Ed Pawlowski" > wrote in message ... > > "Stormmee" > wrote in message > ... >> how do you make your hash? Lee >> > > Northing too exotic. If we have leftover potato, I use that, otherwise I > nuke some to par cook. Chop the meat, potato, onion, garlic. > > In a pan I start with the onion, then add the other ingredients along with > salt and pepper. After it fries up a bit I add some stock as needed to > sort of bind it. I may add some other herbs as the mood strikes, but > simple is good. Depending on what is in the fridge, I may use other meats > too. That last chicken thigh or pork chops just makes a little variation. > |
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ok so i think i wll try your patty, but here is a more intelectual question,
what makes it a hash instead of say a dry stew? i know that sounds a weird question but i am wondering as ed's is lose and yours is a patty, Lee "Brick" > wrote in message ster.com... > > On 29-Aug-2009, Bob Muncie > wrote: > >> Ed Pawlowski wrote: >> > "Stormmee" > wrote in message >> > ... >> >> how do you make your hash? Lee >> >> >> > >> > Northing too exotic. If we have leftover potato, I use that, otherwise >> > I >> > nuke some to par cook. Chop the meat, potato, onion, garlic. >> > >> > In a pan I start with the onion, then add the other ingredients along >> > with >> > salt and pepper. After it fries up a bit I add some stock as needed to >> > sort >> > of bind it. I may add some other herbs as the mood strikes, but simple >> > is >> > good. Depending on what is in the fridge, I may use other meats too. >> > That >> > last chicken thigh or pork chops just makes a little variation. >> > >> > >> >> Ed - If you have some bell pepper to add at the onion stage, that is a >> good add. Sometimes if I have pimentos, I'll add those also. I never use >> a recipe, so whatever sounds good, usually tastes good. >> >> Bob > > I would not use bell pepper, but I would use poblano or cubanella, even > roasted red peppers when I have them. But in moderation. > > -- > Brick (Youth is wasted on young people) |
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On 29-Aug-2009, Bob Muncie > wrote: > Brick wrote: > > On 29-Aug-2009, Bob Muncie > wrote: > > > >> Ed Pawlowski wrote: > >>> "Stormmee" > wrote in message > >>> ... > >>>> how do you make your hash? .. . . > > > > I would not use bell pepper, but I would use poblano or cubanella, even > > roasted red peppers when I have them. But in moderation. > > > > An excellent suggestion Brick, I just don't have those critters around > without planning. I will try harder next time :-) > > Bob I bit the bullet and bought some canned/jarred ones. Even in Florida, it's uncommon to find fresh red poblanos or any other red except bell. I'm not the least fond of any color of bell pepper. Their flavor is just to assertive. -- Brick (Youth is wasted on young people) |
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On 30-Aug-2009, "Stormmee" > wrote: > > > "Brick" > wrote in message > ster.com... > > > > On 29-Aug-2009, Bob Muncie > wrote: > > > >> Ed Pawlowski wrote: > >> > "Stormmee" > wrote in message > >> > ... .. . . > > > > I would not use bell pepper, but I would use poblano or cubanella, even > > roasted red peppers when I have them. But in moderation. > > > > -- > > Brick (Youth is wasted on young people) > ok so i think i wll try your patty, but here is a more intelectual > question, what makes it a hash instead of say a dry stew? i know that > sounds a > weird question but i am wondering as ed's is lose and yours is a patty, > Lee I've never heard of a dry stew. Hash is not defined by dimension. Loose or patty has no meaning in the context of hash. Stew is defined (In my vocabulary) by meat and vegetables braised in a sauce. At my house it's always a thick brown sauce. Hash is ground or chopped meat mixed with potatoes and what- ever else is handy, but never liquid. -- Brick (Youth is wasted on young people) |
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thanks, we have the same definition for stew but to me it can be wet, almost
soup or dry, just a coating of the sauce, and usually includes carrots, Lee "Brick" > wrote in message ster.com... > > On 30-Aug-2009, "Stormmee" > wrote: > > >> >> >> "Brick" > wrote in message >> ster.com... >> > >> > On 29-Aug-2009, Bob Muncie > wrote: >> > >> >> Ed Pawlowski wrote: >> >> > "Stormmee" > wrote in message >> >> > ... > > . . . > >> > >> > I would not use bell pepper, but I would use poblano or cubanella, even >> > roasted red peppers when I have them. But in moderation. >> > >> > -- >> > Brick (Youth is wasted on young people) > >> ok so i think i wll try your patty, but here is a more intelectual >> question, what makes it a hash instead of say a dry stew? i know that >> sounds a >> weird question but i am wondering as ed's is lose and yours is a patty, >> Lee > > I've never heard of a dry stew. Hash is not defined by dimension. Loose or > patty has no meaning in the context of hash. Stew is defined (In my > vocabulary) > by meat and vegetables braised in a sauce. At my house it's always a thick > brown sauce. Hash is ground or chopped meat mixed with potatoes and what- > ever else is handy, but never liquid. > -- > Brick (Youth is wasted on young people) |
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On Sun, 30 Aug 2009 21:35:32 GMT, Brick wrote:
> I bit the bullet and bought some canned/jarred ones. Even in Florida, it's > uncommon to find fresh red poblanos or any other red except bell. I've seen no less than 2 tons of poblanos but never a red one. Speaking of which, with all the hatch chiles, why are they always sold green? -sw |
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On 30-Aug-2009, Sqwertz > wrote: > On Sun, 30 Aug 2009 21:35:32 GMT, Brick wrote: > > > I bit the bullet and bought some canned/jarred ones. Even in Florida, > > it's > > uncommon to find fresh red poblanos or any other red except bell. > > I've seen no less than 2 tons of poblanos but never a red one. > > Speaking of which, with all the hatch chiles, why are they always > sold green? > > -sw I mentioned a couple of weeks ago that I scored some red poblanos. Well, I never saw them in the market before and I've never seen them since. They were there one or two days and then Pfffft; gone. Methinks red is ripe and represents a very brief transition in the life of a chile. -- Brick (Youth is wasted on young people) |
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On Mon, 31 Aug 2009 01:35:40 GMT, Brick wrote:
> I mentioned a couple of weeks ago that I scored some red poblanos. > Well, I never saw them in the market before and I've never seen > them since. They were there one or two days and then Pfffft; gone. > Methinks red is ripe and represents a very brief transition in the life > of a chile. Red jalapenos are pretty rare as well. But I like them much better. My understanding is that when you wait for them ripen on the plant, it drastically slows down production of new blooms/peppers. Not to mention that the animals and bugs like the non-green ones better as well. And they spoil easier. -sw |
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Brisket opinions
On Aug 30, 7:35 pm, "Brick" > wrote:
> I mentioned a couple of weeks ago that I scored some red poblanos. > Well, I never saw them in the market before and I've never seen > them since. They were there one or two days and then Pfffft; gone. > Methinks red is ripe and represents a very brief transition in the life > of a chile. You are correct, sir. I grow and have grown a lot of peppers. Green ones (bell, Hatch, serranos, japs, piquins, etc.) all turn red or orange. I bought some Hatch peppers last year to let them go to seed, and they turned bright red, then started to dry. My favorite japs are the ones I get when i let them stay on the plant (they will still change colors, but will taste different) until they turn a ruby red. They are almost sweet, still hot but not biting, and they add a lot of color when you cook with them. As has been noticed, the birds (blue jays and cardinals around here) love them when they start to change. I learned this from the ag extension service: since animals are almost all color blind, they can only see the short spectrum of light. So what the see when the peppers or tomatoes change color is a different color of green that stands out from the leaves. This indicates that the fruit is ripe and ready to be eaten so the seeds can be spread by the birds. You know.... just in case you were wondering about those things.... ;^) Robert |
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Brisket opinions
Desideria wrote:
>>>> Basta! >>>> (I learned it in Palermo) >>> Va bene. >>> Desideria >> Gratzi (I don't know how to spell it. That's phoenetic <g>) > Did you mean to say "that's enough"? ;-) > (and it's spelled 'grazie', if you're interested. ) LOL, what a funny conversation -- Vilco Mai guardare Trailer park Boys senza qualcosa da bere a portata di mano |
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Brisket opinions
"ViLco" > wrote:
> Desideria wrote: > > >>>> Basta! > >>>> (I learned it in Palermo) > > >>> Va bene. > >>> Desideria > > >> Gratzi (I don't know how to spell it. That's phoenetic <g>) > > > Did you mean to say "that's enough"? ;-) > > (and it's spelled 'grazie', if you're interested. ) > > LOL, what a funny conversation I don't know if she lurks there, but I've tried to get Desideria to post on it.hobby.cucina. She won't get laughed at any more than I do. LOL -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Brisket opinions
On Fri, 11 Sep 2009 15:10:06 GMT, "ViLco" > wrote:
>Desideria wrote: > >>>>> Basta! >>>>> (I learned it in Palermo) > >>>> Va bene. >>>> Desideria > >>> Gratzi (I don't know how to spell it. That's phoenetic <g>) > >> Did you mean to say "that's enough"? ;-) >> (and it's spelled 'grazie', if you're interested. ) > >LOL, what a funny conversation Vilco, I'm quite afraid to ask why you find it funny. I may not like the answer! <g> Desideria |
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Brisket opinions
On 11 Sep 2009 20:35:23 GMT, Nick Cramer >
wrote: >"ViLco" > wrote: >> Desideria wrote: >> >> >>>> Basta! >> >>>> (I learned it in Palermo) >> >> >>> Va bene. >> >>> Desideria >> >> >> Gratzi (I don't know how to spell it. That's phoenetic <g>) >> >> > Did you mean to say "that's enough"? ;-) >> > (and it's spelled 'grazie', if you're interested. ) >> >> LOL, what a funny conversation > >I don't know if she lurks there, but I've tried to get Desideria to post on >it.hobby.cucina. She won't get laughed at any more than I do. LOL Yeah, she will! I can't even read the original post, to know what I'm replying to!!! It could well be quite hilarious. (I just met a 80-year old man who spoke Italian with his immigrant parents and taught Italian at a university. The amount of Italian I've forgotten is just plain embarrassing) Desideria |
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