On Wed 14 Jan 2009 02:17:34p, Dave Smith told us...

> We are in the middle of a cold snap. It got down near 0 F last night and
> only up to about 10 degrees in the afternoon. That calls for comfort
> food. I made some rice pudding this afternoon and will do meat loaf for
> dinner tonight.
>

We are having weather a bit warmer than usual, as all week the daytime
temps have been in the mid-70s, 7-10 degrees above normal.

Still, comfort food sounds and feels good. Tonight we're also having
meatloaf with roasted potatoes and carrots, and sugar snap peas. We're
passing on dessert, but that rice pudding sure sounds good! I don't want
to indulge until I've lost some more weight.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 8hrs 1mins
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Confucius say too much.
************************************************** **********************

John Kane wrote:
>
> Thanks Andy but it was just a gentle jab at Dave Smith for being so
> old fashioned. Hi Dave
>
> I can do to the conversion (roughly ) in my head but I really don't
> think in F any more.I roughly know that 32F is freezing, 80 F is
> getting comfortably warm (by my standards) and 100 F is damn hot and
> that's about it.

I did in in F because so many of the people here are in the US and use
that scale. Personally, I prefer metric temperatures, though that old 0F
is a bit of a standard for distinguishing between very cold and really
cold or really f*&^ing cold.


> If fact when somebody (Rosie?) mentioned that it had hit 23 degrees
> in Texas and she was having a hard time getting warm I was wondering
> what she wanted. I mean I keep my apartement at about 22 degrees.
> OOPs , she meant F not C.

Your apartment is about 2 C warmer than I keep my house, and I drop it
to 15 at night. I sleep better when it is cool.

Default User wrote:
> John Kane wrote:
>
>
>> I can do to the conversion (roughly ) in my head but I really don't
>> think in F any more.I roughly know that 32F is freezing, 80 F is
>> getting comfortably warm (by my standards) and 100 F is damn hot and
>> that's about it.
>
> That's why Fahrenheit is great. 0F is damned cold, and 100F is damned
> hot. 0C is not that cold, and 100C is not normally in the range of
> human experience (at least not for long).


The handy thing about the metric scale is that 0 is the freezing point.
Considering that it takes so much more heat to change a state than to
heat or coll something one degree, it marks a significant point. Below 0
is freezing, above 0 is not. I think that most people are better able to
distinguish a difference of one degree C than one degree F.

After a while you get used to the numerics that denote your comfort
zones, or discomfort, as the case may be.

Wayne Boatwright wrote:
> On Wed 14 Jan 2009 02:17:34p, Dave Smith told us...
>
>> We are in the middle of a cold snap. It got down near 0 F last night and
>> only up to about 10 degrees in the afternoon. That calls for comfort
>> food. I made some rice pudding this afternoon and will do meat loaf for
>> dinner tonight.
>>
>
> We are having weather a bit warmer than usual, as all week the daytime
> temps have been in the mid-70s, 7-10 degrees above normal.
>
> Still, comfort food sounds and feels good. Tonight we're also having
> meatloaf with roasted potatoes and carrots, and sugar snap peas. We're
> passing on dessert, but that rice pudding sure sounds good! I don't want
> to indulge until I've lost some more weight.
>
It was 0F/-17.8 C a half hour ago. I'm afraid to look now.

--
Jean B.

On Thu 15 Jan 2009 06:41:53p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Wed 14 Jan 2009 02:17:34p, Dave Smith told us...
>>
>>> We are in the middle of a cold snap. It got down near 0 F last night
and
>>> only up to about 10 degrees in the afternoon. That calls for comfort
>>> food. I made some rice pudding this afternoon and will do meat loaf for
>>> dinner tonight.
>>>
>>
>> We are having weather a bit warmer than usual, as all week the daytime
>> temps have been in the mid-70s, 7-10 degrees above normal.
>>
>> Still, comfort food sounds and feels good. Tonight we're also having
>> meatloaf with roasted potatoes and carrots, and sugar snap peas. We're
>> passing on dessert, but that rice pudding sure sounds good! I don't
want
>> to indulge until I've lost some more weight.
>>
> It was 0F/-17.8 C a half hour ago. I'm afraid to look now.
>

I would be, too. Though I have to admit that I'm a little afraid when our
thermometer gets to 120°. I think the highest I've seen it is 122°.
Neither extreme is very pleasant. I haven't experienced temperatures below
freezing since January, 2000.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 3hrs 27mins
************************************************** **********************
A professor is one who talks in someone else's sleep.
************************************************** **********************

Wayne Boatwrigh wrote:

> On Thu 15 Jan 2009 06:41:53p, Jean B. told us...
>
>
>
>
>
>
>
> > Wayne Boatwright wrote:
> >> On Wed 14 Jan 2009 02:17:34p, Dave Smith told us...
>
> >>> We are in the middle of a cold snap. It got down near 0 F last night
> and
> >>> only up to about 10 degrees in the afternoon. That calls for comfort
> >>> food. I made some rice pudding this afternoon and will do meat loaf for
> >>> dinner tonight.
>
> >> We are having weather a bit warmer than usual, as all week the daytime
> >> temps have been in the mid-70s, 7-10 degrees above normal.
>
> >> Still, comfort food sounds and feels good. *Tonight we're also having
> >> meatloaf with roasted potatoes and carrots, and sugar snap peas. *We're
> >> passing on dessert, but that rice pudding sure sounds good! *I don't
> want
> >> to indulge until I've lost some more weight.
>
> > It was 0F/-17.8 C a half hour ago. *I'm afraid to look now.
>
> I would be, too. *Though I have to admit that I'm a little afraid when our
> thermometer gets to 120°. *I think the highest I've seen it is 122°.. *
> Neither extreme is very pleasant.


Especially when silly old faggots like you don't sock away a few bucks
for when your air con goes on the fritz in the summer, thus
endangering your poor innocent pets. Irresponsible types such as you
shouldn't be allowed to have pets...in fact a proper punishment for
you would be for you to be locked into a hot airless metal box in a
120 degree Arizona summer for a week or so.


--
Best
Greg

Wayne Boatwright wrote:
> On Thu 15 Jan 2009 06:41:53p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Wed 14 Jan 2009 02:17:34p, Dave Smith told us...
>>>
>>>> We are in the middle of a cold snap. It got down near 0 F last night
> and
>>>> only up to about 10 degrees in the afternoon. That calls for comfort
>>>> food. I made some rice pudding this afternoon and will do meat loaf for
>>>> dinner tonight.
>>>>
>>> We are having weather a bit warmer than usual, as all week the daytime
>>> temps have been in the mid-70s, 7-10 degrees above normal.
>>>
>>> Still, comfort food sounds and feels good. Tonight we're also having
>>> meatloaf with roasted potatoes and carrots, and sugar snap peas. We're
>>> passing on dessert, but that rice pudding sure sounds good! I don't
> want
>>> to indulge until I've lost some more weight.
>>>
>> It was 0F/-17.8 C a half hour ago. I'm afraid to look now.
>>
>
> I would be, too. Though I have to admit that I'm a little afraid when our
> thermometer gets to 120°. I think the highest I've seen it is 122°.
> Neither extreme is very pleasant. I haven't experienced temperatures below
> freezing since January, 2000.
>
>
Well, I despise hot weather, so I can't go your route. I suppose,
if I were wealthy, I could take a little break in the winter, but
right now I can't even buy my next house. Oh well, as I said, I
am grateful to have a heated abode. And in the heat of summer, I
bet you are grateful to have AC!

--
Jean B.

On Jan 15, 6:08*pm, Dave Smith
> wrote:
> John Kane wrote:
>
> > Thanks Andy but it was just a gentle jab at Dave Smith for being so
> > old fashioned. * Hi Dave
>
> > I can do to the conversion (roughly ) in my head but I really don't
> > think in F any more.I roughly know that 32F is freezing, 80 F is
> > getting comfortably warm (by my standards) and 100 F is damn hot and
> > that's about it.
>
> I did in in F because so many of the people here are in the US and use
> that scale.

I was wondering if that was the reason. Still we have to help bring
them out of the stone age.


>Personally, I prefer metric temperatures, though that old 0F
> is a bit of a standard for distinguishing between very cold and really
> cold or really f*&^ing cold.
>
> > *If fact when somebody (Rosie?) mentioned that it had hit 23 degrees
> > in Texas and she was having a hard time getting warm I was wondering
> > what she wanted. I mean I keep my apartement at about 22 degrees.
> > OOPs , *she meant F not C.
>
> Your apartment is about 2 C warmer than I keep my house, and I drop it
> to 15 at night. I sleep better when it is cool.

Except for cost I'd probably go to 24-25 C. I tend to sit at a
computer or with books for long stretches of time and it gets
suprisingly cold when you have not moved anything more than your eyes
or the mouse for 3-4 hours at a time.

John Kane Kingston ON Canada

On Jan 15, 8:41*pm, "Jean B." > wrote:
> Wayne Boatwright wrote:
> > On Wed 14 Jan 2009 02:17:34p, Dave Smith told us...
>
> >> We are in the middle of a cold snap. It got down near 0 F last night and
> >> only up to about 10 degrees in the afternoon. That calls for comfort
> >> food. I made some rice pudding this afternoon and will do meat loaf for
> >> dinner tonight.
>
> > We are having weather a bit warmer than usual, as all week the daytime
> > temps have been in the mid-70s, 7-10 degrees above normal.
>
> > Still, comfort food sounds and feels good. *Tonight we're also having
> > meatloaf with roasted potatoes and carrots, and sugar snap peas. *We're
> > passing on dessert, but that rice pudding sure sounds good! *I don't want
> > to indulge until I've lost some more weight.
>
> It was 0F/-17.8 C a half hour ago. *I'm afraid to look now.
>
> --
> Jean B.-

Ah, the tropics. -25 C ( -13F ?) here this morning. It made for nice
brisk walk to work but a bit of sun would have been nice.

John Kane Kingston ON Canada

In article >,
"Bob Terwilliger" > wrote:

> Gloria wrote:
>
> > Our cold-weather choices:
> >
> > Beef vegetable soup
> > Beef stew
> > Spaghetti
> > Chili
> > Roast pork or chicken
> > Stewed chicken and rice
> > Indian food
> > most soups
> >
> > I hate cold weather.
>
>
> I *like* cold weather. Where I live in Northern California it's rarely cold
> enough for me, and the cold weather doesn't last long enough to suit me. To
> the list of winter food I'll add:
>
> Coq au vin
> Guinness-braised short ribs
> Spaghetti with "Sunday Gravy"
> Onion soup
> Pastitsio/Moussaka/Lasagna/Eggplant parmigiana
> Timpano-like casseroles
> "Loaded" potato skins
> Pot pies of any kind, including pasties
> Posole
> Grilled sandwiches/panini with soup
> Just about anything from Cook's Illustrated's _Cover and Bake_
>
> I like to make a pot of chili on Super Bowl Sunday, though I might not do
> that this year; I might make something from the regional food of the
> competing teams.
>
> I never thought of chicken & rice as winter food; I like it any time of the
> year.
>
> Bob


What a great list, Bob! Jeez.
Have you posted the Guinness-braised short ribs?
What is Sunday gravy?
How do you do your pasties?
--
-Barb, Mother Superior, HOSSSPoJ
<http://web.me.com/barbschaller -- a woman my age shouldn't
have this much fun!

On Jan 16, 8:17 am, Melba's Jammin' >
wrote:
>
> What a great list, Bob! Jeez.
> Have you posted the Guinness-braised short ribs?
>
Back in 2005 there was a thread about these. Charlie Gifford noted
that he liked to add sausaages for extra meat/body, and he offered
this opinion about the stout:
"Ah. Well now.........For cooking I only use bottled Guinness Export
Extra
Stout. This is the one that has been imported to the U.S. for many
years.
The canned Guinness Draft is too sweet IMO for cooking. Lovely for
drinking
mind! It has a very Chocolatish or Rootbeerish flavor. The new bottled
Guinness Draft is pure crap. It's flavor has been toned down "to be
more
acceptable for women and new stout drinkers". It is crap. Kind of like
a
Guinness light. " -aem

Dave Smith wrote:

> Default User wrote:

> > That's why Fahrenheit is great. 0F is damned cold, and 100F is
> > damned hot. 0C is not that cold, and 100C is not normally in the
> > range of human experience (at least not for long).
>
>
> The handy thing about the metric scale is that 0 is the freezing
> point. Considering that it takes so much more heat to change a state
> than to heat or coll something one degree, it marks a significant
> point. Below 0 is freezing, above 0 is not. I think that most people
> are better able to distinguish a difference of one degree C than one
> degree F.

If you're doing physics problems, it's great. Not so much for weather.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
>> The handy thing about the metric scale is that 0 is the freezing
>> point. Considering that it takes so much more heat to change a state
>> than to heat or coll something one degree, it marks a significant
>> point. Below 0 is freezing, above 0 is not. I think that most people
>> are better able to distinguish a difference of one degree C than one
>> degree F.
>
> If you're doing physics problems, it's great. Not so much for weather.

I already explained why I like it for weather. The freezing point makes
a major difference in winter, due to the amount of heat required to
cause a change of state. In the metric system, everything positive is
above freezing and everything below zero is freezing. Just as you learn
to identify comfort zones in the Imperial system, you also learn them
for the metric equivalents. The problem that most people have is that
they spend too much energy trying to convert instead of just dealing
with the one system and think metric.

On Fri 16 Jan 2009 05:25:00a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Thu 15 Jan 2009 06:41:53p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Wed 14 Jan 2009 02:17:34p, Dave Smith told us...
>>>>
>>>>> We are in the middle of a cold snap. It got down near 0 F last night
>> and
>>>>> only up to about 10 degrees in the afternoon. That calls for comfort
>>>>> food. I made some rice pudding this afternoon and will do meat loaf
>>>>> for dinner tonight.
>>>>>
>>>> We are having weather a bit warmer than usual, as all week the
>>>> daytime temps have been in the mid-70s, 7-10 degrees above normal.
>>>>
>>>> Still, comfort food sounds and feels good. Tonight we're also having
>>>> meatloaf with roasted potatoes and carrots, and sugar snap peas.
>>>> We're passing on dessert, but that rice pudding sure sounds good! I
>>>> don't
>> want
>>>> to indulge until I've lost some more weight.
>>>>
>>> It was 0F/-17.8 C a half hour ago. I'm afraid to look now.
>>>
>>
>> I would be, too. Though I have to admit that I'm a little afraid when
>> our thermometer gets to 120°. I think the highest I've seen it is
>> 122°. Neither extreme is very pleasant. I haven't experienced
>> temperatures below freezing since January, 2000.
>>
>>
> Well, I despise hot weather, so I can't go your route. I suppose,
> if I were wealthy, I could take a little break in the winter, but
> right now I can't even buy my next house. Oh well, as I said, I
> am grateful to have a heated abode. And in the heat of summer, I
> bet you are grateful to have AC!
>

I guess we're both in the right places, as I despise cold weather. OTOH, I
couldn't live here without a/c. Few people could.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 01(I)/16(XVI)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2dys 12hrs
************************************************** **********************
All programers are optimists.
************************************************** **********************

On Fri 16 Jan 2009 09:17:22a, Melba's Jammin' told us...

> In article >,
> "Bob Terwilliger" > wrote:
>
>> Gloria wrote:
>>
>> > Our cold-weather choices:
>> >
>> > Beef vegetable soup
>> > Beef stew
>> > Spaghetti
>> > Chili
>> > Roast pork or chicken
>> > Stewed chicken and rice
>> > Indian food
>> > most soups
>> >
>> > I hate cold weather.
>>
>>
>> I *like* cold weather. Where I live in Northern California it's rarely
>> cold enough for me, and the cold weather doesn't last long enough to
>> suit me. To the list of winter food I'll add:
>>
>> Coq au vin
>> Guinness-braised short ribs
>> Spaghetti with "Sunday Gravy"
>> Onion soup
>> Pastitsio/Moussaka/Lasagna/Eggplant parmigiana
>> Timpano-like casseroles
>> "Loaded" potato skins
>> Pot pies of any kind, including pasties
>> Posole
>> Grilled sandwiches/panini with soup
>> Just about anything from Cook's Illustrated's _Cover and Bake_
>>
>> I like to make a pot of chili on Super Bowl Sunday, though I might not
>> do that this year; I might make something from the regional food of the
>> competing teams.
>>
>> I never thought of chicken & rice as winter food; I like it any time of
>> the year.
>>
>> Bob
>
>
> What a great list, Bob! Jeez.
> Have you posted the Guinness-braised short ribs?
> What is Sunday gravy?
> How do you do your pasties?

I asked Bob to post the Guinness-braised short ribs. This is what he
posted:

Wayne wrote:

> Bob, could you share your recipe/method for the Guinness Braised Short
> Ribs?

Sure!

Heat a tablespoon of oil (I use grapeseed oil) in a skillet over medium-
high
heat. (A nonstick skillet will not work as well as a conventional one for
this recipe.) Salt short ribs on all sides and then brown on all sides.
Unless you're only cooking a couple short ribs or your skillet is very
large, you'll probably have to do the browning in batches.

As the fond develops on the bottom of the skillet, if it threatens to
actually burn, remove the meat, deglaze the pan with a quarter-cup of
Guinness, scrape the bottom of the skillet with a wooden spoon to remove
the
fond, and pour off into a separate container. Then add more oil to the pan,
let it get hot, and resume browning the short ribs.

If you use up an entire bottle of Guinness partway through the browning
process, use water instead.

When you've browned all the meat, deglaze with Guinness one more time. If
you haven't used an entire bottle of Guinness by the time all the meat is
browned, add the rest of the bottle and reduce slightly to burn away most
of
the alcohol, then add to the container of deglazing liquid.

Lower the heat to medium-low and melt a couple tablespoons of butter. When
melted, add a big sliced onion and a chopped parsnip and cook until the
onions are softened. While the vegetables are cooking, mix together a
tablespoon of brown sugar and a tablespoon of kosher salt. When the onions
have softened, sprinkle them lightly with that mixture. (You don't need to
use all of the salt/sugar mixture.)

Make a foil packet large enough to contain the short ribs and vegetables.
Leaving one end open, wrap foil around the meat and vegetables. Pour the
deglazing liquid into the open end of the foil and then close it up. Put
the
packet into a pan large enough to hold it and bake at 250°F for two hours.

I recommend serving on top of celeriac-potato purée and sprinkling with
parsley.

Bob


--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 01(I)/16(XVI)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2dys 11hrs 51mins
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Dave Smith wrote:

> Default User wrote:
> > > The handy thing about the metric scale is that 0 is the freezing
> > > point.

> > If you're doing physics problems, it's great. Not so much for
> > weather.
>
> I already explained why I like it for weather. The freezing point
> makes a major difference in winter, due to the amount of heat
> required to cause a change of state.

Not really. The state changes are significant for physics problems,
only marginally for weather. Being at 32F/0C ambient says little about
whether there will be or not be frozen precipitation, or what will
happen to that if it falls. Upper atmosphere temps and ground temps
rule that. Ground-level ambient temps are mostly of interest to the
person walking about in them. In that case 0C == freezing is not all
that significant.

Further, you've lost 100 as anything useful at all. Fahrenheit nearly
bounds the typical range of temperatures experienced in the temperate
zones. Not exactly and it varies to a degree (no pun) with location,
but a reasonable approximation.

> In the metric system, everything
> positive is above freezing and everything below zero is freezing.

So? As I said, for the most part air temperatures are of interest for
how they feel to the people who are out in the open. That's why there's
such an interest in "wind-chill". Freezing or not doesn't matter all
that much.

> Just as you learn to identify comfort zones in the Imperial system,
> you also learn them for the metric equivalents. The problem that most
> people have is that they spend too much energy trying to convert
> instead of just dealing with the one system and think metric.

Few people in the US spend any time converting temperatures to C.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

>> Default User wrote:
>>>> The handy thing about the metric scale is that 0 is the freezing
>>>> point.
>
>>> If you're doing physics problems, it's great. Not so much for
>>> weather.
>> I already explained why I like it for weather. The freezing point
>> makes a major difference in winter, due to the amount of heat
>> required to cause a change of state.
>
> Not really. The state changes are significant for physics problems,
> only marginally for weather. Being at 32F/0C ambient says little about
> whether there will be or not be frozen precipitation, or what will
> happen to that if it falls. Upper atmosphere temps and ground temps
> rule that. Ground-level ambient temps are mostly of interest to the
> person walking about in them. In that case 0C == freezing is not all
> that significant.

Yet, the freezing point sets a standard where the chances are greater
than precipitation will be frozen, so it makes a good place to zero the
scale.

> Further, you've lost 100 as anything useful at all. Fahrenheit nearly
> bounds the typical range of temperatures experienced in the temperate
> zones. Not exactly and it varies to a degree (no pun) with location,
> but a reasonable approximation.

Not exactly, 100 is another change of state point.... boiling. If you
need the number 100 to let you know that it is really bloody hot, then
you simply use 40. You comfort zone becomes 20-30 instead of 70 -90.


>
>> Just as you learn to identify comfort zones in the Imperial system,
>> you also learn them for the metric equivalents. The problem that most
>> people have is that they spend too much energy trying to convert
>> instead of just dealing with the one system and think metric.
>
> Few people in the US spend any time converting temperatures to C.

Well of course not, since they use the Fahrenheit scale.

Dave Smith wrote:

> Default User wrote:

> > Not really. The state changes are significant for physics problems,
> > only marginally for weather. Being at 32F/0C ambient says little
> > about whether there will be or not be frozen precipitation, or what
> > will happen to that if it falls. Upper atmosphere temps and ground
> > temps rule that. Ground-level ambient temps are mostly of interest
> > to the person walking about in them. In that case 0C == freezing is
> > not all that significant.
>
> Yet, the freezing point sets a standard where the chances are greater
> than precipitation will be frozen, so it makes a good place to zero
> the scale.

Not really. It's about 2/3 the way down the typical range of
human-experienced weather

> > Further, you've lost 100 as anything useful at all. Fahrenheit
> > nearly bounds the typical range of temperatures experienced in the
> > temperate zones. Not exactly and it varies to a degree (no pun)
> > with location, but a reasonable approximation.
>
> Not exactly, 100 is another change of state point.... boiling.

If boiling is significant to your weather, I don't want to live where
you do.

> If you
> need the number 100 to let you know that it is really bloody hot,
> then you simply use 40. You comfort zone becomes 20-30 instead of 70
> -90.

Smaller ranges are less useful. We have no need for fractional degrees
in everyday use.


> > > Just as you learn to identify comfort zones in the Imperial
> > > system, you also learn them for the metric equivalents. The
> > > problem that most people have is that they spend too much energy
> > > trying to convert instead of just dealing with the one system and
> > > think metric.
> >
> > Few people in the US spend any time converting temperatures to C.
>
> Well of course not, since they use the Fahrenheit scale.

Then I'm sure who all these people are. Canadians?




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Barb wrote:

> Have you posted the Guinness-braised short ribs?

Yes:
http://groups.google.com/group/rec.f...8ebe5b135083bf


> What is Sunday gravy?

Sunday gravy is an Italian-American concoction. It's a kind of freeform
tomato-based pasta sauce which contains at least a couple different meats.
I don't have a specific recipe, but I base it on Mario Batali's recipe for
Sunday gravy, which contains pork ribs (with the bone), meatballs, and
chicken thighs. There are recipes in which a braciola gets braised in the
sauce as well, but that would make enough to feed an army. The sauce itself
is a very simple tomato sauce: Cook onions, add garlic and cook a bit more,
add squashed-up canned tomatoes and whatever herbs and seasonings you like,
plus the array of meats, and simmer.

When I make it, I start off by browning the chicken in a tiny bit of olive
oil, then remove the chicken from the pot. The chicken will render out some
fat, which I use to brown the meatballs, after which I remove the meatballs
from the pot. Then I proceed to make the tomato sauce using the combined oil
and fats in the pan to cook the onions. I put the ribs into the simmering
tomato sauce and let it go for about 45 minutes, then I add the browned
chicken and meatballs and cook slowly for another hour or so. If I'm using
basil (which can be translated as, "If it's summertime") I'll add it just
before serving.


> How do you do your pasties?

I mainly make pasties to use up a leftover stew. After a day or two in the
refrigerator, most stews thicken to the point where they make good pasty
fillings. For the crust I use Alton Brown's "Pocket Pie" recipe, which can
be seen at
http://www.foodnetwork.com/recipes/a...ipe/index.html.


Bob

"Dave Smith" > wrote in message
m...
> We are in the middle of a cold snap. It got down near 0 F last night and
> only up to about 10 degrees in the afternoon. That calls for comfort food.
> I made some rice pudding this afternoon and will do meat loaf for dinner
> tonight.

Corned beef and cabbage-tonight!

Kswck wrote:
> "Dave Smith" > wrote in message
> m...
>> We are in the middle of a cold snap. It got down near 0 F last night and
>> only up to about 10 degrees in the afternoon. That calls for comfort food.
>> I made some rice pudding this afternoon and will do meat loaf for dinner
>> tonight.
>
> Corned beef and cabbage-tonight!
>
>


I'll settle for just something "hot" on some really cold days.

I love the cold weather (Michigan/Indiana youth, ands spent many a year
hunting in the woods (or camping) in the cold.

The cold was an okay thing until the night I spent in a very cold and
damp car that the engine decided to die on in a very secluded spot. It
was around 0F, damp, and windy overnight, and since I had not planned on
being there, I was not prepared. light jacket, no gloves, no blanket,
etc., and pre-mobile phone days.

Since that night I have been unable to appreciate the coldest of nights
outside the home. It seems I feel it more acutely, and it causes me to
have the shivers, and the joints to ache.

But if I'm prepared, and out their to either hunt, or ice-fish, no big
deal. But I am prepared with good hot soup/stoup/stew if away from home
on one of those adventures. I also never forget to have the cell phone
on me now.

Bob