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.

Dave Smith wrote:

> 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.

I'm just not weather affected when it comes to food. It's not cold in
the house, after all. The fact that it was cold two hours ago when I
came home doesn't have any effect on what I want for dinner.



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:
> Dave Smith wrote:
>
>> 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.
>
> I'm just not weather affected when it comes to food. It's not cold in
> the house, after all. The fact that it was cold two hours ago when I
> came home doesn't have any effect on what I want for dinner.

So go be a stiff. Who cares.

That's when I do hot cereals, soups, meatloaf, breads, baked potatoes,
hot tea, hot chocolate, mac and cheese... it's about warm fuzzies,
Brian, not just about the temperature of the house.

Is everyone here watching Fargo?

I've turned on the fireplace. Last
nite was in the 30's. Global warming
I guess. TG for nat gas.

ALex, who has no oil wells.

Michael "Dog3" wrote:

> "Default User" > news:6t73u9F9hplvU1
> @mid.individual.net: in rec.food.cooking

> > I'm just not weather affected when it comes to food. It's not cold
> > in the house, after all. The fact that it was cold two hours ago
> > when I came home doesn't have any effect on what I want for dinner.
>
> Do you find the weather affect what you do want to eat though?

Only to a minor degree. I less likely to cook things that heat up the
house in the dead of summer, and I'm less likely to grill or BBQ in the
dead of winter.

> It
> does me. For some reason when it's cold and nasty out I want comfort
> foods like soup, stew etc.

Well, one thing is that I like the cold, so I don't really need
comfort, but no it really has little effect on what I prepare. I make
stews and soups year round as the mood strikes.

> Tomorrow and Friday we're supposed to get
> nailed with another arctic freeze. I'll be doing some beef stew
> tomorrow night. What are you going to have?

I'm going to the Blues game tonight, so we'll probably eat at
O'Connell's pub afterwards. Thursday is roast pork night there, I might
have that.



Brian

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

On Jan 14, 3:17�pm, Dave Smith
> wrote:
> 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


Cold down here too, this morning it was 23 degrees, and I have not
been able to warm up all day long( I live in S.Central Texas, this
does not happen often)

Tonight, we will have pork chops, mashed potatoes and gravey- for me
gravey is great cold weather food.

Rosie

"rosie" > wrote in message
...
On Jan 14, 3:17�pm, Dave Smith
> wrote:
> 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


Cold down here too, this morning it was 23 degrees, and I have not
been able to warm up all day long( I live in S.Central Texas, this
does not happen often)

Tonight, we will have pork chops, mashed potatoes and gravey- for me
gravey is great cold weather food.

Rosie


Well it's chilly here on the left coast as well,

Grilling NY Steaks
Baked potatoes
EVOO & Garlic Tossed fresh spinach.
Tossed salad.

Dimitri

On Wed, 14 Jan 2009 15:52:56 -0800, "Dimitri" >
wrote:

>
>"rosie" > wrote in message
...
>On Jan 14, 3:17?pm, Dave Smith
> wrote:
>> 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
>
>
> Cold down here too, this morning it was 23 degrees, and I have not
>been able to warm up all day long( I live in S.Central Texas, this
>does not happen often)
>
>Tonight, we will have pork chops, mashed potatoes and gravey- for me
>gravey is great cold weather food.
>
> Rosie
>
>
>Well it's chilly here on the left coast as well,
>
>Grilling NY Steaks
>Baked potatoes
>EVOO & Garlic Tossed fresh spinach.
>Tossed salad.
>
>Dimitri

I wonder if I'm the only one who finds it odd that someone who is so
critical of others as far as picture links, can't quote properly. And
please don't water time explaining about outhouse express. I know all
about it.

Just saying. You know....the glass house thing. It's harder to read
your post than look at an ugly picture.

Lou

Lou Decruss wrote:


> I wonder if I'm the only one who finds it odd that someone who is so
> critical of others as far as picture links, can't quote properly. And
> please don't water time explaining about outhouse express. I know all
> about it.

That can be corrected with OE Quotefix.




Brian

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

We're having an unusually cold day here in western NC. S'posed to get
down to 12 or so tonight.

I just made a pot of chicken noodle soup to keep away the chill. Also
made the quick fudge somebody posted last week....fudge may not keep me
warm, but it sure improves my mood. GREAT recipe, BTW.

Lass

On Jan 14, 3:17*pm, Dave Smith
> wrote:
> 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.

Wuss!
It's 21 below zero F here and the wind chill is -31F
Buck up, Davy! Fo what real North Dakotans do:
MAKE SOUP!!!!!
:-) Kiss
Lynn in Fargo

On Wed, 14 Jan 2009 15:16:38 -0800 (PST), Lynn from Fargo
> wrote:

>On Jan 14, 3:17*pm, Dave Smith
> wrote:
>> 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.
>
>Wuss!
>It's 21 below zero F here and the wind chill is -31F
>Buck up, Davy! Fo what real North Dakotans do:
>MAKE SOUP!!!!!
>:-) Kiss
>Lynn in Fargo

How about bake bread, and keep the
Russian tea mix around?

Pigs in blankets (NOT KOLACHES)
are great for brekkie with hot tea.
Potato pancakes are OK too, get
those carbos in!

Alex, who knows cold!

Lynn wrote:

> It's 21 below zero F here and the wind chill is -31F
> Buck up, Davy! Fo what real North Dakotans do:
> MAKE SOUP!!!!!

It's 62 degrees here and the wind chill is 62F.

Not cold enough to make soup.

Bob

In article
>,
Lynn from Fargo > wrote:

> On Jan 14, 3:17*pm, Dave Smith
> > wrote:
> > 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.
>
> Wuss!
> It's 21 below zero F here and the wind chill is -31F
> Buck up, Davy! Fo what real North Dakotans do:
> MAKE SOUP!!!!!
> :-) Kiss
> Lynn in Fargo

Exactly! I have 15-bean soup in the fridge and chicken broth in there,
too. I've been eating the chicken broth with yummy egg noodles (see
website link below). Buncha whiners!

Get your soap bubbles ready, Lynn.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller

In article > ,
Dave Smith > wrote:

> 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.

Weather here is really weird. A few days ago it was 28F in the morning,
which is cold for here. Two days ago it got up to 80F in the afternoon.
Today got up to 70F. I'm worried that the plants will get confused,
because it will get colder before spring.

--
Dan Abel
Petaluma, California USA

On Wed, 14 Jan 2009 16:11:15 -0800, Dan Abel > wrote:

>In article > ,
> Dave Smith > wrote:
>
>> 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.
>
>Weather here is really weird. A few days ago it was 28F in the morning,
>which is cold for here. Two days ago it got up to 80F in the afternoon.
>Today got up to 70F. I'm worried that the plants will get confused,
>because it will get colder before spring.

We had that a few years ago. The perennials starting coming up in
late January and then it got cold again. Most of them looked sad all
summer if they survived.

Lou

I'm making mac and sharp cheddar cheese, caramels, and an eggy cake
with a liberal splash of Amaretto. I may "accidently" spill some
amaretto into the caramels as well. :-)

Dave Smith wrote:
> 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.



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.

gloria p

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

On Wed 14 Jan 2009 09:09:12p, Bob Terwilliger told us...

> 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
>
>

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

TIA

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 01(I)/14(XIV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
4dys 2hrs 44mins
************************************************** **********************
I'm out of bed and dressed. What more do you want?
************************************************** **********************

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

On Wed 14 Jan 2009 10:17:10p, Bob Terwilliger told us...

> 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
>
>

That sounds wonderful! Thanks, Bob. Saved and filed.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 01(I)/14(XIV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
4dys 1hrs 10mins
************************************************** **********************
Cats need to check Daddy's aim in the bathroom.
************************************************** **********************

On Wed, 14 Jan 2009 20:09:12 -0800, "Bob Terwilliger"
> wrote:

>Gloria wrote:
>
>> Our cold-weather choices:
..
>> most soups

I just made one of my favorite cold weather soups, which is from one
of the later Moosewood books. It is my own adaptation of the
Vietnamese Hot and Sour soup... Nice and spicy. I just put it up on
my blog.

>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:

>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.

Have you ever tried the Hainanese Chicken Rice? It is soooooooooo
good!!

http://www.saveur.com/article/food/H...e-Chicken-Rice

Might fix that later this week, but using barley or brown rice for the
regular rice. I am TRYING to eat healthier these days....

Christine
--
http://nightstirrings.blogspot.com

Christine wrote:

> I just made one of my favorite cold weather soups, which is from one
> of the later Moosewood books. It is my own adaptation of the
> Vietnamese Hot and Sour soup... Nice and spicy. I just put it up on
> my blog.

I always think of spicy foods as hot-weather foods. The idea is that the
spices make you sweat without actually raising your temperature, and when
the sweat evaporates you end up cooler than before.


>> I never thought of chicken & rice as winter food; I like it any time of
>> the year.
>
> Have you ever tried the Hainanese Chicken Rice? It is soooooooooo
> good!!
>
> http://www.saveur.com/article/food/H...e-Chicken-Rice
>
> Might fix that later this week, but using barley or brown rice for the
> regular rice. I am TRYING to eat healthier these days....

I follow the Hainanese Chicken Rice recipe in _Terrific Pacific_. That
recipe plunges the chicken into cold water after cooking to "tighten the
skin". It looks like the Saveur recipe discards the skin.

Bob

On Wed, 14 Jan 2009 21:39:05 -0800, "Bob Terwilliger"
> wrote:

.....
>
>I follow the Hainanese Chicken Rice recipe in _Terrific Pacific_. That
>recipe plunges the chicken into cold water after cooking to "tighten the
>skin". It looks like the Saveur recipe discards the skin.
>
>Bob

Oooh..I would like to see that recipe.

I first used a recipe that had me do that to the chicken. It does
tighten the flesh a bit, and makes the texture really nice. Still
trying to figure out which variation I like the best.

Christine
--
http://nightstirrings.blogspot.com

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

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
************************************************** **********************
Wait! Clinton's 'How to Serve Taxpayers' -- it's a COOKBOOK!
************************************************** **********************

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 said...

> 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.


It's not as cold in Philly but for lunch I heated up a can of baked beans and
combined with two kosher beef franks (course diced).

Ate it all up straight out of the sauce pan while reclining in the la-z-boy
watching TV (a guilty pleasure for sure!).

Beans & franks
Mac & cheese... same comfort factor, imho,

Andy

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
************************************************** **********************
Confucius say too much.
************************************************** **********************

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 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 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

On Jan 14, 4:17*pm, Dave Smith
> wrote:
> 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.

Err what's that in real terms? I've forgotten all those old terms
and don't have a bilingual outside thermometre to check. Every so
often I see/hear a US weather report and go, "30 degrees ???? Oh yes
US".

I think we were about -24 C last night and I was seriously
considering porridge for breakfast but went with a poached egg.

It's a balmy -1`7C here now . Where did I put that bathing suit?

John Kane Kingston ON Canada

John Kane wrote:
> On Jan 14, 4:17 pm, Dave Smith
> > wrote:
>> 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.
>
> Err what's that in real terms? I've forgotten all those old terms
> and don't have a bilingual outside thermometre to check. Every so
> often I see/hear a US weather report and go, "30 degrees ???? Oh yes
> US".
>
> I think we were about -24 C last night and I was seriously
> considering porridge for breakfast but went with a poached egg.
>
> It's a balmy -1`7C here now . Where did I put that bathing suit?
>
> John Kane Kingston ON Canada

John - 0F is equivalent to -17.7C for those of you that are "Ehh" people
:-)

You people of the upper north just happen to be a little more
international in measurement standards. BTW, I heard or read somewhere
that at least 80% of the Canuks live within 200 miles (321.8Km) of the
US border.

Bob

John Kane > wrote in message
...
On Jan 14, 4:17 pm, Dave Smith
> wrote:
> 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.

Err what's that in real terms? I've forgotten all those old terms
and don't have a bilingual outside thermometre to check. Every so
often I see/hear a US weather report and go, "30 degrees ???? Oh yes
US".

I think we were about -24 C last night and I was seriously
considering porridge for breakfast but went with a poached egg.

It's a balmy -1`7C here now . Where did I put that bathing suit?

John Kane Kingston ON Canada

When I was driving home from Physical Therapy yesterday (Wednesday)
temp/clock at the bank flashed minus 17 C - at 4 pm. Overnight temp Tuesday
night in Watertown (about 15 miles to the north - was minus 25 F. Kingston
is close. Sure you are shivering as well.

Had oatmeal for breakfats - hot tea all day. Thinking of whipping up a
batch of veggie soup for multiple bowls this evening.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying