On 2014-04-05 5:26 PM, sf wrote:

>> That's tedious out not particularly complicated. You just have to have
>> every thing ready and to work fast. If you want to step that one up,
>> try Galaktobouriko, similar dish but with a rich, sweet custard instead
>> of the nuts, and cut into larger servings.
>
> Phyllo isn't hard to work with, but you do have to know how. My
> absolute favorite thing to do with it is appetizer sized "tyropita" -
> which is a couple of layers of phyllo with a filling that is folded
> into a triangle, like the American flag. You can buy them
> commercially now and they're almost as good as home made, so I haven't
> done that in years.
>


I think that phyllo is intimidating to a lot of people. It was to me.
After working with it a couple times I came to appreciate the importance
of working fast and keeping it covered. More important, I learned that
tearing a sheet is not the end of the world. Slap on some of that melted
butter and patch it. It's no big deal. The end results are so good.

If you are comfortable working with it you should try Galaktobouriko. It
is incredible. I put off making it for a long time because the recipe
was pretty much a restaurant sized dish. I sent some to my mother and a
bunch more to my brother. He said it was the best thing he had ever
tried in his life.

One of my favourite phyllo dishes is salmon fillets. Lay down about 4
sheets of buttered phyllo and then plop down a serving sized salmon
fillet. Season with salt and pepper, a little brown sugar, fresh dill
weed, a spoonful of orange juice. Wrap it up and bake it. It is incredible.

I love that dish but rarely make it because each layer of phyllo is
1/2 sheet, so only 2 sheets per fillet.... 4 sheets total. That is a
hell of a waste of a package of phyllo pastry.

On Sat, 05 Apr 2014 17:40:28 -0400, Dave Smith
> wrote:

> If you are comfortable working with it you should try Galaktobouriko. It
> is incredible. I put off making it for a long time because the recipe
> was pretty much a restaurant sized dish. I sent some to my mother and a
> bunch more to my brother. He said it was the best thing he had ever
> tried in his life.

I'm very comfortable working with phyllo. Had never heard of
galaktobouriko until this thread, but it sounds interesting. I just
might try it!
>
> One of my favourite phyllo dishes is salmon fillets. Lay down about 4
> sheets of buttered phyllo and then plop down a serving sized salmon
> fillet. Season with salt and pepper, a little brown sugar, fresh dill
> weed, a spoonful of orange juice. Wrap it up and bake it. It is incredible.

It sounds amazing. Is it allowed on your diet? My hubby has to
comply to the same rules and regs that you do although we do cheat
every now and then.
>
> I love that dish but rarely make it because each layer of phyllo is
> 1/2 sheet, so only 2 sheets per fillet.... 4 sheets total. That is a
> hell of a waste of a package of phyllo pastry.

I'm fortunate because I can buy fresh phyllo, so I could peel off a
couple of sheets and freeze. Have you tried thawing and refreezing?
I think if the salmon dish was the only way I used it, I'd separate it
into portions I'd use, wrap individually and refreeze. It's worth a
shot.


--

Good Food.
Good Friends.
Good Memories.

On 4/5/2014 3:19 PM, Cheri wrote:
>> It sounds like what you're missing is never having had (or made) good
>> from scratch tamales.
>>
>> Jill
>
> I made some last Christmas since I had never made them before, they were
> time consuming so I scratched them from things I wanted to try again,
> though they tasted fine. Then I gave my neighbors Divinity and he
> brought over some tamales his wife had made (Hispanic family) they were
> wonderful!!! Next year I plan to do that again. :-)
>
> Cheri

I honestly don't know what made me think of making them in the first
place. This would have been 20 years ago. One day I just got it into
my head to try to make tamales. So I did. Yes, time consuming.

I still have an unopened package of dried corn husks in the pantry.
It's moved around with me over the years. (Obviously I didn't know what
quanity I'd need.) Maybe one day I'll make them again.

Jill

On 2014-04-05 21:52, sf wrote:
> On Sat, 05 Apr 2014 17:40:28 -0400, Dave Smith
> > wrote:
>
>> If you are comfortable working with it you should try Galaktobouriko. It
>> is incredible. I put off making it for a long time because the recipe
>> was pretty much a restaurant sized dish. I sent some to my mother and a
>> bunch more to my brother. He said it was the best thing he had ever
>> tried in his life.
>
> I'm very comfortable working with phyllo. Had never heard of
> galaktobouriko until this thread, but it sounds interesting. I just
> might try it!

It is very tasty stuff.


>>
>> One of my favourite phyllo dishes is salmon fillets. Lay down about 4
>> sheets of buttered phyllo and then plop down a serving sized salmon
>> fillet. Season with salt and pepper, a little brown sugar, fresh dill
>> weed, a spoonful of orange juice. Wrap it up and bake it. It is incredible.
>
> It sounds amazing. Is it allowed on your diet? My hubby has to
> comply to the same rules and regs that you do although we do cheat
> every now and then.

It is good. I forgot to mention a couple other ingredients. There is a
little finely chopped onion on top of the salmon fillet, and sesame
seeds sprinkled on the phyllo.

I have not made it since my heart surgery but I think I could get away
with it once in a while, especially of I used olive oil instead of
melted butter for the pastry. It is a serving of fish ;-)



> I'm fortunate because I can buy fresh phyllo, so I could peel off a
> couple of sheets and freeze. Have you tried thawing and refreezing?
> I think if the salmon dish was the only way I used it, I'd separate it
> into portions I'd use, wrap individually and refreeze. It's worth a
> shot.
>

I suppose there would be nothing to loose to try it. Or... once opened
it could be kept in the fridge for a few days.
>

> wrote in message
...

> I once made a leg of lamb in aspic - made my own aspic, time consuming
> - then after the lamb was gently cooked and cold, I decorated it with
> carrot flowers, leek leaves and all sorts of things. Then the aspic
> had to be applied, very carefully, and left to set. It did look
> lovely, probably not worth the hours of labour though.

I longed to do aspic as a kid because it was so pretty. But my mom would
never let me. She said I wouldn't like it. I'm sure she was right.

"Doris Night" > wrote in message
...
> On Fri, 04 Apr 2014 23:45:20 -0400, Cheryl >
> wrote:
>
>>Two things. One was ravioli about 30 years ago and I swore I'd never
>>make it from scratch again. But the TV chefs make it look so easy that
>>I'd probably try it again sometime. The second was perogi. That one
>>I'll never do again.
>
> Gnocchi. I watched a video on how to do it properly, and tried to
> follow it exactly. Put the potatoes through a ricer, then spread them
> out on the counter to dry before mixing the dough. Try as I might, I
> couldn't get the hang of shaping the the things. And they ended up
> tasting rather meh, after taking most of the afternoon to produce.

I had a similar experience.

"Dave Smith" > wrote in message
...
> On 2014-04-05 12:37 PM, jmcquown wrote:
>
>>> We live in a town that is almost 40% Hispanic and have some very good
>>> Mexican restaurants, but I never order tamales. Our home made ones are
>>> much better.
>>>
>>> George L
>>>
>>>
>> I used to go to a small restaurant with co-workers in Memphis that
>> served a different type of tamale. These were not made with
>> manteca/masa dough. They appeared to be cooked in some sort of dense,
>> yet very moist, flour dough mixture. I'd never seen anything like them,
>> before or since. They were *loaded* with spicy shredded meat filling,
>> topped with a nice white cheese sauce. Very filling!
>>
>
> I must be missing something. I have had tamales in local "Mexican"
> restaurants and I have had tamales homemade by my neighbours Mexican
> friends who always bring lots of interesting foods to their parties. Based
> on my experiences, I would not think they were worth the effort or order,
> or to make. There is not Hispanic community around here other than the
> seasonal farm labourers.

I LOVE tamales but if you find them on a restaurant menu here they are
usually pork. I prefer beef or bean.

> wrote in message
...
>I think the most complicated thing I've made is baklava. Layer after layer
>after layer of phyllo, melted butter, nuts, etc, but it turned out great.
>
> Denise in NH

Yes, but sooo worth it!

"The Cook" > wrote in message
...
> On Fri, 4 Apr 2014 17:16:43 -0700, "Julie Bove"
> > wrote:
>
>>Not sure how you'd figure the complicated part. Number of ingredients?
>>Number of steps? Length of time in the kitchen?
>>
>>I find it hard to pin on any one thing. I made pot stickers once. The
>>recipe made a ton and it took me many hours to do it. Same for ravioli
>>when
>>I made a lot. Made puff pastry from scratch. That wasn't worth it. Have
>>also made Chinese Tomato Beef. Although it wasn't hard, it was a lot of
>>prep work. You have to partially freeze the beef to slice it and there
>>are
>>so many different vegetables that need to be stir fried for different
>>lengths of time. Then there is the sauce. Baklava is time consuming. So
>>are hominy croquettes.
>>
>>I think probably the one thing that gave me the most difficulty aside from
>>pie crust is taffy. I have tried assorted recipes and I somehow always
>>manage to cook it for too long. Turns into a potential tooth breaker.
>
> Manicotti. It is not that complicated but takes a long time. Day 1
> is start the sauce and make the shells. Day 2 is make the filling and
> assemble it.. I usually made about 32, which went into freezer
> containers except enough for dinner that night .
>
> Now I make Ziti casserole which is much easier. I also make the sauce
> with tomatoes from the garden and can it.

Yes. My mom made Manicotti once and only once. Heh!

In article >, Ophelia
> wrote:

> "jmcquown" > wrote in message
> ...

> > It sounds like what you're missing is never having had (or made) good from
> > scratch tamales.
>
> Or in my case never really knew what they were)

Think of spicy beef or spicy pork or even un-spicy jam enclosed in a
stiffer than polenta, but much like polenta, shell which is formed
around the mixture. Think about 4 cm wide by around 8 cm long. We use
dried corn husks (moistened) to form them in the new world, but
parchment might do. A tamale is worth trying.
And for all you haters, I can buy a frozen Garibaldi tamale that's
mostly as I described. I prefer authentic Mexican, but what is she to
do in Great Britain? No masa harina, I expect.

leo

"Leonard Blaisdell" > wrote in message
...
> In article >, Ophelia
> > wrote:
>
>> "jmcquown" > wrote in message
>> ...
>
>> > It sounds like what you're missing is never having had (or made) good
>> > from
>> > scratch tamales.
>>
>> Or in my case never really knew what they were)
>
> Think of spicy beef or spicy pork or even un-spicy jam enclosed in a
> stiffer than polenta, but much like polenta, shell which is formed
> around the mixture. Think about 4 cm wide by around 8 cm long. We use
> dried corn husks (moistened) to form them in the new world, but
> parchment might do. A tamale is worth trying.
> And for all you haters, I can buy a frozen Garibaldi tamale that's
> mostly as I described. I prefer authentic Mexican, but what is she to
> do in Great Britain? No masa harina, I expect.

Hmmm thank you. I think I can get masa harina as it happens but not sure
about the rest)
So, do you actually eat the corn husk or parchment shell?


--
http://www.helpforheroes.org.uk/shop/

On Friday, April 4, 2014 8:16:43 PM UTC-4, Julie Bove wrote:
> Not sure how you'd figure the complicated part. Number of ingredients?
>
> Number of steps? Length of time in the kitchen?
>

Orange sauce for duck. Many years ago. I followed the recipe from the 1972 olympic (spell checker sez ooops) championships put out by catelli. It had many steps. At that time, I spent mucho minutes in the kitchen making it. It was good. I posted the recipe here a couple of years back.
I admire the Zell character in 'Marathon Man.' Except for the end part where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really. That was an astounding role by Laurence Olivier. Chilling. I was at the dentist the other day and no one had seen the movie. I recommended it highly.
Is it safe?

On Friday, April 4, 2014 8:16:43 PM UTC-4, Julie Bove wrote:
> Not sure how you'd figure the complicated part. Number of ingredients?
>
> Number of steps? Length of time in the kitchen?
>
>
>
> I find it hard to pin on any one thing. I made pot stickers once. The
>
> recipe made a ton and it took me many hours to do it. Same for ravioli when
>
> I made a lot. Made puff pastry from scratch. That wasn't worth it. Have
>
> also made Chinese Tomato Beef. Although it wasn't hard, it was a lot of
>
> prep work. You have to partially freeze the beef to slice it and there are
>
> so many different vegetables that need to be stir fried for different
>
> lengths of time. Then there is the sauce. Baklava is time consuming. So
>
> are hominy croquettes.
>
>
>
> I think probably the one thing that gave me the most difficulty aside from
>
> pie crust is taffy. I have tried assorted recipes and I somehow always
>
> manage to cook it for too long. Turns into a potential tooth breaker.

My Mum and other relatives made the Austro-Hungarian version of strudel. Not complicated, but time consuming and it needs to be done correctly. My favourite is squash strudel. My Godfather liked potato strudel. For some reason. He also liked strudel with no filling. Go figure. But then he was a fan of boiled pig lung. Yuch. I wouldn't touch that stuff with a ten foot pole.

On Saturday, April 5, 2014 5:40:28 PM UTC-4, Dave Smith wrote:
> I think that phyllo is intimidating to a lot of people. It was to me.

Phyllo is no big deal. Once again you've proven that your taste is in your ass.

On Saturday, April 5, 2014 11:12:06 PM UTC-4, Julie Bove wrote:
> > wrote in message
>
> ...
>
>
>
> > I once made a leg of lamb in aspic - made my own aspic, time consuming
>
> > - then after the lamb was gently cooked and cold, I decorated it with
>
> > carrot flowers, leek leaves and all sorts of things. Then the aspic
>
> > had to be applied, very carefully, and left to set. It did look
>
> > lovely, probably not worth the hours of labour though.
>
>
>
> I longed to do aspic as a kid because it was so pretty. But my mom would
>
> never let me. She said I wouldn't like it. I'm sure she was right.

My Grandfather liked pigs ears in aspic. I could not see the attraction. All that cartilage. No thanks.

On Saturday, April 5, 2014 5:40:28 PM UTC-4, Dave Smith wrote:
> On 2014-04-05 5:26 PM, sf wrote:
>
>
>
> >> That's tedious out not particularly complicated. You just have to have
>
> >> every thing ready and to work fast. If you want to step that one up,
>
> >> try Galaktobouriko, similar dish but with a rich, sweet custard instead
>
> >> of the nuts, and cut into larger servings.
>
> >
>
> > Phyllo isn't hard to work with, but you do have to know how. My
>
> > absolute favorite thing to do with it is appetizer sized "tyropita" -
>
> > which is a couple of layers of phyllo with a filling that is folded
>
> > into a triangle, like the American flag. You can buy them
>
> > commercially now and they're almost as good as home made, so I haven't
>
> > done that in years.
>
> >
>
>
>
>
>
> I think that phyllo is intimidating to a lot of people. It was to me.
>
> After working with it a couple times I came to appreciate the importance
>
> of working fast and keeping it covered. More important, I learned that
>
> tearing a sheet is not the end of the world. Slap on some of that melted
>
> butter and patch it. It's no big deal. The end results are so good.
>
>
>
> If you are comfortable working with it you should try Galaktobouriko. It
>
> is incredible. I put off making it for a long time because the recipe
>
> was pretty much a restaurant sized dish. I sent some to my mother and a
>
> bunch more to my brother. He said it was the best thing he had ever
>
> tried in his life.
>
>
>
> One of my favourite phyllo dishes is salmon fillets. Lay down about 4
>
> sheets of buttered phyllo and then plop down a serving sized salmon
>
> fillet. Season with salt and pepper, a little brown sugar, fresh dill
>
> weed, a spoonful of orange juice. Wrap it up and bake it. It is incredible.
>
>
>
> I love that dish but rarely make it because each layer of phyllo is
>
> 1/2 sheet, so only 2 sheets per fillet.... 4 sheets total. That is a
>
> hell of a waste of a package of phyllo pastry.

Phyllo is good as a dessert stuffed with apples. Or cherries or cherries with poppy seed. Or apricot preserves. Or whatever.

On 4/6/2014 5:08 AM, Ophelia wrote:
>
>
> "Leonard Blaisdell" > wrote in message
> ...
>> In article >, Ophelia
>> > wrote:
>>
>>> "jmcquown" > wrote in message
>>> ...
>>
>>>> It sounds like what you're missing is never having had (or made) good
>>>> from
>>>> scratch tamales.
>>>
>>> Or in my case never really knew what they were)
>>
>> Think of spicy beef or spicy pork or even un-spicy jam enclosed in a
>> stiffer than polenta, but much like polenta, shell which is formed
>> around the mixture. Think about 4 cm wide by around 8 cm long. We use
>> dried corn husks (moistened) to form them in the new world, but
>> parchment might do. A tamale is worth trying.
>> And for all you haters, I can buy a frozen Garibaldi tamale that's
>> mostly as I described. I prefer authentic Mexican, but what is she to
>> do in Great Britain? No masa harina, I expect.
>
> Hmmm thank you. I think I can get masa harina as it happens but not sure
> about the rest)
> So, do you actually eat the corn husk or parchment shell?


No... the husk is only to hold everything together while you steam the
tamales. Here is a quick video to give you a general idea.
http://www.youtube.com/watch?v=_8JjX1n79O8 We use much less masa and
more meat filling... but this gives you the general idea.

George L

On 2014-04-06 7:37 AM, A Moose in Love wrote:
> On Saturday, April 5, 2014 5:40:28 PM UTC-4, Dave Smith wrote:
>> I think that phyllo is intimidating to a lot of people. It was to me.
>
> Phyllo is no big deal. Once again you've proven that your taste is in your ass.
>

Wow. You are dense. I said that is is intimidating to some people. You
just have to be prepared and work fast.

"George Leppla" > wrote in message
...
> On 4/6/2014 5:08 AM, Ophelia wrote:
>>
>>
>> "Leonard Blaisdell" > wrote in message
>> ...
>>> In article >, Ophelia
>>> > wrote:
>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>
>>>>> It sounds like what you're missing is never having had (or made) good
>>>>> from
>>>>> scratch tamales.
>>>>
>>>> Or in my case never really knew what they were)
>>>
>>> Think of spicy beef or spicy pork or even un-spicy jam enclosed in a
>>> stiffer than polenta, but much like polenta, shell which is formed
>>> around the mixture. Think about 4 cm wide by around 8 cm long. We use
>>> dried corn husks (moistened) to form them in the new world, but
>>> parchment might do. A tamale is worth trying.
>>> And for all you haters, I can buy a frozen Garibaldi tamale that's
>>> mostly as I described. I prefer authentic Mexican, but what is she to
>>> do in Great Britain? No masa harina, I expect.
>>
>> Hmmm thank you. I think I can get masa harina as it happens but not sure
>> about the rest)
>> So, do you actually eat the corn husk or parchment shell?
>
>
> No... the husk is only to hold everything together while you steam the
> tamales. Here is a quick video to give you a general idea.
> http://www.youtube.com/watch?v=_8JjX1n79O8 We use much less masa and more
> meat filling... but this gives you the general idea.

Well! That was a revelation)) Dumplings!!! I also now know what pulled
meat is))

Thank you very much for that, it was very kind of you and it shed light on a
few things)

--
http://www.helpforheroes.org.uk/shop/

On 2014-04-06 9:01 AM, wrote:
> On Sun, 06 Apr 2014 08:24:19 -0400, Dave Smith
> > wrote:
>
>> On 2014-04-06 7:37 AM, A Moose in Love wrote:
>>> On Saturday, April 5, 2014 5:40:28 PM UTC-4, Dave Smith wrote:
>>>> I think that phyllo is intimidating to a lot of people. It was to me.
>>>
>>> Phyllo is no big deal. Once again you've proven that your taste is in your ass.
>>>
>>
>> Wow. You are dense. I said that is is intimidating to some people. You
>> just have to be prepared and work fast.
>
> I put all Nazis in the killfile bin, where they belong - if there was
> something lower than that, I'd send them there instead.
>

You gotta chuckle when you say that you are acknowledging that some
people find it intimidating and he jumps to the conclusion that I can't
to it, and then translates that into a matter of tasting bad. I have
posted frequently about working with phyllo and how problems can be
easily patched, like making baklava, galaktobouriko and salmon in phyllo.

"A Moose in Love" > wrote in message
...
On Friday, April 4, 2014 8:16:43 PM UTC-4, Julie Bove wrote:
> Not sure how you'd figure the complicated part. Number of ingredients?
>
> Number of steps? Length of time in the kitchen?
>

Orange sauce for duck. Many years ago. I followed the recipe from the 1972
olympic (spell checker sez ooops) championships put out by catelli. It had
many steps. At that time, I spent mucho minutes in the kitchen making it.
It was good. I posted the recipe here a couple of years back.

=========

Zwiebelkuchen was a bit time consuming, but it was very good. I won't make
it again though.

Cheri

On 2014-04-06 10:30 AM, wrote:

>> You gotta chuckle when you say that you are acknowledging that some
>> people find it intimidating and he jumps to the conclusion that I can't
>> to it, and then translates that into a matter of tasting bad. I have
>> posted frequently about working with phyllo and how problems can be
>> easily patched, like making baklava, galaktobouriko and salmon in phyllo.
>
> I don't recall any Nazis being known as great cooks -
>
They were too busy using their ovens for other things. ;-(

"Cheri" > wrote in message
...

>
> Zwiebelkuchen was a bit time consuming, but it was very good. I won't make
> it again though.

Gosh, I can't remember the last time I made that)

--
http://www.helpforheroes.org.uk/shop/

A Moose in Love wrote:
>
> My Mum and other relatives made the Austro-Hungarian version of strudel. Not complicated, but time consuming and it needs to be done correctly. My favourite is squash strudel. My Godfather liked potato strudel. For some reason. He also liked strudel with no filling. Go figure. But then he was a fan of boiled pig lung. Yuch. I wouldn't touch that stuff with a ten foot pole.

There's a new one for me. I've never heard of boiled pig lung. If
someone cooked it and offered some to me, I would try it though. I'm
willing to try anything new once. You never know, it might be quite
tasty.

Have you ever watched the television series, "Bizarre Food" starring
Andrew Zimmern? Now there's a guy that will try anything and
everything - even things that I might balk at.
http://en.wikipedia.org/wiki/Bizarre...Andrew_Zimmern

I did quick goole for pork lung recipes and found these:
http://www.thechinesesouplady.com/al...ork-lung-soup/
http://www.grouprecipes.com/131700/k...gs-heart-.html

I'll probably never try them. Where would you even find fresh pork
lungs?

G.

On Sun, 06 Apr 2014 07:20:35 -0500, George Leppla
> wrote:

> On 4/6/2014 5:08 AM, Ophelia wrote:
> >
> >
> > Hmmm thank you. I think I can get masa harina as it happens but not sure
> > about the rest)
> > So, do you actually eat the corn husk or parchment shell?
>
>
> No... the husk is only to hold everything together while you steam the
> tamales. Here is a quick video to give you a general idea.
> http://www.youtube.com/watch?v=_8JjX1n79O8 We use much less masa and
> more meat filling... but this gives you the general idea.
>
I like my filling moister than that. I cool the cooking water in the
refrigerator so it jells up and use the jelled juices in the filling
too.

BTW to Ophelia... this is another good use for a slow cooker.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 6 Apr 2014 04:37:18 -0700 (PDT), A Moose in Love
> wrote:

> On Saturday, April 5, 2014 5:40:28 PM UTC-4, Dave Smith wrote:
> > I think that phyllo is intimidating to a lot of people. It was to me.
>
> Phyllo is no big deal. Once again you've proven that your taste is in your ass.

Baloney! Working with phyllo can be very problematic on a hot day in
an un-air conditioned house if you don't know how to handle it. I
heard so much about how "delicate" it was that I was apprehensive my
first time too. Then I figured out it was no big deal if you take
certain precautions.

What's up with you? First you're encouraging trolls in rfc and now
you're pretending that you've never had any apprehensions about
working with phyllo.... which is highly unlikely unless you were
raised in a household that used phyllo and already knew how.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sun, 06 Apr 2014 07:20:35 -0500, George Leppla
> > wrote:
>
>> On 4/6/2014 5:08 AM, Ophelia wrote:
>> >
>> >
>> > Hmmm thank you. I think I can get masa harina as it happens but not
>> > sure
>> > about the rest)
>> > So, do you actually eat the corn husk or parchment shell?
>>
>>
>> No... the husk is only to hold everything together while you steam the
>> tamales. Here is a quick video to give you a general idea.
>> http://www.youtube.com/watch?v=_8JjX1n79O8 We use much less masa and
>> more meat filling... but this gives you the general idea.
>>
> I like my filling moister than that. I cool the cooking water in the
> refrigerator so it jells up and use the jelled juices in the filling
> too.
>
> BTW to Ophelia... this is another good use for a slow cooker.

) Gotcha.

--
http://www.helpforheroes.org.uk/shop/

A Moose in Love wrote:
>
> My Grandfather liked pigs ears in aspic. I could not see the attraction. All that cartilage. No thanks.

I worked with an older friend for years (and many years ago). He would
be about 95 years old now if he was still alive. He grew up on the
Outer Banks of NC in the early years and all of those people cooked
the old style country/soul food foods.

This is food that certain ppl here would never consider, but if you
eat the stuff cooked right using ancient family recipes, most all are
quite tasty.

Anyway, three things he liked (and I've never tried) we

- pickled pigs feet...toenails still on that you eat too. arrgh

- fried chicken feet. Spice, flour, and fry them.
Gnaw off the breading and grissle. It's a snack food.
I saw a pack of them in a grocery store once.
Looked just like a package of spiders. heheh

- 'chitlins' (chitterlings is the official name I think)
Basically, cooked pork anus from what I've read.
His wife refused to cook them as they supposedly smell up the
house but he had an aunt living nearby that would cook them
occasionally and invite him over.

As I said, I've never tried these but I'll bet they taste good as long
as the cook knows how to properly prepare them.

That good friend also showed me the Outer Banks way to cook bluecrabs.
You kill and clean them first so the spices get right on the meat
before you cook them. It's the most humane way to kill crabs and it
also eliminates the watery mess when you eat them.

G.

On 2014-04-06 11:43 AM, wrote:

> Lol I took two of my grandsons to the Discovery Centre years ago and a
> man there was showing off mealy bugs. He pointed out in many
> countries they are considered a good source of protein, asked if
> anyone wished to try one and one of my grandsons took and ate one. He
> was rewarded with shrieks from the other kids present. He then
> turned to me and remarked I had told him he should always try
> something before saying 'I don't like that' !
>

Meal worms? I would have to be starving. Man those things stink. My son
used to have lizards and we used to have to get a supply of meal worms
and keep them around for a week or so. I could not stand the smell.
Maggots are also pretty stinky.


We have some nice looking lamb chops in the fridge for dinner tonight.
I am sure they will be infinitely better tasting than any kind of worm
of stage of insect.

Dave Smith wrote:
>
> On 2014-04-06 10:30 AM, wrote:
> > I don't recall any Nazis being known as great cooks -
> >
> They were too busy using their ovens for other things. ;-(

Tasteless comment he
One would think that with all the cooking they did, there should at
least be a few good recipes.

Sorry 'bout that.

G.

And to seriously answer the question in the subject line. My problem
has always been making a whole pie crust. I make great, flakey crusts
but they always fall apart and I have to piece them together. Tastes
great but looks bad. I do use vegetable oil though instead of lard or
whatever. Perhaps that's my problem?

G.

Dave Smith wrote:
>
>We have some nice looking lamb chops in the fridge for dinner tonight.
>I am sure they will be infinitely better tasting than any kind of worm
>of stage of insect.

Have you ever taken a good look at a lobster, crab, shrimp?

To me lamb stinks, and has a horrid sticky texture.

> wrote in message
...
> On Sun, 06 Apr 2014 13:20:47 -0400, Gary > wrote:
>
>>Dave Smith wrote:
>>>
>>> On 2014-04-06 10:30 AM, wrote:
>>> > I don't recall any Nazis being known as great cooks -
>>> >
>>> They were too busy using their ovens for other things. ;-(
>>
>>Tasteless comment he
>>One would think that with all the cooking they did, there should at
>>least be a few good recipes.
>>
>>Sorry 'bout that.
>>
>>G.
>>
>>And to seriously answer the question in the subject line. My problem
>>has always been making a whole pie crust. I make great, flakey crusts
>>but they always fall apart and I have to piece them together. Tastes
>>great but looks bad. I do use vegetable oil though instead of lard or
>>whatever. Perhaps that's my problem?
>>
>>G.
>
> I use lard for pastry but for flaky would use butter.

Same here.

--
http://www.helpforheroes.org.uk/shop/

On 2014-04-06 1:20 PM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2014-04-06 10:30 AM, wrote:
>>> I don't recall any Nazis being known as great cooks -
>>>
>> They were too busy using their ovens for other things. ;-(
>
> Tasteless comment he
> One would think that with all the cooking they did, there should at
> least be a few good recipes.
>
> Sorry 'bout that.
>

I tried to be careful about wording that so that it would not sound like
a joke about the victims.

> And to seriously answer the question in the subject line. My problem
> has always been making a whole pie crust. I make great, flakey crusts
> but they always fall apart and I have to piece them together. Tastes
> great but looks bad. I do use vegetable oil though instead of lard or
> whatever. Perhaps that's my problem?

It could be. I always make pie pasty with lard or crisco. You need
chunks of fat in there to make it flaky. You have to be careful not to
work the dough too much. They say it should be cooled for a while
before rolling. Cooling it too much makes it hard to roll out.

Perhaps you should try using a pastry cloth. That's my MO. I cut the
dough into to, form it into balls and then flatten them into disks that
I chill while I am prepping the filling. I sprinkle some flour onto
the cloth and on top of the disk and on the rolling pin. When I am done
I use the cloth to stabilize the rolled dough as I lay in into or on top
of the pan.

On 2014-04-06 1:22 PM, wrote:

>> We have some nice looking lamb chops in the fridge for dinner tonight.
>> I am sure they will be infinitely better tasting than any kind of worm
>> of stage of insect.
>
> I'm certain of that, I have a lamb shank for tonight.
>
braise it in dark beer.

On 2014-04-06 1:25 PM, Brooklyn1 wrote:
> Dave Smith wrote:
>>
>> We have some nice looking lamb chops in the fridge for dinner tonight.
>> I am sure they will be infinitely better tasting than any kind of worm
>> of stage of insect.
>
> Have you ever taken a good look at a lobster, crab, shrimp?

Once or twice.



> To me lamb stinks, and has a horrid sticky texture.
>

Good. It helps to keep the price down. I would rather have lamb chop
than a steak.

On 2014-04-06 1:24 PM, wrote:
d to seriously answer the question in the subject line. My problem
>> has always been making a whole pie crust. I make great, flakey crusts
>> but they always fall apart and I have to piece them together. Tastes
>> great but looks bad. I do use vegetable oil though instead of lard or
>> whatever. Perhaps that's my problem?
>>
>> G.
>
> I use lard for pastry but for flaky would use butter.
>


??? You should be able to get a nice flaky pastry with lard for
vegetable shortening.... not with oil. Butter is used for puff pastry,
though commercial puff pastry is made with margarine or shortening. If
I am using puff pasty I buy it.

On Sun, 06 Apr 2014 08:44:36 -0700, sf > wrote:

>On Sun, 6 Apr 2014 04:37:18 -0700 (PDT), A Moose in Love
> wrote:
>
>> On Saturday, April 5, 2014 5:40:28 PM UTC-4, Dave Smith wrote:
>> > I think that phyllo is intimidating to a lot of people. It was to me.
>>
>> Phyllo is no big deal. Once again you've proven that your taste is in your ass.
>
>Baloney! Working with phyllo can be very problematic on a hot day in
>an un-air conditioned house if you don't know how to handle it. I
>heard so much about how "delicate" it was that I was apprehensive my
>first time too. Then I figured out it was no big deal if you take
>certain precautions.
>
>What's up with you? First you're encouraging trolls in rfc and now
>you're pretending that you've never had any apprehensions about
>working with phyllo.... which is highly unlikely unless you were
>raised in a household that used phyllo and already knew how.

Even brushing the sheets with butter can cause tears if the air is
dry.
Janet US

On Sun, 06 Apr 2014 13:25:25 -0400, Brooklyn1
> wrote:

>Dave Smith wrote:
>>
>>We have some nice looking lamb chops in the fridge for dinner tonight.
>>I am sure they will be infinitely better tasting than any kind of worm
>>of stage of insect.
>
>Have you ever taken a good look at a lobster, crab, shrimp?
>
>To me lamb stinks, and has a horrid sticky texture.
>
To me, any overcooked piece of meat takes on the smell and taste of
lamb cooked beyond medium rare.
Janet US

wrote:
>
> Lol I took two of my grandsons to the Discovery Centre years ago and a
> man there was showing off mealy bugs. He pointed out in many
> countries they are considered a good source of protein, asked if
> anyone wished to try one and one of my grandsons took and ate one. He
> was rewarded with shrieks from the other kids present. He then
> turned to me and remarked I had told him he should always try
> something before saying 'I don't like that' !

I agree with you. Everyone should try anything new offered no matter
how it sounds. You might be surprised. More experienced cooks often
get arrogant and think they can imagine taste just by looking at
ingredients but not always true. Be brave and try one bite...it might
surprise you.

Young children (my daughter included) often resist a new food just
because it doesn't sound good. I often made new dishes. I never made
her clean her plate but I always insisted that she tried just one
bite. If she didn't like it, she didn't need to finish it. At least
half of the things I made her taste, she ended up loving.

And even if some food isn't tasty, get hungry enough and you'll eat
anything you can get your hands on. I've even read about people
boiling shoe leather or gathering corn kernals out of cow poo because
they were starving and desperate.

One thing I've learned in life. You might always think you know how
you would react to a certain situation but if that certain situation
comes, you might be surprised at your final decision.

G.

On Sunday, April 6, 2014 8:24:19 AM UTC-4, Dave Smith wrote:
> On 2014-04-06 7:37 AM, A Moose in Love wrote:
>
> > On Saturday, April 5, 2014 5:40:28 PM UTC-4, Dave Smith wrote:
>
> >> I think that phyllo is intimidating to a lot of people. It was to me.
>
> >
>
> > Phyllo is no big deal. Once again you've proven that your taste is in your ass.
>
> >
>
>
>
> Wow. You are dense. I said that is is intimidating to some people. You
>
> just have to be prepared and work fast.

You're dense. You agree that slaughtering and ever thing else in the world is the fault of 'the German'. Just so you know, when the Nazis came to my ancestral village in Hungary; the village being mostly made up of ethnic Germans, when the Nazis came to take away the Jews(two families; the Deutsche and the Weiss) the people of this village went out on the street and wept.. Did you you stupid asshole, did you think they should have taken up arms and freed the Jews? Jackass. The Jews were part of the community and there was bonding there. You would have run out and freed the Jews though wouldn't you. Dumb Canadian dork. Nazi criminals like you make me ill. My Father tried to help the Jews in Krakow. He was fired upon; a warning shot. You are a stupid **** of a man.