In article >,
(Mike Van Pelt) wrote:

> In article >,
> Bob Terwilliger > wrote:
> >Oh, and if you mention b**ts, ...
>
> Please, show some civility. There's no call for
> that kind of language on the newsgroup.

Thank you. At last, a gentleman and a scholar in our midst. This place
has lacked class lately. I salute you, Sir.
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

In article >,
Damsel in dis Dress > wrote:

> On Fri, 09 Dec 2005 16:36:05 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
> > To keep Sheldon at bay never, ever, mention supermarket meat or breasts.
>
> I love those big chubs of pre-ground beef! Too bad I can't find
> ground pork in chubs. Damn!
>
> Carol

Don't you have a Cub down there? They sell plain ground pork.
No meat markets?
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

In article >,
Damsel in dis Dress > wrote:

> On Fri, 09 Dec 2005 16:36:05 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
> > To keep Sheldon at bay never, ever, mention supermarket meat or breasts.
>
> I love those big chubs of pre-ground beef! Too bad I can't find
> ground pork in chubs. Damn!
>
> Carol

Do the Hy-Vee guys actually cut meat? They should be able to grind
something for you (butt roast, imo)
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

On Sat, 10 Dec 2005 07:38:02 -0600, Melba's Jammin'
> wrote:

> In article >,
> Damsel in dis Dress > wrote:
>
> > On Fri, 09 Dec 2005 16:36:05 GMT, "Michael \"Dog3\" Lonergan"
> > > wrote:
> >
> > > To keep Sheldon at bay never, ever, mention supermarket meat or breasts.
> >
> > I love those big chubs of pre-ground beef! Too bad I can't find
> > ground pork in chubs. Damn!
> >
> > Carol
>
> Don't you have a Cub down there? They sell plain ground pork.
> No meat markets?

No Cub Foods! Can you believe it? As for plain ground pork,
sometimes it's available, sometimes it's not. I STILL haven't gotten
around to trying my birthday meat grinder! Something to do with my
kitchen being a total disaster area. I should be able to grind some
pork up on my own once I get the battle zone cleared. And when I do,
I'll take pictures! <SMILE>

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Sat, 10 Dec 2005 07:38:45 -0600, Melba's Jammin'
> wrote:

> In article >,
> Damsel in dis Dress > wrote:
>
> > On Fri, 09 Dec 2005 16:36:05 GMT, "Michael \"Dog3\" Lonergan"
> > > wrote:
> >
> > > To keep Sheldon at bay never, ever, mention supermarket meat or breasts.
> >
> > I love those big chubs of pre-ground beef! Too bad I can't find
> > ground pork in chubs. Damn!
> >
> > Carol
>
> Do the Hy-Vee guys actually cut meat? They should be able to grind
> something for you (butt roast, imo)

I'll bet they do! We like their meat area. They all take obvious
pride in their work. Ask them about their products and they stand a
bit taller when they answer you. It's good to see.

I'll check,
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

>But for kevnbro, here are some other RFC minefields: "Authentic" Chili,
barbecue (especially as a misnomer for grilling and NEVER involving
parboiling, crockpots, or liquid smoke), Philly cheese steak, bagels,
anything with the word "alfredo", mushroom soup (especially as used in
green
bean casserole), Nieman Marcus cookies, Caesar salad, the merits of
vegetarianism, bad children with bad parents, "authentic" Reuben
sandwiches,
the appropriate amount to tip, whether it's okay for cheese or
mushrooms to
accompany seafood, cottage cheese in lasagna, "authentic" stroganoff,
and
skate wings masquerading as scallops. Oh, and if you mention beets,
some
people saw "Ewww!"

Thanks Bob... i've made note, etched in stone and plastered your list
on my forehead for future reference. If and when I decide to no longer
frequent this group, i'll post a recipe for all of the aforementioned
topics with Ketchup as one of the key ingredients in each. (including
the merits of ketchup and parenting, ketchup and vegetarianism and
"Ketchup: A must for the perfect BBQ") Kev

In article >,
Damsel in dis Dress > wrote:

> On Sat, 10 Dec 2005 07:38:02 -0600, Melba's Jammin'
> > wrote:
>
> > In article >,
> > Damsel in dis Dress > wrote:
> >
> > > On Fri, 09 Dec 2005 16:36:05 GMT, "Michael \"Dog3\" Lonergan"
> > > > wrote:
> > >
> > > > To keep Sheldon at bay never, ever, mention supermarket meat or
> > > > breasts.
> > >
> > > I love those big chubs of pre-ground beef! Too bad I can't find
> > > ground pork in chubs. Damn!
> > >
> > > Carol
> >
> > Don't you have a Cub down there? They sell plain ground pork.
> > No meat markets?
>
> No Cub Foods! Can you believe it? As for plain ground pork,
> sometimes it's available, sometimes it's not. I STILL haven't gotten
> around to trying my birthday meat grinder! Something to do with my
> kitchen being a total disaster area. I should be able to grind some
> pork up on my own once I get the battle zone cleared. And when I do,
> I'll take pictures! <SMILE>
>
> Carol

Make sure your pork chunks are partially frozen when you grind them. Do
some research here a coupla mid-Decembers back and you'll know why I so
advise.
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

In article >,
Damsel in dis Dress > wrote:
> > > I love those big chubs of pre-ground beef! Too bad I can't find
> > > ground pork in chubs. Damn!
> > >
> > > Carol
> >
> > Do the Hy-Vee guys actually cut meat? They should be able to grind
> > something for you (butt roast, imo)
>
> I'll bet they do! We like their meat area. They all take obvious
> pride in their work. Ask them about their products and they stand a
> bit taller when they answer you. It's good to see.
>
> I'll check,
> Carol

If they're actually cutting meat back there, there's no reason they
shouldn't be able to grind for you. (Why does that sound vaguely
raunchy?) You might call ahead and ask what the rules are -- maybe
they'll only grind pork if they've been using their saws on pork or
something like that. No joke. And bring 'em a plate of Christmas
cookies,. Can't hurt. :-)
-Barb Suck-Up
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

On Sat, 10 Dec 2005 15:33:33 -0600, Melba's Jammin'
> wrote:

>If they're actually cutting meat back there, there's no reason they
>shouldn't be able to grind for you. (Why does that sound vaguely
>raunchy?)

Cue David Rose's "The Stripper"

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

On 10 Dec 2005 10:00:39 -0800, "kevnbro" >
connected the dots and wrote:

~>But for kevnbro, here are some other RFC minefields: [...]
~ Thanks Bob... i've made note, etched in stone and plastered your
list
~on my forehead for future reference. If and when I decide to no
longer
~frequent this group, i'll post a recipe for all of the aforementioned
~topics with Ketchup as one of the key ingredients in each. (including
~the merits of ketchup and parenting, ketchup and vegetarianism and
~"Ketchup: A must for the perfect BBQ") Kev

Where's Stan? Sounds like your a man after his own condiment<g>,
But it's got to be Heinz brand.

maxine in ri

Bob Terwilliger wrote:

> zxcvbob wrote:
>
>
>>>Any other examples to keep our new friends out of trouble?
>>
>>How about a nice Authentic Cuban Sandwich?
>
>
> I must have missed that discussion; I don't remember any dispute about Cuban
> sandwiches. Are some people advocating making them with real Cubans?

I don't remember what it was about the Cuban sandwich; I think it had to
do with the word "authentic". Calling anything "authentic" will start a
squabble (notice the recurring theme in your following list)

> But for kevnbro, here are some other RFC minefields: "Authentic" Chili,
> barbecue (especially as a misnomer for grilling and NEVER involving
> parboiling, crockpots, or liquid smoke), Philly cheese steak, bagels,
> anything with the word "alfredo", mushroom soup (especially as used in green
> bean casserole), Nieman Marcus cookies, Caesar salad, the merits of
> vegetarianism, bad children with bad parents, "authentic" Reuben sandwiches,
> the appropriate amount to tip, whether it's okay for cheese or mushrooms to
> accompany seafood, cottage cheese in lasagna, "authentic" stroganoff, and
> skate wings masquerading as scallops. Oh, and if you mention beets, some
> people saw "Ewww!"
>
> Bob

We almost forgot one: asking vaguely for "recipes from Europe."

Best regards,
Bob

Obligatory recipe from Europe: (I haven't tried it)

CIBREO CON CARCIOFI E PATATE (Sausage of Chicken Liver
and Other Parts with a Lemon-Cream Sauce with Potatoes and Artichokes)

4 artichokes
1 c olive oil
1 garlic clove
1 salt and pepper to taste
2 potatoes; peeled, washed, and very thinly sliced
2 oz butter
4 oz onion; chopped very fine
1 c chicken consume
1 pn hot pepper
2 egg yolks
1/2 lemon; juiced
1 sausage
4 oz duck testicles
5 oz cocks combs
4 oz chicken kidneys; cut into small cubes
6 oz chicken livers; cut into small pieces
1/2 ts rosemary; chopped
1/2 ts sage; chopped
2 duck neck skins or breast-skin from mallard duck

Instructions

For the artichokes, cut the leaves and just keep the bottom. Remove the
beard from inside with a spoon and place in water and lemon juice. Cut
the bottom into thin slices. In a skillet heat olive oil. Add garlic and
salt and pepper and saute for 5 minutes. Set aside and keep warm.

To prepare potatoes, in an oiled pan, place the sliced potatoes in a
circle to form a galette in a non stick pan. Brown on both sides until
nice and golden. Keep warm.

To Prepare the sausage, blanch the duck testicles in salted boiling
water for 2 minutes. Remove them and place on a towel to dry. Cut into
slices, 1/8-inch thick.

Meanwhile, cook the cocks comb in salted water until tender, about 2
hours them and dry thoroughly. Cut the cocks comb into thin strips and
place in a bowl. Add chicken kidneys, chicken livers, rosemary, sage and
mix together. Place mixture inside the duck neck skin to form a sausage.
With kitchen twine, sew the ends together so that the meat doesn't
escape during cooking.

In a skillet heat butter and onions. Cook until the onions are
translucent. Add the sausage and cook very gently for 10 minutes. During
the cooking, add the chicken consume and hot pepper. Remove sausage and
set aside. In a bowl mix together egg yolk and lemon juice and add to
the skillet. Mix in very quickly and make sure it doesn't boil again or
the sauce will curdle.

To Serve: Divide the artichokes and place on the bottom of 6 serving
dishes. Cover with the potato and place a slice of sausage on top of it.
Sprinkle with sauce.

Yield: 6 servings

kevnbro wrote:
> I'm new... and just got scolded for my "martini" recipe which is very
> good regardless of what you call it.

this made ME giggle! i make myraidinis now, NOT martinis!! myraide


> But I hope I can contribute here and there and as I cook alot, I hope
> to get some good ideas, recipes and advice.
> Thank you for noticing and I look forward to future discussions.
>
> I'll keep my eye on this request today and if you don't get any
> sufficient responses, I'll give my grandmother a call ( always a good
> idea anyway) and see what she does to her boiled peanuts.
>
> Kev

Raw peanuts - These are not what are traditionally sold in stores as raw
peanuts. The boiled kind are "green" right out of the ground and haven't
had any kind of processing. The taste is green (weird description, I know)
and have a consistency of maybe a small piece of celery the same size as the
bean if you tasted one of them before cooking - not hard and crunchy. Hard
to describe . . . I fill about 1/4 of a 3 quart pot with them.
As much salt as you want. I use about 1/4 cup salt.
Boil for about 1 1/2 - 2 hours. Test for doneness.

Next time you make them you'll know how to adjust salt and timing to
something that you like


Dennis
"Damsel in dis Dress" > wrote in message
...
> Crash loves peanuts. Crash hates his dentures. I'd like to surprise
> Crash with soft peanuts that he can gum. We live in Minnesota, where
> we can't always find raw peanuts in the shell. In fact, I've never
> seen them.
>
> I've read many recipes for these, along with some commentary on some
> of the recipes, all of which leads me to request the following in a
> boiled peanut recipe:
>
> No shells
> Either raw or blanched peanuts (no dry-roasted or oil roasted)
> Just salt, no other seasonings
>
> I've seen a couple recipes for making them in crockpots. Any
> thoughts, given the current energy situation, on whether it would be
> more cost-effective to boil them on the gas stovetop, or simmer them
> all day in a crockpot?
>
> Thanks all!
> Carol, glad she didn't ask for authentic barbecued boiled peanuts
> --
>
> http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Sat, 17 Dec 2005 12:35:46 -0500, "No One" > wrote:

> Raw peanuts - These are not what are traditionally sold in stores as raw
> peanuts. The boiled kind are "green" right out of the ground and haven't
> had any kind of processing. The taste is green (weird description, I know)
> and have a consistency of maybe a small piece of celery the same size as the
> bean if you tasted one of them before cooking - not hard and crunchy. Hard
> to describe . . . I fill about 1/4 of a 3 quart pot with them.
> As much salt as you want. I use about 1/4 cup salt.
> Boil for about 1 1/2 - 2 hours. Test for doneness.

I don't think that green peanuts are available around here. I think
this is strictly a Southern thing. <sigh> And the peanuts didn't get
soft enough to eat without dentures. I probably won't make them
again.

> Next time you make them you'll know how to adjust salt and timing to
> something that you like

If I were to make them again, I'd use 1 pound of peanuts and 2
tablespoons of salt.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:
> On Sat, 17 Dec 2005 12:35:46 -0500, "No One" > wrote:
>
>
>>Raw peanuts - These are not what are traditionally sold in stores as raw
>>peanuts. The boiled kind are "green" right out of the ground and haven't
>>had any kind of processing. The taste is green (weird description, I know)
>>and have a consistency of maybe a small piece of celery the same size as the
>>bean if you tasted one of them before cooking - not hard and crunchy. Hard
>>to describe . . . I fill about 1/4 of a 3 quart pot with them.
>>As much salt as you want. I use about 1/4 cup salt.
>>Boil for about 1 1/2 - 2 hours. Test for doneness.
>
>
> I don't think that green peanuts are available around here. I think
> this is strictly a Southern thing. <sigh> And the peanuts didn't get

It is... ;->

But green peanuts are available just about anywhere, via the WWW and
mail order.

> soft enough to eat without dentures. I probably won't make them
> again.

If I gave up on everything new that I tried that easily, I'd quickly go
hungry.

>
>
>>Next time you make them you'll know how to adjust salt and timing to
>>something that you like
>
>
> If I were to make them again, I'd use 1 pound of peanuts and 2
> tablespoons of salt.
>
> Carol

"Damsel in dis Dress" <
snip
>
> I don't think that green peanuts are available around here. I think
> this is strictly a Southern thing. <sigh> And the peanuts didn't get
> soft enough to eat without dentures. I probably won't make them
> again.
>
>> Next time you make them you'll know how to adjust salt and timing to
>> something that you like
>
> If I were to make them again, I'd use 1 pound of peanuts and 2
> tablespoons of salt.
>
> Carol
> ====

I was able to get them in Armpit, IL so you probably can too.

--
Syssi

On Fri, 20 Jan 2006 00:30:01 GMT, "Syssi" >
wrote:

>I was able to get them in Armpit, IL so you probably can too.

ROFLMAO! You should work for the Illinois Burea of Tourism!

Carol

"Damsel in dis Dress" > wrote in message
...
> On Fri, 20 Jan 2006 00:30:01 GMT, "Syssi" >
> wrote:
>
>>I was able to get them in Armpit, IL so you probably can too.
>
> ROFLMAO! You should work for the Illinois Burea of Tourism!
>
> Carol
==========

<snort> Yeah, I know.

Sooooo... do you remember how much I used to bit** about not being able to
get exactly what I wanted at the grocery stores up there? Well, it seems
that it wasn't limited to just Armpit...same sh** here, too! Progress and a
need to make a profit sucks sometimes! <shrug>

I'm sure I could get what I need down here but am a bit on the lazy/cheap
side and don't want to have to plan out everything and either drive to Tampa
or Orlando....

Okay. Rant over. Whew. I feel better now.


I suppose in all fairness I should play up some of the neat things that can
be had around he

I had fresh lychees last year! WOW!!! Totally cool! A guy from work
brought them in. His mom had a tree in her yard.

Last year and earlier this month a family from church was bringing in bags
of fresh starfruit...

One of the neighbors is growing bananas and pineapples... along with several
varieties of citrus (grapefruit, keylimes and something else).

Oh, and did I mention that I have the ceiling fans going because it's nearly
80 ° F. outside? It sucks... I miss shoveling snow and changing seasons!
Sounds ridiculous but is true...

Crap - I started ranting again, huh?


--
Syssi