rec.food.cooking Google Group

Re: Corned Beef Recipes??

2010-03-11T02:38:32Z

In article <4B984CDD.3753E...@ic.ac.uk>, Arri London <biot...@ic.ac.uk>
wrote:
I understand that he is the patron of Ireland (though I agree with
those who think St. Brendan would be a better patron). I was given to
understand, by the same people who scoffed at Americanizations like
corned beef and St. Patty's that this day wasn't celebrated with pomp

Re: How do you do ribs ??

2010-03-11T02:38:29Z

Sky wrote:
Dry rub, then smoke for 4-6hr or so as needed until they are done.

Re: FYI

2010-03-11T02:33:01Z

did you render the skin and fat down to some yummy schmaltz??????

Re: How do you do ribs ??

2010-03-11T02:32:20Z

Andy wrote:
LOL! Too true! :>
Sky

Re: Hernia; how in the hell can your intestine fall into your groin?

2010-03-11T02:31:56Z

Why didn't the doctor offer you a fix. Even if you wear a girdle
the hernia is still there. Hernias are an easy fix, I would ask the
doctor or seek a second opinion. I mean, why put yourself into a
damn girdle for the rest of your life cause that hernia isn't going
anywhere.

Re: Adventures in dried beans

2010-03-11T02:30:57Z

Agreed, but you forgot the scrambled eggs with a bit of jalapenos or
chipotle powder.
gloria p

That bag of dried seaweed from the Asian market

2010-03-11T02:26:53Z

...that I bought last week. I finally opened it today. Tasted a
piece of the dried kelp, and it has a pleasant kind of salty and
iodine taste. Not /nearly/ as salty as seawater, but otherwise
reminiscent of it. I soaked a big handful in cool water for about
20 minutes, then drained it (reserving the water) and set aside.

Re: Chicken thighs - ideas

2010-03-11T02:23:42Z

Heck yeah, I probably will buy another 10 pounds and freeze it.
Tadkas are prepared curry pastes that are made with finely minced onions,
chiles, ghee and lime juice among other things. I use Patak's brand which I
really like. I have decided to make curried chicken. I will debone the
thighs, cut into chunks, sear and cook them in the tadka, serve with yogurt

Re: How do you do ribs ??

2010-03-11T02:20:13Z

Sky,
I eat ribs one at a time.
That's how I was taught anyway! <VBG>
Andy

Re: Adventures in dried beans

2010-03-11T02:17:14Z

On Wed, 10 Mar 2010 13:06:36 -0800 in rec.food.cooking, Mark Thorson
<nos...@sonic.net> wrote,
So what? Little or no trans fat.

Re: Chicken thighs - ideas

2010-03-11T02:15:00Z

On Wed, 10 Mar 2010 16:16:04 -0800, "Paul M. Cook" <pmc...@gte.net>
wrote:
You've come to the right place! I've been cooking a lot of chicken
lately. Here is an oven chicken recipe that's very tasty and was
surprisingly easy. I also skinned and boned the thighs and left the
tomatoes out because neither of us like baked tomatoes. But I had

Re: Define "cleans up"

2010-03-11T02:12:35Z

In article <yml5zqrpb5st.kw8pwud4yp8f.... @40tude.net>,
Nice... But if I have a dedicated drawer? ;-)

Re: Hernia; how in the hell can your intestine fall into your groin?

2010-03-11T02:10:33Z

DANG! No kidding and yeah!! I hope everything works out well for you
and soon, too!
Sky

Re: ping: Arri

2010-03-11T02:09:45Z

This is a challenge, which I like. Even if the first restaurant
balks at showing me the container, eventually one will.
There are a lot of Vietnamese nail places here too....

Re: Top ten weirdest donuts around the world

2010-03-11T02:08:35Z

LOL! Well, one reason why I like it rough is because it is easier
to spread when cold. But then I'd probably prefer some texture
anyway.