Dining on death row
Poe
I find myself interested in what they choose, too, idk why. I wonder
what I'd pick - maybe nachos with gobs of cheese and very hot jalape�os,
and for dessert a chocolate lava cake with vanilla ice cream.
http://voices.washingtonpost.com/postpartisan/2009/11/dining_on_death_row.html?wprss=postpartisan
Dining on death row
By Jo-Ann Armao
Larry Bill Elliott died in Virginia�s electric chair Tuesday night and,
among other things, his last meal wasn�t revealed. Officials at the
Greensville Correctional Center in Jarratt withheld the details at
Elliott�s request. The decision -- like that a week earlier not to
disclose the last meal of executed Washington sniper John Allen Muhammad
-- irked me.
Why should these men get privacy? Muhammad was responsible for a reign
of terror that is still felt in the Washington area. Elliott, in a
twisted bid to win the love of a former stripper, killed a young couple
that was involved in a bitter custody dispute with the woman. Who cares
what they think? Don�t public tax dollars pay for this food?
Mostly, though, I have always been fascinated by what those condemned to
die choose to eat as their last meal. And I am not alone. A former
editor who worked the late shift on the Post�s national desk would
regularly send out messages to members of "The Last Supper Club"
detailing the food selections of those on death row. Serial killer Ted
Bundy was served steak, eggs, hash browns and coffee. Arsenic murderess
Velma Barfield was content with a bag of Cheez Doodles and a Coke.
Oklahoma City bomber Timothy McVeigh dined on ice cream.
The state of Texas once listed its inmates� last meals on its website,
and a convict who once helped in the preparation collected them into a
"Meals to Die For" cookbook. Incredibly, it�s not the only one of its
genre. Indeed, there is a website for those who share my morbid
interest. The tradition is said to date to ancient times. And some say
it is based on a superstition that if you give condemned people last
meals, they are more able to accept their fate and forgive those putting
them to death.
So perhaps that�s why Virginia officials choose to respect the last
silly wish of men who don�t want their final meals shared with the
public. It makes them -- and, by extension, society -- feel less guilty
for putting them to death.
Nancy Rudins
>
> I find myself interested in what they choose, too, idk why. I wonder
> what I'd pick - maybe nachos with gobs of cheese and very hot jalape�os,
> and for dessert a chocolate lava cake with vanilla ice cream.
>
I've sometimes wondered what I'd pick. I've concluded
that I'd choose to skip dinner. I'd be so nervous I'd
probably just puke whatever I ate.
Nancy
--
Illinois: where our governors make our license plates.
nru...@att.net
Poe
> Poe wrote:
>>
>> I find myself interested in what they choose, too, idk why. I wonder
>> what I'd pick - maybe nachos with gobs of cheese and very hot
>> jalape�os, and for dessert a chocolate lava cake with vanilla ice cream.
>>
>
> I've sometimes wondered what I'd pick. I've concluded
> that I'd choose to skip dinner. I'd be so nervous I'd
> probably just puke whatever I ate.
>
> Nancy
>
I wish something could diminish my appetite, but thus far few things
make me want to eat less. The worst tragedy in my world can happen, and
I can still eat like clockwork.
Poe
> In article <7mrbsrF...@mid.individual.net>,
> Poe <hau...@terrible-thought.com> wrote:
>
>> Nancy Rudins wrote:
>>> Poe wrote:
>>>> I find myself interested in what they choose, too, idk why. I wonder
>>>> what I'd pick - maybe nachos with gobs of cheese and very hot
>>>>
>>> I've sometimes wondered what I'd pick. I've concluded
>>> that I'd choose to skip dinner. I'd be so nervous I'd
>>> probably just puke whatever I ate.
>>>
>>> Nancy
>>>
>> I wish something could diminish my appetite, but thus far few things
>> make me want to eat less. The worst tragedy in my world can happen, and
>> I can still eat like clockwork.
>
> I guess some soba noddles, and/or miso soup. I would feel kind of bad
> of having still being digesting as I am heading off to the gurney to get
> a lethal injection. I should decline a last meal in order to be polite
> to the coroner, and not have the meal mess up the autopsy room.
They can skip the autopsy, we'd obviously know why I died.
>
> I guess for a thanksgiving/aztec theme last meal, I would demand
> turkey, acorn squash baked/broiled with an ancho chile, tomato, garlic
> paste, roasted corn with lime and chile. I don't trust asking for
> gravy, fearing they will screw it up..
Yum!
>
> I probably go to keep it simple, because I would be all verklempt if
> they don't cook the food to my picky and neurotic standards.
I too am neurotic about my input, but if I know I am am going to die
later the same day, salt, fat, etc. wouldn't matter anymore. I was
thinking, for once, I could eat REALLY HOT peppers without having to
suffer the consequences the next day. My favorite meals always include
cheese and hot stuff.... so that really would prolly be my last request,
with a good salsa of course. I'd avoid beans, though - I wouldn't want
to embarrass myself on the way out.
realpch
>
> In article <7mrbsrF...@mid.individual.net>,
> Poe <hau...@terrible-thought.com> wrote:
>
> > > Poe wrote:
> > >>
> > >> I find myself interested in what they choose, too, idk why. I wonder
> > >> what I'd pick - maybe nachos with gobs of cheese and very hot
> > >>
> > >
> > > I've sometimes wondered what I'd pick. I've concluded
> > > that I'd choose to skip dinner. I'd be so nervous I'd
> > > probably just puke whatever I ate.
> > >
> > > Nancy
> > >
> >
> > I wish something could diminish my appetite, but thus far few things
> > make me want to eat less. The worst tragedy in my world can happen, and
> > I can still eat like clockwork.
>
> I guess some soba noddles, and/or miso soup. I would feel kind of bad
> of having still being digesting as I am heading off to the gurney to get
> a lethal injection. I should decline a last meal in order to be polite
> to the coroner, and not have the meal mess up the autopsy room.
>
> turkey, acorn squash baked/broiled with an ancho chile, tomato, garlic
> paste, roasted corn with lime and chile. I don't trust asking for
> gravy, fearing they will screw it up..
>
> they don't cook the food to my picky and neurotic standards.
My understanding is that the choices are actually limited, by a menu,
and a price tag. It is interesting seeing what people choose if they
know it's the last time they will be eating.
Peach
--
Extra! Extra! Read All About It!
Save some dough, save some grief:
http://www.xenu.net
http://www.scientology-lies.com
Poe
Did you see some of the choices at http://deadmaneating.com/? One guy
from OH actually requested brussel sprouts. What would you choose Peach?
Perhaps a cobbler for dessert ;) Or a peachtini with a sugar-coated
rim might be nice before the big nap.
realpch
<snip>
> Did you see some of the choices at http://deadmaneating.com/? One guy
> from OH actually requested brussel sprouts. What would you choose Peach?
> Perhaps a cobbler for dessert ;) Or a peachtini with a sugar-coated
> rim might be nice before the big nap.
I've probably read that, but I'll go look at it again. I think I might
want a couple of slices of turkey, and then lots and lots of mashed
potatoes, stuffing, and really good gravy, with the kind of cranberry
sauce you can slice. Really good gravy. I once made some very carefully
without adding any flour. It was like ambrosia. I think the whole point
of a turkey is the gravy. When I make a turkey, the cats get most of the
meat, but I get all of the gravy and stuffing.
Or possibly a whole home made apple pie with a pot of strong coffee.
You know, things that will leave you comatose!
: D
realpch
<snip>
> Did you see some of the choices at http://deadmaneating.com/? One guy
> from OH actually requested brussel sprouts. What would you choose Peach?
> Perhaps a cobbler for dessert ;) Or a peachtini with a sugar-coated
> rim might be nice before the big nap.
Thought I'd seen that, but I hadn't. It's full service, with many other
interesting items. Should take me awhile to work through it!
Linda Griffith
news:7mrh7fF...@mid.individual.net...
>> I probably go to keep it simple, because I would be all verklempt if
>> they don't cook the food to my picky and neurotic standards.
>
>
> I too am neurotic about my input, but if I know I am am going to die later
> the same day, salt, fat, etc. wouldn't matter anymore. I was thinking, for
> once, I could eat REALLY HOT peppers without having to suffer the
> consequences the next day. My favorite meals always include cheese and hot
> stuff.... so that really would prolly be my last request, with a good
> salsa of course. I'd avoid beans, though - I wouldn't want to embarrass
> myself on the way out.
Filet mignon, asparagus with prosciutto and goat cheese sprinkled with lemon
juice, chipotle mashed potatoes, a nice green salad with blush wine
vinaigrette, a warm roll with seasoned butter, margarita on the rocks,
coffee with Bailey's�, Tuaca�, and whipped cream. Blue Bell� Dutch
Chocolate Ice Cream for dessert...or I could skip dessert. No, I'll take
the ice cream with some Kahlua over it. Then, 15 minutes before the
injection, a cup of plain coffee (NOT STARBUCK'S�, for goodness sakes!),
with one Sweet 'n' Low.
Thank ya verr mush.
Linda
Kris Baker
"Linda Griffith" <grif...@charter.net> wrote in message
news:9m2Om.38281$Wd1....@newsfe15.iad...
Mmmmm. I'd arrange to have my last meal less than 90 minutes
before the execution, so I could eat dairy products (which I have
a serious problem with). I'd have ice cream, cheesecake, good
bleu cheese from France, REAL YOGURT (not that sicky-sweet
Dannon crap), dark chocolate cake with frosting, some Mrs Sees
Nuts and Chews. More Bleu Cheese in dressing over crappy
lettuce, with tomato chunks and lots of black pepper. A sandwich
made with my marinated red italian peppers, provolone, lettuce,
tomatoes, olive oil, vinegar and ciabatta bread.
In other words: things I can't eat, and which I miss.
Kris
Chocolic
"Nancy Rudins" <nru...@att.net> wrote in message
news:gfOdnXcfI-lL3pXW...@supernews.com...
I was getting ready to post almost the same thing. I don't really know if I
could eat anything knowing what was in store for me. My gut would be doing
somersaults.
Maybe if I were on death row for 10-20 years it would be no big deal. Then
I'd have potroast with mashed potatoes and yummy dark beef gravy, corn on
the cob, salad and vanilla ice cream with a whole can of Hershey's
chocolate.
Chocolic
Chocolic
I don't think so. You're too skinny for that. lol
Chocolic
Chocolic
"comadrejo" <comadr...@mac.com> wrote in message
news:comadrejoagua-3EC...@news.giganews.com...
>> > Poe wrote:
>> >>
>> >> I find myself interested in what they choose, too, idk why. I wonder
>> >> what I'd pick - maybe nachos with gobs of cheese and very hot
>> >>
>> >
>> > I've sometimes wondered what I'd pick. I've concluded
>> > that I'd choose to skip dinner. I'd be so nervous I'd
>> > probably just puke whatever I ate.
>> >
>> > Nancy
>> >
>>
>> I wish something could diminish my appetite, but thus far few things
>> make me want to eat less. The worst tragedy in my world can happen, and
>> I can still eat like clockwork.
>
> I guess some soba noddles, and/or miso soup. I would feel kind of bad
> of having still being digesting as I am heading off to the gurney to get
> a lethal injection. I should decline a last meal in order to be polite
> to the coroner, and not have the meal mess up the autopsy room.
>
> I guess for a thanksgiving/aztec theme last meal, I would demand
> turkey, acorn squash baked/broiled with an ancho chile, tomato, garlic
> paste, roasted corn with lime and chile. I don't trust asking for
> gravy, fearing they will screw it up..
>
> they don't cook the food to my picky and neurotic standards.
Are you a good cook, or do you just eat out at fancy dancy restaurants a
lot. I don't know if I could eat something that didn't have mashed potatoes
and gravy in it and I didn't know what the name of it meant. What the heck
is Coulibiac or soba noddles or miso soup?
Chocolic
Chocolic
Yum, that sounds like my kinda meal. Except I'd have to have gravy on my
chipotle mashed potaters.
Chocolic
Chocolic
>
> I too am neurotic about my input, but if I know I am am going to die later
> the same day, salt, fat, etc. wouldn't matter anymore. I was thinking, for
> once, I could eat REALLY HOT peppers without having to suffer the
> consequences the next day. My favorite meals always include cheese and hot
> stuff.... so that really would prolly be my last request, with a good
> salsa of course. I'd avoid beans, though - I wouldn't want to embarrass
> myself on the way out.
>
That made me snort.
Chocolic
Chocolic
"realpch" <rea...@aol.com> wrote in message
news:4B08A0E5...@aol.com...
Yum, that gravy sounds wonderful. I'm a good gravy maker and have been
experimenting with flour-less gravy and have come up with some pretty good
concoctions.
Chocolic
realpch
<snip>
> Yum, that gravy sounds wonderful. I'm a good gravy maker and have been
> experimenting with flour-less gravy and have come up with some pretty good
> concoctions.
>
> Chocolic
Yup. It was like a whole turkey in every spoonful! Now I don't know
where I got the recipe and I don't remember how I did it. It was dark,
dark brown.
Linda Griffith
news:7mrvthF...@mid.individual.net...
> Yum, that gravy sounds wonderful. I'm a good gravy maker and have been
> experimenting with flour-less gravy and have come up with some pretty good
> concoctions.
>
> Chocolic
Hey, E-mail me some of your recipes, okay? I cannot make gravy without
bacon grease...so that kinda tells you how limited I am. What in the H is
"flour-less gravy? I'd love to know. In my world, "flour-less gravy" is
bacon grease, salt, and pepper.
Linda
Linda Griffith
> Maybe if I were on death row for 10-20 years it would be no big deal.
> Then I'd have potroast with mashed potatoes and yummy dark beef gravy,
> corn on the cob, salad and vanilla ice cream with a whole can of Hershey's
> chocolate.
>
> Chocolic
>
Hey, y'all.....
I forgot to mention that I'm INNOCENT. If I were actually GUILTY, I'd
choose a much lighter, much cheaper, much nastier fare...like a hamburger,
Frenchfries, and a Coke.
Linda
Chocolic
> "Chocolic" <chatt...@nospam.hotmail.com> wrote in message
> news:7mrvdtF...@mid.individual.net...
>> Maybe if I were on death row for 10-20 years it would be no big deal.
>> Hershey's chocolate.
>>
>> Chocolic
>>
>
> Hey, y'all.....
>
> I forgot to mention that I'm INNOCENT. If I were actually GUILTY, I'd
> choose a much lighter, much cheaper, much nastier fare...like a hamburger,
>
> Linda
Oh yea, and the hamburger has to be a greasy juicy one.
Chocolic
Ruthless
A whole slow-roasted berry-fed black bear heart, packed with asian sticky
rice & raisin stuffing and seasoned with alder-smoked sea salt. Bear-fat
gravy made with real fresh cream, lightly peppered and also seasoned with
alder-smoked sea salt. Fresh steamed asparagus with homemade mayonnaise
(and more alder-smoked sea salt). I'd wash it down with a couple of
bottles of Samuel Smith's Organic Cider, and I'd top it all off with a
dish of Creme Brule.
I'd wanna take a Zantac first though, cuz there's no point in going to my
death with heartburn.
Davi
Chocolic
> In article <7mrvjaF...@mid.individual.net>,
> for my family, besides other meals. I tend to be more Alice Waters
> influenced than Julia Child. However Sole Meuni�re, is one of my family
> favourite dishes, (it is dover sole/petrale sole "miller style" aka
> floured and sauteed in butter)
>
> For gravy from the Turkey., I tend to like to use cabernet sauvignon to
> baste the turkey. and rub the turkey with garlic and olive oil before
> hand, and use those drippings. For other gravies, I rather use one of
> the four French standard sauces with the drippings.
>
> For mash potatoes, I do a garlic mash potatoes with cauliflower as a
> bonding agent rather than cream, and Yellow Finn/Yukon gold potatoes. I
> know it sounds heretical, but they taste really good.
>
> For dessert, if there is room, I rather make tarts, like sweet potato
> or an simple apple tart. I used to make the puddings, like persimmons
> and pear puddings with toasted hazelnuts etc., using a bain marie.
>
> Coulibiac is originally a Russian Dish that the French basically
> stole.. It is technically a fish pie. It is just intrinsic to make.
> One can make it with Salmon or Sturgeon. It just takes a day or two to
> make. Half the problem is making the pastry for it, and cooking just
> right. There are a bunch of ingredients in it., half of the effort is
> to get the pastry nice and presentable, when it is served..
>
> http://www.beyondthekitchenwall.com/2009/02/coulibiac.html
>
> The French took many ideas from the Russkis and used them for their
> cuisine, like serving each course one at a time, while they are hot.
> Before the French would just set up the meal buffet style, and let food
> get cold or spoiled.
>
> The word "Bistro" allegedly came from Russian soldiers stationed in
> Paris after the defeat of Napoleon in 1815, it means "Hurry".
>
> Soba noodles are buckwheat noodles that are in Japanese cuisine.
> Miso Soup is just salty fermented soy soup that is easy to make and can
> taste pretty uniform in a restaurant or in a snow cave..
>
> I sort of learn to cook when I backpacked and worked for the Forest
> Service, when I had free times in the evenings and the only females that
> were bothering me were mosquitoes.
Will you marry me?
Chocolic
Poe
OH - I keep forgetting to mention, I tried that cake and dh LOVES it. I
love it too, but I think if he had to pick between me or the cake...
well - anyway I've made it several times now.
Poe
Everyone in prison is innocent, or so I've heard.
Poe
> In article <7mrh7fF...@mid.individual.net>,
> Poe <hau...@terrible-thought.com> wrote:
>
>> comadrejo wrote:
>>> In article <7mrbsrF...@mid.individual.net>,
>>> Poe <hau...@terrible-thought.com> wrote:
>>>
>>>> Nancy Rudins wrote:
>>>>> Poe wrote:
>>>>>> I find myself interested in what they choose, too, idk why. I wonder
>>>>>> what I'd pick - maybe nachos with gobs of cheese and very hot
>>>>>> jalape�os, and for dessert a chocolate lava cake with vanilla ice cream.
>>>>>>
>>>>> I've sometimes wondered what I'd pick. I've concluded
>>>>> that I'd choose to skip dinner. I'd be so nervous I'd
>>>>> probably just puke whatever I ate.
>>>>>
>>>>> Nancy
>>>>>
>>>> I wish something could diminish my appetite, but thus far few things
>>>> make me want to eat less. The worst tragedy in my world can happen, and
>>>> I can still eat like clockwork.
>>> Let's see it has to be simple. No Veal Prince Orloff, or Coulibiac.
>>> I guess some soba noddles, and/or miso soup. I would feel kind of bad
>>> of having still being digesting as I am heading off to the gurney to get
>>> a lethal injection. I should decline a last meal in order to be polite
>>> to the coroner, and not have the meal mess up the autopsy room.
>>
>>
>>
>>> I guess for a thanksgiving/aztec theme last meal, I would demand
>>> turkey, acorn squash baked/broiled with an ancho chile, tomato, garlic
>>> paste, roasted corn with lime and chile. I don't trust asking for
>>> gravy, fearing they will screw it up..
>>
>>> I probably go to keep it simple, because I would be all verklempt if
>>> they don't cook the food to my picky and neurotic standards.
>>
>> later the same day, salt, fat, etc. wouldn't matter anymore. I was
>> thinking, for once, I could eat REALLY HOT peppers without having to
>> suffer the consequences the next day. My favorite meals always include
>> cheese and hot stuff.... so that really would prolly be my last request,
>> with a good salsa of course. I'd avoid beans, though - I wouldn't want
>> to embarrass myself on the way out.
>
> it shouldn't overpower it. I love using cilantro/corriander, but once
> again it should accent the flavors instead of being the dominant flavor.
>
> "Harrisa" is always a great additive, for stuff like lamb, or certain
> vegetable dishes. Ditto for Chermoula.
>
> I grew up with Julia Child's "Mastering the Art of French Cooking", or
> my mother's favourite cookbook. So I learn more about Cassoulet than
> nachos and tater tot casserole, (I learn the secrets of Eastern
> Washington cuisine, when I went to dinner parties in Seattle: the tater
> tot casserole with cream of mushroom soup and peas) I tend to lean more
> to cuisines that don't have much eggs and dairy in them, like Moroccan
> and Mexican Cuisines. I prefer cooking with Olive oil than butter.
>
> I am also a fan of Gordon Ramsey, his recipes, not the
> personality.(even though I was addicted to his UK "Kitchen Nightmares")
>
> Back to the subject. I would look at the totality of the last
> moments, and I would still feel embarrassed on the autopsy slab, with my
> last meal going into the drain on the autopsy floor.
Wow, some of you guys sound like excellent cooks making interesting
stuff! My first cookbook was called something like Lucy Brown's Cookbook
(can't find it via google), and my first item from it was Lucy's Lemon
Squares, which I did find here:
http://web.mac.com/jonatitus/MyRecipes/Lucy_Lemon_Squares-377.html
I got into Julia Child back in the day, buy my tastes have moved to very
fresh, often very spicy dishes - I love Asian inspired recipes, Thai,
Lao - more veggies than meat, lots of texture like crunchy, and sharp
tastes you get from using fresh herbs like basil or coriander straight
from the garden uncooked, or lightly cooked (stirred in right at the
end). I've become pretty neurotic over time, wanting ingredients that
haven't been tinkered with too much (hormone free meat, organic when
possible, etc.). I also can't handle a lot of fat, it gives me
heartburn. I've gotten really good at de-fatting recipes and
substituting ingredients so you can't tell. Your cauliflower in the
mashies would appeal to me. Although fat gives me heartburn, I love
cheese - it's one of my bigger vices. And garlic, loads of garlic.
Poe
Get her chocolate cake while you're at it - it's to die for!
Poe
Is bear heart tough like chicken hearts? Sounds interesting. Never heard
of alder-smoked salt but I love smoke and salt flavors.
Ruthless
>>A whole slow-roasted berry-fed black bear heart, packed with asian sticky
>>rice & raisin stuffing and seasoned with alder-smoked sea salt. Bear-fat
>>gravy made with real fresh cream, lightly peppered and also seasoned with
>>alder-smoked sea salt. Fresh steamed asparagus with homemade mayonnaise
>>(and more alder-smoked sea salt). I'd wash it down with a couple of
>>bottles of Samuel Smith's Organic Cider, and I'd top it all off with a
>>dish of Creme Brule.
>>I'd wanna take a Zantac first though, cuz there's no point in going to my
>>death with heartburn.
>Is bear heart tough like chicken hearts? Sounds interesting. Never heard
>of alder-smoked salt but I love smoke and salt flavors.
If the bear is reasonably young and berry-fed (rather than fish-fed) the
meat is sweet and tender. Heart meat has a different textrure from other
meat, but it's not tough or difficult to chew when it's cooked properly. I
grew up on moose hearts, chicken hearts, beef hearts and (rarely) on other
game animal hearts. Bear has always always been my favorite.
I absolutely love alder-smoked sea salt. An 8-oz bottle (Denali Spices)
costs me 16 bucks. Worth every penny.
Davi
Kris Baker
"Ruthless" <ruth...@2die4.com> wrote in message
news:4b096e98....@news.eternal-september.org...
Ah, heart for dinner. My mother used to cook that. Beef heart, stuffed.
It looked quite scientific when it came out of the oven, before it was
sliced.
Kris
realpch
Basicaly what you do is take the drippings from the meat you roasted,
remove as much as the fat as you can, with one of those funny measuring
cup looking things with a spout that comes from the base, then you put
the juice you "sorted" back into the pan and you add water and heat it
on the top of the stove, stirring constantly until all the brown stuff
sticking to the pan becomes liquid. That's called de-glazing the pan.
Here's where I'm missing a part. I wound up with an ok amount of
flourless gravy, but I might have added something, like a bit of
cornstarch or arrowroot to thicken it. I don't remember. Or I had a
really juicy turkey, because I got a lot of gravy without adding a bunch
of flour and and the loads of extra water it necessitates.
Linda Griffith
> Basicaly what you do is take the drippings from the meat you roasted,
> remove as much as the fat as you can, with one of those funny measuring
> cup looking things with a spout that comes from the base, then you put
> the juice you "sorted" back into the pan and you add water and heat it
> on the top of the stove, stirring constantly until all the brown stuff
> sticking to the pan becomes liquid. That's called de-glazing the pan.
> Here's where I'm missing a part. I wound up with an ok amount of
> flourless gravy, but I might have added something, like a bit of
> cornstarch or arrowroot to thicken it. I don't remember. Or I had a
> really juicy turkey, because I got a lot of gravy without adding a bunch
> of flour and and the loads of extra water it necessitates.
>
> Peach
> --
Hey, thanks, Peach! I'm going to try that. I have tried that de-glazing,
but I did add either some vegetable oil or bacon grease, and then I put
flour in it. I do have some cornstarch around here, so I'll try that, too.
Seems as if I bought a big ol' box of cornstarch for one recipe, and then
never used it again. Maybe I can get to it before it expires.
Linda
Kris Baker
I imagine you added some cornstarch, unless you wanted
it brothy.
I do the same thing, BUT I thicken it with a heavy cream-flour
slurry. I also add cut-up giblets, and the water I boiled them
in (which had aromatics in for extra flavor).
It's the one time I year, I can eat dairy without too much
guilt (and rue the pain the next day). Even real cream on
the pumpkin pie ;)
Kris
realpch
Don't forget, you don't need much. In similar endeavors, I'm always
adding too much and then trying to catch up with the liquids, adding
too much of those, and on and on. I think I premixed it with a little
liquid. There's something you have to do to brown it or brown flour, but
I'm a little hazy on that. Does cornstarch really have an expiration
date (aside from when the wevils or moths get it)?
;-)
Peach
--
realpch
<snip>
> I imagine you added some cornstarch, unless you wanted
> it brothy.
>
> I do the same thing, BUT I thicken it with a heavy cream-flour
> slurry. I also add cut-up giblets, and the water I boiled them
> in (which had aromatics in for extra flavor).
>
> It's the one time I year, I can eat dairy without too much
> guilt (and rue the pain the next day). Even real cream on
> the pumpkin pie ;)
>
> Kris
Wellll, you *could* go and kill somebody!
: D
I think if I had to watch out for dairy stuff, I'd have to kill myself.
What is the substitute for "there's nothing in the house to eat, but I
can have a glass of milk"?
Kris Baker
> Kris Baker wrote:
>
> <snip>
>
>> I imagine you added some cornstarch, unless you wanted
>> it brothy.
>>
>> I do the same thing, BUT I thicken it with a heavy cream-flour
>> slurry. I also add cut-up giblets, and the water I boiled them
>> in (which had aromatics in for extra flavor).
>>
>> It's the one time I year, I can eat dairy without too much
>> guilt (and rue the pain the next day). Even real cream on
>> the pumpkin pie ;)
>>
>> Kris
>
> Wellll, you *could* go and kill somebody!
>
> : D
>
> I think if I had to watch out for dairy stuff, I'd have to kill myself.
> What is the substitute for "there's nothing in the house to eat, but I
> can have a glass of milk"?
>
> Peach
I've never wanted to drink a glass of milk in my life. Really.
Maybe I knew at a young age, that it was poison to me?
My substitute would be a can of green beans, or asparagus.
I love those two veggies, canned. And fresh.
Kris
Kathy
My rule of thumb is: 2 tbsp of flour plus 2 tbsp of fat (skimmed from
the pan drippings) per cup of liquid drippings. Mix flour and fat in a
saucepan over medium heat, stirring until smooth. Slowly pour in the
liquid, stirring all the time. Bring to a simmer and cook/stir until
gravy thickens. Add salt and pepper to taste.
Kathy
Chocolic
"Poe" <hau...@terrible-thought.com> wrote in message
news:7msvi2F...@mid.individual.net...
Just ask 'em
Chocolic
realpch
> My rule of thumb is: 2 tbsp of flour plus 2 tbsp of fat (skimmed from
> the pan drippings) per cup of liquid drippings. Mix flour and fat in a
> saucepan over medium heat, stirring until smooth. Slowly pour in the
> liquid, stirring all the time. Bring to a simmer and cook/stir until
> gravy thickens. Add salt and pepper to taste.
>
> Kathy
Aha! This would be the browning of the flour step which I have lost
track of. I've been putting it in the turkey pan, where it makes
everything too pale and lumpy.
Peach
--
Kathy
> Kathy wrote:
>
>
>> My rule of thumb is: 2 tbsp of flour plus 2 tbsp of fat (skimmed from
>> the pan drippings) per cup of liquid drippings. Mix flour and fat in a
>> saucepan over medium heat, stirring until smooth. Slowly pour in the
>> liquid, stirring all the time. Bring to a simmer and cook/stir until
>> gravy thickens. Add salt and pepper to taste.
>>
>> Kathy
>
> Aha! This would be the browning of the flour step which I have lost
> track of. I've been putting it in the turkey pan, where it makes
> everything too pale and lumpy.
>
> Peach
Yes - the flour won't smoothly combine with the fat if there's liquid
present. If you combine the flour and fat separately, it will be smooth
with no lumps when you add the drippings.
Kathy
JonesieCat
"Kathy" <kb...@verizon.net> wrote in message
news:7n0giqF...@mid.individual.net...
Or, make a roux first, and then add liquid later. This is much like yours,
Kathy, except I don't aim for that smooth texture so much. Some claim a roux
must be made with specific ingredients while others (incl. me) define it by
its consistency, which is like paste. Like yours, it's just just flour and
fat over a med-high heat - this quickly cooks/browns the flour - then add
back in the non-fat drippings, stirring more and more. And a fork is better
than a whisk. Then add wine, cream, or whatever else you're in the mood for,
stirring the whole time... season...
I use this approach for the bases of other mixtures, sauces, gravies too.
You guys are making me so miss Thanksgiving!!!
jc
Kris Baker
"JonesieCat" <jonesi...@yahoo.com> wrote in message
news:iyEOm.57031$ze1....@news-server.bigpond.net.au...
You don't have turkeys down under? Get busy! ;)
Kris
JonesieCat
"Kris Baker" <paralle...@ggmail.com> wrote in message
news:7n10pqF...@mid.individual.net...
No turkeys as big here as they are there. Anyhow, long story, but we don't
celebrate it any more. Nice reading about all the fixins you guys are having
though!
jc
Kris Baker
Yeah, but you could fix the meal without the celebration.
kris
Chocolic
you end up with globs. Cornstarch isn't like flour, you don't need much.
Chocolic
Chocolic
"JonesieCat" <jonesi...@yahoo.com> wrote in message
news:iyEOm.57031$ze1....@news-server.bigpond.net.au...
>
I add a strong dark beer like Sam Adams for some of the liquid. (first you
have to sample it on and off while tossing it into the pan :) ). I swear,
it adds the best flavor. I use it in my beef gravies too. Along with my
price winning chili recipe.
Chocolic
Chocolic
That is my fav chocolate recipe. I could eat the whole cake!
Chocolic
realpch
>
> "JonesieCat" <jonesi...@yahoo.com> wrote in message
> news:WSIOm.57080$ze1....@news-server.bigpond.net.au...
<snip>
> > No turkeys as big here as they are there. Anyhow, long story, but we don't
> > celebrate it any more. Nice reading about all the fixins you guys are
> > having though!
> >
> > jc
>
> Yeah, but you could fix the meal without the celebration.
>
> kris
I usually make mine some time in the summer, using the very cheap turkey
I traditionally obtain after Christmas.
Kris Baker
> Kris Baker wrote:
>>
>> "JonesieCat" <jonesi...@yahoo.com> wrote in message
>> news:WSIOm.57080$ze1....@news-server.bigpond.net.au...
>
> <snip>
>
>> > No turkeys as big here as they are there. Anyhow, long story, but we
>> > don't
>> > celebrate it any more. Nice reading about all the fixins you guys are
>> > having though!
>> >
>> > jc
>>
>> Yeah, but you could fix the meal without the celebration.
>>
>> kris
>
> I usually make mine some time in the summer, using the very cheap turkey
> I traditionally obtain after Christmas.
>
> Peach
Yeah. 39-cent turkey. At one time, we had four in our freezer.
Kris
JonesieCat
> Kris Baker wrote:
>>
>> "JonesieCat" <jonesi...@yahoo.com> wrote in message
>> news:WSIOm.57080$ze1....@news-server.bigpond.net.au...
>
> <snip>
>
>> > No turkeys as big here as they are there. Anyhow, long story, but we
>> > don't
>> > celebrate it any more. Nice reading about all the fixins you guys are
>> > having though!
>> >
>> > jc
>>
>> Yeah, but you could fix the meal without the celebration.
>>
>> kris
>
> I usually make mine some time in the summer, using the very cheap turkey
> I traditionally obtain after Christmas.
>
> Peach
You make a T'giving meal in the summer? It's turning hot here now. Anyway,
the traditional meal IS the celebration for us. I make it sometimes (but
only once on Thanksgiving Thursday, after work). But it's nothing at all
like T'giving in the States.
jc
JonesieCat
That sounds good! I use beer if it's around, to prepare food I mean! Haven't
used it in gravies, but now will.
jc
realpch
Yeah, it's great. Nothing like a little surprise for yourself. The
turkey just sits there in the freezer until I hear it calling me. I got
this idea from somebody I was in school with. Every now and again, he'd
feel like turkey, so he'd make one. But this year, since I was given a
turkey which was defrosting, I made it last night. With the browning of
the flour in the fat, which worked perfectly, thank you all.
: )
realpch
Ooooh! I've never had more than one. Feel like money in the bank, don't they?
Kris Baker
> Kris Baker wrote:
>>
>> "realpch" <rea...@aol.com> wrote in message
>> news:4B0B8EA1...@aol.com...
>> > Kris Baker wrote:
>> >>
>> >> "JonesieCat" <jonesi...@yahoo.com> wrote in message
>> >> news:WSIOm.57080$ze1....@news-server.bigpond.net.au...
>> >
>> > <snip>
>> >
>> >> > No turkeys as big here as they are there. Anyhow, long story, but we
>> >> > don't
>> >> > celebrate it any more. Nice reading about all the fixins you guys
>> >> > are
>> >> > having though!
>> >> >
>> >> > jc
>> >>
>> >> Yeah, but you could fix the meal without the celebration.
>> >>
>> >> kris
>> >
>> > I usually make mine some time in the summer, using the very cheap
>> > turkey
>> > I traditionally obtain after Christmas.
>> >
>> > Peach
>>
>> Yeah. 39-cent turkey. At one time, we had four in our freezer.
>>
>> Kris
>
> Ooooh! I've never had more than one. Feel like money in the bank, don't
> they?
>
> Peach
Actually....considering what it takes to run the freezer, I'd probably
have been better buying them one-at-a-time. I ended up giving
two away.
kris
JonesieCat
Man, that sounds delicious.
jc
M
>
> Actually....considering what it takes to run the freezer, I'd probably
> have been better buying them one-at-a-time. I ended up giving
> two away.
Actually, freezers tend to use lesss electricity if they are filled.
Any open space is filled with room temperature air whenever the
freezer is opened.
Of course, you could always replace those silly turkeys with Hagen
Daz.
Mick
JonesieCat
"Msg. Scooter" <monsigno...@gmail.com> wrote in message
news:m032h5l1o1u9bikt6...@4ax.com...
> On , , Mon, 23 Nov 2009 20:04:26 -0700, Re: Dining on death row, "Kris
> Baker"
> Turkey has never really caught on.
> Christmas for us in the beginning of Summer and it gets too hot for big
> roast
> meals.
> At a cooking school I worked at, the most popular commercial meal of the
> year
> was Midwinter Christmas dinner, held in June or July. Sometimes they would
> have
> booking for 400 or 500 customers.
> The students cooked for customers once or twice a week once they became
> competent.
>
> --
We're in a Xmas in July group, but the traditional dinners we get never
include turkey. Yummy nevertheless. Turkey is catching on in Aus, but in a
funny sort of way.
jc