More tasty protein (Labor Day smoke)
Omelet
on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
that thing as a Grill.
I still have a lot to learn but this is fun so well worth the time. This
batch turned out to be quite edible for the most part, but the Brisket
really should have been Marinated for a day or two rather than trying to
use a dry rub.
Best of the lot? A toss-up between the Canadian Bacon and the Beef
Heart! Both of those had had long brines/cures. The Heart was very
tender. May look raw in the pics but it was anything but. It smoked just
as long as everything else and the Brisket and Bacon were quite done.
The curing solution preserved that lovely red color and kept it nice and
tender. ;-)
Pics:
<http://picasaweb.google.com/OMPOmelet/LaborDaySmokeResults09072009#53800
86760612526082>
Or:
<http://tinyurl.com/l42m6x>
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Tom Anderson
> <http://picasaweb.google.com/OMPOmelet/LaborDaySmokeResults09072009#5380086760612526082>
Nice. Looks really, really good. I'm not a committed heart fan, but the
beef heart looks good.
However: dude, ditch the fucking tie-dye.
tom
--
The sunlights differ, but there is only one darkness. -- Ursula K. LeGuin,
'The Dispossessed'
Omelet
Tom Anderson <tw...@urchin.earth.li> wrote:
> On Fri, 11 Sep 2009, Omelet wrote:
>
> > <http://picasaweb.google.com/OMPOmelet/LaborDaySmokeResults09072009#53800867
> > 60612526082>
>
> Nice. Looks really, really good. I'm not a committed heart fan, but the
> beef heart looks good.
Thanks. Learning how to smoke food is fun. So is learning how to
photograph it. So many hobbies, so little time. Gotta slip my workouts
in there too, but this friggin sprained rotator cuff is slowing me down.
Getting old sucks.
>
> However: dude, ditch the fucking tie-dye.
>
> tom
<rofl> Why? My camera likes it as it helps with proper color
perception. :-) I know it's so 60's and it dates me...
I plan to take a look at some solid flat twin sheets to use as backdrops
eventually. One thing I learned when I used to scan or photograph stuff
to sell on ebay is that backdrops can make a big difference in
photography in general. Blue sky blue being one of the better colors.
I'm going to be making some low carb BLT's (made with rice paper as
spring rolls) later this afternoon, and I'll play with the black velour
bathrobe again as the backdrop like I did with this martini:
<http://picasaweb.google.com/OMPOmelet/MartinisAndOtherBeverages#>
And the tie dye really worked with this lettuce wrap dish. My camera is
dying and is putting a light splash in the upper right hand corner.
Sometimes it works (or I can edit it out), sometimes it does not:
<http://picasaweb.google.com/OMPOmelet/LettuceWrapsAndSalads#538025865307
4714322>
I'll be gradually adding more pics to the gmail Picassa albums. It's
more convenient than tinypic and has 100% retention.
I have several good Salad pics to add to this album...
Jim Janney
Omelet
Jim Janney <jja...@shell.xmission.com> wrote:
More importantly, did she like BBQ?
Tom Anderson
> In article <2p8wgll...@shell.xmission.com>,
> Jim Janney <jja...@shell.xmission.com> wrote:
>
>> Tom Anderson <tw...@urchin.earth.li> writes:
>>
>>> On Fri, 11 Sep 2009, Omelet wrote:
>>>
>>>> <http://picasaweb.google.com/OMPOmelet/LaborDaySmokeResults09072009#5380086
>>>> 760612526082>
>>>
>>> Nice. Looks really, really good. I'm not a committed heart fan, but
>>> the beef heart looks good.
>>>
>>> However: dude, ditch the fucking tie-dye.
>>>
>>> --
>>> The sunlights differ, but there is only one darkness. -- Ursula K. LeGuin,
>>> 'The Dispossessed'
>>
>> Was LeGuin ever a C programmer?
>
> More importantly, did she like BBQ?
Sadly, the SF Encyclopedia is silent on both counts.
tom
--
I'm not insane - my mother had me tested. -- Dr Sheldon Cooper
Tom Anderson
> In article <alpine.DEB.1.10.0...@urchin.earth.li>,
> Tom Anderson <tw...@urchin.earth.li> wrote:
>
>> On Fri, 11 Sep 2009, Omelet wrote:
>>
>>> <http://picasaweb.google.com/OMPOmelet/LaborDaySmokeResults09072009#53800867
>>> 60612526082>
>>
>> Nice. Looks really, really good. I'm not a committed heart fan, but the
>> beef heart looks good.
>
> Thanks. Learning how to smoke food is fun. So is learning how to
> photograph it. So many hobbies, so little time. Gotta slip my workouts
> in there too, but this friggin sprained rotator cuff is slowing me down.
>
> Getting old sucks.
>
>> However: dude, ditch the fucking tie-dye.
>
> <rofl> Why? My camera likes it as it helps with proper color
> perception. :-) I know it's so 60's and it dates me...
I look at the food, my mouth waters. My eye drifts to the background, i
start vomiting.
> I plan to take a look at some solid flat twin sheets to use as backdrops
> eventually. One thing I learned when I used to scan or photograph stuff
> to sell on ebay is that backdrops can make a big difference in
> photography in general. Blue sky blue being one of the better colors.
>
> I'm going to be making some low carb BLT's (made with rice paper as
> spring rolls) later this afternoon, and I'll play with the black velour
> bathrobe again as the backdrop like I did with this martini:
>
> <http://picasaweb.google.com/OMPOmelet/MartinisAndOtherBeverages>
That's an interesting look. I can see from the picture that you don't
shake your martinis - am i right to assume that you stir them, as is
proper? In that case, you don't really need to add water, you can just
stir longer, until more of the ice melts!
> And the tie dye really worked with this lettuce wrap dish. My camera is
> dying and is putting a light splash in the upper right hand corner.
> Sometimes it works (or I can edit it out), sometimes it does not:
>
> <http://picasaweb.google.com/OMPOmelet/LettuceWrapsAndSalads#5380258653074714322>
I'm sorry, but this looks like something from the legendary Gallery of
Regrettable Food:
http://lileks.com/institute/gallery/spec.html
The tie-dye and those plates are 85% of that, but there is also something
disturbing about the scrambled eggs.
Anyway, how about some kind of light, neutral background, maybe a
wheatgerm-coloured towel?
> I'll be gradually adding more pics to the gmail Picassa albums. It's
> more convenient than tinypic and has 100% retention.
I'm on flickr:
http://www.flickr.com/photos/twic/tags/food/
Which i really can't fault.
Omelet
> On Fri, 11 Sep 2009, Omelet wrote:
>
> > In article <alpine.DEB.1.10.0...@urchin.earth.li>,
> > Tom Anderson <tw...@urchin.earth.li> wrote:
> >
> >> On Fri, 11 Sep 2009, Omelet wrote:
> >>
> >>> <http://picasaweb.google.com/OMPOmelet/LaborDaySmokeResults09072009#538008
> >>> 67
> >>> 60612526082>
> >>
> >> Nice. Looks really, really good. I'm not a committed heart fan, but the
> >> beef heart looks good.
> >
> > Thanks. Learning how to smoke food is fun. So is learning how to
> > photograph it. So many hobbies, so little time. Gotta slip my workouts
> > in there too, but this friggin sprained rotator cuff is slowing me down.
> >
> > Getting old sucks.
> >
> >> However: dude, ditch the fucking tie-dye.
> >
> > <rofl> Why? My camera likes it as it helps with proper color
> > perception. :-) I know it's so 60's and it dates me...
>
> I look at the food, my mouth waters. My eye drifts to the background, i
> start vomiting.
Ah, got it. I'll play with different backdrops then. ;-)
>
> > I plan to take a look at some solid flat twin sheets to use as backdrops
> > eventually. One thing I learned when I used to scan or photograph stuff
> > to sell on ebay is that backdrops can make a big difference in
> > photography in general. Blue sky blue being one of the better colors.
> >
> > I'm going to be making some low carb BLT's (made with rice paper as
> > spring rolls) later this afternoon, and I'll play with the black velour
> > bathrobe again as the backdrop like I did with this martini:
> >
> > <http://picasaweb.google.com/OMPOmelet/MartinisAndOtherBeverages>
>
> That's an interesting look. I can see from the picture that you don't
> shake your martinis - am i right to assume that you stir them, as is
> proper? In that case, you don't really need to add water, you can just
> stir longer, until more of the ice melts!
Stirred, never shaken!
I don't always add ice tho' hence the water dilution but I see your
point.
>
> > And the tie dye really worked with this lettuce wrap dish. My camera is
> > dying and is putting a light splash in the upper right hand corner.
> > Sometimes it works (or I can edit it out), sometimes it does not:
> >
> > <http://picasaweb.google.com/OMPOmelet/LettuceWrapsAndSalads#538025865307471
> > 4322>
>
> I'm sorry, but this looks like something from the legendary Gallery of
> Regrettable Food:
>
> http://lileks.com/institute/gallery/spec.html
Looks like a fun website to explore, thanks.
>
> The tie-dye and those plates are 85% of that, but there is also something
> disturbing about the scrambled eggs.
I posted more salads to that link. I don't think any others were taken
against the tie die, and I broke the last one of those plates awhile ago
so they are no longer being used. These are my two personal favorites.
And no tie dye. <g>
<http://picasaweb.google.com/OMPOmelet/LettuceWrapsAndSalads#538042467667
7769202>
<http://picasaweb.google.com/OMPOmelet/LettuceWrapsAndSalads#538042500686
0581586>
Taken on my stove top which is a black glasstop.
>
> Anyway, how about some kind of light, neutral background, maybe a
> wheatgerm-coloured towel?
I've not tried lighter colors that much. Darker stuff tends to give
better contrast.
>
> > I'll be gradually adding more pics to the gmail Picassa albums. It's
> > more convenient than tinypic and has 100% retention.
>
> I'm on flickr:
>
> http://www.flickr.com/photos/twic/tags/food/
>
> Which i really can't fault.
>
> tom
Food photography can be fun. :-) The beef and ham shots sure look tasty!
But, White Castle fries dude? Are they as greasy as the burgers?
x...@xxx.com
>>
>>I look at the food, my mouth waters. My eye drifts to the background, i
>>start vomiting.
>
>
> Ah, got it. I'll play with different backdrops then. ;-)
>
The hearts made me gag a little, but the nice roygbiv tiedye backdrop
mellowed me out. Nice choice, send that one to the beef council, they
have been looking for a way entice the hippies. I'd say cut the hearts
so they don't look like hearts (for my sake) but the subjects and the
background are perfect otherwise. (Hearts and tongues STILL make me gag,
I have no idea why)
>
>
>
> Stirred, never shaken!
> I don't always add ice tho' hence the water dilution but I see your
> point.
>
I tried one of your sausage recipes, I bbq'ed it too long just to make
sure, but it was as good as anything I'd find at a butchershop.
>
>
If you need more tie dye sheets for presentation I have an attic filled
with them.
Omelet
"X...@XXX.COM" <x...@xxx.com> wrote:
> Omelet wrote:
>
> >>
> >>I look at the food, my mouth waters. My eye drifts to the background, i
> >>start vomiting.
> >
> >
> > Ah, got it. I'll play with different backdrops then. ;-)
> >
>
> The hearts made me gag a little, but the nice roygbiv tiedye backdrop
> mellowed me out. Nice choice, send that one to the beef council, they
> have been looking for a way entice the hippies. I'd say cut the hearts
> so they don't look like hearts (for my sake) but the subjects and the
> background are perfect otherwise. (Hearts and tongues STILL make me gag,
> I have no idea why)
Organ meats don't appeal to everyone. :-)
I just happen to like them. My favorite is grilled sweetbreads. I have
some in the freezer. Tongue and heart are good and I can take or leave
liver, but I will NOT eat kidneys. Can't get them past my nose. ;-p
Glad you liked the backdrop. <g>
The sliced shot with the hearts should have looked ok for you?
> > Stirred, never shaken!
> > I don't always add ice tho' hence the water dilution but I see your
> > point.
> >
> I tried one of your sausage recipes, I bbq'ed it too long just to make
> sure, but it was as good as anything I'd find at a butchershop.
Very cool. It's a real trick to get the spicing just right but once you
do, it's golden. Making sausage imho is not really rocket science, it's
just spiced meat. :-) It is also one of the few foods I'll actually
weigh/measure and follow a recipe using a set amount of spice per lb. of
meat.
I currently have 3 recipes I've actually used on the HD but have not yet
perfected a good breakfast sausage. I just picked up some Mace recently
and that's supposed to be one of the magic ones for that. I just got my
sausage and curing book by Rytek Kutas in the mail yesterday so I'll see
what he has to say about it. That's supposed to be the culinary textbook
for that subject.
>
> If you need more tie dye sheets for presentation I have an attic filled
> with them.
<lol> I'd pay you for them! Seriously...
Tom Anderson
> In article <h8hfpa$dti$1...@news.eternal-september.org>,
> "X...@XXX.COM" <x...@xxx.com> wrote:
>
>> Omelet wrote:
>>
>>>> I look at the food, my mouth waters. My eye drifts to the background,
>>>> i start vomiting.
>>>
>>> Ah, got it. I'll play with different backdrops then. ;-)
>>
>> The hearts made me gag a little, but the nice roygbiv tiedye backdrop
>> mellowed me out. Nice choice, send that one to the beef council, they
>> have been looking for a way entice the hippies. I'd say cut the hearts
>> so they don't look like hearts (for my sake) but the subjects and the
>> background are perfect otherwise. (Hearts and tongues STILL make me gag,
>> I have no idea why)
>
> Organ meats don't appeal to everyone. :-) I just happen to like them. My
> favorite is grilled sweetbreads. I have some in the freezer. Tongue and
> heart are good and I can take or leave liver, but I will NOT eat
> kidneys. Can't get them past my nose. ;-p
Sweetbreads are wonderful - when they're good. I've had some very
disappointing sweetbreads. Of course, if you're cooking them yourself, you
entirely avoid the risk of them being cooked badly. Do they stand up to
freezing okay, then/
Tongue i have no interest in. I cooked lamb heart once, and it was
dreadful, and i had chicken hearts in a Brazillian all-you-can eat meat
bar, which were delicious; i should try beef heart cooked by someone who
knows what they're doing. Liver i quite like, in small doses - a little
plate of chicken liver cooked in sherry is one of my favourite things to
get in tapas places, provided i can share it with someone. Kidney i rather
like, at least in steak and kidney pie. Tripe i don't like at all. Bone
marrow is my absolute favourite, and a criminally neglected 'cut' of offal
- big beef bones, cut open and roasted, with slices of toasted brioche and
a little bit of sea salt to crumble on top; heaven!
> The sliced shot with the hearts should have looked ok for you?
Yeah, with all the valves and fibres showing? Unlikely.
>>> Stirred, never shaken!
Excellent. My heart sinks when i hear of a shaken martini.
tom
--
Also, a 'dark future where there is only war!' ... have you seen the
news lately? -- applez
Omelet
> On Sun, 13 Sep 2009, Omelet wrote:
>
> > In article <h8hfpa$dti$1...@news.eternal-september.org>,
> > "X...@XXX.COM" <x...@xxx.com> wrote:
> >
> >> Omelet wrote:
> >>
> >>>> I look at the food, my mouth waters. My eye drifts to the background,
> >>>> i start vomiting.
> >>>
> >>> Ah, got it. I'll play with different backdrops then. ;-)
> >>
> >> The hearts made me gag a little, but the nice roygbiv tiedye backdrop
> >> mellowed me out. Nice choice, send that one to the beef council, they
> >> have been looking for a way entice the hippies. I'd say cut the hearts
> >> so they don't look like hearts (for my sake) but the subjects and the
> >> background are perfect otherwise. (Hearts and tongues STILL make me gag,
> >> I have no idea why)
> >
> > Organ meats don't appeal to everyone. :-) I just happen to like them. My
> > favorite is grilled sweetbreads. I have some in the freezer. Tongue and
> > heart are good and I can take or leave liver, but I will NOT eat
> > kidneys. Can't get them past my nose. ;-p
>
> Sweetbreads are wonderful - when they're good. I've had some very
> disappointing sweetbreads. Of course, if you're cooking them yourself, you
> entirely avoid the risk of them being cooked badly. Do they stand up to
> freezing okay, then/
Oh yes! They are better fresh of course, but they do freeze just fine.
They've been running around $1.49 to $1.89 per lb. here. Mom taught me
to boil them then separate the meaty bits from the fat and membranes,
then she'd make a behamel sauce using the water they were boiled in.
I still do them that way sometime, but I most often grill them whole and
serve as is or with a light sauce of some kind. A good cream beef gravy
made with vermouth works well.
>
> Tongue i have no interest in. I cooked lamb heart once, and it was
> dreadful, and i had chicken hearts in a Brazillian all-you-can eat meat
> bar, which were delicious; i should try beef heart cooked by someone who
> knows what they're doing.
I have some chicken hearts and gizzards in the freezer at the moment. I
think I'll pressure cook them first to tenderize them, then maybe
lightly coat and deep fry them to finish.
Beef heart can indeed be dreadful if cooked improperly. It's most likely
a matter of over cooking it. It's best sliced and quickly pan fried
rare, altho' this curing and smoking certainly worked a treat. It came
out ever so tender and flavorful.
> Liver i quite like, in small doses - a little
> plate of chicken liver cooked in sherry is one of my favourite things to
> get in tapas places, provided i can share it with someone.
I prefer beef liver either grilled or pan fried medium rare. Still pink
at the center but not as rare as I like my steaks. Lightly spiced with
savory seasonings such as pepper, salt, garlic and maybe a bit of onion.
A touch of sage is not bad either with a light hand.
Chicken livers are most excellent bacon wrapped and fried in Olive Oil.
I'll have to try some Sherry or Vermouth with them next time, thanks!
> Kidney i rather
> like, at least in steak and kidney pie. Tripe i don't like at all.
I've still not worked up the nerve to try Tripe. <g> It's served most
often around here in Menudo along with pigs or calves feet.
> Bone
> marrow is my absolute favourite, and a criminally neglected 'cut' of offal
> - big beef bones, cut open and roasted, with slices of toasted brioche and
> a little bit of sea salt to crumble on top; heaven!
I adore marrow! It's not all that easy to get, but I can get some
knuckle stew bones that have it. I just have to be careful how I cook
them so I can salvage it.
>
> > The sliced shot with the hearts should have looked ok for you?
>
> Yeah, with all the valves and fibres showing? Unlikely.
<lol> Many people remove those prior to cooking. I suppose I should. The
cats would enjoy the treat.
>
> >>> Stirred, never shaken!
>
> Excellent. My heart sinks when i hear of a shaken martini.
>
> tom
Indeed...
Ever have a good Margarita?
Jason Earl
> Second real attempt at proper smoking. I finally installed a temp
> gauge on my New Braunfels Smoker. ;-) Up to this point, I've mostly
> just used that thing as a Grill.
>
> I still have a lot to learn but this is fun so well worth the
> time. This batch turned out to be quite edible for the most part, but
> the Brisket really should have been Marinated for a day or two rather
> than trying to use a dry rub.
>
> Best of the lot? A toss-up between the Canadian Bacon and the Beef
> Heart! Both of those had had long brines/cures. The Heart was very
> tender. May look raw in the pics but it was anything but. It smoked
> just as long as everything else and the Brisket and Bacon were quite
> done. The curing solution preserved that lovely red color and kept it
> nice and tender. ;-)
>
> Pics:
>
> <http://picasaweb.google.com/OMPOmelet/LaborDaySmokeResults09072009#53800
> 86760612526082>
>
> Or:
> <http://tinyurl.com/l42m6x>
I've come late to this party, but I have to admit that the food looked
amazing. I also have to agree with Tom about the backdrop. The tie dye
is somewhat less amazing.
Personally, I did more peaches this weekend. Which was fun, but smoking
meat looks much more appetizing. Still, it's hard not to love autumn.
Jason
Omelet
Jason Earl <je...@notengoamigos.org> wrote:
> Omelet <ompo...@gmail.com> writes:
>
> > Second real attempt at proper smoking. I finally installed a temp
> > gauge on my New Braunfels Smoker. ;-) Up to this point, I've mostly
> > just used that thing as a Grill.
> >
> > I still have a lot to learn but this is fun so well worth the
> > time. This batch turned out to be quite edible for the most part, but
> > the Brisket really should have been Marinated for a day or two rather
> > than trying to use a dry rub.
> >
> > Best of the lot? A toss-up between the Canadian Bacon and the Beef
> > Heart! Both of those had had long brines/cures. The Heart was very
> > tender. May look raw in the pics but it was anything but. It smoked
> > just as long as everything else and the Brisket and Bacon were quite
> > done. The curing solution preserved that lovely red color and kept it
> > nice and tender. ;-)
> >
> > Pics:
> >
> > <http://picasaweb.google.com/OMPOmelet/LaborDaySmokeResults09072009#53800
> > 86760612526082>
> >
> > Or:
> > <http://tinyurl.com/l42m6x>
>
> I've come late to this party, but I have to admit that the food looked
> amazing.
Thanks! My Rytek Kutas book arrived from Amazon a couple of days ago so
I'll be playing with more of that kind of thing soon. I have some beef
and pork in the freezer that will become smoked sausage.
> I also have to agree with Tom about the backdrop. The tie dye
> is somewhat less amazing.
;-)
>
> Personally, I did more peaches this weekend. Which was fun, but smoking
> meat looks much more appetizing. Still, it's hard not to love autumn.
>
> Jason
Fall is my favorite time of year...
I have some prickly pear fruits to be put up, hopefully next weekend or
so. I bought a food mill to remove the seeds.
What all are you doing with the peaches?
Jason Earl
So let's imagine that a guy wanted to get started smoking meat. Is
there a "Dummies" book or something? How, exactly, does one get
started?
Because, quite frankly, that looks like fun.
>> I also have to agree with Tom about the backdrop. The tie dye is
>> somewhat less amazing.
>
> ;-)
I'm just saying that I think that the meat would look more delicious
without the color explosion.
Then again, if the picture looked more delicious I would probably short
out my laptop drooling on the keyboard. So perhaps your color choice
was serendipitous.
>> Personally, I did more peaches this weekend. Which was fun, but
>> smoking meat looks much more appetizing. Still, it's hard not to
>> love autumn.
>>
>> Jason
>
> Fall is my favorite time of year... I have some prickly pear fruits
> to be put up, hopefully next weekend or so. I bought a food mill to
> remove the seeds.
I haven't had prickly pear since I moved from Peru. I bet it's a lot
better without the seeds :). On the other hand, even with the prickles
it was still better than most of the food I had in the mountains of
Peru.
> What all are you doing with the peaches?
My son eats them :).
Actually, we are canning most of the peaches, and freezing some for use
later in my wife's fresh peach syrup. I then apply said syrup to my
famous sourdough pancakes.
The combination is somewhat better for you than what I call scones
(and what I call deep fried awesomebread on MFW), but probably not
significantly better for you.
We have sourdough pancakes almost every Sunday after church.
Jason
Omelet
Jason Earl <je...@notengoamigos.org> wrote:
It truly is. What got me started was a comment by a list member on the
cooking forum. I had landed in to some boneless pork loin for $1.00 per
lb. locally and someone commented that it was used to make Canadian
Bacon, so I googled some info. on it. I'd already been playing with
sausage making after I bought a meat grinder for 1/2 price from Cabelas
on sale.
I casually brought up the subject with my pharmacist when I went to
order some Potassium nitrate, and he told me he'd done a lot of sausage
making and meat curing with his family and recommended that book. He
says the Kutas book is actually used as a textbook at some culinary
schools, so I ordered it:
That should get anyone started.
I then installed a temp gauge on the offset smoker I'd already had for a
few years, (a decent smoker runs under $200.00 and lasts for many, many
years) so I could then work on my fire building skills.
>
> >> I also have to agree with Tom about the backdrop. The tie dye is
> >> somewhat less amazing.
> >
> > ;-)
>
> I'm just saying that I think that the meat would look more delicious
> without the color explosion.
>
> Then again, if the picture looked more delicious I would probably short
> out my laptop drooling on the keyboard. So perhaps your color choice
> was serendipitous.
<lol> Thanks. I'm a bit of a carnivore myself...
>
> >> Personally, I did more peaches this weekend. Which was fun, but
> >> smoking meat looks much more appetizing. Still, it's hard not to
> >> love autumn.
> >>
> >> Jason
> >
> > Fall is my favorite time of year... I have some prickly pear fruits
> > to be put up, hopefully next weekend or so. I bought a food mill to
> > remove the seeds.
>
> I haven't had prickly pear since I moved from Peru. I bet it's a lot
> better without the seeds :). On the other hand, even with the prickles
> it was still better than most of the food I had in the mountains of
> Peru.
I'll be dragging out the kitchen torch to singe the prickles prior to
peeling them. Removing the seeds will be a must to make the resulting
jelly edible.
I anticipate that some of the prickly pear jelly will make a good meat
basting base. Fruit based glazes can really enhance some meats.
Not only were they everywhere wild this year, but the local grocery
store had big prickly pear fruits 5 for $1.00. They are about the size
of kiwi fruits.
>
> > What all are you doing with the peaches?
>
> My son eats them :).
Ah. So straight canned fruits, no jam? Peach cobbler and peach pies are
the gods, or just straight with some cottage cheese is good. I can
think of a number of ways to eat peaches.
>
> Actually, we are canning most of the peaches, and freezing some for use
> later in my wife's fresh peach syrup. I then apply said syrup to my
> famous sourdough pancakes.
Oh drool! I need to see if I can restore moms old sourdough culture. It
got neglected unfortunately. Sourdough waffles are wonderful and a nice
carb fix post workout. (just to keep it on topic...)
>
> The combination is somewhat better for you than what I call scones
> (and what I call deep fried awesomebread on MFW), but probably not
> significantly better for you.
>
> We have sourdough pancakes almost every Sunday after church.
>
> Jason
Deep fried awesomebread? Please elaborate! I won't be living low carb
forever...
Tom Anderson
I ain't cooked shit in weeks. Also ain't lifted shit in about two months.
Dammit.
tom
--
Kein Mehrheit Fur Die Mitleid
Omelet
You ok Tom? I presume there is a reason...
What's the problem?
Jason Earl
Prickly pear at the grocery store. What a strange world we live in.
>> > What all are you doing with the peaches?
>>
>> My son eats them :).
>
> Ah. So straight canned fruits, no jam? Peach cobbler and peach pies
> are the gods, or just straight with some cottage cheese is good. I
> can think of a number of ways to eat peaches.
My wife will probably want to do some jam eventually as well.
>> Actually, we are canning most of the peaches, and freezing some for
>> use later in my wife's fresh peach syrup. I then apply said syrup to
>> my famous sourdough pancakes.
>
> Oh drool! I need to see if I can restore moms old sourdough
> culture. It got neglected unfortunately. Sourdough waffles are
> wonderful and a nice carb fix post workout. (just to keep it on
> topic...)
Sourdough rules.
>> The combination is somewhat better for you than what I call scones
>> (and what I call deep fried awesomebread on MFW), but probably not
>> significantly better for you.
>>
>> We have sourdough pancakes almost every Sunday after church.
>>
>> Jason
>
> Deep fried awesomebread? Please elaborate! I won't be living low carb
> forever...
How is it possible that you missed the scone discussion?
In the western United States (mostly Utah and Idaho) the term "scone" is
used to refer to deep-fat fried bread dough. For easterners, and folks
across the pond scone apparently means something else, and so in the
interests of communication I adopted the name "awesomebread" for the
delicious deep-fat fried concoction that is deeply ingrained in my
family history.
Navajo fry bread is similar (but somewhat thinner from what I have been
able to see). My family eats it with butter topped with cinnamon sugar,
honey, or jam.
They are ridiculously easy to make. My grandma makes the bread dough
from scratch (and it is hard to argue that her scones aren't the
quintessential example), but I find that frozen bread dough from the
store is plenty good enough. The frozen bread dough cut up for rolls is
even the right size. Simply raise the bread dough as if you were going
to make rolls. Then instead of baking you pat them down and deep fat
fry them.
The only downside is that awesomebread is basically a recipe for
diabetes. However, if diabetes were not such a horrible way to die I am
not sure I would even mind.
Jason
Jim Janney
And for anyone tempted to think that Jason is making this up, I can
offer some corroborative evidence :-)
http://www.sltrib.com/food/ci_13150748
--
Jim Janney
Jason Earl
Omelet
Jason Earl <je...@notengoamigos.org> wrote:
> > I anticipate that some of the prickly pear jelly will make a good meat
> > basting base. Fruit based glazes can really enhance some meats.
> >
> > Not only were they everywhere wild this year, but the local grocery
> > store had big prickly pear fruits 5 for $1.00. They are about the size
> > of kiwi fruits.
>
> Prickly pear at the grocery store. What a strange world we live in.
That's Texas. <g> They are imported from Mexico.
>
> >> > What all are you doing with the peaches?
> >>
> >> My son eats them :).
> >
> > Ah. So straight canned fruits, no jam? Peach cobbler and peach pies
> > are the gods, or just straight with some cottage cheese is good. I
> > can think of a number of ways to eat peaches.
>
> My wife will probably want to do some jam eventually as well.
Peach jam is good stuff.
>
> >> Actually, we are canning most of the peaches, and freezing some for
> >> use later in my wife's fresh peach syrup. I then apply said syrup to
> >> my famous sourdough pancakes.
> >
> > Oh drool! I need to see if I can restore moms old sourdough
> > culture. It got neglected unfortunately. Sourdough waffles are
> > wonderful and a nice carb fix post workout. (just to keep it on
> > topic...)
>
> Sourdough rules.
Absofrigginlootly! Sourdough bread is my greatest "miss" doing the low
carb thing. I'm just glad it's not forever.
>
> >> The combination is somewhat better for you than what I call scones
> >> (and what I call deep fried awesomebread on MFW), but probably not
> >> significantly better for you.
> >>
> >> We have sourdough pancakes almost every Sunday after church.
> >>
> >> Jason
> >
> > Deep fried awesomebread? Please elaborate! I won't be living low carb
> > forever...
>
> How is it possible that you missed the scone discussion?
I may have not been paying attention due to my low carbing fanatacism.
<g> I'll be sure to store it this time.
>
> In the western United States (mostly Utah and Idaho) the term "scone" is
> used to refer to deep-fat fried bread dough. For easterners, and folks
> across the pond scone apparently means something else, and so in the
> interests of communication I adopted the name "awesomebread" for the
> delicious deep-fat fried concoction that is deeply ingrained in my
> family history.
>
> Navajo fry bread is similar (but somewhat thinner from what I have been
> able to see). My family eats it with butter topped with cinnamon sugar,
> honey, or jam.
Oh! I think I remember this one now. Thanks.
>
> They are ridiculously easy to make. My grandma makes the bread dough
> from scratch (and it is hard to argue that her scones aren't the
> quintessential example), but I find that frozen bread dough from the
> store is plenty good enough. The frozen bread dough cut up for rolls is
> even the right size. Simply raise the bread dough as if you were going
> to make rolls. Then instead of baking you pat them down and deep fat
> fry them.
>
> The only downside is that awesomebread is basically a recipe for
> diabetes. However, if diabetes were not such a horrible way to die I am
> not sure I would even mind.
>
> Jason
<laughs> I totally understand!
Omelet
Jim Janney <jja...@shell.xmission.com> wrote:
So go do an hour on the stairmaster to work one off... <g>
Tom Anderson
> In article <alpine.DEB.1.10.0...@urchin.earth.li>,
> Tom Anderson <tw...@urchin.earth.li> wrote:
>
>> On Mon, 14 Sep 2009, Jason Earl wrote:
>>
>>> Personally, I did more peaches this weekend. Which was fun, but smoking
>>> meat looks much more appetizing. Still, it's hard not to love autumn.
>>
>> I ain't cooked shit in weeks. Also ain't lifted shit in about two months.
>>
>> Dammit.
>
> You ok Tom? I presume there is a reason...
>
> What's the problem?
Tendonitis, left index finger. It hurts when i grip tightly, and there's
not a lot you can do in a gym without gripping something with your left
hand tightly. It doesn't hurt (much) when i do pushing movements, like a
shoulder press, but i'm avoiding those anyway. I could do machine leg
movements, but those don't float my boat enough to go to the gym just to
do them.
I left it for about six weeks to fix itself before seeing a doctor. He
told me to take ibuprofen for two weeks to see if that sorted it, before
trying anything more serious. However, after a week, i got flu (unrelated,
i assume), and was out with that for a week, and have been feeling
generally crappy since then. I haven't gone back on the ibuprofen (my
stomach has been a bit marginal), so i haven't done the two weeks on it,
so i haven't gone back to the doctor.
I do need to get this sorted, but higher-priority things keep getting in
the way.
The cooking is unconnected. I only cook properly when i'm entertaining,
and haven't done that for ages. Since being ill, i've not been very
hungry, so haven't always been having dinner. When i do eat, it's usually
something simple like pasta with pesto and parmesan; i make that myself,
but i wouldn't dignify it with the name 'cooking'.
Gosh, wasn't that a fascinating story?
tom
--
As a matter of fact, it is estimated that 10% of all meth labs explode.
Omelet
> > What's the problem?
>
> Tendonitis, left index finger. It hurts when i grip tightly, and there's
> not a lot you can do in a gym without gripping something with your left
> hand tightly. It doesn't hurt (much) when i do pushing movements, like a
> shoulder press, but i'm avoiding those anyway. I could do machine leg
> movements, but those don't float my boat enough to go to the gym just to
> do them.
>
> I left it for about six weeks to fix itself before seeing a doctor. He
> told me to take ibuprofen for two weeks to see if that sorted it, before
> trying anything more serious. However, after a week, i got flu (unrelated,
> i assume), and was out with that for a week, and have been feeling
> generally crappy since then. I haven't gone back on the ibuprofen (my
> stomach has been a bit marginal), so i haven't done the two weeks on it,
> so i haven't gone back to the doctor.
>
> I do need to get this sorted, but higher-priority things keep getting in
> the way.
I know what you mean about Ibuprofen. Good stuff when you can take it,
but it tends to bother my stomach too after maybe 3 days on it. Even
taking it with food is not 100% guaranteed to help, but it's better than
nothing.
>
> The cooking is unconnected. I only cook properly when i'm entertaining,
> and haven't done that for ages. Since being ill, i've not been very
> hungry, so haven't always been having dinner. When i do eat, it's usually
> something simple like pasta with pesto and parmesan; i make that myself,
> but i wouldn't dignify it with the name 'cooking'.
Sure it is, as long as it's not out of a box or a nuked TV dinner tray.
:-)
>
> Gosh, wasn't that a fascinating story?
>
> tom
Hey, It's often the small stuff that really gets in the way!
My shoulder has gotten worse but it's not keeping me out of the gym. I
can't let it. I just do what I can and work around it.
I go back to the Ortho' this Thursday. Airrosti was unable to fix this.
He (Dr. Perry) thinks that, based on his experience and the symptoms,
that I have a torn Labrum. I'm hoping the damned thing will heal on
it's own. I do NOT want surgery!
In the meantime, the pain interferes mostly with sleep, so I can feel
for you on the joint pain thing.
Hope you feel better soon sir!