To fuck or to cook?

[Hank Chinaski]

Originally Posted by ltl/fb

How do I make this into a dessert?

if we had stayed together you could put it on my naked torso.

[ltl/fb]

Originally Posted by Hank Chinaski

if we had stayed together you could put it on my naked torso.

The dessert is for my retired parents as well

[Hank Chinaski]

Originally Posted by ltl/fb

The dessert is for my retired parents as well

for an engagement announcement it could be appropriate, no?

[ltl/fb]

Originally Posted by Hank Chinaski

for an engagement announcement it could be appropriate, no?

I think your existing wedding ring would make that even more inappropriate.

[Fugee]

Originally Posted by ltl/fb

I think your existing wedding ring would make that even more inappropriate.

Zing!

[Penske 2.0]

Originally Posted by ltl/fb

I think your existing wedding ring would make that even more inappropriate.

Not if all of all y'all moved to Afghanistan. Are you willing to relocate for Hank?

[Hank Chinaski]

Originally Posted by Penske 2.0

Not if all of all y'all moved to Afghanistan. Are you willing to relocate for Hank?

my wife and i are jewish

would utah work?

[Penske 2.0]

Originally Posted by Hank Chinaski

my wife and i are jewish

would utah work?

Are you sure, Afghanistan could be an opportunity for enhanced status for you.....

Today, it is believed that there is only one Jew, Zablon Simintov, who resides in Afghanistan. He cares for a dilapidated synagogue in Afghanistan's capital, Kabul, and receives aid from sympathetic Muslims and Jews around the world.

You could be second in charge....the Biden of the Afghani Jewish community!

[tmdiva]

Originally Posted by Hank Chinaski

my wife and i are jewish

would utah work?

Dude, have you not been following the story about the polygamists from the new TV show being prosecuted for bigamy?

tm

[Adder]

A slight variation on a recipe stolen from Lidia (her's uses pork ribs, which is even more delicious). Mine, as always, pretends to be a bit "healthier":

1-2 strips thick bacon, cut into chunks
2 turkey legs
1/2 or so of finely chopped celery
1 onion, chopped
1-2 large carrots, finely chopped or shredded with a peeler
3-4 cloves garlic (or as much as you would like) minced
1 tbs tomato paste
sprinkling of crushed red pepper flakes (my addition)
2 tbs chopped rosemary
1 tbs thyme
1 bottle of red wine (not to expensive, obviously)
box of rigatoni
grated parmesan

1. Brown the bacon in the bottom of a heavy pan or dutch oven. When brown, remove and set aside. Brown turkey legs in bacon fat and remove.

2. Add onion, celery, carrots and a dash of salt and pepper and sweat.

3. When vegetables are soft, add garlic and tomato paste, red pepper and herbs.

4. Deglaze pan with wine, bring to boil and add turkey. Reduce heat and partially cover (I put a wood spoon under the lid). Braise for 3-4 hours.

5. Remove turkey legs and let cool. Meanwhile cook rigatoni. Reduce remaining liquids (and vegetables) over medium heat to desired thickness.

6. Separate meat from bone and connective tissue and "shred" turkey. Return turkey meat to sauce and stir. Toss pasta in meat sauce and serve with a sprinkling of grated parmesan.

ETA: Would have been even better with some porcini mushrooms.

[Tyrone Slothrop]

I just made a posole recipe that sucked rocks. Does anyone have a good one?

[Replaced_Texan]

Originally Posted by Tyrone Slothrop

I just made a posole recipe that sucked rocks. Does anyone have a good one?

Yes. I just sent out the e-mail request for it.

He makes two versions: vegetarian and pork. The pork version should have won a chili competition, but the judge (who said it was the best posole she ever ate) said it wasn't real chili.

Hatched chiles are key. If you didn't buy them in late August/ early September, you can still make your own using green chiles and a grill, though it may be difficult to find green chiles at this time of year. There are some canned green chiles on the market, but you're going to lose out on that awesome smokey flavor, so you might want to roast some bell pepers too, to add to the flavor.

[tmdiva]

Can one of you helpful people with an online subscription help me out? I'm making my Christmas list and want to know their recommendations for kitchen scales and temperature probes.

Thanks!

tm

[Cletus Miller]

Originally Posted by tmdiva

Can one of you helpful people with an online subscription help me out? I'm making my Christmas list and want to know their recommendations for kitchen scales and temperature probes.

Thanks!

tm

The keep in the oven type of temp probe? Want wireless or no?

Electronic scale:

Winner: OXO Food Scale (only one Highly Rec'd)
Best Buy: Soehnle 65055 Digital Scale

Meat-probe thermometer:

Winner: ThermoWorks Original Cooking Thermometer/Timer (but merely rec w/ reservations)

Instant read thermometer is the Thermapen

[tmdiva]

Originally Posted by Cletus Miller

The keep in the oven type of temp probe? Want wireless or no?

Not keep in the oven, since my oven has its own temp probe. I'm thinking something I can use on the grill, so I don't have to keep opening the lid to check. Do they recommend wireless or no? I am flexible.

Thanks!

tm