rec.food.cooking Google Group

Re: I ruined a shrimp dinner

geo...@nospam.invalid (George) — Sat, 13 Mar 2010 18:33:29 UT

Is it just because you never had it before or something else?

Re: Corned Beef Recipes??

blakepmnott...@verizon.net (blake murphy) — Sat, 13 Mar 2010 18:33:22 UT

on the contrary, anyone can accuse you of being a racist bigot and be
correct.
blake

Re: Corned Beef Recipes??

aka.k...@yahoo.com (Kent) — Sat, 13 Mar 2010 18:30:18 UT

I'm going to try this next time. Have you ever done the final higher
temperature bake on the grill? Particularly on a charcoal grill with a bit
of wood?
Kent

10th Paralympic Winter Games Opening Ceremonies, Vancouver, CA.

a...@b.c (Andy) — Sat, 13 Mar 2010 18:30:18 UT

10th Paralympic Winter Games Opening Ceremonies, Vancouver, CA.
NBC live coverage.
Andy

Re: New Member

blakepmnott...@verizon.net (blake murphy) — Sat, 13 Mar 2010 18:28:11 UT

maybe she laid down a trail of panko.
your pal,
blake

Re: New Member

blakepmnott...@verizon.net (blake murphy) — Sat, 13 Mar 2010 18:27:07 UT

oopsie. but the post is certainly consistent with what the genuine,
ex-special forces commando generally posts.
your pal,
blake

Re: Veloute

aka.k...@yahoo.com (Kent) — Sat, 13 Mar 2010 18:25:08 UT

[Return Grin] While pondering this I guess I'm also trying to think of an
example where a non milk containing chicken veloute sauce would fit on top
of a veggie like broccoli or asparagus.All of my thoughts about exclude
Oriental cuisine. I'm not familiar enough with that to have a reasonable
opinion.

Re: OT: Importing (non-food items)

blakepmnott...@verizon.net (blake murphy) — Sat, 13 Mar 2010 18:18:24 UT

think of it as delivering a harangue about what a nasty bitch your ex is on
a first date. just not good form.
your pal,
blake

Re: Grilled rainbow trout

cshe...@cox.net (cshenk) — Sat, 13 Mar 2010 18:14:27 UT

"Steve B" wrote
They are great! I have 3 of them in different sizes.
There are alot of healthy eating tips if you want to start a thread with
what things you were told to trim back on?

Re: Chicken thighs - ideas

spop...@speedymail.org (Steve Pope) — Sat, 13 Mar 2010 18:11:52 UT

The combination of two sources of alcohol... sake and beer.
However I think someone since told me the "Never mix, never worry"
phrase was not actually Woolf's.
Steve

Re: OT: Importing (non-food items)

an...@peak.org (Chemo the Clown) — Sat, 13 Mar 2010 18:08:52 UT

Ted Bundy used to say the same thing.

Re: OT: Importing (non-food items)

blakepmnott...@verizon.net (blake murphy) — Sat, 13 Mar 2010 18:06:20 UT

just say they had to cut staff as a result of business conditions and leave
it at that. trust me on this one.
your pal,
blake

Re: Abalone

d...@spamnet.com (dsi1) — Sat, 13 Mar 2010 18:04:25 UT

My brother-in-laws used to dive the CA bay area to get abalone. Their
method of preparation was to cut a slice against the grain, pound it to
a slim steak, bread it and fry it. That sounds pretty tasty to me but
I've never tried it myself. Due to sharks killing surfers and abalone
divers in the area, they no longer do these dives. Smart move. :-)

Re: Veloute

mhoro...@cox.net (Michael Horowitz) — Sat, 13 Mar 2010 18:04:01 UT

I'm following the CIA's text on making the stock. After roasting the
bones, they go into the pot. Brown a mirpoix and into the pot along
with a boquet garnie (sp?)
Water to cover; bring to a simmer and let it smell up the house for 10
hours. I'm half way there. Tomorrow I'll further reduce it; just more

Re: Veloute

cshe...@cox.net (cshenk) — Sat, 13 Mar 2010 18:02:54 UT

"Kent" wrote
(Grin) Kent, Pavine is right but you are seemingly trying to go a pure
French? It's common in most cuisines to use meat stocks with at least some
vegetable dishes. In Japan, almost all seem to get a little dashi (fish
stock).