No cooking disasters, no pissed-off attendees, etc.
The Mo'-in-Law was kinda Little Old Lady in the Nursing Home-ish when it came to talking to her daughter in law, and later also got up and yakked in the night, but I'd guess that was a blood sugar thing from overdoing it on dinner.
Real meat gravy is indeed a nearly lost art. Most people give you either the strained or unstrained pan drippings + corn starch, and some if not all of the fat floating on top of the S.S. gravy boat.
After a 4-day weekend, I went back to work with a Food Hangover. Not used to that much in that short a span.
Lastly, shall we all say FUCK the "fiscal cliff"? So SS and payroll and child credit all go back to pre-Bush rates. I'll sleep better knowing the big boys are paying at least what I gross in a year more than they did for the last 10 years.
try FLOUR and stuffing shit. i had 2 grandma's who did gravy right. i know how to make REAL GRAVY. i improved the leftover gravy, but you can't take sage out. now i just need to make pie crust.
i use flour and stuffing shit (and pan drippings). always good.
Hey, did you know that if susan rice becomes sec of state she is going to turn "the constitution" over to the UN and the blue helmets will police all the gun shops and gun shows in 'merika. oliver north said so on the sean hannity radio show. also, obama is going to run for a third term. and, according to rush limblah, the only way for the republicans to get them slutty feral liberal single women back in the republican fold is to marry em off to right thinkin' conservative menfolk. All in a day on the radio.
i am not a fan of sage. stuffing degrades gravee. 1 grandma used corn starch, the other flour i think, but she never made thick thick gravy. if my dripping are not dark enough i cook them down.
rite wing hyperbole is gonna get them eaten by a wolf.
yeah, has limited uses. but makes a great garden perrenial. especially purple sage. winters easily and is real pretty in the summer. lasts about 2-3 years before it wears itself out and ya have to replant it.
i always stuff the turkey - makes better stuffing - and if ya do it right won't dry out your bird (hint, use fresh bread and not stale. especially that packaged stuffing mix they sell at stores).
If you literally spackle the bird with sticks of butter as it cooks (slowly) it won't dry out. Don't brine it. I'm in the anti-brine camp.
i have done the brine thing. and a NPR, just salt the shit out of cold bird. 1st. nobody even likes stuffing here. tho NOVA explained how to make the best stuffing and science WHY brining better. all i know is, you eed bones for flavor. but the best gravy i made was a boneless turkey. meh. making a PORK ROAST.
i never noticed any difference between a brined or unbrined and it just adds one more step to the whole process. and takes a while if done correctly. although i suppose it would be a good idea for a bird that may have been frozen for a long time. plus, too much salt ain't good for ya.
pansy- we use Lawry's Black Pepper seasoning on pork, be it on the grill or in the Nesco or start in one/finish with t'other.
My brother likes to run down to the Spice Boutique for rubs and swears by them, but we-all ain't quite so uppitty.
Boehner & the Boys seem to think the best tactic on said "cliff" is to have the Dems cave pre-emptively, because Team R don't have jack shit to bargain with.
Or what- you'll bring Congress to a screeching halt? I'm hoping day 1 involves the return of the speaking filibuster.
i just get mixed pepper corns, tho i need to get some. all out of fresh pepper. got some ground pepper at least. i have a cast iron GRISWOLD chick roaster. cast iron is awesome. of course the BUTCHER pork is best. we tried another closer butcher + it was AWFUL compared. we are spoiled. people come from long distances to stock up their freeers. if you are ever in Milw, check out Ray's on loomis.
some of the rubs are really good. and ya can use em on pretty much anything. haven't messed around with em much myself but what i've tried cooked by others - like really bbg jerked chicken... real good.
Coming soon to a wingnut radio dial near you: I hear that Herman Cain is going to have his own kooky radio yap show. The circus rolls on.
Maybe we can listen to "Cain&McCain" on WNG-Nut radio soon.
oh hell yeah pansy, I know Rays. Mostly what I can afford there now is ground chuck and sausage.
I used to like the meatier version of beef jerky years back, before the Mountain Man version of petrified shoe leather won out.
I mean it's like getting more hash because it's dried out. Not like Mom used to make it, all full of grease and dreams of a bright and shiny future. Straight from the can. No pathetic leftovers.
But seriously pansy, we get most of our pork roast from Pick & Save, in the bone-in or boneless variety. Usually make 2/3rds and freeze the other for its brother, to be eaten at a later date.
Pork chops? Best ever were some thick monsters we got at Rays and threw on the Weber. Like pork t-bones.
Beef-wise, the Les Paul area Sentry stores have a respectable angus top sirloin, when on sale and cut to your specs. Whole as a roast works well too.
Why the hell are chuck steak products so friggin' pricy these days? They're turning pot roast into a special occasion request.
but the only times we've been unhappy with start on grill/finish in Nesco are due to either running out of charcoal too soon or when I didn't figure in the shape of the (NY strip) roast into the cook time.
My daughter likes the medium, and medium-well is fine so long as it ain't dry; we call my grilled a tetch too far incidents "KristiFest".
I like to do both the pork & chicken pink at the bone (if it has any) when it comes off the heat, because they both tend to finish themselves off by sitting.
Big pork roast served from the ends twds the center, and anything too pink ends up being the reheatable leftovers anyway.
If you like ends, the whole boneless pork loins saw up rather easily; ya could have ALL ends, pansy! But you might want to start out frozen & preseasoned to get the same outer crustiness.
Why the hell are chuck steak products so friggin' pricy these days?
not just chuck steak. Its other stuff too - like pork. Its the drought. Cost of feeding the animals. Thank the great possum for spaghetti sauce and veggie burritos. Bad year for venison too. No snow makes for a difficult hunting season.
Drought, ethanol, speculating up grain prices, etc.
Never any reason for prices to go down, though.
Wait 'till we start REALLY getting bent over re; high feed cost leading to animals being converted into grocery case occupants.
Price didn't come down as a result of that ("but it kept it from doubling until now!"). Just like gas/oil pricing and the nothing on sale at the grocery store for most major holidays.
No real turkey price wars up here for T-Day, at least not like back in THE Day.
Good God! It's a lot more "off-Broadway" than that. More like this: http://www.youtube.com/watch?v=wOi8qJnhIB0
No real turkey price wars
I haven't noticed any either. Not even any after its all over sales. But I did score a couple of hams today for 1.69 per pound. Boneless smoked hams at $10 each. Normally $25 each! Into the freezer. Same thang they sell ya by the slice in the deli for 7.99 per pound. I can slice my own goddamned deli meat. Soo many things ya can do with a ham... from pea soup to pizza.
Farmer Dan reminds me just a little of Stompin' Tom Connors.
Yes, it does. I think its a fairly universal genre. I wish JP would experiment more with this kind of thing. I think he could make a good show of it in Branson - some kind of gypsy swing goulash waffle house wedding party entertainment emporium venue. i'd be happy to write many of the songs.
hmm, xmas covered. eve? might have.... hotdogs
Shrimp. Not sure how it got started but for as long as i can remember we have a cold shrimp/cocktail sauce buffet type christmas dinner (including those Hawaiian chicken livers and bacon... rumaki?... things) cold cuts, smoked slamon, etc... It was mostly because of all the little kids running around and it was a waste of energy to arrange any kind of sit down dinner. Now the youngest are in junior high school and the older kids are in college or married with their own kids (who are in junior high) but the shrimp cocktail hasn't grown old. Keeps the line moving...
Sounds like we're gonna get at least 3 versions/waves.
Warm winds blowing in earlier today, then a decline in temperature later. Possibility of thundersnow when those meet up.
Let's see how it goes.
pansy- I like the beef flatiron (I believe harvested from the shoulder area) but have yet to find the desire to buy pork shoulder or butt roasts after having tried them before.
Maybe I need a smoker.
No sausage platter with the finger food, farmer? Or is that a given, along with the beverages and other holiday treats?
started out as snow. now its wet slop here too. a lot of rain coming up from the south trying to mix in with the colder air coming from the west. so maybe it'll change back to snow.
no sausage platter. sausage intake around here is mostly confined to hot italian sausage with spaghetti and sauce made from summer tomato haul. but sometimes there are venison meatballs. Good thing to do with a pork shoulder is to make shredded pork for sandwiches. Trim the excess fat, brown it on all sides and roast it (or stick it in a crock pot) with vegetables at 325 for a bout 4 hours until it falls apart. then shred it. can spice it up with a rub before ya brown it too. make shredded pork bbq sandwiches or shredded pork enchiladas.
no crock pot. need to wait for a meat therm + new stove. prefer just eat pork as pork. tho i ike the, shredded pig sammiches. little snow. at most 3 in in the back. need more for the perennials.
need a stove for cheese cake + cookies. can use it, but it is questionable under 375f. top fine for popcorn + the rest. i guess we DON'T have enough counter space.
33 comments:
farmer- I just spat coffee across the keyboard. need to borrow this one. HAPPY TDAY!
mmmm, gravee.
Ours was OK as far as they go.
No cooking disasters, no pissed-off attendees, etc.
The Mo'-in-Law was kinda Little Old Lady in the Nursing Home-ish when it came to talking to her daughter in law, and later also got up and yakked in the night, but I'd guess that was a blood sugar thing from overdoing it on dinner.
Real meat gravy is indeed a nearly lost art. Most people give you either the strained or unstrained pan drippings + corn starch, and some if not all of the fat floating on top of the S.S. gravy boat.
After a 4-day weekend, I went back to work with a Food Hangover. Not used to that much in that short a span.
Lastly, shall we all say FUCK the "fiscal cliff"? So SS and payroll and child credit all go back to pre-Bush rates. I'll sleep better knowing the big boys are paying at least what I gross in a year more than they did for the last 10 years.
try FLOUR and stuffing shit. i had 2 grandma's who did gravy right. i know how to make REAL GRAVY. i improved the leftover gravy, but you can't take sage out. now i just need to make pie crust.
i use flour and stuffing shit (and pan drippings). always good.
Hey, did you know that if susan rice becomes sec of state she is going to turn "the constitution" over to the UN and the blue helmets will police all the gun shops and gun shows in 'merika. oliver north said so on the sean hannity radio show. also, obama is going to run for a third term. and, according to rush limblah, the only way for the republicans to get them slutty feral liberal single women back in the republican fold is to marry em off to right thinkin' conservative menfolk. All in a day on the radio.
*
i am not a fan of sage. stuffing degrades gravee. 1 grandma used corn starch, the other flour i think, but she never made thick thick gravy. if my dripping are not dark enough i cook them down.
rite wing hyperbole is gonna get them eaten by a wolf.
i am not a fan of sage
yeah, has limited uses. but makes a great garden perrenial. especially purple sage. winters easily and is real pretty in the summer. lasts about 2-3 years before it wears itself out and ya have to replant it.
i always stuff the turkey - makes better stuffing - and if ya do it right won't dry out your bird (hint, use fresh bread and not stale. especially that packaged stuffing mix they sell at stores).
If you literally spackle the bird with sticks of butter as it cooks (slowly) it won't dry out. Don't brine it. I'm in the anti-brine camp.
*
i have done the brine thing. and a NPR, just salt the shit out of cold bird. 1st. nobody even likes stuffing here. tho NOVA explained how to make the best stuffing and science WHY brining better. all i know is, you eed bones for flavor. but the best gravy i made was a boneless turkey.
meh. making a PORK ROAST.
i never noticed any difference between a brined or unbrined and it just adds one more step to the whole process. and takes a while if done correctly. although i suppose it would be a good idea for a bird that may have been frozen for a long time. plus, too much salt ain't good for ya.
*
pansy- we use Lawry's Black Pepper seasoning on pork, be it on the grill or in the Nesco or start in one/finish with t'other.
My brother likes to run down to the Spice Boutique for rubs and swears by them, but we-all ain't quite so uppitty.
Boehner & the Boys seem to think the best tactic on said "cliff" is to have the Dems cave pre-emptively, because Team R don't have jack shit to bargain with.
Or what- you'll bring Congress to a screeching halt? I'm hoping day 1 involves the return of the speaking filibuster.
i just get mixed pepper corns, tho i need to get some. all out of fresh pepper. got some ground pepper at least.
i have a cast iron GRISWOLD chick roaster. cast iron is awesome. of course the BUTCHER pork is best. we tried another closer butcher + it was AWFUL compared. we are spoiled. people come from long distances to stock up their freeers. if you are ever in Milw, check out Ray's on loomis.
some of the rubs are really good. and ya can use em on pretty much anything. haven't messed around with em much myself but what i've tried cooked by others - like really bbg jerked chicken... real good.
Coming soon to a wingnut radio dial near you: I hear that Herman Cain is going to have his own kooky radio yap show. The circus rolls on.
*
Maybe we can listen to "Cain&McCain" on WNG-Nut radio soon.
oh hell yeah pansy, I know Rays. Mostly what I can afford there now is ground chuck and sausage.
I used to like the meatier version of beef jerky years back, before the Mountain Man version of petrified shoe leather won out.
I mean it's like getting more hash because it's dried out. Not like Mom used to make it, all full of grease and dreams of a bright and shiny future. Straight from the can. No pathetic leftovers.
But seriously pansy, we get most of our pork roast from Pick & Save, in the bone-in or boneless variety. Usually make 2/3rds and freeze the other for its brother, to be eaten at a later date.
Pork chops? Best ever were some thick monsters we got at Rays and threw on the Weber. Like pork t-bones.
Beef-wise, the Les Paul area Sentry stores have a respectable angus top sirloin, when on sale and cut to your specs. Whole as a roast works well too.
Why the hell are chuck steak products so friggin' pricy these days? They're turning pot roast into a special occasion request.
now i want a ray's brat.
the chuck is the best. AND BUTCHER PAPER!!!! no fucking plastic wrap.
and the chicken. and pepperoni sticks.
andd when it's only the pork roast ends, pork hash. pork hash is divine.
Like Billy Joel, I don't know why I go extremes-
but the only times we've been unhappy with start on grill/finish in Nesco are due to either running out of charcoal too soon or when I didn't figure in the shape of the (NY strip) roast into the cook time.
My daughter likes the medium, and medium-well is fine so long as it ain't dry; we call my grilled a tetch too far incidents "KristiFest".
I like to do both the pork & chicken pink at the bone (if it has any) when it comes off the heat, because they both tend to finish themselves off by sitting.
Big pork roast served from the ends twds the center, and anything too pink ends up being the reheatable leftovers anyway.
If you like ends, the whole boneless pork loins saw up rather easily; ya could have ALL ends, pansy! But you might want to start out frozen & preseasoned to get the same outer crustiness.
Why the hell are chuck steak products so friggin' pricy these days?
not just chuck steak. Its other stuff too - like pork. Its the drought. Cost of feeding the animals. Thank the great possum for spaghetti sauce and veggie burritos. Bad year for venison too. No snow makes for a difficult hunting season.
*
Saw this and thought of you, farmer.
http://www.youtube.com/watch?v=LX153eYcVrY
Drought, ethanol, speculating up grain prices, etc.
Never any reason for prices to go down, though.
Wait 'till we start REALLY getting bent over re; high feed cost leading to animals being converted into grocery case occupants.
Price didn't come down as a result of that ("but it kept it from doubling until now!"). Just like gas/oil pricing and the nothing on sale at the grocery store for most major holidays.
No real turkey price wars up here for T-Day, at least not like back in THE Day.
TO extremes. Dammit.
BUT THERE IS NO INFLATION.
Saw this and thought of you, farmer.
Good God! It's a lot more "off-Broadway" than that. More like this:
http://www.youtube.com/watch?v=wOi8qJnhIB0
No real turkey price wars
I haven't noticed any either. Not even any after its all over sales. But I did score a couple of hams today for 1.69 per pound. Boneless smoked hams at $10 each. Normally $25 each! Into the freezer. Same thang they sell ya by the slice in the deli for 7.99 per pound. I can slice my own goddamned deli meat. Soo many things ya can do with a ham... from pea soup to pizza.
*
Heh - for some reason, Farmer Dan reminds me just a little of Stompin' Tom Connors.
hmm, xmas covered. eve? might have.... hotdogs
Farmer Dan reminds me just a little of Stompin' Tom Connors.
Yes, it does. I think its a fairly universal genre. I wish JP would experiment more with this kind of thing. I think he could make a good show of it in Branson - some kind of gypsy swing goulash waffle house wedding party entertainment emporium venue. i'd be happy to write many of the songs.
hmm, xmas covered. eve? might have.... hotdogs
Shrimp. Not sure how it got started but for as long as i can remember we have a cold shrimp/cocktail sauce buffet type christmas dinner (including those Hawaiian chicken livers and bacon... rumaki?... things) cold cuts, smoked slamon, etc... It was mostly because of all the little kids running around and it was a waste of energy to arrange any kind of sit down dinner. Now the youngest are in junior high school and the older kids are in college or married with their own kids (who are in junior high) but the shrimp cocktail hasn't grown old. Keeps the line moving...
*
ooh, Ray's has rolled PORK SHOULDER ROAST. 1$ cheaper than the loin. i almost got the whole thing instead a 1/3.
snow?
no snow. just rain rain rain. but looks like you have some snow headed your way.
*
well, the preview is melting. i guess tonight/tomorrow.
Nice wet slop out there now, in these parts.
Sounds like we're gonna get at least 3 versions/waves.
Warm winds blowing in earlier today, then a decline in temperature later. Possibility of thundersnow when those meet up.
Let's see how it goes.
pansy- I like the beef flatiron (I believe harvested from the shoulder area) but have yet to find the desire to buy pork shoulder or butt roasts after having tried them before.
Maybe I need a smoker.
No sausage platter with the finger food, farmer? Or is that a given, along with the beverages and other holiday treats?
SNOW!
started out as snow. now its wet slop here too. a lot of rain coming up from the south trying to mix in with the colder air coming from the west. so maybe it'll change back to snow.
no sausage platter. sausage intake around here is mostly confined to hot italian sausage with spaghetti and sauce made from summer tomato haul. but sometimes there are venison meatballs. Good thing to do with a pork shoulder is to make shredded pork for sandwiches. Trim the excess fat, brown it on all sides and roast it (or stick it in a crock pot) with vegetables at 325 for a bout 4 hours until it falls apart. then shred it. can spice it up with a rub before ya brown it too. make shredded pork bbq sandwiches or shredded pork enchiladas.
*
no crock pot. need to wait for a meat therm + new stove. prefer just eat pork as pork. tho i ike the, shredded pig sammiches.
little snow. at most 3 in in the back. need more for the perennials.
who needs a stove. get a Rival in the meantime. probably find one for under $20.
no snow here after all that. all turned into rain. may be storm brewing for xmas eve and xmas day though.
*
need a stove for cheese cake + cookies. can use it, but it is questionable under 375f. top fine for popcorn + the rest. i guess we DON'T have enough counter space.
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