Announcement

Collapse
No announcement yet.

B*tchapalooza 2013

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Deleted by me.
    Last edited by JoanieL; 02-20-2014, 11:08 PM.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

    Comment


    • Glad the bug doesn't seem to be taking hold, Joanie!

      Re the green bell peppers - they are unripe versions of the other colors. That is why you sometimes see green peppers with a red blush (just turning ripe), or red peppers with a green blush (not quite done ripening yet). Yes, the green ones are bitter when cooked stuffed - that is why old cookbooks advised blanching and draining them first. Ever since I discovered the red/yellow/orange peppers were tasty (I used to think they were moooooonstrously big hot peppers), I have not purchased another green bell pepper.

      Re the wife vs career model for women: I once read an article that said the government/ruling powers mostly decided where women should be, and that depended on what was happening at the time. One of their examples: the US entered WWII, so out came an ad campaign for Rosie the Riveter because many of our men were out on the front, leaving a dearth of industrial workers. Once those (male) soldiers all came home and needed jobs, it was back to the hearth we were supposed to go. Dunno if they are right, but it gave me something to think about.

      F*** you money - I agree. Completely. I have been making this point to my oldest daughters recently - don't put yourself in a position of powerlessness and/or minimal choices just for a husband, especially if you live a traditional, SAHM life as I do. Harsh, even though I am happy and stable here in my marriage, but I can see the wisdom in those words. It doesn't mean there is no trust - it is a realization that sometimes Life can kick you so hard in the ass that it leaves boot prints, and the money is for those times.
      I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

      Comment


      • I think I forgot to mention the re: per cooking the filling for stuffed peppers using the red, orange and yellow varieties. Once stuffed, the peppers still into the oven to bake (and melt the cheese).

        F*** you money - yeah, need to have it. When I got divorced, I had nothing and had to scrape my way into a decent career. It was awful having to rely on someone who hated me to provide for the kids. Now, anything he provides goes into the bank for the kids and I can handle things for myself. Tough lesson to learn.

        Comment


        • Originally posted by Crabbcakes View Post
          Glad the bug doesn't seem to be taking hold, Joanie!

          Re the green bell peppers - they are unripe versions of the other colors. That is why you sometimes see green peppers with a red blush (just turning ripe), or red peppers with a green blush (not quite done ripening yet). Yes, the green ones are bitter when cooked stuffed - that is why old cookbooks advised blanching and draining them first. Ever since I discovered the red/yellow/orange peppers were tasty (I used to think they were moooooonstrously big hot peppers), I have not purchased another green bell pepper.

          Re the wife vs career model for women: I once read an article that said the government/ruling powers mostly decided where women should be, and that depended on what was happening at the time. One of their examples: the US entered WWII, so out came an ad campaign for Rosie the Riveter because many of our men were out on the front, leaving a dearth of industrial workers. Once those (male) soldiers all came home and needed jobs, it was back to the hearth we were supposed to go. Dunno if they are right, but it gave me something to think about.

          F*** you money - I agree. Completely. I have been making this point to my oldest daughters recently - don't put yourself in a position of powerlessness and/or minimal choices just for a husband, especially if you live a traditional, SAHM life as I do. Harsh, even though I am happy and stable here in my marriage, but I can see the wisdom in those words. It doesn't mean there is no trust - it is a realization that sometimes Life can kick you so hard in the ass that it leaves boot prints, and the money is for those times.
          Thanks Crabcakes. I actually woke up at about 630am and stayed awake today, so I'm thinking whatever it was has passed fersure. I agree on the whole govt thing re: women working or at home. Increase the number of workers in the workforce and you have more supply than demand and so have to pay less in wages to each worker and you give more power to employers. Of course I do tend toward paranoia especially where the govt is concerned.

          I didn't know that about peppers. Now I understand why the colored ones are more expensive - it takes longer to get them to market. I learned something today - thank you!

          Originally posted by Zanna View Post
          I think I forgot to mention the re: per cooking the filling for stuffed peppers using the red, orange and yellow varieties. Once stuffed, the peppers still into the oven to bake (and melt the cheese).

          F*** you money - yeah, need to have it. When I got divorced, I had nothing and had to scrape my way into a decent career. It was awful having to rely on someone who hated me to provide for the kids. Now, anything he provides goes into the bank for the kids and I can handle things for myself. Tough lesson to learn.
          I understand Zanna. Even though I didn't have children, I took three years of rehabilitative alimony from my ex because I hadn't worked in so many years. It is tough when you have to rely on an ex. My grandmother was one of the most pragmatic women I've ever known. I'm the goofy romantic hippy chick.
          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

          B*tch-lite

          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

          Comment


          • June 3, 2013

            Deleted by me.
            Last edited by JoanieL; 02-20-2014, 11:10 PM.
            "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

            B*tch-lite

            Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

            Comment


            • June 4, 2013

              Deleted by me.
              Last edited by JoanieL; 02-20-2014, 11:15 PM.
              "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

              B*tch-lite

              Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

              Comment


              • Re planned obsolescence: living near a lot of Amish has been educational. They actually, if I may stereotype them like this, seem not to like spending money. And when they buy something, it should be 1. Looooong lasting, and 2. Massively able to accomplish the task for which it was bought, and 3. Has no decoration or useless bells and whistles. I talk to my kids about this - to put it in fashionable PC terms, buying like this means you are being "green" as all-get-out (as you are not sending anything to the dump or causing excess factory production or, or, or...)
                I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

                Comment


                • Originally posted by Crabbcakes View Post
                  Re planned obsolescence: living near a lot of Amish has been educational. They actually, if I may stereotype them like this, seem not to like spending money. And when they buy something, it should be 1. Looooong lasting, and 2. Massively able to accomplish the task for which it was bought, and 3. Has no decoration or useless bells and whistles. I talk to my kids about this - to put it in fashionable PC terms, buying like this means you are being "green" as all-get-out (as you are not sending anything to the dump or causing excess factory production or, or, or...)
                  Using the green card makes you one smart Crabcake. I like things that last more than one season, and while I occasionally will go with a trend, it's unusual. My favorite "outfit" is jeans and a black sweater and it has been for as long as I can remember. Now that I'm in a warmer climate, it's jeans and a black blouse or t-shirt.

                  I still have a denim skirt that I bought in the mid-80s. Now that's a classic.
                  "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                  B*tch-lite

                  Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

                  Comment


                  • Goat is good.

                    Deleted by me.
                    Last edited by JoanieL; 02-20-2014, 11:17 PM.
                    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                    B*tch-lite

                    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

                    Comment


                    • Blood sausage - I love the stuff. But then, I have only purchased/eaten the kind that is available in the villages of my mom's birth.
                      Seriously yummy. Totally not bloody. I had a huge chunk last November. It gets crumbly as it is sautéed in a pan with fat and onions. Then it is dished up over boiled potatoes. Mmmmmmmm...

                      Beef Heart Recipe
                      Take one beef heart. Cut into chunks. Process in the cuisinart with the regular pointy blade until the consistency of finely ground ground beef. Mix with your favorite hamburger ground at a ratio of max 1/2 pound heart per 1 lb of hamburger meat. Season and cook at will. Makes the hamburger blend so incredibly beefy tasting!! Note - if you do the 1/2 pound-per-pound, watch the cooking temps and keep them on the lower end.

                      I won't eat anything that I know to be endangered. Or bugs. No bugs. Good Lord, no bugs. No fugu. No hagfish - ever. Never had brain. Don't think I could do dog or cat outside of a real starvation scenario. Otherwise, I am good for everything else.
                      I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

                      Comment


                      • Originally posted by JoanieL View Post
                        I had forgotten about basted eggs until I watched some cooking show the other day. For those who have never had an egg that way, it combines the goodness of both fried and poached eggs.

                        Basted eggs start out like a fried egg, but at a slightly lower temperature. Melt your butter or fat of choice, crack in the eggs. When they just start to bubble, add two tablespoons of water to the pan and cover. This will blind the eggs without having to flip them and risk a broken yolk. They are yummy. I’m glad I was reminded of them because they’re practically fool-proof, fool that I am.
                        You're probably right on this definition (and I've gotta try this!), but to add another egg cooking method to your arsenal... What I've always called a "basted egg" involves LOTS of grease (say, after you've cooked your bacon or sausage), starts out like fried, but then you spoon the grease over the top of the egg to cook the top a bit (I tilt the pan so the grease pools in one spot so I can dip my spoon in), I suppose you could also do this with an actual baster. :-)
                        Okay, I need to go eat some eggs now. *drool*

                        Comment


                        • Originally posted by Crabbcakes View Post
                          Blood sausage - I love the stuff. But then, I have only purchased/eaten the kind that is available in the villages of my mom's birth.
                          Seriously yummy. Totally not bloody. I had a huge chunk last November. It gets crumbly as it is sautéed in a pan with fat and onions. Then it is dished up over boiled potatoes. Mmmmmmmm...

                          Beef Heart Recipe
                          Take one beef heart. Cut into chunks. Process in the cuisinart with the regular pointy blade until the consistency of finely ground ground beef. Mix with your favorite hamburger ground at a ratio of max 1/2 pound heart per 1 lb of hamburger meat. Season and cook at will. Makes the hamburger blend so incredibly beefy tasting!! Note - if you do the 1/2 pound-per-pound, watch the cooking temps and keep them on the lower end.

                          I won't eat anything that I know to be endangered. Or bugs. No bugs. Good Lord, no bugs. No fugu. No hagfish - ever. Never had brain. Don't think I could do dog or cat outside of a real starvation scenario. Otherwise, I am good for everything else.
                          Okay, you convinced me - maybe sometime I'll taste some blood sausage off of someone else's plate to see if I can handle it.

                          With the heart, do you take out all the connective tissue, or can that be ground also? That was the thing I found tedious, even though I really liked the flavor.

                          No bugs? I'd like to try fried grasshoppers so that if I liked them I could bring them to Halloween parties. I didn't know what hagfish was, so I googled it. Did you know that it's the only creature on earth known to have a skull but no vertebral column? Interesting if not edible. *chuckle*

                          Originally posted by PrimalMama View Post
                          You're probably right on this definition (and I've gotta try this!), but to add another egg cooking method to your arsenal... What I've always called a "basted egg" involves LOTS of grease (say, after you've cooked your bacon or sausage), starts out like fried, but then you spoon the grease over the top of the egg to cook the top a bit (I tilt the pan so the grease pools in one spot so I can dip my spoon in), I suppose you could also do this with an actual baster. :-)
                          Okay, I need to go eat some eggs now. *drool*
                          Yum, now I want to buy a hunk of bacon and baste my eggs in the fat. My dad taught me both ways of basting. Running the fat over the egg is definitely the tastier one. The water one is just easier, slothy person that I am.
                          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                          B*tch-lite

                          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

                          Comment


                          • Most deleted.

                            I found this at wiki:

                            The flutter of wings, the shadow across the moon, the sounds of the night, as the Nightbird spreads her wings and soars, above the earth, into another level of comprehension, where we exist only to feel. Come, fly with me, Alison Steele, the Nightbird, at WNEW-FM, until dawn.
                            Last edited by JoanieL; 02-20-2014, 11:22 PM.
                            "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                            B*tch-lite

                            Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

                            Comment


                            • Note to self: when you save bones and freeze broth, your freezer can look full with not much in it to eat.
                              Yup, my freezer looks like that, also with baggies of onion and other veggie trimmings for broth making. I have a gigantic bag of chicken bones that I really need to make broth with. I buy pastured chickens but never choose to make bone broth with the saved bones. I just prefer the beef or lamb based broths, I guess. I only use chicken broth for chicken-based dishes but use the other kinds for everything. Maybe I should just make it and freeze it.

                              I like the Recipes thread too - I've learned to make a bunch of things from there.

                              Comment


                              • Zanna, one of my easy go to meals is chicken broth with cut up pieces of nori, a little lemon juice, and some hot sauce. If I'm feeling really creative, I bring the broth to a boil, turn off the heat, then drop a raw egg in it, stirring slowly while the egg breaks apart and cooks in the broth. It always feels so wholesome, and it tastes delicious.
                                "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                                B*tch-lite

                                Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

                                Comment

                                Working...
                                X