tag:blogger.com,1999:blog-6768209.post8635678289943669223..comments2024-03-18T05:32:15.515-07:00Comments on The Pan Galactic Blogger Blaster: Greek SoupNatehttp://www.blogger.com/profile/14704040638674512722noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-6768209.post-75040639437990728952013-07-19T13:14:14.179-07:002013-07-19T13:14:14.179-07:00Question is, when the DC vultures get through, how...Question is, when the DC vultures get through, how much of the $54mil is going to actually be left? I suspect some big tax hits coming for somebody. This gang may even invent a few under the, you know, just because they can clause.<br /><br />Waterboy:<br />Thanks for the reminder. I actually knew about that technique, but I totally spaced it. Again, thanks for the reminder!Susannoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-3294516167650184142013-07-19T05:43:22.048-07:002013-07-19T05:43:22.048-07:00dammit. Quit messing around with your $54M money t...dammit. Quit messing around with your $54M money transfers. There is important work to be done!Cool Handhttps://www.blogger.com/profile/11767214878333136167noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-6744827862163213592013-07-18T19:24:36.255-07:002013-07-18T19:24:36.255-07:00This sounds great! Thanks for posting. I'll tr...This sounds great! Thanks for posting. I'll try it as soon as the temperature dips below "Hell" here. Lulabellenoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-65178001328985446772013-07-18T18:21:35.574-07:002013-07-18T18:21:35.574-07:00I am sucking on it Ciphra.I am sucking on it Ciphra.Natehttps://www.blogger.com/profile/02962463170236658764noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-82713718744228500392013-07-18T15:03:32.587-07:002013-07-18T15:03:32.587-07:00Do you kill the chicken before putting it in the p...Do you kill the chicken before putting it in the pot?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-4412628236132116672013-07-18T14:08:08.861-07:002013-07-18T14:08:08.861-07:00Nate, How are you coming on the epub file for the ...Nate, How are you coming on the epub file for the inflation vs deflationCool Handhttps://www.blogger.com/profile/11767214878333136167noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-74154637791855514432013-07-18T13:52:18.890-07:002013-07-18T13:52:18.890-07:00Susan: "Of course the brining is done in the ...<b>Susan: "<i>Of course the brining is done in the refrigerator. I haven't tried it yet only because I don't have the fridge space.</i>"</b><br /><br />Another way to do this if you don't have the space -- especially with turkey -- is to use a plastic tote (such as Rubbermaid makes) or picnic cooler, fill it with cold water (plus salt and whatever spices you wish), then add ice cubes to keep it cold. Put the lid on tight and set it aside in a cool space. Check the temperature periodically and add more ice as needed.<br /><br />Our Thanksgiving turkey sits like this for about 24 hours before cooking, and we've never had any problems with it.WaterBoynoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-84782165127582527792013-07-17T22:01:27.488-07:002013-07-17T22:01:27.488-07:00Can we perhaps post some Trayvoning pics for the n...Can we perhaps post some Trayvoning pics for the next ATF show?<br /><br />Dead morons?Vidadhttp://dronesofdeath.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-54832549595366711402013-07-16T09:49:06.523-07:002013-07-16T09:49:06.523-07:00OT: Hilarious
http://www.dailymail.co.uk/news/art...OT: Hilarious<br /><br />http://www.dailymail.co.uk/news/article-2362837/Trayvoning-latest-disturbing-social-media-trend.html?ICO=most_read_moduleVidadhttp://dronesofdeath.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-89818333386406548972013-07-15T23:34:17.553-07:002013-07-15T23:34:17.553-07:00Susan, Thanks for the advice. It needs salt too, ...Susan, Thanks for the advice. It needs salt too, but that's a easy fix.John Williamshttps://www.blogger.com/profile/01077793417700366871noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-19309757622744070412013-07-15T09:33:21.041-07:002013-07-15T09:33:21.041-07:00ajw308
You almost have to put in what could be co...ajw308<br /><br />You almost have to put in what could be considered by many to be too much lemon. <br /><br />Just remember the good cook's rule, add a little, then taste, add a little then taste. <br /><br />You can always add more, but you can't take out. Susannoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-44558813264504883622013-07-15T02:39:04.881-07:002013-07-15T02:39:04.881-07:00I made a double batch. It's very good, but I c...I made a double batch. It's very good, but I coulda put a little more lemon in it.<br /><br />I used chicken thighs, the dark meat tastes better i think.John Williamshttps://www.blogger.com/profile/01077793417700366871noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-21914164884716395342013-07-14T13:40:32.268-07:002013-07-14T13:40:32.268-07:00Looks fabulous. My grandma used to make the most ...Looks fabulous. My grandma used to make the most amazing chicken noodle soup, home made noodles and all.....Spacebunnyhttps://www.blogger.com/profile/00598074923195170837noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-72351758014274376162013-07-13T15:29:02.106-07:002013-07-13T15:29:02.106-07:00rycamor
I have a couple of cookbooks by authors w...rycamor<br /><br />I have a couple of cookbooks by authors who swear that brining your poultry for 12 to 24 hours before cooking is a great way to add moisture to the poultry and make it more tender.<br /><br />Of course the brining is done in the refrigerator. I haven't tried it yet only because I don't have the fridge space.Susannoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-43475470267469318812013-07-13T14:08:33.435-07:002013-07-13T14:08:33.435-07:00I might just have to give this a try, since it'...I might just have to give this a try, since it's chicken butchering season at Casa rycamor right now.<br /><br />BTW, I tried a somewhat Kosher slaughtering method this time. Normally I would just hang each bird, drain the blood, scald, pluck, disembowel, wash and then pack it in ice right away, but I was disappointed in the toughness .<br /><br />Kosher methods include a half hour of soaking at room temperature, then packing in salt for a half hour (apparently to help pull out any remaining blood), and then washing it twice more before cooking or freezing. Verdict: meat is nice and tender! Apparently keeping it at room temperature for awhile helps the muscles to relax, and while I thought the salting would dry it out, such was not the case.rycamorhttps://www.blogger.com/profile/00304227546071250006noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-43660030572434418632013-07-13T12:12:48.648-07:002013-07-13T12:12:48.648-07:00That soup is one of the wonders of the world in my...That soup is one of the wonders of the world in my opinion, followed by beef barley mushroom soup and chicken soup with either dumplings or preferably homemade noodles and lastly minestrone.<br /><br />Funny you mention soup though. I just yesterday made a big pot of my homemade roasted red pepper tomato soup. Freezes well, excellent with sandwiches and I haven't bought a can of tomato soup in several years now.<br /><br />The late James Beard used to say that the way to tell a good cook is by the pot of soup they made. I find that to be true.<br /><br />Susannoreply@blogger.com