The Conservative Cave
Current Events => The DUmpster => Topic started by: Karin on July 29, 2011, 02:58:06 PM
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haele (1000+ posts) Thu Jul-28-11 09:58 PM
Original message
I hit the neighborhood farmer's market after work and got all the fixin's for dinner...
1 lb of freshly made Gnocchi (the olive, pesto, and pasta vendor that makes everything fresh in the morning knows us and gave me a great discount) -
to be gently cooked in an local sourced organic Heirloom tomato/garlic/shallot/and basil sauce (currently being made by made by moi)-
served with with humanely locally raised, organically fed applewood smoked bacon, (another regular vender with a local free-range/open yard ranch that practices humane slaughter) soon to be roasted in a 350 oven for 25 minutes in pepper and brown sugar...
Topped with freshly grated Spanish Estero del Oro (asiago type) cheese from the Farmer's Market cheese monger.
Dinner will be ready in about an hour, after the tomatoes cook down, the sauce gets strained, then put back on the burner to cook the gnoochi [sic] in.
Say the magic phrase, and we might share...
(MMMM, mmm, mmm.)
It's almost parody! :-)
Barack Hussein Obama....MMMM MMMMM MMMM!
Meh, she can keep it. I hate Gnocchi. It's just pasty lumps of potato goo.
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Appropos of nothing, but just from the lounge, I had to put this somewhere:
DainBramaged (1000+ posts) Fri Jul-29-11 11:05 AM
Response to Reply #1
2. My wonderful goggie woo woo'd for the FIRST time last night when he saw me
bouncing on his front feet calling Mom to let me know I was home it was awsome. Never ever made a sound before.
What a piece of work. :whatever:
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served with with humanely locally raised, organically fed applewood smoked bacon
:rofl: :rofl:
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We're having pepperoni pizza for dinner tonight.
My MIL made a gnocchi salad that was awesome, I think it was Rachel Ray's no potato salad.
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Dinner to me is slapping a big 'ole chunk of meat on the grill. I don't do all that fancy cookin'.
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It's Friday... that means steak and potatoes.
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In Northern New York, that means pizza and wings.
How do you organically feed a bacon, anyway?
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Oh, me too!!! Except the Gnocchi, which sucks. And the sauce. I'm just having the tomatoes. They're just the garden variety, though. I know because I picked them earlier this morning. And the bacon, not having that either and not sure why I'd want to make what's basically a fancy spaghetti with it anyway. But I am having locally grown free range (well free-waddle cuz meat birds don't really travel fast) chicken. I've been on a breaking their neck and then slicing their jugular phase lately instead of shooting them because they seem to bleed out better. Used to creep me out to break their necks but it is quick and humane. At first I made the mistake of trying to twist their necks but you can twist a chicken neck around a couple times before the damn thing dies. Meat birds are so stupid, I doubt they feel their necks being twisted anyway.
The only thing really homemade is my bourbon barbecue sauce because I freaking hate the sweet ones at the store and that ucky liquid smoke flavor. Smells icky when it's grilling, too. I do use local organic honey in it because my son raises bees and he puts some in tiny jars that my granddaughter sells (well usually only to relatives...how can you not buy from your granddaughter). No cheese except the safeway brand grated cheddar in my salad. Unless I make cole slaw instead. Or potato salad, except I'd have to make some mayo cuz I don't have any Best Foods and I don't like any other brands. I hate pretentious food. Never tastes as good as the high falutin description anyway. I might just go with burgers. Safeway had those big chubs on sale last week.
I notice they only brag about their food when they're having something organic that no one's ever heard of. That's the one thing I kinda liked about Hippywife. She hardly ever made pretentious food. But Wild Bill always seemed like a meat and potatoes guy.
Cindie
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I think I may grill a hunk of organically-grown, humanely-slaughtered whitetail deer.
Really, unless DUmmy haele is a mole, making fun of the pretentiousness that DUmbasses love to ignorantly flaunt, she sounds like a good candidate to take DUmmy cali's old job at the $25-a-pot tea house. That would be Pretentious Pleasures, up there in East Hardwick, VT. Just tell her to bring along a can of Raid, and to shoo the chickens off the table before placing the silverware.
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McDonalds double cheeseburger and a large vanilla iced coffee--I can stay up late since it's Friday so coffee is ok for supper.
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I'm having ribs bought at the ever evil WAL-MART, organically grown corn on the cob, peas, orka and squash.... Hey I was just to lazy to put poison on the vegetables when they really didn't need it....and fresh baked frozen biscuits from WAL-MART :-)...I'm living large DUmmies. :-)
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I don't cook anything like that. I pay someone else to do it for me.
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Dinner to me is slapping a big 'ole chunk of meat on the grill. I don't do all that fancy cookin'.
With no sauce of any kind, unless their a slab of ribs.
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The best bacon is peeled from a still screaming pig, strip by strip.
Much more flavor that way.
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The best bacon is peeled from a still screaming pig, strip by strip.
Much more flavor that way.
That's true. There is no marinade better than adrenaline.
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What's a "goggie"?
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What's a "goggie"?
Apparently it's a queer word for a canine pet.
It's the brain-damaged primitive, after all.
I forget what he calls feline pets.
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Apparently it's a queer word for a canine pet.
It's the brain-damaged primitive, after all.
I forget what he calls feline pets.
Thanks!
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DainBramaged (1000+ posts) Fri Jul-29-11 11:05 AM
Response to Reply #1
2. My wonderful goggie woo woo'd for the FIRST time last night when he saw me
bouncing on his front feet calling Mom to let me know I was home it was awsome. Never ever made a sound before.
So, your goggie (apparently means 'dog') " woo woo'd " which from context means made some sort of noise - when he saw you bounce on his front feet while 'calling mom' -- If I were your 'goggie', I'd make noise too if some drug addled moonbat was bouncing on my feet, no matter how 'awsome' it might have seemed.
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The best bacon is peeled from a still screaming pig, strip by strip.
Much more flavor that way.
Flayed bacon.
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served with with humanely locally raised, organically fed applewood smoked bacon
:rofl: :rofl:
Organically fed, heh. I remember what we fed our pigs on the farm. Their brothers and sisters' guts when we butchered.
And, yes, the bacon was superb! As was the hams, pork steaks (A St. Loius MO regional thing) and the sausages. We would soak the small and large intenstines in brine, turn 'em inside out, scrape 'em and stuff them to the bursting with bits and pieces of scrappings and unidentifiable cuts. Yum!
Summer sausage, pork sausage, liverwurst, blutwurst, headcheese...I miss being a kid on the farm. We knew where our meat came from, watched 'em grow, watched 'em get shot with a .22 between the eyes, throat slit, bled into a pot (for the blutwurst) scalded, scraped and then attacked with my dad's and all the uncles and neighbors' butcher/boning knives. A regular homespun disassembly line for "organically grown" (Everything they ate was grown on the farm without anything sprayed on it) and "humanely treated" (mistreat a cow or pig and get caught by Pop was death awaitin').
Ahhh, good times, good times.
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Shit is organic. My dogs think goose poop is heavenly.
Cindie
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Shit is organic. My dogs think goose poop is heavenly.
Cindie
Ugh. Goose are nasty critters.
There is a "bird sanctuary" not far from here. Those things are vile and mean.
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Thanks!
That's why we call him coach. Or teacher. Or Professor. Or the "wise one". Stealing Frank from CU, which, under current leadership I do not mind, was a treasure.
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Ugh. Goose are nasty critters.
There is a "bird sanctuary" not far from here. Those things are vile and mean.
I think it depends on how they've been raised and what kind they are. Mine have been hand raised since they were babies. And they're Toulouse Geese which tend to be friendlier than most breeds (although my Africans were pretty nice too, just lost my last African, Jose, he thought he was a turkey and used to wander around with them all day, when they flew to safety...African's are too heavy to fly...to get away from a coyote, he became dinner). But with Toulouse, they're slow & lumbering and don't go too far from the coop and will go in at night instead of sleeping in the pond where they're easier prey. Both gander and goose are protective of their goslings. During the rest of the year they're about as affectionate as a goose can be and a couple will even enjoy the occasional pat on the head. Plus, they're excellent "guard dogs". I've seen them chase grown men back into their trucks. Plus they eat weeds and keep the grass down. Any animal that will eat that nasty, invasive purslane is worth having.
The only thing I like better than my geese are my Muscovy's. They're bug vaccums, especially mosquitoes & fleas. And they're extremely friendly and so damned ugly, they're cute!
Cindie
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haele (1000+ posts) Thu Jul-28-11 09:58 PM
Original message
I hit the neighborhood farmer's market after work and got all the fixin's for dinner...
1 lb of freshly made Gnocchi (the olive, pesto, and pasta vendor that makes everything fresh in the morning knows us and gave me a great discount) -
to be gently cooked in an local sourced organic Heirloom tomato/garlic/shallot/and basil sauce (currently being made by made by moi)-
served with with humanely locally raised, organically fed applewood smoked bacon, (another regular vender with a local free-range/open yard ranch that practices humane slaughter) soon to be roasted in a 350 oven for 25 minutes in pepper and brown sugar...
Topped with freshly grated Spanish Estero del Oro (asiago type) cheese from the Farmer's Market cheese monger.
Dinner will be ready in about an hour, after the tomatoes cook down, the sauce gets strained, then put back on the burner to cook the gnoochi [sic] in.
Say the magic phrase, and we might share...
(MMMM, mmm, mmm.)
That is Teh Ghey.
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I thought ghocchi was a ball game. :???:
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That is Teh Ghey.
I blame Food TV. You used to have to go to school or do it for a living to act like a pretentious asshole while cooking dinner.
My brother does it and still can't thicken a dairy sauce without breaking it.
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Hmmmm... I "inherited" an Amazon parrot who is just a little too bitey for my tastes.. One of these days I fear im going to head over to DU cooking and baking to see how I should bread him...
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Hmmmm... I "inherited" an Amazon parrot who is just a little too bitey for my tastes.. One of these days I fear im going to head over to DU cooking and baking to see how I should bread him...
Japanese panko bread crumbs and toasted coconut, sir.
Parrots are light meat and should be treated as such. Gently pan fried or slowly roasted, they will serve with a white wine creme sauce, spring vegetables, and a light dessert course
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I used to do that shit for a living. I could bullshit you on fancy food all day long.
Have fun overpaying for boxed cake mix and frozen chicken cutlets, chump.
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^^^ Thank you... Ill refer to your suggestion next time laughs after opening up one of my fingers...
yeah...he 'laughs'...
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I remember eating at some fancy restaurant that served your basic fare... steaks, boiled lobster, and grilled shrimp. I think they charged us more because the waitress steepled her fingers together while reciting the menu to us, and had some decent tablecloths.
Steaming lobster is a huge pain in the ass to do correctly. I'm surprised anyone bought it at all. Grilling is so much easier.
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The only thing I like better than my geese are my Muscovy's. They're bug vaccums, especially mosquitoes & fleas.
Sounds like pretentious Perennial Pleasures Tea Garden, up there in East Hardwick, VT, needs some of those ugly ducks.
The cochins are apparently not getting the job done, leading to an earwig infestation.
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^^^ Thank you... Ill refer to your suggestion next time laughs after opening up one of my fingers...
yeah...he 'laughs'...
My parents have a macaw that is a bit bitey that says "Ow, ow, ha ha ha." The bird adores my dad though, it will tolerate the rest of us if we give it food.
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I've known an awful lot of people like that (the macaw) in my lifetime. Most of them were democrats.
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Sounds like pretentious Perennial Pleasures Tea Garden, up there in East Hardwick, VT, needs some of those ugly ducks.
The cochins are apparently not getting the job done, leading to an earwig infestation.
But I'd guess that the place smells better.
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I used to do that shit for a living. I could bullshit you on fancy food all day long.
Have fun overpaying for boxed cake mix and frozen chicken cutlets, chump.
You were a cook/chef Chris? Cool.
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Sounds like pretentious Perennial Pleasures Tea Garden, up there in East Hardwick, VT, needs some of those ugly ducks.
The cochins are apparently not getting the job done, leading to an earwig infestation.
GOBUCKS they are going to have to compensate you for all the free advertising you are giving them. :-)
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Japanese panko bread crumbs and toasted coconut, sir.
Parrots are light meat and should be treated as such. Gently pan fried or slowly roasted, they will serve with a white wine creme sauce, spring vegetables, and a light dessert course
I was watching Diners, Drive-Ins and Dives and Guy went to an Italian Restaurant in Pittsburgh and they use Japanese Panko Bread Crumbs for everything, they put it in their Meatballs, Chicken Parm etc. and everything looked so good.
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GOBUCKS they are going to have to compensate you for all the free advertising you are giving them. :-)
Well, I just feel as though it's the least I can do.
After disgust at their repuke customer base drove waitress Eva to broadcast the horrible earwig infestation at
Perennial Pleasures Tea Garden, in beautiful East Hardwick, VT, to the entire world, someone
needed to lend a helping hand.
So I thought that I'd suggest these big ugly ducks, since someone with great experience here vouches
for their bug-eating prowess. The chickens that currently have free range throughout the property have
failed to keep the swarms of bugs at bay, but these ducks may be just the number.
With the earwigs under better control, those hated, greedy, demanding repuke customers, if they still insist
on coming, can be isolated on the screened-in porch, away from the beloved, impoverished, local hippies and winos.
Of course, confining a flock of ducks to a screened-in porch may lead to other problems...
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Apparently it's a queer word for a canine pet.
It's the brain-damaged primitive, after all.
I forget what he calls feline pets.
c*nts? Oh sorry, that's my pet name for BrainDead, got 'em mixed up.
Well, I just feel as though it's the least I can do.
After disgust at their repuke customer base drove waitress Eva to broadcast the horrible earwig infestation at
Perennial Pleasures Tea Garden, in beautiful East Hardwick, VT, to the entire world, someone
needed to lend a helping hand.
So I thought that I'd suggest these big ugly ducks dicks, since someone with great experience here vouches
for their bug-eating prowess. The chickens that currently have free range throughout the property have
failed to keep the swarms of bugs at bay, but these ducks may be just the number.
With the earwigs under better control, those hated, greedy, demanding repuke customers, if they still insist
on coming, can be isolated on the screened-in porch, away from the beloved, impoverished, local hippies and winos.
Of course, confining a flock of ducks dicks to a screened-in porch may lead to other problems...
fixored!
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I was watching Diners, Drive-Ins and Dives and Guy went to an Italian Restaurant in Pittsburgh and they use Japanese Panko Bread Crumbs for everything, they put it in their Meatballs, Chicken Parm etc. and everything looked so good.
I think they fry up better than regular old bread crumbs or crushed cereal. The coconut shrimp you get at various places is a mix of panko and toasted coconut (dredge the shrimp in sweetened condensed milk first).
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You were a cook/chef Chris? Cool.
Reluctantly. When I graduated from high school, if you didn't want to go directly to college or military service, your choices were mostly limited to cooking or construction. I've worked with professionally trained master and apprentice chefs but never went to school for it myself.
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I think they fry up better than regular old bread crumbs or crushed cereal. The coconut shrimp you get at various places is a mix of panko and toasted coconut (dredge the shrimp in sweetened condensed milk first).
I have found Ritz crackers are preferable to bread crumbs in my meat loaf and hamburgers. Don't know about anythin' else.
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So, your goggie (apparently means 'dog') " woo woo'd " which from context means made some sort of noise - when he saw you bounce on his front feet while 'calling mom' -- If I were your 'goggie', I'd make noise too if some drug addled moonbat was bouncing on my feet, no matter how 'awsome' it might have seemed.
I doubt it was his/her feet he was "bouncin'" on!
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Reluctantly. When I graduated from high school, if you didn't want to go directly to college or military service, your choices were mostly limited to cooking or construction. I've worked with professionally trained master and apprentice chefs but never went to school for it myself.
That is really cool Chris. I respect chefs so much (la-la-love Top Chef, Top Masters and the food network). Not an easy job by any means, and it really does take talent to be good.
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That is really cool Chris. I respect chefs so much (la-la-love Top Chef, Top Masters and the food network). Not an easy job by any means, and it really does take talent to be good.
Don't forget SpongeBob.
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Reluctantly. When I graduated from high school, if you didn't want to go directly to college or military service, your choices were mostly limited to cooking or construction. I've worked with professionally trained master and apprentice chefs but never went to school for it myself.
You've been to my house. When you and Freep turned right on my road, the house right on the corner is the home of Augusta National Golf Course's Executive Chef.
Good cooking pays. I'm assuming he's from the New England area because his man cave, like many guys, is in his garage and he has Red Sox shit plastered everywhere. It's a VERY marketable skill, but it takes a ton of work. My former best friend's wife is the Sous Chef for Augusta Country Club. She went to that Cordon Bleu place.
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I think they fry up better than regular old bread crumbs or crushed cereal. The coconut shrimp you get at various places is a mix of panko and toasted coconut (dredge the shrimp in sweetened condensed milk first).
I'm making meatloaf for dinner tomorrow, I'm thinking of picking up those bread crumbs to try in it.
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I'm making meatloaf for dinner tomorrow, I'm thinking of picking up those bread crumbs to try in it.
You might want to give that a second thought - I find Panko is good for coating and frying, but not suitable for meatloaf, meatballs etc. It's just not right.
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You might want to give that a second thought - I find Panko is good for coating and frying, but not suitable for meatloaf, meatballs etc. It's just not right.
OK, I'll stick with the italian seasoned bread crumbs, although the place in Pittsburgh uses the Panko Bread Crumbs in their meatballs, they said it doesn't overwhelm the meatball.
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OK, I'll stick with the italian seasoned bread crumbs, although the place in Pittsburgh uses the Panko Bread Crumbs in their meatballs, they said it doesn't overwhelm the meatball.
I'm certain it doesn't -- But I suspect its because of how Panko is made.
The bread is 'baked' via electrocution.
So, it comes out light, airy, and entirely without a crust. Which is why its good for frying, because it gets that crust its lacking then. Baking with Panko is like baking with little balls of dried dough, which I suppose is exactly what Panko is.
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I'm going to see if the store has it and I'll try it with chicken cutlets then.