I forgot to take pics of the kebabs I made last time... or I forgot what
I named the files. :-(

This was grilled chicken, pork shoulder steaks, asparagus, portabello
mushrooms, corn on the cob and yam fries.

The chicken produced quite a bit of schmaltz!

I was not the least bit hungry yesterday tho' so this was divided into
three meals and I had some this morning.

http://tinypic.com/29w1h1s.jpg
The flame.

http://i13.tinypic.com/30say6x.jpg
The meat.

http://tinypic.com/2v3pgrl.jpg
The Plate (with enough food for 3 meals at least!)

http://tinypic.com/2j5nwo3.jpg
The fat removed from the chicken hindquarters prior to cooking.
It's been frozen and will later be rendered to make schmaltz.

Then I guess I get to figure out what to use schmaltz for since I don't
bake. ;-)

Mom used to use it to make pie crusts over the holidays.

This last pic is from an earlier bbq and never posted. It shows how
handy my new grilling basket I bought this summer is!

http://tinypic.com/2dtcfbn.jpg
Onions and mushrooms in basket, just marinated, not grilled yet.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 29 Oct 2006 16:49:34 -0600, OmManiPadmeOmelet
> wrote:

>The fat removed from the chicken hindquarters prior to cooking.
>It's been frozen and will later be rendered to make schmaltz.
>
>Then I guess I get to figure out what to use schmaltz for since I don't
>bake. ;-)
>
>Mom used to use it to make pie crusts over the holidays.

My mother used to always render it and use if for turkey stuffing on
the holidays. She used to saute the onions and celery in it, and then
add the stuffing mix.... Gave a really nice flavor.

I have a plastic bag in my freezer to which I have been adding fat
.....now have a nice little bit which to render.

Christine

On Sun, 29 Oct 2006 16:49:34 -0600, OmManiPadmeOmelet
> wrote:

>I forgot to take pics of the kebabs I made last time... or I forgot what
>I named the files. :-(
>
>This was grilled chicken, pork shoulder steaks, asparagus, portabello
>mushrooms, corn on the cob and yam fries.
>
>The chicken produced quite a bit of schmaltz!
>
>I was not the least bit hungry yesterday tho' so this was divided into
>three meals and I had some this morning.
>
>http://tinypic.com/29w1h1s.jpg
>The flame.

Wood fire?
>
>http://i13.tinypic.com/30say6x.jpg
>The meat.

Chicken and pork blade chops. You'd have to start the chicken quite a
bit earlier than the pig meat.
>
>http://tinypic.com/2v3pgrl.jpg
>The Plate (with enough food for 3 meals at least!)

Enough for Coxy's Army, I'd say. Looking right good, too. Did you
grill the corn? What about the asparagus? And do you know the Latin
word for asparagus? (Just a bit of dead language trivia)
>
>http://tinypic.com/2j5nwo3.jpg
>The fat removed from the chicken hindquarters prior to cooking.
>It's been frozen and will later be rendered to make schmaltz.

Forgive me, but I didn't look at this picture.
>
>Then I guess I get to figure out what to use schmaltz for since I don't
>bake. ;-)
>
>Mom used to use it to make pie crusts over the holidays.

I bet you could use it to grill a pastrami and kraut sandwich in an
iron skillet.
>
>This last pic is from an earlier bbq and never posted. It shows how
>handy my new grilling basket I bought this summer is!
>
>http://tinypic.com/2dtcfbn.jpg
>Onions and mushrooms in basket, just marinated, not grilled yet.

Ever use one of those wok toppers on the grill?

Thanks for the pix.

--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article >,
Christine Dabney > wrote:

> On Sun, 29 Oct 2006 16:49:34 -0600, OmManiPadmeOmelet
> > wrote:
>
> >The fat removed from the chicken hindquarters prior to cooking.
> >It's been frozen and will later be rendered to make schmaltz.
> >
> >Then I guess I get to figure out what to use schmaltz for since I don't
> >bake. ;-)
> >
> >Mom used to use it to make pie crusts over the holidays.
>
> My mother used to always render it and use if for turkey stuffing on
> the holidays. She used to saute the onions and celery in it, and then
> add the stuffing mix.... Gave a really nice flavor.

So it's good for frying? :-)
Sounds like it would be interesting.

>
> I have a plastic bag in my freezer to which I have been adding fat
> ....now have a nice little bit which to render.
>
> Christine

I'm still adding to this one.
I want to have enough to justify using the medium stock pot.

For once, I will slow cook and not pressure cook, unless someone thinks
that pressure cooking would work for rendering and speed up the process?

I sure get a good fat layer on top when I make pork stock and it's not
scorched or anything.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote:

> On Sun, 29 Oct 2006 16:49:34 -0600, OmManiPadmeOmelet
> > wrote:
>
> >I forgot to take pics of the kebabs I made last time... or I forgot what
> >I named the files. :-(
> >
> >This was grilled chicken, pork shoulder steaks, asparagus, portabello
> >mushrooms, corn on the cob and yam fries.
> >
> >The chicken produced quite a bit of schmaltz!
> >
> >I was not the least bit hungry yesterday tho' so this was divided into
> >three meals and I had some this morning.
> >
> >http://tinypic.com/29w1h1s.jpg
> >The flame.
>
> Wood fire?

Combo. :-)
I did not have much wood and had some leftover mesquite charcoal that
needed using up. It was put on the wood when the fire burned down a
little.

> >
> >http://i13.tinypic.com/30say6x.jpg
> >The meat.
>
> Chicken and pork blade chops. You'd have to start the chicken quite a
> bit earlier than the pig meat.

I did... Did not want to overcook the pork.
Chicken hindquarters take a bit longer to cook than if I'd cut them
apart, but I like them this way.

> >
> >http://tinypic.com/2v3pgrl.jpg
> >The Plate (with enough food for 3 meals at least!)
>
> Enough for Coxy's Army, I'd say. Looking right good, too.

Thanks! :-)

> Did you grill the corn?

No. I always nuke corn in the husk as it comes out reliably good for me.

> What about the asparagus?

Oh yes! I have one of those veggie grilling pans.
I adore grilled asparagus. The smoky flavor goes so very well with it.

> And do you know the Latin
> word for asparagus? (Just a bit of dead language trivia)

No, do tell?

> >
> >http://tinypic.com/2j5nwo3.jpg
> >The fat removed from the chicken hindquarters prior to cooking.
> >It's been frozen and will later be rendered to make schmaltz.
>
> Forgive me, but I didn't look at this picture.

<lol> It just looks like a pile of chicken fat, but I understand.

> >
> >Then I guess I get to figure out what to use schmaltz for since I don't
> >bake. ;-)
> >
> >Mom used to use it to make pie crusts over the holidays.
>
> I bet you could use it to grill a pastrami and kraut sandwich in an
> iron skillet.

Frying with it seems to be the consensus so far.

> >
> >This last pic is from an earlier bbq and never posted. It shows how
> >handy my new grilling basket I bought this summer is!
> >
> >http://tinypic.com/2dtcfbn.jpg
> >Onions and mushrooms in basket, just marinated, not grilled yet.
>
> Ever use one of those wok toppers on the grill?

Yes. That's what I have to use for asparagus. The basket just does not
work very well because the top grid crosses the bottom grid.

>
> Thanks for the pix.

Welcome! Thanks for looking...
>
> --
> modom
>
> "Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
> Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."
>
> --Robb Walsh, Legends of Texas Barbecue Cookbook
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 29 Oct 2006 17:39:37 -0600, OmManiPadmeOmelet
> wrote:

>In article >,
> Christine Dabney > wrote:

>> My mother used to always render it and use if for turkey stuffing on
>> the holidays. She used to saute the onions and celery in it, and then
>> add the stuffing mix.... Gave a really nice flavor.
>
>So it's good for frying? :-)
>Sounds like it would be interesting.

Yes it is. It is great when you want that lovely chicken flavor.... I
only use it for the flavor.

>I'm still adding to this one.
>I want to have enough to justify using the medium stock pot.

You don't want to render the fat in a big pot, unless you have
gallons of it. You want a fairly shallow pan/pot. You add a tiny
bit of water to the pot, just a thin layer, and then add the chicken
fat. As it gets going, the water cooks away, and leaves the fat to
render. You don't want to do this over a high heat...a medium heat is
best.
It is better rendered slow...that way you get more fat out.
>
>For once, I will slow cook and not pressure cook, unless someone thinks
>that pressure cooking would work for rendering and speed up the process?

I would do it as I described above.

Christine

On Sun, 29 Oct 2006 17:46:07 -0600, OmManiPadmeOmelet
> wrote:

>In article >,
> "modom (palindrome guy)" <moc.etoyok@modom> wrote:
>

>> What about the asparagus?
>
>Oh yes! I have one of those veggie grilling pans.
>I adore grilled asparagus. The smoky flavor goes so very well with it.
>
>> And do you know the Latin
>> word for asparagus? (Just a bit of dead language trivia)
>
>No, do tell?
>
asparagus.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

OmManiPadmeOmelet wrote:
> I forgot to take pics of the kebabs I made last time... or I forgot what
> I named the files. :-(
>
> http://tinypic.com/29w1h1s.jpg
> The flame.

The fires of hell!

> http://i13.tinypic.com/30say6x.jpg
> The meat.

You carnal carnivore!

> http://tinypic.com/2v3pgrl.jpg
> The Plate (with enough food for 3 meals at least!)

Pass the plate.

> http://tinypic.com/2j5nwo3.jpg
> The fat removed from the chicken hindquarters prior to cooking.
> It's been frozen and will later be rendered to make schmaltz.

We really coulda done without this advertisement for liposuction. yik

Naughty Boy wrote:
> "modom wrote:
> > OmManiPadmeOmelet wrote:
> >> "modom wrote:
> >
> >>> What about the asparagus?
> >>
> >>Oh yes! I have one of those veggie grilling pans.
> >>I adore grilled asparagus. The smoky flavor goes so very well with it.
> >>
> >>> And do you know the Latin
> >>> word for asparagus? (Just a bit of dead language trivia)
> >>
> >>No, do tell?
> >>
> > asparagus.
>
> So if there's more than one asparagus, does that make them asparagii??

Look at them carefully... they're all asparaguys.

Sheldon

"OmManiPadmeOmelet" > wrote in message
news
>I forgot to take pics of the kebabs I made last time... or I forgot what
> I named the files. :-(
snip
> The fat removed from the chicken hindquarters prior to cooking.
> It's been frozen and will later be rendered to make schmaltz.
>
> Then I guess I get to figure out what to use schmaltz for since I don't
> bake. ;-)
>
snip
Nice looking platter of food.

I've used schmaltz to make sugar cookies. My dad's family would spread the
schmaltz on a piece of bread and sprinkle with salt and eat.
Janet

In article >,
Christine Dabney > wrote:

> You don't want to render the fat in a big pot, unless you have
> gallons of it. You want a fairly shallow pan/pot. You add a tiny
> bit of water to the pot, just a thin layer, and then add the chicken
> fat. As it gets going, the water cooks away, and leaves the fat to
> render. You don't want to do this over a high heat...a medium heat is
> best.
> It is better rendered slow...that way you get more fat out.
> >
> >For once, I will slow cook and not pressure cook, unless someone thinks
> >that pressure cooking would work for rendering and speed up the process?
>
> I would do it as I described above.
>
> Christine

I see... so you end up with a pot of oil and protein bits then?

Mom always did water rendering, deeper water and the clean oil floated
to the top.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote:

> >> And do you know the Latin
> >> word for asparagus? (Just a bit of dead language trivia)
> >
> >No, do tell?
> >
> asparagus.
> --
> modom

<shmack>

Thanks. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > I forgot to take pics of the kebabs I made last time... or I forgot what
> > I named the files. :-(
> >
> > http://tinypic.com/29w1h1s.jpg
> > The flame.
>
> The fires of hell!

Indeed!!!
It's one of the things I like about starting the BBQ. <G>

>
> > http://i13.tinypic.com/30say6x.jpg
> > The meat.
>
> You carnal carnivore!

At heart!

>
> > http://tinypic.com/2v3pgrl.jpg
> > The Plate (with enough food for 3 meals at least!)
>
> Pass the plate.

I'll save ya some.

>
> > http://tinypic.com/2j5nwo3.jpg
> > The fat removed from the chicken hindquarters prior to cooking.
> > It's been frozen and will later be rendered to make schmaltz.
>
> We really coulda done without this advertisement for liposuction. yik

<lol> At least I said what the picture was.....

I'm surprised that you have no input on using schmaltz!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"Sheldon" > wrote:

> > So if there's more than one asparagus, does that make them asparagii??
>
> Look at them carefully... they're all asparaguys.
>
> Sheldon

Nice pun!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 29 Oct 2006 19:57:42 -0600, OmManiPadmeOmelet
> wrote:

>In article >,
> "modom (palindrome guy)" <moc.etoyok@modom> wrote:
>
>> >> And do you know the Latin
>> >> word for asparagus? (Just a bit of dead language trivia)
>> >
>> >No, do tell?
>> >
>> asparagus.

><shmack>

A wet kiss at the end of a hard fist, one assumes. (Apologies to Nick
Danger for the stolen line)
>
>Thanks. ;-)

Heh heh. At least you do pronounce it a bit differently.

--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article >,
"Janet B." > wrote:

> > Then I guess I get to figure out what to use schmaltz for since I don't
> > bake. ;-)
> >
> snip
> Nice looking platter of food.

Thanks!

>
> I've used schmaltz to make sugar cookies. My dad's family would spread the
> schmaltz on a piece of bread and sprinkle with salt and eat.
> Janet

Mom baked with it too.
She said that nothing else would make her pie crusts come out as flaky.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 29 Oct 2006 19:57:08 -0600, OmManiPadmeOmelet
> wrote:

>In article >,
> Christine Dabney > wrote:

>> >For once, I will slow cook and not pressure cook, unless someone thinks
>> >that pressure cooking would work for rendering and speed up the process?
>>
>> I would do it as I described above.

>I see... so you end up with a pot of oil and protein bits then?
>
>Mom always did water rendering, deeper water and the clean oil floated
>to the top.

You end up with rendered fat and the cracklings. Some folks consider
the cracklings a delicacy, although I usually just throw those away.
Christine

In article <36323208.Ey3Y970Sxr@underthebridge>, feverish >
wrote:

> j0o said you'd replace teh won what's making my finger black. With something
> silver. No Cracker Jack chit, now..that's plastic. Worse than what I've
> got. Nothing fancy.. jes silver something or other. Pawn shops usually sell
> them for under $20.
>
> What's the deal on the shoe phone?
>
> > < runs to store for all crackerjacks he can get >
>
> Bwaaah!!! Fergit it. feverish does NOT wear plastic rings.
>
> Actually, you'll prolly be getting a ring around 9:15 my time. heh
>
> -feverish

Darn.

It looked like _you_ were actually going to be a real contributor to the
list. :-(

Too bad.

I already killfiled all the other trolls, I'm afraid you are joining
them in the bozo bin.

'bye!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:

>
> This was grilled chicken, pork shoulder steaks, asparagus, portabello
> mushrooms, corn on the cob and yam fries.
>
> The chicken produced quite a bit of schmaltz!
>
> I was not the least bit hungry yesterday tho' so this was divided into
> three meals and I had some this morning.

Looked great Om! (sorry only saw this now)

--
Cheers
Chatty Cathy

In article >,
Chatty Cathy > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > This was grilled chicken, pork shoulder steaks, asparagus, portabello
> > mushrooms, corn on the cob and yam fries.
> >
> > The chicken produced quite a bit of schmaltz!
> >
> > I was not the least bit hungry yesterday tho' so this was divided into
> > three meals and I had some this morning.
>
> Looked great Om! (sorry only saw this now)

<lol> That's ok!

The trolls got ahold of the other end of the thread. :-(
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Naughty Boy" > wrote in message
...
> feverish > wrote in news:2853182.OOnROBp1kE@underthebridge:
>
>> Naughty Boy wrote:
>>
>>
>>> I will email you.
>>
>> I feel slighted.
>>
>> /pouts
>>
>> -feverish
>
> Why? I can send you one too if you like :-)
>
> NB

Me too!



--
Posted via a free Usenet account from http://www.teranews.com

On 30 Oct 2006 I stormed the castle called alt.fashion and heard
feverish cry out in news:1197735.UXvQXZkJnc@underthebridge...

> DOTS ON A SCREEN wrote:
>
>> On Mon, 30 Oct 2006 07:43:18 -0600, ompOmelet >
>> wrote:
>>
>>>In article <36323208.Ey3Y970Sxr@underthebridge>, feverish
> wrote:
>>>
>>>> j0o said you'd replace teh won what's making my finger black. With
>>>> something silver. No Cracker Jack chit, now..that's plastic. Worse
>>>> than what I've got. Nothing fancy.. jes silver something or other.
>>>> Pawn shops usually sell them for under $20.
>>>>
>>>> What's the deal on the shoe phone?
>>>>
>>>> > < runs to store for all crackerjacks he can get >
>>>>
>>>> Bwaaah!!! Fergit it. feverish does NOT wear plastic rings.
>>>>
>>>> Actually, you'll prolly be getting a ring around 9:15 my time. heh
>>>>
>>>> -feverish
>>>
>>>Darn.
>>>
>>>It looked like _you_ were actually going to be a real contributor to
>>>the list. :-(
>>
>> What lits?
>
> I've made another lits!!!
>
>
>>>Too bad.
>>
>> For you.
>
> Indeed. I was just talking to you.. not trolling.
>
>>>I already killfiled all the other trolls, I'm afraid you are joining
>>>them in the bozo bin.
>>>
>> Coward, She was only responding to me, what's yer ****in problem? You
>> the group nazi here? I guess it's time for this place to have a
>> party.
>
> Shame. I *liked* it here. When I was *allowed* to post on topic.
>
> -feverish
>

Some of them seem to have some "issues" and are unable to see past their
own preconceived notions about people.

--
ThePsyko
Public Enemy #7

OmManiPadmeOmelet wrote:

> http://i13.tinypic.com/30say6x.jpg

Woohoo

> It's been frozen and will later be rendered to make schmaltz.

Say what?
Bake? Chicken fat?
Pie crust? Chicken fat?

--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------

In article >,
Michael Archon Sequoia Nielsen > wrote:

> OmManiPadmeOmelet wrote:
>
> > http://i13.tinypic.com/30say6x.jpg
>
> Woohoo

Nuthin' like good smoky grillin!

>
> > It's been frozen and will later be rendered to make schmaltz.
>
> Say what?
> Bake? Chicken fat?
> Pie crust? Chicken fat?

Using rendered schmaltz for baking has been recommended by more than one
person...... so, yes. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson