"Ophelia" > wrote
>> How about you Ms. O?
>
> I have never used butter, but TimC said unsalted butter works
>
> I am happy to accept that If you want suet I will send it, if you are
> happy to use butter (and I will be happy to try it next time) that is ok
> too
You're such a sweetheart. Let me try to look for the suet here.

Ophelia wrote:

> cybercat wrote:
> > "Kajikit" > wrote
> >> Suet is traditional but you don't have to use it. Our family recipe
> >> for sago plum pudding uses butter, and it's delicious.
> >
> > Have you had Christmas pudding both ways? Just curious.
> >
> > How about you Ms. O?
>
> I have never used butter, but TimC said unsalted butter works
>
> I am happy to accept that If you want suet I will send it, if you are
> happy to use butter (and I will be happy to try it next time) that is ok
> too


US Customs will not let suet pass IIRC, Ms. O....


--
Best
Greg

In article >,
"Bob Terwilliger" > wrote:

> blake wrote:
>
> >> http://i37.tinypic.com/34xkzl1.jpg
> >
> > bob, you should really get another hobby. you're not very good at this
> > one.
>
> "fun is where you find it, blake. i'm having a perfectly good time right
> now."

You know, some kids actually don't *mind* being sent to their room.
They actually prefer it there!

--
Dan Abel
Petaluma, California USA

On Tue, 2 Dec 2008 14:56:34 -0000, "Ophelia" >
wrote:
>cybercat wrote:
>> "Ophelia" > wrote in message
>> ...

<snip>

>> It looks great! I had no idea there was beef suet in it, that's just
>> fat, right?

>yes it is. We buy it boxes, already kind of, minced.

The wife used to be able to get vegetarian suet in the UK and it made
fantastic Christmas cakes and puddings... here in oz we can't find any


Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

On Tue 02 Dec 2008 07:56:34a, Ophelia told us...

> cybercat wrote:
>> "Ophelia" > wrote in message
>> ...
>>>
>>> l lb each currants, raisins, sultanas, breadcrumbs and demerara sugar
>>> 8 oz beef suet
>>> 4oz each: Mixed peel, chopped glace cherries and chopped almonds
>>> grated rind of 1 lemon and 1 orange
>>> I carrot and 1 apple - grated
>>> 1 tablespoon Flour
>>> 1 teaspoon mixed spice
>>> 6-8 Eggs
>>> 5 oz brandy
>>> 5 oz milk.
>>>
>>> Mix all dry ingredients together. Lightly beat eggs and add with all
>>> liquid to the dry ingredients.
>>>
>>> Mix very well.
>>>
>>> Spoon into basin/s and steam for 4 hours.
>>>
>>> I serve it with rum sauce ie sweet white sauce with a good glug or
>>> two of rum added.
>>>
>>>
>>
>>
>> It looks great! I had no idea there was beef suet in it, that's just
>> fat, right?
>
> yes it is. We buy it boxes, already kind of, minced.

It’s virtually impossible to find beef suet in US stores. When I need it,
I go to a butcher shop and order it.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 12(XII)/02(II)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
3wks 1dys 5hrs 37mins
************************************************** **********************
As a computer, I find your faith in technology amusing.
************************************************** **********************

Welsh Dog wrote:
>
> On Tue, 2 Dec 2008 14:56:34 -0000, "Ophelia" >
> wrote:
> >cybercat wrote:
> >> "Ophelia" > wrote in message
> >> ...
>
> <snip>
>
> >> It looks great! I had no idea there was beef suet in it, that's just
> >> fat, right?
>
> >yes it is. We buy it boxes, already kind of, minced.
>
> The wife used to be able to get vegetarian suet in the UK and it made
> fantastic Christmas cakes and puddings... here in oz we can't find any
>
>

Can you get 'solid vegetable oil' or similar? Just hydrogenated veg oil.
In the US it's sold as 'Crisco' for a reference. Would copha work?


> Welshdog
> --
>
> News and views... for people like youse!!
>
> Australian Opinion
> Now finally at http://australianopinion.com.au

In article >,
"Giusi" > wrote:

> "Dan Abel" > ha scritto nel messaggio> In article > "Giusi"
> wrote:
> >
> > Google knows everything. It will even tell you the risk of STDs and
> > precautions to take to prevent them.
> >
> > --
> > Dan Abel
>
> Why attributions when nothing is quoted? Looks dim to me.

My mouse was quicker than my eye. I'll try harder next time. I meant
to leave in:

"I wouldn't even know where to look it up."

--
Dan Abel
Petaluma, California USA

On Tue, 02 Dec 2008 18:28:20 -0700, Arri London >
wrote:
>Welsh Dog wrote:
>> On Tue, 2 Dec 2008 14:56:34 -0000, "Ophelia" >
>> wrote:
>> >cybercat wrote:
>> >> "Ophelia" > wrote in message
>> >> ...

>> <snip>

>> >> It looks great! I had no idea there was beef suet in it, that's just
>> >> fat, right?

>> >yes it is. We buy it boxes, already kind of, minced.

>> The wife used to be able to get vegetarian suet in the UK and it made
>> fantastic Christmas cakes and puddings... here in oz we can't find any
>>
>
>Can you get 'solid vegetable oil' or similar? Just hydrogenated veg oil.
>In the US it's sold as 'Crisco' for a reference. Would copha work?

I never use Copha... it's so unhealthy a spoonful of that would wreck
your arteries!!

Other people swear by it of course... but I've enough problems as it
is thanks!

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

On Tue, 02 Dec 2008 06:27:43 -0700, Christine Dabney
> wrote:

>Why do you think
>that so many folks have left this group? Quality posters
>everyone..and they offered a lot of themselves. They just didn't want
>to endure it anymore. I truly miss them... And it didn't have to
>happen.

Ironically, I don't think any one of them was flamed with any
regularity. They probably left due to the incessant bickering here.

I miss most of them. One or two who were revered at the time were
total egomaniacs, IMO, and I still don't miss them. CharlieLiam.... I
miss a lot, also Valerie Stark, Blacksun21 and tj the small (who has a
slew of later names, but rarely posts). We'll never get our beloved
moosemeat back though, because he's gone on to the big meadow in the
sky.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 2 Dec 2008 09:06:52 -0800, "Bob Terwilliger"
> wrote:

>I don't think sf finds herself in that section of town very often.

*How* do you (and Lou) know this stuff???

You two are creeping me out. <shiver>


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 02 Dec 2008 17:37:27 GMT, blake murphy
> wrote:

>bob, you should really get another hobby. you're not very good at this
>one.

Jeeze Blake, you made me look.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue 02 Dec 2008 08:37:28p, sf told us...

> On Tue, 02 Dec 2008 06:27:43 -0700, Christine Dabney
> > wrote:
>
>>Why do you think
>>that so many folks have left this group? Quality posters
>>everyone..and they offered a lot of themselves. They just didn't want
>>to endure it anymore. I truly miss them... And it didn't have to
>>happen.
>
> Ironically, I don't think any one of them was flamed with any
> regularity. They probably left due to the incessant bickering here.

I really agree with that. It’s tiresome, boring, and a waste of time and
effort. I’ve been sorely tempted to leave at times, but I also know
there’s an ebb and flow to all this crap. There’s only one poster who
routinely flames me, and I don’t give a rat’s ass about it.

> I miss most of them. One or two who were revered at the time were
> total egomaniacs, IMO, and I still don't miss them. CharlieLiam.... I
> miss a lot, also Valerie Stark, Blacksun21 and tj the small (who has a
> slew of later names, but rarely posts). We'll never get our beloved
> moosemeat back though, because he's gone on to the big meadow in the
> sky.
>
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 12(XII)/02(II)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
3wks 1dys 3hrs 16mins
************************************************** **********************
Sorry... my mind has a few bad sectors.
************************************************** **********************

On Tue, 02 Dec 2008 19:37:28 -0800, sf > wrote:


>Ironically, I don't think any one of them was flamed with any
>regularity. They probably left due to the incessant bickering here.

No, they weren't flamed, but they were tired of the nastyness,
bickering, etc. I don't blame them. I am getting pretty tired of
it myself. Food folks are generally very nice folks and some of the
most generous people around, but lately on rfc it is hard to believe
it. Almost every thread seems to degenerate into a flame fest, or a
really nasty argument, with folks calling each other names.

Ob food: Now eating a bowl of turkey-root vegetable soup. Didn't get
around to making homemade noodles for it, but maybe next go round. I
could only use half the turkey carcass this time, and the rest of it
is in the freezer.

Christine, thinking about adding some Sunny Paris to the turkey soup.

Giusi wrote:

> Could we at least not shove the worst language we can think of into the
> faces of strangers?

On the very good chance that this was aimed at me, I should mention that I
have not even come *CLOSE* to the worst language -- or the worst imagery --
I can think of.

Your point is taken, though, as is Dan's, and Christine's, and the others'.
But each time I try to ease up, cyber**** does another drive-by bescumbering
in my direction, and I feel completely justified in my response in kind.

Bob

sf wrote:

> *How* do you (and Lou) know this stuff???

Maledicta.

Bob

On Tue, 2 Dec 2008 09:38:52 -0500, "cybercat" >
wrote:

>It looks great! I had no idea there was beef suet in it, that's just fat,
>right?

Suet is *not* "just fat". It's what you put out for birds during the
Winter in snow country.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue 02 Dec 2008 10:05:30p, Bob Terwilliger told us...

> Giusi wrote:
>
>> Could we at least not shove the worst language we can think of into the
>> faces of strangers?
>
> On the very good chance that this was aimed at me, I should mention that
> I have not even come *CLOSE* to the worst language -- or the worst
> imagery -- I can think of.
>
> Your point is taken, though, as is Dan's, and Christine's, and the
> others'. But each time I try to ease up, cyber**** does another drive-by
> bescumbering in my direction, and I feel completely justified in my
> response in kind.
>
> Bob

Bob, plonk her and ignore her in quoted text as much as possible. The
problem is, she enjoys the returned attention, no matter the content.
Taking it away from her will give you more joy.

I’ve been one of Sheldon’s targets for as long as I’ve been on rfc. I
plonked him long ago, but I still see him in quotes or see others comments
to or about him. Sometimes I add to the fray, but they’re one time
potshots, not an ongoing siege.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 12(XII)/02(II)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
3wks 1dys 1hrs 51mins
************************************************** **********************
Two dead ends and you still got to choose... (Tom Waits)
************************************************** **********************

On Tue, 2 Dec 2008 21:07:41 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> *How* do you (and Lou) know this stuff???
>
>Maledicta.
>
Jeeze, Bob, can't you just read National Geographic? It's pretty
racy... sex, nudity and all that stuff.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 02 Dec 2008 21:05:03 -0700, Christine Dabney
> wrote:

>Christine, thinking about adding some Sunny Paris to the turkey soup.
>
I looked it up. Too many flavors. Not sure that would work, I can't
imagine dill and basil with turkey. All the other ingredients sound
fine.

*freeze-dried shallots, ground Mysore green peppercorns, dill weed,
freeze-dried scallions, French basil, French tarragon, French chervil,
finely minced parsley flakes, and ground Muntok white pepper.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 2 Dec 2008 21:05:30 -0800, "Bob Terwilliger"
> wrote:


>Your point is taken, though, as is Dan's, and Christine's, and the others'.
>But each time I try to ease up, cyber**** does another drive-by bescumbering
>in my direction, and I feel completely justified in my response in kind.
>
>Bob

Ya know..(and you have probably heard this from Lin), that just
because you can respond, doesn't mean that you have to. To anyone..



Christine

On Tue, 02 Dec 2008 21:31:46 -0800, sf > wrote:

>On Tue, 02 Dec 2008 21:05:03 -0700, Christine Dabney
> wrote:
>
>>Christine, thinking about adding some Sunny Paris to the turkey soup.
>>
>I looked it up. Too many flavors. Not sure that would work, I can't
>imagine dill and basil with turkey. All the other ingredients sound
>fine.
>
>*freeze-dried shallots, ground Mysore green peppercorns, dill weed,
>freeze-dried scallions, French basil, French tarragon, French chervil,
>finely minced parsley flakes, and ground Muntok white pepper.

It's very, very good. It melds into a single flavor. You should try
some...

There is now a Penzeys in Menlo Park. You should go visit...but takes
lots and lots of cash....

Christine, who just placed an order on Monday.

"sf" > wrote in message
...
> On Tue, 2 Dec 2008 09:38:52 -0500, "cybercat" >
> wrote:
>
>>It looks great! I had no idea there was beef suet in it, that's just fat,
>>right?
>
> Suet is *not* "just fat". It's what you put out for birds during the
> Winter in snow country.
>
You seem to have missed my post about *exactly* that.

"Christine Dabney" > wrote in message
...
> On Tue, 2 Dec 2008 21:05:30 -0800, "Bob Terwilliger"
> > wrote:
>
>
>>Your point is taken, though, as is Dan's, and Christine's, and the
>>others'.
>>But each time I try to ease up, cyber**** does another drive-by
>>bescumbering
>>in my direction, and I feel completely justified in my response in kind.
>>
>>Bob
>
> Ya know..(and you have probably heard this from Lin), that just
> because you can respond, doesn't mean that you have to. To anyone..
>
>
>

hahahaha! This should pass for brilliance to Gramps "Goth" Fatboy.

On Tue, 2 Dec 2008 17:57:09 -0000, Ophelia wrote in post :
> :

> Tim C. wrote:
>> On Tue, 2 Dec 2008 09:59:06 -0500, cybercat wrote in post :
>> > :
>>
>>> "Ophelia" > wrote
>>>> yes it is. We buy it boxes, already kind of, minced.
>>> I've never seen this. I wonder if we have it here?
>>
>> You can use unsalted butter instead. The result will be a little less
>> heavy but perfectly good nevertheless.
>
> I didn't know that

I'm not just a pretty face :-)
--
Tim C.

"Christine Dabney" ha scritto nel messaggio
sf > wrote:
>
>
>>Ironically, I don't think any one of them was flamed with any
>>regularity. They probably left due to the incessant bickering here.
>
> No, they weren't flamed, but they were tired of the nastyness,
> bickering, etc. I don't blame them. I am getting pretty tired of
> it myself. Food folks are generally very nice folks and some of the>
> most generous people around, but lately on rfc it is hard to believe> it.

I assume it's because most of them are not really food folk. Everybody eats
everyday, most have to cook most of what they eat. That doesn't make them
food folk.
There are braggarts, bullies, miscreants and a lot of people who apparently
need a place to unload their anger and use the language that teens use
becasue they haven't the vocabulary to vent otherwise.
There are innumerable posters who say "me too" or "I don't like that" and
leave all the post they are responding to.
Overall, there are days when you find hundreds of posts here and perhaps 25
are actually on food. And the inveterate cross posters are now causing that
effect in ukfd. This morning out of 26 posts, one was actually from a
subscriber, the rest from here.

, Bob Terwilliger told us...
>
>> Giusi wrote:
>>
>>> Could we at least not shove the worst language we can think of into the
>>> faces of strangers?
>>
>> On the very good chance that this was aimed at me, I should mention
>> that>> I have not even come *CLOSE* to the worst language -- or the worst
>> imagery -- I can think of.

I do not think that is something to brag about. I did not have one person
in mind, as many here don't mind at all speaking out loud to the group in
language that ought to remain in the bilges where it originates.

Ask yourself this: if I were having a cocktail with Margaret Suran, would I
express myself like this? Or insert any other well-spoken adult who posts
here.

Gregory Morrow wrote:

> US Customs will not let suet pass IIRC, Ms. O....

Why not? It is dried...... oh

Welsh Dog wrote:
> The wife used to be able to get vegetarian suet in the UK and it made
> fantastic Christmas cakes and puddings... here in oz we can't find any
>

Well she could try TimC's method, with unsalted butter.

Tim C. wrote:

>>> You can use unsalted butter instead. The result will be a little
>>> less heavy but perfectly good nevertheless.
>>
>> I didn't know that
>
> I'm not just a pretty face :-)

So you say!! <g>

On Wed, 3 Dec 2008 10:12:05 -0000, "Ophelia" >
wrote:
>Welsh Dog wrote:

>> The wife used to be able to get vegetarian suet in the UK and it made
>> fantastic Christmas cakes and puddings... here in oz we can't find any
>>

>Well she could try TimC's method, with unsalted butter.

Can't be worse than nothing so worth a go... tho I think perhaps
butter in a steamed pudding might be a bit of a no-no??

Either way it's a bit late for this year maybe... I like to give
puddings at least a couple of months to mature... up to a year or so!

The cake was made late, and I packed so much fruit into it this year
that despite 6 hours cooking it is still 'giving' when I try to move
it around to baste it with Armagnac!

I expect it'll be ok with almond paste and icing... and if it isn't I
don't care much... it'll *still* taste good even if I eat it with a
spoon!!!

I'll get into trying out the butter after Xmas when I make the pudding
for *next* year... and maybe try the unsalted butter trick with the
mincemeat etc!

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

On Tue 02 Dec 2008 03:19:53p, Gregory Morrow told us...

>
> Ophelia wrote:
>
>> cybercat wrote:
>> > "Kajikit" > wrote
>> >> Suet is traditional but you don't have to use it. Our family recipe
>> >> for sago plum pudding uses butter, and it's delicious.
>> >
>> > Have you had Christmas pudding both ways? Just curious.
>> >
>> > How about you Ms. O?
>>
>> I have never used butter, but TimC said unsalted butter works
>>
>> I am happy to accept that If you want suet I will send it, if you are
>> happy to use butter (and I will be happy to try it next time) that is ok
>> too
>
>
> US Customs will not let suet pass IIRC, Ms. O....
>
>

Yes, they will, or at least they used to. I have had friends send me
packets of shredded suet in the past, before I learned I could order it
from the butcher.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 12(XII)/03(III)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
3wks 18hrs 5mins
************************************************** **********************
Writing about music is like dancing about architecture.
************************************************** **********************

Wayne Boatwright wrote:

I have had friends send me
> packets of shredded suet in the past, before I learned I could order
> it from the butcher.

That is interesting Wayne. How do you utilize the fresh suet?

In article >,
"Bob Terwilliger" > wrote:

> Giusi wrote:
>
> > Could we at least not shove the worst language we can think of into the
> > faces of strangers?
>
> On the very good chance that this was aimed at me, I should mention that I
> have not even come *CLOSE* to the worst language -- or the worst imagery --
> I can think of.
>
> Your point is taken, though, as is Dan's, and Christine's, and the others'.
> But each time I try to ease up, cyber**** does another drive-by bescumbering
> in my direction, and I feel completely justified in my response in kind.
>
> Bob

Um, Bob, ever make use of Killfiles?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
sf > wrote:

> On Tue, 02 Dec 2008 21:05:03 -0700, Christine Dabney
> > wrote:
>
> >Christine, thinking about adding some Sunny Paris to the turkey soup.
> >
> I looked it up. Too many flavors. Not sure that would work, I can't
> imagine dill and basil with turkey. All the other ingredients sound
> fine.
>
> *freeze-dried shallots, ground Mysore green peppercorns, dill weed,
> freeze-dried scallions, French basil, French tarragon, French chervil,
> finely minced parsley flakes, and ground Muntok white pepper.

The small turkey I roasted Saturday was treated only with Garlic powder,
a little pepper and a generous amount of Dill Weed.

Dill, to me, always goes well with poultry. I often use it on baked
chicken, as well as fish. I ran out of Lemon Pepper. :-( I use more of
that on poultry than I do dill weed.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Welsh Dog > wrote in
:

> On Wed, 3 Dec 2008 10:12:05 -0000, "Ophelia" >
> wrote:
>>Welsh Dog wrote:
>
>>> The wife used to be able to get vegetarian suet in the UK and it made
>>> fantastic Christmas cakes and puddings... here in oz we can't find any
>>>
>
>>Well she could try TimC's method, with unsalted butter.
>
> Can't be worse than nothing so worth a go... tho I think perhaps
> butter in a steamed pudding might be a bit of a no-no??

If you take a look around the net, or in cookbooks, you'll find quite a few
Christmas pudding recipes using butter. I've never used suet in a Christmas
pudding. I like pudding but haven't made it for years - the last time I
made it was Dad's last Christmas. We forgot to heat it up on Christmas Day
and noone even noticed till hours later.

I like a small piece now and again over the Christmas period, with ice
cream or custard. I have enough other cooking to do however, so I buy the
good quality individual ones for myself.

Rhonda Anderson
Cranebrook, NSW, Australia

In article >,
"Bob Terwilliger" > wrote:

> But each time I try to ease up, cyber**** does another drive-by bescumbering
> in my direction, and I feel completely justified in my response in kind.
>
> Bob

You have to learn to take the sail out of their wind. :-) Practice,
Bob, practice. :-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

On Tue, 2 Dec 2008 09:42:13 -0800, Bob Terwilliger wrote:

> blake wrote:
>
>>>>>> I am just not sure about pumpkin icecream.
>>>>>
>>>>> How about posting something of YOUR OWN, then? Or is your stir-fry
>>>>> the limit of your culinary accomplishments?
>>>>
>>>> You are so obessed with Cybercat! If you hate her so much, why not
>>>> ignore her? It would seem to me that your use her as an outlet for your
>>>> foul mind.
>>>
>>> In case it escaped your notice, this is a COOKING NEWSGROUP. It is
>>> entirely appropriate to invite participants to post recipes. Just how
>>> foul-minded are YOU, that you consider my post to be foul-minded?
>>>
>>> Please try to think a bit more before you post.
>>>
>>> Bob
>>
>> come off it, bob. how is
>>
>>>...because I know that sooner or later you'll read what I write. You can't
>>>help yourself, any more than you can overcome that addiction to crack.
>>
>> related to cooking?
>
>
> The post Ophelia leaped on to criticize *was* food-related, as the quote
> above clearly shows. Doesn't matter, your ****tard flings its shit
> regardless of whether it's been provoked or not.
>
> Bob

but you don't. oooh-kay.

blake

In article >,
Christine Dabney > wrote:

> Ob food: Now eating a bowl of turkey-root vegetable soup. Didn't get
> around to making homemade noodles for it, but maybe next go round. I
> could only use half the turkey carcass this time, and the rest of it
> is in the freezer.
>
> Christine, thinking about adding some Sunny Paris to the turkey soup.

I read that and the first thing that came into my head was "What the
heck is turkey root?" <grin> Did you put some fresh parsley in that
soup? A parsnip?

How much water did you use? I've never made turkey carcass soup that
didn't look and taste like dishwater with the addition of copious
amounts of chicken base--and then it's more like shicken soup than turkey
soup. I hear about others' great carcass soup and it makes me wonder if
I'm using too much water in mine.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

"Melba's Jammin'" > wrote in message
...
> In article >,
> Christine Dabney > wrote:
>
>> Ob food: Now eating a bowl of turkey-root vegetable soup. Didn't get
>> around to making homemade noodles for it, but maybe next go round. I
>> could only use half the turkey carcass this time, and the rest of it
>> is in the freezer.
>>
>> Christine, thinking about adding some Sunny Paris to the turkey soup.
>
> I read that and the first thing that came into my head was "What the
> heck is turkey root?" <grin> Did you put some fresh parsley in that
> soup? A parsnip?
>
> How much water did you use? I've never made turkey carcass soup that
> didn't look and taste like dishwater with the addition of copious
> amounts of chicken base--and then it's more like shicken soup than turkey
> soup. I hear about others' great carcass soup and it makes me wonder if
> I'm using too much water in mine.

If I may offer a suggestion.

IMHO.

The amount of water obviously depends on the size of the carcass and how
well you can dismantle the bones. I add enough water to make sure the bones
are covered with water all the time. I also think adding some onion,
carrot, parsley and celery will perk up the the flavor of the stock. When
all has boiled to death. Then I use a colander and some cheesecloth to
strain out the remains. chucking the flavorless veggies, bones and meat.

Once that is done I reduce the stock a little further and de-fat the broth.
If you want a stronger turkey flavor then add a little poultry seasoning.

It make a good base for turkey rice/noodle soup.

Dimitri

On Tue, 02 Dec 2008 17:31:59 GMT, blake murphy
> wrote:

>On Mon, 01 Dec 2008 20:22:06 -0600, Lou Decruss wrote:
>
>> Many people have commented on her obvious lack of common sense in a
>> kitchen. But it's much easier to just killfile her and "try" to
>> ignore follow-up posts that she's quoted in. If I read her posts and
>> commented on every one that annoyed me or the ones that she attacked
>> me in I'd not be able to have the time to read the other quality food
>> posts. Which is why I originally started reading this group.
>>
>> Good food does not equal cyberslop.
>>
>> Lou
>
>be that as it may, i don't think that gives people a license to call her a
>crack whore and worse, to the point of invoking her in discussions to which
>she's not a part.

I see she baited me just yesterday so to claim she's not part of this
just doesn't cut it with me.

>i'll be honest, lou, and say that it pains me to see you sometimes join in.
>i like you and i think you are larger-spirited than that.

I'm not sure how to take that but my larger-spirit is why I don't see
her posts anymore unless quoted. I didn't feel it was fair to the
group and I felt I was becoming a disruption also so I killfiled her.
I don't take many potshots anymore but occasionally I can't help
myself. I do find it curious that you and others take shots at
sheldung and that's ok, but the shots at someone who is just as
twisted are chastised.

Anyway, there's a few more of these OT post I'll respond to then I'm
going to concentrate on the food posts and leave the fighting to
others because I find it a tiring waste of time.

Lou