On Sat, 02 Jan 2010 10:58:02 -0800, koko wrote:

> On Sat, 2 Jan 2010 11:50:25 -0500, blake murphy
> > wrote:
>
>>On Fri, 01 Jan 2010 19:33:21 -0800, koko wrote:
>>
> snippage
>>>
>>> Then the herbaceous material was added. I used thyme and rosemary.
>>> http://i48.tinypic.com/111p461.jpg
>>>
>>
>>is that your cutting board under the garlic? haven't seen one quite like
>>it.
>>
> Yes. I love that cutting board.
> http://i45.tinypic.com/vni6px.jpg
>
> It's nice and thick.
> http://i49.tinypic.com/1zowxp4.jpg
>
> And has rubber feet at the corners.
> http://i49.tinypic.com/2jblijb.jpg
>
> Might as well oil it while I have it out. ;-)
> I wish I could remember where I bought it, I wouldn't mind having
> another one.
>

don't know if i'd care for the feet, but the board looks striking. struck
me, anyway.

your pal,
blake

On Sat, 02 Jan 2010 11:38:40 -0800, Mark Thorson wrote:

> brooklyn1 wrote:
>>
>> Andy wrote:
>>>
>>> http://i48.tinypic.com/2ibi6nk.jpg
>>>
>>>
>>>I just never warmed up to square plates. I prefer chasing my foods 'round
>>>and around rather than cornering them.
>>>
>>
>> I don't mind a plate with corners so much as I do how that puke green
>> clashes with rare beef. It's not a very appetizing presentation, and
>> with those horrid widdle nubs of over cooked smooshed looking veggies
>
> I think I remember seeing a cooking show in which
> a fancy restaurant was using plates with LEDs.
> In principle, it should be possible to match the color
> of the lighting to each individual food on the plate.
>
> I can see extending this technology further. With
> thermoelectric coolers, you could have cold spots
> for things that are better cold and hot spots
> for things that are better hot. Note that not
> only can thermoelectric coolers be run in reverse,
> they must have a place to dump their heat, so having
> both a hot spot and a cold spot on a plate satisfies
> this requirement.

i'm not sure i'd care for a plate that required an instruction book.

your pal,
blake

On Sun, 3 Jan 2010 06:57:24 -0500, I am Tosk
> wrote:

>In article >,
says...
>>
>> On Sat, 2 Jan 2010 11:50:25 -0500, blake murphy
>> > wrote:
>>
>> >On Fri, 01 Jan 2010 19:33:21 -0800, koko wrote:
>> >
>> snippage
>> >>
>> >> Then the herbaceous material was added. I used thyme and rosemary.
>> >> http://i48.tinypic.com/111p461.jpg
>> >>
>> >
>> >is that your cutting board under the garlic? haven't seen one quite like
>> >it.
>> >
>> Yes. I love that cutting board.
>> http://i45.tinypic.com/vni6px.jpg
>>
>> It's nice and thick.
>> http://i49.tinypic.com/1zowxp4.jpg
>>
>> And has rubber feet at the corners.
>> http://i49.tinypic.com/2jblijb.jpg
>>
>> Might as well oil it while I have it out. ;-)
>> I wish I could remember where I bought it, I wouldn't mind having
>> another one.
>>
>> >
>> >it looks lovely.
>> >
>> Thank you blake
>>
>> >your pal,
>> >blake
>>
>> koko
>
>Beautiful, do you know what wood it is?
>
>Scotty

Dang it no. I'm still racking my brain <I looked it up, it's without
the w> trying to remember where I bought it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

On Sat, 2 Jan 2010 23:22:26 -0800, "Bob Terwilliger"
> wrote:

>koko wrote:
>
>> This is the roast I bought yesterday from our local butcher.
>> http://i48.tinypic.com/swr5zm.jpg
><snip>
>> Served with oven roasted potatoes, carrots and onion.
>> http://i48.tinypic.com/2ibi6nk.jpg
>>
>> And that's that.
>
>Very nice...and a GREAT way to start the year!
>
>Bob
>
>
Thanks Bob it was delicious.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

On Sun, 3 Jan 2010 10:44:59 -0500, I am Tosk
> wrote:

>
>Funny, after all of this I had not even noticed the plate

Probably because you eat your food, you don't photograph it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 3 Jan 2010 12:09:49 -0500, blake murphy
> wrote:

>On Sat, 02 Jan 2010 10:58:02 -0800, koko wrote:
>
snippage
>> Yes. I love that cutting board.
>> http://i45.tinypic.com/vni6px.jpg
>>
>> It's nice and thick.
>> http://i49.tinypic.com/1zowxp4.jpg
>>
>> And has rubber feet at the corners.
>> http://i49.tinypic.com/2jblijb.jpg
>>
>
>don't know if i'd care for the feet, but the board looks striking. struck
>me, anyway.
>
>your pal,
>blake

I have to have the feet or something to keep me from chasing it to the
other side of the island. Tile ya' know.

For my other cutting boards I have some rubbery shelf liners that I
have to put down first.

Thanks blake, trust me if I find another one like it, it's mine.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

On Sun, 03 Jan 2010 10:11:36 -0500, "Jean B." > wrote:

>Ed Pawlowski wrote:
>> Jean B. wrote:
>>> heh! You have me thinking of my mom's leafy plates, which we
>>> thought looked like poison ivy. I think that led to my preference
>>> of plain-colored plates. My norm is black-dk brown, with emphasis
>>> on the black. I also have black, off white, white, and glass.
>>> And some fancier special dishes from Japan. If I ever get into
>>> photographing my food, I will get more settings just for that purpose.
>>
>> If I was buying a dinner plate for life, it would be Lenox. Some of their
>> patters are just so elegant they would make Spam look like a feast for a
>> king. But at $200+ a place setting, it has not happened yet, probably
>> never will.
>>
>> Glassware and stemware though, we have enough to entertain most of the town.
>> Most were bought in sets of two or four.
>>
>I have too many such pieces to fit into my cabinets, etc. After
>the main kitchen of my new abode is renovated, and I divide these
>things between my daughter's kitchen, that kitchen, and the small
>3rd-floor kitchen, I will still probably have too much. The
>really nice white set was my mom's, so it has sentimental value.

Glassware that isn't used regularly is best kept wrapped in tissue
paper and sealed in a carton, if not when you finally go to use it
you'll need to hand wash every piece... sounds like you have enough to
keep you at the sink for hours... and don't run your good glassware
through a dishwasher, it will etch. My everyday glassware that I use
daily is all etched. Over the years I've acquired glassware by the
dozen and leave it in its original cartons and then in those large
plastic tubs until needed... it's not all that often that I need a
dozen pieces of glassware so I store the tubs in my basement, same as
I do Christmas ornaments. For everyday company use I keep six pieces
of each in individual zip-locs in a kitchen cupboard... it's rare that
I need more than 2-4 pieces for ordinary visitors... and mostly my
drop in guests are happy to drink from my etched glasses, the beer
drinkers prefer the bottle. I have whole sets of glassware that's
been packed away for some 40 years that's never been used and
probably never will, least not in my lifetime... I suspect you the
same. Most was gifts, at some point glassware was a popular
host/housewarming gift, a lot of it monogramed so I can't really
regift it.

brooklyn1 wrote:
> On Sun, 03 Jan 2010 10:11:36 -0500, "Jean B." > wrote:
>
>> Ed Pawlowski wrote:
>>> Jean B. wrote:
>>>> heh! You have me thinking of my mom's leafy plates, which we
>>>> thought looked like poison ivy. I think that led to my preference
>>>> of plain-colored plates. My norm is black-dk brown, with emphasis
>>>> on the black. I also have black, off white, white, and glass.
>>>> And some fancier special dishes from Japan. If I ever get into
>>>> photographing my food, I will get more settings just for that purpose.
>>> If I was buying a dinner plate for life, it would be Lenox. Some of their
>>> patters are just so elegant they would make Spam look like a feast for a
>>> king. But at $200+ a place setting, it has not happened yet, probably
>>> never will.
>>>
>>> Glassware and stemware though, we have enough to entertain most of the town.
>>> Most were bought in sets of two or four.
>>>
>> I have too many such pieces to fit into my cabinets, etc. After
>> the main kitchen of my new abode is renovated, and I divide these
>> things between my daughter's kitchen, that kitchen, and the small
>> 3rd-floor kitchen, I will still probably have too much. The
>> really nice white set was my mom's, so it has sentimental value.
>
> Glassware that isn't used regularly is best kept wrapped in tissue
> paper and sealed in a carton, if not when you finally go to use it
> you'll need to hand wash every piece... sounds like you have enough to
> keep you at the sink for hours... and don't run your good glassware
> through a dishwasher, it will etch. My everyday glassware that I use
> daily is all etched. Over the years I've acquired glassware by the
> dozen and leave it in its original cartons and then in those large
> plastic tubs until needed... it's not all that often that I need a
> dozen pieces of glassware so I store the tubs in my basement, same as
> I do Christmas ornaments. For everyday company use I keep six pieces
> of each in individual zip-locs in a kitchen cupboard... it's rare that
> I need more than 2-4 pieces for ordinary visitors... and mostly my
> drop in guests are happy to drink from my etched glasses, the beer
> drinkers prefer the bottle. I have whole sets of glassware that's
> been packed away for some 40 years that's never been used and
> probably never will, least not in my lifetime... I suspect you the
> same. Most was gifts, at some point glassware was a popular
> host/housewarming gift, a lot of it monogramed so I can't really
> regift it.

Oh! Thank you for that advice. I will, indeed, have to wash some
of this stuff, but I can buy some plain paper, pack it well for
the move, and then leave some of it in boxes until the day arrives
(if it ever does) that I use it.

I am especially reminded of some really nice glasses I bought.
Some are a matte black, and some are frosted white. I almost
never use them because they are really thin and fragile. (Of
course, one then wonders what I am saving them and various other
things for. I keep telling myself to use the silver, for example.)

--
Jean B.

brooklyn1 wrote:
>
> Glassware that isn't used regularly is best kept wrapped in tissue
> paper and sealed in a carton, if not when you finally go to use it
> you'll need to hand wash every piece... sounds like you have enough to
> keep you at the sink for hours... and don't run your good glassware
> through a dishwasher, it will etch.

Good guess. I try to use some on a rotating basis, but left too long, you
don't want to drink from them until washed. The leaded crystal never sees
the DW, but some of the others will. They are not used/washed that often so
I don't worry about etching. By the time they are, I won't care or be able
to see them so well.

Certain pieces, like the red champagne glasses, are used by once a year and
only by the two of us. They are for Valentine's dinner.



> My everyday glassware that I use
> daily is all etched.

Same here. After a half dozen years, I may get tired of it and toss it in
the recycle bin, but meantime, it holds water and can go in the DW with no
worries.

jmcquown wrote:
> "Ed Pawlowski" > wrote in message
> ...
>> Mark Thorson wrote:
>>
>>> I think I remember seeing a cooking show in which
>>> a fancy restaurant was using plates with LEDs.
>>> In principle, it should be possible to match the color
>>> of the lighting to each individual food on the plate.
>>>
>>
>> I like a mostly white plate, just a small design. Most anything
>> looks good on white.
>>
>
> My everyday dishes are white with a lattice pattern around the rim.
> White works with anything. You can vary the the table with different
> table cloths, placemats, napkins, glassware. But I was looking at
> that succulent slab of beef, not at the plate
>
> Jill
Sounds like our Pfaltzgraff pattern. Unfortunately they no longer make
that one.

Bruce

"sf" > wrote in message
...
> On Fri, 01 Jan 2010 19:33:21 -0800, koko > wrote:
>
>>This is the roast I bought yesterday from our local butcher.
>
> Great looking piece of meat... what took you so long?
>
> DD called tonight. Apparently Safeway has lobster tails on sale for
> $7.99 lb. I'll look forward to a photo essay of some surf as a follow
> up to that turf.
>
>
We bought two; when we got home we realized they were $7.99 each! They
weighed about 5oz each. I took them back, unopened of course.

On Jan 1, 11:59*pm, "Dale P" > wrote:
> "Kent" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > "koko" > wrote in message
> .. .
>
> >> This is the roast I bought yesterday from our local butcher.
> >>http://i48.tinypic.com/swr5zm.jpg
>
> >> Prime rib, herbs, salt and pepper. Oh yeah, and some Zinfanel, red not
> >> white. A great New Years day meal.
>
> >> First thing I did was peel some garlic by pinching the cloves to take
> >> the peeling off.
> >> Then the garlic was run over a microplane so I'd have some finely
> >> grated garlic.
> >>http://i46.tinypic.com/awc3fo.jpg
>
> >> Then the herbaceous material was added. I used thyme and rosemary.
> >>http://i48.tinypic.com/111p461.jpg
>
> >> While I was prepping the roast the oven was pre-heating to 500*F
> >> The roast was smeared with the garlic herb mixture, then salt and
> >> pepper.
> >> I used the same pan I roasted the veggies in.
> >>http://i49.tinypic.com/205cjfq.jpg
>
> >> It was put into a 500*F oven for 20 minutes to sear.
> >> Then the temperature was reduced to 250*f and the roast was cooked
> >> until the internal temperature reached 120*F on an instant read
> >> thermometer
> >>http://i48.tinypic.com/1z52es8.jpg
>
> >> Served with oven roasted potatoes, carrots and onion.
> >>http://i48.tinypic.com/2ibi6nk.jpg
>
> >> And that's that.
>
> >> koko
>
> > Maybe a bit too pink in the center?
>
> > Kent
>
> Not too pink for me, but by cooking the roast to this temp, you can always
> add a little heat for those who want it more done. *It is so simple to give
> a slice a whirl in the microwave or a sear in a fry pan. *That will satisfy
> everyone, and the timing is not messed up for serving dinner.

A whirl in the microwave wouldn't satisfy anyone I know. Using a
microwave to turn rare beef into med well beef is never an OK thing to
do.
>
> Dale P

--Bryan

In article
>,
projectile vomit chick > wrote:

> Are you nuts?

I think he might be. :-)

Looked damn good to me! If there had been a big baked
> potato with butter and sour cream and some brussels sprouts on the
> plate it would have been perfection lol...

Brussels sprouts? Did someone say Brussels sprouts? Solely out of
curiosity, I bought a "steamer" package of Brussels sprouts at Aldi's
this afternoon. Nuked them for supper with my bow-ties hotdish and
green salad. Dang, they were good! Baby Brussels sprouts in some fake
buttery sauce, but they were really tasty. I'm planning to go back for
a few more packages for the freezer. Seems like they were maybe
$1.29/package; I can't find my receipt so I don't know for positive.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

On Mon, 4 Jan 2010 17:45:06 -0800, "Kent" > wrote:

>
>"sf" > wrote in message
.. .
>> On Fri, 01 Jan 2010 19:33:21 -0800, koko > wrote:
>>
>>>This is the roast I bought yesterday from our local butcher.
>>
>> Great looking piece of meat... what took you so long?
>>
>> DD called tonight. Apparently Safeway has lobster tails on sale for
>> $7.99 lb. I'll look forward to a photo essay of some surf as a follow
>> up to that turf.
>>
>>
>We bought two; when we got home we realized they were $7.99 each! They
>weighed about 5oz each. I took them back, unopened of course.
>
Hubby discovered the same thing today, only the tails they wanted to
sell him were 4oz each. I was really looking forward to lobster
tails even if they were small.


--
I love cooking with wine.
Sometimes I even put it in the food.

Melba's Jammin' wrote:
>
> Brussels sprouts? Did someone say Brussels sprouts? Solely out of
> curiosity, I bought a "steamer" package of Brussels sprouts at Aldi's
> this afternoon. Nuked them for supper with my bow-ties hotdish and
> green salad. Dang, they were good! Baby Brussels sprouts in some fake
> buttery sauce, but they were really tasty. I'm planning to go back for
> a few more packages for the freezer. Seems like they were maybe
> $1.29/package; I can't find my receipt so I don't know for positive.

U"ber-sprouts

Start with fresh sprouts. Trim the stems and peel the outside layer.
Cut them in half top to bottom so they hold together after being cut.

In a pan heat oil and sautee some diced garlic until soft. By the end
the garlic will have browned. Add finely sliced or diced ginger. When
the ginger turns clear add the sprouts and sautee until they have mostly
softened.

It also works well with any of the other bitter cruciferous family that
we've tried. U"ber-rapini was a part of Sunday's dinner.

As much as I love sprouts in those prepared bags fresh sauteed beats the
bag every time.

Doug Freyburger wrote:
> Melba's Jammin' wrote:
>
>>Brussels sprouts? Did someone say Brussels sprouts? Solely out of
>>curiosity, I bought a "steamer" package of Brussels sprouts at Aldi's
>>this afternoon. Nuked them for supper with my bow-ties hotdish and
>>green salad. Dang, they were good! Baby Brussels sprouts in some fake
>>buttery sauce, but they were really tasty. I'm planning to go back for
>>a few more packages for the freezer. Seems like they were maybe
>>$1.29/package; I can't find my receipt so I don't know for positive.
>
>
> U"ber-sprouts
>
> Start with fresh sprouts. Trim the stems and peel the outside layer.
> Cut them in half top to bottom so they hold together after being cut.
>
Or even in quarters.

> In a pan heat oil and sautee some diced garlic until soft. By the end
> the garlic will have browned. Add finely sliced or diced ginger.

Or fresh squeezed lemon juice.

> .....add the quartered sprouts and sautee until ...

Done. Don't worry about the butter browning, don't let it burn or
blacken but if it browns just call it .... Chou de Bruxelles a la buerre
noir.

>
> As much as I love sprouts in those prepared bags fresh sauteed beats the
> bag every time.

Yep, fresh is best, no comparison between frozen or fresh even counting
any sort of 'sauce' that might come with the frozen. Simple lemon and
butter to cook the sprouts with is superb, add some walnuts or almonds
if desired. Salt & pepper is optional IMO.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"--Bryan" > wrote in message
...
On Jan 1, 11:59 pm, "Dale P" > wrote:
> "Kent" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > "koko" > wrote in message
> .. .
>
> >> This is the roast I bought yesterday from our local butcher.
> >>http://i48.tinypic.com/swr5zm.jpg
>
> >> Prime rib, herbs, salt and pepper. Oh yeah, and some Zinfanel, red not
> >> white. A great New Years day meal.
>
> >> First thing I did was peel some garlic by pinching the cloves to take
> >> the peeling off.
> >> Then the garlic was run over a microplane so I'd have some finely
> >> grated garlic.
> >>http://i46.tinypic.com/awc3fo.jpg
>
> >> Then the herbaceous material was added. I used thyme and rosemary.
> >>http://i48.tinypic.com/111p461.jpg
>
> >> While I was prepping the roast the oven was pre-heating to 500*F
> >> The roast was smeared with the garlic herb mixture, then salt and
> >> pepper.
> >> I used the same pan I roasted the veggies in.
> >>http://i49.tinypic.com/205cjfq.jpg
>
> >> It was put into a 500*F oven for 20 minutes to sear.
> >> Then the temperature was reduced to 250*f and the roast was cooked
> >> until the internal temperature reached 120*F on an instant read
> >> thermometer
> >>http://i48.tinypic.com/1z52es8.jpg
>
> >> Served with oven roasted potatoes, carrots and onion.
> >>http://i48.tinypic.com/2ibi6nk.jpg
>
> >> And that's that.
>
> >> koko
>
> > Maybe a bit too pink in the center?
>
> > Kent
>
> Not too pink for me, but by cooking the roast to this temp, you can always
> add a little heat for those who want it more done. It is so simple to give
> a slice a whirl in the microwave or a sear in a fry pan. That will satisfy
> everyone, and the timing is not messed up for serving dinner.

A whirl in the microwave wouldn't satisfy anyone I know. Using a
microwave to turn rare beef into med well beef is never an OK thing to
do.
>
> Dale P

--Bryan

I have done it with no problems that I was aware of . Of course, I eat the
roast at the medium rare that it is cooked to. The guests who cannot stand
pink (They are few and far between) were pleased and ate the meal with many
compliments. I have also given the slice a sear in a hot fry pan, almost to
the point of blackening. I never did understand the restaurant phase of
blackening a beautiful slice of rib roast.

That said, I am ready to learn a better way. What would you do to turn your
beautiful rare beef into something that the person who cannot face that will
eat?

Sad thing is, we do not entertain on that scale anymore, and do not do a rib
roast very often at all anymore.

Dale P

In article >,
Doug Freyburger > wrote:
> U"ber-sprouts
>
> Start with fresh sprouts.

I do when they are in season locally.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009