On Sat, 03 Apr 2010 10:28:28 -0500, Melba's Jammin' wrote:

> We're having Easter dinner tonight. That sound you hear is my mom
> whirling in her grave. Hospodi pomiluj!
>
> A boring and uninspired menu to some, disgusting to at least one reader,
> and it's what we're having.
>
> Baked ham (Frick's brand, 88 cents/lb at Cub this week)
> Kolbasa from Kramarczuk's, steamed or grilled
> Crash Hot Potatoes, Pioneerwoman blog link posted by Serene yesterday.
> Asparagus, prepared one way or another
> Deviled eggs*
> Carrot salad from last weekend's church salad lunch affair *
> Relishes
> Condiments
> Egg bread
> Butter Notcurls, since my butter curler has disappeared. Dammit.
> Raspberry Angel Food Dessert*
> Wine? Probably not.

I have a 9.63lb all natural, USDA premium choice prime rib roast in
the oven now. I haven't thought about what I'm going to serve with
it yet. I have asparagus, potatoes, cauliflower, deviled eggs, all
sorts of pickled veggies and olives.

http://i41.tinypic.com/2ajp383.jpg

Stroh 80 for dessert.

http://i10.tinypic.com/4pypzk7.jpg

-sw

On Sat, 3 Apr 2010 13:20:48 -0500, Sqwertz wrote:

> http://i41.tinypic.com/2ajp383.jpg

>>> What time's dinner? We're available.
>>
>> Be here at 5:00pm. And bring your ham and bread.
>
> Dang! Missed the flight!

I'm only 1 road away! Just hop on I35 and put the pedal to the
metal.

Dinner was at 2:30 anyway. I've never had a rib roast cook that
quickly. And I've never cooked one that big. I took out the roast
at 10:am and let sit until 11:30 at room temp. Then it was seasoned
and put in a 500F oven for 10 minutes, then the temp was lowered to
280F. It hit 128F in 3 hours. Weird.

Roasted asparagus (385F oven for 8 minutes), mashed potatoes with
gorgonzola, and marinated artichoke hearts rounded out the meal.
Sorry - no afterpics or mouth-cams shots.

You can still bring the ham and bread. I'll be hungry after my
Tryptophan-induced nap.

-sw

In article >,
Sqwertz > wrote:
> You can still bring the ham and bread. I'll be hungry after my
> Tryptophan-induced nap.
>
> -sw

You know my definition of eternity: A ham and two people. Your rib
roast sounds delicious.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010

"Sqwertz" schrieb :
> On Sat, 03 Apr 2010 10:28:28 -0500, Melba's Jammin' wrote:
>
>> We're having Easter dinner tonight. That sound you hear is my mom
>> whirling in her grave. Hospodi pomiluj!
>>
>> A boring and uninspired menu to some, disgusting to at least one reader,
>> and it's what we're having.
>>
>> Baked ham (Frick's brand, 88 cents/lb at Cub this week)
>> Kolbasa from Kramarczuk's, steamed or grilled
>> Crash Hot Potatoes, Pioneerwoman blog link posted by Serene yesterday.
>> Asparagus, prepared one way or another
>> Deviled eggs*
>> Carrot salad from last weekend's church salad lunch affair *
>> Relishes
>> Condiments
>> Egg bread
>> Butter Notcurls, since my butter curler has disappeared. Dammit.
>> Raspberry Angel Food Dessert*
>> Wine? Probably not.
>
> I have a 9.63lb all natural, USDA premium choice prime rib roast in
> the oven now. I haven't thought about what I'm going to serve with
> it yet. I have asparagus, potatoes, cauliflower, deviled eggs, all
> sorts of pickled veggies and olives.
>
> http://i41.tinypic.com/2ajp383.jpg
>
> Stroh 80 for dessert.
>
> http://i10.tinypic.com/4pypzk7.jpg
>
Be careful with that one; it has a punch.
I use it for baking only; for cocktails I use the Stroh 60 -
it's milder.

Cheers,

Michael Kuettner

On Sun, 4 Apr 2010 13:53:45 +0200, Michael Kuettner wrote:

> "Sqwertz" schrieb :
>
>> Stroh 80 for dessert.
>>
>> http://i10.tinypic.com/4pypzk7.jpg
>>
> Be careful with that one; it has a punch.

I think that's the whole idea.

I would like a good dessert recipe using rum? Austrian or German
would be nice. I'll be modifying it slightly to try a recipe
contest. I should have "Duncan Hines" or "Betty Crocker"
ingredients.

-sw

-sw

"Sqwertz" schrieb :
> On Sun, 4 Apr 2010 13:53:45 +0200, Michael Kuettner wrote:
>
>> "Sqwertz" schrieb :
>>
>>> Stroh 80 for dessert.
>>>
>>> http://i10.tinypic.com/4pypzk7.jpg
>>>
>> Be careful with that one; it has a punch.
>
> I think that's the whole idea.
>
No, it's a little too "sharp". The Stroh 60 is milder.

> I would like a good dessert recipe using rum? Austrian or German
> would be nice. I'll be modifying it slightly to try a recipe
> contest. I should have "Duncan Hines" or "Betty Crocker"
> ingredients.
>
Hmmm - ah !
Apfelradeln (apple wheels)

Peel and core apples and cut them into wheels.
Marinade the wheels in a mixture of rum, lemon juice, powdered sugar
and powdered cinnamon for three hours.
Dunk them into a batter (?) and fry them in the fritteuse or swimming in
oil.

Batter :
140 g flour
1/8 litre of mineral water or milk
2 tablespoons oil
2 egg yolks
2 egg whites
10 g sugar
pinch of salt.

Beat the egg whites until they are stiff.
Mix the rest in a bowl - until it's smooth. Work it as little as possible.
Let it rest for some minutes.
Shortly before you need the batter, gently stir in the stiffly beaten egg
whites.

Serve with vanilla sauce.
(Can be eaten hot or cold)

Then there's the drunken grey friar (Besoffener Kapuziner), if you want some
coffee after dinner.
Mix warm rum and sugar to taste. Stir, until sugar is dissolved. Light it
and douse
with strong black coffee. Put whipped heavy cream on top and sprinkle with
powdered
cocoa.

Cheers,

Michael Kuettner

On Sun, 4 Apr 2010 17:39:20 +0200, Michael Kuettner wrote:

> "Sqwertz" schrieb :
>> On Sun, 4 Apr 2010 13:53:45 +0200, Michael Kuettner wrote:
>>
>>> "Sqwertz" schrieb :
>>>
>>>> Stroh 80 for dessert.
>>>>
>>>> http://i10.tinypic.com/4pypzk7.jpg
>>>>
>>> Be careful with that one; it has a punch.
>>
>> I think that's the whole idea.
>>
> No, it's a little too "sharp". The Stroh 60 is milder.
>
>> I would like a good dessert recipe using rum? Austrian or German
>> would be nice. I'll be modifying it slightly to try a recipe
>> contest. I should have "Duncan Hines" or "Betty Crocker"
>> ingredients.
>>
> Hmmm - ah !
> Apfelradeln (apple wheels)
>
> Peel and core apples and cut them into wheels.
> Marinade the wheels in a mixture of rum, lemon juice, powdered sugar
> and powdered cinnamon for three hours.
> Dunk them into a batter (?) and fry them in the fritteuse or swimming in
> oil.
>
> Batter :
> 140 g flour
> 1/8 litre of mineral water or milk
> 2 tablespoons oil
> 2 egg yolks
> 2 egg whites
> 10 g sugar
> pinch of salt.
>
> Beat the egg whites until they are stiff.
> Mix the rest in a bowl - until it's smooth. Work it as little as possible.
> Let it rest for some minutes.
> Shortly before you need the batter, gently stir in the stiffly beaten egg
> whites.
>
> Serve with vanilla sauce.
> (Can be eaten hot or cold)
>
> Then there's the drunken grey friar (Besoffener Kapuziner), if you want some
> coffee after dinner.
> Mix warm rum and sugar to taste. Stir, until sugar is dissolved. Light it
> and douse
> with strong black coffee. Put whipped heavy cream on top and sprinkle with
> powdered
> cocoa.

I'm not much into apples (at all), but I'm going to try some drinks
with this. I bought a bottle for work, too, so we can try some
other experiments (after 2:00pm, of course).

-sw