"Wilson" > wrote in message
...
> On 07/26/10 11:29 AM, sometime in the recent past Ophelia posted this:
>>
>>
>> "Wilson" > wrote in message
>> ...
>>> On 07/25/10 5:37 AM, sometime in the recent past Ophelia posted this:
>>>>
>>>>
>>>> "ViLco" > wrote in message
>>>> ...
>>>>> Il 25/07/2010 07:12, Chemo the Clown ha scritto:
>>>>>
>>>>>> Subject pretty much says it all. Not talking about spoiled but rather
>>>>>> the smell of some food or the smell of cooking food.
>>>>>
>>>>> Cabbage boiling!!!
>>>>
>>>> You boil cabbage??
>>>>
>>> Cabbage is a must in my 'boiled dinner' along with carrot, turnip,
>>> potato & a bit of corned beef brisket, seasonings & bay leaf. Next day
>>> turn it into hash.
>>
>> Set out the recipe please? For how long do you boil the cabbage?
>>
>>
>>
> Okay Ophelia, had to consult with my wife since we don't really use a
> written recipe. She says we start with the packaged corned beef brisket
> (not the point) and put it in an 8 qt. pot, add the packet of seasoning, 2
> or 3 bay leaf & cover with an inch of water. She says we simmer that for
> about 3 hours and skim the froth off.
>
> Cut carrots into 3-4" chunks & half lengthwise. Cut turnip & potatoes into
> about 1.5" chunks. Add these to the pot with 2-4 2" peeled but whole
> onions. Cover with water & simmer 45 mins. to an hour. Then top with
> chunks of cabbage cut into 1/4's or 1/8's depending on cabbage size and
> cook covered about 20 to 30 mins. more until sharp knife slides through
> easily.
>
> The amount of vegetables don't matter so much, but think of servings. I'd
> go with about 4 whole carrots, 1 turnip, 6 apple sized potatoes and about
> a 5" cabbage with a 1.5 or 2 lb. brisket.
>
> Wife thinks there's enough salt in the brisket, so doesn't add more, but I
> taste the broth and go from there. Also several good twists of black or
> white pepper.
>
> Butter for the veggies & cabbage, add a little drizzle of vinegar over
> them too and a nice brown mustard for the corned beef. We save the broth
> for soups & beans, but usually have a cup with the meal it's just so damn
> good.

Thanks, Wilson and to your wife too I have never seen salt brisket here in
UK so perhaps I need to search. You mentioned 'seasoning' Any idea what
that consists of?

I think the general recipe is clear enough though and I will look at trying
it out

All saved

--
--
https://www.shop.helpforheroes.org.uk/

"ViLco" > wrote in message
...
> Il 25/07/2010 22:23, Sqwertz ha scritto:
>
>> No, Sheldon. See, I actually make cabbage rolls quite often. You
>> don't. I know what works better, and what doesn't.
>
> For cabbage rolls, stuffed with a meat based filling, I use savoy cabbage,
> that stinks a lot less than plain cabbage.

Ahaaaaaaaaa you make it too? Recipe please, Vilco
--
--
https://www.shop.helpforheroes.org.uk/

Spineless Skwertz > wrote:
> Duh'Weenie Envious Faggot wrote
>
>> There are countless variations on the filling and sauce. I'll let
>> Steve post his.
>
>Mine is the same method of par boiling and trimming. The filling
>is ground beef, pork, and sausage, onion, thyme, oregano, pepper
>(depends on my mood, really). Sometimes I'll use ground lamb in
>there as well.
>
>> IME, freezing the whole head of cabbage as Sheldon suggested ruins
>> the texture of the leaves and makes them quite watery. Highly
>> unsuitable for making cabbage rolls.
>
>Yep. I tried to tell him this, but you know Sheldon refuses to
>listen and thinks his method is the only and best way to do it.

Neither of yoose have ever tried it, in fact neither of yoose knew
about it until I posted it. But next time you'll try it and realize
how much better and easier but will never admit it. Never fails how
folks disparage my methods after there have been dozens of posts that
never mentioned it until I did... and then they'll claim that they
knew about it all along but were just holding back, right... now yoose
know exactly what LIARS Duh'Weenie and the Dwarf really is. Often I
purposely wait to see what others post just to see how little they
know.

HTF can freezing cabbage make it more watery than dunking it in
boiling water... I guess they never heard of a colander either. It
doesn't get more stupid than boiling cabbage bit by bit and burn ones
fingers removing leaves bit by bit... in fact to remove the leaves
with hot water first decore and then place the entire head in cold
water to heat, it will heat evenly throughout and never needs to come
to a full boil... then let it cool before touching it. This BS about
plunging an entire head of cabbage into a pot of boiling water and
removing the leaves bit by bit is nonsense.

And then stuffed cabbage is cooked in sauce for a long time, until the
filling is fully cooked... HTF can freezing make cabbage more tender
than an hour or two of simmering... the cabbage is supposed to be
cooked until tender. My mother used to stuff cabbage a hundred at a
go, they went into a huge pot that at the same time made a rich
cabbage soup with flanken.

Anyone wants to try the freezing method don't forget to pare out the
core before popping the head in the freezer (makes a good cook's treat
too). Every commercial establishment, all eateries, use the freezing
method... yoose think they're gonna pay someone to be futzing with
removing leaves little by little for hours with hot water risking
scalds... it's a lot less laborious and a whole lot safer working with
cold leaves that practically undo themselves all at once. And
freezing does not make cabbage overly tender... cabbage can take a
hard freeze in the garden and continue to grow... so with freezing you
still need to cut out the tough portion of the center rib.

When I had my grape vines once a year I'd make dolmas, still froze the
grape leaves to make them more pliable for stuffing.

My mother and her mother before her used the freezing method... even
before there were freezers... cabbage would sometimes freeze in the
fields is very likely how the freezing method for stuffing was
discovered, how to use frozen cabbage for other than compost. Years
ago I remember my mother placing the heads of cabbage out in the
unheated back porch to freeze in winter, her mother did the same...
people been freezing heads of cabbage for stuffing for probably well
over a thousand years. Stuffed cabbage was a very popular dish
growing up, I never saw anyone use that stupid leaf by ****ing leaf
retarded hot water method.

I don't believe the dwarf made the stuffed cabbage in his picture, he
bought them at one of his favorite big box stores... had he made them
his ownself he'd have had pics of the entire process, from heads of
cabbage to dunking in boiling water, to preparing the filling, to
rolling them. People who make stuffed cabbage don't display them
separately like he did, they would all be stacked like sardines in a
pot or caserole... then a couple plated with one cut open to show the
stuffing, and where's the sauce... no way did the dwarf make those, he
bought them... and who knows how long ago.

On Jul 26, 7:38*am, "Bob Terwilliger" >
wrote:
> David wrote:
> > Fish in the microwave. Cooked the previous day by some office
> > co-worker not to be named.
>
> Kimchee in the microwave. Cooked by a dickhead who thought it was funny.

<sigh> Bob, is he's the same one still bragging about his drinking
exploits from the weekend? I worked with a couple reprobates like
that, where their alcohol intake retarded their maturity in the
workforce...

I worked in a cubefarm at one point and one churlish lout would bring
in onions and sardines that had "cooked" in his car. Now I enjoy both
items as well but when you gas a building six cubes deep, that's going
to get HR involved quickly. MW-cooked fish in the common (break) room
will also involve HR quickly...

The Ranger

On 07/26/10 12:33 PM, sometime in the recent past Ophelia posted this:
>
>
> "Wilson" > wrote in message
> ...
>> On 07/26/10 11:29 AM, sometime in the recent past Ophelia posted this:
>>>
>>>
>>> "Wilson" > wrote in message
>>> ...
>>>> On 07/25/10 5:37 AM, sometime in the recent past Ophelia posted this:
>>>>>
>>>>>
>>>>> "ViLco" > wrote in message
>>>>> ...
>>>>>> Il 25/07/2010 07:12, Chemo the Clown ha scritto:
>>>>>>
>>>>>>> Subject pretty much says it all. Not talking about spoiled but
>>>>>>> rather
>>>>>>> the smell of some food or the smell of cooking food.
>>>>>>
>>>>>> Cabbage boiling!!!
>>>>>
>>>>> You boil cabbage??
>>>>>
>>>> Cabbage is a must in my 'boiled dinner' along with carrot, turnip,
>>>> potato & a bit of corned beef brisket, seasonings & bay leaf. Next day
>>>> turn it into hash.
>>>
>>> Set out the recipe please? For how long do you boil the cabbage?
>>>
>>>
>>>
>> Okay Ophelia, had to consult with my wife since we don't really use a
>> written recipe. She says we start with the packaged corned beef brisket
>> (not the point) and put it in an 8 qt. pot, add the packet of
>> seasoning, 2
>> or 3 bay leaf & cover with an inch of water. She says we simmer that for
>> about 3 hours and skim the froth off.
>>
>> Cut carrots into 3-4" chunks & half lengthwise. Cut turnip & potatoes
>> into
>> about 1.5" chunks. Add these to the pot with 2-4 2" peeled but whole
>> onions. Cover with water & simmer 45 mins. to an hour. Then top with
>> chunks of cabbage cut into 1/4's or 1/8's depending on cabbage size and
>> cook covered about 20 to 30 mins. more until sharp knife slides through
>> easily.
>>
>> The amount of vegetables don't matter so much, but think of servings. I'd
>> go with about 4 whole carrots, 1 turnip, 6 apple sized potatoes and about
>> a 5" cabbage with a 1.5 or 2 lb. brisket.
>>
>> Wife thinks there's enough salt in the brisket, so doesn't add more,
>> but I
>> taste the broth and go from there. Also several good twists of black or
>> white pepper.
>>
>> Butter for the veggies & cabbage, add a little drizzle of vinegar over
>> them too and a nice brown mustard for the corned beef. We save the broth
>> for soups & beans, but usually have a cup with the meal it's just so damn
>> good.
>
> Thanks, Wilson and to your wife too I have never seen salt brisket
> here in
> UK so perhaps I need to search. You mentioned 'seasoning' Any idea what
> that consists of?
>
> I think the general recipe is clear enough though and I will look at trying
> it out
>
> All saved
>
Interesting that you don't have salted brisket there. Funny how one hears
something all their life and thinks it's universal. The seasoning packet is
a lot like what we call 'pickling spices' in the US. I think it contains
black peppercorns, coriander, allspice, some bits of bay leaf & maybe a
couple of cloves, but I'm not looking at it right now, so can't be sure.

I could have sworn 'corned beef & cabbage,' which we traditionally serve
here on St. Patrick's day would be would be common in the UK or at least the
Ireland branch of business.

And you're welcome.

--
Wilson 44.69, -67.3

Duh'Weenie molests:
>Christine Dabney told us...
>> The dwarf > wrote:
>>
>>>Yep. I tried to tell him this, but you know Sheldon refuses to
>>>listen and thinks his method is the only and best way to do it.
>>>
>>>-sw
>>
>> Julia Child and Jacques Pepin liked the freezing method too,
>> believe it or not. It's on one of their shows that they did
>> together, and in the cookbook they did together.
>>
>> Christine
>
>I don't always take an "expert's" word as gospel. <G>


Duh'Weenie and the dwarf are more "expert " then Pepin and Child... in
Child MOLESTATION & LYING!

On 07/26/10 12:33 PM, sometime in the recent past Ophelia posted this:
>
>
> "Wilson" > wrote in message
> ...
>> On 07/26/10 11:29 AM, sometime in the recent past Ophelia posted this:
>>>
>>>
>>> "Wilson" > wrote in message
>>> ...
>>>> On 07/25/10 5:37 AM, sometime in the recent past Ophelia posted this:
>>>>>
>>>>>
>>>>> "ViLco" > wrote in message
>>>>> ...
>>>>>> Il 25/07/2010 07:12, Chemo the Clown ha scritto:
>>>>>>
>>>>>>> Subject pretty much says it all. Not talking about spoiled but
>>>>>>> rather
>>>>>>> the smell of some food or the smell of cooking food.
>>>>>>
>>>>>> Cabbage boiling!!!
>>>>>
>>>>> You boil cabbage??
>>>>>
>>>> Cabbage is a must in my 'boiled dinner' along with carrot, turnip,
>>>> potato & a bit of corned beef brisket, seasonings & bay leaf. Next day
>>>> turn it into hash.
>>>
>>> Set out the recipe please? For how long do you boil the cabbage?
>>>
>>>
>>>
>> Okay Ophelia, had to consult with my wife since we don't really use a
>> written recipe. She says we start with the packaged corned beef brisket
>> (not the point) and put it in an 8 qt. pot, add the packet of
>> seasoning, 2
>> or 3 bay leaf & cover with an inch of water. She says we simmer that for
>> about 3 hours and skim the froth off.
>>
>> Cut carrots into 3-4" chunks & half lengthwise. Cut turnip & potatoes
>> into
>> about 1.5" chunks. Add these to the pot with 2-4 2" peeled but whole
>> onions. Cover with water & simmer 45 mins. to an hour. Then top with
>> chunks of cabbage cut into 1/4's or 1/8's depending on cabbage size and
>> cook covered about 20 to 30 mins. more until sharp knife slides through
>> easily.
>>
>> The amount of vegetables don't matter so much, but think of servings. I'd
>> go with about 4 whole carrots, 1 turnip, 6 apple sized potatoes and about
>> a 5" cabbage with a 1.5 or 2 lb. brisket.
>>
>> Wife thinks there's enough salt in the brisket, so doesn't add more,
>> but I
>> taste the broth and go from there. Also several good twists of black or
>> white pepper.
>>
>> Butter for the veggies & cabbage, add a little drizzle of vinegar over
>> them too and a nice brown mustard for the corned beef. We save the broth
>> for soups & beans, but usually have a cup with the meal it's just so damn
>> good.
>
> Thanks, Wilson and to your wife too I have never seen salt brisket
> here in
> UK so perhaps I need to search. You mentioned 'seasoning' Any idea what
> that consists of?
>
> I think the general recipe is clear enough though and I will look at trying
> it out
>
> All saved
>
Check out 'New England Boiled Dinner' as well http://bit.ly/cMbsRe
Wiki-pedia has comments on it also and says that a plain brisket may be used
and I know my mother used to use a smoked pork shoulder with similar results.

--
Wilson 44.69, -67.3

"brooklyn1" >wrote

now yoose
know exactly what LIARS Duh'Weenie and the Dwarf really is.

speaking of LIARS
brooklyn1" > wrote in message
...

>
> Another noobie POS... wouldn't realize that Penmart and Brooklyn are
> two entirely different Sheldons.

"Wilson" > wrote in message
...
> Check out 'New England Boiled Dinner' as well http://bit.ly/cMbsRe
> Wiki-pedia has comments on it also and says that a plain brisket may be
> used and I know my mother used to use a smoked pork shoulder with similar
> results.

Thank you kindly I will do that very thing)))

--
--
https://www.shop.helpforheroes.org.uk/

"Skwertz" > wrote

I'm glad you have such a recognizable last name, and are so easy to
identify. If you want to take on a new identity, you don't just have to
change a couple of letters in your name, but change your attitude.

Adieu until you morph again.

Steve

visit my blog at http://cabgbypasssurgery.com

"Jean B." > wrote in message
...
> Ranée at Arabian Knits wrote:
>> In article >, "Jean B." >
>> wrote:
>>
>>> Shrimp paste (and related items) smell pretty darned bad. (The first
>>> time I cooked with shrimp paste, I almost threw the entree out in the
>>> trash!)
>>
>> Fish sauce.

There is absolutely nothing in the world that smells any worse than rotten
shrimp. I would think shrimp paste would be one step above that.

Steve

visit my blog at http://cabgbypasssurgery.com

On Jul 25, 3:36*am, Andy > wrote:
> The worst food ODOR would have to be the microwave popcorn packets that
> more often than not burned instead of popped, leaving a stink that lingered
> for days.
>

The worst office food smells:

Empty McDonald's packaging. (Why would anyone buy their food, knowing
what the residual odors are like?)

Banana peels. (One asshat would discard his peel in my wastebasket.

Chemo the Clown wrote:
>
> Subject pretty much says it all. Not talking about spoiled but rather
> the smell of some food or the smell of cooking food.

One of the worst was some sort of fermented fish paste my Thai
colleagues favoured. The first time I smelt that, thought someone had
died and not yet been found.

It wasn't trassi/blachan, which I like. And I like fish sauces too.

Next come the Limburger-type cheeses. TMU loves them. I just leave the
house for a couple of hours LOL.

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

> I am thinking I'd rather do a casserole version of stuffed cabbage.
>
> --
> Jean B.

Try Napa cabbage.

The leaves are not wrapped around the head like regular round cabbages
so peel off intact easily. Stack them in a steamer and wilt them until
they are soft enough to roll:

<http://picasaweb.google.com/OMPOmele...37586414791550
7266>

<http://picasaweb.google.com/OMPOmele...37586414637159
0818>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Steve B" > wrote:

> "Omelet" > wrote
>
> > Some office buildings HAVE banned microwave popcorn for that very
> > reason. One bag of burnt popcorn (and people are SO careless!) can
> > stink up an entire skyscraper!
> >
> > It also ruins the microwave for the next few cooks.
> > --
> > Peace! Om
>
> I have never seen that much smoke in my life. It was smoking heavily, and
> when I opened the door, POOMPH! flames! My corgi was barking up a storm.
> Lucky him. Short legs, and he was next to the floor. From half way up to
> all the way up to the ceiling, you could not see a thing. I opened the
> doors, and the smoke rolled out, and all the neighbors came to see what was
> up. If you don't like someone, put popcorn in their microwave and set it
> for two minutes longer than it's supposed to go. But nobody here would do
> that. Right?
>
> Steve
>
> visit my blog at http://cabgbypasssurgery.com

<lol>!

Or your last day on the job in the break room at work... ;-D
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
brooklyn1 > wrote:

> Anyone wants to try the freezing method don't forget to pare out the
> core before popping the head in the freezer (makes a good cook's treat
> too). Every commercial establishment, all eateries, use the freezing
> method... yoose think they're gonna pay someone to be futzing with
> removing leaves little by little for hours with hot water risking
> scalds... it's a lot less laborious and a whole lot safer working with
> cold leaves that practically undo themselves all at once. And
> freezing does not make cabbage overly tender... cabbage can take a
> hard freeze in the garden and continue to grow... so with freezing you
> still need to cut out the tough portion of the center rib.

Iirc, Melba (Barb') posted once about the freezing method... I have not
tried it yet. I cheat and use Napa cabbage as it's vertical and not
wrapped around itself. :-) I posted plated pics. Did not photograph
the series but just laid the leaves flat in the steamer to wilt.

I want to try the freezing method with regular cabbage.

Shel', I missed that post. How long do you leaf it in the freezer to
wilt it? This is just regular white cabbage?

I agree about cabbage and related plants being a winter crop. I got a
hard freeze here once (10 degrees F. is a hard freeze in Central Texas!)
and my broccoli and Swiss Chard survived it and continued to grow, so I
know what you mean.

I like winter leaf crops as I don't have the issues with those f-ing
cabbage worms that caused so much damage one year in the spring... I
really do need to try BT next time I have an issue like that.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

I don't have really I don't like to eat. But for the meat, I don't like the pork, it's to fat for me. I like elice food and I enjoy a good meal.

On Jul 25, 10:59*pm, "jmcquown" > wrote:
> "brooklyn1" > wrote in message
>
> news >
> > On Sat, 24 Jul 2010 23:27:33 -0700, Mark Thorson >
> > wrote:
>
> >>Chemo the Clown wrote:
>
> >>> Subject pretty much says it all. Not talking about spoiled but rather
> >>> the smell of some food or the smell of cooking food.
>
> >>Limburger and durian.
>
> > I don't think people cook those.
>
> The OP, who really is a clown, wrote "the smell of some food", not just
> about cooked food. *And I agree, limburger and durian smell awful. *I've
> never tasted limburger. *Just couldn't bring myself to do it. *I did taste
> durian and it was nice but I could barely get past the stench. *It's not
> something I'd seek out.
>
> Jill

I'm with you about the durian. I cannot get past the smell, to me it
smells like an open sewer. Most hotels in Malaysia have a "no durian"
policy.

JB

"Jean B." > wrote in message
...
>>>
> I am thinking I'd rather do a casserole version of stuffed cabbage.
>
> --
> Jean B.



I've done that... when the cabbage leaves fell apart while trying to roll
them around the stuffing. It works just fine, doesn't look as cool but hey,
whatcha gonna do?

Jill

"Wilson" > wrote in message
...
> On 07/26/10 12:33 PM, sometime in the recent past Ophelia posted this:
>>
>>> Butter for the veggies & cabbage, add a little drizzle of vinegar over
>>> them too and a nice brown mustard for the corned beef. We save the broth
>>> for soups & beans, but usually have a cup with the meal it's just so
>>> damn
>>> good.
>>
>> Thanks, Wilson and to your wife too I have never seen salt brisket
>> here in
>> UK so perhaps I need to search. You mentioned 'seasoning' Any idea what
>> that consists of?
>>
>> I think the general recipe is clear enough though and I will look at
>> trying
>> it out
>>
>> All saved
>>
> Interesting that you don't have salted brisket there. Funny how one hears
> something all their life and thinks it's universal. The seasoning packet
> is a lot like what we call 'pickling spices' in the US. I think it
> contains black peppercorns, coriander, allspice, some bits of bay leaf &
> maybe a couple of cloves, but I'm not looking at it right now, so can't be
> sure.
>
> I could have sworn 'corned beef & cabbage,' which we traditionally serve
> here on St. Patrick's day would be would be common in the UK or at least
> the Ireland branch of business.
>
You really should stop perpetuating the myth that people in Ireland eat
corned beef & cabbage on St. Patrick's day. That's really more of a north
American thing

Jill

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Every commercial establishment, all eateries, use the freezing method.

In the first place, of course, you don't know what the **** you are talking
about. You have no knowledge of *all* eateries, and it's ludicrous for you
even to pretend you do. You're just a lying sack of dogshit farting out the
only thing you *can* fart out: dogshit-reeking lies.

In the second place, the fact that a restaurant might use a given technique
is *not* a recommendation for quality. Restaurants take shortcuts all the
time. They're in the business of pumping out food quickly. One obvious
example is risotto: Made correctly, risotto takes about 20 minutes to make.
Since customers don't want to wait that long, restaurants routinely parboil
the rice -- but OF COURSE that sacrifices quality for the sake of speed.

I'll cut you some slack this time because you're such a newbie, but try
THINKING before you post next time.

Bob

Lucywu2012 wrote:

> I don't have really I don't like to eat. But for the meat, I don't like
> the pork, it's to fat for me. I like elice food and I enjoy a good meal.

Really I don't eat I have like don't to. The pork but fat for me meat I
like, to the for don't it's. And a good meal I elice like I enjoy food.

Bob

"ViLco" > ha scritto nel messaggio

> Il 25/07/2010 16:14, Nancy Young ha scritto:
>
>> Once I worked in a smaller building and someone microwaved
>> some leftover fish. The stench just about cleared the office.
>> The person never did that again.
>
> That's a menace to humanity, you should got rid of >that kind of person

In the microwave?

Giusi wrote:
> "ViLco" > ha scritto nel messaggio
>
>> Il 25/07/2010 16:14, Nancy Young ha scritto:
>>
>>> Once I worked in a smaller building and someone microwaved
>>> some leftover fish. The stench just about cleared the office.
>>> The person never did that again.
>>
>> That's a menace to humanity, you should got rid of >that kind of
>> person
>
> In the microwave?

(laugh) I think some people were ready to do that.

nancy

On Jul 25, 7:14 am, "Nancy Young" > wrote:
>
> Once I worked in a smaller building and someone microwaved
> some leftover fish. The stench just about cleared the office.
> The person never did that again.
>
In 1999 I admitted to this:
...I once ordered in a seafood chow mein that was
loaded with squid, octopus and garlic. The aroma (or odor,
depending on POV) immediately blanketed the entire office.

I only did it once. The dish was delicious but after that I only ate
it at the restaurant. -aem

Wayne Boatwright wrote:
>
> On Mon 26 Jul 2010 06:11:24p, Arri London told us...
>
> >
> >
> > Chemo the Clown wrote:
> >>
> >> Subject pretty much says it all. Not talking about spoiled but
> >> rather the smell of some food or the smell of cooking food.
> >
> > One of the worst was some sort of fermented fish paste my Thai
> > colleagues favoured. The first time I smelt that, thought someone
> > had died and not yet been found.
> >
> > It wasn't trassi/blachan, which I like. And I like fish sauces
> > too.
> >
> > Next come the Limburger-type cheeses. TMU loves them. I just leave
> > the house for a couple of hours LOL.
> >
>
> I like fish sauce, too, but generally don't like fishy smells.
> However, I do like smelly cheeses like limburger. I don't mind the
> smell of them at all.
>

Neither does TMU LOL. My father wasn't keen on most strong cheeses
either.

To my shame I don't like most of the 'mouldy' cheeses either. If the
mould is on the surface (reblochon or brie etc), fine. None of the ones
with interior moulds are welcome on my plate.

Omelet wrote:
> In article >, "Jean B." >
> wrote:
>
>> I am thinking I'd rather do a casserole version of stuffed cabbage.
>>
>> --
>> Jean B.
>
> Try Napa cabbage.
>
> The leaves are not wrapped around the head like regular round cabbages
> so peel off intact easily. Stack them in a steamer and wilt them until
> they are soft enough to roll:
>
> <http://picasaweb.google.com/OMPOmele...37586414791550
> 7266>
>
> <http://picasaweb.google.com/OMPOmele...37586414637159
> 0818>

I'd still rather do a casserole. I want the bang without the work.

--
Jean B.

Skwertz wrote:
> On Mon, 26 Jul 2010 10:10:19 -0400, Jean B. wrote:
>
>> I am thinking I'd rather do a casserole version of stuffed cabbage.
>
> I have done a layered cabbage lasagna. It works out well when
> you're too lazy to prep cabbage leaves (you can be sloppy and tear
> them off the head).
>
> Like so:
>
> http://img833.imageshack.us/img833/3...agelasagna.jpg
>
> The cheese actually worked well.
>
> -sw

Good low-carb idea too. Now, for some reason, I am imagining meat
seasoned in some Middle Eastern Fashion and layered with cabbage.
Hmmm. How about breaking up a kibbe-type mixture with cabbage?

--
Jean B.

Steve B wrote:
> "Jean B." > wrote in message
> ...
>> Ranée at Arabian Knits wrote:
>>> In article >, "Jean B." >
>>> wrote:
>>>
>>>> Shrimp paste (and related items) smell pretty darned bad. (The first
>>>> time I cooked with shrimp paste, I almost threw the entree out in the
>>>> trash!)
>>> Fish sauce.
>
> There is absolutely nothing in the world that smells any worse than rotten
> shrimp. I would think shrimp paste would be one step above that.
>
> Steve
>
> visit my blog at http://cabgbypasssurgery.com
>
>
LOL! Maybe. But then after you survive the odor and consume the
proceeds the first time, you might just have incentive to cook
with it again.

--
Jean B.

Wayne Boatwright wrote:

> On Mon 26 Jul 2010 07:10:19a, Jean B. told us...
>> I am thinking I'd rather do a casserole version of stuffed
>> cabbage.
>>
>
> I have done that a couple of times, and the flavor is really just as
> good, but I missed the traditioin of the cabbage rolls.
>
I'd only do them for the effect, if I had to. Which I generally
don't.

--
Jean B.

jmcquown wrote:
> "Jean B." > wrote in message
> ...
>>>>
>> I am thinking I'd rather do a casserole version of stuffed cabbage.
>>
>> --
>> Jean B.
>
>
>
> I've done that... when the cabbage leaves fell apart while trying to
> roll them around the stuffing. It works just fine, doesn't look as cool
> but hey, whatcha gonna do?
>
> Jill

And if you cook for yourself...

--
Jean B.

Sqwertz wrote:
> On Mon, 26 Jul 2010 10:07:44 -0400, Jean B. wrote:
>
>> Oh, I love it, but the first time was a real shock!
>> Unfortunately, I make fewer SE Asian than I'd like to because of
>> the link between fermented fish products and cancer.
>
> Oh, puh-LEEASE!
>
> I've been munching on those three keys to the right of my space
> bars for years and I'm t ll ere
>
> -sw
>
Well, it's true. Use the information as you will. I love SE
Asian food, but try not to eat it all the time.

--
Jean B.

On Jul 26, 6:02*pm, Wayne Boatwright >
wrote:
> On Mon 26 Jul 2010 11:47:51a, Skwertz told us...
>
> > On Mon, 26 Jul 2010 12:48:06 GMT, Wayne Boatwright wrote:
>
> >> My sauce is usually tomato sauce, hand-crushed tomatoes, a bit of
> >> brown sugar, a bit of vinegar, a slosh of Worcestershire sauce,
> >> black pepper, and more paprika. *After cooking I sometimes remove
> >> the cabbage rolls and stir sour cream into the sauce to pour over
> >> the rolls. *Yours? *
>
> > Crushed stewed tomatoes and tomato sauce with more onion. *Dash of
> > vinegar - too much can overpower. *Some people here in the past
> > have sworn by cream of tomato soup (Heinz, IIRC) - but nowadays
> > that would be way too sweet for me.
>
> > -sw
>
> Apparently not too far off from mine. *Years ago I used cream of
> tomato soup instead of the tomato sauce, but I swear that somewhere
> along the way the soup was changed and I didn't like the combination
> anymore.
>

Heinz tomato soup from Canada; NOT Heinz Cream of Tomato from the UK.

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

> Omelet wrote:
> > In article >, "Jean B." >
> > wrote:
> >
> >> I am thinking I'd rather do a casserole version of stuffed cabbage.
> >>
> >> --
> >> Jean B.
> >
> > Try Napa cabbage.
> >
> > The leaves are not wrapped around the head like regular round cabbages
> > so peel off intact easily. Stack them in a steamer and wilt them until
> > they are soft enough to roll:
> >
> > <http://picasaweb.google.com/OMPOmele...37586414791550
> > 7266>
> >
> > <http://picasaweb.google.com/OMPOmele...37586414637159
> > 0818>
>
> I'd still rather do a casserole. I want the bang without the work.

Whatever works for you. :-)
I'd likely slice the cabbage to shreds if I were to make a casserole,
and top it liberally with dill weed and swiss cheese!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Jean B." > ha scritto nel messaggio

> I'd still rather do a casserole. I want the bang without the work.

I've done both and find them equal in work. I cut away cabbage leaves then
blanch them. I don't like the taste of Napa or Savoy for this purpose, so I
don't use them. I REALLY like the way the rolls look on a plate with some
of the reddish juices and a dollop of Greek yoghurt! Anyway, I make them a
lot in winter in a low carb form and maybe practice makes easier?

Sqwertz wrote:
> On Tue, 27 Jul 2010 21:55:49 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>> On Mon, 26 Jul 2010 10:07:44 -0400, Jean B. wrote:
>>>
>>>> Oh, I love it, but the first time was a real shock!
>>>> Unfortunately, I make fewer SE Asian than I'd like to because of
>>>> the link between fermented fish products and cancer.
>>> Oh, puh-LEEASE!
>>>
>>> I've been munching on those three keys to the right of my space
>>> bars for years and I'm t ll ere
>>>
>> Well, it's true. Use the information as you will. I love SE
>> Asian food, but try not to eat it all the time.
>
> Considering how much shrimp paste and fish sauce used in Thailand
> and Vietnam, the average American consumes 1/100,000th of that.
> Even I only consume 1/1,000th of the average SE Asian.
>
> I'm not worried.
>
> -sw

Yes, we all make choices for ourselves. I don't know what the
cancer rate is--just know it is linked with nasopharyngeal cancer
(and maybe other cancers--that maybe just indicates that I have
limited time right now to look into that). See:

<http://www3.interscience.wiley.com/journal/112708703/abstract?CRETRY=1&SRETRY=0>

I then found myself thinking of a study many years ago that linked
soy sauce from many manufacturers with cancer. Again, one
mitigates the risk as one sees fit. If one likes Asian food, as
both of us seem to, it is not possible to avoid these things.

--
Jean B.

Omelet wrote:
> In article >, "Jean B." >
> wrote:
>
>> Omelet wrote:
>>> In article >, "Jean B." >
>>> wrote:
>>>
>>>> I am thinking I'd rather do a casserole version of stuffed cabbage.
>>>>
>>>> --
>>>> Jean B.
>>> Try Napa cabbage.
>>>
>>> The leaves are not wrapped around the head like regular round cabbages
>>> so peel off intact easily. Stack them in a steamer and wilt them until
>>> they are soft enough to roll:
>>>
>>> <http://picasaweb.google.com/OMPOmele...37586414791550
>>> 7266>
>>>
>>> <http://picasaweb.google.com/OMPOmele...37586414637159
>>> 0818>
>> I'd still rather do a casserole. I want the bang without the work.
>
> Whatever works for you. :-)
> I'd likely slice the cabbage to shreds if I were to make a casserole,
> and top it liberally with dill weed and swiss cheese!

I thought about the shredding too. It would seem to make serving
a bit easier. But then cooked cabbage isn't at all hard to cut.

--
Jean B.

Giusi wrote:
> "Jean B." > ha scritto nel messaggio
>
>> I'd still rather do a casserole. I want the bang without the work.
>
> I've done both and find them equal in work. I cut away cabbage leaves then
> blanch them. I don't like the taste of Napa or Savoy for this purpose, so I
> don't use them. I REALLY like the way the rolls look on a plate with some
> of the reddish juices and a dollop of Greek yoghurt! Anyway, I make them a
> lot in winter in a low carb form and maybe practice makes easier?
>
>
Maybe so. I am wondering how the two methods could be equal in
terms of effort. Would you please elaborate?

--
Jean B.

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

> I am thinking I'd rather do a casserole version of stuffed cabbage.

Then you're making a cabbage casserole, not stuffed cabbage rolls.
Which is fine, but don't call it stuffed cabbage. How about "Jean's
Eastern European-like Cabbage Hotdish." <=;-o)~


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

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

> Omelet wrote:
> > In article >, "Jean B." >
> > wrote:
> >
> >> I am thinking I'd rather do a casserole version of stuffed cabbage.
> >>
> >> --
> >> Jean B.
> >
> > Try Napa cabbage.
> >
> > The leaves are not wrapped around the head like regular round cabbages
> > so peel off intact easily. Stack them in a steamer and wilt them until
> > they are soft enough to roll:
> >
> > <http://picasaweb.google.com/OMPOmele...37586414791550
> > 7266>
> >
> > <http://picasaweb.google.com/OMPOmele...37586414637159
> > 0818>
>
> I'd still rather do a casserole. I want the bang without the work.

Doesn't get much easier than this; you could probably make all kinds of
changes ‹ use a different sauce, different ground meats. As written,
though, it's not bad. Use lots of cabbage; it really cooks down.


Cedric Adams' So-Good Cabbage Casserole
Posted again to r.f.cooking by Barb Schaller, 7-28-2010

Serving Size: 4

1 medium head cabbage
1 # lean ground beef
1 small onion chopped
1 can tomato soup (10-1/2 oz.)

Shred cabbage rather coarsely. In a skillet, cook ground beef with
onion; heat it through, but don't brown. Season to taste. Put a layer
of cabbage in a 2-quart casserole. Cover that with beef and onion. Add
the rest of the cabbage as a top layer. Over the whole business pour a
can of tomato soup. Cover the casserole and bake in a medium oven
(350°) until the cabbage is tender, 30-45 minutes. Serves 4-6. You get
no back-up from the cabbage. The caloric content is low. And the whole
thing is lickin' good.

Source: Strib's Taste section, October 16, 1974. Originally printed in
one of Cedric Adams' columns in the 1950s.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?