On 6/23/2011 9:30 PM, spamtrap1888 wrote:
> On Jun 23, 9:35 am, Ema > wrote:
>>
>> An easy way to time travel, is to visit a supermarket in Miami, the
>> customers there are wearing clothes from the 70's. For real.
> My wife works with a woman who wears her 70s wardrobe daily to work.
> And, except for her snowy white hair, she hasn't seemed to age a bit.
> Freakish.
>
> The woman never married, and still lives at home with mom and dad.

Since she never married or had children, I can see why she still looks
young. Children really age you, but it's worth it. I think.

Becca

On Fri, 24 Jun 2011 02:35:38 -0700, "Kent" >
wrote:

> This is also a dish where you can optionally sneak in a bit of dried
> porcini.

Well, if there's anything I don't need to hunt for it's dried porcini.
I guess I went through a phase of buying them every time I saw them
because I have porcinis coming out my ears now. On top of that I have
a gigantic "jar" of freeze dried mixed mushrooms.

> I noticed on the internet that most recipes use bacon. I wouldn't
> do that. It needs salt pork. Buy a hunk at your local meat market and do
> this above.

I was just going to leave it out. I've never understood salt
pork/bacon in baked beans either.

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

On Fri, 24 Jun 2011 11:30:12 -0500, Ema Nymton >
wrote:

> On 6/23/2011 9:30 PM, spamtrap1888 wrote:
> > On Jun 23, 9:35 am, Ema > wrote:
> >>
> >> An easy way to time travel, is to visit a supermarket in Miami, the
> >> customers there are wearing clothes from the 70's. For real.
> > My wife works with a woman who wears her 70s wardrobe daily to work.
> > And, except for her snowy white hair, she hasn't seemed to age a bit.
> > Freakish.
> >
> > The woman never married, and still lives at home with mom and dad.
>
> Since she never married or had children, I can see why she still looks
> young. Children really age you, but it's worth it. I think.
>
My husband worked with someone similar 30-35 years ago, except her
hair wasn't white. He said she looked like she was in her early 30's
until she turned around and then you could see she was an "old" lady
because of the wrinkles on her face. She was probably in her late
50's at the time. Maybe she was a smoker.

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

"sf" > ha scritto nel messaggio

> I was just going to leave it out. I've never understood salt
> pork/bacon in baked beans either.

Don't. It's crucial. It doesn't matter if you understand it. The rest of
us do and we say use it.

"Kent" > ha scritto nel messaggio

> To get going with coq au vin, which is mandatory in life, use Foster's
> chicken leg-thigh when it's on sale at the Safeway. Brown it in a pan just
> large than the chicken leg-thighs and braise it in the oven gently,
> carefully keeping the browned top skin side above the braising liquid. It
> must be done in the oven to cook the whole chicken. You don't want to lose
> the crisp skin. You want the chicken to be done.

I was born into a French kitchen and have made this dish all my life and I
don't understand anything you said. Coq au vin isn't crispy! Coq au vin is
stewed. Coq au vin dates from a period when people didn't even have ovens.

On 6/23/2011 11:50 AM, Goomba wrote:
>
> LOL, We used to see that going to the Soviet department stores back in
> the 80's. Housedresses our grandmothers sent to Goodwill decades
> earlier somehow got put into communist handsd. Go figure??
>
> ObFood: Weight Watchers now allows all fruit to be "free".. it sort of
> freaks me out. Yes, that means bananas too. wild.

Yes, I know what you mean, especially about the bananas. I am eating
watermelon, strawberries, blueberries, apples, oranges and bananas. We
will see how it goes.

Becca

"Giusi" > wrote in message
...
>
> "Kent" > ha scritto nel messaggio
>
>> To get going with coq au vin, which is mandatory in life, use Foster's
>> chicken leg-thigh when it's on sale at the Safeway. Brown it in a pan
>> just large than the chicken leg-thighs and braise it in the oven gently,
>> carefully keeping the browned top skin side above the braising liquid. It
>> must be done in the oven to cook the whole chicken. You don't want to
>> lose the crisp skin. You want the chicken to be done.
>
> I was born into a French kitchen and have made this dish all my life and I
> don't understand anything you said. Coq au vin isn't crispy! Coq au vin
> is stewed. Coq au vin dates from a period when people didn't even have
> ovens.
>
This, paraphrased from Prosper Montagne's Larrouse Gastronimique, published
in 1961.

Cut 3 lb chicken into six pieces and brown. Pour off the fat. Flame chicken
with brandy. Add back to ceramic pot and cook with 1/2 liter of wine. Remove
chicken, set it aside and cook down liquid. Thicken sauce with CHICKEN BLOOD
and POUNDED LIVER. Pour sauce over chicken and serve.

Kent

"Giusi" > wrote in message
...
>
> "sf" > ha scritto nel messaggio
>
>> I was just going to leave it out. I've never understood salt
>> pork/bacon in baked beans either.
>
> Don't. It's crucial. It doesn't matter if you understand it. The rest
> of us do and we say use it.
>
Yes, the salt pork is absolutely crucial. The salt pork, wine, and thyme
make the dish.

No bacon Kent

On Fri, 24 Jun 2011 13:22:28 -0700, "Kent" >
wrote:

>
> "Giusi" > wrote in message
> ...
> >
> > "sf" > ha scritto nel messaggio
> >
> >> I was just going to leave it out. I've never understood salt
> >> pork/bacon in baked beans either.
> >
> > Don't. It's crucial. It doesn't matter if you understand it. The rest
> > of us do and we say use it.
> >
> Yes, the salt pork is absolutely crucial. The salt pork, wine, and thyme
> make the dish.
>
> No bacon Kent
>
<Laughing> Okay, okay... I'll try it once.


--

Today's mighty oak is just yesterday's nut that held its ground.