Seems like the few remaining regulars are no longer interested in
cooking. Seems like troll hunting/slamming and the like are now rfc's
primary activities. I'm beginning to miss the oft repeated topics
like "how to peel a hard boiled egg" or "which is the best"
pan/pot/skillet/knife topics.

In fact, the shrunken roll-call of rfc regulars has become a list of
very sad crybabies who would rather dog-pile on another regular or
fawn over the next comfortable troll, than discuss cooking.

If rfc dies from lack of participation, it will be the current
regulars who will be responsible.

nb

On 2015-02-20 18:11, notbob wrote:

> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.
>

I lucked out shopping today. Atlantic salmon and asparagus were both on
sale today, so that is what we are having for dinner.

And....!!!!! .... Oxtails were on sale for $3.99/lb, which is the
best I have seen around here in years. Even better..... they were big
ones with lots of meat on them. I got enough for two batches of oxtail
stew.

On 2015-02-20, Dave Smith > wrote:

> ones with lots of meat on them. I got enough for two batches of oxtail
> stew.

Glad to hear it, Dave. It's soup season, now. Make any kinda
soup/stew you can. I've not caved to the current ox-tail trend, but I
can dig the concept. I'm doing pozole rojo to get me through the
snowbound weekend that's been predicted.

Was blizzarding conditions jes 5 mins ago. Now, no wind, no snow, no
nada. Only sunshine. Go figure. 8|

nb

notbob wrote in rec.food.cooking:

> Seems like the few remaining regulars are no longer interested in
> cooking. Seems like troll hunting/slamming and the like are now rfc's
> primary activities. I'm beginning to miss the oft repeated topics
> like "how to peel a hard boiled egg" or "which is the best"
> pan/pot/skillet/knife topics.
>
> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.
>
> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.
>
> nb

Tell me about it.

I just posted some 50 recipes in Yahoo.

Guess i will toss some here but no one seems to care.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Oven-Fried Chicken #2
Categories: Low-fat, Low-cal, Cyberealm, Chicken
Yield: 6 Servings

1 c Instant mashed potatoes
1 ts Salt
1/4 ts Pepper
1/4 ts Poultry seasoning
1 Egg, slightly beaten (I use
-Egg Beaters)
1 ts Lemon juice
Boneless chicken breasts

Mix the first 4 ingredients in a plastic bag. Mix the lemon juice and
egg together. Dip breasts in lemon/egg mixture. Then shake in bag.
(Do one or two at a time). Put the chicken in a baking dish and bake
at 375 degrees for about 45 minutes.

Our whole family loves it. From: Suzze Tiernan Date: 08-25-95 (20:55)

Suzze posted this for me in the Fido Low-Fat echo when I requested
some low-fat chicken recipes.

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 *
Posted by LISA on 08-28-95

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bajan Baked Chicken
Categories: Chicken, Main dish
Yield: 4 Servings

4 Chicken thighs
4 Chicken drumsticks
CHOPPED SEASONINGS-----
10 Scallions
Chopped
1 md Onion
Diced
1 Bell pepper
Seeded and diced
1 Habanero pepper
Seeded and minced
3 Garlic cloves
Minced
2 tb Butter
Softened
1 tb Thyme
1 tb Parsely
Minced
1/4 c Lime juice
1/4 ts Salt
1/4 ts Pepper

In a food processor fitted with a steel blade, place all the
ingredeints except the chicken. Process for 30 seconds, forming a
paste. Scrape the sides at least once during the processing. Place
the chicken in a bowl, covering it wiht the paste. Force the paste
into any crevices in the chicken. Marinate for 4-6 hours. Preheat the
oven to 275 F. Place the chicken in a baking dish in a single layer
and bake for 45 minutes, until the meat pulls easily from the bone.
Turn the chicken after 20 minutes and baste with the pan juices.
Serve with rice and curried vegetables. "Chopped seasoning" is a
popular blned of spices on the Caribbean isalnd 11/19/93 5:59 PM
residents are known, use the blend of seasoning to marinate chicken,
fish and pork. Found on the ECHO board, author unknown. Formatted for
MM by Marge Nemeth.

Recipe By :


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Chicken W/mint and Red Onions
Categories: Chicken
Yield: 1 Servings

Fresh mint leaves (don't
-chop or tear up)
1/4 c Rice wine
1/4 c White wine vinegar
Chicken pieces w/skin
-(drumsticks, thighs,
-breasts)
1/2 Red onion (or several small
-red onions)
4 Garlic cloves
Salt and pepper
Dried rosemary

1. Trim the excess fat from the chicken pieces, but leave at least
some of the skin on. I personally like the taste of chicken skin,
but I can understand wanting to remove it for health reasons.
Compromise--leave just a little bit on! Place in a bowl with the
rice wine and vinegar. Let marinate for at least 30 min.

2. Lay a piece of foil over the bottom of a baking dish. Grease the
surface of the foil, and lay a bed of mint leaves on top of it. Use
only enough so that the chicken will neat little bed to lay upon!

3. Cut the red onion into coarse pieces. Sprinkle loosely on top of
the mint leaves. Sprinkle some salt over the onion and mint.

4. Peel the garlic cloves, and cut each in half. Take the chicken
out of the marinade and sprinkle both sides with salt and pepper to
taste. Place the pieces on top of the mint and onions. Take the
garlic pieces and place them between chicken pieces (or even on top,
if you like!)

5. Bake in a 350 degree oven for around 30 min. (depending on how
much chicken you used), or until fully cooked. Fully cooked means
that when you poke a knife next to the bone, there won't be any
bright red blood running out. Turn chicken pieces over once during
baking. When done, turn the oven onto broil and broil the chicken,
skin side up, for about 5 min., or until skin is lightly brown.

Serve with rice! The mint and onions soak up a lot of nice flavor,
and the garlic turns out slightly roasted and soft. I like to pour a
little soy sauce and sesame oil on top of my rice with this dish, but
that's just me.


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Best: Quick Chicken and Mushroom in a Skillet
Categories: Main dish, Chicken
Yield: 6 Servings

2 lb Chicken thighs
3 tb All-purpose flour
2 tb Butter
1 1/2 c Mushrooms, sliced
1 Carrot, chopped
1 Onion, chopped
1 Garlic clove, minced
2 tb Fresh thyme, chopped, or
-2 ts dried
1 tb Lemon rind, grated
1/2 ts Salt
1/2 ts Pepper
1 c Chicken stock
1/4 c Sour cream

In plastic bag, shake chicken with 2 tb of the flour. In nonstick
skillet, melt butter over medium-high heat; cook chicken, turning
once, for 15-20 minutes or until well browned and juices run clear
when chicken is pierced. Remove from pan; set aside and keep warm.

Drain off fat from skillet. Add mushrooms, carrot, onion, garlic,
thyme, lemon rind, salt and pepper; cook over medium heat, stirring
often, for about 10 minutes or until mushrooms are browned.

Whisk remaining flour into stock; pour into pan and cook, stirring to
deglaze pan, for 1-2 minutes or until thickened. Reduce heat to
medium-low; stir in sour cream. Return chicken to pan; cook, without
boiling, for 5 minutes or until chicken is heated through.

Makes 4-6 servings

Serve with egg noodles richly flecked with chopped parsley and lemon
rind.

Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen


From Gemini's MASSIVE MealMaster collection

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cajun Oven-Fried Chicken
Categories: Chicken
Yield: 4 Servings

8 Thighs, chicken, broiler/
-- fryer, boned, skinned
1/3 c Hot pepper sauce
1/4 c Water
1 tb Mustard, Dijon
1/2 ts Pepper, cayenne
1 c Breadcrumbs, French
1/2 c Flour
3 tb Oil, olive, light
2 ts Garlic powder
2 ts Onion powder
2 ts Poultry seasoning
1 ts Cornstarch
1 ts Salt
1 ts Sugar
1 ts Paprika

Marinate: =========

In a large bowl, make the marinade by mixing together hot pepper
sauce, water, mustard, and pepper.

Add chicken; cover and marinate in refrigerator for 1 hour. While
chicken is marinating make the coating.

Coating: ========

In a blender, place the breadcrumbs, flour, oil, garlic powder,
onion powder, poultry seasoning and cornstarch, salt, sugar and
paprika; blend until thoroughly mixed.

Put the bread crumb mixture in a shallow dish.

Assembly: =========

Remove the chicken from the marinade and add to the crumb
mixture, one piece at a time, turning to coat.

Place chicken in single layer, in a shallow foil lined baking
dish. Bake in 400 F for 20 minutes.

Reduce temperature to 350 and bake 20 minutes more or until
chicken is fork tender.

Cook: Joan M. McCormick, Yorktown, Virginia

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fast with Five: Korean Chicken
Categories: Main dish, Korean, Chicken
Yield: 4 Servings

8 Chicken thighs
1/4 c Soy sauce, sodium-reduced
3 Garlic cloves, minced
1/2 ts Hot pepper flakes
1/4 c Green onions, chopped

Trim off any fat and excess skin from chicken.

In large skillet, heat 1 tb vegetable oil over medium-high heat; cook
chicken, turning 4 times, for about 10 minutes or until browned.
Drain off fat.

Whisk together soy sauce, 1/4 cup water, garlic and hot pepper
flakes; pour over chicken. Bring to boil; boil for 1 minute. Reduce
heat to low; cover and simmer, turning once, for about 15 minutes or
until juices run clear when chicken is pierced. Skim off fat.
Sprinkle with green onion.

Serve with a pot of rice cooked with two diced carrots. Steam snow,
sugar snap or frozen green peas as well.

Makes 4 servings for $3.88CDN [Nov 94]

Per Serving: about 320 calories, 32 g protein, 19 g fat, 2 g
carbohydrate

Fast with Five is a collection of recipes that require a maximum of
five ingredients to make.

Source: Canadian Living magazine - Nov 94 Test Kitchen recipe


From Gemini's MASSIVE MealMaster collection

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Curry North Indian Style
Categories: Indian, Chicken
Yield: 1 Servings

1 lb Chicken - drumsticks, thighs
Breast piece
1 sm Carton Plain Yogurt
2 md Onions very finely chopped
4 tb Vegetable oil
2 Cloves
1/2 ts Mustard Powder
2 Pods Cardamom
1/2 ts Cumin powder
1 ts Garam Masala
1 ts Chilli Powder
1/2 Inch Ginger
4 Pods Garlic
1/3 ts Coriander Seeds
To taste Salt
1/2 ts Freshly ground pepper

1. Remove fat from the chicken. Salt and pepper the chicken.
Sprinkle with chili powder. Add yogurt and mix well till the
chicken is covered liberally with yogurt. Use your hands. Set
aside for 1 hour before cooking. If kept in the refrigerator, set
aside for at least 4 hours. 2. Heat oil in a large heavy pan. When
oil is hot, add mustard seeds if using mustard seeds. Add cloves,
cardamom, and coriander seeds. Fry for 30 seconds. 3. Add the onion
and fry for two minutes till onion beings to turn. Lower heat to
medium. 4. Add the ginger garlic paste and fry for 4 - 6 minutes. 5.
Add mustard powder if using powder, add garam masala, add cumin
powder. 6. Brush excess yogurt off the chicken and put in a large
pot. Add ingredients from frying pan. Cook uncovered over high heat
for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes
or till the chicken is tender, stirring every 5 minutes. 8. Important
note: When chicken is cooked with a cover on the pot, it releases
water that becomes a part of the sauce. If after 10 minutes, there
isn't enough sauce in the pot, add 1/4 cup water. Conversely if
there is too much liquid in the pot, cook uncovered till the liquid
evaporates.

Variations There are several variations to the above recipe:

1. Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot. 2. Boil two potatoes for 10 minutes
before slicing them thinly. Add potatoes into the pot when you start
cooking the chicken. 3. This variation is usually called "Malai
Chicken" or literally "creamy" chicken. Leave out the yogurt. When
the chicken is 3/4 done, add one small can of tomato paste. Just
before removing a small carton of whipping cream and cook for a few
minutes.

Recipe By : Somesh Rao

From Gemini's MASSIVE MealMaster collection

MMMMM



--

On 2/20/2015 6:11 PM, notbob wrote:
> Seems like the few remaining regulars are no longer interested in
> cooking.

> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.
>
> nb
>

The group really needs an influx of new people and to get back on topic.
Unfortunately, USENET is dying. The few new people that have stumbled
in here do not stay.

We really need to do some recruiting. We also have to welcome new
participants and make it a more friendly environment.

Dave Smith wrote in rec.food.cooking:

> On 2015-02-20 18:11, notbob wrote:
>
> > If rfc dies from lack of participation, it will be the current
> > regulars who will be responsible.
> >
>
> I lucked out shopping today. Atlantic salmon and asparagus were both
> on sale today, so that is what we are having for dinner.
>
> And....!!!!! .... Oxtails were on sale for $3.99/lb, which is the
> best I have seen around here in years. Even better..... they were big
> ones with lots of meat on them. I got enough for two batches of
> oxtail stew.

Oh! Good on the ox tail. I have one place with that price here but
the stock is not regular. When they sell out, oh well. Sometimes they
have the smaller cuts (cheaper, can be as low as 2.99) but there isnt
much you can do with the end bits that you can't do with normal beef
bone best i can tell.

What is your recipe for ox-tail stew? I don't really have a recipe
really for them. Kitchen sink sort of soup thing here so anything goes.

Carol

--

"notbob" > wrote in message
...
> Seems like the few remaining regulars are no longer interested in
> cooking. Seems like troll hunting/slamming and the like are now rfc's
> primary activities. I'm beginning to miss the oft repeated topics
> like "how to peel a hard boiled egg" or "which is the best"
> pan/pot/skillet/knife topics.
>
> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.
>
> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.
>
> nb

I'm not doing a lot of cooking right now. Mainly trying to use up what I
have. I got a pizza from Costco that I will heat up later. Also some
Chimichangas and I think Flautas that I will heat up later along with a
boxed rice mix and canned beans. Not all mixed together. I do have steaks
that I will make on a later date and some ground beef that needs to be used
up in the next few days. I need to have stuff prepared for Sunday as my
friend and I have plans so I won't be around at dinner time.

I did buy a bag of rotisserie chicken picked off the bone that I bought at
Costco. I can't eat it as it has potato in it. Not sure what I will do
with it.

On 2015-02-20 18:37, notbob wrote:
> On 2015-02-20, Dave Smith > wrote:
>
>> ones with lots of meat on them. I got enough for two batches of oxtail
>> stew.
>
> Glad to hear it, Dave. It's soup season, now. Make any kinda
> soup/stew you can. I've not caved to the current ox-tail trend, but I
> can dig the concept. I'm doing pozole rojo to get me through the
> snowbound weekend that's been predicted.


I don't know about any trend.... not around here. I never see them on
menus anywhere. We never had them when I was a kid, but my mother in law
used to make them once in a while, and she taught my wife how to cook
them. It was love at first bite. I really enjoy ox tail stew, and I
came to enjoy them back in the early 1970s when we used to be able to
buy enough oxtails to make a huge stew that would be enough for a real
pig out followed up by a leftovers pig out for less about 30 cents.

>
> Was blizzarding conditions jes 5 mins ago. Now, no wind, no snow, no
> nada. Only sunshine. Go figure. 8|

How's the temperature? We have been setting record low temperatures for
weeks. ... below zero F. I realize it gets a lot colder than that in the
more northerly parts of Canada, but that is why I live in the south.

On Friday, February 20, 2015 at 3:11:51 PM UTC-8, notbob wrote:
> Seems like the few remaining regulars are no longer interested in
> cooking. Seems like troll hunting/slamming and the like are now rfc's
> primary activities. I'm beginning to miss the oft repeated topics
> like "how to peel a hard boiled egg" or "which is the best"
> pan/pot/skillet/knife topics.
>
> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.

Considering that every other thread currently on rfc is about cooking
something or other, I think notbob has to review his killfile. For
some reason he's keeping the trolls while excluding the food posters.

> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.

People who bitch about failure to trim posts are in the lead.

On 2015-02-20 18:53, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>
>> And....!!!!! .... Oxtails were on sale for $3.99/lb, which is the
>> best I have seen around here in years. Even better..... they were big
>> ones with lots of meat on them. I got enough for two batches of
>> oxtail stew.
>
> Oh! Good on the ox tail. I have one place with that price here but
> the stock is not regular. When they sell out, oh well. Sometimes they
> have the smaller cuts (cheaper, can be as low as 2.99) but there isnt
> much you can do with the end bits that you can't do with normal beef
> bone best i can tell.
>
> What is your recipe for ox-tail stew? I don't really have a recipe
> really for them. Kitchen sink sort of soup thing here so anything goes.
>
It's not so much a recipe as a process. Brown the pieces with a bit of
oil and then set them aside while you saute onion. celery, carrot and
musroom. Deglaze with wineor beer, add some beef broth and cook them in
a covered pot in a 300F stove for a couple hours. Let them cool and
refrigerate overnight. The next day you remove the hefty layer of
congealed fat and heat up, thicken sauce as much as required.

On 2015-02-20 18:58, wrote:

>> If rfc dies from lack of participation, it will be the current
>> regulars who will be responsible.
>
> Rubbish. Usenet in general has been in decline for quite a long time
> now, and quite obviously so.

Some of the groups I used to participated have gone right down the
tubes, dominated by a bunch of cross posting idiots.

On 2015-02-20 23:11:48 +0000, notbob said:

> Seems like the few remaining regulars are no longer interested in
> cooking. Seems like troll hunting/slamming and the like are now rfc's
> primary activities.

Are you slamming rfc?

> I'm beginning to miss the oft repeated topics
> like "how to peel a hard boiled egg" or "which is the best"
> pan/pot/skillet/knife topics.

Repeat away. I'm sure many would like to refine their viewpoints on
the topic, and possibly call people names in the process.

> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.

Are you trolling for a fight by calling people names?

> If rfc dies from lack of participation, it will be the current
> regulars who will be responsible.

It will die. Usenet has been losing weight for years, and now there's
a minor death-rattle...
--
Food good! Fire BAD!! - Frankenstein's Monster

On 2/20/2015 6:53 PM, Ed Pawlowski wrote:
> On 2/20/2015 6:11 PM, notbob wrote:
>> Seems like the few remaining regulars are no longer interested in
>> cooking.
>
>> If rfc dies from lack of participation, it will be the current
>> regulars who will be responsible.
>>
>> nb
>>
>
> The group really needs an influx of new people and to get back on topic.
> Unfortunately, USENET is dying. The few new people that have stumbled
> in here do not stay.
>
> We really need to do some recruiting. We also have to welcome new
> participants and make it a more friendly environment.

Newbies probably don't care. That's not what I'm seeing much of lately,
anyway. Mostly gmail scammers and spammers. Paleo diet crap and links
people who know anything would be wise not to click on.

The newbies or folks who were gone for a while are often treated
harshly. For example, KenK comes to mind. He's an elderly widower,
trying to figure out how to cook. His questions about cooking are often
dumped on. Why? Because we're all somehow superior?

Some of us still talk about food. Unfortunately, as was pointed out, I
think nb is limiting himself by imposing an arbitrary number of lines
"won't read it rule". It's easy enough to skip over the posts of one
who has turned this in to her personal soap opera.

Jill

On 20 Feb 2015 23:11:48 GMT, notbob > wrote:

> In fact, the shrunken roll-call of rfc regulars has become a list of
> very sad crybabies who would rather dog-pile on another regular or
> fawn over the next comfortable troll, than discuss cooking.

Correct.

--
A kitchen without a cook is just a room.

On Friday, February 20, 2015 at 4:49:21 PM UTC-7, cshenk wrote:
> notbob wrote in rec.food.cooking:
>
> > Seems like the few remaining regulars are no longer interested in
> > cooking. Seems like troll hunting/slamming and the like are now rfc's
> > primary activities. I'm beginning to miss the oft repeated topics
> > like "how to peel a hard boiled egg" or "which is the best"
> > pan/pot/skillet/knife topics.
> >
> > In fact, the shrunken roll-call of rfc regulars has become a list of
> > very sad crybabies who would rather dog-pile on another regular or
> > fawn over the next comfortable troll, than discuss cooking.
> >
> > If rfc dies from lack of participation, it will be the current
> > regulars who will be responsible.
> >
> > nb
>
> Tell me about it.
>
> I just posted some 50 recipes in Yahoo.
>
> Guess i will toss some here but no one seems to care.
>
>
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Oven-Fried Chicken #2
> Categories: Low-fat, Low-cal, Cyberealm, Chicken
> Yield: 6 Servings
>
> 1 c Instant mashed potatoes
> 1 ts Salt
> 1/4 ts Pepper
> 1/4 ts Poultry seasoning
> 1 Egg, slightly beaten (I use
> -Egg Beaters)
> 1 ts Lemon juice
> Boneless chicken breasts
>
> Mix the first 4 ingredients in a plastic bag. Mix the lemon juice and
> egg together. Dip breasts in lemon/egg mixture. Then shake in bag.
> (Do one or two at a time). Put the chicken in a baking dish and bake
> at 375 degrees for about 45 minutes.
>
> Our whole family loves it. From: Suzze Tiernan Date: 08-25-95 (20:55)
>
> Suzze posted this for me in the Fido Low-Fat echo when I requested
> some low-fat chicken recipes.
>
> * The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 *
> Posted by LISA on 08-28-95
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Bajan Baked Chicken
> Categories: Chicken, Main dish
> Yield: 4 Servings
>
> 4 Chicken thighs
> 4 Chicken drumsticks
> CHOPPED SEASONINGS-----
> 10 Scallions
> Chopped
> 1 md Onion
> Diced
> 1 Bell pepper
> Seeded and diced
> 1 Habanero pepper
> Seeded and minced
> 3 Garlic cloves
> Minced
> 2 tb Butter
> Softened
> 1 tb Thyme
> 1 tb Parsely
> Minced
> 1/4 c Lime juice
> 1/4 ts Salt
> 1/4 ts Pepper
>
> In a food processor fitted with a steel blade, place all the
> ingredeints except the chicken. Process for 30 seconds, forming a
> paste. Scrape the sides at least once during the processing. Place
> the chicken in a bowl, covering it wiht the paste. Force the paste
> into any crevices in the chicken. Marinate for 4-6 hours. Preheat the
> oven to 275 F. Place the chicken in a baking dish in a single layer
> and bake for 45 minutes, until the meat pulls easily from the bone.
> Turn the chicken after 20 minutes and baste with the pan juices.
> Serve with rice and curried vegetables. "Chopped seasoning" is a
> popular blned of spices on the Caribbean isalnd 11/19/93 5:59 PM
> residents are known, use the blend of seasoning to marinate chicken,
> fish and pork. Found on the ECHO board, author unknown. Formatted for
> MM by Marge Nemeth.
>
> Recipe By :
>
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Baked Chicken W/mint and Red Onions
> Categories: Chicken
> Yield: 1 Servings
>
> Fresh mint leaves (don't
> -chop or tear up)
> 1/4 c Rice wine
> 1/4 c White wine vinegar
> Chicken pieces w/skin
> -(drumsticks, thighs,
> -breasts)
> 1/2 Red onion (or several small
> -red onions)
> 4 Garlic cloves
> Salt and pepper
> Dried rosemary
>
> 1. Trim the excess fat from the chicken pieces, but leave at least
> some of the skin on. I personally like the taste of chicken skin,
> but I can understand wanting to remove it for health reasons.
> Compromise--leave just a little bit on! Place in a bowl with the
> rice wine and vinegar. Let marinate for at least 30 min.
>
> 2. Lay a piece of foil over the bottom of a baking dish. Grease the
> surface of the foil, and lay a bed of mint leaves on top of it. Use
> only enough so that the chicken will neat little bed to lay upon!
>
> 3. Cut the red onion into coarse pieces. Sprinkle loosely on top of
> the mint leaves. Sprinkle some salt over the onion and mint.
>
> 4. Peel the garlic cloves, and cut each in half. Take the chicken
> out of the marinade and sprinkle both sides with salt and pepper to
> taste. Place the pieces on top of the mint and onions. Take the
> garlic pieces and place them between chicken pieces (or even on top,
> if you like!)
>
> 5. Bake in a 350 degree oven for around 30 min. (depending on how
> much chicken you used), or until fully cooked. Fully cooked means
> that when you poke a knife next to the bone, there won't be any
> bright red blood running out. Turn chicken pieces over once during
> baking. When done, turn the oven onto broil and broil the chicken,
> skin side up, for about 5 min., or until skin is lightly brown.
>
> Serve with rice! The mint and onions soak up a lot of nice flavor,
> and the garlic turns out slightly roasted and soft. I like to pour a
> little soy sauce and sesame oil on top of my rice with this dish, but
> that's just me.
>
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Best: Quick Chicken and Mushroom in a Skillet
> Categories: Main dish, Chicken
> Yield: 6 Servings
>
> 2 lb Chicken thighs
> 3 tb All-purpose flour
> 2 tb Butter
> 1 1/2 c Mushrooms, sliced
> 1 Carrot, chopped
> 1 Onion, chopped
> 1 Garlic clove, minced
> 2 tb Fresh thyme, chopped, or
> -2 ts dried
> 1 tb Lemon rind, grated
> 1/2 ts Salt
> 1/2 ts Pepper
> 1 c Chicken stock
> 1/4 c Sour cream
>
> In plastic bag, shake chicken with 2 tb of the flour. In nonstick
> skillet, melt butter over medium-high heat; cook chicken, turning
> once, for 15-20 minutes or until well browned and juices run clear
> when chicken is pierced. Remove from pan; set aside and keep warm.
>
> Drain off fat from skillet. Add mushrooms, carrot, onion, garlic,
> thyme, lemon rind, salt and pepper; cook over medium heat, stirring
> often, for about 10 minutes or until mushrooms are browned.
>
> Whisk remaining flour into stock; pour into pan and cook, stirring to
> deglaze pan, for 1-2 minutes or until thickened. Reduce heat to
> medium-low; stir in sour cream. Return chicken to pan; cook, without
> boiling, for 5 minutes or until chicken is heated through.
>
> Makes 4-6 servings
>
> Serve with egg noodles richly flecked with chopped parsley and lemon
> rind.
>
> Source: Canadian Living magazine, Apr 95 Presented in article by
> Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
> Kitchen
>
>
> From Gemini's MASSIVE MealMaster collection
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Cajun Oven-Fried Chicken
> Categories: Chicken
> Yield: 4 Servings
>
> 8 Thighs, chicken, broiler/
> -- fryer, boned, skinned
> 1/3 c Hot pepper sauce
> 1/4 c Water
> 1 tb Mustard, Dijon
> 1/2 ts Pepper, cayenne
> 1 c Breadcrumbs, French
> 1/2 c Flour
> 3 tb Oil, olive, light
> 2 ts Garlic powder
> 2 ts Onion powder
> 2 ts Poultry seasoning
> 1 ts Cornstarch
> 1 ts Salt
> 1 ts Sugar
> 1 ts Paprika
>
> Marinate: =========
>
> In a large bowl, make the marinade by mixing together hot pepper
> sauce, water, mustard, and pepper.
>
> Add chicken; cover and marinate in refrigerator for 1 hour. While
> chicken is marinating make the coating.
>
> Coating: ========
>
> In a blender, place the breadcrumbs, flour, oil, garlic powder,
> onion powder, poultry seasoning and cornstarch, salt, sugar and
> paprika; blend until thoroughly mixed.
>
> Put the bread crumb mixture in a shallow dish.
>
> Assembly: =========
>
> Remove the chicken from the marinade and add to the crumb
> mixture, one piece at a time, turning to coat.
>
> Place chicken in single layer, in a shallow foil lined baking
> dish. Bake in 400 F for 20 minutes.
>
> Reduce temperature to 350 and bake 20 minutes more or until
> chicken is fork tender.
>
> Cook: Joan M. McCormick, Yorktown, Virginia
>
> Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
> Contest
> : Delmarva Poultry Industries, Inc.
> : Georgetown, Delaware, 19947-9622
>
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Fast with Five: Korean Chicken
> Categories: Main dish, Korean, Chicken
> Yield: 4 Servings
>
> 8 Chicken thighs
> 1/4 c Soy sauce, sodium-reduced
> 3 Garlic cloves, minced
> 1/2 ts Hot pepper flakes
> 1/4 c Green onions, chopped
>
> Trim off any fat and excess skin from chicken.
>
> In large skillet, heat 1 tb vegetable oil over medium-high heat; cook
> chicken, turning 4 times, for about 10 minutes or until browned.
> Drain off fat.
>
> Whisk together soy sauce, 1/4 cup water, garlic and hot pepper
> flakes; pour over chicken. Bring to boil; boil for 1 minute. Reduce
> heat to low; cover and simmer, turning once, for about 15 minutes or
> until juices run clear when chicken is pierced. Skim off fat.
> Sprinkle with green onion.
>
> Serve with a pot of rice cooked with two diced carrots. Steam snow,
> sugar snap or frozen green peas as well.
>
> Makes 4 servings for $3.88CDN [Nov 94]
>
> Per Serving: about 320 calories, 32 g protein, 19 g fat, 2 g
> carbohydrate
>
> Fast with Five is a collection of recipes that require a maximum of
> five ingredients to make.
>
> Source: Canadian Living magazine - Nov 94 Test Kitchen recipe
>
>
> From Gemini's MASSIVE MealMaster collection
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Chicken Curry North Indian Style
> Categories: Indian, Chicken
> Yield: 1 Servings
>
> 1 lb Chicken - drumsticks, thighs
> Breast piece
> 1 sm Carton Plain Yogurt
> 2 md Onions very finely chopped
> 4 tb Vegetable oil
> 2 Cloves
> 1/2 ts Mustard Powder
> 2 Pods Cardamom
> 1/2 ts Cumin powder
> 1 ts Garam Masala
> 1 ts Chilli Powder
> 1/2 Inch Ginger
> 4 Pods Garlic
> 1/3 ts Coriander Seeds
> To taste Salt
> 1/2 ts Freshly ground pepper
>
> 1. Remove fat from the chicken. Salt and pepper the chicken.
> Sprinkle with chili powder. Add yogurt and mix well till the
> chicken is covered liberally with yogurt. Use your hands. Set
> aside for 1 hour before cooking. If kept in the refrigerator, set
> aside for at least 4 hours. 2. Heat oil in a large heavy pan. When
> oil is hot, add mustard seeds if using mustard seeds. Add cloves,
> cardamom, and coriander seeds. Fry for 30 seconds. 3. Add the onion
> and fry for two minutes till onion beings to turn. Lower heat to
> medium. 4. Add the ginger garlic paste and fry for 4 - 6 minutes. 5.
> Add mustard powder if using powder, add garam masala, add cumin
> powder. 6. Brush excess yogurt off the chicken and put in a large
> pot. Add ingredients from frying pan. Cook uncovered over high heat
> for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes
> or till the chicken is tender, stirring every 5 minutes. 8. Important
> note: When chicken is cooked with a cover on the pot, it releases
> water that becomes a part of the sauce. If after 10 minutes, there
> isn't enough sauce in the pot, add 1/4 cup water. Conversely if
> there is too much liquid in the pot, cook uncovered till the liquid
> evaporates.
>
> Variations There are several variations to the above recipe:
>
> 1. Leave out the yogurt. Add 1/4 cup of water just before turning the
> heat to low and covering the pot. 2. Boil two potatoes for 10 minutes
> before slicing them thinly. Add potatoes into the pot when you start
> cooking the chicken. 3. This variation is usually called "Malai
> Chicken" or literally "creamy" chicken. Leave out the yogurt. When
> the chicken is 3/4 done, add one small can of tomato paste. Just
> before removing a small carton of whipping cream and cook for a few
> minutes.
>
> Recipe By : Somesh Rao
>
> From Gemini's MASSIVE MealMaster collection
>
> MMMMM
>
>
>
> --

Very nice but the formatting is the shits.
Don't fret...I will redo them all for my records.

Thanks...

"Ed Pawlowski" > wrote in message
...
> On 2/20/2015 6:11 PM, notbob wrote:
>> Seems like the few remaining regulars are no longer interested in
>> cooking.
>
>> If rfc dies from lack of participation, it will be the current
>> regulars who will be responsible.
>>
>> nb
>>
>
> The group really needs an influx of new people and to get back on topic.
> Unfortunately, USENET is dying. The few new people that have stumbled in
> here do not stay.
>
> We really need to do some recruiting. We also have to welcome new
> participants and make it a more friendly environment.

I have tried to get people to use Usenet but they won't.

On Fri, 20 Feb 2015 18:32:01 -0500, Dave Smith
> wrote:

> And....!!!!! .... Oxtails were on sale for $3.99/lb, which is the
>best I have seen around here in years. Even better..... they were big
>ones with lots of meat on them. I got enough for two batches of oxtail
>stew.

What store did you get them at? Was it one of the chains? (Sobeys,
Metro, Loblaws, etc)

Doris

On Fri, 20 Feb 2015 19:01:06 -0500, Dave Smith
> wrote:

> I don't know about any trend.... not around here. I never see them on
> menus anywhere. We never had them when I was a kid, but my mother in law
> used to make them once in a while, and she taught my wife how to cook
> them. It was love at first bite. I really enjoy ox tail stew, and I
> came to enjoy them back in the early 1970s when we used to be able to
> buy enough oxtails to make a huge stew that would be enough for a real
> pig out followed up by a leftovers pig out for less about 30 cents.

It's not part of my childhood either. When I was first married, I
remember my then SIL would cook them in the pressure cooker. I must
have eaten them at least once, but I'm not a fan of bones so I don't
remember anything about it if I did.

--
A kitchen without a cook is just a room.

On 2015-02-20 21:34, sf wrote:
> On Fri, 20 Feb 2015 19:01:06 -0500, Dave Smith
> > wrote:
>
>> I don't know about any trend.... not around here. I never see them on
>> menus anywhere. We never had them when I was a kid, but my mother in law
>> used to make them once in a while, and she taught my wife how to cook
>> them. It was love at first bite. I really enjoy ox tail stew, and I
>> came to enjoy them back in the early 1970s when we used to be able to
>> buy enough oxtails to make a huge stew that would be enough for a real
>> pig out followed up by a leftovers pig out for less about 30 cents.
>
> It's not part of my childhood either. When I was first married, I
> remember my then SIL would cook them in the pressure cooker. I must
> have eaten them at least once, but I'm not a fan of bones so I don't
> remember anything about it if I did.
>

There are a lot of bones. That is what helps develop the flavour. The
real treat is the rich tasting sweet meat. It is the best tasting part
of a cow.

On Fri, 20 Feb 2015 20:09:21 -0500, jmcquown >
wrote:

> The newbies or folks who were gone for a while are often treated
> harshly. For example, KenK comes to mind. He's an elderly widower,
> trying to figure out how to cook. His questions about cooking are often
> dumped on. Why? Because we're all somehow superior?

Agree about the dumping on KenK.

--
A kitchen without a cook is just a room.

On Fri, 20 Feb 2015 16:57:21 -0800, Glutton > wrote:

> On 2015-02-20 23:11:48 +0000, notbob said:
>
> > Seems like the few remaining regulars are no longer interested in
> > cooking. Seems like troll hunting/slamming and the like are now rfc's
> > primary activities.
>
> Are you slamming rfc?
>
> > I'm beginning to miss the oft repeated topics
> > like "how to peel a hard boiled egg" or "which is the best"
> > pan/pot/skillet/knife topics.
>
> Repeat away. I'm sure many would like to refine their viewpoints on
> the topic, and possibly call people names in the process.
>
> > In fact, the shrunken roll-call of rfc regulars has become a list of
> > very sad crybabies who would rather dog-pile on another regular or
> > fawn over the next comfortable troll, than discuss cooking.
>
> Are you trolling for a fight by calling people names?
>
> > If rfc dies from lack of participation, it will be the current
> > regulars who will be responsible.
>
> It will die. Usenet has been losing weight for years, and now there's
> a minor death-rattle...

You've obviously been here a lot in the past. Who were you before
this?

--
A kitchen without a cook is just a room.

On Fri, 20 Feb 2015 21:38:33 -0500, Dave Smith
> wrote:

> On 2015-02-20 21:34, sf wrote:
> > On Fri, 20 Feb 2015 19:01:06 -0500, Dave Smith
> > > wrote:
> >
> >> I don't know about any trend.... not around here. I never see them on
> >> menus anywhere. We never had them when I was a kid, but my mother in law
> >> used to make them once in a while, and she taught my wife how to cook
> >> them. It was love at first bite. I really enjoy ox tail stew, and I
> >> came to enjoy them back in the early 1970s when we used to be able to
> >> buy enough oxtails to make a huge stew that would be enough for a real
> >> pig out followed up by a leftovers pig out for less about 30 cents.
> >
> > It's not part of my childhood either. When I was first married, I
> > remember my then SIL would cook them in the pressure cooker. I must
> > have eaten them at least once, but I'm not a fan of bones so I don't
> > remember anything about it if I did.
> >
>
> There are a lot of bones. That is what helps develop the flavour. The
> real treat is the rich tasting sweet meat. It is the best tasting part
> of a cow.

Speaking of cow bones. I was in line after a man who had a bag of
bones labeled "hooves" in among other things. No idea what he planned
to do with them.

--
A kitchen without a cook is just a room.

"jmcquown" > wrote in message
...

> The newbies or folks who were gone for a while are often treated harshly.
> For example, KenK comes to mind. He's an elderly widower, trying to
> figure out how to cook. His questions about cooking are often dumped on.
> Why? Because we're all somehow superior?

Well, in my experience here just about everybody gets dumped on for just
about everything, food related or not.

Cheri

On Friday, February 20, 2015 at 9:32:45 PM UTC-8, sf wrote:

>
> Speaking of cow bones. I was in line after a man who had a bag of
> bones labeled "hooves" in among other things. No idea what he planned
> to do with them.
>

People give hooves to dogs to chew on. Chewing makes the hooves really
stink, and then the dog passes stinkgas. Plus, the dog can crack
a tooth trying to chew it.

> wrote in message
...
> On Friday, February 20, 2015 at 9:32:45 PM UTC-8, sf wrote:
>
>>
>> Speaking of cow bones. I was in line after a man who had a bag of
>> bones labeled "hooves" in among other things. No idea what he planned
>> to do with them.
>>
>
> People give hooves to dogs to chew on. Chewing makes the hooves really
> stink, and then the dog passes stinkgas. Plus, the dog can crack
> a tooth trying to chew it.

Or to make stock with.

Cheri

"sf" > wrote in message
...
> On Fri, 20 Feb 2015 20:09:21 -0500, jmcquown >
> wrote:
>
>> The newbies or folks who were gone for a while are often treated
>> harshly. For example, KenK comes to mind. He's an elderly widower,
>> trying to figure out how to cook. His questions about cooking are often
>> dumped on. Why? Because we're all somehow superior?
>
> Agree about the dumping on KenK.

Yep.

On Fri, 20 Feb 2015 21:33:08 -0800, sf > wrote:


snip
>
>Speaking of cow bones. I was in line after a man who had a bag of
>bones labeled "hooves" in among other things. No idea what he planned
>to do with them.
Cash and Carry carries frozen 10-pound boxes of them. Didn't someone
on this group used to make calves foot jelly?
I recently saw packages of fresh pigs feet alongside of the rest of
the pork meat.
We may see more of this stuff for awhile. Produces aren't able to get
meats shipped out of the country right now.
Janet US

On Fri, 20 Feb 2015 23:41:32 -0700, Janet B >
wrote:

> We may see more of this stuff for awhile. Produces aren't able to get
> meats shipped out of the country right now.

I hadn't thought of that angle. I was just thinking "in" not "out".
Silly me. A strike hampers both directions.

--
A kitchen without a cook is just a room.

On Fri, 20 Feb 2015 21:49:16 -0800 (PST),
wrote:

> On Friday, February 20, 2015 at 9:32:45 PM UTC-8, sf wrote:
>
> >
> > Speaking of cow bones. I was in line after a man who had a bag of
> > bones labeled "hooves" in among other things. No idea what he planned
> > to do with them.
> >
>
> People give hooves to dogs to chew on. Chewing makes the hooves really
> stink, and then the dog passes stinkgas. Plus, the dog can crack
> a tooth trying to chew it.

I read that they can dog chewies...but I also read they are used for
soup. I figure they are used the same way bones are used for pho.

--
A kitchen without a cook is just a room.

In article >,
says...
>
> On 2015-02-20 18:58, wrote:
>
> >> If rfc dies from lack of participation, it will be the current
> >> regulars who will be responsible.
> >
> > Rubbish. Usenet in general has been in decline for quite a long time
> > now, and quite obviously so.
>
> Some of the groups I used to participated have gone right down the
> tubes, dominated by a bunch of cross posting idiots.

True. But on the plus side, crossposters (here on rfc) have also led
me to several interesting groups on completely unrelated subjects.

Janet UK

In article >,
says...
>
> On 2015-02-20 21:34, sf wrote:
> > On Fri, 20 Feb 2015 19:01:06 -0500, Dave Smith
> > > wrote:
> >
> >> I don't know about any trend.... not around here. I never see them on
> >> menus anywhere. We never had them when I was a kid, but my mother in law
> >> used to make them once in a while, and she taught my wife how to cook
> >> them. It was love at first bite. I really enjoy ox tail stew, and I
> >> came to enjoy them back in the early 1970s when we used to be able to
> >> buy enough oxtails to make a huge stew that would be enough for a real
> >> pig out followed up by a leftovers pig out for less about 30 cents.
> >
> > It's not part of my childhood either. When I was first married, I
> > remember my then SIL would cook them in the pressure cooker. I must
> > have eaten them at least once, but I'm not a fan of bones so I don't
> > remember anything about it if I did.

No need to serve up the bones at table. The meat is so tender it
just falls off the bones and you can easily whip them out when it's
cooled and you take off the fat.
> >
>
> There are a lot of bones. That is what helps develop the flavour.

and their marrows develop the wonderful rich gravy. I put beer in the
cooking liquid. Then all you need is a big serving of buttery mashed
potato to mop it all up.

The
> real treat is the rich tasting sweet meat. It is the best tasting part
> of a cow.

Oxtails used to be almost given away for pennies here, until they came
back into foodie fashion; now they're about £6 or £7 sterling per
kiligram.

Janet UK

In article >,
says...
>
> On Fri, 20 Feb 2015 21:38:33 -0500, Dave Smith
> > wrote:
>
> > On 2015-02-20 21:34, sf wrote:
> > > On Fri, 20 Feb 2015 19:01:06 -0500, Dave Smith
> > > > wrote:
> > >
> > >> I don't know about any trend.... not around here. I never see them on
> > >> menus anywhere. We never had them when I was a kid, but my mother in law
> > >> used to make them once in a while, and she taught my wife how to cook
> > >> them. It was love at first bite. I really enjoy ox tail stew, and I
> > >> came to enjoy them back in the early 1970s when we used to be able to
> > >> buy enough oxtails to make a huge stew that would be enough for a real
> > >> pig out followed up by a leftovers pig out for less about 30 cents.
> > >
> > > It's not part of my childhood either. When I was first married, I
> > > remember my then SIL would cook them in the pressure cooker. I must
> > > have eaten them at least once, but I'm not a fan of bones so I don't
> > > remember anything about it if I did.
> > >
> >
> > There are a lot of bones. That is what helps develop the flavour. The
> > real treat is the rich tasting sweet meat. It is the best tasting part
> > of a cow.
>
> Speaking of cow bones. I was in line after a man who had a bag of
> bones labeled "hooves" in among other things. No idea what he planned
> to do with them.

make stock?

An old-fashioned dish here, was calves foot jelly, supposed to be
highly nutritious for invalids.

http://www.gourmetbritain.com/recipe...es-foot-jelly-
recipe/

Janet UK

In article <2015022016572182525-nospam@thanksorg>,
says...
>
> On 2015-02-20 23:11:48 +0000, notbob said:
>
> > Seems like the few remaining regulars are no longer interested in
> > cooking. Seems like troll hunting/slamming and the like are now rfc's
> > primary activities.
>
> Are you slamming rfc?
>
> > I'm beginning to miss the oft repeated topics
> > like "how to peel a hard boiled egg" or "which is the best"
> > pan/pot/skillet/knife topics.
>
> Repeat away. I'm sure many would like to refine their viewpoints on
> the topic, and possibly call people names in the process.

Those topics are like those well-worn stories and arguments and
teasing accusations friends and families loves to drag out and rehash
every so often. Mostly to annoy each other.

If you were at home you could avoid the same-old-same-old rituals by
taking the dog out or disappear to slam around in the kitchen/garage. On
usenet it's even easier, just block the thread.

Janet UK

Janet UK

"Cheri" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>
>> The newbies or folks who were gone for a while are often treated harshly.
>> For example, KenK comes to mind. He's an elderly widower, trying to
>> figure out how to cook. His questions about cooking are often dumped on.
>> Why? Because we're all somehow superior?
>
> Well, in my experience here just about everybody gets dumped on for just
> about everything, food related or not.

+1


>

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

Maybe the guy with a bag of hooves wanted them for a pet dog....

N.

Oxtails are likely enjoying the same trip as short ribs. Short ribs used to be cheaper than anything in
the case, but now that they are popular, the price is relatively high.

N.

On 2015-02-21 6:12 AM, Janet wrote:

>> Some of the groups I used to participated have gone right down the
>> tubes, dominated by a bunch of cross posting idiots.
>
> True. But on the plus side, crossposters (here on rfc) have also led
> me to several interesting groups on completely unrelated subjects.
>


Cross posting is not all that common in this group. Most of the groups
that have anything to do with politics see an assortment of rude and
obnoxious idiots who cross post to a half dozen other groups. One group
that could be enjoyable has more names in the Bozo bin than get through.
I try to remember to remove the other groups when replying to the and
there are a bunch of subjects and key words that are filtered. Any
anyone who starts a cross posted thread is automatically plonked.

On 2015-02-21 8:56 AM, Nancy2 wrote:
> Oxtails are likely enjoying the same trip as short ribs. Short ribs used to be cheaper than anything in
> the case, but now that they are popular, the price is relatively high.
>


Back in the 70s when I made their acquaintance, we could buy a decent
stake for less than $2 and a huge bag of oxtails was about 30 cents.
That would be enough for two good feeds for the two of us. These days I
can by a steak for about the same price as a small package of oxtails
that would only feed one. I have to buy two packages of them, add some
wine or beer, beef broth and other ingredients and cook them for hours.
It is cheaper and easier to do steak.

On 2/21/2015 9:39 AM, Dave Smith wrote:
> On 2015-02-21 6:12 AM, Janet wrote:
>
>>> Some of the groups I used to participated have gone right down the
>>> tubes, dominated by a bunch of cross posting idiots.
>>
>> True. But on the plus side, crossposters (here on rfc) have also led
>> me to several interesting groups on completely unrelated subjects.
>>
>
>
> Cross posting is not all that common in this group. Most of the groups
> that have anything to do with politics see an assortment of rude and
> obnoxious idiots who cross post to a half dozen other groups. One group
> that could be enjoyable has more names in the Bozo bin than get through.
> I try to remember to remove the other groups when replying to the and
> there are a bunch of subjects and key words that are filtered. Any
> anyone who starts a cross posted thread is automatically plonked.
>
I have simply killed all cross-postings on my news account and I don't
think I miss much.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2/20/2015 9:38 PM, Dave Smith wrote:
> On 2015-02-20 21:34, sf wrote:
>> On Fri, 20 Feb 2015 19:01:06 -0500, Dave Smith
>> > wrote:
>>
>>> I don't know about any trend.... not around here. I never see them on
>>> menus anywhere. We never had them when I was a kid, but my mother in law
>>> used to make them once in a while, and she taught my wife how to cook
>>> them. It was love at first bite. I really enjoy ox tail stew, and I
>>> came to enjoy them back in the early 1970s when we used to be able to
>>> buy enough oxtails to make a huge stew that would be enough for a real
>>> pig out followed up by a leftovers pig out for less about 30 cents.
>>
>> It's not part of my childhood either. When I was first married, I
>> remember my then SIL would cook them in the pressure cooker. I must
>> have eaten them at least once, but I'm not a fan of bones so I don't
>> remember anything about it if I did.
>>
>
> There are a lot of bones. That is what helps develop the flavour. The
> real treat is the rich tasting sweet meat. It is the best tasting part
> of a cow.
>
I agree, Dave. A few weeks ago I mentioned to my neighbor I had thawed
some of my oxtail soup/stew for dinner. He'd never heard of it. When I
told him it's essentially the meat from a cows tail he cringed and said
he didn't want to know any more! Good, then he won't expect me to
invite him over for dinner (not that I plan to).

Jill