Jebus, one of my favorite things to do with cooked chicken is to make a chicken and
rice casserole...can be frozen and heated later. I make a "white" sauce using corn
starch and chicken stock, cook rice with stock instead of water, or half and half stock
and water; add some diced onion and celery, plus seasonings and buttered bread
or Panko crumbs on top. It is really good.

N.

On 12/17/2016 2:16 PM, cshenk wrote:
>
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.

We had Greek chicken. The potatoes came out perfect and it was
all delicious. Unfortunately, no good bread to use up the
lovely lemon and garlic.

nancy

On 12/17/2016 10:58 PM, U.S. Janet B. wrote:
> On Sat, 17 Dec 2016 20:28:45 -0500, jmcquown >
> wrote:
>
>> On 12/17/2016 8:10 PM, cshenk wrote:
>>> ImStillMags wrote in rec.food.cooking:
>>>
>>>> On Saturday, December 17, 2016 at 11:16:45 AM UTC-8, cshenk wrote:
>>>>> So besides me, anyone making any food today? I'm curious to see
>>>>> what.
>>>>>
>>>>> I've started a lamb curry and have some rye bread crumbed and drying
>>>>> out.
>>>>> --
>>>>
>>>> I'm frying up some chicken livers I found in the freezer. Had some
>>>> leftover white rice so I'm making fried rice with some mixed veggies
>>>> I found in the freezer.
>>>
>>> Oh! Hawaii memory of 'dirty rice' there? I'm sure other places have
>>> that name but that is where I learned it.
>>>
>> The "dirty rice" I am aware of is Cajun, not Hawaiian.
>>
>> Jill
> Cajun, Creole -- a wonderful dish. I do like dirty rice. I haven't
> made any in a long time. Do you make it, Jill? For us it is a good
> winter comfort food, for the folks of Louisiana it is a common dish.
> Janet US
>
I made it once, must have been 30 years ago. We were having a pot luck
at work and a woman brought some in (she and her husband were from
Louisiana) and kept it warm in a crock pot. Delicious! She gave me her
recipe but I think she must have left something out. Mine didn't taste
nearly as good as hers. That's the first and last time I ever bought
chicken livers. LOL

Jill

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> Ophelia wrote in rec.food.cooking:
>
> > "cshenk" wrote in message
> > ...
> >
> > Ophelia wrote in rec.food.cooking:
> >
> >> "cshenk" wrote in message
> >> ...
> > >
> > >
> >> So besides me, anyone making any food today? I'm curious to see
> >> what.
> > >
> >> I've started a lamb curry and have some rye bread crumbed and
> drying >> out.
> >
> > Interesting, your stuff doesnt quote.
> >
> > Chicken and leek sounds interesting! Got a recpe of sorts for it?
> >
> > Carol
> >
> > ===================
> >
> > Oops I should have said Chicken and mushroom but it does have leek
> > in it)
> >
> >
> > Anyway ...
> >
> > Butter and oil
> > chicken diced
> > Mushrooms diced
> > carrot diced
> > leek diced
> > onion diced
> > Garlic
> > Flour
> > Chicken stock
> > Cream
> > (sorry,not in order, just as I thought of them)
> >
> > Cook onion and garlic till tender but not brown. Add everything
> > else and when chicken is nearly cooked add mushrooms. When they are
> > cooked add some flour to thicken and then the stock. I usually
> > simmer it until everything is cooked through and before serving I
> > add heavy cream.
> >
> > I expect you will want to add your own choice of herbs and
> > seasoning.
> >
> > It freezes well.
>
> Ok thanks! Nice general chicken with a but of flair to it.
>
> BTW my high hydration bread came out. Not bad but a little flat. I
> think I got it wrong but it will make nice toast.
>
> ==================
>
> I find that happens too) Waste not want not ... especially when
> you enjoy it

Yup! I figured it out. I added just a little too much water by
probably 3TB. That and the flour bin has a mix of proper bread makers
flour and store version and the store version varies with gluten (must
be when the store version is now lower gluten as a seasonal thing).

It made some exceptional grilled cheese for lunch today! I may want to
repeat that 'mistake' as it had just enough density when thin sliced,
to hold the cheese and a shape that let me make 4 at a time in my
largest skillet.

--

"cshenk" wrote in message
...

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> Ophelia wrote in rec.food.cooking:
>
> > "cshenk" wrote in message
> > ...
> >
> > Ophelia wrote in rec.food.cooking:
> >
> >> "cshenk" wrote in message
> >> ...
> > >
> > >
> >> So besides me, anyone making any food today? I'm curious to see
> >> what.
> > >
> >> I've started a lamb curry and have some rye bread crumbed and
> drying >> out.
> >
> > Interesting, your stuff doesnt quote.
> >
> > Chicken and leek sounds interesting! Got a recpe of sorts for it?
> >
> > Carol
> >
> > ===================
> >
> > Oops I should have said Chicken and mushroom but it does have leek
> > in it)
> >
> >
> > Anyway ...
> >
> > Butter and oil
> > chicken diced
> > Mushrooms diced
> > carrot diced
> > leek diced
> > onion diced
> > Garlic
> > Flour
> > Chicken stock
> > Cream
> > (sorry,not in order, just as I thought of them)
> >
> > Cook onion and garlic till tender but not brown. Add everything
> > else and when chicken is nearly cooked add mushrooms. When they are
> > cooked add some flour to thicken and then the stock. I usually
> > simmer it until everything is cooked through and before serving I
> > add heavy cream.
> >
> > I expect you will want to add your own choice of herbs and
> > seasoning.
> >
> > It freezes well.
>
> Ok thanks! Nice general chicken with a but of flair to it.
>
> BTW my high hydration bread came out. Not bad but a little flat. I
> think I got it wrong but it will make nice toast.
>
> ==================
>
> I find that happens too) Waste not want not ... especially when
> you enjoy it

Yup! I figured it out. I added just a little too much water by
probably 3TB. That and the flour bin has a mix of proper bread makers
flour and store version and the store version varies with gluten (must
be when the store version is now lower gluten as a seasonal thing).

It made some exceptional grilled cheese for lunch today! I may want to
repeat that 'mistake' as it had just enough density when thin sliced,
to hold the cheese and a shape that let me make 4 at a time in my
largest skillet.

===

I know just what you mean))



--

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

cshenk wrote in rec.food.cooking:

> Ophelia wrote in rec.food.cooking:
>
> > "cshenk" wrote in message
> > ...
> >
> >
> >
> > I noted along the way of cooking, that I am about out of rice.
> >
> > ====
> >
> > Which reminds me, I cooked a batch of rice to day for Poppy's
> > dinners as well)
>
> Yeah, time for another 20lb bag here. I'll check the chest freezer
> though as there may be one there.

Found a 10lb bag sushi rice (refilled that pantry container as it was
also low) and a 10lb of calrose. Time to get more just the same as
that's not but a month to 6 weeks of the calrose for here.

--

Nancy2 wrote in rec.food.cooking:

> Jebus, one of my favorite things to do with cooked chicken is to make
> a chicken and rice casserole...can be frozen and heated later. I make
> a "white" sauce using corn starch and chicken stock, cook rice with
> stock instead of water, or half and half stock and water; add some
> diced onion and celery, plus seasonings and buttered bread or Panko
> crumbs on top. It is really good.
>
> N.

Now that is right up my alley too!

I used Tarragon and black pepper and put some of the rye bread crumbs
on top with a little parm (yes, the green can Sheldon hates so much).

--

nancy young wrote:
>
>We had Greek chicken. The potatoes came out perfect and it was
>all delicious. Unfortunately, no good bread to use up the
>lovely lemon and garlic.

I'm almost afraid to ask... what is Greek chicken?

On Sun, 18 Dec 2016 10:58:32 -0500, jmcquown >
wrote:

>On 12/17/2016 10:58 PM, U.S. Janet B. wrote:
>> On Sat, 17 Dec 2016 20:28:45 -0500, jmcquown >
snip
>>>>
>>> The "dirty rice" I am aware of is Cajun, not Hawaiian.
>>>
>>> Jill
>> Cajun, Creole -- a wonderful dish. I do like dirty rice. I haven't
>> made any in a long time. Do you make it, Jill? For us it is a good
>> winter comfort food, for the folks of Louisiana it is a common dish.
>> Janet US
>>
>I made it once, must have been 30 years ago. We were having a pot luck
>at work and a woman brought some in (she and her husband were from
>Louisiana) and kept it warm in a crock pot. Delicious! She gave me her
>recipe but I think she must have left something out. Mine didn't taste
>nearly as good as hers. That's the first and last time I ever bought
>chicken livers. LOL
>
>Jill

That's just the way things are, Jill. I sometimes think that it is
all in the wrist of the prepare-er. I have this friend that makes
this wonderful lima bean and mushroom side dish. I ask her to make it
every time we are invited to dinner. She has given me the recipe.
I've watched her make it. My attempts just do not taste the same
Janet US

Cindy Hamilton wrote in rec.food.cooking:

> On Saturday, December 17, 2016 at 5:35:39 PM UTC-5, cshenk wrote:
> > Cindy Hamilton wrote in rec.food.cooking:
> >
> > > On Saturday, December 17, 2016 at 2:16:45 PM UTC-5, cshenk wrote:
> > > > So besides me, anyone making any food today? I'm curious to see
> > > > what.
> > > >
> > > > I've started a lamb curry and have some rye bread crumbed and
> > > > drying out.
> > > > --
> > >
> > > Not as such. I had a kielbasa Reuben for lunch: browned kielbasa
> > > in frying pan, sautéed some minced onion, added sauerkraut. Made
> > > a quick fake Russian dressing, smeared it on rye bread.
> > >
> > > For dinner, I've got a leftover chicken breast that needs to be
> > > eaten. I also have some baby bok choy that isn't getting any
> > > younger, so I thought I'd see if I can combine them in a pleasing
> > > way. I'm sure garlic will be involved.
> > >
> > > Cindy Hamilton
> >
> > Humm! I'd go steamed here for that one but interested to see what
> > worked for you!
>
> Ahh. What worked for me was me saying, "I'm too tired from shoveling
> snow to go to a lot of bother." I made a salad and ate the leftover
> chicken breast cold. I'll have to devise a new plan for the baby
> bok choy. I'm making soup today, so perhaps that'll be it.
>
> Cindy Hamilton

Grin, happens to us all sometimes! I got Don a snowblower for Xmas
here. It may not snow often enough to need it, but we are aging and
when you need it, you NEED it. We are variable with the rare time of
18 inches but it's cold enough to snow quite a bit of our late
Dec-March (and we get the wierd ones in April). It's normally too dry
in our winter to snow. If it helps, I am 200 miles south of DC. DC
can get 3ft. 200 miles isnt far for a weather system to shift.

Some years we get no snow. Most years we'll get at least one 6inch
event. The last 2 years, we had 3 events each at 6inch or more
accumulation.

On the soup, it works really well with Bok Choy. I use a mix of the
crispy white stem and the leaves cross cut. I actually wait to add the
crunchy stem until the last as I like the chewy crunchy effect.
Similar to how others use celery. I'm not a big celery fan so this
works better for me.


--

On 12/18/2016 11:34 AM, Brooklyn1 wrote:
> nancy young wrote:
>>
>> We had Greek chicken. The potatoes came out perfect and it was
>> all delicious. Unfortunately, no good bread to use up the
>> lovely lemon and garlic.
>
> I'm almost afraid to ask... what is Greek chicken?

Cut up chicken roasted with potatoes, lemon, olive oil, garlic.
Lots of lemon and garlic. Oh, and oregano. Greek.

nancy

jmcquown wrote:
>
> That's the first and last time I ever bought
> chicken livers. LOL

I don't cook them often but I sure do love them.

Deep fried chicken livers with lots of salt
Also pan fried livers and onions and make a gravy.
Serve with mashed potatoes and applesauce. yum

Sqwertz wrote in rec.food.cooking:

> On Sat, 17 Dec 2016 17:22:10 -0600, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >
> >> I think that's what I'll have for dinner. I've got that awesome La
> >> Brea cheese bread from Costco I need to use up. Plus swiss and
> >> Havarti and a fresh jar of Claussen sauerkraut. I make a fake
> >> Russian-Thousand Island for my Reubens - Mayo, ketchup,
> >> worcestershire, chopped pickle, onion powder, paprika, and
> >> horseradish. I don't know what to call it but it's good.
> >>
> >> -sw (taking sausage out of freezer and making dressing)
> >
> > THat does sound good! Have you a rough (need not be exact)
> > proportion for the dressing?
>
> 50% mayo, 25% ketchup, 15% pickle, and 10% the other ingredients.
> Press some liquid out of the pickle with a napkin otherwise it's too
> runny.
>
> -sw

Ok! I can follow that!

Humm! In trade, here's a simple thing I make from time to time. It's
a chip dip.

1 small container sour cream
1TB (or so) Cholula hot sauce *
5 minced butter pickle slices (standard jar type, hamburger cut)

Mix and use as a chip dip. (yes, it turns pink)

* the Cholula is the one with the wood round bottle top. You can use
another hot sauce like Tobasco brand but it has a distinct vinegar
addition that Cholula doenst have. I do cook with vinegar all the time
but in ways where you don't taste 'vinegar'. This one is better with
out that addition IMHO.



--

jmcquown wrote in rec.food.cooking:

> On 12/17/2016 8:07 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 12/17/2016 6:24 PM, cshenk wrote:
> > > > jmcquown wrote in rec.food.cooking:
> > > >
> > > > > On 12/17/2016 2:16 PM, cshenk wrote:
> > > > > >
> > > > > > So besides me, anyone making any food today? I'm curious
> > > > > > to see what.
> > > > > >
> > > > > > I've started a lamb curry and have some rye bread crumbed
> > > > > > and drying out.
> > > > > >
> > > > > I'm par-boiling some brussels sprouts to roast along with a
> > > > > couple of sweet potatoes. The sweet potatoes I treat like
> > > > > regular russets: rub with butter, sprinkle with salt then
> > > > > roast them. I'll also be making pan-fried cod. A simple and
> > > > > tasty meal.
> > > > >
> > > > > Jill
> > > >
> > > > I love the simple meals you make even if I add all sorts of
> > > > fancy spices to mine. Much of mine is also very simple but i
> > > > guess I don't post those too often.
> > > >
> > >
> > > Thanks, Carol.
> > >
> > > Don't get me wrong, I do enjoy spicy food (I made chicken
> > > enchiladas last week that had a bit of a kick to them in the
> > > sauce... added heat provided by Tabasco). What I eat isn't
> > > bland, it's just easy to make.
> > >
> > > I'll admit I use Zatarain's fish fry coating for the pan fried
> > > fish. It's nicely seasoned and the coating is as fine as masa
> > > harina. I dredge the fish in an egg wash first. I do add a
> > > little sprinkle of cayenne pepper to the dry coating because yes,
> > > I do like spicy and well seasoned food.
> > >
> > > I'm not a fan of curry. I've tried but just don't like it. I'm
> > > also not a fan of rice. I've got a bag of brown rice and a bag
> > > of white rice in the pantry. I moved them here with me, going on
> > > 9 years ago.
> >>Still unopened. <shrug> Different strokes.
> > >
> > > Jill
> > >
> > > Jill
> >
> > No problem Jill! If we all ate alike, it would be a very boring
> > world!
> >
> > BTW the brown rice is sure to be skunked by now. I'd toss it for
> > the birds (who do not actually blow up and die from rice).
> >

> LOL I know birds don't blow up and die from eating rice. I'm still
> not going to throw it out for them. I'll toss it in the trash and
> not look back. It only cost a few pennies. Rice is pretty much just
> a filler AFAIK. I do not eat a lot of rice. I did use a small bit
> of white rice in the chicken enchiladas.
>
> I much prefer grains like pearled barley, making barley pilaf with
> some good stock. (Chicken or beef stock, depends on what you're
> serving it with). Barley added to vegetable/beef soup is wonderful.
>
> Rice fits well with things like Jambalaya or Red Beans & Rice, but I
> don't make those dishes very often. I definitely don't use as much
> rice as you do. I sure wouldn't panic if I found I was out of rice.
>
>
> Jill

LOL! Yeah, it was 'what Mom? We are out of Rice! GETSOMENOW!!'
(freezer diving showed enough).

The few things that will spurr a panic here (if out of) might be funny
but as we all cook differently, here's my family list:

Rice
Flour
Yeast
Sugar
butter
Dashi
Miso
Onions
Cabbage (it's ok as long as we have something in that family)

Note meat wasn't in the list.

Next up is near panic but can wait a day:

Carrots
potatoes
General green or other colored veggies
oranges/other fresh fruit
garlic
eggs
buttermilk
fresh/frozen fish/seafood (lots of types)

Note we hit meat here though some may be offended that seafood is meat
counted

Next is listed on the fridge for when I get around to it:

Anything else

--

On Sunday, December 18, 2016 at 11:45:55 AM UTC-5, cshenk wrote:

> Grin, happens to us all sometimes! I got Don a snowblower for Xmas
> here. It may not snow often enough to need it, but we are aging and
> when you need it, you NEED it. We are variable with the rare time of
> 18 inches but it's cold enough to snow quite a bit of our late
> Dec-March (and we get the wierd ones in April). It's normally too dry
> in our winter to snow. If it helps, I am 200 miles south of DC. DC
> can get 3ft. 200 miles isnt far for a weather system to shift.
>
> Some years we get no snow. Most years we'll get at least one 6inch
> event. The last 2 years, we had 3 events each at 6inch or more
> accumulation.

Our average (Ann Arbor, MI) for an entire winter is 42 inches. We've
had about a foot already, spread over a couple-three snowfalls.
We've had a couple of winters in the last decade that were more than
twice that. The record single snowfall was 24 inches. Sometimes
it's too cold to snow; the air just can't hold the moisture and no
snow forms.

Cindy Hamilton

Cheri wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
> > --
>
> I'm making a pot roast, carrots, potatoes for dinner. I already had
> the oven going for cookies and banana bread earlier, so decided to do
> it today instead of tomorrow. Lamb curry sounds really good.
>
> Cheri

The Lamb curry is! It's even better second day as it rests in the
sauce. The nice thing about this version is it nukes well for a lunch
and the sauce alone on rice is delicious!

--

jmcquown wrote in rec.food.cooking:

> On 12/17/2016 8:10 PM, cshenk wrote:
> > ImStillMags wrote in rec.food.cooking:
> >
> > > On Saturday, December 17, 2016 at 11:16:45 AM UTC-8, cshenk wrote:
> > > > So besides me, anyone making any food today? I'm curious to see
> > > > what.
> > > >
> > > > I've started a lamb curry and have some rye bread crumbed and
> > > > drying out.
> > > > --
> > >
> > > I'm frying up some chicken livers I found in the freezer. Had
> > > some leftover white rice so I'm making fried rice with some mixed
> > > veggies I found in the freezer.
> >
> > Oh! Hawaii memory of 'dirty rice' there? I'm sure other places have
> > that name but that is where I learned it.
> >
> The "dirty rice" I am aware of is Cajun, not Hawaiian.
>
> Jill

Thats ok, it's similar so probably absorbed the name. The exact
details may not be the same but since I hate liver in all forms, not
something I make here.

--

tert in seattle wrote in rec.food.cooking:

> cshenk wrote:
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
>
>
> I made a ham and cheese sandwich
>
> it was ok

Not to worry! Not every meal has to be an epicurean adventure!
Charlotte just made a bowl of ramen to go along with a second grilled
cheese samwich.

--

Leonard Blaisdell wrote in rec.food.cooking:

> In article >, cshenk
> > wrote:
>
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
>
> I made a meatloaf with too much rice filler yesterday and served my
> wife a crumbled meat something with a microwaved baked potato and
> salad. I squirted ketchup on the crumble and butter and sour cream on
> the potato. She said she liked it.
> I didn't really cook anything, so no.
> We did clean out and clean the refrigerator and freezer compartment in
> time for Christmas. Never did that before.
>
> leo

Don's done that with the rice filler (too much) before. Interesting
how you used the rest of it! I'd probably have gone more like Sweet
Baby Ray's BBQ sauce and maybe a little fresh chopped raw onion (just a
little).

I need to clean out the fridge better too but for now, there's lots of
empty space.

--

nancy young wrote in rec.food.cooking:

> On 12/17/2016 2:16 PM, cshenk wrote:
> >
> > So besides me, anyone making any food today? I'm curious to see
> > what.
> >
> > I've started a lamb curry and have some rye bread crumbed and drying
> > out.
>
> We had Greek chicken. The potatoes came out perfect and it was
> all delicious. Unfortunately, no good bread to use up the
> lovely lemon and garlic.
>
> nancy

AWW! Oh well. Thats rarely a problem here.

The Rye stuffing is really good.

--

On Sat, 17 Dec 2016 16:10:22 -0600, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" > wrote:
>>
>> >
>> > So besides me, anyone making any food today? I'm curious to see
>> > what.
>> >
>> > I've started a lamb curry and have some rye bread crumbed and drying
>> > out.
>>
>> Nice. I cooked some chicken pieces yesterday and made a chicken salad
>> for dinner. Still have plenty of leftover cooked chicken, I'll do
>> something with that for dinner, although I havent decided what to do
>> with it as yet.
>
>My Lamb Curry is done and I'm waiting for it to cool so I can debone it.

Yum yum! I think I'll make my next lamb dinner will also be a curry
like yours.

>If looking for something different for the chicken, debone and add to a
>bean soup (not a real cassolet but fun and tasty).

I'll keep that in mind in future (I have no beans, or at least not the
right kind).

I bagged a nice bunny last night. Normally I would make lapin à la
moutarde (one of my favourite dishes ever) but alas I have no white
wine or cream ATM. Not sure yet what I will do yet but dinner tonight
will be rabbit.

On Sun, 18 Dec 2016 05:41:25 -0800 (PST), Nancy2
> wrote:

>Jebus, one of my favorite things to do with cooked chicken is to make a chicken and
>rice casserole...can be frozen and heated later. I make a "white" sauce using corn
>starch and chicken stock, cook rice with stock instead of water, or half and half stock
>and water; add some diced onion and celery, plus seasonings and buttered bread
>or Panko crumbs on top. It is really good.

Thanks Nancy, I like the sounds of that. I ended up eating two pieces
of plain cooked chicken, also some hommous and rice crackers for
dinner as we went out hunting and wasn't in any mood for cooking when
I got back at 10PM

I do have a rabbit, which I could use for such a casserole though...
hmm.

On Sun, 18 Dec 2016 03:57:14 -0800 (PST), Cindy Hamilton
> wrote:


>Ahh. What worked for me was me saying, "I'm too tired from shoveling
>snow to go to a lot of bother."

It's been snowing here too... it's supposed to be summer.
Got the fire going, all rugged up... Mother Nature needs her arse
kicked. I'm not enjoying her sense of humour.

On Mon, 19 Dec 2016 05:52:22 +1100, Jeßus > wrote:

>On Sun, 18 Dec 2016 03:57:14 -0800 (PST), Cindy Hamilton
> wrote:
>
>
>>Ahh. What worked for me was me saying, "I'm too tired from shoveling
>>snow to go to a lot of bother."
>
>It's been snowing here too... it's supposed to be summer.
>Got the fire going, all rugged up... Mother Nature needs her arse
>kicked. I'm not enjoying her sense of humour.

We're getting the lot here - just worked through an Arctic Blast, a
blizzard and now it's raining (terrible recipe for floods as the water
can't disperse into the frozen ground) with high winds and it seems
another freeze coming tonight. I'm not sure I believe the arctic is
melting anymore.

On Saturday, December 17, 2016 at 9:16:45 AM UTC-10, cshenk wrote:
> So besides me, anyone making any food today? I'm curious to see what.
>
> I've started a lamb curry and have some rye bread crumbed and drying
> out.
> --

I'm going to dump some onions and a pork butt in a slow cooker and forget about it. Before I got the slow cooker I'd dump the pork butt in a Dutch oven and stick that in a slow oven. Then I'd forget about it. The smell would be pretty wonderful in about 6 hours.

Cindy Hamilton wrote in rec.food.cooking:

> On Sunday, December 18, 2016 at 11:45:55 AM UTC-5, cshenk wrote:
>
> > Grin, happens to us all sometimes! I got Don a snowblower for Xmas
> > here. It may not snow often enough to need it, but we are aging and
> > when you need it, you NEED it. We are variable with the rare time
> > of 18 inches but it's cold enough to snow quite a bit of our late
> > Dec-March (and we get the wierd ones in April). It's normally too
> > dry in our winter to snow. If it helps, I am 200 miles south of
> > DC. DC can get 3ft. 200 miles isnt far for a weather system to
> > shift.
> >
> > Some years we get no snow. Most years we'll get at least one 6inch
> > event. The last 2 years, we had 3 events each at 6inch or more
> > accumulation.
>
> Our average (Ann Arbor, MI) for an entire winter is 42 inches. We've
> had about a foot already, spread over a couple-three snowfalls.
> We've had a couple of winters in the last decade that were more than
> twice that. The record single snowfall was 24 inches. Sometimes
> it's too cold to snow; the air just can't hold the moisture and no
> snow forms.
>
> Cindy Hamilton

I tried to make sense of the google data but it's not matching what
happens here. We definately though do not get 42inches of snow a year!

We get it in blots of 2-4 times a year where it sticks and last 2 years
were probably an averge of 12 per year (that sticks). Not the 2 inches
the sites seem to report per month (4inches a year) for here.

Biggest problem here is we have minimal equipment to deal with it.
They do not clear side streets for example. They have enough to sand
and salt the interstates and little else.

--

On 12/18/2016 11:44 AM, Je�us wrote:
> I bagged a nice bunny last night.

Oh I'll just bet you did, rabbit-killer.

Do have a nice case of Tularemia.

Brooklyn1 wrote in rec.food.cooking:

> nancy young wrote:
> >
> > We had Greek chicken. The potatoes came out perfect and it was
> > all delicious. Unfortunately, no good bread to use up the
> > lovely lemon and garlic.
>
> I'm almost afraid to ask... what is Greek chicken?

Lots of ways to make it. I like to use skin on thighs and you cook
them in about 1/3C olive oil, 3 cloves mashed garlic, 1/2ts oregano,
1/8ts majorum, 1/8ts black pepper, and a slice of lemon peel (or use a
bit of calamansi). You can use a little lemon juice in place of peel
if that's handier.

Others like to use small strips of boneless skinless breast for it but
I like it better with the dark meat.

--

Nancy Young wrote in rec.food.cooking:

> On 12/18/2016 11:34 AM, Brooklyn1 wrote:
> > nancy young wrote:
> > >
> > > We had Greek chicken. The potatoes came out perfect and it was
> > > all delicious. Unfortunately, no good bread to use up the
> > > lovely lemon and garlic.
> >
> > I'm almost afraid to ask... what is Greek chicken?
>
> Cut up chicken roasted with potatoes, lemon, olive oil, garlic.
> Lots of lemon and garlic. Oh, and oregano. Greek.
>
> nancy

LOL, we match but I add black pepper and use a stove top method.



--

On Sun, 18 Dec 2016 14:59:40 -0400, wrote:

>On Mon, 19 Dec 2016 05:52:22 +1100, Jeßus > wrote:
>
>>On Sun, 18 Dec 2016 03:57:14 -0800 (PST), Cindy Hamilton
> wrote:
>>
>>
>>>Ahh. What worked for me was me saying, "I'm too tired from shoveling
>>>snow to go to a lot of bother."
>>
>>It's been snowing here too... it's supposed to be summer.
>>Got the fire going, all rugged up... Mother Nature needs her arse
>>kicked. I'm not enjoying her sense of humour.
>
>We're getting the lot here - just worked through an Arctic Blast, a
>blizzard and now it's raining (terrible recipe for floods as the water
>can't disperse into the frozen ground) with high winds and it seems
>another freeze coming tonight. I'm not sure I believe the arctic is
>melting anymore.

Nasty. I don't mind our winters here (in fact I enjoy them at the
appropriate time of year) but ours are much milder than what you get.

On Sun, 18 Dec 2016 11:47:30 -0500, Nancy Young
> wrote:

>On 12/18/2016 11:34 AM, Brooklyn1 wrote:
>> nancy young wrote:
>>>
>>> We had Greek chicken. The potatoes came out perfect and it was
>>> all delicious. Unfortunately, no good bread to use up the
>>> lovely lemon and garlic.
>>
>> I'm almost afraid to ask... what is Greek chicken?
>
>Cut up chicken roasted with potatoes, lemon, olive oil, garlic.
>Lots of lemon and garlic. Oh, and oregano. Greek.
>
>nancy

I do whole roaster chicken the same, only I shove garlic cloves and
the squeezed halved lemon rinds into the chicken's backside cavity and
call that Greek Style Chicken. LOL
I do likewise with turkey.

Jeßus wrote in rec.food.cooking:

> On Sat, 17 Dec 2016 16:10:22 -0600, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" >
> wrote: >>
> >> >
> >> > So besides me, anyone making any food today? I'm curious to see
> >> > what.
> >> >
> >> > I've started a lamb curry and have some rye bread crumbed and
> drying >> > out.
> >>
> >> Nice. I cooked some chicken pieces yesterday and made a chicken
> salad >> for dinner. Still have plenty of leftover cooked chicken,
> I'll do >> something with that for dinner, although I havent decided
> what to do >> with it as yet.
> >
> > My Lamb Curry is done and I'm waiting for it to cool so I can
> > debone it.
>
> Yum yum! I think I'll make my next lamb dinner will also be a curry
> like yours.
>
> > If looking for something different for the chicken, debone and add
> > to a bean soup (not a real cassolet but fun and tasty).
>
> I'll keep that in mind in future (I have no beans, or at least not the
> right kind).
>
> I bagged a nice bunny last night. Normally I would make lapin à la
> moutarde (one of my favourite dishes ever) but alas I have no white
> wine or cream ATM. Not sure yet what I will do yet but dinner tonight
> will be rabbit.

That sounds interesting but its terribly expensive here to get 'bunny'.
As a result I have little experience in cooking it. I recall doing it
twice. Both times i did it wrong so got stringy mat with little flavor.



--

On Sun, 18 Dec 2016 14:44:15 -0600, "cshenk" > wrote:

>Jeßus wrote in rec.food.cooking:
>
>> On Sat, 17 Dec 2016 16:10:22 -0600, "cshenk" > wrote:
>>
>> > Je_us wrote in rec.food.cooking:
>> >
>> >> On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" >
>> wrote: >>
>> >> >
>> >> > So besides me, anyone making any food today? I'm curious to see
>> >> > what.
>> >> >
>> >> > I've started a lamb curry and have some rye bread crumbed and
>> drying >> > out.
>> >>
>> >> Nice. I cooked some chicken pieces yesterday and made a chicken
>> salad >> for dinner. Still have plenty of leftover cooked chicken,
>> I'll do >> something with that for dinner, although I havent decided
>> what to do >> with it as yet.
>> >
>> > My Lamb Curry is done and I'm waiting for it to cool so I can
>> > debone it.
>>
>> Yum yum! I think I'll make my next lamb dinner will also be a curry
>> like yours.
>>
>> > If looking for something different for the chicken, debone and add
>> > to a bean soup (not a real cassolet but fun and tasty).
>>
>> I'll keep that in mind in future (I have no beans, or at least not the
>> right kind).
>>
>> I bagged a nice bunny last night. Normally I would make lapin à la
>> moutarde (one of my favourite dishes ever) but alas I have no white
>> wine or cream ATM. Not sure yet what I will do yet but dinner tonight
>> will be rabbit.
>
>That sounds interesting but its terribly expensive here to get 'bunny'.

It's the same here if you buy from the shops - something like AUD$20
each.

>As a result I have little experience in cooking it. I recall doing it
>twice. Both times i did it wrong so got stringy mat with little flavor.

Nearly everyone seems to make the same mistakes when cooking rabbit.
It's an extremely lean meat, so it needs added fats (bacon or cream is
good for this). And slow cooking. Done right, it has a delicate
texture and subtle yet delicious flavour.

"cshenk" wrote in message
...

Jeßus wrote in rec.food.cooking:

> On Sat, 17 Dec 2016 16:10:22 -0600, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" >
> wrote: >>
> >> >
> >> > So besides me, anyone making any food today? I'm curious to see
> >> > what.
> >> >
> >> > I've started a lamb curry and have some rye bread crumbed and
> drying >> > out.
> >>
> >> Nice. I cooked some chicken pieces yesterday and made a chicken
> salad >> for dinner. Still have plenty of leftover cooked chicken,
> I'll do >> something with that for dinner, although I havent decided
> what to do >> with it as yet.
> >
> > My Lamb Curry is done and I'm waiting for it to cool so I can
> > debone it.
>
> Yum yum! I think I'll make my next lamb dinner will also be a curry
> like yours.
>
> > If looking for something different for the chicken, debone and add
> > to a bean soup (not a real cassolet but fun and tasty).
>
> I'll keep that in mind in future (I have no beans, or at least not the
> right kind).
>
> I bagged a nice bunny last night. Normally I would make lapin à la
> moutarde (one of my favourite dishes ever) but alas I have no white
> wine or cream ATM. Not sure yet what I will do yet but dinner tonight
> will be rabbit.

That sounds interesting but its terribly expensive here to get 'bunny'.
As a result I have little experience in cooking it. I recall doing it
twice. Both times i did it wrong so got stringy mat with little flavor.

==================

They can be tough. I always pressure cook mine for a wee while first. I
usually make game pie with ours.



--

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

Jeßus wrote in rec.food.cooking:

> On Sun, 18 Dec 2016 14:44:15 -0600, "cshenk" > wrote:
>
> > Jeßus wrote in rec.food.cooking:
> >
> >> On Sat, 17 Dec 2016 16:10:22 -0600, "cshenk" >
> wrote: >>
> >> > Je_us wrote in rec.food.cooking:
> >> >
> >> >> On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" >
> >> wrote: >>
> >> >> >
> >> >> > So besides me, anyone making any food today? I'm curious to
> see >> >> > what.
> >> >> >
> >> >> > I've started a lamb curry and have some rye bread crumbed and
> >> drying >> > out.
> >> >>
> >> >> Nice. I cooked some chicken pieces yesterday and made a chicken
> >> salad >> for dinner. Still have plenty of leftover cooked chicken,
> >> I'll do >> something with that for dinner, although I havent
> decided >> what to do >> with it as yet.
> >> >
> >> > My Lamb Curry is done and I'm waiting for it to cool so I can
> >> > debone it.
> >>
> >> Yum yum! I think I'll make my next lamb dinner will also be a curry
> >> like yours.
> >>
> >> > If looking for something different for the chicken, debone and
> add >> > to a bean soup (not a real cassolet but fun and tasty).
> >>
> >> I'll keep that in mind in future (I have no beans, or at least not
> the >> right kind).
> >>
> >> I bagged a nice bunny last night. Normally I would make lapin à la
> >> moutarde (one of my favourite dishes ever) but alas I have no white
> >> wine or cream ATM. Not sure yet what I will do yet but dinner
> tonight >> will be rabbit.
> >
> > That sounds interesting but its terribly expensive here to get
> > 'bunny'.
>
> It's the same here if you buy from the shops - something like AUD$20
> each.
>
> > As a result I have little experience in cooking it. I recall doing
> > it twice. Both times i did it wrong so got stringy mat with little
> > flavor.
>
> Nearly everyone seems to make the same mistakes when cooking rabbit.
> It's an extremely lean meat, so it needs added fats (bacon or cream is
> good for this). And slow cooking. Done right, it has a delicate
> texture and subtle yet delicious flavour.

Thats kinda what I figured.

Here's a bit of history. When Lewis and Clark with Sacajeweia were
traveling the USA, they got sick due to eating mostly rabbit. It was
too lean, for weeks on end worth of food.

--

On Sunday, December 18, 2016 at 11:36:44 AM UTC-10, Ophelia wrote:
> "cshenk" wrote in message
> ...
>
> Jeßus wrote in rec.food.cooking:
>
> > On Sat, 17 Dec 2016 16:10:22 -0600, "cshenk" > wrote:
> >
> > > Je_us wrote in rec.food.cooking:
> > >
> > >> On Sat, 17 Dec 2016 13:16:36 -0600, "cshenk" >
> > wrote: >>
> > >> >
> > >> > So besides me, anyone making any food today? I'm curious to see
> > >> > what.
> > >> >
> > >> > I've started a lamb curry and have some rye bread crumbed and
> > drying >> > out.
> > >>
> > >> Nice. I cooked some chicken pieces yesterday and made a chicken
> > salad >> for dinner. Still have plenty of leftover cooked chicken,
> > I'll do >> something with that for dinner, although I havent decided
> > what to do >> with it as yet.
> > >
> > > My Lamb Curry is done and I'm waiting for it to cool so I can
> > > debone it.
> >
> > Yum yum! I think I'll make my next lamb dinner will also be a curry
> > like yours.
> >
> > > If looking for something different for the chicken, debone and add
> > > to a bean soup (not a real cassolet but fun and tasty).
> >
> > I'll keep that in mind in future (I have no beans, or at least not the
> > right kind).
> >
> > I bagged a nice bunny last night. Normally I would make lapin Ã* la
> > moutarde (one of my favourite dishes ever) but alas I have no white
> > wine or cream ATM. Not sure yet what I will do yet but dinner tonight
> > will be rabbit.
>
> That sounds interesting but its terribly expensive here to get 'bunny'.
> As a result I have little experience in cooking it. I recall doing it
> twice. Both times i did it wrong so got stringy mat with little flavor.
>
> ==================
>
> They can be tough. I always pressure cook mine for a wee while first. I
> usually make game pie with ours.
>
>
>
> --
>
> --
> http://www.helpforheroes.org.uk

We have a big fat rabbit. I think about how it would taste and how to best prepare it. He's shaped like a large roast. The reality is that I wouldn't have the guts to chop this fat critter up. I wish I could send him to you - you'd know what to do with it.

On 2016-12-18 1:52 PM, Je�us wrote:
> On Sun, 18 Dec 2016 03:57:14 -0800 (PST), Cindy Hamilton
> > wrote:
>
>
>> Ahh. What worked for me was me saying, "I'm too tired from shoveling
>> snow to go to a lot of bother."
>
> It's been snowing here too... it's supposed to be summer.
> Got the fire going, all rugged up... Mother Nature needs her arse
> kicked. I'm not enjoying her sense of humour.
>


It's been snowing here too, but that would qualify as seasonal. December
usually hovers around the 0 C range, sometimes a dozen degrees above
freezing and sometimes the same below. The other day it was -14 and we
had 15 cm of snow and yesterday it was +5 and raining. We had freezing
rain last night and now it is -5. Around here it just ain't Christmas if
there is no snow.

On 2016-12-18 3:44 PM, cshenk wrote:

> That sounds interesting but its terribly expensive here to get 'bunny'.
> As a result I have little experience in cooking it. I recall doing it
> twice. Both times i did it wrong so got stringy mat with little flavor.

I have cooked rabbit a couple times and it turned out nicely. It's
been quite a few years and I can't say that the price was exorbitant at
the time. The last time I looked for rabbit I had a bad case of sticker
shock. It was something like $36. No way I was paying that for one rabbit.

Rabbit was something I never had when I was a kid. My father grew up on
a rabbit ranch during the Depression. He had eaten more than his share
of rabbit as a kid.

On 2016-12-18 3:59 PM, Je�us wrote:
> On Sun, 18 Dec 2016 14:44:15 -0600, "cshenk" > wrote:
ach.
>
>> As a result I have little experience in cooking it. I recall doing it
>> twice. Both times i did it wrong so got stringy mat with little flavor.
>
> Nearly everyone seems to make the same mistakes when cooking rabbit.
> It's an extremely lean meat, so it needs added fats (bacon or cream is
> good for this). And slow cooking. Done right, it has a delicate
> texture and subtle yet delicious flavour.
>

It tastes a lot like chicken, but it's about 7 times the price.

On Sun, 18 Dec 2016 18:36:23 -0500, Dave Smith
> wrote:

>On 2016-12-18 3:59 PM, Je?us wrote:
>> On Sun, 18 Dec 2016 14:44:15 -0600, "cshenk" > wrote:
>ach.
>>
>>> As a result I have little experience in cooking it. I recall doing it
>>> twice. Both times i did it wrong so got stringy mat with little flavor.
>>
>> Nearly everyone seems to make the same mistakes when cooking rabbit.
>> It's an extremely lean meat, so it needs added fats (bacon or cream is
>> good for this). And slow cooking. Done right, it has a delicate
>> texture and subtle yet delicious flavour.
>>
>
>It tastes a lot like chicken, but it's about 7 times the price.

Hmm, IMO it's vaguely like chicken. The texture and flavour is
different. Lapin à la moutarde just wouldn't be the same with
chicken.