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Croquettes with no egg?
On 1/8/2018 10:09 AM, l not -l wrote:
> On 8-Jan-2018, Gary > wrote: > >> Dave Smith wrote: >>> >>> This thread went on long enough that I finally >>> Googled it and there were a number of viable alternatives to >>> eggs. >> >> (eggs for binders) >> >> On the organic and survival note, I'll bet you that slugs are a >> great binder. > No thanks, not in my croquettes. 8-) Having wandered into the > unusual binder category, I imagine okra mucilage would work as a > croquette binder. Add a little small-dice okra to your > croquettes to hold them together and boost nutrition. > That's a pretty unique angle, and I bet you're right it should work. My only concern would be if the baking or frying doesn't sufficiently alter the okra's slug-like texture. I ran into this recipe, so perhaps no worries: https://www.eatingbirdfood.com/oven-roasted-okra/ Ingredients 1 pound okra, rinsed and dried 1/2 Tablespoon olive oil 2 teaspoons fresh thyme 1/4 teaspoon garlic powder 1/4 teaspoon sea salt ground pepper, to taste pinch of cayenne pepper (optional) Instructions Preheat oven to 450°. Trim the okra by cutting away the stem ends and the tips, just the very ends. Then cut the okra in half, lengthwise. Place okra in a large bowl. Add oil and spices and stir to coat the okra halves. Place okra on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, shaking or stirring the okra at least twice during the roasting time. You'll know the okra is ready when it's lightly browned and tender. Serve hot -- they tend to lose the crispy texture as they cool. by Brittany Mullins |
Croquettes with no egg?
On Sunday, January 7, 2018 at 8:17:49 PM UTC-10, Julie Bove wrote:
> > Pretty sure the gardener would like that! He'd be crazy not to! |
Croquettes with no egg?
On Monday, January 8, 2018 at 5:30:41 AM UTC-10, Casa estilo antiguo wrote:
> > One of the things we enjoy is curry oxtail stew. The extra depth of > flavor really makes the oxtails and pearl onions sing! > > It's still very beefy, but more finished as a flavor to my tastes. And > the gelatin from those oxtails - wow. > > Are oxtails big on your rock? Oxtails are very big on this rock. We make a Chinese style soup with oxtails. I have seen some oxtail stew served at some places - I think it might just explode in a short while. https://www.youtube.com/watch?v=xPla9cgUZHs |
Croquettes with no egg?
On 1/8/2018 2:37 PM, dsi1 wrote:
> On Monday, January 8, 2018 at 5:30:41 AM UTC-10, Casa estilo antiguo wrote: >> >> One of the things we enjoy is curry oxtail stew. The extra depth of >> flavor really makes the oxtails and pearl onions sing! >> >> It's still very beefy, but more finished as a flavor to my tastes. And >> the gelatin from those oxtails - wow. >> >> Are oxtails big on your rock? > > Oxtails are very big on this rock. We make a Chinese style soup with oxtails. I have seen some oxtail stew served at some places - I think it might just explode in a short while. > > https://www.youtube.com/watch?v=xPla9cgUZHs > Oh that's outstanding! Lovely broth and plenty of cilantro and ginger - I'm all over that. A similar tutorial was on the same page: https://www.youtube.com/watch?v=iCFIuTWSmOs Baby bok choy - oh boy! And guy Fieri is on it too and was where I initially saw the dish: https://www.youtube.com/watch?v=dWHF9rou6u8 Cora Koko it's Aiea Bowl - The Alley Restaurant in Aiea, Hawaii. |
Croquettes with no egg?
"Dave Smith" > wrote in message ... > On 2018-01-07 8:25 PM, U.S. Janet B. wrote: >> On Sun, 7 Jan 2018 16:11:48 -0800, "Julie Bove" > >>> Why don't you tell me what else works as a binder because I don't know. >>> But... If it did work as a binder, then it would be an egg substitute. >>> No? >> >> You're twisting in the wind Julie, twisting in the wind. I won't play >> that game with you. > > > I gave up playing her idiotic ask advice and shoot down the answers game a > long time ago. I am surprised that there are still people here who > continue to fall for it. This thread went on long enough that I finally > Googled it and there were a number of viable alternatives to eggs. Doesn't mean they actually work! |
Croquettes with no egg?
On 2018-01-08 5:16 PM, Julie Bove wrote:
> > "Dave Smith" > wrote in message > ... >> On 2018-01-07 8:25 PM, U.S. Janet B. wrote: >>> On Sun, 7 Jan 2018 16:11:48 -0800, "Julie Bove" >> >>>> Why don't you tell me what else works as a binder because I don't know. >>>> But... If it did work as a binder, then it would be an egg >>>> substitute. No? >>> >>> You're twisting in the wind Julie, twisting in the wind.Â* I won't play >>> that game with you. >> >> >> I gave up playing her idiotic ask advice and shoot down the answers >> game a long time ago. I am surprised that there are still people here >> who continue to fall for it. This thread went on long enough that I >> finally Googled it and there were a number of viable alternatives to >> eggs. > > Doesn't mean they actually work! Still not playing your guessing game. |
Croquettes with no egg?
On 1/8/2018 4:08 PM, Dave Smith wrote:
> On 2018-01-08 5:16 PM, Julie Bove wrote: >> >> "Dave Smith" > wrote in message >> ... >>> On 2018-01-07 8:25 PM, U.S. Janet B. wrote: >>>> On Sun, 7 Jan 2018 16:11:48 -0800, "Julie Bove" >>> >>>>> Why don't you tell me what else works as a binder because I don't >>>>> know. >>>>> But... If it did work as a binder, then it would be an egg >>>>> substitute. No? >>>> >>>> You're twisting in the wind Julie, twisting in the wind.Â* I won't play >>>> that game with you. >>> >>> >>> I gave up playing her idiotic ask advice and shoot down the answers >>> game a long time ago. I am surprised that there are still people here >>> who continue to fall for it. This thread went on long enough that I >>> finally Googled it and there were a number of viable alternatives to >>> eggs. >> >> Doesn't mean they actually work! > > Still not playing your guessing game. Oh blow it out yer piheole, ya scumsucking bully boi! |
Croquettes with no egg?
On Monday, January 8, 2018 at 11:51:19 AM UTC-10, Casa estilo antiguo wrote:
> > Oh that's outstanding! > > Lovely broth and plenty of cilantro and ginger - I'm all over that. > > A similar tutorial was on the same page: > > https://www.youtube.com/watch?v=iCFIuTWSmOs > > Baby bok choy - oh boy! > > And guy Fieri is on it too and was where I initially saw the dish: > > https://www.youtube.com/watch?v=dWHF9rou6u8 > > Cora Koko it's Aiea Bowl - The Alley Restaurant in Aiea, Hawaii. Two and a half hours in a pressure cooker? That's insane! I'll have to check out the restaurant one of these days. https://www.youtube.com/watch?v=JIFKy-WxVqE&t=55 |
Croquettes with no egg?
Gary wrote:
> Dave Smith wrote: > > > > This thread went on long enough that I finally > > Googled it and there were a number of viable alternatives to eggs. > > (eggs for binders) > > On the organic and survival note, I'll bet you that slugs are a > great binder. Ever step on one at night barefoot and see how hard > it is to scrub off? ;-D LOL! |
Croquettes with no egg?
On 1/8/2018 4:43 PM, dsi1 wrote:
> On Monday, January 8, 2018 at 11:51:19 AM UTC-10, Casa estilo antiguo wrote: >> >> Oh that's outstanding! >> >> Lovely broth and plenty of cilantro and ginger - I'm all over that. >> >> A similar tutorial was on the same page: >> >> https://www.youtube.com/watch?v=iCFIuTWSmOs >> >> Baby bok choy - oh boy! >> >> And guy Fieri is on it too and was where I initially saw the dish: >> >> https://www.youtube.com/watch?v=dWHF9rou6u8 >> >> Cora Koko it's Aiea Bowl - The Alley Restaurant in Aiea, Hawaii. > > Two and a half hours in a pressure cooker? That's insane! Had to be a mistake for sure. Mush time. > I'll have to check out the restaurant one of these days. > > https://www.youtube.com/watch?v=JIFKy-WxVqE&t=55 Good tip on clearing the broth out, dried date was a big surprise, but he explains the dipping sauce as the flavor being out of the oxtails and in the broth. I think I'll have to try this and see how it stands up to my curried tails. TNX |
Croquettes with no egg?
On Monday, January 8, 2018 at 3:10:06 PM UTC-10, Casa estilo antiguo wrote:
> On 1/8/2018 4:43 PM, dsi1 wrote: > > On Monday, January 8, 2018 at 11:51:19 AM UTC-10, Casa estilo antiguo wrote: > >> > >> Oh that's outstanding! > >> > >> Lovely broth and plenty of cilantro and ginger - I'm all over that. > >> > >> A similar tutorial was on the same page: > >> > >> https://www.youtube.com/watch?v=iCFIuTWSmOs > >> > >> Baby bok choy - oh boy! > >> > >> And guy Fieri is on it too and was where I initially saw the dish: > >> > >> https://www.youtube.com/watch?v=dWHF9rou6u8 > >> > >> Cora Koko it's Aiea Bowl - The Alley Restaurant in Aiea, Hawaii. > > > > Two and a half hours in a pressure cooker? That's insane! > > Had to be a mistake for sure. > > Mush time. > > > I'll have to check out the restaurant one of these days. > > > > https://www.youtube.com/watch?v=JIFKy-WxVqE&t=55 > > Good tip on clearing the broth out, dried date was a big surprise, but > he explains the dipping sauce as the flavor being out of the oxtails and > in the broth. > > I think I'll have to try this and see how it stands up to my curried tails. > > TNX I'm surprised that folks on the mainland eat oxtails. That's rather curious. |
Croquettes with no egg?
"dsi1" > wrote in message ... > On Sunday, January 7, 2018 at 8:17:49 PM UTC-10, Julie Bove wrote: >> >> Pretty sure the gardener would like that! > > He'd be crazy not to! He loved the Spam fried rice. |
Croquettes with no egg?
On Monday, January 8, 2018 at 9:12:20 PM UTC-10, Julie Bove wrote:
> > He loved the Spam fried rice. No doubt he's a man with discriminating tastes. You should try this one. It's a bit of a gamble but it'll knock his socks off if he doesn't hate it. https://www.youtube.com/watch?v=vjoUvj7y35M |
Croquettes with no egg?
On Tue, 9 Jan 2018 00:17:39 -0800 (PST), dsi1 >
wrote: >On Monday, January 8, 2018 at 9:12:20 PM UTC-10, Julie Bove wrote: >> >> He loved the Spam fried rice. > >No doubt he's a man with discriminating tastes. You should try this one. It's a bit of a gamble but it'll knock his socks off if he doesn't hate it. > >https://www.youtube.com/watch?v=vjoUvj7y35M Wow, these giggly guys will be going to prefab heaven when they die! |
Croquettes with no egg?
Am Dienstag, 9. Januar 2018 07:37:33 UTC+1 schrieb dsi1:
> I'm surprised that folks on the mainland eat oxtails. That's rather curious. Tongue, cheek, even the whole heads, feet with claws, tails - waste from any slaughterhouse in former times. Poor people's (sometimes only) source of meat. Look at all the nowadays high-priced specialties - lots of work/time necessary to make them edible. Bye, Sanne. |
Croquettes with no egg?
On Mon, 8 Jan 2018 22:37:25 -0800 (PST), dsi1 >
wrote: >On Monday, January 8, 2018 at 3:10:06 PM UTC-10, Casa estilo antiguo wrote: >> On 1/8/2018 4:43 PM, dsi1 wrote: >> > On Monday, January 8, 2018 at 11:51:19 AM UTC-10, Casa estilo antiguo wrote: >> >> >> >> Oh that's outstanding! >> >> >> >> Lovely broth and plenty of cilantro and ginger - I'm all over that. >> >> >> >> A similar tutorial was on the same page: >> >> >> >> https://www.youtube.com/watch?v=iCFIuTWSmOs >> >> >> >> Baby bok choy - oh boy! >> >> >> >> And guy Fieri is on it too and was where I initially saw the dish: >> >> >> >> https://www.youtube.com/watch?v=dWHF9rou6u8 >> >> >> >> Cora Koko it's Aiea Bowl - The Alley Restaurant in Aiea, Hawaii. >> > >> > Two and a half hours in a pressure cooker? That's insane! >> >> Had to be a mistake for sure. >> >> Mush time. >> >> > I'll have to check out the restaurant one of these days. >> > >> > https://www.youtube.com/watch?v=JIFKy-WxVqE&t=55 >> >> Good tip on clearing the broth out, dried date was a big surprise, but >> he explains the dipping sauce as the flavor being out of the oxtails and >> in the broth. >> >> I think I'll have to try this and see how it stands up to my curried tails. >> >> TNX > >I'm surprised that folks on the mainland eat oxtails. That's rather curious. Europeans were eating oxtails before Hawaiians knew what an ox was. |
Croquettes with no egg?
On Monday, January 8, 2018 at 10:37:06 PM UTC-10, sanne wrote:
> > Tongue, cheek, even the whole heads, feet with claws, tails - waste from > any slaughterhouse in former times. Poor people's (sometimes only) source > of meat. > Look at all the nowadays high-priced specialties - lots of work/time > necessary to make them edible. > > Bye, Sanne. Eating oxtail would seem to be an European or a Chinese thing but it hardly seems American. |
Croquettes with no egg?
Am Dienstag, 9. Januar 2018 10:28:00 UTC+1 schrieb dsi1:
> On Monday, January 8, 2018 at 10:37:06 PM UTC-10, sanne wrote: > > > > Tongue, cheek, even the whole heads, feet with claws, tails - waste from > > any slaughterhouse in former times. Poor people's (sometimes only) source > > of meat. > > Look at all the nowadays high-priced specialties - lots of work/time > > necessary to make them edible. > > > > Bye, Sanne. > > Eating oxtail would seem to be an European or a Chinese thing but it > hardly seems American. Given the history of the immigrants and the slaughterhouses everywhere in the USA, New York especially ("Give me your poor...")? I'm talking about the 19th/early 20th century regarding and introducing the oxtail to American cuisine. Who would have thought that raw fish would be a thing in the USA? Bye, Sanne. |
Croquettes with no egg?
On Tue, 9 Jan 2018 01:27:52 -0800 (PST), dsi1 >
wrote: >On Monday, January 8, 2018 at 10:37:06 PM UTC-10, sanne wrote: >> >> Tongue, cheek, even the whole heads, feet with claws, tails - waste from >> any slaughterhouse in former times. Poor people's (sometimes only) source >> of meat. >> Look at all the nowadays high-priced specialties - lots of work/time >> necessary to make them edible. >> >> Bye, Sanne. > >Eating oxtail would seem to be an European or a Chinese thing but it hardly seems American. Americans are in large part Europeans and Africans. Soon they'll be Latin Americans. Refried oxtail soup! |
Croquettes with no egg?
On Sun, 7 Jan 2018 16:55:01 -0800, "Julie Bove"
> wrote: > >"Lauren Z" > wrote in message ... >> >> I've always had salmon cakes all my life. Make them all the time. Went to >> some restaurants seen "salmon croquettes" and never ordered them since >> didn't match up to anything I had ever had. Some one in a party finally >> ordered them, and AHA! Salmon cakes! >> >> I just take canned salmon, dump it all in a big bowl, crumble up saltines >> or use cracker meal or both saltines & bread crumbs. Mix. Form into >> patties/cakes and fry. I learned to make them with an egg. I've done it >> both ways with and with out egg(s). I think the biggest difference is >> that those with the egg tend to brown up better versus those with out. >> >> Canned salmon obviously has enough liquid in them to mix with the >> saltines or bread crumbs or both to bind it all together. Adding the egg >> was sort of like ensuring it, and usually you need more saltines or >> bread crumbs to bind it all up. >> >> Never have baked them. I suppose you could. Of late I have been getting >> things like dill sauce or stuff to put on top versus just plain. >> >> What is the filler you want to make these with?? >> >> Flax seeds? As a filler? Since that sounds remotely healthy, I would have >> no clue on their use. > >I had salmon cakes when I was growing up. Nasty things. Cakes like that are >not croquettes. The ones that I made had more of a rounded shape. I don't know what salmon cakes are. Cake sounds like a sweet. Anyway, salmon patties are great. Mackerel patties are even better. |
Croquettes with no egg?
On Tuesday, January 9, 2018 at 4:28:00 AM UTC-5, dsi1 wrote:
> On Monday, January 8, 2018 at 10:37:06 PM UTC-10, sanne wrote: > > > > Tongue, cheek, even the whole heads, feet with claws, tails - waste from > > any slaughterhouse in former times. Poor people's (sometimes only) source > > of meat. > > Look at all the nowadays high-priced specialties - lots of work/time > > necessary to make them edible. > > > > Bye, Sanne. > > Eating oxtail would seem to be an European or a Chinese thing but it hardly seems American. Shows how little you know about "Americans". I've been eating oxtail all my life. I just pulled my husband's 1981 Betty Crocker cookbook off the shelf, and found the recipe for oxtail stew. If I still had my 1960s-vintage copy, I'm sure it would have the same recipe. Cindy Hamilton |
Croquettes with no egg?
On Tuesday, January 9, 2018 at 6:02:29 AM UTC-5, Bruce wrote:
> On Sun, 7 Jan 2018 16:55:01 -0800, "Julie Bove" > > wrote: > > > > >"Lauren Z" > wrote in message > ... > >> > >> I've always had salmon cakes all my life. Make them all the time. Went to > >> some restaurants seen "salmon croquettes" and never ordered them since > >> didn't match up to anything I had ever had. Some one in a party finally > >> ordered them, and AHA! Salmon cakes! > >> > >> I just take canned salmon, dump it all in a big bowl, crumble up saltines > >> or use cracker meal or both saltines & bread crumbs. Mix. Form into > >> patties/cakes and fry. I learned to make them with an egg. I've done it > >> both ways with and with out egg(s). I think the biggest difference is > >> that those with the egg tend to brown up better versus those with out. > >> > >> Canned salmon obviously has enough liquid in them to mix with the > >> saltines or bread crumbs or both to bind it all together. Adding the egg > >> was sort of like ensuring it, and usually you need more saltines or > >> bread crumbs to bind it all up. > >> > >> Never have baked them. I suppose you could. Of late I have been getting > >> things like dill sauce or stuff to put on top versus just plain. > >> > >> What is the filler you want to make these with?? > >> > >> Flax seeds? As a filler? Since that sounds remotely healthy, I would have > >> no clue on their use. > > > >I had salmon cakes when I was growing up. Nasty things. Cakes like that are > >not croquettes. The ones that I made had more of a rounded shape. > > I don't know what salmon cakes are. Cake sounds like a sweet. Anyway, > salmon patties are great. Mackerel patties are even better. In this context, cake = patty. Like a cake of soap, the word "cake" can refer to any flattish mass. Cindy Hamilton |
Croquettes with no egg?
Am Dienstag, 9. Januar 2018 12:42:06 UTC+1 schrieb Cindy Hamilton:
> On Tuesday, January 9, 2018 at 4:28:00 AM UTC-5, dsi1 wrote: > > On Monday, January 8, 2018 at 10:37:06 PM UTC-10, sanne wrote: > > > > > > Tongue, cheek, even the whole heads, feet with claws, tails - waste from > > > any slaughterhouse in former times. Poor people's (sometimes only) source > > > of meat. > > > Look at all the nowadays high-priced specialties - lots of work/time > > > necessary to make them edible. > > > > > > Bye, Sanne. > > > > Eating oxtail would seem to be an European or a Chinese thing but it > > hardly seems American. > > Shows how little you know about "Americans". I've been eating oxtail all > my life. I just pulled my husband's 1981 Betty Crocker cookbook off the > shelf, and found the recipe for oxtail stew. If I still had my 1960s-vintage > copy, I'm sure it would have the same recipe. "The New Storz Cookbook" from 1957... Nice read. Several nice recipes for ox tongue, too. Bye, Sanne. |
Croquettes with no egg?
sanne wrote:
> > dsi1: > > Eating oxtail would seem to be an European or a Chinese thing but it > > hardly seems American. > > Given the history of the immigrants and the slaughterhouses everywhere in > the USA, New York especially ("Give me your poor...")? > I'm talking about the 19th/early 20th century regarding and introducing > the oxtail to American cuisine. I agree. It's been around in the US for long enough that it's fairly common. Not a frequent food but... > Who would have thought that raw fish would be a thing in the USA? arrgh - It's still not "a thing" in my household. IMO, even just a bit of cooking does wonders for seafood. |
Croquettes with no egg?
On Tue, 9 Jan 2018 13:04:28 GMT, "l not -l" > wrote:
> >On 9-Jan-2018, wrote: > >> Am Dienstag, 9. Januar 2018 10:28:00 UTC+1 schrieb dsi1: >> > On Monday, January 8, 2018 at 10:37:06 PM UTC-10, sanne >> > wrote: >> > > >> > > Tongue, cheek, even the whole heads, feet with claws, tails >> > > - waste from >> > > any slaughterhouse in former times. Poor people's >> > > (sometimes only) source >> > > of meat. >> > > Look at all the nowadays high-priced specialties - lots of >> > > work/time >> > > necessary to make them edible. >> > > >> > > Bye, Sanne. >> > >> > Eating oxtail would seem to be an European or a Chinese thing >> > but it >> > hardly seems American. >> >> Given the history of the immigrants and the slaughterhouses >> everywhere in >> the USA, New York especially ("Give me your poor...")? >> I'm talking about the 19th/early 20th century regarding and >> introducing >> the oxtail to American cuisine. >> Who would have thought that raw fish would be a thing in the >> USA? >I don't understand why anyone would think it odd to eat oxtails >in the US, unless they are being literal and don't know that >oxtail is from a cow, not an actual ox. We were, not so long >ago, a country with lots of small farms and folks living in rural >areas. As a child in 1950s rural US, my paternal grandparents >were farmers. When an animal was slaughtered, nothing was >wasted. If it was slaughtered for sale, the best parts were sold >and that that didn't sell was eaten on the farm. Beef tongue, >oxtail (cow tail), hog jowl, maw, chit'lins and snoot, etc. were >all made into tasty, nourishing food. And, set food preferences >for at least a generation; now, I seek out smoked hog jowl and >pay nearly as much for it as bacon. Many of the soul food and >southern dishes are made from what couldn't be sold, or sold very >cheap. I am off to the grocery store presently and now I absolutely have to have some oxtail! I don't care if people in NA don't eat it, when we came here 50 years ago they didn't and the butcher would just give you some, same with nice marrow soup bones, now they are an item and expensive :( |
Croquettes with no egg?
Bruce wrote:
> > "Julie Bove" wrote: > >I had salmon cakes when I was growing up. Nasty things. Cakes like that are > >not croquettes. The ones that I made had more of a rounded shape. > > I don't know what salmon cakes are. Cake sounds like a sweet. Anyway, > salmon patties are great. Mackerel patties are even better. Crab cakes made from fresh are even better, imo. Anyway, as Cindy said...the cakes are not sweet. Same thing as patties here. Here's a recipe that I use (and fish can be used instead of crab): Chesapeake Bay Crab Cakes ------------------------- - 1 pound fresh blue-crab meat - 9 crushed saltine crackers - 1 TBS mustard - 1 TBS mayonnaise - 1 egg - 3/4 tsp. red pepper (I use a tsp or 2 of Old Bay Seasoning) - 3 TBS chopped fresh parsley - salt and pepper to taste Mix all ingredients together, shape into small patties and fry in hot butter (or neutral oil) until golden brown on both sides. Serve with a good coleslaw and whatever else sounds good to you. I like to add nice salty and peppery fries to this dish. |
Croquettes with no egg?
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Croquettes with no egg?
Am Dienstag, 9. Januar 2018 14:44:49 UTC+1 schrieb Gary:
> wrote: > > > > I am off to the grocery store presently and now I absolutely have to > > have some oxtail! I don't care if people in NA don't eat it, when we > > came here 50 years ago they didn't and the butcher would just give you > > some, same with nice marrow soup bones, now they are an item and > > expensive :( > > Remember the very inexpensive packages of chicken backs? Never > see them anymore either. Nor beef bones for stock. Ask for them at the butcher's of your least mistrust. Bye, Sanne. |
Croquettes with no egg?
On 2018-01-09 8:44 AM, Gary wrote:
> wrote: >> >> I am off to the grocery store presently and now I absolutely have to >> have some oxtail! I don't care if people in NA don't eat it, when we >> came here 50 years ago they didn't and the butcher would just give you >> some, same with nice marrow soup bones, now they are an item and >> expensive :( > > Remember the very inexpensive packages of chicken backs? Never > see them anymore either. Nor beef bones for stock. > I see beef bones for stock, but there is a price on them. It doesn't seem that long ago that I got dog bones for free. |
Croquettes with no egg?
On Tuesday, January 9, 2018 at 7:16:19 AM UTC-5, Gary wrote:
> sanne wrote: > > > > dsi1: > > > Eating oxtail would seem to be an European or a Chinese thing but it > > > hardly seems American. > > > > Given the history of the immigrants and the slaughterhouses everywhere in > > the USA, New York especially ("Give me your poor...")? > > I'm talking about the 19th/early 20th century regarding and introducing > > the oxtail to American cuisine. > > I agree. It's been around in the US for long enough that it's > fairly common. Not a frequent food but... > > > Who would have thought that raw fish would be a thing in the USA? > > arrgh - It's still not "a thing" in my household. IMO, even just > a bit of cooking does wonders for seafood. We're having sushi for dinner. My husband uses chopsticks because he likes to dip his rice in soy sauce. I use my hands, because I only dip the fish in the soy sauce. Yeah, he's a barbarian, but he's MY barbarian. Cindy Hamilton |
Croquettes with no egg?
"Gary" > wrote in message ...
> wrote: >> >> I am off to the grocery store presently and now I absolutely have to >> have some oxtail! I don't care if people in NA don't eat it, when we >> came here 50 years ago they didn't and the butcher would just give you >> some, same with nice marrow soup bones, now they are an item and >> expensive :( > > Remember the very inexpensive packages of chicken backs? Never > see them anymore either. Nor beef bones for stock. ======= Look what happened to chicken wings and turkey parts, used to be dirt cheap, not anymore. Cheri |
Croquettes with no egg?
Cheri wrote:
> > "Gary" wrote: > > Remember the very inexpensive packages of chicken backs? Never > > see them anymore either. Nor beef bones for stock. > > ======= > > Look what happened to chicken wings and turkey parts, used to be dirt cheap, > not anymore. The chicken wing prices are just silly these days. For some reason, I only get the urge for them at Superbowl time. I guess since it's a traditional thing to eat at that time. Worst time ever too as they are so popular then, the price goes way up. Old story but this happened to me several years ago. Superbowl Sunday and I thought I'd make some chicken wings....until I saw the price...large packs of wings were $4.99/lb. Yeah right! That much and about half of the weight is bones/lost weight. I wasn't going to pay that and was disappointed that I wouldn't have the food as I was all set and looking forward to it. Then right in the very next section was a whole fryer chicken for only $0.88/lb. Hmmmmm, I thought. Well I bought a 2-3 lb whole chicken and cut it all up myself. I oven baked it. Once done, I treated all the large pieces just like chicken wings. Coated each piece with the mix of melted butter and Frank's Hot Sauce. And on the plate I had a dipping pile of "Marie's Blue Cheese Dressing." Well....turned out much better than using wings. Rather then nibbling on a chicken wing piece, how about chomping down on large bite of chicken thigh with all the same flavors. Oh yeah! I haven't bought wings since that day. No more Buffalo Wings for me.... I make "Buffalo Whole Chicken" now. Screw the scrawny wings. :-D |
Croquettes with no egg?
On 1/8/2018 11:37 PM, dsi1 wrote:
> On Monday, January 8, 2018 at 3:10:06 PM UTC-10, Casa estilo antiguo wrote: >> On 1/8/2018 4:43 PM, dsi1 wrote: >>> On Monday, January 8, 2018 at 11:51:19 AM UTC-10, Casa estilo antiguo wrote: >>>> >>>> Oh that's outstanding! >>>> >>>> Lovely broth and plenty of cilantro and ginger - I'm all over that. >>>> >>>> A similar tutorial was on the same page: >>>> >>>> https://www.youtube.com/watch?v=iCFIuTWSmOs >>>> >>>> Baby bok choy - oh boy! >>>> >>>> And guy Fieri is on it too and was where I initially saw the dish: >>>> >>>> https://www.youtube.com/watch?v=dWHF9rou6u8 >>>> >>>> Cora Koko it's Aiea Bowl - The Alley Restaurant in Aiea, Hawaii. >>> >>> Two and a half hours in a pressure cooker? That's insane! >> >> Had to be a mistake for sure. >> >> Mush time. >> >>> I'll have to check out the restaurant one of these days. >>> >>> https://www.youtube.com/watch?v=JIFKy-WxVqE&t=55 >> >> Good tip on clearing the broth out, dried date was a big surprise, but >> he explains the dipping sauce as the flavor being out of the oxtails and >> in the broth. >> >> I think I'll have to try this and see how it stands up to my curried tails. >> >> TNX > > I'm surprised that folks on the mainland eat oxtails. That's rather curious. > Round these parts we eat a LOT of different parts, cheek, lengua, trotters, oxtails, etc. Folks that migrated from little learned to waste not. |
Croquettes with no egg?
On 1/9/2018 1:17 AM, dsi1 wrote:
> On Monday, January 8, 2018 at 9:12:20 PM UTC-10, Julie Bove wrote: >> >> He loved the Spam fried rice. > > No doubt he's a man with discriminating tastes. You should try this one. It's a bit of a gamble but it'll knock his socks off if he doesn't hate it. > > https://www.youtube.com/watch?v=vjoUvj7y35M > Wait...prepared rice from a container?!?! Man, that's just so wrong.... |
Croquettes with no egg?
On 1/9/2018 1:37 AM, sanne wrote:
> Am Dienstag, 9. Januar 2018 07:37:33 UTC+1 schrieb dsi1: > >> I'm surprised that folks on the mainland eat oxtails. That's rather curious. > > Tongue, cheek, even the whole heads, feet with claws, tails - waste from > any slaughterhouse in former times. Poor people's (sometimes only) source > of meat. > Look at all the nowadays high-priced specialties - lots of work/time > necessary to make them edible. > > Bye, Sanne. > Ditto! |
Croquettes with no egg?
On 1/9/2018 2:27 AM, dsi1 wrote:
> On Monday, January 8, 2018 at 10:37:06 PM UTC-10, sanne wrote: >> >> Tongue, cheek, even the whole heads, feet with claws, tails - waste from >> any slaughterhouse in former times. Poor people's (sometimes only) source >> of meat. >> Look at all the nowadays high-priced specialties - lots of work/time >> necessary to make them edible. >> >> Bye, Sanne. > > Eating oxtail would seem to be an European or a Chinese thing but it hardly seems American. > It's a Latino thing too. https://www.crecipe.com/recipe/45742 Oxtails, a humble but beloved soup ingredient the world over, makes a hearty, thick and rich Mexican soup that's flavored with spices and vegetables, and simmered all afternoon. Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook... Yield: 8 Cooking time: 3 Hour 30 Min Publisher: Allrecipes.com Ingredients 2 tablespoons olive oil 2 pounds beef oxtail, cut into pieces 1 pound cubed beef stew meat (optional) 1 cube beef bouillon 1 onion, chopped 2 stalks celery, chopped 1/2 teaspoon chili powder 3/4 teaspoon ground cumin salt and pepper to taste 4 ears corn on the cob, broken in half 3 carrots, coarsely chopped 2 russet potatoes, cut into bite-sized pieces 1/3 cup lentils, picked over and rinsed 1/3 cup long grain rice 1 cup frozen mixed vegetables (optional) 1 head cabbage, cored and cut into 8 wedges 8 corn tortillas (optional) |
Croquettes with no egg?
Cindy Hamilton wrote:
> > We're having sushi for dinner. My husband uses chopsticks because he > likes to dip his rice in soy sauce. Has he ever heard of a fork? Or a spoon to drizzle a little soy sauce over his rice? There is some bird that learned how to catch insects in their nest using a stick...isn't there some "intelligent" monkey that has learned the same? lol I'm always amused at how so many people use knives, forks and spoons....yet give them some asian take-out food and they switch to eating with a pair of sticks. heheh ;) |
Croquettes with no egg?
On 1/9/2018 3:38 AM, sanne wrote:
> Am Dienstag, 9. Januar 2018 10:28:00 UTC+1 schrieb dsi1: >> On Monday, January 8, 2018 at 10:37:06 PM UTC-10, sanne wrote: >>> >>> Tongue, cheek, even the whole heads, feet with claws, tails - waste from >>> any slaughterhouse in former times. Poor people's (sometimes only) source >>> of meat. >>> Look at all the nowadays high-priced specialties - lots of work/time >>> necessary to make them edible. >>> >>> Bye, Sanne. >> >> Eating oxtail would seem to be an European or a Chinese thing but it >> hardly seems American. > > Given the history of the immigrants and the slaughterhouses everywhere in > the USA, New York especially ("Give me your poor...")? > I'm talking about the 19th/early 20th century regarding and introducing > the oxtail to American cuisine. > Who would have thought that raw fish would be a thing in the USA? > > Bye, Sanne. > Ha!@ That was a good little poke you gave him! ;-) |
Croquettes with no egg?
On 1/9/2018 6:44 AM, Gary wrote:
> wrote: >> >> I am off to the grocery store presently and now I absolutely have to >> have some oxtail! I don't care if people in NA don't eat it, when we >> came here 50 years ago they didn't and the butcher would just give you >> some, same with nice marrow soup bones, now they are an item and >> expensive :( > > Remember the very inexpensive packages of chicken backs? Never > see them anymore either. Nor beef bones for stock. > Good call there, and gizzards only show up at Thanksgiving in many stores, livers too. Chicken backs are sublime! |
Croquettes with no egg?
On 1/9/2018 8:32 AM, Gary wrote:
> Cindy Hamilton wrote: >> >> We're having sushi for dinner. My husband uses chopsticks because he >> likes to dip his rice in soy sauce. > > Has he ever heard of a fork? > Or a spoon to drizzle a little soy sauce over his rice? > > There is some bird that learned how to catch insects in their > nest using a stick...isn't there some "intelligent" monkey that > has learned the same? lol > > I'm always amused at how so many people use knives, forks and > spoons....yet give them some asian take-out food and they switch > to eating with a pair of sticks. heheh ;) > It has one critical advantage, it slows and limits the amount one can shovel in at any one mouthful. That makes for far better digestion. |
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