On Mon, 14 Aug 2006 17:13:23 +0200, (Victor Sack)
wrote:

>"modom (palindrome guy)" <moc.etoyok@modom> wrote:
>
>You mean all those who keep calling you "modem" are wrong?

And they were calling me "modem" via their modems. Ironic ain't it?
>
>I think you might like this article:
><http://professorsalt.com/category/home-cookin/bbq/>.
>
Thanks for the link.

OB food: I'm going to bake some okra tonight, to the surprise of
almost nobody.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

On Mon, 14 Aug 2006 10:24:04 -0700, Ranee Mueller
> wrote:
>
> We are fortunate to have a butcher that can tell you what the animal
>was doing before it was butchered, what it ate and will do custom
>butchering. All for the same or lower cost than the grocery store. You
>bet we buy from them, we go about once a month and stock up. We've also
>eaten some of our own, organic, free range, chicken that we've raised
>and the flavor is superb. We gave him wine to drink in his last 24
>hours, to flavor and tenderize the meat. It was quite tasty.
>
I guess this means that I'm especially tender and delicious.

>> I'm beginning to see why there's an uptick in the interest in things
>> like artisanal cheeses, and hobbist farming. Real people want real food.
>
> Absolutely, I am hoping to turn our home into a real farm. See my
>previous post about the NAIS to see how small famers, home farmers and
>hobby farmers are trying to maintain their way of life.
>
Have you read Michael Pollan's latest book?

We are pretty lucky in our food suppliers, too. We get organic, free
range eggs delivered for $1.50 a dozen. We got a quarter grass-fed
steer from the egg people back in the spring. We regularly buy free
range chickens from the farmer who raises them. And we will have
access to pastured pork and lamb sometime in September if things work
out as planned. All this is from local (within 25 miles) suppliers.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote:

>
> OB food: I'm going to bake some okra tonight, to the surprise of
> almost nobody.

Bake it? How doyougonna do that?
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com

In article >,
Alan wrote:

>
> I wonder if businesses realize what disdain we hold them in. . . ?

But we don't hold them in sufficient disdain so as to not buy from them
(I'm talking about the guys who sell the injected meats). Hence, they
have no need to change. Cub sells both, I think. The 'natural' stuff
for more per pound for the folks who want it, and the injected stuff for
the folks who are more interested in price than quality.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com

In article >,
Ranee Mueller > wrote:

> bet we buy from them, we go about once a month and stock up. We've also
> eaten some of our own, organic, free range, chicken that we've raised
> and the flavor is superb. We gave him wine to drink in his last 24
> hours, to flavor and tenderize the meat. It was quite tasty.

> Regards,
> Ranee

Quite tasty - the wine or the bird? "-)
"C'mon over and sit by me, ChickieBabe. Let's have us a little
drinkie-poo. Bottoms up!" Red or white?

> We've also
> eaten some of our own, organic, free range, chicken that we've raised
> and the flavor is superb. We gave him wine to drink in his last 24
> hours, to flavor and tenderize the meat. It was quite tasty.

Many decades ago, I raised 3 little pigs each year. There was one year when
my (ex) wife tended bar at the Legion. Every Friday and Saturday night I
would bring home a couple of gallons of "closing time leavings" of beer. Me
an' my 3 little pigs would spend the next afternoon indulging. I got fresh
beer, they weren't choosy. Funny thing is, they never acted the least bit
drunk. But they were indeed spoiled and happy piggies. Until, one day,
when they least expected it....

Y U M . . . ! ! !

wrote:
> I watched a local news segment this morning. It disclosed the product
> which colors the imitation crab we put in those California sushi rolls.
> . .It seems the product used to color, is nothing more than crushed
> beetles!
>
> It seems their now re-thinking the labeling on products, so folks
> actually know!
>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com

Imitation crab? What the **** is the matter with you?

On Tue, 15 Aug 2006 20:46:27 -0500, Melba's Jammin'
> wrote:

>In article >,
> "modom (palindrome guy)" <moc.etoyok@modom> wrote:
>
>>
>> OB food: I'm going to bake some okra tonight, to the surprise of
>> almost nobody.
>
>Bake it? How doyougonna do that?

I do it several ways, depending. That time, I poured a bag of that
not-so-fine frozen okra rounds into an oiled iron skillet and set it
to sizzle over medium high heat for 3-5 minutes. Then I stirred it
some and sizzled it some more. When it was beginning to ge some color
to it, I popped it into a 375F oven for about half an hour till the
okra gets dry enough the slime calms down and the sugars caramelize.
Seasonings vary when I do it, but this time, I used salt, pepper, and
powdered chipotles. Soy sauce is also good, but not this time.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

modom (palindrome guy) wrote:

>> Bake it? How doyougonna do that?
>
> I do it several ways, depending. That time, I poured a bag of that
> not-so-fine frozen okra rounds into an oiled iron skillet and set it
> to sizzle over medium high heat for 3-5 minutes. Then I stirred it
> some and sizzled it some more. When it was beginning to ge some color
> to it, I popped it into a 375F oven for about half an hour till the
> okra gets dry enough the slime calms down and the sugars caramelize.
> Seasonings vary when I do it, but this time, I used salt, pepper, and
> powdered chipotles. Soy sauce is also good, but not this time.
> --
> modom

I tried this after watching "The Calorie Commando" make it on his show.
It turned out okay. Not fried, but okay.

* Exported from MasterCook *

Air Fried Okra

Recipe By : Juan Carlos Cruz, FoodTV
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup egg substitute
1/2 pound okra, cut into 1 inch lengths -- or frozen diced
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1 teaspoon salt
1 teaspoon white pepper

Preheat oven to 450 degrees
Pour egg substitute into a medium bowl. Add okra and toss to combine. In
large resealable plastic bag, combine both types of crumbs, salt and
pepper. Shake to combine well. Add the okra and egg substitute mixture
to bag and shake until coated.

Place a wire rack on top of cookie sheet. Arrange okra on rack and bake
until crisp, about 10 minutes.

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