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PostPosted: Fri Jan 02, 2009 2:25 pm 
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Yail Bloor Wrote:
Prince of Darkness Wrote:
I think i'm gonna eat some leftovers today.


Yeah, I've got a shitload of leftover pulled pork BBQ to devour. Finally finished off the last of the ham in a huge omelet this morning.


I have a gallon of smoked salmon chowder, half a pot of black eyed peas, and a bottle of Tito's handmade Vodka.

Yesterday was like one of those old school all day get drunks where everyone has an awesome time, you watch ball and listen to music. I mixed an interesting crowd and I think it came out better than the usual douchenozzle hang outs I end up at these days.

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I understand that you, of all people, know this crisis and, in your own way, are working to address it. You, the madras-pantsed julip-sipping Southern cracker and me, the oldman hippie California fruit cake are brothers in the struggle to save our country.

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PostPosted: Fri Jan 02, 2009 2:39 pm 
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Key ingredient in a lot of Moroccan dishes, preserved lemons. I keep a jar in the fridge- this one started out probably a year ago, it gets replenished with more lemons as the preserved ones get used up.

[img][650:488]http://i24.photobucket.com/albums/c45/tentoze/pork%20pics/preservedlemons.jpg[/img]


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PostPosted: Fri Jan 02, 2009 2:41 pm 
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Yesterday we had an improvised Pork+blackeyed pea+greens meal for lunch :

Grilled pork sausage from Striplings in Cordele, GA (picked it up fresh when I was back home for Christmas).
Blackeyed Pea greek-style salad (black olives, cucumbers, red onion, red bell pepper, dressing of olive oil and lemon juice)
Sauteed spinach (butter + garlic)

Sorry, no pics

Newnan (GA) Times-Herald article on Southern New Years Day tradition


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PostPosted: Fri Jan 02, 2009 2:48 pm 
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discostu Wrote:
We had an improvised Pork+blackeyed pea+greens meal for lunch yesterday:

Grilled pork sausage from Striplings in Cordele, GA (picked it up fresh when I was back home for Christmas).
Blackeyed Pea greek-style salad (black olives, cucumbers, red onion, red bell pepper, dressing of olive oil and lemon juice)
Sauteed spinach (butter + garlic)

Sorry, no pics


You from Cordele? Hell, that's almost as country as me.


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PostPosted: Fri Jan 02, 2009 2:50 pm 
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tentoze Wrote:
discostu Wrote:
We had an improvised Pork+blackeyed pea+greens meal for lunch yesterday:

Grilled pork sausage from Striplings in Cordele, GA (picked it up fresh when I was back home for Christmas).
Blackeyed Pea greek-style salad (black olives, cucumbers, red onion, red bell pepper, dressing of olive oil and lemon juice)
Sauteed spinach (butter + garlic)

Sorry, no pics


You from Cordele? Hell, that's almost as country as me.


Nope, Americus. My parent's house is on the way to Lake Blackshear where Striplings is located. Cordele is just where Striplings pick up their mail.


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PostPosted: Fri Jan 02, 2009 2:55 pm 
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Ahh, I see. I've been to Lake Blackshear, but it was many, many years ago. I was born in Tifton.


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PostPosted: Fri Jan 02, 2009 2:57 pm 
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tentoze Wrote:
Ahh, I see. I've been to Lake Blackshear, but it was many, many years ago. I was born in Tifton.


I'm sorry :wink:

I've been there maybe twice. I have been to Ty Ty Nursery (advertised a lot on WALB when I was growing up)


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PostPosted: Fri Jan 02, 2009 3:08 pm 
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tentoze Wrote:
nobody Wrote:
OK, so do I have to have the special pot to cook that toze? 'Cause that looks really, really tasty.


If you're talking about the tagine, the answer is no- they can be done in dutch ovens, or even crock pots, so I've heard.


Yup, that was what I was talking about. You got a recipe for that one you posted the pic of?


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PostPosted: Fri Jan 02, 2009 3:17 pm 
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jesus, Cordele

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PostPosted: Fri Jan 02, 2009 3:17 pm 
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discostu Wrote:
I have been to Ty Ty Nursery (advertised a lot on WALB when I was growing up)


I've been wanting to go there for a few years now but haven't made it.

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PostPosted: Fri Jan 02, 2009 3:17 pm 
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discostu Wrote:
tentoze Wrote:
Ahh, I see. I've been to Lake Blackshear, but it was many, many years ago. I was born in Tifton.


I'm sorry :wink:

I've been there maybe twice. I have been to Ty Ty Nursery (advertised a lot on WALB when I was growing up)


I moved at the ripe old age of 9 weeks.


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PostPosted: Fri Jan 02, 2009 3:19 pm 
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nobody Wrote:
tentoze Wrote:
nobody Wrote:
OK, so do I have to have the special pot to cook that toze? 'Cause that looks really, really tasty.


If you're talking about the tagine, the answer is no- they can be done in dutch ovens, or even crock pots, so I've heard.


Yup, that was what I was talking about. You got a recipe for that one you posted the pic of?


Let me scrounge around a bit, and I'll post something close- I almost always fuck with recipes as I'm cooking, and I remember combining 2 to come up with that one dish.


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PostPosted: Fri Jan 02, 2009 7:52 pm 
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nobody,

This might take 2 posts to get the recipe in:

Chicken, Carrot, and Garbanzo Tagine

3 lb. Chicken, cut into serving pieces
2 cups chicken broth
1 large onion, chopped
1/2 cup dried apricots, chopped
½ cup golden raisins
5 carrots, ½â€


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PostPosted: Fri Jan 02, 2009 8:00 pm 
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The rest:

Heat enough olive oil in a heavy skillet to cover the bottom of the pan over high heat.

Liberally season chicken pieces with ras el hanout.
Sear chicken quickly over high heat.

Combine well all remaining ingredients (not the couscous, almonds, or mint garnish) in a tagine or dutch oven with a tight fitting lid. TASTE it and adjust any seasonings at this point.

Arrange chicken pieces on top of combined ingredients.

Cover and cook in 275-300 degree oven for 1 ½ hours, or until it’s all the way you like it

Serve over the couscous. Garnish with almonds and mint.


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PostPosted: Fri Jan 02, 2009 8:16 pm 
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Here's a simple and tasty Moroccan Carrot and Orange Salad as a side dish:

1 lb Carrots, shredded

3 tb Olive oil

4 Oranges, peeled

1 Lemon, juice of

1 Onion, sliced

1/4 c Walnuts, chopped

1/2 c Currants

Pepper freshly ground

1/4 ts Red pepper flakes

1. Section the oranges (about 2 cups).

2. Cut the onions into 2-inch lengths (about 2 cups).

3. Soak the currants in water for 10 minutes and drain.

4. Put all the ingredients in a bowl and toss. Refrigerate for 1/2 hour or more before serving.


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PostPosted: Fri Jan 02, 2009 9:48 pm 
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Thanks. I will be cooking this eventually.


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PostPosted: Mon Jan 05, 2009 3:19 pm 
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Ok, I got to thinking about it friday night, and I remembered that last time I sharpened the Shuns (first time since I got them), I didn't do it single-sided like I said I did. I did them double, out of habit from the Henckels. I checked, and sure enough. So I got the stuff out, set up on the counter behind the couch, and watched a movie while I re-edged the two bigger knives from that 4 I have.


Hooooly difference. I'm glad I have the Henckels with the standard profile still, as that fatter angle stands up to abuse longer, but brother the shuns are now freighteningly sharp again.

The difference, roughly (old profile at left, new at right):

Image




And I got a fuzzy shot of the finishing stone, with the slurry visible on the surface of it:

Image


I re-flattened the profile the right way until all of the old angle was gone (took a while), and worked it flat till it had a burr, which I removed with a steel rod, and finally used the 6000# to put the final edge angle on it.

So then I tried an experiment with the shun santoku and the henckels chef, both freshly sharpened as well as I could do it with those profiles up there. I got a fresh, cold plum tomato out of the fridge (which we were chopping for nachos anyway) and tried to see how little effort it took to cut it with both. With the henckels, some downward force is needed, I'd say half a pound of pressure, and some sawing motion, and even then it must be gently pushed through the tomato. The cut was clean and straight, and stuck firmly to the side of the blade. With the new chisel-profiled shun, all I had to do was gently lay the knife on the tomato surface, and pull the handle backwards about 5 inches, and the weight of the blade carried it through the tomato until it contacted the board surface. Further trials showed I could change direction mid-cut fairly well, too.


Anywho, it made a huge difference, but I expect that edge to be more brittle, so I just use the Henckels for reg'lar shit.

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[quote="Bloor"]He's either done too much and should stay out of the economy, done too little because unemployment isn't 0%, is a dumb ingrate who wasn't ready for the job or a brilliant mastermind who has taken over all aspects of our lives and is transforming us into a Stalinist style penal economy where Christian Whites are fed into meat grinders. Very confusing[/quote]


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PostPosted: Mon Jan 05, 2009 3:36 pm 
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Im somewhat disappointed with the sharpening that the 4star Henckels are taking.. I dont know if it is user error, probably is.. but nonetheless.

Although it does seem to usually pass the "weight of knife should be enough to cut" test.. so I guess I might be asking too much.


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PostPosted: Mon Jan 05, 2009 3:38 pm 
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f4df Wrote:
Im somewhat disappointed with the sharpening that the 4star Henckels are taking.. I dont know if it is user error, probably is.. but nonetheless.


The resulting cutting ability, or the durability of that edge?

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[quote="Bloor"]He's either done too much and should stay out of the economy, done too little because unemployment isn't 0%, is a dumb ingrate who wasn't ready for the job or a brilliant mastermind who has taken over all aspects of our lives and is transforming us into a Stalinist style penal economy where Christian Whites are fed into meat grinders. Very confusing[/quote]


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PostPosted: Mon Jan 05, 2009 3:42 pm 
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Cap'n Squirrgle Wrote:
f4df Wrote:
Im somewhat disappointed with the sharpening that the 4star Henckels are taking.. I dont know if it is user error, probably is.. but nonetheless.


The resulting cutting ability, or the durability of that edge?


cutting/sharpness - I understand the factors that affect durability of edge which also include user error:)


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PostPosted: Mon Jan 05, 2009 4:07 pm 
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well crap. Sounds like you got yourself a new system (spyderco) for xmas, so maybe it's just familiarity.

And on that note, I'd say this last experiment was the first time I ever got something I'd call first-rate for an edge, at least with kitchen knives. Chisels are a fuckload easier.

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[quote="Bloor"]He's either done too much and should stay out of the economy, done too little because unemployment isn't 0%, is a dumb ingrate who wasn't ready for the job or a brilliant mastermind who has taken over all aspects of our lives and is transforming us into a Stalinist style penal economy where Christian Whites are fed into meat grinders. Very confusing[/quote]


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PostPosted: Tue Jan 06, 2009 6:33 am 
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does anyone have the professional chef from the culinary institute of america and furthermore have a reliable opinion about this book?

I just decided to not buy any music this year but to use the money to build up a collection of important and useful cooking literature.

(on my list are standards by henry petit, paul bocuse, michel guerard, heston blumethals "in search of perfection" books and some german chefs as eckart witzigmann and dieter müller, which are easily the most important protagonists here)

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PostPosted: Sun Jan 25, 2009 11:22 pm 
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Just rocked out some quail and smashed purple potatoes with chanterelles:

Steeped the quail in buttermilk, salt and pepper
chopped up some rosemary and combined with roasted garlic
spread the mix on the quail
wrapped em in bacon
baked at 350

for the potatoes, I quartered some purple potatoes, boiled them
Steeped the chanterelles in hot water
with 5 minutes left to boil, combined the steeping liquid and the mushrooms with the potatoes.
Threw em in a bowl, splashed some buttermilk on them, and used a hand ricer to smash them.

One of the best damn ol meals I have ever made.

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Throughout his life, from childhood until death, he was beset by severe swings of mood. His depressions frequently encouraged, and were exacerbated by, his various vices. His character mixed a superficial Enlightenment sensibility for reason and taste with a genuine and somewhat Romantic love of the sublime and a propensity for occasionally puerile whimsy.
harry Wrote:
I understand that you, of all people, know this crisis and, in your own way, are working to address it. You, the madras-pantsed julip-sipping Southern cracker and me, the oldman hippie California fruit cake are brothers in the struggle to save our country.

FT Wrote:
LooGAR (the straw that stirs the drink)


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PostPosted: Sun Jan 25, 2009 11:44 pm 
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berliner Wrote:
does anyone have the professional chef from the culinary institute of america and furthermore have a reliable opinion about this book?
)


I do. It's really "textbookish". But if you want to learn professional cooking techniques, it's a pretty decent resource. If you want to stay a little more basic level and want good explanations I'd recommend Cookwise, and How to Cook Everything (for the new cook level). Especially Cookwise (good for all levels). Both are up there as the best cook books I have and I have probably up to 50.

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I tried to find somebody of that sort that I could like that nobody else did - because everybody would adopt his group, and his group would be _it_; someone weird like Captain Beefheart. It's no different now - people trying to outdo ! each other in extremes. There are people who like X, and there are people who say X are wimps; they like Black Flag.


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PostPosted: Mon Jan 26, 2009 7:57 am 
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Kingfish Wrote:
berliner Wrote:
does anyone have the professional chef from the culinary institute of america and furthermore have a reliable opinion about this book?
)


I do. It's really "textbookish". But if you want to learn professional cooking techniques, it's a pretty decent resource. If you want to stay a little more basic level and want good explanations I'd recommend Cookwise, and How to Cook Everything (for the new cook level). Especially Cookwise (good for all levels). Both are up there as the best cook books I have and I have probably up to 50.


I'm interested in the more technical side so that may fit then, though "cookwise" sounds interesting as well. I'll have a look at this, too. thanks!

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