Text 16617, 96 rader
Skriven 2008-11-20 20:06:57 av Carol Shenkenberger (23005.cooks)
  Kommentar till text 16608 av Ruth Haffly (1:396/45.28)
Ärende: pie time
================
    
 >  > Having fun? (G)
 > 
 >  CS> Definately!
 > 
 > I'd safely wager that you are playing with your food.

Good bet!

 > She used a varient of the German spelling--bier.  The "e" is long. But,
 > it does make for good memories for you having it written that way.  BTW,
 > is Charlotte accepting of her time in Japan memories now?

Yes, but you get some blank zones.  Some of the things i recall best, made
little impression on her (or Don for that matter).  Some of them, she was
just too young to really remember well now.


 >  >  CS> Fry up crisp about 6 strips of bacon.  Add beer (about 10oz) to the
 >  >  CS> pan once cooled a bit (not splattering hot, but not cold).  Then add
 >  >  CS> cans of pork consomme bone stock (32oz total).  Add 3/4 cup small
 >  >  CS> chopped fresh green beans, and about 1 cup cubed (small cube) winter
 > 
 >  > We're not beer drinkers but I'd try it with chicken stock.  I'd have to
 >  > use turkey bacon if making it for Steve and figure out how to give it
 >  > the right mouth feel.
 > 
 >  CS> I think it can be adapted.  In fact, I'm pretty sure if you would find
 >  CS> an alcohol-free beer like O'Douls acceptable, then that would work. An
 > 
 > I don't know if the alcohol free beer would work; it might have enough
 > of a "hoppy" taste" that I know Steve doesn't like.

True.  Try it with chicken stock then?  Wont have same mouth feel but would
still make a good dish.  I'd reduce the fat if just using chicken stock
without the beer (even o'douls) to cut it.

 > OK, home made beef stock or start with a commercial one and add to it.

Actually, bone stock (called consomme).  It's a jellied sort of thing when at
room temp.

 > We got some Swanson's at the commissary to play around with, also some
 > of their chicken.  Hopefully it's fuller bodied than the broth.

Not by enough for making this authentic but might be workable if you adapt a
little!

 > Fennel is used in German cooking, both fresh and dried.  (I've got my
 > dehydrator going now with the remains of the basil plant.)
 > 
 >  CS> she used anise mostly when her fennel stocks were low?
 > 
 > But with a lighter touch.

Yes.  I remember some long ago wonderful fennel and poppyseed cakes she made,
drizzled with a thin sweet icing.

 > I've got some chicken schmaltz on hand and can get some beef easily
 > enough.  We bought a semi fatty piece on our last commissary run; made
 > stew with part & put the rest in the freezer.  I've also got a winter
 > squash soup recipe on my fridge (central clearing house) that uses
 > chicken stock & is topped with crab meat (optional).  I've got the
 > chicken stock and enough butternut squash set aside for it but no crab
 > meat; may try it with out.  I clipped the recipe from the newspaper that
 > Steve's folks get, last Thanksgiving.

Lots of ideas there to play with!

 >  CS> Oh, I saved the hollowed out bread and made a sort of stuffing to go
 >  CS> with the fish tonight, baked separately.
 > 
 > I've been making my own crumbs for years.  It felt odd using commercial
 > ones at Rachel's. They were white, rather fine grained vs my whole
 > wheat, larger ones.

We've been getting more commecial bread lately as my work hours have shifted
to leave less time for baking.  Not too much, but I see a loaf of 'wonder' on
the counter.
 
 >  CS> I've been practicing the uses of an oven again after many years of
 >  CS> almost not using one at all, to the point of having to sometimes dust
 >  CS> it out before firing it up.
 > 
 > Nice to have in this colder weather, isn't it?  I fired up my crock pot
 > this morning with some turkey wings in it.  Seasoned with Gaylord
 > Perry's natural vegetable broth (in powdered form) and a bit of water,
 > it'll be supper tonight with some dressing (can't call it stuffing) and
 > a tossed salad, maybe a vegetable.

I need to make that pulled turkey again.  Comes out alot like a pulled pork
BBQ but used turkey legs to make it.  Recipe similar to pulled pork ones.
               xxcarol

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