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[#] Wed Jul 17 2013 11:14:18 EDT from Ladyhawke @ Uncensored

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Ginger-Rhubard mousse!

One of the beauties of my CSA is trying to figure out what to do with various types of produce I might not otherwise bother with.

Who'd have thought that rhubarb and ginger could make such a great sweet/sour zingful summer treat?

[#] Wed Jul 17 2013 13:26:51 EDT from zooer @ Uncensored

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Who'd have thought that rhubarb and ginger could make such a great
sweet/sour zingful summer treat?

ummmmmm, the person who came up the with recipe?

A great summer drink for people who have a juicer. One pear, one apple and half a lemon.

[#] Wed Jul 17 2013 18:56:02 EDT from Ladyhawke @ Uncensored

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Well, that would have been me...or should have been, rather.  I didn't have high hopes for the experiment when I started it....I just needed to use up all that rhubarb.  :-)

Sounds like a tasty juice.

[#] Wed Jul 17 2013 19:56:04 EDT from zooer @ Uncensored

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I thought it might have been your recipe but I searched for rhubarb and ginger and found a lot of recipes.

[#] Wed Jul 17 2013 21:56:32 EDT from fleeb @ Uncensored

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Mmm... rhubarb.. I haven't had a rhubarb pie in a very long time.

[#] Fri Jul 19 2013 09:56:26 EDT from Ladyhawke @ Uncensored

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For some reason almost everything I found on the internet was either heavy or super-sweet (jams, compots, heavy creams, etc), but I really wanted something light and cooling, so I kinda winged it.  Surprised myself.

Tried a variation on your juice the other day, btw.  Was very refreshing.

[#] Fri Jul 19 2013 15:58:22 EDT from IGnatius T Foobar @ Uncensored

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Mmm... rhubarb.. I haven't had a rhubarb pie in a very long time.

Towards the end of high school I was dating a girl who would break into hysterical laughter whenever someone said "rhubarb pie." It was like a trigger phrase or something.

I don't miss high school.

[#] Fri Jul 19 2013 17:29:32 EDT from fleeb @ Uncensored

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Garrison Keillor's bit concerning Rhubarb Pie.

"Nothing takes the taste of humiliation out of your mouth like..."

[#] Wed Jul 24 2013 13:19:42 EDT from IGnatius T Foobar @ Uncensored

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Rhubarb Pie is ok, but I prefer Shoo-Fly Pie ... and Apple Pan Dowdy ...

[#] Wed Jul 24 2013 15:24:10 EDT from vince-q @ Uncensored

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<groan>.... ;)

[#] Wed Jul 24 2013 15:33:42 EDT from zooer @ Uncensored

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This was very good. My mother and sister picked nine pounds of blueberries two weeks ago and we tried this

1/3 cup brown sugar
1 2/3 cups blueberries
2 tablespoons unsalted butter, at room temperature

1 1/3 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
8 tablespoons unsalted butter, at room temperature
2/3 cup brown sugar
1 egg
1 teaspoon vanilla
2/3 cup sour cream

Adjust oven rack to middle position and preheat oven to 350°F. Place 2 tablespoons butter in cake pan and place
in oven until melted. Remove from oven, swirl to coat pan, and set aside.

To make cake: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown
sugar until fluffy, about 3 minutes. Add egg, vanilla, and sour cream and beat to combine. Add dry ingredients
and beat until
just incorporated. Batter will be thick.

To assemble: Sprinkle 1/3 cup brown sugar for topping over melted butter in pan. Pour in blueberries and shake
pan until they're evenly spread around. Pour in batter, using a rubber spatula to smooth over blueberries.

Bake cake until golden and a cake tester inserted into the middle of the cake comes out clean, about 30 minutes.
Let cool 15 minutes then release from pan, blueberries on top.

----- This would probably work for apples, or peaches.

[#] Thu Oct 10 2013 10:59:09 EDT from zooer @ Uncensored

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I wanted to try a different way to cook pulled pork so I went on-line to see what others recommended on this
method. Here is what I learned:

Always/never brine your pork shoulder/roast for at least two, six, twelve, 24, 36+ hours/days. Always/never
remove some of the excess fat. Always/never apply a dry rub and always/never let it sit at least two, six,
twelve, 24, 36+ hours. The best dry rub is X brand/Y Brand/Z Brand/make your own and here is the recipe I use.
Never/always braise/sear your meat before cooking but never/always use flour to coat and braise/sear it in
butter/olive oil/vegetable oil/bacon grease/use the trimmed fat from the pork.
To serve it use Carolina/Texas/St. Louis style BBQ sauce because it is the best.

Now shove that up your Chicago vs NY pizza argument.

[#] Thu Oct 10 2013 13:28:00 EDT from DemonStalker @ Dog Pound BBS II

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hmmmmm.... Sorry but I just cannot get past the term "pulled pork."
Makes me think this is one of those XXX-rated rooms> ....

[#] Thu Oct 10 2013 14:00:57 EDT from zooer @ Uncensored

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I know, the term "pulled pork" turns me off as well. My old boss would order it all the time, I could not bring
myself to try it. I was visiting my parents one day and they had me pick up some from the new BBQ place down
the street. My father enjoyed it. I was hungry, it smelled pretty good and I could try a little instead of an
entire order. I liked it. But for me the key was the Carolina BBQ sauce which I never had before. I was never
crazy for BBQ, didn't like the tomato based BBQ sauces. They were okay but not great. I learned that Carolina
BBQ sauce is vinager based and it made the pulled pork perfect. It was worth trying.

[#] Thu Oct 10 2013 22:48:09 EDT from DemonStalker @ Dog Pound BBS II

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" made the pulled pork perfect."
Won't touch *that* one....

[#] Mon Oct 21 2013 15:07:22 EDT from IGnatius T Foobar @ Uncensored

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Someone suggested that a cheap-and-cheating way to make pulled pork is to take a pork roast and simmer it in bbq sauce in a crock pot.

I can't imagine that it would be authentic (no bbq is authentic unless it includes smoke) but I'm going to try it anyway.

[#] Mon Oct 21 2013 17:11:33 EDT from zooer @ Uncensored

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I make mine in a crock-pot. I prefer Carolina BBQ not that pansy-ass tomato sweet stuff. The tomato based
BBQ style is for bullies and Facebook users.

Don't cook it in BBQ sauce, you add that at the end. You can always add liquid smoke while cooking. Put
the pork fat side up and put the liquid smoke on top.

There are several ways to cook it, a single can of soda, a mixture of vinegar, brown sugar, spices, etc. An
Internet search will turn up a few recipes. You don't need much liquid. I add a dry rub the day before, let it
sit over night and put it in the crock pot in the morning. It turns out great.

Here is a recipe I based my cooking on:

Don't brine the meat for crock-pot cooking it didn't turn out well. The can of Coke recipe was okay but the
above recipe in the link was best.

[#] Tue Oct 22 2013 11:02:27 EDT from fleeb @ Uncensored

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I've only ever had a vinegar version of Carolina-style BBQ. I rather liked it, honestly.

But then, I grew up in NC.

[#] Tue Oct 22 2013 11:34:53 EDT from IGnatius T Foobar @ Uncensored

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My wife is from Pennsylvania and she likes the sweet stuff. :(

[#] Tue Oct 22 2013 11:37:01 EDT from zooer @ Uncensored

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I was never crazy about BBQ, it was okay to me but nothing special. It wasn't until I tried the Carolina style
with it's vinager goodness that I enjoyed BBQ and BBQ pulled pork. (yeah I know, the name)

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