Hakko Ichiu
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Posts posted by Hakko Ichiu
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Yes, September in NYC is probably as good a time as any. Hurricane Hannah will have blown through by the weekend, clearing the way for decent weather after that.
Dollar has strengthened a bit against sterling, but NYC is still a bargain compared to Blighty.
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I'm awaiting Hurricane Adolf. He will wipe out Miami, New York and Tel Aviv.
Wow, you must be a real hit on Open Mike Night during the Aryan Nations Jamboree.
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Like sh1t off a shovel in FF 3.0 on a Mac.
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Runyan99,
Next to cold, hard cash, there are few things more persuasive than someone holding an obviously rock solid settlement check from a major insurer.
I'm not so sure about the cold, hard cash thing. I've always been a cash buyer, and 20 years ago it definitely made a difference. Now, the dealers are happy to get the financing business because it means a steadier revenue stream for them. The last three cars I've bought (since 2001), being cash in hand hasn't generated any bargains.
Being prepared to walk away, now that's a way to get a deal. When I bought my most recent car, I called the salesman of the other car to make the short list to tell him "thanks, but no thanks." He put me on to his manager, who was ready to drop some big numbers. Too little too late, though.
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All dairy operations have effectively been pushed out of the Bay area to Sacramento regions and driven deeper down the valley, towards Bakersfield as new homo-owners complain about the smell...
Presumably that's mainly in the Bay Area.
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Column two, I was too busy.
Apropos the US service personnel, there has been a persistant report that one of the soldiers killed in Tskhinvali was an African-American looking man in light-tan combat boots, light tan t-shirt, camoflage fatigues, excellent physical condition. The Russian accusation is that he was a Green Beret. Can't prove that, but I definately talked to a Russian tank crew that swore up and down they saw the corpse.
So it's good the official US service personnel in Georgia are ok. I guess this dude was some one else. One thing for sure, there are not too many African-extraction Georgians.
From Wikipedia:
[emphasis added]While there may have been black people in Russia early on[37] the first blacks in Russia was the result of slave trade by the Ottoman empire[38] and their descendants still live on the coasts of the Black Sea. Czar Peter the Great was recommended by his friend Lefort to bring in Africans to Russia for hard labor. Alexander Pushkin was the descendant of the African slave Abram Petrovich Gannibal, who became Peter's protege, was educated as a military engineer in France, and eventually became general-en-chef, responsible for the building of sea forts and canals in Russia.[39][40]
During the 1930s fifteen Black American families moved to the Soviet Union as agricultural experts.[41]As African states became independent in the 1960s, the Soviet Union offered them the chance to study in Russia; over 40 years, 400,000 African students came, and many settled there.
You never know...
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I suspect this is part of Norway's fiendish plan to re-conquer Scotland.
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Why have anything that makes it easier for The Man to identify you?
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I reckon the secret ingredient in the end, with all good cooking, is real, fresh ingredients. I must admit to flinching every time I hear "I added a can of xxxx" or "a jar of XYZ sauce" to recipes. Of course that sometimes works a treat, but for all the times I read it I do think most of the time it's second best.
You are, in the main, correct, but you might be surprised how many Michelin 3 star kitchens have industrial quantities of Heinz ketchup on hand.
Also, canned tomatoes are an extremely useful ingredient, especially in the colder months. I prefer to save my lusciously, drippingly ripe, farm fresh heirloom tomatoes for their deity-intended purpose: raw consumption.
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Wot? No helmet? Gordon Brown will be very displeased.
Nice ride.
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Whenever I used to make marinara sauce from scratch, I used to throw in a generous pinch of sweet basil. It seemed to sweeten the sauce without that distinctive "sugar" taste that didn't seem to fit. A teaspoon of allspice also helped. That may sound improbable, but it worked.
Michael
If you're using fresh basil, be sure to add it at the end, as the heat of the cooking process with destroy the herb's essential oils. I often add cinnamon to my bolognese sauce; I believe it's a Greek thing.
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What kinds of dishes? I put some in chilli once, other than that, I don't think I've used it much.
Any dish that calls for smoked pork products as a seasoning: e.g., stews, daubes, gumbos, etouffes, chowders, etc. It should be something that has a saute or sweat step somewhere, so that you can bloom the paprika in the oil. I'm not sure I'd want to add it to a liquid straight, as it would just kind of float on top and not be very nice.
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Good tip about the soaking, cheers for that. Is it the same with kidneys?
It's true for most of the organ meats, AFAIAA, except tongue and maybe heart, which are really muscles. You can use other things, including acidulated water, but milk is traditionally French and northern Italian.
That smoked Spanish paprika is nice. If you've ever eaten Spanish Chorizo sausage, the main flavour is smoked paprika. It makes all the difference to a Paella.
Smoked paprika is now one of my favorite "cheat" ingredients for adding flavor, especially as I don't cook with pork products. It's a great way to get some rich, smoky goodness into any number of dishes.
BD6: Sausages in goulasch? I've eaten goulasch all over Hungary, as well as other corners of the K. u. K., and I've never seen it with sausage. Maybe I didn't know the right Hungarians. Or maybe they ate all the sausage before I got there. Nice recipe though.
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Use good quality lamb's or calf's liver. Soak it in milk for a few hours to get rid of the impurities.
Slice reasonably thickly. Coat lightly with seasoned flour that also has some smoked paprika in it. Saute high and fast, remove to the plate while still pink on the inside. Serve with a squeeze of lemon.
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I have one, and use it a lot for soups. I've had mixed results with the ones in the freebie recipe book: some are pretty good, others are not. If you have fresh tomatoes, it makes a kick ass tomato soup with a few additional ingredients. The best luck I've had is cooking soups on the stove and then using the VM to puree them to smoothness. It's great for juicing too, and smoothies, of course. I wouldn't use it to chop/do prep/make salads though. A knife is just as fast and a lot more accurate.
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Well, surely he'd have more if he skipped the rutabaga and used potato.
Yes, but they'd be fatter. Anyway, the rutabaga holds together during the long cooking, unlike potato, and tastes very nice. Philistine.
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We were sharing a house in the Lake District for a week with some friends. I picked up some stewing meat, and after a trick to the local supermarket the following recipe evolved:
Daube de Boeuf
3 lbs Stewing beef in 1" cubes
Flour
Salt and Pepper
Oil
2 Large Onions, chopped
4 Large Carrots, chopped
4 Ribs of Celery, chopped
4 cloves of Garlic, minced
2 Tbs Tomato paste (dbl. concentrated from a tube)
16 fl. oz. Dry red wine
4 x 14.5 oz. cans Chopped Tomatoes
zest of a Lemon
sprig of Rosemary
4 Large Anchovies, chopped
2 medium Rutabaga (swede), peeled, trimmed, and cut into large chunks.
Salt and pepper to taste.
Set your oven to low (275F / 135C).
In a large bowl, season the meat with salt and pepper, than sprinkle the flour over the meat; toss to coat. Heat the oil over medium-high heat in a large dutch oven or stock pot; do in several batches if necessary in order not to overcrowd the pan. Remove the browned meat to a large bowl.
Reduce the heat to medium, and add the onions, celery, and carrots, sweat until soft, stirring occasionally. Add the garlic and the tomato paste. Stir for a minute or two until the tomato paste is cooked. Add the wine and deglaze the pan. Simmer for a few minutes until most of the alcohol has cooked off. Add the tomatoes, rutabaga, rosemary, lemon zest, and anchovies. Bring to a simmer, cover, and put in the oven until the meat is fork tender, 3-4 hours.
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I miss the GF Recipe book
And where is Rommel22's dog? Forever growling and showing his teeth in some Jamoomba-forsaken cyber-limbo. -
For posting that, I hope you have incontinence in front of your boss's wife at the company Xmas party open bar. </font>Originally posted by Lars:</font><blockquote>quote:</font><hr />Originally posted by Hakko Ichiu:
Just for you, because it's Festivus and I care:
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You pronounce dung "deng"? </font>Originally posted by Mace:</font><blockquote>quote:</font><hr />Originally posted by Hakko Ichiu:
Everyone knows that Peng rhymes with "dung."
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Everyone knows that Peng rhymes with "dung."
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Along with water tanks mentioned above, some buildings also have oil tanks. In West's No True Glory, he relates a story of how Marines holed up for the night on the roof of a building were surprised when an insurgent came up the roof access. The man was equally surprised, and he ran across the roof and seemingly disappeared. The Marines searched the area and couldn't find him. Finally, they looked inside a tank full of oil (home heating fuel perhaps?) and saw his eyes and nose just above the surface. The man immediately ducked down. When he surfaced again, the Marines shot him.
And where is Rommel22's dog? Forever growling and showing his teeth in some Jamoomba-forsaken cyber-limbo.
Playing nice when it comes to real estate
in General Discussion Forum
Posted
Clicked on the listing linky, then clicked on "See more Pictures," and got the following message:
So, did they accept your offer?