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Cat Forum / Cat Anecdotes / August 2005Don't you idiots get tired of purring?
It's like a fucken AA meeting for preschoolers. Charlie It is hatch chile season here in the southern US, these are anaheim peppers from a specific region in New Mexico. Famous for their awesome flavor. Local stores sell them raw but they also roast them and sell them that way. You're supposed to peel the skin off and seed them before using them. I like making green chile stew, here's a "recipe" I use. Green chile stew 1 lb cubed pork meat (can use beef or chicken if you want, but pork rules!) masa harina (can use flour if you can't get this) 1 large white onion, chopped 2 garlic cloves, minced 1 lb green chiles, roasted, peeled and deveined/seeded, then chopped 2 quarts chicken broth 1 lb small red potatoes, well washed mexican crema (not sour cream, if you can't get it, get creme fraiche) cilantro, chopped flour tortillas Dust the meat in the masa harina. Heat some lard or oil on a dutch oven and brown the meat in batches. Add the onion and garlic and sautee for a few minutes. Add chiles, broth and potatoes and bring to a boil. Simmer until potatoes are tender. Serve in bowls with a dollop of crema and cilantro for garnish. Eat with flour tortillas. Enjoy!  SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com > It is hatch chile season here in the southern US, these are anaheim > peppers from a specific region in New Mexico. Famous for their awesome [quoted text clipped - 22 lines] > Serve in bowls with a dollop of crema and cilantro for garnish. Eat > with flour tortillas. Enjoy! Sounds fantastic! I made some salmon patties yesterday. Delicious :) Nothing special about the recipe, other than to say I use crushed cornchips rather than breadcrumbs and do not add extra salt (of course). Two eggs, black pepper, a Tbs. of sour cream or mayo, chopped parsley. Drain the canned salmon, remove the soft round bones. Mash it all up, form into patties and pan-fry in a little vegetable oil until golden brown. Jill > > It is hatch chile season here in the southern US, these are anaheim > > peppers from a specific region in New Mexico. Famous for their awesome [quoted text clipped - 31 lines] > > Jill I love salmon patties. I used to meticulously remove every trace of skin and bone from the canned salmon. Then I heard that's where most of the beneficial nutrients are. I've never put sour cream in mine though. I just use egg, a little bit of finely chopped onion and cracker crumbs, pepper, egg. Sometimes a *tiny* bit of finely chopped bell pepper if I have one. I'll have to try yours. Sherry >> I made some salmon patties yesterday. Delicious >> :) Nothing special about the recipe, other than to say I use crushed [quoted text clipped - 16 lines] > > Sherry I've used low-fat or non-fat sour cream. All mashed up together there is no difference but it gives the patties an extra little kick :) Jill > It is hatch chile season here in the southern US, these are anaheim > peppers from a specific region in New Mexico. Famous for their awesome > flavor. Local stores sell them raw but they also roast them and sell > them that way. You're supposed to peel the skin off and seed them before > using them. I like making green chile stew, here's a "recipe" I use. SNIP Ah, a chance to post a recipe, and I've even got one! This is a birthday cake I made for my mom's 75th birthday last week while we were on vacation. I call it Florida Sponge Cake. (For no more special reason than having been in Florida when I baked it. Oh, and because the slight lime flavor.) Ingredients: 4 TB butter 4 eggs 2/3 cup sugar 1 TB fresh squeezed lime juice Grated green rind of one lime 1 cup cake flour. Preheat oven to 350 Grease and flour a 9 inch round cake pan. First, melt the butter in a sauce pan and set aside to cool Sift then measure the cake flour and return to sifter for later. Separate the four eggs and beat the yolks with the sugar until the mixture is thick, pale yellow and forms a ribbon. Add the lime juice and rind, and stir just enough to blend in. Beat the four egg whites until they are stiff. Add one fourth of the beaten egg whites to the egg white mixture and gently fold them into the batter. Then sift approximately 1/4 of the flour in and stir until just blended in. Repeat this process twice until you have just 1/4 of the egg whites and flour left to add. Add approximately two TBs of the melted butter at this point, then the last portion each of the egg whites and flour. Add the remaining melted butter and stir gently until it is incorporated, while trying to keep some volume in the egg whites. Turn batter into the prepared pan and bake for 25 to 30 minutes. Test after twenty five minutes and give it the clean knife test. When it's done, place cake on a rack to cool, then turn it out of the pan onto the rack to cool after about 10 minutes. Note, I baked this in a 9x13 inch pan which is all that our rented house had available and it was good, if a rather low-lying, flat cake. I frosted it with regular butter cream frosting, leaving part of the frosting white to make a "beach" then graduall added blue and green food coloring one drop at a time to try to replicate the beautiful aquamarine water of the Gulf of Mexico. =o) This cake is good with just a dusting of powdered sugar, but if you want to get fancy, you could make some lime frosting by adding a bit of lime juice and peel to your taste to a basic butter cream frosting. Enjoy! Melissa > > It is hatch chile season here in the southern US, these are anaheim > > peppers from a specific region in New Mexico. Famous for their awesome [quoted text clipped - 45 lines] > you want to get fancy, you could make some lime frosting by adding a bit of > lime juice and peel to your taste to a basic butter cream frosting. That sounds nice! I think you should shove it up your flabby a.s! >> > It is hatch chile season here in the southern US, these are anaheim >> > peppers from a specific region in New Mexico. Famous for their awesome [quoted text clipped - 47 lines] > >That sounds nice! I think you should shove it up your flabby a.s! COCKROACH SOUP It may be hard to believe but cockroaches are edible but some military manuals indicate nutrition is low. Obviously, they are a prime candidate for gut purging due to their poor food source. To purge, keep them contained in a fisherman's cricket tube or a cricket raising box for several days. For water and a good food source to purge their system use wet lettuce or piece of apple. Remember cockroaches are fast and they can fly. When ready to eat, put them in the freezer to kill, then remove heads, legs and wings and cook. You will find some have an odor. Also, this is one insect that must be cooked due to parasitic worms they carry. For most to stomach the thought of eating a cockroach, the specimens should be baked dry and ground into flour for mixing with a soup. http://members.aol.com/keninga/insects.htm > It is hatch chile season here in the southern US, these are anaheim > peppers from a specific region in New Mexico. Famous for their awesome > flavor. (snipped lovely recipe) In my neck of the woods, which wasn't *always* my neck of the woods, a pot of turnip greens = comfort food. Also, of course, cheap food. Anyway, I found some nice baby turnip greens at the market AND smoked turkey wings for next to nothing. I don't care how hot it is outside (and it's HOT, trust me), in the next few days I'm cooking up a big pot of greens with the smoked turkey. I'll wash the greens well and chop them; toss them in a deep kettle with some chopped onion, probably some garlic, water of course. 2 smoked turkey wings. Cover and let it all cook down. I'll fish out the wings and tear the meat off and return the meat to the pot. Season to taste with salt & pepper and add a splash of white vinegar and hot sauce as desired. Jill > Anyway, I found some nice baby turnip greens at the market AND smoked turkey > wings for next to nothing. What's turnip greens? The actual leaves of turnips or something completely different? Inquiring minds want to know. :o) I know some people here in Finland use the leaves from turnips and beets in cooking, but I've never used them myself. At the veggie market, when you buy a bunch of turnips or beets, they ask you if want them to cut off the leaves, and I usually say yes, but maybe I could get some pointers on how to use them? SignatureMarina, Frank, Miranda and Caliban. In loving memory of Nikki. marina (dot) kurten (at) iki (dot) fi Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki > What's turnip greens? The actual leaves of turnips or something > completely different? Inquiring minds want to know. :o) Yes, the leaves. :) > I know some people here in Finland use the leaves from turnips and beets > in cooking, but I've never used them myself. At the veggie market, when > you buy a bunch of turnips or beets, they ask you if want them to cut > off the leaves, and I usually say yes, but maybe I could get some > pointers on how to use them? You can eat them just like you would spinach or chard. Sautee some garlic in olive oil, then add the greens until wilted. Season with a bit of balsamic vinegar and salt. YUM! SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com >What's turnip greens? The actual leaves of turnips or something >completely different? Inquiring minds want to know. :o) Actual leaves from actual turnips - the white trunips that have purple tops. >> What's turnip greens? The actual leaves of turnips or something >> completely different? Inquiring minds want to know. :o) > > Actual leaves from actual turnips - the white trunips that have purple > tops. Exactly. In my part of the world since a lot of people eat the greens all by themselves, I rarely see the white&purple turnips for sale with the greens still attached. These are nice young baby greens, very, very green! They look like spinach. Now, while Victor suggested a perfect treatment for them as well, it's traditional over my way to slow simmer them for a LONG time. You might not like them that way; it actually took me years to try them, let alone make them myself! :) Jill > >> What's turnip greens? The actual leaves of turnips or something > >> completely different? Inquiring minds want to know. :o) [quoted text clipped - 13 lines] > > Jill I would actually venture to say that at least in the South relatively few people eat turnips by themselves (often turnip greens are made with small bits of turnips in them) but turnip greens are a widely served traditional southern dish, as are collard greens, which are cooked in a similar fashion. It's also pretty common for a vinegar pepper sauce to be served on the side-this comes in small bottles which are set out at the table and is sprinkled on to the greens as a condiment. As far as I know it's just made up of white vinegar in which some cayenne or other hot green peppers have been soaking. >Exactly. In my part of the world since a lot of people eat the greens all >by themselves, I rarely see the white&purple turnips for sale with the [quoted text clipped - 5 lines] >like them that way; it actually took me years to try them, let alone make >them myself! :) Same here. I'd heard of them all my life, but growing up in Southern California had never tried until a few years ago while visiting relatives in Oklahoma. I'd always thought they would taste a lot like spinach, but my Aunt fixed them with homemade sausage and served them poured over scrambled eggs - nothing like I expected, but VERY good. SignatureSteve Touchstone, faithful servant of Sammy, Little Bit and Spot with loving memories of Rocky (RB) stouchst@JUNKsirinet.net [remove Junk for email] Home Page: http://www.sirinet.net/~stouchst/index.html Cat Pix: http://www.sirinet.net/~stouchst/animals.html >> Anyway, I found some nice baby turnip greens at the market AND smoked >> turkey >> wings for next to nothing. > > What's turnip greens? The actual leaves of turnips or something > completely different? Inquiring minds want to know. :o) Yes, SFAIK - in Minnesota we used to cook beet greens in a similar fashion. I still do, when I can find beets in the supermarket with the leaves attached (and not yet wilted and/or disintegrating). > I know some people here in Finland use the leaves from turnips and beets > in cooking, but I've never used them myself. At the veggie market, when > you buy a bunch of turnips or beets, they ask you if want them to cut > off the leaves, and I usually say yes, but maybe I could get some > pointers on how to use them? You should try them - if you don't have smoked turkey parts readily available, ham or bacon does as well. (The smoky meat taste and the bits of meat with the strong-flavoured greens make a really delicious vegetable dish.) >>> Anyway, I found some nice baby turnip greens at the market AND >>> smoked turkey [quoted text clipped - 18 lines] > meat taste and the bits of meat with the strong-flavoured > greens make a really delicious vegetable dish.) Marina is a vegetarian, so I doubt she'll be trying that. But I'm sure there are some other good ways to cook them that don't require meat. -- Britta "There is no snooze button on a cat who wants breakfast." -- Unknown Check out pictures of Vino at: http://photos.yahoo.com/badwilson click on the Vino album > Marina is a vegetarian, so I doubt she'll be trying that. But I'm > sure there are some other good ways to cook them that don't require > meat. They're great with deep-fried tempeh (marinated in soy sauce prior to frying), which tastes very much like bacon. >>>> Anyway, I found some nice baby turnip greens at the market AND >>>> smoked turkey [quoted text clipped - 22 lines] > sure there are some other good ways to cook them that don't require > meat. Indeed, just a treatment of cloves of garlic sauteed in olive oil, toss in some onion then add the turnip greens until just wilted as Victor suggested. Jill >>>> Anyway, I found some nice baby turnip greens at the market AND >>>> smoked turkey [quoted text clipped - 22 lines] >sure there are some other good ways to cook them that don't require >meat. I have found that cooked tomatoes go well with various types of greens. The mildly-acid flavor of the tomatoes complements the slightly bitter taste of the greens. A quick way to see if you would like the flavor combination is to mix a can of stewed tomatoes (chopped tomatoes, generally seasoned with onions and spices) with a can of any type of greens. I am particularly fond of the turnip greens/tomatoes and spinach/tomatoes combinations. SignatureJohn F. Eldredge -- john@jfeldredge.com PGP key available from http://pgp.mit.edu "Reserve your right to think, for even to think wrongly is better than not to think at all." -- Hypatia of Alexandria > In my neck of the woods, which wasn't *always* my neck of the woods, a pot > of turnip greens = comfort food. Also, of course, cheap food. [quoted text clipped - 8 lines] > with salt & pepper and add a splash of white vinegar and hot sauce as > desired. That sounds delicious! I've always loved both turkey and t. greens but never thought to cook em together. No, we don't get tired of purring. Why would we get tired of supporting and nurturing our friends? Yowie > No, we don't get tired of purring. Why would we get tired of supporting > and nurturing our friends? Amen to that. I r'cvd a HUGE lily plant w/roses and daisies in it. I mean, this plant is just gorgeous!! Who sent it to me?? Peeps on the internet I've never met in RL. And one can never receive enough purrrrrs and prayers at the needed time. Signature·.·´¨ ¨)) -:¦:- ¸.·´ .·´¨¨)) Laurie ((¸¸.·´ ..·´ -:¦:- ((¸¸ ·.· *~*LiveLoveLaugh*~* Aloha!!!!! "There is no remedy for love but to love more"... ~~Henry David Thoreau > Yowie >> No, we don't get tired of purring. Why would we get tired of supporting >> and nurturing our friends? [quoted text clipped - 4 lines] > >And one can never receive enough purrrrrs and prayers at the needed time. Yeah, well you're a drug addict. An exceptional case. I'll bet the world looks a bit shimmery these days, eh? "A thousand points of light," as George H.W. Bush famously said. It will go away eventually. Don't pick up. Charlie No cluons were harmed when Charlie Wilkes <charlie_wilkes@users.easynews.com> wrote: >It's like a fucken AA meeting for preschoolers. <stands up/> My name is Mark, and I regularly get drunk on purrs. <sits down/> Hugs and Purrs, Mark SignatureProof of Sanity Forged Upon Request > No cluons were harmed when Charlie Wilkes > <charlie_wilkes@users.easynews.com> wrote: [quoted text clipped - 3 lines] > My name is Mark, and I regularly get drunk on purrs. > <sits down/> Ah, now I know which moron started this thread, no wonder he's in my killfile. Purrs for everyone not in my killfile. Purr Purr Purr Purr Purr Purr Purr SignatureAdrian (Owned by Snoopy & Bagheera) A house is not a home, without a cat. http://community.webshots.com/user/clowderuk >> No cluons were harmed when Charlie Wilkes >> <charlie_wilkes@users.easynews.com> wrote: [quoted text clipped - 6 lines] >Ah, now I know which moron started this thread, no wonder he's in my >killfile. Purrs for everyone not in my killfile. If you killfile my posts, you may miss a valuable opportunity to complain to my ISP. Food for thought, eh? Charlie >>>No cluons were harmed when Charlie Wilkes >>><charlie_wilkes@users.easynews.com> wrote: [quoted text clipped - 12 lines] > > Food for thought, eh? Are you really deluded enough to think anyone here cares enough about you to bother? (So long as WE don't have to read your "messages", we're perfectly content to continue as we are.) > Charlie >>>>No cluons were harmed when Charlie Wilkes >>>><charlie_wilkes@users.easynews.com> wrote: [quoted text clipped - 17 lines] >read your "messages", we're perfectly content to continue as >we are.) Don't fit me out for a straitjacket just yet, sister. Several people in this group have taken the time to complain about me in the recent past, and one has promised to do it again any chance she gets. I didn't start this, BTW. Your beloved friend Dan Mahoney started it. I wasn't even feeling all that inclined to jump on it, but Dan raised the stakes by telling people I made a threatening phone call, which is ridiculous. Charlie > >>>>No cluons were harmed when Charlie Wilkes > >>>><charlie_wilkes@users.easynews.com> wrote: [quoted text clipped - 28 lines] > > Charlie I recently heard Ceasar was killed too. YAWWWWWNN. >> I didn't start this, BTW. Your beloved friend Dan Mahoney started it. >> I wasn't even feeling all that inclined to jump on it, but Dan raised [quoted text clipped - 4 lines] > > I recently heard Ceasar was killed too. YAWWWWWNN. So Charlie is *still* claiming that I identified him as the threatening caller? How amusing. How deluded. Too bad he's in my kill file - I'm missing all of his creative writing. Not that I've missed it... Dan >So Charlie is *still* claiming that I identified him as the threatening >caller? How amusing. How deluded. Too bad he's in my kill file - I'm >missing all of his creative writing. Not that I've missed it... Oh, you're not missing much. His several recent posts are the same tired old vendetta against you and those of us "suckers" who dare to support you. More purrs coming for Cleo. Hoping to hear good news soonest. Jeanne >>So Charlie is *still* claiming that I identified him as the threatening >>caller? How amusing. How deluded. Too bad he's in my kill file - I'm [quoted text clipped - 7 lines] > > Jeanne I wouldn't bet on it. Dan's cats do not fare well. They have no end of expensive medical problems. Which is unfortunate, because Dan does not seem to have what it takes to earn a decent living. Charlie >> More purrs coming for Cleo. Hoping to hear good news soonest. >> > I wouldn't bet on it. Dan's cats do not fare well. They have no end >of expensive medical problems. Which is unfortunate, because Dan does >not seem to have what it takes to earn a decent living. Good Grief!!!!! Jeanne Hajos spamguard:( u is i, and not is net) === "Anger improves nothing except the arch of a cat's back." --- Coleman Cox My SETI team: http://setiathome.ssl.berkeley.edu/stats/team/team_125874.html > Good Grief!!!!! Please don't feed the troll. SignatureAdrian (Owned by Snoopy & Bagheera) A house is not a home, without a cat. http://community.webshots.com/user/clowderuk >> Good Grief!!!!! > > Please don't feed the troll. Yeah, it's already on so many of our kill-files that it's mostly talking to itself! >>> I didn't start this, BTW. Your beloved friend Dan Mahoney started it. >>> I wasn't even feeling all that inclined to jump on it, but Dan raised [quoted text clipped - 10 lines] > >Dan ??? Either you miss it or you don't, Dan. Anyway, you don't need my creative writing. You do a fine job on your own. Here's an example: DAN WROTE: >Boy, what a day! What is normally a 3 hour drive turned into a 6 hour >drive. I *just* got home - without Conan. There's another group working [quoted text clipped - 4 lines] >for myself - that was a mistake. It's heartbreaking to see so many >beautiful cats that need homes. ...BUT DAN REALLY MEANT: >I got the cat but I don't want any of you to know that No cluons were harmed when Charlie Wilkes <charlie_wilkes@users.easynews.com> wrote: >It's like a fucken AA meeting for preschoolers. <stands up/> My name is Mark, and I regularly get drunk on purrs. <sits down/> Hugs and Purrs, Mark -- Proof of Sanity Forged Upon Request I'll drink to that! :~) kili > It's like a fucken AA meeting for preschoolers. Someone's forcing you to post here? (P-L-O-N-K!) |
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