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Thread: Question for Imstillmags or any substitute if he's dead, please

  1. #21
    Nunya Bidnits Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    Brooklyn1 <Gravesend1> wrote:
    > On Mon, 17 Sep 2012 14:32:29 -0700 (PDT), Tommy Joe
    > <[email protected]> wrote:
    >
    >> On Sep 17, 4:49 pm, Brooklyn1 <Gravesend1> wrote:
    >>> On Mon, 17 Sep 2012 11:14:23 -0500, "Nunya Bidnits"
    >>>
    >>> <nunyabidn...@eternal-september.invalid> wrote:
    >>>> Brooklyn1 <Gravesend1> wrote:
    >>>
    >>>>> I strongly suggest leaving all those veggies raw, that's what
    >>>>> salsa verde is.
    >>>
    >>>> BZZZZZZZZZZT. Wrong. At least try to translate your guesses first.
    >>>> It will give you a clue sometimes.
    >>>
    >>>> Salsa verde = green sauce, generally made from a base of cooked
    >>>> tomatillos and cooked green chiles.
    >>>
    >>> Verde means green, not that it's cooked. There are many recipes for
    >>> cooked salsa but I suggested raw (cruda), it's better, especially
    >>> better with raw tomatillos. And your reference has tha value of used
    >>> TP, you give no citation, which also proves that you are highly
    >>> UNeducated.

    >>
    >>
    >> All advice is good. It may get confusing, but I appreciate the
    >> responses from all - even you, New Yawk.

    >
    > I prepare huge batches of salsa cruda all the time, it's how I reduce
    > the yield from my garden. I never cook the veggies and I never use a
    > blender or any machine, I hand slice everything... if you use a
    > blender you'll be very sorry, you'll end up with mush.


    A food processor is fine if you know what you're doing. Nothing is allowed
    to get too finely chopped if you know when to put things in and take things
    out. And you never mix tomatoes with the other ingredients when processing.
    It makes the salsa pink and foamy.

    MartyB



  2. #22
    Tommy Joe Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    brooklyn1 wrote:


    > You can buy a countertop oven, not very expensive, works well, and
    > easy to take when you leave... .



    Expense is a very relative thing. What is expensive and what is
    not is up to the person doing the buying. I agree with you, no
    argument, it probably is cheap by today's standards - thanks for the
    advice - but still I have to say that to call something expensive or
    inexpensive is a difficult thing to do unless dealing exclusively with
    people in your own financial bracket. I'll chase down a living animal
    and eat alive before I buy a new oven. Got that, New Yawk?

    TJ

  3. #23
    Tommy Joe Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    "Nunya Bidnits" <nunyabidn...@eternal-september.invalid> wrote:
    Brooklyn1 <Gravesend1> wrote:


    > > I prepare huge batches of salsa cruda all the time, it's how I reduce
    > > the yield from my garden. *I never cook the veggies and I never use a
    > > blender or any machine, I hand slice everything... if you use a
    > > blender you'll be very sorry, you'll end up with mush.




    > A food processor is fine if you know what you're doing. Nothing is allowed
    > to get too finely chopped if you know when to put things in and take things
    > out. And you never mix tomatoes with the other ingredients when processing.
    > It makes the salsa pink and foamy.



    I think the pulse feature on a blender is as good as anything
    any new gadget might promise. I can't say that with certainty, but I
    am without question a skeptic of the highest order. I can work a
    pulse mode the same way a comic or singer works the microphone. I'll
    get those tomatillas down to just the right consistency, you can bet
    on that. I will not over blend them. Whatever I do and whatever I
    eat doesn't matter anyway as one day surely I am going to die and my
    time on earth will be nothing but a memory forgotten, and for good
    reason.

    Let's eat,
    TJ

    TJ

  4. #24
    ViLco Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    Tommy Joe wrote:

    > Thanks, I might go with the milk, might not - but your suggestion
    > to toss in a few basic veggies is one I will use. I don't want to use
    > so many veggies that the taste would conflict with the chile sauce.
    > So an onion and something else (too cheap to buy a whole bunch of
    > celery to use 1 or 2 stalks), sounds good.


    One wonderful thing that appeared some years ago in supermarkets here
    around, thank goodness, are nice styrifoam packages with few stalks of
    celery, few carrots and one onion or two, just for soffritto, braised meats
    or broth

    > I'll brown it and toss in
    > maybe just 1/4 cup of water. I don't want to drown it unless I'm told
    > that's ok too. I sometimes make some bland looking stuff, it's the
    > way I cook, but then when I toss the blandly made stuff together and
    > add my sauces or spices it turns out alright. Thanks for your
    > response.


    You're welcome



  5. #25
    Tommy Joe Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    On Sep 18, 3:14 am, "ViLco" <villi...@tin.it> wrote:
    > Tommy Joe wrote:
    > > Thanks, I might go with the milk, might not - but your suggestion
    > > to toss in a few basic veggies is one I will use. I don't want to use
    > > so many veggies that the taste would conflict with the chile sauce.
    > > So an onion and something else (too cheap to buy a whole bunch of
    > > celery to use 1 or 2 stalks), sounds good.

    >
    > One wonderful thing that appeared some years ago in supermarkets here
    > around, thank goodness, are nice styrifoam packages with few stalks of
    > celery, few carrots and one onion or two, just for soffritto, braised meats
    > or broth
    >
    > > I'll brown it and toss in
    > > maybe just 1/4 cup of water. I don't want to drown it unless I'm told
    > > that's ok too. I sometimes make some bland looking stuff, it's the
    > > way I cook, but then when I toss the blandly made stuff together and
    > > add my sauces or spices it turns out alright. Thanks for your
    > > response.

    >
    > You're welcome



    I'm going to make that pork with only a carrot or two with an
    onion in quarters and two tomatillas cut into quarers plus maybe a cup
    of water at most. I am not suddenly claiming to know everything, but
    I am gaining confidence thanks to those who have responded
    generously. I am marching forward to become the best chef of all
    time. When that happens, I will hire you to wash my dishes. If you
    qualify. Thank you. Sincerely, thank you.

    TJ

  6. #26
    Brooklyn1 Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    T J LOSER wrote:
    >brooklyn1 wrote:
    >
    >> You can buy a countertop oven, not very expensive, works well, and
    >> easy to take when you leave... .

    >
    >Expense is a very relative thing. What is expensive and what is
    >not is up to the person doing the buying. I agree with you, no
    >argument, it probably is cheap by today's standards - thanks for the
    >advice - but still I have to say that to call something expensive or
    >inexpensive is a difficult thing to do unless dealing exclusively with
    >people in your own financial bracket. I'll chase down a living animal
    >and eat alive before I buy a new oven. Got that, New Yawk?


    A countertop oven is inexpensire RELATIVE to a whole new stove,
    imbecile... no ones arguments are more ignorant than yours, and no
    one's thank yous more insincere, TJ. And you're the one constantly
    bitching about your filthy stove and what a loser you are, if you
    don't want suggestions STFU already with your constant bitching and
    reminding us of what a loser you are, worthless TJ douchebag LOSER!

    Ahahahahahahahahahahahahahahahaha. . . .

  7. #27
    Tommy Joe Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    On Sep 18, 11:54*am, Brooklyn1 <Gravesend1> wrote:

    > A countertop oven is inexpensire RELATIVE to a whole new stove,
    > imbecile... no ones arguments are more ignorant than yours, and no
    > one's thank yous more insincere, TJ. *And you're the one constantly
    > bitching about your filthy stove and what a loser you are, if you
    > don't want suggestions STFU already with your constant bitching and
    > reminding us of what a loser you are, worthless TJ douchebag LOSER!
    >
    > Ahahahahahahahahahahahahahahahaha. . . .



    We both know your words are false. First, I am not complaining
    about my stove, only pointing out that use only the stove top. I do
    that so no one wastes their time sending in an oven recipe. I'm not
    complaining - although you are starting to get on my nerves.

    Secondly, let me tell you about a habit of yours in case you
    don't know it. You like to sit back and let others respond first -
    not only to my questions, but to those of others - then you come in a
    blast the answers as inferior. You like to argue and you know it.
    Anyone who calls himself Brooklyn but obviously no longer lives there,
    if he ever lived there at all, has the same sort of sicko attitude
    shared by many New Yorkers who want everyone to think they're number
    one at everything. I take all advice Brooklyn, read it anyway, and my
    thanks are as sincere as they can get.

    Thanks,
    TJ

  8. #28
    [email protected] Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    On Mon, 17 Sep 2012 14:27:18 -0700 (PDT), Tommy Joe
    <[email protected]> wrote:

    >On Sep 17, 12:14*pm, "Nunya Bidnits" <nunyabidn...@eternal-
    >september.invalid> wrote:
    >> Brooklyn1 <Gravesend1> wrote:
    >> > I strongly suggest leaving all those veggies raw, that's what salsa
    >> > verde is.

    >>
    >> BZZZZZZZZZZT. Wrong. At least try to translate your guesses first. It will
    >> give you a clue sometimes.
    >>
    >> Salsa verde = green sauce, generally made from a base of cooked tomatillos
    >> and cooked green chiles.

    >
    >
    > I'm going to use a blender. I'm going to follow the
    >instructions for Mona's salsa verde because it sounded good the first
    >time I read it. I'm going to deviate from the recipe only by using
    >fresh tomatillas instead of canned ones, which I can't find, and also
    >because I'll be using jarred chicken base in the recipe which is
    >already loaded with salt. I was told to first simmer the tomatillas
    >to soften them up a bit for the blender. Without cutting them of
    >course. I'm going to do that.


    snippage

    TJ next time you might want to consider roasting the tomatillos. I
    roast them and the garlic. Makes a big differnece.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com

    Natural Watkins Spices
    www.apinchofspices.com

  9. #29
    Tommy Joe Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    On Sep 19, 10:50*am, k...@letscook.com wrote:

    > TJ next time you might want to consider roasting the tomatillos. I
    > roast them and the garlic. Makes a big differnece.



    My kitchen equipment is limited and I have no oven use. I realize
    that makes answering my questions a bit more of a challenge and I'm
    sorry about that and appreciate your response. One day if I ever move
    out of this apartment I'll get some good equipment and learn a few
    things, but till then the chore of trying to fix this furnished place
    up is beyond my lazy bones.

    PS - just made the sauce and it came out not as thick as I wanted
    because I simmered the tomatillas to soften them up, but I let them on
    the heat too long. They were like balloons with nothing in them when
    I pulled them out. But it's gonna have to do. I am making the roast
    as we speak, on the stove top. I browned it. The pot I have is not
    very thick on the bottom so it smoked pretty bad. I tore the smoke
    alarm out years ago. Then I picked up the pot and rotated it just a
    bit to move the small bit of oil around and it splashed up in the air
    and came down on my wrist and hand. I have some steroidal cream here
    - with "silveride" or something along those lines mixed in, good for
    burns from what I hear. I had it lying around from some past skin
    thing I had a year ago. I do not cook with love. I'm too impatient.
    I do ok when I make things from scratch, basic stuff - but when I'm
    trying to imitate or replicate something from the past it usually
    fails. I made pico de guyo from memory a few years ago for the first
    time, based on memory of it in certain Cali restaurants, and mine is
    better than what I was trying to replicate. But that was a rarity.
    Usually my attempts to duplicate or replicate are not pleasant.

    It just "burns me up"
    TJ

    TJ

  10. #30
    ImStillMags Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    On Sep 19, 11:15*pm, Tommy Joe <j...@bellsouth.net> wrote:

    Sounds to me like you battle with your cooking instead of playing with
    it.... ;-)
    I'm sorry you burned yourself.

    So.....how did everything come out, finally?

    Was it tasty? That's the only thing that matters in the end.


  11. #31
    Gary Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    ImStillMags wrote:
    >
    > On Sep 19, 11:15 pm, Tommy Joe <j...@bellsouth.net> wrote:
    >
    > Sounds to me like you battle with your cooking instead of playing with
    > it.... ;-)
    > I'm sorry you burned yourself.
    >
    > So.....how did everything come out, finally?
    >
    > Was it tasty? That's the only thing that matters in the end.


    Yeah yeah, TJ. Give us a report/review. How did it all turn out?

    G.

  12. #32
    [email protected] Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    On Wed, 19 Sep 2012 23:15:59 -0700 (PDT), Tommy Joe
    <[email protected]> wrote:

    >On Sep 19, 10:50*am, k...@letscook.com wrote:
    >
    >> TJ next time you might want to consider roasting the tomatillos. I
    >> roast them and the garlic. Makes a big differnece.

    >
    >
    > My kitchen equipment is limited and I have no oven use. I realize
    >that makes answering my questions a bit more of a challenge and I'm
    >sorry about that and appreciate your response. One day if I ever move
    >out of this apartment I'll get some good equipment and learn a few
    >things, but till then the chore of trying to fix this furnished place
    >up is beyond my lazy bones.


    I read about your limitations after I posted this response or I would
    have asked you if you had a grill pan or even a heavy cast iron
    skillet. If it were me, in that situation, I think I would slice them
    in half and cook them in a little oil until they took on some color,
    then procede with my recipe; or even maybe put some oil in a saucepan
    and put them in whole and swirl them around a bit in the oil until
    they take on some color.
    I know this is all after the fact but...that's never stopped me
    before. ;-)

    >
    >PS - just made the sauce and it came out not as thick as I wanted
    >because I simmered the tomatillas to soften them up, but I let them on
    >the heat too long. They were like balloons with nothing in them when
    >I pulled them out.

    Bummer

    >But it's gonna have to do. I am making the roast
    >as we speak, on the stove top. I browned it. The pot I have is not
    >very thick on the bottom so it smoked pretty bad. I tore the smoke
    >alarm out years ago. Then I picked up the pot and rotated it just a
    >bit to move the small bit of oil around and it splashed up in the air
    >and came down on my wrist and hand.

    Double bummer.

    > I have some steroidal cream here
    >- with "silveride" or something along those lines mixed in, good for
    >burns from what I hear. I had it lying around from some past skin
    >thing I had a year ago. I do not cook with love. I'm too impatient.
    >I do ok when I make things from scratch, basic stuff - but when I'm
    >trying to imitate or replicate something from the past it usually
    >fails. I made pico de guyo from memory a few years ago for the first
    >time, based on memory of it in certain Cali restaurants, and mine is
    >better than what I was trying to replicate. But that was a rarity.
    >Usually my attempts to duplicate or replicate are not pleasant.
    >
    >It just "burns me up"
    >TJ
    >
    >TJ


    At least you are trying nothing wrong with that. I'll have to read on
    later in this post and see how it all turned out.

    Take care of that burn

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com

    Natural Watkins Spices
    www.apinchofspices.com

  13. #33
    Tommy Joe Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    On Sep 20, 10:14*am, ImStillMags <sitara8...@gmail.com> wrote:


    > So.....how did everything come out, finally?
    >
    > Was it tasty? * That's the only thing that matters in the end.



    Actually, not bad. I am capable of laughing at myself. More than
    capable, I love doing it, sometimes I think I have to do it. It was
    funny the way I took the advice to simmer the tomatillas a bit to
    soften them up prior to blending, then let them sit covered in
    simmering liquid for close to half an hour. I was doing too many
    things at one time.

    I will make it again another time. What I made last night I will
    eat for the next 6 days. It's not as thin as I thought it would be.
    But next time I'm going to put the tomatillas in the blender without
    simmering them first. Or I'll simmer them only briefly. These
    tomatillas (which I have never before used in cooking), were already
    soft, so simmering them was probably a bad idea, and leaving them on
    too long was definitely a bad idea.

    The pork roast turned out ok, stovetop - but I think broiling
    some country style ribs would be just as good. I'll tell you what I
    did that I liked though. I put two potatoes in that roast, cut into
    quarters. It's incredible how with all that cooking they come out so
    firm yet tender. I'm thinking why not just criss-cross some carrots
    or other cheap veggies on the bottom of the pot with a bit of water
    and aromatics and then put a bunch of quartered taters on top? The
    meal was ok and I thank you for the recipe and additional help. But
    it's funny, the best thing out of the meal were the taters. I love
    when the unexpected happens in a positive way.

    Oh, about laughing at myself. I was referring to the
    tomatillas. I was multi tasking, doing stuff I wasn't used to -
    blending, etc. - and the tomatillas were simmering all the while.
    When it came time to put them in the blender, I ran off as much hot
    water as I could, then put in some cold. Then I took a spoon and went
    in to fish out the first tomatilla into a bowl to tranfer without
    liquid to the blender. It evaporated in the spoon. It was like a
    balloon with nothing in it. Just skins. I had about 12 of them in
    there and I think maybe 3 came out with any kind of shape. It was
    funny. I think what saved it from being to thin were the romaine
    leaves. From the first time I read about those going into the mix I
    had a feeling it was a good thing.

    Accidents are fun as long as they don't cost too much,
    TJ

  14. #34
    Tommy Joe Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    On Sep 20, 3:00*pm, Gary <g.maj...@att.net> wrote:

    > > Was it tasty? * That's the only thing that matters in the end.

    >
    > Yeah yeah, TJ. *Give us a report/review. *How did it all turn out?



    It turned out that it's going into my gut which lately has problems
    of it's own. I haven't cut a good fart in ages. I think there are
    turds in there blocking things up. My intestines feel bloated. I eat
    good food too, so it's not that. As for how the stuff came out, I
    gave a report of that already to Mags, so go back one post and you
    will see it, thanks.

    TJ

  15. #35
    Tommy Joe Guest

    Default Re: Question for Imstillmags or any substitute if he's dead, please

    On Sep 20, 3:30*pm, k...@letscook.com wrote:

    > At least you are trying nothing wrong with that. I'll have to read on
    > later in this post and see how it all turned out.
    >
    > Take care of that burn
    >
    > koko



    I took Mags recipe as a starting point and can see that next time
    I will make the tomatillas less blended, a bit more chunky if my
    blender will allow it. I'm using fresh ones. As for the burn, that
    steroid cream - had it sitting around for half a year or more - $45 a
    jar, prescribed - let me tell you, it works. If I were a professional
    torturer and I only had one victim in my stable I'd have some of that
    stuff around to put on his wounds every night so the following day I
    can start out fresh on a clearly restored and mended victim. The burn
    was probably not bad anyway, but I do know this siveradi/steroid mix
    works. Maybe I'll put a little in the chile sauce and see if it mends
    my internal strife. Thanks for your posts on this matter.

    TJ

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