Thread: 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

"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

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

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

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. . . .

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

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

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

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.

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.

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

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

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

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