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Thread: She Scores! Part 1: The beginning.

  1. #1
    Chemiker Guest

    Default She Scores! Part 1: The beginning.

    Well it seems that the economy has caught up with our
    beef/pork producers. Prices are dropping like , well
    you can fill in your own image....

    Found chuck steaks/roasts, bone in, at $1.00/pound.
    Pork loin at same price, beef ribs, same price. Pork
    shoulder, same price. OMG!!

    We're starting with pot roast in wine, SWMBO says
    don't s***w with her pot roast. I agree.

    Pics to follow.

    But! She found she was out of celery.

    Well, a bit of excavation in fridge #2 produced
    a celeriac! (Of course, doesn't every have one these in the
    fridge?)

    I offered to clean up the ugly beast and reduce it to
    1/2 inch cubes.

    To the point: How many food items are there out there
    that are patently offensive to one our senses, yet
    sought out for their flavors?

    Aside from Celeriac, I can think of only one.

    DURIAN!

    Other ideas?

    Alex

  2. #2
    Victor Sack Guest

    Default Re: She Scores! Part 1: The beginning.

    Chemiker <[email protected]> wrote:

    > To the point: How many food items are there out there
    > that are patently offensive to one our senses, yet
    > sought out for their flavors?
    >
    > Aside from Celeriac, I can think of only one.
    >
    > DURIAN!


    Why, what sense of yours is so offended by the meek celery root? Would
    it also be upset by a parsley root, or a parsnip?

    Victor

  3. #3
    Sqwertz Guest

    Default Re: She Scores! Part 1: The beginning.

    On Sun, 31 May 2009 23:55:06 +0200, Victor Sack wrote:

    > Why, what sense of yours is so offended by the meek celery root? Would
    > it also be upset by a parsley root, or a parsnip?


    It smells like BO. A little mustier than cumin.

    -sw

  4. #4
    Damsel Guest

    Default Re: She Scores! Part 1: The beginning.

    On Sun, 31 May 2009 19:35:47 -0500, Sqwertz
    <[email protected]> wrote:

    >On Sun, 31 May 2009 23:55:06 +0200, Victor Sack wrote:
    >
    >> Why, what sense of yours is so offended by the meek celery root? Would
    >> it also be upset by a parsley root, or a parsnip?

    >
    >It smells like BO. A little mustier than cumin.


    Okay, it's all I can do not to rush right out and buy a bushel of the
    stuff! LOL!

    Carol

    --
    Change "invalid" to James Bond's agent number to reply.

  5. #5
    maxine Guest

    Default Re: She Scores! Part 1: The beginning.

    On May 31, 8:40*pm, Damsel <carol-56inva...@charter.net> wrote:
    > On Sun, 31 May 2009 19:35:47 -0500, Sqwertz
    >
    > <swe...@cluemail.composted> wrote:
    > >On Sun, 31 May 2009 23:55:06 +0200, Victor Sack wrote:

    >
    > >> Why, what sense of yours is so offended by the meek celery root? *Would
    > >> it also be upset by a parsley root, or a parsnip?

    >
    > >It smells like BO. *A little mustier than cumin.

    >
    > Okay, it's all I can do not to rush right out and buy a bushel of the
    > stuff! *LOL!
    >
    > Carol


    I used to say the same about cumin. Then I found out just how good it
    could make foods taste, and learned to like it<g>

    Garlic's another one. I just baked a bread with minced garlic in it.
    Stank to the heavens while it was rising, and the oven nearly bowled
    me over when I opened it at the end of the baking, but oh-my does it
    smell and taste good now<G>.

    After the bread came out, I put in two sponge cake layers from Michael
    Ruhlman's book Ratios. The came out good-o.

    Now I have to figure out how to make frosting for them so DH can take
    them into work to share his birthday cake with the gang there.
    Mind you, we didn't have any cake here....

    maxine in ri

  6. #6
    Chemiker Guest

    Default Re: She Scores! Part 1: The beginning.

    On Sun, 31 May 2009 23:55:06 +0200, [email protected] (Victor Sack)
    wrote:

    >Chemiker <prussianb[email protected]> wrote:
    >
    >> To the point: How many food items are there out there
    >> that are patently offensive to one our senses, yet
    >> sought out for their flavors?
    >>
    >> Aside from Celeriac, I can think of only one.
    >>
    >> DURIAN!

    >
    >Why, what sense of yours is so offended by the meek celery root? Would
    >it also be upset by a parsley root, or a parsnip?
    >
    >Victor


    One word..... u.g.l.y!

    Lovely bouquet, but if God made an uglier food, I haven't
    found it.

    Alex

  7. #7
    Victor Sack Guest

    Default Re: She Scores! Part 1: The beginning.

    Sqwertz <[email protected]> wrote:

    > Victor Sack wrote:
    >
    > > Why, what sense of yours is so offended by the meek celery root? Would
    > > it also be upset by a parsley root, or a parsnip?

    >
    > It smells like BO. A little mustier than cumin.


    That must be an unsual BO, then, or else a different cultivar of
    celeriac. Here in Europe, where celeriac is an everyday ingredient, it
    has a very light celery smell (very similyr to that of leaves or
    stalks), if intact; a bit more intensive if cut. This celery smell is
    rather pleasant; nothing at all musty about it.

    Victor

  8. #8
    Victor Sack Guest

    Default Re: She Scores! Part 1: The beginning.

    Chemiker <[email protected]> wrote:

    > [email protected] (Victor Sack) wrote:
    >
    > >
    > >Why, what sense of yours is so offended by the meek celery root? Would
    > >it also be upset by a parsley root, or a parsnip?

    >
    > One word..... u.g.l.y!
    >
    > Lovely bouquet, but if God made an uglier food, I haven't
    > found it.


    Yes, it is ugly, but I refuse to be offended. Instead, I am kind of
    offended by the necessity of trimming off and discarding of up to a
    third or more of the root, though.

    Victor

  9. #9
    Chemiker Guest

    Default Re: She Scores! Part 1: The beginning.

    On Mon, 1 Jun 2009 23:53:56 +0200, [email protected] (Victor Sack)
    wrote:

    >Chemiker <[email protected]> wrote:
    >
    >> [email protected] (Victor Sack) wrote:
    >>
    >> >
    >> >Why, what sense of yours is so offended by the meek celery root? Would
    >> >it also be upset by a parsley root, or a parsnip?

    >>
    >> One word..... u.g.l.y!
    >>
    >> Lovely bouquet, but if God made an uglier food, I haven't
    >> found it.

    >
    >Yes, it is ugly, but I refuse to be offended. Instead, I am kind of
    >offended by the necessity of trimming off and discarding of up to a
    >third or more of the root, though.
    >

    ON this we agree, Victor. It offends my sense of
    parsimony... Also, local markets seem to think that
    the bigger the celeriac or kohlrabi, the better it
    is. Obviously they (produce managers) don't actually
    *eat* these items. Pity.

    Alex

  10. #10
    Chemiker Guest

    Default Re: She Scores! Part 1: The beginning.

    On Mon, 01 Jun 2009 18:10:49 -0500, Chemiker
    <[email protected]> wrote:

    >On Mon, 1 Jun 2009 23:53:56 +0200, [email protected] (Victor Sack)
    >wrote:
    >
    >>Chemiker <[email protected]> wrote:
    >>
    >>> [email protected] (Victor Sack) wrote:
    >>>

    >
    >Alex


    The roast pics are posted on alt.binaries.food.

    SWMBO also picked up a value pack of
    bone-in country-style pork ribs (Shoulder)
    and essayed the art of making pork adobo
    in the style she remembered from (smrf!)
    the 1950's in the SW of the US.

    She worked at it, and the atmosphere was
    *not* suitable to those easily offended.
    I mean, some of the language!

    Part of it was mine... she exhausted my whole
    stash of guajillo peppers!

    Long story shortened: it worked. She pronounced
    it wonderful and historically accurate. No pic.
    It was u.g.l.y! I made a spanish rice with
    saffron and sun-dried tomatoes as a side.
    Mine was, um... ok. Lots of beer.

    Next: beef ribs, and I have a 5 pound chuck
    to make ragu with. Maybe Bolognese. we'll
    see. And yes, I have still to make the pound cake.

    Alex

  11. #11
    Arri London Guest

    Default Re: She Scores! Part 1: The beginning.



    Sqwertz wrote:
    >
    > On Sun, 31 May 2009 23:55:06 +0200, Victor Sack wrote:
    >
    > > Why, what sense of yours is so offended by the meek celery root? Would
    > > it also be upset by a parsley root, or a parsnip?

    >
    > It smells like BO. A little mustier than cumin.
    >
    > -sw


    Must be really bad celeriac. It usually smells like celery (for some
    reason LOL).

  12. #12
    Victor Sack Guest

    Default Re: She Scores! Part 1: The beginning.

    Chemiker <[email protected]> wrote:

    > The roast pics are posted on alt.binaries.food.


    Okay, I made an exception just for you and looked (*). Pics look good.
    What did you do with the pot roast liquid?

    (*) A general observation, not directed at you personally, Vegyész:
    I have to say that the very idea of posting binaries on a Usenet
    newsgroup is one of the most stupid and - as it very clearly turned out
    to be - counterproductive of them all. Posting a picture or any other
    relatively large file to be stored on thousands of newsservers is as
    inefficient a use of resources as can be imagined. Why the hell not
    post it to a single point of reference, such as one's own Web site (most
    everyone has some Web space now), or put it on one of the free public
    picture Web sites (such as tinypic or similar), and post a link instead?

    Victor

  13. #13
    Chemiker Guest

    Default Re: She Scores! Part 1: The beginning.

    On Wed, 3 Jun 2009 06:32:46 +0200, [email protected] (Victor Sack)
    wrote:

    >Chemiker <[email protected]> wrote:
    >
    >> The roast pics are posted on alt.binaries.food.

    >
    >Okay, I made an exception just for you and looked (*). Pics look good.
    >What did you do with the pot roast liquid?


    Sorry, Victor..

    In some parts of the world this is not a problem.

    (Yes, we use broad band. No by-the-minute charge.)

    I could post the biggest images in the world and
    you who live in the *enlightened* world would never
    see them.

    Sorry to have offended you.

    SWMBO says:

    Brown meat. Add dried Lipton onion soup mix, 2 TBS Hungarian paprika,
    1/2 tsp. marjoram, 4-6 cloves of smashed garlic, and, Add splash
    Kitchen Bouquet (basically, a caramel browning liquid, akin to
    Maggi), add beef broth (1/2 cup) and red wine to cover, in this case
    Australian Shiraz. (can use burgurdy, shraz or zin). deGlaze iron
    skillet and transfer to Le Creuset before adding wine. Simmer covered
    1 hr. Add veggie: onions, red potatoes, carrots, celery (or celeric)
    and/or peppers. Salt a little. (I like to salt at table) Bouquet Garni
    of your favorite herbs or flat parsley, chives, oregano. Cook 1-1 1/2
    hour longer May add canned mushrooms last 20 minutes, or fresh
    earlier.

  14. #14
    Victor Sack Guest

    Default Re: She Scores! Part 1: The beginning.

    Chemiker wrote:

    [binaries in newsgroups]
    > In some parts of the world this is not a problem.
    >
    > (Yes, we use broad band. No by-the-minute charge.)
    >
    > I could post the biggest images in the world and
    > you who live in the *enlightened* world would never
    > see them.
    >
    > Sorry to have offended you.


    There was no offense taken. I've had broadband since many years. It is
    not a question of bandwidth but of redundant storage of terabytes of
    data. It is what causes ISPs to either restrict access to text groups
    only or to abandon Usenet altogether. Why not post a link to a picture
    on a Web site instead?

    > SWMBO says:
    >
    > Brown meat. Add dried Lipton onion soup mix, 2 TBS Hungarian paprika,
    > 1/2 tsp. marjoram, 4-6 cloves of smashed garlic, and, Add splash
    > Kitchen Bouquet (basically, a caramel browning liquid, akin to
    > Maggi), add beef broth (1/2 cup) and red wine to cover, in this case
    > Australian Shiraz. (can use burgurdy, shraz or zin). deGlaze iron
    > skillet and transfer to Le Creuset before adding wine. Simmer covered
    > 1 hr. Add veggie: onions, red potatoes, carrots, celery (or celeric)
    > and/or peppers. Salt a little. (I like to salt at table) Bouquet Garni
    > of your favorite herbs or flat parsley, chives, oregano. Cook 1-1 1/2
    > hour longer May add canned mushrooms last 20 minutes, or fresh
    > earlier.


    Thanks to SWMBO and you. I wondered about the liquid, of which there
    appeared rather a lot in one of the pics, though not in the plated
    presentation.

    Victor

  15. #15
    Chemiker Guest

    Default Re: She Scores! Part 1: The beginning.

    On Thu, 4 Jun 2009 18:21:13 +0200, Victor Sack <[email protected]>
    wrote:

    >Chemiker wrote:
    >
    >[binaries in newsgroups]
    >> In some parts of the world this is not a problem.


    >Thanks to SWMBO and you. I wondered about the liquid, of which there
    >appeared rather a lot in one of the pics, though not in the plated
    >presentation.


    Ah! Even so, one begins to understand (apologies to "the 10th
    victim".)

    We are generous while making the sauce/gravy, or whatever word one
    would choose to use. Sometimes there is too much. <G> imagine that.

    We serve when the textures of the meat and vegetables are proper.
    Extra sauce can be used (1) when serving the meal with Czech
    dumplings, (2) Serving over Haluski, (3) Serving over (day-old)
    bread slices, or (4) reserving to the fridge and using it with
    bread or noodles as a light snack, or incorporating it into
    another dish, much as one would use sauce espagnol.

    There's just too much flavor there to waste. In this case, there
    was also meat left over and a bit of veg. We blended the sauce and
    veggies, added the meat, and froze it. Think swichkova. I've eaten
    more than one midnight meal from the microwave of this stuff served
    over toast or English muffin. (Pups usually get me up 2-3 times every
    night so they can run a security inspection of our back yard....)

    They are diligent, in that respect.

    Alex, who has also served this sauce with couscous.

    Pros't, Victor!

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