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Posts by MikeLM

Yeah, Mimi...   With all the "soaking and scrubbing" it sounds like the real thing.  When I first tasted one at age four, at my father's family's farm near Cape Girardeau, I announced that I didn't want to eat anything else for the rest of my life.   The closest I've been able to come to that wish is to order one for each Christmas for the last thirty or so years.  We're gnawing on one this year from Tennessee, and I hope it lasts 'till March or April. This time of...
Mimi-   You're in Texas, so I assume country hams are available locally.  You probably know already, but they must be salted, smoked, and hung to cure for at least one year to be country ham.  If they're not available locally, I can send you links for some reliable smokehouses in Kentucky, Tennessee, or other southern states.  Smithfield, of course, is the industrial version, and it's good, but I prefer the work of small, artisanal smokehouses.   Mike   and,...
The response to that is...   "No, it won't but life will certainly seem longer."   Mike      Hey, but MERRY CHRISTMAS anyway.   M
Jeez... just over ten years ago I (double)posted that fruitcake message.  Tomorrow I'm buying the ingredients for this year's batch. Only making five or six, instead of my former run of fifteen, so won't be keeping any for several years.  I used to do that, though, and ate at least one that was four years old.  I'm still here    Mike     Oh, and MERRY CHRISTMAS TO ALL.
We do the same prep, then into the pressure cooker 30 minutes at 15 psi. Let cool, strain. If the bones are rich enough, or you add a chicken foot or two, you get a nice rich, gelatinous stock. Freezes great.   Mike
Chris- You are certainly devoted - not to say obsessive - and I hope your daughter and her friends have a hellish good time!  I too am looking forward to your complete photo coverage for this fun feast.     Mike 
Do you have family traditions?  Koukou' gives a good example. (Actually, she leaves out the green bean casserole made with Campbell's mushroom soup and topped with canned fried onions, and the Brazil nuts in the dressing... or maybe I'm getting my family tradition mixed up with hers.)    If you're just starting to build a tradition, get any of the participants' favorite dishes   Ideally, get them to prepare and bring them to show off; it worked for Tom Sawyer with his...
If there's a Trader Joe's anywhere near you, go there.  They have quite a few drinkable wines in the under-$10 range. For instance, I think their $5 German Champagne is quite good.  Dom Perignon it ain't, but DP ain't $5 a bottle, either.     I heard a story that some years ago, a blind tasting of California wines was held at the CA State Fair, and a Two Buck Chuck came in first in one category...to considerable embarrassment all around.  Anybody know if this is real, or...
If your contest is the International Chili Cook-Off in Terlingua TX you have already found out that beans are forbidden.  But, that's just Texas.   Competitive chili-chefs are hugely secretive, but I was amused to find, at Terlingua, a booklet for sale that purports to give the recipes of the last twenty or so winning entries.  Didn't believe it for  minute, but we bought one anyway.    Mike  
Brian's link to the octopus supplier is  a very pretty display of these delicacies. Worth a look even if you're not in the market for any        http://www.octopusgardeninc.com/home.html     When we moved to Bainbridge Island, across Puget Sound from Seattle, my new neighbors taught me to skin dive and I happily did this at every opportunity.  A year later Jacques Cousteau arrived with the Calypso on his way to Alaska.  He appeared on local television and explained...
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