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GOBBLE - GOBBLE - GOBBLE -

M moryMember
It's almost Turkey Time: So how do you best cook a FROZEN BIRD? Well, smear it with margerine and dust it with two teaspoons of poultry spice. enclose it in a Brown Paper Grocery Bag with one sliced up Orange and a tray of Ice cubes. close the bag under the bird. If it won't close staple it closed. Put in heavy pan and bake slowly overnight at 350 degrees. I put mine on at midnight and at 6am I have a fantastic Brown Bird - so tender it falls off the bone - very juicy. If you do a small one - check it after 4 hours - just watch out for the
steam when you open the bag.
This is called Brown Bag Broasting.. If you use a Medium bird or a fresh bird just cut the time
When I am by myself I have the butcher
cut the bird in half on the Band Saw. I
cook a half bird the same way.
cook and eat the second half for Christmas. You can foil wrap a couple big yams or an Acorn Squash and put it inside. Fewer pans and a quick cleanup.
Now tell me how your doing yours...
Oh yes I cook the stuffing seperate so that I can control the fat..
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J jakedduckMember
quote:
by Mory
Now tell me how your doing yours
I'd be afraid the paper bag would catch on fire. Well, if our oven worked that is. It's been broke about 3 years. No intention of getting it fixed either. That would just create more work and more mess.
If God wanted us to cook, why did he make restaurants. You guessed it, we go out. NO WORK, NO CLEANUP!
We just got back from eating out. I hade some butternut squash soup with my dinner, it was DELICIOUS.
M moryMember
I love butternut and haven't thought
of it as a soup base so will try it.
Was it spiced with a touch of Garlic?

By favorite squash is a Hubbard the big ugly scaley one...They were very scarce this year because of all the rain. Local farmers who had high land and raised
pumpkins this year made a fortune.

At the end of the season I usually can buy a bushel of small squash for $3 this year the squash was a dollar each.

Not much this year for my cellar. Apples are plentiful but fresh cider is up to $3
a gallon at the cider mill. and regular gas is down to $2.18
annieannieMember
Mory,
You seem to know just about everything about cooking, maybe you can help us out with this one....my daughter made chocolate chip cookies a few weeks ago, and they didn't raise. All greasy and flat. Stuck to the pan.(She got so frustrated when she was trying to get them off the pan with the spatula, one flew across the room and splatted against the wall!! ...don't mess with a woman's chocolate fit!!! Eek) Same recipe she always used, and she said she was sure she put in all the ingredients. Why did they flop?? She uses generic baking soda-could that be it?

Another day recently I made some "monkey bread" and it didn't raise. That same day another woman told me her cakes didn't raise. Is it true the weather can affect them? We don't live in the same house so it's not that. Just curious. I like to cook, but don't like to take the time. But I can do it. I'm more of an outside person. And I'm already going nuts with the dark at 4:30 and the cold weather. yuck! Shirl....I'm coming over!! (hubby is still stuck on texas tho...)
annieannieMember
Falcon Gal,YES!! Support your farmers markets!! At our farmers market we are required to set our prices for produce the same as the grocery store. Now, to me that seems wrong, we should be able to sell for what we feel we should get. The customer will decide what is a good price. And in our very small town with only one grocery store, the prices are never good. I'm not sure if anyone actually checks the prices tho. I sell Iris and perennials so nobody checks my prices.
annieannieMember
Shirl, Ewwww, it's buggy there? I think maybe he just thinks about it because the company he works for needs a manager there. I'll tell him it's buggy. He won't like that. Windy we are used to, but don't like. The Carolina's just seem so much prettier to me. But I really would have to visit both places again. I was only in Dallas about 20 years ago for a meeting (big city + me = NO WAY!!) and in SC in Jan/Feb for my son's grad. from Basic Training.But I could still see it's potential to be really pretty in the summer.
LOL ....speaking of SC...he told me the people there are the worst drivers on earth!! Now, I'm not sure how he came to that decision because he wasn't allowed off base much at all. Maybe Army are the worst drivers on earth!!
I still think it's Iowa drivers!
falcongalfalcongalMember
MG Intern, I'm surprised to hear that you have to set your prices. The things that they sell at the farmers' markets around here are cheaper. Even if they were the same price I'd still get my produce from them because it's cheaper and not sprayed with all the junk they use before shipping. The citrus fruits are really good when they've had a chance to ripen on the tree instead of in a box.
bartelbybartelbyMember
quote:
I like to buy produce from farmers' markets or those roadside stands that the farmers set up because the produce is fresher and less expensive


Our local produce markets sell their stuff at the same prices as the Supermarkets and sadly enough, the fruit/vegies is nicer at the Supermarkets.

I guess it would be fresher at the Market, as I assume the harvest the day before, but sometimes it just looks like the stuff that the Supermarkets rejected. Confused

Our Supermarkets even have a better selection than the Green Grocers - which is sad, I would much prefer to support the *little guy* than the big company.
M moryMember
MG: Sorry I missed your question -
The soda doesn't go flat - sounds like
an overmix problem. I always test bake
one cookie. If it's runny It gets
a little more flour or Oatmeal.
You will get a much better cookie if you refrigerate the dough. After cooling roll your dough into a long roll - if sticky
add flour. Cut it in half and keep deviding so you have 24 or 48. They
are then uniform. Remember never grease or oil a cookie sheet if they contain a large amount of shortening. (like choc chip)
But you will need it for Oatmeal.
If she likes to bake, get her a High Temp flexible cookie Pad for Christmas.
I have six - lay them on the cookie sheet and bake on them. Cookies pop off
easy. I put one under pies or anything
I bake and they catch all the spills -no
more cleaning bottom of oven or baking
sheet. A double insulated cookie sheet is good but adding the baking pad is
the cats meow. A great Christmas gift about
$24 each. Invented in the UK they are
cheaper there.
M moryMember
MG: If you made the Monkey Bread with
Biscuit Rolls you just needed to let them proof and raise a little longer b efore dipping and dropping in the Bundt
Pan. Same thing if your using a one lb sweet dough -for the Monkey. small batches
get chilled and die easily. If a dough gets chilled, just fold in another packet of dry east set in a warm bowl - preheat oven for 1 minute - Set the bowl in another bowl of Hot water to kick-start it. I always add a tsp of Karo Syrup to the brown suger - It keeps the Monkey
Stickey. I also add nuts and raisins in the Bundt Pan before the pastry balls - and a few in the middle.
If you use biscuit dough try making a cheese monkey with melted cheese or cheese
cubes - sprinkle Taco Sauce in the layers.
I save the Med Taco Packets from Taco Bell,
Three of them in a Cheese Monkey are great. You can also add Olives. mory
G gardengnomeMember
I too, try to support the local small shops rather than one of the chains, but it isn't always easy. One thing I've noticed though is that the quality of fresh vegies in Port, and South Melbourne Coles/Safeway, and the variety thereof, is a level above that in the same shops in Mitcham/Ringwood. The more effluent get the better quality.

What I find incredible about some comments on this subject is the notion of price control, or rather price fixing, in the Land of the Free.

In Aust. it is illegal to set prices (theoretically anyway - I've no doubt there is collusion between the bigger players in supermarkets and petrol).

This sounds anti-competitive to me.

GG
annieannieMember
Thanks Mory! I think I will try the cheese Monkey, I've never heard of that. It sounds mmmmmm good. The recipe I used with the biscuits didn't say anything about letting it raise. Just cut, roll in cinnamon/sugar and plop in the pan. I threw that recipe out!

Mrs M, Yes you can sell plants on ebay. The iris are actually rhizomes,like roots or bulbs, but I have seen plants too. I think the problem is sending actual dirt with anything. I wash every bit of dirt off my rhizomes. Send them off in their naked little roots!! Razz

I don't understand either how the grocery store can say they (at the farmers market) can't sell their pies and veggies cheaper if they want. I think it was more a case of the couple running the market not having much business sense. They have "passed the hat" to some others so maybe things will loosen up.
M moryMember
A month ago on the last day of our big outdoor market I went by a cardtable - a woman had 8 beautiful Apple Pies for sale
she had $6 on them, I said to her increase your price to $10 and you'll sell them quickly. She did and was so Happy she sold them all. She said now I have enough money to buy gas to get Home to Montreal. She had left her husband and had two small kids and was headed home. I told her If she had told her story she would have gotten
double that. I just couldn't imagine packing the car and kids and then baking 8 pies and going to a market at 6AM. It's always amazed me how mothers
can muster the energy when needed. Her pie
was wonderful.
M mikefromwestyorkshireMember
Oh dear - can someone explain to a Limey what 'Hubbards' and 'Monkey Bread' are?

Two nations, etc..........
By way of recompense, try:

Mike's Quick Carrot Cake

Ingredients

Corn or other vegetable oil 6 fl oz
Brown sugar or alternative 3 oz
Eggs 2
Wholemeal flour 4 oz
Carrots, cleaned 8 oz
Sodium bicarbonate 1 heaped tsp
Optional
Lemon, orange or lime zest and juice 1 fruit
Dried fruit To taste
Nuts To taste
Allspice and/or nutmeg and/or cinnamon 1 tsp


Method
Put eggs (don’t bother to beat), oil and sugar into mixer or food processor, and whiz for a few seconds. Grate or shred carrots – you can also use a juicer if you add both the juice and pulp.
Add other ingredients except sod bicarb, fruit and nuts, and mix thoroughly.
Add bicarb and mix
Add fruit and nuts, and whiz for a second or so, Mixture should have the consistency of mayonnaise.
Put into loose-bottomed cake tin. Don’t bother greasing it – it does not make the slightest difference.
Bake for 1 hour at 200 degrees Celsius.
You can actually mix all this by hand, if you prepare the carrots earlier – we have cooked one on a camping trip, in a folding oven on a petrol stove, without any problem!

Translations if required Wink
mrsmmrsmMember
Don't think you really need a recipe, R2! Just beat a couple eggs into enough milk to dip your bread in. Add butter or oil to a pan, enough so the bread doesn't stick. Turn stove burner on med heat. Add salt and pepper to taste to the egg mixture, dip bread in to coat both sides, fry til brown on both sides, spread with butter and syrup and add powder sugar sprinkles, if you like...eat....and, clean up your mess and turn off the stove!
M mikefromwestyorkshireMember
quote:
Originally posted by Mrs.M.:
My father was English through and through. He ate some "different" food, but I don't recall eggy bread! But, then, he didn't eat French bread either.
My mom was German, so we did have a bit of a combination at times!

Mrs M
We find food is very 'regional' here.I hate traditional English food - meat, spuds, and two veg - with a vengeance! And as for junk like McDonalds - my opinion would violate netiquette.

Names of things vary regionally, as well - all the following are the same thing:
Lancashire - barm cake
West Yorkshire - teacake (teacake has currants in in West Country)
South Yorkshire - breadcake
Midlands - muffin (muffin is a crumpet in S/West)

Give me a (preferably home made) curry or pizza any day, and mountains of salad, washed down with real ale or a good red wine.
Home counties - bap
J jakedduckMember
quote:
By Mike
So no-one's going to translate 'monkey bread' and 'Hubbards' for me, then?
I don't have a clue what Hubbards are but...
Monkey bread is a sweet yeast bread made by taking small balls of dough, usually dipped in melted butter, and overlapping several of them in a pan (usually a tube or round pan). After the dough is allowed to rise, the balls of dough cling together to form a solid loaf, which after baking, are easily pulled apart. Frequently, raisins, nuts, sugar and cinnamon are added.
Jake
mrsmmrsmMember
Yorkshire Pudding
¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt

Temp: 450º F Time: 10 - 15 min. I use a glass pie plate so if you also do, turn the heat down to 425°F.

Tip
One tasty and cooking trick - save in a mug in the fridge drained off bacon drippings to use in this recipe - also for that super taste in English Roast Potatoes!

Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with dover beater till smooth. Let stand 30 minutes. (I personally don't bother with this letting stand 30 minutes step.)

Put about 2 tablespoons bacon dripping into pan or divided up between 6 large muffin tins or into an 8"x8" pan. Heat in oven, make sure you watch pan as it will start to smoke! Pour batter into hot pan; bake in hot over till done. Serves 4.

The trick is the hot fat and the hot oven. Don't keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Or you can use "Yorkies" with chicken.
M mikefromwestyorkshireMember
quote:
Originally posted by Gardengnome:
Hey, Mike, what's your opinion of Yorkshire pudding then?

Quite good, GG. Many pubs serve big ones here, with various fillings. We also like 'Toad in the Hole' - YP batter in a square tin, with sausages dropped in it before you close the oven door - preferably bockwurst or bratwurst.
Slight mods to Mrs M's recipe - add a tsp of vinegar to the batter mix, and let it stand for 30 mins before using it.
Last edited by mikefromwestyorkshire
G gardengnomeMember
Food here, up until the Sixties, was pretty much as Mike describes "traditional" English fare, wholesome perhaps but none too interesting.

Pubs are the only place you'll find that sort of meal now, tarted up as a "ploughmans lunch" or similar, but with frozen vegies and/or chips. I have yet to taste a frozen chip that I liked.

I recent years baked potatoes have become popular. A baked spud with roast lamb, onions and gravy, yum. That take me back.

GG

"The Gods made Heavy Metal"
Last edited by gardengnome
G gardengnomeMember
I'll bet you have. I'm decidedly unadventurous when it comes to food. My brother and his wife once invited me to dine at this "marvellous" little Vietnamese restaurant they'd just "discovered". The menu literally turned my stomach - indeed stomach (of something or other) was an item on it - and I left without touching a bite. I was only too pleased the chippie down the road was still open on my way home.

GG

"The Gods made Heavy Metal"
M mikefromwestyorkshireMember
quote:
Pubs are the only place you'll find that sort of meal now, tarted up as a "ploughmans lunch" or similar, but with frozen vegies and/or chips. I have yet to taste a frozen chip that I liked.

That is interesting, GG. Here in UK, a Ploughman's lunch is bread, cheese, pickle and a bit of salad.
Pubs are sometimes quite good, unless they belong to a chain, in which case, there is little choice on the menu.
Agreed on frozen chips. We make chips by cutting spuds up, boiling until part-cooked, drain water off, shake them around to make 'fluffy', spray with oil, season, and roast in oven or Remoska.
J jakedduckMember
Start your day off with a smile!

A woman brought a very limp duck into a veterinary surgeon. As she lay her pet on the table, the vet pulled out his stethoscope and listened to the bird's chest. After a moment or two, the vet shook his head sadly and said, "I'm so sorry, your duck Cuddles has passed
away." The distressed owner wailed, "Are you sure? "Yes, I am sure. The duck is dead,"
he replied. "How can you be so sure," she protested. "I mean, you haven't done any testing on him or anything. He might just be in a coma or something." The vet rolled his eyes, turned around and left the room, and returned a few moments later with a black Labrador Retriever. As the duck's owner looked on in amazement, the dog stood
on his hind legs, put his front paws on the examination table and sniffed the duck from top to bottom. He then looked at the vet with sad eyes and shook his head. The vet patted the dog and took it out, and returned a few moments later with a cat. The
cat jumped up on the table and also sniffed delicately at the bird from head to foot. The cat sat back on it's haunches, shook its head, meowed softly and strolled out of the room. The vet looked at the woman. and said, "I'm sorry, but as I said, this is most definitely,
100% certifiably, a dead duck." Then the vet turned to his computer terminal, hit a few keys and produced a bill, which he handed to the woman. The duck's owner, still in shock, took the bill. "$150.00!".. she cried, "$150 just to tell me my duck is dead?!! "The vet shrugged. "I'm sorry. If you'd taken my word for it, the bill would have been $20,. but with the Lab Report and the Cat Scan, it's now $150.00.
M moryMember
Jake: Printed the joke for the Animal Shelter bulletin board.
Thanks. I had a Lab for 8 years - used to swim with it
when I lived on Greenwood Lake. It got in the water every day until the water froze to ice. It was also a great
tracker - It found my neighbors 3 year old a mile
from home. It had extreamly sensitive hearing - Hated
fireworks. Very gentle with the kids no matter how rough they were.
M moryMember
MiMonkey Bread
There's no monkey business involved in making this cinnamon-scented pull-apart.Ingredients:
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands! Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Preparation Directions:
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in large plastic food-storage bag. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
ke

Monkey from Pillsbury: using "Grands Buscuits"

Don't know if we got back on Hubbard squash : It's a small green squash with deep ridges on the side: tender light yellow flesh with large seeds. In the photo on the bottom left it is on right in front of the butternut.
http://www.pillsbury.com/

So you can make Monkey Bread either from a sweet dough or biscuit pieces.
I make mine with my cinemon roll sweet dough in a Bundt Pan - when I dump it upside down the carmel runs all over the circle of dough - Just pull off the pieces like a Monkey.
M moryMember
The famous Olympic skier Picabo Street (pronounced Peek-A-Boo) is
not just an athlete....she is a nurse currently working at the Intensive
Care Unit of a large metropolitan hospital. She is not permitted
to answer the telephone. It caused too much confusion when she would
answer the phone and say,
* Picabo, ICU.
(

Thanks Shirl: I think faster than I type but I still spell the same 30 words wrong
after years of practice. It really is a pain.
G gardengnomeMember
OK, this one has no relevance to the subject in question (what subject?), though it does have a food reference so maybe it'll fit in.


A man decides he wants to become a monk, so he rolls up to the local monastery and bangs on the big front doors. After a while, with no reply, he wanders around the back of the building and discovers the kitchen door, so he thinks “They’re probably all at dinner, I’ll try here.

He no sooner knocks on the door than it is opened by a huge monk brandishing a massive frying pan. “Can I help you?” asks the monk.

“Well, I’m not quite sure,” the man hesitates, “Are you the Head Friar?”

“Certainly not!” comes the reply, “I’m the Chief Chip Monk!”


GG

"The Gods made Heavy Metal"
J jabbergahMember
quote:
Are you thinking of getting a dog, Jabber?
No. I saw a fellow at the store with 3 HUGE rawhide bones and asked him what kind of dog he had. He explained he had 3 Labs, one of each color, all siblings. I asked a few more questions, and thus, got my lab color education! Wink
MrsM posted:
quote:
I assumed they were from different litters!
Me too! That's why I thought it interesting when I was told otherwise.
M mikefromwestyorkshireMember
quote:
Originally posted by Mrs.M.:
What is Remoska, Mike ?

I knew someone would ask Smile That is why I put it in.
A Remoska is a small electric cooker (500W) designed in the Czech Republic. It consists of a non-stick pan about 14 inches dia, 3 inches high sitting in a metal frame. On top is a lid containing a heating element.
The only control is a switch, but it does a perfect job of cooking anything including baking cakes, pizzas et al.
http://www.intertradeavenue.ca/ will give you the full story, Mrs M.
M mikefromwestyorkshireMember
Thanks, Mory - now I know Smile

Originally posted by MORY:
MiMonkey Bread
Monkey from Pillsbury: using "Grands Buscuits"
Eh? No, won't ask Confused

Don't know if we got back on Hubbard squash : It's a small green squash with deep ridges on the side: tender light yellow flesh with large seeds. In the photo on the bottom left it is on right in front of the butternut.
http://www.pillsbury.com/
Now I know what Pillsbury are/is! Cholesterol heaven! Frown
Sounds nice, but none on Leeds market!

So you can make Monkey Bread either from a sweet dough or biscuit pieces.
I make mine with my cinemon roll sweet dough in a Bundt Pan - when I dump it upside down the carmel runs all over the circle of dough - Just pull off the pieces like a Monkey. Can't understand most of this paragraph, sorry.
Never tried pulling pieces off a monkey - I always get this feeling they just might object and turn nasty! Big Grin
M mikefromwestyorkshireMember
I'm back! Toaster oven - that sounds a bit like the combined microwave/grill/convection oven we have.
The Remoska does not need any control - it just works perfectly without. Element is 500W, so fairly economical.
There is quite a story behind them - they were hand made in Czechoslovakia, as it was then, before WW2, then production ceased and the factory closed.
In the 1980s, a company in UK liaised with a couple of people in the Czech Republic that had all the original drawings and tools, and they started up production again there. Each item is hand-made.
M mikefromwestyorkshireMember
quote:
Originally posted by Mrs.M.:
Mike, that is very interesting! Question... Foods are baked at different temps. How do you compensate for this?

I am probably straying into unknown territory here, Mrs M, away from databases, Citroens, clocks and kerosene pressure devices Wink, but as I see it, you are simply changing the time instead of the temperature; also, unlike a conventional oven, the lid is a close fit, with just two small vents for steam to escape. Also, the source of heat is in the lid, and does not contact the food at all.
It really works very well for a wide variety of foods; maybe it is the bumblebee principle:
It can be proved that aerodynamically a bumblebee cannot fly.
The bee does not know this, and therefore flies!

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