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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 3:15:12 PM | naughti, honeydripper, please don't take my idle typing personally. Or, at least, let me have the pleasure of making it personal, first! I feel used if I don't get to enjoy it.
Honeydripper???
Vulf: I am going to give you the recognition and attention that you seem to so desperately crave. It is not something I would normally do but what the hell...I'm bored.
You posted a very condescending post and I tried to take the high road and be nice about it and you came back and did it again!!!
What a witty and clever man you are...I read your history. I'm guessing you are a lonely man as well. My heart goes out to you.
Here in this thread your posts will always be welcomed...sometimes pitied, but so be it...such is life.
Not cooking tonight. Still have some fish to eat, not to mention my sandwich from Subway that I picked up yesterday. Went to the flea market today...had the most scrumptious cheeseburger...who would have thought? (maybe I was just REALLY hungry). | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 4:01:40 PM | Wow...I had left over ziti and broccoli. I agonized ALL day too. Who would have thought there'd be so much anguish involved...not to mention low comedy when I dropped the broccoli on the floor and was left with just the ziti. Oh well, life goes on I suppose.
Mmmm...tomorrow I'm thinking potato pancakes.
Bon Appetite! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 4:07:21 PM | Hey Dave in space: I make oxtail the "non-greasy" way. First, I season them with all kinds of seasoning that I like. Then I brown them in a tiny bit of garlic-infused olive oil in a dutch oven that is glass because it is easier for the wine to reduce in glass...I just find it easier to cook in it. I remove the oxtail after browning them and drain them on paper towels on a plate. That way, the "greasiness" as you put it is reduced greatly.
I've never made it in a soup as you depicted that could be tasty, but this recipe that I was given to me, I have tried it and eaten it so I KNOW that it is "tried and true".
As far as the blackened alligator tasted, NO, it did not taste like dark meat chicken. It was rubbery and tasted bland, but the crunchy parts that were charred and had the seasoning on it (most likely the skin) were very tasty.
So, tonight I will be making the oxtail MY way ..just for me and take the rest of it and freeze it for another time or place. I will have a small baked potatoe with it and some steamed broccoli. Yummy....Can't wait.
P.S. Naughty, do you like Kashi products? They came out with an oatmeal cookie with dark chocolate in it that is to die for. OMG...chewy and taste great with a glass of milk for dunking if you like to dunk your cookies and, they have fiber and other natural goodness for you.
P.P.S. I miss the rest of the gang...where is everyone? I feel sometimes it is just you and me Naughty. LOL, which isn't so bad. We're great entertainment. Yes we are!!!
Later alligator...lol ~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 4:17:35 PM |  I'm baking 4 turckey breasts in bbq with brown sugar and a touch of cajun spice. Got potatoes in the steamer and gonna bake up some cornbread. There's navy bean soup in the slow cooker 'bout ready for eatin. Its got a little ham, pepper and a hint of sweet yellow onion.
sure wish somebody was here to share  . | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 4:34:35 PM | Sorry you took it that way, naughti. I responded to you when you addressed me. If that makes me lonely, then I guess you reading my 'history,' whatever that is, makes me desperate. I'm at a loss.
Let's see . . . a honey dripper is a kitchen gizmo. We're in a cooking thread. I was being playful, and you heard a condescending tone in it for some reason. I'm sorry about that, too. For what it's worth, I'm not above anybody or better than anyone. I haven't said anything to crowd you, but replied cheerfully when you addressed me.
I'm playing with strangers in this waiting room. I gather you want to take things personally, though I don't see how. I'm fine with it any which way, since I know I can't hurt you or anyone else here even if I want to. I am a little curious why you seem not to know that, but I don't have to know why.
Let me know if you take offense again, so I can apologize again. It's not much of a game, but I want to play my part.
Again, I'm very sorry for the offense I have caused you.
Cheers! (really)
Vulf 
OH! Tonight I'm just making a pizza. I've got a quick tomato sauce simmering and the dough is rising. Probably Italian salami, green peppers, and Kalamata olives.
I'd rather be having some of those ox tails. That's some tasty meat. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 5:14:25 PM | Vulf: It IS tasty if you simmer it on low for a long time until all of the wine absorbs. The seasonings are whatever you like to put on it. I sprinkled with sea salt, garlic powder, herb de provence, and lemon pepper seasoning. Browned them on all sides (standing up too, if needed) to get even carmelization in garlic-infused olive oil.
I took them out, drained them on paper towels. Poured in a little wine to deglaze the bottom of the pan of the drippings and seasonings. Put them back in....brought to a boil, lowered and covered. I keep adding the red wine as necessary. I'm using a wine that I enjoy....a malbec called Los Cardos and, it is scrumptious. I'll let you know how the dish comes out.
~~Beth~~  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 5:18:03 PM | EruditeRedneck:
First of all, I live in Boca Raton. I was on the way to the keys once and stopped at this restaurant called, The Green Turtle. They made the blackened alligator silly.
I hope I don't come face to face with an alligator. No thank you. LOL
As far as oxtail being for the "poor"...it is touted as the "poor man's meat" or "dish" as well as some other cuts of beef, i.e., skirt steak, but if tenderized, marinated or seasoned and prepared low cooking methods, it can be quite tender and tasty.
Sorry I don't have any extra to share with you all. I am not even sure if I'll have any to freeze. One question though...would anyone give the bones to their dog? It is beef actually...I don't think it will splinter. Anyone have a clue? I KNOW NOT to give chicken bones, lamb bones and pork bones, but not sure about oxtail bones. Hmmm.
Any vets in the house?
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 5:29:33 PM | Wow and to think I've been boiling it with noodles for all these years! Your recipe sounds absolutely perfect. I would NOT give a dog smaller than 50 pounds any tail bones. When I was little our dog died on a big tail bone he choked on. Might have been just bad luck but it sure crushed me since I snuck it to him.
Boy I really need to get out more, huh? I thought you hunted the gator. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 5:47:56 PM | EruditeRedneck: I make it this way because the red wine flavoring is rather intoxicating to smell without having the alcohol content in the meat. (You KNOW it burns off when it cooks..right?)
You're right about the bones for the dog. Unless they are soft and he can chew them down, I'll stick to giving him his rawhides. He is only 3 yrs old as of this past January and only about 15 lbs. I don't want to risk it so thank you so much for your input. It has been THAT long since I made oxtail and the little pooch wasn't around then, so I'll take your advice for sure.
BTW, you REALLY thought I hunted down, killed and blackened my own gator??? LOL
Vulf: LOL..that was a good one. Actually, my ex-husband bugged me for years that I should get a 900 line in the house and change my name to "Candy"....lol. I've always been told that I am not only expressive with my verbage, but that I have a raspy, throaty kind of voice like Demi Moore. (Not really sure if I should take your witty reparte as a compliment though...lol)
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 10:59:44 PM | Didn't have to cook supper tonight. Went to a bday party for the kids. They had fairly good Pozole. Yum. :)
Ok for my oxtail soup I throw in sherry wine, tomatoe, onions, potato, and cabbage. Simmer and season appropriately. Turns out pretty good.
Anyone do beef short ribs? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/3/2008 11:49:47 PM | I made meatloaf for dinner, with carrots, potatoes, green beans and steamed onions. Half and half ground sirloin and pork sausage, with bread crumbs, salsa, eggs, packaged meatloaf seasoning mix, and a touch of sage for grins. Smothered with marinara sauce about 15 minits before it was done.
Made chili last night, started with dry beans, soaked, simmered in water, drained and cooked with the browned meat in chicken broth, added salsa and chopped onions. Still have half a pot. Probably gonna freeze most of it.
Cornish hens tomorrow. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/4/2008 12:08:33 AM | People really eat ox tail soup? I must make it wrong cause mine sucks! I'm gonna make some with your recipe next time. I always though only poor people ate it
REDNECK!!!
You're supposed to trim the a**hole off of it beforehand, lol!!!
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/4/2008 10:37:30 AM | Feelin' kinda unimaginative today so it's gonna’ be spaghetti again for lunch. I had some already cooked sauce in the freezer and it’s not green yet.
Beaugrand, I’m not very adventurous when it comes to fixing food but your meat loaf sounds pretty good and I’m going to try it tonight. (If I can figure out some mesurements.) I've got 3 eggs is that enough? Thanks.
Now all I need is a willing victim to be a taste tester. My son is getting to the point of… “you first dad”. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/4/2008 11:33:30 AM |
Now all I need is a willing victim to be a taste tester. My son is getting to the point of… “you first dad”.
fluke, in the old days they use a silver rod to test for poison in the food.  Ok totally kidding.  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/4/2008 11:47:01 AM | I always though only poor people ate it.
Wow , maybe back when poor people were still the ones not eating from the grocery store. Oxtails are insanely expensive out here. They are basically the same price as a good ribeye so, while I enjoy oxtail soup, given the choice, the money's going for the ribeye. LOL
Isn't it interesting how some things are dirt cheap in parts of the country, and expensive elsewhere? Lamb is pretty expensive here--not as much call for it as for the others, so those of us who do like it really have to pay for it.
Even all your good ideas can't tempt me, so that's a pretty good sign that I'm still not quite well. I can't think of anything good to eat. I'll probably have my Fleming's salad again. At least it's cool and crispy and my bleu cheese dressing is goood.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/4/2008 3:38:42 PM | Right now I'm cooking peach cobbler. After it cools down it's really yummy with some Vanilla Ice cream. My kids love this! 
1 cup of self rising flour
1 cup of sugar
1 cup of real butter
1 cup of milk
Mixed together poured over canned peaches and baked in the over until golden brown. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/4/2008 5:26:44 PM | ROVER...
Interesting, yes. Skirt steak, a.k.a sesino, is another good example. In FL we have both well-to-do and migrant workers in close proximity to one another. You can go in the "nice" grocery store, and they sell for nearly twice the per-pound price as they do in Wal-Mart or the ethnic markets.
Incidentally, this cut is what fajitas are REALLY mad of. It is a highly marbled cut, and there are only two per cow- it is the musculature at the ribwall that works with the diaphragm and expands and contracts with respiration. Good eatin'! Grill it no more than medium- ideally a little less than that, slice with the grain, and, Voila!
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/4/2008 9:28:20 PM | Been There Done That: Did you eat those two small BUT lovely tenderloins or was this dinner for two? Hmmm? Enlighten us. I SURE miss cooking for two. It was nice to embellish and hustle in the kitchen like I was the chef for the night and cook up a storm, get a little grope in the kitchen in between. (sigh)...next life.
~~Beth~~
P. S. Almost forgot...dinner was my salted, real butter small popcorn and a small coke at the movies. (I had a salad with grilled chicken and lots of other veggies and stuff with a lemon poppyseed dressing on it earlier and was stuffed)......
If anyone hasn't seen the movie, "Made of Honor"...it is great. I think you all should run out and see it. JMHO | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/4/2008 10:40:21 PM | Green Eyes, that's why you buy TWO of those bottles of wine! So cookin' together gets funner as you go! Just be sure and do anything that sizzles before the clothes come off (OWIE!)
-Nomad- | |
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