In article ,
says...

On 11/30/11 5:45 PM, Disgusted wrote:
On 11/30/2011 5:30 PM, X ` Man wrote:
On 11/30/11 4:42 PM, Disgusted wrote:
On 11/30/2011 3:07 PM, X ` Man wrote:
On 11/30/11 2:04 PM, Wayne.B wrote:
On Wed, 30 Nov 2011 12:47:38 -0500, X ` Man
wrote:

Blech to you, your chipotles, your cream sauce and your life. And, of
course, to your ruining smoked salmon.

===

Give it up Harry.

Living a life of negativity must be miserable.



I don't have use for racist pigs like herring, whine.


For not having time you sure spend enough of it commenting. Blech.


In the minds (and I use the term loosely) of the really stupid,

"no use for" means the same as "not having time."

No wonder this country is fu*ked.

Try high school again, **** for brains, and this time...pay attention in
English class.

Nice handle, by the way. Did you come up with it after a week or so of
not bathing?

Was your second major, foul language?


You don't like ****? You've got a head full of it.
Go play with your equally mentally challenged right-wingers here and, of
course, iLoogy, the "moderate" 14-year-old boytoy of iSnotty.

This from Don's lover....

On Thu, 01 Dec 2011 14:04:23 -0500, wrote:

On Thu, 01 Dec 2011 07:50:03 -0500, John H
wrote:

Well...I've never seen hog jowls at our local stores, so that's probably out. I substitute the bacon
to get the fat. And, after cooking the greens down the first time, and draining them, there seems to
be enough water left in them to cook, albeit slowly, for another hour or so. Never tried the beef
broth, but I wouldn't use more than a half cup or so.

You're right about letting them set. I usually make a batch witch will last about four big servings.
That last bowlful is always the best.

They are shrink wrap packed in the case where the salt pork and ham
hocks are at Publix. You get more smoky taste from them than bacon.

I'll look, but I don't think our Safeway carries them. Oh, and I meant to say, I never mix beef
broth and pork. If I need a liquid I'll use chicken broth. I think it goes better with pork. If I'm
making gravy to go with roast pork, for example, I'll use chicken broth. Works well.

On 12/1/11 3:49 PM, Black Cloud wrote:
On Thu, 01 Dec 2011 14:04:23 -0500, wrote:

On Thu, 01 Dec 2011 07:50:03 -0500, John
wrote:

Well...I've never seen hog jowls at our local stores, so that's probably out. I substitute the bacon
to get the fat. And, after cooking the greens down the first time, and draining them, there seems to
be enough water left in them to cook, albeit slowly, for another hour or so. Never tried the beef
broth, but I wouldn't use more than a half cup or so.

You're right about letting them set. I usually make a batch witch will last about four big servings.
That last bowlful is always the best.

They are shrink wrap packed in the case where the salt pork and ham
hocks are at Publix. You get more smoky taste from them than bacon.

I'll look, but I don't think our Safeway carries them. Oh, and I meant to say, I never mix beef
broth and pork. If I need a liquid I'll use chicken broth. I think it goes better with pork. If I'm
making gravy to go with roast pork, for example, I'll use chicken broth. Works well.


Wow. If you didn't look like you were HIV-positive, you could get a job
at Waffle House.

--
http://flickr.com/gp/hakr/8272ug

In article , dump-on-
says...

On 12/1/11 3:49 PM, Black Cloud wrote:
On Thu, 01 Dec 2011 14:04:23 -0500, wrote:

On Thu, 01 Dec 2011 07:50:03 -0500, John
wrote:

Well...I've never seen hog jowls at our local stores, so that's probably out. I substitute the bacon
to get the fat. And, after cooking the greens down the first time, and draining them, there seems to
be enough water left in them to cook, albeit slowly, for another hour or so. Never tried the beef
broth, but I wouldn't use more than a half cup or so.

You're right about letting them set. I usually make a batch witch will last about four big servings.
That last bowlful is always the best.

They are shrink wrap packed in the case where the salt pork and ham
hocks are at Publix. You get more smoky taste from them than bacon.

I'll look, but I don't think our Safeway carries them. Oh, and I meant to say, I never mix beef
broth and pork. If I need a liquid I'll use chicken broth. I think it goes better with pork. If I'm
making gravy to go with roast pork, for example, I'll use chicken broth. Works well.


Wow. If you didn't look like you were HIV-positive, you could get a job
at Waffle House.

Harry thinks anybody that isn't so bloated that their fingers look like
they are about to explode looks like they are HIV positive. He and Dr.
Fourchin must have always been obese!

"John H" wrote in message
...

On Wed, 30 Nov 2011 09:34:55 -0800, "Califbill"
wrote:

"John H" wrote in message
.. .

We're having smoked salmon with chipotle cream sauce tonight. Needed
something good to go with the
fish. Settled on red beans and rice and collard greens. My wife won't have
any of the collards,
which is fine with me. She does love the red beans and rice though.

Anyway, now that y'all are salivating, here's the recipe for the collards:

Collard Greens

Grocery store bag full of Collards
Large onion
4-5 cloves garlic
5 slices bacon
1 tablespoon sugar
1/8 cup Balsamic vinegar
½ tsp red pepper flakes (or something hot) (Franks Red Hot works well also)

Wash and de-stem collards (don't worry about small stems).

Roll collard leaves and cut rolls about 1" wide. Boil about a cup of water
in a pot and put all the
greens in the pot with the boiling water. Cover and let cook for about 12
minutes. Drain.

In the pot, fry the bacon after cutting into 1" pieces. Slice the onions
and
saute' them with the
bacon. Don't let get done, as it will cook in the collards.

Chop garlic, add to balsamic vinegar, sugar, and hot pepper. Put collards
back in pot and add the
ingredients, onions, etc. Stir, being sure to get the bacon pieces and fat
mixed in well. Cover and
simmer for about one hour. Add a little water if necessary.


--------------------------------------------------------------------------------

I like catching salmon. Lots. As to eating salmon, lots of better fish to
eat. I grew up living by San Francisco Bay and fished salmon from about 6
years old. My dad did a lot of work for the Berkeley fishing fleet as he
owned a machine shop. So we got invites and later we owned a 23' boat.
Problem is most of the fish was cooked the Mid-western way. Cut in to
steaks and fried in bacon grease. Still like to catch salmon, just give
most of it away to neighbors and friends. I do not know about Collard
Greens but if like chard with lots of oxalic acid in them. Cook for about
3
minutes in boiling water and then dump the water and then finish cooking.
Gets rid of the bitterness in Chard.

Collards are much the same way. That's why they're precooked.

I like smoked salmon, which is the way I always fix it. My wife didn't like
salmon at all until she
had it with the chipotle sauce I make. Now it's one of her favorite dishes,
and we have it about
every other week.

I need a good recipe for frozen haddock. Got one? It can be grilled, smoked,
baked, fried, broiled
or whatever.


--------------------------------------------------------

We do not get Haddock here, but if it is a mild, white fleshed fish. Put a
little olive oil and a dab of butter in a skillet. Gives the butter flavor
without the bad fat, and put a little Italian bread crumbs on the filet and
fry a little on each side until done. Or a little crushed pecan or walnut
as a covering and same quick fry. We do Yellowtail with a non-fat Mayo and
Dijon mustard smear and fry it. Ahi I will sometimes slice in thin sections
and marinade like an Asian Poke recipe, a little sesame oil, reduced sodium
Soy sauce and some sesame seeds. Then quick sear in a nonstick skillet with
a little oil or non stick spray. Since I still have about 10# of Ahi from
the last one I caught, I try lots of different ways including Poke to
prepare it.

[quote='John H[_2_];908266']We're having smoked salmon with chipotle cream sauce tonight. Needed something good to go with the
fish.

In that case, off the surface of my mind, you can do a roasting beef tenderloin & later piece & serve chilly along with good bread & comes and an range of propagates such as caramelized red onion & garlic clove, horseradish mustard etc. Other activities you may think about tend to be chilly fried chicken, seafood salad or even marinated ceviche, Barbequed BBQ poultry salad, and drawn pork, which may be served space temperature.

Around the salad finish, grilled sweet potato, chilly crackers with vegetables, marinated cucumber, hammer toe & spicy pinto bean, or even mixed greens along with very finely sliced Vidalia onion & fresh sliced peaches having a sweet onion vinaigrette are a few suggestions.

Dips: roasting poblano & tomatillo, caramelized onion & smoked cigarettes gouda, or smoked cigarettes tomato basil; bake away a few thinly sliced france or italian language bread, brush with essential olive oil along with a sprinkle of the preferred seasoning & function with the falls. You might also consider doing a smooth breads topped & baked along with summer time veggies: yellow-colored & zucchini lead pages, red onion, thinly chopped up eggplant, etc. and maybe your preferred parmesan cheese after that make off and reduce to have an appetizer or some type of frittata.

For treat, why not think about red, white & azure sugars cookie bar pieces or individual shortcakes that you can assemble on the boat?

On Fri, 2 Dec 2011 22:21:33 -0800, "Califbill" wrote:

"John H" wrote in message
.. .

On Wed, 30 Nov 2011 09:34:55 -0800, "Califbill"
wrote:

"John H" wrote in message
. ..

We're having smoked salmon with chipotle cream sauce tonight. Needed
something good to go with the
fish. Settled on red beans and rice and collard greens. My wife won't have
any of the collards,
which is fine with me. She does love the red beans and rice though.

Anyway, now that y'all are salivating, here's the recipe for the collards:

Collard Greens

Grocery store bag full of Collards
Large onion
4-5 cloves garlic
5 slices bacon
1 tablespoon sugar
1/8 cup Balsamic vinegar
½ tsp red pepper flakes (or something hot) (Franks Red Hot works well also)

Wash and de-stem collards (don't worry about small stems).

Roll collard leaves and cut rolls about 1" wide. Boil about a cup of water
in a pot and put all the
greens in the pot with the boiling water. Cover and let cook for about 12
minutes. Drain.

In the pot, fry the bacon after cutting into 1" pieces. Slice the onions
and
saute' them with the
bacon. Don't let get done, as it will cook in the collards.

Chop garlic, add to balsamic vinegar, sugar, and hot pepper. Put collards
back in pot and add the
ingredients, onions, etc. Stir, being sure to get the bacon pieces and fat
mixed in well. Cover and
simmer for about one hour. Add a little water if necessary.


--------------------------------------------------------------------------------

I like catching salmon. Lots. As to eating salmon, lots of better fish to
eat. I grew up living by San Francisco Bay and fished salmon from about 6
years old. My dad did a lot of work for the Berkeley fishing fleet as he
owned a machine shop. So we got invites and later we owned a 23' boat.
Problem is most of the fish was cooked the Mid-western way. Cut in to
steaks and fried in bacon grease. Still like to catch salmon, just give
most of it away to neighbors and friends. I do not know about Collard
Greens but if like chard with lots of oxalic acid in them. Cook for about
3
minutes in boiling water and then dump the water and then finish cooking.
Gets rid of the bitterness in Chard.

Collards are much the same way. That's why they're precooked.

I like smoked salmon, which is the way I always fix it. My wife didn't like
salmon at all until she
had it with the chipotle sauce I make. Now it's one of her favorite dishes,
and we have it about
every other week.

I need a good recipe for frozen haddock. Got one? It can be grilled, smoked,
baked, fried, broiled
or whatever.


--------------------------------------------------------

We do not get Haddock here, but if it is a mild, white fleshed fish. Put a
little olive oil and a dab of butter in a skillet. Gives the butter flavor
without the bad fat, and put a little Italian bread crumbs on the filet and
fry a little on each side until done. Or a little crushed pecan or walnut
as a covering and same quick fry. We do Yellowtail with a non-fat Mayo and
Dijon mustard smear and fry it. Ahi I will sometimes slice in thin sections
and marinade like an Asian Poke recipe, a little sesame oil, reduced sodium
Soy sauce and some sesame seeds. Then quick sear in a nonstick skillet with
a little oil or non stick spray. Since I still have about 10# of Ahi from
the last one I caught, I try lots of different ways including Poke to
prepare it.

Thanks Bill. I've thought I might try it with some Paul Prudhomme's blackened redfish spices. It's
not redfish, but that stuff tastes pretty good. I'm going to try it with the butter and bread
crumbs. Some friends caught a haddock, big one, while in Alaska, had it flash frozen, and brought a
freezer-full home with them.

On Sat, 3 Dec 2011 10:56:57 +0000, eqxk57 wrote:


'John H[_2_ Wrote:
;908266']We're having smoked salmon with chipotle cream sauce tonight.
Needed something good to go with the
fish.

In that case, off the surface of my mind, you can do a roasting beef
tenderloin & later piece & serve chilly along with good bread & comes
and an range of propagates such as caramelized red onion & garlic clove,
horseradish mustard etc. Other activities you may think about tend to be
chilly fried chicken, seafood salad or even marinated ceviche, Barbequed
BBQ poultry salad, and drawn pork, which may be served space
temperature.

Around the salad finish, grilled sweet potato, chilly crackers with
vegetables, marinated cucumber, hammer toe & spicy pinto bean, or even
mixed greens along with very finely sliced Vidalia onion & fresh sliced
peaches having a sweet onion vinaigrette are a few suggestions.

Dips: roasting poblano & tomatillo, caramelized onion & smoked
cigarettes gouda, or smoked cigarettes tomato basil; bake away a few
thinly sliced france or italian language bread, brush with essential
olive oil along with a sprinkle of the preferred seasoning & function
with the falls. You might also consider doing a smooth breads topped &
baked along with summer time veggies: yellow-colored & zucchini lead
pages, red onion, thinly chopped up eggplant, etc. and maybe your
preferred parmesan cheese after that make off and reduce to have an
appetizer or some type of frittata.

For treat, why not think about red, white & azure sugars cookie bar
pieces or individual shortcakes that you can assemble on the boat?

Maybe I'll paint my boat pink while I'm at it.

On Dec 3, 9:35*am, Black Cloud wrote:
On Sat, 3 Dec 2011 10:56:57 +0000, eqxk57 wrote:

'John H[_2_ Wrote:
;908266']We're having smoked salmon with chipotle cream sauce tonight.
Needed something good to go with the
fish.

In that case, off the surface of my mind, you can do a roasting beef
tenderloin & later piece & serve chilly along with good bread & comes
and an range of propagates such as caramelized red onion & garlic clove,
horseradish mustard etc. Other activities you may think about tend to be
chilly fried chicken, seafood salad or even marinated ceviche, Barbequed
BBQ poultry salad, and drawn pork, which may be served space
temperature.

Around the salad finish, grilled sweet potato, chilly crackers with
vegetables, marinated cucumber, hammer toe & spicy pinto bean, or even
mixed greens along with very finely sliced Vidalia onion & fresh sliced
peaches having a sweet onion vinaigrette are a few suggestions.

Dips: roasting poblano & tomatillo, caramelized onion & smoked
cigarettes gouda, or smoked cigarettes tomato basil; bake away a few
thinly sliced france or italian language bread, brush with essential
olive oil along with a sprinkle of the preferred seasoning & function
with the falls. You might also consider doing a smooth breads topped &
baked along with summer time veggies: yellow-colored & zucchini lead
pages, red onion, thinly chopped up eggplant, etc. and maybe your
preferred parmesan cheese after that make off and reduce to have an
appetizer or some type of frittata.

For treat, why not think about red, white & azure sugars cookie bar
pieces or individual shortcakes that you can assemble on the boat?

Maybe I'll paint my boat pink while I'm at it.- Hide quoted text -

- Show quoted text -

My, my.. Johnny... you have a real fetish for any and all things pink!
I'll repost this as a real treat for you. The way things in the US of
A are going, your granddaughters could be marching with this group.
http://www.youtube.com/watch?v=S4DZQhfrl5Y

On 12/3/2011 10:25 AM, North Star wrote:
On Dec 3, 9:35 am, Black wrote:
On Sat, 3 Dec 2011 10:56:57 +0000, wrote:

'John H[_2_ Wrote:
;908266']We're having smoked salmon with chipotle cream sauce tonight.
Needed something good to go with the
fish.

In that case, off the surface of my mind, you can do a roasting beef
tenderloin& later piece& serve chilly along with good bread& comes
and an range of propagates such as caramelized red onion& garlic clove,
horseradish mustard etc. Other activities you may think about tend to be
chilly fried chicken, seafood salad or even marinated ceviche, Barbequed
BBQ poultry salad, and drawn pork, which may be served space
temperature.

Around the salad finish, grilled sweet potato, chilly crackers with
vegetables, marinated cucumber, hammer toe& spicy pinto bean, or even
mixed greens along with very finely sliced Vidalia onion& fresh sliced
peaches having a sweet onion vinaigrette are a few suggestions.

Dips: roasting poblano& tomatillo, caramelized onion& smoked
cigarettes gouda, or smoked cigarettes tomato basil; bake away a few
thinly sliced france or italian language bread, brush with essential
olive oil along with a sprinkle of the preferred seasoning& function
with the falls. You might also consider doing a smooth breads topped&
baked along with summer time veggies: yellow-colored& zucchini lead
pages, red onion, thinly chopped up eggplant, etc. and maybe your
preferred parmesan cheese after that make off and reduce to have an
appetizer or some type of frittata.

For treat, why not think about red, white& azure sugars cookie bar
pieces or individual shortcakes that you can assemble on the boat?

Maybe I'll paint my boat pink while I'm at it.- Hide quoted text -

- Show quoted text -

My, my.. Johnny... you have a real fetish for any and all things pink!
I'll repost this as a real treat for you. The way things in the US of
A are going, your granddaughters could be marching with this group.
http://www.youtube.com/watch?v=S4DZQhfrl5Y

What a nice group of lovely young fit women.

--
1-20-13 The end of an error