ZED?

Hey, everyone?

Eliot Spitzer for president?

Yo! OK, gotta listen to these here tunes – back in a ‘mo!

It has been very s-l-o-w tonight.

Seems to be so. But there’s very big stuff going on. Maybe, everyone has burned out.

Hey guys.
It’s down to those last few warm weekends before pumpkin & turkey season. I know where those pups are!

Hey, newt. Good to hear from you.

Hey evvaone, I tired, going to bed soon but I thought I’d say howdy.

Hey Newt, you burning a bird for Thhanksgiving? BBQ turkey ROCKS!

wigwam
Nice to see you right back.

Watching Michael Moore on Maher… discouraging and fulfilling at the same time.

That was great. Also, Krugman and Spitzer were very good.

Lee Roy Parnell – ON the Road

I haven’t tried a BBQ turkey, but I watched a neighbor deep-fry one once. The poor dickhead didn’t thaw it completely.
Ka-Boom!

I will do the oven thing this year. But in truth, while I do a mean bird, it’s my turkey soup that rocks.

Do you do the overnight brine thing?

Yeah, I’m getting a little tired. Just need to be reminded of how hard people worked for everything important…a 5 day work week, no child labor, women having the right to vote, etc.

No, I don’t brine, too much salt.

I just do a black pepper and paprika rub, and put ‘er in, UPSIDE DOWN.

Inverting the bird is the secret to moist breast meat. The skin doesn’t get crispy but who eats much skin?

Is frank33 here?
I contacted John Sebastian’s agent via email listed on his webpage, and told them about Rick Perry using that song, “Welcome Back” in a TV ad.
They responded this morning that they were looking into it and it was NOT aapproved usage.

Sweet – the “horizon is my home” line at the end in the Frank Turner vid is so, what’s the word I want, resonant with me.

Great pick ES! As usual.

And btw, ES, yer gonna have to help me with my blue grass effort.

Interesting – how do you make the guy stand up on its boobs like that?
And the skin – essential for the stock. I guess it could be peeled off and finished in the oven on the grill.

hey margot. anybody seen master-chef nahant?

I use a roasting rack in the smoker to get it to stand up.

What did I do now? I need another topic for a diary.

They played the song with the Rick Perry ad, but it may have only been released to What the Fox News

ES. Yer BEST ever twofer.

I LOVED Cotton Jones, great mix of parts music wise, and the dark haired gal on keys kills me on vocals, and keys.

And then, the second vid.

He’s GREAT! Got my dobro out and pickin along, and played it a few times.

SHIT ROCKS!!!

Swear, where go you GET this stuff?

Cotton Jones drips honey like Louisiana, and the OTHER dude with the aussie accent, drips americana sweet, and acoustic. The song, the mix, the changes to the second artist, just KILL me!

Best, two, fer, evah!

How do you DO this? LOL

I haven’t seen a roasting rack big enough for a full bird.
How long to smoke a turkey?

Heh I got a recipe for BBQ Bird that will kill yas.

Want it? *G*

I am constantly amazed at Suzanne and Eureka – they must spend days tracking this stuff down.

And yeah, pass the recipe along please!

Ohhhh, you KNOW the brining thang . . !

We can talk! lol

Fuckin WHOOT!! Nice work Margot!

Fork it over – inquiring minds, you know…. :)

Actually I don’t. I have heard a list of spices, and you submerge it overnight, etc. But I don’t have anything big enough to soak a whole twenty pound bird.

And I am salt-averse, too.

“I kiss his balls for good luck.”

“I’ll bet THAT makes his putter stand up! “

*G*

Are you doing Carson?!?
Very nice way-back, Larue.

Here it is!

Bird.

Big ass aluminum pan.

Line pan with rough cut yellow onions, celery, carrots.

Add garlic cloves, don’t BOTHER to peel them!

Add home grown herbs like rosemary branches, fresh basil, thyme. Bay leaf’s.

Fill pan to half way with white wine (sweeter is better, Reisling) and chicken stock from cans.

Rub bird with salt and pepper, and any other flavors ya want.

Put bird on TOP of the stuff in the alum pan.

Cover it all with tinfoil, seal it, and put on hard wood fire grill.

This puppy will come to a boil, and cook that bird in half the time of an oven.

Then, remove the tent, and let it smoke further and brown the skin.

Simple as shit, and the best infused bird of moist and smoke you’ve ever had.

*G*

Well, that’s all I know for now, but see if it plays again. Anyway thanks for mentioning it, because they were glad to know about it.

*G*

I got cher blue and new and jam and hippie and hindu, wango tango afghani hip hop till ya drop grass hoss.

Lemme know. *G*

OK, planets collide – Paul Krugman just said fuck on Bill Maher.
While sitting next to Eliot Spitzer.

Lovely. Time for another FDL visit with the shrill one.

The salt thang is a myth, in terms of bad.

It’s science, hoss.

Salt brines cause the intake of salted waters, and that breaks down the tissues, and makes the meats tender, and then, the brine and stuff are expelled from the brining meat, and sent out.

Osmosis, hoss.

Oversalted is a myth with the brining. Srlsy, check it out.

It’s osmosis.

Big ass aluminum pan.

You mean one of those use-once and discard types?

And tell me of a chicken stock with very low salt, if you have a rec…

I LIKE Krugman!

Course, I like Roubini and Taleb, too . . *G*

Ah, got it.

Swanson’s has a low sodium chicken stock.

Course, you can always make yer OWN chicken stock, with bones, roasted or not, and the basic onion, celery and carrot mirapoix, with garlic, parsley, and such.

I got a few different stock recipes I’ve used in restaurants over my years.

I am a DAMN fine saucier, which means a dude who makes stocks from scratch and sauces from the stocks.

*G*

And I been out of the biz since late 80’s, outside of some local gigs while in college here in Sacto long ago.

*G*

I’ll talk food production from scratch all day long, if ya want . . . I lOVE them little bubbles at 3am in the stock pots and kettles that I built up during the day. *G*

you rock!

Excuse the interruption. But I must note that those watchdoggies at CREW wanted to put Spitzer in jail for 20 years cause he violated the Mann Act. Diaper Dave Vitter, I think they just wanted him to not wear diapers anymore.

For my turkey soup, I found this stuff – it’s concentrated chicken stuff. It’s a yellow paste in a jar, and it is low-sodium and adds body to my soup. And it is not cheap.

OK, gimme the stock recipe that doesn’t take 3 weeks to make, please :-)

evening, flrehoundbogs

Glad you jumped in. I don’t know if Spitzer should be prosecuted, but if he is, he is one prophetic dude behind bars. He told us we were screwed housing-market wise years ago.

The cover-charge tonight is a turkey recipe.
hey

Hah! Does fuck trump blowjob on TV?

On Maher, unless you say both (and a lot more) you are not in the club. Note that Jon Waters was another guest, so the gloves were off.
But Paul is so soft-spoken that it kinda jumps out.

Turducken is a favorite

Yeah, you need Larue-like boning skills to pull it off, right?
I do not have those.

And here’s Krugman. I am unable to resist.

So, Marcy would feel at home on Maher.

Now that’s a panel – Krugman, Wheeler, Spitzer.

All there is on the tee vee for me to watch is Glenn Beck. Oh wait, Wings of the Luftwaffe is on!

Somewhere there’s a “Three’s Company” rerun that would rot your brain and still do more for you than Beck.

Yawl don’t want turkey recipes from me. I’ve been banned from family turkey duty. Two strikes you’re out at chez nobility.

spelling edit

Did casa Nobility have a visit to the emergency room?

My turkey recipe is slathering the bird with olive oil, putting the turkey, cut up onions, celery, a little water etc. in an oven bag, place in big aluminum pan. Cook at high temp. like 450 for 2 hours. Very moist.

lol! Great way to get out of turkey duty.;)

I usually do the traditional – salt and pepper, the gizzard, heart and liver (mmmmm) along side, and covered with foil until the internal temp is right, then remove the foil until it’s brown.

But now Larue and That Guy have me thinking…

Casa nobility judged smoked turkey unacceptably non-traditional (strike 1)

Casa nobility denizens observed a turkey slowly collapse and disintegrate on the platter. (strike 2)

I am laughing with you. I swear.

I was too. In fact I was thinking of the time I tried to cook for a boyfriend’s mother and found out the oven didn’t really work.

Strike 2 reminded me of the only time I used a cooking bag, with a chicken. Just a little too long…
But again, the whole mess made a pretty fine soup.

I’ve long said that progressives will never triumph until they drive a stake through the heart of that old vampire, Ronald Reagan. Now Michael Moore has given it his best shot.

Good stuff takes time hoss, it’s why they call it ‘from scratch’!

Chicken bones, lots of chicken bones. Half of the pot you use to make the stock.

Yellow Onions, and their peels.
Celery, all of it.
Lots of garlic cloves, just dump it in, after hitting the clove with a hammer.
Carrots. Chopped rough..

1/3rd of onion, celery and carrot.

IT all goes into the pot.

For a darker stock, sea salt and fresh ground pepper the chicken bone, and roast them in a roasting pan at 500F for half hour.

For a lighter stock, DON’T roast the bones!

Thyme, and bay leafs. Whole peppercorns.

Parsley stems or whole parsley.

Depends on whether yer in a restaurant or at home.

Restaurant’s save stuff in the walk in for stock makin, at home, you use whole stuff or shit you’ve frozen cus you KNOW how to save stuff.

Into the pot, all of it, and fill with water to a few inches of the top.

Bring to boil.

Lower flame, and reduce half the pot.

Could take hours, could take less, depending on the size of the pot!

Strain out, cool, and refrigerate.

Once chilled, either KEEP or toss the fat layer that sits on top of the stock.

Use chicken stock as needed for soups, cooking pasta, and reserving that liquid to make sauce from it.

Use stock for ANY need, including braising, pan frying liquid, or even marinating base.

Have FUN with it!

*G*

Roast the bones? Oh, that is evil-good!
Tell me what you would or could use the fat for.

And BTW, Chef’s Review, which is sold at Safeway Big Stores is an AWESOME product.

They have chicken paste, ROASTED chicken paste, beef paste, ROASTED beef paste, pork paste.

All very affordable, all well made without the shit that kills ya.

I highly endorse Chef’s Review products!!!

Heh, backwoods shit.

I used to pound and stuff veal, chicken and beef.

Roll it all up, wrap it in alum foil, bake it.

Slice it on the bias, and serve it with exotic reduction sauces.

Three layers of meat, three layers of pesto, spinach, and white Italian cheeses.

A TriColor of a presentation, and a green sauce, a red sauce, and a white sauce.

I made skinny people fat, and everyone, happy. *G*

Flavor. And calories.

The fat is there, use it or rid it.

It’s up to you.

And I haven’t GOTTEN into the Jewish tradition of chicken stocks, and the rendered fats, and how THEY use it all! *G*

Thanks for the tips, Larue and That Guy.
I will report back on the stock.

see you pups later

Roasting chicken bones, is GREAT for making stocks for things after.

Roasting veal, beef, lamb bones is real traditional for making stocks.

Mixing unroasted chicken bones, and veal bones, unroasted, is killer.

A light stock, LOADED with flavors un mathched.

Oh, I use hearty red wines in my stock reductions.

And sometimes, I use fruity or acid based white wines in my clear stocks.

There’s a world out there, to explore, when making stocks of any kind!

And stocks are the base of killer sauces! *G*

Bingo!

A topic dear and near to my heart, Newtonusr, food from scratch.

Thanks for askin me about it all!

Be well, you and yours.

*bows*

LOL, soup from an entree to bee is kewl.

I made many saves from my mistakes by doing that!! lol

ES, workin on it all.

Done by Sunday, out on Monday to yas.

Nite pups, thanks for the chats!

*waves*

Hey Suz, you out there? *waves*

g’evening Pups! Got home from work a bit ago, anyone still up?

I’m up. How’s the eye?

improving, according to the doc. I still can’t see anything other than a blur of light from that eye, though.

And now that i’ve finished laundry, i think it’s time for g’thud.

g’night …

get socked in the eye?

:’(

http://androidandme.com/2009/0…..ntroversy/

Good morning. Anyone here?

In addition to contributing at ActBlue for the ad to tell Arkansas Sen Blanche Lincoln and Rep Mike Ross to stop doing the bidding of the insurance companies, I also sent letters to Lincoln and Ross.

Here’s the letter I faxed and mailed to Ross yesterday:

U.S. Congressman Mike Ross
Re: Health Care Reform
2436 Rayburn House Office Building
Washington, DC 20515
Fax: (202) 225-1314

September 25, 2009

Congressman Ross,

I am writing to let you know that Democrats like me across the country are unhappy about your opposition to REAL health care reform.

I stand with the Democrats of Arkansas, the majority of whom want REAL health care reform. I recently made a contribution to ActBlue so that they can run their ad to tell Sen. Blanche Lincoln and you to stop blocking the PUBLIC HEALTH INSURANCE OPTION, an ad that most of the people of Arkansas – and all of the people in your district – will see over and over again for two weeks on prime time network television.

Congressman, after decades of letting private sector interests create huge problems in our health care system, we need REAL reform.

THIS REFORM – OR FAILURE OF REAL REFORM – WILL AFFECT US FOR DECADES TO COME.

Please stop, think about what you are doing, and start putting the interests of the people of our country first.

But if you can’t, please know that as a result of your failure to represent your constituents well and to work for their interests, that as a result of your failure to put Americans before profits or your own interests, Democrats across the country will work hard to replace you as a member of the House of Representatives and to end your career as a Democrat.

Thank you.

Sincerely,
BRC

Good morning, pups. My computer was in the DOSpital yesterday so I missed my early morning visit. Yesterday was Bobo and Krugman. Bobo, who’s never been closer to the military than waving a flag at a July 4 parade, apparently knows just what to do in Afghanistan. In “The Afghan Imperative” he squeaks that fighting the Afghan war the easy way hasn’t worked. Only the full counterinsurgency doctrine offers a chance of success. He must have visions… Prof. Krugman, in “It’s Easy Being Green,” says saving the planet won’t come free (although the early stages of conservation actually might). But it won’t cost all that much either.

Here are the Friday dudes.

Today we have Collins, Blow and Herbert. Ms. Collins says “Score One for the Diplomats,” and that while the United Nations can be feckless and frustrating, it’s not any more so than, say, the United States Senate. Mr. Blow, in “Obama’s Tortoise Tactics,” says through the seething summer of discontent, President Obama maintained a Pollyannaish disposition. Some thought it worrisome or weak. But maybe not so fast. Mr. Herbert, in “Fed Up With War,” says the difference between the public’s take on Afghanistan and that of the nation’s top leadership is both stunning and ominous. A clash is coming.

Here they are.

The coffee and tea are ready, and I’ve got banana pancakes. Because I’m here with you this morning I want to say a big “THANKS” to Jack from Computer Pros here in town. Not only does he build wonderful machines for about half of what you’d have to pay for a Dell or some such, but he’s always there to repair a machine, fix a problem, or explain how to do something. He’s an unalloyed treasure. Have a great day.