Hey You! I'm hanging in there. How 'bout yourself?


Wow. I've only been able to read sporadically the last few days and just wow.

I am annoyed and sad that 2P'd feels worn down and the need to back away from the board. I suppose because I joined just this year, I'm not aware of a lot of the history and posting styles of many. I simply didn't see anyone pick on her, but that certainly doesn't mean it didn't happen or she didn't feel it.

I'm pretty good at glossing over those with whom I disagree or ignoring someone completely if I think they're plain mean. Some can do it easier than others. I even get incensed somtimes. But hey, I get mad, I get glad.

Even if I disagree with someone, I'll read them. Sometimes a good belly laugh is worth it.


I do hope she reconsiders. I and I'm certain, many, enjoy her "company" and posts.

Happy Belated Birthday bJason!!! W00t!!

Congratulations again Jazzie! Now go kick some literary azz.

I know---it's bad enough to have to battle the trolls, but some of the long time posters can't seem to get over themselves and just have some fun. I sure hope 2p and partsgirl decide to come back.

I'm game.

In my next job, I'd like clients to remember their scheduled and confirmed appointments.

In my next job, I'd like my colleagues to STFU about how bad everything is. We know, but you know what, people still want our services. Maybe it's not the "times", maybe it's their depressing, pessimistic, whiney attitude.

In my next job, I want an intravenous coffee hook up station at my desk.

Can you believe it? I blinked and it's almost the end of June. Wasn't it just New Year's?

My DD's birthday is at the end of this month and I have my parents coming in from VA. So, you know I'm on a power clenaing mission this week. Plus, we need to tidy up the landscaping. By tidying up, I mean plant chit.

Then, before I know it, we'll be gearing up for 4th of July.

I have no ideas for a birthday menu or 4th of July menu.

Ribs and chicken?
Burgers and dogs?
Chicken?
Shrimp?
Steak?

I'm in a rut and completely uninspired. C'mon people. I know you gots the goods.
Help me plan two party menus for 10-14 people.

Pleeeeeeease. *big puppy dog eyes*

In my next job.......NO overtime!

Ok I'd go with the ribs and chicken and burgers and dogs. Tons of sides...maybe corn on the cob, tater salad, baked beans, a nice fruit salad, pasta salad...my stepmother used to do a saurkraut salad. Then cause I don't bake....tons of ice cream for dessert.

Pita...how about:
Brisket and sausage
Pinto Beans
Potato Salad
Bread
Raw Veggie tray
Banana Pudding

Ooooh, nice suggestions. *lick*

Maybe burgers and dogs for the birthday w/tater salad and baked beans. I think it might be easier with little kidlets. Of course, birthday cake and ice cream.

I was leaning towards ribs and chicken. I love BBQ. I don't have much time to practice my smoking times and last time I tried smoking on my grill, I didn't have the "low and slow" timing down just right. I think I'll go the way of the bottled sauce during the last ten minutes.

I hope the corn looks prettier in the coming weeks. They look pitiful at the moment. *cries*

*scribbles notes: fresh fruit, veggies, look up burger and BBQ sauce recipes (just in case I get ambitious and don't buy bottled )

Thanks!

Oh my Lard. I neeeeed to make banana pudding now. Need. To.

Just remember to go "low and slow" indirectly..... keep the fire away from whatever you are doing and let the smoke and heat do the cooking; also if you are doing pork ribs mustard along with a dry rub works good.

Thanks Fordman! Last time, I was smoking a pork shoulder for pulled pork sandwiches. I was shooting for 12 hrs., but it ended up more like 14. I didn't quite get the smoke ring I was looking for and I felt the taste was a little off-can anyone say smokey lahksa?

I need more practice, for sure.

I have BBQ rules, yes rules.
Brisket = beef
Ribs = pork
Chicken = thighs

Brisket = dry rub
Ribs = dry rub w/ wet finish
Chicken = wet finish

See? Easy peasy. Follow the rules and no one gets hurt.

Now I need some brisket!!!!

From what I have read most of the smoke ring develops early in the cooking..... once the meat really gets going it kind of seals off and you can't get much more of a ring ...that is why it is important to have a lot of smoke chips early on. As for your rules I have no problem with them.... however out here the beef of choice is tri-tip instead of brisket. If I am doing tri-tip for a crowd I cook it by hanging it in a 55 gal drum that I use as a smoker.

Oh, you mean pastitso?
I will get around to putting the Greek family recipes in the cookbook. I will.



Fordman, if you weren't married and I weren't married, I would seriously run away with you. (((55gallondrums)))

Annnnd, with your little nugget of advice, I now know what I did wrong, re: smoke ring. I didn't have enough wood chips going to start and didn't start producing decent smoke until later. By then, it was too late and all I accomplished was oversmokey tasting meat.

The drums are easy to put together and if you are interested PM me and I will tell you how to set it up... I have two and have cooked meat for 300 people with them (twice).

Holy Carp! 300 people? Twice?

I think I will take you up on that PM after I get through this week. I don't think my wee little brain can take in any more information this week without exploding. However, I will have some more down time in the coming weeks. I would love to devote a whole week to Smoking 101.

I had a brainstorm, or brain fart (depending on how this turns out) while I was gardening earlier.

For birthday burgers and dogs, I'm thinking of going Carribean inspired and making up several different relishes or spreads to put with the meats.

Something along the lines of mango or papaya/chile relish for the dogs and a pineapple/chile or advocado-something spread for the burgers?

Don't ask me what got me on this kick, but all of a sudden I feel more inspired than I did this morning.

What about Antonia's jerk chicken sandwich with the grilled pineapple and banana that seemed to go over very well for the tailgate episode? I know it's not burgers or dogs but it's one I am going to try soon and might go over well for the kidlets......just not too spicy on the jerk seasoning for the tender palates!

That's right! Antonia did the jerk chicken sandwich!

It's such a shame I can't remember a thing about her food except sausage-gate.

Chicken would be good. It's not your regular ol' cookout food, but the kids could dig it.

Hhhhmmm. So chicken for birthday and maybe a brisket for 4th of July. Or, I could try (again ) pork shoulder for pulled pork sandwiches.

No doubt about it, we were separated at birth.

Hey

Hey Gang!

Some

Hey Gang!

Some have been wanting

Hey Gang!

Some have been wanting to know more about Moroccan cooking. If interested, I think beginning at the beginning is the way to go and then I can answer questions. If enough of you want me to, I will post the first column I ever wrote back in 2005 which addresses the essential seasonings for every Moroccan kitchen. Beware though that it is long!

Let me know and if enough have an interest I will post it.

Hugs,

Hajar

I know there is no way I drank enough to be drunk yet, but Hajar's posts are freaking me out.

I hope her DH is testing something.

Huh? My posts are freaking you out? I'm confuzzled.

Chicken is easy to grill and the bananas and pineapple would be quick also. You could also offer the avacado or the mango chili for the grown ups.

Please do....

I'd love to see the column but maybe you can answer this one quickly......preserved lemons....how do you do it and how do you use them.

You had three posts in a row that untill the third were incomplete; possibly(and most likely ) the Bravo server burped... I have had a few double posts caused by this. I think this is what Pita was concerned about.

You may officially put me down in the "Interested" column.

I watched an episode of Anthony Bourdain's A Cook's Tour recently when he went to Morocco. I am fascinated by tangine cooking. I imagine it to be very similar in principle/process as my modernized Dutch oven.

I have probably the easiest and quickest recipe for preserved lemons and it is short so I will post it here. Be aware though that using them is not ubiquitous in Moroccan cooking. They are used in very small regional pockets and the remainder of Morocco (which is 90%) use lemons fresh.

On page 210 you have several posts that are starts and stops.

Hey

Hey Gang

Hey Gang
Some

...and so on. I knew I should go back and quote them. They are all one after another as though your computer was hiccuping while you were responding.

This is the first

The second...

You are correct... things I have read suggested that a dutch oven could substitute for the tangine cooker if you do not have access to one... but I should let Hajar respond to this since she is the authority. ( Sometimes I jump in too fast because I want to play too )

The third.

As I was responding to the fourth, which at the time of my posting was still incomplete, the full response finally made it through. But, only after I made my freaking out comment.

By all means jump and play!

Pita that was a HUGE faker and I saw the episode as well. Tagines are very rarely used in Morocco anymore though restaurants will serve in them. Every Moroccan that I know and all restaurants use pressure cookers to make tagines. Only extremely rurally are people cooking over a fire which is what Tagines were intended for. Cooking gas is expensive for many as Morocco is a poor country. Every home has a pressure cooker and a tagine somewhere up over a cupboard for service on RARE occasion. They aren't brought out often. Tagines weren't even used at my wedding where no money was spared.

Be very aware of what you read and see anywhere, especially on the net. Even Moroccan chefs are posting recipes which are Moroccan style and not authentic Moroccan.

Rod, please do jump in and play. Myth busting about Moroccan food and cooking is a passion of mine.

Well see there....I've already learned something. I use lots of fresh lemons but I'm interested in preserved lemons.....my tastes are not necessarily on the sweet side.

I know and I don't know why. It was clicking what I was writing through as I was writing. I thought it only happened once!

Aw man. Faked? I was still pretty impressed. I thought it was cool.

I'm sorry I put an extra "n" in tagine, too. I thought that it looked funny.

Now, I'm with Radys. How does one use preserved lemons? As a condiment with meats? In broths/soups? Teas?

Hajar’s Easy Preserved Lemon Quarters



This is more a technique than "amounts" recipe though the ratio of salt to lemon must be measured. While the bottles and jars of preserved lemons in the souk are wonderful to look at, they are by in large for the tourists and at times are unhealthy. Nearly every Moroccan home, that uses these, makes it's own preserved lemons and these quarters are the most common as they are ready prepared to use and serve. The entire lemon piece can be used in "some" recipes though the most common is to use only the rind. Please friends do not ask about the time I tried to eat a preserved lemon quarter "as is!!" Preserved lemons lend a wonderful tangysalt flavour to especially chicken and gorgeous with fish and soups! Make sure that when using you remove the pulp using only the rind and rinse before using. Enjoy!







Quarter lemons lengthwise and put in a noncorrosive airtight

container. Freeze for 8 hours. Add 1 tablespoon rock/kosher salt per lemon (4

quarters). Store airtight at room temperature for 6 days; shake

occasionally. Use as suggested in your favorite Moroccan recipe.



To store, chill up to 6 months (color can darken, it's perfectly fine)

Each lemon makes 4 pieces. I use organic lemons that are unwaxed

PLEASE do not use waxed lemons or scrub the wax off!



c.\2005 Hajar *****

So easy and I immediately thought of chicken and fish. Thank you so much.....putting more lemons on the shopping list.

You're most welcome, anytime!

Well, that doesn't sound so hard. I probably need to know a bit more about when to put them in while chicken and stocks are cooking. I'm thinking, since they are preserved and have softened, one would use them towards the end of cooking? Thank you!

Halfway through the cooking time. It doesn't necessarily have to be a Moroccan recipe with which to use them. I don't recommend making a stock with them as the stock will bitter. These actually don't soften a great deal as the salt tends to keep them firm.

When I posted the recipe, it was copied and pasted. It didn't appear to have and long gaps as it did when posted. I suppose you can expect my posts to take up quite a bit of space. I don't know what will happen if I post the column on the essential Moroccan kitchen!

Hajar... will this only work with lemons? I have a Bears Lime tree that has fruit not as tart as a lemon but nice with chicken and fish just the same. The rind is yellow like a lemon as opposed to the green of a persian lime.