Ron says … What!

[CassieQ]

13 minutes ago, Ron said:

On parsley…

When I buy a bunch of parsley I use it once and then it sits in the fridge until I have to throw it out — this despite my snipping the ends, plopping it into a glass with enough water to keep the ends wet, and covering the tops with a plastic bag from the store in order that the tops don’t dry out, and repeating the process again and again. On top of that, I don’t see how the herb adds any significance to the flavor of most dishes I’m using it in. Parsley tastes green and slightly bitter but beyond those flavor profiles, what’s the attraction? Does it look pretty on the dish you’re making? I find its aesthetic appearance in contrast to its flavor debatable.

What say you?

I use dried parsley.  It keeps better.   I like using rosemary, but have the same issue keeping it fresh.  I just threw a load into the freezer to see what happens. 

[lawfulneutralmage]

IMHO, cooked parsely is quite pointless. I like it raw on sandwiches, maybe in a clear soup, but that is it.

[Ron]

2 hours ago, CassieQ said:

I use dried parsley.  It keeps better.   I like using rosemary, but have the same issue keeping it fresh.  I just threw a load into the freezer to see what happens.

I have both dried and freeze-dried versions of parsley in addition to the fresh (currently). The non-fresh versions don’t necessarily stay green but turn nearly black in a dish — so, again not appealing as a garnish and I’m still not convinced that they add anything.

Just plopping rosemary into the freezer may at a later date make a plausible addition to a stock but it’s not likely to be useful otherwise. Some say to chop it up and either freeze it with water in an ice cub tray or use olive oil as an alternative. I haven’t tried either option. But I do like rosemary so much better than parsley, and I find it much more useful.

Edited September 16 by Ron

[Mikiesboy]

19 hours ago, Ron said:

On parsley…

When I buy a bunch of parsley I use it once and then it sits in the fridge until I have to throw it out — this despite my snipping the ends, plopping it into a glass with enough water to keep the ends wet, and covering the tops with a plastic bag from the store in order that the tops don’t dry out, and repeating the process again and again. On top of that, I don’t see how the herb adds any significance to the flavor of most dishes I’m using it in. Parsley tastes green and slightly bitter but beyond those flavor profiles, what’s the attraction? Does it look pretty on the dish you’re making? I find its aesthetic appearance in contrast to its flavor debatable.

What say you?

i grow parsley and basil in the kitchen. Then i dry some and keep some fresh. I like both in various foods and veggie 'meatballs'. I like the flavour of parsley in a variety of dishes.  

[Ron]

41 minutes ago, Mikiesboy said:

... veggie 'meatballs' ...

Ruth Buzzi (now deceased) is credited with saying, and I summarize: "Vegans outlive meat-eaters by nine years. Nine miserable, tortured, baconless* years." 

I get your concern, I do. And ... I know about the various 'options'. But ... but ... . 

 

*A.I. says that baconless is appropriate in this particular situation. 

Edit: Dang. One of those needed corrections. What do I know, right?

Edited September 16 by Ron

[Mikiesboy]

35 minutes ago, Ron said:

Ruth Buzzi (now deceased) is credited with saying, and I summarize: "Vegans outlive meat-eaters by nine years. Nine miserable, tortured, baconless* years." 

I get your concern, I do. And ... I know about the various 'options'. But ... but ... . 

 

*A.I. says that baconless is appropriate in this particular situation. 

Edit: Dang. One of those needed corrections. What do I know, right?

i eat regular meatballs too .... i have kidney issues so eat a less-meat diet.  I no longer eat processed meats, so sadly no bacon, ham, or deli meats. i miss them sometimes but it will be worth it in the long run, i hope.

[Ron]

@Mikiesboy Exactly why I wrote “I get your concern.” Without necessarily chiming in I’ve followed much of the journey you’ve shared here on G.A..

We can’t always be ever-present, but we care nonetheless.

Now, go freeze some damn herbs — the right way.🤔

[Mikiesboy]

1 hour ago, Ron said:

@Mikiesboy Exactly why I wrote “I get your concern.” Without necessarily chiming in I’ve followed much of the journey you’ve shared here on G.A..

We can’t always be ever-present, but we care nonetheless.

Now, go freeze some damn herbs — the right way.🤔

Yes, Sir.    

[Ron]

Well, I just want to add a ‘snort’ here. Just sayin’.

[Ron]

I was at the grocery this afternoon. Looking around in the 'Asian' aisle for inspiration, I picked up the Japanese version of Kewpie mayonnaise (which is supposed to be better than the American made version). And then I saw the Holy Grail of Holy Grails (I thought) because low and behold it was called, Yum Yum sauce. Seriously, it couldn't have been better named unless it was called Nom Nom sauce (Which, sadly, if you google the phrase will lead you to a dog food brand).

Also, sadly, Yum Yum sauce turned out to be inaptly named. It should have been called Hum Drum sauce. That is until I added a heaping teaspoon of Italian goodness, chopped Calabrian peppers. This marriage of peppers and Yum Yum sauce made for a delightfully deeper colored and piquant dipping sauce for chicken breast.

The moral of my adventure: Don't be fooled by names on bottles.

Although, experimentation can be a means of invention and delight, especially if you're willing to take a culinary leap.

[Ron]

Oh, my! Thursday-night antics... 

 

Edit: There, that does it. Even though I didn't recognize it at the time, the lack of a hyphen kept bugging me ... Back there, in the back of my mind. All is right with the world ... for now. 

Edited September 25 by Ron

[Ron]

I have a confession of sorts to make; I have never watched "The Rocky Horror Picture Show" at the movies on a big screen, at least not all the way through. I talked my uncle and his partner into going to see it at the Apollo Theater in Oberlin, OH. We three were 'virgins' as they say and it wasn't long before my relatives decided it was just too weird for them. I have watched it at home a few times on DVD. And I recently found myself thinking that it was about time to watch it again.

Surprise; surprise. "The Rocky Horror Picture Show" celebrated the 50th anniversary of its first showing in Los Angeles on Sept. 26, 1975. This movie has the distinction of having the longest running theatrical showing of any movie. How's that for longevity?

LINK Follow the link for a Boston Globe article written by Odi Henderson, the Globe staff movie critic.

Edited September 28 by Ron

[Ron]

I was for (a good reason) listening to Two Feet's Max Maco Is Dead Right? and the last song is "And I (six-word expletive beginning with 'F' and ending in 'ed.') Up" is the last song. Of course, it is?!

Other than its being the last song on this release, it is 'NO-where' near being an 'F' ending in 'ed' Up' song -- it's an example of this musical release leading us back to the beginning. 

 

Edited September 29 by Ron

[Ron]

Dang, in ten- (no-nine, no-eight, no-seven, no-six, no-five) minutes I will be sixty-six years old. That is all.

[Ron]

Deleted. I have no idea why I posted that. 

Edited September 30 by Ron

[ReaderPaul]

1 minute ago, Ron said:

WTF!

What is the problem, youngster?  I am in my seventies, and still ticking. 

[Ron]

On store-bought Naan: Remove Naan from packaging.

"Okay, so far.'

: Spritz with water before heating once warmed.

"So, I heat the naan and then spritz it with water afterward?"

:Lightly brush with Olive oil or butter.

"So, is that after the spritzing?"

:Bake: 400 degrees for 1 minute.

"So, is that before or after the spritzing and basting?"

"I'm confused."

 

 

[Ron]

Whirligig - whirligig - whirligig.

I like that word. 

I noticed for the first time this season that the maple trees are dropping their seed-heads.

Whirligigs! 

 

[Ron]

The Creature Feature is 'Live.' What? And will that one be your favorite Creature Feature (Time will tell.)? Or ... No way, that's just another author's interpretation of my perception of what a creature can be. Whoa, I throw my hands into the air! That's deep! Too deep, perhaps.

In any event, my advice is to not over think it ... read: comment; review; and become one of those rabble rousers of the highest degree and let the authors know ... . Well, let them know something. It's the least you can offer. Because I can guarantee you that a great; stupendous; ginormous effort has been manifested on the page (as it were) just so you can be educated. Yes, educated as to just how monstrous creatures can be.

Edited October 9 by Ron

[Ron]

I'm making chili in a crockpot for the first time. The outdoor temperature hit a high of fifty-two degrees, so I figured why not today, I have the ingredients. I'm using red and yellow bell peppers, jalapeno peppers, light-colored kidney beans, and black beans along with a store-bought meatloaf mix consisting of pork, veal, and beef. All mixed with diced tomatoes and tomato juice. And for the first time ever I'm using a premixed chili seasoning (testing - testing) from McCormick.

It's stewing along low and slow for the next six hours. I'll give a verdict as my efforts bear fruit, er chili. 

[ReaderPaul]

@Ron, that sounds like some good chili.  Maybe next time add diced onions and a bit of Louisiana Hot Sauce or Tabasco hot sauce?

[Ron]

16 minutes ago, ReaderPaul said:

next time add diced onions

Mea culpa, I left two diced onions off my ingredients list — sautéed until translucent of course.  I’ve found that hot sauces are best added once chili is cooked and in your bowl for dinner.

[Jason Rimbaud]

2 hours ago, Ron said:

 and tomato juice. 

It's stewing along low and slow for the next six hours. I'll give a verdict as my efforts bear fruit, er chili. 

Is this a typo or did you mean Tomato Juice?  

1 hour ago, Ron said:

 I’ve found that hot sauces are best added once chili is cooked and in your bowl for dinner.

I would have made a habanero salsa for garnish to give it a kick. I love to make chili, but instead of crockpot I just cook it low and slow on the range. Plus I add in a dark porter about halfway through. 

[Ron]

13 minutes ago, Jason Rimbaud said:

Is this a typo or did you mean Tomato Juice?  

Not a typo. When growing up chili always had tomato juice as the liquid. I happen to like it. But I'm not wedded to tomato juice as I've made chili using both chicken stock and beef stock for the liquid volume. 

I usually make it on the stove top as well. And while I quite like the addition of sour cream to my bowl of chili, I might also add some Calabrian chilies for added heat and bright sharpness.

 

[Jason Rimbaud]

I like to use Tomato Sauce and Diced Chilis and Habanero's  for the liquid, along with 20oz of beer. Calabrian chili's aren't spicy enough for me. My chili is rather spicy, jalapeño's habanero's, and a blend of spices to make my own chili seasonings, as store bought don't have enough smoke for me. 

Chili is one of my favorite things to make. With or without beans. I just love it.