S@H Cook's Corner 2012....................


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Message 1186675 - Posted: 20 Jan 2012, 2:07:35 UTC

Well it seems we need to reload this topic for a new year. All of the regular Setizens will be aware of how lucky I am when it comes to the enjoyment of the culinary arts. I am blessed with the joy of living with a truly accomplished master in the kitchen. I only ask that a proper decorum be kept at all times in the form, and all should be happy with the results. I wish to extend a special thanks to Angela for trusting in me.
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Message 1186686 - Posted: 20 Jan 2012, 2:44:21 UTC
Last modified: 20 Jan 2012, 2:45:44 UTC

We should kick off the year with Long Suffering Marie’s “Cold Weather Corned Beef and Cabbage."
As we all know Corned Beef comes in a sealed plastic bag packed with salt, lots of salt, in fact way too much salt so the first thing Long Suffering Marie did was take the corned beef out of the bag and put it in to a pot of cold water for 24 hours. After the 24 hours are up you throw away the water then do the same thing again for another day. The whole idea is to try to get rid of the extra salt.
After the second go around the beef is simmered on the stove over night. The next day six hours before serving time you put in one half cup of pot barley, three hours before the end the chef has the choice of using potatoes, turnips, carrots, onions, plus pepper and other spices as you like.
Like all one pot meals, there will be differences from one day to the next, and of course there are differences from place to place. I am lucky, the supper Marie just made for me was the first time we tried it out and, I am happy to say the supper turned out very well. I can only hope that any of you who try it will have the same luck we did.
Next: Bannock for the brave!
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Message 1186720 - Posted: 20 Jan 2012, 6:00:58 UTC

OH, oh. Alert!
Posters beware; I just took down another bowl of
Long Suffering Marie’s “Cold Weather Corned Beef and Cabbage."
I have to report that it tastes even better than it did at supper.
I’ll be doing more research, stand by for updated information.

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Message 1186724 - Posted: 20 Jan 2012, 6:47:15 UTC - in response to Message 1186720.

OH, oh. Alert!
Posters beware; I just took down another bowl of
Long Suffering Marie’s “Cold Weather Corned Beef and Cabbage."
I have to report that it tastes even better than it did at supper.
I’ll be doing more research, stand by for updated information.

Sounds good Celt, It's been a long time since I had any food like that.
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Message 1186830 - Posted: 20 Jan 2012, 17:22:41 UTC - in response to Message 1186720.

OH, oh. Alert!
Posters beware; I just took down another bowl of
Long Suffering Marie’s “Cold Weather Corned Beef and Cabbage."
I have to report that it tastes even better than it did at supper.
I’ll be doing more research, stand by for updated information.


Cowboy Dave patiently awaiting updates, sir.

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Message 1186879 - Posted: 20 Jan 2012, 21:22:50 UTC

Long Suffering Marie and I just got back from The Fort (Fort Saskatchewan) for lunch. It was at this point that it became known that in the name of culinary science I had to pull a few bowls of the corn beef early this morning, like 03:30 hours. So unfortunately there is much less of the elixir to do any more testing now. Alas we are left with only enough to serve as our supper for tonight. As you may well guess there is not enough left for any other purpose. Of course there is no question that my only interest was doing a proper taste test so I could report to the form.
All I can think as the last of the corned beef disappears down our throats is how soon I can accidently include another pack of this stuff in our monthly shopping orders.

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Message 1186888 - Posted: 20 Jan 2012, 22:01:22 UTC

Just to get the new thread off to a good start here is another one of Marie’s wonderful kitchen creations.

Long Sufferin’ Marie’s Famous Bannock!
1: Butter for greasing cast iron pan or skillet
2: 4 cups all purpose flour
3: 1 teaspoon salt
4: 1 cup melted unsalted butter
5: 11/2 cup buttermilk (or water if you like)
6: set aside butter or honey for serving later
7: preheat cast oven to 375 F.
8: grease cast iron pan (or skillet) with butter
9: in large mixing bowl combine flower, salt, melted butter, baking powder, with butter milk (or water)
10: add dough to prepared skillet gently pressing to fill in the skillet.
11: bake for 35 to 40 minutes, then turn the broiler and cook until it turns golden brown in our oven it is about 45 seconds.
12: turn out on to plate, let cool, cut in to wedges, and then smear with butter, and drizzle with good quality liquid honey.
This is not the traditional bannock made by the native peoples of North America, a variation invented by Long Sufferin' Marie to the delight of her fortunate husband, and all nine grand children.

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Message 1189020 - Posted: 27 Jan 2012, 23:45:52 UTC
Last modified: 28 Jan 2012, 0:12:28 UTC

Ok, here is Long Sufferin Marie’s now famous baked beans recipe!
If you find a glaring mistake it will be my fault, as we have just now
polished off most of the rest of the pot that she made yesterday,
and it is better than any I have ever had in my long life. If that
woman was not married to me, I would be a fool for not snapping
her up as quickly as I did.

Navy beans 500 grams
soake 24hrs room temp
drain water, place in bean crock
add 1/4 cup black strap molasses
put in strips bacon, thick cut up in pieces
1 tea spoon black pepper
1 tea spoon mustard
peal one yellow onion, insert 4 whole cloves in onion (After throw the onion away)
stir in pot, add water to cover beans, cover crock with foil or crock top
cook in 250F oven for 8 hours, check periodically for water level
Enjoy!
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Message 1189027 - Posted: 27 Jan 2012, 23:53:23 UTC - in response to Message 1189020.

Ok, here is Long Sufferin Marie’s now famous baked beans recipe!
If you find a glaring mistake it will be my fault, as we have just now
polished off most of the rest of the pot that she made yesterday,
and it is better than any I have ever had in my long life. If that
woman was not married to me, I would be a fool for not snapping
her up as quickly as I did.

Navy beans 500 grams
soak 24hrs room temp
drain water, place in bean crock
add 1/4 cup black strap molasses
put in strips bacon, thick cut up in pieces
1 tea spoon black pepper
1 tea spoon mustard
peal one yellow onion, insert 4 whole cloves in onion
stir in pot, add water to cover beans, cover crock with foil or crock top
cook in 250F oven for 8 hours, check periodically for water level
Enjoy!

So far I've got two of the ingredients, pepper and mustard, I do have about 8oz of red beans though. Looks good, inserting 4 whole cloves into an onion, hmm...
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Message 1189037 - Posted: 28 Jan 2012, 0:14:11 UTC - in response to Message 1189027.

peal one yellow onion, insert 4 whole cloves in onion
stir in pot,

Please recheck the recipe, I forgot to say what to do with the onion.
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Message 1189882 - Posted: 29 Jan 2012, 22:21:47 UTC

Just a quick note!
Long Sufferin’ Marie would be very happy to know
if any one tries out one of her recipes, and of course
she would be happy to know how it turned out for you.

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Message 1199099 - Posted: 24 Feb 2012, 1:47:34 UTC



My spaghetti dinner for a few days...
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Message 1199106 - Posted: 24 Feb 2012, 2:04:10 UTC


The finished product.
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Message 1199126 - Posted: 24 Feb 2012, 3:41:37 UTC

Long Sufferin' Marie wants to know how you do your meat balls.

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Message 1199133 - Posted: 24 Feb 2012, 4:20:49 UTC
Last modified: 24 Feb 2012, 4:23:12 UTC

Empty a 1 lb tube of Ground beef into a 2.5-3qt ceramic casserole dish(glass lid on dish when cooking), chop into small chunks, microwave for 4-6 minutes on full power, drain off anything that is not meat, toss meat into spaghetti. I make enough I'd say. My microwave oven is a 900w model and 5 minutes is perfect for Me.
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Message 1201187 - Posted: 1 Mar 2012, 0:57:50 UTC

Here's a few pics about how I make spaghetti.


1 lb of ground beef, the meatballs... which will be drained into a colander.

The water for the spaghetti.

The Supervisor...
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Message 1201348 - Posted: 1 Mar 2012, 13:40:07 UTC

No olive oil in the water?

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Message 1201350 - Posted: 1 Mar 2012, 13:47:29 UTC - in response to Message 1201348.

No olive oil in the water?

Nor any Popeye or Bluto either. Seriously, I just don't have any and I wouldn't know how much to add in any case.
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Message 1201357 - Posted: 1 Mar 2012, 13:57:44 UTC - in response to Message 1201350.

No olive oil in the water?

Nor any Popeye or Bluto either. Seriously, I just don't have any and I wouldn't know how much to add in any case.


One table spoon is really all you need. Add it before the noodles. When you do add the noodles they will be coated lightly. Try it some time, it adds a good taste and texture.

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