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January 10, 2009

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Soylent Red

Place in deep casserole dish and bake at 300° for 20 minutes

Whoops. Better cover that with aluminum foil first.

cathyf

Not sure if this makes the deadline, but here are a couple more of my favorita Biba Caggiano recipes:

Sauteed Marinated Chicken Breasts:

2 whole chicken breasts, or 4 skinless boneless breast halves

5 Tbsp Olive oil
2 Tbsp lemon juice
2 garlic cloves finely chopped
1/4 cup roughly chopped fresh basil, or 2 Tbsp fresh parsley

juice of one lemon

Skin, bone and split the chicken if it is not already done. Mix together the oil, lemon juice, garlic and basil (or parsley) and marinate the chicken in it at least one hour. (Do not use dried basil or dried parsley, although frozen is ok.)

Put a large skillet over medium-high heat. Add the chicken and marinade, and cook for 7-8 minutes, turning chicken once. Stir in the additional lemon juice and cook and stir until it evaporates. Serve hot.

The marinated chicken can also be broiled or grilled. If grilling, save the stems from the basil and put them on the coals while cooking.

(From Modern Italian Cooking by Biba Caggiano.)

bad

Soylent, when you add the pheasant to the other ingrediants, do you add the coke marinade as well or just the pheasant?

bad

That chicken recipe looks wonderful cathyf. I love the flavor of fresh basil.

cathyf

Another one from Modern Italian Cooking:

Pork Chops Cooked in Milk

2 Tbsp unsalted butter
2 Tbsp oil
4 1-inch-thick pork chops, loin or rib
2 garlic cloves, lightly crushed
4 or 5 fresh sage leaves (do not use dried)
salt and pepper
3/4 cup milk

In a large skillet, heat the butter and oil until the butter foams. Add the chops, garlic and sage. Saute the chops over medium heat until brown on both sides, about 5-6 minutes. Season lightly with salt and pepper. Add the milk. Stir to pick up the bits attached to the bottom of the skillet. Lower the heat and cover the skillet. Cook for 12-14 minutes, turning the chops once during cooking. If the milk evaporates completely, add a bit more.

Transfer the chops to a plate. Raise the heat and cook the sauce down until only a few tablespoons of thickened curds are left in the skillet. Off the heat, pour of the oil. Return the chops to the skiller and cook briefly until they are well coated with the thick, browned sauce. Serve immediately.

Cathy here: the secret to this is not to overcook them. If you start from frozen chops (as I inevitably do) you need to start counting the initial 5-6 minute browning time as soon as the chops are defrosted. Use a timer. The first time I made this I got interrupted a gazillian times (rotten kids!) and cooked the chops into shoe leather. The sauce was so good, though, that I knew it was worthwhile to try it again and to be very careful about the time.

Also, sage is a perennial. My first bush lasted five years before petering out in a spot cold and windswept enough that most stuff gets killed. (The second bush got mowed by Lawn Boy, so that doesn't count.) If you can find some sage in a nursery pot this spring, pick a sunny spot to plant it and you will have sage for a couple of years.

Soylent Red

No, bad.

Throw the Coke away. Its sole purpose is to tenderize and marinade the meat (it also helps mitigate any gaminess). When it cooks, the sugar in the Coke, now imparted to the meat, caramelizes and makes it gooooood. Pheasant's pretty good anyhow, but I think this makes it better.

I got the Coke trick from some blue-haired old Lutheran woman back when I was in high school and it works with all meats. I particularly like it with beef and dark poultry. Doesn't work as well with chicken, although I have another recipe for chicken that calls for the same treatment with Squirt or Fresca.

bad

I got the Coke trick from some blue-haired old Lutheran woman back when I was in high school...

For just a moment I thought Zero was posting under your name..

bad

sorry

cathyf

This one is from Biba's first book, Northern Italian Cooking. It uses fresh sage as well.

Stuffed Chicken Breasts

3 whole chicken breasts (or six boneless, skinless halves.)
6 slices proscuitto (about 1/4 lb)
6 slices Italian fontina (about 2 oz)
3 fresh sage leaves
1 cup flour
1 cup milk
3 Tbsp butter
1 Tbsp olive oil
1 chicken bouillon cube, crushed
1 cup dry white wine
salt and pepper
1/3 cup whipping cream

Skin, bone and split chicken breasts. [I usually remove the tenderloins and freeze those for some later use, and then pound the chicken breast lightly between two pieces of plastic.] Put one slice prosciutto, 1 slice fontina and a 1/2 sage leaf on each breast. Roll up breasts and secure with wooden picks. Spread flour on aluminum foil. Dip the chicken in milk, then roll in flour to coat. Melt butter with oil in a large skillet. When butter foams, add chicken breasts. Cook over medium heat until golden on all sides. Add bouillon cube and 1/2 cup wine to chicken, season with salt and pepper. When wine is reduced by half, add the other half-cup of wine. Cover skillet and reduce heat. Simmer 15-20 minutes until chicken is tender. Turn several times during cooking. Place chicken on warm platter. Increase heat and add cream. Deglaze skillet by stirring to dissolve bits on skillet. Spoon sauce over chicken, serve immediately.

[You'll never go to KFC again...]

MJW

Italics, be gone!

MJW

Well, I don't understand why italics are still enabled.

Ann

Soylent,

The only priority my husband would have before watching a major football game is food.

I read your Afghan Pilau recipe to him and he is headed for the grocery as I write this post.

Hope he doesn't come home with veiled women!

Thanks for pulling this all together for JOM.
You're the best.

Soylent Red

As the product of a (now) blue haired old Lutheran woman, I feel a great affinity for them and would never throw one under the bus.

Besides, out where I live you can't swing a dead cat without hitting one. Like tall, blonde, silicone bimbos in Southern California. They're everywhere.

Soylent Red

bad

I'm not seeing italics. What's going on?

MJW

I still see italics in Firefox, but not in Internet Explorer. I tried restarting Firefox and clearing the cache, but it had no effect. Does anyone else have the problem?

-- Hmm. I hit "Preview" just before posting this comment, and the problem disappeared. Never mind, I guess.

bad

Soylent seemed to have the same problem, MJW.

MJW

Once I posted my comment, the italics reappeared. I tried starting at the beginning of the thread and paging through the (highly annoying) "Next" links, and came to a page, well before the actual end of the thread, that had no Next link, and had Bold enabled.

I looked at the page source for this page, and couldn't see anything to explain the stuck italics.

(And when I previewed this comment, on the Preview page, the italics weren't on. I assume they'll be back once I post this. Very strange. Perhaps it's a bug in Firefox. Soylent, are you using Firefox?)

cathyf

Well, bad had two i tags in a row -- does a bunch of /i tags close it?

cathyf

Oh my, I wonder if it's part of the next/prev "feature"?

Why, according to preview, yes it is!

bad

gratuitous comment to get to the end of the thread

bad

CNN: LUN

McBride said Mrs. Bush directed residence staff early - in the summer of 2008 - to prepare the White House for the personal transition.

"It's probably the librarian in her," McBride said of Mrs. Bush, a former librarian. "Maybe we've got a bit of a Dewey decimal system of move-out process, but that certainly made it easier for the residence staff, and they very much appreciate it."

Classy

MJW

CathyF, normally multiple closing tags work fine to close open tags. Bad immediately posted two closing tags, and I added a bunch more. In the Preview page the italics immediately stop after Bad's following comment, even though it also contains the double open tags. I don't see anything in the Page Source, tag-wise, to explain the difference.

The Preview page displays the entire thread at once, so it seems to be related to the newly arrived Previous-Next annoyance. I remember the Previous-Next thing happened a year or so ago, and it took a few days till it was disabled.

cathyf

Yeah, MJW, that's what I noticed, too -- I was just more cryptic.

I thought that on one of the other threads since the next/prev debacle we had some unclosed tags that got closed in a later post and it worked fine.

Which really goes to the typepad people just hosing up the commenting system.

MJW

CathyF, I realized you were saying the same thing as I was shortly after I posted my comment.

MJW

CathyF, normally multiple closing tags work fine to close open tags. Bad immediately posted two closing tags, and I added a bunch more. In the Preview page the italics immediately stop after Bad's following comment, even though it also contains the double open tags. I don't see anything in the Page Source, tag-wise, to explain the difference.

The Preview page displays the entire thread at once, so it seems to be related to the newly arrived Previous-Next annoyance. I remember the Previous-Next thing happened a year or so ago, and it took a few days till it was disabled.

Fithian

MJW/cathyf:

The italics problem usually has to do with the browser version you're using. In my old version of Safari, When someone forgot to close a tag, the rest of the thread was tagged forever no matter how many closing tags were subsequently posted -- except in preview mode. I used to keep a Camino browser handy, so that I could switch to it whenever that happened. Since that glitch doesn't affect the new version of Safari either, I figure Typepad is not the problem.

Fithian

Soylent:

Do you think that marinating venison in coke over night would eliminate the gaminess the way marinating it in red wine does? Someone recently told me that marinating it in milk works too, but the caramelizing effect sounds really appealing.

MJW

JM Hanes, I've never had the problem with Firefox. Many times I've used multiple closing tags to fix a dropped tag; and, oddly enough, it still works in Preview mode. If I were more ambitious, I'd try using a binary search to isolate the difference between the pages. Instead, I'll just keep my fingers crossed that Tom does away with the Previous/Next stuff.

(BTW, I have no idea how my 7:42 PM comment got reposted at 1:39 AM. I didn't do it.)

MJW

Here's something weird: A comment that syas it's posted by "JM Hanes" in Preview mode shows up as by "Quasiblogger" in non-Preview mode. This board is haunted.

clarice

Sage garlic butter (see Cathy's pork chop recipe) is fantastic with pumpkin ravioli. Toss with some parmesan and you are in heaven.

Fithian

MJW:

I'm struggling with that very Q'blogger problem right now, and it's driving me nuts. Since this thread is morphing into tech central, hope you guys won't mind if I do my testing here, instead of on today's threads. Having been using the preview pages to view threads in their entirety for days, I have no idea how long this bizarre switcheroo has been going on. I'm beginning to hope it is somehow tied to the Previous/Next phenom and will correct itself if TM gets inspired to read the comments. I'm about out of fixes to try without deleting all my cookies/registrations/passwords which I really, really don't want to do.

cathyf

I had intimate experience with the safari "once a thread is larwyn'ed, it's permanent" problem -- and I am pretty sure that it was in preview mode, too. Before they fixed safari, the problem seemed to be that tags stayed open across a div tag enclosure, but could not be closed once the /div was closed.

The ugliest thing I saw, though, was when I left off the '/' off of the "/blockquote" and I ended up with the rest of the thread about 3 words wide. It was really appalling, and I'm pretty sure that I was the culprit. The one time I didn't use preview! I think that's when I bit the bullet and moved to firefox. (Although back in the days that the broken version of safari was current, firefox had some serious problems, too. The main one being that a long JOM thread simply would not load.)

Look on the bright side -- at least the unterminatable tag was fixed by going to the next page!

Fithian

Testing w Preview

Elliott

I think it might be the LUN.

Fithian

Testing w'out Pview

JM Hanes

Testing in Camino.

JM Hanes

I think it's not just my browser. I think there's browser specific conflict between my version of Safari and JOM, perhaps related to the Next/Previous format. I don't have the Q'blog kink at any other Typepad driven sites that I can see -- even at Q'blog itself, where I've used both identities to comment in my own threads.

I doubt that TM deliberately changed the single format himself. I suspect an auto Typepad upgrade is probably to blame, one which may be responsible for most of the rest of the glitches folks are experiencing.

I also suspect TM is mostly posting regular place-holder threads out of the goodness of his heart, so that we have a "home church" where we can meet up while he is generally otherwise occupied. I hope it's not a permanent malaise, because I miss Dear Leader's irreplaceable commentary! Unless he's just temporarily tapped out on politics, we need to find him an irresistible mystery for "forensic blogging" ASAP!

JM Hanes

Testing in Firefox.

Elliott

I think it will show up as JM Hanes as long as you don't use the typepad profile for your URL.

JM Hanes

Elliott:

That may be the most bizarre glitch of all, because I'm not using the Typepad profile for my LUN, I'm using the Quasiblog URL! Stranger still, when I check the hotlink in the pre-posting preview, it goes to straight to Quasiblog, and not to the profile, as it does when the comment appears on the thread. Have we ever even been asked to sign in with a profile at JOM?

The specific problems here seem to be unique to Safari at JOM, because I'm using it everywhere else without any hitches. They're just the tip of the iceberg, though, of unwelcome changes resulting from unsolicited "improvements" being automatically applied to my miscellaneous Typepad blogs. I wouldn't be surprised if they are interacting in unfortunate ways with the formatting of TM's blog too. Dealing with problems and updates has become a navigational nightmare, and I'm seriously considering starting over with someone else's software.

For the time being, I'll use a different browser, hoping that TM checks in soon and that he doesn't have to fight his way through molasses to make changes here. My rule of thumb back when Macs were younger was that if I couldn't fix something in less than half a day, it was either my hardward, or someone else's problem, so I'm throwing in the towel on this one.

JM Hanes

cathyf:

In my older version of Safari, the larwyning didn't show up when I was previewing text before posting, although I don't remember actually trying to read whole threads in preview mode. Fortunately, threads don't stay larwynned after the fix any more in the newest iterations of Safari.

JM Hanes

Actually, I do remember having a sign-in back in the heady days when TM was using every troll blocker known to man, all at the same time. Never had the Qblogger glitch though.

Elliott

That's bizarre. Sorry to have been harping on a symptom rather than a cause.

We did use typekey authentication for a brief time, but that was quite a while ago.

JM Hanes

Lordy Elliott -- You don't need to apologize for taking the time to lend a helping hand! Not only do I appreciate it, I discovered another whole set of extra-JOM problems with Typepad in need of fixing as a result.

I've deleted some cookies, per sbw. In addition to the ones he mentionned I found a couple for profiles.typepad too. This time I'm also going to try it with no LUN at all.

In the meantime, I see that the Preview workaround is blowin' in the wind somewhere.

JM Hanes

Real progress! Once more, with LUN!

cathyf

I distinctly remember that the unclosable tags problem was in preview mode. Because I remember that back in that version of typepad, the recent comments would be in a column on the right on the preview screen, and they would be in bold and/or italics because the page would treat them as "after" the unclosed tag. Also, I was afraid that somebody would post something while I was writing and previewing my posts that would make my posting sound really stupid in the context, so I would always go down to the end of the preview screen and read any new posts before I posted mine. (My, I sound really neurotic, don't I?!?)

But, anyway, annoying as next/prev is, the typepad commenting software has been much more pathological than this in the not-so-distant past!

clarice

test

glasater

It's curious to me that the "preview" workaround became--well--unworkable:-)

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