On 6 Oct 2006 06:15:03 -0700, "basskisser" wrote:


JohnH wrote:
On Thu, 05 Oct 2006 13:35:25 GMT, "JoeSpareBedroom"
wrote:

"JohnH" wrote in message
.. .
On Wed, 04 Oct 2006 17:38:01 -0400, JohnH wrote:

On Wed, 04 Oct 2006 16:48:46 GMT, "JoeSpareBedroom"
wrote:

Remember that kale-sausage soup you wanted the recipe for about 2 months
ago, but weren't worthy of receiving at the time? Here's more info:

1 lb kale
1/4 cup dried oregano


I haven't changed. Don't think you're going to change my attitude about
your stupid comment with a simple recipe!

Besides, you didn't tell me how much chicken broth to use.

OK. I can't give you an amount because it depends on how much other stuff
you intend to put in it, which is determined (to an extent) by the size of
the pot you're using, and how many containers you have available for
freezing the leftovers. I use a 4 gallon pot.


I can do four gallons. That's about how much bbq sauce I make at one time.

My neighbors and friends love when I make bbq sauce!! Just because of
the amount that I give away!

I usually donate about 20 pints to the church for its craft fair. They sell
it for $7 a pint, which makes its fair market value a total of $140. About
30% of that is $42, which is the amount I save on my taxes. That pays for
the ingredients for what I donate and what I keep. Of course, it doesn't
cover labor, and making the stuff is nearly an all-day job!

JohnH wrote:
On 6 Oct 2006 06:15:03 -0700, "basskisser" wrote:


JohnH wrote:
On Thu, 05 Oct 2006 13:35:25 GMT, "JoeSpareBedroom"
wrote:

"JohnH" wrote in message
.. .
On Wed, 04 Oct 2006 17:38:01 -0400, JohnH wrote:

On Wed, 04 Oct 2006 16:48:46 GMT, "JoeSpareBedroom"
wrote:

Remember that kale-sausage soup you wanted the recipe for about 2 months
ago, but weren't worthy of receiving at the time? Here's more info:

1 lb kale
1/4 cup dried oregano


I haven't changed. Don't think you're going to change my attitude about
your stupid comment with a simple recipe!

Besides, you didn't tell me how much chicken broth to use.

OK. I can't give you an amount because it depends on how much other stuff
you intend to put in it, which is determined (to an extent) by the size of
the pot you're using, and how many containers you have available for
freezing the leftovers. I use a 4 gallon pot.


I can do four gallons. That's about how much bbq sauce I make at one time.

My neighbors and friends love when I make bbq sauce!! Just because of
the amount that I give away!

I usually donate about 20 pints to the church for its craft fair. They sell
it for $7 a pint, which makes its fair market value a total of $140. About
30% of that is $42, which is the amount I save on my taxes. That pays for
the ingredients for what I donate and what I keep. Of course, it doesn't
cover labor, and making the stuff is nearly an all-day job!

Cool! I love making bbq sauce. I've developed a recipe over the years
that has gone over real well. Have you tried smoking a corned beef yet?
I'm telling you, you'll be very surprised! If you need the recipe
again, let me know. It's beer can chicken for me tonight! We have a
local Rotary Club here that makes Brunswick Stew and sells it every
year. The only trouble is, they cook it until you can't make out any
vegetables in it. BUT, it tastes very good, and I buy a gallon each
year and use as a base for my own.

On 6 Oct 2006 09:33:56 -0700, "basskisser" wrote:


JohnH wrote:
On 6 Oct 2006 06:15:03 -0700, "basskisser" wrote:


JohnH wrote:
On Thu, 05 Oct 2006 13:35:25 GMT, "JoeSpareBedroom"
wrote:

"JohnH" wrote in message
.. .
On Wed, 04 Oct 2006 17:38:01 -0400, JohnH wrote:

On Wed, 04 Oct 2006 16:48:46 GMT, "JoeSpareBedroom"
wrote:

Remember that kale-sausage soup you wanted the recipe for about 2 months
ago, but weren't worthy of receiving at the time? Here's more info:

1 lb kale
1/4 cup dried oregano


I haven't changed. Don't think you're going to change my attitude about
your stupid comment with a simple recipe!

Besides, you didn't tell me how much chicken broth to use.

OK. I can't give you an amount because it depends on how much other stuff
you intend to put in it, which is determined (to an extent) by the size of
the pot you're using, and how many containers you have available for
freezing the leftovers. I use a 4 gallon pot.


I can do four gallons. That's about how much bbq sauce I make at one time.

My neighbors and friends love when I make bbq sauce!! Just because of
the amount that I give away!

I usually donate about 20 pints to the church for its craft fair. They sell
it for $7 a pint, which makes its fair market value a total of $140. About
30% of that is $42, which is the amount I save on my taxes. That pays for
the ingredients for what I donate and what I keep. Of course, it doesn't
cover labor, and making the stuff is nearly an all-day job!

Cool! I love making bbq sauce. I've developed a recipe over the years
that has gone over real well. Have you tried smoking a corned beef yet?
I'm telling you, you'll be very surprised! If you need the recipe
again, let me know. It's beer can chicken for me tonight! We have a
local Rotary Club here that makes Brunswick Stew and sells it every
year. The only trouble is, they cook it until you can't make out any
vegetables in it. BUT, it tastes very good, and I buy a gallon each
year and use as a base for my own.

I haven't found corned beef on sale yet. When I do, I'll give it a shot.
But, I just went to look for the recipe and couldn't find it in my recipes
folder. So, if you would, please resend it.

Thanks.

That also reminded me to get a couple holders for beer can chicken. You can
include that recipe also, if you would. I've got guests from Holland coming
at the end of the month and beer can chicken sounds like something they'd
really enjoy.

JohnH wrote:
On 6 Oct 2006 09:33:56 -0700, "basskisser" wrote:


JohnH wrote:
On 6 Oct 2006 06:15:03 -0700, "basskisser" wrote:


JohnH wrote:
On Thu, 05 Oct 2006 13:35:25 GMT, "JoeSpareBedroom"
wrote:

"JohnH" wrote in message
.. .
On Wed, 04 Oct 2006 17:38:01 -0400, JohnH wrote:

On Wed, 04 Oct 2006 16:48:46 GMT, "JoeSpareBedroom"
wrote:

Remember that kale-sausage soup you wanted the recipe for about 2 months
ago, but weren't worthy of receiving at the time? Here's more info:

1 lb kale
1/4 cup dried oregano


I haven't changed. Don't think you're going to change my attitude about
your stupid comment with a simple recipe!

Besides, you didn't tell me how much chicken broth to use.

OK. I can't give you an amount because it depends on how much other stuff
you intend to put in it, which is determined (to an extent) by the size of
the pot you're using, and how many containers you have available for
freezing the leftovers. I use a 4 gallon pot.


I can do four gallons. That's about how much bbq sauce I make at one time.

My neighbors and friends love when I make bbq sauce!! Just because of
the amount that I give away!

I usually donate about 20 pints to the church for its craft fair. They sell
it for $7 a pint, which makes its fair market value a total of $140. About
30% of that is $42, which is the amount I save on my taxes. That pays for
the ingredients for what I donate and what I keep. Of course, it doesn't
cover labor, and making the stuff is nearly an all-day job!

Cool! I love making bbq sauce. I've developed a recipe over the years
that has gone over real well. Have you tried smoking a corned beef yet?
I'm telling you, you'll be very surprised! If you need the recipe
again, let me know. It's beer can chicken for me tonight! We have a
local Rotary Club here that makes Brunswick Stew and sells it every
year. The only trouble is, they cook it until you can't make out any
vegetables in it. BUT, it tastes very good, and I buy a gallon each
year and use as a base for my own.

I haven't found corned beef on sale yet. When I do, I'll give it a shot.
But, I just went to look for the recipe and couldn't find it in my recipes
folder. So, if you would, please resend it.

Thanks.

That also reminded me to get a couple holders for beer can chicken. You can
include that recipe also, if you would. I've got guests from Holland coming
at the end of the month and beer can chicken sounds like something they'd
really enjoy.

Beer can chicken is simple, yet comes out very tasty and moist. I just
rub mine with my homemade rub, take a good swill of the beer, then add
some rub, Crystal hot sauce, and some cinnamon to it. The cinnamon
really adds a nice flavor to the chicken!

Smoked Corned Beef:

Take a corned beef, rinse it well, then in water for a couple of hours,
to remove salt. If you think you like salt and want to skip this step,
don't!

Mix these ingredients:
2 tablespoons peppercorns
1/2 tablespoon coriander seeds
1/2 tablespoon onion powder
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon garlic powder

Slather the corned beef with plain yellow mustard, then spinkle this
mixture all over it. It seems to be nice to let this sit for a few
hours or overnight in the fridge.

Fire up the grill, and smoke the thing for somewhere around 1 1/2 hours
per pound, nice and slow, about 200 degrees.

On 6 Oct 2006 10:18:50 -0700, "basskisser" wrote:

Smoked Corned Beef:

Take a corned beef, rinse it well, then in water for a couple of hours,
to remove salt. If you think you like salt and want to skip this step,
don't!

Mix these ingredients:
2 tablespoons peppercorns
1/2 tablespoon coriander seeds
1/2 tablespoon onion powder
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon garlic powder

Slather the corned beef with plain yellow mustard, then spinkle this
mixture all over it. It seems to be nice to let this sit for a few
hours or overnight in the fridge.

Fire up the grill, and smoke the thing for somewhere around 1 1/2 hours
per pound, nice and slow, about 200 degrees.

It's now saved. Thanks!

JohnH wrote:
On 6 Oct 2006 10:18:50 -0700, "basskisser" wrote:

Smoked Corned Beef:

Take a corned beef, rinse it well, then in water for a couple of hours,
to remove salt. If you think you like salt and want to skip this step,
don't!

Mix these ingredients:
2 tablespoons peppercorns
1/2 tablespoon coriander seeds
1/2 tablespoon onion powder
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon garlic powder

Slather the corned beef with plain yellow mustard, then spinkle this
mixture all over it. It seems to be nice to let this sit for a few
hours or overnight in the fridge.

Fire up the grill, and smoke the thing for somewhere around 1 1/2 hours
per pound, nice and slow, about 200 degrees.

It's now saved. Thanks!

My pleasure! If you do a google search, you'll also find some recipes,
but this is the only one I've found that tells you to soak the meat,
and it comes out salty enough even after that!

JimH wrote:

"Dan" wrote in message
nk.net...

JimH wrote:


"JohnH" wrote in message
...


On Wed, 04 Oct 2006 16:48:46 GMT, "JoeSpareBedroom"
wrote:



Remember that kale-sausage soup you wanted the recipe for about 2 months
ago, but weren't worthy of receiving at the time? Here's more info:

1 lb kale
1/4 cup dried oregano


I haven't changed. Don't think you're going to change my attitude about
your stupid comment with a simple recipe!


Having a bad day John?

This reads more like an asshole trying to start a fight.


I would not go as far as calling John an asshole.

Do you have anything positive to add to this NG Dan?


Read the thread again. It was a post TO John, not ABOUT John.

Don White wrote:

Dan wrote:

JimH wrote:

"JohnH" wrote in message
...

On Wed, 04 Oct 2006 16:48:46 GMT, "JoeSpareBedroom"
wrote:


Remember that kale-sausage soup you wanted the recipe for about 2
months
ago, but weren't worthy of receiving at the time? Here's more info:

1 lb kale
1/4 cup dried oregano


I haven't changed. Don't think you're going to change my attitude about
your stupid comment with a simple recipe!




Having a bad day John?


This reads more like an asshole trying to start a fight.



mmm pot...kettle...black!
Does that mean anything to you Dan?

Typical...

JohnH wrote:

On Thu, 05 Oct 2006 00:33:00 GMT, Dan wrote:


JimH wrote:


"JohnH" wrote in message
...


On Wed, 04 Oct 2006 16:48:46 GMT, "JoeSpareBedroom"
wrote:



Remember that kale-sausage soup you wanted the recipe for about 2 months
ago, but weren't worthy of receiving at the time? Here's more info:

1 lb kale
1/4 cup dried oregano


I haven't changed. Don't think you're going to change my attitude about
your stupid comment with a simple recipe!


Having a bad day John?



This reads more like an asshole trying to start a fight.


He's most ignorable.

See, Jim? John gets it.

JohnH wrote:

On Thu, 05 Oct 2006 18:00:14 GMT, "JoeSpareBedroom"
wrote:


"JohnH" wrote in message
. ..

On Wed, 04 Oct 2006 22:50:44 GMT, "JoeSpareBedroom"
wrote:


"JohnH" wrote in message
m...

On Wed, 04 Oct 2006 22:32:48 GMT, "JoeSpareBedroom"
wrote:


wrote in message
glegroups.com...

JohnH wrote:

On Wed, 04 Oct 2006 16:48:46 GMT, "JoeSpareBedroom"
wrote:


Remember that kale-sausage soup you wanted the recipe for about 2
months
ago, but weren't worthy of receiving at the time? Here's more info:

1 lb kale
1/4 cup dried oregano


I haven't changed. Don't think you're going to change my attitude
about
your stupid comment with a simple recipe!

Verrrry simple recipe....


Shhhhhhh!!!!!

Joy of Cooking has a two-page description of what they call the "Master
Recipe" for cookies - a basic template from which about 20 different
kinds
can be made. It's not much different for soup.


That's good to know. Now, here's what I need. I need a good recipe for
making a batter I can dip fish into for deep frying. Any ideas?

Tell me you really don't own a copy of "Joy of Cooking".


Is that something with 'directions' in it? I don't do directions.

Then, there would be no point in MY giving you directions, now would there?



After thinking of your post, I decided that looking in 'Joy of Cooking'
might not be too bad.

So I went to my wife's cabinet in which reside her cookbooks. I mistakenly
opened the doors, only to see about 600 cookbooks, binders, papers, and
other assorted printed matter. I decided, 'hell with it'. I'll just keep
mixing flour, beer, eggs, and baking powder. It's not as good as some
batters I've tasted, but it'll do.

Good choice. Add some breadcrumbs and you have good food!

Dan