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Thread: im ashamed

  1. #1
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    Default im ashamed

    the wbf reduced to exchanging salad dressing recipes

    and boldly, all out in the open and ****
    Simpler is better, except when complicated looks really cool.

  2. #2
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    Default Re: im ashamed

    Let the record remind us that you proposed a wbf cook book a few years ago.
    Quote Originally Posted by James McMullen View Post
    Yeadon is right, of course.

  3. #3
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    Default Re: im ashamed

    i did?

    i may have been high at the time
    Simpler is better, except when complicated looks really cool.

  4. #4
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    Default Re: im ashamed

    Fair enough.
    Quote Originally Posted by James McMullen View Post
    Yeadon is right, of course.

  5. #5
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    Default Re: im ashamed

    Easily digestible meals and early bird options.
    Without friends none of this is possible.

  6. #6
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    Default Re: im ashamed

    You know, I received personally-addressed AARP junk mail yesterday for the first time ever.
    Quote Originally Posted by James McMullen View Post
    Yeadon is right, of course.

  7. #7
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    Salad dressing? Did somebody say salad dressing?

    Green Goddess Roasted Chicken

    Cook Time: 1 1/4 hours plus at least 6 hours marinating | Servings: Yield 4 servings

    Ingredients:

    1 ½ cups buttermilk or plain yogurt
    1 cup packed basil leaves
    ¼ cup packed chives
    2 garlic cloves, peeled
    2 anchovy fillets (optional)
    1 scallion, white and green parts
    Finely grated zest and juice of 1 lime
    2 teaspoons coarse kosher salt
    1 teaspoon black pepper

    1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels

    1 to 2 tablespoons extra-virgin olive oil, for drizzling

    Directions:

    In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.

    Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.

    Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

    Source: https://cooking.nytimes.com/recipes/...oasted-chicken
    You would not enjoy Nietzsche, sir. He is fundamentally unsound. — P.G. Wodehouse (Carry On, Jeeves)

  8. #8
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    Default Re: im ashamed

    Quote Originally Posted by Paul Pless View Post
    the wbf reduced to exchanging salad dressing recipes

    and boldly, all out in the open and ****
    Lefse for a Alabamian.
    Norwegian Lefse Recipe | How to make perfect lefse every time - Minnesota Uncorked™

  9. #9
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    Default Re: im ashamed

    Green Goddess Roasted Chicken
    Puerto Ricans do a very similar chicken dish.

  10. #10
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    Default Re: im ashamed

    I just had a Caprese salad with fresh hot house tomatoes, fresh basil, a little Prosciutto. Dressed with some EVOO that I bought at a small villa in Tuscany along with some exceptional Chianti Classico.

    Screen Shot 2022-09-29 at 9.06.56 PM.jpg

    I got five cases from various villa's in Chianti Classico
    This post is temporary and my disappear at the discretion of the managment

  11. #11
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    Default Re: im ashamed

    Quote Originally Posted by Yeadon View Post
    You know, I received personally-addressed AARP junk mail yesterday for the first time ever.
    Welcome to the 'club' !
    Charter Member - - Professional Procrastinators Association of America - - putting things off since 1965 " I'll get around to it tomorrow, .... maybe "

  12. #12
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    Default Re: im ashamed

    No needs beyond . . .

    . . . red meat and whisky.

  13. #13
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    Default Re: im ashamed

    Quote Originally Posted by Ian McColgin View Post
    No needs beyond . . .

    . . . red meat and whisky.
    What, no hardtack?
    Steve

    If you would have a good boat, be a good guy when you build her - honest, careful, patient, strong.
    H.A. Calahan

  14. #14
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    Default Re: im ashamed

    Quote Originally Posted by Yeadon View Post
    You know, I received personally-addressed AARP junk mail yesterday for the first time ever.
    Don't worry you will get used to it. They start coming with more and more frequency.
    Skip

    ---This post is delivered with righteous passion and with a solemn southern directness --
    ...........fighting against the deliberate polarization of politics...

  15. #15
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    Default Re: im ashamed

    Quote Originally Posted by Joe (SoCal) View Post
    I just had a Caprese salad with fresh hot house tomatoes, fresh basil, a little Prosciutto. Dressed with some EVOO that I bought at a small villa in Tuscany along with some exceptional Chianti Classico.

    Screen Shot 2022-09-30 at 10.58.02 AM.jpg

    I got five cases from various villa's in Chianti Classico
    at least 5 cases to prepare for that meal.
    Without friends none of this is possible.

  16. #16
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    Default Re: im ashamed

    Quote Originally Posted by SKIP KILPATRICK View Post
    Don't worry you will get used to it. They start coming with more and more frequency.
    And... somehow... over the years... the models on the cover start looking better and better.
    David G
    Harbor Woodworks
    https://www.facebook.com/HarborWoodworks/

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  17. #17
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    Default Re: im ashamed

    What I find interesting is that -- of all the things Paul has to be ashamed of (the things Kat has mentioned would fill pages <G>), THIS is what he gives voice to.

    Ted... perhaps you should create a storyboard with some of the more pressing items?
    David G
    Harbor Woodworks
    https://www.facebook.com/HarborWoodworks/

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  18. #18
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    Default Re: im ashamed

    Quote Originally Posted by Ian McColgin View Post
    No needs beyond . . .

    . . . red meat and whisky.
    I'd throw in some limes. For the scurvy.

  19. #19
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    Default Re: im ashamed

    Is it rude to watch a salad dressing?

  20. #20
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    Default Re: im ashamed

    I like some of those salad dressing recipes. Thanks to those who posted them.
    "Where you live in the world should not determine whether you live in the world." - Bono

    "Live in such a way that you would not be ashamed to sell your parrot to the town gossip." - Will Rogers

    "Those are my principles, and if you don't like them... well, I have others." - Groucho Marx

  21. #21
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    Cool Re: im ashamed

    Keep calm, persistence beats resistance.

  22. #22
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    Default Re: im ashamed

    Quote Originally Posted by Paul Pless View Post
    the wbf reduced to exchanging salad dressing recipes

    and boldly, all out in the open and ****
    What do you thing you're having for dinner?
    Pet photography, the degree you get when you fail aromatherapy - Duck D.

  23. #23
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    Default Re: im ashamed

    Quote Originally Posted by Yeadon View Post
    Let the record remind us that you proposed a wbf cook book a few years ago.
    That was me. I wanted food that could be cooked on a boat, but got major kitchen type recipes.

  24. #24
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    Quote Originally Posted by Hwyl View Post
    That was me. I wanted food that could be cooked on a boat, but got major kitchen type recipes.

    NOLS Cookery, has been published by the National Outdoor Leadership School since 1974. It's not in its 7th edition. It's a classic back-country/wilderness cooking reference, but a lot of what it has to say is pertinent to cooking on boats.

    https://store.nols.edu/products/nols...ry-7th-edition

    There blog also has recipes: https://blog.nols.edu/topic/recipe
    You would not enjoy Nietzsche, sir. He is fundamentally unsound. — P.G. Wodehouse (Carry On, Jeeves)

  25. #25
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    Default Re: im ashamed

    which edition is it in then?
    Simpler is better, except when complicated looks really cool.

  26. #26
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    Default Re: im ashamed

    A gentleman knows how to make a simple, exquisite vinaigrette. Being able to cook is a superpower.
    If I use the word "God," I sure don't mean an old man in the sky who just loves the occasional goat sacrifice. - Anne Lamott

  27. #27
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    Default Re: im ashamed

    Quote Originally Posted by TomF View Post
    A gentleman knows how to make a simple, exquisite vinaigrette. Being able to cook is a superpower.
    Hear Hear!

    And a gentleman ignores another gentleman's minor spelling errors.

    Can you clarify for me, please - because I trust your judgement on such matters intrinsically, good sir - which of them is not the gentleman? <G>

    BTW, that NOLS grub book looked good to me, and I seem to remember seeing and being impressed with it previously, so I ordered a used copy of the latest edition. Because I opted for free shipping, I won't see it for a week or more. Looking forward to it, though.
    David G
    Harbor Woodworks
    https://www.facebook.com/HarborWoodworks/

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  28. #28
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    Default Re: im ashamed

    Quote Originally Posted by TomF View Post
    A gentleman knows how to make a simple, exquisite vinaigrette. Being able to cook is a superpower.
    There are three reasons Renee married me

    #1 My Brain
    #2 My Cooking
    #3 My.........
    This post is temporary and my disappear at the discretion of the managment

  29. #29
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    Default Re: im ashamed

    Quote Originally Posted by David G View Post
    Hear Hear!

    And a gentleman ignores another gentleman's minor spelling errors.

    Can you clarify for me, please - because I trust your judgement on such matters intrinsically, good sir - which of them is not the gentleman? <G>.
    Of course I know which, but it wouldn't be gentlemanly to be indiscreet.
    If I use the word "God," I sure don't mean an old man in the sky who just loves the occasional goat sacrifice. - Anne Lamott

  30. #30
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    Default Re: im ashamed

    Quote Originally Posted by Joe (SoCal) View Post
    There are three reasons Renee married me

    #1 My Brain
    #2 My Cooking
    #3 My Brain
    Ftfy

  31. #31
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    Default Re: im ashamed

    Quote Originally Posted by Canoeyawl View Post
    Ftfy

    Ummmmm nope
    A little lower
    Good try though
    This post is temporary and my disappear at the discretion of the managment

  32. #32
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    Default Re: im ashamed

    Quote Originally Posted by Joe (SoCal) View Post
    There are three reasons Renee married me

    #1 My Brain
    #2 My Cooking
    #3 My.........
    Your forgetting how to spell 'Shiny Dome' for #3 rather gives the lie to #1, eh? <G>
    David G
    Harbor Woodworks
    https://www.facebook.com/HarborWoodworks/

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  33. #33
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    Default Re: im ashamed

    Simplicity is the ultimate sophistication. Leonardo da Vinci.

    If war is the answer........... it must be a profoundly stupid question.

    "Freighters on the nod on the surface of the bay, One of these days we're going to sail away"
    Bruce Cockburn

  34. #34
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    Default im ashamed

    Quote Originally Posted by TomF View Post
    A gentleman knows how to make a simple, exquisite vinaigrette. Being able to cook is a superpower.
    The important bits are the ratio (3:1 or 4:1 oil to acid, depending on how tart you like it, and enough Dijon mustard to emulsify it and thicken tit to the consistency you like.

    It's more of a framework than a recipe.

    Vinaigrette

    1 cup excellent olive oil
    1/4 to 1/3 quality red (or white) wine vinegar or freshly squeezed lemon juice
    2 generous tablespoons good Dijon mustard (not Grey Poupon!)
    1/2 teaspoon salt
    several grinds of pepper
    1 small shallot, peeled, cut into fine dice.

    a bit of sugar to taste (optional)
    some fresh herbs to suit, minced (optional)

    Put it all in a pint Mason jar and shake it well.

    Store in the refrigerator. It should keep for a week or so.
    Last edited by Nicholas Carey; 10-01-2022 at 02:24 PM.
    You would not enjoy Nietzsche, sir. He is fundamentally unsound. — P.G. Wodehouse (Carry On, Jeeves)

  35. #35
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    Default Re: im ashamed

    While mine is good (and I agree, the acid : oil ratio is crucial), I must admit that Herself stands alone in my experience. To the point that several university students who used to come over for Thursday suppers a few years ago planned to get Mason jars half filled with ... something ... tattooed on their arms in respect.

    Maddeningly, none of us can figure out how she does it. She doesn't know. We've threatened to put a spy camera up in the kitchen to try and make it out ...
    If I use the word "God," I sure don't mean an old man in the sky who just loves the occasional goat sacrifice. - Anne Lamott

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