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....not all of which was caused by the white invaders. Emigrating native tribes also stole land, murdered their fellows, etc., as they moved, for example the warring relations between the Crow and Souix. That was significant enough a rift to cause the Crow to finally ally with the US Cavalry in fact. (An alliance that enabled them to steal even more horses.)Self interest is always served...and the winners get to make the rules.
....not all of which was caused by the white invaders. Emigrating native tribes also stole land, murdered their fellows, etc., as they moved, for example the warring relations between the Crow and Souix. That was significant enough a rift to cause the Crow to finally ally with the US Cavalry in fact. (An alliance that enabled them to steal even more horses.)Self interest is always served...and the winners get to make the rules.
One of the reason that there were so many bison on the High Plains, was that it was a no-man's land between several warring tribes.
Oh well. At the risk of being insensitive, a happy Thanksgiving to all here.
One of the reason that there were so many bison on the High Plains, was that it was a no-man's land between several warring tribes.
Not official until we see RIP Fords 'Freedom from Want' ;-)
Not official until we see RIP Fords 'Freedom from Want' ;-)
:)
I may have to unveil a new piece of art for this years festivities.
So, I guess that means I need to come up with something...
:)
I may have to unveil a new piece of art for this years festivities.
So, I guess that means I need to come up with something...
Take your time...no pressure.
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Thanks, Frank.
#9 Annie
Hey, whenever the Thanksgiving wars begin, it's Turkey time! (Seriously, for us Americans it's coming on the 22nd this year. The Canadians have already celebrated theirs.)
I was following this article over at Michelle Malkin's, saw it was linked here, and wanted to wish Bloggie a Happy Thanksgiving.
You've left bloggie???? NOOOO!
Ah, thanks. I'll be going to a wedding that day. That counts as celebrating doesn't it?
Ok, now that is just getting out of hand.
Good lord! It sounds delicious, but it looks incredibly strange in that photo, like something you'd see the denizens of the Star Wars Cantina munching on!
(This is was not intended by the way, as an insult to strange looking things, or to the space aliens, or to anybody who likes hanging out around the Star Wars Cantina.)
Eagle recipes
I received an angry email from another bloggie poster, accusing me of putting down fat people, being over-senstive about the use of the word "retard" and telling me that lots and lots of other bloggie posters were offended by my crude, anti-fat humor too. So, for the moment, I'm on a vacation. As I said, I basically stopped by to wish everybody a Happy Thanksgiving.
(In doing so, of course, I am not trying to offend those who don't like Thanksgiving, or who do not wish to celebrate it, or who are offended by my wishing them a Happy Thanksgiving, or who just don't like turkey.)
Don't forget us and don't let your vacation take too long.
Eagle recipes
Red commie bastid!
I was reading from an acquaintance of mine, he's one of their possible suppliers, that quail might start being offered at Whole Foods.
I don't mind Thanksgiving...hell, I'm grateful for just being alive. And as long as you don't make me eat Bear meat (A replacement for a combination for old Ox brisket and old Ox liver, fried in rancid lard)...we can still be friends.
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Anything?....oh well, it's early.
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Anything?....oh well, it's early.
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LOL!
(Not to be offensive towards Vegetarians, tofu or anything like that, but if anybody tries a tofurky this year, watch out! I hear those things blow up, if not handled properly! Better you should eat bear meat! At least it would---presumably---leave your kitchen in one piece, though Airidog, I would certainly never force you to eat it!)
I've never had quail.
But goose, eh?
I made it one time for Christmas dinner, just to see what it was like. It seemed to me kinda like a cross between turkey and duck, but not as good as either.
Plus it musta cost at least around three dollars a pound (or maybe four, don't remember), so it's a bunch more expensive than either, too.
OTOH, the liver was fantastic (NOW we know why goose liver pate is always so hyped up), and so was the broth which I made from the giblets.
Anyway, did it once, don't feel the need to do it again.
I received an angry email from another bloggie poster, accusing me of putting down fat people, being over-senstive about the use of the word "retard" and telling me that lots and lots of other bloggie posters were offended by my crude, anti-fat humor too. So, for the moment, I'm on a vacation. As I said, I basically stopped by to wish everybody a Happy Thanksgiving.
(In doing so, of course, I am not trying to offend those who don't like Thanksgiving, or who do not wish to celebrate it, or who are offended by my wishing them a Happy Thanksgiving, or who just don't like turkey.)
Don't be a stranger, TK. Always love to see you at bloggie.
My $.02: Unless that other poster was ev or zorkie, I wouldn't take it seriously. Did the "lots and lots of other"s also e-mail? That's just baloney. I think you should reconsider, take to heart what ev and others said when you announced your break, and tell the "other poster" to grow up.
Thanks for the kind words (no, it was not ev or Zorkie---seriously doubt they've even consider doing such a thing!) And, no, "Lots and lots" of others did not e-mail.
Lewis, I would love to try goose for the holidays sometime, but I can't get my hubby interested in it. (He does like duck though).
I know where I can get lots of them for free...
You might be thinking of deep fried turkey, rather than Turducken.
Lewis -
Quail has all the flavor of duck, but tender and moist like chicken. Delicious.
Do you think I'm afraid of Canadians Frank?
;-)
Do you think I'm afraid of Canadians Frank?
;-)
Better not let any of our humuouourless fat-arsed Canadienne sistren hear you say that.
Better not let any of our humuouourless fat-arsed Canadienne sistren hear you say that.
Ooo I'm so scared Stormi! Why they might sit on me and make me listen to Gordon Lightfoot and Anne Murray! Yaaaaaaah!
;-)
Not to mention Celine Dion. And the Royal Canadian mounties!
(Of course, we Southern Californians can always retailitate with "It's a Small World", and "The Enchanted Tiki Room."
Dont let the fat retards get you down, TK. Please stick around. We love you, hump and all!
:-)
Yeah, me too. I had no idea this was happening.
TK, I enjoy your company, and I hope you will continue to join us.
My $.02: Unless that other poster was ev or zorkie, I wouldn't take it seriously. Did the "lots and lots of other"s also e-mail? That's just baloney. I think you should reconsider, take to heart what ev and others said when you announced your break, and tell the "other poster" to grow up.
Joem is 100% right.
One of the things I love about bloggie is that we accept each other and care about each other, warts and all.
I can tell you first hand that "factual" statement is a steaming pile of horseshit. Real Native Americans are like everybody else. Yay, no school! Woo-hoo, a day off of work! Yeah baby, pile on the turkey! Turn on the TV, because Green Bay is gonna kick Detroit's ass!
Lewis, I might be confusing deep-fried turkeys with vegetarian tofu-turkeys; it does seem to me that I did read in a health food magazine once that non-meat tofurkies did have to be handled carefully, or they'd go KA-BOOM, either in the oven, or at the dinner table. Might be that deep-fried turkeys blow up too. I think somebody should do a post about the menace of exploding Thanksgiving turkeys.
LMAO and thinking evil thoughts....
But a holiday's a holiday. And I love stuffing/dressing, and I'm learning to like pumpkin pie more and more as I get older. But cranberry is for Cosmos, not dinner.
My family sits down to dinner around 1:30 or 2:00 in the afternoon. We like to eat before the Packer game. :-)
The other day, my DIL calmly announced that she was hosting Thanksgiving, and that's that.
After a stunned silence, my mom and I did high fives and did the Snoopy dance. :-)
Paula Deen deep fried slices of canned cranberry sauce on her show the other night. I'm telling you, the woman is completely insane.
Paula Deen deep fried slices of canned cranberry sauce on her show the other night. I'm telling you, the woman is completely insane.
Yeah, yeah, whatever. But anyone who refers to bitches in a derogatory sense will be banned.
Heh.
Hellman's is definitely the best tasting commercially available mayonnaise out there.
Not always. Not even usually. For sandwiches and potato salad I use Hellman's. But if I'm making something where mayonnaise is meant to be a sauce or be dipped, I make it myself.
It's really fast if you have an immersion blender, but you can also do it with a bowl and whisk. There's less risk of overwhisking it and breaking the emulsion if you do it by hand. Only thing is, unlike whipping cream where everything has to be cold, for mayonnaise everything needs to be at room temperature.
Take your time...no pressure.
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RWC has the best graphics :-)
Welcome back, TK!
I don't always use lemon. Sometimes it's vinegar, usually champagne or white wine vinegar. Always mustard, it helps the mayonnaise to emulsify. Salt, white pepper, sometimes shallots or snipped chives. Tarragon too. Maybe dill, if I have some fresh. Garlic if it's an aioli. Mayonnaise is really versatile.
And Rosemary?
And Rosemary?
I haven't made it with rosemary but it would be a lovely sauce for some cold roasted chicken.
Just one, but it's a good one. I guess two if you count using roasted garlic instead of fresh as a whole different recipe.
So give it up!
Nah. I don't like anchovies at all and I'm not super fond of capers.
Nah. I don't like anchovies at all and I'm not super fond of capers.
About a week ago I overdosed on anchovy paste. All that salt made me fall asleep.
About a week ago I overdosed on anchovy paste. All that salt made me fall asleep.
Later on I sprinkled some water on her, and she came back to life.
Later on I sprinkled some water on her, and she came back to life.
Like dehydrated shrimp.
Like dehydrated shrimp.
Usually dehydrated shrimp don't snore like that.
Usually dehydrated shrimp don't snore like that.
It was because of the salt, honest.
1 tsp white wine vinegar
1 TBSP Dijon mustard
3 egg yolks
3 garlic cloves (or more/less according to taste)
3/4 cup light olive oil
1/4 tsp white pepper, more to taste
1/2 tsp salt, divided
****All ingredients must be at room temperature
First you need to mash the garlic either in a garlic press or with a mortar & pestle. Sprinkle salt over the garlic cloves to help mash it into a paste, then stir the garlic into the oil.
Whisk together the mustard, vinegar, egg yolks, pepper, the remaining salt and lemon juice. Slowly drizzle in the garlic oil while whisking quickly, but not too vigorously. It will be more runny and not as white as commercial mayonnaise, but that's normal.
It was because of the salt, honest.
All right.
Wow.
Oh, definitely more.
They pasteurize eggs?
They pasteurize eggs?
Yes sir they do. I can even get pasteurized egg yolks here, so you should definitely be able to find them. For my part, I just use the freshest eggs I can find and run with it.
I'm all about the danger, see.
To.
Die.
For.
As long as you have enough alcohol in your bloodstream, raw eggs ain't gonna kill ya.
[Invis-O-Text™: ON]
typhoid
[Invis-O-Text™: OFF]?
Probably not. If they are pasteurized they'll say so on the container.
To.
Die.
For.
Nom nom nom. Nom nom nom nom.
And I don't mind eating it straight out of the shell into my mouth - the main problem is that it's just a bit too big for a single smooth gulp. Quail egg is better in this respect.
I'm just the opposite, I prefer cooked garlic.
I'm just the opposite, I prefer cooked garlic.
What makes you say that? I didn't see anything Stormi said that would lead me to conclude she doesn't like roasted garlic.
I'm just the opposite, I prefer cooked garlic.
Nom nom. Say it out loud. It's the sound a kitty makes when they're eating something yummy.
I'm just the opposite, I prefer cooked garlic.
Cooked how?
What do you know about making a roux?
I mean, I look at the cookbook and all, and one to three tablespoons of butter (or the grease of your choice) and flour per cup of liquid (stock, milk, motor oil, whatever) [I always go with between 2 and 3, myself].
But anyway, I remember my mom showing how to do this lo some shiatload of years ago, and when I do it, it just don't look the same from what I remember.
I mean, I remember her putting the butter and flour and maybe salt into the pan, and cooking it and stirring it and whatnot.
And she was like, see how it's turning into this brown nasty-looking mess ... well, that's actually how it's supposed to be.
But when I do it now, instead of this brown charring mess like what I remember, I always end up with the butter foaming up something fierce, and it's getting all fluffy and increasing in volume by like a factor of two or three.
Is that okay? Usually at that point I just throw the stock (or milk) in and go from there. Am I supposed to cook it more, and maybe it's supposed to end up like that brown crusty-looking mess like I remember from my mom making, or what?
Your educated weigh-in would be most welcome.
Ev, if you really like garlic you might want to bump that up to five or more cloves of garlic in the aioli. I usually do four really big cloves or five normal sized ones.
SRSLY.
Would you like a little food with your salt?
Would you like a little food with your salt?
Pssht. That's for sissies.
But of course I am. So you're saying that's a no-no?
Here you go cba, completely Kosher!
To serve the pate on you will need little toasts. Little toasts are 1/4 inch thick slices of baguette brushed with olive oil and sprinkled with salt and black pepper. Baked at 450 for 7 to 10 mins until golden and crisp.
Garlic Pate
3 heads of garlic
1 cup cubed white bread (crusts removed)
2 tablespoons lemon juicw
1/4 tsp salt
1/4 cup olive oil
Wrap garlic in foil: bake at 450 for 30 mins or until soft. Let cool. Cut top off garlic heads and squeeze pulp into bowl of food processor. Add bread, lemon juice and salt. With motor running, drizzle in olive oil until smooth. Refrigerate until cold. Spread on toasts and garnish with flat leafed parsley.
Would you like a little food with your salt?
LMAO!
But of course I am. So you're saying that's a no-no?
That is a no-no. I mean, yes, melt the butter gently on a low heat, but don't give it a chance to get very hot and foam. As soon as it's mostly melted add in the flour and start whisking. Then you can start turning up the heat and cooking the roux.
That is a no-no. I mean, yes, melt the butter gently on a low heat, but don't give it a chance to get very hot and foam. As soon as it's mostly melted add in the flour and start whisking. Then you can start turning up the heat and cooking the roux.
But that's what I do. The butter is liquid, but not foaming, then I add flour, and then it starts foaming.
Maybe my problem is I don't turn up the heat after I add the flour. I always do the whole thing on lowish heat.
Not that my results have been bad or anything.
It just don't look like what my mama
taughttried to teach me.Sadly, I saw Zorkie's serving suggestion afterwards.
Stormi, I didn't try it hot as I was using it as a spread (specifically as a "pate"). Because it contains bread cubes, I'm not sure if you could melt it and use it as a hot sauce.
Sadly, I saw Zorkie's serving suggestion afterwards.
I also like them plain, with just a sprinkle of red wine vinegar.
Hmm, Lewis????
I also like them plain, with just a sprinkle of red wine vinegar.
Pucker.
Well it works as a spread 'cos that's how I used it. As a dip, I'm not sure. Consistency is probably too stiff.
Night night darling. Kisses from me and the fatherly one.
frankie what time do you go to bed? And what time do you get up? And while I'm in the mood for asking questions, how are things in Bolivia? And any news on the visa?
Here's one that Mrs. Lewis makes from time to time. It's from Pampered Chef. Now don't all you Pampered Chef haters be dissuaded, 'cause it's good.
Sweet & SaucyMeatballs.1/4 cup chopped onion
1 package (1-1/4 [that's 1.25] pounds lean ground turkey)
1 egg white
1/4 cup seasoned dry bread crumbs
1 teaspoon dried thyme leaves (we've, like, never ever had dried thyme leaves in the house, and so have always substituted an equal amount of ground thyme, and it's always been good)
1 garlic clove, pressed
1/2 teaspoon salt
Bake at 400F for 30 minutes. We always do it in a stoneware dish, but you can do whatever the hell you want.
There's also some recipe for a cranberry-based sauce you put over it, but we've never ever bothered with it, so I'm going to pretend it's not even there.
What I did was to make some egg noodles, and have'em with that, with a beef gravy I whipped up (thus the source of my questions) [I made it from home-made beef stock, which was frankly a little weak, but, my misgivings above notwithstanding, it came out okay] poured over the top. Season liberally with salt, pepper, and garlic powder (I don't care it there's already garlic in the meatballs - you can never have too much garlic, damnit!), of course.
Oh yeah, and you're going to want to double the recipe, 'cause they'll be gone in a jiffy.
I don't think you need to do that. What you want to do is to put half the cheese on the pizza, then put on the anchovies, then put the rest of the cheese on.
This will stop the anchovies (or any topping, really) from drying out while cooking.
Hmm, Lewis????
What? It's a tablespoon of flour for every tablespoon of butter, right?
Maybe I need to have my measuring spoons recalibrated or something.
frankie what time do you go to bed? And what time do you get up? And while I'm in the mood for asking questions, how are things in Bolivia? And any news on the visa?
I get up anytime between 6:45 and 7:30 a.m. I go to bed between midnight and one. Bolivia is stable for the moment. No update on the visa. I'm going down there in February.
Thank you! So I guess you don't need 8 hours of sleep then?
Sweet dreams frankie
What? It's a tablespoon of flour for every tablespoon of butter, right?
Maybe I need to have my measuring spoons recalibrated or something.
It's not spoons but weight. For each ounce of butter you should have one ounce of flour. If you are using spoons this won't work.
It's not spoons but weight. For each ounce of butter you should have one ounce of flour. If you are using spoons this won't work.
After you have done this for a while, you won't need to weigh. You'll know if the measurements are right by just looking at the consistency.
It's not spoons but weight. For each ounce of butter you should have one ounce of flour. If you are using spoons this won't work.
This contradicts everything in every cookbook I have ever read ever.
I think you need to take this one up with The Joy of Cooking and Betty Crocker.
And probably every other cookbook published in the continental United States in the past forty years, but I'm just pulling that out of my ass, because I don't own all of them.
Tonight I made chicken breasts with pan gravy, served over rice with mushrooms. Nom.
(Note: The lighter the roux, the better it thickens. The darker the roux, the better the flavour.)
After you have done this for a while, you won't need to weigh. You'll know if the measurements are right by just looking at the consistency.
This is why I often have a hard time giving out recipes to people, because this is the way I measure and test things. So many of my recipes in my notebook say 'do this or that until it looks right'.
....not all of which was caused by the white invaders. Emigrating native tribes also stole land, murdered their fellows, etc., as they moved, for example the warring relations between the Crow and Souix. That was significant enough a rift to cause the Crow to finally ally with the US Cavalry in fact. (An alliance that enabled them to steal even more horses.)Self interest is always served...and the winners get to make the rules.
Yes but warring 'indian' factions never wiped out over 90% of ALL 'indians', but dirty white people, who considered it unhealthy to even bath, did with their diseases and ways. So the destruction caused by white invaders can't be compared to measly warring tribes. I think the native americans have a point about the whole reenactment nonsense of pilgrims and indians like it was a holy bond. It is a disrespect to throw that in their faces.
Your argument is also silly due to the fact that you're saying because some natives might have sided with calvary, that it makes it all right to slaughter who segments of natives then betray them by killing them off too. So what if they warred, it wasn't total annihilation of each other! Natives and Africans had a form of indentured servitude, before white invaders landed in their respective lands, so I bet you'd say that makes whites enslaving them, under full-on SLAVERY, oh that's 'OK' since they were doing it previously? Get real. Warring tribes were being territorial, whites came to destroy all that is, due to their nature for greed and war, then later paint a beautiful story of "God made us do it so celebrate it". "winners" get to lie about what's true, to make themselves be seen in a holier light too.
You make more leaps to conclusions that a horny bullfrog in rut. Just what part of
...don't you get? Oh, right, had the *noble savages* won, they rules would be more equalitarian! Right? BTW...the Cherokee nation kept "full-on negro slaves" in Georgia. You didn't mention that....excused because they were copying whitey I suppose?
You haven't read many of my posts if you draw the conclusions you have here. BTW...whitey was being *territorial* too...just like the Souix. That doesn't excuse Major Chivington's raid on the Cheyenne at Sand creek, or any of the other atrocities committed, inclduing the "Trail of Tears." Just spare me the inferences about how the 19th century Native Americans were so superior.
I suspect I'm more knowledgable regarding Native Americna History than you are, white as I am, due to my travels and because I have an interest in the positive aspects of Native culture and find much of it enlightening, just as I did when in SE Asia and the cultures there.
My goal is to avoid future mistakes in a unified land. What is yours?
[I mean besides refusing to carry or use $20 bills.]