Topic: THAT'S WHAT I'M TALKIN' ABOUT (Read 29024 times)

Laura · « **Reply #150 on:** November 20, 2012, 08:06:05 PM »

I ate floop on a dare.

John G. · « **Reply #151 on:** November 20, 2012, 08:06:34 PM »

Quote from: Laura on November 20, 2012, 08:01:33 PM

I have a cooking question for John G:

Dear John G.,
I have some sage growing in the backyard. Can I use fresh sage in my turkey stuffing?

I also have some that I dried. I know that the store-bought stuff is called "rubbed sage." What would I do to make the dried stuff "rubbed?"

You can use fresh sage. You use two to three times as much fresh to dried, because the flavor is more concentrated in the dried.

Rubbed sage is dried sage rubbed, often in your hands, to make it powdery.

Thanks for the question.

John G. · « **Reply #152 on:** November 20, 2012, 08:07:01 PM »

I'm sorry to hear that about your congregation, too.

Laura · « **Reply #153 on:** November 20, 2012, 08:08:28 PM »

So which would you suggest I use, seeing that I have both?

TCB · « **Reply #154 on:** November 20, 2012, 08:13:11 PM »

Quote from: bk on November 20, 2012, 05:34:20 PM

No, the views thing is private on B'way world. But in less than two days, the new episode is closing in on 6,000, so I'm very happy with that.

6,000!

Laura · « **Reply #155 on:** November 20, 2012, 08:14:17 PM »

I think I will try rubbing the dried sage. Since that's what I'm used to.

TCB · « **Reply #156 on:** November 20, 2012, 08:19:50 PM »

Quote from: bk on November 20, 2012, 05:38:06 PM

I am on a tear here. I just went out to the garage and pulled about 100 more DVDs to go trade in at Amoeba, which means I've probably got two to three hundred now that are going away, and frankly I'm at the point where I just want to sell them all - I'm never going to watch two-thirds of them again so why have them? The Blu and Ray closet is now, astonishingly, full and I have to just start thinning out. I don't want all this crap anymore. Worse is the CD closet and I'm thinking about that very strongly - I have a ton of limited edition CDs, extras, sealed in a box that keeps growing, plus I've probably now got two hundred CDs that are stacked on the floor of the closet, sealed, half of which I will never ever have time to listen to. It's time for this stuff to go bye bye and I may have a big sale on the FSM board, but in order to do so, I have to have someone come here and type the list on the computer - it would be worth paying someone fifty bucks for the few hours it will take.

If I start wheeling towards there tomorrow, I could probably get to your house by President's Day.

Cillaliz · « **Reply #157 on:** November 20, 2012, 08:21:00 PM »

You're making me hungry just talking about sage. I do love dressing. Good grief, I may have to find a fresh turkey tomorrow

Cillaliz · « **Reply #158 on:** November 20, 2012, 08:21:33 PM »

Quote from: TCB on November 20, 2012, 08:19:50 PM

Quote from: bk on November 20, 2012, 05:38:06 PM
I am on a tear here. I just went out to the garage and pulled about 100 more DVDs to go trade in at Amoeba, which means I've probably got two to three hundred now that are going away, and frankly I'm at the point where I just want to sell them all - I'm never going to watch two-thirds of them again so why have them? The Blu and Ray closet is now, astonishingly, full and I have to just start thinning out. I don't want all this crap anymore. Worse is the CD closet and I'm thinking about that very strongly - I have a ton of limited edition CDs, extras, sealed in a box that keeps growing, plus I've probably now got two hundred CDs that are stacked on the floor of the closet, sealed, half of which I will never ever have time to listen to. It's time for this stuff to go bye bye and I may have a big sale on the FSM board, but in order to do so, I have to have someone come here and type the list on the computer - it would be worth paying someone fifty bucks for the few hours it will take.

If I start wheeling towards there tomorrow, I could probably get to your house by President's Day.

Looking at the map on the wall it's downhill all the way, lol

Laura · « **Reply #159 on:** November 20, 2012, 08:26:54 PM »

Oh, Cillaliz. My mother made THE BEST stuffing. My sister and I were able to recreate it, as close as possible.

vixmom · « **Reply #160 on:** November 20, 2012, 08:27:52 PM »

Congratulations on the 6000 views! I went over and viewed all the episodes again but I am either too tired or too stupid to figure out how to subscribe -- I will try again on Thursday when I hopefully will be bit more rested

vixmom · « **Reply #161 on:** November 20, 2012, 08:29:01 PM »

Laura, I am so sorry or your loss---

John G. · « **Reply #162 on:** November 20, 2012, 08:29:31 PM »

Quote from: Laura on November 20, 2012, 08:08:28 PM

So which would you suggest I use, seeing that I have both?

I would probably go with the dried, because you can add it with everything else at the beginning of the cooking. You would add fresh toward the end of the cooking; otherwise, its flavor could get slimy. And on Thanksgiving, you need all the time-saving steps you can get.

vixmom · « **Reply #163 on:** November 20, 2012, 08:30:17 PM »

I am terribly tired - Thursday we are going to my brother's for Thanksgiving - so that will be nice

vixmom · « **Reply #164 on:** November 20, 2012, 08:30:26 PM »

and relaxing

vixmom · « **Reply #165 on:** November 20, 2012, 08:30:49 PM »

Vixter has to work so she will not be with us for dinner

Cillaliz · « **Reply #166 on:** November 20, 2012, 08:31:34 PM »

Quote from: Laura on November 20, 2012, 08:26:54 PM

Oh, Cillaliz. My mother made THE BEST stuffing. My sister and I were able to recreate it, as close as possible.

I should correct my statement I love stuffing...in the bird....not dressing...in a dish

vixmom · « **Reply #167 on:** November 20, 2012, 08:31:43 PM »

Elmore - have you considered joining your friend helping out on Staten Island?

Laura · « **Reply #168 on:** November 20, 2012, 08:32:03 PM »

Thanks, John.

Vixmom, I hope you get a chance to relax!

vixmom · « **Reply #169 on:** November 20, 2012, 08:32:26 PM »

Laura will you share your Mom's stuffing recipe?

Laura · « **Reply #170 on:** November 20, 2012, 08:32:32 PM »

Quote from: Cillaliz on November 20, 2012, 08:31:34 PM

Quote from: Laura on November 20, 2012, 08:26:54 PM
Oh, Cillaliz. My mother made THE BEST stuffing. My sister and I were able to recreate it, as close as possible.
I should correct my statement I love stuffing...in the bird....not dressing...in a dish

It MUST be in the bird. Absolutely.

bk · « **Reply #171 on:** November 20, 2012, 08:32:33 PM »

Back from recording the Stephen Findle dialogue, which is always fun.

Laura · « **Reply #172 on:** November 20, 2012, 08:34:31 PM »

It was very simple. Cook lots of onion and celery in butter. Add the sage and salt and pepper. For the bread, she used torn up hot dog buns. She liked the consistency of that. Plus most of a pan of crumbled unsweetened cornbread. Moisten it with chicken broth, and stuff it in the turkey.

bk · « **Reply #173 on:** November 20, 2012, 08:34:56 PM »

Quote from: vixmom on November 20, 2012, 08:27:52 PM

Congratulations on the 6000 views! I went over and viewed all the episodes again but I am either too tired or too stupid to figure out how to subscribe -- I will try again on Thursday when I hopefully will be bit more rested

On our main page there is a button toward the top (where the sharing stuff is for Facebook and Twitter) that says "Subscribe to updated from this author" just click on that button.

Cillaliz · « **Reply #174 on:** November 20, 2012, 08:36:06 PM »

Quote from: Laura on November 20, 2012, 08:34:31 PM

It was very simple. Cook lots of onion and celery in butter. Add the sage and salt and pepper. For the bread, she used torn up hot dog buns. She liked the consistency of that. Plus most of a pan of crumbled unsweetened cornbread. Moisten it with chicken broth, and stuff it in the turkey.

Sounds good. We never did the cornbread part. But I do like the sweet it adds to the savory of the rest of the ingredients

vixmom · « **Reply #175 on:** November 20, 2012, 08:38:32 PM »

Jack, thank you for posting the Crucible pictures - I wish I could have seen the show

Cillaliz · « **Reply #176 on:** November 20, 2012, 08:40:55 PM »

Yes, i haven't mentioned it, but I really enjoyed the Crucible photos

ChasSmith · « **Reply #177 on:** November 20, 2012, 08:41:40 PM »

Quote from: Cillaliz on November 20, 2012, 08:36:06 PM

Quote from: Laura on November 20, 2012, 08:34:31 PM
It was very simple. Cook lots of onion and celery in butter. Add the sage and salt and pepper. For the bread, she used torn up hot dog buns. She liked the consistency of that. Plus most of a pan of crumbled unsweetened cornbread. Moisten it with chicken broth, and stuff it in the turkey.

Sounds good. We never did the cornbread part. But I do like the sweet it adds to the savory of the rest of the ingredients

Sounds great. Just needs some crumbled sage sausage and dried cranberries!

vixmom · « **Reply #178 on:** November 20, 2012, 08:43:58 PM »

Quote from: bk on November 20, 2012, 08:34:56 PM

Quote from: vixmom on November 20, 2012, 08:27:52 PM
Congratulations on the 6000 views! I went over and viewed all the episodes again but I am either too tired or too stupid to figure out how to subscribe -- I will try again on Thursday when I hopefully will be bit more rested

On our main page there is a button toward the top (where the sharing stuff is for Facebook and Twitter) that says "Subscribe to updated from this author" just click on that button.

do you have to be registered user?

Laura · « **Reply #179 on:** November 20, 2012, 08:44:34 PM »

News:

Author Topic: THAT'S WHAT I'M TALKIN' ABOUT (Read 29024 times)

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