'smell of frying bacon offends Muslims'

[jumpy]

Sorry mate, I'm still confused. Is it about music vs physics? Unless there's some ninja editing going on, I still can't see the angle to elicit your response.

[tater]

Originally Posted by FIREWALL

Living in So Ca. It's as common as salt+pepper for seasoning dishes.

Given that stuffing season is coming up, here's a stuffing recipe I've been making for years (from New Mexico Magazine) I have some of my notes in there since I hand-typed this from a photocopy:

Corn bread, chorizo and toasted piñon nut stuffing (from New Mexico Magazine)

Ingredients:
1 T. oil
1lb [b]mexican chorizo (bulk works best) (the bright, unnatural red stuff—NOT spanish/portuguese)
4 T. butter (recipe doesn't say, but I use unsalted, and adjust salt myself)
1 onion, chopped fine
1/4 cup diced celery
4 serrano chiles, seeded, deribbed, and finely minced (adjust this down to control the heat, I use 2 usually, 4 is too much for some guests, IMO)
6 garlic cloves, peeled and minced
1 t. minced fresh thyme
1 t. minced fresh sage
1 T. chopped fresh cilantro
1 cup piñon nuts (our local pine nuts, any will do), toasted and coarsely chopped
8 cups coarsely crumbled corn bread (home made best, can use boxed mix, too. You can
also use blue cornmeal cornbread if you want it more "southwestern")
1 cup chicken or turkey stock (again, home made stock always trumps store bought, but
it's still good with the latter)

Directions:

Toast piñon nuts by spreading on a baking pan, and cooking them until they get golden
brown. Very roughly chop them to get lots of sizes.

In a sauté pan, heat the oil over medium heat and add the chorizo, breaking it up with a
wooden spoon as it browns for about 5 minutes. Remove the sausage with a slotted spoon
and set in a large mixing bowl. Set aside.

Remove all the greese from the sauté pan (dump it, no need to be too careful). Put the
butter in the pan, and once it is melted add the onions, celery, chiles, and garlic.. Sauté
over medium heat 4-5 minutes until veggies are translucent and soft.

Remove the pan from the heat and add the herbs (thyme, sage, and cilantro). Pour the
mixture into the bowl with the chorizo, add the cornbread chunks and piñon nuts. Moisten
with the chicken (or turkey) stock using a little stock at a time.

You can either stuff the bird with it (I never do), or put it in a greased casserole and bake
at 350 for ~45 minutes.

This stuffing is stunningly good. I usually tone the serranos way down since we have a wide
array of people over, and not all like it really hot, and 4 is pretty hot. For many people not
in the southwest, 1 serrano might be fine (I have to admit I don't deseed/derib them
terribly much though).

[frau kaleun]

Originally Posted by Raptor1

I'm no psychiatrist, but I do believe placing chips upon one's shoulder is not generally considered sane behavior and could possibly indicate the presence of deeper psychological problems...

Anything that involves doing something with chips other than, you know, eating them, should be cause for concern IMHO.

[jumpy]

tater
hehe that's a lot of effort for something to shove up a turkeys bottom sounds tasty though

[Takeda Shingen]

Originally Posted by jumpy

Sorry mate, I'm still confused. Is it about music vs physics? Unless there's some ninja editing going on, I still can't see the angle to elicit your response.

No worries. For a few months, this particular member has been going about disparaging the careers and achievements of many members, myself included. He knew exactly what he was saying in this, and what buttons he was trying to push, because he's done it to a lot of people here. I thought it was time to give it back to him.

You are right in that it was probably not the most professional way that I could have handled the situation, especially since I'm trying to turn the guy around. Coming from a guy like you, the critique means something.

Would fish on the other shoulder balance the problem.
Or would that lead to more seagull problems?

[frau kaleun]

Originally Posted by Tribesman

Would fish on the other shoulder balance the problem.
Or would that lead to more seagull problems?

But then where would you keep the malt vinegar? Balanced on the top of your head?

Sorry Frau the vinegar odour would be offensive to Christian noses so I would have to complain on their behalf.

[tater]

Originally Posted by jumpy

tater
hehe that's a lot of effort for something to shove up a turkeys bottom sounds tasty though

You can cook it outside the bird, actually. I usually do since thanksgiving is not usually at our house, so I bring the "stuffing" in a large, dutch oven. The bird is only useful fro producing gravy, IMHO (and crispy skin). I can take or leave turkey as meat. Rather have duck, frankly.

It's no trouble, actually, I can bang that out pretty fast. Trouble is making the Christmas Pudding (dunno why most Americans have lost that awesome food from our English past...)

Rather have duck, frankly.

Goose, plus you get the really good fat for cooking from it.
But what you really want is a chicken with stuffing inside a goose inside a turkey

[Takeda Shingen]

Turducken, right?

[MH]

My god lucky no vegetarians here.

Turducken, right?

Yep, three bird roast, but I prefer the goose as the second layer as it has more flavour and brings more moistness.

[the_tyrant]

Originally Posted by MH

My god lucky no vegetarians here.

isn't Takeda Shingen a vegetarian?(or maybe i'm wrong)

[frau kaleun]

Originally Posted by Tribesman

Sorry Frau the vinegar odour would be offensive to Christian noses

Then perhaps we should just cover them up with the burkas we're making all the Muslims stop wearing.