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Name that meal from your past you really miss

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DigDog said:
is that your oxtail soup ?? dude that's depressing.
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Didn't your mother tell you simple is best? I didn't watch the videos you linked but I can already tell my ox tail soup is superior from the thumbnail video image. You see how clean and clear my broth is? You think that's easy? That takes skill my friend. Ox tail is extremely rich and fatty but super beefy in taste. That's lot of straining of the liquid. You want to let the ox tails be the star.

If you want marinated sauced up ox tail, here's my marinated cherry/apple wood smoked oxtail I made. This might be more your style. It's good but it's no ox tail soup.
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rsmYzNXh.jpg
 
ponyo said:
It's good but it's no ox tail soup.
rsmYzNXh.jpg
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i approve of your smoked oxtail.


and yes, no.

I think that trying for a clear broth with *oxtail* is not the best way to use oxtail OR to make a clear broth. If you want a proper consomme', then you should be looking at different cuts of beef, and if you instead have oxtail, you should embrace the inherent greasiness of the cut. Do not fight the oxtail, but rather, become one with the oxtail.

/zen
 
I used to buy a product from Mrs Paul's called fish Parmesan, two patties covered in a decent sauce and cheese, I always added extra cheese and I thought, (for a frozen dinner) they were great. Wife thought they were gross and I guess she was right, Mrs Paul's stopped selling them years ago.
 
For cookies I use butter (melted), but there is one exception - my grandma's banana cookies. Those use Crisco and they are my favorite.

Also, Crisco >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> butter for pie crusts.
 
snoopy7548 said:
For cookies I use butter (melted), but there is one exception - my grandma's banana cookies. Those use Crisco and they are my favorite.

Also, Crisco >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> butter for pie crusts.
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The only reason we keep Crisco in the house is as a food grade lubricant for the juicer shaft. Pie crust requires lard and butter in a range of proportions depending on the type of pie.
 
IronWing said:
And spoke stupid.
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YOU PITIFUL FOOL !
flash_gordon_movie_poster_ming_the_merciless_max_von_sydow_v2.jpg

My mastery of cookie making is not for any Earthling to give, or take.

Shortening (who we kidding, OIL) does indeed make them fluffier, you do however risk them tasting like oil if you put too much, a risk which does not exist with butter.

Even my stupendous Banana Vanilla White Chocolate Cinnamon Corn Muffins - whose recipe is forbidden knowledge to mere humans - have an added quantity of oil, for it is OIL, and oil alone, that makes them big and fluffy. Butter makes them thicker and juicier.
 
when I was a kid my mom made the most incredible grilled cheese sandwiches. The basic recipe was 1 part bread, 3 parts cheese, and 6 parts butter. Of course nowadays we're all a little more concerned about our health...
 
Fritzo said:
Wendy's is by far my favorite fast-food place, but their restaurants are hit and miss. I have one near my work that makes everything fresh and absolutely top-notch every time. The one closest to my house seems to make all the burgers and fries at the beginning of the day and reheats them as needed :rage:
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I was on a work trip to Fairmont West VA. The Wendy's next to hotel always has a long line. On the way home decided to try it. Ordered a baconator. It was da BOMB! Greatest burger I've ordered in a long time. The menu says it is 960 calories so I won't getting again anytime soon.
 
this is turning into a fat/shortening pissing contest.

here is the 411: lard > vegetable shortening > butter > whatever oil
 
BUTCH1 said:
I used to buy a product from Mrs Paul's called fish Parmesan, two patties covered in a decent sauce and cheese, I always added extra cheese and I thought, (for a frozen dinner) they were great. Wife thought they were gross and I guess she was right, Mrs Paul's stopped selling them years ago.
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Even when I was dirt poor, I used to once in a while buy Van de Kamp's frozen breaded fish fillets in the blue box. They were available for years, haven't checked for probably 20+ years. They were pretty dang good. Would heat in oven and put tartar sauce on top.
BudAshes said:
Some of you must be from Ye Ol' England because your ideas of what makes food good are just utter shite.

7G3zITG.png
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Haven't been, but I might. I have relatives there. I figure if I go, I'll drink some ale, eat fish and chips. Pretty hard to go wrong with that. Yeah, I've heard many times that food in England sucks.
 
BUTCH1 said:
Crisco has close to zero flavor, real butter has tons of flavor, I guess Crisco would last longer because there is no dairy to spoil.
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butter is incredibly stable. I have butter in my fridge that I bought back in May. It is still perfectly fine. I have seen butter at room temp for weeks with no sign of it going bad or breaking down.
 
butters have a pretty wide scope of variance.

you have your cheap butter, you have your fancy grass fed butter, you have your amish butter, you have salted and unsalted, and you also have clarified butters.
 
Iron Woode said:
butter is incredibly stable. I have butter in my fridge that I bought back in May. It is still perfectly fine. I have seen butter at room temp for weeks with no sign of it going bad or breaking down.
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I meant in a finished product, butter is 100X better than Crisco, the flavor it gives a cookie cannot be matched IMO.
 
DigDog said:
YOU PITIFUL FOOL !
flash_gordon_movie_poster_ming_the_merciless_max_von_sydow_v2.jpg

My mastery of cookie making is not for any Earthling to give, or take.

Shortening (who we kidding, OIL) does indeed make them fluffier, you do however risk them tasting like oil if you put too much, a risk which does not exist with butter.

Even my stupendous Banana Vanilla White Chocolate Cinnamon Corn Muffins - whose recipe is forbidden knowledge to mere humans - have an added quantity of oil, for it is OIL, and oil alone, that makes them big and fluffy. Butter makes them thicker and juicier.
Click to expand...
Pro-tip, add a bit of mayonnaise to your next cake, I was surprised at how well it worked.
 
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