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Old 10-24-2004, 03:53 PM   #11
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Thanks for including me, choc! Like I said somewhere in here earlier, it would be so much fun to have you all as neighbors!
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Old 10-24-2004, 03:58 PM   #12
 
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You are very welcome mudbug!

I am hoping in another year or so, I will be able to start traveling and visiting people. When I can, I will definitely let you folks know! I have warm feelings for you.


When I come Audeo, I will bring my rolling huge chef's knife cart full of my favorite knives and tools, so I will be able to "throw down" with you! I am sure you can put your big toe in some food!
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Old 10-24-2004, 06:49 PM   #13
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PAARRRRRTTTTYYYYYY!!!! (Of course, this must be prior to cocktails...)

choclatechef, let me assure you that I CAN put my big toe into good food...and my ankles...up to my waist....and in over my head! Man o man will we have fun eating all that stuff no one else here would touch (if they knew what it was...)!

I really think we ought to start a thread called "Cookin' Yankees Ain't Et Yet!" or something like that...to keep us busy until you get here with your knives and stuff....
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Old 10-24-2004, 07:04 PM   #14
 
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I would love a thread like that Audeo, except I have a nasty feeling folks would start making fun of it! I hate that!

I don't make fun of dishes that I am unfamiliar with, I wish they wouldn't.
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Old 10-24-2004, 07:20 PM   #15
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Why share those wonderful secrets anyway!!! Good point!

But, darnit, I could just see the title.....

The SOOOOOOOUUUUUUULLLLLLL Train!

Drat, drat and double-drat!
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Old 10-24-2004, 07:25 PM   #16
 
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:D That is why I adore you!!!! You are great Audeo!
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Old 10-24-2004, 11:18 PM   #17
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This is hands down the best recipe - one of Emerils.

Southern Cooked Greens
1/2 lb Bacon
3 c Julienned onions
Salt and pepper
pn Cayenne
2 tb Minced shallots
1 tb Minced garlic
1 (12-ounce) bottle of dixie beer
1/4 c Rice wine vinegar
1 tb Molasses
6 lb Greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed

1.In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. 2.Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes.
3.Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. Mound the greens in the center of the platter. Spoon the sauce over the top.
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Old 10-24-2004, 11:35 PM   #18
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Audeo - TAKE that picture AWAY!!!!!! LOL

Chocolatechef - I like my greens cooked VERY tender too - crunchy doesn't doesn't get it unless you're just tasting them because you can't wait any longer!!!! LOL

The vinegar is a condiment served with them, not cooked with them.
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Old 10-25-2004, 09:53 AM   #19
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If you don't keep bacon grease on the counter (guilty) you'll need to render the salt pork. the most important thing about greens is to wash them, wash them, wash them. and then cook the hell out of them. done.
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Old 10-25-2004, 10:52 AM   #20
 
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Quote:
Originally Posted by kitchenelf
Audeo - TAKE that picture AWAY!!!!!! LOL

Chocolatechef - I like my greens cooked VERY tender too - crunchy doesn't doesn't get it unless you're just tasting them because you can't wait any longer!!!! LOL

The vinegar is a condiment served with them, not cooked with them.
I had never heard of vinegar being cooked in the greens, but I was willing to admit the possibility.

Kansas Girl. I have never heard of all those things being cooked in turnip greens, but.....ok.
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