Topic: THE OPENING SALVO (Read 35501 times)

Matt H. · « **Reply #60 on:** January 09, 2008, 08:15:04 AM »

Heading down now to clean the den, then check the mail, and then start fixing some lunch.

WBBL.

elmore3003 · « **Reply #61 on:** January 09, 2008, 08:17:03 AM »

DRvixmom, you never did let us know the outcome of the vixter and the SWEENEY TODD film. Did you go?

S. Woody White · « **Reply #62 on:** January 09, 2008, 08:17:30 AM »

My bones are roasting nicely, getting brown all over.

I've just added the veg: carrots, onions, and celery - the usual suspects - plus a couple of tablespoons of tomato paste. Another forty minutes or so, and everything should be ready for the stock pot.

Der Brucer is watching something in his room, a old movie that has some very strange sound effects. Either that, or a flying saucer just teleported him away.

Matt H. · « **Reply #63 on:** January 09, 2008, 08:18:33 AM »

But first. . .

Page Three Hermione, Ron, and Harry Dance!!!

S. Woody White · « **Reply #64 on:** January 09, 2008, 08:19:13 AM »

Speaking of Sweeney, I'm still waiting to hear the results of bagger TJ and his friends watching the movie and the DVD back to back. Our schedules didn't mesh on Sunday, so I'm waiting until the weekend.

Matt H. · « **Reply #65 on:** January 09, 2008, 08:19:15 AM »

And now I'm REALLY going.

JoseSPiano · « **Reply #66 on:** January 09, 2008, 08:19:27 AM »

Watching "The View"....

-"The Brecht Girl" - ?!?!?!?

singdaw · « **Reply #67 on:** January 09, 2008, 08:22:17 AM »

Quote from: S. Woody White on January 09, 2008, 08:10:56 AM

(it being too cold for him to drive me just wearing his skivvies)

Does he do this often?

S. Woody White · « **Reply #68 on:** January 09, 2008, 08:24:05 AM »

Not often enough, IMO.

S. Woody White · « **Reply #69 on:** January 09, 2008, 08:24:47 AM »

That's why it's fun living in a resort town!

elmore3003 · « **Reply #70 on:** January 09, 2008, 08:32:57 AM »

Quote from: JoseSPiano on January 09, 2008, 08:19:27 AM

Watching "The View"....

-"The Brecht Girl" - ?!?!?!?

Is she alienating?

Did she scream silently?

Sing "Pirate Jenny?"

Ron Pulliam · « **Reply #71 on:** January 09, 2008, 08:41:32 AM »

Wasn't Cybill Shepherd a Brecht girl?

Ron Pulliam · « **Reply #72 on:** January 09, 2008, 08:41:43 AM »

JoseSPiano · « **Reply #73 on:** January 09, 2008, 08:41:56 AM »

Quote from: elmore3003 on January 09, 2008, 08:32:57 AM

Is she alienating?

Did she scream silently?

Sing "Pirate Jenny?"

I was just surprised that no one on the staff corrected them during the commercial break... They were "educating" Elizabeth Hasselbeck(sp?) on what a "Breck Girl" was, but they kept saying "BreckT Girl"... Brecht Girl?!?!?

Ron Pulliam · « **Reply #74 on:** January 09, 2008, 08:42:10 AM »

Or was that Kim Basinger?

Ron Pulliam · « **Reply #75 on:** January 09, 2008, 08:42:51 AM »

Does Breck even make shampoo any more?

Ron Pulliam · « **Reply #76 on:** January 09, 2008, 08:43:15 AM »

Or Prell?

JoseSPiano · « **Reply #77 on:** January 09, 2008, 08:46:21 AM »

Quote from: Ron Pulliam on January 09, 2008, 08:41:32 AM

Wasn't Cybill Shepherd a Brecht girl?

And a guest on today's show too!

Ron Pulliam · « **Reply #78 on:** January 09, 2008, 08:47:05 AM »

I have to say I truly enjoyed the first new episode of "Medium", which I watched yesterday evening just before "Biggest Loser: Couples".

DR George, you were absolutely correct. All of Ariel's rehearsal songs were for Liesl...so why was she auditioning for Maria? She was much too young, but absolutely perfect for Liesl...or the next younger sister.

I'll admit to having been a tad put out over the sluggish "My Favorite Things" even though it came together in the end as it was quite clear they were going for a dirge to accompany the arrest of the child murderer. It certainly did the young singer no favors in promoting her as a totally joyless Maria.

Still...I think it might have worked better had the apprehension been done as a montage under which the song was sung. It was an interesting, if not altogether successful, approach, IMO.

Please note that "IMO".

I can't stand the prissy interim DA.

Julie · « **Reply #79 on:** January 09, 2008, 08:47:26 AM »

From Wikipedia:

Breck Girls
1937 Roma Whitney Armstrong at age 17, first Breck Girl
1937 Anya Taranda (1915-1970)
1968 Cheryl Tiegs
1968 Cybill Shepherd
1971, 1973 Jaclyn Smith
1972, 1974 Kim Basinger
1974 Brooke Shields
1976 Erin Gray

Ron Pulliam · « **Reply #80 on:** January 09, 2008, 08:48:23 AM »

Quote from: JoseSPiano on January 09, 2008, 08:46:21 AM

And a guest on today's show too!

Was her hair fabulous....or a disaster?

With la Shepherd, it all depends on her mood. I've seen her on Leno when it looked like she hadn't washed, or combed, her hair for a week.

Ron Pulliam · « **Reply #81 on:** January 09, 2008, 08:53:10 AM »

Quote from: JoseSPiano on January 09, 2008, 08:41:56 AM

I was just surprised that no one on the staff corrected them during the commercial break... They were "educating" Elizabeth Hasselbeck(sp?) on what a "Breck Girl" was, but they kept saying "BreckT Girl"... Brecht Girl?!?!?

"Educating Elizabeth Hasselbeck" -- this should be the title of a series of "how-to" books on futile exercises.

Ron Pulliam · « **Reply #82 on:** January 09, 2008, 08:54:08 AM »

It's amazing what a tablespoon or two of tomato paste can do to add some kick to things.

Ron Pulliam · « **Reply #83 on:** January 09, 2008, 08:54:45 AM »

Tomato paste for meat dishes....and beef bouillon for vegetables, like green beans.

Ron Pulliam · « **Reply #84 on:** January 09, 2008, 08:57:15 AM »

Quote from: S. Woody White on January 09, 2008, 08:17:30 AM

My bones are roasting nicely, getting brown all over.

I've just added the veg: carrots, onions, and celery - the usual suspects - plus a couple of tablespoons of tomato paste. Another forty minutes or so, and everything should be ready for the stock pot.

Der Brucer is watching something in his room, a old movie that has some very strange sound effects. Either that, or a flying saucer just teleported him away.

Would you explain this preliminary process of roasting bones to us (or just me)?

What kind of bones? In a slow oven (temp., please). And when you put everything in the stock pot, is that literally everything, including the bones? And how long do you let that cook (on low? on high?).

Curious minds want to know!

S. Woody White · « **Reply #85 on:** January 09, 2008, 08:59:42 AM »

My bones are in the stock pot, and roasting pan has been deglazed, all my liquid is in the pot, and I'm now set to simmer.

Ya didn't know cooking could be so personal, didja?!!?

JoseSPiano · « **Reply #86 on:** January 09, 2008, 09:11:15 AM »

Quote from: Ron Pulliam on January 09, 2008, 08:57:15 AM

Would you explain this preliminary process of roasting bones to us (or just me)?

What kind of bones? In a slow oven (temp., please). And when you put everything in the stock pot, is that literally everything, including the bones? And how long do you let that cook (on low? on high?).

Curious minds want to know!

DR Ron Pulliam - Well, if you refer to his earlier post...

Quote from: S. Woody White on January 09, 2008, 07:39:32 AM

Bull! (To slangishly refer to an appropriate beastie.)

The oven is set at a mere 400 degrees.

And I'll only be roasting the cow bones for two hours, max, adding various veg for the last forty minutes or so. Two hours does not make "many", in my opinion.

After that, the bones go into the stock pot, along with the roasted veg and other additions. The roasting pan gets deglazed, with the deglazing juices added to the stock pot, and then other veg and water join the mix. This all then gets to SIMMER, not boil, for several hours.

All and all, this should be a nicely relaxing day.

But no, der Brucer has to fret and fume that I might set off the smoke alarms once again.

Oh, bother.

Ron Pulliam · « **Reply #87 on:** January 09, 2008, 09:13:01 AM »

Quote from: JoseSPiano on January 09, 2008, 09:11:15 AM

DR Ron Pulliam - Well, if you refer to his earlier post...

Well that showed me, all right!

Thanks, Jose!

Ron Pulliam · « **Reply #88 on:** January 09, 2008, 09:13:44 AM »

Whatcha gonna do with that stock once it's finished, S. Woody?

JoseSPiano · « **Reply #89 on:** January 09, 2008, 09:16:22 AM »

Additionally, the roasting of the bones helps to develop the flavor and color of the resulting stock, and aids in the extraction of every bit of flavorful goodness in the bones. *You can do the same thing for chicken stock - I know many a person who store chicken "skeletons" in the freezer after making and consuming a roast chicken. -And, yes, you can also make a "dark" chicken stock by roasting the bones.

It's all about fond, caramelization, gelatin (marrow) and flavor.

News:

Author Topic: THE OPENING SALVO (Read 35501 times)

singdaw