Slow Cooking May Be Far Better Than High Heat

Reuters Health ^ | 11/12/2002 | Maggies Fox

[MaeWest]

...he bought some deep-fried mushrooms, brought them home and teamed them up with a bowl of Grapenuts!

And you still married him? He must have had some pretty major redeeming features.

[general_re]

There's a spring-fed pond where we go, and it reaches about 50 degrees come August. Which makes the morning swim an eye-opening experience ;)

[Aracelis]

There's a spring-fed pond where we go, and it reaches about 50 degrees come August. Which makes the morning swim an eye-opening experience ;)

So, no need for that cup o' joe in the morning, eh? Actually, it sounds wonderful. I haven't gone camping or fishing in so long...sigh!

[FlyVet]

I like barbeque, microwave, stove burner, oven, and crock pot, depending on the food. I'm not going to worry myself to death over which one is going to kill me. I forget, is coffee bad for me this year, or good for me? Tea? Oatmeal? Red wine? Beer? Too much of this is driven by Guv grants. One year it's good for me, the next year it's not. I'll stick with "Moderation and exercise and positive attitude," even though that's not a guarantee either. When yer time's up, it's up.

[garandgal]

50,000 year ago, eh?? I seem to remember...oh, yes it was SATURDAY...he and his friend came home with a bouquet (had to look THAT up) of pheasants.

Times haven't changed as much as you think!!

[general_re]

Ah, then you definitely owe it to yourself to get out there again. Rope someone into going with you, even someone useless for camping skills, so you have some company, and get out of the house for a week or two. You'll thank me later ;)

[general_re]

Hmmm, never done pheasant. And now I have to wait until May for turkey season....

This thread is making me hungry, and I just put the grill away for the winter last week, dang it ;)

[Bernard Marx]

Wimps.

No wimp here. I wooed my wife by barbecuing on the balcony of my apartment during Utah blizzards and have never let the weather stop me. I always hickory smoke-cook our holiday turkeys and did it during below-zero Idaho winters that would put fear into the hearts of most people.

But it's much more pleasant here in CA. Barbecuing in my garden on New Year's with the bougainvillea in full bloom, and Monarch butterflies and hummingbirds feeding on the nectar of all the flowers makes it a little hard to remember that other people are shoveling snow, fighting icy streets and highways, paying enormous heating bills, using credit cards to scrape frost off windshields, etc., etc. I've paid my winter dues.

[Bernard Marx]

Snow country has its benefits and I miss some of them, like long, colorful, crisp falls. There's something very cozy about being snug against the snow and frost with a fire in the fireplace -- which reminds me that we used to barbecue in the fireplace when the urge came upon us when I lived in the mountains. There used to be special outfits made just for that purpose.

As for garlic butter, I agree that flavor's a fine complement to salmon. I'll give your method a try soon. Grilled salmon is a regular item on our menu. Shark, too. Thresher shark is one of the better BBQ items prepared with garlic butter: dense boneless meat that requires longer cooking than most fish. Yummy -- and great payback for having to sweat through "Jaws.".

[xm177e2]

Barbecue counts as high heat or low heat? I mean real barbecue, the slow kind.

[general_re]

Snow country has its benefits and I miss some of them, like long, colorful, crisp falls. There's something very cozy about being snug against the snow and frost with a fire in the fireplace...

True. The problem is, by about the end of January, the novelty has worn off, cast aside into the growing mountain of snow being created by shoveling the driveway for about 36 hours every week. And the end of January is a bad place for the novelty to wear off, because around here, there's still at least two more months to go after that.

Shark, too. Thresher shark is one of the better BBQ items prepared with garlic butter: dense boneless meat that requires longer cooking than most fish. Yummy -- and great payback for having to sweat through "Jaws.".

I haven't grilled shark in a long time - I may have to give that a whirl come spring. One of the things that my wife and I also really like a garlic butter with is swordfish. Worth a try, if you haven't already - a couple of thick swordfish steaks grilling, veggies steaming on the stove, the sun shining, the kids playing in the yard, me kicking back and having a beer...

Dammit, thanks a lot. I'm already pining for summer, and it's only November.

Ah, well - think of me next time you fire up that grill ;)

[longshadow]

Well, I guess it would depend on whether I was listening to Art Bell or not...

What? Don't tell me that Art Bell is now on the "Food Network" cable channel.....

;-)

[Bernard Marx]

Ah, well - think of me next time you fire up that grill ;)

Will do! Yes, we love grilled swordfish when it's available. I'll have to check out current supplies. It's not a local catch.

I hate to drive you nuts but it's about time for me to start preparing my holiday alder-smoked salmon. I prepare it in a little smoker that could even be used where you live almost any time. Friends and relatives give me a bad time if I don't offer some from Thanksgiving on. If you want to try it, FReepmail me and I'll send details. Pile some of that stuff on a water cracker with cream cheese and a couple of capers and you're in heaven!

[general_re]

Yes, we love grilled swordfish when it's available. I'll have to check out current supplies. It's not a local catch.

Ah, ha! I knew we'd find a down side to living on the left coast sooner or later ;)

If you want to try it, FReepmail me and I'll send details. Pile some of that stuff on a water cracker with cream cheese and a couple of capers and you're in heaven!

You have mail ;)

[pageonetoo]

"There's a spring-fed pond where we go, and it reaches about 50 degrees come August. Which makes the morning swim an eye-opening experience ;)"

and probably a 'shrinking' experience... ;)

[Hillary's Lovely Legs]

All these posts and no one even mentions the fabulous food that comes from a Pressure Cooker. Nothing better than a Pot Roast, Corned Beef, Baby Back Ribs, or Coq au Vin coming out of a Pressure Cooker.

And when you are done with all that, come over and taste my chili, risotto and Irish stew.