3166 homer patented space this moon Recipes

whole chickens, rinsed, giblets and neck reserved and liver saved for another use, rosemary sprigs, heads garlic, separated into whole cloves, with cloves peeled, extra virgin olive oil, duck fat (optional), winter squash , of your choice seeded peeled, cut into 2 inch pieces (acorn, delicatta, butternut) or 1/2 kabocha squash, available all seasons, new potatoes , quartered lengthwise, cipollini onions, red onion, cut into 8 pieces, leaving pieces attached at the base, leeks , white part only cut in half lengthwise in 3 inch lengths, fennel bulbs, core removed, sliced into thin half-moons, reserving fronds or 2 celery hearts, cut into 3 inch lengths, fresno chile pepper, chicken stock, italian parsley, washed and roughly chopped, butter, cut into 8 pieces and well-chilled, lemon , juice of

extra virgin olive oil, divided, zucchini , scrubbed, cut lengthwise, and then cut into 1/4-inch thick half-moons (can use half , half yellow squash), garlic cloves, finely chopped, salt, fresh ground black pepper, fettuccine, ricotta cheese, chopped fresh basil, freshly grated parmesan cheese , for serving

glutinous rice (naw mai), water, links pork sausage, chinese , slice half moon, links liver sausage , duck, chinese, slice half moon, barbecued pork, chinese and slice small cubes, shrimp, dried and presoak, black mushrooms, chinese , presoak and 1/4-inch cube, radish , salted, chinese, small cubes, water chestnut, 1/4-inch cube, bamboo shoot , soak and cut into 1/4-inch cube, frozen green pea, oil, garlic powder, onion powder, salt, white pepper, oyster sauce, cashew nuts

finding gold is really easy. i always go on saturday morning ., best spots to find gold is scraping the moss off rocks by the river or cleaning out crevasses in bedrock along the river shore. i scrap moss as it acts like the carpet in a sluice box and traps the gold that is washed down the river during the winter. i have had pans with hundreds for pieces, just amazing to see., i designed customs tools for scraping and getting the fine dust and matter off the rocks. well i am an inventor., nothing is better than sitting down against a rock at lunch time , having a great sandwich, ice cold water, the river is flowing by, the sounds of the water, birds on the wing, lizards scooting over the rocks, and there is gold in the bag., by bag i mean , i scrap the moss or clean crevasses, put the material in a special pail, place the pail under the surface and stir to get the dirt to float out., then i put this material in my pan , swish it around, work a little of the sand out and then tilt it back and let the water roll over the sand. bang! glitter all over. now most people sit there and pan out all the sand, get down to the black sand (iron), pan out the iron, and then put the gold in bottle. total waste of time., panning is strictly recreational. i have a limited time at the river and ever minute counts. i carry my 6 mil 12 x 12 inch zip lock bags. once i see there is color in the sand, it is dumped into the bag and i go get more material. this way i can collect the most material for the 5 hours i have to pan. this is a very cool way to get gold and developed by me., once i get home , i put the material onto cookie sheets and dry it in the oven. once dry and cool, i use a special magnet and remove the iron particles. once the iron is removed, i put the sand through different size brass screens to separate the larger particles so when i pan i am not trying to move large and small particles., sunday morning i sit in my recliner , a light over my shoulder and put a tbsp of material in the green pan in the pics. watching a dvd i start panning the material, suck up the gold and put in a bottle. i do this starting with the biggest particles, love seeing the biggest pieces of gold., i work all the sand i can on sunday and if i am down to really fine particles of sand, it is put in quart containers for another day. there are so many of these containers still not panned. 1 might say there is gold in the garage., if there is a river known to have been a producer of gold close to you, go out and give it a try. i have taught many kids to pan; 1 went and found a nugget as big as my nail on my finger. it was huge! rotten kid wouldn tsp give to me for teaching him. oh, its all right, i will find my own some day. what was cool was after teaching the kids they would go back and pan on their own and find gold. how cool is that, hope you enjoyed finding gold for fun. jj - thegoldminer

unsalted butter, brown sugar, pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half), coconut sorbet

shelled fresh cranberry beans, fresh green beans , sliced on the diagonal into 1-inch pieces, fresh tomato, blanched, peeled, seeded and chopped, red onions, sliced, chicken stock, yellow squash , cut into half moons, zucchini , cut into half moons, chopped fresh italian parsley , 1 generous handful, pasta, any small shape (ditalini, elbows, shells, orchiette, etc), parmesan rind, olive oil, grated parmigiano-reggiano cheese , to taste, grated pecorino romano cheese , to taste

turnips, large, peeled and thinly sliced into half-moons, beet, peeled and thinly sliced in half-moons, garlic cloves, jalapeno pepper, sliced into rings, do not remove seeds, water, salt, vinegar , i used 2 tsp white

ground turkey breast, ragu traditional spaghetti sauce (any will do, i prefer ragu for it s plain-ness. ), diced tomatoes with juice (i use 1 with basil, garlic and oregano), crushed italian plum tomatoes, cremini mushrooms, sliced, onions, diced, eggplant , slice thinly into half moons, zucchini , slice thinly into half moons, carrot, diced or, julienned, celery ribs, diced, garlic cloves, minced, red bell pepper, diced (optional), mixed italian herbs, olive oil, olive oil, salt, pepper

olive oil, mixed mushrooms , sliced sorta thick, onion, chopped, garlic cloves, chopped fine, dried oregano, crushed, dried basil, crushed, fat free chicken broth, pearl barley, bay leaves, carrots, sliced, zucchini, sliced, fat-free chicken broth, kielbasa, sliced (the kind you perfer), garlic powder (this is optional), onion powder (this is optional), old bay seasoning (this is optional), no sugar added orange spread , boullion any flavor (this is optional)

white basmati rice, canola oil (or other neutral oil), whole black peppercorn, onion, sliced (about 1 1/2 cups), zucchini, trimmed and sliced into thin half moons, carrot, peeled, trimmed , and sliced into thin half moons, serrano pepper, seeded, trimmed, and minced, sliced almonds, salt, sugar, coconut milk, water, fresh cilantro (to garnish ) (optional)

dried guajillo chiles, stemmed and seeded, vegetable oil, chopped red onion, garlic, dried oregano, preferably mexican, ground cumin, orange (1/2 juiced , 1/2 thinly sliced into 6 half-moons), lime (1/2 juiced , 1/2 thinly sliced into 6 half-moons), kosher salt, fresh or frozen banana leaves, thawed if frozen, mahi mahi fillets

garlic, coarse sea salt, divided, freshly ground black pepper, divided, cayenne pepper, fresh rosemary leaves, sugar, pork loin roast , trussed, onions, quartered, zucchini , cut into 8 half-moon pieces, summer squash , cut into 8 half-moon pieces, carrots, washed and cut into 8 pieces, tomatoes, quartered, red potatoes, quartered, store-bought pesto, grapeseed oil, white wine , plus more if needed, chicken stock , plus more if needed, butter

canola oil, red bell pepper , julienned, green bell pepper , julienned, yellow bell pepper , julienned, red onion , julienned, thickly cut yellow squash (half-moon slices), thickly cut zucchini (half-moon slices), baby eggplant, cut into chunks, garlic, minced, peeled and minced ginger, sesame oil, teriyaki sauce (average 2 g sugar per serving), canned straw mushrooms, sliced bok choy, fresh bean sprouts, sliced bamboo shoots, garlic powder, fresh ground black pepper, kosher salt, cayenne pepper , optional, snow peas, kimchee, optional, for garnish (spicy hot chinese marinated cabbage)

cauliflower florets, salt, ground white pepper, grated parmesan, heavy cream, grapeseed oil, yellow squash (cut in 1/4-inch half-moons), zucchini (cut in 1/4-inch half-moons), salt, ground black pepper, chopped fresh thyme, store-bought whole wheat flatbreads, cooked corn kernels, steamed broccoli florets, reduced-fat shredded parmesan, green onions, thinly sliced

extra-virgin olive oil, sweet italian sausage , no casings, zucchini , cut into half-moons, summer squash , cut into half-moons, onion, thinly sliced, diced red pepper, chopped fresh basil leaves, plus sprigs, for garnish, salt and pepper, fresh pappardelle, essence, for garnish

fresh z.squash , chopped into decent bite sized pieces, fresh yellow/sumer squash , chopped the same, onion, yellow , vidalia, or red, cut into slices and broken up, garlic , rough minced, yellow, red, green bell peppers, seeded, sliced up into strips, enough oil or oil and butter to gently saute fresh vegetables, ortega chiles, chopped or chop up the whole ones yourself, stewed tomatoes , the new spicy ones add a nice pop, kidney beans, (light or dark ) some what drained, black beans , mostly drained., corn, canned, frozen or fresh off the ear, cumin , to taste, red pepper flakes , to taste, or leave out if no heat desired, a pinch of thyme and/or marjoram, ground in your hand, a healthy pinch of kosher salt, grated sharp cheese over the top of servings, if you want to, cooked rice to serve this over is good and part of the original recipe given to me., all ingredients with an asterisk (*) i have added to the basic recipe., you can add boiled, broiled , or roasted chicken torn/cut up to this. you can also add ground beef or cooked stewed beef or other left over beef if you want meat added to this vegetable dish.

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional