A church in Oregon has the infamous reputation of killing children in the name of faith. Now, two parents — Jeff and Marci Beagley — have been found guilty of negligent homicide. Their case was discussed in this prior column. It is a welcomed charge (often religious parents are given lesser charges in the death of their children due to faith-healing), but the likely sentence is likely to be relatively low given the history of this church and the loss of life.
They will face only 16-18 months in the death of their sixteen-year-old Neil who died from a urinary tract blockage that could have been easily addressed by doctors. I have argued that faith-healing parents are being given special and lenient treatment over other neglectful parents, here.
The Followers of Christ church rejects conventional medicine in favor of faith-healing.
HOW TO BOIL EGGS
Bring eggs to room temperature before using.
If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.
Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.
Lower the eggs carefully into the water, using a tablespoon.
When the water reboils, start timing and reduce the heat so that the water simmers gently.
Fast boiling makes the wgg ehite tough and causes the egg to bang against each other and crack.
Timing boiled eggs depends on the size and degree of hardness desired.
You should start timing the eggs from the moment the water first boils.
Soft-boiled (soft whites, soft yolks):
Large size: 3 minutes 20 seconds.
Medium size: 3 minutes.
Small size: 2 minutes 40 seconds.
Medium-boiled (hard whites, soft yolks):
Large size: 4 minutes 15 seconds.
Medium size: 3 minutes 50 seconds.
Small size: 3 minutes 20 seconds.
Hard-boiled (hard whites, hard yolks):
Large size: 10 minutes.
Medium size: 8 minutes.
Small size: 7 minutes.
PRIZE FUDGE – COOKING SCHOOL
4 cups sugar
8 tablespoons corn syrup
1 1/2 cups water
3 or 4 squares unsweetened chocolate
1 teaspoon vanilla
1 cup nuts
Cook all ingredients together, except nuts, to 238°F. Cool to 110°F. Beat until creamy. Add nuts, and finish by kneading the cooled batch by hand while still workable.
Shape into a round roll and slice off pieces.
Putting it away for at least forty-eight hours, in an air-tight container before slicing it, will improve it considerably.
ABOUT FUDGE MAKING:
Fudge is one of the most popular homemade candies, and one that is very often poorly made.
It should be soft and creamy instead of hard and grainy. Sugar crystallization is the underlying principle of fudge making, and the formation of the crystals should be carefully controlled throughout the whole process of cooking, cooling, and beating.
The only ingredients necessary for fudge are sugar, water, chocolate, and some inverting substance, such as corn syrup, cream of tartar, or vinegar. Butter and milk, though they are often added, do not improve the texture of the fudge. They contribute somewhat to the nutritional value, but sugar crystallization is not affected. That is, they do not prevent graining, and they do not add to the creamy texture of the fudge.
Butter adds flavor, but the milk has a tendency to curdle, which makes the cooking more difficult as it scorches so easily when curdled. It also affects the final texture, as it is almost impossible to blend it with the remaining ingredients.
The sugar and water should be thoroughly mixed, and every crystal dissolved before the boiling point is reached.
Next, the remaining ingredients should be added and the solution boiled.
After the boiling point is reached, it should be cooked quickly with little or no stirring. It should be stirred only when there is danger of the syrup scorching, and then, very gently.
Steady boiling of the fudge mixture improves the texture, while boiling over too low a temperature makes it gummy, tasteless and imparts an “overcooked” flavor.
Once the boiling point is reached, the solution becomes very sensitive to jarring, stirring, scraping, or beating, and it increases in sensitiveness as the temperature becomes higher.
Jarring, stirring, and scraping start the building up of the sugar crystals along the edges of the pan, and they begin to form throughout the mass, making the final product coarse and grainy.
If sugar crystals are thrown out on the sides of the pan during cooking, they should be washed off and out with a silicone brush dipped in water or a damp cloth wrapped around a fork. One undissolved sugar crystal can cause the whole batch to crystallize.
When learning to make fudge, it is helpful to use an accurate Candy Making or Deep Frying thermometer. The fudge should be cooked to 238°F and allowed to cool, undisturbed, to 105°F. or at least 110°F, and then it should be rapidly converted into a creamy mass by beating. As the mass begins to thicken and lose its luster, it can either be poured out onto a buttered pan and allowed to set or it can be kneaded. Kneading makes it more creamy and smooth.
Like fondant, fudge is improved by standing, and can be stored for a length of time in an airtight container for “ripening”.
It can be made into a long roll and rolled in nuts, and then sliced into rather large pieces.
Since it keeps so well, fudge makes a wonderful gift. It isn’t prone to crumbling, so it’s a good choice for mailing to loved ones in far-away places during the Holidays. It isn’t very well suited to being stored under warm conditions, however, and should be kept at room temperature, or below, and well wrapped.
Fudge freezes well.
BEEF BRACIOLA
3 or 4 lbs round rump of beef
1/4 lb. 1/4″ thick prosciutto, pancetta or lean salt pork
1/2 lb. lean ground veal
1/4 cup Italian salami
5 cloves garlic
1/2 cup grated Parmesan cheese
2 tablespoons butter, softened or olive oil
1 large onion, minced
1 carrot, peeled and chopped (optional)
1 cup fresh breadcrumbs
pinch cayenne
1/4 cup milk
1 egg
3 tablespoons fresh parsley
1 bay leaf
1/2 cup Marsala wine
2 tablespoons flour
2 large cans whole Italian tomatoes
3 large sprigs basil
1/4 tsp. dried oregano
Thinly slice the beef, with the grain, into 1/4 inch thick slices as large as possible from the roast being used.
Place the slices between 2 sheets of wax paper or plastic wrap and flatten using the flat side of a heavy meat cleaver, a smooth meat pounder or a small heavy pan. Pound as thinly as possible without breaking through. Season lightly with salt and pepper (and a light sprinkling of cayenne, if desired). Set aside.
Soak the breadcrumbs in 1/4 cup milk. Squeeze out excess until bread crumbs are nearly dry.
Cooks Note: If you want to make your own breadcrumbs, lightly toast day-old bread (Italian or French breads make the best breadcrumbs) in a tablespoon of olive oil or butter with chopped garlic, parsley, oregano, basil and celery seeds. Sprinkle with Parmesan. Whir in the food processor or grate using a large Microplane grater until you have coarse crumbs.
Grind the veal, prosciutto (or lean salt pork or pancetta) and salami, 2 cloves garlic and parsley, using a meat grinder or food processor. Combine with the Parmesan cheese, butter or olive oil. Add the bread crumbs and egg. Season lightly with salt and pepper. Spread this mixture evenly over the flattened beef slices. Roll up tightly and tie securely using cotton or butcher’s string so that none of the stuffing can escape.
Put a small portion of chopped salt pork mixture into the bottom of a heavy Dutch oven and allow it to melt in 1 tablespoon of olive oil with 2 or 3 whole cloves of garlic and chopped onion. Press the garlic flat with the tines of a fork as it begins to soften and color; remove before it browns.
Place the rolled up braciola into the hot oil mixture and turn occasionally until all sides are browned evenly (adjust heat as necessary). Add carrots and onions to the oil to flavor it. When braciola are browned, add the wine, stirring up the browned bits from the bottom of the pan with a flat rubber spatula.
Reduce heat and simmer until wine has evaporated. Sprinkle beef with flour, turning the beef in the pot until the flour has browned. Add the cans of tomatoes and just enough water or beef broth to barely cover the beef. Add basil, bay leaf and oregano.
Bring water or broth to a boil; reduce heat to a gentle simmer. Season with a little salt and pepper. Continue to simmer for about 2 hours, or until beef is fork tender (depends on the toughness or age of the beef).
When beef is tender, remove from the sauce and keep warm.
If desired, a hand blender may be used to smooth the sauce. Cook sauce over high heat until slightly thickened. Season to taste with salt and pepper.
Remove tying string from the beef rolls. Slice carefully at an angle and arrange decoratively on a serving dish so that the rolled filling is visible. Ladle sauce over the top. Goes well as an accompaniment to ravioli or other pasta.
Braciola keeps well submerged under pasta sauce in the refrigerator or freezer.
A true Italian feast! My mother, whose parents came from Sicily and Naples, made this dish often as a Sunday meal in Winter. I enjoy continuing this tradition during our long, cold, New England Winters
HOME MADE PEANUT BUTTER
In these times, it pays many dividends to prepare your own fresh and wholesome peanut butter at home.
Spread raw in-shell peanuts evenly on a cookie sheet and bake in a preheated 350°F oven for 15-20 minutes, stirring often. When the peanuts are done, the shell will become brittle, and the peanuts skin will slip off easily. They will be light brown and have a roasted flavor.
Peanut butter made at home does not keep for as long a time as commercially prepared peanut butter because there are no preservatives. On the plus side, it is far less likely to be tainted by foreign matter and/or Salmonella when you make it yourself.
Prepare it in small batches and store under refrigeration. Peanut butter made at home may not be as heavy as what you’re accustomed to but it also doesn’t contain hydrogenated shortening and trans-fats. When prepared using pure peanut oil, it can sometimes separate as the oil rises to the top of the jar in storage. Simply turn the jar upside down in the refrigerator, or stir the extra peanut oil back down. Vegetable oil may also be used, but we prefer to use peanut oil.
Shell the peanuts and rub the inner skins off the outside after they’ve been roasted. A clean cotton terry towel may be used to rub off the papery film.
Place 1 cup of freshly roasted and shelled peanuts (with the skins removed) into a blender or food processor container. Turn the blender on and while running, drizzle 2 tablespoons of peanut oil in through the small opening in the cover. Add about 1/2 teaspoon of salt, if desired, and process until smooth. If you prefer a slightly sweet version, add a tablespoon of honey or Karo syrup. Molasses is a healthy sweetener if you like the flavor. If your favorite sandwich spread is crunchy peanut butter, stir in some extra crushed peanuts.
If a food processor is used, larger batches may be prepared than when a blender is used. Use a ratio of 2 tablespoons of peanut oil for each cup of peanuts. Spanish peanuts have a large quantity of oil (you may be able to reduce the amount of oil used), and make a creamy peanut butter, while Virginia peanuts provide a full flavor and texture. Try combinations of the two; 1 cup Spanish peanuts and 2 cups Virginia peanuts is a good combination which usually requires no added oil in the preparation. Store under refrigeration.
Once you become a peanut butter aficionado and are comfortable with the technique of making peanut butter at home, try making other nut butters, such as cashew butter, almond butter, or even Macadamia nut butter! Nut butters are highly nutritious and packed with valuable vitamins, minerals and proteins. When made with peanut oil at home, these staples of the lunchbox are a safe and superior product to what may be found on the supermarket shelves.
bdaman,
Are you crying? Is that a sniffle I hear?
Hey, I am ok with you after this.
SEVEN LAYER SALAD
1 head lettuce, chopped
1 layer celery, chopped
1 layer onions, chopped
4 hard boiled eggs
1 layer frozen peas, raw
1 layer bacon bits
2 c. salad dressing
1 tbsp. sugar
4 oz. taco cheese
Add all ingredients in given order by layers. Add the 1 tablespoon sugar to the salad dressing, and sprinkle the taco cheese on the top.
Buddah and I appreciate every word he just said.
REAL CHICKEN POT PIE
chicken breasts, boneless
2 cups rice
1 can of Campbell’s Cream of Chicken Soup
1 can of Campbell’s Cream of Chicken & Herbs Soup
carrots and potatoes, in quantity desired
1/4 minced Vidalia onion (for flavoring)
1 can of corn, drained
1 can of peas, drained
1 or 2 clove garlic, minced
3 tubes Pillsbury’s crescent rolls
Note: Any vegetables you prefer can be used in this recipe
Preheat oven to 300°F.
Season chicken with salt and pepper to taste. (Use Lawry’s seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor – not to cook the meat).
Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.
Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking.
If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.
Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.
Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.
Cover with remaining Crescent Rolls, and bake at 350°F for approximately 11 to 15 minutes.
Remove from the oven and enjoy the best chicken pot pie in the world!
Has Patty come back?
ROLLED CHICKEN BREASTS
6 chicken breasts
2 tbsp. parsley flakes
1/4 tsp. red cayenne pepper
1/4 tsp. pepper
1/2 c. melted butter
1 c. Parmesan cheese
1/4 tsp. garlic powder
1/2 tsp. salt
2 c. Corn Flake crumbs
2 c. chicken broth (recipe follows)
De – bone chicken, saving bones and skin for broth. Mix cheese, parsley flakes, garlic powder, peppers and salt together. Dip chicken in melted butter, roll in cheese mixture and then in Corn Flake crumbs. Fold in tight roll and fasten with a toothpick. Place in casserole dish. Spoon broth over chicken, bake uncovered at 350 degrees for 1 hour. Baste with broth several times while cooking.
BROTH:
Chicken bones and skin
2 chopped celery stalks
1 sm. onion, chopped
Salt and pepper to taste
Combine all ingredients and cover with water. Simmer for 2 hours and strain. Pour into jar and may be made up ahead and frozen. Thaw before using.
A SIMPLE SPONGECAKE – COOKING SCHOOL
4 eggs, yolks and whites separated
1/2 cup granulated sugar plus 2 tbsp.
2 cups sifted cake flour
pinch of salt
few drops of vanilla
This recipe calls for no baking powder or baking soda; it is leavened by the eggs alone.
Cooks Tips: When beating egg whites, it is important to use a scrupulously clean bowl; the smallest amount of grease or egg yolk in the bowl with the whites will cause the whites to beat to a lesser volume.
The bowl may be wiped with a few drops of vinegar; a pinch of salt and a pinch of cream of tartar (or Bakewell Cream) will help the eggs to achieve a greater volume. Beating in a copper bowl also helps but is not required. Remove eggs from the refrigerator 20 minutes before beating.
Preheat oven to 350°F.
In a bowl, beat the yolks, gradually adding sugar and a few drops of vanilla (about 1/4 teaspoon) until the yolks form a ribbon when the beaters are lifted from the bowl.
In a second bowl, beat the whites with a pinch of salt or cream of tartar until stiff peaks have formed (when the beaters are lifted from the bowl). The beaten eggs should appear glossy; if they begin to separate and divide or look dull, then they have been over-beaten.
Stir in the sifted flour, gradually. Carefully fold the whites into the batter, cutting down through the mixture with the spatula, turning the bowl a quarter of a turn and repeating the gentle cutting motion with the side of the spatula down through the batter and up along the sides, scraping the bottom of the bowl. This is done so as not to deflate the froth in the egg whites (these help the cake to rise higher).
Butter a 9 inch round or square cake pan or a loaf pan generously. (A springform pan makes for easier removal after the cake is baked.) Sprinkle in a teaspoon of flour and tap it around from side to side until all of the inside of the pan is coated with flour. Turn the pan upside-down and tap out any excess.
Turn cake batter into prepared pan and level it with the back of a spoon or a spatula, making sure the corners are filled; smooth the top of the cake leaving the cake slightly lower in the center than on the edges (the cake will rise more in the center, so this helps compensate).
Bake at 350°F in the center rack of the oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. It’s important not to open the oven before the cake has been in the oven for at least 3/4 of the baking time.
When cake is done, remove from oven and allow pan to cool on a wire rack for 5 minutes. Run a butter knife along the outer edges of the cake to free it from the pan, then tap it out of the pan onto a cake rack to cool for one hour.
Slice the cake horizontally into 3 layers using a cake slicer, an electric knife, or a large serrated bread knife. Spread between the cake layers with pastry cream, frosting, coconut and currant jelly or other favorite fruits in syrup. Sprinkle with rum, if desired. Frost the outside.
Alternatively, the cake may be left whole and sliced into serving sized portions, then sprinkled with rum and topped with vanilla ice cream, or strawberries or peaches in their syrup. The basic cake recipe may be varied by adding finely grated lemon or orange peel or flavoring, liqueurs, spices such as mace, etc. Spongecake is absorbent and soaks up flavors of syrups and liqueurs added just before serving. It’s a good cake to use in assembled desserts.
bdaman, are you talking to AY? Buddha, or this other person?
Lol, yea you and Buddha, now best friends. Cool. Except Buddha, the guy sharing his conspiracy theories with you also happens to be the moron who came in condemning me for Anonymously yours position.
Lol.
Anyway I have some more offerings for your Filibuster.
Cool?
Got it, thanks, so now I know.
He has an obvious duty to people that use the sidewalk in front of his house. This is a forseeable issue. So he has a duty to keep the sidewalks clean as a homeowner or tenant; He has now breached that duty, by not clearing the sidewalks; and someone has been damaged because of it. The only issue to find out is how much Homeowners Insurance he has because then we can decide on how much to sue him for for not cleaning his sidewalk.
ANGEL HAIR PASTA WITH SHRIMP &
BROCCOLI
8 1/4-inch medium shrimp
3 large garlic cloves
1/2 tsp. salt and pepper
6 tablespoons olive oil
6 tablespoons butter
1 bunch of broccoli, cut up
8 oz. angel hair
Marinade:
Toss together: Shrimp, garlic, salt and pepper, 4 tablespoons olive oil. Marinate the shrimp for 3 hours in the refrigerator.
After marinating, remove the garlic pieces. Add 3 tablespoons butter.
Pasta:
In a large saucepan, add broccoli and bring to a boil. Drain and return to saucepan; cover.
Editor’s Note: Do not overcook. Broccoli will continue to cook after removed from heat. It should be a bright green color – emerald green, not olive green. Olive green indicates the broccoli has overcooked.
Heat 2 tablespoons olive oil and butter. Add shrimp and saute, tossing often.
Cook pasta. Drain and toss everything together. Serve.
Thanks for the false accusations and conspiracy theories Budhha.
Ask your doctor to up the dosage and tighten your tin foil hat a bit more, ok?
In the meantime, in the spirit of your filibuster personal attack circus, try some Apple Cheesecake. Ok?
APPLE CHEESECAKE
Base:
1/2 pound (250 grams) butter
1/4 cup sugar
Pinch salt
1 teaspoon vanilla
1 egg, beaten
3 1/2 cups flour
Cheese Mixture:
1/2 pound (250 grams) cream cheese
1 cup sugar
4 eggs
1/4 cup whipping cream
1 cup sour cream
8 – 10 Cortland or Spy apples, peeled, thinly sliced
Cinammon sugar
To make pastry, blend butter, sugar, salt and vanilla then egg and flour to form a soft dough. Refrigerate 30 minutes then pat over bottom and up sides of a 10-inch springform pan. Chill.
To make cheese mixture, cream cheese with sugar, eggs, whipping cream and sour cream.
Peel and slice apples and arrange in prepared shell. Apple layers should extend almost to top of pastry. Pour cheese mixture over. Sprinkle with cinnamon sugar.
Place on baking sheet and bake in a 350°F oven until golden brown on top and cheese mixture is set, about 1 1/4 to 1 1/2 hours. Refrigerate overnight before serving.
Makes 12-16 servings
One PAYDAY MR. GOODBAR wanted a BIT O HONEY. So he took Ms. HERSHEY”S to the corner of main and FIFTH AVENUE.
He began to feel her MOUNDS with his BUTTERFINGERS, it was pure ALMOND JOY that made her TOOTSIE ROLL and he let out a SNICKERS and she screamed out OH HENRY, you are evn better than the THREE MUSKATEERS. Soon she became CHUNKY and nine months later BABY RUTH was born.
APPLE CHEESECAKE
Base:
1/2 pound (250 grams) butter
1/4 cup sugar
Pinch salt
1 teaspoon vanilla
1 egg, beaten
3 1/2 cups flour
Cheese Mixture:
1/2 pound (250 grams) cream cheese
1 cup sugar
4 eggs
1/4 cup whipping cream
1 cup sour cream
8 – 10 Cortland or Spy apples, peeled, thinly sliced
Cinammon sugar
To make pastry, blend butter, sugar, salt and vanilla then egg and flour to form a soft dough. Refrigerate 30 minutes then pat over bottom and up sides of a 10-inch springform pan. Chill.
To make cheese mixture, cream cheese with sugar, eggs, whipping cream and sour cream.
Peel and slice apples and arrange in prepared shell. Apple layers should extend almost to top of pastry. Pour cheese mixture over. Sprinkle with cinnamon sugar.
Place on baking sheet and bake in a 350°F oven until golden brown on top and cheese mixture is set, about 1 1/4 to 1 1/2 hours. Refrigerate overnight before serving.
Makes 12-16 servings
And don’t forget the Maryland Ham. Ahh the Maryland Ham.
HAM – MARYLAND COUNTRY STYLE
1 boned ham
1 lb. brown sugar
1 c. vinegar
1 box pickling spices (if you have access to McCormack’s spices, they work well for me)
Place ham in deep kettle, trying to cover it with water. Put in all ingredients. Use lid or tin foil to cover. Bring to boil, turn down to simmer for 1 1/2 hours. Cooking time will be doubled if ham is only half covered with liquid. You will have to turn it and time it for reserve side. Turn off heat and let ham stand in liquid 1 more hour. Chill overnight, slice and serve. Served cold ham has a pleasant sweet and spicy flavor. Caution – not a good recipe for a very salty ham, like Smithfield.
bdaman,
Listen when I say this for it is meant to be serious.
I think you see the distinction now. I call you our pet troll and I mean that, but I also mean it when I’ve said you provide utility. You provide contrast and if not you, another would take your place. Our animus has a degree of professionalism.
This other one? Waynebro who was before your time?
Not so much because his issues always get the better of him. He is all hate and anger inside. This is not a joke.
And while I may annoy the Hell out of you, I don’t think you hate me and I’ve said I don’t hate you explicitly before. Indifferent sure, but hate not at all.
I’d like to point out something about styles. Contrast the style above and our most volatile past interactions. When I really get under your skin, your responses are briefer and less rambling. More like giving me the finger instead of a semi-psychotic rant. You lash back and then move on. You don’t escalate often preferring to jab and move with the occasional thread jacking. When you do escalate, it’s not as venomous as the above material. It’s mean and sometimes personal and I’ll grant occasionally funny, but it lacks that certain bloody spite. That is not an insult to you just to be clear.
Another regular e-mailed me just before I was on extended leave supposing and suspecting Wayne had reappeared as 30. He also wondered how long it was going to take for this kind of behavior to appear. We have an answer now. I won’t name names as he can speak for himself if he likes on the Wayne issue. He’s not a bashful poster and he does date back to the original waynebro days. So I’ll tell him “Good call!” publicly as that is what it was and credit is due.
Also you mentioned the exchanges with mespo and 30. I had seen the style before and so had mespo – as his later posts showed when mespo presented The Wayne Award.
This is far from the first wayne infestation and likely far from the last.
You may be a troll, bdaman, but you are not that kind of troll. Don’t twist yourself up for being mistaken for Wayne proper. He’s actual stalker material based on past actions. He was the first person I ever saw the Professor boot and it was for threats. None of the regulars who dealt with him in the past would mistake you two. Different species of trolls: bridge vs mountain. You are not as violence prone in your thinking for one thing. Mike and others certainly think you are a bigot, but hey, you earned that all on your own. And I think even Mike would stipulate that bigotry is a character flaw but not necessarily a diagnosable condition. A sign of general douchebaggery but not an indication it’s unsafe to leave you unattended around the cutlery. And make no mistake, that is the distinction. Sure, you work for the evil agenda of evil men, but that’s beside the point. Not all trolls are created equal. You should be glad of that in this instance.