Boiling condensed milk???

In article said:

On Wed 03 May 2006 09:59:20p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Quoted message said:

So I boiled 2 unopened cans of condensed milk for around 4 hours...Was
that long enough? I really don't want to open them to find out. I need
one of them them for a cake I promised to make for my hair
dresser/barber... The other I'd planned on keeping unopened for a while
till the urge struck me to make another cake or as a filling for
cookies.

Or just eat the 2nd can with a spoon. :-)

It also makes a good pie filling with sliced bananas.

G'day Wayne,

This is the second suggestion I've seen around RFC for adding bananas.
Clearly must be something in it. :-)

Where I come from, a plain caramel [censored] is all that's needed!

But, you know what, I think I'll give the bananas a go. :-)

How simple is your "recipe"? (The previous one was that "Banoffee
Pie" thing that was around here yesterday; but it may be more
complicated than necessary.)

PS Why is a [censored] a [censored] and a pie a pie? The things we're talking
about are [censored] to me; but maybe I misunderstand their complexity?

Cheers, Phred.

--
[email hidden]

In article said:

Steve Wertz said:

SD said:

Or if you are lucky and have a well supplied Latino grocery near you,
you just buy Nestle Dulce de Leche. Just open and use it, no heating
the can for hours at a time.

They sell it all the grocery stores around here. Then again,
we're all Mexicans here in Texas.

I think people want to do it themselves for the Fear Factor.

LPG costs too damn much here to have something on the stove for 4
hours. It's the start of the rainy season which brings high
temperatures and humidity - mid 80s to mid 90s with near 100% humidity
and rainstorms everyday. No one has A/C so it is absolutely miserable
to be in the kitchen watching something on the stove for 4 hours.

When I was a kid, my mother used to make caramel from condensed milk
by chucking a can into the old copper boiler when doing the weekly
washing. By the time a few loads of washing went though the thing,
the condensed milk was caramel. I presume the extra energy cost was
infinitesimal -- but I could be wrong. ;-)

ObFood:

Cool. Refrigerate. Then open can and eat with teaspoon.
(Caution: Do not eat all at one sitting. 🙂

Cheers, Phred.

--
[email hidden]

In article said:

On Thu 04 May 2006 11:54:32p, Thus Spake Zarathustra, or was it Steve Wertz?

Quoted message said:

LucasP said:

Opps, that should be Poodunk, Florida!!

You're just a regular one-man funny farm, ain't ya

ObFood: Thin sliced beef heart sandwich with marinated tomatoes
and Kraft mayo.

No thanks... My one encounter with beef heart nearly stopped mine. :-)

Mate of mine was saying just this evening that stuffed beef heart was
one of his favourite foods. Fried crumbed brains were up there too,
but I can't recall now which was top and which second.

I've never eaten beef heart, stuffed or any other way. And my
mother's one attempt at cooking brains decades ago has put me off them
for life. I gather she had no idea how to handle them (god knows why
they got into the house in those circumstances) and I think she simply
boiled the bloody things. They were YUCK!

Cheers, Phred.

--
[email hidden]

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

I've never eaten beef heart, stuffed or any other way. And my
mother's one attempt at cooking brains decades ago has put me off them
for life. I gather she had no idea how to handle them (god knows why
they got into the house in those circumstances) and I think she simply
boiled the bloody things. They were YUCK!

Beef or veal heart can be great. It's just a muscle, after all, nothing
really odd. My favorite is an Italian dish that sautees cut up beef
heart with anchovies, lemon, and parsley. Unfortunately it is impossible
to get beef heart here in NC. I think it all goes into dog food. You can
find big tubs of chitlins without any problem, but no beef heart!

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

In article said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

I've never eaten beef heart, stuffed or any other way. And my
mother's one attempt at cooking brains decades ago has put me off them
for life. I gather she had no idea how to handle them (god knows why
they got into the house in those circumstances) and I think she simply
boiled the bloody things. They were YUCK!

Beef or veal heart can be great. It's just a muscle, after all, nothing
really odd. My favorite is an Italian dish that sautees cut up beef
heart with anchovies, lemon, and parsley. Unfortunately it is impossible
to get beef heart here in NC. I think it all goes into dog food. You can
find big tubs of chitlins without any problem, but no beef heart!

The friend I mentioned is suffering beef heart withdrawal symptoms
because whole beef heart is not available here now. It's sold cut
into bits these days, so stuffed heart is out.

Cheers, Phred.

--
[email hidden]

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Wayne

Boatwright wayneboatwright_at_gmail.com said:

Quoted message said:

On Thu 04 May 2006 11:54:32p, Thus Spake Zarathustra, or was it Steve

Wertz?

Quoted message said:

Quoted message said:

Quoted message said:

On Fri, 5 May 2006 06:41:12 +0000 (UTC), LucasP wrote:

> Opps, that should be Poodunk, Florida!!

You're just a regular one-man funny farm, ain't ya

ObFood: Thin sliced beef heart sandwich with marinated tomatoes
and Kraft mayo.

No thanks... My one encounter with beef heart nearly stopped mine. :-)

Mate of mine was saying just this evening that stuffed beef heart was
one of his favourite foods.

Cheers, Phred.

My hubby loves beef heart; in fact, we have some in our freezer right now.
Do you know how your friend stuffs it? I don't eat organ meat of any kind
(ANY kind!), but my DH loves hearts. I'd be interesting in learning about a
stuffed heart recipe to spruce up the meat. Since I've never had beef
hearts, I wouldn't have a clue about what might work to stuff one with.

kili

Peter A said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

I've never eaten beef heart, stuffed or any other way. And my
mother's one attempt at cooking brains decades ago has put me off them
for life. I gather she had no idea how to handle them (god knows why
they got into the house in those circumstances) and I think she simply
boiled the bloody things. They were YUCK!

Beef or veal heart can be great. It's just a muscle, after all, nothing
really odd. My favorite is an Italian dish that sautees cut up beef
heart with anchovies, lemon, and parsley. Unfortunately it is impossible
to get beef heart here in NC. I think it all goes into dog food. You can
find big tubs of chitlins without any problem, but no beef heart!

I used to get sliced beef heart at Wal-mart a couple of years ago when I
needed something nutritious that Cancer Dog could eat. It was in the
refrigerated case nearest the chitterling (chitlins) freezer.

Beef heart is a nice addition if you're making salami -- and it's cheap
if you can find it.

Bob

Phred said:

In article said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

I've never eaten beef heart, stuffed or any other way. And my
mother's one attempt at cooking brains decades ago has put me off them
for life. I gather she had no idea how to handle them (god knows why
they got into the house in those circumstances) and I think she simply
boiled the bloody things. They were YUCK!

Beef or veal heart can be great. It's just a muscle, after all, nothing
really odd. My favorite is an Italian dish that sautees cut up beef
heart with anchovies, lemon, and parsley. Unfortunately it is impossible
to get beef heart here in NC. I think it all goes into dog food. You can
find big tubs of chitlins without any problem, but no beef heart!

The friend I mentioned is suffering beef heart withdrawal symptoms
because whole beef heart is not available here now. It's sold cut
into bits these days, so stuffed heart is out.

Cheers, Phred.

Buy the bits and braise them with onions and whatnot, and serve over rice.

Bob

In article <[email hidden]>, "kilikini"

Quoted message said:

"Phred" <[email hidden]> wrote in message

[snip]

Quoted message said:

Quoted message said:

Mate of mine was saying just this evening that stuffed beef heart was
one of his favourite foods.

My hubby loves beef heart; in fact, we have some in our freezer right now.
Do you know how your friend stuffs it? I don't eat organ meat of any kind
(ANY kind!), but my DH loves hearts. I'd be interesting in learning about a
stuffed heart recipe to spruce up the meat. Since I've never had beef
hearts, I wouldn't have a clue about what might work to stuff one with.

G'day Kili,

Sorry I can't help off the top of my head. But I'll probably see him
over the weekend and, IICR, I'll ask about it. Best I can do for now.

Cheers, Phred.

--
[email hidden]

Steve Wertz <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

LucasP said:

Opps, that should be Poodunk, Florida!!

You're just a regular one-man funny farm, ain't ya

ObFood: Thin sliced beef heart sandwich with marinated tomatoes
and Kraft mayo.

You're really, a *really* sick phuck........... aren't you?

(BTW, I take it you don't live in Poodunk??

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

On Fri 05 May 2006 08:10:46a, Thus Spake Zarathustra, or was it Peter A?

Quoted message said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

I've never eaten beef heart, stuffed or any other way. And my
mother's one attempt at cooking brains decades ago has put me off them
for life. I gather she had no idea how to handle them (god knows why
they got into the house in those circumstances) and I think she simply
boiled the bloody things. They were YUCK!

I have eaten brains scrambled with eggs on two ocasions and they were
delicious both times.

Quoted message said:

Beef or veal heart can be great. It's just a muscle, after all, nothing
really odd. My favorite is an Italian dish that sautees cut up beef
heart with anchovies, lemon, and parsley. Unfortunately it is impossible
to get beef heart here in NC. I think it all goes into dog food. You can
find big tubs of chitlins without any problem, but no beef heart!

Prehaps it wasn't prepared well. It was tough and dry and had a vile
flavor. There are too many other wonderful things to eat for me to bother
with this again. FWIW, I have seen it for sale in a couple of PHX area
supermarkets.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Fri 05 May 2006 07:31:44a, Thus Spake Zarathustra, or was it Phred?

Quoted message said:

In article <[email hidden]>, Wayne

Boatwright wayneboatwright_at_gmail.com said:

On Wed 03 May 2006 09:59:20p, Thus Spake Zarathustra, or was it Mr
Libido Incognito?

Quoted message said:

So I boiled 2 unopened cans of condensed milk for around 4 hours...Was
that long enough? I really don't want to open them to find out. I need
one of them them for a cake I promised to make for my hair
dresser/barber... The other I'd planned on keeping unopened for a
while till the urge struck me to make another cake or as a filling for
cookies.

Or just eat the 2nd can with a spoon. :-)

It also makes a good pie filling with sliced bananas.

G'day Wayne,

This is the second suggestion I've seen around RFC for adding bananas.
Clearly must be something in it. :-)

Where I come from, a plain caramel [censored] is all that's needed!

But, you know what, I think I'll give the bananas a go. :-)

How simple is your "recipe"? (The previous one was that "Banoffee
Pie" thing that was around here yesterday; but it may be more
complicated than necessary.)

It's hardly what I would call a "recipe" because it consists only of a
baked flaky pie shell, the caramelized condensed milk, sliced bananas, and
whipped cream. The condensed milk must be caramelized to the point that it
is thick enough to stand alone as a filling. The baked pie shell is lined
with sliced bananas, then covered with half the caramelized condensed milk,
followed by another of sliced bananas, then covered with the remaining
caramelized condensed milk. The whipped cream is spread over the top.

Quoted message said:

PS Why is a [censored] a [censored] and a pie a pie? The things we're talking
about are [censored] to me; but maybe I misunderstand their complexity?

My own interpretation is that [censored] have straight sides, generally do not
have a top pastry, have a thinner layer of filling, and the contents are
more artfully arranged. A pie has sloping sides, may or may not have a top
pastry, has a much thicker layer of filling, and rarely has contents that
are not arranged in any particular way.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

Prehaps it wasn't prepared well. It was tough and dry and had a vile
flavor. There are too many other wonderful things to eat for me to bother
with this again. FWIW, I have seen it for sale in a couple of PHX area
supermarkets.

Then somebody didn't cook it right. I simmer (not boil) or bake
mine wrapped tightly in foil.

Just as juicy and more flavorful than steak (but a different
flavor than steak). And the fat that surrounds the heart is the
best a cow has to offer.

-sw

On Fri 05 May 2006 04:46:39a, Thus Spake Zarathustra, or was it SD?

Quoted message said:

Wayne Boatwright said:

On Thu 04 May 2006 10:44:33p, Thus Spake Zarathustra, or was it SD?

Quoted message said:

LucasP wrote:
> "SD" <[email hidden]> wrote in news:1146794501.230699.87170
> @j33g2000cwa.googlegroups.com:
>
>
> >
> > LPG costs too damn much here to have something on the stove for 4
> > hours. It's the start of the rainy season which brings high
> > temperatures and humidity - mid 80s to mid 90s with near 100%
> > humidity and rainstorms everyday. No one has A/C so it is
> > absolutely miserable to be in the kitchen watching something on
> > the stove for 4 hours.
>
>
> Man oh man..... it *sucks* where you live!!
>
> :-)
>

Actually it does suck during the rainy season. The electricity often
goes out for hours on end - no fans!

SD

What area do you live in?

The central highlands of Honduras.

That certainly explains the temperature, humidity, and rain. I supposed,
also, the unpredictability of electricity.

I live in central Arizona where summer temperatures range 110-118 degrees
F. In July-August we have a "monsoon" season, but it is more wind than
rain, although in any case, we do have higher humidity during that period.
Otherwise it is extremely dry desert conditions. Luckily, electrical
problems are rare and air conditioning and fans are commonplace.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Fri 05 May 2006 11:56:55a, Thus Spake Zarathustra, or was it Steve
Wertz?

Quoted message said:

Wayne Boatwright said:

Prehaps it wasn't prepared well. It was tough and dry and had a vile
flavor. There are too many other wonderful things to eat for me to
bother with this again. FWIW, I have seen it for sale in a couple of
PHX area supermarkets.

Then somebody didn't cook it right. I simmer (not boil) or bake
mine wrapped tightly in foil.

Just as juicy and more flavorful than steak (but a different
flavor than steak). And the fat that surrounds the heart is the
best a cow has to offer.

Maybe so, Steve, but I'd just as soon keep it as a not so fond memory. :-)

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

It's hardly what I would call a "recipe" because it consists only of a
baked flaky pie shell, the caramelized condensed milk, sliced bananas, and
whipped cream. The condensed milk must be caramelized to the point that it
is thick enough to stand alone as a filling. The baked pie shell is lined
with sliced bananas, then covered with half the caramelized condensed milk,
followed by another of sliced bananas, then covered with the remaining
caramelized condensed milk. The whipped cream is spread over the top.

Sounds just like mine.....but then I crumble 4 Heath or Skor toffee
bars over the top. (Came from the 4-ingredients cookbook I think.) One
more way to make a decadent dessert even more decadent.

On Fri 05 May 2006 05:33:30p, Thus Spake Zarathustra, or was it Jude?

Quoted message said:

Wayne Boatwright said:

It's hardly what I would call a "recipe" because it consists only of a
baked flaky pie shell, the caramelized condensed milk, sliced bananas,
and whipped cream. The condensed milk must be caramelized to the point
that it is thick enough to stand alone as a filling. The baked pie
shell is lined with sliced bananas, then covered with half the
caramelized condensed milk, followed by another of sliced bananas, then
covered with the remaining caramelized condensed milk. The whipped
cream is spread over the top.

Sounds just like mine.....but then I crumble 4 Heath or Skor toffee
bars over the top. (Came from the 4-ingredients cookbook I think.) One
more way to make a decadent dessert even more decadent.

Oh boy! That's a new note on my recipe. Sounds like a great addition.

--
Wayne Boatwright @¿@¬
_____________________

Steve Wertz said:

SD said:

Or if you are lucky and have a well supplied Latino grocery near you,
you just buy Nestle Dulce de Leche. Just open and use it, no heating
the can for hours at a time.

They sell it all the grocery stores around here. Then again,
we're all Mexicans here in Texas.

I think people want to do it themselves for the Fear Factor.

-sw

Sounds like something that Mythbusters would attempt, but it's actually
a very old way of making caramel sauce.

Christine

Steve Wertz said:

LucasP said:

Opps, that should be Poodunk, Florida!!

You're just a regular one-man funny farm, ain't ya

ObFood: Thin sliced beef heart sandwich with marinated tomatoes
and Kraft mayo.

-sw

No, the funny farm is where he escaped from. ;-)

Christine

Steve Wertz said:

Wayne Boatwright said:

Prehaps it wasn't prepared well. It was tough and dry and had a vile
flavor. There are too many other wonderful things to eat for me to bother
with this again. FWIW, I have seen it for sale in a couple of PHX area
supermarkets.

Then somebody didn't cook it right. I simmer (not boil) or bake
mine wrapped tightly in foil.

Just as juicy and more flavorful than steak (but a different
flavor than steak). And the fat that surrounds the heart is the
best a cow has to offer.

-sw

I love beef heart and prefer it cooked minimally...
I sprinkle it lightly with a little salt free lemon pepper and garlic
powder, then sautee' it in butter and EVOO, and serve it medium well.

It's more tender that way than you might think and has a wonderful
flavor.

All this talk of chicken fried steak this week had me jonesing for it.
It's been so long, I don't even remember when I had it last!

I made a cream sausage "gravy" with arrowroot to go on top of it.
Deboned 2 t-bone steaks (dad needs tender cuts in order to enjoy beef)
then oh so gently used the spiky side of the meat mallet to work some
spiced rice flour into the fillet's, then deep fried them for about 2
1/2 minutes.

Served with a mix of stir fried mushrooms, brocolli, leeks, celery and
carrots with dill butter and sesame seeds. ;-d

Smothered them in the sausage gravy.........

It was better than I remembered it! But, the coating was so light it
just gave it a nice crispy coating rather than an actual breading.

Om