November 23, 2011 archive

Our regular featured content-

• On This Day In History November 23 by TheMomCat
• Punting the Pundits by TheMomCat

These featured articles-

• Obama Gets Served By #OWS by TheMomCat
• Pobrecitos. by ek hornbeck
• What’s Cooking: Don’t Throw That Turkey Carcass Out by TheMomCat

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This is an Open Thread

Crossposted from The Stars Hollow Gazette

Que lastima.

Egyptian generals to cede power early

By Leila Fadel and Ernesto Londoño, The Washington Post

Updated: Tuesday, November 22, 1:21 PM

CAIRO – Egypt’s military chief announced Tuesday that the embattled armed forces leadership would hand over power to an elected president no later than July 1, 2012 – earlier than previously expected – even as he defiantly defended the military’s handling of mounting opposition protests.

In his first address to the nation since he took power in February, Field Marshal Mohammed Hussein Tantawi appeared angry, accusing protesters of “insulting” the military despite its efforts to govern the nation during a difficult transitional period. He warned  that “any other efforts aimed at hitting us and destroying our spirits and the trust between the armed forces and the people will not be helpful.”

…

“We never killed a single Egyptian, man or woman,” Tantawi said in his speech. “The Egyptian military believes it is part and parcel of the Egyptian people.”

…

As his speech ended, many protesters in Cairo’s Tahrir Square responded in unison with loud chants of “Get out! Get out! We will not leave! He will leave!”

…

The pledge to hand over power to a civilian leadership was first announced by presidential hopeful Mohammed Salim al-Awaa after a meeting with the ruling generals. The promise marked the biggest concession by the military leadership since anti-government protests began last weekend, mushrooming into a national revolt.

…

Awaa told the state-run news agency MENA that the generals agreed to halt the bloody clashes that have left at least 33 people dead, try individuals responsible for violence against protesters and release dozens of people arrested in the past four days.

…

After emergency meetings with civilian political leaders, the military council also said it would accept the resignation of Egypt’s caretaker cabinet and institute a national salvation government, MENA quoted Awaa as saying.

The cabinet, which offered to resign Monday to protest the crackdown by security forces, is still waiting for a written response from the generals, a spokesman said.

Think it can’t happen here?  USA!  USA!

Cross posted from The Stars Hollow Gazette

Republished and edited from November 25, 2010 for obvious timely reasons.

I know by tomorrow tonight you will be sick if looking at the remnants of dinner, especially that turkey carcass but you aren’t done with it yet. I’m going to walk you through making turkey stock.

First you will need a big pot, I mean big like the one you use to cook spaghetti big, at least big enough to hold the turkey carcass and cover it wiht water. Mmmm, say about 8 quarts big. I know you have one somewhere.

Next your going to peel an onion, slicing off the top but leaving the stem part intact. Cut it in half through the stem. Gather some whole carrots and a few celery stalks (don’t cut off the leaves that’s where the most flavor is). Peel some garlic, as much as you’d like (we like a lot) but at least two cloves, leaving it whole. Take some of the herbs that you used to season the turkey with and three or four bay leaves and set it aside in a bowl for a minute.

Now, put the turkey in the empty pot to make sure it fits. If it doesn’t you have a couple of  choices the easiest of which is to cut the carcass into sections so it fits into the pot you have. Now that it fits, put it on the stove and fill it with cold water using a pitcher (this gets heavy that’s why you’re doing it this way), covering the turkey . Add all the veggies, cover and bring to a full boil. Turn down the heat and let it simmer for about 3 or 4 hours, stirring occasionally and scraping the loose meat off the bones.

With most of the meat off the bones, remove the bones with a large slotted spoon or scoop and discard the bones. If it’s cold enough out side where you are, put the pot outside to cool. If it’s cold enough the fat which will float to the top will solidify and can be easily removed with a spatula.

Now strain the stock through a sieve lined with cheese cloth. Discard all those vegetables, the flavor is now all in the stock. Add new vegetables; chopped carrots, cubed potatoes, thinly sliced celery, soup greens such as kale, collards, chopped savoy cabbage or escarole, sliced onions, fresh herbs, and last but not least, pasta.

If you have a lot of stock, it can be frozen. I save the pint and quart plastic containers from the Chinese take out. They are also useful to put chicken and meat bones so my talented cats can’t get into them.  Bones are not good for kitties.

The stock is also great for making Risotto with Wild Mushrooms. You’ll need

* about 8 cups of stock. If you don’t have enough turkey from your stock, College Inn makes a very good Turkey broth but it won’t be as good as yours.

* 2 cups of Risotto or Arborio Rice

* about 3 tbsp of Olive Oil

* 3 tablespoons of butter, unsalted

* 1 pound of fresh wild mushrooms such as portobella, crimini (baby portabella) or shiitake. I like shiitake best but usually use half and half. The mushrooms should be cleaned with a soft paper towel or soft brush.

(I have a soft brush just for mushrooms. I also have a truffle slicer. 😉 )

* 2 tablespoons fresh tarragon leaves, chopped, or 1 tbsp dried

* 2 tablespoons fresh flat leaf (Italian) parsley, the other parsley, curly, is very rarely used in cooking. Its mostly a garnish.

* 2 large shallots chopped or a small onion

* 2 cloves of garlic, chopped.

* 1/2 cup dry white wine, something you would drink with the risotto.

* 2 tablespoons of fresh grated Parmesan cheese

Heat the broth in a sauce pan and keep it warm over low heat.

Heat two tablespoons olive oil in a large skillet and add the garlic. Fry until it just begins to color, then add the mushrooms and tarragon. Season to taste with salt and pepper and cook, stirring frequently, for about 20 minutes.

Meanwhile, heat two tablespoons butter in a separate skillet. Soften the shallots in the butter. Add the rice and saute for a couple of minutes, stirring, so the rice becomes coated with the butter. Add the wine and bring to a boil. When it has evaporated, add one-half cup of the hot chicken stock.

Keep adding the hot broth, one-half cup at a time, to the rice. Continue until the rice has absorbed nearly all the liquid. The rice is done when it is creamy, but al dente.

Stir in the remaining butter, the mushrooms and the Parmigiano Reggiano. Mix gently, garnish with a few leaves of tarragon and serve.

Bon Appétit!