Can I freeze veal kidneys?

You can freeze pretty much any meat. Some will be good longer than others. As far as suet, it can be used in mincemeat but I would mix it with bird seed and put it out for the birds.

btyndall in General Chowhounding Topics

What is in the 18 k-cup Keurig variety pack

One thing I see that no one seems to be doing. Not using the k-cup filter.
I have a B-50 and a B-60. I started out using the k-cups but stopped for two reasons. First, it's difficult to get the stength of coffee I like from a k-cup. And the cost per cup with a k-cup is a bit to high for my liking.
I switched to the "my k-cup" and now buy my coffee from a micro roaster that has a good selection of coffees I like. One in particular is a Dutch blend they have. Also, their prices per pound is excellent. I order 5 pounds at a time and with shipping it costs me a bout $10 to $11 a pound, depending on what I buy.
I can adjust the amount of coffee I use in the filter to get the right brew. It takes little more time to make a second cup as it does to switch out the k-cup.
Also, the B60 only has the 2 sizes. I like a large cup first thing in the morning. What I do is put a little more coffee in the filter and run the small cup thru twice. Gives me a 12 oz cup just the way I like it.

One thing I believe when it comes to variety. You can't tell from drinking one cup whether you like a particular country or blend.
In order to get a true taste your pallete needs time to adjust to the different characteristics of each coffee.
If I want to try a new coffee, I buy a pound which usually lasts me about 1 1/2 weeks. At the end of that time I know whether I will buy it again or not.
I don't believe you can make that decision with one or 2 cups.

btyndall in Cookware

Rotisserie Chicken

Here are two that I really like.

#1 Coffee Barbecue Sauce Recipe

Ingredients

1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder

Instructions

Put all of the ingredients in a small pot, stir them together, and bring to
a simmer over medium-high heat. Lower the heat so the mixture is just
simmering and let simmer for 20 minutes. Remove the pot form the
heat, let the mixture cool, then puree it in a blender or food processor
fitted with the steel blade.

The barbecue sauce can be covered and refrigerated for up to 2 weeks.

Yield: about 3 cups
*****************************************

#2 Coffee Barbeque Sauce

Ingredients

¼ cup vegetable oil
½ onion, chopped
½ cup chopped garlic
½ cup chopped fresh corriander
1 serrano or small green chilli pepper
1 tsp ground cumin
1 tsp chilli powder
1 tsp red pepper flakes
zest of 1 lemon
¾ cup coffee beans
¼ cup dark-brown sugar
¾ cup red-wine vinegar
juice of 1 lemon
1 cup ketchup
2 tsp coarse salt
2 tsp finely ground pepper
2 cups tomato fondue

Heat the oil in a large saucepan and add onion, garlic,
coriander, serrano, cumin, chilli powder, red pepper,
lemon and coffee beans. Cook, stirring, for 2 minutes.

Stir brown sugar, vinegar, lemon juice and ketchup into
the saucepan. Cook, stirring occassionally until liquid
is reduced by approximately half.

Stir salt, ground pepper and tomato fondue into the saucepan.
Cover and simmer over low heat for 2 to 3 hours, stirring occasionally.

Strain and adjust seasoning to taste.

This is great with chicken and pork

btyndall in Home Cooking