Ob cooking

OB stands for "Obligatory", as in "I've chatted long enough about other
things, so here's an obligatory mention of something about cooking.".

hjeers, Nancree

In article said:

When a poster starts a new paragraph with
Ob:cooking or
OBcooking,
(you get the point)
My feeble brain hasn't figured it out, what does OBcooking stand for. I
know it is always used when the poster begins talking about cooking when
she/he has been discussing another topic, such as perhaps OT.

I think it's just an abbreviation of "obligate" -- that is, when you
post something off topic, you are obliged (obligated) to add
something that *is* relevant to the group in question.

It's just an old USENET tradition that I first recall meeting in
aus.jokes about 15 years ago -- if you commented on a previous joke
without adding an "ob joke" of your own, you would likely end up as a
thread in aus.flame for awhile. :-)

Ob recipe:

Kangaroo Stew
<http://www.kangaroo-industry.asn.au/recipes/stew.htm>

Ingredients:
2 lbs. kangaroo meat
1 can stewed tomatoes
1 can cream of mushroom soup
1 pkg. baby carrots
6 potatoes, quartered
1 small pkg. tapioca pudding
1 can tomato juice
Sliced celery
Onions
Green beans

Method:
Place all ingredients in casserole dish and cover with foil. Bake at
250 degrees Fahrenheit for 6 hours. Eat hearty, and jump straight to
the moon.

Cheers, Phred.

--
[email hidden]

In article <[email hidden]>,

Dee Randall said:

When a poster starts a new paragraph with
Ob:cooking or
OBcooking,
(you get the point)
My feeble brain hasn't figured it out, what does OBcooking stand for. I
know it is always used when the poster begins talking about cooking when
she/he has been discussing another topic, such as perhaps OT.
TIA
Dee Dee

OB Food in a post that's off-topic is nod to the theoretical focus of
the group - the OBligatory post having to do with (for rec.food.cooking)
food or cooking. I don't know why the first TWO letters are
capitalized,. Just The Way It Is. 😉 I don't see it (OB whatever)
much on other groups I read. The food preserving group is generally on
topic with a little banter that usually doesn't morph into other [censored].
WeBeGrateful for small favors.
--
http://www.jamlady.eboard.com

Phred said:

Ob recipe:

Kangaroo Stew
<http://www.kangaroo-industry.asn.au/recipes/stew.htm>

Ingredients:
2 lbs. kangaroo meat
1 can stewed tomatoes
1 can cream of mushroom soup
1 pkg. baby carrots
6 potatoes, quartered
1 small pkg. tapioca pudding
1 can tomato juice
Sliced celery
Onions
Green beans

Method:
Place all ingredients in casserole dish and cover with foil. Bake at
250 degrees Fahrenheit for 6 hours. Eat hearty, and jump straight to
the moon.

Cheers, Phred.

Sounds excellent. I'm waiting for Trader Joe's to carry kangaroo. They
sell alot of Australian beef, so here's hoping!

Thanks

Andy

"Phred" <[email hidden]> wrote :
|
| Ob recipe:
|
| Kangaroo Stew
| <http://www.kangaroo-industry.asn.au/recipes/stew.htm>
|
| Ingredients:
| 2 lbs. kangaroo meat
|

Much snipped...

This recipe reminded me of the following. It was the tapioca and cooking
method that made the connection for me.

Source: Aunt Bee's Mayberry Cookbook
by Ken Beck and Jim Clark
Recipes edited by Julia M. Pitkin
Recipe submitted by Lorraine Whitler - Nashville, Tennessee

Barney's Blarney Beef Stew
Serves 4-6

1.5 lbs chuck roast, cut into bite-size chunks
1 cup celery, cut into chunks
4 carrots, chunked
2-3 medium potatoes, cut into chunks
1 onion, sliced
1/2 cup fresh bread crumbs
1 large (20 ounce) can tomatoes
1 Tbsp salt
2 Tbsp sugar
3 Tbsp minute tapioca
3 generous splashes Worcestershire sauce
Dash oregano (optional)

In a baking dish with a tight fitting lid combine all the ingredients. Do
not brown the meat. Cover. Bake in a 250 F oven for 5-6 hours. Don't
hurry the stew, as the long cooking time and slow oven are the key to its
success.

I have done many variations on this, even using left overs and adjusting
liquids accordingly. It was great one year when I had a bad spell over the
holidays to help use up the left over turkey on Boxing Day and basically
give me the day off to rest.

Debbie

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

Quoted message said:

Ob recipe:

Kangaroo Stew.

Phred, have u tired this recipe?
"stewed"tomatoes, "packets" of tapioca pudding, - fairly archaic concepts, I
think. Sounds like it would be a bit sludgy. ?????
Richard.

Quoted message said:

In article <[email hidden]>, "Dee Randall"

Quoted message said:

When a poster starts a new paragraph with
Ob:cooking or
OBcooking,
(you get the point)
My feeble brain hasn't figured it out, what does OBcooking stand for. I
know it is always used when the poster begins talking about cooking when
she/he has been discussing another topic, such as perhaps OT.

I think it's just an abbreviation of "obligate" -- that is, when you
post something off topic, you are obliged (obligated) to add
something that *is* relevant to the group in question.

It's just an old USENET tradition that I first recall meeting in
aus.jokes about 15 years ago -- if you commented on a previous joke
without adding an "ob joke" of your own, you would likely end up as a
thread in aus.flame for awhile. :-)

<http://www.kangaroo-industry.asn.au/recipes/stew.htm>

Ingredients:
2 lbs. kangaroo meat
1 can stewed tomatoes
1 can cream of mushroom soup
1 pkg. baby carrots
6 potatoes, quartered
1 small pkg. tapioca pudding
1 can tomato juice
Sliced celery
Onions
Green beans

Method:
Place all ingredients in casserole dish and cover with foil. Bake at
250 degrees Fahrenheit for 6 hours. Eat hearty, and jump straight to
the moon.

Cheers, Phred.

--
[email hidden]

"Dee Randall" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

When a poster starts a new paragraph with
Ob:cooking or
OBcooking,
(you get the point)
My feeble brain hasn't figured it out, what does OBcooking stand for. I
know it is always used when the poster begins talking about cooking when
she/he has been discussing another topic, such as perhaps OT.
TIA
Dee Dee

Hey DD... OB means you have to add some One Kinobe to the recipe. *sigh* I
know your question has already been answered and this attempt at smart
assed humor failed miserably. OB is an old Usenet tradition meaning
obligatory pertinent to the group. In this case food or cooking. <yawn> I
hope I wake up soon. Below is an OB

OB Food: Scrambling up some eggbeaters this morning. I'll do a
southwestern thing to them by adding in some jack cheese, sauteed green
peppers and onions. Throw on some hot sauce and toast a whole wheat bagel
and it's breakfast.

Michael

--
Send email to dog30 at charter dot net

G'day Debbie,

Your recipe sure sounds pretty similar to the Roo Stew I mentioned.
Given the long, slow, cooking (250 F for 5 or 6 hours) it sounds like
these things could be done in a crock pot. What d'ya reckon?

And to Richard... No, I haven't tried it myself as yet. Though there
was a mob of 26 wallabies [small roo species] on the back lawn of a
place I was at late this afternoon, so anything's possible. However,
I wouldn't even know where to get a packet of tapioca pudding! :-)

[aus.food added to distribution]

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

Quoted message said:

"Phred" <[email hidden]> wrote :
| Ob recipe:
|
| Kangaroo Stew
| <http://www.kangaroo-industry.asn.au/recipes/stew.htm>
|
| Ingredients:
| 2 lbs. kangaroo meat

Much snipped...

This recipe reminded me of the following. It was the tapioca and cooking
method that made the connection for me.

Source: Aunt Bee's Mayberry Cookbook
by Ken Beck and Jim Clark
Recipes edited by Julia M. Pitkin
Recipe submitted by Lorraine Whitler - Nashville, Tennessee

Barney's Blarney Beef Stew
Serves 4-6

1.5 lbs chuck roast, cut into bite-size chunks
1 cup celery, cut into chunks
4 carrots, chunked
2-3 medium potatoes, cut into chunks
1 onion, sliced
1/2 cup fresh bread crumbs
1 large (20 ounce) can tomatoes
1 Tbsp salt
2 Tbsp sugar
3 Tbsp minute tapioca
3 generous splashes Worcestershire sauce
Dash oregano (optional)

In a baking dish with a tight fitting lid combine all the ingredients. Do
not brown the meat. Cover. Bake in a 250 F oven for 5-6 hours. Don't
hurry the stew, as the long cooking time and slow oven are the key to its
success.

I have done many variations on this, even using left overs and adjusting
liquids accordingly. It was great one year when I had a bad spell over the
holidays to help use up the left over turkey on Boxing Day and basically
give me the day off to rest.

Cheers, Phred.

--
[email hidden]

Dee Randall said:

When a poster starts a new paragraph with
Ob:cooking or
OBcooking,
(you get the point)
My feeble brain hasn't figured it out, what does OBcooking stand for. I
know it is always used when the poster begins talking about cooking when
she/he has been discussing another topic, such as perhaps OT.

See section 6 of the rec.food.cooking FAQ.
<http://vsack.homepage.t-online.de/rfc_faq.html>

Victor

"Phred" <[email hidden]> wrote in message
news:[email hidden]...
| G'day Debbie,
|
| Your recipe sure sounds pretty similar to the Roo Stew I mentioned.
| Given the long, slow, cooking (250 F for 5 or 6 hours) it sounds like
| these things could be done in a crock pot. What d'ya reckon?
|
My thoughts exactly as I was typing it out. It has been at least 5 years
since I had made it. Long before my late DH became ill. It is very good
though.. and I have some meat I purchased to cut up for stew. Think maybe
Friday would be a good day to check it out! :-)

Debbie

Victor Sack said:

Dee Randall said:

When a poster starts a new paragraph with
Ob:cooking or
OBcooking,
(you get the point)
My feeble brain hasn't figured it out, what does OBcooking stand for. I
know it is always used when the poster begins talking about cooking when
she/he has been discussing another topic, such as perhaps OT.

See section 6 of the rec.food.cooking FAQ.
<http://vsack.homepage.t-online.de/rfc_faq.html>

Victor

Thanks Victor... this link works just fine. But... if one goes via
www.recfoodcooking.org homepage the following FAQ links do not work.

http://home.t-online.de/home/vsack/rfc_faq0.html

http://home.t-online.de/home/vsack/rfc_faq.html

Could you please arrange to have this fixed?

--
Cheers
Cathy(xyz)

In article said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...
| G'day Debbie,
|
| Your recipe sure sounds pretty similar to the Roo Stew I mentioned.
| Given the long, slow, cooking (250 F for 5 or 6 hours) it sounds like
| these things could be done in a crock pot. What d'ya reckon?
|
My thoughts exactly as I was typing it out. It has been at least 5 years
since I had made it. Long before my late DH became ill. It is very good
though.. and I have some meat I purchased to cut up for stew. Think maybe
Friday would be a good day to check it out! :-)

Would be interested to hear how it goes when gone. ;-)

Cheers, Phred.

--
[email hidden]

cathyxyz said:

Victor Sack said:

See section 6 of the rec.food.cooking FAQ.
<http://vsack.homepage.t-online.de/rfc_faq.html>

Thanks Victor... this link works just fine. But... if one goes via
www.recfoodcooking.org homepage the following FAQ links do not work.

http://home.t-online.de/home/vsack/rfc_faq0.html

http://home.t-online.de/home/vsack/rfc_faq.html

Could you please arrange to have this fixed?

No can do, sorry. :-( I have no access to the recfoodcooking.org site
and can't change anything on it. Those links are old and work no
longer. The site's webmaster is John Gaughan and I have no idea how
to contact him. Can anyone do it? I wish Damsel-in-the-Nude would
put up her Edible Complex site again...

Victor