- Vegan "Cheese" Sauce - 5 Updates
- Corned Beef Cooking - 12 Updates
- The Da-After Grilled Reuben - 4 Updates
- re racist posts - 3 Updates
- Homemade Vegan Oats and Apple MIlkshake - Thoughts? - 1 Update
| koko <koko@letscook.com>: Mar 19 03:34PM -0700 >>This was surprisingly good, and I'll be making it again for sure. >>No, I've not gone vegan ;-) but dairy and I don't always get along so >>this will make a nice alternative. snippage >into something like this? In particular as a sub for almond milk's >flavour... I like almond milk but not sure it would compliment well in >a 'cheese' sauce, for me at least. I never thought of cauliflower, but garbanzo beans did cross my mind instead of the potato. I don't think the almond milk came through all that much, mustard is the first thing you notice, I might have used too strong a Dijon. It wasn't overwhelming, but you knew it was there, next time I'll hold back a little. koko -- Food is our common ground, a universal experience James Beard |
| "Julie Bove" <juliebove@frontier.com>: Mar 19 04:36PM -0700 "Jeßus" <j@j.invalid> wrote in message news:7adrebtd9u9r12bufjd0s8k3ah6pt5us1v@4ax.com... > into something like this? In particular as a sub for almond milk's > flavour... I like almond milk but not sure it would compliment well in > a 'cheese' sauce, for me at least. A lot of vegan cheeses are made of nuts. One of the best tasting ones you can purchase is made of almonds. |
| Brooklyn1 <gravesend10@verizon.net>: Mar 19 07:56PM -0400 On Sat, 19 Mar 2016 16:36:15 -0700, "Julie Bove" >> a 'cheese' sauce, for me at least. >A lot of vegan cheeses are made of nuts. One of the best tasting ones you >can purchase is made of boar testicles. The Bove is an idiot. |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 19 05:01PM -0700 On Saturday, March 19, 2016 at 3:20:42 PM UTC-5, koko wrote: > minutes, or until totally smooth. > Serve over veggies, potatoes, rice or pasta for a healthy meatless > meal. Fucking nasty. You are a gross old lady who eats disgusting things, and folks here fawn over you. I think that you long ago lost your sense of smell, so you can't know how disgusting your cooking is. --Bryan |
| Jeßus <j@j.invalid>: Mar 20 11:13AM +1100 >the first thing you notice, I might have used too strong a Dijon. It >wasn't overwhelming, but you knew it was there, next time I'll hold >back a little. That's a point, the mustard may well cover the almond flavour. My main concern is any kind of uncomplimentary aftertaste, which is common with vegetarian/vegan recipes that try to mimic real food ;) I'd be highly tempted to add some real cheese <G>. |
| "cshenk" <cshenk1@cox.net>: Mar 19 03:42PM -0500 dsi1 wrote in rec.food.cooking: > love that stuff! It's a side dish that's sometimes served with curry > but I like it with tonkatsu sauce. > https://www.youtube.com/watch?v=FVEJDJWDas0 I liked that version! I'd see something like it in Okinawa and again in Tokyo. I do not recall it in Sasebo but Japan is a big place with a lot of variation. -- |
| dsi1 <dsi1@fishing.net>: Mar 19 10:57AM -1000 On 3/19/2016 10:42 AM, cshenk wrote: > I liked that version! I'd see something like it in Okinawa and again > in Tokyo. I do not recall it in Sasebo but Japan is a big place with a > lot of variation. What's also popular is a cream korokke which is made from a thick flour based sauce with corn or crab and other stuff. My guess is that version is pretty much unknown in the US. http://norecipes.com/corn-and-crab-croquettes-korokke |
| notbob <notbob@nothome.com>: Mar 19 09:04PM > My mother always made them when there were leftover mashed potatoes. > Like most everything, I'm sure she came across that in a magazine. > They are really good. Never! This despite the fact I usta buy half a doz foodie mags ea month. I've heard of and have eaten potato pancakes, but was never impressed. Perhaps I've always jes ingored any kinda similar dish. I've certainly never seen them on a menu. nb |
| jmcquown <j_mcquown@comcast.net>: Mar 19 06:24PM -0400 On 3/19/2016 1:04 PM, Janet B wrote: > mashed potato croquettes are not a southern thing. They are known > world over, not exactly since the beginning of time, but close to it. > Janet US True, not southern. My maternal grandmother made mashed potato croquettes/pancakes. Forget about the fact she was Scottish, when I tasted hers she'd been living in Ohio for decades. :) Jill |
| jmcquown <j_mcquown@comcast.net>: Mar 19 06:26PM -0400 On 3/19/2016 3:57 PM, notbob wrote: > This and I've lived in the USA all my life, never ran across 'em on the > Left Coast or during the 2 yrs I lived in TN. > nb The ones my grandmother, my mother and I sometimes make are called mashed potato pancakes. Jill |
| Janet B <nospam@cableone.net>: Mar 19 05:18PM -0600 >Janet, the south is a BIG place. We can be technically claimed from >Texas to Virginia. Your comment is like saying Gumbo isn't southern >because folks in Kentucky aren't big on Gumbo. please read comment from the poster that I was replying to. I'm not as dumb as you apparently think I am. Your comment simply proves my original point that croquettes are not new and are not solely a southern dish. (you do recognize Tennessee as part of the south don't you?) Janet US |
| "cshenk" <cshenk1@cox.net>: Mar 19 06:43PM -0500 jmcquown wrote in rec.food.cooking: > croquettes/pancakes. Forget about the fact she was Scottish, when I > tasted hers she'd been living in Ohio for decades. :) > Jill Nor are croquettes what I was describing. https://www.google.com/search?q=potato+croquette&rls=com.microsoft:en-US :IE-SearchBox&rlz=1I7MXGB_enUS514&biw=1684&bih=769&tbm=isch&tbo=u&source =univ&sa=X&ved=0ahUKEwjZ5qa69c3LAhVJ32MKHZL5AEUQsAQIQg&dpr=0.95 Above are croquettes. These below are mashed potato cakes http://www.foodnetwork.com/recipes/mashed-potato-cakes-recipe.html -- |
| Janet B <nospam@cableone.net>: Mar 19 05:53PM -0600 >Janet B is just upset for some odd reason about it. The ones I refer >to are more of a potato pancake (no flour). >You cook them up along with the bacon. I take issue with you when you declare it something from the south and not seen elsewhere. There's nothing odd about that. photos: http://tinyurl.com/j52zvjf plethora of recipes: http://tinyurl.com/hyqvcz4 If you prefer Mashed Potato Patties, they are all over the place as well. http://tinyurl.com/gnt4ser Janet US |
| Janet B <nospam@cableone.net>: Mar 19 05:59PM -0600 >Perhaps I've always jes ingored any kinda similar dish. I've >certainly never seen them on a menu. >nb we're talking leftovers here. I wouldn't expect to find leftover mashed potatoes on a menu of a restaurant. Other types of croquettes are menu worthy. Janet US |
| Cheryl <jlhshadow@hotmail.com>: Mar 19 08:00PM -0400 > Like most everything, I'm sure she came across that in a magazine. > They are really good. > nancy Mine too but I've never been a fan of any type of (food) hash. To this day my mom will always plan for enough leftover beef to make hash on the rare times she cooks beef. -- ----Android NewsGroup Reader---- http://usenet.sinaapp.com/ |
| Janet B <nospam@cableone.net>: Mar 19 06:02PM -0600 >> You are slipping into Bovery. >> Janet US >Whatever Janet. Insult was not required. what insult? You mean the reference that someone else here declares a food to be found only in their area and nowhere else in the US? Janet US |
| "cshenk" <cshenk1@cox.net>: Mar 19 07:08PM -0500 Janet B wrote in rec.food.cooking: > southern dish. (you do recognize Tennessee as part of the south don't > you?) > Janet US Janet, this is a tempest in a teapot but first you mistakenly renamed the recipe as a croquette (it's not a croquette) then you didnt catch that the version I was discussing may not be in TN. Here is the original comment which you have stretched all out of recognition: "Another is a very southern sort of thing where you mash then add a little onion and an egg then make patties fried up to lightly crispy (often done in a light batter treatment)." You then took this and translated it in your own mind to croquette because that is your only relation to such. Croquettes are fatter by far and much firmer. Most often deep fried. Maybe I didnt describe it well enough but it's gotten silly when I have to post you a picture of a croquette and then another of a fried mashed potato 'cake' to get it across that it's not the same thing. The version I am talking about I have seen only in Virginia but I got an actual recipe for it from a SC friend when I was at a cooking party. She rolled her's in corn meal. I use regular flour. We both use onions, she showed how an egg binder works better. Most locally done ones add cheese. Momma's Kitchen uses bacon fat and cooks them along with the eggs after the bacon is done. They are fragile and often break when trying to turn them but you just mash them flat then and cook a bit more. Some places use a light batter outside instead of a dusting in flour or cornmeal. That makes them hold together better. The resulting item is about 1/2 inch deep (if that) and about 2-2.5 inches across. The only relationship between these thin somewhat crispy bits, and what you mention, is both use potatoes. -- |
| Brooklyn1 <gravesend10@verizon.net>: Mar 19 04:56PM -0400 Dave Smith wrote: >sf wrote: >>coltwvu@gmail.com wrote: >>> I'm part German but I don't like kraut. Which part of yourself do you not like... because you are part kraut... you probably don't like your tiny kraut peepee. >> Come to think of it, that's the only way I enjoy eating pastrami too. >That is about the only way I ever have it. It's good in a Reuben. Every >other use of sauerkraut is IMO a step down. I think sauerkraut on corned beef is a giant step down (totally ruins good corned beef), and I love sauerkraut, the best accompaniment to a dawg ever invented. I don't really need anything to accompany sauerkraut, I can fress it plain by the pound from the barrel, the crock, the jar, even from the tin. But simmered kielbasa with sauerkraut is a match made in heaven... only thing better with kielbasa is: http://www.pierogies.com/retail/products/product.aspx?product=551 I'm sure some can make homemade pierogies better but Mrs. Ts are darn good... I don't like those with cheddar. Tonight's dinner will be the left over roast beef with pasta and broccoli dressed with slivered garlic in olive oil... had a box of Barilla fiori, and interesting shape: http://www.shopwell.com/barilla-tri-color-fiori/pasta/p/7680852008 |
| Cheryl <jlhshadow@hotmail.com>: Mar 19 07:12PM -0400 > on seeded black Russian Rye Bread. > You're up, Sheldon. And don't start going soft now. > -sw Looks good to me! didn't make any sandwiches with my leftovers. Trying to cut back on bread. The leftovers of my corned beef were just as good as when first made. This year I soaked it in water in the fridge for a full 12 hours before cooking. I worried at first about the color but it turned out to be the best one I ever made. Hopefully this tablet posts this correctly. My laptop actually blue screened today for the first time ever so I'm running a full scan. -- ----Android NewsGroup Reader---- http://usenet.sinaapp.com/ |
| Brooklyn1 <gravesend10@verizon.net>: Mar 19 07:51PM -0400 Sqwertz wrote: >> With Swiss cheese, sauerkraut, Russian dressing, and Lowensenf mustard >> on seeded black Russian Rye Bread. >> You're up, Sheldon. And don't start going soft now. Actually I don't much care all that much for corned beef sandwiches but I wouldn't want it on pumpernickle/blackbread/whatever, I'd want it on real sourdough Jewish seeded rye, which I know none exists in Texass... actually not much exists in NYC or anywhere anymore... besides St. Paddy's Day corned beef in those plastic packets from stupidmarkets is nothing like *real* NYC kosher deli corned beef from the days when each used their own guarded recipe. I much prefer real kosher pastrami, but no longer exists anywhere either... last I ate real pastrami has to be circa 1975... it's gone, gone forever. People who cooked foods to die for eventually died themselves and took their methods to their grave. I'm absolutely positive that the dwarf hasn't a clue what's real corned beef... he doesn't know but his sandwich looks like shit, that meat is even the wrong color. |
| Janet B <nospam@cableone.net>: Mar 19 06:08PM -0600 On Sat, 19 Mar 2016 16:56:25 -0400, Brooklyn1 <gravesend10@verizon.net> wrote: snip >I think sauerkraut on corned beef is a giant step down (totally ruins >good corned beef), and I love sauerkraut, the best accompaniment to a >dawg ever invented. snip I just don't get putting kraut on a dog or a brat. Not my cup of tea. I want mustard and onions only Janet US |
| The Cook <susan_r23666@yahoo.com>: Mar 19 07:52PM -0400 On Sat, 19 Mar 2016 12:26:05 -0600, Janet B <nospam@cableone.net> wrote: >thanks to her I end up with the message quoted like it is a normal >person posting . >Janet US I noticed that you are using Agent. Don't delete the offending message, mark it "ignore thread." That way you don't get any of the follow-ups. I have mine set so that all of the ignored messages are not shown unless I change my view and see who all is there. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
| Janet B <nospam@cableone.net>: Mar 19 06:05PM -0600 On Sat, 19 Mar 2016 19:52:56 -0400, The Cook <susan_r23666@yahoo.com> wrote: >message, mark it "ignore thread." That way you don't get any of the >follow-ups. I have mine set so that all of the ignored messages are >not shown unless I change my view and see who all is there. thanks for the tip Janet US |
| lucretiaborgia@fl.it: Mar 19 09:07PM -0300 On Sat, 19 Mar 2016 19:52:56 -0400, The Cook <susan_r23666@yahoo.com> wrote: >message, mark it "ignore thread." That way you don't get any of the >follow-ups. I have mine set so that all of the ignored messages are >not shown unless I change my view and see who all is there. Yes one of the beauties of Agent. |
| graham <gstereo@shaw.ca>: Mar 19 11:25AM -0600 On 19/03/2016 7:58 AM, Janet wrote: > taste exactly the same as in my childhood. > http://www.soreen.com/products/original-malt-loaf/ > Janet I have recipes for yeasted and BP raised and I can't remember which I used, probably BP. Graham |
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