Saturday, March 19, 2016

Digest for rec.food.cooking@googlegroups.com - 25 updates in 13 topics

Boron Elgar <boron_elgar@hotmail.com>: Mar 19 09:05AM -0400


>My thoughts were that "hash" is just a fancy name for throwing all the
>leftovers in the frying pan:-)
>Graham
 
I think the only sort of hash I have ever had is of the corned beef
variety. I have led a sheltered hash life.
Brooklyn1 <gravesend10@verizon.net>: Mar 19 10:42AM -0400

On Sat, 19 Mar 2016 09:05:50 -0400, Boron Elgar
>>Graham
 
>I think the only sort of hash I have ever had is of the corned beef
>variety. I have led a sheltered hash life.
 
I most often make Roast Beef Hash with left over roast beef and baked
potatoes. Whenever I make roast beef I choose a large cut (minimally
4 pounds) and at the same time I make baked potatoes and always
several extra... the oven is already hot so why not... I can always
find uses for the left over baked potatoes; omelets, potato salads,
diced into a garden salad, hash of course, I even enjoy plain cold
baked potatoes sliced with just s n'p, or I treat myself to a plateful
of sliced cold baked potato each slice topped with a dollop of sour
cream and green onion. I actually much prefer cold baked potato
slices to french fries... excellent each slice topped with herring in
cream sauce. I top cold baked potato slices with anything one would
top crackers and I prefer them to crackers... topped with sour cream &
caviar is the ultimate.
http://www.cooks.com/rec/search/0,1-0,roast_beef_hash,FF.html
"cshenk" <cshenk1@cox.net>: Mar 19 10:28AM -0500

Brooklyn1 wrote in rec.food.cooking:
 
> top crackers and I prefer them to crackers... topped with sour cream &
> caviar is the ultimate.
> http://www.cooks.com/rec/search/0,1-0,roast_beef_hash,FF.html
 
I have a very simple sort of dish that we like for leftover potatoes.
I mash them up with mayo, a nice mustard, add diced raw onion,
sometimes some black olives for texture, and use this much like a
chilled potato salad.
 
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).
 
I like the herring in cream sauce idea. Don made me a soup once that
was a basic leftover potatoes in Dashi with creamed herring. Ran
through a blender, it sounds odd as hell but the taste was good. He
used a fish stock (Dashi) as to match the herring best. I don;t have
the proportions solid but I can guesstimate: about 1/2 cup mashed
potato, 2 cups dashi, 2 pieces herring in cream. He may have added
some sour cream to it.
 
I just checked, he says he added a little white pepper and more like
2/3 cup cooked potato. He doesnt recall if we had sour cream then but
agrees it would match. He's now looking about the kitchen to experiment
but we have no herring so it will be something else.
 
Carol
 
--
Janet B <nospam@cableone.net>: Mar 19 09:34AM -0600

>with eggs. I order hollandaise sauce with my corned beef hash & eggs
>when I'm in a restaurant, but I'm the only one who likes it and it's
>not worth making just for myself.
 
thanks for your reply. Just like my roast beef hash then. I thought
that there was a discussion here once about needing to shred the
potatoes. I guess not.
thanks again, everyone.
Janet US
MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 19 10:03AM -0700

On Friday, March 18, 2016 at 7:34:18 AM UTC-5, Brooklyn1 wrote:
 
> At that same time I posted my version only I don't like the mustard
> cooked, I think cooking ruins a quality mustard.
 
I agree 100%. Cooking mustard is wrong.
 
--Bryan
Janet B <nospam@cableone.net>: Mar 19 11:04AM -0600

On Sat, 19 Mar 2016 10:28:55 -0500, "cshenk" <cshenk1@cox.net> wrote:
 
snip
 
>little onion and an egg then make patties fried up to lightly crispy
>(often done in a light batter treatment).
 
> Carol
 
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
MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 19 09:38AM -0700

On Saturday, March 19, 2016 at 6:02:21 AM UTC-5, Cindy Hamilton wrote:
> the House remaining in Republican hands. The House approves (or
> doesn't) the federal budget. Without a budget, the Executive
> branch's hands are tied.
 
The House *will* stay Republican, but in 2018, they will all have to run,
and that's after two years of Sanders consolidating young voters.
 
> > You may wonder why Canadians should be so interested in your affairs but
> > our lives and economy are seriously affected by the candidates that your
> > electorate is bamboozled into electing for Congress.
 
Sanders changes things because that huge portion of younger folks who are
too cynical to vote in great numbers are awakening.
 
> I don't wonder at all. I've lived in southeast Michigan my entire life,
> and Canada is a short trip east (and south) for me.
 
The whole world should care about political leadership in the USA.
 
--Bryan
MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 19 09:26AM -0700

The have 100% black cherry juice in 1 liter bottles for $3.99.
It's delicious alone, but also great added to dessert wine.
 
I agree with the woman in the video.
 
https://www.youtube.com/watch?v=NkNs3INx9JU
 
--Bryan
Janet B <nospam@cableone.net>: Mar 19 10:25AM -0600

On Tue, 15 Mar 2016 19:31:35 -0500, Sqwertz <swertz@cluemail.compost>
wrote:
 
>total. The two sub-cuts often say "shoulder" on them, but should also
>specify whether it's a butt or picnic portion of the shoulder.
 
>-sw
 
http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofpork.htm#step2
The picnic is also offered as a cured ham.
Janet US
"cshenk" <cshenk1@cox.net>: Mar 19 09:55AM -0500

Ed Pawlowski wrote in rec.food.cooking:
 
> It only affects you if you allow it. Maybe her Endo guy reads this
> group, but probably not so he won't care either. Best to use the
> kill file.
 
Correct and even if she did name her Doctor, it's not illegal. It's
like if Gary asked if I knew a dentist that takes the Aetna dental PPO,
I'd pass him the name of ours. There are only 3 close by in our area
that I was able to find (who were taking new patients).
 
Carol
 
--
MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 19 09:19AM -0700

On Friday, March 18, 2016 at 7:25:04 PM UTC-5, cshenk wrote:
 
> Also any patient is always welcome to self discuss what they found from
> their own discussion with their own Doctor if they so wish. Its the
> Doctor revealing it to others that isnt kosher.
 
When I want to dis my endocrinologist, I call him a *gland hacker*.
Just kidding. I don't even have an endocrinologist.
 
--Bryan
Sqwertz <swertz@cluemail.compost>: Mar 19 10:56AM -0500

> crossposted to hell and it generates more of their foolishness here,
> rather than drifting away after a couple of posts.
 
> Pls check what groups your post is going to!
 
Name names! Shame them!
 
I don't see them otherwise you know I'd be ragging on their asses.
 
Oh, wait... there's Carol Shenk. Looks like she trimmed the newsgroup
defeating my killfile, but in her defense she's posting to chastise
the idiots who ARE responding.
 
RFC has always been a haven for trolls because of a few regulars who
just can't control their ejaculations.
 
-sw
Sqwertz <swertz@cluemail.compost>: Mar 19 11:16AM -0500

On Sat, 19 Mar 2016 10:00:48 -0600, Janet B wrote:
 
> question. But, there is no consensus on the finer details. Googling
> the dressings led me to Google the sandwich. There is no consensus
> on the details there either.
 
Thousand Island is basically Russian dressing without the horseradish
and TI uses sweet pickle relish (eeeek) and Russian may not use any
relish at all (but if it does it has to be dill relish, not sweet
relish).
 
But I still stand by my ingredients for a Reuben (as it's been known
for the last 50+ years), though the mustard may be disputed by a few.
I think I'll make another one now...
 
-sw
lucretiaborgia@fl.it: Mar 19 12:17PM -0300

I hope those of you who answered the troll realised those posts are
crossposted to hell and it generates more of their foolishness here,
rather than drifting away after a couple of posts.
 
Pls check what groups your post is going to!
"cshenk" <cshenk1@cox.net>: Mar 19 11:12AM -0500

Sqwertz wrote in rec.food.cooking:
 
 
> RFC has always been a haven for trolls because of a few regulars who
> just can't control their ejaculations.
 
> -sw
 
It was 'The New Other Guy' in the trimmed one this morning but he's a
regular sort, not one you'd ban. Here the header of what he replied to:
 
From: "Proud White Party" <pwp@boston.com>
Subject: "Monkey Asshole" among latest additions to Obama Whitehouse
dinnermenu.
Date: Sat, 19 Mar 2016 08:00:33 +0100 (CET)
Message-ID: <5bdc529d0c97872ff2e46e30e8dde192@dizum.com>
Lines: 5
Newsgroups: alt.impeach.obama, or.politics,
rec.food.cooking,alt.politics.democrats, rec.arts.tv
Path:
buffer1.nntp.dca1.giganews.com!border1.nntp.dca1.giganews.com!nntp.gigan
ews.com!goblin1!goblin.stu.neva.ru!news.mixmin.net!sewer!news.dizum.net!
not-for-mail
Organization: dizum.com - The Internet Problem Provider
X-Abuse: abuse@dizum.com
Injection-Info: sewer.dizum.com - 194.109.206.211
Xref: number.nntp.giganews.com rec.arts.tv:2683217
alt.politics.democrats:1885433 rec.food.cooking:2763746
or.politics:1295002
 
 
--
Janet B <nospam@cableone.net>: Mar 19 10:05AM -0600

On Fri, 18 Mar 2016 20:55:37 -0400, Dave Smith
 
>> Actually, "Chef Misnomerism", to be pedantic.
 
>Okay.... there are two words you might want to look up in a dictionary.
 
??? which ones?
Janet US
coltwvu@gmail.com: Mar 19 06:44AM -0700

I'm part German but I don't like kraut.
Janet B <nospam@cableone.net>: Mar 19 10:00AM -0600

On Sat, 19 Mar 2016 01:28:55 -0500, Sqwertz <swertz@cluemail.compost>
wrote:
 
 
>The ingredients I used are considered pretty authentic. What did
>Uncle W recommend?
 
>-sw
 
I did some googling just because 'your' Russian dressing isn't my
Russian dressing. Final result? You go right ahead with your
dressing. There is enough confusion regarding Russian Dressing vs
Thousand Island Dressing that there are many links to answer that
question. But, there is no consensus on the finer details. Googling
the dressings led me to Google the sandwich. There is no consensus
on the details there either.
Janet US
"cshenk" <cshenk1@cox.net>: Mar 19 10:10AM -0500

The New Other Guy wrote in rec.food.cooking:
 
> On Sat, 19 Mar 2016 08:00:33 +0100 (CET), "Proud White Party"
> <pwp@boston.com> wrote:
 
> DAMN, you're a dumbassed fucking troll.
 
Yes, and it's best to check the headers and remove the other groups.
 
I've been killing a lot of this disturbing recent rash of racist crap.
Frankly I don't care what color any of us are. In fact, I'd bet none
of us care about that. A lot of us probably are upset to see the
racist drivel though.
 
--
graham <gstereo@shaw.ca>: Mar 19 06:57AM -0600

On 19/03/2016 4:13 AM, Janet wrote:
> sugar; it's rich in vitamins (A, riboflavin) and minerals and has some
> protein. We also use it in baking.
 
> Janet UK
 
I haven't made a malt loaf for over 30 years. I ought, it's delish after
maturing for a few days.
Graham
Janet <nobody@home.com>: Mar 19 01:58PM

In article <ncji7s$dhl$1@dont-email.me>, gstereo@shaw.ca says...
 
> I haven't made a malt loaf for over 30 years. I ought, it's delish after
> maturing for a few days.
> Graham
 
Mmmmm, indulgence comfort food. Still sold in every smkt here and they
taste exactly the same as in my childhood.
 
http://www.soreen.com/products/original-malt-loaf/
 
Janet
S Viemeister <firstname@lastname.oc.ku>: Mar 19 10:32AM -0400

On 3/19/2016 8:57 AM, graham wrote:
 
> I haven't made a malt loaf for over 30 years. I ought, it's delish after
> maturing for a few days.
 
I've just finished kneading a malty dark rye loaf.
"cshenk" <cshenk1@cox.net>: Mar 19 10:03AM -0500

Julie Bove wrote in rec.food.cooking:
 
 
> Who knows why. But this is your first pot here and it's a link. And
> you are posting through google groups and using gmail. Smells spammy
> to me.
 
Well there's been a rash of the imposter posts lately too. I use
caution with the kill file until I can domain scrub them out. Like
that rash pretending to be Sheldon claiming he was gay or the SW
auto-post crap.
 
There was a set some time back claiming to come from me, maybe 6 months
ago? Not sure now. Due to how it was done, several regulars banned my
posts because they don't understand how their kill file works.
 
It's sad but a little amusing that sometimes I get jumped on for not
reacting to something nasty posted here, but the other person wasn't
aware that the post they wanted me to jump up and down over, was one of
those fake folks pretending to be another.
 
 
--
"cshenk" <cshenk1@cox.net>: Mar 19 09:49AM -0500

Sqwertz wrote in rec.food.cooking:
 
 
> Those are Castelvetrano olives. Similar to Cerignola(sp?) olives in
> taste and color, but smaller.
 
> -sw
 
Cool, I never pay attention to the names. The local Harris Teeter has
a pretty expansive olive bar. I dont see a picture of the whole olive
bar but here's some of my store:
 
http://www.yelp.com/biz_photos/harris-teeter-virginia-beach-11?start=0
 
The olive bar has something like 20 types (might be more) plus some
olive salad types (There is one with a mix of olives, feta cheeses,
fresh red onion slivers and balsalmic vinegar plus oil that I like).
 
I'm not a total snob about them though. I also use canned black ones
pretty often in my cookery for example.
 
--
"Colonel Edmund J. Burke" <burkesgurlz@t-girls.com>: Mar 19 07:40AM -0700

Left my zipper open during skiing.
Horrendous!
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