- The Da-After Grilled Reuben - 3 Updates
- Italian Sandwiches: Chicken Romano - 1 Update
- Vegan "Cheese" Sauce - 10 Updates
- re racist posts - 2 Updates
- Sausage recipes #1 - 3 Updates
- Corned Beef Cooking - 1 Update
- Homemade Vegan Oats and Apple MIlkshake - Thoughts? - 3 Updates
- The Image of the New Dataw Pub Menu - 2 Updates
| Brooklyn1 <gravesend10@verizon.net>: Mar 19 08:23PM -0400 On Sat, 19 Mar 2016 18:08:28 -0600, Janet B <nospam@cableone.net> wrote: >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 Typical midwestener who has never met a real hotdog... WTF is a brat? |
| Janet B <nospam@cableone.net>: Mar 19 07:01PM -0600 On Sat, 19 Mar 2016 20:23:24 -0400, Brooklyn1 >>I want mustard and onions only >>Janet US >Typical midwestener who has never met a real hotdog... WTF is a brat? Bratwurst. We eat brats (sandwiches on a crispy roll) instead of boiled hotdogs on soft, sweet buns. ;)) New Yawkers don't know about the greatest sausage sandwich of all. :)) Janet US |
| "cshenk" <cshenk1@cox.net>: Mar 19 08:17PM -0500 Brooklyn1 wrote in rec.food.cooking: > > tea. I want mustard and onions only > > Janet US > Typical midwestener who has never met a real hotdog... WTF is a brat? Brat is short for Bratwurst (sp?) which is a sausage sort. -- |
| Cheryl <jlhshadow@hotmail.com>: Mar 19 09:13PM -0400 On 3/18/2016 6:43 PM, Gary wrote: > I'm not at all over my "dead rat." Mia was my exclusive little best > fuzzy friend for 2.5 years (just the two of us) and I'm still > hurting. My place seems so cold and empty now. arrrghh. I still have 4 cats, but Shamrock had a big piece of my heart having been with me the longest and I still miss him. -- ღ.¸¸.✫*¨`*✶ Cheryl |
| Jeßus <j@j.invalid>: Mar 20 11:16AM +1100 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 almonds. Have to admit I've never tried any vegan cheeses. I do have a slight problem with vegan/vegetarian foods that try to mimic animal based foods (just eat the real thing, FFS). I do like almond milk though, I used to make my own almond milk for smoothies. |
| Jeßus <j@j.invalid>: Mar 20 11:16AM +1100 On Sat, 19 Mar 2016 17:01:39 -0700 (PDT), MisterDiddyWahDiddy >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. Have you run out of kids to expose yourself to or something? |
| Bruce <Bruce@Bruce.invalid>: Mar 20 11:32AM +1100 On Sat, 19 Mar 2016 17:01:39 -0700 (PDT), MisterDiddyWahDiddy >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. It's an interesting recipe. I kept it. There are compelling animal welfare reasons to avoid dairy. But I love cheese, so if something can come close... -- Bruce |
| Bruce <Bruce@Bruce.invalid>: Mar 20 11:32AM +1100 >>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. >Have you run out of kids to expose yourself to or something? lol -- Bruce |
| koko <koko@letscook.com>: Mar 19 05:46PM -0700 >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 ;) There really wasn't what I'd call an aftertaste. It was really very pleasant and I will be making it again. >I'd be highly tempted to add some real cheese <G>. LOl me too, but only a tad. The lady I got the recipe from says she also added some hot sauce. I think I will next time. koko -- Food is our common ground, a universal experience James Beard |
| koko <koko@letscook.com>: Mar 19 05:47PM -0700 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 almonds. I make a cashew cheese that is quite good. koko -- Food is our common ground, a universal experience James Beard |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 19 05:57PM -0700 On Saturday, March 19, 2016 at 7:17:05 PM UTC-5, Jeßus wrote: > >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. > Have you run out of kids to expose yourself to or something? She cooks gross shit all the time, and makes it look pretty, like she's trying to impress bulimic gay men. --Bryan |
| Bruce <Bruce@Bruce.invalid>: Mar 20 12:00PM +1100 On Sat, 19 Mar 2016 17:57:00 -0700 (PDT), MisterDiddyWahDiddy >> Have you run out of kids to expose yourself to or something? >She cooks gross shit all the time, and makes it look pretty, like she's >trying to impress bulimic gay men. I thought that was your core business. Anyway, there's not one bad* ingredient in the recipe. -- Bruce *Not even for someone with your affliction: https://en.wikipedia.org/wiki/Orthorexia_nervosa |
| "cshenk" <cshenk1@cox.net>: Mar 19 08:02PM -0500 Brooklyn1 wrote in rec.food.cooking: > > 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. Not funny to edit her post then bitch at her for your own edit. Her reply "A lot of vegan cheeses are made of nuts. One of the best tasting ones you can purchase is made of almonds." I've no experience in vegan outside of a lady at a local vendor show who used to give free samples. I wish she could cook because she unwittingly turned a lot of folks off vegan faire with one test taste. -- |
| "cshenk" <cshenk1@cox.net>: Mar 19 08:13PM -0500 MisterDiddyWahDiddy wrote in rec.food.cooking: > sense of smell, so you can't know how disgusting your cooking is. > > koko > --Bryan Bryan, there is nothing wrong with the recipe other than it is vegetarian (might be vegan, I'm not up on the details of that). I would not put it over potatoes or rice (feels wrong) but Pasta would be ok. -- |
| Jeßus <j@j.invalid>: Mar 20 11:22AM +1100 >>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. Who is? Susan? Forte should bring a calendar out under that title. |
| Cheryl <jlhshadow@hotmail.com>: Mar 19 09:09PM -0400 > 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! Along a similar line, the posts that aren't snipped to relevant posts above are going to be KF'd by me. Many probably won't care but I've had a look at what is interesting over a certain number of lines, and I can do without most of them. -- ღ.¸¸.✫*¨`*✶ Cheryl <-- Getting to be an expert with the kf here lately! lol |
| "cshenk" <cshenk1@cox.net>: Mar 19 03:02PM -0500 gtr wrote in rec.food.cooking: > to be in the "perfect' range. That said, we liked it a lot and don't > think another 24 servings will be a burden. The anise seed gives a > slight implication of Chinese sausage which is kinda fun. Glad you like the mix! Me, I recommend a level there below what I use but it's because so many like it milder. If you dust a patty with more of the seasoning, it will be apt to work to tart it up more. If you like it hotter, ths mix will take very well to more black pepper and Hungarian Hot Sweet Paprika. > All that aside, I still have a few tablespoons of the spice mixture > and I think it could be thrown at damn near anything to make it more > tasty. Yup! I use it in a few other things as well. Here's a suprise but a pinch in a bean soup works nicely. > sage-dominant, it could easily go where Italian meat-balls generally > go; soup, pasta. My fat content is pretty high so I'm not sure how > well they'd hold up structurally, but the taste/flavor would work. The fat content of mine work well. If a bit fatty, try baking 'sausgae balls' then adding to things. > > Use jam for some biscuits. If too many biscuits, make extra > > sausage and insert then freeze. > Sounds fine; we'll stop by tomorrow at 9 am. Heheheh, actually busy making bread right now. Buttermilk type and will skip reposting the recipe unless you need it (breadmachine, dough mode). > > 10cents each to make. > We don't have a micro. It's amazing and says something about our > tastes in both popcorn and reheated coffee. We have a micro but here's a bit on us. It's commonly loaned out for 2-3 months at a shot to newly arriving military arriving from overseas with many months wait for house stuff to arrive. We don't really miss it unless making a frozen burrito or Don and his sausage fixes. It is our least used appliance but if it is here, we reheat leftovers in it. Popcorn is in the stove top popper. -- |
| gtr <xxx@yyy.zzz>: Mar 19 04:30PM -0700 On 2016-03-19 20:02:08 +0000, cshenk said: > of the seasoning, it will be apt to work to tart it up more. > If you like it hotter, ths mix will take very well to more black pepper > and Hungarian Hot Sweet Paprika. I'm sure it will; these days, I'm so crazy about Aleppo pepper that I'll likely use it in successive iterations. The previous batch of sausage I made (probably my 3rd attempt) I actually overseasoned with the Aleppo. I had not realized this was a possibility. These days I use Aleppo for almost any heat demand, where once it might have been tabasco, shichimi, Brazilian malagueta and others. It won't last forever, but it's fun. >> well they'd hold up structurally, but the taste/flavor would work. > The fat content of mine work well. If a bit fatty, try baking 'sausgae > balls' then adding to things. Yeah, mine was a *very* fatty grind. That's okay, I'm just learning to herd butchers. |
| "cshenk" <cshenk1@cox.net>: Mar 19 07:57PM -0500 gtr wrote in rec.food.cooking: > use Aleppo for almost any heat demand, where once it might have been > tabasco, shichimi, Brazilian malagueta and others. It won't last > forever, but it's fun. shichimi! I love it and have a local source for it. Not sure if it would work here and i've not tried Aleppo pepper. There is one that will work right away. It's Korean flaked red pepper. This is a blend and the recent thread on making Kimchee used it. I think it was Sheldon who got confused on the type of pepper used so I had to send a picture of it. It would make optimal sausage heat I think. The reason I didnt add it, is my daughter doesnt really like 'hot' so I want a flavorful sausage but not one I have to separate so as to remember 'oh, not in a batch of spagetti she will want to eat'. I make the base but next time, will probably remember to make a side fresh set for me and Don with that next time. > > 'sausgae balls' then adding to things. > Yeah, mine was a very fatty grind. That's okay, I'm just learning to > herd butchers. Works! Me, all this talk made me hankering for some and when I checked then asked Don, he gave me a guilty look and smacked his lips. LOL! He just took a roughly 1.5lb pack of home ground pork out of the freezer and set it to safely defrost in the fridge. I think I have 2 more packs of home ground then will need to get another pork butt. -- |
| 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 |
| graham <gstereo@shaw.ca>: Mar 19 11:25AM -0600 On 19/03/2016 8:32 AM, S Viemeister 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. Shurrup! I'm still struggling with xmas avoirdupois:-) Graham |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 19 05:06PM -0700 On Thursday, March 17, 2016 at 7:22:03 PM UTC-5, Monica Tan wrote: > Hey > I'm vegan so no meat in my food :/ > But I hope you try this and enjoy it I'd like to shove a funnel down your throat and force feed you goose liver pate. --Bryan |
| Jeßus <j@j.invalid>: Mar 20 11:19AM +1100 On Sat, 19 Mar 2016 17:06:56 -0700 (PDT), MisterDiddyWahDiddy >I'd like to shove a funnel down your throat and force feed you goose liver >pate. Do Sanders a favour and stop publicly supporting him. He doesnt need any kind of association with creeps like you. |
| Cheryl <jlhshadow@hotmail.com>: Mar 19 07:19PM -0400 > http://s8.postimg.org/86akt9nb9/Pub_Lunch_Menu_Page_1.jpg > http://s8.postimg.org/4nykwvmf9/Pub_Lunch_Menu_Page_2.jpg > Jill Some of those made my mouth water! How do they do the beer batter fish because it says GF. Do they use corn meal? -- ----Android NewsGroup Reader---- http://usenet.sinaapp.com/ |
| jmcquown <j_mcquown@comcast.net>: Mar 19 07:53PM -0400 On 3/18/2016 6:02 PM, cshenk wrote: > I saw a few too. Prices not great but some seemed not too terrible > either if the servings were reasonable. Fish-n-chips would be my top > choice. I picked up an order of fish & chips this evening. :) Jill |
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