Wednesday, February 27, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 9 topics

"Julie Bove" <juliebove@frontier.com>: Feb 27 07:55PM -0800

<ChristKiller@deathtochristianity.pl> wrote in message
news:62uc7epde2p4pv0ibc7asgp3knvd3622gp@4ax.com...
>>> sundaes were a particular favorite of hers .
 
>>How do you make it with no dairy? I love hot fudge over canned pears.
 
> soy milk and/or almond milk
 
I don't do soy. Never buy almond milk.
"Julie Bove" <juliebove@frontier.com>: Feb 27 07:57PM -0800

<ChristKiller@deathtochristianity.pl> wrote in message
news:h3uc7e9phlirhp8s34li0546mrtm6617og@4ax.com...
> Their packaging will in fact say gluten free.
> Are you just saying shit to argue with me?
> Do you in fact have a crush on me or something?
 
I've been buying GF stuff for years. Gluten isn't my issue. I'm not a dude.
I don't have a crush on anyone here.
"Julie Bove" <juliebove@frontier.com>: Feb 27 07:58PM -0800

"Terry Coombs" <snag_one@msn.com> wrote in message
news:q561gf$20e$1@dont-email.me...
> consistency you want . Oh and I usually mix a few drops of (real) vanilla
> in jest before serving it . This also scales up nicely to using a sauce
> pan on the top burner - watch closely so it doesn't scorch .
 
Nice! Thanks!
"Julie Bove" <juliebove@frontier.com>: Feb 27 08:03PM -0800

"Gary" <g.majors@att.net> wrote in message news:5C76B8AE.3EF8F31C@att.net...
> I've been twice to buy an item that someone
> raved about. Each product was nasty.
> What did you do before they showed up?
 
Our Lynnwood store moved to a new location. Very nice. No problems with it
now or the Shoreline one. The rotted produce seems to be a thing of the
past. That being said, I only buy a select few things there. Much of it is
overpriced and available elsewhere for less. I guess if you want wine,
that's cheap.
"Julie Bove" <juliebove@frontier.com>: Feb 27 08:04PM -0800

"Dave Smith" <adavid.smith@sympatico.ca> wrote in message
news:hiydE.812$lD.426@fx08.iad...
>> cereal .
> I was never impressed with soy milk, but almond milk is quite palatable.
> Oak milk is great on cereal. My wife likes it in coffee.
 
Oak milk? Now that's hardcore!
"Julie Bove" <juliebove@frontier.com>: Feb 27 08:04PM -0800

"Gary" <g.majors@att.net> wrote in message news:5C76B6D7.FE92A42@att.net...
> Dave Smith wrote:
 
>> Oak milk is great on cereal. My wife likes it in coffee.
 
> Oak milk? Jeez, you're just as weird as Julie with food. ;)
 
I'm not even that weird!
"Julie Bove" <juliebove@frontier.com>: Feb 27 08:06PM -0800

"Gary" <g.majors@att.net> wrote in message news:5C76C00F.853EE6C6@att.net...
 
> Before I respond to this, I'll google 'oak milk'.
> Never heard of that before.
> I'll be back....
 
It's a Canadian thing. Maple syrup, Pine Nuts, Oak milk...
Dwight Schultz <dwight@invalid.net>: Feb 28 01:45PM +1100

On Wed, 27 Feb 2019 20:26:26 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
 
 
>> Exactly.
 
>Bullshit! I've had lots of people tell me they were vegetarians or
>vegans. Often with a "superior" attitude.
 
But you don't know how many people that you met, were vegans or
vegetarians, but didn't tell you.
 
>Not everyone has a gluten intolerance. I see no reason for every place
>to offer gluten-free choices on a menu. Can't deal with what they
>serve?
 
Almost every restaurant or eatery now offers a vegetarian and a
gluten-free alternative. Often a vegan alternative as well. It makes
sense. Enough people won't eat at your place otherwise.
 
>Don't go out!
 
Calm down. You're getting hysterical over nothing.
Dave Smith <adavid.smith@sympatico.ca>: Feb 27 09:47PM -0500

On 2019-02-27 8:19 p.m., jmcquown wrote:
 
> I guess it's a good idea not to eat them, then.  The idea of Nutella
> never attracted me because I can't imagine spreading jarred chocolate on
> anything.
 
It's actually pretty tasty. It is also good on ice cream.
Dave Smith <adavid.smith@sympatico.ca>: Feb 27 10:08PM -0500

On 2019-02-27 8:26 p.m., jmcquown wrote:
> everyone has a gluten intolerance.  I see no reason for every place to
> offer gluten-free choices on a menu.  Can't deal with what they serve?
> Don't go out!
 
There is an old joke about three women walking into a bar. One was a
lawyer, one was a vegan and one was into Crossfit...... they told
everyone within three minutes.
jmcquown <j_mcquown@comcast.net>: Feb 27 10:13PM -0500

On 2/27/2019 9:47 PM, Dave Smith wrote:
>> never attracted me because I can't imagine spreading jarred chocolate
>> on anything.
 
> It's actually pretty tasty.  It is also good on ice cream.
 
So I've been told [tasty] over the years. I don't mind sweet stuff in
small doses but the idea of a chocolate hazelnut spread simply doesn't
appeal.
 
As for ice cream... if we're talking vanilla ice cream I prefer
butterscotch, not a chocolate topping. So there's that.
 
Jill
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 27 07:13PM -0800

On Wednesday, February 27, 2019 at 8:47:10 PM UTC-6, Dave Smith wrote:
> > never attracted me because I can't imagine spreading jarred chocolate on
> > anything.
 
> It's actually pretty tasty. It is also good on ice cream.
 
I bought a jar of Nutella a few years ago and I thought it was terrible.
There was no hazelnut taste at all and the chocolate was a pour quality
of chocolate; it was pretty bad stuff to me.
jmcquown <j_mcquown@comcast.net>: Feb 27 10:33PM -0500

On 2/27/2019 9:45 PM, Dwight Schultz wrote:
>> vegans. Often with a "superior" attitude.
 
> But you don't know how many people that you met, were vegans or
> vegetarians, but didn't tell you.
 
Thank you for chiming up. ;)
 
They don't tell me because when we go out to eat they can *always* find
something to eat. Be it a salad or a fruit plate I eat whatever I want
to and they aren't offended if I order a burger. They don't preach
about their food preferences. They certainly don't hop on RFC or any
social media about being vegetarian or vegan saying no one understand
them. Or that restaurants don't offer anything they can eat. Of course
they do.
 
There's plenty of gluten free food available. I've seen 'gf' notations
on restaurant menus, which indicates gluten free. In supermarkets I'm
seeing more items marked as gluten-free. So basically, the gluten-free
crowd is already being catered to. Not something that affects me, but
hey, it's widely available. You don't even have to peer at small print
labels anymore. The words "Gluten Free" are often in quite large print.
 
> Almost every restaurant or eatery now offers a vegetarian and a
> gluten-free alternative. Often a vegan alternative as well. It makes
> sense. Enough people won't eat at your place otherwise.
 
Sure they do. That was my point. Thanks for backing it up.
 
>> Don't go out!
 
> Calm down. You're getting hysterical over nothing.
 
It's not me, it's the OP. ;)
 
Jill
Dave Smith <adavid.smith@sympatico.ca>: Feb 27 11:05PM -0500


> I bought a jar of Nutella a few years ago and I thought it was terrible.
> There was no hazelnut taste at all and the chocolate was a pour quality
> of chocolate; it was pretty bad stuff to me.
 
Not to mention all the sugar and vegetable shortening. They were in a
little hot water a year or so ago for trying to pass their product off
as being healthy.
Ed Pawlowski <esp@snet.xxx>: Feb 27 10:33PM -0500

On 2/27/2019 8:10 PM, Boron Elgar wrote:
 
> spoiled.
 
> Still, there is that convenience of having them around for when the
> urge hits.
 
Most frozen have been soaked in a phosphate solution. They can pick up
to 15% weight and they look fresher that way. Of course, they don't
sear as well either.
 
I miss Wegman's. They had some great seafood, as well as good selection
of other goodies.
songbird <songbird@anthive.com>: Feb 27 05:40PM -0500

Gary wrote:
...
> everything inside, you don't eat the entire scallop. All you eat
> is the muscle that opens and closes the thing. Scallop 'guts' are
> discarded and never sold.
 
well, the raw scallop i had 'et was in a
saltwater tank, you selected the size you wanted
and the chef took it out of the water and did all
the prep work in front of you (if you wanted to
watch - i did). yum.
 
it was one of those once-in-a-lifetime things
as i had liked sashimi of various kinds before
so worth a try.
 
some place on the east coast in New Haven i
think it was, many years ago, when sushi was just
ending the first phase of hitting the states.
 
 
songbird
Boron Elgar <boron_elgar@hotmail.com>: Feb 27 10:53PM -0500


>Most frozen have been soaked in a phosphate solution. They can pick up
>to 15% weight and they look fresher that way. Of course, they don't
>sear as well either.
 
I had chucked the bag and taken out the garbage before I discovered
the wetness of the scallops, but next time I am in Costco, I'll check
to see what is on the package.
 
 
>I miss Wegman's. They had some great seafood, as well as good selection
>of other goodies.
 
I do not use them for everyday grocery shopping, but gosh, they do
have wonderful stuff that only they seem to carry.
Dave Smith <adavid.smith@sympatico.ca>: Feb 27 11:00PM -0500

On 2019-02-27 8:41 p.m., jmcquown wrote:
 
> them and intended to use them to make Coquilles St. Jacques but never
> got around it it.  She was giving them away.  So far, I haven't made
> that scallop dish, either.  But I have the shells. :)
 
We have about a dozen scallop shells that were a gift of nature. One
year we went did a road trip to the east coast and walked out into the
Bay of Fundy when the tide went out. There were scallop shells laying
around everywhere.
Bruce <bruce@invalid.invalid>: Feb 28 02:58PM +1100

On Wed, 27 Feb 2019 17:23:04 -0800 (PST), John Kuthe
 
>> PS: What are French fried onions? Is that another "let's throw in a
>> random European reference to make it sound more classy"?
 
>I thought we were Foodies! ;-)
 
Yes, but we're not all Americans.
 
>After we found all the necessary items I congratulated her and told her that she now has everything she needs to make one of the most disgusting traditional United Statesian foods!
 
>https://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&ved=2ahUKEwj4hca8od3gAhXjy4MKHbCxDuIQjRx6BAgBEAU&url=https%3A%2F%2Fwww.campbells.com%2Fkitchen%2Frecipes%2Fclassic-green-bean-casserole%2F&psig=AOvVaw2lpYyDPx7habw6Mud0AlEG&ust=1551403212047783
 
Looks fine to me apart from that soup.
Jes Me <mackaat@gmail.com>: Feb 27 07:41PM -0800

On Wed, 27 Feb 2019 23:59:49 +0000 (UTC), tert in seattle
 
>http://www.ftupet.com/upload/WTFood.jpg
 
>it looks like bacon that was made from rubber
 
>wtf?
 
It looks like what you'd get if you asked for bacon and sausage
anywhere BUT the US.
 
Known here as back bacon or Canadian bacon.
Ed Pawlowski <esp@snet.xxx>: Feb 27 10:40PM -0500

On 2/27/2019 6:16 PM, tert in seattle wrote:
>> substandard care. So tell me how she is a winner.
 
> Would her situation be better without ACA? Can you make a clear case
> for that?
 
Yes, it was better. Better equipment, better service, employment in the
supply business. She is only one of many affected the same way.
 
Same cost, less service. Where is the win?
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 27 06:59PM -0800

On Wednesday, February 27, 2019 at 6:12:51 PM UTC-6, cshenk wrote:
> certain time. Since tat is rare here, it's more effective and efficient
> to not have one that shuts off on it's own (can lead to food spoilage).
 
> I guess that is a reverse image cooking from yours?
 
I can choose low for 8 or 10 hours and high has the option for 4 or 6 hours.
It then goes into a warm mode for 2 hours but I don't think it would be the
correct appliance to make chicken stock.
Leonard Blaisdell <leoblaisdell@sbcglobal.net>: Feb 27 06:58PM -0800

In article <AQRcE.200178$Dl2.83025@fx35.iad>, Ed Pawlowski
 
> I remember when I was a kid a neighbor had them and my parents were
> talking about him having shingles under his arm. I was trying to
> visualize a couple of roofing shingles under the arm. Sounded nasty.
 
I remember when I was a kid that there were prominent signs in the
casino bars that said "We Don't Serve Minors". I thought that people in
our town who busted their ass cracking rocks apart deserved a drink.
 
leo
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 27 06:36PM -0800

On Wednesday, February 27, 2019 at 8:15:24 PM UTC-6, Dave Smith wrote:
> >> was quite tasty.
 
> > Just me, but I don't really understand rice with milk and/or a sweetener
> > in any form.  It simply wasn't something I grew up with. <shrug>
 
On the rare occasion was served at our house and any was leftover we kids
would eat the next morning as we would oatmeal. Sugar, butter, and a bit
of milk poured over the reheated rice.
 
> I liked it when I was a kid but have not eaten it in many decades.
> However, I do like a nice rice pudding like the one in my Greek
> cookbook.
 
I just can't wrap my tastes buds around rice pudding, so bland with just
such a m-e-a-g-e-r amount of sugar.
jmcquown <j_mcquown@comcast.net>: Feb 27 09:50PM -0500

On 2/27/2019 9:15 PM, Dave Smith wrote:
> stir constantly until it starts to thicken, 15-12 minutes.  I add some
> raisins along with the eggs.  It is a lot of work for a pudding, but it
> is worth it.
 
Well... sorry, but rice pudding doesn't sound like something I'd be
interested in. I've been told "southerners" (that would be U.S.
"southerners") enjoy sugared rice. Personally, I've never run across
sugar in rice in any Southern cookbook or seen on TV grandma related
recipes/memoir that mentions adding sugar to rice.
 
Of course I don't know everything about this area but along with indigo
there were rice plantations down here. What I hear about rice dishes
(from the Gullah people) are all savoury. They make a seafood and
sausage gumbo spooned over locally grown rice. No sugar added.
 
Jill
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