- Chicken Pot Pie in the Ninja Foodi - 6 Updates
- The best breakfast ever - 3 Updates
- Bean sprouts - 8 Updates
- The best easy to make quick snack EVER - 3 Updates
- Hello I am new to this group, I have been a regular on usenet for years but first time here... My first post.. a great recipe inside... no spam - 4 Updates
- ping: Julie - 1 Update
| Bruce <bruce@invalid.invalid>: Feb 25 04:52AM +1100 On Sun, 24 Feb 2019 09:35:32 -0800 (PST), Cindy Hamilton >> > in a great while a sweet pickle >> I like pickles but not on a sandwich or battered&fried. >Preach it, brother. On the side, never fried. People and their precious little food rules. |
| ChristKiller@deathtochristianity.pl: Feb 24 12:11PM -0600 On Sun, 24 Feb 2019 09:35:32 -0800 (PST), Cindy Hamilton >> they are quite tasty. >They're ordinary dill pickles, preserved in vinegar. I go in streaks >where I eat pickles on hamburgers, then I stop for a long while. OMG a classic american burger is just not a burger without a slice o' dill -- ____/~~~sine qua non~~~\____ |
| "cshenk" <cshenk1@cox.net>: Feb 24 12:28PM -0600 U.S. Janet B. wrote: > > bet. > I noticed. It's one of the first things kids stir together to dip > their fries.. He's worse than Julie back when she thought she had to reply to every post. I like Julie but that was a crazy phase of hers. Suspect highly one of our fakers is having fun. Nym shifter probably. |
| "cshenk" <cshenk1@cox.net>: Feb 24 12:30PM -0600 Gary wrote: > very thinly sliced pickles on a....(wait for it)...McDonald's > plain hamburger. I've never tried to find out what they are but > they are quite tasty. I like those too! Something in the simplicty of how they are made as a basic pickle appeals better than the 'fancy stuff'. Kroger has a store brand quite close to them. |
| Bruce <bruce@invalid.invalid>: Feb 25 05:39AM +1100 >He's worse than Julie back when she thought she had to reply to every >post. I like Julie but that was a crazy phase of hers. >Suspect highly one of our fakers is having fun. Nym shifter probably. Detective cshenk's on the case! Rest assured that the perp will soon be caught. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 24 10:56AM -0800 On Sunday, February 24, 2019 at 12:52:18 PM UTC-5, Bruce wrote: > >> I like pickles but not on a sandwich or battered&fried. > >Preach it, brother. On the side, never fried. > People and their precious little food rules. Other people are welcome to eat pickles in any way they wish. I'm going to refrain from eating battered and deep-fried dill pickles. Cindy Hamilton |
| ChristKiller@deathtochristianity.pl: Feb 24 12:08PM -0600 On Sun, 24 Feb 2019 11:42:43 -0600, Terry Coombs <snag_one@msn.com> wrote: >> "There are idiots among us, and they all believe in a god" >> ~Toidi Uoy > That's too damn much work . I prefer Squirt & Cider . well first I have to ask you why are you in a foodie room? Second I have to say that if you have an airfryer and you do the first step lets say a week or two in advance and you do a couple of lbs of potatoes then freeze them you will be set for a couple of weeks.... You can wake up in the AM throw your frozen fries and precut veggies in the airfryer set it for 10 mins, put on a pot of coffee fry an egg shake your fries make your coffee make a cheese sauce plate your food.. then eat that shit up like there is no tomorrow. But I must say if it is done right it makes a great meal lets say for a family brunch.. I mean if you spend a few extra minutes on garnish and egg and cheese placement you can have meal deserved of a michelin star -- ____/~~~sine qua non~~~\____ |
| jmcquown <j_mcquown@comcast.net>: Feb 24 01:28PM -0500 On 2/24/2019 12:42 PM, Terry Coombs wrote: >> -- >> "There are idiots among us, and they all believe in a god" >> ~Toidi Uoy There are idiots who think dehydrated sausage links are a good thing. Uh, whut?! > That's too damn much work . I prefer Squirt & Cider . I can make a great skillet breakfast, takes maybe an hour in total. Without an air frier or over the course of many days. Brown some pork breakfast sausage (or strips of bacon) in a cast iron skillet. Meanwhile, slice or shred about four russet potatoes. I don't need instructions on how to do this. I have a food processor which slices very evenly. Or I could use the shredding blade. Press excess water out of the potatoes. Remove the browned sausage (or bacon). Leave some of the still hot fat in the still hot skillet. Add the sliced or shredded potatoes. Pack them in tightly so as to brown the bottom of the potatoes over medium heat; they'll form a sort of a crust that is browned on the bottom. Scramble four or 5 large eggs with a fork and season lightly with S&P. Pour over the potatoes in the skillet. Sprinkle the cooked sausage (or crumbled bacon) on top and add a couple of handfuls of shredded cheese (your choice). Pop it in the oven at about 325F for 25 minutes until the potatoes are cooked through, the eggs are set and the cheese is nicely melted and sort of browned on top. Doesn't take days to do. And it's very tasty! Jill |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 24 10:52AM -0800 > >> ~Toidi Uoy > > That's too damn much work . I prefer Squirt & Cider . > well first I have to ask you why are you in a foodie room? You mistake the nature of rec.food.cooking. It is not a foodie room (and it's not a room, it's Usenet newsgroup). It is for discussion of food and cooking. As such, cold cereal is well within the charter. Blessed be. Cindy Hamilton |
| Bruce <bruce@invalid.invalid>: Feb 25 04:52AM +1100 On Sun, 24 Feb 2019 10:23:08 -0700, U.S. Janet B. <JB@nospam.com> wrote: >>or as a veggie topping on some sort of sandwich. Go figure. ;) >>Jill >think stir fry, ramen, soup also think raw |
| jmcquown <j_mcquown@comcast.net>: Feb 24 01:05PM -0500 On 2/24/2019 12:44 PM, Cindy Hamilton wrote: > common on sandwiches. > Not all sprouts are bean sprouts. > Cindy Hamilton Of course. But the subject *is* bean sprouts. :) Jill |
| Terry Coombs <snag_one@msn.com>: Feb 24 12:06PM -0600 On 2/24/2019 3:10 AM, Julie Bove wrote: >> dinner . Just looking on eBay , mung beans for sprouting can be had >> reasonably . Just gotta plan that dinner a few days in advance ... > I used to grow my own sprouts but they're a PITA. Well , it wouldn't be a problem for me , I'm home pretty much all the time . Just one more "plant" to tend - I've probably got close to 40 house plants and garden seedlings going right now . (A lot of those house plants will be sold for Mother's day gifts.) -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
| jmcquown <j_mcquown@comcast.net>: Feb 24 01:07PM -0500 On 2/24/2019 12:23 PM, U.S. Janet B. wrote: >> or as a veggie topping on some sort of sandwich. Go figure. ;) >> Jill > think stir fry, ramen, soup True. I don't think about stir fry or ramen type meals very often. Jill |
| Bruce <bruce@invalid.invalid>: Feb 25 05:08AM +1100 On Sun, 24 Feb 2019 13:07:05 -0500, jmcquown <j_mcquown@comcast.net> wrote: >>> Jill >> think stir fry, ramen, soup >True. I don't think about stir fry or ramen type meals very often. We know. |
| penmart01@aol.com: Feb 24 01:20PM -0500 On Sat, 23 Feb 2019 23:01:12 -0600, Terry Coombs <snag_one@msn.com> wrote: >many - kinda like buying a whole head of bok choi for one Oriental >dinner . Just looking on eBay , mung beans for sprouting can be had >reasonably . Just gotta plan that dinner a few days in advance ... Perhaps what you bought isn't as fresh as you think. Bean sprouts and bok choi when stir fried cook down to about half, and then when sauced cook down even more. It was a very large head of bok choi bought recently so I reserved ten inner stalks to add to a tossed salad, and that's what I'm eating right now. I've never found that Chinese greens go off quickly, a fresh head of bok choi will easily keep well for three weeks in the fridge... it's a type of cabbage. Bean sprouts go off after a week, but I don't see them for sale any more. I don't try to save stir fry veggies, I prepare them all right away. I can finish a 4 quart pot of chow mein in two days. However eaten raw in a salad they are a lot more filling. I like the white part of bok choi as crudites for dipping, cut into sticks it good for dipping in salsa. |
| penmart01@aol.com: Feb 24 01:43PM -0500 On Sun, 24 Feb 2019 00:27:04 -0600, Sqwertz <sqwertzme@gmail.invalid> wrote: >The grocery stores just need to get reliable suppliers that don't >grow the in the portapotty tippings. Telling you they're dangerous >is just a copout. Depending on location bean sprouts don't sell before they spoil, and the stores need to buy a fairly large crate from the wholesaler. The only Oriental veggies stocked around here is bok choy and napa, and only a minimal delivery once a week... often I can't buy bok choy as it's sold out.... I don't list Ginger root in that group but I can buy that, There are very few Orientals living in this area and only one Chinese take out in town and their food is disgusting... they sell something called Boneless Spareribs... I've no idea what cut of meat it is and I'll never buy it again, tossed it out for the critters. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 24 10:47AM -0800 On Sunday, February 24, 2019 at 1:05:48 PM UTC-5, Jill McQuown wrote: > > Cindy Hamilton > Of course. But the subject *is* bean sprouts. :) > Jill The information from foodsafety.gov does not indicate that only bean sprouts are risky. Those other types are more commonly eaten raw. Bean sprouts are generally cooked at least a little bit. Cindy Hamilton |
| "cshenk" <cshenk1@cox.net>: Feb 24 12:34PM -0600 jmcquown wrote: > cater to their narrow idea of what is good for everyone. Vegans are > worse than proselytizing religious fanatics any day! > Jill I'm skipping him totally now. I figure a sample of first 70 messahes with nothing worthy to read, was enough. |
| "cshenk" <cshenk1@cox.net>: Feb 24 12:36PM -0600 Janet wrote: > > to coffee cake. > If gluten gets in through those cracks in your code, you're doomed. > Janet UK +1 |
| "cshenk" <cshenk1@cox.net>: Feb 24 12:42PM -0600 dsi1 wrote: > these nuts back in the old days. "Hazelnuts" is the classier, > European name, for the unpopular filbert. The move to change the name > for marketing purposes is a deliberate and smart one. I'm not that familiar with either one and didnt realize the name was for the same thing. |
| ChristKiller@deathtochristianity.pl: Feb 24 06:37AM -0600 On Sun, 24 Feb 2019 04:29:39 -0800 (PST), Cindy Hamilton >> that I think people will enjoy >Oh, that recipe. Gary is fond of ketchup and mayo mixed together. Perhaps >he will enjoy the additional ingredients. The ketchup and mayo mix is often refereed to as a Russian dressing, for instance thousand island is a ketchup and mayo mix and is a Russian dressing. I do have a wonderful thousand island recipe available upon request. >I'll stick to Buffalo wing sauce or a sprinkling of powdered chipotle chile >on chicken strips. I don't really care for ketchup, except as a base for >my homemade barbecue sauce. have you tried a barbecue sauce with mustard as the base? -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: Feb 24 12:14PM -0600 >> taste, although I really have no idea what a god that does not exist >> tastes like.... >Most likely thousand island dressing. From your wording I presume there you mean that you really likes the TI dressing the most? -- ____/~~~sine qua non~~~\____ |
| "Ophelia" <OphElsnore@gmail.com>: Feb 24 06:33PM "Gary" wrote in message news:5C72BB77.973BD655@att.net... Cindy Hamilton wrote: > Oh, that recipe. Gary is fond of ketchup and mayo mixed together. > Perhaps > he will enjoy the additional ingredients. There ya go. I always mix mayo and ketchup together for dipping veggies and also for a salad dressing when eating lasagna or spaghetti. Salad/with that dressing on the same plate as that dressing goes good with the tomato based sauce. YUM I did save that recipe to try next time I make this. It's just added W-sauce and garlic. Sounds good to me. I've done ketchup with worchestershire sauce for dipping fries. good but most times I prefer fries plain with salt and tons of black pepper. I actually blacken the pile of fries with the pepper. Many foods can get way too peppery but for some reason, potatoes of any kind will accept it and still be good. == You always call it '' Worchestershire sauce and it makes me smile:)) Not that it matters much and I know what you are referring to but it is actually 'Worcestershire sauce' and we just call it 'Wuster sauce' :)) It is named after a place here called Worcester (which we pronounce Wuster) which is in Worcestershire:)) Just sayin' :)))) |
| Bruce <bruce@invalid.invalid>: Feb 25 05:41AM +1100 On Sun, 24 Feb 2019 18:33:19 -0000, "Ophelia" <OphElsnore@gmail.com> wrote: >It is named after a place here called Worcester (which we pronounce Wuster) >which is in Worcestershire:)) >Just sayin' :)))) lol, confuse him a bit more, why don't ya? I guess he got his Worcesters and his Winchesters confused. |
| "Ophelia" <OphElsnore@gmail.com>: Feb 24 06:21PM "Jinx the Minx" wrote in message news:q4ucam$v4u$1@dont-email.me... Would you mind re-posting the link to the rye bread recipe you've been using? I think it was a Taste of Home recipe, IIRC. I thought I had saved the link but sadly I can't find it. I'm stuck at home with nasty shingles, and baking bread is a good spirit mender. I thought I'd give your recipe a go. == I am so sorry to hear about your shingles:( Hope you are better very soon! O |
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