Friday, March 1, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 10 topics

ChristKiller@deathtochristianity.pl: Mar 01 07:03PM -0600

On Fri, 01 Mar 2019 17:48:16 -0600,
 
>I have some left over refried beans from some soft tacos I made the
>other day, so I am thinking maybe some cheesy bean quesadilla's. With
>jack/colby/mozzarella
 
SOOOO gooooooooooooood... a tiny bit too spicy with the diced
jalapeno's and the few drops of sriracha. The cashew yogurt served as
a very good sour cream... oh yeah freshly chopped tomatos
 
--
 
____/~~~sine qua non~~~\____
ChristKiller@deathtochristianity.pl: Mar 01 07:06PM -0600

On Fri, 01 Mar 2019 17:16:15 -0700, U.S. Janet B. <JB@nospam.com>
wrote:
 
 
>>Jill
 
>Home made spaghetti sauce from the deep freeze and a pasta. Salad.
>Janet US
 
what kind of salad and dressing?
 
I had a sort of vegi salad with the thousand island dressing recipe I
have posted for lunch today... with lentil thin cakes crushed and used
as croutons
 
--
 
____/~~~sine qua non~~~\____
Ed Pawlowski <esp@snet.xxx>: Mar 01 08:09PM -0500

On 3/1/2019 7:48 PM, Bruce wrote:
>> on a plate and poured in some white wine and fresh squeezed OJ, reduced.
 
>> Served with bruchetta, garden salad, Pinot Grigio. Delicious!
 
> Sounds very good. I won't even complain about the OJ.
 
You would not. It was very mild. One thing about living here is the
ability to get fresh oranges and these have a mild flavor.
 
There is a Tropicana plant about 15 miles from us. I often see large
bump trucks loaded with oranges headed to the plant. Plenty of groves
around.
Sqwertz <sqwertzme@gmail.invalid>: Mar 01 07:40PM -0600

On Fri, 1 Mar 2019 19:26:33 -0500, jmcquown wrote:
 
> short ribs. I saw some at Publix last week. I forget the price but it
> seemed exhorbitant. There was nothing to them. Three beef short ribs,
> mosty fat and bone from what I could see.
 
Short ribs rule here. They go for $22-$24 pound cooked. And they
average about 1-pound each. BBQ restaurant owners hate them (cost,
inconsistency, and space issues). But they have to provide them at
least for the first half of the sales day. They also have very
random fat distribution. Generally they have layers of fat like
pork belly but the thickness and number of layers in a four-rib rack
can make one rib 60-80% gobs of inedible fat (that you can't sell
for $24) and the one next to it only 30% fat perfectly incorporated
within the meat. Back ribs would be better in that regards, but
nowadays they use X-rays to identify where the bones are, then
robotic laser-guided saws to cut off every last spec of meat that
was previously humanly impossible.

> luncheon. I noticed on the menu they also served lamb ribs (dry rub)
> that sounded interesting. I sure as heck wouldn't want to try lamb ribs
> slathered in any kind of BBQ sauce.
 
Lamb ribs are very fatty as they also include the belly. When I'd
get them for $1/lb I'd make bacon out of them or cure and slowly
confit them Now they're $3/lb and most places don't bother even
trying to sell them anymore.
 
-sw
Bruce <bruce@invalid.invalid>: Mar 02 12:44PM +1100

On Fri, 1 Mar 2019 19:40:21 -0600, Sqwertz <sqwertzme@gmail.invalid>
wrote:
 
>nowadays they use X-rays to identify where the bones are, then
>robotic laser-guided saws to cut off every last spec of meat that
>was previously humanly impossible.
 
Oh stop it, before I regret not eating meat.
Leonard Blaisdell <leoblaisdell@sbcglobal.net>: Mar 01 05:26PM -0800

In article <BpGdnZQwwPb6KuTBnZ2dnUU7-QfNnZ2d@giganews.com>, cshenk
 
> > And I spent most of the day beating an oak tree branch trying to get
> > milk out of it. Now you tell me.
 
> Snicker, now go beat some wild oats...
 
Sowing wild oats requires a different type of motion. Spilling wild
oats does require beating. Or, so I've been told.
I couldn't help but post this, and now I'm ashamed.
 
leo
Bruce <bruce@invalid.invalid>: Mar 02 12:42PM +1100

On Fri, 01 Mar 2019 17:26:23 -0800, Leonard Blaisdell
 
>Sowing wild oats requires a different type of motion. Spilling wild
>oats does require beating. Or, so I've been told.
>I couldn't help but post this, and now I'm ashamed.
 
lol
Ed Pawlowski <esp@snet.xxx>: Mar 01 07:51PM -0500

On 3/1/2019 5:52 PM, jmcquown wrote:
 
> lunchbox.  By the time lunch rolls around it will be thawed.  Do kids
> really want yogurt in their lunchboxes?
 
> Jill
 
Maybe today, kids are bought up different. I was well into adulthood
before I every tasted yogurt, but now, there are many varieties in the
store. Must sell, they give it plenty of shelf space.
Ed Pawlowski <esp@snet.xxx>: Mar 01 07:56PM -0500

On 3/1/2019 6:02 PM, jmcquown wrote:
 
> LOL I sometimes see jars of swirled PB and grape jelly at the store, I
> never noticed the brand.  Seems to me it's geared towards kids. ;)
 
> Jill
Or lazy parents. I don't always want the type of jelly or proportion
they have. I'd like to make my own choices .
Ed Pawlowski <esp@snet.xxx>: Mar 01 07:59PM -0500

On 3/1/2019 7:05 PM, Dave Smith wrote:
>> never noticed the brand.  Seems to me it's geared towards kids. ;)
 
> I have never seen it in a store here, but I do remember seeing it at
> breakfast buffets at American motels.
 
Smuckers is one of the makers of it.
Bruce <bruce@invalid.invalid>: Mar 02 12:12PM +1100


>> I have never seen it in a store here, but I do remember seeing it at
>> breakfast buffets at American motels.
 
>Smuckers is one of the makers of it.
 
And what a job the Schmuckers do!
 
Schmucker's Sandwich, Peanut Butter & Grape Jelly:
BREAD: ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR,
NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID),
WATER, UNBLEACHED WHOLE WHEAT FLOUR, HIGH FRUCTOSE CORN SYRUP, YEAST,
SOYBEAN OIL, CONTAINS 2% OR LESS OF: SALT, DOUGH CONDITIONERS
(DISTILLED MONO AND DIGLYCERIDES, DATEM, ENZYMES [WITH WHEAT STARCH,
ASCORBIC ACID, CALCIUM PEROXIDE]). PEANUT BUTTER: PEANUTS, DEXTROSE,
SUGAR, MONO AND DIGLYCERIDES, CONTAINS 2% OR LESS OF: FULLY
HYDROGENATED VEGETABLE OILS (SOYBEAN AND/OR COTTONSEED AND/OR
RAPESEED), SALT, MOLASSES. GRAPE JELLY: GRAPE JUICE, HIGH FRUCTOSE
CORN SYRUP, CORN SYRUP, CONTAINS 2% OR LESS OF: PECTIN, CITRIC ACID,
POTASSIUM SORBATE (PRESERVATIVE).
 
What on earth do they put in their bread?
 
Or else, there's "Schmucker's Goober, Peanut Butter and Grape Jelly":
 
GROUND ROASTED PEANUTS, GRAPE JUICE, HIGH FRUCTOSE CORN SYRUP, CORN
SYRUP, DEXTROSE, VEGETABLE MONOGLYCERIDES (FROM PALM OIL), PECTIN,
SALT, CITRIC ACID, POTASSIUM SORBATE (PRESERVATIVE), SODIUM CITRATE.
 
I would close those Schmuckers down. They're a danger to American
public health.
Bruce <bruce@invalid.invalid>: Mar 02 12:14PM +1100


>> Jill
 
>Maybe today, kids are bought up different. I was well into adulthood
>before I every tasted yogurt (...)
 
I ate yoghurt every day as a child.
Dave Smith <adavid.smith@sympatico.ca>: Mar 01 08:25PM -0500

On 2019-03-01 7:51 p.m., Ed Pawlowski wrote:
 
> Maybe today, kids are bought up different.  I was well into adulthood
> before I every tasted yogurt, but now, there are many varieties in the
> store.  Must sell, they give it plenty of shelf space.
 
 
I used to hear about yogurt in Three Stooges programs, but never saw it
for sale here until I went to university. There was not much selection
then, just plain, a few fruit flavoured or fruit in the bottom. Now they
have Swiss, Greek and Balkan styles, multiple branads and multiple
flavours. My wife prefers Balkan style and gets Vanilla for me.
Bruce <bruce@invalid.invalid>: Mar 02 12:27PM +1100

On Fri, 1 Mar 2019 20:25:01 -0500, Dave Smith
>then, just plain, a few fruit flavoured or fruit in the bottom. Now they
>have Swiss, Greek and Balkan styles, multiple branads and multiple
>flavours. My wife prefers Balkan style and gets Vanilla for me.
 
I didn't know there were western countries that didn't eat yogurt
much.
notbob <notbob@q.com>: Mar 01 01:10PM -0700

On 3/1/2019 9:20 AM, Cindy Hamilton wrote:
 
> We've got one that seems to add
> five-spice to every single dish. Monotonous.
 
Five-spice blend is supposed to be made with "Szezhaun peppers". It was
banned from importation fer about 5-10 yrs, but is back!
 
Many spice companies subbed other pprs --even "black pepper"-- and have
not changed back to "real" Szezhaun pprs. You might check with yer
resto. ;)
 
nb
tert in seattle <tert@ftupet.com>: Mar 01 08:04PM


>> Yeah the "sausage" was a maple flavored meat product of some sort.
 
>Soy bacon actually tastes like bacon but it is very crisp. If you don't like
>crisp bacon, you won't like it.
 
 
this was flaccid "bacon"
U.S. Janet B. <JB@nospam.com>: Mar 01 05:58PM -0700

>> how can you people break a pepper mill?
 
>A lot of people twist them back and forward, thereby ruining the
>grinding mechanism. They are made to turn clockwise, always!!!
 
Is that what it is? strange
Bruce <bruce@invalid.invalid>: Mar 02 12:17PM +1100

On Fri, 01 Mar 2019 17:58:45 -0700, U.S. Janet B. <JB@nospam.com>
wrote:
 
 
>>A lot of people twist them back and forward, thereby ruining the
>>grinding mechanism. They are made to turn clockwise, always!!!
 
>Is that what it is? strange
 
Yes, a subtle instruction on the mill would be handy.
lucretiaborgia@fl.it: Mar 01 08:58PM -0400


>> Agreed, I cook the bacon first.
 
>Better still, don't use bacon in the first place. Its strong flavour
>overpowers the delicate sweetness of the shellfish.
 
To a certain degree, but not unpleasantly so, I always had them raw
until I was served these.
lucretiaborgia@fl.it: Mar 01 08:59PM -0400

On Sat, 02 Mar 2019 11:07:08 +1100, Bruce <bruce@invalid.invalid>
wrote:
 
 
>>Sorry, but I have to say that, mild or not, scallops or shrimp wrapped
>>in bacon, brushed with BBQ sauce and grilled are delicious.
 
>Bacon would overpower the scallops to no end.
 
Do you know Oysters Kilpatrick are an Australian recipe?
lucretiaborgia@fl.it: Mar 01 09:00PM -0400

>> in bacon, brushed with BBQ sauce and grilled are delicious.
 
>dSure they are, but it overwhelms the scallops. It woult taste about
>the same with a cheap filler instead. Had scallops tonight, no bacon!
 
These days, since I no longer dive, I get scallops I just gently cook
a little in butter. Treat time.
Bruce <bruce@invalid.invalid>: Mar 02 12:16PM +1100

>>>in bacon, brushed with BBQ sauce and grilled are delicious.
 
>>Bacon would overpower the scallops to no end.
 
>Do you know Oysters Kilpatrick are an Australian recipe?
 
No, but it's common here. I always think it's for people who don't
really like oysters.
Boron Elgar <boron_elgar@hotmail.com>: Mar 01 08:13PM -0500

On Fri, 01 Mar 2019 17:12:27 -0700, U.S. Janet B. <JB@nospam.com>
wrote:
 
>now.
>Later
>Janet US
 
Another schlepping hint that works when I do not have room for a
wheelbarrow is to open the bag and offload into 5 gal buckets.
ChristKiller@deathtochristianity.pl: Mar 01 07:10PM -0600

On Fri, 1 Mar 2019 16:16:27 -0800, "Julie Bove"
>onions. Our growing season is short so my tomatoes are from larger plants.
>Onions are from sets. Some winters, the onions keep. Everything died off
>this year. Waaay too cold.
 
well I am pretty much on the gulf coast. so the growing season is
nearly year round for more hearty species. for everything else growing
season is nearly 9 months a year like I said it froze as in below 32
f or 0c for only a couple of days this year.. below 45 for maybe a
week and a half below 50 for like 2 weeks below 65 for about a 2
months
 
--
 
____/~~~sine qua non~~~\____
penmart01@aol.com: Mar 01 02:49PM -0500


>> Now who's jealous?
 
>> -sw
 
>He was hoping Tonto was coming for dinner?
 
I'd be waiting for Pocahontas.
https://disney.fandom.com/wiki/Pocahontas_(character)
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